Lime is located at Bridge Street Town Center across from the carousel. They use fresh ingredients for all their sauces, salsas and sides made on premises and you can tell. I had my doubts going in but the service was friendly and the food was delicious. We tried the Surfer Tacos with grilled fish, cabbage, pico and a yummy cilantro sauce. I really enjoyed the salsa/sauce bar. There are tons of choices from your standard pico de gallo to a super sweat-a-licious habanero salsa! If you need to cool down, they also have a selection of cervesa's and frozen libations such as sangria! There is something for everyone from chicken to vegetarian.The full menu covers soup, salad, burritos,quesadillas and even fajitas. I can't wait to go back and try the sopapilla's. I hear they are to die for. Fried pastry with cinnamon, sugar and agave nectar, bring on the coffin!
Hubby and I love quiche but with life being what it is I don't always have time to make crust, sautee and cool spinach and veggies, hand shred cheese then bake. So here is my throw together quiche. So I used store bought everything. I even used frozen roasted mushrooms! Make sure to defrost spinach and mushrooms and set to drain to get out as much water as possible. Next place refrigerated pie crust in a 9 inch pie plate and bake at 350 for about 10 minutes. I use clean, dried beans instead of pie weights. In the meantime mix up the egg mixture and measure out the cheeses. Remove pie weights or play find the lucky bean. Layer spinach and mushrooms and top with cheese. Pour egg mixture over the top. Bake for 45 minutes or until middle is set and top is browned and delicious. So here is the recipe: 1 refrigerated pie crust 1 10 oz. box frozen spinach, thawed and squeezed dry 1 8oz. bag frozen roasted mushrooms, thawed and squeezed dry 1 cup shredded cheese of...
Comments
Post a Comment