Sunday, April 5, 2015

Mediterranean Tuna Noodle Skillet

Sometimes you're looking around on Pinterest and see some beautiful photo that makes your mouth water and think yes! I want to make that!... and pin it for later....and occasionally make it.

Sometimes you're looking to make something specific, and you search on FoodGawker or in your cookbooks, or even google to figure out what to do.

This was not either of those times.

This recipe was found in the newspaper.  Attached to coupons for Pennsylvania Dutch brand Egg Noodles, with a coupon for Bumble Bee tuna attached.  The picture was so-so, and even to read the directions, I was skeptical.  However, we had everything in our pantry, and my mom made this for us for dinner.  The verdict? Keep!  So, sometimes you take a chance in the coupons section, and find a winner thats quick, easy, all on hand, and tastes good too.

Mediterranean Tuna Noodle Skillet
Time:  takes aprox 30 minutes start to finish.
Serves:  6 people (1 cup each)

  • 1 tbsp Canola oil
  • 1/2 cup chopped red onion
  • 8 oz dry wide egg noodles, uncooked
  • 1 can (14.5 oz) Italian flavored diced tomatoes, do not drain
  • 1-1/4 c. water
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 can (12 oz) Albacore Tuna in water, drained
  • 1 jar (7.5 oz) marinated artichoke hearts, chopped, liquid reserved
  • 1/3 c. crumbled feta cheese
  • 2 tbsp chopped Italian parsley
Cooking Instructions
  1. Heat oil in skillet over medium-high heat.  Add onion; cook 4 minutes, stirring occasionally.
  2. Stir in dry noodles, tomatoes, water, salt and pepper.  Bring to boil.  Cover, reduce heat and simmer 10 minutes, stirring occasionally
  3. Add tuna, artichokes and reserved artichoke liquid into noodles; toss together and heat until hot.  Top with cheese and parsley.

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Sunday, February 2, 2014

My Crispy Baked Chicken Fingers

Looked at a few recipes on Pinterest, combined some ideas and came up with this- it turned out perfectly! Outside was nicely crunchy and crispy, and we all liked it better than any fried chicken fingers or any other baked fingers recipe I've done previously. This is my new standard!


  • 1lb chicken tenders
  • 3 tbsp butter
  • 2 cups Panko Japanese bread crumbs
  • 1 cup seasoned breadcrumbs
  • Handful or so of shredded cheese of your choice (optional, I used Mexican blend)
  • 1 egg beaten with splash of milk
  • 3/4 cups flour
  1. Preheat oven to 425 degrees. 
  2. Melt butter in large sauté pan on low, then sauté Panko and breadcrumbs until golden brown, about 5 minutes.  Empty into shallow dish. 
  3. Create your assembly line: blow 1 of flour, bowl 2 of egg beaten well with milk, bowl three is your toasted bread crumbs. Now that bread crumbs have cooled a bit, add shredded cheese and salt and pepper to taste- combine well.
  4. At the end of your line, place a cooling rack over a cookie sheet- this is where you will place your chicken. Coat with cooking spray.
  5. Place each chicken tender, in turn, in the egg, then flour and shake off any excess flour, back into egg and then bread crumbs, pressing crumbs firmly onto both sides. Place chicken on rack and repeat with the rest of the chicken.
  6. When completed, lightly spray tops of chicken with cooking spray, and place cookie sheet with rack of chicken into oven. 
  7. Bake at 425 for approximate 10 minutes. Reduce temperature to 350, and bake another 10-15 minutes until chicken reaches 160 degree internal temperature. Let sit for 5 minutes and serve with your favorite dipping sauce.  
Note: if you cut your chicken into bite size pieces, they should be done after the 10 minutes at 425. 
Made 2/2/14 for mom, Dennis and Julie. 

Thursday, November 1, 2012

Karla's Taco Soup

This is my neighbor Karla's recipe for Taco Soup, with notes from when my Mom made a double batch of it.

Ingredients, heat together:
  • 1 lb hamburger, browned
  • 1 small onion
  • 1-1/2 pt tomato juice (or use half juice, half finely diced canned tomatoes)
  • 1/3 c. brown sugar
  • 1 pt sweet corn (or canned corn w/ peppers)
  • 15 oz chilli beans
  • 1 package taco seasoning
also, for topping each bowl:
  • corn tortilla chips
  • grated mexican cheese
  • sour cream
That's it!

10/2012 - Mom made this as a double batch, making the adjustments above in ( ) s. Yum!

Thursday, October 11, 2012

Pumpkin Bread Pudding

This one was from Domino Sugar in the Whole Living Magazine, November 2012.

  • 4 c white bread, cubed
  • 4 eggs
  • 3 egg yolks
  • 1-1/2 c milk
  • 1-1/2 c heavy cream
  • 3/4 c canned pumpkin puree
  • 1 c sugar
  • 1/4 tsp salt
  • 1 tbsp rum or bandy
  • 1/4 tsp nutmet
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 2 tbsp butter, cold, cut into pieces
  1. Preheat 350F.  Grease 13x9x2" baking pan. 
  2. Dry bread cubes on a cookie sheet in oven 10-15 minutes. Place cubes in pan. 
  3. In large mixing bowl, whisk together all ingredients except butter. pour over bread cubes. Let sit 10 minutes unil bread is fully soaked. 
  4. Dab butter over top. Bake 40-50 minutes.  (Pudding should be set in center, not dry).
w/ Ginger Creme Anglaise
  • 1 c milk
  • 1 c heavy cream
  • 2 tsp ground ginger
  • 1 tsp vanilla
  • 5 egg yolks
  • 1/2 c sugar
  1.  In small saucepan over medium, bring milk, cream, ginger and vanilla to a slight boil, stirring occasionally.  Remove from heat immediately.
  2. While mixture is heating, whisk yolks and sugar until smooth.  
  3. Slowly pour 1/3 cup of hot milk mixture into egg yolk mixture, whisking constantly.
  4. Gradually add egg yolk mixture back to remaining milk mixture in saucepan, continue whisking. 
  5. Return to heat, stirring constantly until creme coats the back of a spoon.
  6. Transfer creme to serving bowl, pour over warm bread pudding.
Serves 8-10

Candied Jalapenos (Cowboy Candy)

I made a 1/3 batch of this - those measurements in ( ) .

  • (1) 3 lbs firm, fresh Jalapeno Peppers, washed (i used other hot peppers)
  • (2/3) 2 cups Cider Vinegar
  • (2) 6 cups Granulated Sugar
  • (<) 1/2 tsp tumeric
  • (<) 1/2 tsp celery seed
  • (1) 3 tsp granulated garlic
  • (1/3) 1 tsp ground cayenne pepper
  1. Wearing gloves, remove stems from jalapenos and slice into uniform 1/8-1/4" rounds. Set aside.
  2. In large pot, bring cider vinegar, sugar, tumeric, celery seed, garlic & cayenne to a boil.  Reduce heat and simmer 5 minutes.  Add pepper slices and simmer for exactly 4 minutes.
  3. Use a slotted spoon to transfer peppers into sterile caning jars, up to within 1/4" of the upper rim of the jar. 
  4. Turn heat up under pot wth syrup and bring to full rolling boil.  Boil hard for 6 minutes.
  5. Use a ladel to pour boiling syrup into jars over jalapenos. 
  6. Wipe rims of the jars w/ clean damp cloth, and fix on new lids.
Leftover syrup can be jarred, and used brushed on meat to grill, etc.

Original recipe from:

Onion Pepper Relish

I used this recipe to make an onion pepper relish.  I made the full batch, and canned it, but haven't tried it just yet.  Recipe is available here: 2011/11/harry-david-onion-pepper-relish.html

  • 36 oz canned diced tomatoes, drained
  • 3 bell peppers, seeded and ribs removed (mix of red/green/orange)
  • 3 cups sugar
  • 1 tbsp salt
  • 1/2 tsp crushed red pepper flakes
  • 3 jalapeno peppers (or other hot pepers), seeds and ribs removed
  • 1-1/2 medium onions
  • 1 cup white vinegar
  • 1 small box powdered pectin (1.75 oz)
  1. Chop all veggies.
  2. Mix everything together except pectin in a pot. Bring to boil, reduce heat and simmer for 1 hour. 
  3. Add pectin, let boil 1 minute.
  4. Pour relish into half pint jars, leaving bout 1/2 inch room.  
  5. Store in fridge up to 2 weeks, freeze up to 2 months, or can.

Serving suggestions include dumping it over a block of cream cheese and eating w/ pita chips or crackers, or mix together w/ the cream cheese to make a creamy dip.

Monday, September 10, 2012

My Sheperd's Pie, Version 1

Preheat oven to 375F.

For Filling:  Sautee until golden & softened:
  • 1 large onion, chopped
  • 1 large carrot, chopped small
  • 1-1/2 lb pre-cooked ground beef
  • salt and pepper to taste
Then add:
  • 1 to 1-1/2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tbsp worchestershire
  • 1 tsp fresh rosemary, or dried but rubbed between fingers to crush up
  • 1 tsp fresh parksley, or dried and rubbed between fingers to crush up
Simmer to thicken 10 minutes.  Then add:
  • 1 cup frozen peas
  • 1 cup frozen corn
Cook to warm everything through and combine, then pour into a dish, such as a deep dish pie pan or casserole.

For Potatoes, boil about 20 minutes or until soft.
  • 1.5 lb potatoes, quartered/chunked
Drain potatoes, put into bowl, and mash.  Use a hand mixer to add in:
  • 4-6 tbsp unsalted butter
  • 1/4 to 1/2 cup milk (a bit at a time
  • 1 to 1-1/2 cups cheddar cheese
  • a bit of salt to taste.
Mix all until smooth and good consistancy.  Spread over top of ground beef filling, and crosshatch with fork.
At this point, you can cook or cover with plastic wrap and refrigerate for up to 24 hours.
Bake 30-35 minutes.

1. Made 9/6/12 for Mom & Dennis.  Dennis liked that this version does not have much liquid/gravy in it.  Mom liked that it had lots of flavor and veggies instead of just meat and potatoes.