Roasted Carrot Hummus (Mediterranean Style Friendly)

Roasted Carrot Hummus (4)

I’ve been a little lax on the hummus-making lately, so Bob had to make his own.  It’s delicious!  Good job!

INGREDIENTS:  Yields 2 Cups Hummus

1 can (15 oz) Chickpeas

3 TBSP Olive Oil, divided

4 Medium or 3 Large Carrots, peeled and rough chopped

4 TBSP fresh squeezed Lemon Juice

¼ cup Tahini Paste (recipe for home made below)

1 TBSP Garlic, rough chopped

¼ tsp Sugar

Salt and Pepper to taste

 

PREPARATION:

Drain chickpeas, but reserve liquid.

Place Chickpeas and Chopped Carrots in a small bowl (one that has a lid).  Add 1 TBSP Olive oil.  Place lid on the bowl and shake to distribute the oil.

Evenly distribute Chickpeas and chopped Carrots on a baking sheet.

Bake at 400° F for 25-30 minutes or until carrots are tender.

Place Carrots and Chickpeas in a food processor with reserved Chickpea Liquid.  Add 2 TBSP Olive Oil, Lemon Juice, Tahini Paste, Garlic, Sugar, and Seasonings.  Process until smooth.  Add a little extra Olive Oil or Water if you want the end result to be thinner.

Serve with additional Olive Oil and Siracha Sauce.

 

TAHINI PASTE

½ cup Sesame Seeds

2 TBSP Olive Oil or Grape Seed Oil

Water to thin to desired consistency

Dash Salt

 

PREPARATION

Toast Sesame Seeds in a dry skillet until they are just turning lightly brown.  Stir constantly over medium heat.  This only takes a few minutes.

Place Toasted Sesame Seeds in a small food processor and process until you end up with a smooth mixture.

Add Oil, Salt and process until well combined.  Add water as necessary to get the consistency you want.

By Bob, for Chew Wanna Eat?  2018

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By Tika for CHEW WANNA EAT? © 2018

Roasted Carrot Hummus (4)Roasted Carrot Hummus

Roasted Carrot Hummus (2)

Roasted Carrot Hummus (3)Roasted Carrot Hummus (4)

 

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BLUEBERRY NUT CINNAMON ROLLS

Blueberry Nut Cinnamon Rolls (8)

Who doesn’t love Cinnamon Rolls?  They are expensive to buy and are never as good as what you can make yourself.

Fresh Cinnamon Rolls are unbelievably delicious.  Today I decided to make Blueberry Pecan.  I’ve posted all kinds, but today was just a Blueberry kind of day.  Give them a try.  They’re easier than you might think.

(I’m including a secret at the bottom of the recipe.  Read the recipe first, know you can do it, and then read the secret).

DOUGH INGREDIENTS: YIELDS 12 CINNAMON ROLLS

3 to 3 1/2 cups all-purpose flour (or half bread flour and half AP flour)

1 ½ tsp sugar

1 ½ tsp salt

1 TBSP shortening (Crisco)

1 tsp room temp butter

1 package active dry yeast

1 1/8 cup scalded milk cooled to about 120°

For the Filling:

1 cup Fresh Blueberries

½ cup Pecans or Walnuts, chopped finely

2 TBSP Butter, room temperature

Cinnamon/Sugar (recipe below) *

 

PREPARATION:

With dough hook installed, mix 1 ½ cup flour with sugar, salt, shortening, butter, and yeast in a large mixing bowl. Add very warm (not hot) milk, and beat for about 1 minute. Add enough of the remaining flour, a little at a time, until dough is easy to handle.  On low/ medium speed, beat for five minutes or so.  Dough should be smooth and not sticky.

Lift dough hook and slather some butter around the inside of the bowl.  Let dough drop into the bowl and turn over so buttered side is up.  Cover with plastic wrap and a dish towel to retain the heat.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled.  When dough is pressed with finger tips, an indentation will remain.

Lightly flour your workspace and roughly shape dough into a rectangle.  With a rolling pin, roll until it’s approximately 16” x 10” (It does NOT have to be exact).  Cut dough in half vertically and spread each half with 2 TBSP room temperature butter.  Sprinkle Cinnamon/Sugar mixture on top.  Very lightly press the blueberries and Nuts into the Dough.

Starting from the top edge, roll the dough up.  Pinch the seam to seal.  Cut each half into 6 rolls and place in greased baking dish with cut side up.  Cover with buttered plastic wrap and let rise another hour.

Bake at 400° F for 17-18 minutes.  When cool, frost with cream cheese frosting.

 

CREAM CHEESE FROSTING: Frosts 12 cinnamon rolls

2 OZ Cream cheese

3 TBSP Butter

½ tsp Vanilla extract

½ tsp Almond extract

1 ½ cup confectioner’s sugar

Pinch of Salt

1TBSP milk or half and half

Beat all ingredients until well blended.  Start with 1 TBSP milk or half and half and add a little at a time until it’s the consistency you want.  Make sure your rolls are completely cooled before frosting, or the frosting will melt.

*Cinnamon Sugar: Never buy this.  It’s so simple to make.  You can keep in an empty container and use it for toast, pancakes, waffles, Cinnamon Rolls, plain Vanilla Ice cream, etc.

***HERE’S THE SECRET:  The dough for this recipe is my white sandwich bread recipe.  So, what I’ve just taught you is that you CAN make bread!  Follow the recipe and make 12 cinnamon rolls and 1 loaf of the best white bread you’ve ever had.  The bread normally bakes at 425° F for 20 – 25 minutes until golden brown, so you’ll have to extend the baking time since oven temp is lower for the cinnamon rolls.  Interior temperature should be about 190 ° F. Bread will sound hollow when lightly tapped.

 

DOUGH INGREDIENTS: YIELDS 24 CINNAMON ROLLS – or – 1 LOAF WHITE BREAD AND 12 CINNAMON ROLLS

6 to 7 cups all-purpose flour

3 tablespoons sugar

1 tablespoon salt

2 tablespoons shortening (Crisco)

1 tsp room temp butter

2 packages active dry yeast

2 1/4 cups scalded milk cooled to about 120°

1 cup Fresh Blueberries

Preparation for bread is exactly the same as the above preparation instructions.  However, if you have made the full recipe, roll half of the dough into a rectangle shape.  Starting at narrow end, roll up and place seam side down in a buttered loaf pan. Cover and let rise before baking. This will be your bread.

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.

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By Tika for CHEW WANNA EAT? © 2018

 

Blueberry Nut Cinnamon Rolls (8)

Blueberry Nut Cinnamon Rolls

Blueberry Nut Cinnamon Rolls (2)

Blueberry Nut Cinnamon Rolls (3)

Blueberry Nut Cinnamon Rolls (5)

Blueberry Nut Cinnamon Rolls (4)Blueberry Nut Cinnamon Rolls (7)Blueberry Nut Cinnamon Rolls (6)

Blueberry Nut Cinnamon Rolls (8)

Banana Bread, Healthier and even more delicious

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   The flavors of Banana and Cinnamon come shining through in this quick and super easy banana bread recipe.  Replacing white flour with half wheat flour, adding healthy dates and walnuts give you extra fiber and nutrients.  A quick sprinkle of cinnamon sugar on top before baking gives a wonderful crunchy top.

Ingredients

  • 1 cup mashed over-ripe bananas (about 3 medium)
  • 2/3 cup sugar
  • 1/3 cup shortening
  • 2 eggs
  • 3 TBSP buttermilk
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ – 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ½ cup AP flour
  • ½ cup whole wheat flour
  • ½ cup chopped walnuts
  • ½ cup chopped dates
  • Cinnamon/sugar mix to coat baking pan and extra for sprinkling on top of loaf

Instructions:  This is a quick bread and only takes a few minutes to prepare batter.  Preheat oven to 350* soon after beginning the recipe.

Beat bananas in mixer bowl.  A few lumps are ok.  Put into a 1 cup measure and set aside.

In the same mixer bowl, cream the shortening and sugar until light and fluffy.  Add the eggs and beat well.  Add buttermilk, baking powder, baking soda, salt, cinnamon, and vanilla. Beat well.  Add bananas and mix until incorporated.

Add flours last and mix until just blended.  Over mixing will not give the best results.  Remember this is a quick bread.  Add nuts and dates.  Mix in quickly.  I like to grease the loaf pan with butter.  Something new I’ve been doing is to sprinkle some cinnamon sugar in the loaf pan after greasing it.  The results are a slightly crunchy exterior.  Pour batter into prepared pan.

Bake 50-60 minutes.  Use toothpick test for doneness

Cool 10 minutes and turn out on rack to finish cooling.

NOTE:  Using this recipe, you can make mini-muffins, regular muffins, mini bundt breads, etc.

Bananas are freezable right in their skins.  If I don’t eat all mine, I throw them in a bag and pop them in the freezer and they are so handy to have when I want to make banana bread.

BY Tika, for Chew Wanna Eat?

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Red Beans and Rice with Chorizo and Chicken

Red Beans and Rice with Chorizo and Chicken

     My husband loves Red Beans and Rice.  Until recently, he was eating it out of a can.  I had to put my foot down.  I want him to have the healthiest food possible, and that means cooking it myself.  Needless to say, he loved my version of a classic New Orleans dish.

     Here’s how I did it:

INGREDIENTS:  YIELDS 8-10 SERVINGS

3 cans Red Beans, drained and rinsed

1 lb +/- Chorizo or Andouille Sausage

3 TBSP Olive Oil

¾ cup Green Bell Pepper, chopped

1 large Rib Celery, chopped

¾ cup Onion, chopped

2-3 TBSP garlic, chopped

2-3 Bay leaves

4-5 Bone-in Chicken Thighs (Depending on size)

1 tsp Black Pepper

½ tsp Chipotle Chili Pepper

¾ tsp Salt

1 ½ tsp dried Basil

1 tsp Parsley

1 tsp dried Sage

2 cups reserved Broth from Chicken

Optional: Garnish with Green Onions

 

PREPARATION:

In a 4-6 qt pot, drizzle a little Olive Oil in the bottom.  Cut Sausage into 1” slices.  Cook until browned and slightly crispy.

While Sausage and Veggies are cooking, place chicken in a separate pot, cover with water and simmer for about 30 min.

To Sausage pot, add another drizzle of Olive Oil, Green Pepper, Onions, Garlic, Celery, and Bay Leaves.  Simmer for 5 minutes, stirring occasionally.

When chicken time is up, remove Thighs from their pot, RESERVING THE BROTH.  Add thighs and 2 Cups of the Broth to Sausage/Veggie Pot.  Cover and let simmer for 15-20 min.  Remove Thighs and debone.  Add meat back to Main Pot.  An old secret to creamier Red Beans and Rice is to remove a good cup of the Beans and mash with a fork.  Then add to the Main Pot.  Add all the Seasonings and remainder of Red Beans.  Simmer for another 10 min.  Remove Bay Leaves and serve with White Rice.

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.

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By Tika for CHEW WANNA EAT? © 2018

Red Beans and Rice with Chorizo and Chicken

Red Beans and Rice with Chorizo and Chicken (9)

 

Red Beans and Rice with Chorizo and Chicken (6)

Red Beans and Rice with Chorizo and Chicken (4)

Red Beans and Rice with Chorizo and chicken (5)

Red Beans and Rice with Chorizo and chicken (7)

Red Beans and Rice with Chorizo and chicken (8)

Red Beans and Rice with Chorizo and Chicken (3)

Red Beans and Rice with Chorizo and Chicken (2)

Red Beans and Rice with Chorizo and Chicken

Breakfast Sandwich

Breakfast Sandwich (2)

Around here, we love Breakfast Sandwiches. They quick to make, delicious, and portable! Hand one to a kid who is about to miss the bus, or wrap one in aluminum foil and take it to work. You can use ham, sausage, or have it meatless. Anyway you fix them, they’re always a hit.

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.

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By Tika for CHEW WANNA EAT? © 2018

Breakfast Sandwich (2)

Breakfast Sandwich

 

Better Than Ever Green Bean Casserole

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Green Bean Casserole has been around a long time, and why not?  It’s easy to make, and delicious.  Bob loves it, but I don’t make it often because it’s just too much for the two of us.  I planned on roasting a chicken tonight and wanted to make GBC for Bob.  I didn’t have any fried onions.  UGH!  So, I put my thinking cap on and came up with a new version that we thought was pretty darn good!  The mushrooms add a tasty new addition to the normal casserole, including extra liquid, so you can use less sour cream.  Here’s how I did it:

 

INGREDIENTS:  YIELDS 4-5 SERVINGS (Feel free to double)

1 can Green Beans, drained

1 ½ cups sliced mushrooms

2 cloves garlic

Pepper

½ can cream of mushroom soup

¼ cup Sour Cream

1 clove garlic, minced or chopped

½ – ¾ cup Croutons, crushed

½ cup Cheddar Cheese, shredded or sliced

 

PREPARATION: 

In your casserole dish, mix the first seven ingredients with a spoon.  I didn’t grease the dish.  Cover it, bake in a moderate oven for about 15 minutes.  Remove, spread cheese on the top, cover, and let the cheese melt.  Put the crushed Croutons on top and pop back in the oven for about 5 min.  Ta da.  Done.

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.

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By Tika for CHEW WANNA EAT? © 2018

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PORK PROVOLONE

MARY ROPER

Chew Wanna Eat?
Pork Provolone

My friend Mary Roper has contributed another wonderful recipe. Pork Provolone! How awesome does this look???? Mary cooked hers in a 3.4 qt 1500-watt air fryer, but you can easily do it in the oven. Here’s how Mary did it:

INGREDIENTS: YIELDS 2 SERVINGS

2 small boneless pork chops
1 cup Buttermilk
Italian Seasoning and Garlic Powder
3 oz Pork Rinds
½ cup Plain or Seasoned AP Flour
2 slices Provolone Cheese
1 quart Homemade Marinara or a good quality store-bought (Mary used Rao’s)
Cooked Spaghetti
Garnishes: Parmesan Cheese and Basil

PREPARATION:

Pound the pork chops fairly thin. Marinate in buttermilk, Italian Seasoning and Garlic Powder for several hours. Mary puts everything in a zip lock, then into a bowl in case the bag leaks. Flip it around a few times to make sure it got into all of the sides.
Pulverize pork rinds in a food processor (make sure to break down or get rid of any large pieces as they’re very hard and could break a tooth!)

Set up a breading station with your pork in the milk mixture, a container with seasoned or plain flour, and pork rinds.

Allow any excess milk to drip off one piece of pork, place it in the flour to cover, back in the milk and finally in the pork rinds. Push the pork rinds onto all sides of the meat to coat. Cover and allow to sit on a plate in refrigerator for at least 1/2 hour for breading to set.

Place in air fryer basket. Spray lightly to keep crumbs from blowing off and fry at 400 degrees for 9 minutes for the first side, flip, cook another 5, check internal temp to see if it’s at least 140 degrees then add a slice of provolone and cook at a lower temp 1 minute to melt the cheese. *

While pork is cooking make spaghetti and heat up homemade sauce or a jar of good quality marinara (I used Rao’s).

Plate cooked spaghetti in a pasta bowl or on a plate, add some warm sauce, then the pork, a little additional sauce, a sprinkle of Parmesan and fresh basil if you have some and enjoy!

*If you want to bake the pork instead, bake in a 400 degree oven for 15 minutes. Flip and allow to bake for another 15 minutes until internal temperature reaches 140 degrees.

If you have a great original recipe that you’d like to share with our followers, please e-mail photos, ingredients, and preparation instructions to: chewwannaeat@gmail.com

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.

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MARY ROPER

Pork Prov

PorkPro

Pork Provolone

MARY ROPER

Greek Seasoning

Greek Seasoning

     I started using this seasoning years ago for when we grilled vegetables.  Dummy me!  I should have been using it on everything.  Make some and put it in an empty seasoning jar.  You’ll find that you will use it often!

6 TBSP garlic powder

1 TBSP sea salt

4 – 4 ½ tsp crushed red pepper flakes

1 ½ tsp basil

1 ½ tsp parsley

1 TBSP oregano

1 TBSP black pepper

Mix all ingredients in a small bowl.  Add to an empty seasoning jar, label and use it on almost everything. (Fish, chicken, pork, lamb, vegetables).

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.

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By Tika for CHEW WANNA EAT? © 2018

Greek Seasoning (2)

Greek Seasoning