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This Week’s Top Recipes
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Category Archives: #MeatlessMarch
Key Lime Cookie Bars for Citrus #SundaySupper
Happy Easter! Do you have an all time favorite dessert? Mine is Key Lime Pie, extra points for including chocolate in it! If you are ever down in Key West you just have to try Chocolate Dipped Key Lime Pie on a stick. It’s almost impossible to finish one because they are just so rich, but those few bites are so, so good. It makes the 8 hour drive to Key West worth it.
I am not really a fan of cake; and wedding cake, yuck I never eat it. So for our wedding I knew I had to find something I would like. Enter JJ Gandy’s a local key lime pie shop that makes key lime filled cakes. Yep, vanilla cake with key lime pie as the filling. Let me tell you this is the best cake you have ever tried.
I have been eating key lime desserts as long as I can remember. My Nana used to have a key lime tree in her yard so these Key Lime Cookie Bars turned into one of my mom’s go to desserts.
My mom usually makes these with chocolate chip cookie dough because white chocolate macadamia can be hard to find. I had to go to two different stores before I found it, but I knew I wanted that macadamia nut flavor with the key lime, so I was determined.
You can bet these bars will be part of our Easter spread. Although it might be to late for you to grab the ingredients for Easter brunch, unless you just happen to have them all at your house, I would recommend giving these tasty bars a try as soon as you can get your hands on some key limes.
Key Lime Cookie Bars for Citrus #SundaySupper
Prep time
Cook time
Total time
Serves: 16
Ingredients
- 1 refrigerator package white chocolate macadamia nut cookies, at room temperature
- 1 – 14oz can sweetened condensed milk
- ½ cup Key lime uice
- 3 egg yolks
- ½ cup white chocolate chips
Instructions
- Line a 9×13 pan with parchment paper.
- Press the cookie dough into the bottom of the pan to form the crust. Bake 10-12 minutes until lightly browned.
- In a bowl beat together sweetened condensed milk, lime juice and egg yolks. Pour mixture over crust and bake an additional 20-23 minutes.
- Melt the white chocolate chips and drizzle over the bars. Allow to cool in the refrigerator for at least 1 hour.
- Lift the bars out of the pan on the parchment then cut with a sharp knife.
Better with Citrus Breakfasts:
- Orange Ricotta Pancakes from Gotta Get Baked
Big On Citrus Breads & Condiments:
- Honey Lime Dressing from Ruffles & Truffles
- Lemon Poppyseed Sweet Bread from Food Lust People Love
- Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
- Moroccan Preserved Lemons from MarocMama
Make You Pucker Salads, Sides, & Main Dishes:
- Ceviche from Cookistry
- Cilantro Lime Rice from Crazy Foodie Stunts
- Citrus Ginger Chicken from Kudos Kitchen
- Easy Indian Lemon Chicken from Soni’s Food
- Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
- Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
- Orange Chicken from Cindy’s Recipes and Writings
- Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
- Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
- Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz
Sour Citrusy Sweets & Desserts:
- Blood Orange Sorbet from My Cute Bride
- Broiled Oranges with Toasted Coconut from Neighborfood
- Clementine Curd from Small Wallet Big Appetite
- Creamsicle Cupcakes from The Meltaways
- Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
- Fresh Lemon Mousse from Comfy Cuisine
- Frozen Lemon Dessert from Gourmet Drizzles
- Gluten Free Orange Pound Cake from Simply Gourmet
- Honey and Lemon Cake from Happy Baking Days
- Key Lime Biscotti from Juanita’s Cocina
- Key Lime Cheesecake from Flour on My Face
- Key Lime Cookie Bars from Supper for a Steal
- Key Lime Truffles from What Smells So Good?
- Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
- Lemon Coconut Cinnamon Rolls from Chocolate Moosey
- Lemon Cookies from Basic N Delicious
- Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
- Lemon Layer Cake from Crispy Bits & Burnt Ends
- Lemon Ricotta Cake from The Urban Mrs.
- Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
- Mini Meyer Lemon Pies from Cravings of a Lunatic
- Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
- No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
- Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
- Omiyage California Citrus Cake from Ninja Baking
- Orange Cake with Orange Syrup from The Lovely Pantry
- Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
- Pink Lemonade Pound Cake from In the Kitchen with KP
- Sugar-Free Lemon Meringue Pie from Webicurean
- Tarte au Citron from That Skinny Chick Can Bake
Sour Sips & Drinks:
- {DIY} Arancello and Limoncello from girlichef
- Orange Creamsicle Smoothies from Mama.Mommy.Mom
Join the #SundaySupper conversation on Twitter today to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
Vegetarian Taco Salad
I love colorful salads, which is why I almost always use a base of spring mix. Usually there are a combination of baby greens and different red lettuces in the bag. Then add on top of that black beans, corn, and pico de gallo and you have a very colorful, full of flavor salad.
I purchased a jalapeno Greek yogurt dip last time I was at Costco, but just a scoop of regular Greek yogurt would also work well.
It seems these last few weeks I have been on a black bean kick. I cooked up about 2lbs of dried beans in the crockpot and then I keep them in the freezer until I want them. They dethaw pretty quickly and if not you can always nuke them in the microwave. I purchased those 2lbs of beans for about $.50 a pound, talk about cheap meals.
Vegetarian Taco Salad
Prep time
Total time
Serves: 2
Ingredients
- 1 bag of spring mix
- ½ cup black beans, drained
- ½ cup frozen corn, drained
- ¼ cup cheese
- Pico de gallo
- Greek yogurt (or jalapeno Greek yogurt dip which is what I used)
- Crushed tortilla chips
Instructions
- Divide spring mix among 2 large bowls. Top each salad with ¼ cup beans, ¼ cup corn, and ⅛ cup cheese.
- Dress with pico and Greek yogurt. Crumble a few tortilla chips over top for crunch.
Southwestern Black Bean Wrap
Last night I was in Orlando with my mom for my sister’s birthday. We went shopping and then meet a few of her friends at Bonefish Grill for dinner. Usually one of my favorite places when I am eating meat I perused the menu the night before to see what they had to offer me. Wow the options were pretty limited. One meatless appetizer, edamame, and the only other meatless dishes were the side salads.
My sister ordered the calamari which comes with a few fried peppers, I asked for extra peppers and the waitress hooked it up. It was pretty much like getting two appetizers. Tons of peppers and calamari made everyone at the table happy. For my main course I went with the Florida Cobb Salad minus the chicken. Ordering it without the chicken saved me $6 and it was plenty filling after eating all those peppers and bread. It was actually a delicious salad that I would have never ordered before at Bonefish. Usually I am all about a fresh piece of fish or their steak.
This month has been an adventure. Finding new favorites at restaurants and creating so many different meatless dishes at home.
This Southwestern Black Bean Wrap is yet another recipe from the Junior League Make a Meal event. I was trying to create a filling meal without the meat for them. Which happens to go perfectly with this month’s meatless challenge. I have had a few of these for lunch or dinner over the past month.
Of course we got the where’s the meat or where’s the protein questions, but they were surprised to learn this wrap is packed full of protein between the hummus, black beans, and cheese. And has a variety of vitamins and minerals from the spring mix and pico de gallo.
Southwestern Black Bean Wrap
Prep time
Total time
Serves: 4
Ingredients
- 4 large flour tortillas (can use regular or flavored such as sun dried tomato, spinach, etc)
- ½ cup roasted red pepper or jalapeno hummus
- Spring mix
- 1 can black beans, drained
- 1 chopped avocado
- 1 cup easy pico de gallo
- 1 cup shredded cheese
Instructions
- Spread each tortilla with 2 tablespoons of hummus. Layer with spring mix.
- Divide black beans and avocado evenly among the four wraps. Top each with ¼ cup easy pico de gallo and ¼ cup shredded cheese.
- For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.
Cheese Omelette
I have never been a big fan of omelettes (yes we are going with the European spelling because that’s what I prefer), but one night I went to bed dreaming of an omelette. When I woke up the next morning I just had to have one.
In the past I have always experienced, what I like to call, undercooked omelettes where the chef will only cook one side, add the ingredients and serve it. I flipped my omelette to cook both sides to combat this and for how simple the ingredients were. It was one of the best omelettes I’ve ever had.
I knew I had to dress it up somehow and that pico was just sitting there in a bowl begging to be used. A little Greek yogurt and pico on top and I was in omelette heaven.
Omelettes make great breakfasts, lunches, or dinners. When I find potatoes on sale I will roast a bunch up and flash freeze them, then store them in a ziploc bag in the freezer. When I want some homefries to go along with a breakfast dish I just take out however much I want and crisp them back up in the toaster oven. I know those Simply Potatoes premade bags are on sale a lot, but when fresh potatoes are on sale you can make your own for 1/4 of the price.
Cheese Omelette
Prep time
Cook time
Total time
Serves: 1
Ingredients
- 2 eggs
- Splash of milk
- Pinch of salt and pepper
- ⅓ cup shredded cheese
- Greek yogurt
- Pico de gallo
Instructions
- Whisk eggs and a splash of milk with salt and pepper.
- Heat a skillet to medium high and coat with non stick cooking spray. Pour in eggs and cook until the top is almost set, about 2-3 minutes. Carefully flip, cook an additional 1 minute. Add cheese to one side and fold over.
- Top with a scoop of Greek yogurt and pico de gallo.
Pico de Gallo
Here is another recipe I taught the kids of the Junior League Make a Meal cooking demo. The goal of the demo was to teach children in the foster system how to prepare easy and healthy meals for themselves once they are out on their own. The first recipe we prepared was the pico de gallo, then showed them a few other recipes they could make and incorporate the pico.
I love pico de gallo, maybe even more than salsa. Big chunks of fresh tomato, mixed with onion, cilantro, lime, and a jalapeno I picked right off of my plant. In addition to jalapenos I have started growing cilantro and tomatoes. Hopefully soon I will have almost all the ingredients needed to whip up a batch of pico at any time.
This week I will be sharing a few of my favorite uses for pico de gallo. Make up a batch and see some great, vegetarian ways to use your pico throughout the week for dinner.
Pico de Gallo
Prep time
Total time
Serves: 4-6
Ingredients
- 2 medium tomatoes, seeded and diced
- ¼ red onion, diced
- ½ jalapeno, seeded and diced
- 2 tablespoons cilantro
- 1 clove garlic, minced
- Salt and pepper
- Juice from ½ lime
Instructions
- Stir all ingredients together in a bowl and allow to marinate until ready to use.
- Store in an airtight container in the refrigerator for 3-4 days.
