Herby Chicken Salad



 

Summer may be over, but that doesn't mean your herb gardens are all done!  Here in Ohio I am usually lucky enough to keep most of my herbs (even under the snow) until February or March!  I always hope they will survive year round since it is soooo close, but we always seem to get a crazy ice storm close to spring that knocks them out.  But since they hang on so long, be sure to use them to their fullest!  This chicken salad is so vibrant and fresh tasting due to the brightness of the fresh herbs.  I love it! You could use dried herbs, but it wont be quite the same- so snip, snip, snip while you still can!

 

This recipe is wonderful as a sandwich, add a scoop to a leafy salad in place of dressing, or even as an appetizer with crackers..... or like me, just with a fork right out of the dish.

 

Allowing it to sit in the refrigerator for at least an hour before serving will really bring all of the flavors together and make the herby flavor pop. But if you just can't wait, that's ok too.  It will still be scrumptious.   

Herby Chicken Salad

2 cups chopped skinless, boneless rotisserie chicken breast
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
fresh ground black pepper, to taste
3 Tablespoons chopped fresh herbs, such as dill, flat leaf parsley, chives, rosemary
1/4 cup chopped celery
1/4 cup finely chopped red onion

In a medium sized bowl, whisk together the mayonnaise, lemon juice, salt, pepper, and herbs.
In a large bowl combine the chicken, celery, and red onion.  Pour the dressing onto the chicken mixture and stir to coat.  Chill until ready to serve.

Cinnamon Raisin Bread (Bread Machine)

Bread Machines are so perfect for those "I am in the mood for Cinnamon Raisin Bread moods" but you have loads of laundry to do, kids to play with, bed linens changed and a million and one other items on your To-Do List making it impossible to devote the time to baking.  Very much like a crock pots, you add the ingredients, turn it on and walk away!  3 hours later you have homemade bread!  I love mine and use it all the time- I am all about making my life easier from time to time!  If you don't have one, you can usually find them at garage sales and Salvation Army's for cheap.  Or you can do like I did and ask around and see if anyone has one sitting around unused taking up space they want to free up!  (They have no idea what they are missing out on!!) Here is a terrific recipe for Cinnamon Raisin Bread.  It doesn't have a "swirl" of cinnamon, but instead the cinnamon is infused throughout the entire loaf.  It is yummy and makes the house smell amazing.

Cinnamon Raisin Bread (Bread Machine)  
1 egg + water to equal 1 1/4 cups
2 Tablespoons powdered milk
1 1/4 teaspoon salt
2 Tablespoons brown sugar
2 Tablespoons butter
3 2/3 Cups All Purpose white flour
1 teaspoon cinnamon
1 1/4 teaspoons yeast

add ingredients:
1/2 cup Raisins (although I added 1 cup!  I like a lot of raisins in mine!)

1. Measure first 8 ingredients in the order listed into Baking Pan
2. Insert Baking Pan into oven chamber, twist to secure and close lid
3. Select: Sweet Bread Setting
4. Select "Regular" or "Dark" crust (I always choose the "regular" crust, I find the "dark" way too dark for my taste)
5. Press Start- there will be a 15 minute preheat delay before mixing begins
6. Add raisins when the "Add Ingredient" signal beeps
7. Using oven mits, remove bread when completion beep sounds.
8. Cool on a wire rack before slicing

Baking time: 3:50 hours and Makes a 2.0 lb loaf

Crock Pot Round-Up!

The sweaters are on and the boots are out; movie time surrounded in tents of afghans and extra pillows, it is autumn and the first thing I think of is COZY!  It is just plain chilly out there so being able to come home to warm house that surrounds you in delicious smells is a wonderful thing!  Crock pots are easy, almost effortless, yet when done right, gives you a multitude of fantastic and different meals that can taste like you slaved all day to make them.  Here are some of my favorites!

Soups

Fresh Corn Chowder
Easy Chili
Candy's Chicken Tortilla Soup

Pulled Meat

Hawaiian BBQ Pulled Chicken Sandwiches
Thai Style Peanut Pulled Chicken in the slow cooker served with an Asian Slaw
Dr. Pepper Pulled Pork in the Slow Cooker
Mustard and Vinegar Pulled Chicken Sandwiches

Entrees 

Slow Cooker Creamy Chicken and Chives
Chicken and Sun-Dried Tomatoes
Beef Roast with Tomato Ragout (Slow Cooker)
Texas BBQ Pot Roast (not pictured)

Here's to the season for Slow Cooking!!  Now go out, make a few, and spend more time with your families!

My BIG Day on New Day Cleveland

David was wonderful.  He is so nice and made me feel very comfortable right away.  Thank you!

All I can say is WOW. Today was an experience I will never forget.

When I started this blog as just a little hobby, a place to journal my cooking adventures, save recipes, and bookmark favorites I thought it was just that.  But over the past two years it has grown slow and steady and is becoming so much more.  I have really loved not only growing in my recipe writing, but also in my food photography as well.  At night you know how it is, you lay and bed and dream about those little adventures, those breaks that could push you into the next step.  But I always figured that if I ever wanted to appear on Television it would be because I applied, competed, knew someone who knew someone, in other words worked my butt to get there.  But they found me.  The lovely people of New Day Cleveland discovered my blog, liked it and ASKED ME if I would consider appearing on their show.  What?! Of course!!!  Holy Moly!

I guess in a way my hard work did pay off, just in a different way.  And for that I am honored, unbelievably flattered, and this entire experience humbled me in more ways then one.  But most of all it was FUN!

this is nervous little me, getting a feel for the kitchen and trying to relax after setting my food and supplies all up.  I am running through my recipe in my head for oh, about the millionth time....

When I arrived they told me that my segment would be starting at 10:04 am.  WHAT?!  The show starts at 10:00!!  Yep, I was going to be kicking off their show.  Oh, and did I mention that this is LIVE television?  No pressure or anything.

Honestly it felt good to do it right away- I always liked going first in class.  This is the basically the same thing, right?

Hey!  Look over there, you can see my mic.  This is real deal!  And thank goodness for it too, because I am still recovering from laryngitis.  This was by far my best voice day in about a week, but still gruff.  And straight ahead are the lovely ladies from Kajal by Kimberly preparing for their make-up demonstration.

I have to say the segment went really smooth.  I wasn't 100% sure what to expect.  But David guided me and I just went with it.  *phew* I knew I was comfortable with this recipe and cooking in general, so that wasn't what made me nervous.  It was the talking in front of a camera that made me a bit queasy.  I was to look at him as much as possible and to tell you the truth I hardly noticed the huge looming cameras after a minute. Of course I have personal critiques but I feel that for my very first time on tv, I did pretty darn good, if I do say so myself.  Opportunities like this don't present themselves very often, and I am 100% grateful for being given this one.  Thank you, Thank you.  

Along for moral support was my amazing husband Scott and beautiful sister Bonnie.  And thank goodness too. Because just having them there made me feel so much stronger.  Thank you so much you two!  I love you guys!!!  

When the show was over we headed out to have a celebratory Bloody Mary and a little bite to eat. Ahhhhhhh.  I could finally breath.  And replay the entire experience over and over and over.....

Incase you missed it Live or are outside the viewing area the wonderful people of New Day Cleveland gave me a youtube video for me to share with all of you.  Wasn't that so nice?!  So go ahead and let me know what you think.  Just be nice.  Remember, this is my 1st television appearance!

The recipe I made on the show is a Retro Kitchen favorite.  The Mustard and Vinegar BBQ Pulled Chicken in the Slow Cooker is a tried and true.  It is consistently in my list of most favorite recipes on this blog, so if you haven't given it a try yet, now you have no excuse!  

Mustard and Vinegar BBQ Pulled Chicken in the Slow Cooker

Souperburgers

The theme for this month's girl's night with my girlfriends Bonnie and Dawn was Soup and Sandwiches (and always a dessert of course!).  The way that our meals always go is we pick a theme and then each girl gets to pick whatever they want to make for their portion of the meal.  I always wanted to make French Onion Soup, so I volunteered for that part.  Dawn picked sandwiches and Bonnie chose to make an Apple Crisp for dessert for a change.

I am posting Dawn's recipe first this time.  (The other two recipes will be posted this week.)  It tasted great and was pretty simple.  The original recipe called for ground beef, but just before cooking we realized that pork was purchased on accident.  Well it definitely didn't taste like an accident.  Actually I think I preferred the added flavor of the pork in place of the usual ground beef or turkey.  But use what you like, they will all work nicely.

"Here is the recipe for my sandwiches. They are called Souperburgers and I think they're just a little twist on Sloppy Joe's." --Dawn

Souperburgers
original recipe from recipe.com

1 pound ground meat (turkey, beef or pork)
1 medium onion, chopped
1 (10.75 ounce) can Condensed Tomato Soup
1 tablespoon prepared mustard
1/8 teaspoon ground black pepper
6 sandwich rolls

Cook the meat and onion in a 10-inch skillet over medium-high heat until it is well browned, stirring often. Pour off any fat.

Stir the soup, mustard and black pepper in the skillet and cook until the mixture is hot and bubbling. Divide the meat mixture among the rolls.

(I'm gonna admit I didn't catch the play on words in the name of the recipe (the Souper part) until I got home and started writing the recipe.  But it uses condensed tomato SOUP.  ding ding ding!!  I think tomato paste and a bit of tomato sauce would work fine in place of the canned soup.  If you go this route be sure to salt your mixture a bit- there is no salt in this recipe since there is salt in the soup.  But the soup sure made it easy!)

Dr. Pepper Pulled Pork in the Slow Cooker

I have been hearing about cooking pork in a slow cooker with pop for ages now and have been completly intrigued ever since. I finally gave it a try this past weekend and wow was it delicious! The soda pop works not only to give the meat some nice flavor (no it doesn't taste like pop, just flavorful) but it also works as a tenderizer.  The pork came out of the slow cooker super juicey and completely falling apart. I hardly had to really "pull it" apart, just gently separate.  A nice bonus is that it is a very inexpensive meal as well.  It only cost me $6 for my 2 1/2 pound pork butt at Whole Foods Market!  Sure, this cut of meat is a bit fattier, but that also makes for a more flavorful final product.  Once cooked, the fat easily separated from the meat when I was pulling it apart.  We all agreed that this recipe is a winner and will be added to my meal plan rotation.

Dr. Pepper Pulled Pork in the Slow Cooker
adapted slightly from Mama Foodie


2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper (or any caramel colored soda pop, each will provide a slightly different flavor)
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4-1/2 teaspoon cayenne pepper (depending on personal taste.)
Salt and freshly ground black pepper
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
bbq sauce of choice
rolls or buns of choice

Place the chopped onions in the bottom of the slow cooker.  Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board.  Using two forks, shred the pork by pulling away from each other.  The meat should be very tender by this point.  Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the bbq sauce of choice.  I don't have an exact amount listed- just add a bit at a time until you get to your desired sauciness!

Top onto lightly toasted buns and enjoy!  Goes great with a good slaw and some oven fries.

Fridays, Feasting With Friends- Featuring Kristian Campana

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends." ~Laurie Colwin 'Home Cooking' 

Kristian Campana

Here's the scenerio: the weekend is upon us, the weather looks promising and goodness, wouldn't it be fun to have something FUN to do?!  Well, look no further then Ohio Festivals:Exploring Ohio's Festivals one funnel cake at a time and Adventures of a Trapped 300 Pound Man: Entertaining my inner obesity through food, Ohio festivals and fun! These two blogs are really all you need to find out all that is happening throughout the beautiful state of Ohio.  To say that Kristian loves festivals would seriously be an understatement- He has taken festival hopping to a whole new level!  But wow, does he live a fun life!  Kristian travels all over the state in search of the wackiest, most delicious, and just plain entertaining festivals Ohio has to offer.  Follow along on his journey vicariously or print off the festival schedule, hop in the car and see for yourself- there is a lot of fun waiting to be had!

Oh and be sure to give your congrats to Kristian, he is a newlywed!  Last weekend, he married the love of his life, Julia and they are having the time of their lives celebrating in style on their honeymoon.  Congratulations Kristian!  I am so happy for the two of you!

Also, thank you so, so, so much for your recipe of the Mozzarepas!  Every time I go to New York City I absolutely have to get one of these things at their weekend flea markets.  They are my favorite! Serious Yum! Now I can make them myself here at home- I am super excited!  Yay!

What is your favorite thing to cook?
Medleys of any sort...it could be some concoction where I mix pork, sweet potato and apple. Or it can be an omelet filled with refrigerator leftovers. This also includes pasta sauces consisting of various ingredients (I don't make traditional red sauce) and sushi as well.

How about your least favorite thing to cook?
Fish dishes. And I love fish. But it has to be cooked just right and I get nervous about over/under cooking it.

What is your favorite local restaurant and what is one you are dying to try out?
Favorite - I absolutely love Pacific East. And since it's an hour drive from me, it's always a special treat.
A second restaurant a little closer to home would be India Garden in Lakewood.

To Try: I'd really like to try L'Albatros

Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist?
Hmm...I'd want nice melodies that didn't get too loud so that we could still talk. I think I'd go with something like Zero 7, Air, Joan as Police Woman, and Cat Power.

What would you choose to be your last meal on earth?
A fine assortment of sushi, baked scallops topped with a steamed egg custard I used to get in Columbus, raw oysters, and maybe some coconut shrimp.

For dessert, I'd be happy with a snoogle and a corner piece of cake from Kiedrowski's bakery (Amherst). Maybe even a well-frosted sugar cookie.

What are you currently reading?
Lately, I've just been reading food blogs and astrological websites. I've been getting pretty good at reading charts and figuring present aspects. Maybe I'll pick up a side job.

What is your favorite Kitchen Gadget?
Although I don't use it too often, I love the double boiler for making custards and ice cream. It has saved me a lot of unnecessary stress.

Do you have a signature go-to dish?
I make green bean salads a lot in the summertime. I'll pickle thinly sliced cucumbers before adding them for extra flavor.

I also make sushi or mozzarepas (corn pancake sandwiches filled with melted cheese) for pot lucks or parties.

What is your favorite thing about the Cleveland area?
Its history of immigration. It affects our restaurants, grocery stores and supplies tons of great ethnic festivals. It helped make me who I am.

Do you have a favorite meal from your childhood and do you cook it today?
There's a scalloped potato and ham casserole that I absolutely loved. I haven't thought about it in a long time, but it really sounds good now and it's easy to make.

Top 3 Movies of all time?
Matrix
Amelie
Tampopo

From left to right: Getting ready for the meatball eating contest at the Dean Martin Festival, Pawpaw Contest judge photo with the giant pawpaw, and the Dublin Irish Festival

What was your happiest moment in life?
There are actually a few moments that stand out:
1.) making a wish at a Japanese temple to find my soulmate
2.) learning that, before he died, a college professor got to read my letter and loved it
3.) driving down Route 2 during a fall overcast day and realizing that things were going to be OK
4.) Getting my first reply from the tons of letters I sent to Italy to find family - it changed my life forever.
5.) being with my girlfriend and family at my 100th festival last year and really feeling like I accomplished something
6.) learning that my wish in 1.) came true

I guess I'm just a happy guy!

Where do you do your grocery shopping?
I'm all over the place. Overall, I go to Giant Eagle, but I'll try to go to Marc's for cheaper produce and certain groceries and maybe Heinen's for fish and some things. If I can make it to some local farm market, then that's even better.

What is your favorite guilty pleasure when it comes to food?
I'm such a sucker for potato chips. I can't even keep them in the house.

Can you tell me about what you are most proud of?
Reconnecting my family's Italian heritage, the entire Ohio Festivals Project and the children's book I wrote and illustrated.

Do you have Culinary Resolutions that you would like to accomplish this year?
I think I would like to make grape ice cream (not sorbet). I had some in Geneva once at their Grape Festival and it was like a grape creamsicle. I loved it.

One word that best describes you is:

Effervescent

the newlyweds! 

And now can you please share one of your favorite recipes? 

Mozzarepas (or Arepas with Mozzerella cheese)
1 cup milk
5 tablespoons butter
1 cup freshly boiled corn on the cob (2 cobs)
1 1/4 finely ground yellow corn meal
1/2 cup flour
1/4 teaspoon salt
1/2 cup sugar
1 1/4 cup shredded mozzarella cheese
Mozzarella or Provolone (sliced)

After boiling 2 cobs, use knife to cut corn off and then grind in blender. You should have a nice pulp. Mix the yellow cornmeal (pass through coffee grinder to make finer if necessary), flour, sugar, salt and shredded mozzarella and mix well.  Add the corn pulp to the mixture and stir to combine well.

Bring milk to a boil as you add the butter (be careful not to burn milk).

Make a well of the mixture in the bowl and gradually add the hot milk mixture while mixing.

Get to a good pancake batter consistency. If you end up not needing to add the rest of the milk, so be it. If it's too thick, then add more milk.

Heat a lightly buttered griddle or pan and spoon batter to make small pancakes. Flip when golden brown.

you can add the cheese once it flips and then add the second pancake when done. Or you can just cook them all, make sandwiches with the cheese and nuke them in the microwave to melt the cheese.

A Perfect Taste of Summer- Garden Tomato and Basil Sandwich

Garden Tomato and Basil Sandwich
1 tomato
a hand-full of basil leaves
a smear of either mayo or a bit of a Laughing Cow wedge (my favorite is the Light Creamy Swiss)
4 slices Bread of your choice
Corse kosher salt and fresh ground black pepper

Smear a bit of mayo or some of the Laughing Cow cheese onto your bread.  Top with a few nice, thick slices of fresh garden tomatoes.  Add a sprinkling of salt (it brings out the sweetness in the tomatoes) and a grind or two of fresh black pepper.  Top with a few leaves of fresh basil and enjoy.  Seriously you can't beat this sandwich.  So, so good!  I have this alllll the time for breakfast.  And lunch.  And snack.  When tomatoes are in season, it is seriously addictive.

Also I have to apologize for being MIA for so long!!  Our charger cable to the computer broke two and a half weeks ago.  We ordered one, and just our luck, it got lost in the mail. I was seriously so, so mad.  The post office has no idea where it is and we have to wait a full 30 days until we can even make a claim. Who knows how much longer we would have to wait until everything got resolved.  So we ordered another one, and luckily that got to us nice and fast.  So if the post office ever does find the missing charger, well I guess we will just have a back up.  Incase you were wondering, two and a half weeks without a computer is NO FUN!

60 Second Egg Sandwich

Breakfast is the single most important meal of the day!  You've heard it before, you know it's true. But how often are you running out the door thinking "I just don't have time!" You either end up going with out anything at all or you make that (usually) bad decision to grab a bite on the road.  But "Fast Food" doesn't have to be "bad for you food"!  What if I told you that you could have an amazingly delicious egg sandwich, full of protein, low in carbohydrates and only takes you 60 Seconds to make?!  It's true!

print this recipe

60 Second Egg Sandwich
1 egg
1 slice cheese
1 slice tomato
a few leaves fresh basil
a smear of low fat mayo
1 sandwich thin
salt and fresh ground black pepper
nonstick cooking spray

Break one egg into a ramekin that has been sprayed with nonstick cooking spray.  Lightly give the yoke a little whisk with a fork.  You need to break the yoke slightly, otherwise it can explode in your microwave- you don't want that!  Season egg with salt and pepper and microwave on high for 60 seconds.  Now microwave times may vary, so depending on how "hot" your oven cooks and how firm you like your egg you may wish to decrease the time slightly.  I found in my microwave 45 seconds is perfect.  Remove ramekin with pot holders- these little guys get hot!

With the tip of your butter knife slide the egg out of the ramekin.

Smear half of your lightly toasted Sandwich Thin with a little mayo, top with tomato, fresh basil, egg and a slice of cheese.  And there you have it.  60 seconds (or less if you have a microwave like mine!) to a delicious, perfect egg sandwich.  There is absolutely no reason not to have time for breakfast again!

Be sure you play around with this!  Swap out the Sandwich Thin for an english muffin and the tomato and basil for a slice of Canadian Bacon and you've got yourself a 60 Second Egg McMuffin!  These guys are fast, fun and super versatile.

And if you are as crazy about these wonderful 100 Calorie Sandwich Thins as I am then be sure you come back on Saturday where I will share with you a fantastic recipe so you can make them yourself at home.  It's awesome!

Eggy Sandwich topped with a Spicy Black Bean and Tomato Guacamole

OMG. I just had one of the most delicious egg sandwiches. Ever. Scrambled egg topped with a spicy black bean and tomato guacamole, a slice of mild cheddar cheese, served on lightly toasted Italian bread. This was one of the best ideas I've had in a long time. I SO had to share!!  Go make this tonight- it will make a fantastic dinner!

Eggy Sandwich topped with a Spicy Black Bean and Tomato Guacamole
Makes 4 sandwiches

For the sandwich:
6 eggs
6 tablespoons milk
salt and fresh ground black pepper to taste
4 slices mild cheddar cheese
8 slices Italian bread, or any other soft yet crusty bread
freshly prepared spicy black bean and tomato guacamole (recipe follows)
1 tablespoon butter, plus a bit more to spread on toasted bread

In a large mixing bowl, vigorously whisk the eggs and milk together for about 2 minutes. This will make sure your eggs are light, fluffy and super yummy. The American Egg Board describes well beaten eggs as being "frothy and evenly colored". It takes about 2 minutes to get them like this. Everyone will ask you how you got your eggs so fluffy and pretty looking!

In a nonstick frying pan melt 1 tablespoon butter until the very last of it is just liquifying. Pour in the eggs. Do not scramble right away. Just as they are beginning to set, using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute the runny parts. Season with salt and pepper. Once cooked remove from heat.

While eggs are cooking, toast and butter your bread. Evenly distribute the eggs across 4 slices of buttered bread. Add one slice of cheese to the top of each egg. Dollop with a good amount of guacamole (I LOVE guacamole, so I used a lot. It was messy, but sooooo good!) Add the remaining slices of toasted bread, slice in half and enjoy!

Spicy Black Bean and Tomato Guacamole
1 Haas Avocado, roughly mashed
1 tomato, chopped
1 jalapeno, diced
1/2 medium red onion, chopped
the juice of half of one lime
1/2 can of black beans, drained and rinsed
a few dashes Tobasco Sauce
sea salt and freshly ground black pepper to taste

Combine all ingredients except the black beans and with a fork, roughly mash to combine.  Stir in the black beans.  Squeeze a little more lime juice on top to stop the oxidation process and keep the beautiful bright green color.

tip: If tomatoes aren't in season and are looking a little too "pink" for your liking, a can of diced tomatoes with green chili's is a great substitute for the tomato and jalapeno pepper (I really like the Ro*tel brand). You may wish to omit the Tobasco Sauce as well , as these can have a god kick to them . Be sure to taste the guac first to get the spiciness it to your liking.

Tuna Melt

This is almost a knife and fork sandwich; it is gooey, messy, but seriously finger licking good.  The addition of the red wine vinegar really completes the full flavor of the tuna salad.  It keeps it tasting fresh and bright. Don't leave it out!

Print this Recipe

Tuna Melt
recipe adapted from allrecipes

2 (6 ounce) cans solid white tuna in water, drained  ("solid light tuna" doesn't mean healthier!  Please don't make that mistake!)
1/4 cup mayonnaise, plus a little more for spreading on muffins
1/4 cup celery, diced
1/4 cup onion, finely chopped
1 1/2 teaspoons red wine vinegar
salt and freshly ground black pepper, to taste
2 english muffins, split
2 slices cheese of your choice, (I used American) broken in half
tomato slices and lettuce for garnish

Preheat the oven broiler.

In a bowl, combine the tuna, mayonnaise, celery, onion, and vinegar. Season to taste with salt and pepper.

Place the english muffins on a baking sheet, and broil 1 minute, until lightly toasted.  Remove from the oven and spread 2 halves with the tuna salad.  Place 1 cheese slice on top of the tuna salad, layer with a tomato slice and top with remaining cheese slices.

Return the tuna salad topped muffins to the preheated oven, and broil 3 to 5 minutes, until cheese is melted. Meanwhile, spread mayonnaise onto the two reserved halves of english muffins.  Once finish broiling, remove from oven, top with the lettuce and remaining halves of english muffins.  Serve with a nice bowl of Gourmet Tomato or Loaded Potato Soup.  Enjoy!

Find my recipe and more at Foodista.com!

Tuna Melt

A Simple Staple- Tuna Salad Sandwiches

I almost feel silly making a post about something as simple as tuna salad.  But honestly sometimes it is the little things that make all the difference. This one is yummy!

6 oz. can good quality water-packed tuna, drained and flaked
1/2 cup diced celery
1/4 cup diced red onion
1/4 cup mayonnaise
1-2 Tablespoons dijon mustard
salt and ground black pepper to taste

For on your sandwich
radishes, thinly sliced (about 2-3)
alfalfa sprouts
romaine lettuce
(cucumbers thinly sliced and tomatoes are also good additions)

Place first 6 ingredients in a bowl and mix well to combine.  Onto some nice quality bread, lightly spread one side with a bit of mayonnaise.  Divide the tuna salad mixture amongst half of the slices of bread and layer with the radishes, alfalfa sprouts and romaine lettuce.  Top with remaining slices of bread, press together lightly, and serve.   Pairs beautifully with a bowl of Gourmet Tomato Soup.

Egg Salad

Egg Salad
6 hard boiled eggs, finely chopped
1/4-1/3 cup mayonnaise
2 tablespoons minced onions (I prefer red onion. It gives a nice hint of color)
2 tablespoons minced celery
salt and fresh ground black pepper, to taste
pinch of curry powder (this MAKES the salad, so don't leave it out- trust me!!)
fresh dill and fresh chives, chopped

Combine all ingredients and refrigerate until cold.

Enjoy as a dip with crisp, fresh vegetables or served on a sandwich.

Tri-Tip Steak Sandwiches with the Penicks

This weekend Scott and I went over to our friends, Jess and Curtis' for a lovely dinner and great conversation.  Curtis is originally from California and treated us to one of his favorite dinner's from back home- Tri-Tip.  I had never heard of this cut of meat before, and was excited to try it out.  It originated in the Santa Maria area of California and cut from the Bottom Sirloin of the cow.  For whatever reason it is only just becoming popular here, and might be difficult to find here in Ohio.  Luckily while shopping at Trader Joe's, they excitedly discovered it.  I am sure you could easily find it at the West Side Market as well.

I learned some great tips from Curtis about how to prepare this, so now I am excited to give it a try myself soon!  When cooking this steak it is important to cook it very slowly so it can tenderize and then also to let it rest, wrapped in foil, for at least 15 minutes to finish the tenderizing process.  Next, very much like flank steak, it needs to be sliced thinly against the grain otherwise it can become chewy.    

They grilled up some colorful red, yellow, orange, and green bell peppers and red onion to serve on our sandwiches along with beautifully in-season asparagus to have on the side.  I brought a pasta salad and wow, were we treated to a wonderful dinner!!!  It was so colorful and full of flavor.  The perfect summertime meal!  

Jess and Curtis, thank you so much for having us over and for a delicious meal!  It was such fun being able to eat outside and enjoy warming our feet at the bonfire.  Yep, I think Summer is on it's way!

Curtis, the comedian and Scott

Me and the lovely Jess