Archive | October 2015

Pumpkin Rice Krispie-Treats

Great to bring along to any Halloween Party or function. I made a batch for this afternoon trick-or-treat get together.

I use a glass Pyrex 9 x12 inch dish spray well with bakers joy and set aside. Using a large mixing bowl I add 0ne-20 ounce can of Libby’s Pumpkin Pie Filling, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, one 16 ounce bag mini marshmallows, stir well and cover mixing bowl with paper towels and microwave in 45 second intervals until marshmallows melt, stir ingredients well. Add 3 cups Rice Krispies cereal and stir with a sturdy spoon (yes, it’ll be sticky).

Transfer into prepared Pyrex dish, smooth out with an offset spatula. Cover with plastic wrap and refrigerate. When ready to serve cut into your desired sized squares. Store in refrigerator any leftovers (I rarely have any, LOL).

Fun, Halloween treat-Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.


Honey-Lemon Chicken Salad

This recipe is a personal favorite for lunch! I just love the flavors. I often will use a leftover baked chicken breast ( boneless/skinless ) and cube it. Place in a mixing bowl add 2 tablespoons Pure Honey, one lemon for zest and juice, 1/2 teaspoon black pepper, 2 tablespoons (Greek) or plain yogurt, 2 tablespoons mayonnaise, 1/4 cup halved green grapes, 1 tablespoons chopped almonds, optional bacon bits. Mix each ingredient with the cubed chicken as you add each.

Chill 30 minutes. I love a multi-grain bread and make a luscious big old sandwich. You can serve on a bed of mixed greens too!

It is so refreshing and flavorful.

Hope you enjoy as much as I do! Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

White Corn & Cheese Casserole

Every July/August for as long as I can remember when the white (silver queen) fresh corn comes in at the produce market, I load up the trunk-literally. There is nothing sweeter than this corn. I blanch it just 2 minutes in salted boiling water, allow to cool down then remove the kernels from the cobs and milk juices. I freeze the corn kernels and juices and we have it year round. This recipe is so easy and wonderful. (You can use shoepeg frozen white corn, yellow corn kernels as well).

I use two-gallon size freezer bags full of this corn, let it thaw over-night, add into a large mixing bowl, salt and pepper, to taste, add 1/4 cup vegetables stock, 2 cups white sharp aged cheddar cheese grated, stir well, transfer to a baking dish and pop into the oven at 350 F for 20 minutes. I usually add melted butter and bread crumbs or panko to the top the last few minutes of bake time-it gives it a bit of a crisp on top while maintaining the creamy corn and cheese.

We just love this casserole! Hope you’ll love it too.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Hot & Sweet-Sausage Frittata

This dish I usually make for a Sunday Breakfast/Brunch. From my Meat Market I get 8 ounces Hot Italian sausage and 8 ounces Sweet Italian sausage, I remove the casings and crumble while cooking on the stove top on medium heat, add 1/2 cup white onion diced finely, 1/2 cup diced red or green bell pepper, saute until no longer pink (always cook Pork thoroughly). Drain juices and set aside.

In a large mixing bowl add one dozen large eggs and 1/4 cup cream, dash of pepper, hot sauce and whisk well, add sausages and mix to combine. I use a large baking dish or you can use a large cast iron skillet, transfer ingredients and bake @ 400 F for 30 minutes. I cut ours in wedges and serve with hash browned potatoes (I bake them in the oven), fresh fruit, biscuits, muffins and enjoy!

It’s a favorite!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Lemon-Feta-Olive Spread

This spread is so great on a fresh loaf of Italian or French bread. In a mixing bowl add 1 cup Feta Crumbles, 2 tablespoons softened butter, 1 tablespoon Pure Honey and whip together with a hand held mixer. Add 3 tablespoons chopped- pitted Kalamata olives, 1/2 teaspoon oregano, one lemon zest and juice, 1 tablespoon Extra Virgin Olive Oil and run mixer again well to combine. If not using right away cover and refrigerate in an airtight container.

I cut the ends off the loaf of fresh bread (I eat them!) using a serrated knife cut the loaf of bread in half lengthwise. Generously spread the Lemon Feta Olive Spread (I use an offset spatula) on both halves. Place on a baking sheet pan and place under broiler (second position on rack) for 3-4 minutes until lightly toasted. Keep an eye on the bread while it is under the broiler (Do not burn the bread). Remove to a cutting board and cut into your desired sized slices. It is so good Y’All.

I always make this when we have spaghetti and meatballs or sausage, or any red sauce pasta dish. Flavors just explode in your mouth. Enjoy!

Note-You can freeze before baking/broiler/in freezer safe bags or airtight freezer container for another time. I sometimes make several loaves and freeze them.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Grilled-Creole Shrimp & Cheesy Grits

There are several ways to make Shrimp and Grits. You can elect to add cheese to your grits or not (any cheese will work, your favorite) you can grill the Shrimp, saute the Shrimp, season as you like. I always add 1 tablespoon of Creole Seasoning to the shrimp just before I grill them. I use 4 ounces per person (Jumbo or Large Fresh, deveined, no tails on from my Seafood Market), you can use frozen just thaw first, then prepare and season to your liking and to whatever method of cooking/grilling you like.

Prepare your Grits as per package instructions, add 1/4 cup of your favorite cheese just minutes before the Grits are done cooking on the stove top, stir well to combine. We always grill our shrimp a few minutes on each side. 

Place the grilled Shrimp on top of a bowl of your Grits and enjoy!

It is a flavorful, fun main dish!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Broccoli-Mango-Rice Bake

This is a popular year round side vegetable dish I make. Using either fresh broccoli florets or frozen (thaw first) one pound. One mango (peeled, pitted, cubed small), 1 cup short grain white rice, 2 cups low sodium vegetable stock.

Add all ingredients into a baking dish stir gently to incorporate and simply bake at 350 F for 20-22 minutes. The flavors work well together. Could not be easier to put together. Salt and pepper, to taste.  My family loves this dish.

I hope you enjoy! We love this with baked chicken!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.