Lime Picnic Recipe

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Lime Picnic Recipe
The refreshing, tangy flavor of lime is a welcome addition to any picnic. Incorporating the widely available, citrus fruit into everything from drinks to main dishes and desserts can turn a simple picnic meal into a gourmet, al fresco feast.

The two main types of limes that are widely available in grocery stores and produce markets are the large, juicy Persian lime and the smaller, more acidic, key lime, also called the Mexican lime. Both types can be used for a variety of picnic-friendly dishes and liquid refreshments.

A two ingredient dressing made from a splash of olive oil and a squeeze of lime juice can jazz up a salad of mixed greens. A picnic salad will stay crisp and fresh for hours in a chilled ice chest. Lime infused iced tea and limeade are perfect for staying hydrated, and make sure not to forget wedges of limes to squeeze into cold beers and sodas.

A spicy enchilada casserole with the subtle taste of lime can round out a festive picnic meal. A make-ahead casserole is perfect for outdoor dining and substantial enough to feed a hungry group.

When buying limes, look for unblemished, heavy fruit that are free from decaying spots or blemishes. Avoid limes that are overly soft or shriveled looking. Whole limes can be kept in the refrigerator for up to two weeks. Lime juice can be kept for months by conveniently freezing in ice cube trays.

Chicken Lime Enchilada Casserole
Yields 8 servings

1 cup bottled mild green taco sauce or salsa
1 large can green enchilada sauce
½ cup cilantro sprigs
¼ cup parsley sprigs
1 ½ tablespoons lime juice
2 cloves garlic
2 cups chopped cooked chicken or turkey
¾ cup shredded Monterey jack or mozzarella cheese
8 flour tortillas

Heat oven to 375 degrees. Grease rectangular baking dish 11x7x1 ½.inches with olive or vegetable oil. Place taco sauce, cilantro, parsley, limejuice, and garlic in blender or food processor. Cover and blend until smooth, about 30 seconds. In a medium bowl, mix taco sauce mixture, chicken, and ¼ cup of cheese. Spoon about ¼ cup chicken mixture onto each tortilla. Roll tortilla around filling and place seam side down in baking dish. Pour can enchilada sauce over enchiladas. Sprinkle with remainder of cheese and bake for 30 minutes. Cover with foil until ready to serve. Garnish with lime wedges.

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