Tuna cakes are a childhood food that I loved because my grandmother made the best tuna cakes and all you needed was a spritz of lemon.
This is my spin on her recipe. I used avocado instead of the mayo and added jalapeños.
3 green onions
1/2 cup fresh cilantro, coarsely chopped, plus sprigs for garnish
2 large egg, lightly beaten
1/2 of an avocado
1 tablespoon fresh lemon juice
1 tablespoon juice from jalapeño slices
10-12 pickled jalapeño slices
1/3 cup plain dry breadcrumbs
1/3 cup Parmesan cheese
3 cans (6 ounces each) tuna in olive oil, drained and flaked
1 tablespoon olive oil
1. In a food processor place first 2 ingredients into process bowl and pulse till finely chopped.
2. Add next seven ingredients and pulse until mixed well.
3. Dump mixture into a large bowl and add drained tuna. Mix gently until ingredients just hold together.
Using a 1/4 cup cookie scoop packed with tuna mixture, shape into cakes.
In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 2 minutes per side. Serve hot, accompanied by salsa, and garnish with cilantro sprigs.
Today I decided to get a jump on dinner so I could have a little down time after I picked up the kids after school. I created a simple marinade with some of my favorite ingredients in the fridge.
It turned out perfectly, and like many of the dishes I create it is versatile and can be eaten in a rice bowl, burrito bowl or even sliced and served as fajitas.
I hope you enjoy.
4 chicken breasts
3 tablespoons olive oil
1 tablespoon chili powder
1 cup buttermilk
1 tablespoon apple cider vinegar
2 cloves of garlic
3 tablespoons minced cilantro
Juice of 1 lime
Zest of lime
In a blender, combine the olive oil, salt, chili powder, avocado, buttermilk, apple cider vinegar, cloves of garlic, cilantro, lime juice and lime zest. Cover and blend until smooth.
Pour marinade into a freezer bag and add chicken breast. Seal bag and turn to coat chicken.
Place in the refrigerator for at least 2 hours.
Preheat oven to 400 degrees F. Drain chicken and discard marinade. Place chicken on a shallow baking sheet. Bake for 20-30 minutes or until chicken is done (175 degrees F internal temperature)
Today the whole family was in the mood for breakfast for dinner. I had some chicken defrosting in the fridge so I decided to throw together my version of a popular dish. Truth be told my littles have never had chicken and waffles so they thought I was slightly off my rocker but when it was all said and done there were clean plates all around.
2 cups whole wheat flour
1 cup whole milk
1 Tbsp Apple cider vinegar
3/4 cup orange juice
3 tsp baking powder
2 tsp vanilla
1/4 tsp salt
Mix dry ingredients and set aside.
Whisk together wet ingredients and add to the dry ingredients.
Heat waffle maker and bake according to maker instructions.
2 chicken breast cut in half
2 Tbsp chili powder
2 Tbsp garlic powder
1 Tbsp black pepper
2 tsp cayenne pepper
Salt to taste
Preheat oven to 425 degrees
Line cookie sheet with aluminum foil
Sprinkle salt into both sides if chicken
Mix seasoning together and spread 1/2 of mixture onto a plate.
Take chicken and place on plate with seasoning and cover completely
Place chicken on foil and continue with the rest of the chicken
Spray chicken with olive oil or drizzle olive oil over chicken.
Place cookie sheet in oven and bake for 10-12 minutes, flipping half way.
The first time I made Peppermint Bark was when I was in eighth grade. I was able to participate in an Agribusiness class where we were able to immunize and mate bunnies. We also milked cows and planted various crops. At the end of the course, we had a fundraiser selling a recipe book that compiled old family recipes. This recipe book was the first recipe book I ever purchased, and I do believe it is one of the things that cemented my love of cooking. The peppermint bark recipe in a book called for green spearmint candy and red peppermint candy. The author referenced an old country store where they were sold. I was never able to find the red and green candy so I substituted with candy canes. This recipe has continued to evolve over the years and I am always trying something new. This year I decided to try adding chocolate cookies to the mix. I really enjoyed the results. I would love to hear your thoughts.
24 oz semi sweet chocolate
18 oz white chocolate
2 teaspoons peppermint extract
10 oz peppermint candy processed in the processor or smashed.
20 Oreos (optional twist 😉) smashed or processed in the processor.
1. Line a cookie sheet with either parchment paper or a silicone mat.
2. Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller or process in a processor if you prefer more of a peppermint powder.
3. Melt the milk chocolate in a double boiler or microwave at 30 second intervals until it’s slightly melted (frosting consistency)
4. Add peppermint flavoring if you want it really pepperminty.
5. Pour mixture onto a cookie sheet layered with parchment paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
6. Repeat steps 2 and 3 with the white chocolate.
7. Sprinkle the peppermint candy on top of white chocolate.
7. Sprinkle the peppermint candy and Oreo on top of white chocolate.
8. Place cookie sheet in fridge for 20-30 minutes or until firm.
9. Remove from cookie sheet and break into pieces (like peanut brittle.)
You can store the bark in a sealed container for as long as it last which is never more than a few day in our house.