Green Chile Lunch Burger

A fun grilled lunch burger I just love. 4 ounces sirloin ground beef, round out into a nice size patty place on grill and cook to your desired doneness. One roll/bun optional to toast it. Two canned green chile’s chopped, chopped lettuce, add one tablespoon mayonnaise and one teaspoon of ketchup in a ramekin and stir, slather the top of your bun/roll, on the bottom of bun add grilled burger, chopped chile’s lettuce, top slathered bun, plate and serve with a side of dill pickles. A perfect lunch!

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Poached Pomegranate Pears & Cream

 

 

Several years ago we visited a famous Restaurant in Miami Beach. This dessert reminds me of one they served however, it is only slightly adapted from the one served to us.

2 Bosc Pears (peeled), 1 cup pure pomegranate juice, 2 tablespoons light cream. Place peeled pears into a sauce pan with the juices, saute together for 15 minutes on low heat with a lid on. Carefully remove poached pears into two serving bowls. Transfer juices to the plate, add 2 cups confectioner’s sugar, 1/4 cup heavy cream and let the mixer run on high several minutes until whipped cream appears! Voila. Dollop poached pears with the cream on the side and I promise you’ll be in heaven. Every bite is delicious! We just love this dessert.

Hope you enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Baked Egg-Broccoli-White Cheddar Pie

 

 

 

 

 

Great dish for Breakfast, Brunch, Lunch, Supper-any time!!!

You’ll need one 9″ frozen pie shell, prick the bottom and place into a 400 F oven for 5 minutes-set aside.

In a mixing bowl add 6 large eggs, 2 tablespoons light cream, salt and black pepper, to taste and whisk well. You’ll need 1-1/2 cup fresh broccoli florets, 1-1/4 cup shredded white sharp cheddar cheese. Transfer eggs, broccoli florets and cheese into the pie shell (cheese should be throughout dish). Place into the oven and bake 18-20 minutes or until golden brown.

Cut into wedges and plate, serve. A side of fresh fruit is a favorite of ours with this!

Hope you enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Peaches and Raspberry Sauce

 

 

 

My new favorite dessert. You can grill the peach halves or bake them (I chose to bake them until just tender). I added 1/4 cup fresh raspberries, one tablespoon granulated sugar, 1/4 teaspoon corn starch into a saucepan and whisk well, cook the fruit down once syrupy strained it through a mesh sieve (discard seeds) over a bowl. Add a dollop of whipped cream, if desired.

Plate and serve lots of sauce, and devour-Oh my scrumptious!!! (Dessert for One)

Hope you enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

 

 

Southern Collard Greens & Pancetta

 

A wonderful side dish and a Southern tradition loved by many. Serve with vinegar and savor the delicious flavors. You’ll need 32 ounces fresh collard greens (they cook down very easily), 2 slices pancetta cut into small dices, one half white Vidalia onion diced finely, salt and black pepper to taste. 2 cups vegetable stock (low sodium), 1/2  cup cold water.

Rinse collard greens well and drain, coarsely chop and set aside. In a small frying pan add pancetta pieces and brown them , drain on paper towels. Set aside.

In a large pot with a lid add water, low sodium vegetable stock, salt and black pepper, chopped collard greens on medium heat. Allow to cook down 30 minutes, reduce heat to low add cooked pancetta pieces, cover and simmer 30 more minutes. Serve with vinegar, if desired.

Delicious! Hope you will enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

 

 

 

Wishing you a Happy Easter-2016

Happy Holiday!

Cheryl “Cheffie Cooks” Wiser

The Wiser Cook

Baked Sweet Potato Cubes with Honey & Cinnamon

 

 

 

Great sweet potato dish to accompany Ham, Chicken, Pork, Fish any thing that you may like to pair it with.

4 whole sweet potatoes peeled, cubed, 3 tablespoons sweet cream butter (melted) 1/4 cup Pure Honey, 1-1/4 teaspoon cinnamon.

Pre Heat Oven to 375 F – add all ingredients into a mixing bowl stir well to combine and transfer to a non stick baking dish. Cover with aluminum foil and bake undisturbed 35 minutes.

Enjoy! We love this side dish.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Easter~Baked Ham

 

 

 

 

Ham is always on the menu at every Holiday. This Easter there will be a Leg of Lamb as well. Every year I change up the preparation and glaze for the Baked Ham. This year I am making a semi-boneless (pre-cooked) from my Butcher Shop. We tend to love the Baked Ham sliced thin with a pan gravy on the side. Pre Heat oven to 325 F and add 1 cup vegetable stock (low sodium) to the bottom of your baking dish. In a small sauce pan add 1/4 (scant) cup of Pure Orange Juice (no pulp), 3 tablespoons Pure Honey, stir together, 1 tablespoon brown sugar, one teaspoon black pepper stir well into mixture and cook 4-5 minutes. Remove from heat source. Using a brush coat the Ham well. Cover loosely with aluminum Foil and place into the hot oven on the middle rack.  After 30 minutes I baste the Baked Ham again with the glaze and return to the oven un-covered and bake for 30 more minutes. (Ham is naturally salty and has water content; if the juices are not covering the bottom of baking dish add more stock).

Remove Baked Ham from the oven to a serving platter and cover with aluminum foil to keep warm (before slicing). Put baking pan on the stove top on medium high heat and make a slurry ( one teaspoon corn starch, 2 tablespoons hot water in a jar and shake well ), add slurry gradually into the pan dripping using a small whisk stir until thickened. Transfer to a gravy bowl.

Slice Ham and Enjoy!!!!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Baked Biscuit~Chili Cups

 

 

 

 

 

 

 

 

This is such a fun weekend appetizer for family and friends. After I make a big batch of homemade chili I use leftovers for this simple recipe.

Spray a 12 count muffin tin with your favorite cooking spray. Open a can of homestyle “Grands” biscuits (2-tubes refrigerated). Using your fingers spread out the individual biscuits and place inside muffin tin wells (creating a cup), add some melted butter using a brush and pop into a hot 400 F oven for just 4-5 minutes, remove from oven and if necessary using the back of a tablespoon in a circular motion inside the partially baked biscuits to keep a cavity open for the chili, add chili into the biscuit cup wells. I always add in some grated cheese on top of chili, return to the hot oven to finish baking for 5-6 minutes.

These are so good!

Hope you enjoy them!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

 

Avocado~Tomato Salad

 

 

 

 

Easy & flavorful salad to have any time day or night. One ripe avocado sliced (add Fresh Lemon 1/2 juice and 1/2 teaspoon salt and mix gently), one large ripe tomato cut into wedges, fresh chopped parsley (or sub with cilantro), black pepper, to taste. Drizzle of Olive oil (Or canola oil) dash of vinegar.

I really enjoy this salad for lunch! Have it any time you want.

Hope you will enjoy!

Cheryl “Cheffie Cooks” Wiser

The Wiser Cook.

 

Shrimp Appetizers

 

 

 

 

I absolutely love Shrimp and at every get together or Company visiting we have shrimp prepared a few different ways. These Jumbo Shrimp are coated in macadamia crushed nuts and are they ever delicious! They are fairly easy to prep and cooking time is fast.

I purchase several pounds of jumbo shrimp from my Seafood Market (deveined and tails on) they get coated in lemon butter and rolled in crushed macadamia nuts. I then bake them in a 350 F oven for 5-6 minutes (or until lightly browned, do not over cook Shrimp!). I make a Lemon Cocktail sauce for dipping which sometimes I do not even bother using, these are that good.

For the dipping sauce a scant quarter cup ketchup, 1 tablespoon prepared horseradish, one  fresh lemon-juice only and stir well and chill in the refrigerator.

They are just the best!

Enjoy at your next party!

Cheryl “Cheffie Cooks” Wiser

The Wiser Cook.

Honey~Rosemary~Glazed Carrots

 

 

 

 

 

 

Great side dish to any main course. We love veggies and especially carrots just about anyway I cook them! Using 16 ounces fresh carrots, peel, slice, place in a mixing bowl. Add 1/4 cup Honey, 2 tablespoons melted butter, 1 teaspoon fresh rosemary chopped finely, salt and black pepper to taste when serving. Stir gently to combine.

In a large saute pan add carrot mixture, one tablespoon canola oil and place on the stove top on medium heat. Cover and cook 16-18 minutes until tender. Garnish with a rosemary sprig.

Oh my so good!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Italian Meatloaf

 

 

 

 

 

 

 

I recently (In February-2016  did a post on Mediterranean Mini Meat-Loaves-my Friend KR-Kathryn https://anotherfoodieblogger.wordpress.com – had made for her family -Thanks KR! xo), so I decided to post this version (from my Italian Mom-Love Ya!) with a few changes to hers.

1-1/2 pounds sirloin ground beef, one grated onion, 2 beaten eggs, 1 cup seasoned Italian bread crumbs, grated mozzarella divided use, 1/2 cup reggiano/parmigiana grated cheese, one teaspoon basil, one teaspoon oregano, salt and black pepper to taste.

Mix all ingredients into a large mixing bowl and form meatloaf, place into a non stick baking sheet pan, add mozzarella lightly to the top, cover with aluminum foil and bake at 375 F for 50 minutes. It is so good with sides of creamy mashed potatoes and green beans-love this all-American meal…

Hope you will enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

 

Skillet Corn Bread

 

 

 

 

 

 

 

Skillet Corn Bread is a staple in our household. I tend to use a square cast iron skillet, you can use any round cast iron skillet (at least 10″ diameter) for this easy recipe! You’ll need 1 cup All Purpose Flour, 3/4 cup Cornmeal, 1 tablespoon baking powder, 3/4 teaspoon iodized salt, 2 beaten eggs, 1 cup milk, 1/4 cup melted shortening (like Crisco).

Preheat Oven 400 F – once hot place skillet in the hot oven (empty) for 3 minutes. In a mixing bowl add flour, cornmeal, baking powder, salt and stir to mix. In another bowl add 2 eggs, milk, melted shortening whisk ingredients well and slowly add into dry ingredients (do not over-mix batter), once combined transfer to (greased) hot cast iron skillet and place in the middle rack of your oven. Bake 18-20 minutes (or until golden brown). Remove from oven, cut into your desired size, add some butter or honey or jam and enjoy!

Easy and Delicious!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Corned Beef & Cabbage Stew

ST. PATRICK’S DAY – TRADITION!

Easy and super hearty and cooks in no time flat. From my Deli I get 2 pounds of thick sliced Corned Beef, 1/2 head large green cabbage, one white onion diced , 2-1/2 cups vegetable stock (low sodium) one teaspoon black pepper, 2 carrots (peeled, cut into 2″ pieces on the bias), 2 russet potatoes (peeled, cubed), 1/2 teaspoon caraway seeds, 1/2 teaspoon celery seeds, bunch of fresh parsley chopped finely, one tablespoon corn starch.

In a large dutch oven pot with a lid  (or large stock pot) add vegetable stock on simmer, corn starch and stir well, add chopped cabbage cut into chunks, diced onion, add cubed potatoes, carrots, seasonings, stir to mix, cover with the lid. Cut the corn beef into large chunks (you’ll add them last). Cook on low for 12 minutes, stir during cooking time. As the carrots, potatoes, cabbage, onion all get tender (I check with a fork) add the corn beef, chopped parsley,  stir again, cover and cook 8 more minutes on low.

Ladle into soup/stew bowls and dig in. Garnish with cheese if desired.

Easy and flavorful!

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Fruit Salsa

 

 

 

 

A great Fruit Salsa to use on so many food items! I have this available year round and we love it with Seafood, Chicken, its a wonderful condiment and palate cleanser! (Example after eating Shrimp Scampi)!

One fresh peach (peeled, diced), one fresh nectarine (peeled, diced) one orange (peeled, diced), one apple (peeled, diced, one Kiwi (peeled, diced), one red plum (peeled, diced), one cup diced watermelon, 1/2 cup diced cantaloupe, 1/4 cup fresh Pure Orange Juice (no pulp), 1/4 fresh lemon for juice only, stir well all diced fruit. Cover with plastic wrap, refrigerate and serve as needed. Will keep several days in the refrigerator. I tend to make it and use right away in my family.

Hope you enjoy it is so delicious.

Optional finely chopped cilantro, avocado (diced), red onion, diced. “Make it your own”. I love to scoop with homemade cinnamon & sugar tortilla chips.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook. 

Traditional Greek Salad

 

 

 

 

 

I love salads and eat one almost everyday a favorite of course is The Greek Salad. Crisp Romaine lettuce, Iceberg lettuce, cucumbers, tomatoes, red onions, Greek oregano, salt and black pepper to taste. Feta Cheese Crumbles, Kalamata olives. Simplistic ingredients with wonderful flavors. I make a light dressing using Greek olive oil, red wine vinegar, salt and pepper to taste, dash of red pepper flakes, shake well in a cruet and drizzle over Greek Salad. Toss, plate and devour! 

Just perfection!

Hope you enjoy if you to love salads.

This one ranks right up there at the top of my favorites!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

 

Chunk~Cinnamon Chili~Bread Bowl

 

 

 

 

 

Yes, you read that right! Served in a bread bowl-Yum!

You’ll need one pound sirloin ground beef, 1-1/4 cups low sodium beef stock, 10 ounce can tomato sauce, 1- 10 ounce can diced tomatoes, 1 tablespoon chili powder, 1 tablespoon cinnamon, dash of nutmeg, dash of allspice, 1 teaspoon onion salt, 1 teaspoon black pepper, one teaspoon garlic powder, one teaspoon cumin. 1 stalk green onion.

In a large soup pot (with a lid) add ground beef on medium high heat, once browned drain off any excess grease,  add beef stock, tomato sauce and diced tomatoes, add all spices, stir and cover with the lid, reduce heat to low and cook 20 minutes (stir during cooking time). Serve in bread bowl, garnish with green onions, and optional Jalapeno pepper slices, if desired.

This is so tasty and easy to prepare! The Cinnamon flavor is very subtle…

It is a favorite year round!

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Nutella~Coconut Rounds

Nutella~Coconut Rounds (2 ingredients!).

 

 

 

These are so easy and delicious! You’ll need 8 ounces Nutella, 1/2 cup sweetened coconut flakes. Scoop Nutella with a mini scoop and using confectioners sugar on my hands I roll into small bite sized balls then roll in sweetened coconut flakes.  Place on a plate and put them immediately into the refrigerator for at least 30 minutes before serving.

Easy and great snack any time!

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Strawberry~Banana Smoothie

 

 

 

 

SMOOTHIE!

Just made myself this smoothie, it is so refreshing-Yay! One ripe banana, 1 cup frozen strawberries, 1/2 cup Almond Silk Milk. Add all ingredients into your blender and run 2 minutes.

Creamy, thick, delicious!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

 

Roasted Vegetables

Roasted Vegetables are a wonderful side dish...

 

 

 

 

I used 1/2 pound Fresh asparagus, 1 russet potato (cut into rounds), 2 carrots (peeled, cut in thirds), 1 cup cauliflower florets, one red onion cut into quarters, one banana (yellow) squash-sliced, placed in a large mixing bowl. I coated them in 3 tablespoons olive oil, 2 tablespoons Pure Honey, a few dashes of hot sauce, salt and black pepper and mixed them gently with clean hands.

Place coated vegetables onto a non stick rimmed baking sheet pan, oven temp 425 F and bake 12-16 minutes. They cook up beautifully and still have a bit of crunch (I do not like soggy veggies!).

Goes with almost any entrée main dish. If you have not tried roasted vegetables yet give them a try, you may end up loving them!

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

 

Quick~Tomato Cheese Filled~Ravioli

 

 

 

 

 

These Ravioli are my go to on a night I am in a rush and everyone wants something Italian! Out comes the frozen cheese filled ravioli’s from Costco (they’re the best-and no I receive no compensation for mentioning them-LOL). I use a 20 ounce bag, 22 ounce jar of homemade chunky marinara sauce and cook these on the stove top on low heat for 15-20 minutes.

I always put a salad together and some crusty Italian sliced bread to soak up the juices! Add grated cheese if desired too! I usually grate some fresh and place a bowl on the table for garnishing.

It is a family favorite. Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Mediterranean Hummus

NOTE : I do not have a photo of this Hummus because I have made it for so many years. I think everyone who has ever made Hummus will visualize from ingredients and preparation.

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Do not miss out on these flavors with your favorite chips, bread slices, veggies! 1 cup garbanzo (chickpeas) rinsed, dried, 1 tablespoon Tahini (Sesame Paste), 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/2 fresh lemon juice (only), Olive Oil to drizzle. Place garbanzo beans on a non stick sheet pan and pop into a hot 400 F oven and roast 10 minutes.

 In your food processor (or can use a blender) add roasted chickpeas (garbanzo beans), and pulse, add tahini, black pepper, garlic and onion powder, oregano, lemon juice and run processor, using the top chute drizzle in olive oil to obtain a creamy consistency. (Optional feta cheese crumbles on top!).

Transfer to a serving dish or an airtight container and refrigerate until ready to serve.

We love this with homemade pita chips!

Enjoy.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Cold Green Bean~Tomato~Chicken cube Salad

 

 

 

 

 

We all love fruits and vegetables and can not seem to get enough of them.

This salad is easy and flavorful. Goes with so many main courses. Eat it for lunch or supper. One pound fresh whole green beans (rinse, snip ends), blanch in hot salted water 3 minutes, transfer to an ice bath to stop cooking process. You will need 2 Roma tomatoes diced and add into a large mixing bowl, one cup cubed cooked chicken (I used leftover). Remove green beans from ice bath and dry on paper towels. Add them into the mixing bowl. Add 1/2 teaspoon  ground oregano, basil, onion powder, salt and black pepper to taste when serving. Stir gently. Cover with plastic wrap and refrigerate.

I like to make a light vinaigrette dressing while the salad is chilling in refrigerator, get out a small bowl and whisk in 3 tablespoons Pure Extra Virgin Olive Oil, one lemon for juice, pinch of sea salt and black pepper, whisk well. Drizzle over salad, toss gently and return to refrigerator for 20-30 minutes. Note: This is a very light dressing and I do not saturate the salad with it.

Hope you enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser. Cook.

Onion Dip

 

 

Creamy Onion Dip-yum! I have been making this for so many years, it is at every party and get together we have! Easy, flavorful and a favorite. You’ll need 8 ounces softened cream cheese, one medium onion-GRATED, 2 tablespoons real mayonnaise, black pepper (to taste), simple ingredients. The key to it is to have the dip refrigerate over-night.

In a mixing bowl add softened cream cheese, grated onion, black pepper, mayonnaise and using a sturdy spatula stir, stir, stir! That will take a few minutes. Cover with plastic wrap and refrigerate over-night. Stir well and transfer to a serving dish when ready to serve with fresh homemade chips, veggies, crackers whatever you love!

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.