Peek-a-boo!

Peek-a-boo!

Blueberry Lime Sunrise Cocktail 
This colorful cocktail uses fresh lime and the juice of sweet blueberries for a twist on the classic Tequila Sunrise. It’s a mix of summery citrus flavors that is perfect for an afternoon cookout. You can also chill it and serve it in a martini glass for a dressier drink to kick off a more formal occasion.
SERVINGS: 2
TIME TO TABLE:5 minutes prep.
INGREDIENTS:4 oz. fresh Paramount Citrus lime juice4 oz. fresh Paramount Citrus Valencia orange juice2 ½ oz. fresh blueberry juice (about 1 cup of berries)3 oz. gold tequilaIceParamount Citrus lime slices for garnish
PREPARATION
1. Add the lime juice, orange juice, blueberry juice and tequila to a large cocktail shaker. Stir well.
2. Fill two eight ounce cocktail glasses half full with ice. Strain half of the cocktail into each glass. Garnish with a lime slice and serve.

Blueberry Lime Sunrise Cocktail 

This colorful cocktail uses fresh lime and the juice of sweet blueberries for a twist on the classic Tequila Sunrise. It’s a mix of summery citrus flavors that is perfect for an afternoon cookout. You can also chill it and serve it in a martini glass for a dressier drink to kick off a more formal occasion.

SERVINGS: 2

TIME TO TABLE:
5 minutes prep.

INGREDIENTS:
4 oz. fresh Paramount Citrus lime juice
4 oz. fresh Paramount Citrus Valencia orange juice
2 ½ oz. fresh blueberry juice (about 1 cup of berries)
3 oz. gold tequila
Ice
Paramount Citrus lime slices for garnish

PREPARATION

1. Add the lime juice, orange juice, blueberry juice and tequila to a large cocktail shaker. Stir well.

2. Fill two eight ounce cocktail glasses half full with ice. Strain half of the cocktail into each glass. Garnish with a lime slice and serve.

It’s everything we love, all in one!

It’s everything we love, all in one!

Happy National Tequila Day!!!

We just had to reblog this so we could be in on the celebration!

Happy National Tequila Day!!!

We just had to reblog this so we could be in on the celebration!

Grilled Chicken Satay with Coconut Lime Sauce
Give your chicken satay appetizers a tropical twist with coconut and lime. Your guests will love these grilled chicken bites that have been coated in a zesty combination of chile powder and lime. The skewers are served with a cooling coconut sauce that has been brightened with more fresh citrus flavor.
SERVINGS: 8
TIME TO TABLE:20 minutes prep, 8 minutes grilling.
INGREDIENTS:
Coconut Lime Sauce½ cup coconut milk2 tablespoons unsweetened, finely shredded coconutZest of 1 Paramount Citrus limeJuice of 1 Paramount Citrus lime¼ teaspoon brown sugar¼ teaspoon salt1/8 teaspoon garlic powder
Chicken SatayZest of 1 Paramount Citrus limeJuice of 1 Paramount Citrus lime1 tablespoon olive oil1 teaspoon chile powder½ teaspoon salt1 ½ lbs. thin chicken breasts, cut into 16 strips and pounded thinWooden skewers, soaked
PREPARATION
1. In a medium bowl, stir together the coconut milk, coconut, lime zest and lime juice. Stir in the brown sugar, salt and garlic powder.  Cover and refrigerate until ready to serve.
2. Preheat the grill to medium-high heat, about 400 to 425 degrees F.
3. In a medium bowl, stir together the lime zest, lime juice, olive oil, chile powder and salt. Add the chicken strips to the bowl. Stir to coat all of the chicken well. Thread each piece of chicken lengthwise onto a skewer.

4. Grill the chicken satay for 3 to 4 minutes on each side, until cooked through. Serve warm with the cooled coconut lime dipping sauce. 

Grilled Chicken Satay with Coconut Lime Sauce

Give your chicken satay appetizers a tropical twist with coconut and lime. Your guests will love these grilled chicken bites that have been coated in a zesty combination of chile powder and lime. The skewers are served with a cooling coconut sauce that has been brightened with more fresh citrus flavor.

SERVINGS: 8

TIME TO TABLE:
20 minutes prep, 8 minutes grilling.

INGREDIENTS:

Coconut Lime Sauce
½ cup coconut milk
2 tablespoons unsweetened, finely shredded coconut
Zest of 1 Paramount Citrus lime
Juice of 1 Paramount Citrus lime
¼ teaspoon brown sugar
¼ teaspoon salt
1/8 teaspoon garlic powder

Chicken Satay
Zest of 1 Paramount Citrus lime
Juice of 1 Paramount Citrus lime
1 tablespoon olive oil
1 teaspoon chile powder
½ teaspoon salt
1 ½ lbs. thin chicken breasts, cut into 16 strips and pounded thin
Wooden skewers, soaked

PREPARATION

1. In a medium bowl, stir together the coconut milk, coconut, lime zest and lime juice. Stir in the brown sugar, salt and garlic powder.  Cover and refrigerate until ready to serve.

2. Preheat the grill to medium-high heat, about 400 to 425 degrees F.

3. In a medium bowl, stir together the lime zest, lime juice, olive oil, chile powder and salt. Add the chicken strips to the bowl. Stir to coat all of the chicken well. Thread each piece of chicken lengthwise onto a skewer.

4. Grill the chicken satay for 3 to 4 minutes on each side, until cooked through. Serve warm with the cooled coconut lime dipping sauce. 

We need some of these to get through Hump Day!

We need some of these to get through Hump Day!

Lemon Citronella Candle Centerpiece 

Make your summer table centerpiece both pretty and functional by dressing up a mosquito-fighting citronella candle with bright yellow lemons. A tin cake pan adds a rustic touch and silk flowers add bursts of color without the worry of working in a water source.

MAKES: 1 centerpiece

SUPPLIES:
1, 9-inch vintage cake pan
1, 3 x 4-inch pillar citronella candle
7 Paramount Citrus lemons
1 stem small purple silk flowers

PREPARATION

1. Place the candle in the center of the pan. Arrange the lemons in the pan around the candle.

2. Cut the leaves and flowers from the longer stem. Arrange the flowers and leaves throughout the empty spaces in the pan left by the lemons. The centerpiece is ready display. 

Citrus isn’t just great to eat, it’s great to look at!

Citrus isn’t just great to eat, it’s great to look at!

Surf and Turf with Lemon Herb Steak and Shrimp 
The favorite combination of steak and seafood is made even more delicious with a squeeze of fresh citrus. In this recipe, fresh herbs and lemon juice are used to marinade flank steak and jumbo shrimp before they are grilled to perfection.
SERVINGS: 6 to 7
TIME TO TABLE:20 minutes prep, 12 minutes grilling.
INGREDIENTS:Zest of 2 Paramount Citrus lemonsJuice of 2 Paramount Citrus lemons2 cloves garlic, peeled¼ cup olive oil¼ cup fresh basil leaves¼ cup fresh parsley10 to 12 sprigs of fresh chives½ teaspoon salt¼ teaspoon ground black pepper1 ½ lb. flank steak1 lb. jumbo raw shrimp, peeled and tails removedWooden skewers, soaked
PREPARATION
1. Preheat the grill to medium-high, about 400 to 425 degrees F.
2. Place the lemon zest, lemon juice, garlic cloves, olive oil, basil leaves, parsley, chives, salt and pepper in the bowl of a small food processor. Pulse until all ingredients are finely chopped and well blended.
3. Place the shrimp in a medium bowl and the steak in a shallow dish. Pour half of the lemon herb marinade over the shrimp and the other half over the steak. Stir to coat the shrimp and flip the steak to coat it well. Let marinade for 10 to 15 minutes.
4. Place the shrimp on grilling skewers with two large shrimp to each skewer.
5. Grill the steak for 7 to 12 minutes, flipping halfway through, until it reaches your desired doneness. While the steak cooks, grill the shrimp for 2 to 3 minutes on each side until they turn opaque and begin to blacken slightly. Let the steak cool for 5 minutes and cut against the grain into thin strips. Serve warm with the shrimp.

Surf and Turf with Lemon Herb Steak and Shrimp 

The favorite combination of steak and seafood is made even more delicious with a squeeze of fresh citrus. In this recipe, fresh herbs and lemon juice are used to marinade flank steak and jumbo shrimp before they are grilled to perfection.

SERVINGS: 6 to 7

TIME TO TABLE:
20 minutes prep, 12 minutes grilling.

INGREDIENTS:
Zest of 2 Paramount Citrus lemons
Juice of 2 Paramount Citrus lemons
2 cloves garlic, peeled
¼ cup olive oil
¼ cup fresh basil leaves
¼ cup fresh parsley
10 to 12 sprigs of fresh chives
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ lb. flank steak
1 lb. jumbo raw shrimp, peeled and tails removed
Wooden skewers, soaked

PREPARATION

1. Preheat the grill to medium-high, about 400 to 425 degrees F.

2. Place the lemon zest, lemon juice, garlic cloves, olive oil, basil leaves, parsley, chives, salt and pepper in the bowl of a small food processor. Pulse until all ingredients are finely chopped and well blended.

3. Place the shrimp in a medium bowl and the steak in a shallow dish. Pour half of the lemon herb marinade over the shrimp and the other half over the steak. Stir to coat the shrimp and flip the steak to coat it well. Let marinade for 10 to 15 minutes.

4. Place the shrimp on grilling skewers with two large shrimp to each skewer.

5. Grill the steak for 7 to 12 minutes, flipping halfway through, until it reaches your desired doneness. While the steak cooks, grill the shrimp for 2 to 3 minutes on each side until they turn opaque and begin to blacken slightly. Let the steak cool for 5 minutes and cut against the grain into thin strips. Serve warm with the shrimp.