Tag Archives: lime

What’s in the Box? Recipe Roundup #14

What's in the Box?

After over 2 months of vacation, Harper and I are finally back to reality.  It feels nice to unpack our bags, hang up our clothes and put our toiletries back in the medicine cabinet.  But lots has happened since we first left for Ireland back in June.  While we were gone, Freddie got another new job.  Which means yet another move for us (which, if you’re still keeping track is 12 moves in 8 years…with 3 of those moves happening in the last 8 months).  As much as we had hoped they would, things just didn’t work out for us in San Louis Obispo.  But as they say, when one door closes, another one opens, and Freddie’s new opportunity is even better than his last.  So while Harper and I were visiting friends and family all over the globe, Freddie was busy packing up our new home up north and moving us south to good ol’ Orange County.

Luckily, I am no stranger to this area.  I have aunts, uncles and cousins who live in Orange County and so I guess you can say I have grown up coming to visit here.  It’s just so much bigger than what we have become accustomed to after living in Santa Barbara for the past 3 years.  But there is nothing better than being close to family, so we are very grateful for that.

And of course, I couldn’t approve of the move until I found a CSA.  And my new one sounds awesome!  I just didn’t submit my subscription in time to get a box this week, so next Tuesday I will be picking up a box and can’t wait to share it with you all.

But in the meantime, let’s check out the links from last week.  I am loving the rooty, tooty, fresh and fruity flavors that are coming our way…Pizza with Raspberries, Pasta with Peaches, and Quinoa with Cranberries (and pineapple mint!).  Get’s me more excited than it should.  But, as we all know, I have a weakness for fruit.  Which is why I have decided to share my favorite summer fruit recipes this week.


Raspberry Chicken

Raspberry Chicken with Homemade Rice Pilaf - In Her Chucks

Fresh Strawberry Yogurt Cake

Fresh Strawberry Yogurt Cake - In Her Chucks

Lime Pistachio Squares

Lime Squares with Pistacio Graham-Cracker Crust - In Her Chucks

Lemon Iced Tea

Lemon Iced Tea - In Her Chucks

Your turn: What are some of your favorite ways to incorporate your CSA fruits into simple and delicious meals?  Looking forward to drooling over your ideas.  

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!

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Lime Squares with Pistachio Graham-Cracker Crust

Lime Squares with Pistacio Graham-Cracker Crust - In Her ChucksBecause it’s Saturday, and I am sitting home relaxing, by myself, while Harper and Freddie enjoy some daddy daughter time, I thought I would sneak in one of my new favorite recipes.

As you know, I have been doing my best to stay on the straight and narrow.  But yesterday we had company over for dinner and I couldn’t help but be a little naughty.  For the main dish I whipped up a delicious Sweet Potato Turkey Shepherd’s Pie using the 2 pound garnet yam I got in my box.  On the side I served a fresh green salad topped with persian cucumbers, heirloom tomatoes, shredded carrots and candied pecans.  It was a yummy and healthy meal that left our tummies satisfied.

But I couldn’t let our guests leave without a small sweet indulgence.  And this simple and easy dessert hit the spot!  The flavors are clean and refreshing and the pistachios give the crust an extra crust that complements the silkiness of the filling.


For The Crust:  

4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan

2/3 cup shelled pistachios

1 cup (4 ounces) graham-cracker crumbs

1/4 cup sugar

1 tablespoon grated lime zest (about 3 limes)

For The Filling:

2 large egg yolks

1 can (14 oz) sweetened condensed milk

1/2 cup fresh lime juice (about 3 limes)


1.  Preheat oven to 350 degrees F.  Brush an 8-inch square baking dish with melted butter.  Line bottom with parchment paper, leaving a 2-inch overhang on two sides.

2.  In a food processor, finely grind pistachips with graham-cracker crumbs, sugar, and zest.  Blend in butter.  Press mixture into bottom and 1 inch up sides of prepared pan.  Bake until lightly browned, 8 to 12 minutes.  Cool crust, 30 minutes.

3.  To make the filling:  In a large bowl, whisk together egg yolks and condensed milk.  Add lime juice; whisk until smooth.  Pour filling into cooled crust; carefully spread to edges.

4.  Bake until set, about 15 minutes.  Cool in pan on rack; then chill at least 1 hour before serving.  Using parchment paper overhang, lift out of pan, and transfer to cutting board.  With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Recipe from Martha Stewart

Even though this recipe is easy to make, it does take some time to complete (mostly because the crust has to cool and the bars need to chill).  So allow yourself a few hours to prepare these.  But once made, these will last a few days stored in an airtight container in the fridge.  That is, if everyone doesn’t eat them all at once :)

PS: Don’t forget to enter the giveaway!  You only have until March 11th to get your entries in.  Remember to leave a comment on the original post letting me know that you have completed the tasks.  Your comments act as your entry into the giveaway.  Good luck!

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Margarita Cupcakes

I never met a holiday I didn’t like.  Celebrations make me happy.  And so do cupcakes :)

May 5th, otherwise known as Cinco de Mayo, commemorates the Mexican army’s unlikely victory over France in the Battle of Puebla in 1862.  A relatively minor holiday in Mexico, Cindo de Mayo has evolved into a celebration of Mexican culture and heritage in the United States, especially in those areas with large Mexican-American populations.  And being the California girl that I am, I have always enjoyed participating in the many Cinco de Mayo traditions of parades, festivals and of course food.

Mexican food is a favorite in my household.  I have made my fair share of guacamole, tacos (fish and steak), rice (green and cilantro-lime), and beans (black and pinto) in the past few months and will no doubt be enjoying more delicious treats as the days goes by.  My recipe for Tres Leches cake is beyond amazing and I plan on indulging in a slice (or two) before the weekend is over.  But even with all that wonderful food, there was an important item missing…Margaritas, duh!

Although I am not a huge drinker, when enjoying a Mexican feast, margaritas are an absolute staple.  But since I am still nursing, this year I chose to alter my beverage choice for Cinco de Mayo and serve it in a new form.  And thanks to the Brown Eyed Baker, that means Margarita Cupcakes!  Brilliant!



1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

2 eggs, at room temperature

Zest and juice of 1 1/2 limes

3-4 tablespoons silver tequila

1/4 teaspoon vanilla extract

1/4 teaspoon vanilla extract

1/2 cup buttermilk


1 cup unsalted butter, at room temperature

2 3/4 cup powdered sugar

1 tablespoon lime juice

2 tablespoons tequila

Pinch of course salt


1.  Preheat the oven to 325 degrees F.  Line a standard muffin tin with paper liners; set aside.

2.  In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3.  In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).

4.  Reduce the mixer speed to medium and add the eggs one at a time, mixing thoroughly after each section.

5.  Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and 2 tablespoons tequila.  mix until combined.  (The mixture may start to look curdled at this point, but don’t worry, it will all come back together, power on!)

6.  Reduce the mixer speed low.  Add the dry ingredients in three batches, alternating with the buttermilk in two batches.  Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

7.  Divide the batter between the muffin cups.  Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

8.  Allow the cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack.  Brush the tops of the cupcakes with the 1-2 tablespoons of tequila.  Set the cupcakes aside to cook completely before frosting them.

9.  To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes.  Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated.  Give it a mix on medium speed for about 30 seconds.  Add the lime juice, tequila and salt mix on medium speed for about 30 seconds.  Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy.  If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached.  Frosted cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

Recipe from Confections of a Foodie Bride via Brown Eyed Baker

There is something magical about a hint of lime, the essence of tequila and loads of buttercream frosting.  These cupcakes shout celebration and are a delicious treat to share with family and friends.  And the good news is, you can still drive on a sugar high!

Wishing you all a safe and healthy holiday!  Feliz Cinco de Mayo :)

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