Delicious and Healthy After School Snack

Bob bought a package of Thomas’ Pumpkin Spice Bagels.  To be honest, I didn’t expect much.  Boy, was I wrong!  They’re delicious.  If you want to have them without masking the flavor use only Butter.  We found that putting Cream Cheese on them hides the flavor a little.  In case you notice a bite mark in one of the Bagels, someone couldn’t wait for me to snap a picture. 

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By Tika for CHEW WANNA EAT? © 2019

Everything Italian Bread

EVERYTHING ITALIAN BREAD
Heavy crust outside and soft on the inside, this bread recipe can also be used to make sandwich rolls, focaccia or pizza crust. Doubles easily. Can make rolls and bread or pizza and bread, etc. Often, I will time and a half the recipe and make one large loaf. It seems better for sandwiches.Yield: Makes 1 loaf


INGREDIENTS:
1 pkg active dry yeast 1 teaspoon sugar 1 cup warm water (100° to 110°) 2 1/2 to 3 cups bread flour (For 1 loaf, 2 ¾ cups works well)2 tablespoons olive oil 1 teaspoon salt TOPPING: Olive Oil, Onion Powder, Garlic Powder, Sesame Seeds, Poppy Seeds, Basil


PREPARATION:
1. Combine yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 -10 minutes. This makes the sponge. Add 2 cups flour, oil, and salt to bowl, and beat at low speed, using dough hook attachment, 1 minute. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. (Note: The dough will take on a “shaggy” appearance as the flour is being added. When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface. After each addition of flour, let it mix for a minute then touch it with your finger. If sticky, add a few more TBSP flour, and repeat last step. )


2. Increase speed to medium, and beat 5 minutes. Cover bowl of dough with greased plastic wrap, and let stand in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.


3. Turn dough out onto a lightly floured surface, knead for one minute, shape dough into a 12-inch loaf, and place on a lightly greased baking sheet. Let rise for 20 – 30 min.

4. Cut 3 – 4 (1/2-inch deep) slits across top of dough with a sharp paring knife. (The slits release interior steam and prevent the loaf from blowing apart.) If desired, brush top and sides with olive oil and generously sprinkle garlic powder, onion powder and any other seasoning you care to add (basil would be nice).

5. Bake bread at 425° for approx. 25 minutes or until golden brown. Cool on a wire rack.


6. SANDWICH ROLLS: don’t shape into balls that are more than 1” high. They rise a lot when baking and they will be too thick. Bake rolls for 20-25 min. until deep golden brown


7. Herbed Focaccia: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals. Drizzle dough evenly with 1 tablespoon olive oil; sprinkle evenly with 1 teaspoon dried Italian seasoning. Bake at 475° for 12 to 15 minutes or until golden brown.


8. Pizza Crust: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Drizzle with olive oil, or spread with pesto or pizza sauce, and sprinkle with desired toppings. Bake at 475° for 20 to 25 minutes.

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Grilled Tequila Lime Chicken

     Chicken, Lime, Tequila, and the perfect blend of seasonings yields moist, tender and flavorful chicken.   If you go out to dinner, you’ll pay a lot for a Mexican dinner like this.  You can serve your family the same meal at home pay way less and have a tastier homemade meal.  We love Mexican food and this meal did NOT disappoint.  The Mexican Style Beans and Rice complimented the chicken, the lime flavor was wonderful, and it was a nice change from lemon. To view the Mexican Style Beans and Rice, go to: https://wordpress.com/block-editor/post/chewwannaeat.wordpress.com/5892

     You could slice the chicken and pile it on a Taco Shell, Flatbread, or a Salad if you’d rather.  It would be great stuffed in an Enchilada or Burrito.  Top with the Rice or serve it on the side for a complete Mexican dinner your family is sure to love.

INGREDIENTS:

2 – 2 ½ lbs boneless chicken

1/3 cup Tequila

1/4 cup Orange Juice

1/3 cup Lime Juice

2 TBSP Lime Zest

3 TBSP Olive Oil

1 Jalapeno Pepper, chopped

5 – 7 Cloves Garlic, Minced

¼ tsp Cumin

½ – 1 tsp Sriracha Chili Powder

Salt and Pepper

PREPARATION:

      In a large bowl, combine all Ingredients except Chicken.  Whisk until combined.  Butterfly chicken, pierce with the tines of a fork and add to bowl with Marinade.  Cover and refrigerate a minimum of two hours.  I like to leave it overnight.

     Cook as desired.  Grilled, Baked, or Pan Fried.

Recipe Notes: Make sure you use an oven-safe skillet or pan before baking the chicken in the oven. You may also grill the chicken. For the chicken, you can use boneless and skinless chicken breast/chicken thighs or bone-in chicken thighs.

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By Tika for CHEW WANNA EAT? © 2019