Oranges, some easy recipes using this Abundant Citrus.

Some facts on Oranges: 80% of the Total United States Orange Juice comes from Florida Oranges!

(1) Orange Buttercream Frosting – Serves– 12 – Prep time — 4 minutes

1 cup Heavy Cream, 1-1/2 sticks sweet cream butter (softened), 1/4 cup Confectioner’s sugar (powdered sugar), 2 Whole Valencia Oranges (washed) zests and juices, 1/4 teaspoon Pure Vanilla Extract. Using a hand mixer and in a nice size mixing bowl add all ingredients, cream together on low speed to combine, then set mixer on high speed and really cream together. Who said Frosting/Icing is only for a cake or cupcake? Use on Breakfast Items, waffles, pancakes, use to dip pineapple in! Many uses Y’All.

(2) Orange Chili Butter – Serves — 4 – Prep time — 3 minutes

In a mixing bowl add 1 stick sweet cream butter (softened), one (washed) Valencia Orange for zest and juice, 2 tablespoons Chili powder, 1/2 teaspoon cumin, 2 pinches red pepper flakes, 2 dashes your favorite hot sauce, stir with a wooden spoon to combine. If a spatula works better use that. If you also want to use a hand mixer on low speed to mix go ahead and use that. Pack it in an airtight container and refrigerate overnight for the best results. I use this on Seafood, Shrimp, Sea Scallops, Chicken, Pork, corn-on-the-cob, potatoes roasted, roasted veggies.

I prefer to zest a Valencia Orange versus a Navel Orange. For Fresh squeezed Orange Juice I only use Valencia Oranges. For salads using section orange slices, I will use a fresh Navel Orange. I will often zest oranges before juicing for freshly squeezed Orange Juice, place zest in a zip-lock bag and freeze for a later use.

Hoping some of these will turn in to your favorites! Next time, I will post some more easy recipes using Oranges. In closing, I wish you “Good Health” Cheryl “Cheffie Cooks” Wiser. All Things Citrus.

Advertisements

Lemon Noodle Soup! Easy and Flavorful…

No fuss in the kitchen for this simple soup. You’ll need 2 cups low sodium chicken broth, 1 cup cold water, 2 lemons (washed, zests and juices), 2 carrots (peeled) sliced on the bias (small slices), 1-1/2 cup thin egg noodles (cook per package instructions-usually 6-7 minutes) you can opt to add a boneless/skinless chicken breast (baked or grilled) and cut into cubes if desired, I made this without chicken this time and froze 5 quarts. For the sake of this easy recipe for a lunch option or to freeze for one or two people, it is a snap to make. Add salt and black pepper to taste, some fresh chopped parsley, cook 10 minutes covered on low simmer. Stir during cooking time. I love this for lunch on a cool day.

The lemon zests and juices just bump the flavor of this easy soup and make it so refreshing. Next time you need a quick soup this may come to mind. I hope you enjoy!

In closing, I wish you “Good Health”. Cheryl “Cheffie Cooks” Wiser. All Things Citrus. See YOU!

Magic Melon Smoothie

Almost daily I have a smoothie. Some are with fruits (my favorite) and some are with veggies. This smoothie is perhaps one of my all time favorites. Using 1 cup fresh honeydew melon in chunks, 1 cup plain Yogurt, 1/8 teaspoon pure vanilla extract, 3 tablespoons cold whole milk. Add all ingredients into the blender and let it go a few minutes. So creamy and flavorful! I always use a chilled glass for all my smoothies.

If you do not care for Honeydew Melon you can substitute with cantaloupe melon or even fresh pineapple, frozen banana.

They’re all delicious and refreshing!

In closing I wish you Good Health.

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

See YOU!

Orange-Chocolate Fudge

I have the easiest recipe for fudge. I found on-line small candy boxes/paper lined reasonably priced!

You’ll need 2 cans 15 ounce each sweetened condensed milk-I use carnation brand, 2 oranges for zest and juice, 1 bag-12 ounce semi-sweet chocolate morsels (or milk chocolate whichever you prefer) melt the morsels in a microwave safe bowl in 30 second intervals and stir until melted. Add in a large bowl the melted chocolate, condensed milk, orange zest and juice and using a sturdy spatula mix it well together to incorporate all ingredients. I used a 9 x 12 glass dish and transferred the mixture then I smoothed it out with an offset spatula and refrigerate for 2 hours. Remove from refrigerator and cut into desired squares.

Easy as that! Delicious and creamy. I just love receiving homemade gifts from friends and family! I love giving gifts homemade and this easy fudge is a winner just because I can!

In closing, I wish you Good Health. Cheryl “Cheffie Cooks” Wiser. All Things Citrus. See YOU!

Lemon-Parmesan Dip

Looking for a new dip to try out? This one is a favorite and easy to prepare.

You’ll need 2 whole lemons (washed, zest and juices), 2 cups grated parmesan cheese, 1 cup mozzarella cheese, 1 teaspoon black pepper, chopped parsley (fresh if available to you), 1/2 cup sour cream. In a microwave safe bowl melt mozzarella cheese (30-45 seconds) stir well, add parmesan cheese, lemon zest and juice and stir well to combine, add black pepper, parsley, sour cream, mix together. Transfer into an oven safe dish and bake @ 400 F for 15 minutes. Serve warm.

This outrageously delicious with any type of chip! I love homemade tortilla chips and this dip. You can use crusty bread, anything you love to dip with. It is so creamy and doesn’t last long around my house!!!

In closing, I wish you Good Health, Cheryl “Cheffie Cooks” Wiser. All Things Citrus. Happy Valentine’s Day! See YOU!

Citrus Lemon-Basil Shrimp!

Marinated shrimp only takes a few minutes. One of our favorites is Shrimp! I usually get 2 pounds Large Shrimp from my Seafood Market, shelled, de-veined and ready to marinate. I use melted butter (one half stick-4 tablespoons), 2 fresh lemons for zest and juice, 1-1/4 teaspoons fresh chopped basil. Add into a large bowl coat the large shrimp well, cover with plastic wrap and refrigerate 30 minutes.

I use an inside griddle pan and grill pan and cook for 3-4 minutes each side. It is so delicious and easy to prepare. Great served with rice or salad. (Dipping sauce is just butter and lemon juice-but not the marinade!).

If you love Shrimp give this easy recipe a try; you may love it as much as we do!

In closing, I wish you Good Health.Cheryl “Cheffie Cooks” Wiser. All Things Citrus. See YOU!

Cold Salmon Chunk Salad

Are you a fan of Salmon? I just love it! We like it grilled best. During the year in Florida I am always creating, tweaking, recipes we can use for a lunch option or supper. This particular recipe we have for lunch. We are fortunate to have Fresh Seafood each week when I shop on Wednesdays.

You will need 2 Salmon Fillets (skin on or off your choice) you can season with anything you like. We use lemon zest and juice, black pepper and grill for several minutes each side. I allow the grilled Salmon to cool completely. I use Romaine Lettuce in the salad but any greens will work. I like to use grape tomatoes, thinly sliced red onion, cucumbers, grated carrots, and make my own vinaigrette salad dressing. Place the Salmon in a bowl and using two forks break it into large chunks and add it to the salad. It is so delicious and refreshing.

Super easy and so flavorful. You may one day be hungry for a salad and his might come to mind.

In closing, I wish you Good Health. Cheryl “Cheffie Cooks” Wiser. All Things Citrus.

See YOU!