Skillet Louisiana-Style Shrimp

Chew Wanna Eat?

Skillet Louisiana-Style Shrimp

When you want something zesty and fast to serve your family or guests, this is it! Best of all, you control the heat, as well as the option to add Sweet Chili Sauce if you’d like a hint of sweet. Want to add Andouille Sausage? Feel free to customize this dish any way you want. Having a party? It makes an awesome appetizer!


INGREDIENTS: Yields 2 main dish servings

One 12 oz bag of peeled/deveined raw Shrimp

Drizzle of Olive Oil

2 TBSP Butter

2 cups fresh Tomato, peeled, seeded, and chunked

1/3 cup Onion, diced or cut into strips

½ cup Okra (optional)

¼ cup Celery, diced

2 TBSP chopped or thinly sliced Sweet Mini Peppers

2 cloves Garlic, chopped or minced

¼ tsp Oregano

1/8 tsp Thyme

Salt and Pepper to taste

2 TBSP Fresh squeezed Lemon or Lime Juice (Lemon juice is more traditional)

1 tsp Worcestershire sauce

½ tsp Sriracha sauce (You can add more after you taste it)


PREPARATION:
Preheat a 12” skillet on medium heat. Add a drizzle of Olive Oil, Tomato, Okra, and Celery. Sauté for a couple of minutes. Add Peppers and Onion, and sauté a few more minutes. Turn heat to low and add Garlic, cooking another minute.


Turn the heat to medium/low. Push Veggies to the side and add the Butter, Shrimp, and Seasonings. If you love Garlic, you can add more here, just be careful not to burn it. The Shrimp only takes about 3 minutes to cook. When Shrimp is pink, add Worcestershire, Sriracha sauce, and Lemon or Lime Juice.
Mix everything together now and serve over rice.


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By Tika for CHEW WANNA EAT? © 2019

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Delicious and Healthy After School Snack

Bob bought a package of Thomas’ Pumpkin Spice Bagels.  To be honest, I didn’t expect much.  Boy, was I wrong!  They’re delicious.  If you want to have them without masking the flavor use only Butter.  We found that putting Cream Cheese on them hides the flavor a little.  In case you notice a bite mark in one of the Bagels, someone couldn’t wait for me to snap a picture. 

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.

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By Tika for CHEW WANNA EAT? © 2019

DUMP-IT SEAFOOD PASTA SALAD

Chew Wanna Eat?

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. …

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Reuben on Braided Rye Danish

Leftover Corned Beef on a simple Rye Dough puts these Reubens right over the top! Our newest Westover Leftover

                The newest Westover Leftover, using leftover Corned Beef.

     Almost everyone loves Reubens.  We had some leftover Corned Beef and I decided to make a Braided Rye Danish.  It was out of this world.  If you don’t have leftover Corned Beef, buy some from your local Deli.  The Dough is simple to make, so don’t be afraid to give this a try.  Serve with a nice Garden Salad or a bowl of Homemade Soup and you’re good to go! 

     The Dough is very forgiving.  Today I got interrupted so many times by the telephone, the doorbell, the dogs, etc.  Bob wasn’t here, or you can be sure he would have interrupted me too.  It normally isn’t the most advantageous thing to have to keep stopping during the kneading process or on the second rise, but it was perfect to spite everything.  I really enjoyed making this.  I hope you will too!

     We’re kind of crazy, but we used Bob’s homemade Corned Beef and homemade Sauerkraut.  I’ve posted the recipes before.  If you need either you’ll find them in Google, Pinterest, or WordPress.  (or message me). 


YIELDS ENOUGH FOR 1 LARGE REUBEN BRAIDED DANISH.  It will serve 5-6 people, easily. 

DOUGH INGREDIENTS:

2 tsp Brown Sugar

1 ½ cups Warm Water, divided

4 ½ tsp Dry Yeast

1 cup Whole Wheat Flour

1 cup unbleached AP Flour

1 tsp Salt

3 TBSP Olive Oil

2 cups Dark Rye Flour

1 tsp Dried Minced Onion (Optional)

1-2 tsp Caraway Seeds (Optional)

FILLING INGREDIENTS: Everything is estimated because I didn’t measure

4 cups Corned Beef, shredded

6 slices Swiss Cheese

1 ½ cups Sauerkraut

I didn’t put any Thousand Island Dressing on it because I didn’t want to be in danger of having soggy Danish.  In addition, Bob likes Thousand Island, I like Catalina, others like Mustard.  Serving the Dressing on the side at the table allows everyone to choose their favorite.

DOUGH PREPARATION:

     Dissolve Brown Sugar in 1/2 cup barely Warm Water.  Sprinkle Yeast over the Water, and using the blade of a butter knife, stir well.  Scrape any Yeast that remains on the blade into the Water. (the small blade allows you to retain all the yeast instead of having it stuck to a spoon).  Let it sit for 5 minutes.  It will become very bubbly.

     Fit your dough hook on your heavy-duty mixer.  In mixer bowl, add all 3 Flours and Salt.  You can either turn the mixer on very low speed or use a whisk.  You want everything well incorporated.  Create a well in the center and pour in the Olive Oil, remaining 1 cup Water, Dried Minced Onion, Caraway Seeds, and Yeast/Water mixture. 

     Begin on low speed until mixed well and a dough ball forms.  Turn the speed up a little and mix for 6-7 minutes.  This is a heavy dough, so it will flop around on you.  I usually turn the mixer off every minute or so and let the dough fall back to the center of the bowl. If you want o knead by hand, feel free.  It will take a good 10 minutes depending on how fast you knead. I knead like Speedy Gonzales.

     Roll dough into a ball and place back into the mixer bowl which you will have greased with a light coating of Olive Oil.  Cover with Plastic Wrap and a Towel.  Give it 1 – ½ hours to double in size.  Time will depend a lot on the temperature in your kitchen.  When it’s ready, remove towel and Plastic wrap.  Make a fist and with the back of your fingers push the dough down to release a lot of the air.  With this dough you’ll have to do it in 3 or 4 places.  Cover again and let it rise for another 15 minutes or so.

     Preheat the oven to 500° F now.  If you have a large stoneware baking sheet, that goes in the oven while you’re preheating. You can dust it with corn meal if you’d like.

     If you don’t have a large stoneware baking sheet, use a half sheet and lay Parchment Paper on it.

ASSEMBLY:

     I don’t like to roll dough.  I think it squishes all the lovely air pockets out.  It was very easy to spread the dough into a 12” x 20” rectangle just using my hands and finger tips.  So, lay out a sheet of Parchment Paper and press the dough trying to keep the edges straight.  (Unfortunately, I didn’t get any photos of the beginning process because my camera battery was dead.)  If you’re baking on a half sheet, lay that on the counter, Parchment on top and continue on with the next steps.

     After you’ve shaped the Dough lightly score a 4” section right down the middle of the Dough.  Don’t cut all the way through it.  You just need to score it so you have a guide.  Now, cut strips from your score marks to the outer edge of the Dough.  This time you will cut all the way through and you want to do them about ¾” wide.  These will be the strips for braiding.

     Lay the Corned Beef down first, and stay between your 4” score marks.  Swiss Cheese goes next.  I folded each slice in half.  Some of them will overlap, but that’s fine.  Sauerkraut goes on top. 

     Now you will cross the strips you cut across the filling.  Do one strip from the right side, then do one strip from the left side.  Keep going until you reach the end.  To have pretty finished ends, I took the “tail” of the dough, folded that up over the fillings.  Then I crossed the last few strips.  It looked neater that way.  Usually the ends are folded under the Danish, but with all the fillings, I didn’t want the ends to be higher than the rest of the Danish.  This worked out perfectly. You’re going to do the same thing at the other end of the Danish also.

     Your oven should be good and hot now.  Pick up the Parchment Paper and your Danish and quickly lay it on the baking stone.  Make sure you support the bottom while you’re moving it.  It might sag and tear otherwise. I used one hand and let the Danish lay across my other hand and wrist to move it.  If you’re using the half sheet, just put it in the oven.  Baking time will vary.  I believe you should start watching it at about 20 minutes, although it won’t be done yet.  Everybody likes their Rye a little different.  Some like it very browned, others not so much.  I let mine cook for about 30 minutes.

    Serve with a salad or soup.  Always put an assortment of Dips out.  Thousand Island is the traditional, but I like Catalina.  Mustard is another very popular Reuben condiment. 

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By Tika for CHEW WANNA EAT? © 2019

Easy Company Cake

INGREDIENTS

1 Layer Cake, baked
1 1/2 cup Jam (A flavor that will go with your cake)
1 1/2 cup Frosting (A flavor that will go with your cake and Jam)
Ganache

PREPARATION:

Spread the Frosting on the BOTTOM (level half) of baked cake. Place on serving platter.

Spread slightly warmed Jam on the BOTTOM the second layer of baked cake. Place Jam side down on top of the frosted layer.

Drizzle with Ganache. Serve

GANACHE is so simple to make. I used about 3/4 cup of Dark Chocolate Melting Candy, added enough Heavy Cream (Approximately half of the 3/4 measuring cup to get the consistency I wanted. You want it thin enough to drizzle, but not so thin that it runs off the cake.

Place Chocolate and Heavy Cream in a microwave-safe bowl. Heat for 45 seconds. Stir. Heat again for 30 seconds. Stir and let sit until partly cooled. You don’t want to pour it on the cake while hot.

That’s it! Simple!

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By Tika for CHEW WANNA EAT? © 2019

Homemade Sauerkraut

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     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.

 

INGREDIENTS:  YIELDS 5 QUARTS

3 Medium heads of cabbage

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

 

PREPARATION:

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.

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By Tika for CHEW WANNA EAT? © 2018

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Crispy Cheesy, Haddock Dinner (No Measuring Required)

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     Here is a very quick, super simple, super delicious fish and chips dinner that you can have on the table in about 12 minutes (including prep time).  I cooked it in my air-fryer and it was done in about 8 minutes.  If you bake it, it will take longer.  Love my air-fryer.  The prep work is simple.  Beat an egg, and throw a few seasonings in it.  On a paper plate, mix bread crumbs with Parmesan and Romano cheese.  Dip, press, throw it in the fryer, set the table, eat.  It really is that easy.  The sautéed Kale took about 30 minutes, so if you’re doing that as well, start it first.

INGREDIENTS:

2 Haddock filets

1 egg, beaten

A handful of Panko Bread Crumbs

Grated Cheese (Parmesan, Romano, or both)

 

PREPARATION:

To your beaten egg, add a little garlic powder, onion powder, and black pepper.  On a paper plate, place Bread Crumbs and Cheese.  Mix quickly with your hands.  Dip a Filet in the egg, and then in the Bread Crumbs, pressing down to adhere the mixture to the fish.  Place on greased aluminum foil. Place frozen French Fries next to the Fish.  Set your air-fryer to about 400° F.  When the fish is golden brown, it is done!

If you want to cook the Kale as well, start that first because it will take about 30 minutes or so.  I used an entire bag of fresh Kale.  It shrinks down a lot.  In a large skillet, drizzle with Olive Oil.  Add about 1 TBSP of Butter.  Add some minced or chopped garlic, a little chopped Onion, Pepper, 2 TBSP Orange Juice, ½ cup water and 1/3 cup Chardonnay.  Bring to a quick boil and start adding the Kale.  You’ll have to do it in batches and give it a minute to cook down.  When the entire bag is added, cover, simmer, and stir about every 5 minutes. Make sure the liquid doesn’t completely cook out. If you need to add a bit here and there, that’s fine.  I like to add a dash or two of crushed red pepper, but that’s optional.

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By Tika for CHEW WANNA EAT? © 2018

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Crispy, Cheesy Haddock Dinner

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Roasted Cauliflower Steaks with Bacon and Cheese

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     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!

 

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By Tika for CHEW WANNA EAT? © 2018

Roasted Cauliflower with Bacon and Cheese (5)

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Roasted Cauliflower with Bacon and Cheese (5)

 

 

Shrimp Lumpia, a Filipino Treat

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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.

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By Tika for CHEW WANNA EAT? © 2018

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