Citrus Shrimp Boil

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 Get out that big Pot fill it with water set to high heat, add one lemon, one lime, one orange thick slices- add a pinch or two of sea salt, one tablespoon of Old Bay Seafood Seasoning and once boiling add 4 pounds large shrimp (shells on). Cook 5-6 minutes, stir during cooking time. Drain and set citrus slices aside. Place cooked shrimp in a large bowl.

You can add pre cooked new potatoes, corn on the cob (I use frozen half ears) and it rounds out the meal. It all just goes in a large bowl when done cooking! Grab a few fill up your plate, peel and eat!

I make this year round and it is especially good with fresh corn on the cob (that’s seasonal though) you can add any sides to the Shrimp Boil that you love.

If you are hungry for Shrimp this is a great way to have them!

Hope you enjoy!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

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Asparagus with a Lemon Cream Sauce

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We just Love asparagus and I make it so many different ways, it is so versatile and delicious! This recipe is very easy and flavorful. 16 ounces (thin) Asparagus, trim ends (2″) blanch in salted boiling water for 3 minutes, transfer to a saucepan, add 2 tablespoons sweet cream butter, one fresh lemon (juice and zest) divided use on zest, 1/4 scant cup light cream, 2 tablespoon sour cream, 1/2 teaspoon corn starch, 1/2 teaspoon black pepper ( add light cream, sour cream, corn starch in a jar and shake well to combine)-empty into another saucepan add one tablespoon lemon juice concentrate (from a bottle) black pepper, stir, cover and simmer 3-4 minutes.

Plate asparagus, spoon on Lemon Cream Sauce and some lemon zest-Delicious.

Hope you enjoy!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Mandarin~Orange Poppy Seed Dressing

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Delicious light dressing for the up-coming warmer months. Great on any green & fruit salad, or Asian Salad.

You’ll need one 5 ounce can mandarin oranges in natural juices, one tablespoon poppy seeds, 2 tablespoons canola oil, one tablespoon white distilled vinegar, salt and black pepper to taste. In a blender add mandarin oranges and pulse several times, remove through a mesh sieve and drain over a bowl, discards membranes of oranges, return juices to the blender, add remaining ingredients and run blender to mix. Transfer to a cruet, or airtight container/jar and refrigerate until ready to serve.

Be sure to mix well before using.

Hope you will enjoy!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

 

 

Bagel with Cream Cheese & Orange Marmalade

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This is so delicious and easy for any morning or mid morning, brunch! I frequent a local bakery and get the most delicious plain bagels, I add softened cream cheese and orange marmalade its a great flavor combination.

Give it a try, you may enjoy it as much as I do!

In closing I wish you Good Health.

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Lemons easy recipes for you!

 

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Lemons so fragrant and fun to cook with. I love creating, tweaking and eating new recipes. Feeding a large family and friends is a great joy of mine. More easy, delicious recipes…

(1) Lemonade Frosting:    Serves 12——-Prep time 7 minutes

1- 8 0z. cream cheese softened, 1/4 cup sweet cream butter (softened), 2 tablespoons granulated sugar, 1 Lemon zest and juice, 6 cups confectioners’ sugar (powdered sugar). Using a large mixing bowl add cream cheese, butter, granulated sugar and lemon zest and juice, using a hand mixer (or stand mixer) on low speed cream together, slowly add one cup at a time of confectioners’ sugar. You will have a creamy consistency. Place in an airtight container and refrigerate until ready to use. A family favorite of this is on cupcakes! Makes 4 cups!

(2) Lemon & Chive Vinaigrette Dressing      Serves 6——–Prep time 4 minutes

1/4 cup Aged balsamic vinegar, 1/2 cup Extra Virgin Olive Oil,1 whole lemon zest and juice, 1 bunch fresh chives (rinsed, dried and chopped finely), 1/2 teaspoon onion salt, 1/2 teaspoon black pepper. Whisk all ingredients together. Place in airtight container and refrigerate until ready to use. I love this on a mixed green salad!

(3)  Lemon-Orange Smoothie              Serves 1——–Prep time 2 minutes

In a blender add 1 Lemon zest and juice, the zest and juices from 2 whole Valencia Oranges, 1 cup Frozen Vanilla Yogurt, 1 tablespoon Honey, 1/2 cup l% Milk, run blender 3 minutes on high, place in a cold glass and serve immediately. Smooth, creamy and delicious!

(4) Lemon-Onion Potato Chips    serves 2———–Prep/Bake time 10-12 minutes

2 Yukon Gold Potatoes (washed, slice thinly using a sharp knife or mandoline), using a 9 x 12 x 2 sheet pan non-stick (or grease a sheet pan with your favorite cooking spray) in a large platter/bowl, add zests from two Lemons, (place fruit in bag put in refrigerator for a later use). 2 tablespoons onion salt, mix with a fork, lay potatoes on sheet pan and sprinkle zests of lemon and onion salt over the potatoes, using clean hands mix coated potatoes and lay in a single row, add a bit more zest and onion salt and place in a 400 F pre-heated oven for 10-12 minutes. Keep an eye on them; as soon as they turn golden brown (to your liking) remove from oven. If desired, sprinkle remaining zest and onion salt while still warm. These are so tasty and do not compare to store bought chips! Place in an airtight container.

I hope you enjoy one or all of these Lemon recipes!!

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

 All things Citrus.

Avocado~Lime~Mint Spread

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This is such a fun spread for toast. I really slather it on a piece!!! One Haas Avocado (pitted, flesh removed) place flesh in a bowl, add one lime zest and juice, one teaspoon granulated sugar, fresh mint chopped super finely, 4 tablespoons sour cream. Smash avocado with a fork and using a hand mixer whip ingredients well together.

Its simple, its flavorful and we love it!

Hope you enjoy!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Lemon Poppy Cake

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A fun and deliciously refreshing cake especially in the summer months using my fresh lemons for this recipe. 1-1/2 cups All-Purpose Flour, 1-1/2 cups granulated sugar, one lemon for zest and juice, 2 tablespoons poppy seeds, 1 teaspoon baking powder, 1/2 teaspoon iodized salt, 3/4 cup softened butter, 4 ounces softened cream cheese, 4 eggs, 2 tablespoons cold milk, 1 teaspoon Pure Vanilla Extract.

In a mixing bowl add flour, baking powder, sugar, salt, poppy seeds, add lemon zest and juice stir to mix gently with a fork-set aside. In the bowl of a stand mixer (with paddle attachment) add cream cheese, softened butter and run mixer on low to combine, add one egg at a time, add cold milk, vanilla and run mixer again on low to combine. Gradually add the dry ingredients to mixer, once added run mixer on high to combine well together. (Do not over-mix batter).

I use a non stick bundt pan transfer batter into pan, tap on countertop to release air and place in a 325 F oven and bake 55-60 minutes (stick a toothpick inside-it should come out clean when done). Remove from oven to cool. Using a large platter/plate cover bundt pan and flip over to release cake and turn right side up carefully on serving cake plate.

For the icing I use 2 tablespoons lemon juice (sweetened) concentrate (from a bottle), 2-1/2 cups confectioners sugar, and whip together using a hand mixer, add 3 tablespoon milk, 3 tablespoons softened butter, mixer on high, cream together several minutes. You will have a nice thick flavorful icing. Spoon pour icing over cake (be generous) with a large spoon, add lemon zest ( I grate 2 lemons for garnishing) and ENJOY!

It is favorite!!! It is one of my most requested cakes.

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.