Archive | December 2015

A Happy New Year-2016/Black Eye Pea Soup

Some say that black eye peas are a traditional New Year food. Whether a side dish or soup. They say it brings Good Luck?!

This is a quick cooking soup recipe and if you love black eyed peas you may enjoy it. You’ll need 2-15.5 ounce cans of black eyed peas drained and rinsed. In a soup pot add beef broth (16 ounces) 1 teaspoon corn starch and one cup of cold water bring to a boil, add 2 slices of bacon, 1/4 onion or shallots, salt and black pepper to taste, I also add one bay leaf. Reduce heat to medium low add drained black eye peas and cook 10 minutes stirring often. Remove bay leaf before serving in soup bowls.

Garnish with croutons, cheese, crackers whatever you prefer and enjoy!

Happy 2016 Everyone!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Dessert Enchiladas-Cinnamon & Apples

Making different desserts are fun to create and tweak. This one I have been making for several years. You can use so many fruits as the filling. Today I am going to share a favorite. Apples & Cinnamon baked enchiladas. You’ll need the small flour tortillas (6″), 4 whole apples of your choice, peeled, cored and sliced, 1/2 stick sweet cream butter (melted), 1 tablespoon cinnamon, 2 tablespoons granulated sugar, 1/4 cup apple juice, 3 tablespoons confectioner’s sugar, 1/4 cup pure honey (divided use).

Lay flour tortillas on a flat work surface, in a bowl add honey and using a brush coat the inside of flour tortillas with the honey (I usually make two dozen at a time-1/2 can be frozen before baking). In a saute pan add butter on medium heat add apple slices, cinnamon, sugar and saute until tender (about 10-12 minutes, remove from heat). Fill the tortillas up the middle with the cooked apples, fold the ends inward and roll tortillas closed, seam side down place in a non stick 9″ x 12″ baking dish. Repeat with the remaining honey coated tortillas and fruit mixture. In a mixing bowl add remaining honey, apple juice and confectioners sugar and whisk well to combine. Pour over rolled tortillas and place in a 350 F hot oven for 10 minutes. Serve with Whipped Cream and enjoy!

If you are going to freeze them separate the ones in an airtight container and do not use honey/confectioner’s sugar glaze until ready to bake. To thaw remove from freezer and place overnight in the refrigerator. Place thawed enchiladas in a baking dish, add the topping (honey/confectioner’s sugar/apple juice) cover with foil and bake at 350 F 10 minutes. Most times I make one dozen baked and then serve, the other dozen I freeze before baking.

They’re a favorite!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

I wish each of you a safe, Happy New Year and posting of new recipes will resume after New Years Day! See YOU!

Chocolate & Banana Smoothie

My dear friend Lynn @ http://www.lynzrealcooking.com wanted a smoothie and I loveeeeeeeeeeeee smoothies (even though she is in 20 degree weather) so I tweaked and created this recipe especially for her!

In a blender add one ripe banana pulse several times, add 1/3 cup Plain Yogurt or frozen vanilla or chocolate Yogurt, 1/4 cup Milk, 3 tablespoons Chocolate syrup (I use Hershey brand) or more, if desired, let the blender run one minute or so to well combine. Pour into a glass, sip and enjoy Lynn!!! Oh my so good…

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Happy New Year!

Capicola & Provolone open-faced Sandwiches

If you have never tried Capicola (Italian Ham) you must! I have my meat market slice this very thinly. Delicious and these sandwiches are an easy lunch option. Using 2 slices of your favorite bread (I use a multi-grain thick sliced from a local bakery) spread butter on the one side of each slice 0f bread and place on a grill pan/griddle pan, or skillet buttered side down, add a condiment of your choice I use a grainy mustard then add several sliced of deli capicola and provolone cheese on top (I tent foil cover and add a few drops of water to create steam to assist in melting the cheese). Once melted remove cut in half, serve and enjoy! So easy and delicious. I like to serve with a big dill pickle and cole slaw on the side.

Cheryl ‘Cheffie Cooks” Wiser.

The Wiser Cook.

Happy New Year!

Navy Bean & Ham Soup

In the winter the best food is a hot bowl of homemade soup. This one is a favorite almost year round for us. It is quick cooking and very flavorful.

Having quite a bit of leftover Ham from yesterday I just started a large pot of this soup to freeze! I have made the recipe much smaller than I make at home since I feed a large family.

2- 15 ounce cans white beans (any you like) rinsed, one carrot grated, 2 cups cooked ham cubed small (or shredded), 2 cups vegetable stock (I always use low sodium), 1 teaspoon cracked black pepper, one teaspoon parsley flakes, one tablespoon corn starch, one tablespoon butter.

In a large pot with a lid add butter and corn starch (creating a roux), add vegetable stock on medium heat whisk to combine, add black pepper, grated carrot and ham cubes, stir to mix well. Cover with the lid and cook 10 minutes. Add in rinsed beans, parsley and stir well. Cover again and cook 10 more minutes on low heat.

I make homemade seasoned croutons to garnish, you may also like to add grated cheese of your choice to the top of soup bowl.

Enjoy this easy soup we sure love it! It is super easy to freeze-allow to completely cool then store in freezer safe containers!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Happy New Year-2016!

Lemon-Spinach-Feta Dip-A Christmas Warm Dip

We serve this wonderful flavored dip warm from the oven tonight, its a Christmas Eve. tradition. We love sliced toasted bread or crackers to dip into it. Yumified.

You’ll need 10 ounces fresh baby spinach, rinse and drain, 1/2 cup Feta cheese crumbles, one lemon for zest and juice, 1 teaspoon black pepper, 1/2 teaspoon oregano. In a food processor add all ingredients run processor a few minutes until combined. Transfer to an oven safe (I use an oval baking dish) and place into the oven at 400 F for 10 minutes.

Remove from oven, dip and enjoy!

It’s a year round favorite here!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Merry Christmas to All!!!

 

Eggnog Parfaits

Serving this during the Holidays is so much fun! You’ll need 8 ounces fresh dairy Eggnog, one 8 ounce tub (room temperature) cool whip topping, dash of cinnamon, dash of nutmeg. Combine the ingredients into a mixing bowl and fold together, place in the freezer 15 minutes.

Remove from freezer and lets assemble the parfaits. I use a shortbread sugar cookie as a base by crumbling them up in a re-sealable bag. Using your favorite dessert cup, fluted stemware, add one inch crumbled cookies to the bottom, several dollops of eggnog/cool whip mixture, repeat with each ingredient so you have 3 layers of each.

Promptly refrigerate until ready to serve.

These are yumified for sure! Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Happy Holidays All!