HAM IN SLOW COOKER, CROCK POT

Ham in slow cooker (4)

     What’s that you say? You want ham and it’s 90° outside?  Of course that’s too flippin’ hot to turn the oven on.  What’s a person to do?  Cook the ham in your slow cooker, of course.  5 minutes preparation and you’re on your way to fun in the sun instead of being tied down in the kitchen all day.

Here’s how to prepare it:

INGREDIENTS:

6-7 lb ham (boneless, spiral, or bone-in)

1 cup brown sugar

¼ cup real maple syrup

1 large can pineapple slices in own juice

1 cup liquid, your choice of: water, pineapple juice, orange juice.  (I love to use the Ocean Spray Cranberry blends.  I’ve used Cran blueberry, Cran pomegranate, Cran raspberry, etc.  If it sounds good, it probably will be.)

PREPARATION:

Place 1 cup liquid in bottom of crock pot.  Add ½ cup brown sugar and lay ham on top, flat side down.

Drizzle liquid from pineapple slices and maple syrup over the top of the ham, allowing it to run down the sides.

Cover and cook on low for 6-8 hours.  Internal temp should be around 140° F

Don’t forget to check Westover’s Leftovers to see what you can do with leftover ham.

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.

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By Tika for CHEW WANNA EAT? © 2016

Ham in slow cooker

Ham in slow cooker (2)

Ham in slow cooker (3)

Ham in Slow Cooker

Ham in slow cooker (4)

 

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GRILLED BOURBON MARINATED SHRIMP

Bourbon Marinated Shrimp

     As you can see, we’re still playing with the Kentucky bourbon we bought. Once I perfected the BBQ sauce, we wanted to create a marinade. Bob outdid himself. This was delicious! And simple!

     Give it a try.

INGREDIENTS:

1 ½ pounds raw jumbo shrimp, peeled and deveined

3 tablespoons bourbon
3 tablespoons honey
1 tablespoon Canola oil
1 tablespoon lemon juice
1 tablespoon low sodium soy sauce
1 tablespoons brown mustard
1 tablespoons minced garlic
1/2 small onion minced
1/8 – 1/4 teaspoon Chipotle pepper (depending on your personal tastes)
1/4 teaspoon ground black pepper

PREPARATION:

In a bowl, whisk the bourbon, honey, Canola, oil, lemon juice, soy sauce, mustard, onion, garlic and pepper, and Chipotle pepper.

Add the shrimp, and toss to cover with the marinade. Allow shrimp to marinate 2 – 3 hours in the refrigerator, stirring occasionally.

Skewer and grill.

NOTICE: I have been getting private comments from months that people are no longer seeing Chew Wanna Eat?’s Posts. Know that you must Like, Comment, or Share sometimes, or Facebook will stop including our Posts in your feed.

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.

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By Tika for CHEW WANNA EAT? © 2016

Bourbon Marinated Shrimp

AVOIDING TBHQ (PRESERVATIVE)

are you buying these? You can’t get much more toxic than TBHQ. This synthetic preservative is created from butane (a very toxic gas) and has been linked to vision disturbances, liver enlargement, childhood behavioral problems, and stomach cancer in animal studies. New research coming out of Michigan State University links it to the rise in food allergies, which has prompted more research. Although the FDA allows this in America, this additive is banned for use in food in other countries including Japan, and is on the Center For Science in The Public Interest’s list as one of the worst additives to be avoided in our food. Please share!

 

 

http://www.healthline.com/health/food-nutrition/potential-tbhq-dangers#3

 

The Potential TBHQ Dangers

TBHQ Dangers

If you’re in the habit of reading food labels, you’ll often come across ingredients you can’t pronounce. Tertiary butylhydroquinone, or TBHQ, might be one of them.

TBHQ is an additive to preserve processed foods. It acts as an antioxidant, but unlike the healthy antioxidants you find in fruits and vegetables, this antioxidant has a controversial reputation.

What Is TBHQ?

TBHQ, like many food additives, is used to extend shelf life and prevent rancidity. It’s a light-colored crystalline product with a slight odor. Because it’s an antioxidant, TBHQ protects foods with iron from discoloration, which food manufacturers find beneficial.

It’s often used with other additives like propyl gallate, butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT). BHA and TBHQ are usually discussed together, as the chemicals are closely related: TBHQ forms when the body metabolizes BHA.

Where Is It Found?

TBHQ is used in fats, including vegetable oils and animal fats. Many — if not most — processed foods contain some fats, so it’s found in a wide range of products. For example, snack crackers, noodles, and fast and frozen foods. It’s allowed to be used in the highest concentrations in frozen fish products.

But food isn’t the only place you’ll find TBHQ. It’s also included in paints, varnishes, and skin care products.

FDA Limits

The Food and Drug Administration (FDA) determines which food additives are safe for U.S. consumers. the FDA puts a limit on how much of that ingredient can be used:

  • when there’s evidence that large quantities of an ingredient may be harmful
  • if there is a lack of safety evidence overall

TBHQ can’t account for more than 0.02 percent of the oils in a food because the FDA doesn’t have evidence that greater amounts are safe. While that doesn’t mean more than 0.02 percent is dangerous, it does indicate that higher safety levels have not been determined.

The Possible Dangers

So, what are the potential dangers of this common food additive? Research has linked TBHQ and BHA to numerous possible health problems.

According to the Centers for Science in the Public Interest (CSPI), a well-designed government study found that this additive increased the incidence of tumors in rats. And according to the National Library of Medicine (NLM), cases of vision disturbances have been reported when humans consume TBHQ. They also cite studies that have found TBHQ to cause liver enlargement, neurotoxic effects, convulsions, and paralysis in laboratory animals.

Some believe BHA and TBHQ also affect human behavior. It’s this belief that has landed the ingredients on the black list of the Feingold diet, a dietary approach to managing attention deficit and hyperactivity disorder (ADHD). Advocates of this diet say that those who struggle with their behavior should avoid TBHQ.

How Much Do I Get from My Food?

As noted above, the FDA considers TBHQ to be safe, particularly in low amounts. However, some research indicates that Americans are getting more than they should.

An evaluation by the World Health Organization found that the “average” intake of TBHQ in the United States. to be around 0.62 mg/kg of body weight. That’s about 90 percent of the acceptable daily intake. Consumption of TBHQ was at 1.2 mg/kg of body weight in those who eat high fat diets. That’s a whopping 180 percent of the acceptable daily intake.

Avoiding TBHQ

Whether you manage the diet of a child with ADHD or are just concerned about eating a preservative tied to possible health risks, getting into the habit of reading labels can help you avoid TBHQ and related preservatives.

Watch for labels that list:

  • tert-butylhydroquinone
  • tertiary butylhydroquinone
  • TBHQ
  • butylated hydroxyanisol

TBHQ, like many questionable food preservatives, is found in processed foods meant to withstand a long shelf life. Avoiding these packaged foods and opting for fresh ingredients is a surefire way to limit it in your diet.

VACCUM SEAL FREEZER BAGS WITH A BOWL OF WATER

 

She’s about to vacuum seal this plastic bag in the simplest way imaginable. This easy trick creates a super tight, air-free environment inside of the bag so that food can easily be frozen without any of those pesky air bubbles!

 

EASY SKILLET EGGPLANT PARMESAN

Skillet Eggplant Parmesan

     This super easy recipe for Eggplant Parmesan was contributed by my friend and fellow Keeshond owner, Margaret Bissell.  What’s even better is that Margaret used freshly harvested vegetables from her own garden.  Here’s how she did it:

INGREDIENTS:

2 medium  Eggplants

2 eggs

3-4 medium  Tomatoes

1 package Shake ‘n Bake

Grated Mozzarella or Italian Blend cheese

 

PREPARATION:

Wash and peel the eggplant.  Cut from top to bottom in ½” thick slices.

Dip the slices in beaten eggs, and then dredge in Shake n’Bake.

Preheat a cast iron skillet and add olive oil.  Fry the eggplant until crispy, turn over and fry the other side.

Sprinkle grated mozzarella cheese or Italian blend cheese on top and let the cheese melt.  Remove from pan.

Chop tomatoes and cook in the same pan until they become soft.  You may add garlic and Italian seasoning.  Pour over the eggplant.  Add more cheese and wait until it melts.  Serve.

 

CHEW WANNA EAT? is currently looking for recipes in which you have used your own fresh produce to create fabulous food. If you have a great recipe to share along with photos, please let us know.

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.

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By Tika for CHEW WANNA EAT? © 2016

Skillet Eggplant Parmesan

NEWS

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Self-professed ‘recipe developer’ has success at fair

  • By Eric Hrin ehrin@thecourierexpress.com

DuBOIS – Around 25 years ago, Gail Westover of DuBois started making her own recipes.

“I couldn’t follow anybody’s recipes and began changing everything,” she recalled. “I started customizing because it was too difficult for me to follow anyone else’s ingredients and preparation.”

Westover said the first recipe she made on her own was probably scrambled eggs.

“I don’t even make scrambled eggs like everybody else,” she commented.

Today, the self-described “recipe developer” is still creating her own recipes from scratch.

“I’ve been doing it for years,” she said.

She even has trouble following her own recipes, noting that she regularly adjusts them.

“They get changed a lot, too,” she said.

She lists all her own recipes in a blog called “Chew Wanna Eat?” which she said is found on Facebook, Word Press and Pinterest. Her recipes can also be found on allrecipies.com.

“I have quite a few local followers,” she commented. She noted that she even has some international ones.

This summer, she decided to try her luck at the fair.

“As an avid recipe developer and blogger, I decided to enter some baked goods along with some floral entries in the Jefferson County Fair,” she said. “It was my first time doing this. I walked away with first place in the cornbread category, first place in the rye bread category, and second place in the chocolate layer cake category. My cactus garden took first place, and an African violet took second place.”

She also won second place in the orange cinnamon rolls category. They were all her own recipes.

“I was thrilled, I can’t tell you how thrilled I was,” she said. “It ensures me others were very happy with my creation.”

Westover said all the recipes are in her blog, with photos.

Her latest recipe is brownie bark, which she recently posted to her blog.

She described it as a very thin brownie that’s crispy.

“It looks like someone took a rolling pin and flattened it out,” she said.

This recipe took her three tries, until she was happy with it.

Westover said it came out the first time a little thick.

The third time was the charm.

“I figured the problem was I had to take the baking powder completely out,” she said.

Westover, meanwhile, is trying to pass on the practice of baking from scratch, as well as bread baking, to her grandchildren. She stresses to her grandchildren the importance of baking from scratch and avoiding processed, prepared foods.

“It’s so much healthier and it tastes better,” she said.

Westover said bread baking is becoming a lost art.

 

http://www.thecourierexpress.com/news/self-professed-recipe-developer-has-success-at-fair/article_fdf11b27-8042-5f07-ada7-7b37d1837882.html

THIS BOY!

IMG_1553

Me: “Liam?  Do you want a tomato in your pasta salad?”

Liam: “What day is this?”

Me:  “It’s Monday.

Liam:  “No, I don’t like tomatoes if it’s Monday.”

IMG_1555IMG_1556

TRI-COLORED PASTA SALAD WITH SEAFOOD

Seafood Pasta Salad (2)

    This quick throw-together salad is a favorite around here. I’m telling you the truth when I say that Salad Supreme is a must for any pasta salad. It’s perfect and adds so much flavor. Plus it’s easier to throw one seasoning in and be done with it. Serve this as a side dish or even a main course. It’s perfect for pot luck dinners and family bbqs. Give it a try!

 

INGREDIENTS:

One 16 OZ package tri-colored (spiral) pasta

2 cups cherry tomatoes

3 hard boiled eggs, chopped

3 Mini sweet peppers, chopped

1 rib Celery, sliced

¼ cup Sweet onion, chopped

½ cup black or green olives (or both)

½ lb shrimp, cooked and chopped

1 package crab delights or 1 can crabmeat

2 TBSP Salad Supreme

One 8 oz bottle Italian salad dressing

PREPARATION:

Cook pasta 7 – 8 minutes, drain.  Add remainder of ingredients, stir, and chill.

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.

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

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By Tika for CHEW WANNA EAT? © 2016

CREAMY FUDGE RIPPLE ICE CREAM

Creamy Fudge Ripple Ice Cream (6)

 

INGREDIENTS: YIELDS ABOUT 1 ½ QUARTS

5 large egg yolks (make a doggie omelet with the whites)

¾ cup sugar

1 ½ cups whole milk

¼ tsp salt

1 ½ cups heavy cream

1 TBSP vanilla extract

PREPARATION: 

In a small bowl, whisk the egg yolks and sugar. Keep whisking until the mixture is thick.  Set aside.

In a 1 ½ qt saucepan, scald the milk (cook over low/medium heat until small bubbles appear around the edges.  Let cool for about 15 minutes.

Start with a few TBSP and slowly add the milk to the egg yolk mixture, whisking constantly.  Repeat until you have approximately 1/3 of the mixture added, and then add the remainder, whisking well.  (Slowly tempering the eggs in this way prevents them from cooking and giving you lumpy ice cream.  If you have any lumps, you can strain them out).

Create the custard by pour the egg yolk/milk mixture back into the saucepan and heat slowly, whisking constantly until it thickens and sticks to the back of a spoon.  (180 °).  You want to heat until it begins steaming.  Do NOT let it come to a boil.  Let it cool to room temperature and then add the heavy cream and vanilla.  Stick it in the freezer for about 30 minutes.

Assemble your ice cream maker and pour the mixture in.  Let churn for about 25 minutes.  Put it into a container and freeze for about 30 minutes.  Swirl the chocolate mixture throughout the ice cream.  Eat it then or save it for later.  Yeah right.  That never happens around here. 

FUDGE SWIRL INGREDIENTS:

½ cup cocoa powder

½ cup brewed coffee

½ cup sugar

¼ cup semi-sweet chocolate chips

1 tsp vanilla

¼ tsp salt

PREPARATION:

In a small saucepan, bring cocoa powder, coffee, and sugar to a hard boil.  Cook for 30 seconds, stirring continuously.  Remove from heat.  Add chocolate chips, stirring until melted.  Add vanilla and salt.  Cover and refrigerate.

After ice cream has been in the freezer for about 30 minutes, swirl fudge throughout and place back in the freezer until ready to serve.

 

Pour the egg yolk/milk mixture back into the saucepan and heat slowly, whisking constantly.  This creates the rich custard base for your ice cream.

Creamy Fudge Ripple Ice Cream (1)

Pour the egg yolk/milk mixture back into the saucepan and heat slowly, whisking constantly.  This creates the rich custard base for your ice cream.

 

Creamy Fudge Ripple Ice Cream (3)

 

ZUCCHINI BREAD, BEST

Zucchini bread

     It’s zucchini season, and if you garden you have zucchini coming out of your ears.  Right?  Never fear, Chew Wanna Eat to the rescue with a recipe for bread (or muffins) that is so moist and delicious, even naysayers will love it.  I’ll never forget that years ago I gave a slice of zucchini bread to a nephew who was about five at the time.  He promised me that he hated zucchini bread.  I never told him what the bread was, I just gave it to him.  After he scarfed it down he asked for a second slice while exclaiming, “Wow!  That was the best banana bread I ever had.”  Call it what you want kid, just eat it.  lol 

     I’ve had this recipe for so many years that I don’t remember if its mine or if I got it out of cookbook.  All I know is that it is the only one I use and the bread is perfect every time.  It freezes wonderfully, which is an added benefit.  Eat one loaf today and freeze another one for later.  When I have a bunch of zucchini ready from the garden I’ll often use my Ninja  and prepare a lot of the squash at once, which I freeze in pre-measured freezer bags for winter baking.  So handy to have when you want to bake during the cold winter months.

    

INGREDIENTS:   YIELD:  2 loaves 

3 eggs

2 ¼ cups sugar

1 cup canola oil

3 tsp vanilla

1 tsp baking soda

1 tsp salt

2 cups grated squash

3 cups flour

1 tsp baking soda

1 tsp salt

3 tsp cinnamon

 

PREPARATION:

Wash the zucchini and cut the ends off.  Using a food processor blend until it’s the consistency of applesauce.  Set aside.

In mixer bowl, beat eggs, sugar, and canola oil for 2 minutes at medium speed.  Add vanilla, soda, salt and squash.  Beat until well blended.  Add flour and mix until combined and batter is smooth.

Pour into two prepared loaf pans and bake at 335° F for a good hour.  Check for doneness with toothpick.  If toothpick is clean and dry, the bread is done.

NOTES:

Muffins will take about 35 minutes, and I always overfill the cups.

Mini loaves will take about 45 minutes.

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.

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By Tika for CHEW WANNA EAT? © 2016

Zucchini bread

Zucchini bread (2)

 

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