Tuna salad is one of those classic recipes that everyone should know, but not everyone makes it the same way. My grandmother and great-grandmother used to make tuna salad the way they did because of the great depression and being so poor. Both had many children they had to feed, and tuna salad was one of the easiest ways to feed a family of 5-7 with very little money. They often made homemade chicken noodle soup to go with it, and it could easy fill their stomachs. I also know I make my tuna salad with more mayo than most, but that is just the easiest way my ancestors had to stretch it to feed such a large family. If you leave some juice with the tuna, it will have a bit more of a fishy flavor, and will make the tuna salad wetter. We also used to strain the tuna and give the juice to our cats when I was growing up; we’ve given some to Newman, but we’ve learned not to do that again!
Open a can of tuna and strain the juice. Transfer into a serving bowl and smash apart with fork. Add 1 tsp of salt and 1 1/2 cup of mayo. Stir until consistent.
Dice 1/3 an onion and/or 1 stalk of celery (1/2 cup each), and add to sandwiches or mix into tuna salad. (Optional)
Spread onto bread or toast and serve as a sandwich, or serve on a salad. Add additional salt to taste.
A history of my life and Fajitas: I was in love with McDonald’s Chicken Fajitas when I was a young child. I loved the flavors, and remember being filled up on one most of the time, but occasionally being able to eat two; they were so good. I went without another fajita until I was in my mid-teens when I stopped at a rest stop and the Quizno’s had a chicken fajita sub with lime. I had to get it, and it was so good. It tasted just like my childhood. I wasn’t able to have another Fajita until my Senior year of college when my then fiance had an apartment with a kitchen. In that kitchen I cooked many dinners. I cooked Easter dinner, steaks, a giant pot of mac & cheese, fry bread, granola bars, lemon mousse, and so much more. I got to borrow his kitchen every Friday night. That day when we were roaming around Dollar General, I found all the ingredients I had needed to make them, Chicken Fajitas. I bought everything frozen back then and only got the chance to make them two to three times, but that is the bases of what I’ve made today.
Actual information and hints for when/if you make them:
Please use non-stick if you have it. Melted/burnt cheese is one of the worst things to have to clean off a pot. You can also use frozen veggies (that’s what I used), but you can also chop fresh. You can also buy frozen pre-sliced chicken and it is just as good, just a bit less juicy. I had used Tyson Fully Cooked Grilled Chicken Breast Strips when I used to make them. They are good because they have a bit of flavor to them already. I have also used prepackaged shredded cheese, usually a mild cheese mix, but today I decided to do it a bit different with other cheeses. You pick whatever flavors you like. If you want spice, pick a monetary jack or pepper jack cheese. Want a mild flavor, pick mozzarella and cheddar mix. Something bold, go with a Munster or a sharp cheese. Today I split it 1:2 mozzarella and extra sharp cheddar. I also prefer heating my tortillas in a pan. It’s one of my favorite ways to heat them, but feel free to heat them as directed on the packaging. My oil is also brown in the first photo because I had used some butter in the pan, and because I had just used the pan to finish making breakfast sandwiches for the week.
Slice one chicken breast into 1/2 inch wide slices. Then, cut these strips into halves or thirds. If they chicken breast is really thick you will probably have to cut it in half that way too.
Heat a skillet over medium heat. Half and slice 1 medium onion (1 cup). Half, clean, and slice 2 bell peppers (one green and red and about 2 cups).
Once the skillet is heated, add your chicken and cook until browned. Add veggies, 3 Tbsp of oil, and 2 Tbsp of water if you are using all fresh ingredients. If using frozen do not add additional water. Continue to cook until all veggies are soft.
Add 1/2 a cup of salsa, and 2-3 cups of cheese. Reduce heat to low and stir until combined and the sauce is thick. Turn to keep warm, or remain on very low heat.
In a skillet, Heat one tortilla at a time over medium high heat. Heat one side for 1 minute until hot to the touch. Flip, fill 1/2 of the way with filling (add more cheese as desired), wrap, then transfer to serving plate. Wait 5 minutes before serving and have extra salsa available for serving.
I’ve always really liked the idea of soft potatoes and the sweet savory flavor of fried onions. I cook my perogies in the same way, and I was wondering if I could substitute in potatoes and have them come out with such a similar savory flavor. I was not disappointed. These potatoes are delicious. Also, be sure to taste before serving! Saltiness is an individual preference, so make it your preferred saltiness before serving, or leave lots of salt on your table.
Wash and scrub 5 medium potatoes. Slice (about 5 cups) and add to large saucepan. Cover with 1 inch of water, then bring to a boil on high heat.
While that’s heating up, half and slice a medium onion (about 1 cup). Add to a large skillet/dutch oven.
Once boiling, boil your potatoes for 5-10 minutes keeping a very close eye on it. The potatoes are done when you either see a piece of a broken potato in the water while stirring, or when you stab one with a fork, the fork inserts with moderate pressure. (Think biting a potato. If it’s really easy it’ll mash, but if it’s too hard it’ll be too crunchy.)
Strain potatoes then transfer into pot with onions. Turn on burner to medium high heat, add 3 Tbsp of butter and 4 Tbsp of oil. Use a wooden spoon to keep stirring potatoes so they don’t stick. Stir until onions are wilted/sweating. Remove from heat, add 3 Tbsp of salt to taste, and serve.
The sous vide is one of my favorite ways to cook meats perfectly. This recipe cooks steak to a perfect medium rare, and like my other sous vide recipe, it makes the meat tender like butter. These steaks also hold their steak texture, and are so juicy.
Create your water bath, attach your sous vide, and set your temperature to 130 F.
While that’s heating up, place each steak in it’s own zipper/freezer bag, do not add any of the meat’s thawing juices. Then use either a vacuum sealer or the water displacement method to remove as much pair as possible.
Once the water bath reaches temp, add the steaks and cook for 2 hours. Weigh it down with a small plate/cutting board that doesn’t block water circulation.
Once cooked, remove from bag and dry on paper towel. Heat a skillet to medium high heat, and once pan is hot, add 1 Tbsp of butter and your steaks. The steaks will only need about 30 seconds per side, long enough to add color only.
Remove from heat, let rest for 5 minutes, then eat your perfectly medium rare steak.
I didn’t make it exactly the same, but this recipe was my foundation. I didn’t have enough peppermint patties, so I substituted in some crushed mint candy canes. I also added a bit of extra butter, flour, and vanilla extract.
These brownies are delicious, and if you have extra Christmas candy, it’s a bonus! This is going to be our dessert for the Superbowl tomorrow, and for Josh’s birthday early next week. The brownies are a perfect mix of cake and fudge textues, and the pockets of gooey mint are delicious.
Preheat oven to 350 F. Prepare a 13 x 9 baking dish.
Mix together 3/4 cups cocoa powder, 1/2 tsp baking soda, and 5 Tbsp of melted butter. Add 1/2 cup very hot water, stir till thick. Add 2 cups of sugar, 2 eggs, and another 5 Tbsp of melted butter, stir. Add 1 1/2 cup flour, and 2 tsp of vanilla extract. Stir till combined.
Chop up 14 peppermint patties, or 8 peppermint patties and crush 5 candy canes. Fold these into the dough, or gently pulse your stand mixer. Transfer into prepared baking dish and bake for 35-45 minute till skewer comes out clean.
Let cool for 10 minutes. Add powdered sugar or icing as desired.
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