Summer Squash, Sautéed

Sauteed Summer Squash (4)

So easy.  So healthy.  So fast (5 minutes) So delicious. This is pretty much the only way we eat Summer Squash.  I know, we are narrow-minded, but it’s our favorite, and we’re set in our ways! 

INGREDIENTS:

1 Summer Squash, peeled or not

1 TBSP Olive Oil or Butter

Pepper

1 TBSP low sodium Soy Sauce

2 cloves garlic, chopped

PREPARATION:

Wash and chunk (or slice) your squash.

Heat a skillet and put your oil in.  When oil is hot, add squash.

Sauté over medium/high heat until soft and beginning to turn golden.  Add soy sauce, garlic, pepper and continue cooking until Squash is tender and has achieved the desired color.  Lower heat and add Garlic.  Sauté for 1 more minute.

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By Tika for CHEW WANNA EAT? © 2018

Sauteed Summer Squash

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Riced Cauliflower and Vegetables

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This Riced Cauliflower dish was superb!  I’ve been hearing a lot about the health benefits of ricing Cauliflower instead of eating Rice.  I decided to give it a try.  It’s low carb, gluten free, and vegan (If you omit the bacon). It made an excellent side dish and I even turned the leftovers into a Westover Leftover by adding cheese.

INGREDIENTS:

1 Head of Cauliflower

2-4 Cloves Garlic

Olive Oil

3 or 4 Slices Bacon, cooked crisp

1 TBSP Butter

Salt, Pepper, Paprika to taste

OPTIONAL: Dash of Crushed Red Pepper, Diced Jalapeno

VEGETABLES I USED:  1 Ear of cooked, leftover corn, 1 small Onion (cut into slices), 1 Carrot (grated), ½ cup Snow Peas, 4 or 5 Spears Asparagus, Zucchini (sliced or chunked).

 

PREPARATION:

Cut the Cauliflower into chunks (see photo).  Rinse well in a colander and let drain.  Meanwhile, cook the bacon in the microwave and prepare your Vegetables.  Use whatever you think sounds good 😊

Working in batches, pulse in your food processor until it resembles Rice or Orzo.

In a large saucepan, drizzle some Olive Oil and cook all the Vegetables (not the garlic) until crisp tender.  Remove and set aside.

Drizzle more Olive Oil in the pan and cook the Garlic for about 30 seconds, stirring constantly.  Add the Riced Cauliflower and cook over medium heat until done to your taste.  I liked it a little browned.

Add 1 TBSP butter, Return the Vegetables to the pan, and cook until heated through.  Add the crumbled Bacon.  Season to taste.  Serve.

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By Tika for CHEW WANNA EAT? © 2018

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Riced Cauliflower and Vegetables

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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

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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TWICE-BAKED POTATO SALAD

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     This is such a great side dish!  I’ve been making it for years and everyone loves it, and it’s so flavorful!  Think of eating a twice-baked potato.  Whatever you would like on that would be delicious in this salad.  It will be your new family favorite or something different for potlucks, picnics, or bbqs.

INGREDIENTS:

4 Idaho potatoes, baked or boiled, and peeled

4 slices bacon, cooked and crumbled

1 mini sweet pepper, diced

2 TBSP diced red onion

½ cup frozen or fresh broccoli

1/3 – ½ cup sour cream

Splash or two milk

3 oz cheese, grated

Seasonings:  Pepper, garlic powder, parsley, salt, chives, dash paprika for garnish

 

PREPARATION:

Drop the frozen broccoli in the pan with the potatoes and let them cook for a few minutes, then scoop them out with a slotted spoon.  You will see in the photo that I added some minced garlic to the water to add some additional flavor. Add the drained broccoli to the serving bowl.  On a cutting board, quickly mash the potatoes.  Add remainder of ingredients and garnish with paprika.  Chill.

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By Tika for CHEW WANNA EAT? © 2017

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TIKA’S POTATOES

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     Is your family tired of baked and mashed?  Yep, me too.  They get boring after a while.  Give Tika’s Potatoes a try.  Potatoes, onion, and bacon layered in a cast iron skillet and baked right along with your main course.  Prepare and cook in the same pan.  You may never go back to plain potatoes again.   Excellent served with chicken, pork, fish, meatloaf, etc.

INGREDIENTS:  4 -6 Servings

2 large russet potatoes, thinly sliced

6 slices bacon, cooked and crumbled

1 medium onion, sliced

5 TBSP butter, melted

Seasonings for top: Pepper, Parsley, Paprika, Garlic Powder

 

PREPARATION:

In 10” cast iron skillet, cook bacon until crisp, crumble, and set aside.  With wadded up paper towels, remove grease from skillet.  While the bacon is cooking, slice potatoes and onions.

In same skillet, place a layer of potatoes, lay onions on top, sprinkle bacon, drizzle about 2 TBSP butter.  Repeat layers.  Try to make sure at least the top layer is placed nicely, with potatoes arranged in a circle with edges slightly overlapping.  Sprinkle with seasonings and the last of the melted butter.

Cover with foil and bake anywhere between 350° F and 400 ° F until potatoes are tender.  Remove foil and allow to brown.  (The range in temperature is varied to allow you to cook the main course at the same time).  Allow 45 minutes to an hour, depending on temperature of oven.

NOTE:  If making enough for a family, double everything, use a larger cast iron skillet and add a little extra baking time.

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By Tika for CHEW WANNA EAT? © 2017

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DUMP-IT SEAFOOD PASTA SALAD

Dump-it Seafood Pasta Salad (2)

     You’ve heard of dump-it cakes.  Have you ever heard of a dump-it salad?  Well, let me introduce you to an outstanding mix of seafood, pasta, and whatever!  That’s right.  You put the main ingredients in the bowl and dump in whatever you have on hand.  I wanted seafood in mine.  I always want seafood.  In anything.  And here you have my latest creation . . .  Dump-It Seafood Pasta Salad.  And boy, is it ever good!

 

BASIC RECIPE INGREDIENTS:

Cooked pasta.  I used Farfalle here

Mayo

A bit of sour cream to add creaminess

2 hard cooked eggs, chopped

Seafood – I used cooked jumbo shrimp and some crab meat

Veggies:  I used peas, corn, chopped mini sweet peppers, onion, cherry tomatoes, and celery.  I definitely would have added sliced black olives, but I didn’t have any.   A bit of cucumber from the garden might have been nice.  Or some chopped avocado.  Maybe even some Mandarin Oranges.  Yum!  Grated cheddar cheese would be great also, but I’d have skipped the oranges.

Seasonings:  Garlic powder, salt, pepper, and a few dashes of Salad Supreme.

PREPARATION:

Cook whatever needs to be cooked.  Dump it all in a bowl and stir.  Eat.  Say, “Oh, my goodness!”

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By Tika for CHEW WANNA EAT? © 2016

Dump-it Seafood Pasta Salad

Dump-it Seafood Pasta Salad (2)

HEALTHIER MACARONI SALAD

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With summer coming up and everyone conscience of their waistlines, my friend Sharon Knapp Geisenhof contributed this spectacular healthier macaroni salad. Sharon explains that the carbs from the whole wheat and whole grains break down to sugar at a much slower rate, and the yogurt cuts way down on fat without hurting the taste!

INGREDIENTS:

1lb whole wheat macaroni, cooked
4 hard boiled eggs, peeled and chopped
1 small can Albacore tuna, drained
1/2 of a sweet onion diced
1/3 cup chopped dill pickles
1 c plain greek yogurt
1c mayo
3 tbs mustard
1 tbs parsley flakes
1/2 tsp garlic powder
1/4 c white vinegar
Salt and pepper to taste
Paprika for garnish

PREPARATION:
Cook macaroni and drain. Set aside. In large bowl, combine tuna, eggs, onion, pickles, yogurt, mayo, mustard, parsley, garlic, vinegar, salt and pepper. Add cooked macaroni, garnish with paprika and chill.

Add anything else you like, taste it as you go and adjust it to your own liking:) Sharon sometimes adds yellow pepper rings or olives instead of pickles. NOTE: All measurements are approximate.

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By Tika for CHEW WANNA EAT? © 2016

HAM SALAD

Ham Salad (5)

     One of my favorite things to do with leftover ham is to make ham salad.  This is how we like ours, but know that you can customize it to your own liking.  The secret to getting kids to eat it is to tell them that it’s dip.  They’ll love it.  Silly kids, but I do love tricking them into trying something new. 

INGREDIENTS: 

4 cups ham, chopped

1 celery rib

6 – 7 Sweet Gherkin pickles

2 TBSP onion, chopped fine

2 TBSP spicy brown or Dijon mustard

Pepper to taste

1 – ¼ cup mayo

Optional:  Chopped hard boiled egg

PREPARATION: 

Place ham in food processor and chop or mince to your desired size.  Remove to a serving bowl.  In processor, pulse celery, pickles, and onion until finely chopped, and add to ham.  Add pepper and mayo, stirring to combine.  

Serve on bread, crackers, toast points, croissants, ciabatta bread, or rolled in a lettuce leaf.

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You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2016

HAM SALAD

Ham salad (2)

Ham Salad (3)

Ham Salad (4)

Ham Salad (5)

TIKA’S BEST PICKLED BEETS

Pickled Beets (2)

Sweet and tangy. A family favorite forever! 

INGREDIENTS:

1/3 cup white vinegar

¼ cup sugar

¼ cup water

Scant ½ tsp cinnamon

¼ tsp salt

Scant ¼ tsp ground cloves

One 15 oz can whole or sliced beets, drained

PREPARATION:

Drain beets.  In a small saucepan, add vinegar, sugar, water, cinnamon, salt and cloves.  Bring to a boil, stirring occasionally.  Add beets, return to a boil.  Reduce heat to simmer, cover and simmer 5 minutes.  Chill in liquid at least 8 hours.

This recipe makes about 2 cups of pickled beets.  In the summer when we are doing more barbequing, I often double the recipe.

Pickled Beets

Pickled Beets (2)

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By Tika for CHEW WANNA EAT? © 2016