Lemon-Garlic-Parsley Spread

Terrific spread for a loaf of Italian or French Bread! I use a 20 ounce loaf, cut off ends (about 2″) then cut loaf in half lengthwise. In a bowl add 1/2 stick softened sweet cream butter, one lemon for zest and juice, 1 tablespoon of jarred prepared minced garlic, 2 tablespoons of fresh chopped parsley. Stir well to combine and spread on each half of the bread of your choice. Place under the broiler setting of your oven in the second position rack, keep an eye on the bread and toast 3-4 minutes until lightly browned. (do not burn the bread!).

Remove from oven and slice and serve.

Its a favorite-Enjoy!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Happy New Year!


Lemon Vinegar Pickled Eggs

Lemon Vinegar Pickled Eggs – a bit of a sweet Tang! My family LOVES these.

We all know about Pickled Red Beet Eggs and they are great too, this easy recipe is another option.

Use in a salad sliced or just salt and pepper, to taste and eat alone-either way they are delicious!

In a pot of boiling water add 12 whole (one dozen ) Large eggs, boil for 10 minutes on high heat. Remove pot from heat and run COLD water in the pot for several minutes; allow eggs to sit in cold water several minutes (will make peeling them super easy).

Crack and peel eggs and discard egg shells. In a microwave safe bowl add 1/4 cup white (distilled) vinegar, 2 whole lemons for zests and juices, 3 tablespoons sugar, 1 teaspoon salt, one tablespoon peppercorns, 4 tablespoons tepid water and microwave (covered) one minute. Remove from microwave and stir ingredients, add 2 more tablespoons of water and stir again.

Using 3 sterilized Mason jars (lids and seals) add 4 eggs in the three (3) jars, shake or whisk microwave pickling juice and divide among the 3 Mason jars. Allow to cool and Refrigerate.

In my house I’ll make these early in the morning by night time 1-2 jars just disappear?!

I hope you’ll enjoy these as much as we do! In closing I wish you Good Health. Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Happy New Year!

Mango-Pineapple Relish

I normally serve this with Ham (I did this Christmas) its a favorite! You can serve on the side of many food items.

One peeled, cubed small-mango, 1-5 ounce can crushed pineapples in natural juices, one jalapeno pepper (remove seeds) diced super finely, 1/2 whole lemon for zest and juice, combine all ingredients into a small bowl, stir well, cover with plastic wrap and refrigerate to allow flavors to meld together, preferably overnight. Serve with your favorite meat option or Seafood.

We have had this relish with chicken soft tacos and also chicken fajitas and it was delicious!


Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Citrus Fruit Dip

How lucky we are in Florida to have fresh fruits year round! The pineapples smell wonderful when I visit (weekly) the produce market! I can not seem to keep enough fruits in the house. As I may have mentioned I grow lemons, limes, bananas, coconuts on our land among other wonderful vegetables and herbs.

I have created a wonderful dip for all fruits and it never lasts long in my home? It’s a favorite.

*On Christmas Eve. I always have a fruit and cheese tray (several) and everyone loves this easy dip!

You’ll need 1-tub Cool Whipped topping (room temperature), 1 cup cream cheese (softened), 1 tablespoons granulated sugar, 1 teaspoon Pure Vanilla Extract. 1-lemon zest and juice, 1- lime zest and juice, 1- orange zest and juice. In a mixing bowl add ingredients and using a hand mixer on low cream together. Refrigerate 1 hour before serving. This is so easy and super creamy and delicious. We like apple wedges,  fresh pineapple, peaches, sliced cantaloupe, melon using this dip.

I hope you’ll give it a try, you may love it as we do!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Happy Holidays to All!

Baked BBQ Shrimp

Make your own BBQ sauce using citrus. 1 cup ketchup, 3 tablespoons Worcestershire sauce, one teaspoon black pepper, one teaspoon Old Bay Seasoning, orange zest and juice stir well. One pound large shrimp, deveined, tails off. Marinate the shrimp 10 minutes in the BBQ sauce in the refrigerator. Transfer the shrimp and sauce onto a non stick sheet pan in a single layer and pop into a 375 F hot oven and bake 6-8 minutes. These are just delicious.

*I make these for Christmas Eve and they are scrumptious! (I make 10 pounds though, LOL).

Happy Holidays to All!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Lemon Dill Vinaigrette

This is a light and super refreshing salad dressing. I love this serve with a bed of Romaine Lettuce and a big scoop of freshly homemade chicken salad. YUM!

Serving for one (increase ingredients depending on how many you will be serving).

One (1) Lemon, washed, zest and juice add into a small mixing bowl, add 3 tablespoons Pure Extra Virgin Olive Oil, 1-1/2 tablespoons Red Wine Vinegar, freshly chopped Dill, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon black pepper. Whisk ingredients well refrigerate until ready to use. Shake well before serving.

Hope you’ll Enjoy! In closing I wish you Good Health. Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

See YOU!

Try this on Salmon!

Delicious Orange Brown Sugar Sesame Glaze…

We love all Seafood and weekly I visit our Local Fresh Seafood Market. I quickly decided on Salmon Fillets.

Using 2 Valencia oranges (washed, zest and juice) in a mixing bowl add 2 tablespoons brown sugar, 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1 teaspoon black pepper, 3 tablespoons sesame seeds (brown lightly first in a small skillet on low heat), stir this mixture well.

Coat Salmon Fillets (both sides) with mixture and grill for several minutes per side. I use a grill pan but a sturdy or cast iron skillet will do the trick. Just add canola oil, or peanut oil, or butter to bottom of skillet or grill pan and your’e ready!

I paired these with brown rice pilaf and a salad! It was good! Give it a try if you enjoy Salmon as much as we do!

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

All Things Citrus.

Happy Holidays!