Archive | May 2016

Lemon~Parmesan Shrimp and Pasta

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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!


Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.


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

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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.


Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Honey~Peach Baked Chicken Thighs

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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!


Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Slow Cooker: Chili-Ginger Pulled Pork

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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

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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

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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.


Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.