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

Irish Egg Rolls (Reuben Egg Rolls)

    Made with leftover Corned Beef, you won’t believe how delicious and simple these are to make.  I air fried mine on 350 ° F, brushed with Olive Oil, but you can certainly deep fry them if you’d rather.  Serve at parties, game day, appetizer, or even a main meal with a salad on the side.  They’re like a Reuben to go! A Westover Leftover!

INGREDIENTS:  Yields 10 Egg Rolls

2 cups Bok Choy Cabbage, cooked and drained well

2 cups Corned Beef, fully cooked (about 10 ounces)

¼ cup Onion, chopped

4 slices Swiss Cheese, cut in long skinny strips

Olive Oil for brushing

OPTIONAL:  Cooked carrots, chopped

Salt, Pepper, Garlic Powder

PREPARATION:

     In a food processor or electric chopper, add Cooked Cabbage, Corned Beef, and Onion.  Add Cooked Carrots and Seasonings if you’re using them.  Rough chop until you end up with small pieces.  Don’t make it too fine. 

     Place wrapper down with corner facing you and place approximately 1/3 cup of the filling on the wrapper.  Lay 3 thin strips of Swiss Cheese on top.  Roll wrapper away from you.  When you get to the corners, wet them with your fingers and press down.  Continue to roll until you reach the last corner.  Wet and seal.  Repeat until filling is gone.

     Brush top, bottom and sides of each Egg Roll and place in a 350°  F air fryer.  Cook for 3-5 minutes until they are browned and crisp.  Turn over with tongs and repeat.

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.

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? © 2020

Pepperoni & Cheese Stuffed Garlic Knots

     A week or so ago I made Cheesy stuffed Garlic Knots.  They were such a hit with kids and adults alike, I decided to make them again today.  If you’ve been following me from any length of time you know that altering recipes is what I do.  I can’t help myself.  A recipe developer for years, my mind is always thinking of ways to improve a recipe (even my own). 

     The following two paragraphs are from the previously posted Cheesy stuffed Garlic Knots: I’m sure you’ve heard of Garlic Knots made from Pizza Dough.  Sure.  Everyone has.  BUT . . . have you ever heard of Cheese Stuffed Garlic Knots?  I never have.  We had a bag of Pizza Dough lurking around in the freezer.  I was making a pot of my Four Bean Chili tonight and wanted something other than Corn Bread or Italian Bread.  Garlic Knots it is!  Then, as is typical of me I had to mess with perfection by stuffing them with Cheese.  And, I couldn’t be happy stuffing with just Italian Cheeses, I had to make half of them with a Mexican Cheese Blend.  Don’t even ask me which was better.  I can’t say.  Oh, and I STILL couldn’t leave well enough alone.  I had to not only baste the tops with a Garlic/Butter/Olive Oil mixture and Seasonings, but I sprinkled the matching Cheese Blend on top of each one.  Let me just say that there is only two left out of 12. 

     It’s common to serve Garlic Knots with Marinara Sauce, or even warmed Seasoned Olive Oil.  After all the work of stuffing them, I wanted to eat them sans dipping sauce to allow the Cheesy goodness to come shining through. 

INGREDIENTS:  Yields 10 Knots

Pizza Dough, Store bought or Homemade

2 TBSP Olive Oil

3 TBSP Butter

3-4 cloves Garlic, minced

2-3 oz Mexican Cheese Blend, grated

2-3 oz Italian Cheese Blend, grated

2-3 oz Cheddar Cheese Blend, grated

4” length of Pepperoni

For sprinkling:  Basil, Parsley, and leftover Cheese

NOTE:  If you’re going to make only one Cheese variety, you will need more than 2-3 oz.  Adjust accordingly.

PREPARATION:

     Preheat oven to 415° F.  Line a baking sheet with Silicone mat or Parchment paper.

     On an extra piece of Parchment paper, cut Dough into 10 equal pieces.  I use a pizza wheel and it works like a charm.

     In a small saucepan, place the Butter, Olive Oil, Garlic, and Seasonings.  Bring to a simmer over low heat.  When Butter is melted, simmer for 2 minutes, stirring occasionally.  Remove from heat and set aside.  You want this mixture to cool a bit before you baste it on your Dough.  You don’t want to hurt the Yeast in the Dough.

     Working with one piece at a time, stretch into a long strip.  (See photo).  Remember that the Gluten is going to keep pulling the dough back into itself.  Let it rest for 5 minutes, giving the Glutens time to relax, and then try again. Sprinkle cheese on top, place 5 -6 small pieces of Pepperoni on top of Cheese, and then add a little more Cheese.  Pinch the seams together.  Then roll a rope between your hands or on Parchment to about 9”.  Tie each into a knot and place on the baking sheet.

     Baste the Herbed Garlic Butter mixture on the top and sides of each Knot.  Then Sprinkle a little Cheese on top.

     Bake for 15-16 minutes or until the Knots are light golden brown to darker golden brown. (Your choice).  Remove from oven and brush with the remaining Garlic Butter mixture or use it as a Dipping Sauce.  Serve while still warm with Garlic Butter mixture or Marinara Sauce

By Chew Wanna Eat 10/26/19

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By Tika for CHEW WANNA EAT? © 2019

MEATBALLS, The Versatile Food

     Pictured is a Meatball Sub with Beef Meatballs, Spaghetti Sauce and melted Mozzarella Cheese

     What’s not to like about a Meatball? They’re round. They’re made of meat. With a little imagination, you could go wild in your kitchen! 


       Freezing Meatballs is always handy when you need a fast meal because they thaw quickly.

     Serve them with Red Sauce or Marinara over Pasta, Meatball Subs, Teriyaki, Brown Gravy over Noodles or Mashed Potatoes, Mozzarella stuffed, Meatballs in Marsala Sauce over Noodles or Mashed Potatoes, Lasagna, Pizza, Meatball Stroganoff, or any one of many different ideas. 

     Today I will share a basic recipe and you can take it from there.

INGREDIENTS: YIELDS 20-24 Meatballs

1 lb Ground Beef, or Italian Sausage, or a mixture of Ground Chicken and Ground Turkey, Veal, or Pork
3-4 TBSP Milk
¾ tsp Worcestershire Sauce
1 Egg
A few dashes each of Salt and Pepper
1 tsp Parsley
1 Tsp Basil
½ tsp Garlic Powder
¼ cup Sweet Onion, chopped
½ cup Plain or Seasoned Bread Crumbs

PREPARATION:

In a bowl, break up the Meat. Make a well in the center and add Milk, Worcestershire, Egg, Salt, Pepper, Parsley and Garlic Powder. Mix well with a wooden spoon. Lots of people use their hands, but I just can’t.

Add the Onion and Bread Crumbs. Mix again until incorporated. Form into balls (I use a cookie scoop. I don’t have to touch them that way and the size is uniform. They will have one flat side, but who cares and nobody will notice.

Now you have your choice of frying or baking. Either one is just as good. Fry them in a skillet until browned on all sides. Or bake on a foil or parchment lined cookie sheet in a 400° F oven for about 18-22 minutes until browned. If you’re making smaller cocktail size balls, check them after 15 minutes.

NOTES: If using Chicken and/or Turkey, make sure the temperature is 165 in the center.

If making Italian Meatballs, you can use sweet or hot. You can use ground meat or links. (Just remove the skins if you’re using links.)

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By Tika for CHEW WANNA EAT? © 2019

Best Buffalo Chicken Dip

Best Buffalo Chicken Dip with Scallions


     I’ve had lots of Buffalo Chicken Dip at parties and most were just meh. I’ve added some additional ingredients to kick up the flavors, and although it isn’t burn your tongue off, it is nice and spicy (I’d say Medium).  This is perfect not just for parties, but as an Appetizer, Game Day Snack, Back Yard BBQ, Movie Night or Game Night at home, etc.  If you’re serving a crowd, better at least double it.  Try a plate of French Fries with this dip poured in the center.  VERY GOOD!

INGREDIENTS:    YIELDS ABOUT 3 CUPS

2 ½ cups leftover shredded Chicken (Rotisserie works great)

1 TBSP Butter

1/3 cup Celery, diced fine

3 cloves Garlic, minced

¼ cup sweet Onion, diced

¾ cup Frank’s Hot Sauce

¼ cup Water *

Black Pepper (A few dashes)

5 TBSP Cream Cheese, cut in chunks

5 TBSP Sour Cream or Prepared Ranch Dressing

1 tsp Parsley

¾ cup Shredded Cheddar or Colby Monterey Jack Cheese

1/3 +/- cup Blue Cheese, crumbled

Extra Parsley to garnish.  Thinly sliced Green Onions are very nice also.

* The water keeps the dip from becoming too thick as it cools.  Most of the water simmers out while you’re cooking.  I find that it will become thick enough to break your crackers without the water.

PREPARATION: 

     In an oven-proof skillet, melt the Butter.  Add Celery, Garlic, and Onion.  Cook over medium heat for 2 minutes. 

     Add the Hot Sauce, Water, Pepper, and Chicken.  Cook until it begins to simmer.  Stir, and add the Cream Cheese, and 1 tsp Parsley.  Keep stirring, because the Cream Cheese is going to melt.  Once it is melted, remove from heat and add Sour Cream.  Stir until blended.

     Sprinkle the Shredded Cheddar on top.  Pop pan under a preheated broiler for just enough time for the cheese to melt.  It will only take a few minutes.  (Is your mouth watering yet?)

     Sprinkle about 1/3 cup Crumbly Blue Cheese on top.  You can add extra Parsley now if you wish, but not necessary and it has plenty of color.  The Blue Cheese is going to become soft and blend with the top layer of Dip.  It might be a little tacky, but I like to serve it right in my little cast iron pan (As long as children aren’t eating it.  Cast iron stays hot for a long time.  That’s why I like to serve the Dip this way.  It helps retain the heat of the Dip).

Serve with Vegetable Sticks, Assorted Crackers, Toasted Pita Chips, Melba Toast or serve over French Fries!

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By Tika for CHEW WANNA EAT? © 2018

After broiling, add Blue Cheese crumbles and serve!