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.

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By Tika for CHEW WANNA EAT? © 2018

 

Meatballs in Cheese Sauce (9)

Meatballs in Cheese Sauce

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Meatballs in Cheese Sauce (5)

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Meatballs in Cheese Sauce (7)

Meatballs in Cheese Sauce (8)

Meatballs in Cheese Sauce (9)

Meatballs in Cheese Sauce (10)

 

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Asian Turkey, Riced Cauliflower, Twice Baked Potato Salad

Chew Wanna Eat?  Newest Westover’s Leftovers
1. Riced Cauliflower with Cheese
2. Asian Turkey with Vegetables
 
Please remember to Like our Page and Share the Recipes. It will keep us in your news feed.
 
I showed you the Marinated Turkey Breast that Bob grilled. It was delicious, but way more than we could eat. I needed to decide what to do with the leftovers. I also had leftover Baked Potato Salad and Riced Cauliflower with Vegetables.
 
I heated up the Cauliflower in the microwave and added two kinds of cheese.
 
The only dish that needed cooking was the Asian Turkey Breast with Vegetables. There is no recipe, but depending on how much you’re making, simply start with a little of each ingredient and go from there 🙂 It’s fast, simple, low calorie, and delicious!
 
INGREDIENTS:
 
Leftover Turkey, Cooked and Sliced
3 TBSP Teriyaki Sauce
2 TBSP Low Sodium Soy Sauce
1 TBSP Oyster Sauce
2 tsp Thai Chili Sauce
2 TBSP Honey
Assorted Vegetables: Choose from: Broccoli, Asparagus, Onions, Mini Sweet Peppers, Carrots, Snow Peas, Green Onions, Mushrooms, etc.
 
PREPARATION:
 
Drizzle a little Olive Oil in the bottom of a large Frying Pan. Add the Vegetables and cook until crisp tender.
 
Add Turkey, Teriyaki Sauce, Soy Sauce, Oyster Cause, Chili Sauce, and Honey. Stir well. When the Turkey is heated through, serve! I served it over Brown Rice.

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By Tika for CHEW WANNA EAT? © 2018

Asian Turkey, Riced Cauliflower, Twice Baked Potato Salad

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Leftover Riced Cauliflower

Leftover Riced Cauliflower and Vegetables with Cheese

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Asian Turkey Breast with Vegetables

Asian Turkey Breast and Vegetables

Asian Turkey, Riced Cauliflower, Twice Baked Potato Salad

 

 

 

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

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.

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

Kalpudding - Swedish Meatloaf

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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?

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By Tika for CHEW WANNA EAT? © 2018

Hamburger Skillet Casserole by Sharon - Copy

YAKISOBA SAUCE

Yakisoba Sauce

     What is Asian Yakisoba Sauce?  Other than delicious and easy to make?  Use it on Yakisoba Noodles, Beef, Pork, Chicken, Shrimp.  What does it taste like?  It’s a teeny bit sweet, a teeny bit spicy, a teeny bit salty, and a teeny bit sweet.  You are welcome to customize it.  If you want it hotter, add a bit more Honey or Hoisin Sauce, if extra Tang gets your taste buds in a whirl, up the Rice Vinegar by another teaspoon.  For a Spicier version, add a few extra drops of Chili Oil or even some Siracha Sauce.  Here’s how I made it:

 

INGREDIENTS:  Yields ½ cup +/-

4 TBSP low sodium Soy Sauce

2 TBSP Worcestershire Sauce

1 TBSP Rice Vinegar

1 TBSP Honey or sugar

1/8- ¼ tsp Chili Oil

1 TBSP ketchup

2 tsp Hoisin Sauce

2 TBSP Oyster Sauce

½ tsp fresh Ginger root, finely minced

 

PREPARATION:

Mix all ingredients in a small bowl using a fork or small whisk.  Cover and refrigerate.

By Tika for Chew Wanna Eat? 4/21/18

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By Tika for CHEW WANNA EAT? © 2018

 

Yakisoba - Copy

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YAKISOBA NOODLES

Yakisoba - Copy

Move over, Mexican Street Corn. 

     These were hands down the best noodles I’ve ever had in my life!  One pan, and just a few minutes is all it takes to create this taste sensation.

   What are Japanese Yakisoba Noodles?  If lightly-Browned Stir-Fried Japanese Noodles sound good, just wait until you taste them!  You can travel to a Japanese street fair, stop at a food stall, or even sporting events.  Yakisoba Noodles are everywhere!   Sometimes it is served in a Hoagie style roll to make it more portable and easier to eat.

     Currently one of the most popular foods in Japan, Yakisoba is flavored with a condiment called Yakisoba Sauce, which foundation is Oyster, Worcestershire, and Soy Sauce.

     Traditionally made with fresh Yaki-Soba Pan Fry Noodles, (Buckwheat Noodles), dried Ramen noodles, or other Japanese-style noodles.  In a pinch, use Spaghetti or Fettuccini will work just as well. Just don’t overcook them because they will be cooked again

     Yakisoba translates to fried buckwheat noodles.  Part of the reason this dish grew so much in popularity is Japan began to grow its own buckwheat.

 

INGREDIENTS:

6 ounces Dried Noodles or 10 oz Fresh Japanese style noodles

2 Drizzles of Sesame Oil, or Canola oil for frying

Assorted Vegetables

Yakisoba Sauce (My recipe below)

A little Salt and Pepper

PREPARATION:

I used my Braiser Pan because I wanted to make a one pan dish.  You can cook the noodles in a Dutch Oven if you prefer.  I used Fettuccini Noodles and cooked them for about 7 minutes, then drained and rinsed in cold water.  Set aside.

In the same pan, drizzle a little oil and begin cooking the vegetables until they are crisp tender, starting with the ones that take longer to cook.  I did the Carrots first, then added the Brussels Sprouts.   I added a few Tablespoons of the Yakisoba Sauce to the Vegetables so they’d get extra flavor.  I always use Low Sodium Soy Sauce, so a touch of Salt and Pepper is necessary.

Once all the Vegetables are cooked, return the noodles to the pan.  I added another Tablespoon or so of Oil here.  Continue cooking and stirring, adding Yakisoba Sauce a Tablespoon at a time until the Noodles take on a darker color.  Taste one every once in a while.  I made enough for 4 servings and only used a little over half of the Yakisoba Sauce recipe below.  Too much Yakisoba Sauce and you’ll have a very salty noodle.  They will soak up the Sauce as they go. It’s up to you how long to cook the Noodles.  They can remain soft or a little on the crispy side.  Your choice.  Garnish with Sesame Seeds if you’d like.

 

YAKISOBA SAUCE    

     What is Asian Yakisoba Sauce?  Other than delicious and easy to make?  Use it on Yakisoba Noodles, Beef, Pork, Chicken, shrimp.  What does it taste like?  It’s a teeny bit sweet, a teeny bit spicy, a teeny bit salty, and a teeny bit sweet.  You are welcome to customize it.  If you want it hotter, add a bit more Honey or Hoisin Sauce, if extra Tang gets your taste buds in a whirl, up the Rice Vinegar by another teaspoon.  For a Spicier version, add a few extra drops of Chili Oil or even some Siracha Sauce.  Here’s how I made it:

 

INGREDIENTS:  Yields ½ cup +/-

4 TBSP low sodium Soy Sauce

2 TBSP Worcestershire Sauce

1 TBSP Rice Vinegar

1 TBSP Honey or sugar

1/8- ¼ tsp Chili Oil

1 TBSP ketchup

2 tsp Hoisin Sauce

2 TBSP Oyster Sauce

½ tsp fresh Ginger root, finely minced

 

PREPARATION:

Mix all ingredients in a small bowl using a fork or small whisk.  Cover and refrigerate.  By Tika for Chew Wanna Eat? 4/21/18

Yakisoba Sauce

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Yakisoba

 

 

Pan Roasted Teriyaki Swordfish Steak

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (3)

INGREDIENTS:

1 lb Swordfish Steak

2 TBSP Honey

2 TBSP Low Sodium Soy Sauce

2 Cloves Garlic, chopped

2 TBSP Canola Oil

1/8 tsp Crushed Red Pepper flakes

1 TBSP Fresh Ginger Root, chopped

1 TBSP orange juice

1 -2 tsp butter to brown Swordfish

Garnish with Mandarin Orange Slices and Parsley

 

PREPARATION:

Mix Honey, Soy Sauce, Garlic, Canola Oil, Crushed Red Pepper Flakes, Ginger Root and Orange Juice in the dish you’re going to Marinate the swordfish steak in.  Mix well.  Place swordfish in the dish, then flip it over.  Spoon some of the Marinade on top of the fish.  Cover with plastic wrap and marinate for an hour or two.  Flip it over every once in a while.

Preheat oven to 400° F.

Preheat a cast iron skillet (or other oven-safe skillet) over medium heat, melt butter.

Add the Swordfish, sprinkle with a little Salt and Pepper.  Cook for 3 minutes or until browned.  Flip over and baste with 2-3 TBSP of the leftover Marinade.  Place the pan in the preheated oven and roast for about ten minutes.

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By Tika for CHEW WANNA EAT? © 2018

Pan Roasted Teriyaki Swordfish

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Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables

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