Key Lime Crumb Bars

Key Lime Crumb Bars |

These Key Lime Crumb Bars are soooo delicious!  They are so light and refreshing.  Just perfect for a hot summer day.  I like keeping them in the fridge so they are extra cool.  Yum!!!   As usual with the recipes that I share, these are easy to make too.  I hope you will give them a try!

Key Lime Crumb Bars
Serves: 1 dozen bars
  • 1⅓ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 stick (1/2 cup) butter, slightly softened
  • 1 cup brown sugar (lightly packed)
  • 1 cup old fashioned oats
  • 1 can (14 oz.) sweetened condensed milk
  • ½ cup key lime juice
  • zest of 1 lime
  1. Preheat your oven to 350°.
  2. In a large bowl, mix butter and brown sugar together until well blended
  3. In a smaller bowl, sift together the flour, salt, and baking powder.
  4. Add the oats into the butter mixture and stir well.
  5. Then add in the sifted flour mixture. Now stir until combined into a nice crumb.
  6. Lightly spray an 8x11 glass pan and press half of the crumb mixture into the bottom.
  7. In a small bowl, mix together the condensed milk, key lime juice and lemon zest.
  8. Spread this onto the crumb layer in your glass pan. Then use your hands to knead together the other half of the crumb mixture (to better incorporate the butter) and put it on top of the lime mixture. Do NOT press the crumb this time!
  9. Put in the oven and bake for 20-25 minutes and golden brown.
  10. Remove from oven and let sit for 30 minutes to rest.
  11. Refrigerate for two-four hours. Cut into bars and serve.

Recipe adapted from The Pioneer Woman.

Chipotle Lime Steak Fajitas

Chipotle Lime Steak Fajitas |

I didn’t like Mexican food at all until about 8 years ago.  I wouldn’t touch it.  Finally one day my husband made me try his fajitas.  It was basically just steak cooked with some onions and peppers.  I could deal with that.  I don’t think I even used a tortilla at that point.  I still wouldn’t touch anything else though.  No rice, no beans, no salsa.  If you know me at all, you are probably sitting there with your mouth dropped to the floor.  You see, these days,  I could live on salsa the rest of my life and be perfectly content.  I eat all kinds of different mexican dishes now and you will be seeing lots of them on this blog over time.  I try to incorporate it into our menu at least once a week.

Chipotle Lime Steak Fajitas |

Every time I sit down to a mexican meal, I think about all the times I missed out on some super delicious Mexican food because I wouldn’t try it.  I am so thankful my husband forced asked me to try it once.

Pair these up with my Cilantro Lime Rice, Spanish Rice or Fresh Salsa.  Yum!

So, what are your favorite mexican dishes?  I would love to know!  I am always looking for new ones to try!

Chipotle Lime Steak Fajitas
  • 2lbs flank steak
  • 4 tablespoons minced garlic
  • 2 chipotle pepper in adobo sauce, minced
  • 2 teaspoon adobo sauce (from the jar/can the peppers came in)
  • juice of 2 lime
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • Freshly ground pepper, to taste
  • 4 teaspoons olive oil
  • 2 orange bell peppers, sliced into strips
  • 2 red bell peppers, sliced into strips
  • 1 yellow onion, sliced thin
  • salt and pepper, to taste
  • flour tortillas
  • cilantro
  • pice de gallo
  • sour cream
  • shredded lettuce
  • refried beans
  • black beans
  • shredded mexican cheese
  1. Marinate the steak about 6-8 hours before you plan to cook.
  2. Combine all the marinade ingredients into a bowl and stir well to combine.
  3. Put your flank steak into a ziplock bag, pour the marinade over it, and allow to marinate in the fridge for 6-8 hours. If possible, shake it up and flip the bag over once during the marinating process.
  4. Take the bag out of fridge about and hour before cooking and let it sit at room temperature.
  1. Heat 3 tablspoons of olive oil over medium-high heat in a cast iron skillet.
  2. Once hot, add the peppers, onions, salt and pepper to the skillet.
  3. Cook them until the peppers and onions are soft and onions and translucent. Usually about 8-10 minutes.
  4. Remove from heat and set aside.
  1. Heat up a grill or grill pan over high heat and brush/spray well with vegetable oil.
  2. Put the steak onto the grill/pan.
  3. Cook the steak for about 3 minutes on one side, 3 on the other side. This will give you a nice medium steak. Adjust time according to your preference.
  4. Once finished, cut into strips and set aside.
  1. Now you can assemble your fajitas as desired and enjoy!

 Recipe adapted from The Kitchn.

Cilantro Lime Rice

You might have noticed that I like coming up with or finding recipes that mimic those that we love at restaurants.  This rice reminds me of Chipotle which happens to be one of my favorite places to eat.  Now if I could just figure out their steak marinade!  Yum!  Anyway, this rice is super easy to make, and especially if you have a rice cooker.  If you don’t own a rice cooker yet, go get one.  Seriously.  I never thought we needed one because I didn’t cook rice that often.  Well, now we have rice quite a bit.  Fried rice, mexican rice, cilantro lime rice… This makes it so easy and it’s always perfect.

Cilantro Lime Rice -

Cilantro Lime Rice (in rice cooker)
  • 1 cup long grain white rice
  • 2 cups water
  • 1 tsp salt
  • 2 tsp vegetable oil, divided
  • juice of ½ lime
  • 3 tbsp chopped fresh cilantro
  1. Add rice, water, salt and 1 teaspoon of the oil to a rice cooker. Swirl around gently in pan. Set the rice cooker on the white rice cycle.
  2. Once the rice gets done, add in the lime juice, cilantro and remaining 1 tsp vegetable oil. Gently mix and cover and let sit for about 8-10 minutes.
  3. Serve.

Cilantro Lime Rice (on the stove)
  • 1 cup extra long grain rice
  • ½ lime, juice of
  • 2 cups water
  • 1 tsp salt
  • 3 tbsp fresh chopped cilantro
  • 3 tsp vegetable oil
  1. In a small heavy pot, add rice, water, 1 tsp oil and salt.
  2. Boil on high until most of the water evaporates.
  3. When the water just skims the top of the rice, reduce to low and cover about 15 minutes.
  4. Shut off flame and keep covered an additional 5 minute.
  5. In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.
  6. Serve & enjoy!

 *Recipe adapted from SkinnyTaste

Be sure to make our Fresh Homemade Salsa on your mexican meal night too!

If you don’t have a rice cooker, you should definitely get one.  I promise you will love it and never look back.  Here is the one that I have and recommend…