Fried Cabbage with Bacon and Noodles

     We love Fried Cabbage, and it’s one of the most economical foods out there!  Since you use such a small amount of grease, it’s a very healthy meal.  Eat it as a main dish with a side salad and homemade bread, or as a side dish.  Cabbage is very high in fiber and nutrients, and contains zero fat.  I know!  It’s sounding better and better all the time, isn’t it?  Wait until you try this quick dish!  It’s SO good!

INGREDIENTS:  Yields 2-3 main servings, or 6 side dish servings

3 slices Bacon, cut in half, fried until crisp

6+ cups Cabbage, cut into bite sized pieces

½ cup Onion, chopped

2 large handfuls Egg Noodles (about 2 cups)

1-2 cloves Garlic, chopped

Salt and Pepper to taste

1 TBSP butter (Optional)

PREPARATION:

     Cook bacon until crisp.  Set aside.  You will crumble it later.

     Drain most of the grease from the pan, leave a few tsp.  Add Cabbage and cook on low heat for about 15 minutes.  Add Onion and Garlic. Continue cooking until Cabbage is browned and tender.  I use Tongs to flip it over.

     Meanwhile, cook Egg Noodles for 5 minutes, drain.  Add to Cabbage mixture.  Add Butter.  Add Salt and pepper.  Add crumbled Bacon.

     Serve.

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By Tika for CHEW WANNA EAT? © 2019

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Cheesy Tuna Casserole (No Soup)

If you love Tuna Noodle Casserole, but don’t want the addition of high sodium soup, this is the recipe for you!

Even when I was a fussy kid, I always liked Tuna Casserole. As an adult, I still like it. I don’t make it with canned soup though. I think it is way too salty and tends to over- power the casserole. This recipe makes a creamy casserole, and you can customize it with vegetables of your choice. As far as the Cheese goes, use a little, use a lot, mix up the Cheeses. I love Extra Sharp and a little Swiss, but you do your own thing. Serve it with homemade Corn Bread baked in a cast iron pan and dinner is served!


INGREDIENTS: YIELDS 6 Large Servings

1 pkg Egg Noodles

3 TBSP Butter

¾ cup Mushrooms, chopped

½ cup Celery, diced

2 cloves Garlic, chopped

¼ cup AP Flour

15 oz Chicken Broth, Reduced Sodium is fine

1 ½ cups Milk

¼ cup Dry Sherry (I use Taylor)

12 oz Grated Cheese

10 oz Drained Tuna (I use four 2.6 oz packages)


Topping:

8-10 Buttery Crackers, crushed

½ cup Bread Crumbs

Optional 3 TBSP melted Butter


OPTIONAL VEGETABLES: Diced Carrots, Chopped Broccoli, Frozen Peas, thawed and drained, Corn, thawed and drained (Without washing, I use the colander that I drained the noodles in to thaw any frozen Veggies and let them drain).


CHEESE: Here’s what I like: 4 oz Cracker Barrel Extra Sharp Cheese, grated4 Slices Swiss Cheese, chopped 4 Slices Cooper Cheese, chopped

PREPARATION:

Cook noodles in at least a 4 qt Dutch Oven, drain and set aside. I only boil them for 5 minutes. They will continue cooking when in the oven.
In the same pan on Low/Medium Heat, melt Butter. Add Mushrooms, Celery, Garlic. Sautee for 1 minute. Add ¼ cup Flour, Chicken Broth, Milk, and Sherry. Simmer for 5-7 minutes or until beginning to thicken.
Turn heat to low (mixture should be barely simmering). Begin slowly adding Cheeses. If you do it too fast, it may curdle, and you will not like that. Once the Cheeses are completely melted, taste it and make sure it’s Cheesy enough for you.
Butter a deep 4 quart Casserole Dish and put the noodles in. Add Tuna and stir. Add thawed Vegetables, and stir again. Pour Cheese/Milk mixture over noodles. Stir again.
Smash up about 8-10 Buttery Crackers and sprinkle on top. Add about ½ cup Bread Crumbs. Optional: Melt 3 TBSP butter and pour over topping.
Bake at 375° F for 20-30 minutes, depending on whether you use a deep casserole dish or a shorter 9” x 13” baking dish.

MY BEST AND FAVORITE BUTTERMILK CORN BREAD

The only cornbread recipe I use. I like my cornbread moist and a little on the sweet side. I’m not crazy about the Southern style. Give this a try. It freezes beautifully!
Wonderful with chili, tuna casserole, soup, breakfast. Cornbread is basically a quick bread. It’s incredibly easy and so satisfying.

INGREDIENTS:

½ cup Crisco

1 cup sugar


2 eggs

1 cup + 2 TBSP yellow corn meal

2 tsp baking powder

½ tsp salt


1 ½ cup flour

1 ½ cup buttermilk


PREPARATION:
Cream Crisco and sugar until light and fluffy.
Add eggs and half of the milk. Beat well.
Add baking powder and salt, mixing until combined.
Add corn meal, flour and remainder of milk. Mix until combined. The best cornbread is always baked in a cast iron pan. The edges get so wonderfully crispy. If you don’t have one, use a greased cake pan or baking dish.


BAKE AT 375* for about 40 minutes, or until desired browning is achieved. I don’t like mine pale and always let it get browned. (See picture)
I often bake a half batch. Know, however, that the leftover bread can be frozen to make stuffing with!


NOTE: My special additives are sautéed onions, chopped jalapenos, a little cooked and a tiny bit of cooked crumbled bacon, mini sweet peppers, fresh corn, etc. I think you get the idea. If it sounds good? Add it.

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By Tika for CHEW WANNA EAT? © 2019

Philadelphia Cheese Steak Sub (SHAVED CHEESE STEAK W/ONIONS & MUSHROOMS

     Who doesn’t love a nice thick, tender Shaved Steak Sandwich piled high with Cheese, Onions, and Mushrooms?  I’m not sure I know anyone who wouldn’t dive into this delicious Sandwich.  It will cost you about $14.00 or more to get one Sandwich like this in a restaurant, and the toppings will be extra.  I’m going to show you how to make two Subs for $5.00 worth of meat (not including Rolls or Toppings). 

INGREDIENTS:  Yields 2 large Subs

One 14 oz. package of Shaved Steak

3 Drizzles of Olive Oil, divided

3 tsp Butter, divided

1 Medium Onion, sliced

1 cup fresh Mushrooms, sliced

1 TBSP Garlic, chopped

Salt and Pepper to taste

Cheese for topping

Sub Rolls

     In a 10” Frying Pan, drizzle approximately 1 TBSP Olive Oil and add 1 tsp Butter.  Sautée the Onions, Mushrooms, and Garlic until tender.  Remove from pan and set aside.

To the same pan, add another Drizzle of Olive Oil, and about a tsp of Butter.  When the Butter is melted, add half the package of Shaved Steak.  It will come out of the package in a thick, twisted mess.  Just separate it as best you can with a pair of tongs.  You want this on Medium/High Heat.  The Steak needs to cook quickly to remain tender.  

     Pile the cooked Meat on a Roll, add your Toppings and serve.

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By Tika for CHEW WANNA EAT? © 2019



Scalloped Oysters

     Scalloped Oysters, a dish fit for a king.  IF you can find Scalloped Oysters in a restaurant, it will cost you a fortune for a very small portion.  In our opinion, homemade tastes much better and costs a fraction of what you can buy.  You can serve as an appetizer or side dish.  It’s quite rich, so it isn’t often eaten as a main course.  I always make this for Bob for Christmas because he just loves it.  To make this man truly happy, a dish of Scalloped Oysters works every time!

INGREDIENTS:  4 Servings

1 pint (16 oz) oysters

½ cup Butter, divided

¼ cup Celery, finely chopped

1/8 tsp ground Pepper

¾ – 1 tsp Worcestershire Sauce

¼ cup Oyster Liquor

½ cup Half and Half or Milk

Parsley

PREPARATION:

     Drain Oysters over a bowl using a strainer.  Reserve liquor. 

     While Oysters are draining, crush enough Buttery Crackers or Saltines (or a mixture) to equal 2 cups of crumbs.  Set aside. 

     Cook Celery in 1 TBSP of the butter for 2 minutes or until soft.  Remove from heat.  Add Worcestershire, Pepper, ¼ cup Oyster Liquor, and Milk. Stir to blend.  Pour over Crushed Crackers and Stir until combined. 

    In 8” or 9” casserole, grease with butter. I like to cut the drained Oysters in half to ensure a good flavorful bite every time.  Spread one third of Cracker Mixture in the bottom.  Add half the Oysters on top.  Add another third of Cracker mixture on top of Oysters.  Add the last half of Oysters next.  Add the last third of Cracker mixture as the final layer. Melt the remaining Butter and pour over the top.  Sprinkle with Parsley.

     Bake covered anywhere between 325° F – 350° F for 35 – 45 min.  If it needs it, remove the cover for the last ten minutes to brown the top.

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By Tika for CHEW WANNA EAT? © 2018

Sloppy Joes (BBQ Beef)

     Whether you’re feeding a hungry family, need a quick lunch for company, or feeding a group of always hungry teenagers. . . my Sloppy Joes are the answer!  They are so fast and easy, on the table in 25 minutes or less!  Sloppy Joes from a mix or a can never enter my house.  These are just as easy and so much better.  I’ve been making them forever.

      I love homemade not just because I know what’s in them, but because I can customize it to suit different needs.  If I’m making them for little kids, I will omit the crushed red pepper.  If I want them a bit sweeter?  I’ll add a smidge more sugar.  If I want a bit more tang?  I’ll add another teaspoon or two of vinegar.  Spicier?  More crushed pepper.  You get the idea. You can add some cheese after you’ve scooped it on a roll if anyone would like that.  How about a slice of raw onion or lettuce?  Why not?

INGREDIENTS:

1 lb ground beef or ground turkey

¼ cup chopped onion

2 cloves garlic, chopped

2 TBSP prepared mustard

1.5 cups ketchup

½ cup water

3 TBSP Worcestershire sauce

½ tsp crushed red pepper (Optional)

2 TBSP brown sugar

2 TBSP white vinegar

PREPARATION:

     Brown ground meat and drain most of the grease.  Add remaining ingredients and simmer for 20 minutes.  Serve on buns, ciabatta rolls or your favorite bread.

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By Tika for CHEW WANNA EAT? © 2018

Alice Springs Turkey, a new Westover Leftover

Alice Springs Turkey, made with leftover Turkey.  Thick cuts of Turkey topped with Bacon, Mushrooms, Onions, and Cheese.  Honey, Mustard Dipping Sauce on the side.

     WAIT! . . . WHAT?  Alice Springs Turkey?  You bet!!!  And it’s made with leftover Turkey.  How perfect is that?

     Always, when we go to Outback, I order Alice Springs Chicken.  I love it.  I make it at home regularly.  It has all my favorites.  Chicken, Bacon, Mushrooms, Onions, and Cheese marinated in a wonderful Dijon, Honey, and Lemon Marinade.  The remaining Marinade is served at the table as a dipping sauce. 

     So, after Thanksgiving when we had leftover Turkey, we tried to figure out how to recreate an entirely new meal.  One of our people hates Turkey, but she loves Alice Springs Chicken.  Guess who was crazy over Alice Springs Turkey? 

     The Turkey was cooked, of course, so I didn’t want to marinate it again.  Here’s how I did it:

INGREDIENTS: YIELDS 8 LARGE SERVINGS

Turkey, Cooked and sliced ½” thick (I filled an 8” x 13” pan)

2 tsp Butter

Pepper, Paprika, Garlic Powder to taste

2 cups Mushrooms, sliced

1 large Onion, sliced from top to bottom

12 Slices Bacon

2 ½ cups Grated Cheese (Jack and Cheddar is great, or 2 cups Jack and Colby, or Mexican Cheese blend)

DIPPING SAUCE:

¾ cup Honey

¾ cup Dijon or Brown Spicy Mustard

1 tsp Lemon Juice, Fresh Squeezed

Optional:  1 tsp Sriracha Sauce

     Preparation:  Place all Ingredients in a small sauce pan.  With a Whisk, beat until combined and heat until it comes to a simmer.  Cook 1 – 2 minutes, and remove from heat.

TURKEY PREPARATION:

     Grease your baking dish with the Butter.  Spread approximately ¼ cup Dipping Sauce on top of the Butter.  Lay the cooked Turkey on top.  Spoon a second ¼ cup Dipping Sauce on top of the turkey.  Sprinkle with Pepper, Paprika, and Garlic Powder.  Set aside.

     Preheat a large skillet, and cook Bacon until slightly crisp.  Remove from pan and drain most of the grease.  In the same skillet, cook Mushrooms and Onions until tender.  Lay the Mushrooms and Onions on top of the Turkey.  Top with Bacon, and cover with Aluminum Foil.  Pop it into a preheated 350° F oven for about 15 minutes.

     Remove from oven.  Top with Cheese mixture.  Return to oven uncovered, and give it 5 – 7 minutes for the Cheese to melt. 

     Serve with warmed remaining Dipping Sauce. 

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Crab and Shrimp Chimichanga with Cheese Sauce

Crab and Shrimp Chimichanga with Cheese Sauce

My Chimichanga is cut in half so you can see inside.

     I’m sure you are aware that going out for a seafood dinner costs a fortune.  With a 1 lb can of crab meat at the cost of $18.00 you will be able to make 8 large Chimichangas.  Many restaurants use fake crab and lobster in this kind of a recipe.  The pure delicious taste of real seafood in this dish is SO delicious!  I kept the seasonings on the low side because I wanted to taste seafood, not seasonings.  Mama mia!  My mouth is watering thinking about the leftovers.

     This dish is not labor intensives, although it does take some time.  Feel free to make the Cheese Sauce the day before or the morning of.  You can also chop and sauté the vegetables ahead of time.  The chimichangas are big, but I still ate two of them.  I’m not huge on leftovers, but I’ll tell you what.  I can’t wait for dinner tonight.  Leftovers it is!  

 

Marinade Ingredients:

2 TBSP olive oil

1 TBSP lime juice

1 minced clove of garlic

1 sliced green onion

1 tsp Sriracha sauce

2 tsp cider vinegar

 

Filling Ingredients:

12 oz peeled, deveined shrimp

16 oz can of crab meat

1 small stalk celery

½ cup red onion, chopped

2 scallions, sliced

¼ of a red bell pepper

Juice of ½ lime

2 T of canned chilies

1 large tomato

4 cloves garlic

(Optional, a few jalapeno peppers to taste)

Seasonings:  Dash cumin, coriander, parsley, pepper, Siracha sauce

 

Cheese sauce:

1 can chicken broth

3 T flour

2 T chilies

¼ – ½ tsp Siracha sauce

½ tsp Garlic Powder

Dash or two of cumin, coriander, parsley, pepper

8 oz package of shredded Mexican cheese blend

 

Pico de Gallo (Not cooked salsa) Also called salsa fresca, or fresh salsa.

2 tomatoes, chunked and seeded/juice removed again

¼ of a large red onion

3 scallions

Jalapenos

3-4 cloves garlic

Bit of salt, pepper

Other half of lime juice

Pulse until it’s the consistency you want.  Leave it somewhat chunky.  Place in bowl and chill.

 

Marinade Preparation:

Rinse shrimp and drain in a colander.  Place in a shallow dish.  Mix marinade and pour over shrimp.  Cover and refrigerate for one hour (No more.  Shrimp is porous and will take on marinade flavors quickly).  Stir once or twice while being refrigerated.

 

Filling Preparation:

Wash and quarter the tomato, put in microwave for 1 min.  Let cool and the skin will peel right off.  Voila!  I always use my thumbs and scoop the juice and seeds out.  Seeds look unprofessional; juice is just useless extra liquid.

Scoop the shrimp from the marinade using a slotted spoon, or place in a colander.  Discard marinade.

In a preheated heavy frying pan (I like cast iron), drizzle a bit of oil in the bottom and let it get very warm, but NOT smoking. Place the red pepper skin side down and cook until it’s black.   Let cool and scrape skin off.

Put another drizzle of oil in pan and leave it on the heat to bring the oil to temperature again.  While coming to temperature, either chop the vegetables or add them to food processor: celery, onion, scallions, roasted red pepper, juice of half of lime, garlic, and the chilies (if you use the jalapenos, add them also.)  Pulse until veggies are the size you want them.  Add the tomato and pulse until tomato is well chopped, but not mangled.  Set aside.

 

Drain shrimp and pat dry with paper toweling.  In preheated frying pan, add vegetables, cumin, coriander, parsley, pepper, and Siracha sauce.  Cook until vegetables are tender.  Remove to a small bowl.

 

Cheese Sauce Preparation:

Meanwhile, in a medium saucepan, pour in one can of chicken broth and 3 T flour.  Reduce to about half.  Add dash cumin, coriander, parsley, chili powder, salt, pepper and cayenne (same as you did for seafood).  I like to throw in a bit of the roasted red pepper and about 2 T of chopped fresh tomato for a hint of color. Add 2 T chilies and start adding cheese.  Start with an 8 oz package of shredded Mexican cheese blend.  If you want it thicker, add some sharp, Colby, Muenster, or whatever you have on hand.  Taste and add anything else you want. Turn off heat. Sauce will thicken more as it cools.

Now, use any kind of tortilla you want, corn, flour, wheat, whatever shape you like.  Place about 3/4 cup of the seafood filling on one end.  Drizzle a few tablespoons of the cheese sauce over the filling. Start rolling, tucking in the ends as you go.  In a glass 10” x 14” baking dish, smear bottom and sides with a little olive oil.  Place Chimichangas seam side down. Brush with Tortillas with olive oil.  Bake at 375* for 18 – 20 min.  Watch carefully.  You want them golden brown and slightly crisp, but NOT too dark.

Get a beverage, turn your stereo on and play La Pajarera.  Put your feet up, close your eyes and feel the ocean breeze on your face.  Don’t fall asleep and burn the Chimichangas!

 Plate your Chimichangas, and spoon cheese sauce on top.  Garnish with sour cream, guacamole, and/or salsa.  You can garnish with a quick dash of paprika. cayenne pepper, sliced green onions and/or chilies.

Serve Pico de Gallo, refried beans, Spanish rice, and/or corn bread. They’re all excellent with Chimichangas.

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By Tika for CHEW WANNA EAT? © 2018

Crab and Shrimp Chimichanga with Cheese Sauce

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Chili Lime Tilapia

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     I love Chipotle and Lime on Fish!  This dinner was cooked in the air fryer and after seasoning, it was on the table in about six minutes!  You can certainly pan fry or bake your fish, but I am in love with my air fryer and use it as often as possible. 

INGREDIENTS:

¾ – 1 lb Farm Raised Tilapia

1 egg, beaten

½ cup Italian seasoned Bread Crumbs

Seasonings:  Liberal Sprinkling of Chipotle Chili Powder and ½ tsp Garlic Powder

½ Lime

1 tsp Butter

 

PREPARATION:

Beat the egg in a small bowl.  Place the bread crumbs on a flat plate or flat dish.

Dip the fillets in the egg, place on top of the Bread Crumbs.  Squeeze Lime on the Fish.  Sprinkle with Chipotle Chili Powder. Press down on the Fish to embed the crumbs.  If you want to bread only one side of the fish, that’s fine.

Place Fillets on a lightly Buttered piece of Aluminum Foil.  Place next to frozen French Fries on Air Fryer pan.

There is no need to flip the fish over.  It’s cooked all the way through in just 6 minutes.  If you’d rather bake, do that at 400° F for 15-20 minutes, depending on how crispy you like it and how thick the Fillets are.

 

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By Tika for CHEW WANNA EAT? © 2018

Chili Lime Tilapia

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Chili Lime Tilapia

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Authentic Japanese Teriyaki Glazed Shrimp

Glazed Teriyaki Shrimp (2)

     This Glazed Teriyaki Shrimp is so good, and so easy.  Once your Rice is cooked, the Shrimp takes about 5 minutes to prepare, start to finish.  If you’ve never made an Authentic Japanese Teriyaki Glaze, I’m going to show you how easy it is to do.  You’ll never buy the bottled stuff again.   Know that this is not a Marinade.  It is a Glaze meant to be applied as a finishing touch.  It is excellent on almost everything, from Chicken, Pork, Fish, Beef, and Shell Fish.

INGREDIENTS:  YIELDS 2-3 SERVINGS

One 12 oz bag raw Shrimp

3-4 Cloves Garlic, Minced

Salt and Pepper to taste

Optional: 1 slice Fresh Ginger Root or ¼ tsp Ginger Powder

Olive Oil

 

AUTHENTIC JAPANESE TERIYAKI GLAZE INGREDIENTS:

2 TBSP Low Sodium Soy Sauce

2 TBSP Mirin

2 TBSP Sake

1 TBSP Sugar (I like a little less)

 

PREPARATION:

Rinse Shrimp well, and drain.  Lay on paper toweling to remove excess water.  You can sprinkle with a bit of Salt and Pepper if you want.

Drizzle a bit of Olive Oil in a preheated skillet.  Add the Shrimp and cook for about 3 minutes.  Flip over and add Garlic (and Ginger).  Cook for another 2 minutes.

While the Shrimp is cooking, quickly mix the Teriyaki Glaze Ingredients in a small bowl.

Pour the Teriyaki Glaze Ingredients over the Shrimp and cook until the Glaze has reduced and is coating the Shrimp.  Remove the Ginger Root if you used it.

Done!

Serve over Rice.

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Glazed Teriyaki Shrimp

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Shrimp Lumpia, a Filipino Treat

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What is Lumpia? Lumpia (Loom-p-i-a) is the Filipino version of an Egg Roll, and quickly gaining in popularity. You’ll see them all over California being sold as street food. Traditionally made with Ground Pork or Beef and Vegetables, and fried in Oil, they are a wonderful and portable finger food. You could also try Chicken or even make a Vegetarian variety. My dear friend Me’ven, who hails from the Philippines recommended that I give them a try and I love trying new International foods. Me, being me, I used Shrimp. I brushed with Olive Oil and air fried them, but they could just as easily be cooked in the oven or fried in the same skillet you use to cook the filling. They were so delicious. The recipe makes 15 Lumpias. Over the course of the day, Bob and I ate them all.

     Lumpias are wrapped in Lumpia Skins, but Spring Roll Wrappers or Egg Roll Wrappers work just as well. Make sure you have some Sweet Chili Sauce for dipping! I imagine Sweet and Sour Sauce, Soy Sauce, Hot Mustard, Teriyaki Sauce or anything along those lines would also be delicious. Me’ven assures me that many people make them in large batches and freeze or later. I didn’t have the opportunity to do that since we ate every single one.

INGREDIENTS: 

1 Package of Spring Roll Wrappers

12 oz Raw Shrimp

1 ½ cups Cabbage, shredded

1 cup Carrots, shredded

1 cup Onion, chopped

1 Mini Sweet Pepper, chopped

2-3 cloves Garlic, minced

1 tsp Ginger Root, minced (or ½ tsp powder)

2-3 TBSP Low Sodium Soy Sauce

Cilantro, fresh or dried

Olive Oil for brushing

NOTE: An optional Ingredient in Pork or Ground Beef Lumpias are Raisins, Bean Sprouts, and Water Chestnuts

TIME SAVER: Use 1 ½ cups of Cole Slaw mix instead of buying a whole head of Cabbage. Then add your own Carrots

PREPARATION: 

Peel and devein your Shrimp. Rinse well, drain, and lay on paper toweling to remove as much water as possible. You want the Shrimp to sizzle in the pan, not steam from excess water. When you get a minute, cut the Shrimp into halves or thirds. (I used Extra Large Shrimp, and thirds would have been better).

While the Shrimp is drying, get a large skillet and drizzle Olive Oil in the bottom. At medium heat, cook the Cabbage, Carrots, Onion, Pepper, Ginger, and Garlic until Cabbage and Carrots are crisp-tender. Place mixture in a bowl.

Drizzle a little Olive Oil in the same pan and preheat it. Add the Shrimp, a little Pepper, 1 TBSP of the Soy Sauce and ½ tsp dried Cilantro. Stir constantly until they turn pink.

Add the Vegetable Mixture to the Shrimp along with Pepper, 1 TBSP Soy Sauce, ½ tsp Cilantro and stir until well mixed. Add all Ingredients to the same bowl you used before.

In the same skillet, add a few inches of very warm water. Bring the pan to a work area and set on a pot holder. Take one Spring Roll Wrapper and let it soak in the water until it is very soft. It only takes about 10 seconds. After a few seconds they will begin to curl. I found that flipping them over does the trick.

Add about ¼ cup of the filling to each Wrapper and roll up, tucking the sides in as you go. I did not find it necessary to seal with egg because I air fried and they were not going to be handled much. If you prefer to fry, you will need to keep about 1” of hot oil in the skillet at all times. Fry in batches so you don’t over crowd them, and drain well on paper toweling.

For air frying, I brushed top, bottom, and sides with Olive Oil and cooked for about 5 minutes, flipped them over and cooked the other side. Since all the filling is cooked, simply get them to the golden color you desire. Drain on paper toweling.

By Tika for Chew Wanna Eat 8/15/2018

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