Sesame Noodles

Oh, what to say about my sesame noodles.  They are quick and very simple to make.  Sesame noodles are super inexpensive and go with just about anything.  They travel well.  If you need to take something to a picnic or pot luck there is no worry about it spoiling if unrefrigerated. And, they can be customized to suit your own taste. 

          My recipe is not overly sweet, not overly hot, nor overly vinegary.  But they are over the top delicious!  Feel free to taste it before serving and add whatever you feel is necessary.   P.S.  Is vinegary a word?  How do you spell it?



6 OZ Spaghetti noodles, cooked and drained

1 ½ TBSP Sesame or Canola oil

3 TBSP Low Sodium Soy sauce

½ tsp Sweet Chili sauce

1 TBSP Sugar

1/8 – ¼ tsp Chili oil

2 sweet mini peppers, sliced

1 fresh carrot, julienned

1 rib celery, julienned

2 lge cloves garlic, minced

½ tsp ginger powder

2 tsp sesame seeds

1 TBSP Rice vinegar or Apple cider vinegar

1 scallion, green part only, sliced, for garnish


In a 10” frying pan over medium/high, heat Sesame oil, soy, Chili sauce, and chili oil to a quick simmer.  Add peppers, carrot, celery, garlic, sugar, and ginger powder.  Cook for only a minute because the vegetables should be crisp-tender.  Remove from heat and add Rice vinegar and sesame seeds.  Pour over cooked noodles, tossing to coat and garnish with sliced scallion leaves.  You can sprinkle on a bit more sesame seed to make it look pretty.  Serve or chill.  Most people eat this cold.

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By Tika for CHEW WANNA EAT? © 2016

Sesame Noodles (2)


Sesame Noodles (3)

Sesame Noodles


Spiedie Salad (4)


     Bob and I are from the Binghamton, NY area. Binghamton is famous for a few things, spiedies being one of the most important. What is a spiedie? Marinated cubed meat which is grilled to perfection. The first spiedies were made out of lamb. Then came pork. Now chicken spiedies are everyone’s favorite.

     How do you serve them? The most popular way is either on a piece of Italian bread or on a sub roll. You can also put them on a salad. Some people like to add cheese, sauteed mushrooms, peppers or onions. Leftovers? I’ll eat them cold right out of the fridge. Yep, I just stick my paw in there, grab a piece and pop it into my pie hole. So good!

     Our favorite marinade is Lupo’s which you can buy online, or do what we do . . . stock up on it while we’re visiting family up North. Retail sales are slowly spreading out. It’s available at Wegman’s in State College. -OR- make your own marinade. I’m including the links to two different recipes. Try them, adjust them, or search for different recipes. They’re out there!

Give them a try. You’ll be in love.

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Spiedie Salad (2)Spiedie Salad (4)


Cornell Chicken

YIELD:  16 Chicken quarters

     Long time NY State residents, Bob and I heard about Cornell Chicken for years, but hadn’t tried it.  We made it today, following the attached recipe and the results were amazing.  We’ll be making it again very soon.  The skin was crispy, and the chicken was moist, tender, and flavorful.  I am not good about eating leftovers, but I ate this again the next day.  Pair this chicken up with salt potatoes, and you’ll have a classic NY bbq.  Don’t forget the cole slaw and corn on the cob!

Here’s the history of Cornell Chicken:

This famous golden crispy-skinned grilled chicken recipe was created by Dr. Robert C. Baker, a food science professor at Cornell University in Ithaca, NY. The recipe ended up being a huge success, and the recipe became a statewide favorite.


1 egg

1 cup vegetable oil

2 cups cider vinegar

1 TBSP salt

1 TBSP Poultry seasoning

½ tsp pepper

4 broiler chickens cut into quarters


In a large bowl, whisk egg.  Add oil and whisk until it gets thick, and bright yellow, for about 2 minutes.  Now whisk in vinegar and seasonings. (OR – place all ingredients except chicken in your blender and puree until smooth).

Poke the chicken several times with a fork or knife so the marinade can get in and grease will release when cooking. Marinate the chicken for 3 to 24 hours in the refrigerator.

Set up the grill for 2-zone indirect cooking.  This is an important technique.  Place the chicken over the indirect zone and close the lid.  Baste about every 10-15 minutes.  Turn the chicken over, moving the pieces closer to the heat away and the pieces away closer.

Cooking time varies, depending on how big your chicken pieces are.  Allow approximately 40-45 minutes until internal temp of each piece is 150° F and stop basting.  Move all pieces over the hot direct heat side of the grill, skin side down.  Crisp the skin without burning it for 10-15 minutes.  Turn over and cook for 5 minutes more.  This crisps the skin and ensures that the raw egg is fully cooked.  Once the skin is crisp and the joint temp is at least 165° F, take the meat off the grill.  Dark meat takes longer to cook.  Stick the thermometer in the joint between the drumstick and thigh.  If it reads 165° F, it’s fully cooked and safe to eat.

NOTE:  The sauce is very close to mayonnaise and can be stored for a couple of weeks in the fridge.  The vinegar, salt and cold temp will prevent salmonella from growing.  Once it’s cooked, it’s perfectly safe.  The author of this recipe found Dr. Baker’s original recipe too salty, and it was cut back to 1 TBSP.  I think it was plenty salty using just 1 TBSP.

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




By Tika for CHEW WANNA EAT? © 2016







Confetti Cookies 4th of July

     Do you remember my new recipe for Confetti Cookies that I posted a few weeks ago?  My large, soft sugar cookies?  Here’s another great way to decorate them for the 4th of July, or any holiday at all!  Recipe included below.


     We’ve all had those grocery store bakery cookies.  You know the ones I’m talking about, the pretty frosted sugar cookies.  Yes, they are pretty, but flavor?  It just isn’t there.

     This is my basic go to recipe when I want a soft frosted cookie.  Love that it’s adaptable.  You

can change the flavor of the cookie by omitting the vanilla and adding lemon, orange, raspberry,

cinnamon, peppermint, spearmint , anise, almond, coffee extract, or whatever you’re in the mood for.  Someone in the family loves chocolate chip cookies?  No problem.  Separate a little of the cookie dough and add chips.  If you’re doing orange or lemon, add a bit of zest to the batter and also to the frosting.  And of course, add the same extract to the frosting.  Color the frosting?  Absolutely!  It makes them more fun.  Put more than one color on the same cookie if you want to.  I do.


4 ½ cups flour

4 tsp baking powder

¼  tsp salt

3 sticks salted butter, room temp

1 ½ cups sugar

3 large eggs

1 TBSP vanilla extract or another extract of your choice.



6 cups 10x

1 stick salted butter, room temp

2 ½ tsp vanilla + ½ tsp almond or another extract of your choice

2 TBSP milk or half and half

2 Dashes salt

Food coloring to tint


COOKIE PREPARATION:  As always, I bake these on my stoneware sheets.  If you prefer, you can line regular baking sheets with parchment paper or silicone mats.  Keep an eye on them because the baking time may vary.

In your mixer bowl, combine butter and sugar.  Blend 2-3 minutes on medium speed until soft and fluffy.  Add the eggs one at a time, beating well after each.  Add whatever extract you want.  Add baking powder and salt, beating until incorporated.  Add flour last and beat until well mixed in.  Cover and chill for one hour.  This allows the butter to set up a bit and the cookies won’t spread.

I use my 2” (2 TBSP) cookie scoop and then slightly flatten each cookie with my fingers or a spoon.  Bake in a 350° F oven for about 12 minutes.  To test for doneness, touch the centers.  You want them set, but not over baked.  Don’t let them turn brown or your soft cookie will be a harder texture.  Cool on sheet for 2 or 3 minutes, then transfer to wire rack to cool completely.

NOTE:  If you want to make two or three different flavors, transfer small amounts of dough to small bowls add a little extract.  Do the same with the frosting.  Make the frosting, then separate to small bowls to change the flavors or tints. 


Put butter in mixer bowl and beat on medium speed for 30-45 seconds.  Add extract, salt, and milk.  Add confectioner’s sugar and beat until fluffy.  If it seems too wet, add a bit more sugar.  If it seems too dry, add 1 tsp milk or half and half.

Confetti Cookies 4th of July

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By Tika for CHEW WANNA EAT? © 2016



Heron birdbath (3)

I’ve been so busy this week. I spent a few hours every day for the past four days painting this concrete birdbath. Don’t think I haven’t been cooking, because I have. It takes a lot of time to edit and post the photos, so they’ll be up. Just watch for them.

I am SO happy with the results. I love herons. This one is a juvenile blue heron. I’m not sure where I’ll put him, I’m sure I’ll move him ten times before I’m happy.

Message for all the birdies: If you don’t use the birdbath, expect that I will be using it for a plant base. I want to make sure it’s good and dry. Tomorrow I’ll be filling it with water. Better hop in.

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


scallop scampi

We all love shrimp scampi, but have you ever had scallops in that delicious scampi sauce?  I think this is one of Bob’s very favorite things.  He doesn’t like them seared too much, so these are paler than a typical pan seared scallop.  I’m not a huge fan of scallops, so I made Shrimp Scampi for myself.  There is one extra step involved because most of the scallops we buy are water infused.  It’s best to buy “dry scallops” also called “dry pack scallops”, but they are a bit pricier.  

     Many scallops are soaked in a solution called sodium tripolyphosphate (STP) to keep them fresher.  This allows the scallops to soak up a lot of water.  If not treated properly, you’ll end up steaming, rather than pan searing them.   An added benefit to purchasing the dry scallops is that you aren’t paying for water. 

     If you press your scallops between sheets of paper toweling much of the water will be extracted.  Some chefs will lightly sprinkle granulated sugar on them after pulling out the water, which enables them to form a nice caramelized crust when pan frying.  Another popular technique is to lay sheets of paper toweling on a paper plate.  Salt the scallops and let them sit there for about fifteen minutes.  Just like salting eggplant, it draws the water out. 

     Know that you must start out with a very hot pan.  Almost smokin’ hot.  Add a smidge of olive oil and a dab of butter and sauté.  Or, try a popular restaurant approach which is to cook one side in oil, flip them, and then add butter.  When the butter begins to foam use a spoon to baste the scallops.  Adding the butter after flipping the scallops will aid in not burning the butter.  Okay, after you have removed as much water as possible, here is the scampi sauce recipe: 

     If you’re making both shrimp and scallops, I think it would be best to make the sauce in a separate pan because you need to cook it down for a few minutes and you don’t want your seafood to overcook.  Then divide it and pour it over your nearly cooked seafood about a minute or two before serving.


12 – 16 OZ raw shrimp, peeled and deveined or 1 lb scallops

Drizzle of olive oil

4 TBSP butter

4 cloves garlic, minced

1/3 – ½ cup chardonnay wine


A few dashes of pepper

A few dashes of paprika

lemon wedges


In a large skillet over medium heat, drizzle olive oil and melt butter.

When it’s come up to a nice strong simmer, add garlic and cook for one minute.  Add the seasonings and wine. Bring back to a simmer and cook down for a few minutes.

Add shrimp and flip them continually so they absorb the flavors of the butter and garlic.  When they are pink (3-4 minutes), squeeze some lemon over the tops and it’s time to eat!

Yes, it’s that simple, really!  Serve with lemon wedges.

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




By Tika for CHEW WANNA EAT? © 2016

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