Archive | June 2016

Best Dessert-Orange-Banana-Toasted Coconut

WIN_20160429_19_58_58_Pro (2)





Having these wonderful bananas growing I am always thinking of a new dessert to use this fruit in. I’ll pick several fresh ripe bananas and cut them in half, soak them in 1/4 cup pure Orange Juice (no pulp) and one lemon juice only, then use sweetened coconut flakes about 1-1/4 cup and I will also soak them in orange juice and place them on a non stick rimmed sheet pan and bake 15 minutes at 325 F or until lightly toasted. Drizzle with honey (several tablespoons while still warm) Allow them to cool down!

Add bananas (less the orange juice) in a bowl, add toasted coconut, you can add whipped cream, frozen yogurt or ice cream to the dessert, if desired. I just love them as is.

Delicious and super easy!


Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.


Pulled Pork Sandwiches

WIN_20160305_09_53_06_Pro (2)









We just love pulled pork slow roasted in the slow cooker, it is so juicy and tender! I make several meals from one Pork Butt Roast. Of course sandwiches are always fun on a weeknight.

I get a 5-7 pound Pork Butt Roast from my Butcher/Market season it with salt and black pepper, cumin, onion powder, rub the seasoning well into the pork roast and place into the slow cooker. I add 2 cups vegetable stock (low sodium), one whole onion (peeled), one bay leaf, cover with the lid and let it cook for 4 hours on medium heat. In the meantime I make a homemade BBQ sauce. In a saucepan add 1-1/2 cups ketchup, 2 tablespoons mustard, 2 tablespoons Worcestershire sauce, 2 tablespoons Pure Honey and cook sauce on low/medium heat for 7 minutes and stir until well combined. Pour that over the pork in the slow cooker and let it cook 2 more hours. Remove from slow cooker and using two forks shred the pork (tender and juicy). I remove the whole soft onion-I use that for flavor and bay leaf before shredding pork. 

I like to use our local bakery for fresh rolls/buns-choose your favorite and enjoy!

I will always add a cold salad (zucchini cut wedges or cucumber, tomatoes, sliced red onion and a light vinaigrette dressing) to accompany pork sandwiches, sometimes I make coleslaw or potato salad, any one goes with them. Choose your favorite side dishes.

Hope you enjoy!

Cheryl “Cheffie Cooks”Wiser.

The Wiser Cook.





Salad in a Jar!

WIN_20160527_22_18_58_Pro (2)






Easy and nutritional Lunch option any day! I use a large glass container with a lid. One cup cooked pasta (your choice), diced cubed cheese (your choice), one Roma tomato diced, 1/4 cucumber diced and peeled, small amount of red onion and micro greens or any chopped greens (spinach, kale, arugula). I use a light vinaigrette dressing when ready to serve. If on the go keep cold/chilled and separate dressing in a small container. Add dressing when ready to serve.

Toss well and devour! Oh Yummy!


Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.


Peach Glazed Baked Center Cut Pork Chops with Fruit Salsa

WIN_20160506_21_53_41_Pro (2)





A wonderful supper using 4 center cut pork chops, 3 tablespoons fresh peach preserves, 2 tablespoons Pure Honey, black pepper, garlic salt, onion powder. Cut 2 ripe peaches into small cubes and add into a mixing bowl, add one half lemon juice only, stir gently, add 2 tablespoons crushed pineapples, one kiwi fruit cut into small cubes, 1/4 cup blueberries, stir and refrigerate until ready to serve over baked peach glazed pork chops.

Season pork chops, add peach preserves and honey over the 4 chops, add 1/2 cup pure apple juice or sub with low sodium vegetable stock/broth, cover with foil and bake for 45 minutes @ 400 F. Remove from oven and garnish with fresh fruit salsa.

Scrumptious flavors!

Serve with a side salad, any veggie you enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Garlic New York Strip Steak with Peach-Onion Salsa

WIN_20160530_14_07_11_Pro (2)





Wonderful and Tender N.Y. Strip Steak grilled to you liking. Add 1 teaspoon minced garlic, black pepper and marinade steaks 30 minutes.

To make the peach-onion salsa to top the grilled garlic steaks: Add one ripe peach peeled diced in to small bowl, add 1/4 onion diced finely, 1 tablespoon peach preserves, one tablespoon Pure honey, stir and refrigerate until ready to garnish.

The Flavors are crazy scrumptious!


Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.