This creamy concoction is made with just a few simple ingredients and is easy to customize. Want more heat? Add some spices. Need more tang? Add more lime juice or zest. Lime crema is one of my favorite ways to spruce up a dish!

Sour Cream vs Mexican Crema

I use sour cream in this recipe because it’s readily available in grocery stores here in the US, but you could substitute Mexican crema instead. So what’s the difference?

Traditional Mexican crema is thinner than sour cream so you can drizzle it, rather than spoon it. It is also slightly sweeter and has a milder taste than American sour cream, with a similar flavor to French crème fraîche.

Sour cream is often incorporated into dips, dressings, and other dishes. Crema, on the other hand, is most often used as a topping to provide a tasty finish in Mexican cuisine.

Ingredients for Lime Crema

You only need a handful of ingredients for this creamy sauce. Here’s what you need:

• Plain sour cream (or you can substitute plain Greek yogurt)
• Fresh lime juice and zest
• Minced garlic
• Kosher salt
• Chili paste or sriracha sauce
• Ground black pepper
• Water

Use the recipe card below for the exact amounts of each ingredient.

How to make Lime Crema

This is so easy to make, you really don’t need instructions!  To make this version of Mexican crema, just add a container of sour cream to all the fresh ingredients in a small bowl and whisk until combined! Add water by the teaspoon until you reach the perfect drizzling consistency.

Use the Lime Crema sauce to top your favorite meal.

How to store Garlic Lime Crema

Lime crema can be stored in an airtight container in the refrigerator for up to 5-7 days. It’s important to keep it tightly sealed to prevent air exposure, which can cause the crema to oxidize and lose its fresh taste.

Can you freeze Lime Crema?

 I don’t recommend freezing this crema as the texture just isn’t the same when it thaws. It’s so easy to make that it’s best made and served fresh!

Can I double the recipe?

Yes, you can make a big batch of this and store it in the refrigerator to use as needed. It will only last about a week though, so keep that in mind.

What can I serve Lime Crema with?

• Dip tortilla chips in the crema.
• Drizzle it over these Beer Battered Fish Tacos!
• Use it as a topping for Burrito Bowls or Taco Salad.
• This crema is the perfect sauce for these Spicy Tequila Shrimp Tacos.
• Add a bright citrus flavor to these Mexican Street Corn and Chorizo Tacos, or any of your favorite tacos!

Variations on traditional Lime Crema

• Add some fresh cilantro to make a Cilantro Lime Crema recipe.
• Mash ½ an avocado in the sour cream mixture to make an Avocado Lime Crema recipe.
• Adjust the amount of lime zest or juice you use to suit your taste.
• While this crema isn’t overly spicy, you can omit the spice if you don’t want any heat. Likewise, you can add a bit more to heat up your crema!

Try a Lime-infused Drink with Dinner!

Make a Pomegranate Lime Martini with pomegranate and lime juice, vodka, and chilled champagne.

This recipe for Classic Mojitos will make you feel like you’re on vacation! Made with fresh mint leaves and a homemade lime simple syrup, this sweet rum cocktail will perk you up on warm summer days!

What are your favorite Mexican dishes? Share in the comments below!

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Lime Crema

Lime Crema is an easy condiment that adds a burst of flavor to finished dishes making it a perfect topping for tacos, quesadillas, and favorite Mexican dishes!

Course Side Dish

Cuisine Mexican

Keyword Lime Crema

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 59kcal

Ingredients

• 8 ounces sour cream can substitute Greek yogurt
• 1 lime zested and juiced
• 1 clove garlic minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili paste or Sriracha sauce
• pinch of pepper
• 1-2 teaspoons water so that it's easily drizzled

Instructions

• In a medium bowl, whisk the sour cream, lime juice and zest, minced garlic, salt, chili paste, and pepper. If needed, add water by the teaspoonful until the desired consistency is reached so that it can be drizzled.
• Use it to top tacos, Mexican Sloppy Joe Sweet Potatoes, Mexican Chicken Casserole, and more.

Notes

This recipe makes 1 cup, and nutritional information has been calculated for 2 tablespoons per person.

Nutrition

Serving: 1serving | Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 82mg | Potassium: 46mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 0.1mg

The post Lime Crema appeared first on Easy Recipes From Home.

It’s Valentine’s Day next week yall in case you have forgotten. Now even though John and I don’t really celebrate it -occasionally we decide to put the kids down early and a have nice fancy meal to ourselves. This could include mushroom Risotto or Creamy Madeira Mushrooms and Port Wine Filet Mignon. I know you are thinking okay great where are those recipes?

But if you also visit here often you know the way to my guy’s heart is through breakfast. Both guys technically. So if your guy is like mine you can him over with this Maple Bacon Gravy.

When John and I got married we took a trip to this hunting lodge. And while I am not a hunter – John also knows he can win me over with some food. So while he hunted I got to kick back and relax and talk a bunch with the amazing chef there. One of the dishes he made for us one morning was Maple Bacon Gravy.

Now in the South most people like their gravy with sausage and more pepper. So be fair warned this is a little more on the sweet side. But you can also cut the maple syrup in half if you so desire (but I recommend trying it this way first). And what is gravy without homemade buttermilk biscuits? Even though I’m a Southern girl I had never made gravy or biscuits from scratch until I married John.

So instead of spending oodles of money on your honey (like my rhyme?) surprise your loved one with breakfast in bed with some Biscuits and Maple Bacon Gravy.

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Maple Bacon Gravy

Ingredients

• 8 slices bacon cooked and crumbled (set aside), reserve bacon grease in pan
• 1/4 cup vegetable oil
• 3/4 cup flour
• 1 teaspoon salt
• 1 1/2 teaspoon pepper
• 1 cup whole milk
• 3 cups chicken stock
• 1 1/2 tablespoons maple syrup

Instructions

• Preheat a large frying pan over medium high heat with reserved bacon grease.
• Add vegetable oil and once it is heated within the bacon grease add flour. Stir to fully incorporate. Add in salt and pepper.
• Gradually add milk while continuously stirring. Then add in chicken stock 1 cup at a time while stirring. Whisk until smooth and thickened.
• Stir in maple syrup

Notes

If gravy becomes too thick add a little more milk.

The post Maple Bacon Gravy appeared first on Easy Recipes From Home.

Originally posted July 18, 2013 – Most of my bowls in the kitchen are green, same with a lot of small appliances – blender, mixers, etc. You get the point. It’s always been one of my favorite colors – specifically lime/apple green. Well except for that time in elementary school where my favorite color was brown…Ya I didn’t want to have the same favorite color as everyone else. That was also the time I wore all black. Oh man I am not ready to have a daughter.

Speaking of daughter – Amelia’s nursery is coming along! I’ll show pictures next Friday Feedings. But with 10 weeks to go it only took having a dinner party of 14 people from John’s work over to get my butt in gear. Which is a good thing since I have been a slacker on anything to do with her nursery.

And cooking for 14 people that is no joke! I have done Thanksgiving before with my family so 9 people give or take, but I only contributed about 3 dishes. I made 2 appetizers (Baked Mexican Dip & White Queso), 3 Entrees (Beef Tamales, Creamy Chicken Enchiladas, and Mexican Pie), a Taco Station with Shrimp and Steak and a Margarita Bundt Cake. Whew!! Luckily I had some amazing friends get there a little earlier to help me.

But you didn’t come here to listen to my love of all things green or Mexican did you? Even though this Basil Pistachio Pesto is a pretty shade of green don’t you think?

What do you like to do with pesto? Throw it on some pizza, some pasta, a burger or just slather it on some bread?

I stepped outside the normal basil pesto box a while ago when I created kale pesto. But decided I wanted all the flavors of the traditional pesto with an extra zing. And that is exactly what these pistachios add to it. To top it all off this pesto was truly a labor of love since the basil came from our garden.

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Basil Pistachio Pesto

Ingredients

• 2 cups basil leaves
• 1 garlic clove
• 1/4 cup shelled pistachios
• 2/3 cup olive oil
• 1/2 cup freshly grated Parmesan

Instructions

• Combine the basil, pistachios, and garlic a food processor. Lightly pulse until coarsely chopped.
• With the machine running, gradually add olive oil, blending until the mixture is creamy.
• Stir in the Parmesan.

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I am all about dips, dressings, sauces…you get the drift. I don’t know what it is but they always seem to make a meal or snack better.

I can’t remember the first time I had this sauce but I am sure it was at the little hole in the wall gyro place Mama and I used to go to in Marietta. Speaking of gyros we had some yesterday from Which Wich that opened this week right by our house. Have you been there? Pretty cool place!

A couple of months ago John and I were craving burgers so I went to Fresh Market to buy some ground lamb which was on sale. I thought how perfect Greek burgers would be. So besides adding a few other ingredients I knew I wanted to make this sauce. And it was great. Since I could not perfect the picture of that burger the recipe got buried in my recipe notebook…aka what I like to call the black hole.

Recently though I was craving ranch dressing to go with some baked potato chips (yes a guilty pleasure of mine). But instead I opted for a healthier snack and pulled out the ol’ recipe notebook and found my scribbles for this Greek yogurt cucumber dip to pair with some pita chips…It’s all about balance right.

This sauce is super easy to make and can go perfectly with wraps too – wait til you see what I got coming up later this week so the extra sauce does not go to waste.

Menu of the Week

Mediterranean Wrap with Tzatziki

Pork Chops with Roasted Vegetables

Asian Chicken Meatballs with Pad Thai

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Tzatziki

Servings 2 cups

Ingredients

• 1 1/2 cups Greek yogurt
• 1 tablespoons fresh dill
• 1 garlic clove
• 1 cucumber
• 1 tablespoon lemon juice

Instructions

• Peel the cucumber and cut in half. Scoop the seeds out with a spoon. Roughly chop the cucumber.
• Place all ingredients into a food processor. Process until semi smooth.
• Serve with pita or vegetables.

The post Tzatziki appeared first on Easy Recipes From Home.

May is National Grilling Month which is perfect for our family because that means I will prepare a few sides and enjoy a glass of wine (well in 3 weeks that is) while John fires up the grill. This time I got to be more of a participant in the main course.

When I was asked to create a barbecue sauce using Four Roses Bourbon I jumped at the opportunity. And you know John did not discourage it since bourbon was involved.

Even though I am from the south I rarely ate barbecue – why? I guess I just craved other things. When it was John’s turn to choose the place to eat at he would always choose BBQ. 9 months ago things changed. Once I found out I was pregnant this baby could not crave enough BBQ! All I wanted was herb cornbread, coleslaw, baked beans, mac and cheese, and BBQ – all the time! I would say he is already just like his Daddy.

When trying to decide what I wanted to put into making a homemade barbecue sauce I decided to add honey and brown sugar to bring out the sweetness. And since I am not a big fan of the tangy vinegar based sauces I chose to leave out the apple cider vinegar, but I did add a small amount of dry mustard to add a little bit of contrast.

As for the bourbon I used Four Roses Single Barrel Bourbon. It has a robust full bodied flavor with a fruity aroma. The hints of plum and cherries make me want to use it again and try recipe testing a plum bourbon marinade for chicken. What do you think?

I chose to use quail to slather this sauce on as well as an herb rub rack of ribs (not pictured because we consumed them waiting for the quail to cook).

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Four Roses Honey Bourbon Barbecue Sauce

Ingredients

• 1/4 cup light brown sugar
• 2 cups ketchup
• 3 Tablespoons honey
• 1/2 c. Four Roses Bourbon
• 1 teaspoon dry mustard

Instructions

• Add all ingredients to a small saucepan.
• Allow to simmer for 15 minutes, stirring occasionally.

Disclaimer: Compensation was provided by Four Roses Bourbon. All opinions expressed are my own.

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