Baked Key Lime Chicken

  • 1 cup Nellie & Joe’s Key West Lime Juice
  • 2 teaspoons honey
  • 2/3 cup water
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 teaspoon thyme
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh ginger
  • 3 pounds chicken pieces

Place all ingredients, except chicken, in food processor or blender. Cover and process until ingredients are combined. Pour marinade over chicken and chill overnight. Preheat oven to 325°. Drain and reserve marinade. Bake chicken pieces for 1 hour and 25 minutes, basting with marinade every 20 minutes. Serves 4.

BBQ Lime Pork chops

  • 4 boneless center cut pork chops, marinated
  • 1/3 cup Nellie & Joe’s Key West Lime Juice
  • 2 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon lime zest
  • Salt and pepper
  • Lime slices

Mix the marinade ingredients in a large zip lock bag or in a shallow glass dish. Add pork chops to the marinade, coat the chops on both sides. Refrigerate for 30 minutes. Heat BBQ to medium heat. Place chops on grill and brush with marinade;  grill, turning once. Cook for approximately 10 minutes on each side or until no longer pink. Place on platter and garnish with lime slices.

Black Bean Taco Salad

  • ¼ cup tomatoes, chopped and seeded
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon lime rind, grated
  • 1 tablespoon Nellie & Joe’s Key West Lime Juice
  • ¼ teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon black pepper
  • 1 garlic clove, peeled

    Salad

  • 8 cups iceberg lettuce, thinly sliced
  • 1½ cups chicken breast, chopped and cooked
  • 1 cup tomato, chopped
  • 1 cup green pepper, chopped
  • 1 cup red onion, finely diced
  • ½ cup reduced-fat sharp cheddar cheese, shredded
  • 15 oz. can black beans, rinsed and drained
  • 4 cups tortilla chips

To prepare vinaigrette: Combine all vinaigrette ingredients in blender. Blend until smooth.

To prepare salad: Combine all salad ingredients, except chips, in a large bowl. Add vinaigrette and toss well to coat. Serve with chips.

Chicken Lime Soup

  • 2 whole chicken breasts, about 4 oz. each
  • 10 cups of water
  • 3 garlic cloves
  • ½ onion
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon salt
  • ½ teaspoon ground cumin
  • 1 (1″) cinnamon stick
  • 1 whole clove
  • 1 tablespoon dried oregano
  • 1 tablespoon of oil
  • ½ cup red onion, chopped
  • ½ cup green bell pepper, finely chopped
  • 2 (16 oz.) cups tomatoes, peeled and chopped
  • 5 tablespoons Nellie & Joe’s Key West Lime Juice
  • 4 key limes, 3 halved, 1 sliced
  • 4 chicken livers, cut up
  • 1 avocado, peeled, pitted and sliced
  • Fried tortilla strips

Chicken Lime Soup preparation:
Place the chicken breasts, water, garlic, onion, cilantro and salt in a large pot and bring to a boil. Cook covered over low heat for 35-40 minutes or until chicken is tender. Strain and reserve the stock. Shred chicken and set aside. Toast the cumin, cinnamon, clove and oregano in a small skillet, then transfer to a blender. Add ½ cup of the reserved chicken stock and pureé. Heat the oil in a skillet, add onion and sauteé for 2 minutes. Add tomatoes and cook over medium heat for 7 minutes, stirring constantly. Add the rest of the chicken stock and pureéd spices. When the broth comes to a boil, add 5 tablespoons of Nellie & Joe’s Key West Lime Juice, the chicken and the chicken livers. Cover and cook over medium heat for 10 minutes. Adjust seasoning to taste. To serve, place a slice of lime in the bottom of each bowl and cover with hot soup. Separately pass a plate of lime halves, avocado slices and tortilla strips.

Cilantro-Lime Marinade

  • 4-6 tablespoons Nellie & Joe’s Key West Lime Juice
  • 1/3 cup olive or vegetable oil
  • 1 garlic clove
  • 1 tablespoon fresh cilantro
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • 2 teaspoons sugar
  • ½ teaspoon red pepper flakes
  • Salt and pepper, to taste

Toss all ingredients into a food processor and pulse until combined. Marinate meat for ½ hour, grill and eat.

Conch Fritters

  • 1 pound ground conch
  • 4 ounces onion
  • 1 garlic clove
  • 3 ounces celery
  • 4 ounces green pepper
  • 6 ounces ripe tomato
  • 2½ cups flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt and pepper, or to taste
  • Dash of thyme
  • 1 cup Nellie & Joe’s Key West Lime Juice
  • 2 ounces tomato paste

Grind conch using a food processor. Finely dice onion, garlic, celery, green pepper and tomato. In a large mixing bowl combine conch and vegetables with flour, baking powder, salt, pepper and thyme. Add Nellie & Joe’s Key West Lime Juice, a little at a time, until mixture is slightly stiff. Blend in tomato paste, mixing well. Heat one quart of oil until hot. Drop batter by teaspoonfuls into hot oil and cook until fritters are lightly browned. Drain well.

Creamy Key Lime Dressing

  • 1 cup sour cream
  • 2 tablespoons Nellie & Joe’s Key West Lime Juice
  • Zest from 1 key lime
  • 1 small shallot, finely diced
  • 2 tablespoons parsley, chopped
  • 1 tablespoon sugar
  • ¼ teaspoon scotch bonnet or habañero pepper, finely chopped (use gloves)
  • Kosher salt, to taste
  • Freshly ground black pepper

Combine ingredients in a small bowl and chill until ready to serve. If you prefer a thinner dressing, whisk in a bit of milk.

Curry-Lime Dip

  • 4 teaspoons Nellie & Joe’s Key West Lime Juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon garlic, minced
  • 1 cup mayonnaise
  • Cayenne pepper, to taste
  • 1 teaspoon curry powder

Mix Nellie & Joe’s Key West Lime Juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill. Great for chicken fingers and vegetables.

Ginger Lime Dip

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 teaspoons lime zest
  • 1 tablespoon Nellie & Joe’s Key West Lime Juice
  • 1 tablespoon honey
  • ½ teaspoon ginger, ground

Stir all ingredients until well mixed. Cover and chill. Serve with fruit.

Grandma Fannie’s Jelly

  • 4-2/3 cups sugar
  • 1 cup Nellie & Joe’s Key West Lime Juice
  • 1½ to 2 cups water (less is sweeter)
  • 1 bottle Certo
  • Green food coloring

Combine all ingredients except Certo and bring to a full boil. Boil for 1 minute. Remove from heat and add Certo. Add a few drops of green food coloring to tint. Pour into sterilized glass jars and seal according to manufacturer’s directions and cool or refrigerate.

(if in Florida, sealing with paraffin isn’t recommended due to the humidity.)