Chili Lime Tilapia

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     I love Chipotle and Lime on Fish!  This dinner was cooked in the air fryer and after seasoning, it was on the table in about six minutes!  You can certainly pan fry or bake your fish, but I am in love with my air fryer and use it as often as possible. 

INGREDIENTS:

¾ – 1 lb Farm Raised Tilapia

1 egg, beaten

½ cup Italian seasoned Bread Crumbs

Seasonings:  Liberal Sprinkling of Chipotle Chili Powder and ½ tsp Garlic Powder

½ Lime

1 tsp Butter

 

PREPARATION:

Beat the egg in a small bowl.  Place the bread crumbs on a flat plate or flat dish.

Dip the fillets in the egg, place on top of the Bread Crumbs.  Squeeze Lime on the Fish.  Sprinkle with Chipotle Chili Powder. Press down on the Fish to embed the crumbs.  If you want to bread only one side of the fish, that’s fine.

Place Fillets on a lightly Buttered piece of Aluminum Foil.  Place next to frozen French Fries on Air Fryer pan.

There is no need to flip the fish over.  It’s cooked all the way through in just 6 minutes.  If you’d rather bake, do that at 400° F for 15-20 minutes, depending on how crispy you like it and how thick the Fillets are.

 

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By Tika for CHEW WANNA EAT? © 2018

Chili Lime Tilapia

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Chili Lime Tilapia

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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

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French Onion Soup Gratinee

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French Onion Soup Gratinee

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     French Onion Soup Gratinee is so easy, and so flavorful.  You’ll wonder why you haven’t made it before.  Impress family and/or guests with this authentic Gratinee.  If the weather is too warm feel free to make the soup during the cool morning or evening and heat it up for dinner.

INGREDIENTS:

3 TBSP Butter

1 TBSP Olive Oil
6 onions (about 3 pounds), sliced
2 TBSP garlic, chopped
1/2 cup Dry Sherry or Chardonnay

1 can Chicken Broth

3 cans Beef Broth

1 large Bay Leaf

½ tsp dried Thyme

French, Sourdough bread, Baguettes, sliced and toasted or Croutons
Swiss cheese or Gruyere, Grated or sliced
PREPARATION: 

Melt Butter and Olive Oil in heavy large saucepan over low/medium heat. Add Onions and Garlic. Sauté until very tender and brown, about 45 minutes.

Add Sherry or Chardonnay and simmer until most of the liquid has evaporated.  Add wine and simmer until reduced to glaze, about 3 minutes.

Add Bay Leaf, Thyme, Chicken and Beef Broth. Simmer 20 minutes. Season to taste with salt and pepper.

Preheat broiler. Ladle soup into broiler-safe bowls. Top each with slice of toast and cheese. Broil until cheese is bubbly and browned.

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Ham and Bean Stew

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     There is almost nothing heartier than a big bowl of ham and bean soup.  I decided to make mine a little thicker, hence the name stew.  It’s rib stickin’ good!

INGREDIENTS: 

1 lb of dried Great Northern, Cannellini, or Navy Beans

1 medium Onion, diced

2-3 Cloves Garlic, chopped

3 cans Chicken broth

1 can Water

1 or 2 Bay Leaves

2 cups Leftover Cooked Ham

2 -3 Carrots, sliced or diced

1 Rib Celery, chopped

1 Sweet Potato, cut into bite size pieces (Optional)

1 TBSP Brown Sugar

Optional:  ½ tsp Sriracha Sauce

Parsley, Thyme, Pepper, scant 1/8 tsp Nutmeg, ¼ tsp Dry Mustard (Don’t add any salt until you taste it)

NOTE:  If you have a Ham Bone, or Ham Hock, add that when you add the Chicken Broth.

PREPARATION:

Rinse beans, toss any that look shriveled.  Add 4 – 5 cups cold water, cover and let stand at least 6 hours.

Drain and rinse beans.  Return to pot.  Add Onion, Garlic, Chicken Broth, Water, and Bay Leaves.  Cover and simmer for 60 minutes or until beans are beginning to get tender.  If you remove mash some of the beans with a potato masher while they’re still in the pot, you’ll end up with a creamier, thicker end product.  Add ham, Carrots, Celery, and Sweet Potato.  Cover and let simmer until Carrots are tender.  Add Brown Sugar, Sriracha, and Seasonings.  (Taste before adding Salt). Remove Bay Leaf.  Let simmer another few minutes.

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Ham and Bean Stew

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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.

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Red Beans and Rice with Chorizo and Chicken

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CHICKEN ENCHILADAS W/BLACK BEANS

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We love enchiladas.  You can use raw chicken (which you will cook before filling the shells), or leftover chicken or turkey.  Simple, simple, simple.

INGREDIENTS

2 large chicken breasts, cut into chunks or slices

3 mini sweet peppers, sliced

3-5 cloves garlic, minced

1 medium sized onion, sliced

½ can green chilis (remainder goes into Enchilada sauce)

½ – ¾ can black beans, drained and rinsed (or your choice)

Juice of 1 lime

Olive oil to drizzle in pan

Seasonings:  Black pepper, Chili powder, Chili powder with Chipotle, Cumin, dash cinnamon, Coriander

Mexican cheese blend

 

SAUCE INGREDIENTS:

Drippings from cooking chicken and veggies

15 oz diced tomatoes with juice

½ can green chilis

2 TBSP flour

½ can chicken broth

Seasonings:  Black pepper, Chili powder, Chili powder with Chipotle, Cumin, Garlic powder, Coriander

1 handful grated Mexican cheese blend

 

PREPARATION 

In large heavy skillet, drizzle olive oil in the bottom.  Add chicken, sweet peppers, garlic, and onion.  Sauté until chicken is tender.  At any time while cooking, add the lime juice and seasonings.  Add beans and chilis until heated through.  With slotted spoon, remove meat and veggies to a bowl.

To drippings, add tomatoes, ½ can green chilis, flour, chicken broth, and seasonings.  Simmer for 10 minutes.  Add a handful of Mexican grated cheese and simmer another 5 minutes.

While Enchilada sauce is cooking, begin rolling the tortillas with filling and place in a 13” x 9” baking dish.  Pour hot sauce over the top, sprinkle on more grated cheese.  Bake at 350° F for 20-30 min.

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We normally make our own tortilla shells.

Chicken and Black Bean Enchiladas (12)Pico de Gallo is made in a small electric chopper and consists of fresh tomatoes, garlic, onion, mini sweet pepper, and jalapeno.

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I use a can of refried beans with chilis, and add a bit of jalapenos, a touch of garlic, and heat through.  I top with grated cheese just before serving and let it melt without stirring.

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We never, ever buy store bought guacamole.  It’s so easy to make and SO much better.  Simply use a potato masher (or small chopper) and blend fresh avocado, garlic, a smidge of onion, a smidge of fresh tomato, and jalapenos to taste.  Add some lime juice, salt and pepper.  Serve.

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By Tika for CHEW WANNA EAT? © 2017 

Chicken and Black Bean Enchiladas

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FISH ‘N CHIPS

Pan-Fried Ocean Perch

There isn’t much easier than pan-frying a nice fish filet and serving a heaping pile of French fries on the side. Today we had Ocean Perch, but any kind will work.

INGREDIENTS:
2 Fish Filets (Your choice)
½ cup Panko bread crumbs
4 TBSP grated Parmesan or Romano cheese
1 egg, beaten
Seasonings: Pepper, garlic powder

PREPARATION:

In a flat bowl or on a paper plate, mix bread crumbs, grated cheese, and seasonings. Dip fish filet in beaten egg, press filet into crumb mixture and fry in a bit of butter until golden brown on both sides and fish flakes when you poke it with a fork.

Serve with lemon wedges, tartar sauce, cole slaw, and French fries.

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By Tika for CHEW WANNA EAT? © 2017

 

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Pan-Fried Ocean Perch

CHICKEN PARMESAN, BAKED

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     I think chicken parmesan is one dish that everybody loves.  Breaded tender chicken, lots of homemade sauce and cheese . . . what’s not to like?   It’s one of Bob’s very favorite meals.  Here’s how to make it:

INGREDIENTS:

2 ½ lbs of chicken, boneless and skinless

2 cups seasoned breadcrumbs

1/3 cup fresh grated Parmesan

1/3 cup fresh grated Romano

2 eggs, beaten with 1 TBSP water

About 2 cups grated Italian cheese blend

 

PREPARATION:

You can either butterfly, pound your chicken until it’s about ½” thick, or leave it as it is.  Set out two bowls.  One with the beaten eggs, and the other with the breadcrumbs and Parmesan and Romano cheeses.  Dip the chicken in the egg, and then dip it in the breadcrumbs.

In a large skillet, drizzle olive oil over the bottom and preheat over low/medium heat.  While it’s browning, I normally sprinkle on a little pepper, onion powder, and garlic powder.  Brown the chicken until golden on both sides, and place in a casserole dish.  The pan will lose its oil as you’re frying, so you’ll have to add a bit here and there.  Pour your spaghetti sauce over the top, cover dish, and bake at 350°  F for about 30 minutes.

Remove the foil, and sprinkle cheese over the top.  I like to use the Italian four or five cheese pre-grated packages because it has everything in it.  You can use plain mozzarella if you’d rather.  Return to oven uncovered and bake for about 15 minutes until cheese is melted nicely and slightly browned.

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By Tika for CHEW WANNA EAT? © 2017

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CHIPOTLE LIME STEAK TACOS

 

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     I wanted to go to a Mexican Street festival.  In DuBois, PA?  Yeah, right.  I didn’t even know what I wanted to eat.  Something Mexican was all I knew.  So, I went out to the garage and poked around in the freezer.  I found a .80 lb package of thick chuck steaks.  (I would rather have used sirloin, but I couldn’t find any.  If you’d ever seen my freezer, it’s the kind where you open the door and jump back for your own safety.  It’s crammed!)  OK, so I found this small package of beef.  I brought it inside and then went digging around in the refrigerator.  I had some reconstituted lime juice (no fresh, ugh), lettuce, onions, jalapenos, tomatoes, and I was on a roll.  Chili Lime Steak Tacos were born.

     I’ve been meaning to buy a good taco press, but since I wouldn’t use it all that often, I haven’t done it.  No hay problema!  I figured out my own method to roll the taco shells, and it worked perfectly!!  You want to cook the Corn Tortillas first.  The steak can be cooked in the same pan.

INGREDIENTS:

1 lb Sirloin steak

2 TBSP canola oil + more for grilling

1 fresh lime (Better than reconstituted)

1 large clove garlic, minced

½ tsp Cumin

½ tsp Smoked Paprika

½ tsp Coriander

¼ tsp Chipotle chili pepper

Salt and Pepper

Optional: Bell Pepper, 2 Dashes Crushed Red Pepper and 1 tsp brown sugar

 

STEAK PREPARATION:

Place the steaks in a small baking dish.  Drizzle the canola oil over the steaks, and then use a Cuisinart tenderizer to poke holes.  (See it in the pictures).  Any mallet will do if you don’t have a tenderizer.  Sprinkle the seasonings, 2 TBSP lime juice, and garlic on top of meat.  Cover and let marinate for a few hours.

Preheat the skillet over medium heat, and drizzle a bit of oil in the bottom.  Cook the steaks about 4 minutes, flip, and cook the other side.  Cut an end off and taste it to make sure you have enough heat.  If not, add some extra Chipotle Chili Pepper now and continue cooking for a minute or so.

Slice and plate.  You may want to add another squirt of lime juice when serving.

 

CORN TORTILLAS INGREDIENTS:

2 cups Masa Corn Flour (I used Instant)

1 ½ cups water

 

TORTILLA PREPARATION:

In a medium bowl, combine corn flour and water.  Stir for 2 minutes until you form a soft dough.  If it feels dry, add another tsp water.

Divide dough into equal portions (I made about 8 tortillas).  Roll into balls.  Take two sheets of Parchment paper and give the center of each a quick spray with cooking spray.  Put dough in center, put the second piece of paper on top and flatten with palm of hand.  Use a rolling pin to roll.

Now, here’s the magic part.  Picking up such thin pieces of dough would be impossible.  Peel the top sheet of paper off.  Without pressing, lay it back on the dough.  Flip it over and peel the other sheet of paper off.  Leave that piece of parchment off.  Take the dough along with the parchment paper to the stove and just dump it in the preheated frying pan.  Worked like a charm every time!

Fry in hot pan for a minute or two on each side.  You’ll see it beginning to brown when ready.  Don’t overcook or you won’t be able to bend them in half for filling.

AT THE TABLE:

Salsa

Guacamole

Sour Cream

Shredded lettuce

Chopped onions

Jalapenos

Shredded cheese

Sliced Limes

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GLAZED BACON MEATLOAF

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  I love my meatloaf.  I love it with mashed potatoes, I love it with baked potatoes, I love it with French fries, I love it smothered in gravy, and I love it when it has bacon in it.  I especially love my glaze.  OK, I think you’ve got it now.  I love my meatloaf.  A meatloaf sandwich on toast with melted cheese?  YUM!  I could eat it every day. 

     Tonight, we’re having it with baked potatoes.  I put two potatoes in the oven at 400 ° F while I prepared the meatloaf.  Once I put the meatloaf in, I turned the oven down to 350 ° F. 

INGREDIENTS:

6 slices bacon, cooked crisp

1 ½ lbs ground meat (I use 1 lb beef and ½ lb pork)

¼ – 1/3 cup chopped onion

1 clove garlic

1 or 2 mini sweet peppers, chopped

1/3 cup dry red wine

1 beef bouillon cube

1/3 cup quick cook oatmeal

1/3 – ½ cup milk

½ + cup bread crumbs

1 egg

1 TBSP Worcestershire

1 TBSP prepared brown mustard

1/3 cup ketchup

Pepper

 

GLAZE INGREDIENTS:

4 TBSP ketchup

4 TBSP brown sugar

1 rounded TBSP brown mustard

 

MEATLOAF PREPARATION:

Cook bacon and set aside.  When cool, crumble.

Pour the wine in a small bowl.  Add the bouillon and heat for 30 seconds in your microwave.  Mash the bouillon with a fork.  Add oatmeal, milk, bread crumbs, Worcestershire, ketchup, mustard, egg, and pepper.  Whip with a fork until blended.  Set aside.

Mix ground meat with onion, garlic, and sweet pepper.  Add the small bowl of liquid and thoroughly mix.  Shape into a loaf and bake at 350 ° F.  Remove from oven and add glaze.  Return to oven and bake another 15 – 20 minutes or until internal temperature reaches 160 ° F

 

GLAZE PREPARATION:

Mix all ingredients in a small bowl and pour over meatloaf about 15-20 minutes before meat is fully cooked.  Let some of it run over the sides.

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