Steamed Vegetables With Chile Lime Butter Recipes
STEAMED VEGETABLES WITH CHILE-LIME BUTTER
Kids of all ages will gobble up their veggies when topped with a citrus-pepper butter.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, melt butter over low heat. Add garlic; cook and stir about 20 seconds. Add lime peel, chile, salt and lime juice; mix well. Set aside.
- In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.
- Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.
- To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.
Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g
STEAMED VEGETABLES WITH SESAME-CHILE OIL
Steps:
- Special equipment: a metal steamer basket
- Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots, asparagus, cauliflower and broccoli in a metal steamer basket; place in the pot and cover. Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes.
- While the veggies are steaming, heat a small saute pan over medium heat. Add the sesame-chile oil, olive oil, garlic and pepper flakes, and cook for 1 minute.
- Transfer the steamed vegetables to a bowl. Add the sesame-chili oil mixture and the lemon juice, and season to taste with salt and pepper. Toss to coat the vegetables evenly. Serve immediately.
STEAMED VEGETABLES WITH CHILE LIME BUTTER
This is an awesome vegetable side dish that has wonderful flavor. The taste is always a surprise from the "regular ole veggies" kind of flavor!
Provided by QueenJellyBean
Categories < 30 Mins
Time 20m
Yield 4 1/2 c, 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in small saucepan over low heat. Add garlic and cook/stir about 20 seconds. Add lime peel, chile and lime juice. Mix well. Set aside.
- Place steamer basket in large saucepan. Add 1 c water; bring to a boil. Add vegetables to basket; cook 4-5 minutes or until crisp tender.
- To serve, place vegetables in serving bowl and toss gently with butter mixture.
CHILE LIME BUTTER
This one is a real winner on corn. But you'll also want to use it on steaks and chops and just have some around the house to smear on bread.
Provided by Nimz_
Categories Tex Mex
Time 19m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Mix all ingredients thoroughly.
- Refrigerate for one hour.
Nutrition Facts : Calories 1679.2, Fat 185.9, SaturatedFat 116.9, Cholesterol 488.1, Sodium 1414.1, Carbohydrate 12.2, Fiber 3.9, Sugar 2.2, Protein 3.5
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