Roasted Cauliflower Steaks with Bacon and Cheese

Roasted Cauliflower with Bacon and Cheese (5)

     Cauliflower steaks with Bacon and Cheese?  Oh yeah!  No recipe?  Oh yeah.  Just cut the Steaks, roast them.  Top with Bacon and Cheese.  Cook until the Cheese is melted.  Eat.  Sometimes the things I just throw together are the best!

 

Remember to Like, Comment, Tag your Friends and Share to keep our recipes in your news feed.

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

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

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

Roasted Cauliflower with Bacon and Cheese (5)

Roasted Cauliflower Steaks with Bacon and Cheese

Roasted Cauliflower with Bacon and Cheese (2)

Roasted Cauliflower with Bacon and Cheese (3)

Roasted Cauliflower with Bacon and Cheese (4)

Roasted Cauliflower with Bacon and Cheese (5)

 

 

Advertisements

Shrimp Lumpia, a Filipino Treat

Shrimp Lumpia (17)

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.

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

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

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

Shrimp Lumpia (17)

Shrimp Lumpia (19)

Shrimp Lumpia

Shrimp Lumpia (3)

Shrimp Lumpia (5)

Shrimp Lumpia (6)

Shrimp Lumpia (7)

Shrimp Lumpia (8)

Shrimp Lumpia (9)

Shrimp Lumpia (11)

Shrimp Lumpia (12)

Shrimp Lumpia (13)

Shrimp Lumpia (14)

Shrimp Lumpia (15)

Shrimp Lumpia (16)

Shrimp Lumpia (18)

Shrimp Lumpia (19)

Shrimp Lumpia (18)

Mediterranean Salad with Tomatoes, Nectarines, and Feta

Mediterranean Salad with Greens, Tomatoes, Nectarines, and Feta - Copy

 I served this beauty the other day when we had the neighbors over. It disappeared. I love the color combination. Know that I drizzled a Balsamic Vinegar Reduction over the top before I served it.

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

Mediterranean Salad with Greens, Tomatoes, Nectarines, and Feta - Copy

Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan

Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (7)

Bob loves fried green tomatoes. Unfortunately, I never remember to make them until one of our tomatoes falls off the vine before it ripens. Then, just like that – I have a revelation! Fried Green Tomatoes for Bob!

     Between the garden (which is about 1 step from the back door) and the house, I changed my mind. I thought, “Hmm, I wonder what Fried Green Tomatoes Parmesan would taste like?”

      In the few seconds it took to wash the tomato and move to the counter, I saw a Zucchini just lying there with no recipe in mind. I thought, “Hmm, I wonder what Fried Zucchini Parmesan would taste like?” And I was off!
     This is how my mind works sometimes when I’m in the kitchen. Things just pop in there. I have no clue if Fried Green Tomato Parmesan – OR – Fried Zucchini Parmesan are real dishes or not. I’ve never heard of them. See the Mimi below? That’s me, and that’s how my mind works. I don’t have ADD, or at least I don’t think I do, but when the creative juices are working, this Mimi describes me perfectly.
     The Vegetables were knock your socks off delicious. I think even fussy little kids would like them because they are lightly crispy on the outside, have the sauce and cheese on top. They’ll think they’re having mini pizza.
INGREDIENTS:
2 Medium Green Tomatoes, washed and sliced ½“thick
1 Small Zucchini, washed and sliced ¾” thick
1 cup AP flour
½ cup yellow corn meal
1 tsp garlic powder
1 tsp onion powder
1 tsp parsley
Salt and pepper
2 eggs, beaten
2 TBSP milk
PREPARATION:
In small bowl, beat egg and milk. Add salt and pepper to taste. Set aside.
Place flour and corn meal in a second bowl, add parsley, garlic powder, onion powder. Stir.
Dip sliced tomatoes first in flour, then in egg, then in flour again. Coat both sides. Repeat with the Zucchini.
I cooked everything in the air fryer on one tray (See pics). I used aluminum foil which I lightly sprayed with cooking spray. After breading, I drizzled with Olive Oil and cooked them 10 min in air fryer until they were golden brown. Then I flipped them over, drizzled more olive oil and cooked for 6 -7 minutes or until they were golden brown.
NOTE: These could easily be pan fried, cooked in a convection oven, or a standard oven.
Dab a little Spaghetti Sauce or Marinara on top of each one. Sprinkle Parmesan, Romano, and Mozzarella Cheese on top. Return to air fryer for 2 minutes or until Cheeses are bubbly and golden.
By Tika 8/07/18
By Tika for CHEW WANNA EAT? © 2018
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (2)
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (3)
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (4)
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (5)
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (6)
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan
Fried Green Tomatoes Parmesan and Fried Zucchini Parmesan (7)

Sautéed Kale with Cashews

Sauteed Kale (2) - Copy

 

Kale is super healthy and so low in calories you can eat a lot of it!  Kale has more Iron than Beef, is loaded with Antioxidants, Omega-3 fats, lots of Fiber, Calcium, and Vitamins (Especially Vitamin C).  In addition, Kale is a natural detox food and is heart healthy!  We love it prepared in the manner below.  Do some research on the benefits of Kale and why it is considered a superfood.  You will be amazed.  The Orange Juice is something they do in Cuba and adds an additional layer of flavor.  You can substitute Red Wine Vinegar if you would rather.

INGREDIENTS:

4 cups Frozen Kale

Good drizzle of Olive Oil

1 TBSP Garlic, minced or chopped

2 TBSP Onion, sliced thin or chopped

¼ cup Chardonnay, Water, Chick or Vegetable Broth

1-2 TBSP Orange Juice

Pepper

Garnish:  Handful of Cashews

 

PREPARATION:

Put a good drizzle of Olive Oil in a 10” or 12” skillet and preheat.  Add Kale, Garlic, and Onion.  Sauté until Kale thaws and breaks up.

Add Chardonnay and 1-2 TBSP Orange Juice.  Bring back to a simmer.  Cover and cook over low/simmering heat for about 5 -6 minutes.

Uncover, making sure there is still a little liquid.  If not, add a quick drizzle of Olive Oil.  Season with Pepper.  Salt is optional.  Cook for another minute or two.  Place in a serving bowl, garnish with Cashews.  Serve.

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

Sauteed Kale

 

 

Sauteed Kale (2) - Copy

 

 

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.

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

Sauteed Summer Squash

Sauteed Summer Squash (2)

Sauteed Summer Squash (3)

Sauteed Summer Squash (4)

 

 

 

 

 

 

 

Riced Cauliflower and Vegetables

Riced Cauliflower and Vegetables10

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.

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

Riced Cauliflower and Vegetables10

Riced Cauliflower and Vegetables

Riced Cauliflower and Vegetables2

Riced Cauliflower and Vegetables3

Riced Cauliflower and Vegetables4

Riced Cauliflower and Vegetables5

Riced Cauliflower and Vegetables6

Riced Cauliflower and Vegetables7

Riced Cauliflower and Vegetables8

Riced Cauliflower and Vegetables9

Riced Cauliflower and Vegetables10

 

Mediterranean-Style Watermelon Salad

Mediterranean-Style Watermelon SaladMediterranean-Style Watermelon Salad

     This is another recipe that you may shake your head when you read the ingredient list.  Sometimes when I’m making a new creation I shake my OWN head!  I lucked out.  It works!  Bonus? – It’s VERY HEALTHYI!  This will be a wonderful salad to make for family BBQs.  There is no Mayo or Sour Cream to spoil in the heat.  We went to an awesome neighborhood BBQ tonight and I brought this salad.  Many people asked for the recipe, so here you go peoples! 

INGREDIENTS:

5 cups Watermelon, peeled and cubed

1 tsp Sugar

½ cup Blueberries

2 cups Strawberries, hulled and cut

1 cup Cherry Tomatoes, halved and seeded

½ cup Kalamata Olives

1/3 cup Red Onion

½ cup Cucumber, peeled and seeded

½ cup Feta Cheese

3 TBSP Olive Oil

2 ¼ TBSP Balsamic Vinegar 

PREPARATION:

Place cubed Watermelon in a colander and sprinkle with about 1 tsp Sugar.  Stir well and let drain for at least 30 minutes.

Meanwhile, prep Blueberries, Strawberries, Tomatoes, Olives, Red Onion, and Cucumber.  You can easily scoop the seeds out of the tomatoes with a small spoon.  Place in a large bowl and let rest in the fridge while Watermelon is draining.  If a lot of liquid accumulates in the bottom of the bowl, it’s probably the Cukes.  You can drain it off.

Add Watermelon and Feta to the bowl.

In a small bowl, stir Balsamic Vinegar and Olive Oil.  Pour over Fruit and stir well.  Done! 😊

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

20180701_154546

Mediterranean-Styile Watermelon Salad

Mediterranean-Style Watermelon Salad

Cheesy Broccoli and Rice with Chicken and Bacon

Cheesy Rice and Broccoli (4)

     My newest Westover Leftover was created with one piece of leftover Chicken, a little Rice, some crumbled Bacon, and all the Vegetables that I thought sounded good.  It was a “raid the refrigerator and pantry day!”  If you’d like to prepare this without the Chicken and Bacon, feel free.  I think leftover Pork would also be very good.

 

INGREDIENTS:  YIELDS 5-6 PORTIONS

1 piece of Chicken, cooked (about 2 cups)

½ cup Jasmine Rice (or other rice)

2 Carrots, thick sliced

½ cup Mushrooms, sliced

½ cup Snow Peas

½ cup frozen Broccoli (rinsed to remove ice)

¾ cup Onions, sliced

3 slices Bacon, cooked and crumbled

1 can Chicken Broth (divided)

Drizzle of Olive Oil

1 ¼ cup Cheese, shredded (I used Sharp, Cooper, Havarti, Muenster)

 

PREPARATION:

Preheat a large skillet (one with a lid) and drizzle a little Olive Oil in the bottom.  Cook the rice for a few minutes over low/medium heat, stirring constantly.

Add the vegetables that will take the longest to cook.  You’ll see that I added the carrots first, and 2 minutes later I added the mushrooms.  Cook 2 minutes.  Add 1 cup Chicken Broth, cover, reduce heat to low and cook for 10-12 minutes.

Add Snow Peas, Onions, and Broccoli.  Cover and simmer 2 minutes.  Add chopped Chicken.  Add remaining Chicken Broth and begin to slowly add Cheeses.  I love using a variety.  Stir constantly.  Once the Cheese is melted and you have a smooth sauce, it’s done.

Place in a serving bowl, garnish with Crumbled Bacon and serve.

 

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.

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

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

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

Cheesy Rice and Broccoli (4)

Cheesy Rice and Broccoli

Cheesy Rice and Broccoli (2)

Cheesy Broccoli and Rice

Cheesy Rice and Broccoli (3)

Cheesy Broccoli and Rice (2)

Cheesy Broccoli and Rice (3)

Cheesy Broccoli and Rice (4)

Cheesy Rice and Broccoli (4)

 

 

 

 

 

Beefy Barley with Spring Vegetables

Beefy Barley with Spring Vegetables

     I love Barley and I’m always figuring out new ways to cook it.  This is an excellent side dish chock full of protein and vitamins.  Low in fat and high on flavor.  Going to make this again soon!  I served it with Pan Roasted Teriyaki Swordfish, but it would go with just about anything.

 

INGREDIENTS:  Yields 4 servings

1 can Beef Broth

¼ cup Cabernet Sauvignon

½ cup Pearl Barley

2 cloves Garlic

¾ cup Asparagus Spears, cut into sections

½ cup Snow Peas, cut into sections

1 cup Mushrooms, sliced

 

PREPARATION:

In a large skillet, bring Broth and Wine to a simmer.  Add Barley, stir, and cover.  Reduce heat to low and simmer 40 minutes.

Add Mushrooms, Snow Peas, and Garlic.  Simmer for another few minutes until liquid has evaporated.

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.

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

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

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2018

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

20180407_184001

Beefy Barley with Spring Vegetables (2)

Beefy Barley with Spring Vegetables (3)Beefy Barley with Spring Vegetables