CHICKEN PARMESAN

Chicken Parm (9)

     I think chicken parmesan is one dish that everybody loves.  Breaded tender chicken, lots of homemade sauce and cheese . . . what’s not to like?  I am really surprised that I haven’t posted this before.  It’s one of Bob’s very favorite meals.  Here’s how I make it:

INGREDIENTS:

2 ½ lbs of chicken, boneless and skinless

2 cups seasoned breadcrumbs

¼ cup fresh grated Parmesan

¼ cup fresh grated Romano

2 eggs, beaten with 1 TBSP water

About 2 cups grated Italian cheese blend

PREPARATION:

You can either butterfly or pound your chicken until it’s about ½” thick.  Set out two bowls.  One with the beaten eggs, and the other with the breadcrumbs and Parmesan and Romano cheeses.  Dip the chicken in the egg, and then dip it in the breadcrumbs.

In a large skillet, drizzle olive oil over the bottom and preheat over low/medium heat.  While it’s browning, I normally sprinkle on a little pepper, onion powder, and garlic powder.  Brown the chicken until golden on both sides, and place in a casserole dish.  The pan will lose its oil, so you’ll have to add a bit here and there.  Pour your spaghetti sauce over the top, and sprinkle on more cheese.  Cover with aluminum foil and bake at 350°   F for about 30 minutes.

Remove the foil, and sprinkle cheese over the top.  I like to use the four or five cheese pre-grated packages because it has everything in it.  You can use plain mozzarella if you’d rather.  Return to oven uncovered and bake for about 15 minutes until cheese is melted nicely and slightly browned.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes!    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? © 2016

Chicken Parmesan

Chicken Parm (2)

Chicken Parm (3)

Chicken Parm (4)

Chicken Parm (6)

Chicken Parm (5)

Chicken Parm (7)

CHICKEN PARM (8)

Chicken Parm (10)

Chicken Parm (11)

Chicken Parm (9)Chicken Parm (12)

 

ANY HOLIDAY COOKIES

Holiday Cookies (2)

     Cookies are delicious and fun to make for any holiday.  These sugar cookies are easy, as well as beautiful.  Kids of all ages will love the colorful cookies.  The best part is that using extracts and food coloring, you can customize one batter into many different flavor combinations.  I felt like a kid again playing with Play- Doh.  

     Since Easter is quickly approaching, I shaped some of them to look like an egg.  The dough handles beautifully, so this wasn’t a pain.  I plopped the rounded ball on the cookie sheet, and then flattened with my fingers and shaped into an oval.  Although they don’t spread on the sides so much, they do puff up during baking.

INGREDIENTS FOR ABOUT 40 COOKIES: 

3/4 cup Crisco

3/4 cup granulated sugar

3/4 cup Canola oil

3/4 cup confectioner’s sugar

1 large egg

¾ tsp cream of tartar

¾ tsp baking soda

½ tsp salt

3 cups AP flour

Extract of your choice (see below)

PREPARATION:

In mixing bowl, beat Crisco and granulated sugar until fluffy.  Add oil, confectioner’s sugar, and egg, mixing until incorporated.

Add the cream of tartar, soda, and salt and beat until combined.  Add flour and mix until you have a soft dough.

Divide the dough into 4 small bowls.  (Approximately 1 rounded cup of dough per bowl).  Add ½ tsp extract to each bowl and mix by hand with a silicone spatula or a fork.  Suggestions are vanilla, almond, coffee, raspberry, cinnamon, spearmint, peppermint, lemon, orange, or whatever flavor strikes your fancy.  If desired, add a drop or two of food coloring to each bowl that matches the flavor you added.

Using a cookie scoop, place 1” scoops on a silicone or parchment lined cookie sheet.  Flatten each ball to about ¼” thickness using your fingers or a glass.  You can make them bigger, if you would like, just make sure that all the cookies on the sheet are the same size.  (I found it just as easy to roll a ball of dough in my hands, press it down and shape it with my fingers.  The dough is a breeze to work with.)

Bake at 350° F for approximately 13 minutes or until cookies are set in the middle.  This should give you a softer cookie.  Cool on wire racks and decorate. I like to match the frosting color and flavor to the cookie flavor.  Again, use your extracts and coloring.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes!    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? © 2016

Holiday Cookies (3)

 

Holiday Cookies (2)

Holiday Cookies (4)

Holiday Cookies

 

BROWNIE CAKES WITH GANACHE AND MINT

2016-03-17 20.24.48_crop

Good thing I’m cute, cause I can’t draw. I’ve said it before, and now here’s proof. It looks like a child decorated these, but I cannot lie. It was me. UGH! They are delicious though. I made them with my own brownie recipe, ganache, and some squiggly minty decorations. I can hear you laughing!!  

Diets or no diets, I’ve been craving something chocolate all week.  I finally broke down and baked my brownies in honor of St. Patrick’s Day.  Today, I made ganache and my mint filling/frosting, and did my best to decorate.  This recipe will make a 9 x 13 pan of brownies, or do what I did.  I made 8 brownie cupcakes and put the rest of the batter in a bread (loaf) pan.

     My brownie recipe is quick and easy, and awesomely fudgy and chewy.  And guess what?  One pan and a whisk on top of the stove.   No mixer, no beaters, no fuss, no muss.  (OK, I confess that I made a little mess, but I always do.  It’s to be expected).

 

INGREDIENTS:

4 ounces unsweetened baking chocolate

1 ¾ sticks butter

2 cups sugar

3 eggs

1 ½ tsp vanilla

1/4 tsp baking powder

1 cup AP flour

Nuts (optional)

 

PREPARATION:

In a 3 quart saucepan, add the butter, chocolate and sugar over low heat, stirring with a whisk. Cook and whisk periodically, until you see tiny bubbles beginning to form.

Remove from heat and add the vanilla and baking powder.  Then you can either temper the eggs or just let the mixture cool for about fifteen minutes.

Add the eggs, and whip well.  Add the flour and whisk only until the flour is mixed in.  If you want nuts, add them now.  Simple?  Yep!

Pour into a prepared 13” x 9” pan.  Bake at 350° F for 30 – 32 minutes.  For cupcakes bake 20 minutes, and 35 minutes for the loaf pan.  Don’t over bake, or you’ll lose your moist fudginess.  Brownies continue cooking even after you take them out of the oven. Cool completely before removing from pans.

GANACHE INGREDIENTS:

1/3 cup butter

1 cup semi-sweet chocolate chips

2 tsp light corn syrup

½ tsp vanilla

GANACHE PREPARATION:

Microwave butter and chocolate at one minute intervals, stirring until smooth.  Stir in corn syrup and vanilla.  Pour over cooled cakes and chill until firm.  If it’s too thick to pour or drizzle, add a bit more corn syrup.

MINT FROSTING INGREDIENTS:

4 TBSP butter, at room temp

2 cups confectioner’s sugar

2 TBSP half and half or milk

4 drops green food coloring

4 drops DoTerra spearmint essential oil or 1 ½ tsp spearmint extract

MINT FROSTING PREPARATION:

Beat all ingredients until smooth and spreadable.  Scoop into a pastry bag which has been fitted with the tip of your choice, and pipe your design.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes!    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? © 2016

ST. PATRICK’S DAY MINT MILKSHAKE

2016-03-14 21.00.13_crop

     If you’re like me, you’re really watching what goes into your family.  I want lots of flavor, but fewer additives.  For that reason, I used Breyer’s ice cream in this recipe.  Outstanding!  I only used 3 drops of food coloring.  They are a lot greener than they look in the photo.  Darn bright lights! 

     DoTerra is my essential oil of choice.  Every one of their oils is certified therapeutic grade. They can be ingested, used for aromatherapy and applied topically. I buy mine from:http://doterra.myvoffice.com/kathleengardner/#/

 

INGREDIENTS:

2 ½ cups Vanilla ice cream

1 cup 2% milk

½ tsp vanilla extract

3 drops green food coloring

4 drops Spearmint DoTerra Essential oil

Whipped cream and green sprinkles for garnish

PREPARATION: 

Mix all ingredients in a blender until smooth and creamy.  Pour into pretty glasses.  Get the straws, quickly!

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes!    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? © 2016

2016-03-14 21.00.13_crop

 

WHITE CLAM SAUCE OVER LINGUINE

White Clam Sauce (2)

Want a delicious creamy clam-laden pasta dish on the table in less than 30 minutes?  Here you go!

INGREDIENTS:

½ cup olive oil

1 large onion, chopped

1 cup sliced mushrooms

4 TBSP butter

2 TBSP flour

6 cloves garlic, minced or slivered

1/3 cup white wine

½ tsp red pepper flakes

3-4 cans clams drained, but reserve juice

1 ¾ cups half and half

¼ cup grated Parmesan cheese

¼ cup grated Romano cheese

Parsley

PREPARATION:

Heat olive oil in a 3 or 4 quart Dutch oven over medium-high heat. Add onion and mushrooms, and cook, stirring constantly until onion is tender.

Turn heat down, and add butter, flour, and garlic, and cook for a couple of minutes, until flour is mixed in and sauce begins to thicken.

Pour in the reserved clam juice, wine, and crushed red pepper, and simmer over low heat for 10 minutes.

Gradually stir the half-and-half and cheeses and simmer for another 20 minutes, but do not boil.

At this time, I like to prepare my pasta and garlic bread.  Add clams to sauce during the last few minutes, only to heat through.  Garnish with parsley. Serve with additional grated cheese.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes!    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? © 2016

White Clam Sauce_crop

White Clam Sauce

White Clam Sauce (2)

 

 

BREAKFAST FOR DINNER

Ham Steak (2)

     Sometimes we want eggs for dinner. OK, truth be told, sometimes Bob wants eggs for dinner. Me? I could have them for dinner once or twice a week. I LOVE EGGS! Tonight I made them with onions, mushrooms and cheese.

 

     Let me say that the ground meat we buy is about the same cost as this 1.40lb ham steak. It was big enough to feed at least four people. Hamburger vs a beautiful ham steak? Sometimes it’s no contest. Don’t get me wrong. I love a good cheeseburger as much as anyone, but this was a darn nice dinner!

I covered the bottom of an oven proof baking dish with orange juice, sprinkled about 1 1/2 tsp of brown sugar on top of the juice, and placed the ham steak in. I put another 1 1/2 tsp of brown sugar on top. You could use a sprinkle of cloves or mustard if you wanted. I baked it at 350° F for an hour, covered with aluminum foil so it wouldn’t dry out. After 30 minutes, I flipped it over.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes!    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? © 2016

Ham Steak (3)Ham SteakHome FriesScrambled EggsHam Steak (2)

STUFFED PORK BRACIOLE, BY TIKA

Stuffed Pork Braciole (4)

     What can I say about braciole?  It’s been served by Italians for generations, and with good reason.  It’s out of this world delicious. Traditionally, it’s served in a bowl sprinkled with grated cheese.  Of course,  you must have a big bowl of pasta on the side. A loaf of crusty Italian bread makes it that much better. 

INGREDIENTS:

2 lbs pork sirloin cutlets

1 cup fresh bread crumbs

1 ½ cups shredded kale or spinach

1 egg

3 cloves garlic, minced

3 TBSP onion, chopped

Grated or sliced Provolone

¼ cup toasted pine nuts (Optional)

 

PREPARATION:

With a mallet or rolling pin, flatten cutlets to about ¼”.  (Laying it between plastic wrap will save juices from splattering.)

In a small food processor, process bread crumbs from Italian bread.  Add to medium bowl.  Process kale, garlic, onion, and whatever seasonings you care to add.  I used a bit of crushed red pepper, salt, parsley, pepper, and a bit of onion and garlic powder.  Add to bowl with crumbs, add egg and mix well.

Lay a piece of meat with long end facing you.  Lightly season with salt, pepper, onion powder, and garlic powder.  Place a chunk of Provolone cheese on the end and about ¼ cup of the stuffing mixture on top of the cheese.  Roll meat and tie with butcher’s twine or secure with toothpicks.  Brown the meat bundles in a skillet, seasoning lightly with salt and pepper.  Add to a pot of sauce and simmer for about 90 minutes.

Before serving, please remember to cut the butcher’s twine or remove the toothpicks.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes!    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? © 2016

Stuffed Pork Braciole (5)

Stuffed Pork Braciole (6)Stuffed Pork Braciole (8)

Stuffed Pork Braciole (9)

Stuffed Pork Braciole (7)

Stuffed Pork Braciole

Stuffed Pork Braciole (2)

Stuffed Pork Braciole (3)

Stuffed Pork Braciole (5)

Stuffed Pork Braciole (4)

BACON WRAPPED ORIENTAL CHESTNUTS

Bacon Wrapped Oriental Chestnuts (5)

     I’ve had this recipe forever.  It makes a great appetizer or side dish when you’re serving an Asian meal.  They are also great party grub!  Serve them with a variety of dipping sauces, Chinese mustard, or my favorite – plain old maple syrup.  I’ve included some dipping sauce recipes below that I pulled off google.  They aren’t my creations.

INGREDIENTS:

½ cup low sodium soy sauce

1 1/2” fresh ginger root, sliced or ½ tsp grated ginger powder

Two 8 oz cans Whole chestnuts, drained

Bacon (cut into thirds)

Sugar

PREPARATION:

Combine soy and ginger.  Let chestnuts marinate for about 2 hours.  Scoop nuts out and reserve juice as a base for dipping sauces.

Roll bacon around chestnut.  Secure with a toothpick.  Lightly roll in sugar.  Cook in 400°F oven 15-20 minutes or until bacon is done to desired crispness.

Hint:  Turn oven off for the last couple of minutes to save energy.  Bacon will continue to cook.

Serve with assorted dipping sauces.

DIPPING SAUCES:

HONEY SESAME SAUCE:

½ cup honey

1 tsp sesame oil

1 tsp rice wine vinegar

1/4 cup soy sauce

Fresh ginger, cut into small slivers

Toasted sesame seeds for garnish

To a small mixing bowl add the honey, sesame oil and vinegar and soy sauce.

Whisk until combined. Pour into serving bowl and top with ginger and sesame seeds.

 

SPICY SOY SAUCE:

¼ cup soy sauce

2 tsp chili sauce, or to taste

1 tsp honey

Chopped green onions and sesame seeds for garnish

To a small bowl, add soy, chili sauce and honey.  Mix until combined.  Top with green onions and sesame seeds.

 

SAVORY PEANUT SAUCE:

1 TBSP hoisin sauce

¾ cup peanut butter

¼ cup soy sauce

Hot water

Chopped peanuts for garnish

To a small bowl, add hoisin, peanut butter, soy, and ½ tsp hot water.  Whisk until smooth.  Add more water if too thick.  Pour into serving bowl and top with chopped peanuts.

 

WASABI SAUCE:

2 TBSP soy sauce

¼ cup honey

1 TBSP fresh lime juice

2 tsp wasabi

In a small saucepan, bring to a boil.  Reduce heat and simmer gently, stirring, until sauce thickens.  4 – 5 minutes.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes!    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? © 2016

Saving Rescue Animals Nationwide

Save a Peep

SAVE A PEEP!

Give books instead, and help animals at the same time. Over 40% of our proceeds are donated to no-kill shelters every day.
www.thistlewoodpublishing.com for autographed copies.

SPARKY FRONT COVERSparky Saves the Day

Order your books today!  www.thistlewoodpublishing.com   $10.95.  Includes author signature.