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)
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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)
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Sautéed Kale with Cashews

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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.

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By Tika for CHEW WANNA EAT? © 2018

Sauteed Kale

 

 

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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.

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By Tika for CHEW WANNA EAT? © 2018

Sauteed Summer Squash

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Riced Cauliflower and Vegetables

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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.

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By Tika for CHEW WANNA EAT? © 2018

Riced Cauliflower and Vegetables10

Riced Cauliflower and Vegetables

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Riced Cauliflower and Vegetables10

 

TWICE-BAKED POTATO SALAD

Twice-Baked Potato Salad5

 

   What do you like on your Twice-Baked Potato? Whatever it is, add it to this salad. I’ve been making it for years and everyone loves it. It’s something different instead of the standard Potato Salad. You can customize it to suit your taste! We were invited to the neighbors for a BBQ and I made the following recipe, which makes a lot. Feel free to cut it down if you don’t want so much. Vegetarian and Egg-Free.

INGREDIENTS: This makes a lot. Feel free to cut down on the Ingredients.

3-4 quarts water
5 lbs peeled and quartered Yukon Gold Potatoes
½ tsp salt
1 TBSP chopped Garlic
1 ¼ cup Sour Cream
8 oz brick of Cheese, grated
Salt and Pepper
8 Slices Cooked and crumbled Bacon

ADDITIONS: Cooked Broccoli, Sliced Black Olives, Chives, Parsley, 2 or 3 Mini Sweet Peppers, for Cheese you can use Sharp, Munster, Colby, or whatever sounds good to you.

PREPARATION:

Boil the potatoes in Salted Water and Garlic until tender (approximately 15 minutes). Drain.  Put the potatoes in a large bowl and give them a quick mash with a potato masher. You want some lumps in this! Add Grated Cheese. Stir and let sit because most of the Cheese will melt. When Cheese has melted to your liking, stir again. (You don’t have to let it melt completely).
Stir in Sour Cream. Now add your additions. Sprinkle the top with a little Paprika.

 

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By Tika for CHEW WANNA EAT? © 2018

Twice-Baked Potato Salad

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TIKA’S TOMATO AND AVOCADO SALAD – (Mediterranean Diet Friendly)

Tomato and Avocado Salad

It’s Tomato Season!
Chew Wanna Eat?

Tika’s Tomato and Avocado Salad

It’s Mediterranean Diet Friendly! Very colorful and tasty, one of the most requested summer recipes in our household, and it’s quick to make.

SALAD:
1 large tomato, diced
1 – 2 large avocados, peeled and diced
1 clove garlic, diced
2 TBSP chopped red onion
OPTIONAL: ¼ cup diced cucumber
2 TBSP diced roasted red pepper

DRESSING:
1 TBSP honey
3 TBSP Olive or canola oil
Juice of 1 lime
2 dashes cayenne pepper or chipotle powder
¼ tsp Cilantro
Salt and pepper
Bit of parsley, fresh or dried

Mix dressing and pour over salad. Serve

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By Tika for CHEW WANNA EAT? © 2018

Tomato and Avocado 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.

 

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By Tika for CHEW WANNA EAT? © 2018

Cheesy Rice and Broccoli (4)

Cheesy Rice and Broccoli

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Cheesy Rice and Broccoli (4)

 

 

 

 

 

YAKISOBA SAUCE

Yakisoba Sauce

     What is Asian Yakisoba Sauce?  Other than delicious and easy to make?  Use it on Yakisoba Noodles, Beef, Pork, Chicken, Shrimp.  What does it taste like?  It’s a teeny bit sweet, a teeny bit spicy, a teeny bit salty, and a teeny bit sweet.  You are welcome to customize it.  If you want it hotter, add a bit more Honey or Hoisin Sauce, if extra Tang gets your taste buds in a whirl, up the Rice Vinegar by another teaspoon.  For a Spicier version, add a few extra drops of Chili Oil or even some Siracha Sauce.  Here’s how I made it:

 

INGREDIENTS:  Yields ½ cup +/-

4 TBSP low sodium Soy Sauce

2 TBSP Worcestershire Sauce

1 TBSP Rice Vinegar

1 TBSP Honey or sugar

1/8- ¼ tsp Chili Oil

1 TBSP ketchup

2 tsp Hoisin Sauce

2 TBSP Oyster Sauce

½ tsp fresh Ginger root, finely minced

 

PREPARATION:

Mix all ingredients in a small bowl using a fork or small whisk.  Cover and refrigerate.

By Tika for Chew Wanna Eat? 4/21/18

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By Tika for CHEW WANNA EAT? © 2018

 

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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.

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By Tika for CHEW WANNA EAT? © 2018

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

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Beefy Barley with Spring Vegetables (2)

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Roasted Sweet Potatoes & Asparagus

Roasted Sweet Potatoes and Asparagus


     In our quest to eat healthier without giving up flavorful foods, this is my new way of cooking Sweet Potatoes and Asparagus. I do it in my toaster oven, but you can tuck a small dish in your oven alongside whatever else you’re cooking. Note that I didn’t make a huge batch for just the two of us, so please increase ingredient amounts if you’re feeding a family. 

ROASTED SWEET POTATOES

Ingredients:  Yields 2 servings

1 large Sweet Potato, scrubbed well

Drizzle of Olive Oil

Seasonings:  Thyme, Salt

 

PREPARATION:

Poke a few holes in the clean potato with a sharp knife.  Wrap in a damp paper towel and microwave for 2 ½ minutes, turning over about halfway through.

Cut into large chunks, place on cooking tray, drizzle with olive oil, and then sprinkle on Thyme and Salt.

Bake in a moderate oven for about 20-30 minutes, depending on how large your chunks are.  Flip over a few times during cooking.

ROASTED ASPARAGUS

Ingredients:  Yields 2 servings 

12 Asparagus Stalks, washed

Drizzle of Olive Oil

Seasonings:  Tika’s Greek Seasoning

 

PREPARATION:

With your fingers on each end, bend Asparagus stalks until the bottom snaps off.  Discard the tougher ends or make soup.

Place on the same dish as the Sweet Potatoes after about 15 minutes.  Drizzle with Olive Oil, sprinkle on Tika’s Greek Seasoning, flipping once during cooking.  Depending on temperature, the asparagus will be cooked in about 12 minutes, depending on how soft you like them.

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By Tika for CHEW WANNA EAT? © 2018

Roasted Sweet Potatoes and Asparagus

Roasted Sweet Potatoes & Asparagus

Roasted Sweet Potatoes & Asparagus 1

Roasted Sweet Potatoes and Asparagus