Halupki Shepherd’s Pie

     I’m sure you’ve never heard of this recipe.  If you’ve been following Chew Wanna Eat? for any length of time you know that sometimes a dish I’ve never heard of nor eaten will just pop into my head.  Halupki Shepherd’s Pie was today’s exceptional idea.  Everyone loves Mashed Potatoes with Halupki, right? I know we do.  I don’t believe there are any other recipes out there for this, so you’d better save it.  If you have a few cups of leftover mashed potatoes, all the better! 

INGREDIENTS:  YIELDS ONE LARGE CASSEROLE

1 egg

½ cup milk

¼ cup chopped onion

1 ½ tsp Worcestershire sauce

1 tsp salt

Dash pepper

1/2 tsp poultry seasoning  

1 lb ground meat (I like to mix beef and pork)

1 cup rice, cooked and cooled

1 head cabbage

1 can tomato soup

12 oz tomato sauce

1 TBSP brown sugar (level.  Don’t overdo)

1 TBSP fresh lemon juice

Approximately 2+ cups of Mashed Potatoes

Optional:  Frozen Corn, thawed and drained -OR- Green Beans

PREPARATION:

     Rinse the cabbage and cut the cabbage leaves off the head.  Cut the large center vein out, and then cut the cabbage in large hunks.  Add the leaves to a large pot of boiling water and let them cook for about 3 -4 minutes.  It will make your oven time a lot shorter.  Drain, cool.

     In the same pan (which is now empty), mix the sauce.  Mix soup, tomato sauce, brown sugar and lemon juice.  Mix well and set aside. No need to cook it.

     In large bowl, mix egg, milk, onion, Worcestershire sauce, salt, pepper, and poultry seasoning.  Add rice, and uncooked meat.  Mix well.

     In a beautiful casserole dish, spray lightly and put a bit of the sauce in the bottom.  Begin layering – cabbage, meat, sauce, repeat.  (Make sure you leave room for the Vegetable and Mashed Potato Layer).  Cover with foil and bake at 350° F for 60 minutes.  Poke the cabbage to make sure it’s pretty tender.  Sprinkle the Corn or Green Beans across the top of the casserole, add Mashed Potatoes on top and return to oven, sprinkle with a little Parsley.  Bake another 20 minutes uncovered.

(It’s a very good idea to put a cookie sheet underneath when baking this).

     When serving, spoon some of the sauce over the Mashed Potatoes.

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By Tika for CHEW WANNA EAT? © 2019

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Chicken Pot Pie

A Westover Leftover. Comfort food at it’s finest!



CHICKEN POT PIE

     Another Westover Leftover!  Remember the chicken soup I made a few days ago?  I cooked extra chicken in it to make the broth extra rich, and also to have leftover chicken and broth to make quick and easy meals.  You just can’t be that!  I began with 5 ½ lbs of bone-in chicken breast and 8 cans of chicken broth.  The magic continued from there.

     I ended up with one big bowl of soup which I photographed in one of my best bowls so it would look beautiful.  I was going to pour it back in the pot after taking pics, but I looked at it for so long, I ate it!  It was so good.  I have six small bags of soup in the freezer for future sickies.  I made three individual chicken pot pies.  I only intended to make two, but there was enough filling and pie crust to make one small one.  Can ya say, “Lunch?” I also made ten chicken, shrimp and black bean burritos.  Last night I made enough chicken and biscuits to serve four.  I made all this food with one big pot of chicken soup. What a deal, huh?

     Look at these beauties!!  Except for making homemade pie crust, the rest was a cinch.  If you just can’t make your own crust, use store-bought.  (Just don’t tell me.)

     I’ve seen lots of recipes for chicken pot pie baked and served in a pie pan.  I don’t care for that, because even if you let it sit for ten minutes after baking, I think everything slides out into the middle of the dish once you’ve cut it.  Hence the individual pies that I make.  Trust me, they are easier, because working with a small piece of dough is easier than a big piece.

     One thing I’ve learned over the years is to add more gravy than you think you might want.  You don’t want to end up with just chicken and veggies.  Between the holes you must put in the top crust so the steam can escape and what bubbles up around the edges of the crust you lose precious gravy.  Steam is part of your gravy!  No!  Not my gravy. Say it ain’t so. Make it on the wet side. I don’t know about you, but the gravy is a big part of the deliciousness of a chicken pot pie. I should have added a little extra to this batch.

PIE CRUST INGREDIENTS:  (This is for a double crust pie)

2 cups unbleached AP flour

1 tsp salt

2/3 cup Crisco

7 TBSP iced water

PREPARATION:

     In a large mixing bowl, whisk flour and salt together.  Cut in Crisco with a pastry blender until mixture is pea sized.  Add your iced water one teaspoon at a time, stirring with a fork each time. Test it by picking up a small hunk and pinching it into a small ball.  If it sticks together smoothly, you’re good.  If it feels dry and crumbly, add another ½ teaspoon of water.  The texture is important.  It won’t roll out correctly if it’s too dry.

     Form dough into a ball and then cut it in half.  Depending on the size dish you’re using, you may want to cut it in half again so you have four pieces.

     On a lightly floured surface, roll dough with a floured rolling pin until it’s the shape you want.  Pick rolled dough up with a spatula or wrap it around the rolling pin to transfer it to the dish.

FILLING INGREDIENTS:

Pastry for double pie crust

1 can chicken broth

3 TBSP flour

2 TBSP corn starch

2 or 3 cups of chicken stock from your soup pot

1 chicken bouillon cube

2 carrots, peeled and diced

1 rib celery, diced

½ tsp poultry seasoning

½ tsp thyme

1 tsp garlic powder

1 tsp parsley

Pepper to taste

½ cup milk

½ – ¾ cup frozen peas, rinsed in water to remove ice

1 large chicken breast (about 2 cups), cooked and cut into big chunks

PREPARATION:

In a 3 quart saucepan, add chicken broth, flour, corn starch, and bouillon.  Over medium heat, bring to a simmer while whisking lumps out. Add 3 or 4 cups of chicken stock from your soup pot. (or a jar of chicken gravy). Once it’s come back to a simmer, add the carrots and celery.  Turn heat down to low. Cover pot with cover askew and let it simmer, stirring with whisk once in a while.

When vegetables are tender add the seasonings and peas.  When peas are done, add the chicken and milk. Ladle into prepared crusts.  Top with crust and poke holes in it with a fork.

Bake at 425°F for 30 – 40 minutes or until crust is golden brown.

To reheat any leftovers, it does fine in the microwave.  You’ll probably need to add extra gravy because the pastry soaks it up.

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? © 2019

Three Types of Fish Cooked Three Healthy Ways Air-Fried Cheesy Haddock, Chili Lime Perch, Cajun Catfish

Air-Fried Cheesy Haddock and Chili Lime Perch


Spicy Crispy Baked Catfish

     We were both wanting Fish today, and went a little crazy.  I wanted Crispy Haddock, and we both wanted Perch.  Bob decided to bake Catfish filets for himself.  So, today we’re offering recipes for all three types of Fish which we cooked three different ways.  Please increase the Ingredients if you are using larger packages of Fish.  They are all simple recipes, and we served all three for dinner with homemade Cole Slaw and French Fries.

CHEESY CRISPY AIR-FRIED HADDOCK

INGREDIENTS:  2 servings

1 large Haddock Filet (about ½ lb)

1 egg, beaten

½ cup Panko Bread Crumbs

2 TBSP Romano Cheese, grated

2 TBSP Parmesan Cheese, grated

Garlic Powder, Salt and Pepper

Lemon Juice

PREPARATION:

     Drizzle a little Lemon Juice on Filet.  Dip Filet in Beaten Egg.  Sprinkle Filet with Seasonings, and then dip in Bread Crumbs, pressing to make sure Crumbs adhere.  Turn over and repeat on the other side.  Depending on the temperature of your Air-Fryer, it can take anywhere from 5-7 minutes to cook.  When the color looks right, make sure it flakes with a fork.  Serve with Lemon Slices.

CHILI LIME PAN-FRIED PERCH FILETS

INGREDIENTS:  4 Servings

Perch Filets (about 1/2 lb)

1 TBSP Butter

Lime Juice, Fresh Squeezed

Garlic Powder, Chili Powder, Salt and Pepper

PREPARATION:

     Drizzle Fresh Squeezed Lime Juice on each Filet.  Sprinkle with Garlic Powder, Chili Powder, Salt, and Pepper.  

     Preheat a large skillet over medium heat.  Add Butter.  When melted, add the Filets.  They are usually very small and only need a few minutes.  Flip over, season the other side, and cook until flaky.

BAKED CAJUN CATFISH FILETS

INGREDIENTS: Yields 2-3 Servings

2 large Catfish Filets 

1 TBSP Butter

Lemon Juice

Garlic Powder

Andy’s Cajun Fish Breading

PREPARATION:

     Preheat oven to 375° F.  When oven is warm, melt butter right in your baking dish.  While Butter is melting, drizzle Filets with Lemon Juice.  Sprinkle with Garlic Powder and Andy’s Fish Breading, pressing to adhere. *  Add Filets to baking dish.  Bake for about 20 minutes until flaky.

NOTE:  *To save the calories, Bob usually only breads one side of the fish.

By Chew Wanna Eat?

Spicy Crispy Baked Catfish

Air-Fried Cheesy Haddock and Chili Lime Pan Fried Perch


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By Tika for CHEW WANNA EAT? © 2019

Crispy Sweet Potato Fritters with Bacon and Scallions

     I struck it rich when I decided to make a new Sweet Potato Fritter recipe.  I made them last year, and they were good, but these are out of this world delicious!  The Scallions, Bacon, Fresh Rosemary, and Orange Zest are very subtle and compliment the Sweet Potatoes wonderfully.  There is NO butter, NO added sugar, and very little oil to fry them.  If you want to make them completely healthy, omit the bacon. 

     Yeah, right.  Not happening.

     Using a little light Ranch Dressing was a perfect condiment.  They would go great with Steak, Meatloaf, Poultry, Fish, Pork, or even an Omelet.  Yep, I could definitely eat these with an Omelet or Scrambled Eggs.

Ingredients:  Yields 7 – 8 Fritters

2 large Sweet potatoes (You’ll need about 2 – 2 ¼ cups)

4 slices Bacon, cooked and crumbled

1 small Sprig fresh Rosemary, chopped or ½ tsp dried

1 TBSP orange zest

1 TBSP Flour

Dash of Salt and Pepper

1 Egg

¼ cup Scallions, sliced

Serve with Ranch Dressing, Buffalo Ranch Dressing, Siracha Sauce, Sour Cream, or Yogurt

PREPARATION:

     Wash the Sweet Potatoes.  Pierce only one of them 3-4 times with a fork or the point of a knife.  Cover with a paper towel or microwave safe lid.  Cook in microwave for 5-7 minutes, depending on the girth.  Stab it with a fork to make sure it’s tender.  Let it cool a bit.

     While the Potato is cooling, cook the Bacon in a 12” skillet.  Set aside. Using my old Indian trick, soak up most of the grease with a wadded-up paper towel and the tongs you used to turn your Bacon. 

     Peel the second Potato and grate it.  I used a box grater and it only took a minute or two.

     Pinch the cooked Potato, and the skin will split.  Squeeze the Potato into a medium-sized bowl.  Give it a quick mash with a fork.  Add the raw grated Potato and stir with the fork.  Add the Rosemary, Orange Zest, Flour, Salt and Pepper.  Stir well and push to the side of the bowl.

     Drop the egg on the empty side of the bowl, and lightly beat with your fork.  Mix everything together now.  Add the Scallions and crumbled Bacon.  Stir again. 

     In preheated skillet, add a small drizzle of Olive Oil.  When it’s hot, start dropping the Fritters in one at a time.  Leave room between them so you can get your spatula in there to turn them.  You’ll have to cook them in two batches.  Cook over low/medium heat until they are good and brown.  Flip them over and cook the other side.  They will be cooked in about ten minutes.  EAT ONE!!!  Roll your eyes and say, “Mmmmmmmmmmm”.

By Chew Wanna Eat

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? © 2019

Split Pea and Ham Soup

     Talk about winter comfort food.  This is it.  Just look at those chunks of Ham and Carrots.  I’ve tweaked my recipe, so it tastes even better. Pair it with a Salad and/or Cornbread for a wholesome, delicious meal.  Give it a try!  It freezes wonderfully, so make extra.

INGREDIENTS:

2 1/4 cups dried Split Peas

2 quarts Chicken Broth (64 oz) (5 cans = 70 oz)

1 ½ lbs ham bone (or leftover diced ham)

½ cup Diced Celery

1 chopped Onion

1 clove garlic

½ tsp salt

½ tsp pepper

¼ tsp thyme

1/8 tsp marjoram

1 potato, trimmed and cubed (If you plan on freezing, omit the taters)

Start with 2 carrots, add a few more later.   Original ones will break down

OPTIONAL: ¼ tsp Crushed Red Pepper

PREPARATION:

     There is two ways to prepare dried Peas.  Sort and rinse the Peas before you do anything.  Then either soak them overnight in cold water, or the quicker way is to simmer them for 5 minutes, and remove from heat.  Let them soak for 60 to 90 minutes.

     In a large pot (minimum 6 quart), add Ham Bone, soaked Peas, Chicken Broth, Celery, Garlic, and Onion.  (Even though they will get blended later, I add a chopped Carrot or two now because they will add extra flavor to the Soup.) Bring to a simmer, cover, and cook until Peas are tender.  It will take at least 90 minutes.  NOTE:  If you’re using leftover diced Ham, don’t add it until the Peas have been blended.

     Once the Peas are tender, remove the Ham Bone and set aside.  You can either use a food processor or an immersible blender to blend the soup to your desired consistency.  Add diced Carrots and cook until tender.  Add diced Ham.  Add seasonings and cook for 5 more minutes.  Serve.