Fresh and Zesty Tuna Salad Recipe

 

Zesty Tuna Salad

This Tuna Salad is a vibrant and refreshing dish packed with crunchy vegetables, zesty lime, and the perfect touch of heat from jalapeño. It’s not your traditional tuna salad; this version is bursting with fresh flavors that make it a great choice for lunch, a light dinner, or even a healthy snack.

Ingredients

• 2 cucumbers, diced
• 3 tomatoes, diced
• 1 jalapeño, finely chopped (seeds removed for less heat, if preferred)
• 1 red onion (if large, use half), finely diced
• Bunch of cilantro (coriander), roughly chopped
• 1 can of corn, drained
• 1 can of tuna, drained
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. Prep the Vegetables: Dice the cucumbers and tomatoes into bite-sized pieces. Finely chop the jalapeño (removing seeds if you want less spice) and red onion. Roughly chop the cilantro.
2. Mix the Salad: In a large mixing bowl, combine the cucumbers, tomatoes, jalapeño, red onion, cilantro, and drained corn.
3. Add the Tuna: Flake the drained tuna into the salad and gently toss everything together until well mixed.
4. Dress the Salad: Squeeze the juice of one lime over the salad and toss to coat. Season with salt and pepper to taste.
5. Serve: You can serve this salad immediately for a fresh crunch or let it chill in the fridge for 15-20 minutes to allow the flavors to meld together.

Serving Suggestions

• Enjoy it as a light main dish or side salad.
• Serve it with tortilla chips or on lettuce leaves for a low-carb option.
• Use it as a filling for wraps or pita bread.

Tips

• Make it Creamy: For a creamy version, mix in a tablespoon or two of mayonnaise or Greek yogurt.
• Add Extra Protein: Hard-boiled eggs or chickpeas make great additions if you want more protein.
• Customizable Heat: If you prefer less heat, swap the jalapeño for bell pepper.

This zesty Tuna Salad is a refreshing and healthy choice, loaded with fresh veggies and a burst of lime. It’s perfect for when you want something nutritious and full of flavor. Enjoy your delicious creation!

Cabbage and Ground Beef

 

Cabbage and Ground Beef

Here’s a simple and hearty recipe for Cabbage and Ground Beef—a budget-friendly, comforting dish that combines tender cabbage with seasoned ground beef. This recipe is easy to prepare and perfect for a weeknight dinner. It’s a one-pan meal that’s both filling and nutritious.

Introduction

Cabbage and Ground Beef is a classic combination that’s both satisfying and versatile. The mild flavor of the cabbage pairs perfectly with the rich, savory taste of ground beef. This dish is not only delicious but also economical and great for feeding a family. Whether you serve it as a main course or a side dish, it’s sure to be a hit.

Ingredients

• 1 lb (450g) ground beef (you can use lean or regular)
• 1 medium head of cabbage (about 2 lbs/900g), chopped into bite-sized pieces
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz/410g) diced tomatoes (with juices)
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin (optional, for a smoky flavor)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon olive oil (if needed)
• 1/4 cup (60ml) beef broth or water (optional, for extra moisture)
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Ground Beef:
   • Heat a large skillet or pot: Over medium-high heat, add the ground beef. Break it up with a wooden spoon as it cooks, stirring frequently. Cook until the beef is browned and no longer pink, about 5-7 minutes.
   • Drain excess fat: If there is a lot of fat in the skillet, drain most of it, leaving a small amount to cook the vegetables. If your beef is lean, you might need to add a tablespoon of olive oil at this point.
2. Cook the Vegetables:
   • Add the onions and garlic: Stir in the chopped onion and minced garlic. Cook for about 3-4 minutes, until the onion is softened and translucent.
   • Add the cabbage: Stir in the chopped cabbage, mixing it well with the beef and onion. The cabbage will wilt as it cooks, making it easier to stir. Cook for about 5-7 minutes, until the cabbage starts to soften.
3. Add the Seasonings and Tomatoes:
   • Season the dish: Stir in the paprika, dried oregano, cumin (if using), salt, black pepper, and red pepper flakes. Mix until the cabbage and beef are well coated with the spices.
   • Add the tomatoes and tomato paste: Pour in the can of diced tomatoes with their juices and add the tomato paste. Stir everything together until well combined.
   • Simmer: If the mixture seems dry, add 1/4 cup of beef broth or water. Reduce the heat to medium-low, cover the skillet, and let it simmer for about 15-20 minutes, or until the cabbage is tender and the flavors have melded together.
4. Serve:
   • Taste and adjust: Taste the dish and adjust the seasoning if needed. If you like it spicier, add more red pepper flakes.
   • Garnish and serve: Garnish with fresh chopped parsley if desired. Serve hot, on its own or over rice, mashed potatoes, or with crusty bread.

Tips and Tricks

• Make it a one-pot meal: For a complete one-pot meal, add in cooked rice or potatoes directly into the skillet during the last 5 minutes of cooking.
• Add more vegetables: You can add other vegetables like carrots, bell peppers, or zucchini to the dish for added flavor and nutrition.
• Substitute the meat: Try using ground turkey or chicken for a lighter option, or use plant-based ground meat for a vegetarian version.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

Conclusion

Cabbage and Ground Beef is a simple, hearty dish that’s full of flavor and perfect for a quick and easy dinner. The combination of tender cabbage and savory ground beef, seasoned with a blend of spices and simmered with tomatoes, makes this a comforting meal that’s sure to satisfy. Plus, it’s budget-friendly and easy to customize with your favorite ingredients.

Enjoy making and savoring this delicious Cabbage and Ground Beef dish!

Asparagus Stuffed Chicken Breast

 

Asparagus Stuffed Chicken Breast

Welcome to a culinary delight that combines elegance and comfort: Asparagus Stuffed Chicken Breast. This recipe features tender chicken breasts stuffed with fresh asparagus and a savory cheese mixture, then baked to perfection. It’s an ideal dish for a special dinner or a sophisticated weeknight meal. Let’s dive into this flavorful and impressive recipe!

Ingredients

For the Stuffing:

• 12-15 fresh asparagus spears, trimmed
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and black pepper to taste

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• Salt and black pepper to taste

For Garnish (optional):

• Fresh parsley, chopped
• Lemon wedges

Instructions

1. Prepare the Asparagus:
   • Blanch the Asparagus: Bring a small pot of water to a boil. Add the trimmed asparagus spears and blanch for about 2 minutes until they are bright green and slightly tender. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
2. Prepare the Stuffing:
   • Mix the Cheese Filling: In a medium bowl, combine 1/2 cup of softened cream cheese, 1/4 cup of grated Parmesan cheese, 1/4 cup of shredded mozzarella cheese, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and a pinch of salt and black pepper. Mix until well combined.
3. Prepare the Chicken:
   • Preheat the Oven: Preheat your oven to 375°F (190°C).
   • Pound the Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken breasts to an even thickness, about 1/2 inch thick.
   • Season the Chicken: Rub the chicken breasts with olive oil, then season with dried thyme, dried rosemary, paprika, salt, and black pepper.
4. Stuff the Chicken:
   • Assemble the Filling: Spread a portion of the cheese mixture evenly over one side of each chicken breast.
   • Add Asparagus: Place 3-4 blanched asparagus spears on top of the cheese mixture.
   • Roll and Secure: Carefully roll up each chicken breast around the stuffing, securing the ends with toothpicks if needed. Repeat for the remaining chicken breasts.
5. Bake the Chicken:
   • Prepare the Baking Dish: Place the stuffed chicken breasts seam-side down in a baking dish.
   • Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The chicken should be golden brown and the cheese should be melted and bubbly.
   • Rest the Chicken: Remove the chicken from the oven and let it rest for 5 minutes before removing the toothpicks and slicing.
6. Serve and Enjoy:
   • Garnish: Garnish with freshly chopped parsley and lemon wedges if desired.
   • Serve: Serve the asparagus stuffed chicken breasts with your favorite side dishes. They pair wonderfully with roasted vegetables, mashed potatoes, or a simple green salad.

Tips for Perfection

• Chicken Thickness: Ensuring an even thickness of the chicken breasts will help them cook uniformly and make them easier to stuff.
• Stuffing Variations: Feel free to experiment with different cheeses or add other vegetables like spinach or mushrooms to the stuffing.
• Toothpick Trick: If you have trouble keeping the chicken rolled, use kitchen twine instead of toothpicks for a more secure hold.

Conclusion

Asparagus Stuffed Chicken Breast is a sophisticated and delicious dish that combines tender chicken with fresh asparagus and a creamy cheese filling. It’s perfect for a special dinner or a refined weeknight meal. With its elegant presentation and flavorful filling, this recipe is sure to impress anyone who tries it. Enjoy this delightful dish that’s as impressive as it is delicious!

Amish Cinnamon Bread

 

Amish Cinnamon Bread

Our Amish Cinnamon Bread tastes like it came from a bakery! Amish Cinnamon Bread is a very quick and easy bread made with a few ingredients! It makes a great breakfast, dessert, or even housewarming gift.

Ingredients

For The Batter:

• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 2 cups buttermilk or homemade buttermilk— 2 cups milk plus 2 tablespoons vinegar or lemon juice
• 4 cups flour
• 2 teaspoons baking soda

For The Cinnamon/Sugar Mixture:

• 2/3 cup sugar
• 2 teaspoons cinnamon

Preparation

1. Cream together butter, 2 cups of sugar, and eggs.
2. Add milk, flour, and baking soda.
3. Put 1/2 of the batter (or a little less) into greased loaf pans (1/4 in each pan).
4. In a separate bowl, mix the 2/3 cup sugar and cinnamon.
5. Sprinkle 3/4 of the cinnamon mixture on top of the 1/2 batter in each pan.
6. Add the remaining batter to the pans; sprinkle with the last of the cinnamon topping. Swirl with a knife.
7. Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick tester comes out clean.
8. Cool in the pan for 20 minutes before removing from the pan.

Makes 2 loaves.

Enjoy! The family will love this recipe.

Should you wash ground beef before cooking it?

 

Should You Wash Ground Beef Before or After Cooking?

Many people wonder if they should wash ground beef before or after cooking it. There are different opinions on this topic.

For Washing Off:

Some chefs think washing ground beef can help lower its fat content. This can be attractive for people who are watching their calories or who prefer food that is not very greasy.

In Favor of Not Rinsing:

However, some people believe that washing ground beef reduces its taste. Because fat adds flavor and moisture, removing it can lead to dry and tasteless meals.

Thoughts on Disorder and Plumbing:

Washing ground beef can also be messy, causing grease and water to splatter. Additionally, pouring grease down the sink can cause problems with the pipes because the grease solidifies and blocks them. A good option is to let the fat cool down and harden, then throw it away in the trash.

In the end, rinsing ground beef is a choice each person can make based on their preference. Consider the advantages and disadvantages, and select the method that best fits your taste and texture preferences.

Bon appétit!

ENJOY!

I just found a valuable item from when I was a kid! Grandma’s special recipe

 

Ingredients:

• 1 pound of pork sausage
• 1 cup of shredded Monterey Jack cheese
• 1 cup of grated sharp cheddar cheese
• 1/2 cup of onion, finely chopped
• 1/2 cup of green bell pepper, finely diced (if desired)
• 4 big eggs
• 2 cups of half-and-half
• 1 cup of regular flour
• 1/2 teaspoon of baking powder

Preparations:

1. Make Sausage and Vegetables: Cook the sausage in a pan until it is brown and crumbled. Cook the onions and bell pepper (if using) in the same pan until they are soft.
2. Put the cooked sausage in a greased pie dish. Put the cooked vegetables and grated cheeses on top.
3. Make the Egg Mixture: Mix the eggs, half-and-half, flour, baking powder, salt, and pepper together.
4. Pour the beaten eggs over the sausage and cheese in the baking dish.
5. Cook the pie in a hot oven at 350°F (175°C) for 35-40 minutes, or until it is firm.
6. Serve: Allow the pie to cool a bit before serving. Add green onions or chives on top if you like.

ENJOY!

3 ingredient Peanut Butter cookies

 

Ingredients:

• 1 cup of smooth peanut butter
• 1 cup of white sugar
• 1 big egg
• 1 teaspoon of vanilla flavoring
• Half a teaspoon of baking soda
• 1/4 of a small spoon of salt

Instructions:

1. Heat your oven to 350°F (175°C) and cover a baking sheet with parchment paper.
2. In a big bowl, mix together the smooth peanut butter, sugar, egg, vanilla, baking soda, and salt.
3. Stir until all the ingredients are mixed well and the dough is soft.
4. Use a tablespoon or a small scoop to take some dough and shape it into small balls.
5. Put the dough balls on the baking sheet, leaving a 2-inch space between each one.
6. Softly push each ball of dough with a fork to make a pattern of intersecting lines on the top.
7. Cook in the oven that has been heated beforehand for 10-12 minutes, or until the edges turn slightly golden.
8. Take the cookies out of the oven and allow them to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool down completely.

Time to prepare: 10 minutes | Time to cook: 12 minutes | Total time: 22 minutes

Each cookie has 120 calories. There are 20 cookies in total.

Homemade Payday Candy Bars

 

Simple and Tasty Homemade Dessert

Made with sweet caramel and roasted peanuts, you will likely surpass the original with this version.

Almost everyone enjoys a delicious Payday candy bar with nuts and toffee. The flavor of the salty roasted peanuts and sweet toffee can be very addictive. At times, you may suddenly want peanut butter, even in unusual places or late at night, and it can be frustrating when you can't satisfy that craving. No longer!

List of Items Needed

• 1.3 cups of peanuts with salt
• 2 cups of peanut butter chips
• 2 cups of small marshmallows
• 1 can of sweetened condensed milk
• 3 tablespoons of butter without salt
• 6 and a half teaspoons of vanilla extract

How to Make Your Own Payday Candy Bars

1. Put butter and peanut butter chips in a big pot. Heat them on medium heat until they melt and become smooth.
2. Next, put condensed milk, vanilla extract, and marshmallows into the melted butter and peanut butter mixture. Mix until everything is smooth and well combined.
3. Apply butter or non-stick spray to a rectangular baking dish that measures 9 by 13 inches. Put half of the peanuts on the baking dish.
4. Pour the mixture from step 2 evenly over the peanuts, and then sprinkle the rest of the peanuts on top.
5. Put in the fridge or leave at room temperature until it becomes firm. Cut the candy into bars and enjoy them.

Southern-style cornmeal pancakes

 

List of Items Needed:

• 1 cup of flour that rises on its own
• 1 cup of cornmeal
• 2 small spoons of baking powder
• Half a teaspoon of salt
• You can add one spoon of sugar if you want
• 2 huevos
• 3/4 of a cup of buttermilk
• 1/3 cup of water
• 1/4 cup of any cooking oil like vegetable, canola, melted bacon fat, etc.
• 1 tablespoon of fat or a mixture of oil and butter for frying

Instructions:

1. Cover a baking sheet with paper towels and put a rack on top; leave it there.
2. In a bowl, mix together using a whisk the wheat flour, corn flour, baking powder, salt, and sugar.
3. Pour the buttermilk into a measuring cup and then add it.
4. Mix the water and oil thoroughly.
5. Add eggs and mix thoroughly; then mix with the dry ingredients.
6. Warm oil and butter in a cast-iron pan.
7. Heat a cast-iron pan over medium to medium-high heat. Pour small amounts of batter, about 1/8 cup each, into the hot skillet.
8. Cook until golden and crispy on one side, then flip and cook the other side until golden and crispy.
9. Take out and allow to dry on a rack. Serve right away with syrup on pancakes for breakfast or as a snack, or dip them in greens to soak up the juice.

Change:

When corn is at its best and in season, include approximately 1 cup of corn kernels removed from the cob. You will need about one big corn cob.

You can also turn this into a cornbread pancake. Add just a little buttermilk until the batter is thick. You might not require more water.

Pour the mixture into a very hot and well-oiled 8-inch cast iron pan over medium heat. Lower the heat and cook until the bottom is browned, which should take around 10 to 15 minutes. Pass a metal spatula underneath and cook until the other side is brown. You can also cook in an oven preheated to 425 degrees Fahrenheit for around 15 to 20 minutes. Turning is necessary.

Advice:

If you spray a little non-stick spray in the measuring cup before putting the batter in, it will come out easily.

If you don't have a 1/8 cup measuring tool.