Tropical Chia Seed Pudding

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     Have you had Chia Seed Pudding yet?  It’s new to me, and I can thank my friend Darlene for getting me interested in it.  It’s thick, creamy, delicious, and has NO REFINED SUGAR!  It gets its sweetness from fresh fruit.  Chia Pudding is something you can feel good about giving to your family, even for breakfast.  Chia seeds are loaded with Omega-3s, Protein, and Fiber.  They add no crunch to the pudding, so your kids will not even notice them.  I found that adding Garnishes it makes the final dessert colorful and more nutritious.  I used chopped Macadamia Nuts to give it a little chew, but you can use whatever nut you have on hand.  Walnuts or Almonds would be great.

     You can make this with your Mixer or Blender.  Listed below are just some of the reasons you should add this recipe to your family’s diet.

  • Keto Approved
  • No Processed Sugar
  • Vegan
  • High in Fiber
  • Protein
  • Gluten-Free
  • Omega-3s
  • Antioxidants

INGREDIENTS:  Yields 4 servings

1 Ripe Banana (Not over-ripe like you’d use for Banana Bread)

1 Cup Coconut Milk

1 Mandarin Orange, segmented and each segment cut into thirds

½ tsp Vanilla Extract

2 TBSP Chia Seeds

4 Whole Dates, chopped

2-4 TBSP Toasted Coconut

OPTIONAL GARNISHES:  Extra Toasted Coconut, Macadamia Nuts, Walnuts, Almonds, Dates, Mandarin Oranges, Maraschino Cherries

PREPARATION:

In mixer bowl or blender bowl, beat the Banana until smooth and creamy.  You can add part of the Coconut milk if your mixer is having trouble.  Add Mandarin segments and beat well.  Add Vanilla, Chia Seeds, Dates, and Coconut.

Pour into serving dishes, add your Garnishes, cover with plastic wrap and chill for a couple of hours.

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By Tika for CHEW WANNA EAT? © 2018

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BEEF STEW in Instant Pot

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   Who doesn’t love beef stew?  Tender beef, lots of vegetables, and delicious gravy . . . mmmmmm.  I cooked the stew in the Instant Pot, and served it over fluffy mashed potatoes.  The biggest challenge will be weather to serve the stew with Mashed Potatoes, Rice, Biscuits, or Dumplings.

INGREDIENTS:   Yields 4 Servings

1 lb Beef Tips (or stew beef)

1 Beef Bouillon cube

1 cup Beef Broth

½ cup Red Wine

3 cloves Garlic, chopped or minced

½ cup AP Flour

Rosemary, Parsley, Salt and Pepper to taste

3 Carrots

1 Onion

2 mini sweet peppers

1 Tomato, peeled and seeded

1 rib Celery

1 cup each frozen Peas and Corn

PREPARATION:

Set the Instant Pot on Sauté.  When it comes to temperature, drizzle olive oil in the bottom.  Sauté the beef until browned.

Add Bouillon, Broth, Wine, Garlic, Flour, and Seasonings.  Stir to incorporate.  Add all Vegetables except frozen Peas and Corn (which will over cook if you add them now).  Cover Pot and set on Stew/Meat Setting.  (If you need to thicken the gravy a little more, set the Pot on Sauté with cover off until desired thickness is obtained).

When done, pop the Corn and Peas into the microwave for a couple of minutes, drain all water and add to Stew.  Serve.

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Lobster, Crab, and Shrimp Alfredo

Lobster, Crab, and Shrimp Alfredo (3)

    One pan Lobster, Crab and Shrimp Alfredo

     Alfredo is one of those things that I love, especially if it’s loaded with seafood.  You can use any leftover seafood, chicken, mushrooms, asparagus, or other vegetables, ham, etc.    I probably make it different every time I make it because I don’t use a recipe.  I wrote this one down for you though!  This particular recipe uses Half and half instead of Heavy Cream. – And, NO flour as a thickener.  Cream cheese works great, as well as adding an additional layer of flavor.

INGREDIENTS:  YIELDS 4-5 SERVINGS

2 oz cream cheese

3 TBSP Butter

3-4 cloves Garlic

¾ cup fresh grated Parmesan cheese + extra for garnish

1/8 – ¼ tsp Cayenne Pepper

½ tsp Salt

A couple dashes each of Celery Salt and Paprika

1 TBSP fresh Parsley

2 ¼ cups half and half

Juice of half a lemon

12 oz Large Shrimp, peeled and deveined

12 oz Lobster meat, cooked

8-10 oz crab meat

Optional Garnish:  Mozzarella cheese

PREPARATION:

In a large skillet over low heat, melt cream cheese and butter, stirring with whisk.  Add Garlic and cook for a minute or two.  Slowly pour in half and half and lemon juice.  Slowly add Parmesan cheese, continue stirring with whisk.  Add raw shrimp and cook until pink (about 3 minutes).  Add Lobster meat and Crab meat until heated through.

Serve over your choice of Pasta.  Garnish with additional Parmesan cheese (and Optional Mozzarella) once plated.

NOTE:  I cut the shrimp into thirds because I want a piece of seafood in every bite.

Save the lobster shells for bisque!  I toss them in a baggie and then freeze.

All crab meat is precooked, so just heat it through; no need to cook it.

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By Tika for CHEW WANNA EAT? © 2018

Lobster, Crab, and Shrimp Alfredo

Lobster, Crab, and Shrimp Alfredo (2)

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Lobster, Crab, and Shrimp Alfredo (3)

 

Cheesecake Factory clone

Cheesecake Factory clone

Chew Wanna Eat?
Cheesecake and Fruit

It’s what’s for breakfast today. This is one of the clones for the Cheesecake Factory. I’ve made it three times. It never disappoints. If you like a nice thick, yet light and fluffy cheesecake that isn’t overly sweet, give this one a try.

Make sure everything is at room temp! I didn’t do it the second time I made this. The cake rose like crazy and then sunk!
CRUST
• 1/4 cup finely chopped pecans
• 1/4 cup finely chopped almonds
• 1/4 cup finely chopped walnuts
• 3/4 cup finely chopped vanilla wafer (I used graham crackers)
• 2 tablespoons melted butter
Filling (All ingredients at room temperature:)

FILLING:
• 1 1/2 lbs cream cheese
• 1 1/3 cups sugar
• 5 large eggs
• 16 ounces sour cream
• 1/4 cup flour
• 2 teaspoons vanilla extract
• 2 teaspoons lemon juice
Directions:
Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside.
Cheesecake: All above ingredients should be at room temperature before you begin.
Start by beating the cream cheese until light and fluffy.
Keep the mixer on a low setting throughout the beating and mixing process.
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg.
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
Add the sour cream last and beat well.
Pour cream cheese into the spring pan.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 (20) minutes.
When time is up, prop open oven door and leave in oven for one hour.
Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

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By Tika for CHEW WANNA EAT? © 2018

The Better For You Cookie

The Better For You Cookie (4)

     We’re trying to eat healthier, but missing all my delicious baked goods.  It was time to create a Healthier, yet still delicious cookie.  By partially substituting some of the Butter and Oil for Applesauce significantly reduces the Fat.  Most cookie recipes call for white AP flour.  I used half Whole Wheat and half Bread Flour (Whole Wheat is just better for you and Bread flour has more protein).  Instead of white sugar, I used Brown sugar, which gave the cookies a delicious flavor, chewy texture, and a great rise.  They are baked in a lower temperature oven to prevent spreading and dough is chilled in the refrigerator between batches.  The cooler dough also prevents spreading.  I snuck a few Tablespoons of Wheat Germ in the batter, and trust me, nobody will ever know it’s there. I made them with Walnuts, Almonds and Dates.  I topped some of them with a whole Almond.  No chips, but feel free to add a few if you want.  The pièce de résistance – Cinnamon.  (I know, big surprise there.  I love it).

INGREDIENTS:    YIELDS 28-30 COOKIES

1 cup packed dark brown sugar

3 TBSP Canola oil

3 TBSP butter, room temp

2 TBSP honey

1 ½ tsp Vanilla extract

6 TBSP apple sauce (1 ¼ ounce mini cup)

1 large egg

1 tsp baking powder

½ tsp salt

1 tsp Cinnamon

2 TBSP Wheat Germ

1 cup + 1 TBSP whole wheat flour

1 cup Bread flour

½ cup in any combination of Walnuts, Pecans, Almonds, Semi-Sweet Chocolate Chips, White Chocolate Chips, Dates, Raisins

PREPARATION:

In mixer bowl, combine Brown Sugar, Canola oil, and butter.  Mix well.

Add Honey, Vanilla, Apple Sauce and Egg.  Mix well.

Add Baking Powder, Salt, Cinnamon, and Wheat Germ.  Mix well.

Preheat oven to 325° F now.

Add both flours and mix ONLY until incorporated.

Stir in the good stuff.  Mix and match!  I made them with only Dates and Walnuts.  Use a large cookie scoop for the prettiest round cookies.  Bake on Stoneware, Parchment or Silicone lined sheet.

Bake at 325° F for about 18 minutes.

NOTE:  I always have Wheat Germ and Flax because I’m forever sneaking them into recipes.  If you don’t have any Wheat Germ, try a few TBSP of oatmeal instead. (Uncooked, of course).

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By Tika for CHEW WANNA EAT? © 2018

The Better For You Cookie (4)

The Better For You Cookie

The Better For You Cookie (2)

The Better For You Cookie (3)

 

 

FOCACCIA From Genoa (Mediterranean Diet Friendly)

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     I surely wish I could take credit for this recipe because it is outstanding.  Slightly crispy, but with a tender middle.  Oh, my!!  As Russ suggests, I kept it simple.  I put some rosemary in the dough, and topped it with only olive oil, dried minced onion, poppy seeds, and sea salt.  The dough was wonderful to work with.

     It was published in the LA Times on January 27, 2011 in a newspaper and I found it!  I copied and pasted the entire article at the end so you could read all about Focaccia as it was intended.

Note:  The photos are mine

Total time: 1 hour, 15 minutes, plus rising times

Servings: Makes 1 loaf, 10 to 12 servings

Note: Adapted from “Focaccia” by Carol Field.

Sponge

2 1/2 teaspoons (1 package) active dry yeast

2/3 cup warm water

1 cup (4.9 ounces, or 140 grams) unbleached flour

Sprinkle the yeast over the warm water in a large mixing bowl, stir it in and set aside until creamy, about 10 minutes. Stir in the flour and beat until smooth. Cover tightly with plastic wrap and set aside to rise until puffy and bubbling, about 30 minutes.

Dough and assembly

Sponge

1/2 cup water

1/3 cup dry white wine

1/3 cup extra-virgin olive oil, plus about 2 tablespoons for drizzling

2 1/2 cups plus 2 teaspoons (12.7 ounces, or 360 grams) unbleached flour plus 1 to 2 tablespoons as needed

2 teaspoons coarse salt, plus 3/4 to 1 teaspoon for sprinkling

  1. To the sponge in the large bowl, add the water, wine and one-third cup olive oil, and stir to combine.
  2. If mixing by hand, whisk in 1 cup of flour and 2 teaspoons salt, then beat in the rest of the flour until you have a dough that is very soft and very sticky. Knead on a lightly floured board with the help of a dough scraper and 1 to 2 additional tablespoons of flour until the dough comes together nicely and is silky and shiny, 6 to 8 minutes; it should remain soft but not wet.

If mixing with a mixer, using the paddle attachment beat together the water, wine, one-third cup olive oil and sponge. Add the flour and 2 teaspoons salt and mix until the dough comes together (it will be very soft). Change to the dough hook and knead for 3 minutes at medium speed, stopping once or twice to press the dough into a ball to aid in the kneading. Remove the dough from the bowl and knead by hand using the 1 to 2 additional tablespoons of flour to finish, 6 to 8 turns at most. It should remain soft but not wet.

  1. Place the dough in a large, lightly oiled container, cover it tightly with plastic wrap, and set aside until doubled, about 1 hour.
  2. The dough should be soft and full of air bubbles and should stretch easily. Press it into a well-oiled (17-by-12-inch) jelly roll pan, dimple it well with your fingertips or knuckles, cover with a towel and let rise until puffy and doubled, about 45 minutes. ***
  3. At least 30 minutes before you plan to bake, heat the oven to 425 degrees with a baking stone inside on the lowest shelf. Once again, dimple the top of the dough with your fingertips or knuckles, drizzle the remaining 2 tablespoons of olive oil so it pools in the little indentations and sprinkle with the remaining salt.
  4. Place the pan directly on the stone and immediately reduce the temperature to 400 degrees. Place a shallow metal container of water on the floor of the oven to make steam.
  5. Bake until the focaccia is golden (lift the bread to check underneath as well), 25 to 30 minutes. Immediately remove from the oven and cool briefly on a rack. Serve warm or at room temperature.

*** If the dough springs back before it is completely stretched, set it aside to “relax” the dough for a few minutes, then stretch again; the dough will stretch more easily after it is rested.

Each of 12 servings: 231 calories; 5 grams protein; 32 grams carbohydrates; 1 gram fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 0 sugar; 420 mg sodium.

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By Tika for CHEW WANNA EAT? © 2018

 

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Cinnamon Cheesecake Cookies with Blueberries

Cinnamon Cheesecake Cookies with Blueberries (3)

     A delicious soft cookie loaded with Blueberries and the subtle taste of Cinnamon.  They have a delightful texture and taste of NY style cheesecake and only ½ cup of sugar!  I’ve been pairing cinnamon with blueberries and cheesecake forever.  It’s one of my favorite combinations.  Give these cookies a try!

YIELD:  16 cookies

INGREDIENTS:

  • 6 Tablespoonssalted butter, softened
  • 2 ½ ounces cream cheese, softened (use markings on side of package for easy measuring)
  • ½ rounded cupgranulated sugar
  • 1Egg
  • ¼ Teaspoon salt
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 1 cup AP flour

 

PREPARATION:

Use a stoneware baking sheet if you have one.  Otherwise, line two baking sheets or a half baking sheet with parchment paper or silicone sheets, and set aside.

Beat cream cheese and butter until fluffy.  Add sugar and beat about 2 min.

Add egg, salt, Vanilla extract, and Cinnamon.  Beat well.

Add flour and beat on low speed until just incorporated.

Fold in blueberries. (NOTE:  If you prefer the blueberries to be swirled, don’t be so gentle with them. (I wanted them left whole).

Preheat oven now to 350° F

Add flour and beat on low speed until just incorporated.

Using a medium cookie dough scoop or two tablespoons of dough, place on prepared baking sheets.  They will flatten and take on a cookie shape as they bake.  Bake cookies for about 15 minutes or until tops are firm.

Cool in pan for 2 -3 min then place on cooling racks.

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By Tika for CHEW WANNA EAT? © 2018

Cinnamon Cheesecake Cookies with Blueberries (2)

Cinnamon Cheesecake Cookies with Blueberries

Cinnamon Cheesecake Cookies with Blueberries (3)

 

 

ROASTED GARLIC

Roasted Garlic (3)

Who doesn’t love Roasted Garlic?  You can eat it plain, spread it on Pizza Dough, add it to Hummus, Salsa, Mashed potatoes, spread it on Crackers, top a Baked Potato, add to Sandwiches, Vegetable Dishes, or whatever your little heart desires.  Bob loves it, and I bought him this Terra Cotta Garlic Roaster (you can find them for $16.00).  He used to use a baking sheet, but much prefers this method.  Here’s how he does it:

INGREDIENTS:

Whole garlic cloves

Olive oil

Optional Seasonings:  Salt, Pepper, Thyme (or whatever you’d like)

 

PREPARATION:

Many people cut the top off an entire head of garlic, pour a few teaspoons Olive Oil on each, cover, and roast cut side up for at 350° F for 50-60 minutes, depending on how tender you want them.  You can roast them at up to 400° F in case you have a hotter oven going and want to stick some garlic in also.

Bob sometimes likes to break the cloves apart and put in a medium/large covered bowl, and then shakes them vigorously for about 20 seconds.  Voilà!  No skins!  You may need to pick some of the skins off or shake them again.  So easy!

He places individual cloves in the Garlic Roaster, adds a bit of seasoning and Olive Oil, then bakes in the Toaster Oven at 300° F covered for 60 min, and then 20 minutes with cover removed for 20 minutes.  Again, it depends on how well you want them done.

You can store them in a glass jar with Olive Oil.

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By Tika for CHEW WANNA EAT? © 2018

Sausage, White Bean and Kale Soup

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We have a new Guest Chef today!  Mary Jury Roper is a self-taught cook from Upstate NY.  She loves to try new recipes but especially enjoys creating a totally different meal from leftovers. In addition to cooking her passion really lies in plating and presentation. Several of her meals have been featured on QVCs “In The Kitchen With David” and “In The Kitchen With Mary”. During summer of 2017 QVC came to the Roper’s cottage in NEPA to shoot a short segment for another of their programs, “Home Made Easy With Mary”.

Today Mary is sharing her recipe for Sausage, White Bean and Kale Soup cooked in an Instant Pot.  (You could certainly prepare this in a crock pot or stove top.

INGREDIENTS:

2 cups Fresh kale (I like the washed/cleaned bagged variety)

Hot OR Mild Italian sausage

Half of a white onion

1 rib of celery diced

2, 14.5 oz cans of chicken broth

Water

2, 15 oz cans of white kidney beans, drained and rinsed

Garlic powder to taste (or fresh garlic)

Dried herb blend (optional)

Parmesan cheese

 

PREPARATION:

Brown sausage (I used 4 links of hot Italian, casings removed) the onion and the celery, diced, on the sauté setting (I use my potato masher to help break up the meat)

Add 2 cans of chicken broth and 1 can water

Add one can of beans

A little garlic powder (or minced fresh garlic)

Freeze dried herbs
Cover and set at soup/broth setting and cook for 1 hour, opening to stir occasionally.
Meanwhile remove any large stems from a couple of handfuls of fresh kale. Rough chop if pieces are large.
After the hour is up on the soup/broth setting, add the other can of beans and the kale. Close cover and keep at warm for 10 minutes to wilt the kale. If it isn’t wilted enough, just keep it at warm longer.
Before ladling out I like to shake on some grated or shredded Parmesan cheese.
Why do I add the beans at different times? For texture. That way they don’t all get mushy. As for the kale, if I’m not eating it immediately I cook some in the soup and I add more kale when I warm it up, again for texture and color.

If you enjoyed Mary’s recipe and would like to see more, please let me know.  If you have an original recipe you’d like to share, either PM, message or send to chewwannaeat@gmail.com

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By Tika for CHEW WANNA EAT? © 2018

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Sweet Potato Patties

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     We love sweet potatoes and bake them often as a side dish with chicken, pork, turkey, ham, or even fish.  The leftovers usually hang around.  Sometimes they get reheated and eaten, but many times they just go to the dogs or to the trash.  I hate being wasteful, so today I decided to do something with the leftovers.  Good?  You bet!!  And a new Westover Leftover was born.

INGREDIENTS:  YIELDS 8 PATTIES

2 leftover sweet potatoes, peeled

1 egg, beaten

2 -3 TBSP bread crumbs

3-4 slices cooked bacon, crumbled

½ – ¾ cup veggies (corn, Kale, spinach, onions, maybe even bell pepper)

Dash salt, pepper, cinnamon, and nutmeg

 

PREPARATION:

In a medium bowl, beat the egg.  Add the sweet potato and mash with a fork.  Add bread crumbs, bacon, veggies, and seasonings.  Form into patties and cook in a skillet until browned on both sides.  I drizzled a little olive oil at first, and then when I flipped them, I put a teeny smidge of butter.  Flatten the patties slightly after flipping.

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By Tika for CHEW WANNA EAT? © 2018

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