Love Rain Chains? Here are 17 DIY Rain Chains

Rain Chain Options

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Orange White-Chocolate Sheet Cake

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     This cake is SO delicious and pretty enough to serve as a birthday cake or family get-together.  And easy?  Yep!  You use a Cake Mix and Instant Pudding.  Anyone can make it.  It’s nice and light, too.  We just love it!

INGREDIENTS:

White Cake Mix (3 egg whites, 1/3 cup Canola Oil, 1 ¼ cups Water)

One 4 Serving Size Box of Instant White Chocolate Pudding

2 cups Cold Milk

1 tsp Orange Extract

2 drops Red Food Coloring

4 drops Yellow Food Coloring

GANACHE:

1/3 cup Good White Chocolate Melting Disks or Baking Chocolate

2 TBSP heavy cream

 

PREPARATION:

Line a 13” x 9” cake pan with Parchment Paper and spray lightly with cooking spray.  Bake cake according to package directions.  Let cool.

Mix Pudding with Milk, Extract and Food Colorings.  You can use your mixer or a whisk.  When it begins to thicken pour over cooled cake. Chill.

Ganache Prep:  In a microwave-safe bowl, cook White Chocolate and Heavy Cream for 20 seconds.  Stir.  Keep heating for 10 seconds at a time until Chocolate melts.  Use the back of a spoon to help dissolve it.  Let cool a bit and then drizzle over Pudding.  Let chill for a few hours.

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By Tika for CHEW WANNA EAT? © 2018

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French Onion Soup Gratinee

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French Onion Soup Gratinee

French Onion Soup Gratinee (2)

 

     French Onion Soup Gratinee is so easy, and so flavorful.  You’ll wonder why you haven’t made it before.  Impress family and/or guests with this authentic Gratinee.  If the weather is too warm feel free to make the soup during the cool morning or evening and heat it up for dinner.

INGREDIENTS:

3 TBSP Butter

1 TBSP Olive Oil
6 onions (about 3 pounds), sliced
2 TBSP garlic, chopped
1/2 cup Dry Sherry or Chardonnay

1 can Chicken Broth

3 cans Beef Broth

1 large Bay Leaf

½ tsp dried Thyme

French, Sourdough bread, Baguettes, sliced and toasted or Croutons
Swiss cheese or Gruyere, Grated or sliced
PREPARATION: 

Melt Butter and Olive Oil in heavy large saucepan over low/medium heat. Add Onions and Garlic. Sauté until very tender and brown, about 45 minutes.

Add Sherry or Chardonnay and simmer until most of the liquid has evaporated.  Add wine and simmer until reduced to glaze, about 3 minutes.

Add Bay Leaf, Thyme, Chicken and Beef Broth. Simmer 20 minutes. Season to taste with salt and pepper.

Preheat broiler. Ladle soup into broiler-safe bowls. Top each with slice of toast and cheese. Broil until cheese is bubbly and browned.

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

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By Tika for CHEW WANNA EAT? © 2018

Crispy, Cheesy Pan-Fried Haddock

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     A delicious, healthy dinner on the table in less than 15 minutes?  It’s doable if you follow this recipe.  Haddock has always been my favorite fish.  I keep trying others, but always come back to Haddock.  I love the flavor.  This recipe is so easy, you won’t believe it.  Measurements are approximate.  I didn’t measure.  Here’s how I did it:

INGREDIENTS:  Each filet will yield 2 servings

1 large Haddock filet

1 egg, beaten

½ cup Panko Bread Crumbs

1/3 cup Parmesan Cheese, grated

Lemon Juice

Pepper, Garlic Powder, Parsley

2 tsp Olive Oil for frying

1 tsp Butter for frying

PREPARATION:

Season the egg with Garlic Powder and Parsley.  Beat with a fork.  Sprinkle pepper on the filet.

Preheat a skillet with a drizzle of Olive Oil and a tsp of Butter.  While pan is heating, dredge Fish Filet in the egg, and then in the Bread Crumbs/Cheese mixture.

Fry filet over Medium heat until browned on both sides.  Blot quickly with paper toweling.  Serve.

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

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By Tika for CHEW WANNA EAT? © 2018

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Natural Insect-Repelling Plants

Bug-on-Plant

As a gardener, you love to spend time outdoors in the green embrace of nature. There’s a meditative peace and focus that is familiar to anyone who’s spent time on their knees in the garden. One of the only things that can break this peacefulness is the invasion of pesky insects.

While there is no shortage of DEET-laden manufactured insect repellents on the market, you may want to focus on natural, simple, passive solutions that are available to anyone willing to look. Whether a skin sensitivity, concern for the environment, or simply frugality is your impetus, look no further for natural options to keep the insect population at bay while spending time in your garden.

We have gathered a trio of naturally pest-resistant plants to share. While each of these species are innately bug-stopping, they’re also remarkably pleasant to their human caretakers. It’s a perfect solution to a problem anyone who spends time outdoors has encountered. Read on for a detailed breakdown of the attributes of each of these plants, tips for growing them, and the science behind why they make fantastic, all-natural insect repellents.

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  1. Rosemary

The rosemary shrug naturally produces an oil that we humans find pleasant to smell and taste, yet wards insects off. The rich herbal scent will keep insects at bay, including mosquitoes, carrot flies, and cabbage moths. The smell permeates the air and ensures that insects will remain away from the plants and anything nearby, such as your exposed skin. Rosemary needs to be planted in well-draining soil and regularly watered only once the soil has dried. It will grow in full sun and warm climates, but should also handle partial shade and frigid winters.

 

Lavender

  1. Lavender

The lavender plant emits a soothing fragrance via essential oils found on its leaves. These have been found to repel insects like mosquitoes, as well as other wild animals. Once the plant has become established, it will remain strong and drought resistant. Lavender needs full sun, reliably draining soil, and warmer weather. It will flourish in movable containers, allowing you to place the plant in the best sunlight or move indoors during colder days. As it thrives, the plant will create an insect-free zone anywhere you place it.

 

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  1. Lemongrass

The lemongrass plant contains citronella, a registered natural insect repellent. This gives of a lemony scent that will drive off mosquitoes, flies, gnats, ticks, and more species, while remaining pleasant and relaxing to humans. Lemongrass can be used in cooking, as well. The plant itself is a tender perennial, growing all year-round, preferring well-draining soil and at least six hours of sun per day. Being more comfortable with warmer climates, you’ll want to plant it in a movable container if you live in a Northerly area where temperatures regularly drop below freezing during winter

 

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TIKA’S TOMATO AND AVOCADO SALAD – (Mediterranean Diet Friendly)

Tomato and Avocado Salad

It’s Tomato Season!
Chew Wanna Eat?

Tika’s Tomato and Avocado Salad

It’s Mediterranean Diet Friendly! Very colorful and tasty, one of the most requested summer recipes in our household, and it’s quick to make.

SALAD:
1 large tomato, diced
1 – 2 large avocados, peeled and diced
1 clove garlic, diced
2 TBSP chopped red onion
OPTIONAL: ¼ cup diced cucumber
2 TBSP diced roasted red pepper

DRESSING:
1 TBSP honey
3 TBSP Olive or canola oil
Juice of 1 lime
2 dashes cayenne pepper or chipotle powder
¼ tsp Cilantro
Salt and pepper
Bit of parsley, fresh or dried

Mix dressing and pour over salad. Serve

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By Tika for CHEW WANNA EAT? © 2018

Tomato and Avocado Salad

Beef Tips, Mushrooms & Gravy in Pressure Cooker

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      Bite-sized tender Beef in a succulent gravy?  Yes, please!  This is so delicious and will become a family favorite!    Carrots are not a traditional addition to this dish, but we both love carrots cooked with gravy, so in they went.

INGREDIENTS:

1 ½ lbs of beef tips, beef stew meat, sirloin, etc.

Pinch of Rosemary

3 or 4 carrots, peeled and cut into bite-size pieces

1 rib celery, cut into bite-size pieces.

Olive Oil for browning

1 Medium Onion, sliced or chopped

1 – 3 tsp Garlic, chopped or minced

3 ½ cups Mushrooms, quartered

2 Mini Sweet Peppers, sliced

2 tsp Butter

3 TBSP AP Flour

1 can Beef Broth

¼ Dried Thyme

1 tsp Tomato Paste

1 TBSP Worcestershire

2 tsp Parsley

2 tsp Red Wine Vinegar

Salt and Pepper to Taste

 

PREPARATION:

Set Pressure Cooker on Sauté. Drizzle Olive Oil in bottom and let it become very hot.  Brown beef on all sides in two batches.  Add a quick pinch of Rosemary to each batch.  Remember to add an extra drizzle of Olive Oil and let it get hot before adding second batch of meat.  You’ll get too much juice if you do it all at once, and then the meat will begin to steam instead of brown.  Set meat and juices aside in a medium bowl.

 

Add another drizzle of Olive Oil and sauté Carrots and Celery.  Make sure to keep scraping the fond while cooking, as all the flavors will add to the gravy!  When browned, add Onion and Garlic, sauté until soft.  Remove to a medium bowl.

Add another drizzle of Olive Oil and Sauté Mushrooms and Mini Sweet Peppers for about 2 minutes.  Remove to bowl with the Carrots and Celery.

Add Butter.  While it’s melting, keep scraping that fond.  Return meat to Cooker and add 3 TBSP AP flour.  Stir until flour is well blended and coats the meat.  Add 1 can Beef Broth, stirring quickly.  Add Thyme, Tomato Paste, and Worcestershire, stirring until blended.

Fit on the lid of Pressure Cooker and tighten.  Set on Stew Cycle.

When Timer sounds, use Quick Release Method to remove lid.  Add Red Wine Vinegar, Salt and Pepper.  Stir contents.  Add Carrot/Celery/Mushroom bowl (including juices) on top of Meat.  Lock lid on again.  Set Cook time to 10 minutes on High pressure.  When Timer sounds, use Quick Release Method again.  Gravy should be good and thick.  If not, remove all contents and cook just the gravy until thickened to your liking.

Serve with Mashed Potatoes, Noodles, Rice, Biscuits, or spoon it over Bread.

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By Tika for CHEW WANNA EAT? © 2018

Beef and Carrots with Mushroom Onion Gravy

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Kalpudding (Swedish Meatloaf With Caramelized Cabbage)

Kalpudding - Swedish Meatloaf

Kalpudding

 

     I spotted this recipe in the NY Times and just had to make it.  It was simple, and delicious! I didn’t have any Lingonberry Preserves, so I substituted Raspberry.  It wasn’t overly sweet, no worries.  I followed the recipe exactly, but needed to bake it about 8 minutes longer than they suggested.  In a comment, someone posted that they warmed up a leftover piece of Kalpudding and served a Fried Egg on top.  I made that for Bob and he loved it.   Please note that the all the photos are Chew Wanna Eat prep and finished product photos.

Gail

This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel’s version of Turkish dolmas, made not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut with vinegar and Worcestershire sauce, and made velvet with butter. The dish goes beautifully with boiled potatoes. In Sweden, you’d use golden syrup to caramelize the cabbage, but molasses works just as well. The Swedish chef Magnus Nilsson told me the result is no less Nordic for the substitution. “Cabbage smells in a very special way when it almost burns,” he said. “It gets savory, almost like a beef stock. It tastes almost brown and umami yummy.” You’ll want to eat it right away, but the leftovers make for a fine sandwich in coming days.

1,028 ratings

 

INGREDIENTS

FOR THE MEATLOAF:

  • 2tablespoons plus 1 teaspoon unsalted butter
  • 1head green cabbage, approximately 3 pounds, cored and shredded
  • 3tablespoons molasses
  • Kosher salt and freshly ground pepper, to taste
  • ¾pound ground beef
  • ¾pound ground pork
  • 1small yellow onion, peeled and chopped
  • 1cup heavy cream
  • 4tablespoons breadcrumbs
  • cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)

FOR THE SAUCE:

  • cup lingonberry preserves (I used raspberry)
  • 1tablespoon red-wine vinegar
  • 1tablespoon unsalted butter
  • 1teaspoon Worcestershire sauce, or to taste

PREPARATION

  1. Heat oven to 350. Put a large pan over medium-high heat and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
  2. While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.
  3. When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, (I had to cook it almost 10 minutes longer because meat wasn’t done). or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
  4. While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

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By Tika for CHEW WANNA EAT? © 2018

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Smoked Salmon, Homemade Sausage and Egg on a Toasted Bagel

Smoked Salmon, Homemade Sausage, and Egg Breakfast Sandwich

Who wouldn’t love this for breakfast?  It’s so simple.  The instructions are on each photo.  Here’s the link for the Homemade Sausage.

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Homemade Breakfast Sausage

Smoked Salmon, Homemade Sausage, and Egg Breakfast Sandwich

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? © 2018

Easy Homemade Breakfast Sausage

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Bagel French Toast Casserole with Homemade Sausage

     Simple homemade Breakfast Sausage.  Start with ground pork, add seasonings, make your patties and Voilà, you just made homemade Sausage for your family!  I’ve been a “make everything from scratch” girl forever, but grinding my own meat?  Pass.  Even I have my limits.  I served this with Bagel French Toast Casserole with Strawberries, Blueberries and Bananas.  Oh my!  So good!

     If you have a little ground pork, a bowl, a wooden spoon and some seasonings, look what you can make in about five minutes! Best of all, you know what’s going into it. You can adjust the seasonings to your preference. And taste? Better than anything you can buy! They’ll make great Egg and Cheese Sandwiches on an English Muffin, serve on the side with eggs, or pancakes, or waffles or a breakfast casserole like I did. The sky is the limit.

INGREDIENTS:    Yields 10 Sausages

1 ½ lbs Ground Pork

1 tsp Garlic, minced

1 tsp Kosher or Sea Salt

1 tsp Black Pepper

¼ tsp Nutmeg

¼ – ½ tsp Crushed Red Pepper

1 ½ – 2 tsp Dried Sage

½ tsp Dried Thyme

A couple dashes Dried Marjoram

¼ tsp Dried Rosemary Leaves

1 TBSP Light Brown Sugar

 

PREPARATION:

In a large bowl, combine all the Seasonings and Brown Sugar.  Add the meat and mix well with a wooden spoon (or other heavy spoon) until ingredients are well blended.  Form into ¼” thick patties.

In a large skillet cook over medium/low heat until browned, flip and brown the other side.  6-7 minutes per side or until internal temperature reaches 160 degrees F. (No need to grease pan first).

Drain on paper toweling.

May be frozen fully-cooked.

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By Tika for CHEW WANNA EAT? © 2018

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