Archive | December 2015

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.

 

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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.