Delicious Chickpea Salad

I made this chickpea salad this summer and it blew my mind. The flavors were amazing and intense. I've been thinking about it the past few days and I think it might be making a reappearance soon. Do not skip one single thing...grill the corn (I held it above my gas burner), the herbs must be fresh, and oh baby that lime! It was such a great change up from the typical sumer macaroni or potato salad. Plus it held up well over a few days and the flavor intensified. 

Chickpea Salad with Honey Lime Dressing

(Pinterest find! From How Sweet It Is)

Ingredients:
3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
4 green onions, thinly sliced
2 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1.5 tablespoons honey
3 garlic cloves, minced or pressed
1 lime, juiced and zested
Directions:
1. In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss well with the salt and pepper. In a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.
2. Pour the liquid over the chickpeas and and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. It tastes better as it sits! Serve with toasted baguettes spread with coconut oil or whipped feta.

Served up with some grilled flank steak and red wine...can't beat it!

Bonus: check out that Fiesta!

Key Lime Pie

Kitchen guest time! Except not actually in my kitchen. I have had this pie several times now and Mrs. T made it in front of me this weekend at the shore. The boys love this pie because it's all tart and citrusy but it's still sweet enough for the girls. It's super quick and easy to make.

Fun Fact: I have a stuffed manatee named Key Lime.

Key Lime Pie

(From Mrs. T)

Ingredients:
1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest
Directions:
1. Preheat oven to 350 degrees
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Fishy Friday!

I always feel a little giddy when the first thing I hear after the first bite of dinner is "You done good" said in some weird hickish accent. Sometimes it varies and it's "You done it again". That is what this recipe received. Even more amazing is that I actually like it with no major issues (and I am my worst critic!). This fish had a nice light flavor and it was super easy. When I opened the bag the marinade smelled heavenly (I set it up before work this morning). The lime flavor was perfect and reminded me of the many gin and tonics of the summer. The only substitution I made was using agave nectar instead of honey because I accidentally used up my last little bit of honey making that homemade honey mustard sauce. I'm excited to try it again with honey. Normally I don't like the brown or dark bits but that was my favorite part because it resulted in a nice little limey-burst. Served up with some not so healthy carrots and home-made tartar sauce.

Honey Lime Tilapia

(from a lovely life blog)

Ingredients:
4 tilapia fillets, thawed
Juice and zest of 1 lime
1 Tbsp olive oil
1 1/2 Tbsp honey
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/2c flour
1/4 tsp salt
1/4 tsp pepper
1-2 Tbsp olive oil
Directions:
1. Mix marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag. Add fish and marinate in the refrigerator for at least one hour.
2. Combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides.
3. Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 3-4 minutes per side or until opaque and browned.

Homemade tartar sauce: light mayo, relish, and a splash of lemon juice.