Irish Egg Rolls, Version 2, Reuben Egg Rolls

A Reuben to go!!

     It hasn’t been very long since I created a recipe for Irish Egg Rolls with leftover Corned Beef.  We all loved them, and I decided to make a different version.  We liked these even better!  Preparation is even easier, as I threw everything in my food processor.  A Reuben to go!  Here’s how I made them:

INGREDIENTS:  YIELDS 15 EGG ROLLS

2 ½ cups +/- Corned Beef, cooked and shredded

1 ¾ cups Sauerkraut, drained very well

1 medium Carrot, shredded

¾ cup Onion, diced

¼ cup water

8 slices Swiss Cheese

1/3 cup Thousand Island dressing

½ tsp Garlic Powder, ½ tsp Onion Powder, Salt and Pepper

Egg Roll Wrappers

Olive Oil for brushing

PREPARATION:

     Put Corned Beef in a food processor and process until finely shredded.  Place in a large bowl and set aside.

     In a small saucepan, add ¼ cup of water, Carrot, and Onion.  Simmer until Carrot is crisp tender.  Cool a bit and add to bowl.  Most if not all the water is going to evaporate, so keep an eye on it.

     Add Swiss Cheese to the food processor and process until you have small pieces.  (I did mine about ¼”).   Add to the bowl.

     If you want to process the Sauerkraut, feel free.  I used homemade, and it was a little on the large side, so I gave it a quick process. Add to the bowl.

   Stir all the ingredients and add Thousand Island dressing, Onion Powder, Garlic Powder, Black Pepper, and a little Salt.

          Place wrapper down with corner facing you and place a good 1/3 cup of the filling on the wrapper.  Roll wrapper away from you.  When you get to the corners, wet them with your fingers and press down with your index finger to seal.  Wet and seal.  Repeat until filling is gone.

     Brush top, bottom and sides of each Egg Roll and place in a 400° F air fryer.  Cook until they are browned and crisp. 3-5 minutes. Depending on the type of air fryer you have, you may have to turn your Egg Rolls over with tongs and cook the other side. (Feel free to Bake or Pan-Fry).

DIPPING SAUCES: Best to make these early, and refrigerate to help the flavors meld.

Mustard Sauce: 4 TBSP Honey Dijon Mustard, 2 TBSP Yellow Mustard, 1 TBSP Rice Vinegar, 2 tsp Mustard Powder, ¼ + Cayenne Pepper (or Chipotle Powder). 

Thousand Island Dressing, Use your favorite bottled dressing or make Homemade by combining ¼ + cup Ketchup, ¾ cup Mayo, 2 tsp Sweet Relish, 1 TBSP minced Onion, ½ tsp Garlic Powder, Pepper. (Optional half a Hard-Cooked Egg, finely chopped).

Honey Mustard Dipping Sauce: ¼ cup Mayo, 1 TBSP Prepared Mustard, 1 tsp Honey, 1 tsp Lemon Juice.  Spice it up by adding a dab of Horseradish or ½ tsp Sriracha Sauce.

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By Tika for CHEW WANNA EAT? © 2020

Pepperoni & Cheese Stuffed Garlic Knots

     A week or so ago I made Cheesy stuffed Garlic Knots.  They were such a hit with kids and adults alike, I decided to make them again today.  If you’ve been following me from any length of time you know that altering recipes is what I do.  I can’t help myself.  A recipe developer for years, my mind is always thinking of ways to improve a recipe (even my own). 

     The following two paragraphs are from the previously posted Cheesy stuffed Garlic Knots: I’m sure you’ve heard of Garlic Knots made from Pizza Dough.  Sure.  Everyone has.  BUT . . . have you ever heard of Cheese Stuffed Garlic Knots?  I never have.  We had a bag of Pizza Dough lurking around in the freezer.  I was making a pot of my Four Bean Chili tonight and wanted something other than Corn Bread or Italian Bread.  Garlic Knots it is!  Then, as is typical of me I had to mess with perfection by stuffing them with Cheese.  And, I couldn’t be happy stuffing with just Italian Cheeses, I had to make half of them with a Mexican Cheese Blend.  Don’t even ask me which was better.  I can’t say.  Oh, and I STILL couldn’t leave well enough alone.  I had to not only baste the tops with a Garlic/Butter/Olive Oil mixture and Seasonings, but I sprinkled the matching Cheese Blend on top of each one.  Let me just say that there is only two left out of 12. 

     It’s common to serve Garlic Knots with Marinara Sauce, or even warmed Seasoned Olive Oil.  After all the work of stuffing them, I wanted to eat them sans dipping sauce to allow the Cheesy goodness to come shining through. 

INGREDIENTS:  Yields 10 Knots

Pizza Dough, Store bought or Homemade

2 TBSP Olive Oil

3 TBSP Butter

3-4 cloves Garlic, minced

2-3 oz Mexican Cheese Blend, grated

2-3 oz Italian Cheese Blend, grated

2-3 oz Cheddar Cheese Blend, grated

4” length of Pepperoni

For sprinkling:  Basil, Parsley, and leftover Cheese

NOTE:  If you’re going to make only one Cheese variety, you will need more than 2-3 oz.  Adjust accordingly.

PREPARATION:

     Preheat oven to 415° F.  Line a baking sheet with Silicone mat or Parchment paper.

     On an extra piece of Parchment paper, cut Dough into 10 equal pieces.  I use a pizza wheel and it works like a charm.

     In a small saucepan, place the Butter, Olive Oil, Garlic, and Seasonings.  Bring to a simmer over low heat.  When Butter is melted, simmer for 2 minutes, stirring occasionally.  Remove from heat and set aside.  You want this mixture to cool a bit before you baste it on your Dough.  You don’t want to hurt the Yeast in the Dough.

     Working with one piece at a time, stretch into a long strip.  (See photo).  Remember that the Gluten is going to keep pulling the dough back into itself.  Let it rest for 5 minutes, giving the Glutens time to relax, and then try again. Sprinkle cheese on top, place 5 -6 small pieces of Pepperoni on top of Cheese, and then add a little more Cheese.  Pinch the seams together.  Then roll a rope between your hands or on Parchment to about 9”.  Tie each into a knot and place on the baking sheet.

     Baste the Herbed Garlic Butter mixture on the top and sides of each Knot.  Then Sprinkle a little Cheese on top.

     Bake for 15-16 minutes or until the Knots are light golden brown to darker golden brown. (Your choice).  Remove from oven and brush with the remaining Garlic Butter mixture or use it as a Dipping Sauce.  Serve while still warm with Garlic Butter mixture or Marinara Sauce

By Chew Wanna Eat 10/26/19

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By Tika for CHEW WANNA EAT? © 2019

Homemade Pierogi


Whether you have family from Poland, the Ukraine, Romania or even good ole’ America, chances are you’ve had Pierogi. They are out of this world delicious. They are a bit of work, ok, maybe a lot of work . . . but they are so worth it. People were eating them cold right out of the refrigerator here. They were undeniably scrumptious.


My favorite was the Potato with Cheese, Bacon, and Caramelized Onion. Bob preferred the Potato, Sauerkraut, and Diced Onion. I also made Sweet Potato with Bacon, but neither of us were crazy about them.


If you’d like to read Pierogi history, go to: http://www.polskafoods.com/polish-food/facts-history-about-pierogihttps://en.wikipedia.org/wiki/Pierogi
I’m sure every family that ate Pierogi had their own recipe. I was never introduced to them until I was an adult. Man, oh man. All those years wasted!

Here’s my recipe.

FILLING INGREDIENTS:

4 large Russet potatoes

2 TBSP butter

3/4 cup cubed or grated cheese (I use a mixture of Colby, Monterey Jack, Sharp Cheddar, and Cooper). 

¼ + milk

Salt, Pepper, Onion Powder and Garlic Powder (about 1/2 tsp each)

OPTIONAL:  Sauerkraut, Diced Raw Onion, Crumbled Bacon, Green Onions

DOUGH INGREDIENTS: Yields 40-50 pierogis, depending on size
6 cups AP flour1 extra large egg¾ tsp saltPepper to taste1 ½ – 1 ¾ cups potato water1 egg yolk to seal doughOPTIONAL: Seasonings such as onion powder, garlic powder, parsley
DOUGH PREPARATION AND ASSEMBLY:
In food processor, add flour, egg, salt, and quickly pulse to incorporate. If you want to add seasonings, do it now. Add room temperature potato water in three batches and mix until dough forms. It will only take about 1 minute.
Grab a hunk of dough and squeeze it. It shouldn’t be wet, nor should it be crumbly. Give it a quick knead. It should be the consistency of Play Dough. No need to flour your work surface. It doesn’t stick. Roll it out until very thin. It is so easy to work with. Cut with a glass, biscuit cutter, or a press. They should be approximately 3 ½ “rounds. Fill with a good TBSP of potato, whatever extras you’re adding on top, and fold over. Smear a little beaten egg onto only one side of the dough along the edge. Press to seal. Any scraps of dough should be added back into the bowl.
Lay completed Pierogis on a clean dish towel and cover with another towel. This will keep the dough from drying out. A dish towel is the standard. However, this time I used Parchment Paper. If the objective is to keep them from drying out, won’t a cotton cloth remove some of their moisture? Parchment Paper worked wonderfully for me.

TO COOK PIEROGIS:
Drop one at a time into a large pan of salted boiling water. I would cook only 6 at one time. They will sink like a stone, but that’s ok. After about one minute, lightly push a spatula under them to make sure they aren’t stuck to the bottom of pan. It doesn’t happen often, but it is possible. In 3-4 minutes they will rise to the top. They should be fully cooked and ready to eat with butter and sautéed onions.
TO FRY COOKED PIEROGIS:
I prefer mine browned in a little bacon grease, but you could also use olive oil or butter (or a little of both). If you’re using onions, garlic, peppers, mushrooms, etc. add them now. Don’t crowd the pan. Cook until browned on one side, flip over and brown the other side.
Serve with Sour Cream, Blue Cheese or Ranch Dressing.
Pictured below is the dough press I used. A set of 3 is available for around $4.00. I may invest in the press that makes 6 at once. I think it might be a time-saver. These presses can be used for hand pies, calzone, ravioli, empanadas, and all sorts of other fun projects.

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By Tika for CHEW WANNA EAT? © 2019

Creamy Au’ Gratin Potatoes

Creamy Au’ Gratin Potatoes by Chew Wanna Eat?

     Thinly sliced Potatoes in a smooth and creamy Cheese Sauce.  What could be better?  Serve them with Fish, Meatloaf, Poultry, Pork, Scrambled Eggs or just about anything else.  Comfort food at its finest.

INGREDIENTS:

4 1/2 -5 cups sliced Russet Potatoes, (I leave skins on)

1 cup Onions, sliced

3-4 cloves Garlic, minced

2 mini Sweet Peppers, chopped or sliced

Black Pepper

2 1/4 cups Half and Half

¼ cup Sherry

3 TBSP AP Flour

Salt & Pepper

6 oz Extra Sharp Cheese, grated.  (I like Cracker Barrel)

OPTIONAL:  Using only Extra Sharp gives the potato the tangy bite of Extra Sharp Cheese.  If you’d rather

You can do half Extra Sharp and half American.

PREPARATION:

     Butter bottom and sides of a deep casserole dish and set aside.

     In a small frying pan, add a few small pats of Butter, Onions, and a liberal sprinkling of Black Pepper.  Cook over low heat for about 15 minutes.  Add mini Sweet Peppers and cook another 10 minutes.  Add Garlic and cook until Onions are beginning to caramelize. 

     While Onions are cooking, wash Potatoes well, and slice thin.  I never peel them because I like the skin.  Lay half the Potatoes in the casserole dish, sprinkle half the Onion mixture on top.  Cut a TBSP or so of Butter and sprinkle it over the top.  Add remaining Potatoes, a little more Butter, and remaining Onion mixture.  Cover with foil and put in a preheated 400 ° F oven.

     While the Potatoes are beginning to cook in the oven, prepare the Cheese Sauce.  In a 1 ½ quart sauce pan add Half and Half, Sherry, Flour, Pepper, and a little Salt.  (cheese has plenty of salt, so don’t over do it).  Stir over medium heat until Flour is well incorporated and you begin to see tiny bubbles forming.  Turn the heat down and slowly add approximately 4 ounces of grated Cheese.  Stir until melted.  Remove from heat. 

     Take the Potatoes out of the Oven, pour the Cheese Sauce on and return the foil.  Place back in the oven for about 45 minutes. 

     Sprinkle another 2 oz or so of Grated Cheese on top of the Potatoes.  Sprinkle with Parsley and Paprika for color.  Return to the oven without the foil and bake for about 10 minutes or until the Cheese is melted.

There is a lot of Cheese Sauce, so feel free to load up your Potatoes.  For photo purposes I didn’t add as much as I normally would.  It would not have made an attractive photo with Cheese Sauce running off the sides of the plate.  Well, maybe it would have, but it’s too late now.

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By Tika for CHEW WANNA EAT? © 2019

Cottage Cheese Spring Salad, 2 Versions

     My Cottage Cheese Spring Salad is one of those healthy versatile dishes that is SO good in the summer.  You can use Low-Fat or Regular Cottage Cheese.  There is so much taste from the Vegetables that you won’t know the difference.  It’s completely customizable and can be eaten as a Meal,  Side Dish, or Dip with Fresh Vegetables or Crackers.  I have listed two of my variations below.

INGREDIENTS: (Yellow Bowl)

16 oz Cottage Cheese, Regular or Low-Fat

2 mini Sweet Peppers

1 thin slice of a Sweet Onion

1 rib Celery

1 medium Carrot, shredded

1 medium Tomato, rough chopped

½ cup Cucumber, rough chopped

Parsley and Pepper

PREPARATION:  Place Peppers, Onion, Celery, and Carrot in food processor.  Process until desired size.  Add chopped Cucumbers and Tomatoes, and give a quick process.

Mix into the Cottage Cheese.  Serve

††

INGREDIENTS: Clear Glass Bowl

1 cup Cottage Cheese, Regular or Low-Fat

Small piece of Carrot, rough chopped

½ rip Celery, rough chopped

3 Cherry Tomatoes, cut in half

Small slice of Onion

1 Green Olive

1 Kalamata Olive

1-2 tsp Garlic, chopped

1 small mini sweet Pepper

Parsley and Pepper

PREPARATION:

Place Carrot, Celery, Onion, Olives, Garlic, and Mini Sweet Pepper in food processor.  Process until desired size.  Add Tomatoes, and give a quick process.

Mix into the Cottage Cheese.  Serve

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By Tika for CHEW WANNA EAT? © 2019

Gruyère Scalloped Potatoes with Caramelized Onions

     If you’re new to Gruyère Cheese, you may not know that it comes from the alpine region of Switzerland where it has been made in copper vats for over 900 years.  It’s a great Cheese to feature on a cheese platter, fondue, or even slice it on a sandwich.  It is a flavorful long-aged cheese included in recipes such as potato dishes, breads, souffles, egg dishes, and French Onion soup!

INGREDIENTS: Yields 8 servings

8 cups sliced Yukon gold potatoes, skins in tact

2 large Onions, sliced

4 cloves Garlic, chopped

2 drizzles Olive Oil, divided

1 TBSP Butter, divided

6 oz block Gruyère Cheese, grated

1 pint Whipping Cream

Salt and Pepper

OPTIONAL VEGGIES: Cabbage, Mushrooms, Mini Sweet Peppers

PREPARATION:

     In large saucepan, drizzle Olive Oil and heat on low/medium heat.  Sauté Onions until browned and caramelized.  Add the Garlic and continue cooking for a couple of minutes.

     While the Onions are cooking, wash and slice potatoes thinly.  I always leave the skin on because I like it, but you can peel them if you’d like.

     When the Onions are cooked to your liking, remove from pan.  If you are using any of the Optional Veggies, cook them in another drizzle of Olive Oil until beginning to tenderize.  They will finish cooking in the oven.  Salt and Pepper.

     In Buttered casserole dish, place a layer of Potatoes.  Add a few handfuls of grated Cheese.  Add another layer of Potatoes. You can add the Caramelized Onions in any of the layers.  Add a few handfuls of Cheese.  Add Optional Vegetables next (I add them all in the center layer.  Add another thin layer of Potatoes, more cheese, and then Potatoes for the top layer.  Pour a pint of Whipping Cream over all. 

    Cover with foil and bake at 375° F for about 40 minutes.  Remove foil and add the remaining grated Cheese on top.  I normally sprinkle Parsley on top for extra color.  Return to oven and bake for 35 – 45 minutes until potatoes are tender and Cheese is golden brown.  Serve.

NOTE:  These potatoes can be cooked anywhere from 350°  F to 400°  F.  You’ll have to adjust your baking time.

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By Tika for CHEW WANNA EAT? © 2019

Crispy Sweet Potato Fritters with Bacon and Scallions

     I struck it rich when I decided to make a new Sweet Potato Fritter recipe.  I made them last year, and they were good, but these are out of this world delicious!  The Scallions, Bacon, Fresh Rosemary, and Orange Zest are very subtle and compliment the Sweet Potatoes wonderfully.  There is NO butter, NO added sugar, and very little oil to fry them.  If you want to make them completely healthy, omit the bacon. 

     Yeah, right.  Not happening.

     Using a little light Ranch Dressing was a perfect condiment.  They would go great with Steak, Meatloaf, Poultry, Fish, Pork, or even an Omelet.  Yep, I could definitely eat these with an Omelet or Scrambled Eggs.

Ingredients:  Yields 7 – 8 Fritters

2 large Sweet potatoes (You’ll need about 2 – 2 ¼ cups)

4 slices Bacon, cooked and crumbled

1 small Sprig fresh Rosemary, chopped or ½ tsp dried

1 TBSP orange zest

1 TBSP Flour

Dash of Salt and Pepper

1 Egg

¼ cup Scallions, sliced

Serve with Ranch Dressing, Buffalo Ranch Dressing, Siracha Sauce, Sour Cream, or Yogurt

PREPARATION:

     Wash the Sweet Potatoes.  Pierce only one of them 3-4 times with a fork or the point of a knife.  Cover with a paper towel or microwave safe lid.  Cook in microwave for 5-7 minutes, depending on the girth.  Stab it with a fork to make sure it’s tender.  Let it cool a bit.

     While the Potato is cooling, cook the Bacon in a 12” skillet.  Set aside. Using my old Indian trick, soak up most of the grease with a wadded-up paper towel and the tongs you used to turn your Bacon. 

     Peel the second Potato and grate it.  I used a box grater and it only took a minute or two.

     Pinch the cooked Potato, and the skin will split.  Squeeze the Potato into a medium-sized bowl.  Give it a quick mash with a fork.  Add the raw grated Potato and stir with the fork.  Add the Rosemary, Orange Zest, Flour, Salt and Pepper.  Stir well and push to the side of the bowl.

     Drop the egg on the empty side of the bowl, and lightly beat with your fork.  Mix everything together now.  Add the Scallions and crumbled Bacon.  Stir again. 

     In preheated skillet, add a small drizzle of Olive Oil.  When it’s hot, start dropping the Fritters in one at a time.  Leave room between them so you can get your spatula in there to turn them.  You’ll have to cook them in two batches.  Cook over low/medium heat until they are good and brown.  Flip them over and cook the other side.  They will be cooked in about ten minutes.  EAT ONE!!!  Roll your eyes and say, “Mmmmmmmmmmm”.

By Chew Wanna Eat

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By Tika for CHEW WANNA EAT? © 2019

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

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

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

What kind of Potatoes go with almost anything?  Cheesy Scalloped Potatoes do!  Whether you’re serving Ham, Turkey, Chicken, Fish, Meatloaf or Crab Cakes, Cheesy Scalloped Potatoes will fit right in!  And, the kids will like them!  Comfort food at its finest.

INGREDIENTS:

4 medium to large Russet Potatoes

½ large Onion, chopped or sliced

2 TBSP butter

3 cloves Garlic, chopped

1 cup Half and Half, Milk or Broth

1 – ½ cups Grated Cheese (Mix them up.  I use mostly Sharp Cheddar) *

1 TBSP Dijon or Brown Prepared Mustard

1/8 tsp Nutmeg

½ tsp Black Pepper

½ tsp Thyme

 

PREPARATION:

Wash Potatoes and remove any eyes and spots.  (I never peel them).  Optional: Poke a few holes and pop into the microwave for a few minutes to get them started.  Cool and slice 1/8” thick.

While the Potatoes are cooling, start the Cheese Sauce in a sauce pan.  Melt the butter and cook the Garlic for one minute.  Add the Half and Half, and bring to a low simmer.  Begin adding the grated Cheeses slowly, and stir continuously until Cheeses are melted. Add the Mustard, stir to combine and taste the sauce.  If it isn’t thick enough, add more Cheese.  If it’s too thick, add more liquid.  Keep in mind that the Sauce will thicken as it bakes. Add Seasonings and stir to combine.  Remove from heat.

Butter a casserole dish and layer half the Potatoes and Onions.  Pour approximately half of the Cheese Sauce over the top. Repeat.  You want the Sauce to just about cover the Potatoes.  If it doesn’t, add a touch more liquid.  I cover with foil for a while so they cook faster and the Sauce doesn’t dry up.  You can bake anywhere between 350° F and 400° F.  When the potatoes are soft remove the foil to allow the top to brown.

*Whenever I’m making a Cheese Sauce, I love to mix and match.  I use mostly Sharp Cheddar, but also throw in a bit of Swiss, Gouda, American, etc.  A few ounces of Cream Cheese is very nice! It all depends on what I have.  Give it a taste before you add it to the Potatoes.  You can always add a little more.

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By Tika for CHEW WANNA EAT? © 2018

Cheesy Scalloped Potatoes

     What kind of Potatoes go with almost anything?  Cheesy Scalloped Potatoes do!  Whether you’reserving Ham, Turkey, Chicken, Fish, Meatloaf or Crab Cakes, Cheesy Scalloped Potatoes will fit right in!  And, the kids will like them!  Comfort food at its finest.

INGREDIENTS:

4 medium to large Russet Potatoes

½ large Onion, chopped or sliced

2 TBSP butter

3 cloves Garlic, chopped

1 cup Half and Half, Milk or Broth

1 – ½ cups Grated Cheese (Mix them up.  I use mostly Sharp Cheddar) *

1 TBSP Dijon or Brown Prepared Mustard

1/8 tsp Nutmeg

½ tsp Black Pepper

½ tsp Thyme

PREPARATION:

     Wash Potatoes and remove any eyes and spots.  (I never peel them).  Optional: Poke a few holes and pop into the microwave for a few minutes to get them started.  Cool and slice 1/8” thick. 

     While the Potatoes are cooling, start the Cheese Sauce in a sauce pan.  Melt the butter and cook the Garlic for one minute.  Add the Half and Half, and bring to a low simmer.  Begin adding the grated Cheeses slowly, and stir continuously until Cheeses are melted. Add the Mustard, stir to combine and taste the sauce.  If it isn’t thick enough, add more Cheese.  If it’s too thick, add more liquid.  Keep in mind that the Sauce will thicken as it bakes. Add Seasonings and stir to combine.  Remove from heat.

     Butter a casserole dish and layer half the Potatoes and Onions.  Pour approximately half of the Cheese Sauce over the top. Repeat.  You want the Sauce to just about cover the Potatoes.  If it doesn’t, add a touch more liquid.  I cover with foil for a while so they cook faster and the Sauce doesn’t dry up.  You can bake anywhere between 350° F and 400° F.  When the potatoes are soft remove the foil to allow the top to brown.

*Whenever I’m making a Cheese Sauce, I love to mix and match.  I use mostly Sharp Cheddar, but also throw in a bit of Swiss, Gouda, American, etc.  A few ounces of Cream Cheese is very nice! It all depends on what I have.  Give it a taste before you add it to the Potatoes.  You can always add a little more.

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By Tika for CHEW WANNA EAT? © 2018