Recipes and Uses for Little Mike's Garlic Lime Blend
Little Mike's Garlic Lime Blend brings bold flavor to beef, chicken, pork, and seafood.
Enjoy a Latin zing with your next meal.
Here are some of our favorite recipes and uses.
*This blend can be used as a simple dry rub or marinade (add to 1/4 cup olive oil) for any meat.
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Bang Bang Shrimp and Pasta:
16 ounces Fettuccine pasta1 to 2 pounds shrimp, deveined and peeled2 tablespoons butter2 cloves garlic, minced
1 tablespoon Little Mike's Garlic Lime Blend1 tablespoon fresh parsley, chopped1/8 teaspoon black pepperSauce:1/2 cup mayonnaise1/2 cup sweet Thai chili sauce1 clove garlic, minced2 tablespoons fresh lime juice1 1/2 tablespoons Little Mike's Garlic Lime Blend1 tablespoon sriracha sauce, optionalINSTRUCTIONS:
Cook pasta according to package instructions; drain and set aside.While pasta is cooking, whisk together sauce ingredients and set aside.In a large bowl, toss the shrimp with Little Mike's Garlic Lime Blend, garlic and pepper.
Melt butter in a large skillet.
Add the shrimp to the skillet and cook for 1-2 minutes on each side, until the shrimp are pink.Add cooked pasta to the shrimp and stir.Add in sauce and lightly toss to coat pasta and shrimp.
Cook until heated through and flavors blended.
Garnish with parsley.
Recipe Credit: Judy Rombolt
Little Mike's Spicy Honey Chicken:
For the sauce:4 teaspoons minced garlic1 tablespoon low-sodium soy sauce1/3 cup honey2 tablespoons fresh lime juice1/8 teaspoon salt1/8 teaspoon pepper
4 dashes chipolte or sriracha sauceFor the chicken:2 tablespoons Little Mike's Garlic Lime Blend2 pounds boneless, skinless chicken thighs or breastsOlive oilParsley for garnishLime wedges for servingINSTRUCTIONS:
Combine the sauce ingredients and set aside.Wash and pat dry the chicken. Place on baking sheet.
Season both sides of the chicken with Little Mike's Garlic Lime Blend.Heat a large non-stick skillet over medium-high heat.
Add olive oil and the chicken in a single layer.
Cook until the chicken is browned on both sides.Reduce heat to medium and add the garlic lime sauce.
Cook the chicken for about 12-14 minutes, turning and stirring occasionally, until cooked all the way through. (165 degrees internal temperature in thickest part of the meat.)
Garnish with parsley and a squeeze of lime juice.
Serve over rice and with steamed broccoli.
Recipe credit: Nancy Pashir
Little Mike's Wings:
2 pounds chicken wings2-3 tablespoons oil - (vegetable, canola - take your pick)Salt and pepper to tasteSauce:½ cup butter1 cup hot sauce (tobasco, chipolte, sriracha, your choice for heat desired)2 tablespoons Little Mike's Garlic Lime Blend1/4 cup lime juice¼ cup brown sugar3 tablespoons honeySalt and pepper to taste2 tablespoons cold water1 tablespoon corn starchINSTRUCTIONS:Preheat oven to 400 degrees F.
Line a large baking sheet with nonstick foil or baking paper.
Place two wire racks on top of lined baking sheet.Place chicken wings in a large bowl.
Drizzle with the oil and toss to coat.
Place in a single layer on the wire racks, sprinkle with salt and pepper, and bake for 30-40 minutes, turning once half way through, until crispy and golden.While baking, prepare the sauce:
Combine butter, hot sauce, Little Mike's Garlic Lime Blend, lime juice, brown sugar, honey, and salt and pepper to a medium sauce pan. Stir over medium heat until butter is melted. Bring to a boil, then reduce to a simmer and allow to cook for 10-15 minutes.In a small bowl, whisk together cold water and corn starch. Stir mixture into the sauce until thickened.
Remove from heat and pour into clean mixing bowl.When chicken wings are done, toss them in the mixing bowl with sauce to coat.
Serve with celery and Delightful Dill Dip!
Recipe credit: Mike Whitham
Spicy Grilled fish:
2 tablespoons Little Mike's Garlic Lime Blend3 tablespoons cooking oil
1/4 teaspoon salt
1/4 teaspoon pepper4 large cuts of any white fish filletINSTRUCTIONS:
Combine Little Mike's Garlic Lime Blend, oil, salt, and pepper in a bowl.Rub both sides of fillets with spice mix.Grill 3-4 minutes on each side depending on the thickness of the fish.
Serve with rice and garnish with fresh cilantro and lime juice.
Recipe credit: Spiced Up!
Little Mike's Grilled Shrimp:
5 skewers (if wooden, soak skewers for 30 minutes in cold water before loading shrimp. This prevents skewers from buring)
25 medium shrimp, peeled and deveined
1 1/2 tablespoons Little Mike's Garlic Lime Blend
2 tablespoons melted butter
2 teaspoons lime juice
2 limes, sliced into 4 wedges each
Garlic Butter Sauce:1 clove garlic, minced¼ cup butter, melted1 teaspoon chopped parsley
INSTRUCTIONS:
Cover a baking sheet with foil.
Load 5 shrimp per skewer, piercing through shrimp twice for stability.
Lay loaded skewers on baking sheet.
Brush both sides with melted butter.
Sprinkle both sides with Little Mike's Garlic Lime Blend.
Grill 2-3 minutes per side.
Remove shrimp from skewers and arrange over cooked rice or prepared noodles.
Drizzle garlic butter sauce over plated shrimp.
Recipe credit: Spiced Up!
Garlic Lime Pork or Chicken Skewers:
6 medium boneless pork loin chops or boneless skinless chicken breasts, cut into cubes
1 1/2 tablespoons Little Mike's Garlic Lime Blend
1/3 cup olive oil
1 large red pepper, seeded and cut into squares
1 large green pepper, seeded and cut into squares
1 large yellow pepper, seeded and cut into squares
1 onion (vadilia is best) cut into squares
INSTRUCTIONS:
Combine olive oil and Little Mike's Garlic Lime Blend and pour into large ziplock bag.
Add meat to bag and close. Massage bag to coat meat.
Refrigerate for at least 30 minutes to marinate.
Once marinated, assemble the skewers by alternating meat, onion, and pepper squares.
Grill all sides until the meat is fully cooked. (145 degrees F internal for pork and 165 degrees F internal for chicken.)
Recipe credit: Spiced Up!
Little MIke's Slow cooker Tacos:
1 2-pound pork or beef roast
1 1/2 tablespoons Little Mike's Garlic Lime Blend
3/4 cup water
INSTRUCTIONS:
Coat roast in Little Mike's Garlic Lime Blend and place in a slow cooker.
Add water and cook for 3-4 hours on high (until roast falls apart with fork).
When roast is done, remove from slow cooker and place on foil-lined baking sheet.
Using two forks, shred roast.
Serve on soft tortillias with favorite toppings.
Recipe credit: Spiced Up!
Garlic Lime Spicey Salmon:
4 8-ounce salmon fillets, center cuts2 teaspoons olive oil
2 teaspoons Little Mike's Garlic Lime Blend
1 teaspoon Everything But the Kitchen Sink BlendSauce:¼ cup honey1 1/2 tablespoons minced garlic1 tablespoon lemon juice⅓ cup low-sodium soy sauce 1 tablespoon olive oil1½ teaspoon corn starchINSTRUCTIONS:
Remove the skin from the salmon.
Wash and pat dry.In a small bowl, stir together olive oil and Little Mike's Garlic Lime Blend.
Coat both sides of salmon with mixture.Heat a large nonstick skillet over medium heat.
Add 2 tablespoons of olive oil.
Place the salmon in the pan and sear for 5 minutes without moving. Flip and cook on the other side for 5 minutes.
While the salmon is cooking, prepare sauce by combining all sauce ingredients and mix well. Set aside.
When the salmon has cooked for 10 minutes, add sauce to the skillet and cook 2-3 minutes, or until the sauce thickens up. Scoop up some of the sauce and glaze the salmon as it cooks.Remove from heat and garnish with a dash of Everything But the Kitchen Sink Blend.
Recipe credit: Carol Pearson
