Quick Steak and Mushrooms

Steak, Mushrooms, Onions, and Gravy

     Looking for an enjoyable, yet super quick meal?  Even for hearty appetites, this is totally satisfying.  And the big surprise?  It’s inexpensive!  Yep.  I used something called Sizzler Steaks.  They were designed probably for Philadelphia Cheese Steaks, but you know me.  Gotta mess around with everything.  So, here’s what I did:

INGREDIENTS: Yields 5-6 Servings

1 ½ – 1 ¾ LBS Steak Sizzlers (or very thinly cut Steak)

Fresh Mushrooms (As many as you want)

1 Large Onion, Sliced from top to bottom into strips

Butter and Olive Oil for Frying

½ can Beef Broth

2 TBSP Corn Starch

Salt/Pepper

Optional Steak Marinade:  1/3 cup Low Sodium Soy Sauce, 3 – 5 cloves Garlic, chopped, 1/3 cup Olive Oil, 1” piece of Ginger Root (peeled and chopped), 1 ½ – 2 TBSP Honey, Black Pepper, ¼ cup Onion, chopped

PREPARATION:

     I marinated the Steak for a few hours, but not necessary.  I love my Asian flavors, so I did it.  If you don’t want Asian flavors, you could marinate in a bit of Olive Oil, a couple TBSP Cider Vinegar, Garlic, Onion, Salt and Pepper. 

     Preheat a 10” – 12” cast iron skillet.  Add a pat of Butter and a TBSP or so of Olive Oil.  Cook the Mushrooms and Onions until done to your liking.  Remove to a bowl. 

     Add a little more Butter and Oil, and drain the Steak, reserving the Marinade if you used it.  Fry two Steaks at a time over medium/high heat.  It only takes a minute or so on each side.  Then remove and just stack them up on your cutting board or a plate.  Continue until all the Steaks are cooked. 

     Leave the drippings in the pan, add ½ can Beef Broth, reserved Marinade, 2 TBSP Corn Starch.  Cook until thickened the way you like it.  Add Steak and Vegetables just long enough to heat through.

     Serve over Egg Noodles, Linguine, plain Rice, Fried Rice, or Mashed Potatoes.

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Pineapple and Pork Fried Rice

     Sometimes one of my new recipes makes me want to shout from a mountain top how delicious it is.  A week or so ago I created Strawberry Rhubarb Crisp and the family went crazy over it.  Last night I did something new with Pork Chops and they we SOOOO good!  I had 3 left over because we also served BBQ Ribs and the kids went for the Ribs instead of the Pork Chops.  So, I put my leftover Asian Pork Chops in the fridge and thought all night about what to do with the leftovers.  Bob bought 2 pineapples last week for $1.00 each.  I cut them up and froze them in individual packages.  I also had some leftover Rice in the fridge.  Unfortunately for me, someone got into the leftover Pork Chops and I only had 1 ½ Chops left.  You might want to double the recipe if you’re feeding a family.

     As I began to cook, my mind started doing its thing, and I had to start taking notes because I wanted kind of a Sweet, Spicy result.  Then once I started cooking, I added additional ingredients.  The end result is plenty spicy with just ½ tsp Sriracha Sauce. Our newest Westover Leftover!

Here’s what I came up with:    

INGREDIENTS:

2 cup cooked long grain rice

3 strips bacon, cooked and crumbled

¼ cup Celery, chopped

1 large Scallion, chopped

1 large clove Garlic, chopped

2 TBSP Olive Oil

2 TBSP Low Sodium Soy Sauce

1 tsp Hoisin

 1 ½ tsp Rice Vinegar

1/8 tsp Ginger Powder Or 3/4 tsp fresh grated Ginger

½ tsp Sriracha Chili Sauce

1 TBSP Sake

1 tsp dried Cilantro Leaves or use fresh is you have it

½ cup +/- Leftover Pork, cubed

2-3 TBSP fresh Pineapple

OPTIONAL:  Mushrooms, Carrots, Peas, Asparagus, Broccoli

     In a large skillet, fry bacon until crisp, crumble and set aside.  Pour off grease, leaving 1 TBSP behind in the pan.

     In the reserved Bacon Grease, sauté Celery, and Scallions for 2 minutes over low heat.  Add Garlic and sauté 1 minute more.  Add Olive Oil, Soy, Hoisin, Rice Vinegar, Ginger Powder, Chili Sauce, and Sake to the Veggies.   Stir over low heat just until everything is well combined.

     Add the Rice and give it a few minutes to crisp up a little.  You may want to turn the heat up.

     Add Cilantro, Pork, and Bacon.  Saute until heated through.  Add Pineapple, stir and serve.

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By Tika for CHEW WANNA EAT? © 2020

This is a double batch!

Asian Pork Chops

ASIAN PORK CHOPS

     I love almost any kind of Meat if it’s prepared Asian-style.  These Pork Chops are knock your socks off delicious!  A little Soy, a little Honey, a little Ginger, Garlic, a few other ingredients, and you won’t believe it!  This recipe can be Baked, Pan Fried, Broiled, or Grilled.  It literally took five minutes of prep.  Prepare and Cook in the same dish!  So simple.

P.S.  Wait until you see what I did with the leftovers!!!  Watch for it.

INGREDIENTS: 

4-6 Boneless Pork Chops

¼ cup Low Sodium Soy Sauce

2 TBSP Hoisin Sauce *

1 TBSP Honey

1 TBSP Brown Sugar (light or dark)

3 cloves Garlic, minced

1 tsp Rice Vinegar

¼ tsp Ginger Powder

½ tsp Black Pepper

PREPARATION:

     In a baking dish, mix all ingredients except Chops.  Stir well with a fork.  Add the Chops.  I poked a few holes in them, but it probably isn’t necessary.  Flip the Chops over.  Cover and marinate for a good hour.  Longer will be better!  *Hoisin can be salty.  Measure exactly.

     Drain the Marinade, but reserve it for basting.  You can Grill, Bake, Broil, or fry in Cast Iron.  Cooking time will vary depending on how you cook it, as well as how thick or thin your chops are.  Best to take its temp.  Don’t overcook, or your Chops will be dry, and no longer tender.  145 is suggested, Please read below:

https://www.pork.org/cooking/pork-temperature/ says:  145° F

The USDA recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145° F, followed by a three-minute rest. Ground pork should always be cooked to 160° F.

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By Tika for CHEW WANNA EAT? © 2020

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp, by Tika for Chew Wanna Eat?

     Bob loves Strawberry Rhubarb pie.  I think it’s his very favorite dessert.  I had some frozen Rhubarb and fresh Strawberries.  I thought about making him a pie.  I thought about it long and hard.  Then I decided NO pie.  I don’t like making crusts.  So, Strawberry Rhubarb Crisp it was.  Oh my heavens to Betsy.  It is so delicious.  Here’s how I did it:

FILLING:

3 ½ +/- cups Rhubarb, cut into 1/2” pieces (don’t peel)

3 ½ +/- cups fresh Strawberries, cut in half or quarters

3/4 cup Sugar

3 rounded TBSP quick-cook Tapioca

¼ tsp Nutmeg

½ cup Orange Juice

1 ½ tsp Orange Zest

FILLING PREPARATION:

     Toss the Rhubarb, Strawberries, Sugar, Tapioca, Nutmeg, Orange Zest, Orange Juice in a large bowl.    

     Pour Filling in an ungreased 8” x 13” baking dish.  (Anything close to this size will work fine).

TOPPING:

1/2 cup packed Brown Sugar

¼ Cup Wheat Flour

¼ cup white Flour

¼ cup Butter, chopped

¾ – 1 tsp Cinnamon

2 Dashes of Salt

TOPPING PREPARATION:

     In the same bowl, use a pastry blender or two butter knives to chop topping ingredients until butter is in small pieces and mixture is crumbled.

     Sprinkle topping over Strawberry/Rhubarb mixture

     Bake at 375°  F for 45 – 50 min or until all that deliciousness is bubbling and Topping is browned.

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By Tika for CHEW WANNA EAT? © 2020

Slow-Cooker Vegetarian Red Beans and Rice

Bob loves Red Beans and Rice. I normally add Meat, but he wanted Vegetarian style this time. If you would like to add Meat, we usually use Chorizo, Andouille, or Chicken, just sautee it first. If you would like it spicy, just add 1/4 tsp Cayenne Pepper or Chipotle Chili Pepper. I also added fresh Mushrooms. This is Cook’s Country recipe, and except for the slow-cooker prep, and less seasonings, this is very similar to what I normally do. They use Meat and no heat, but we like it a little spicy.

Ingredients

  • 1 onion, chopped fine
  • 1 green bell pepper, seeded and chopped fine
  • 1 celery rib, chopped fine
  • 4 garlic cloves, minced
  • Optional: 1 cup sliced fresh Mushrooms
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and pepper
  • 5 cups low-sodium chicken broth (About 2 3/4 cans broth) or Veggie Broth for Vegetarian-style
  • 16 oz dried Red beans, rinsed and picked over
  • 1 bay leaf
  • 1 1/2 cups long-grain rice
  • 2 cups water
  • Olive Oil
  • 2 pats Butter
  • In a 12” skillet, cook onion, bell pepper, celery, (and Mushrooms if using) in a drizzle of Olive Oil and 2 pats Butter until softened, about 5 minutes.  Stir in garlic, oregano, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds.  Add broth, beans, and bay leaf, bring to a low boil, then reduce heat and simmer, covered, until beans are just beginning to soften, about 20 minutes; transfer to slow cooker.
  • Cover Slow Cooker and cook on low until beans are completely tender, 4 to 5 hours (or cook on high for 3 to 4 hours).  Season with salt and pepper. 
  • Cook rice according to package instructions.  Serve beans over or next to rice.

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By Tika for CHEW WANNA EAT? © 2020

Beignets (pronounced benyay) a New Orleans confection. Recipe by Cook’s Illustrated.

If you’ve never had a Beignet before you’re really missing out. A Beignet is deep fried pastry similar to a choux pastry. Personally, I’d say the taste is similar to a funnel cake, but more delicate in texture. They are barely crispy on the outside, and full of holes on the inside. A traditional New Orleans Beignet is dusted with Confectioner’s Sugar, but I did half of mine dusted with a Cinnamon Sugar mixture. They are not filled, so if you’d like a fruit jam to go with them, serve on the side. Grape, Raspberry, Blueberry, Blackberry, Strawberry Jams, or Lemon Curd would be delicious! The photos are mine, but the recipe belongs to Cook’s Illustrated. Don’t be afraid to try them. Not hard at all! You don’t even need a mixer. Just a bowl and either a wooden spoon or a whisk.

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By Tika for CHEW WANNA EAT? © 2020

Three Minute Teriyaki Dipping Sauce

Teriyaki is one of my very favorite flavors. I don’t imagine you could bring your own to a restaurant, but I might be tempted to sneak a small jar in. I’ve done worse. Like the day I brought a beagle on a chain inside the Broome County Airport. Never mind. That story is for another day. Today I’d probably get arrested for doing that.

Anyway, this Dipping Sauce is so quick to make, and I just love how thick it is. I use it on everything, including take-out. I won’t use those little packets they give you.

A few times I purchased ready-made Teriyaki Sauce in a store. Notice I said a few times? Didn’t like it.

This Sauce can be used on take-out food, Egg Rolls, Spring Rolls, Chicken Wings, or whatever strikes your fancy. It really is very good and takes just a few minutes! We had Chicken Wings today, and of course I used this recipe. Yum!

INGREDIENTS: YIELDS ½ cup
¼ cup Water
¼ cup Low Sodium Soy Sauce
1 TBSP Cornstarch
¼ cup Honey
½ tsp Ginger Powder, or ½ tsp Ginger Root, peeled and grated
1 TBSP Mirin *
1 clove Garlic, minced or ¼ tsp Garlic Powder

PREPARATION:

In a small saucepan, whisk Water, Soy, Cornstarch. Add remaining ingredients and simmer for a few minutes. It will thicken quickly, so don’t run off. It will burn.

*If you can’t find Mirin, try Rice Wine Vinegar. I bought a bottle of it a good 6 or 8 months ago. I use it a lot. Store opened bottle in the refrigerator next to your Sake. lol

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By Tika for CHEW WANNA EAT? © 2020

Whatever Asian Noodles

     Most everyone loves a nice bowl of Asian Noodles.  What’s not to like, right?  A little pasta, a few Asian condiments, and whatever Veggies you like.  Want it hot?  Add some hot Sesame Oil.  Got leftover meat?  Throw it in there.  Shrimp is awesome, too!  On the table in about 15 minutes.  Get out the chop sticks!  Here is another one of my recipes:

INGREDIENTS:  Yields 4 servings

1 ½ cups leftover diced Pork, Chicken, or Beef (cooked Shrimp)

½ package of Pasta or Noodles

Olive Oil

1 cup fresh Mushrooms, sliced

½ cup Onions, sliced from top to bottom

½ cup Carrot, shredded

3-4 cloves Garlic, chopped or minced

½” piece of Ginger Root, peeled and grated

OPTIONAL VEGETABLES:  Peas, Broccoli, Bell Pepper

4-5 TBSP Dark Soy Sauce

2 tsp Oyster Sauce

2 TBSP Brown Sugar

½ tsp Hot Chili Oil*

1 tsp Sesame Oil

2 – 3 TBSP Sake, Dry Sherry, or Rice Wine Vinegar

PREPARATION:

     Cook half a package of Noodles or Spaghetti, or whatever you have in the pantry.  Drain and set aside.    

     While the Noodles are cooking, preheat a 10” or 12” skillet.  Drizzle Olive Oil in bottom.  Add Mushrooms, Onions, Carrot, Garlic, and Ginger Root.  Sautee until fragrant and Onions are soft.

     Add the leftover meat or Shrimp.  (If using raw Shrimp, allow 3 minutes to cook through). 

     Add Dark Soy, Oyster Sauce, Brown Sugar, Hot Chili Oil, Sesame Oil, and Sake.  Simmer for a few minutes.  Taste a piece of meat or Shrimp to see if you need to adjust anything.

     Add the cooked noodles to the pan and stir well.  Garnish with Sesame Seeds or Green Onions if you’d like.  Serve.

*Hot Chili Oil is VERY hot.  A little goes a long way.  Don’t add more than called for without tasting it first.

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By Tika for CHEW WANNA EAT? © 2020

Blueberry Crumble Coffee Cake

      We were very happy with this cake.  It’s feathery light and tender.  You can adjust the blueberries with no issues, my husband likes lots of berries, me – not so much. I love being able to taste the cake, and this one is a keeper!  I used frozen berries, but thawed them first.  I believe you could substitute Raspberries, or chopped Apples.  I haven’t tried it yet, but planning on it.

CAKE INGREDIENTS:  YIELDS 12 Servings

1 cup Butter (2 sticks), room temp

2 cups Sugar

4 large Eggs

¼ tsp Salt

1 TBSP Baking Powder

¼ cup Canola or Vegetable Oil

2 tsp Vanilla Extract

4 cups AP Flour

2 – 2 ½ cups Blueberries

CRUMBLE TOPPING:

½ cup Light Brown Sugar

5 TBSP Butter. cold

¼ cup + 1 TBSP AP Flour

1 tsp Cinnamon, ground

VANILLA GLAZE:

3/4 cup Confectionary Sugar, sifted

1 ½ – 2 TBSP Milk

½ tsp Vanilla Extract

OPTIONAL: ½ tsp Cinnamon, ground

 CAKE PREPARATION:

     In mixer bowl, cream Butter and Sugar on medium speed until light and fluffy.  (About 3 minutes.) 

     Add eggs and beat until well combined. 

     Add Salt, Baking Powder, Oil, and Vanilla, and mix until combined. 

     Add Flour in batches, giving it a quick mix with a spatula after each addition so it doesn’t fly all over your kitchen.

     Lightly fold in the Blueberries

     Pour into Buttered 9” x 13” baking dish. 

CINNAMON CRUMBLE PREPARATION:

     In a small bowl, add Brown Sugar, Butter, Flour, and Cinnamon.  Using a pastry blender, work it until you have a crumbled consistency.  Don’t over mix or you’ll end up with a very flat crumble.  You want it to be pea-sized.

     Using a large spoon, shake the Crumble on top of Cake Batter.

     Bake cake at 350° F for 40 minutes.  Use toothpick test by inserting toothpick into center of cake.  If it is clean when you pull it out, your cake is done.

GLAZE:

     Place a small strainer over a bowl, and sift the Confectionary Sugar by pressing with the back and edge of a spoon.  Add Milk and Vanilla.  (Add Cinnamon if using).  Mix well with spoon until no lumps remain.

     Test to see if it’s of drizzling consistency.  If it’s too thick, add a few extra drops of Milk.  If it’s too thin, add extra Confectionary Sugar.

     Let cake cool for 10 – 15 minutes, and then drizzle Glaze over cake.  

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By Tika for CHEW WANNA EAT? © 2020

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