Mediterranean Salad with Tomatoes, Nectarines, and Feta

Mediterranean Salad with Greens, Tomatoes, Nectarines, and Feta - Copy

 I served this beauty the other day when we had the neighbors over. It disappeared. I love the color combination. Know that I drizzled a Balsamic Vinegar Reduction over the top before I served it.

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By Tika for CHEW WANNA EAT? © 2018

Mediterranean Salad with Greens, Tomatoes, Nectarines, and Feta - Copy

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Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan

Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (7)

Bob loves fried green tomatoes. Unfortunately, I never remember to make them until one of our tomatoes falls off the vine before it ripens. Then, just like that – I have a revelation! Fried Green Tomatoes for Bob!

     Between the garden (which is about 1 step from the back door) and the house, I changed my mind. I thought, “Hmm, I wonder what Fried Green Tomatoes Parmesan would taste like?”

      In the few seconds it took to wash the tomato and move to the counter, I saw a Zucchini just lying there with no recipe in mind. I thought, “Hmm, I wonder what Fried Zucchini Parmesan would taste like?” And I was off!
     This is how my mind works sometimes when I’m in the kitchen. Things just pop in there. I have no clue if Fried Green Tomato Parmesan – OR – Fried Zucchini Parmesan are real dishes or not. I’ve never heard of them. See the Mimi below? That’s me, and that’s how my mind works. I don’t have ADD, or at least I don’t think I do, but when the creative juices are working, this Mimi describes me perfectly.
     The Vegetables were knock your socks off delicious. I think even fussy little kids would like them because they are lightly crispy on the outside, have the sauce and cheese on top. They’ll think they’re having mini pizza.
INGREDIENTS:
2 Medium Green Tomatoes, washed and sliced ½“thick
1 Small Zucchini, washed and sliced ¾” thick
1 cup AP flour
½ cup yellow corn meal
1 tsp garlic powder
1 tsp onion powder
1 tsp parsley
Salt and pepper
2 eggs, beaten
2 TBSP milk
PREPARATION:
In small bowl, beat egg and milk. Add salt and pepper to taste. Set aside.
Place flour and corn meal in a second bowl, add parsley, garlic powder, onion powder. Stir.
Dip sliced tomatoes first in flour, then in egg, then in flour again. Coat both sides. Repeat with the Zucchini.
I cooked everything in the air fryer on one tray (See pics). I used aluminum foil which I lightly sprayed with cooking spray. After breading, I drizzled with Olive Oil and cooked them 10 min in air fryer until they were golden brown. Then I flipped them over, drizzled more olive oil and cooked for 6 -7 minutes or until they were golden brown.
NOTE: These could easily be pan fried, cooked in a convection oven, or a standard oven.
Dab a little Spaghetti Sauce or Marinara on top of each one. Sprinkle Parmesan, Romano, and Mozzarella Cheese on top. Return to air fryer for 2 minutes or until Cheeses are bubbly and golden.
By Tika 8/07/18
By Tika for CHEW WANNA EAT? © 2018
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Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (7)

French Onion Soup Gratinee

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French Onion Soup Gratinee

French Onion Soup Gratinee (2)

 

     French Onion Soup Gratinee is so easy, and so flavorful.  You’ll wonder why you haven’t made it before.  Impress family and/or guests with this authentic Gratinee.  If the weather is too warm feel free to make the soup during the cool morning or evening and heat it up for dinner.

INGREDIENTS:

3 TBSP Butter

1 TBSP Olive Oil
6 onions (about 3 pounds), sliced
2 TBSP garlic, chopped
1/2 cup Dry Sherry or Chardonnay

1 can Chicken Broth

3 cans Beef Broth

1 large Bay Leaf

½ tsp dried Thyme

French, Sourdough bread, Baguettes, sliced and toasted or Croutons
Swiss cheese or Gruyere, Grated or sliced
PREPARATION: 

Melt Butter and Olive Oil in heavy large saucepan over low/medium heat. Add Onions and Garlic. Sauté until very tender and brown, about 45 minutes.

Add Sherry or Chardonnay and simmer until most of the liquid has evaporated.  Add wine and simmer until reduced to glaze, about 3 minutes.

Add Bay Leaf, Thyme, Chicken and Beef Broth. Simmer 20 minutes. Season to taste with salt and pepper.

Preheat broiler. Ladle soup into broiler-safe bowls. Top each with slice of toast and cheese. Broil until cheese is bubbly and browned.

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By Tika for CHEW WANNA EAT? © 2018

Crispy, Cheesy Pan-Fried Haddock

Crispy, Cheesy Pan-Fried Haddock (4) - Copy

     A delicious, healthy dinner on the table in less than 15 minutes?  It’s doable if you follow this recipe.  Haddock has always been my favorite fish.  I keep trying others, but always come back to Haddock.  I love the flavor.  This recipe is so easy, you won’t believe it.  Measurements are approximate.  I didn’t measure.  Here’s how I did it:

INGREDIENTS:  Each filet will yield 2 servings

1 large Haddock filet

1 egg, beaten

½ cup Panko Bread Crumbs

1/3 cup Parmesan Cheese, grated

Lemon Juice

Pepper, Garlic Powder, Parsley

2 tsp Olive Oil for frying

1 tsp Butter for frying

PREPARATION:

Season the egg with Garlic Powder and Parsley.  Beat with a fork.  Sprinkle pepper on the filet.

Preheat a skillet with a drizzle of Olive Oil and a tsp of Butter.  While pan is heating, dredge Fish Filet in the egg, and then in the Bread Crumbs/Cheese mixture.

Fry filet over Medium heat until browned on both sides.  Blot quickly with paper toweling.  Serve.

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By Tika for CHEW WANNA EAT? © 2018

Crispy, Cheesy Pan-Fried Haddock (2)

Crispy, Cheesy Pan-Fried Haddock (3)

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TIKA’S TOMATO AND AVOCADO SALAD – (Mediterranean Diet Friendly)

Tomato and Avocado Salad

It’s Tomato Season!
Chew Wanna Eat?

Tika’s Tomato and Avocado Salad

It’s Mediterranean Diet Friendly! Very colorful and tasty, one of the most requested summer recipes in our household, and it’s quick to make.

SALAD:
1 large tomato, diced
1 – 2 large avocados, peeled and diced
1 clove garlic, diced
2 TBSP chopped red onion
OPTIONAL: ¼ cup diced cucumber
2 TBSP diced roasted red pepper

DRESSING:
1 TBSP honey
3 TBSP Olive or canola oil
Juice of 1 lime
2 dashes cayenne pepper or chipotle powder
¼ tsp Cilantro
Salt and pepper
Bit of parsley, fresh or dried

Mix dressing and pour over salad. Serve

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By Tika for CHEW WANNA EAT? © 2018

Tomato and Avocado Salad

Beef Tips, Mushrooms & Gravy in Pressure Cooker

Beef Tips, Mushrooms and Gravy (2)

      Bite-sized tender Beef in a succulent gravy?  Yes, please!  This is so delicious and will become a family favorite!    Carrots are not a traditional addition to this dish, but we both love carrots cooked with gravy, so in they went.

INGREDIENTS:

1 ½ lbs of beef tips, beef stew meat, sirloin, etc.

Pinch of Rosemary

3 or 4 carrots, peeled and cut into bite-size pieces

1 rib celery, cut into bite-size pieces.

Olive Oil for browning

1 Medium Onion, sliced or chopped

1 – 3 tsp Garlic, chopped or minced

3 ½ cups Mushrooms, quartered

2 Mini Sweet Peppers, sliced

2 tsp Butter

3 TBSP AP Flour

1 can Beef Broth

¼ Dried Thyme

1 tsp Tomato Paste

1 TBSP Worcestershire

2 tsp Parsley

2 tsp Red Wine Vinegar

Salt and Pepper to Taste

 

PREPARATION:

Set Pressure Cooker on Sauté. Drizzle Olive Oil in bottom and let it become very hot.  Brown beef on all sides in two batches.  Add a quick pinch of Rosemary to each batch.  Remember to add an extra drizzle of Olive Oil and let it get hot before adding second batch of meat.  You’ll get too much juice if you do it all at once, and then the meat will begin to steam instead of brown.  Set meat and juices aside in a medium bowl.

 

Add another drizzle of Olive Oil and sauté Carrots and Celery.  Make sure to keep scraping the fond while cooking, as all the flavors will add to the gravy!  When browned, add Onion and Garlic, sauté until soft.  Remove to a medium bowl.

Add another drizzle of Olive Oil and Sauté Mushrooms and Mini Sweet Peppers for about 2 minutes.  Remove to bowl with the Carrots and Celery.

Add Butter.  While it’s melting, keep scraping that fond.  Return meat to Cooker and add 3 TBSP AP flour.  Stir until flour is well blended and coats the meat.  Add 1 can Beef Broth, stirring quickly.  Add Thyme, Tomato Paste, and Worcestershire, stirring until blended.

Fit on the lid of Pressure Cooker and tighten.  Set on Stew Cycle.

When Timer sounds, use Quick Release Method to remove lid.  Add Red Wine Vinegar, Salt and Pepper.  Stir contents.  Add Carrot/Celery/Mushroom bowl (including juices) on top of Meat.  Lock lid on again.  Set Cook time to 10 minutes on High pressure.  When Timer sounds, use Quick Release Method again.  Gravy should be good and thick.  If not, remove all contents and cook just the gravy until thickened to your liking.

Serve with Mashed Potatoes, Noodles, Rice, Biscuits, or spoon it over Bread.

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By Tika for CHEW WANNA EAT? © 2018

Beef and Carrots with Mushroom Onion Gravy

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Kalpudding (Swedish Meatloaf With Caramelized Cabbage)

Kalpudding - Swedish Meatloaf

Kalpudding

 

     I spotted this recipe in the NY Times and just had to make it.  It was simple, and delicious! I didn’t have any Lingonberry Preserves, so I substituted Raspberry.  It wasn’t overly sweet, no worries.  I followed the recipe exactly, but needed to bake it about 8 minutes longer than they suggested.  In a comment, someone posted that they warmed up a leftover piece of Kalpudding and served a Fried Egg on top.  I made that for Bob and he loved it.   Please note that the all the photos are Chew Wanna Eat prep and finished product photos.

Gail

This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel’s version of Turkish dolmas, made not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut with vinegar and Worcestershire sauce, and made velvet with butter. The dish goes beautifully with boiled potatoes. In Sweden, you’d use golden syrup to caramelize the cabbage, but molasses works just as well. The Swedish chef Magnus Nilsson told me the result is no less Nordic for the substitution. “Cabbage smells in a very special way when it almost burns,” he said. “It gets savory, almost like a beef stock. It tastes almost brown and umami yummy.” You’ll want to eat it right away, but the leftovers make for a fine sandwich in coming days.

1,028 ratings

 

INGREDIENTS

FOR THE MEATLOAF:

  • 2tablespoons plus 1 teaspoon unsalted butter
  • 1head green cabbage, approximately 3 pounds, cored and shredded
  • 3tablespoons molasses
  • Kosher salt and freshly ground pepper, to taste
  • ¾pound ground beef
  • ¾pound ground pork
  • 1small yellow onion, peeled and chopped
  • 1cup heavy cream
  • 4tablespoons breadcrumbs
  • cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)

FOR THE SAUCE:

  • cup lingonberry preserves (I used raspberry)
  • 1tablespoon red-wine vinegar
  • 1tablespoon unsalted butter
  • 1teaspoon Worcestershire sauce, or to taste

PREPARATION

  1. Heat oven to 350. Put a large pan over medium-high heat and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
  2. While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.
  3. When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, (I had to cook it almost 10 minutes longer because meat wasn’t done). or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
  4. While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

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By Tika for CHEW WANNA EAT? © 2018

Kalpudding - Swedish Meatloaf

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Kalpudding - Swedish Meatloaf

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Smoked Salmon, Homemade Sausage and Egg on a Toasted Bagel

Smoked Salmon, Homemade Sausage, and Egg Breakfast Sandwich

Who wouldn’t love this for breakfast?  It’s so simple.  The instructions are on each photo.  Here’s the link for the Homemade Sausage.

Smoked Salmon, Homemade Sausage, and Egg Breakfast Sandwich (2)

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Homemade Breakfast Sausage

Smoked Salmon, Homemade Sausage, and Egg Breakfast Sandwich

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

Greek-Style Watermelon Salad (Mediterranean Diet Friendly)

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   I saw this recipe in the NY Times. It’s featured in Watermelon All Day Long. The beautiful colors caught my eye, but after reading the ingredients I decided it was weird. I looked again because it was rated quite high by those who made it. I decided to give it a try since I had everything to make it on hand. What a surprise! I served it to four people and everyone loved it! I did NOT add the mint. I used just a drizzle of Olive Oil and Balsamic Vinegar. Very low in calories and so flavorful. Try it!

The Times says: “It’s not an immediately obvious combination – watermelon, cucumber, olives and feta – but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it’s a lovely light lunch; with practically any grilled meat or fish, it’s an ideal summer supper.”

INGREDIENTS
• 3 cups cubed watermelon
• 2 large ripe tomatoes
• 1 medium cucumber
• 1 small red onion
• ⅓ cup pitted kalamata olives
• ⅓ cup crumbled feta
• Some chopped parsley and mint (I omitted the mint)
• Olive oil and red-wine vinegar (or Balsamic vinegar)
• Salt and pepper

PREPARATION
I let the cubed watermelon and tomatoes sit in a strainer for about 10 minutes while I was doing the other prep to let some water drain.

In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.

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By Tika for CHEW WANNA EAT? © 2018

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Hamburger Skillet Casserole

Hamburger Skillet Casserole by Sharon - Copy

Today we have another quick dinner contributed by my long-time friend Sharon Knapp Geisenhof.  Sharon states that this one-skillet dinner is quick, and is much healthier for your family than boxed dinners.  I think when I make this I might add some peas.  Yummy!  Thank you, Sharon!

Ingredients:

1# ground beef

1/2 large sweet onion sliced

1 large or 2 small cans mushrooms

1 tbs minced garlic

1/2 tsp cayenne

1 c pasta water with 1 tbs Better than Bullion dissolved in it

1# whole wheat pasta

2 tbs evoo

1 tbs Worcestershire sauce

Salt and pepper to taste

1c plain Greek yogurt

1c shredded cheddar

1c shredded Colby

 

PREPARATION:

Sauté onions in evoo for a few minutes then add mushrooms and garlic.

Sauté  5 minutes then add ground beef, Worcestershire, and cayenne.

When beef is browned add pasta/bullion water, mix in cheese then add yogurt and heat through, then add pasta. So good!

By Sharon Knapp Geisenhof for Chew Wanna Eat?

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

Hamburger Skillet Casserole by Sharon - Copy