MEATBALLS, SAUSAGE

Spaghetti and Meatballs (2)

                                      SAUSAGE MEATBALLS, BY BOB

INGREDIENTS: 

1 lb sweet or hot Italian sausage, ground

2 eggs

¾ cup Italian seasoned bread crumbs

1/8 cup water

1 TBSP minced garlic

1 ½ tsp onion powder

Salt and pepper to taste

1 ½ tsp Italian seasoning

¼ cup fresh grated cheese (Romano, Parm or Asiago cheese)

 

PREPARATION: 

     Mix all ingredients well and form into balls.  Bake at 275° F

for 15 minutes.  Turn them over and bake another 15 minutes.  The low oven temperature keeps them tender. Drop in sauce and continue cooking.

NOTE:  If your store doesn’t carry loose sausage, buy the link and remove the casings.

Cook time is for 2” balls.  If you make them smaller, reduce the bake time.

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By Tika for CHEW WANNA EAT? © 2015

Spaghetti and Meatballs (2)

Spaghetti and Meatballs (3)SPAGHETTI AND MEATBALLS

 

 

 

 

 

 

 

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MEATBALLS, BEEF

Spaghetti and Meatballs (2)

INGREDIENTS:

1 lb ground beef (or beef and pork mix)

2 eggs

¾ cup Italian seasoned bread crumbs

1/8 cup water

1 TBSP minced garlic

1 ½ tsp onion powder

Salt and pepper to taste

1 ½ tsp Italian seasoning

¼ cup fresh grated cheese (Romano, Parm or Asiago cheese)

 

PREPARATION: 

     Mix all ingredients well and form into balls.  Bake at 275° F for 15 minutes.  Turn them over and bake another 15 minutes. The low oven temperature keeps them tender. Drop in sauce and continue cooking. 

 NOTE:  Cook time is for 2” balls.  If you make them smaller, reduce the bake time.

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By Tika for CHEW WANNA EAT? © 2015SPAGHETTI AND MEATBALLSSpaghetti and Meatballs (2)Spaghetti and Meatballs (3)

NY STRIP LOIN WITH GARLIC HERB CRUST

NY Strip Roast (7)

   What can I say about this roast? It was magnificent, and the best Christmas dinner we’ve ever had since . . . well, since last Christmas. Bob really outdid himself on this creation! Love you, baby.

                New York Strip Loin Roast with Garlic Herb Crust

Yield: Makes 10 servings

Ingredients:

  • One 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch
  • 4 garlic cloves
  • 1 teaspoon dried sage
  • 1 teaspoons ground thyme
  • 1 tablespoon chopped fresh rosemary
  • 4 teaspoons olive oil
  • 4 teaspoons salt
  • 1 1/2 teaspoons ground black pepper

Preparation:

  • Using sharp knife, cut ½-inch crosshatch pattern through fat cap, ¼ inch deep.
  • With food processor running, drop garlic into processor; blend until finely chopped.
  • Add remaining spices; process until paste forms.
  • Pat meat dry with paper towels. Rub meat all over with herb paste.
  • Wrap roast with plastic wrap chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Adjust oven rack to middle position and heat oven to 290 degrees.
  • Set wire rack inside rimmed baking sheet.
  • One hour before cooking, unwrap meat and place on prepared rack, fat side up.
  • Transfer roast to oven and cook until meat registers * 125 degrees (depending on desired doneness) degrees, approx. * 90 minutes, rotating sheet halfway through cooking.
  • Remove roast from oven and heat broiler.
  • Return roast to oven and broil on middle oven rack until fat cap is deep brown and interior of roast registers * 135 degrees (med-rare), 3 to 5 minutes. (again depending on desired doneness).
  • Transfer to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.
  • Cut crosswise into 1/2-inch-thick slices.

* These temperatures are for medium-rare beef.

* 90 minutes will yield medium rare beef. Add time if more well-done beef is desired.

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By Tika for CHEW WANNA EAT? © 2015

NY Strip Roast (7)

NY Strip Roast

NY Strip Roast (3)

NY Strip Roast (5)

NY Strip Roast (2)

NY Strip Roast (6)

NY Strip Steak

PECAN SHORTBREAD COOKIES, EASY

PECAN SHORTBREAD COOKIES

    I created this no rolling, no shaping cookie that is perfect with coffee or tea.  This recipe is a mix between shortbread and the Pecan Sandies we ate as kids.  I was very pleased with the results first time out! The flavor isn’t overly sweet, and the texture is delicate without being too crunchy or too soft.  Love them!

 

INGREDIENTS:       YIELD 40 COOKIES

2 sticks + 1 TBSP salted butter, softened

¼ granulated sugar

¼ cup packed light brown sugar

1 tsp vanilla

¼ tsp salt

¾ tsp almond extract

1 ¾ cup AP flour

1 cup pecans, chopped finely

OPTIONAL:  A pecan half on top of each cookie, semi-sweet chocolate chips, caramel bits.  I make one tray with just pecans, the remainder of dough I’ll put chocolate chips in half and caramel bits in the other half.  Guess what I put on some of them?  Remember the candied baked and stove-top pecans I published in early December?  Yum! What a great idea!

PREPARATION:

  1. Beat butter on medium speed for 2 minutes.  While the mixer is working, preheat the oven to 350°F with rack in middle.
  2. Add sugars, vanilla, almond extract, and salt. Beat until combined. Add the flour and chopped pecans, mixing until incorporated and you end up with a soft dough.
  3. I drop mounds of dough using a 1 ½” cookie scoop and place them 1 ½” – 2” apart on silicone baking sheet or parchment. Flatten balls with fingers to approximately 1/3” thick.  If using caramel chips, slightly press them on the cookie tops.  Add pecan half.
  4. Bake until edges are just beginning to change color. You don’t want a brown cookie.  12 – 15 minutes.  Let the cookies cool on the sheets for a few minutes, and then transfer to a wire rack.

NOTE:  If using caramel bits, push approximately 5 chips into the top of each cookie before baking.  They seem to have a tendency to change texture too much if they touch the baking sheet.

This is a delicate flavored cookie.  Know that adding chocolate or caramel chips will dramatically change the flavor. . . but if ya just gotta have them, ya just gotta have them.

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PECAN SHORTBREAD COOKIES

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By Tika for CHEW WANNA EAT? © 2015

 

SPONGE CANDY, AIR CANDY, ANGEL CANDY, SEAFOAM

Sponge Candy (6)

Sponge Candy, Angel Food Candy, Fairy Food, Seafoam, Honeycomb, Hot Air Candy.  This is another food with a gazillion names.  Many people make it or buy it for Christmas.

Sugars and dark corn syrup are cooked with white vinegar and tempered with baking soda to make a crunchy candy that gets covered in chocolate.

INGREDIENTS:

  • 1/2 cup white sugar
  • ½ cup brown sugar
  • 1 cup dark corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon baking soda, sifted
  • 3 cups semi-sweet chocolate chips
  • ¼ cup Crisco

 

PREPARATION:

Line a 9 x 13 baking dish with parchment paper, and then butter it.

In a medium saucepan over medium heat, combine sugars, corn syrup and vinegar.  Cook, stirring, until sugar dissolves.

Turn heat to low/medium and cook without stirring to 295°F – 300 °F. (This may take up to 30 minutes).  Immediately remove from heat and stir in scant 1 TBSP sifted baking soda.

Pour into prepared pan without smoothing it.  Let it fall where it may.  Put in a 225 °F oven for 10 min.  Reduce oven to 170 °F for another 10 minutes.  The candy will puff up and fill the entire pan.

When candy is cooled, use the tip of a heavy chef’s knife and poke it hard.  It will break, and you will end up with random-size pieces.

In the microwave, melt chocolate and Crisco 45 seconds at a time until smooth when stirred.  Dip candy into chocolate and let it harden on a wire rack.  Put a piece of waxed paper, parchment paper or a cookie sheet underneath to catch the drips.

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By Tika for CHEW WANNA EAT? © 2015

Sponge CandySponge Candy (2)

Sponge Candy (3)

Sponge Candy (4)

SPONGE CANDY (5)_crop

Sponge Candy (5)

Sponge Candy (6)

 

2 KINDS OF COOKIES FROM ONE MIX

     Everyone is so busy this time of year.  Some days I wanna cook, but don’t really want to do anything as labor intensive as some of my recipes.  These delicious cookies were just the ticket!  Bob loves chocolate and peanut butter.  I love chocolate and peppermint.  How could I make both without a lot of work?  Hmmm, let me think.  I’ve got it!

DUNCAN HINES DARK CHOCOLATE CAKE MIX!  Here’s how I did it.

 

CHOCOLATE PEANUT BUTTER CHIP COOKIES

INGREDIENTS:

1 egg

2 TBSP canola oil

1 tsp milk

1/3 cup peanut butter

2 cups (half) of the 16.5 oz cake mix

½ cup peanut butter chips (or chocolate)

PREPARATION:

In a large bowl, beat the egg, oil and milk with a wooden spoon.  Add peanut butter and 2 cups of the cake mix.  Mix well, add the peanut butter (or chocolate) chips. Bake at 375° F for 13-16 minutes.  Less time will give you a chewier cookie.

 

CHOCOLATE, PEPPERMINT, WHITE CHOCOLATE CHIP COOKIES

INGREDIENTS:

1 egg

1 tsp peppermint extract

1 tsp milk

3 TBSP canola oil

2 cups (half) of the 16.5 oz cake mix

½ cup white chocolate chips

PREPARATION:

In a large bowl, beat the egg, oil, milk and peppermint extract.  Add half the cake mix and mix well.  Add white chocolate chips.

Scoop onto prepared cookie sheet with 1 ½” cookie scoop.  Bake at 375° F for 14-16 minutes.  Less time will give you a chewier cookie.

YIELD:  45 cookies

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By Tika for CHEW WANNA EAT? © 2015

 

 

COMEBACK SAUCE

COMEBACK SAUCE_crop

     Oh, the comeback sauce.  If you’re from Mississippi, you are familiar with it.  In fact, it is a house staple in the South! 

     For us Northerners, it isn’t as common.  Originally created in a Greek Restaurant in Jackson, Mississippi, the flavors in the sauce grew extremely popular.  

     You can use it for just about anything.  Use it as a dip for bread or crackers, a salad dressing, smear it on burgers, Panini sandwiches, grilled fish, tomatoes (ripe or fried green), shrimp, fried bologna sandwich topped with caramelized onions, poultry, fried or grilled veggies, sandwich spread instead of may,  In searching the net, I read that boiled or fried shrimp and raw, steamed or fried oysters are nearly always served with comeback sauce.  Hmm, how about onion rings?

INGREDIENTS:

¾ cup mayonnaise

2 tsp Sriracha sauce

1 TBSP tangy mustard BBQ sauce (Cattlemen’s)

2 TBSP vegetable oil

½ tsp Worcestershire sauce

½ tsp black pepper

1 tsp onion powder

2 cloves garlic, minced

Juice of ¼ lemon

 

PREPARATION:

Add all ingredients to a jar.  Cover and shake.  Refrigerate overnight to allow flavors to marry.

YIELD:  Approximately 1 cup

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By Tika for CHEW WANNA EAT? © 2015

Comeback sauce (2)

ROAST BEEF

Roast Beef in Pressure cooker

     It isn’t often that I go back for seconds. Tonight, I did. Bob had a piece of beef in the freezer that I decided to cook in the Instant Pot (programmable pressure cooker). It was outstanding.

     Don’t think you can’t afford a nice beef dinner. Good hamburger is over $4.00 a lb now. This roast was on special at a local grocery store (not wal-mart) for $12.27 for a 3 lb roast. We’ll get 4 meals out of it, maybe more. So it would serve 8 people. I don’t know about you, but I’ll take this over hamburgers any time.  I’m always telling people to watch the sales and buy two, or three if you can afford it. You can stock up your freezer that way.

     I marinated it for a few hours in a little red wine, garlic, onion, rosemary, thyme, and sprinkled with pepper.

     This Instant Pot is so amazing. I seared the beef right in the pot. I added 1 1/2 cups beef broth, 1 cup red wine and turned it on. It cooked in 45 minutes. Then I added the quartered potatoes and whole carrots and mushrooms. 10 minutes later, dinner was ready. You can thicken the gravy right in the pot also.

     I put knives on the table, but we didn’t need them. The meat was fork tender!

Roast Beef

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By Tika for CHEW WANNA EAT? © 2015

CREAMY RICE PUDDING

RICE PUDDING_crop

  Look at that thick custard!  I’ve eaten rice pudding about twice in my entire life.  I think I made it once.  Tonight I had to have it, don’t ask me why.  I’m so happy that I listened to my inner cravings.  I love it!  It’s 2:23 A.M. and I’m having a little more.  Just a little, really. 

      I had half a can of condensed sweetened milk leftover from who knows what that I made this week.  I was trying to decide what to do with it, and this was perfect.  You can eat it warm or cold.  Either way is delish!  I can attest to this because I’ve had it both ways today.  Ugh.

 

INGREDIENTS:

1 cup cooked rice, cooled to room temp.

7 oz sweetened condensed milk (1/2 can)

1 ¾ cups milk

3 large eggs

1/3 – ½ cup granulated sugar

¼ cup brown sugar

½ cup raisins (or more if you like)

1 ½ tsp vanilla

2 dashes salt

½ tsp cinnamon

1/8 tsp nutmeg

 

PREPARATION:

Lightly butter a 1 or 1 ½ quart baking dish

In a large bowl, whisk eggs with sugars, condensed milk, milk, vanilla, salt, cinnamon and nutmeg.  Add cooled rice and raisins.  Stir.

Pour into prepared dish.  In a large baking dish, put the casserole dish inside it, and pour an inch of water around the casserole (In the large baking dish only.  *

Bake at uncovered at 350° F 45 – 60 minutes until browned around the edges and a knife inserted in the center comes out clean.  (The depth of the baking dish will make a difference in the amount of baking time needed).  Cool for ten minutes, cut and serve.

*Water bath: The best custards (crème brulee, and cheesecakes) are always baked in a water bath.  The cradle of water prevents curdling and cracking by insulating from the high oven heat.  It also encourages your custard to cook in the center, as well as the edges.  It’s so simple, and can prevent a world of hurt.

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By Tika for CHEW WANNA EAT? © 2015

Rice Pudding

Rice Pudding (2)

Rice Pudding (3)

Rice Pudding (4)

LASAGNA, SLOW COOKER, By Tika

Crock Pot lasagna (3)

CROCK POT LASAGNA, BY TIKA

     Lasagna in a crock pot is nothing new, I know, but it was new to me.  I’ve never made it before.  I kept asking myself, “How good can it be?”  I was just as sure as I could be that it would be crappy.  I was SO wrong.  It was knock your socks off good! 

      As a recipe creator, it is impossible for me to follow someone else’s recipe.  I just can’t do it.  If you ever met anyone who has to completely redo a simple four ingredient recipe that would be me.  I’m not sure if it’s a blessing or a curse. 

 All that being said, here is how I made my crock pot, slow cooker lasagna my way. 

  1. I used my homemade sauce.  Click the link for the recipe. https://wordpress.com/post/chewwannaeat.wordpress.com/1124)
  2. I made four layers instead of three because I like it thick.
  3. I used Ricotta cheese instead of cottage cheese
  4. I started out assembling while my sauce was still quite hot and it took less than 4 hours.

 

INGREDIENTS:

I used a little over a quart of sauce

One package of lasagna noodles, uncooked (you won’t use them all)

One 15 oz container Ricotta cheese

One cup water

One egg

Romano, Parmesan and Mozzarella cheeses

Garlic powder

Parsley

 

PREPARATION:

Put the Ricotta in a small bowl.  Add one egg, about ½ tsp garlic powder, and mix it well with a spoon.  Set aside.

Give your crock pot a quick spray. I mixed the water with the sauce before I did anything else. Then, ladle enough sauce in the crock to cover the bottom. Lay a single layer of noodles on next. You’ll have to break the noodles to get them to fit.  Put some freshly grated Romano, Parmesan and grated Mozzarella between each layer.  Then dot the Ricotta next.  On top of that, a few ladles of sauce.  Continue until you have three or four layers.  Four was perfect for us.  It was nice and thick.

Once the noodles are soft, this is done.  Mine took less than four hours.  About five minutes before serving, put more Mozzarella on the top and sprinkle with some Parsley for color.  Put the lid back on and set the table.  It’s time for dinner.

One of the greatest things about this was that when I cut the first hunk out and plated it, it stood straight and tall.  It didn’t fall over.  Nice!  There’s nothing worse than wimpy  limpy lasagna.

Crock pot Lasagna

Crock pot lasagna (2)

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