Lemon~Parmesan Shrimp and Pasta

 

 

 

Lovely and light Lemon-Parmesan Shrimp and Spaghetti: We love this dish on any week night when the warm months are upon us. I use one pound Large Fresh Shrimp (deveined, no shells), 8 ounces Spaghetti (you can use any pasta you love), 2 whole lemons, one ripe tomato chopped, 1 cup parmesan grated cheese, garnish with basil and chopped parsley, salt and black pepper, to taste.

Boil pasta in salted water (as per instructions on package/box), drain, place on a platter. Cook shrimp in salted water 4 minutes, drain, add into another bowl with chopped tomatoes, basil-parsley, toss gently, add lemon juice and pasta, add parmesan cheese, toss and serve.

It is that easy and flavorful.

Hope you’ll enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Mexican Pork Stew

Great flavors in this Stew. Hot and delicious. 2 cups pulled pork, one cup vegetable stock (low sodium), 1-10 ounce can Rotel (tomatoes with green chile’s), one tablespoon cumin, one cup corn kernels, one 15 ounce can black beans-rinsed and drained, salt and black pepper, to taste. Garnish with dollops of sour cream, grated or shredded cheese of your choice, tortilla strips, diced green onions, chopped cilantro.

In a soup pot with a lid add all ingredients, stir gently, cover with a lid and cook 15-18 minutes on medium heat, stir during cooking time. Ladle into bowls, add garnishes of your choice and enjoy!

Easy-peasey!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

 

Baked Center Cut Pork Chops-with Apple Cream & Mushroom Gravy

 

 

 

You’ll need 4 nice sized bone-in center cut Pork Chops 1/2″-3/4″thickness, season with salt and black pepper on both sides. In a baking dish add 1 cup low sodium vegetable stock, 1/4 pure apple juice, 2 tablespoons melted butter stir gently then add the Pork Chops in the baking dish. Add one peeled shallot or 1/4 onion, diced finely, 1/4 cup sliced white button mushrooms. Cover baking dish with aluminum foil, (save foil*) set oven temperature to 375 F and bake 40 minutes, uncover and bake additional 5 minutes.

Remove Baked Pork Chops to a serving platter and *tent foil to keep warm. Place baking dish on stove top over medium heat, add 1/4 cup light cream, few pinches of salt, black pepper to taste, 1 teaspoon cornstarch and using a whisk stir until a creamy apple & mushroom gravy appears! Voila done…Plate and ladle some gravy over baked chops. Moist, tender and flavorful. Yummy.

We love these served with baked Sweet Potato and homemade cinnamon butter.

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Honey~Peach Baked Chicken Thighs

Need an easy, flavorful supper? 8 chicken thighs, 2 tablespoons peach preserves, 3 tablespoons Pure Honey, 1/2 teaspoon ground thyme, 1/2 teaspoon ground sage, 1/2 teaspoon black pepper, 1/4 (scant cup Chicken Broth), 2 tablespoons light cream (Or half-and-half).

In a large mixing bowl add chicken broth, chicken thighs, peach preserves, cream, honey, all seasonings and stir to mix well. Transfer to a non stick baking dish, cover with aluminum foil set oven on 375 F bake for 35 minutes – Undisturbed!

Add any sides you prefer and you’ll just love the ease and flavors of this dish!

Note: You can use any chicken parts you like, ie. breasts, thighs, legs etc.

It is definitely a favorite here!

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Slow Cooker: Chili-Ginger Pulled Pork

 

 

 

This is a family favorite, let it slow cook 6 hours to have the most flavorful, tender pulled pork!

You’ll need a 5-6 pound Pork Butt Roast

4 whole shallots (peeled, quartered)

One teaspoon each: salt and black pepper

 2-1/2 cups Low Sodium Vegetable Stock

1/4 cup Brown Sugar

1 tablespoon freshly grated ginger root

2 tablespoons chili powder

In the slow cooker add Pork Butt Roast, salt, black pepper, and quartered shallots. In a blender add vegetable stock, brown sugar, ginger, chili powder and run blender to well combine ingredients. Pour over Pork Butt Roast, add lid to slow cooker, set temperature to medium and allow to slow cook 6 hours.

Remove Pork (it’ll be juicy, flavorful and tender) to a large platter and using two forks pull apart (that’ll be easy).

Note: I make a slaw salad to put on top of the sandwiches that is really simple, using either a half head of green or red cabbage shredded finely, carrot matchsticks, and a lemon-pineapple vinaigrette dressing.  Use any condiments you love on top.

We typically eat this pulled pork in sandwiches on lightly toasted round Kaiser Rolls. Served with sweet potato baked wedges on the side-Yum! Or veggies.

Serve this your favorite way and enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Sweet Italian Sausage and sauteed Bell Peppers/Onions

 

 

Makes a great lunch option! 8 ounces Sweet Italian Sausage (cut into 4″-5″ links in casing), 1/4 cup sliced red bell pepper, 1/4 cup sliced green bell pepper, 1/4 onion sliced super finely, dash of garlic salt, black pepper, to taste. 2 tablespoons Olive Oil.

Saute in olive oil the bell peppers and sliced onions just until about tender, add Italian Sausage links and saute until cook thoroughly on low heat. I usually cover the pan and saute 12 minutes turning during cooking time and gently stirring. (Note: I use a grill pan).

Plate and serve. I love this with a side of pasta (lemon-parmesan) or a garden green salad!

Great for lunch or light supper. Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Easy Meatball Subs

 

 

These subs are about as easy as it gets! Pre-made package frozen medium sized Meatballs, 1 cup homemade marinara sauce, 12 ounce loaf thin Italian Bread, cut in half then cut lengthwise. Saute meatballs and sauce on low heat covered for 15 minutes. I like to use sliced provolone cheese (whatever you like is fine-mozzarella is good too).

Add meatballs to half sub roll, add cheese and devour! We love these served with cole slaw, pickles and chips.

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

 

Asparagus & Crab Meat Topping Creamy Soup

 

 

 

 

A favorite year round soup here! 16 ounces Fresh Thin Asparagus (cut 2″ off the ends and save the ends for another use-just freeze them), 1-1/2 cups low sodium Vegetable Stock, 1/2 cup light cream, black pepper, 1/2 cup Fresh Lump Crab Meat for topping. In a food processor (can use a blender) pulse asparagus several times (I usually cut each spear in thirds and add to the processor), add cream and run one minute on high. Transfer to a lidded soup pot, add vegetable stock and stir well, add black pepper, stir and cover with the lid on low heat. Cook 15 minutes, stir during cooking time.

Garnish with Fresh Lump Crab Meat. Makes 4 servings. Just delicious!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Happy Mother’s Day!

Happy Mother’s Day to ALL!!!

 

 

 

Lasagna and Meat Sauce Roll Ups

 

 

 

 

Great dish for Italian Night at home~9 lasagna noodles (I use Mueller) add a bit of salt to the water and cook as per package instructions to al dente. Drain, lay flat on a clean work surface. In a saucepan add 8 ounces ground beef, grated 1/2 onion, add salt and black pepper to taste, one teaspoon garlic powder, one teaspoon oregano, and cook until meat is browned, drain and return to pan, add 20 ounce jar of marinara or tomato sauce, stir and cook on low heat 8 minutes. You’ll need 1 cup Ricotta cheese, 1/4 cup parmesan cheese, 3/4 cup shredded mozzarella.

In a small bowl add ricotta cheese and parmesan and stir to mix, doing one lasagna noodle at a time spoon ricotta cheese mixture down the middle of entire length of noodle, gently roll up and place seam side down in a baking dish, repeat with the other 8 noodles. Add meat sauce on top, shredded mozzarella (picture shown is before baking). If you would like to freeze do so before baking. I use small aluminum tin baking pans that fit 3-4 roll ups. Add remaining meat sauce in the baking dish.

Place into a 375 F hot oven and bake 15-18 minutes, garnish with more shredded mozzarella or parmesan. These are so good!

I hope you’ll enjoy them.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Salmon Patty Burgers

 

 

This is a favorite burger option any weeknight. You’ll need 2 salmon fillets (Fresh or frozen, if using frozen thaw first), heat oven to 400 F using a non stick baking dish add salmon fillets, lemon zest and juice, drizzle of canola oil and pop into the oven and bake 7 minutes. Remove from oven and transfer into a large mixing bowl. Using two forks break apart salmon, add 1/4 cup panko (or plain bread crumbs), one beaten egg, 1/2 teaspoon celery salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon tarragon, dash of smoked paprika, 1/2 teaspoon parsley flakes, mix gently to combine all ingredients. Pat out 4 nice size burgers.

Place burgers on a non stick rimmed baking sheet pan and drizzle with melted butter (a few tablespoons) and bake until golden brown (about 6-8 minutes @ 400 F). We like a soft roll to use, you can choose any type of roll/bun you prefer.

I make a quick spread for the roll using 1/4 cup sour cream, one lemon-juice only, mix well and spread on top and bottom of the roll (or bun) add baked salmon burger and take a big bite-you are going to love the flavors. Or serve on a plate (no bun/roll).

I usually have a large fruit salad or mixed green salad to accompany the Salmon  Patty Burgers.

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

 

Baked Hash Brown Patties & Rosemary Cream Sauce

 

 

 

 

 

These are such a favorite at any meal time. Using Yukon Gold Potatoes (or your choice) peel and shred the potatoes (4) add into a mixing bowl, I like to layer mixing bowl with paper towels to absorb the moisture (water content) from the shredded potatoes.

Pre Heat Oven 425 F using a non stick rimmed baking sheet pan set aside. Remove paper towels from mixing bowl (it will be rather wet) add one teaspoon salt, one teaspoon white pepper, one teaspoon onion powder, one teaspoon garlic powder, 1-1/2 tablespoons paprika, 1/2 teaspoon cumin. I mix with my clean hands and form patties (depending on the size you desire you should get 8-10 patties), place on baking sheet pan and pop into the oven. Bake for 18- 20 minutes (keep an eye on them) when they begin to turn a pretty yellow golden brown they are done.

For the Rosemary Cream Sauce: one cup sour cream, 2 sprigs fresh rosemary diced super finely, 1/2 fresh lemon for juice only, one teaspoon garlic salt. Stir well to mix and refrigerate until ready to serve on the side.

Hope you enjoy them as much as we do!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

 

Mediterranean Cauliflower~Red bell Pepper~Tomato~Olive Cold Salad

Mediterranean Cauliflower salad with Red Bell Peppers-Tomatoes-Green Olives-Lots of Fresh Herbs. Refreshing and easy to prepare!

One Head Cauliflower cut florets and place in a large mixing bowl, add 1/2 cup diced red bell pepper, 1/2 cup diced Roma tomatoes, 1/4 cup sliced green olives with pimentos, 1 teaspoon garlic salt, one teaspoon black pepper, one tablespoon fresh finely chopped basil, one tablespoon fresh chopped finely flat leaf parsley. Stir gently to mix. For the Dressing: 2 tablespoons Olive Oil, one tablespoon balsamic vinegar, one teaspoon Pure Honey, mix together and drizzle over Cauliflower salad. Cover and refrigerate 30 minutes before serving.

Great with any meat option entrée, grilled or baked.

Hope you’ll enjoy this new summer salad recipe!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.