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!

Brown Butter and Black Pepper-Mashed Potato Bake

A great side dish for your Holiday Table. We love these with Roast Beef! Which is one of the meat entrees I make on Christmas Day.

Peel and cut into cubes 5 lbs. red potatoes add into salted water and boil 15 minutes, drain and place in a large mixing bowl. Add one tablespoon of black pepper and salt to taste, 1/4 cup sour cream.

In a small frying pan add one stick sweet cream butter and cook until brown (do not burn the butter) add into cooked potatoes. Using a stand mixer or hand held mixer, on low speed, cream potatoes until combined. Add fresh chopped parsley and fold into potato mixture. Transfer to a baking dish (I use Pyrex and spray lightly with cooking spray). Smooth out top. Add 1/4 cup Panko and spread evenly across the top of creamed potatoes, place into a 375 F oven and bake 15 minutes.

Remove from oven and serve. Delicious-Yumified. I like to make a homemade brown gravy to accompany Roast Beef and potato bake, that is optional.

Happy Holidays to All!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

 

Tuscany Slow Cooked-Country Pork Ribs

This is a favorite meal for us on weekends. My meat market has the most beautiful thick Pork Ribs Country Style and I buy 10-12 pieces (sometimes there are leftovers!). Add 2 cups vegetable stock (low sodium), one 22 ounce jar of your favorite tomato/marinara sauce into the slow cooker on low heat, add one bell pepper (remove stem and seeds) sliced, one white onion sliced, one teaspoon basil, one teaspoon oregano, one teaspoon black pepper, stir well. I like to sear the ribs in olive oil several minutes each side on the stove top in a cast iron skillet and then add to the slow cooker. Set on low and allow to cook 4-6 hours. They will be super tender and so flavorful.

I usually serve pasta on the side and green mixed salad with my creamy Italian dressing (see recipe post for that).

Of course, a loaf of fresh Italian sliced bread is also served with warm whipped butter! This is so Yumified!

Hope you enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Mediterranean Baked Tilapia

My Seafood Market had Tilapia on sale and I picked up several pounds. This recipe is so delicious and easy to prepare. Using your desired amount of Fillets (4 for example) place in a shallow dish and add 2 tablespoons of Olive Oil and salt and black pepper to taste. You’ll need 1/2 cup tomato/marinara sauce, 3 tablespoon sliced black olives (or you can use pitted chopped Kalamata Olives), 1/2 teaspoon oregano, 1/4 teaspoon basil. In a mixing bowl add tomato/marinara sauce, black olives of your choice, oregano, basil and stir well to combine. Place Tilapia in a shallow baking dish with fresh lemon juice from two lemons (save the zest for garnishing), add tomato/marinara on top, cover with aluminum foil and bake 10 minutes @ 375 F. Serve with rice. Delicious!

Garnish with fresh lemon wedges or lemon zest. If you are adventurous (like me) add feta cheese crumbles to the baked dish when it comes directly out of the oven! Yumified!

Hope you’ll enjoy the flavors!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Happy Holidays!

Skillet Baked-Rolled Stuffed Chicken Cutlet Parmigiana

Get out the pasta to accompany this dish! You will love it! Using 2 boneless/skinless chicken breasts carefully cut through the middle making two pieces. Place each one half in between waxed or parchment paper and using a meat mallet or rolling pin flatten out chicken breast into a cutlet, repeat with the second chicken breast making 4 cutlets.

We love cheese and I use grated pecorino-romano and mozzarella in the center of each cutlet, roll it up and secure with a toothpick (I suggest soaking toothpicks in water 15 minutes before using). Once the rolled up cutlets are filled and secured, place in a cast iron skillet. Pre heat your oven to 400 F. I use one 22 ounce jar of homemade tomato sauce (from my garden tomatoes) use your favorite tomato/marinara sauce and cover the rolled cutlets. Add one more cup of grated mozzarella cheese to the top. Cover with aluminum foil and place into the hot oven. Bake for 35 minutes, remove foil and bake additional 5 minutes to brown up the mozzarella. Garnish with fresh chopped parsley. Serve with your favorite pasta and a garden fresh green salad, and do not forget the Italian sliced bread and butter! Mama-Mia it is soooooo good!
Remember to remove toothpicks!!!

Enjoy! Its a favorite here!

Cheryl “Chefie Cooks” Wiser.

The Wiser Cook.

Chocolate Covered Mini Pretzels-with Toasted Coconut Flakes

Here is another fun snack I make and almost always have around! I buy a 16 ounce bag of mini pretzels, a bar of chocolate (milk or semi sweet, your choice), 8 ounce bag of sweetened coconut flakes. I start by lightly toasting the coconut flakes in a skillet on low heat, let them cool and place on a plate. I melt the chocolate in the microwave and add one tablespoon of coconut oil and stir well. Dip the mini pretzels in the melted chocolate and then cover them on the top side in the toasted coconut flakes, set on a large platter and refrigerate 15 minutes. (you can of course coat the entire mini chocolate covered pretzels with coconut flakes, if desired).

I’ll store these in an airtight container. Its a grab a few and enjoy!

They are a favorite!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Happy Holidays!

DIY Homemade-Hot Cocoa Mix

Tis the Season for Hot Chocolate add mini marshmallows if desired…

2 cups Confectioner’s sugar

1 cup Sweetened Cocoa Powder (I use Hershey’s Brand)

2 cups Powder creamer/milk (I use Creamora or Coffee Mate Brands, or Carnation powdered milk)

Mix all three ingredients well in a large bowl, and store in a dry location in an airtight jar(s), containers.

When using a standard 8 ounce mug, microwave water and add several heaping tablespoons of mixture stir well, top with mini marshmallow, sip and enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Happy Holidays!

Mascarpone-Cranberry Cold Dip

Delicious Holiday Dip we have all through the Holidays! 8 ounces Mascarpone cheese, 4 ounces softened cream cheese, 1/4 cup whole cranberries (I use Ocean Spray from a can), orange zest and juices. In a stand mixer using the whisk attachment on low cream together Mascarpone and cream cheese, add cranberries and orange juice and zest, run mixer several minutes on high to well combine. Transfer to a serving dip dish cover with plastic wrap and refrigerate until ready to serve.

I could just eat this with a spoon but I refrain LOL and we serve with fresh fruit, crackers!

Enjoy this easy, fun dip!

Happy Holidays!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Chicken Burgers-with Wasabi Lime Mayo Spread

Using one pound of ground chicken in a large mixing bowl, I add 1/2 cup panko, ground sage (a little bit over a teaspoon), pinch or two of sea salt, black pepper, chopped fresh parsley, and get in there with clean hands and mix it together. Form four patties and using a griddle, grill pan or saute pan on medium heat cook 5-6 minutes each side (or until no longer pink), my gang likes them a bit crispy so I cook a little longer (use your own judgment here). We use  Kaiser rolls that I lightly toast.

While the chicken burgers are cooking I make the Wasabi-Lime Mayo-Spread-in a small bowl add 3 tablespoons mayonnaise, one tablespoon wasabi paste (I use from a tube), stir to mix, add one lime zest and juices, pinch of sea salt, black pepper (optional) and stir to combine. I usually always have cheese sliced, tomatoes sliced, arugula or lettuce, to add when building the burgers.

These are a nice change up from a beef burger. Hope you enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

See YOU!

Happy Holidays!

 

Sweet Potato Hash for One or Two!

Makes a great Brunch option. Using one sweet potato (prick the sweet potato a few times with a fork) microwave 8 minutes. Remove and allow to cool down. Peel outer skin and cut into cubes. In a saute pan add 2 tablespoons of butter on low/medium heat, add sweet potato cubes,  I like to add bacon pieces (you can use pre-cooked bacon or chorizo, sausage), and cook 6-8 minutes. Add one or two eggs (making a well) on top, salt and pepper to taste, cover with a lid and allow eggs to cook to your liking. Serve with biscuits and jam.

Delicious!  Easy and flavorful. Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Happy Holidays!

Chocolate-Pecan Coated Marshmallows

Snacks we all love them! This is a Holiday favorite that I love to make (and eat!). You’ll need one bag (16 ounces) large marshmallows, 3/4 cup chocolate chip morsels (Melted), 3 tablespoons light cream or half-and-half, 1 cup chopped pecans.

In a microwave safe bowl add chocolate chips and cream, microwave until melted, stir well and set aside. Add chopped pecans on a large platter or plate. Line a large baking sheet pan with either parchment paper or waxed paper, set aside.

Stir the chocolate cream and using a slotted small spoon add one marshmallow at a time into the mixture, allow to drip and place in chopped pecans and coat well, transfer onto the lined sheet pan to set up. Repeat with all marshmallows (once you get going it goes pretty quickly!). Patience are a virtue Y”All.

I usually refrigerate until ready to serve or you can store in an airtight container.

Delicious snack I hope you’ll enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Happy Holidays!

Sea Scallops poached in a Tomato-Saffron Sauce

 

 

 

 

My goodness this dish is so flavorful and Sea Scallops are a favorite of mine! From my Fresh Seafood Market I get 8 ounces of Sea Scallops (you can use frozen, thaw first and pat dry), 2 tablespoons of sweet cream butter, 1/2 cup tomato sauce, 2 pinches saffron (use sparingly).

In a large saute pan with a lid on medium heat, add butter once melted add tomato sauce and stir to combine, add saffron, cover with the lid and cook 4 minutes, add Sea Scallops (make sure sauce covers them or after 2 minutes of covered cook time turn them over) total cook time with Scallops in sauce 4 minutes! Do not over-cook Seafood. This is a quick cooking, flavorful dish. One of my absolute favorites and I hope you enjoy it too!

Happy Holidays!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

See YOU!

Holiday Dessert-Gingersnap-Cream Parfaits

I would be amiss if I did not share this wonderful, easy dessert with YOU! I make this at every holiday and it is a favorite!

You’ll need a 10-12 ounce box of gingersnap cookies (place them into a resealable bag and crumble them up with a rolling pin) transfer into a blender with 1/2 stick melted butter and run blender one minute to combine. Add one tablespoon granulated sugar, 1/2 teaspoon nutmeg and pulse blender. Using 4 dessert cups, fluted glasses whatever vessel you choose! Add one inch of the gingersnap mixture to the bottom.

In a stand mixer using the whisk attachment add 2 cups heavy cream, 2 tablespoons granulated sugar, one teaspoon vanilla extract and whip until peaks form (several minutes on high). Add several dollops of whipped cream to the top of gingersnap crumbs, repeat another layer of gingersnap mixture, another layer of whipped cream. You should have three (3) layers of each. Refrigerate promptly until ready to serve. I usually dust the top of Parfaits with cinnamon before serving.

They’re yumified! Hope you enjoy!

Cheryl “Cheffie Cooks” Wiser.

Happy Holidays!

Caramel-Chocolate Fudge

Easiest Fudge to make on the planet. Add some chopped nuts or not, your choice.

In a microwave safe bowl add one 5 ounce jar Smucker’s Caramel sauce, one 15 ounce can condensed sweetened milk, microwave in 30 second intervals to combine. Add one cup confectioner’s sugar and hand stir. Add 1 cup sweetened Hershey’s Cocoa powder, stir with a sturdy spatula. Transfer into a (greased) 8″ x 8″ dish and smooth out. Refrigerate several hours. You can add chopped nuts to the top, if desired.

Cut and serve into your desired sized squares. Yumified! I keep this refrigerated in an airtight container.

This is available all through the Holidays!

Enjoy! We loveeeeeeeeeeeeeeeeeee it!

Cheryl “Cheffie Cooks” Wiser.

See YOU!