Kermit’s Key Lime Sweet Potatoes

From Kermit’s Kitchen

Serves 4 to 6

This memorable dish is easy to make.  The Key Lime in the syrup enhances the sweet potato taste to provide great flavor.  Perfect for Thanksgiving, Christmas, or any dinner you want to make special.

The variations on the basic recipe make Key Lime Sweet Potatoes a dish for many occasions.  Quantities may be doubled to serve a larger gathering.


24 ounces, mashed sweet potatoes.  Use either home baked sweet potatoes (see recipe below) or a prepared commercial package (such as, Simply Potatoes Mashed Sweet Potatoes).
1/4 cup of Kermit’s Key Lime Syrup
2 Tablespoons butter
1/2-teaspoon cinnamon

Variations: To the basic recipe, add:

1/4 cup chopped pecans
For a topping, add:
1 1/2 cups of miniature marshmallows
1/2-cup brown sugar



Combine ingredients in a microwave safe bowl.  Cut butter into small pieces while adding to the bowl.

Cover and microwave on High for 5 minutes, stirring once.  If needed, cook longer to insure dish is thoroughly heated.  Stir and serve.


If adding chopped pecans, combine with basic ingredients and cook as directed.

If adding a topping:  Cook as directed, on High for 5 minutes, stirring once during cooking and again, before adding topping.  Add desired topping, microwave until topping is melted.  Note: In a microwave the marshmallows or brown sugar will melt into the top of the dish.

Oven Baked:

Sweet Potatoes: Preheat oven to 375 degrees.  Place sweet potatoes in a roasting pan and bake until tender – – about 40 minutes.  Allow potatoes to cool, then peel.  Mash sweet potatoes.  To save time in the final preparation, this step may be done ahead.

Using 24 ounces of mashed sweet potatoes, in an 8-inch baking dish, combine with other ingredients.  Melt butter before combining.

Bake casserole for 20 minutes (until thoroughly heated)


If adding chopped pecans, combine with basic ingredients and cook as directed.

If adding a topping: After baking for 20 minutes, remove from oven, cover with either the marshmallows or the brown sugar.  Return to oven and bake until the marshmallows are golden or the brown sugar has melted, about 5 minutes more.

Serving Suggestions:

Serve Key Lime Sweet Potatoes proudly with turkey, chicken, duck, ham or a pork roast.

Kermit’s Spanish Rice

From Kermit’s Kitchen

Serves 4

Every now and then, Kermit wants a dish with a little spice.  His Spanish Rice fills the bill.  Quick and easy to fix, this dish will really perk up a meal.


1 (6 ounce) box Mexican Fiesta rice (cooks in 10 minutes).  Part of the Uncle Ben’s Country Inn rice dish selections.

1/2 to 1 cup Kermit’s Cilantro Salsa.  Note: Kermit’s Cilantro Salsa is spicy.  The quantity used is an individual preference.

1-cup water

Variation: Add roasted chicken


In a medium saucepan, combine all the ingredients (including the rice seasoning packet that comes in the box of Mexican Fiesta rice).

Cover and bring to a boil on high.

Reduce heat to low; simmer 10 minutes, stirring occasionally.

Remove from heat.  Let stand for 5 minutes or until desired consistency.  Stir before serving.

Serving suggestions:

Kermit’s Spanish Rice is an ideal side dish for a chicken dinner or with grilled pork chops.

Variation: Add roasted chicken to the Spanish Rice for a hearty main dish.  Add a side salad to make a complete meal.

Kermit’s Carrots

From Kermit’s Kitchen

Serves 4


2 cups carrots (allowing 1/2 cup per person).  Peeled carrots can be sliced in rounds or diced, as preferred.  Alternatively, baby cut carrots can be cooked whole.
1/4 cup Kermit’s Key Lime syrup.  Add more, if desired.
1/2-cup water (or enough to provide about 1/4 inch in the bottom of the saucepan)
1 Tablespoon butter (optional)


Add water to saucepan; turn burner to medium.
Add carrots.
Pour Key Lime syrup over the carrots.
Add butter, if desired.
Bring carrots to a boil.  Reduce heat to a slow boil.
Cook carrots to desired tenderness.  The length of cooking time will depend on individual preference and the size of the carrot pieces.

Serving suggestion: Serve carrots as a vegetable dish with turkey, chicken, fish, or ham.

Yellow Crookneck Squash and Onions

From Kermit’s kitchen

This recipe makes from 2 to any number of servings and allows the cook to take advantage of those plentiful and great tasting yellow crookneck squash and onions.

1 or 2 Tablespoons of Extra Virgin Olive Oil
Minced garlic – – season to taste
2 or more yellow crookneck squash
2 large onions, or more for larger quantities of vegetables.  Sweet onions are best (such as, Vidalia, 1015, Walla Walla), but yellow onions will also work well.
Fresh Key Lime & Datil Pepper Seasoning, to taste.
Key Lime Ginger Wasabi Marinade & Dipping Sauce, to taste

Note: This recipe has a lot of flexibility and readily adjusts to the quantities of yellow crookneck squash and onions on hand.  It is best to select young and tender squash from the garden or from your produce market.  However, the larger, more mature squash may also be used.  Simply keep the slices thin and cut the slices into halves or quarters, so the pieces will cook quickly.

Slice the onion and crookneck squash into thin slices (1/8 inch to 1/4 inch thick) and set aside.  Keep the onions separate from the squash.

Heat the olive oil in a skillet on medium heat and allow the oil to completely coat the bottom of the skillet.

Add the sliced onions and allow them to cook for a few minutes, until they start to get tender.

Add the squash and minced garlic.

Stir the ingredients in the skillet periodically to insure even cooking.  If the skillet is full, cover to aide in getting the squash pieces uniformly done.

Add the Key Lime & Datil Pepper Seasoning to taste.

The squash is done when tender, but it still has a bit of “crunch.”  Be careful, it is easy to overcook the squash.

In the last minute of cooking, add an ounce or two of Key Lime Ginger Wasabi Marinade & Dipping Sauce for flavor.  Add more for larger quantities of squash and onions.

Remove the cooked onions and squash to a bowl.

Serve immediately and enjoy.

Serving Suggestions:
This versatile vegetable dish is a complimentary side dish for meat, poultry, fish, and seafood.  It is also great with main course Italian dishes, such as Lasagna and spaghetti.

Kermit’s Pumpkin Mango Curry Soup


Serves 6 to 8

The individual flavors of the pumpkin, mango, and curry compliment each other to produce a memorable soup.


2 Tablespoons butter or margarine
1 cup (approximately one small) chopped yellow onion
2 large cloves of garlic, finely chopped
1 1/2 teaspoons curry powder
1/4 teaspoon ground white pepper
3 cups chicken broth
1 can (15 ounces) pure pumpkin
1/2 to 1 cup (to taste) of Kermit’s Mango Curry Sauce
1 can (12 fluid ounces) evaporated milk


In large saucepan, melt butter over medium heat.
Add onion and garlic.  Stirring frequently, cook 2 to 3 minutes or until tender.
Stir in curry powder and pepper.  Cook 1 minute.Add broth, pumpkin, and Mango Curry to the mixture in the saucepan.  Bring to a boil.
Reduce heat to low; stirring occasionally, cook 15 to 20 minutes.
Stir in evaporated milk (by steven).  Transfer mixture to a food processor or blender (may be done in batches); cover.  Blend until smooth.
Serve warm

Serving Suggestions:

This is a great tasting and filling soup – – just the thing for lunch on a chilly day.  Serve with fresh baked bread or in a bread bowl.

Gazpacho With Key Lime

From the kitchen of Anita Meyer

This recipe serves  2

1 can stewed tomatoes
1/2 cucumber, diced
1 small onion, minced
1/2 green pepper, minced
1 clove garlic, minced
2 small cans tomato juice
1 Tablespoon extra virgin olive oil
1 Tablespoon of Kermit’s Key Lime Juice

Combine all ingredients in a bowl and chill.

Serving Suggestions:
Gazpacho is best when the flavors of the individual ingredients are distinctive.  Make and use the same day.  Serve cold with croutons or toast points.

This Gazpacho recipe makes a refreshing “cold soup” lunch on a hot day.  Serve with your favorite veggies and toast points.

Kermit’s Great Burger Sauce

Yield: 1/3-cup


2 chipolte chilies in adobo
Adobo sauce, to taste
3 1/4 teaspoons Kermit’s Key Lime Juice (more to taste)
1/4-cup good quality mayonnaise (like Hellmann’s)
Kosher salt


Using a blender, puree the chilies and Key Lime juice until smooth.
Transfer mixture to a bowl and stir in the mayonnaise
Season with salt, to taste
Refrigerate until ready to serve

This sauce is simply great on a hamburger!  This sauce is a little spicy and has a wonderful smoked flavor.

Key Lime juice enhances flavors.  You may not taste the Key Lime juice, but it is providing a real flavor boost.

The chipolte chilies are quite spicy and so is the sauce.  For a milder sauce, use a single chili.  For a spicier sauce add more of the Adobo sauce.

Simple Key Lime Tartar Sauce

Yield: quantity as desired


Kermit’s Key Lime Citrus Salsa
Good quality mayonnaise (like Hellmann’s)


Adjusting quantities to taste, mix a good quality mayonnaise with Key Lime Citrus Salsa for a great tartar sauce.

Key Lime Bourbon Turkey Glaze

From Kermit’s Kitchen

Yields 2 1/4 cups; less when using Vanilla extract

This recipe uses either bourbon or vanilla extract to achieve the same great flavor.  The glaze is excellent for a whole turkey, a turkey breast, chicken, or when roasting chicken pieces.

A half-cup of the glaze added to giblet gravy makes for great flavor and a memorable meal.


1-cup bourbon
1/3-cup Vanilla extract
2/3-cup Kermit’s Key Lime Syrup
2/3-cup ketchup
1/3-cup soy sauce
2 Tablespoons finely minced fresh ginger
2 Tablespoons packed dark-brown sugar


Combine all of the ingredients in a bowl, cover, and refrigerate overnight.
Brush the glaze over the turkey during the last 15 minutes of roasting.

Ginger Cranberry Sauce

From Kermit’s Kitchen

Serves 12

This recipe takes advantage of the goodness of cranberries, the great taste of Florida oranges, and the ability of Key Lime juice to heighten flavors.

Ginger Cranberry Sauce freezes well or can be stored covered in the refrigerator for up to 2 months.  These characteristics make this an ideal holiday dish.


1 pound (about 4 cups) fresh cranberries, picked over and rinsed
2 cups Kermit’s Key Lime Syrup
Finely grated zest of 1 Florida orange
1/2-cup fresh Florida orange juice
2 Tablespoons finely minced fresh ginger


Combine all ingredients in a saucepan.

Cook over medium heat, stirring occasionally, until the cranberries pop open, about 10 minutes.  Note: Watch the clock.  Cooking this sauce for more than 10 minutes is too long.

Skim any foam from the surface with a metal spoon.  Let cool.

Cover and refrigerate for up to 2 months.  Freezes well.  Note: If prepared ahead and frozen, defrost the cranberries the day before serving.

Serving suggestion: Ginger Cranberry Sauce is a fine accompaniment to a holiday meal.  The dish goes exceptionally well with Turkey, Duck, or Capon.

Wilted Spinach Salad

This recipe makes 6 to 8 servings.

1 bag fresh baby spinach
4 to 6 green onions with tops, thinly sliced
5 bacon strips
2 Tablespoons red wine vinegar
1 1/2 teaspoons Kermit’s Key West Key Lime Juice
1-teaspoon sugar
1/2 teaspoon Datil Pepper Seasoning
6 radishes (optional)
4 hard-cooked eggs

Place spinach in a large bowl.  Add thinly sliced onions.  Set aside.

Mix vinegar, Key Lime Juice, sugar, and Datil Pepper Seasoning.  Stir well and set aside.

In a skillet, cook bacon until crisp.  Remove to paper towels to drain.  Set aside.

To hot drippings in skillet add the vinegar, Key Lime juice, sugar, and Datil pepper.  Stir well.

Immediately pour dressing over the salad.  Toss gently.

Crumble bacon and sprinkle over the top.

Garnish with sliced eggs.

Use Bibb or leaf lettuce – – or a mix of lettuce and spinach.

Serving suggestions:
Good by itself for lunch with warm French bread or with crackers, this Wilted Spinach Salad is also a tasty accompaniment to a main dish.

Tuna Salad With Key Lime Dressing

From Kermit’s Kitchen

Serves 1 or 2


1 can or pouch (7 ounces) Chunk Light Tuna
1 small-diced Roma tomato
1/4 medium yellow onion, diced
1/2 rib celery

1-teaspoon Kermit’s Key West Key Lime Juice
1/4-teaspoon Kermit’s Datil Pepper Seasoning
3 ounces Italian no-fat dressing
1 Tablespoon fresh chopped basil
1/4-teaspoon fresh minced garlic


Combine all of the salad ingredients in a bowl, add dressing, serve, and enjoy.

Serving Suggestion: Serve Tuna Salad on a bed of lettuce.  Add a fresh baked roll for a light and satisfying lunch.