Strawberry Rhubarb Pie

Strawberry Rhubarb Pie (2)

Strawberry Rhubarb is Bob’s absolute favorite pie.  He likes it so much that he even bought a rhubarb plant which we tried to grow in a large barrel container.  I don’t know if deer eat rhubarb, but they eat everything else.  Luckily, it died after the second year.  (No, I didn’t do it). Since I am not a huge fan of making pie crusts, and refuse to use store-bought, I don’t make them often.  I add enough filling so that I end up with a nice thick pie (not a fan of shorties).  Here’s my recipe:

INGREDIENTS:

1 ¼ cups White Sugar

3 ½ cups Rhubarb, washed and cut into ½” pieces

2 ½ cups Strawberries, washed and quartered or sliced*

3 ½ TBSP Quick-Cook Tapioca

¼ tsp Nutmeg

2 TBSP Butter

Pastry for Double-Crust Pie **

 

PREPARATION:

In a large bowl, mix Rhubarb, Strawberries, and Sugar.  I stir it with a large serving spoon.  I normally add a few quick dashes of Salt to bring out the natural sweetness of the filling, but it isn’t 100% necessary.

In a small bowl, mix Tapioca and Nutmeg.  Add to Fruit mixture.

Place one of the Pie Crusts in the bottom of a 9” pie place and pour Fruit mixture into the shell.  Make sure to use a spatula to scrape all the Tapioca and Nutmeg into the pie.  I never smooth it out.  I like how it looks old fashioned when it’s bumpy.  Cut the Butter into small pieces and dot over the top of the Fruit.

As for the Top Crust, you can cut a design with a sharp knife, put slits in it, or make a lattice top.  After you place the top crust or lattice top on, make sure to pinch or press it onto the bottom crust to seal them together.  Either use Aluminum Foil or a Pie Crust Ring for the first 30 minutes so the edge of the crust doesn’t get too dark.  Remove foil for the remaining 30 minutes.  Bake at 375° F for 30 minutes with foil around the outside edge, and then another 35 minutes with foil removed.

*If the berries are very large, you’ll need to cut them smaller than quartered.

**NOTE:  I use King Arthur Flour’s Pie Crust Recipe.  I think it’s easy to work with, and you end up with dough is NOT thin enough to see through after it’s rolled, and it’s very flaky.

 

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By Tika for CHEW WANNA EAT? © 2018

 

Strawberry Rhubarb Pie (2)

Strawberry Rhubarb Pie (5)

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Strawberry Rhubarb Pie (3)

Strawberry Rhubarb Pie (2)

 

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Summer Squash, Sautéed

Sauteed Summer Squash (4)

So easy.  So healthy.  So fast (5 minutes) So delicious. This is pretty much the only way we eat Summer Squash.  I know, we are narrow-minded, but it’s our favorite, and we’re set in our ways! 

INGREDIENTS:

1 Summer Squash, peeled or not

1 TBSP Olive Oil or Butter

Pepper

1 TBSP low sodium Soy Sauce

2 cloves garlic, chopped

PREPARATION:

Wash and chunk (or slice) your squash.

Heat a skillet and put your oil in.  When oil is hot, add squash.

Sauté over medium/high heat until soft and beginning to turn golden.  Add soy sauce, garlic, pepper and continue cooking until Squash is tender and has achieved the desired color.  Lower heat and add Garlic.  Sauté for 1 more minute.

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By Tika for CHEW WANNA EAT? © 2018

Sauteed Summer Squash

Sauteed Summer Squash (2)

Sauteed Summer Squash (3)

Sauteed Summer Squash (4)

 

 

 

 

 

 

 

Blueberry Swirl Cake with Topping

Blueberry Swirl Cake With Topping 9

Blueberry Swirl Cake with Topping8

     This is an outstanding recipe for a moist cake with a tender crumb.  Blueberry swirls and a crunchy topping and Optional Glaze make this the perfect cake for any occasion.  We could eat it all day, every day.  I’ve been making it for years and it is always well received no matter whether we’re entertaining or bringing dessert to a party.  It travels well, and doesn’t need refrigeration.

INGREDIENTS:

1 stick butter (8 TBSP)

1 cup Sugar

2 Eggs

1 cup Sour Cream

1 ½ tsp Vanilla Extract

2 cups Flour

1 ½ tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

One 21 ounce can Blueberry Pie Filling

¾ cup Fresh Blueberries

 

PREPARATION: 

Cream Butter and Sugar on medium/low speed for about 3 minutes or until light and airy.  Add Eggs one at a time.  Add Sour Cream and Vanilla.

Add Baking Powder, Baking Soda, and Salt and mix until incorporated.  Add Flour and beat until combined.

Pour half of batter into a Buttered 9” x 13” baking pan.  Pour Pie Filling on top and smooth evenly.  Sprinkle the Blueberries on top.  Add remainder of batter and swirl with a butter knife.  Then smooth evenly.

Sprinkle on the Topping and Bake at 350° F until topping is golden brown.  (About 45 minutes).

TOPPING INGREDIENTS:

6 tbsp BUTTER

¾ cup Flour

¾ cup Sugar

1 ½ tsp Cinnamon

 

PREPARATION:

Put all ingredients in a small bowl and mix with a pastry blender until crumbly.  Sprinkle on top of cake and bake.

 

OPTIONAL GLAZE:

¾ cup Confectioner’s Sugar

¼ tsp Vanilla Extract

¼ tsp Almond Extract

Dash of Salt

Enough Warm Water to give you a drizzling consistency

 

PREPARATION:

Mix all ingredients in a small bowl with a fork or spoon.  Make sure it’s smooth and there are no Sugar lumps.  Drizzle over cake once the cake is cool.

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By Tika for CHEW WANNA EAT? © 2018

 

Blueberry Swirl Cake With Topping 9

Blueberry Swirl Cake with Topping

Blueberry Swirl Cake with Topping2

Blueberry Swirl Cake with Topping3

Blueberry Swirl Cake with Topping4

Blueberry Swirl Cake with Topping5

Blueberry Swirl Cake with Topping6

Blueberry Swirl Cake with Topping8

Blueberry Swirl Cake With Topping 9

Asian Turkey, Riced Cauliflower, Twice Baked Potato Salad

Chew Wanna Eat?  Newest Westover’s Leftovers
1. Riced Cauliflower with Cheese
2. Asian Turkey with Vegetables
 
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I showed you the Marinated Turkey Breast that Bob grilled. It was delicious, but way more than we could eat. I needed to decide what to do with the leftovers. I also had leftover Baked Potato Salad and Riced Cauliflower with Vegetables.
 
I heated up the Cauliflower in the microwave and added two kinds of cheese.
 
The only dish that needed cooking was the Asian Turkey Breast with Vegetables. There is no recipe, but depending on how much you’re making, simply start with a little of each ingredient and go from there 🙂 It’s fast, simple, low calorie, and delicious!
 
INGREDIENTS:
 
Leftover Turkey, Cooked and Sliced
3 TBSP Teriyaki Sauce
2 TBSP Low Sodium Soy Sauce
1 TBSP Oyster Sauce
2 tsp Thai Chili Sauce
2 TBSP Honey
Assorted Vegetables: Choose from: Broccoli, Asparagus, Onions, Mini Sweet Peppers, Carrots, Snow Peas, Green Onions, Mushrooms, etc.
 
PREPARATION:
 
Drizzle a little Olive Oil in the bottom of a large Frying Pan. Add the Vegetables and cook until crisp tender.
 
Add Turkey, Teriyaki Sauce, Soy Sauce, Oyster Cause, Chili Sauce, and Honey. Stir well. When the Turkey is heated through, serve! I served it over Brown Rice.

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By Tika for CHEW WANNA EAT? © 2018

Asian Turkey, Riced Cauliflower, Twice Baked Potato Salad

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Leftover Riced Cauliflower

Leftover Riced Cauliflower and Vegetables with Cheese

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Asian Turkey Breast with Vegetables

Asian Turkey Breast and Vegetables

Asian Turkey, Riced Cauliflower, Twice Baked Potato Salad

 

 

 

Riced Cauliflower and Vegetables

Riced Cauliflower and Vegetables10

This Riced Cauliflower dish was superb!  I’ve been hearing a lot about the health benefits of ricing Cauliflower instead of eating Rice.  I decided to give it a try.  It’s low carb, gluten free, and vegan (If you omit the bacon). It made an excellent side dish and I even turned the leftovers into a Westover Leftover by adding cheese.

INGREDIENTS:

1 Head of Cauliflower

2-4 Cloves Garlic

Olive Oil

3 or 4 Slices Bacon, cooked crisp

1 TBSP Butter

Salt, Pepper, Paprika to taste

OPTIONAL: Dash of Crushed Red Pepper, Diced Jalapeno

VEGETABLES I USED:  1 Ear of cooked, leftover corn, 1 small Onion (cut into slices), 1 Carrot (grated), ½ cup Snow Peas, 4 or 5 Spears Asparagus, Zucchini (sliced or chunked).

 

PREPARATION:

Cut the Cauliflower into chunks (see photo).  Rinse well in a colander and let drain.  Meanwhile, cook the bacon in the microwave and prepare your Vegetables.  Use whatever you think sounds good 😊

Working in batches, pulse in your food processor until it resembles Rice or Orzo.

In a large saucepan, drizzle some Olive Oil and cook all the Vegetables (not the garlic) until crisp tender.  Remove and set aside.

Drizzle more Olive Oil in the pan and cook the Garlic for about 30 seconds, stirring constantly.  Add the Riced Cauliflower and cook over medium heat until done to your taste.  I liked it a little browned.

Add 1 TBSP butter, Return the Vegetables to the pan, and cook until heated through.  Add the crumbled Bacon.  Season to taste.  Serve.

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By Tika for CHEW WANNA EAT? © 2018

Riced Cauliflower and Vegetables10

Riced Cauliflower and Vegetables

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Riced Cauliflower and Vegetables3

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Riced Cauliflower and Vegetables8

Riced Cauliflower and Vegetables9

Riced Cauliflower and Vegetables10

 

TWICE-BAKED POTATO SALAD

Twice-Baked Potato Salad5

 

   What do you like on your Twice-Baked Potato? Whatever it is, add it to this salad. I’ve been making it for years and everyone loves it. It’s something different instead of the standard Potato Salad. You can customize it to suit your taste! We were invited to the neighbors for a BBQ and I made the following recipe, which makes a lot. Feel free to cut it down if you don’t want so much. Vegetarian and Egg-Free.

INGREDIENTS: This makes a lot. Feel free to cut down on the Ingredients.

3-4 quarts water
5 lbs peeled and quartered Yukon Gold Potatoes
½ tsp salt
1 TBSP chopped Garlic
1 ¼ cup Sour Cream
8 oz brick of Cheese, grated
Salt and Pepper
8 Slices Cooked and crumbled Bacon

ADDITIONS: Cooked Broccoli, Sliced Black Olives, Chives, Parsley, 2 or 3 Mini Sweet Peppers, for Cheese you can use Sharp, Munster, Colby, or whatever sounds good to you.

PREPARATION:

Boil the potatoes in Salted Water and Garlic until tender (approximately 15 minutes). Drain.  Put the potatoes in a large bowl and give them a quick mash with a potato masher. You want some lumps in this! Add Grated Cheese. Stir and let sit because most of the Cheese will melt. When Cheese has melted to your liking, stir again. (You don’t have to let it melt completely).
Stir in Sour Cream. Now add your additions. Sprinkle the top with a little Paprika.

 

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By Tika for CHEW WANNA EAT? © 2018

Twice-Baked Potato Salad

Twice-Baked Potato Salad2

Twice-Baked Potato Salad3

Twice-Baked Potato Salad4

Twice-Baked Potato Salad5

Mediterranean-Style Watermelon Salad

Mediterranean-Style Watermelon SaladMediterranean-Style Watermelon Salad

     This is another recipe that you may shake your head when you read the ingredient list.  Sometimes when I’m making a new creation I shake my OWN head!  I lucked out.  It works!  Bonus? – It’s VERY HEALTHYI!  This will be a wonderful salad to make for family BBQs.  There is no Mayo or Sour Cream to spoil in the heat.  We went to an awesome neighborhood BBQ tonight and I brought this salad.  Many people asked for the recipe, so here you go peoples! 

INGREDIENTS:

5 cups Watermelon, peeled and cubed

1 tsp Sugar

½ cup Blueberries

2 cups Strawberries, hulled and cut

1 cup Cherry Tomatoes, halved and seeded

½ cup Kalamata Olives

1/3 cup Red Onion

½ cup Cucumber, peeled and seeded

½ cup Feta Cheese

3 TBSP Olive Oil

2 ¼ TBSP Balsamic Vinegar 

PREPARATION:

Place cubed Watermelon in a colander and sprinkle with about 1 tsp Sugar.  Stir well and let drain for at least 30 minutes.

Meanwhile, prep Blueberries, Strawberries, Tomatoes, Olives, Red Onion, and Cucumber.  You can easily scoop the seeds out of the tomatoes with a small spoon.  Place in a large bowl and let rest in the fridge while Watermelon is draining.  If a lot of liquid accumulates in the bottom of the bowl, it’s probably the Cukes.  You can drain it off.

Add Watermelon and Feta to the bowl.

In a small bowl, stir Balsamic Vinegar and Olive Oil.  Pour over Fruit and stir well.  Done! 😊

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By Tika for CHEW WANNA EAT? © 2018

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Mediterranean-Styile Watermelon Salad

Mediterranean-Style Watermelon Salad