Lime and Spoon

Lime and Spoon 🇹🇹
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28/04/2026

Crispy potato skins filled with fluffy, cheesy potato, bacon, and chives. Baked twice. Recipe below.

Loaded Twice Baked Potatoes

Potatoes
4 large russet potatoes
2 tbsp oil

Filling
3 tbsp butter
⅓ - ½ cup Carnation Evaporated Milk
1½ cup grated cheddar cheese
½ cup corn kernels
⅓ cup cooked bacon, chopped
3 tbsp sour cream
3 tbsp chopped chives
1 tsp salt, to taste
1 tsp black pepper, to taste

Directions:
* Wash and dry the potatoes. Use a knife or fork to poke holes all over each potato.
* Rub with oil and place on a baking tray.
* Bake at 400°F (200°C) for 50–60 minutes.
* Let cool slightly. Slice each potato in half lengthwise and scoop out into a bowl.
* Mash the potato with butter, sour cream and Carnation Evaporated Milk until smooth and creamy.
* Season with salt and black pepper then mix in corn, bacon, chive and cheese. Ensuring to set aside some of each for topping.
* Spoon the mixture back into the potato skins.
* Top with the remaining cheese, bacon, chive and corn.
* Bake at 375°F (190°C) for 10-15 minutes, until the cheese is melted.

23/04/2026

Chicken Pot Pie

For the crust:
3 cups all-purpose flour
1 tbsp sugar
1 tsp salt
1¼ cups cold butter, cubed
5 to 6 tbsp cold water

For the filling:
1½ lbs boneless chicken breast, chopped small
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
1 tbsp green seasoning
1 tsp all-purpose seasoning
2 tbsp butter
1 medium onion, chopped
4 cloves garlic, minced
2 pimentos, finely chopped
2 cups mixed frozen vegetables
1 tbsp tomato paste
⅓ cup all-purpose flour
1½ cups chicken broth/stock
½ cup heavy cream
¼ cup cream cheese
3 tbsp fresh herbs, chopped (parsley, celery & Chadon beni)
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ tsp all-purpose seasoning

Directions
* Add flour, sugar, salt, and butter to a KitchenAid Food Processor and pulse until coarse crumbs form. Gradually add cold water until the dough comes together.
* Divide into two portions, making one slightly larger for the base. Shape into discs, wrap, and chill for at least 1 hour.
* Season the chicken with oil, salt, black pepper, onion powder, garlic powder, paprika, all purpose seasoning and green seasoning, let it marinate for 1 hour.
* Cook in a pan with a little oil until done, then remove and set aside.
* In the same pan, melt butter. Add onion, then garlic and pimento. Cook until fragrant.
* Add mixed vegetables and cook for 2 to 3 minutes. Stir in tomato paste, then add flour and cook for 1 minute.
* Pour in chicken broth, then add heavy cream and cream cheese. Stir until smooth and thickened.
* Add fresh herbs and remaining seasonings. Return the chicken and mix well.
* Let the filling cool completely before assembling.
* Preheat oven to 400°F
* Roll out the larger dough and line a 10-inch pan. Add the cooled filling.
* Roll out the second dough and place on top. Crimp edges, brush with egg wash, and cut vents.
* Bake for 40 to 45 minutes, until golden brown. Let it rest for 20-30 minutes before slicing.

16/04/2026

Mango Coladas

Ingredients (serves 4)
4 cups frozen ripe mango chunks
½ cup white rum (add to taste or omit)
2 cups coconut ice cream
1 ½ tbsps lime juice
Pinch of salt

For serving
Coconut ice-cream
Mango purée
Lime slices and maraschino cherries for garnish

Directions:
* Add frozen mango, white rum, lime juice, salt and coconut ice cream, into a blender.
* Blend until smooth and creamy.
* Taste and adjust rum or lime if needed.
* Pour into glasses.
* Top with coconut ice cream and mango purée.
* Garnish and serve immediately.

06/04/2026

Corn & Stew Pork Pie Recipe

Stewed Pork
1.5 lbs boneless pork, cubed
2 tbsps green season
1.5 tsps MAGGI Season-up all purpose
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
Salt and black pepper to taste

3 tbsps brown sugar
1/4 cup chopped herbs (Chadon Beni, thyme, chive and celery)
1 hot better
1 small onion, diced
1 small carrot, diced
2 large pimentos, minced
3 tomatoes, diced
4 cloves garlic, minced
2 tsps ginger, minced
4 tbsps MAGGI coconut milk powder
2 tsps roucou

Corn pie
4 tbsp butter
1 cup cornmeal
1.25 cup Corn Kernels
1 tin cream-style corn
2 cups water
6 tbsp MAGGI Coconut Milk Powder
1.5 cups grated cheddar
1 small onion, diced
1 large sweet pepper, diced
4 cloves garlic, minced
2 large pimentos, minced
1/4 cup grated carrots
1/4 cup chopped herbs (chive, Chadon beni, thyme and celery)
2 large eggs, lightly beaten
1.5 tsp MAGGI season-up all-purpose
1/2 tsp onion powder
1/2 tsp garlic powder
Salt and pepper to taste

Directions
* Preheat your oven to 350°F. Grease a deep 9x9” baking dish and set it aside.
* In a medium pot, melt the Sunflower Low-Calorie Spread over medium heat. Sauté the onion, sweet pepper, garlic, pimentos, half of the chopped herbs and grated carrots until fragrant and softened (about 3-5 minutes). Then add all-purpose seasoning, onion powder, garlic powder, salt and pepper to taste.
* Add corn kernels then stir in the cream-style corn, water and MAGGI coconut milk powder.
* Slowly add the cornmeal to the pot and stir well to combine.
* Turn off the heat. Stir in the remaining chopped herbs, cheese and beaten eggs.
* Pour half of the mixture into the prepared baking dish. Add all of the stew pork then top with the remaining cornmeal mixture.
* Bake in the preheated 350°F oven for 45 minutes, or until the pie is set and golden
* Remove from the oven and let it cool for 20-30 minutes before serving.

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Chaguanas Village

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