PEANUT BUTTER HONEY COOKIES

PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES

    There’s just something soothing and homey about homemade peanut butter cookies.  Is it because your grandmother and mother used to make them?  Is it just because they’re so darn good?  I’m not sure, but whatever the reason – we love ‘em! 

     This simple recipe uses one bowl, one measuring cup and a spatula.  It’s simple enough for your beginner baker to try his or her hand.

INGREDIENTS: Yield 25 cookies

3/4 cup – honey*

1/4 cup – butter or margarine, softened

1 – egg

3/4 cup – peanut butter

1 teaspoon – vanilla extract

1/2 teaspoon – salt

1/2 teaspoon – baking soda

1-1/2 cups AP unbleached flour

¾ cup chocolate chips

PREPARATION:

In mixer bowl, cream honey and butter until light and fluffy. Beat in egg, peanut butter, vanilla, salt, and baking soda. Add flour, mixing until combined. Stir in chocolate chips.

Drop dough, one heaping tablespoon at a time, onto well-greased baking sheet. Bake at 350°F for 12-15 minutes. Remove cookies from sheet and cool on wire rack.

Please remember not to feed honey to children under one- year-old.  Read more:   http://kidshealth.org/parent/infections/bacterial_viral/botulism.html

*I used local raw honey

PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES

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By Tika for CHEW WANNA EAT? © 2015

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CHEW WANNA EAT?

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CHEW WANNA EAT, by Gail Westover is her newest creation.  Gail, an avid cook, has been writing what she calls “the never ending cookbook” for many years.  In the meantime, friends regularly ask for her recipe for one thing or another.  Instead of a book, Gail has chose to go this route for now.  Guest cooks will be invited to share some of their special creations.  Submit your recipe with good quality photo to chewwannaeat@gmail.com

Easy Company Cake

INGREDIENTS

1 Layer Cake, baked
1 1/2 cup Jam (A flavor that will go with your cake)
1 1/2 cup Frosting (A flavor that will go with your cake and Jam)
Ganache

PREPARATION:

Spread the Frosting on the BOTTOM (level half) of baked cake. Place on serving platter.

Spread slightly warmed Jam on the BOTTOM the second layer of baked cake. Place Jam side down on top of the frosted layer.

Drizzle with Ganache. Serve

GANACHE is so simple to make. I used about 3/4 cup of Dark Chocolate Melting Candy, added enough Heavy Cream (Approximately half of the 3/4 measuring cup to get the consistency I wanted. You want it thin enough to drizzle, but not so thin that it runs off the cake.

Place Chocolate and Heavy Cream in a microwave-safe bowl. Heat for 45 seconds. Stir. Heat again for 30 seconds. Stir and let sit until partly cooled. You don’t want to pour it on the cake while hot.

That’s it! Simple!

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By Tika for CHEW WANNA EAT? © 2019

Best Buffalo Chicken Dip

Best Buffalo Chicken Dip with Scallions


     I’ve had lots of Buffalo Chicken Dip at parties and most were just meh. I’ve added some additional ingredients to kick up the flavors, and although it isn’t burn your tongue off, it is nice and spicy (I’d say Medium).  This is perfect not just for parties, but as an Appetizer, Game Day Snack, Back Yard BBQ, Movie Night or Game Night at home, etc.  If you’re serving a crowd, better at least double it.  Try a plate of French Fries with this dip poured in the center.  VERY GOOD!

INGREDIENTS:    YIELDS ABOUT 3 CUPS

2 ½ cups leftover shredded Chicken (Rotisserie works great)

1 TBSP Butter

1/3 cup Celery, diced fine

3 cloves Garlic, minced

¼ cup sweet Onion, diced

¾ cup Frank’s Hot Sauce

¼ cup Water *

Black Pepper (A few dashes)

5 TBSP Cream Cheese, cut in chunks

5 TBSP Sour Cream or Prepared Ranch Dressing

1 tsp Parsley

¾ cup Shredded Cheddar or Colby Monterey Jack Cheese

1/3 +/- cup Blue Cheese, crumbled

Extra Parsley to garnish.  Thinly sliced Green Onions are very nice also.

* The water keeps the dip from becoming too thick as it cools.  Most of the water simmers out while you’re cooking.  I find that it will become thick enough to break your crackers without the water.

PREPARATION: 

     In an oven-proof skillet, melt the Butter.  Add Celery, Garlic, and Onion.  Cook over medium heat for 2 minutes. 

     Add the Hot Sauce, Water, Pepper, and Chicken.  Cook until it begins to simmer.  Stir, and add the Cream Cheese, and 1 tsp Parsley.  Keep stirring, because the Cream Cheese is going to melt.  Once it is melted, remove from heat and add Sour Cream.  Stir until blended.

     Sprinkle the Shredded Cheddar on top.  Pop pan under a preheated broiler for just enough time for the cheese to melt.  It will only take a few minutes.  (Is your mouth watering yet?)

     Sprinkle about 1/3 cup Crumbly Blue Cheese on top.  You can add extra Parsley now if you wish, but not necessary and it has plenty of color.  The Blue Cheese is going to become soft and blend with the top layer of Dip.  It might be a little tacky, but I like to serve it right in my little cast iron pan (As long as children aren’t eating it.  Cast iron stays hot for a long time.  That’s why I like to serve the Dip this way.  It helps retain the heat of the Dip).

Serve with Vegetable Sticks, Assorted Crackers, Toasted Pita Chips, Melba Toast or serve over French Fries!

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By Tika for CHEW WANNA EAT? © 2018

After broiling, add Blue Cheese crumbles and serve!

Scalloped Oysters

     Scalloped Oysters, a dish fit for a king.  IF you can find Scalloped Oysters in a restaurant, it will cost you a fortune for a very small portion.  In our opinion, homemade tastes much better and costs a fraction of what you can buy.  You can serve as an appetizer or side dish.  It’s quite rich, so it isn’t often eaten as a main course.  I always make this for Bob for Christmas because he just loves it.  To make this man truly happy, a dish of Scalloped Oysters works every time!

INGREDIENTS:  4 Servings

1 pint (16 oz) oysters

½ cup Butter, divided

¼ cup Celery, finely chopped

1/8 tsp ground Pepper

¾ – 1 tsp Worcestershire Sauce

¼ cup Oyster Liquor

½ cup Half and Half or Milk

Parsley

PREPARATION:

     Drain Oysters over a bowl using a strainer.  Reserve liquor. 

     While Oysters are draining, crush enough Buttery Crackers or Saltines (or a mixture) to equal 2 cups of crumbs.  Set aside. 

     Cook Celery in 1 TBSP of the butter for 2 minutes or until soft.  Remove from heat.  Add Worcestershire, Pepper, ¼ cup Oyster Liquor, and Milk. Stir to blend.  Pour over Crushed Crackers and Stir until combined. 

    In 8” or 9” casserole, grease with butter. I like to cut the drained Oysters in half to ensure a good flavorful bite every time.  Spread one third of Cracker Mixture in the bottom.  Add half the Oysters on top.  Add another third of Cracker mixture on top of Oysters.  Add the last half of Oysters next.  Add the last third of Cracker mixture as the final layer. Melt the remaining Butter and pour over the top.  Sprinkle with Parsley.

     Bake covered anywhere between 325° F – 350° F for 35 – 45 min.  If it needs it, remove the cover for the last ten minutes to brown the top.

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By Tika for CHEW WANNA EAT? © 2018

Sloppy Joes (BBQ Beef)

     Whether you’re feeding a hungry family, need a quick lunch for company, or feeding a group of always hungry teenagers. . . my Sloppy Joes are the answer!  They are so fast and easy, on the table in 25 minutes or less!  Sloppy Joes from a mix or a can never enter my house.  These are just as easy and so much better.  I’ve been making them forever.

      I love homemade not just because I know what’s in them, but because I can customize it to suit different needs.  If I’m making them for little kids, I will omit the crushed red pepper.  If I want them a bit sweeter?  I’ll add a smidge more sugar.  If I want a bit more tang?  I’ll add another teaspoon or two of vinegar.  Spicier?  More crushed pepper.  You get the idea. You can add some cheese after you’ve scooped it on a roll if anyone would like that.  How about a slice of raw onion or lettuce?  Why not?

INGREDIENTS:

1 lb ground beef or ground turkey

¼ cup chopped onion

2 cloves garlic, chopped

2 TBSP prepared mustard

1.5 cups ketchup

½ cup water

3 TBSP Worcestershire sauce

½ tsp crushed red pepper (Optional)

2 TBSP brown sugar

2 TBSP white vinegar

PREPARATION:

     Brown ground meat and drain most of the grease.  Add remaining ingredients and simmer for 20 minutes.  Serve on buns, ciabatta rolls or your favorite bread.

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By Tika for CHEW WANNA EAT? © 2018

Walnut Roca, Toffee topped with Chocolate and Nuts

Walnut Roca, by Chew Wanna Eat?

     Of all the Christmas candy I make, I have to say that this was the favorite and makes a wonderful, impressive gift. It’s my version of the famous Almond Roca.  I made it with walnuts, and it was outstanding.  After all, what’s not to like about sweat buttery toffee topped with rich chocolate and walnuts?  Don’t worry, it’s very easy.  You MUST have a candy thermometer because the temperature of the toffee is extremely important. Best of all?  It makes over 2 lbs of candy. 

INGREDIENTS:

1½ cups coarsely-chopped almonds, divided (Or pecans or walnuts)

16 oz. (2 ½ cups) Domino’s light brown sugar

1 lb. butter (4 sticks)

1 ½ tsp vanilla extract

1 ¾ cups milk chocolate or semi-sweet chocolate chips

PREPARATION: 

Line an 18” x 13” half sheet with Parchment paper. Sprinkle ¾ cup chopped nuts. Set aside.

In a 2 qt. sauce pan, combine sugar and butter over medium/low heat while stirring frequently for several minutes unit bubbly and thick. As it cooks, you will begin to see the mixture foaming on the top.  Just like when you clarify butter, the milk solids are rising.  Use a candy thermometer, and do not let the thermometer touch the bottom of the pan or you will get a false high reading.  (Once it reaches about 245° F, you will begin to notice the aroma.  Heavenly).  The color will begin to change to a rich amber and by the time it is finished, will be a golden brown). At 290° F remove from heat. Watch carefully toward the end to prevent it from burning. 

Add the vanilla, stirring to combine.  Pour candy evenly on top of the nuts on the cookie sheet. Let stand for a few minutes.

Melt good quality chocolate chips in microwave with a scant tsp of canola oil.  If you microwave in 30 second increments, stirring between each increment, you will end up with perfectly smooth melted chocolate.

Spoon the melted chocolate over the toffee layer, add the remaining nuts, and press lightly into the warm chocolate.

Allow to set up for a few hours.  Break into random-sized pieces using the tip of a sharp knife.  Eat a piece and prepare to say, “Oh my goodness!”

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By Tika for CHEW WANNA EAT? © 2018

Roast Beef & All the Fixin’s (Instant Pot or slow cooker)

    There is almost nothing better than a thick, tender beef roast with all the fixings.  I’m talking tender Beef, Carrots, Potatoes, Mushrooms, Onions, and a delicious deep brown Gravy.  Talk about comfort food!  This recipe is designed for a Pressure Cooker, but feel free to use your Slow Cooker. 

INGREDIENTS:

3 – 4 lb Beef Roast

Drizzle of Olive Oil

½ can of Beef Broth

¾ cup Red Wine

1 TBSP Tomato Paste

4 large Potatoes, cut in half, then quartered

Fresh Carrots, Peeled, but left whole

1 TBSP Garlic, chopped

2 Large Onions, peeled and cut in half

2 cups Mushrooms, sliced

Pepper, Garlic Powder, Onion Powder, ½ tsp dried Thyme, ½ tsp dried Rosemary leaves

PREPARATION:

     Set your Instant Pot on Sauté. Drizzle a little Olive Oil in the bottom.  When hot, sear your Roast on all sides.  I add a little Pepper every time I turn it.  When all sides are seared, remove the Roast to a paper plate.  Deglaze the Instant Pot with a little bit of Beef Broth and Red Wine.  Just a few TBSP of each will do the trick.  Scrape up all the bits.

    Add the Tomato Paste.  Return the Roast to the pot.  Pour the Beef Broth and Red Wine over the Roast, and then lay the Garlic on top.  Add the Seasonings. Close and lock the lid.  Press Off.  Press Manual.  Using the + button, set the timer for 50 minutes on Pressure Cook.  The pot will say On.  Once it reheats to Pressure Cook temp it will show 50 minutes.  When time is up, use Quick Release method by turning the pressure valve to the left.  Be careful not to let the steam burn your hand.  When steam has stopped, and it is no longer hissing remove the cover.

     On top of the Roast, add Potatoes, Onions, Carrots, and Mushrooms.  While the cover is off the pot will begin to cool, so don’t be dilly dallying.  Throw them in there and replace the lid.  Press Off.  Press Manual.  Using the + button, set it to 10 minutes on Pressure Cook setting.  You won’t believe it, but in 10 minutes, that big pile of vegetables will be perfectly cooked.

     Prepare your gravy thickener.  Approximately 1 cup of water, a few TBSP of Corn Starch and roughly 1/3 cup of AP flour.  I also added a few shakes of Onion Powder, Garlic Powder, and Pepper, Stir until smooth.  Set aside.

     Again, use the Quick Release method to remove the cover.  Place the Roast on a cutting board and cover with Aluminum Foil.  With a slotted spoon remove all the Vegetables to a serving platter.  Cover with Aluminum Foil.

     Press Off.  Press Sauté. Add your gravy thickener mixture to the juices, stirring with a whisk.  This pot makes the fastest gravy!  I used to stand there and stir for a longtime.  Now in 5 minutes, the gravy is thickened! 

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By Tika for CHEW WANNA EAT? © 2018

Blueberry Banana Bread

     The flavors of Banana, Blueberries, and Cinnamon come shining through in this quick and super easy banana bread recipe.  Replacing white flour with half wheat flour, adding healthy blueberries gives you extra flavor and nutrients.  A quick sprinkle of cinnamon/sugar on top before baking gives a wonderful crunchy top crust .

INGREDIENTS: YIELDS Two 4 ½” X 9” PANS.  (One to eat and one to freeze or Share)

1 ½ cups mashed over-ripe bananas (about 3 large)

1/3 cup + 1 TBSP sugar

½ cup Brown Sugar

½ cup shortening

3 eggs

¼ cup buttermilk (or 3 ½ tsp Milk and ½ tsp White Vinegar)

1 ½ tsp baking powder

¾ tsp baking soda

½ tsp salt

1 – ½ tsp cinnamon

1 tsp vanilla extract

¾ cup AP flour

¾ cup whole wheat flour

1 cup Blueberries

Cinnamon/sugar mix to coat baking pan and extra for sprinkling on top of loaf.

 1 tablespoon sugar

1/2 teaspoon ground cinnamon

Instructions:  This is a quick bread and only takes a few minutes to prepare batter.  Preheat oven to 350* soon after beginning the recipe.  Mix the Cinnamon/Sugar mixture and set aside.  Make the Buttermilk, and set aside.  Coat the Blueberries in a few TBSP flour to keep them from sinking.  Set aside.

Beat bananas in mixer bowl.  A few lumps are ok.  Put into a 1 cup measure and set aside. 

In the same mixer bowl, cream the shortening and sugar until light and fluffy.  Add the eggs and beat well.  Add buttermilk, baking powder, baking soda, salt, cinnamon, and vanilla. Beat well.  Add bananas and mix until incorporated.

Add flours last and mix until just blended.  Over mixing will not give the best results.  Remember this is a quick bread.  Add Blueberries.  Fold in quickly.  I like to grease the loaf pan with butter.  Something new I’ve been doing is to sprinkle some cinnamon sugar in the loaf pan after greasing it.  The results are a slightly crunchy exterior.  Pour batter into prepared pan.

Bake 45-60 minutes.  Use toothpick test for doneness

Cool 10 minutes and turn out on rack to finish cooling.

NOTE:  Using this recipe, you can make mini-muffins, regular muffins, mini bundt breads, etc.

Bananas are freezable right in their skins.  If I don’t eat all mine, I throw them in a bag and pop them in the freezer and they are so handy to have when I want to make banana bread.

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By Tika for CHEW WANNA EAT? © 2018

Alice Springs Turkey, a new Westover Leftover

Alice Springs Turkey, made with leftover Turkey.  Thick cuts of Turkey topped with Bacon, Mushrooms, Onions, and Cheese.  Honey, Mustard Dipping Sauce on the side.

     WAIT! . . . WHAT?  Alice Springs Turkey?  You bet!!!  And it’s made with leftover Turkey.  How perfect is that?

     Always, when we go to Outback, I order Alice Springs Chicken.  I love it.  I make it at home regularly.  It has all my favorites.  Chicken, Bacon, Mushrooms, Onions, and Cheese marinated in a wonderful Dijon, Honey, and Lemon Marinade.  The remaining Marinade is served at the table as a dipping sauce. 

     So, after Thanksgiving when we had leftover Turkey, we tried to figure out how to recreate an entirely new meal.  One of our people hates Turkey, but she loves Alice Springs Chicken.  Guess who was crazy over Alice Springs Turkey? 

     The Turkey was cooked, of course, so I didn’t want to marinate it again.  Here’s how I did it:

INGREDIENTS: YIELDS 8 LARGE SERVINGS

Turkey, Cooked and sliced ½” thick (I filled an 8” x 13” pan)

2 tsp Butter

Pepper, Paprika, Garlic Powder to taste

2 cups Mushrooms, sliced

1 large Onion, sliced from top to bottom

12 Slices Bacon

2 ½ cups Grated Cheese (Jack and Cheddar is great, or 2 cups Jack and Colby, or Mexican Cheese blend)

DIPPING SAUCE:

¾ cup Honey

¾ cup Dijon or Brown Spicy Mustard

1 tsp Lemon Juice, Fresh Squeezed

Optional:  1 tsp Sriracha Sauce

     Preparation:  Place all Ingredients in a small sauce pan.  With a Whisk, beat until combined and heat until it comes to a simmer.  Cook 1 – 2 minutes, and remove from heat.

TURKEY PREPARATION:

     Grease your baking dish with the Butter.  Spread approximately ¼ cup Dipping Sauce on top of the Butter.  Lay the cooked Turkey on top.  Spoon a second ¼ cup Dipping Sauce on top of the turkey.  Sprinkle with Pepper, Paprika, and Garlic Powder.  Set aside.

     Preheat a large skillet, and cook Bacon until slightly crisp.  Remove from pan and drain most of the grease.  In the same skillet, cook Mushrooms and Onions until tender.  Lay the Mushrooms and Onions on top of the Turkey.  Top with Bacon, and cover with Aluminum Foil.  Pop it into a preheated 350° F oven for about 15 minutes.

     Remove from oven.  Top with Cheese mixture.  Return to oven uncovered, and give it 5 – 7 minutes for the Cheese to melt. 

     Serve with warmed remaining Dipping Sauce. 

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By Tika for CHEW WANNA EAT? © 2018

Japanese Steak, Shrimp and Fried Rice with Vegetables

     I love Japanese food.  I have my favorites and cook just those dishes often.  Below you are going to find authentic Japanese recipes (created by me, a faux Japanese chef).  I will caution ahead of time that this meal is not for the faint of heart.  There is quite a bit of prep work, and once you actually begin cooking the meal you will have three large frying pans going at once. So, either have some help or try one dish at a time until you get the hang of it.  None of it is difficult, but there is a lot of organizing to do when preparing all three dishes for the same meal.  Please read through the recipes a couple of times to make sure you have all the ingredients, as well as how to get everything coordinated.

     Know that the Vegetables are NOT etched in stone.  Dig through your refrigerator and use whatever you like.  If it’s frozen, that’s fine, just thaw first.  The only Veggies that are crutial are the Garlic, Onions, and of course the Ginger Root.

     I always start cooking the rice first because it will take the longest, temperature is not as critical, and as long as you don’t burn it, you can’t hurt it.

     Before you turn on the heat, one word of caution when cooking a Japanese meal.  Have every single food item, cooking utensil, and seasoning right next to you.  Even the Eggs can be ready to go. You won’t have the time to be running back and forth between the stove, refrigerator, and pantry.

JAPANESE STYLE STEAK    

INGREDIENTS:       Yields 4 servings

1 LB Beef, sliced thin (I used sirloin tips)

1 TBSP Sugar

2 TBSP low sodium Soy Sauce

2 TBSP Mirin

2 TBSP Sake

1 clove Garlic, crushed

1 tsp Ginger Root, grated

Optional:  Sliced Green Onions, 1 TBSP Sesame Seeds

Ingredients to add when cooking:

2 Sweet Mini Peppers, sliced

½ medium Onion, sliced

Handful of Snow Peas

Handful of fresh Mushrooms, sliced

PREPARATION:

     Slice the Steak into thin strips.  Mix Marinade and pour it over the Beef.  Stir until well combined.  Let marinate for at least a few hours in the refrigerator, stirring once in a while.

     When you’re ready to prepare the Beef dish, cook the Vegetables first.  Then push them to the sides of the pan, drizzle more Olive Oil and a Pat of Butter in the center and Add your Steak.  It shouldn’t take more than a few minutes to cook.  Then mix the Vegetables back in.  Taste.

FRIED RICE WITH VEGETABLES   Yields 4 – 5 Servings

INGREDIENTS:

2 ½ cups water

2 Dashes of Salt

1 cup Brown Rice

Stir fry whatever Vegetables you like or have on hand.  I used:

1 Carrot, grated, Julienned, or sliced

4 fresh Mushrooms, sliced

½ large Onion, sliced

3 cloves Garlic, chopped

½ of  large Zucchini

8 spears of Asparagus, cut in 2” pieces

2 Large Eggs

RICE PREPARATION:

     In a small sauce pan, cook 2 ½ cups of Water, 2 dashes of Salt and 1 cup of Brown Rice for about 40 minutes.  Remove from heat and let water absorb.  If it isn’t 100% cooked, that’s ok.  It will continue cooking later. Put in refrigerator. I often cook the rice in the morning and have this part out of the way.  That includes cooking the Vegetables ahead of time. 

     Preheat a large skillet and add a drizzle of Olive Oil.  Stir fry the Vegetables until they are crisp-tender.  Remove from pan and set aside.  Save the pan for later.

     When you’re read to begin cooking, preheat the skillet.  Drizzle Olive Oil, and add the chilled rice.  I usually let it cook for about ten minutes on medium heat before I add the Eggs. Make a well in the center of the pan, add a pat of Butter, crack the eggs in and just stir them around until mostly cooked.  (Or beat them with a fork if you prefer).  Then stir them into the rice where they will finish cooking.  You can start seasoning the Rice any time now.  I like to add some Low Sodium Soy and Black Pepper.  Keep on eye on the bottom of the pan.  You cannot let the rice dry out or it will stick.  Another quick drizzle of Olive Oil and a few pats of Butter will take care of this.  Keep tasting, because the Soy Sauce amount depends on your tastes.  When the rice tastes right, add the Vegetables and give them a couple of minutes to warm through.  Reduce heat to very low and take care of whatever else needs your attention.

TERIYAKI SHRIMP INGREDIENTS:   2-4 Servings

One 12 oz bag Shrimp (you can use any size shrimp)

2 TBSP low sodium Soy Sauce

2 TBSP Onion, rough chopped

2 or 3 cloves Garlic, chopped

1 tsp fresh Ginger Root, rough chopped

2 TBSP Honey

¼ cup Canola Oil

2 TBSP Cider Vinegar

SHRIMP PREPARATION:  This will be the last thing you cook.  Once pan is hot, 3 minutes is all you need. Shrimp cooks quickly.

     Peel and rinse shrimp.  Drain well, and put in a medium bowl.  Pour Marinade ingredients over the Shrimp.  Stir well.  Cover and refrigerate for only about 2 hours.

     Drain the shrimp well in a colander.  You can either pat dry with paper toweling or just press down lightly on the shrimp to release excess liquid.  The reason is if you start with wet shrimp it will steam them instead of stir frying.  Remove the chunks of Ginger Root.

     Heat a medium to large skillet.  Add a drizzle of Olive Oil.  When hot, quickly add the Shrimp, stirring continuously until pink.  If your pan is hot, it should take only 3 minutes.

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By Tika for CHEW WANNA EAT? © 2018

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

What kind of Potatoes go with almost anything?  Cheesy Scalloped Potatoes do!  Whether you’re serving Ham, Turkey, Chicken, Fish, Meatloaf or Crab Cakes, Cheesy Scalloped Potatoes will fit right in!  And, the kids will like them!  Comfort food at its finest.

INGREDIENTS:

4 medium to large Russet Potatoes

½ large Onion, chopped or sliced

2 TBSP butter

3 cloves Garlic, chopped

1 cup Half and Half, Milk or Broth

1 – ½ cups Grated Cheese (Mix them up.  I use mostly Sharp Cheddar) *

1 TBSP Dijon or Brown Prepared Mustard

1/8 tsp Nutmeg

½ tsp Black Pepper

½ tsp Thyme

 

PREPARATION:

Wash Potatoes and remove any eyes and spots.  (I never peel them).  Optional: Poke a few holes and pop into the microwave for a few minutes to get them started.  Cool and slice 1/8” thick.

While the Potatoes are cooling, start the Cheese Sauce in a sauce pan.  Melt the butter and cook the Garlic for one minute.  Add the Half and Half, and bring to a low simmer.  Begin adding the grated Cheeses slowly, and stir continuously until Cheeses are melted. Add the Mustard, stir to combine and taste the sauce.  If it isn’t thick enough, add more Cheese.  If it’s too thick, add more liquid.  Keep in mind that the Sauce will thicken as it bakes. Add Seasonings and stir to combine.  Remove from heat.

Butter a casserole dish and layer half the Potatoes and Onions.  Pour approximately half of the Cheese Sauce over the top. Repeat.  You want the Sauce to just about cover the Potatoes.  If it doesn’t, add a touch more liquid.  I cover with foil for a while so they cook faster and the Sauce doesn’t dry up.  You can bake anywhere between 350° F and 400° F.  When the potatoes are soft remove the foil to allow the top to brown.

*Whenever I’m making a Cheese Sauce, I love to mix and match.  I use mostly Sharp Cheddar, but also throw in a bit of Swiss, Gouda, American, etc.  A few ounces of Cream Cheese is very nice! It all depends on what I have.  Give it a taste before you add it to the Potatoes.  You can always add a little more.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

Cheesy Scalloped Potatoes

     What kind of Potatoes go with almost anything?  Cheesy Scalloped Potatoes do!  Whether you’reserving Ham, Turkey, Chicken, Fish, Meatloaf or Crab Cakes, Cheesy Scalloped Potatoes will fit right in!  And, the kids will like them!  Comfort food at its finest.

INGREDIENTS:

4 medium to large Russet Potatoes

½ large Onion, chopped or sliced

2 TBSP butter

3 cloves Garlic, chopped

1 cup Half and Half, Milk or Broth

1 – ½ cups Grated Cheese (Mix them up.  I use mostly Sharp Cheddar) *

1 TBSP Dijon or Brown Prepared Mustard

1/8 tsp Nutmeg

½ tsp Black Pepper

½ tsp Thyme

PREPARATION:

     Wash Potatoes and remove any eyes and spots.  (I never peel them).  Optional: Poke a few holes and pop into the microwave for a few minutes to get them started.  Cool and slice 1/8” thick. 

     While the Potatoes are cooling, start the Cheese Sauce in a sauce pan.  Melt the butter and cook the Garlic for one minute.  Add the Half and Half, and bring to a low simmer.  Begin adding the grated Cheeses slowly, and stir continuously until Cheeses are melted. Add the Mustard, stir to combine and taste the sauce.  If it isn’t thick enough, add more Cheese.  If it’s too thick, add more liquid.  Keep in mind that the Sauce will thicken as it bakes. Add Seasonings and stir to combine.  Remove from heat.

     Butter a casserole dish and layer half the Potatoes and Onions.  Pour approximately half of the Cheese Sauce over the top. Repeat.  You want the Sauce to just about cover the Potatoes.  If it doesn’t, add a touch more liquid.  I cover with foil for a while so they cook faster and the Sauce doesn’t dry up.  You can bake anywhere between 350° F and 400° F.  When the potatoes are soft remove the foil to allow the top to brown.

*Whenever I’m making a Cheese Sauce, I love to mix and match.  I use mostly Sharp Cheddar, but also throw in a bit of Swiss, Gouda, American, etc.  A few ounces of Cream Cheese is very nice! It all depends on what I have.  Give it a taste before you add it to the Potatoes.  You can always add a little more.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018