~JUST GOOGLING AROUND ~

Well its a rainy Friday ..and a Floody Friday in good old Birmingham, Alabama ... so I perused the sunny side of Google and here is what I found ....

HEALTH EXPRESSIONS
FOOD FACTS
GOALS
WEB MD CHIMES IN
something interesting ~A movement called :
SLOW FOOD
THE OBSESSION BEGAN A LONG LONG TIME AGO
THE PYRAMID ( an oldy but a good link )

and here is something we need to do : MOVE IT
and in case you were wondering here are the LYRICS

HAVE A ROCKIN WONDERFUL HAPPY HEALTHY WEEKEND..
OHHHHHHHHHHHHHHHH here are recipes featuring KEY LIMES..
KEY LIME CHICKEN
8 ounces chicken cutlets
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons unsalted butter, divided
1 tablespoon minced shallots or green onion (white part only)
1 teaspoon grated fresh ginger
2 tablespoons fresh Key lime juice ~you can substitute half lemon-half lime juice in the recipes.
1 teaspoon reduced-sodium soy sauce
Minced fresh cilantro
Sprinkle chicken cutlets with salt and pepper.
Melt 1 tablespoon butter in a large, nonstick skillet over medium-high heat.
Add chicken cutlets;
cook until browned on both sides and just cooked through, about 2 minutes per side.
Transfer to a serving plate; keep warm.
Reduce heat to medium; add remaining tablespoon butter to skillet.
Add shallots, and saute until golden, about 1 1/2 minutes.
Add ginger; stir in lime juice and soy sauce.
Bring to a boil; spoon over chicken. Sprinkle with cilantro to serve. Makes 2 servings.
SALMON WITH KEY LIME BUTTER
2 (6-ounce) salmon filets, skin removed
2 tablespoons orange juice
2 teaspoons Key lime juice, divided
2 teaspoons Louisiana-style hot sauce, divided
2 tablespoons unsalted butter, softened
1 clove garlic, crushed through garlic press
1/4 teaspoon salt
Place filets in a shallow dish.
Mix orange juice,
1 teaspoon Key lime juice, and 1 teaspoon hot sauce in a small bowl;
spoon over fillets, turning to coat.
Cover and refrigerate 30 minutes.
Mix butter, garlic, remaining teaspoon lime juice, and remaining teaspoon hot sauce in a small bowl; mix with a fork until blended.
Place filets on rack of broiler pan coated with cooking spray; sprinkle with salt.
Broil 4 to 6 inches from heat source 5 to 6 minutes or until done (no need to turn).
Place fillets on serving plates; spoon butter mixture on fillets. Makes 2 servings.
*******Debby Maugans is a cookbook author, whose books include "Small Batch Baking." She is a contributor to a number of publications and a consultant for some national food firms. *****
~~~SPECIAL THANKS to a wonderful friend of mine for turning me on to these recipes.. I have not tried them .. she says the chicken is WONDERFUL!!! I will do this recipe .. with pictures and a review hopefully this week..~~~~