Cheesy 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 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 plain to allow the Cheesy goodness to come shining through. 

INGREDIENTS:  Yields 12 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

For sprinkling:  Basil, Parsley, Salt


     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 12 equal pieces.  I use a pizza wheel and it works like a charm.

     In a small saucepan, place the Butter, Olive Oil, and Garlic.  Over medium low heat, stir until Butter is melted, and then cook for 2 minutes.  Remove from heat and set aside.  Yu 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 rectangle.  See photo.  Sprinkle cheese on top, pinch the seams together.  Then roll a rope between your hands or on Parchment to about 9”.  Remember that the Gluten is going to keep pulling the dough back into itself.  Let it rest for a few minutes, giving the Glutens time to relax.  Tie each into a knot and place on the baking sheet.

     Baste the Butter mixture on the top and sides of each Knot.  Sprinkle with a bit of each of the Seasonings.  Then Sprinkle a little Cheese on top.

     Bake for 13-16 minutes or until the Knots are light golden brown to darker golden brown. (Your choice).  Remove from oven and brush with the remaining Butter mixture.

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.





By Tika for CHEW WANNA EAT? © 2019


Best Buffalo Chicken Dip

Best Buffalo Chicken Dip with Scallions

     I’ve had lots of Buffalo Chicken Dip at parties and most were just meh. I’ve added some additional ingredients to kick up the flavors, and although it isn’t burn your tongue off, it is nice and spicy (I’d say Medium).  This is perfect not just for parties, but as an Appetizer, Game Day Snack, Back Yard BBQ, Movie Night or Game Night at home, etc.  If you’re serving a crowd, better at least double it.  Try a plate of French Fries with this dip poured in the center.  VERY GOOD!


2 ½ cups leftover shredded Chicken (Rotisserie works great)

1 TBSP Butter

1/3 cup Celery, diced fine

3 cloves Garlic, minced

¼ cup sweet Onion, diced

¾ cup Frank’s Hot Sauce

¼ cup Water *

Black Pepper (A few dashes)

5 TBSP Cream Cheese, cut in chunks

5 TBSP Sour Cream or Prepared Ranch Dressing

1 tsp Parsley

¾ cup Shredded Cheddar or Colby Monterey Jack Cheese

1/3 +/- cup Blue Cheese, crumbled

Extra Parsley to garnish.  Thinly sliced Green Onions are very nice also.

* The water keeps the dip from becoming too thick as it cools.  Most of the water simmers out while you’re cooking.  I find that it will become thick enough to break your crackers without the water.


     In an oven-proof skillet, melt the Butter.  Add Celery, Garlic, and Onion.  Cook over medium heat for 2 minutes. 

     Add the Hot Sauce, Water, Pepper, and Chicken.  Cook until it begins to simmer.  Stir, and add the Cream Cheese, and 1 tsp Parsley.  Keep stirring, because the Cream Cheese is going to melt.  Once it is melted, remove from heat and add Sour Cream.  Stir until blended.

     Sprinkle the Shredded Cheddar on top.  Pop pan under a preheated broiler for just enough time for the cheese to melt.  It will only take a few minutes.  (Is your mouth watering yet?)

     Sprinkle about 1/3 cup Crumbly Blue Cheese on top.  You can add extra Parsley now if you wish, but not necessary and it has plenty of color.  The Blue Cheese is going to become soft and blend with the top layer of Dip.  It might be a little tacky, but I like to serve it right in my little cast iron pan (As long as children aren’t eating it.  Cast iron stays hot for a long time.  That’s why I like to serve the Dip this way.  It helps retain the heat of the Dip).

Serve with Vegetable Sticks, Assorted Crackers, Toasted Pita Chips, Melba Toast or serve over French Fries!

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.





By Tika for CHEW WANNA EAT? © 2018

After broiling, add Blue Cheese crumbles and serve!

Walnut Roca, Toffee topped with Chocolate and Nuts

Walnut Roca, by Chew Wanna Eat?

     Of all the Christmas candy I make, I have to say that this was the favorite and makes a wonderful, impressive gift. It’s my version of the famous Almond Roca.  I made it with walnuts, and it was outstanding.  After all, what’s not to like about sweat buttery toffee topped with rich chocolate and walnuts?  Don’t worry, it’s very easy.  You MUST have a candy thermometer because the temperature of the toffee is extremely important. Best of all?  It makes over 2 lbs of candy. 


1½ cups coarsely-chopped almonds, divided (Or pecans or walnuts)

16 oz. (2 ½ cups) Domino’s light brown sugar

1 lb. butter (4 sticks)

1 ½ tsp vanilla extract

1 ¾ cups milk chocolate or semi-sweet chocolate chips


Line an 18” x 13” half sheet with Parchment paper. Sprinkle ¾ cup chopped nuts. Set aside.

In a 2 qt. sauce pan, combine sugar and butter over medium/low heat while stirring frequently for several minutes unit bubbly and thick. As it cooks, you will begin to see the mixture foaming on the top.  Just like when you clarify butter, the milk solids are rising.  Use a candy thermometer, and do not let the thermometer touch the bottom of the pan or you will get a false high reading.  (Once it reaches about 245° F, you will begin to notice the aroma.  Heavenly).  The color will begin to change to a rich amber and by the time it is finished, will be a golden brown). At 290° F remove from heat. Watch carefully toward the end to prevent it from burning. 

Add the vanilla, stirring to combine.  Pour candy evenly on top of the nuts on the cookie sheet. Let stand for a few minutes.

Melt good quality chocolate chips in microwave with a scant tsp of canola oil.  If you microwave in 30 second increments, stirring between each increment, you will end up with perfectly smooth melted chocolate.

Spoon the melted chocolate over the toffee layer, add the remaining nuts, and press lightly into the warm chocolate.

Allow to set up for a few hours.  Break into random-sized pieces using the tip of a sharp knife.  Eat a piece and prepare to say, “Oh my goodness!”

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.




By Tika for CHEW WANNA EAT? © 2018

Homemade Sauerkraut

20181026_110917 - Copy

     If you’re like us and demand the best ingredients when preparing your food, don’t skip the homemade Sauerkraut.  Whether you’re eating Reubens, Pork and Kraut, or even Hot Dogs, you can’t beat homemade!  Cabbage is in season right now, so make enough to last you until next year.  You need just 2 ingredients – Salt and Grated Cabbage.  Couldn’t be simpler, and so well worth it.



3 Medium heads of cabbage

5 TBSP Course Sea Salt or Kosher Salt (NOT IODIZED)



Sterilize your jars and lids.

Thinly slice the cabbage and place in a large bowl.  Don’t over fill because you need room to stir the cabbage.  You may need to do this in a few batches.  Remember not to add all the salt if you do it in batches.  You’ll need 1 TBSP Salt per quart jar.

Add 5 TBSP Salt and mix well with your hands, squeezing as you mix.  This pulls the liquid out of the cabbage and creates the brine.  We usually mix and squeeze for about five minutes.  You will see water appearing, but that’s a good thing.

If you want to add a little Caraway, you can add it now.

Pack the cabbage in sterilized jars, pushing down to make a tight fit.  Stop when you have approximately 2” at the top of the jar. (You need this space to allow for expansion during the fermentation process.  Divide the leftover brine from the bottom of the bowl evenly between the jars.  The brine must cover the cabbage, you don’t want any sticking up that isn’t under brine.  If you need to, add a little bit of water.   Bob usually uses the leftover outer leaves to lay on top of the mixture to help hold the cabbage down.  (see photo).

Close jars tightly and let sit at 64° – 72° F for five days.  Then slowly open the lid to release built-up pressure.  You must open the jars every five days for approximately three weeks.  You can taste it every time you open the lid to see if it’s to your satisfaction.  You will notice that the flavor improves every time you open the lids.

Once it is sour enough and has fermented long enough to suit your taste, place a jar in the refrigerator, keeping it tightly closed.  Store the remaining jars in a cool dark place.

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.




By Tika for CHEW WANNA EAT? © 2018

20181026_110917 - Copy








Roasted Garlic (3)

Who doesn’t love Roasted Garlic?  You can eat it plain, spread it on Pizza Dough, add it to Hummus, Salsa, Mashed potatoes, spread it on Crackers, top a Baked Potato, add to Sandwiches, Vegetable Dishes, or whatever your little heart desires.  Bob loves it, and I bought him this Terra Cotta Garlic Roaster (you can find them for $16.00).  He used to use a baking sheet, but much prefers this method.  Here’s how he does it:


Whole garlic cloves

Olive oil

Optional Seasonings:  Salt, Pepper, Thyme (or whatever you’d like)



Many people cut the top off an entire head of garlic, pour a few teaspoons Olive Oil on each, cover, and roast cut side up for at 350° F for 50-60 minutes, depending on how tender you want them.  You can roast them at up to 400° F in case you have a hotter oven going and want to stick some garlic in also.

Bob sometimes likes to break the cloves apart and put in a medium/large covered bowl, and then shakes them vigorously for about 20 seconds.  Voilà!  No skins!  You may need to pick some of the skins off or shake them again.  So easy!

He places individual cloves in the Garlic Roaster, adds a bit of seasoning and Olive Oil, then bakes in the Toaster Oven at 300° F covered for 60 min, and then 20 minutes with cover removed for 20 minutes.  Again, it depends on how well you want them done.

You can store them in a glass jar with Olive Oil.

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.




By Tika for CHEW WANNA EAT? © 2018

Hydroponic Garden

Most of you probably don’t know, but Bob bought me a gorgeous bird for my birthday. Since my Prissy died about 6 years ago, I’ve been birdless. I am posting a few pictures of Kiwi (Green Cheeked Conure) because I want to show you what my son Cory gave me! He has been using Aerogardens for years and just loves them. I will now have fresh herbs right next to the stove. And since birds need their herbs and fresh greens this is doubly valuable to me. Love you, Cory! (Note: Kiwi looks a little ratty right now because she is just beginning her first molt. She is 6 months old).

Aerogarden 12-2-17

Kiwi, 6 months


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.




By Tika for CHEW WANNA EAT? © 2017




     Unexpected guests?  Game day?  Anytime snack?  This is it!  15 minutes and it’s ready to eat.  Customize it by changing out the beans if you want, although we love black beans. 


2 large chicken breasts, cubed

1 can black beans, drained and rinsed (or your choice of beans)

1 14.5 oz can diced tomatoes with chilies and lime

1 tsp cumin

2 tsp chili powder

½ tsp coriander

Salt and pepper

TOPPINGS: Shredded Lettuce, Onions, Black Olives, Grated cheese, Jalapenos, Diced Tomatoes, Cooked Crumbled Bacon

PREPARATION:  Dice or cube chicken into bite sized pieces.  Drizzle a bit of olive oil in bottom of large saucepan.  Cook chicken over medium heat, sprinkling seasonings as it’s cooking.  Add beans and tomatoes, heating through.  Serve.  How easy was that?

Serve with your choice of chips, salsa, sour cream, and guacamole.


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. 




By Tika for CHEW WANNA EAT? © 2017




Sprinkled over yogurt?  Yum!

     You all know that I love granola.  I eat it every day on my yogurt.  Sometimes I just grab a handful and stuff it into my mouth cause it’s so good.  I always, always load it up with cinnamon, but I wanted to try something different.  Tropical fruit!  Lately I’ve been eating a lot of dates, banana chips, and dried pineapple.  Why not combine it in my granola!  Yes!  Just like my other granola recipe, this one is chock full of delicious and healthy ingredients.  Eat it by the handful, sprinkle on cooked oatmeal, cream of wheat, fresh fruit, yogurt, etc. 

     Keep a container in your desk for a quick snack at work!  Take it on hikes or camping.  Stick some in your car and you can sell it during traffic jams.  (J/K, but people would pay!)  Anytime you have a snack attack, this granola is perfect.  Having a party?  Set some out in small bowls.  I guarantee people will love it!  Just wait until you smell it baking.  It’s heavenly.



¼ cup olive oil

¼ cup Coconut Oil

½ cup brown sugar

½ cup honey

¾ tsp raspberry extract

¾ tsp orange extract

¾ tsp almond extract cups quick oats

1 cup nuts, chopped or halved (see suggestions below)

¼ cup ground flax seed

¼ Wheat germ

1 cup Shredded coconut

¼ cup olive oil

¼ cup Coconut Oil

½ cup brown sugar

Your choice of Nuts:  Cashews, Macadamia nuts, Walnuts, Almonds, Pecans

YOUR CHOICE OF ADDITIONS AFTER BAKING:  Dried cranberries, Dried blueberries, Dates, Dried Apricots, Candied Ginger, Tropical Trail Mix, Sunflower seeds, Dehydrated pineapple, Dried Strawberries, Kiwi, etc.


    Preheat oven to 275°F

In microwavable bowl, blend together olive oil, brown sugar, oil, honey, coconut oil, and extracts.  Heat 30-40 seconds and stir to combine.  Set aside.

In a large bowl, combine oats, walnuts, almonds, flax seed, wheat germ, and coconut.

Pour melted olive oil/brown sugar mixture over oatmeal mixture and stir well.  Spread on large ungreased baking sheet and bake for 15 minutes.  Stir, return to oven for another 15 minutes.

Cool, and then add your dried fruit.  (The fruit does not need to be baked).  Place in an airtight container.  May be frozen.

Makes a great gift in a pretty jar!

NOTE:  Granola is one of those perfect things to customize.  Change out the nuts, add additional dried fruit, switch out your extracts.  Since I was making a Tropical flavor, I wanted orange and almond.  I snuck the raspberry in just cause.  Have fun with it.

You can use long cooking oats, just process them quickly in your food processor so they’ll cook in the short amount of cooking time this granola takes to complete.


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.




By Tika for CHEW WANNA EAT? © 2017








If you’re getting spring fever and can’t wait to get out in your garden, maybe it isn’t too early!  Here are 7 veggies that can handle the cold.




are you buying these? You can’t get much more toxic than TBHQ. This synthetic preservative is created from butane (a very toxic gas) and has been linked to vision disturbances, liver enlargement, childhood behavioral problems, and stomach cancer in animal studies. New research coming out of Michigan State University links it to the rise in food allergies, which has prompted more research. Although the FDA allows this in America, this additive is banned for use in food in other countries including Japan, and is on the Center For Science in The Public Interest’s list as one of the worst additives to be avoided in our food. Please share!


The Potential TBHQ Dangers

TBHQ Dangers

If you’re in the habit of reading food labels, you’ll often come across ingredients you can’t pronounce. Tertiary butylhydroquinone, or TBHQ, might be one of them.

TBHQ is an additive to preserve processed foods. It acts as an antioxidant, but unlike the healthy antioxidants you find in fruits and vegetables, this antioxidant has a controversial reputation.

What Is TBHQ?

TBHQ, like many food additives, is used to extend shelf life and prevent rancidity. It’s a light-colored crystalline product with a slight odor. Because it’s an antioxidant, TBHQ protects foods with iron from discoloration, which food manufacturers find beneficial.

It’s often used with other additives like propyl gallate, butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT). BHA and TBHQ are usually discussed together, as the chemicals are closely related: TBHQ forms when the body metabolizes BHA.

Where Is It Found?

TBHQ is used in fats, including vegetable oils and animal fats. Many — if not most — processed foods contain some fats, so it’s found in a wide range of products. For example, snack crackers, noodles, and fast and frozen foods. It’s allowed to be used in the highest concentrations in frozen fish products.

But food isn’t the only place you’ll find TBHQ. It’s also included in paints, varnishes, and skin care products.

FDA Limits

The Food and Drug Administration (FDA) determines which food additives are safe for U.S. consumers. the FDA puts a limit on how much of that ingredient can be used:

  • when there’s evidence that large quantities of an ingredient may be harmful
  • if there is a lack of safety evidence overall

TBHQ can’t account for more than 0.02 percent of the oils in a food because the FDA doesn’t have evidence that greater amounts are safe. While that doesn’t mean more than 0.02 percent is dangerous, it does indicate that higher safety levels have not been determined.

The Possible Dangers

So, what are the potential dangers of this common food additive? Research has linked TBHQ and BHA to numerous possible health problems.

According to the Centers for Science in the Public Interest (CSPI), a well-designed government study found that this additive increased the incidence of tumors in rats. And according to the National Library of Medicine (NLM), cases of vision disturbances have been reported when humans consume TBHQ. They also cite studies that have found TBHQ to cause liver enlargement, neurotoxic effects, convulsions, and paralysis in laboratory animals.

Some believe BHA and TBHQ also affect human behavior. It’s this belief that has landed the ingredients on the black list of the Feingold diet, a dietary approach to managing attention deficit and hyperactivity disorder (ADHD). Advocates of this diet say that those who struggle with their behavior should avoid TBHQ.

How Much Do I Get from My Food?

As noted above, the FDA considers TBHQ to be safe, particularly in low amounts. However, some research indicates that Americans are getting more than they should.

An evaluation by the World Health Organization found that the “average” intake of TBHQ in the United States. to be around 0.62 mg/kg of body weight. That’s about 90 percent of the acceptable daily intake. Consumption of TBHQ was at 1.2 mg/kg of body weight in those who eat high fat diets. That’s a whopping 180 percent of the acceptable daily intake.

Avoiding TBHQ

Whether you manage the diet of a child with ADHD or are just concerned about eating a preservative tied to possible health risks, getting into the habit of reading labels can help you avoid TBHQ and related preservatives.

Watch for labels that list:

  • tert-butylhydroquinone
  • tertiary butylhydroquinone
  • TBHQ
  • butylated hydroxyanisol

TBHQ, like many questionable food preservatives, is found in processed foods meant to withstand a long shelf life. Avoiding these packaged foods and opting for fresh ingredients is a surefire way to limit it in your diet.

%d bloggers like this: