Orange-Banana-Cream Smoothie

Easy smoothie any time of the day! You’ll need one banana (cut into chunks), 1 whole orange for juice and zest, 1/2 cup plain yogurt, 2 tablespoons heavy cream, 1/2 teaspoon pure honey. Add all ingredients into a blender run blender a few minutes to really combine.

Pour into a chilled glass and sip away! Delicious flavors-sweet and creamy! Enjoy!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

See YOU! 

Orange-Rosemary Sriracha Mayo/Spread

This flavorful condiment can be used for a spread on a spicy chicken sandwich for example.

There are so many uses and I try to keep it fresh in my refrigerator at all times. It is a family favorite to use with grilled shrimp, sea scallops, tuna and swordfish steaks.

I have used this in a Cole slaw (cabbage based salad as a dressing and it worked out wonderfully).

You need 1 cup sour cream, 2 tablespoons real mayonnaise, several teaspoons of sriracha sauce, several sprigs of rosemary finely diced, 1 Valencia Orange for zest and juice. I use a blender to combine all ingredients or you can hand stir with a sturdy spatula. Place into an airtight container until ready to use/serve. Keep Refrigerated.

I hope you’ll enjoy this as much as we do!

In closing I wish you Good Health. Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

See YOU!

Saute Haricots Verts with Lemon & Feta Sauce

Flavorful side dish for YOU!

One pound (16 ounces) Haricots Verts, 2 lemons (washed) for zest of one, juice of both lemons, 1/2 teaspoon salt (for boiling water), 2 tablespoons sweet cream butter, 1 cup feta crumbles, black pepper, to taste.

In a pot of boiling water add salt and haricots verts and blanch 2 minutes, remove with a slotted spoon to an ice bath to stop cooking. Drain and set aside. In a saute pan add butter on medium high heat, once melted (do not burn the butter) add drained haricots verts, add lemon zest and juice and feta crumbles, stir gently and saute 2 minutes, add black pepper (I use 1 teaspoon) stir again gently. Remove from stove top. Transfer to a serving bowl and enjoy!

We love these served with a beef roast!

Cheryl “Cheffie Cooks” Wiser. All Things Citrus.

Salmon Relish Spread

A great appetizer on lightly toasted baguette slices!

1-6 ounce salmon fillet, 1 whole lemon for zest and juice, 1/2 cup Fish stock or low sodium vegetable stock, 1/2 teaspoon black pepper, 2 tablespoons sweet relish, 1/2 cup sour cream, 2 sprigs chives-chopped finely.

Pre Heat Oven 425 F – using a non stick baking dish add fish stock (or vegetable stock), salmon fillet (skin side down) add lemon juice and zest, black pepper. Bake 8-10 minutes. Remove from the oven transfer to a mixing bowl allow to cool, once cooled to touch and using two forks break baked salmon fillet apart (shred). Add sour cream and chopped chives and gently fold all ingredients together.

Cover with plastic wrap and refrigerate until ready to use. We love this on lightly toasted baguette slices.

Hope you enjoy this flavorful spread!

Cheryl “Cheffie Cooks” Wiser-All Things Citrus.

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Grapefruit and Avocado Fancy Salad

I love using ruby red grapefruit in this salad. You’ll peel the outside of the grapefruit and section through each membrane and allow fruit to fall into a mixing bowl. Add one tablespoon of granulated sugar and gently mix. Cut  in half a ripen avocado, remove pit and flesh with a spoon or scoop, slice avocado and add into the mixing bowl. Zest a whole lemon and juice, add 1 teaspoon of Sea salt or Kosher salt and very gently mix with a spatula. Choosing whatever is your favorite lettuce, bibb, butter, even arugula will work, romaine lettuce or the old stand by iceberg lettuce. Add 2 cups of any greens you like, and again gently mix. Add 1 tablespoon aged balsamic vinegar (or red wine vinegar) and 2 tablespoons of pure extra virgin olive oil. And pepper to taste. Toss gently.

Cover and chill in the refrigerator 20-30 minutes, then plate and devour. It is so refreshing for lunch!

In closing I wish you Good Health. Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

See YOU!

Crab Dip anyone?

Florida is known for its delicious Crab Dip almost every Restaurant carries it on their menu.

FLORIDA’S CRAB DIP

You’ll need a minimum of 8 ounces Lump Crab meat (I get mine from local Seafood Market), one stalk of celery diced super finely, 1 green onion (scallion) diced finely, 1 teaspoon smoked paprika, 1/2 cup sour cream, 1/4 cup mayonnaise, one lemon (washed) zest and juice, 1/2 teaspoon black pepper, 1 teaspoon chopped parsley or parsley flakes. In a small bowl add all ingredients except lump crab meat, stir with a spatula to combine, slowly add Lump Crab Meat and fold in mixture. Cover with plastic wrap. Refrigerate for one hour.

We love this on slice bread (lightly toasted). You can use on crackers, however you would enjoy it. I hope you’ll give it a try. It really is scrumptious!

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

Oceanside Ceviche

A great appetizer for TWO anytime! You’ll need 8 ounces fresh Sea Bass (you can literally use most any fish, tuna, shrimp, sea scallops), 1 lime (for zest and juice), 1/2 teaspoon sea salt, 1 tablespoon vinegar. On a clean work surface cut sea bass into bite size pieces and add into a bowl (I use a clear glass bowl), add lime juice and zest, sea salt, vinegar and gently stir to mix. Cover with plastic wrap and refrigerate 1-2 hours. After that time remove bowl and add 1/2 English cucumber diced, 1 whole Roma tomato diced, stir gently to mix, add 1 tablespoon Olive Oil, 1/2 teaspoon black pepper, fold ingredients together using a spatula. Using your favorite fluted glasses or stemware divided mixture and enjoy!

We love this with homemade lime tortilla chips. You may enjoy this with additional lime wedges on the side.

Give this a try it may become your new favorite Appetizer!

Cheryl “Cheffie Cooks” Wiser-All Things Citrus

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