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

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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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Roast Beef & All the Fixin’s (Instant Pot or slow cooker)

    There is almost nothing better than a thick, tender beef roast with all the fixings.  I’m talking tender Beef, Carrots, Potatoes, Mushrooms, Onions, and a delicious deep brown Gravy.  Talk about comfort food!  This recipe is designed for a Pressure Cooker, but feel free to use your Slow Cooker. 

INGREDIENTS:

3 – 4 lb Beef Roast

Drizzle of Olive Oil

½ can of Beef Broth

¾ cup Red Wine

1 TBSP Tomato Paste

4 large Potatoes, cut in half, then quartered

Fresh Carrots, Peeled, but left whole

1 TBSP Garlic, chopped

2 Large Onions, peeled and cut in half

2 cups Mushrooms, sliced

Pepper, Garlic Powder, Onion Powder, ½ tsp dried Thyme, ½ tsp dried Rosemary leaves

PREPARATION:

     Set your Instant Pot on Sauté. Drizzle a little Olive Oil in the bottom.  When hot, sear your Roast on all sides.  I add a little Pepper every time I turn it.  When all sides are seared, remove the Roast to a paper plate.  Deglaze the Instant Pot with a little bit of Beef Broth and Red Wine.  Just a few TBSP of each will do the trick.  Scrape up all the bits.

    Add the Tomato Paste.  Return the Roast to the pot.  Pour the Beef Broth and Red Wine over the Roast, and then lay the Garlic on top.  Add the Seasonings. Close and lock the lid.  Press Off.  Press Manual.  Using the + button, set the timer for 50 minutes on Pressure Cook.  The pot will say On.  Once it reheats to Pressure Cook temp it will show 50 minutes.  When time is up, use Quick Release method by turning the pressure valve to the left.  Be careful not to let the steam burn your hand.  When steam has stopped, and it is no longer hissing remove the cover.

     On top of the Roast, add Potatoes, Onions, Carrots, and Mushrooms.  While the cover is off the pot will begin to cool, so don’t be dilly dallying.  Throw them in there and replace the lid.  Press Off.  Press Manual.  Using the + button, set it to 10 minutes on Pressure Cook setting.  You won’t believe it, but in 10 minutes, that big pile of vegetables will be perfectly cooked.

     Prepare your gravy thickener.  Approximately 1 cup of water, a few TBSP of Corn Starch and roughly 1/3 cup of AP flour.  I also added a few shakes of Onion Powder, Garlic Powder, and Pepper, Stir until smooth.  Set aside.

     Again, use the Quick Release method to remove the cover.  Place the Roast on a cutting board and cover with Aluminum Foil.  With a slotted spoon remove all the Vegetables to a serving platter.  Cover with Aluminum Foil.

     Press Off.  Press Sauté. Add your gravy thickener mixture to the juices, stirring with a whisk.  This pot makes the fastest gravy!  I used to stand there and stir for a longtime.  Now in 5 minutes, the gravy is thickened! 

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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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Japanese Steak, Shrimp and Fried Rice with Vegetables

     I love Japanese food.  I have my favorites and cook just those dishes often.  Below you are going to find authentic Japanese recipes (created by me, a faux Japanese chef).  I will caution ahead of time that this meal is not for the faint of heart.  There is quite a bit of prep work, and once you actually begin cooking the meal you will have three large frying pans going at once. So, either have some help or try one dish at a time until you get the hang of it.  None of it is difficult, but there is a lot of organizing to do when preparing all three dishes for the same meal.  Please read through the recipes a couple of times to make sure you have all the ingredients, as well as how to get everything coordinated.

     Know that the Vegetables are NOT etched in stone.  Dig through your refrigerator and use whatever you like.  If it’s frozen, that’s fine, just thaw first.  The only Veggies that are crutial are the Garlic, Onions, and of course the Ginger Root.

     I always start cooking the rice first because it will take the longest, temperature is not as critical, and as long as you don’t burn it, you can’t hurt it.

     Before you turn on the heat, one word of caution when cooking a Japanese meal.  Have every single food item, cooking utensil, and seasoning right next to you.  Even the Eggs can be ready to go. You won’t have the time to be running back and forth between the stove, refrigerator, and pantry.

JAPANESE STYLE STEAK    

INGREDIENTS:       Yields 4 servings

1 LB Beef, sliced thin (I used sirloin tips)

1 TBSP Sugar

2 TBSP low sodium Soy Sauce

2 TBSP Mirin

2 TBSP Sake

1 clove Garlic, crushed

1 tsp Ginger Root, grated

Optional:  Sliced Green Onions, 1 TBSP Sesame Seeds

Ingredients to add when cooking:

2 Sweet Mini Peppers, sliced

½ medium Onion, sliced

Handful of Snow Peas

Handful of fresh Mushrooms, sliced

PREPARATION:

     Slice the Steak into thin strips.  Mix Marinade and pour it over the Beef.  Stir until well combined.  Let marinate for at least a few hours in the refrigerator, stirring once in a while.

     When you’re ready to prepare the Beef dish, cook the Vegetables first.  Then push them to the sides of the pan, drizzle more Olive Oil and a Pat of Butter in the center and Add your Steak.  It shouldn’t take more than a few minutes to cook.  Then mix the Vegetables back in.  Taste.

FRIED RICE WITH VEGETABLES   Yields 4 – 5 Servings

INGREDIENTS:

2 ½ cups water

2 Dashes of Salt

1 cup Brown Rice

Stir fry whatever Vegetables you like or have on hand.  I used:

1 Carrot, grated, Julienned, or sliced

4 fresh Mushrooms, sliced

½ large Onion, sliced

3 cloves Garlic, chopped

½ of  large Zucchini

8 spears of Asparagus, cut in 2” pieces

2 Large Eggs

RICE PREPARATION:

     In a small sauce pan, cook 2 ½ cups of Water, 2 dashes of Salt and 1 cup of Brown Rice for about 40 minutes.  Remove from heat and let water absorb.  If it isn’t 100% cooked, that’s ok.  It will continue cooking later. Put in refrigerator. I often cook the rice in the morning and have this part out of the way.  That includes cooking the Vegetables ahead of time. 

     Preheat a large skillet and add a drizzle of Olive Oil.  Stir fry the Vegetables until they are crisp-tender.  Remove from pan and set aside.  Save the pan for later.

     When you’re read to begin cooking, preheat the skillet.  Drizzle Olive Oil, and add the chilled rice.  I usually let it cook for about ten minutes on medium heat before I add the Eggs. Make a well in the center of the pan, add a pat of Butter, crack the eggs in and just stir them around until mostly cooked.  (Or beat them with a fork if you prefer).  Then stir them into the rice where they will finish cooking.  You can start seasoning the Rice any time now.  I like to add some Low Sodium Soy and Black Pepper.  Keep on eye on the bottom of the pan.  You cannot let the rice dry out or it will stick.  Another quick drizzle of Olive Oil and a few pats of Butter will take care of this.  Keep tasting, because the Soy Sauce amount depends on your tastes.  When the rice tastes right, add the Vegetables and give them a couple of minutes to warm through.  Reduce heat to very low and take care of whatever else needs your attention.

TERIYAKI SHRIMP INGREDIENTS:   2-4 Servings

One 12 oz bag Shrimp (you can use any size shrimp)

2 TBSP low sodium Soy Sauce

2 TBSP Onion, rough chopped

2 or 3 cloves Garlic, chopped

1 tsp fresh Ginger Root, rough chopped

2 TBSP Honey

¼ cup Canola Oil

2 TBSP Cider Vinegar

SHRIMP PREPARATION:  This will be the last thing you cook.  Once pan is hot, 3 minutes is all you need. Shrimp cooks quickly.

     Peel and rinse shrimp.  Drain well, and put in a medium bowl.  Pour Marinade ingredients over the Shrimp.  Stir well.  Cover and refrigerate for only about 2 hours.

     Drain the shrimp well in a colander.  You can either pat dry with paper toweling or just press down lightly on the shrimp to release excess liquid.  The reason is if you start with wet shrimp it will steam them instead of stir frying.  Remove the chunks of Ginger Root.

     Heat a medium to large skillet.  Add a drizzle of Olive Oil.  When hot, quickly add the Shrimp, stirring continuously until pink.  If your pan is hot, it should take only 3 minutes.

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By Tika for CHEW WANNA EAT? © 2018

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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Chili Lime Tilapia

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Authentic Japanese Teriyaki Glazed Shrimp

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     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

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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Meatballs in a Cheesy Mushroom Sauce (Made in a Food Processor)

Meatballs in Cheese Sauce (10)

     Meatballs are great as a meal, or served at a party.  It can become tiresome always having meatballs in a red sauce, or grape jelly and chili sauce, or even Swedish meatballs.  I don’t know about you, but I need variety, baby!  What goes better with beef than cheese?  Oh yeah, great idea!  And because I was feeling lazy, I didn’t feel like mixing 2 lbs of meat with a wooden spoon.  (I just can’t get in there with my bare hands).    So . . . Food Processor it was!  It took only about a minute.   I still didn’t want to touch the meat, so I used my 2” cookie scoop to form the balls.  Piece of cake!  Then, since we were leaving, I filled my food processor up with soapy water and let ‘er rip!  Clean as a whistle. 

     We took the meatballs to a neighborhood party today and they disappeared.  Here’s how I made them:

INGREDIENTS:  YIELDS 50 2” Meatballs

1 lb Ground Beef

1 lb Ground Pork

1 cup Onion, Sliced

6-8 cloves Garlic

2 Mini Sweet Peppers, rough chopped

2 Eggs

3-4 TBSP Worcestershire Sauce

2 TBSP Milk

2/3 cup Romano cheese, grated

1 cup Bread Crumbs

½ tsp each of Salt and Pepper

 

CHEESE SAUCE INGREDIENTS:

4 TBSP Butter

2 TBSP AP Flour

¼ cup Chardonnay

1 TBSP Honey Dijon Mustard

½ cup Onion, finely chopped

1 mini Sweet Pepper, finely chopped

1 ¼ cups Milk

1 TBSP Parsley

1 tsp Garlic Powder

Optional:  ½ tsp Chipotle Chili Pepper Powder and 1 scant tsp Tarragon

½ cup Sharp Cheese, grated

1/3 cup Swiss Cheese, Grated

8 oz Velveeta Cheese, cubed

One 8 oz can Mushrooms, drained well

 

PREPARATION:

 

In Food Processor bowl, place all Ingredients except Meat.  Pulse or Blend until well incorporated.  Add Meat in thirds and process again until you end up with a mixture similar to Meatloaf.

Using a 2” Cookie Scoop, place Meatballs on a baking tray.  Bake at 350° F for 25 minutes.

 

SAUCE PREPARATION:

In 3-quart saucepan, melt Butter.  Add Flour and stir for 3-4 minutes over low heat until mixture thickens.

Add Chardonnay and Mustard, stirring to combine.  Add Onion and Pepper, simmer for 5 minutes.  Add Milk and Seasonings.  Bring to a slow boil.

Slowly begin adding Sharp and Swiss Cheeses to barely simmering mixture.  Stir regularly.  Once everything is completely melted, add Velveeta and stir until melted.

Add Mushrooms.  (I use canned Mushrooms because fresh will add unwanted liquid to the Sauce.  If you want to use fresh, cook them first and drain liquid.)

Add the Meatballs to the Cheese Sauce, stir, and serve.

NOTE:  If you fill your food processor about an inch from the top with hot water and a good squirt of dish detergent, it will just about clean itself.

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.

PINTEREST    https://www.pinterest.com/gailwestover/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

 

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