Shrimp Ceviche


Super easy and delicious perfect or any party or get together! 16 ounces large shrimp-deveined, 2 fresh limes, one avocado, garlic and onion powder, parsley.  

In a large bowl add shrimp and fresh lime juice, onion and garlic powder, stir gently, cover with plastic wrap and refrigerate at least 1-2 hours. Cut avocado in small pieces and add into mixture with parsley.

Serve in any type of vessel you like.



Chicken & Wild Rice Soup


Super easy and delicious soup! 1-1/2 cups cubed cooked chicken, one carrot-diced, one celery stalk-diced, 2 cups wild rice-cooked, 2 cups vegetable or chicken stock, few dashes of Worcestershire sauce, 1 teaspoon garlic powder, 1 shallot-diced finely, pepper to taste.

Pre-cook wild rice al dente, set aside. In a soup or stock pot (lidded) add stock, carrot, shallot, celery, and cook on medium heat 10 minutes, stir and reduce heat to low, add all other ingredients and simmer for 8 minutes.

Ladle in soup bowls and enjoy!

Sweet & Sour Scallops


A fun Seafood dish that takes only minutes to prepare! 8 ounces fresh Sea Scallops, 1 cup halved grape tomatoes, 1 cup pineapple chunks in natural juices, one cup cooked rice with herbs, dash of white vinegar, 2 tablespoons parsley flakes, dash of garlic powder, 2 tablespoons canola oil.

In a deep skillet add oil, pineapples and juices, vinegar, stir on medium heat, cook 2 minutes, add grapes tomato halves, garlic powder, parsley, stir gently, cook one minute, add sea scallops cook 3 minutes, make sure you continually gently stir.

Add a serving of cooked rice on a plate and ladle seafood mixture.

Absolutely delicious!


Breakfast Burritos


Breakfast is an important start of any day in our home. Once a month I spend the entire day making freezer foods. Yesterday I made breakfast burritos which are a snap to make, freeze easily and re-heat for a nutritious, fast breakfast! They are just as great for a quick lunch or light supper with fresh fruit.

One of the fun parts of this is you can use any ingredients you like with the egg burritos. Cheese is popular in my household. Use whatever you like to create and freeze these burritos.

I will usually make 2 dozen to freeze at a time. Be sure to wrap securely to avoid freezer burn!

On a busy, hectic morning I am glad I have these ready-to-go!


Lemon & Herb Roasted Chicken-One Pan Dish


Delicious one pan dish. 4 large Chicken Breasts (bone-in skin on), 1-1/2 cups low sodium chicken stock, one red onion-sliced thick, one fresh lemon-sliced, 4 red potatoes-quartered, one teaspoon oregano, one teaspoon parsley, dash of cumin, black pepper, to taste, 2 tablespoons melted butter, 2 garlic cloves.

Rinse and pat dry chicken breasts, place in a large baking dish, add melted butter over chicken, sprinkle herbs, add cut potatoes, onion, fresh lemon slices, pepper, cumin, garlic cloves, slowly add chicken stock. Place into a 375 F oven and roast 45 minutes.

Serve and enjoy!



You need to make a dish of Lasagna tonight! There are so many versions however, this one is a flavorful, easy one. Using no-cook lasagna noodles, add three noodles to the bottom of a non stick 9″ x 12″ baking dish. I use Ricotta cheese and chopped spinach mixture in between layers of noodles, lots of tomato or marinara sauce, topped with crispy bacon pieces and mozzarella cheese.

Simply cover baking dish with foil, add into a hot 350 F oven and bake one hour.

Serve with a side green salad and garlic toast!


Cream of Chunk Cauliflower & Veggie Soup


I made a big pot of this soup last night and it was so delicious. Often, I will have a cup of soup available for those who want one before serving the main course.

 I used one large head of fresh cauliflower, 1 cup low sodium vegetable stock, 1 cup light cream, 1-1/2 cups whole Milk, one tablespoon corn starch, one cup baby carrots, 4 strips crispy cooked bacon (crumbled) one teaspoon black pepper, handful of flat leaf parsley.

Core fresh cauliflower cut the large florets into bit size pieces, boil in salted water for 8 minutes, drain, set aside. Boil in another small pot the baby carrots until tender, drain. In a large (lidded) soup pot add vegetable stock, cream, milk, corn starch on low heat, stirring. Add cauliflower florets cover pot and cook 10 minutes.

Transfer to a large serving bowl, add carrots, cracked black pepper, parsley and bacon pieces.

So creamy and delicious.


Mediterranean Roasted Potatoes & Peppers


Adding fresh lemon and herbs, olive oil to these roasted veggies compliments any main course. They are so easy and flavorful. I add 4 cubed Yukon Gold Potatoes, one red pepper chopped roughly, one half onion chopped, s & p, to taste, 2 tablespoons olive oil, one fresh lemon (juice only), toss all ingredients with clean hands on a rimmed non stick baking sheet pan, add a dash of oregano, parsley, basil, toss again gently and bake @ 400 F for 15-18 minutes (I flip them at about the hallway point and spread out again in a single layer). Once fork tender remove from the oven into a serving bowl.

Enjoy we love them!

Chicken~Spinach Burgers


We love these non traditional burgers using fresh ground (16 ounces) Chicken (or Turkey Meat), 2 cups baby spinach, optional feta cheese crumbles, black pepper, to taste, dash of Worcestershire sauce. They can be grilled or baked.

In a large mixing bowl add ground chicken, chopped fresh baby spinach, feta (if using), black pepper, Worcestershire, mix well form 4 large patties, 4 rolls/buns of your choice, any condiments you love (lettuce, kale, spinach, tomato, onion, cheese, etc.). I love to bake these on a rimmed baking sheet pan @ 400 F for 12-14 minutes, (turning them at the hallway point).

Serve with pickles and chips.


Maple Bacon Mini Meat Loaves

Could be supper tonight Y’All!!!

~The Wiser Cook~


These individual baked meat loaves can be frozen for quick weeknight meal. I use 2 pounds Lean Ground Beef, one small onion diced finely, 2 cloves of garlic minced, black pepper to taste, 2 beaten large eggs, 2 cups seasoned bread crumbs, 8 slices bacon (cut in half), 3 tablespoons maple syrup.

Mix ground beef, onion, garlic, eggs, bread crumbs, pepper in a large mixing bowl, form mini meatloaves and place on rimmed baking sheet pans, add 2 half slices of bacon to each loaf, brush on maple syrup. Bake @ 400 F for 45 minutes.

We love these with cheddar mashed potatoes and green beans!


The Wiser Cook.

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Creamy Shrimp Chowder


I had quite a bit of Shrimp leftover from the New Years Eve Party so I whipped up this easy, delicious Shrimp Chowder. I used 2 cups Fish Stock, 2 cups vegetable stock, 1 cup light cream, one tablespoon Old Bay Seafood Seasoning, 2 cubed potatoes, fresh parsley. 4 cups deveined, cooked large shrimp. Pepper to taste.

I boiled the cubed potatoes in salted water for 12 minutes, drained them and set into a bowl. In a soup pot I added, fish stock, vegetable stock, cream, old bay, on medium low heat. Stir well and cover. Cook for 10 minutes, add cooked potatoes and stir gently, cook for 6 minutes, add shrimp and cook for 4 minutes.

Soup’s done!

Garnish with parsley!