Archive | September 2016

Corn Relish

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A wonderful condiment to have on hand. Goes with so many dishes. Tacos, Baked Fish, Chicken. We love it. You can of course use fresh seasonal corn (I freeze) or frozen corn kernels or canned corn. One Jalapeno pepper (remove stem and seeds), one celery stalk (diced finely), one garlic clove minced, 1/2 finely diced onion, one small cucumber (diced finely), a few black olives-optional, s & p, to taste. Apple cider vinegar, canola oil.

Mixed all ingredients together, cover and refrigerate overnight.

Give it a try you may enjoy it too.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Old Fashioned Apple Pie

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Apple pie is an all around favorite. I use several varieties of apples in this easy to make and bake apple pie. Peel and slice your choice of apples (I use 8 apples), add into a saute pan on very low heat with, 1/2 cup pure apple juice, 1 tablespoon cinnamon, a few pinches of allspice and nutmeg and simmer until apples are tender. Using a 9″ deep dish pre-made frozen pie crust, prick the bottom of crust (once thawed) and bake @ 400 F- for 6 minutes, remove from oven. (Note: I use a Pillsbury tube of dough to roll out and use on the top of pie to then slit open and curl back after filling the shell).

Add apples and mound the center, slit open the pie crust center and curl back dough to expose the center before finishing the baking process. I always place pie on top of a non stick sheet pan and pop into the oven @ 350 for 30 minutes.

Add ice cream and dig in.

Yum-ooooooooooooooooooo.

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Steak & Spinach Salad

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I had some London broil (flank) steak leftover and put this delicious salad together. 6 slices London broil Steak, 2 cups baby spinach, (or sub for Romaine-any greens you like), 1/2 cup sliced mushrooms, one half red onion sliced, 1/2 cup sliced grape tomatoes cut half, handful of almond slivers, drizzle of olive oil, a few dashes of balsamic aged vinegar, s & p to taste. Toss gently and serve.

It was yummy and enough for 3 people to share.

Hope you enjoy!

Cheryl “Cheffie Cooks” Wiser

The Wiser Cook.

Creamy Chicken Corn Chowder

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Time to begin the posts of new soup/stew recipes! This one is a favorite! 2 boneless/skinless chicken breasts-baked and cut into small cubes. 1-1/4 cups low sodium chicken broth, 1 cup light cream, 1 teaspoon corn starch, 1/2 onion diced super finely, one stalk celery diced finely, 1 cup cooked kernel corn, s & p to taste.

Add all ingredients into a lidded soup pot/dutch oven, cook on low 20 minutes. Serve piping hot. Wonderful with croutons, crackers or bread slices.

Enjoy!

Cheryl “Cheffie Cooks” Wsier.

The Wiser Cook.

Use up the rest of the summer garden vegetables

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Zucchini, tomatoes, yellow squash sliced and sautéed in lemon butter. Boil pasta in salted water, drain add to a large bowl, add summer sautéed veggies and dig in! Add some grated cheese, of your choice and S & P, to taste.

Delicious for lunch or a light supper.

Its a favorite way to use my garden vegetables up!

Light and flavorful.

Enjoy!

Cheryl “Cheffie Cooks” Wiser

The Wiser Cook.

Baked Chicken Pot Pie

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Using one sheet of frozen (thaw partially before rolling out) pastry dough. 3 Baked Chicken Breasts boneless/skinless, one 16 ounce bag frozen mixed vegetables, 1/4 cup light cream, one teaspoon corn starch, 2 cups chicken broth (low sodium), 2 cloves of garlic sliced, one teaspoon onion salt, one teaspoon black pepper.

Cut baked chicken breasts into pieces and add into a large mixing bowl, in a sauce pan add chicken broth, garlic cloves, onion salt, pepper, corn starch and cream on medium heat and slowly cook together until nicely thickened, then add cut up chicken, vegetables, stir, transfer into an oblong baking dish. Roll out pastry dough, I use a small cut out for design and venting, cover dish with dough. Pop into a 375 F hot oven and bake 20 minutes, or until bubbly and dough is golden.

I usually serve this in bowls.

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.