Irish Egg Rolls, Version 2, Reuben Egg Rolls

A Reuben to go!!

     It hasn’t been very long since I created a recipe for Irish Egg Rolls with leftover Corned Beef.  We all loved them, and I decided to make a different version.  We liked these even better!  Preparation is even easier, as I threw everything in my food processor.  A Reuben to go!  Here’s how I made them:

INGREDIENTS:  YIELDS 15 EGG ROLLS

2 ½ cups +/- Corned Beef, cooked and shredded

1 ¾ cups Sauerkraut, drained very well

1 medium Carrot, shredded

¾ cup Onion, diced

¼ cup water

8 slices Swiss Cheese

1/3 cup Thousand Island dressing

½ tsp Garlic Powder, ½ tsp Onion Powder, Salt and Pepper

Egg Roll Wrappers

Olive Oil for brushing

PREPARATION:

     Put Corned Beef in a food processor and process until finely shredded.  Place in a large bowl and set aside.

     In a small saucepan, add ¼ cup of water, Carrot, and Onion.  Simmer until Carrot is crisp tender.  Cool a bit and add to bowl.  Most if not all the water is going to evaporate, so keep an eye on it.

     Add Swiss Cheese to the food processor and process until you have small pieces.  (I did mine about ¼”).   Add to the bowl.

     If you want to process the Sauerkraut, feel free.  I used homemade, and it was a little on the large side, so I gave it a quick process. Add to the bowl.

   Stir all the ingredients and add Thousand Island dressing, Onion Powder, Garlic Powder, Black Pepper, and a little Salt.

          Place wrapper down with corner facing you and place a good 1/3 cup of the filling on the wrapper.  Roll wrapper away from you.  When you get to the corners, wet them with your fingers and press down with your index finger to seal.  Wet and seal.  Repeat until filling is gone.

     Brush top, bottom and sides of each Egg Roll and place in a 400° F air fryer.  Cook until they are browned and crisp. 3-5 minutes. Depending on the type of air fryer you have, you may have to turn your Egg Rolls over with tongs and cook the other side. (Feel free to Bake or Pan-Fry).

DIPPING SAUCES: Best to make these early, and refrigerate to help the flavors meld.

Mustard Sauce: 4 TBSP Honey Dijon Mustard, 2 TBSP Yellow Mustard, 1 TBSP Rice Vinegar, 2 tsp Mustard Powder, ¼ + Cayenne Pepper (or Chipotle Powder). 

Thousand Island Dressing, Use your favorite bottled dressing or make Homemade by combining ¼ + cup Ketchup, ¾ cup Mayo, 2 tsp Sweet Relish, 1 TBSP minced Onion, ½ tsp Garlic Powder, Pepper. (Optional half a Hard-Cooked Egg, finely chopped).

Honey Mustard Dipping Sauce: ¼ cup Mayo, 1 TBSP Prepared Mustard, 1 tsp Honey, 1 tsp Lemon Juice.  Spice it up by adding a dab of Horseradish or ½ tsp Sriracha Sauce.

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By Tika for CHEW WANNA EAT? © 2020

Lentil and Potato Soup

     A quick, and hearty Soup that everyone is sure to love.  If you want to add Meat, feel free.  Lentils are very inexpensive and so healthy; high in fiber, low in calories, fat and cholesterol free, and a great vegetarian protein.  There is no soaking involved, and cook quickly.  I’m sure there are a bazillion recipes for Lentil Soup.  Here is my version:

INGREDIENTS:  Yields 4 servings

2-3 TBSP Olive Oil

1/2 cup Onion, chopped

1/4 cup Celery, chopped

1 large Carrot, chopped (about 1 cup)

1 clove Garlic

¼” Fresh Ginger root, minced

2 TBSP Tomato Paste

1 tsp Salt

¼ cup Water

1 ½ cups Dried Lentils, rinsed and sorted

1 large Tomato, peeled and seeded

2 cans chicken broth (or veggie broth)

¼ tsp dried Coriander

¼ tsp dried Cumin

1/8 tsp Thyme

Black Pepper to taste

1 cup Potato, chunked (I don’t peel them)

OPTIONAL:  When serving, you can give everyone a slice of fresh Lemon to squeeze on their soup.

PREPARATION:

     Drizzle Olive Oil in the bottom of a 4-quart pot.  Place Onion, Celery, Carrot, Garlic, Ginger Root, Tomato Paste, Salt, and Water in the pan and sauté for about 5 minutes.

     Meanwhile, cut through the skin of a large fresh Tomato in quarters.  (No need to cut into the fruit, just pierce the skin.  Remove the core.  Place upside down on a paper plate and microwave on high for 90 seconds.  Let cool a bit, and then peel the skin right off.  Discard the skin and seeds. 

     Add the drained Lentils, Tomato, and Broth to the pot.  Bring to a simmer and add the seasonings.

     Simmer covered for 20 minutes.  While simmering, if it looks like it needs a little more liquid, go ahead and add a little more Broth. Add chunked Potatoes, cover, and cook until tender, another 12-15 min.  If you want to, you can use a potato masher and squish up some of the Lentils.  -OR- put a little of the soup in an electric food chopper and then add back to the pan.

     Serve with a loaf of homemade Bread and a slice of Lemon.  You could also serve with Rice or Pita Bread.

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By Tika for CHEW WANNA EAT? © 2020

Crab-Stuffed Fish Fillets

Crab-Stuffed Cod Fillet

     Special enough to serve when having guests, easy enough to make on weeknights.  We love this, and found that buying them at a market is quite expensive.  It’s so simple to make at home, using any White Fish Fillets.  I’ve even stuffed Chicken Breasts with the same Stuffing mix.  Serve with your favorite Vegetable, French Fries, and of course homemade Tartar Sauce.

INGREDIENTS: YIELDS 4 SERVINGS

1 ½ lbs Cod, Flounder, Tilapia or Haddock Fillets

Juice of 1/2 Lemon

½ lb crab meat, drained

1 mini sweet pepper, minced

2 TBSP celery, minced

2 TBSP onion, minced

2/3 cup Ritz or Saltines, crushed

1 egg, beaten

3 TBSP mayo

Seasonings:  Parsley, Salt, Pepper, Garlic Powder, and Paprika

4 TSP Butter, melted

PREPARATION:

     Make sure Fish Fillets and Crab Meat have no excess water or your stuffing will be wet. I always pat the Fish with paper toweling before seasoning and stuffing. 

     Butterfly each Fillet.  If you feel a lot of moisture inside, pat dry again.  Lightly Salt and Pepper the inside.  Place a good amount of the Stuffing mixture inside and press closed.  Don’t press too hard or the Stuffing will leak out. 

     Squirt Lemon Juice and melted Butter over the Fillets.  Season Generously.

     Bake at 400 ° F for 25 – 30 minutes or until Fillets are golden brown and flake with a fork.

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By Tika for CHEW WANNA EAT? © 2020

Louisiana Shrimp Etouffee

     If you’ve visited Louisiana, hopefully you tasted Etouffee.  In French, the word “étouffée” (borrowed into English as “stuffed” or “stifled”) literally means “smothered” or “suffocated”, from the verb “étouffer“.[1] 

     Étouffée is similar to Gumbo, but it is more a stew than a soup, and is typically cooked with Cajun seasonings, and served over rice.  History has it that Crawfish Etouffee was a staple of the Cajuns in the bayous of Louisiana, and didn’t become popular in restaurants until the 1980s.  The traditional way is to make it with Crawfish, but Shrimp is also delicious.  We always serve it with a big crusty loaf of French Bread. 

     You can be sure that there are a lot of variations to making the perfect Etouffee.  Here is Bob’s recipe:

 Ingredients

Two –12 Oz packages shrimp peeled and deveined (60-80 count)

1 cup oil

1 cup flour

1 large onion finely chopped

2 large stalks celery finely chopped

1 medium green pepper finely chopped

1 medium red pepper finely chopped

3-4 Tbsp minced garlic

1/4 cup butter

6 ounce tomato paste

*1 –  2 teaspoons fish sauce – Optional

Two 15 ounce cans chicken broth

1 cup plain water

2 chicken flavored bouillon cubes

* 1 teaspoon salt (eliminate if using fish sauce)

1 teaspoon black pepper

1 teaspoon paprika (smoked if available)

1 Tbsp Creole Seasoning

Directions:

In a dutch oven make a ROUX stirring the oil and flour together and brown to the color of peanut butter. Do not brown too dark in color as you would with gumbo. 

Add onions, celery, garlic and green pepper, sauté until tender.

Mix melted butter and add tomato paste, blend until smooth.  Add to the ROUX. Stir until completely incorporated.

Pour in water with melted bouillon cubes, add chicken broth, and all seasonings. Add fish sauce.

Cook for 30 minutes.

Add shrimp and cook for 5 minutes before serving.

Serve over rice with a loaf of crusty French Bread on the side.

Serves 6-8.

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By Tika for CHEW WANNA EAT? © 2020

French Toast

Saturday morning breakfast for the grands.
French Toast made from my homemade bread.

I don’t have a recipe for this, it’s one of those add ingredients until it looks right, but I’ll do my best.

INGREDIENTS:
4-6 slices thick cut bread
2 eggs
1/2 cup milk +/-
1/2 tsp vanilla
Pinch of Sugar
Pinch of Salt
Cinnamon
Butter for frying

PREPARATION:

Pop the bread into the toaster oven just to dry it out a little. Don’t let it get any color! This little trick helps give you a custardy center instead of a soggy center.

While bread is in the toaster, beat Eggs, Milk, Vanilla, Sugar, and Salt in a small flat container.

Dip the Bread slices one at a time for only 15 – 20 seconds. Flip over and let the other side soak for 15-20 seconds.

Place in a preheated frying pan with melted Butter. Lightly sprinkle Cinnamon on the top side. When Toast is done to your likeness, flip it over, and lightly sprinkle Cinnamon again. Cook the second side.

Plate and add Butter and Real Maple Syrup.

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By Tika for CHEW WANNA EAT? © 2020

Maple Glazed Pork Tenderloin with Roasted Vegetables

     Bob buys Pork Tenderloins quite often.  There’s so much you can do with them.  I wanted to try something a little different, and decided that a Glaze with real Maple Syrup and a touch of Ginger sounded delicious.  I threw some peeled halved Carrots along the side of the meat and cooked it all in one pan.  As an afterthought, I decided Brussels Sprouts would also be delicious.  All I had was frozen, so I thawed them quickly in warm water and put them with the Carrots about half way through cooking. 

     And then I wanted Baked Potatoes and Sweet Potatoes.  I put them in a small toaster oven sheet right next to everything else.  Such a good idea.  It was a super meal!

INGREDIENTS:  YIELDS 5 – 6 SERVINGS

2 – 3 LB Pork Tenderloin

2 or 3 slices Bacon

Paprika

Garlic Powder

Salt and Pepper

Chicken Broth or Water, ¾ cup +/-

Carrots

Olive Oil

Glaze Ingredients:

4 TBSP Pure Maple Syrup

1 TBSP Butter, melted

1 TBSP Cider Vinegar

A little Salt and Pepper

1 tsp Fresh Ginger Root, peeled and grated

1 clove Garlic, chopped

1 TBSP Low sodium Soy Sauce

PREPARATION:

     In a small electric food processor or chopper, finely chop Bacon.  Sprinkle Paprika, Garlic Powder, Salt and Pepper on the Tenderloin.  Place Tenderloin in a baking dish and spread chopped bacon on top.  Place in 375°  F oven for about an hour. 

     Lay peeled Carrots and Brussels Sprouts around the sides.  You’ll need to pour about 3/4 cup Chicken Broth or Water in the bottom of the pan.  Drizzle a little Olive Oil over the Vegetables and sprinkle with a little Salt and Pepper.  Return to oven. 

     While everything is in the oven, prepare the Glaze and set aside.  About 30 minutes before end of cooking time, use a spoon and drizzle the Glaze over the Pork and the Vegetables.  You should have enough to do it again in 10 minutes.  I usually figure about 2 hours +/-.

     The USDA now recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit. The federal agency says it is lowering the recommended safe cooking temperature for whole cuts of pork from 160 degrees to 145 degrees and adding a 3-minute rest time. May 25, 2011  

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By Tika for CHEW WANNA EAT? © 2020