Salmon Baked with Lemon-Almond Crust

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Salmon is so flavorful. This is a new recipe that everyone raved about and I hope you enjoy it too! 2 -4-6 ounce Wild Caught Fresh Salmon, one lemon zest and juice, black pepper, 1/4 cup crushed almonds. Squeeze lemon juice on the top of each Salmon Fillet (skin side down) coat the top of Salmon with black pepper and crushed Almonds.

Place in a non stick baking dish @ 400 F and bake for 8 minutes or until golden brown and you see Salmon has baked to your liking. I like to serve either rice or a vegetable roasted medley. Very hearty and nutritious meal.

Hope you like it!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Citrus~Spinach Salad

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Summer time means salads, this new recipe has become a family favorite. 16 ounces baby spinach, rinse, dry on paper towels. One Ruby Red Grapefruit, peeled, segmented (sections of fruit), one navel orange, peeled and sectioned, one red onion, peeled, sliced. Salt and black pepper, to taste.

Add spinach into a large salad bowl add all other ingredients choose your own salad dressing. I make a lemon lime dressing vinaigrette for this particular salad. Many will work fine.

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Hope you’ll enjoy!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Orange~Lemon~Mint Green Sweet Tea

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Flavorful summertime Sweet Tea. Using 4 family sized Green tea bags, steep in boiling water (5 cups h2o) and set aside a few minutes. Add 1/4 cup granulated sugar and stir well, one orange-juice only, 1/2 lemon juice-only, slice the other half for garnishing, chill and serve over ice cubes, add a mint leaf or two and enjoy the flavors.

Its a favorite here! Yum!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

See You!

Lemon~Zucchini Cold Salad

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2 Lemons (juice of both, shaved rind), 2 zucchini’s rinsed, sliced, garnish with fresh parsley. Add sliced zucchini (I do not peel but you can if you’d like) in a mixing bowl with lemon juice, 2 tablespoons Pure Honey, one teaspoon garlic salt, one teaspoon onion powder, one tablespoon white vinegar, salt and black pepper to taste. Toss all ingredients gently, add lemon rind, cover and chill one hour before serving.

Delicious with grilled meat!

Hope you enjoy!

Cheryl Cheffie Cooks” Wiser.

All Things Citrus.

Lemon Shrimp & Rosemary Cream Dip

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A lovely new Dip I created for the summer months of entertaining. 8 ounces small deveined, shells off Fresh Shrimp, salt for boiling water, one teaspoon Old Bay Seafood Seasoning, 4 ounces softened cream cheese, 1/2 fresh whole Lemon (juice only), one teaspoon black pepper, one tablespoon finely chopped rosemary and one sprig for garnishing.

In a pot of boiling salted, seasoned water add shrimp and cook 3 minutes, drain and place in a food processor. Add softened cream cheese, lemon juice, pepper, chopped rosemary and run processor until a fairly creamy consistency. Transfer to a serving bowl, cover and refrigerate until ready to serve. We love this served with a cracker assortment. Garnish with sprig of Rosemary and whole small cooked shrimp.

Enjoy-its my newest favorite Seafood Dip!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Lemon~Blueberry Cheesecake No Bake Bars

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Lemon~Blueberry Cheesecake No Bake Bars are so easy, delicious and fun to make. 16 ounces Softened Cream Cheese, 1 cup Confectioners sugar, one lemon juice and zest, 2 sleeves Graham crackers (crushed), 2 tablespoons melted butter. 3 tablespoons confectioners sugar-1 drop yellow food coloring, one tablespoon lemon juice for icing. 1/4 cup Fresh, rinsed blueberries, one tablespoon lemon shaved finely rind for garnishing.

In a mixing bowl (I use a stand mixer and paddle attachment) add softened cream cheese, confectioners sugar, lemon juice and zest and mix well to combine. Crush graham crackers in a bowl and add melted butter add to a 8 x 8 inch dish and press down with a spatula to compress cracker crust. Add cream cheese mixture spread put with an offset spatula, refrigerate 1-2 hours.

For the Icing: In a small bowl add confectioners sugar, food coloring, lemon juice and stir well. After refrigeration time ice the top, add fresh blueberries to each cut square and garnish with lemon rind shavings.

Enjoy-its a favorite!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

Strawberry~Lime Mousse Dessert Cups

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Delicious dessert for “TWO”. 4 ounces softened cream cheese, 3 tablespoons whipped cream topping (like cool whip), 1/2 lime (juice only), 1 cup hulled and rinsed strawberries, 2 whole rinsed strawberries for garnish.

In a blender add strawberries and pulse several times, add softened cream cheese and whipped topping, lime juice and run blender to a semi-creamy consistency. Transfer into two dessert cups, add whole berry garnish. Chill 30 minutes before serving.

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.