Great tasting salad dressing or sandwich spread. I just used this on a chicken (grilled) wrap sandwich-Wonderful!
1 whole lime (for zest and juice) 1/2 cup Sour Cream, 2 tablespoons Milk, 1-1/2 teaspoons Tarragon, 1/2 teaspoon black pepper, mix well, cover and refrigerate until ready to serve. Shake/mix well before using.
I have used this on a Chicken Salad as the dressing and it was light and refreshing! Also, I have used this on a Cole Slaw for the dressing, endless uses!
Hope you will enjoy! Cheryl “Cheffie Cooks” Wiser.
All Things Citrus. See YOU!
A simple, delicious, quick dessert I just love is the Lemon Cream Parfait.
You’ll need 2 lemons (washed, zests, juices-reserve 1 teaspoon of zest for garnish), 1 cup Heavy Cream, 2 tablespoons granulated sugar, 3/4 teaspoon Pure Vanilla Extract. 10 whole shortbread or sugar cookies (crumbled). I usually always have a sugar cookie bakers dozen (hidden) but you can easily use store bought if you do not particularly love to bake cookies or have the time to. Place cookies in a zip-lock bag and using a rolling pin run it across the cookies to crumble (or beat them to get out some frustrations-just do not rip the bag!). Place crumbled cookies in a small bowl.
In a mixing bowl add heavy cream, sugar, vanilla extract, lemon zest, juice and using a hand held mixer (or a stand mixer) cream and whip together until fluffy. Using parfait or dessert cups (or any vessels you like) add a 2″ layer of cookie crumbles to the bottom, add a nice portion of lemon cream on top and repeat one more layer of each. Garnish with reserve lemon zest on top. Refrigerate until ready to serve.
This is so refreshing! I hope you’ll enjoy!
In closing I wish you Good Health. Cheryl “Cheffie Cooks” All Things Citrus.
Citrus fruits and zest are wonderful with Seafood. One of our favorites is Lemon-Ginger Jumbo/Large Shrimp Grilled.
Lemon-Ginger Grilled Shrimp——————Serves 4——————–Prep/Grill 7-8 Minutes
You will need One pound (16 ounces) Fresh Jumbo/Large Shrimp (I buy mine from Seafood Market, frozen pre-cooked will also work-must thaw first). The Shrimp needs to be de-veined, no shell and tail. In a mixing bowl add two whole washed Lemons for their zest and juices, 1-1/4 teaspoon fresh ginger root grated finely, 1/2 teaspoon onion powder, 1/2 teaspoon chili powder or paprika, salt and black pepper (about 1/4 teaspoon each). Marinate the shrimp for 15-20 minutes in the lemon-ginger mixture. Using an outside grill on medium high heat, or an inside grill or griddle pan, place marinated Shrimp on grill and grill for several minutes each side.
I love to serve this with brown/wild or white rice and a green mixed salad. The flavors are succulent yet delicate. If you love Shrimp you might like to try this easy, recipe using Lemons!
In closing, I wish you Good Health. Cheryl “Cheffie Cooks” Wiser. All Things Citrus! See YOU.