SHRIMP MARINARA, BY BOB

Shrimp Marinara (2)

     Love marinara? We do too.  Here’s a quick and very tasty Shrimp Marinara created by Bob, for Chew Wanna Eat?  He served it over angel hair pasta, but choose your favorite!

 Ingredients:

4 tablespoons olive oil

4 cloves garlic, minced (~3 tablespoons)

1 medium onion, chopped

1 (28 ounce) can diced tomatoes (or diced whole tomatoes)

1 (28 ounce) can crushed tomatoes

3 teaspoons dried basil leaves

1/2 teaspoon dried oregano

1 teaspoon white sugar

½ cup Red Wine

salt and pepper to taste

Directions:

  1. In a large saucepan, sauté garlic and onion in the olive oil; about 10 minutes on medium heat.
  2. Add diced tomatoes and crushed tomatoes to the pan along with the Wine, basil, sugar. (salt and pepper to taste if desired) Cover and simmer 40 minutes, stir occasionally.
  3. Add raw shrimp and cook for 3-5 minutes until shrimp is no longer pink..

Shrimp MarinaraShrimp Marinara (2)

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FRENCH TOAST, BY TIKA

French Toast

     Crispy on the outside and soft, but not wet and soggy on the inside.  The best French Toast you’ll ever sink a fork into.  I promise.  Please use real maple syrup!  -OR- honey and cinnamon.  Warming the condiments will prevent chilling your French toast. 

INGREDIENTS:

4 slices hearty white bread or cinnamon swirl bread

2 TBSP butter

¾ cup milk

2 egg yolks (make a doggie omelet with the whites)

1 tsp sugar

1 tsp vanilla extract

½ tsp cinnamon

Pinch of nutmeg

3 TBSP AP flour

PREPARATION:

In toaster oven, slightly bake bread at low setting until dried out, but not toasted.  This is one of the tricks that keeps your toast nice and crisp on the outside while retaining a nice fluffy interior.

Melt 1 TBSP butter and whisk it with slightly warmed milk, egg yolks, sugar, vanilla, cinnamon and nutmeg.  Slowly whisk in flour.

Pour batter into a baking dish and soak bread for 30 seconds per side.  Melt 1 more TBSP butter in a preheated 12” nonstick skillet over medium/low heat.  Add bread and cook until golden brown.

French Toast (2)French Toast (3)

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By Tika for CHEW WANNA EAT? © 2016

RYE BREAD, BY TIKA

Rye Bread (5)

     Those of you who know me or follow Chew Wanna Eat? know that I am a seasoned bread baker.  I do it all; knead, use my bad boy mixer, and also make the no-knead breads.  Why, oh why, couldn’t I make a great rye bread?  Rye is my very favorite and I’ve tried recipe after recipe and none of them were what I wanted.  I wanted a delicious bread, one that we could also make sandwiches out of.  I simply couldn’t find a recipe that I liked.  I had to put my thinking cap on, and do it my own way.  It worked!  I finally have a good rye bread recipe.  Here’s what I did:

 

I started with a sponge.  Rye bread takes longer to rise, so I decided it needed a sponge.

SPONGE:

2 tsp dry malt (diastatic powder)

2 ¾ cups water, at room temperature

1 ½ tsp instant yeast

2 TBSP honey

3 cups (15 oz) bread flour

DOUGH:

1 1/2 cups (7 1/2 oz) all-purpose flour
2 ¼ cups rye flour

1 ¼ cup dark rye flour
2 tbsp caraway seeds

2 tbsp vegetable oil
2 ¾ tsp salt

1 tsp Fennel (optional)

2 tsp dried minced onion (optional)


Egg Wash:

1 egg white, beaten with 1 TBSP milk

 

SPONGE PREP:

Mix water, yeast, honey, diastatic powder, and flour in heavy-duty mixer bowl.  Using standard blade, beat only until everything is combined.  You’ll end up with a wet mixture.  Cover with plastic wrap and let sit at least 4 hours.  Longer is better.  I left mine on the counter for a little over 7 hours.  You can let it sit over night.  The mixture will rise quite a bit and lots of bubbles will form on the surface.  This is good.  Don’t stir.

 

DOUGH PREP:

To the Sponge, add 1 ½ cups AP flour, 2 ¼ cups rye flour, and 3/4 cup dark rye flour.  (Hold off on the remaining 1/2 cup dark rye flour. I’ve learned that you will end up using just what the recipe calls for and not end up with an overly wet dough to which you have to sneak in more flour.)  Also add caraway seeds, oil, salt, and fennel.  Fit your mixer with the dough blade now and mix well on low speed.  Let it sit for 10-15 minutes, and then add the remaining 1/2 cup dark rye flour.    Beat about five minutes, until dough becomes cohesive and smooth.  Note that this dough is not a light fluffy dough like a white bread.  It is dense and much heavier.

I moistened my hands because the dough is sticky at this point, and transferred dough to a floured counter.  Form dough into a smooth compressed ball.  Grease the same mixer bowl with a bit of olive oil and place dough back in the bowl.  Cover with plastic wrap and let rise until doubled, 1 ¼ hours to 2 hours.

At this point, put the dough into a large prepared bread pan.  I have a wonderful German brotform pan by Kaiser that holds a lot of dough.  I did make a small sub roll for Bob, which you will see pictured. You can also roll the dough into a 12 x 9 inch rectangle, and then roll it up.  Pinch the seams to seal.  Place the dough seam side down on a prepared baking sheet, cover loosely with greased plastic wrap, and let it rise one more time.  It should take up to 75 minutes.

Preheat oven to 425° F.  Beat egg white with milk, and brush over sides and top of loaf.  Make ½” deep slashes on top of loaf with a serrated knife, lame, or scissors.   If you spray your tool with cooking spray, it won’t drag on the dough.) Bake loaf for 15 minutes, then lower oven to 400° F.  Bake until deep golden brown.  An instant-read thermometer should register 200° F.  It took a good 25 minutes.  The sub roll, of course, took less time.

Rye Bread Sponge

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Rye Bread

Rye Bread (2)Rye Bread Sub Roll

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Rye Bread (3)

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HAM POT PIE

Ham Pot Pie

CONTRIBUTED BY MELANIE COLBERT

     Melanie has fond memories of her mother making this soup when she was a child.  Although the name would suggest a genuine pie, it’s actually a hearty Pennsylvania Dutch soup.

 

INGREDIENTS:

1 small ham (approx 5 lbs) or two ham hocks

3 + lbs of potatoes, cubed

2 – 3 eggs

5 lb bag flour

Water

 

PREPARATION:

  1. Place a small ham in your crock pot and nearly fill the crock with water.  Cover and cook all day.
  2. Cut cooked ham into chunks or shred it.
  3. Pour broth from ham into a large stock pot. Add enough water so that pot is half full.  Add a lot of ham base (bouillon) and salt to taste.
  4. Add ham and desired quantity of potatoes. Keep in mind that potatoes will soak up some of the salt you’ve added.

 

DOUGH INGREDIENTS:

5 LB bag flour

2 – 3 eggs

1 cup Water

DOUGH PREPARATION:

In large bowl add about 1/2 of the bag of flour, eggs, and start with 1 cup of water.  As you mix, you will add a bit more flour, then a bit more water.  Keep working it until you end up with a mixture similar to a soft dough thick enough to roll. Use your hands to mix, ensuring that dough will clump together.  If it seems too dry, add a smidge extra water.

On a floured surface, roll out the dough.  You don’t want it paper thin.  Keep it approximately 1/8” TO 1/4” thick.  Using a pizza wheel or sharp knife, cut dough into 2” squares or 1” x 3” rectangles.

Add dough squares to boiling soup one at a time, and keep at a boil for approximately 5 minutes or until dough is cooked through.

NOTE:  Before slicing dough, sprinkle flour lightly over dough and spread it with your hand.  This will help slightly thicken the broth.

Taste the broth so you can add more salt if necessary and pepper to taste.

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dough

Ham Pot Pie

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By Tika for CHEW WANNA EAT? © 2016

 

 

 

 

 

TIKA’S BEST PICKLED BEETS

Pickled Beets (2)

Sweet and tangy. A family favorite forever! 

INGREDIENTS:

1/3 cup white vinegar

¼ cup sugar

¼ cup water

Scant ½ tsp cinnamon

¼ tsp salt

Scant ¼ tsp ground cloves

One 15 oz can whole or sliced beets, drained

PREPARATION:

Drain beets.  In a small saucepan, add vinegar, sugar, water, cinnamon, salt and cloves.  Bring to a boil, stirring occasionally.  Add beets, return to a boil.  Reduce heat to simmer, cover and simmer 5 minutes.  Chill in liquid at least 8 hours.

This recipe makes about 2 cups of pickled beets.  In the summer when we are doing more barbequing, I often double the recipe.

Pickled Beets

Pickled Beets (2)

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By Tika for CHEW WANNA EAT? © 2016

 

SHRIMP DIP, QUICK AND EASY

Shrimp Dip (3)

 

A quick throw-together dip for game day or party appetizer.

INGREDIENTS:

One 8 oz package cream cheese

1/4 cup sour cream

1-3 tsp horseradish (to taste)

1/2 – 3/4 cup ketchup (to taste)

1/2 tsp pepper

1/2 tsp garlic powder

Parsley to garnish

8 extra large shrimp, cooked and peeled
PREPARATION:

Mix all ingredients (except shrimp) in a medium bowl. When well blended, add shrimp and stir. Garnish with parsley. Serve with crackers, Pretzel chips, baguettes, celery or whatever strikes your fancy.

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By Tika for CHEW WANNA EAT? © 2016

Shrimp Dip

Shrimp Dip (2)

HAM & BEAN SOUP WITH GREENS

HAM AND BEAN SOUP

 A hearty rib-sticking soup to warm your innards and satisfy your hunger.

 

INGREDIENTS

  • 1 large ham hock
  • 4 cans chicken broth
  • 2large white onions, finely chopped
  • 2celery stalks, finely chopped
  • 5garlic cloves, minced
  • 1bay leaf
  • teaspoon salt
  • ½teaspoon black pepper
  • 4 cans chicken broth
  • Two 14½-ounce cans cooked pinto, red kidney, Great Northern, navy, Cannellini, or a combination of beans
  • 7 – 8 cups fresh collard greens, or kale, mustard greens, cut into bite-sized pieces, or One 27 oz can greens, drained.
  • ½ tsp or to taste Sriracha sauce
  • ¼cup flat-leaf parsley, chopped
  • 1teaspoon apple cider vinegar

PREPARATION: 

Place ham hock and chicken broth in a large pot.  Cover, and bring to a simmer and let cook for at least 1 1/2 hours. Add onion, celery, garlic and bay leaf, continuing to simmer for at least 30 min.

When meat is tender, cut off the bone and return to pot.  Discard bone and bay leaf.  Add greens, Sriracha, parsley, salt, pepper, and vinegar.  Simmer 15 min. and serve with corn bread.

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By Tika for CHEW WANNA EAT? © 2016

HAM & BEAN SOUP WITH GREENS

HEARTY BEEF BARLEY SOUP

Beef Barley soup (2)_crop_crop_crop

Stovetop or Slow cooker!  Guess what?  It’s a Westover Leftover!  How nice! 

 

Have you made a roast beef or pot roast and everyone is tired of it?  Bring it back to life with this delicious hearty soup.  The broth is delicious- outstanding beefy onion flavor.  Serve it with a loaf of crusty homemade bread or cornbread and call it a fabulous dinner.  Barley is delicious.  I’ve always loved it.  Quaker tells us it’s also low in fat, full of fiber and niacin and no saturated fat or cholesterol.  Adding the carrots boosts your Vitamin A.  One medium carrot provides all the Vitamin A you’ll need in a day. 

 

INGREDIENTS: 

2 tbsp butter

1 cup rough-cut onion

1 clove garlic, chopped

1 cup sliced mushrooms

1 ½ cups rough-cut carrots

1 rib celery, sliced

1 beef bouillon

2 TBSP Worcestershire

½ cup red wine

3 cans beef broth

1 large bay leaf

½ tsp rosemary

½ tsp thyme

Salt and pepper to taste

1 large bay leaf

½ cup barley

2 cups cooked beef

 

PREPARATION FOR STOVETOP:

In a 4 quart Dutch oven, melt butter and cook onions, garlic, mushrooms, carrots and celery until onions are soft.

Add bouillon, Worcestershire, red wine, beef broth, and bay leaf.  Simmer on low heat for about 30 min.

Add barley, cover and simmer about 50 minutes.  Add cooked beef and warm through.  Discard bay leaf.

 

SLOWCOOKER PREPARATION:

Add all ingredients and cook on high 4 -5 hours.  Add cooked beef and heat through. Discard bay leaf.

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By Tika for CHEW WANNA EAT? © 2016

TRIPLE LAYER CHOCOLATE FUDGE CAKE

Chocolate Cake (6)_crop

     When all you can think about is chocolate and cake . . . or chocolate in a cake, this is it!  Decadence supreme.  I promise.

INGREDIENTS:

2 extra large eggs, at room temp

2 cups sugar

½ cup Canola or vegetable oil

2 tsp vanilla extract

2 tsp baking soda

1 tsp baking powder

1 tsp salt

¾ cup Hershey’s cocoa powder

1 cup buttermilk (you can use a few TBSP of white vinegar in a cup, then fill the cup with milk)

1 cup brewed coffee (hot)

1 ¾ cups AP flour

NOTE:  You will NOT taste the coffee in the finished cake.  It merely enhances it.  If you have leftover coffee, that’s fine.  Just pop it into the microwave to heat it.

 

PREPARATION:

Grease three 9” round pans and dust with a little cocoa powder.  Set aside.  Preheat oven to 350°F

In mixer bowl, beat eggs, sugar, oil and vanilla.  Add soda, powder, salt, cocoa powder and mix.

Add buttermilk, coffee and flour.  Mix well.

Bake at 350°F for 25 – 30 minutes, using toothpick test to check for doneness.  Cool in pans for ten minutes, and then remove.  Cool completely and frost with Tika’s frosting.

The cake recipe has been adapted from Hershey’s Perfect Chocolate Cake.  The frosting recipe is Tika’s.

 

TIKA’S PERFECT FROSTING (This recipe is for a triple layer cake and enough for decorations on top and sides of cake). It starts out as vanilla so you can frost between the cake layers with a white frosting.

NO MESS FROSTING INSTRUCTIONS:  Tear off a sheet of wax paper so there is enough to hang over your serving dish by a couple of inches.  Cut the paper into quarters and lay on the plate so it overhangs the dish.  Place the first cake layer on top and frost the top only.  Continue with second and third layers.

When the cake is all decorated, slowly pull each piece of wax paper out.  Ta da!  Clean plate with no frosting goobers or cake crumbs on it.

 

INGREDIENTS:

4 OZ cream cheese, softened

5 TBSP butter

½ tsp salt

2 tsp vanilla extract

1/3 cup milk

7 cups confectioner’s sugar

 

PREPARATION:

Beat cream cheese and butter until fluffy.  Add salt, vanilla, milk and confectioner’s sugar.  Beat until light and fluffy.  Frost between the layers.

TO CHANGE TO CHOCOLATE NOW:

1 CUP Hershey’s cocoa powder

2 TBSP butter

¼ cup milk

½ cup confectioner’s sugar

 

PREPARATION:

Add all ingredients to vanilla frosting and beat well.  Frost sides and top of cake.  Remaining frosting will make decorations.

NOTE:  This is one of my never measure recipes. I did measure this time, so I could write it down for you. If the consistency is too dry, add another TBSP milk.  If it’s too wimpy and limpy, add another TBSP cocoa powder. It should be nice and fluffy.

 

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By Tika for CHEW WANNA EAT? © 2016

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TUNA SALAD, ALBACORE

TUNA SALAD (6)_crop

                                     What’s better for a quick dinner or lunch?  Not much!

INGREDIENTS:

Two 2.6 oz packets Albacore tuna

2-3 TBSP chopped onion

1 large rib celery, chopped

1 mini sweet pepper, chopped

1 ½ TBSP sweet relish

1/3 cup mayo

1/8 tsp dill weed

¼ tsp garlic powder

 

PREPARATION:

Mix all ingredients in a small bowl and serve it on a lettuce leaf, bread or toast.

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By Tika for CHEW WANNA EAT? © 2016

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