Asian Tuna Salad

 Asian Tuna Salad

Let me begin by saying that I fairly often judge meals by the amount of time it takes to prepare them and the amount of cleanup required. Taste is number one, of course. But for those of us who wash our dishes by hand everyday I'm sure you understand. 

This meal is one of my go-to meals for when I'm having a lazier day. I've taken the recipe from Ready Set Eat and modified it to have a bit more of a zing! Also it took me a couple tries to get the portions correct. The original recipe claims to make 4 wraps but it only made 2 and one pitiful excuse for one when I made it. My husband is a big, hungry man and we ended up having to get takeout that night.

Regardless, I knew this recipe had potential. It just lacked a certain "freshness" and "pop."

Here is the final recipe for Asian Tuna Salad:

• 16oz tuna in water 
• 1 cup matchstick carrots
• 1/4 cup sliced radishes (optional) 
• 1/4 cup sliced green onion
• 1/2 cups sweet and sour sauce
• 1 tablespoon soy sauce
• 1/4 cup fresh mint leaves 
• 1/4-1/2 cup slivered almonds
• 1 large head of lettuce OR whatever bread you'd like to put it on

Directions

1. Mix tuna with all remaining ingredients, except lettuce, in medium bowl. Spoon 1/4 cup tuna mixture onto each lettuce leaf. Wrap leaf around filling to serve.

- See more at: http://www.readyseteat.com/recipes-Asian-Tuna-Lettuce-Wraps-5198.html#sthash.Fd4bSrxA.dpuf

Directions:

• Mix all ingredients (sans the lettuce and bread) together in a small mixing bowl. Apply liberally to lettuce leaves or bread. Enjoy! 

Bonus: This meal is HEALTHY!

Pumpkin Spice Cheesecake Bread

This bread smells like warm spices and tastes like autumn.  There is only a very small amount of oil in the batter (only 2 tablespoons!), since the pumpkin keeps it moist without the need for added fat.  It’s perfect with tea or coffee on a crisp fall day.

For the Cheese Batter:

• 8 oz cream cheese, room temperature
• 1 large egg, room temperature, lightly beaten
• 1/4 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

For the Pumpkin Spice Batter:

• 3/4 cup brown sugar, lightly packed
• 2 large eggs
• 3/4 cup pumpkin puree
• 2 tablespoons canola oil
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves

Other:

•  Butter, to grease the pans

 
For the Cheese Batter:
Use a handheld electric mixer to beat together all ingredients until smooth and creamy.

For the Pumpkin Spice Batter: 
Preheat oven to 350F; lightly grease large loaf pan with butter. In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla.  In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix. Pour pumpkin batter into the loaf pan, then pour the cheese batter on top. Bake until golden around the edges, about 40 to 45 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.  Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

Spinach and Mushroom Chicken Penne in Cream Sauce

    Wordy name- but so fabulous! This meal was wonderful to make because it feeds 6 people no problem. My boyfriend also said it would be a great meal to impress my future in-laws! Another positive is that the ingredients for this fabulous meal add up to about $15-$20 (depending on what you may/may-not already have around your kitchen.) 

So here is what you're going to need:

• 1 box penne pasta
• 2 ¾ cup portabella mushrooms
• ½ tsp dried oregano
• ¾ cup vegetable stock
• 1 tsp lemon juice
• 1 8oz block of Philadelphia cream cheese
• 1 pkg frozen spinach leaves
• 1 pkg chicken tenders
• Olive Oil 

Instructions:

1. Heat a small saucepan on medium heat, add ½ cup of salted sweet cream butter, ½ cup olive oil, then add mushrooms and cook for 10-12 minutes. After cooked reduce burner on low.
2. Meanwhile heat a medium saucepan to medium/high heat, add ¾ cup olive oil and a pinch of oregano. Cook chicken tenders until slightly browning on both sides.Remove from heat and set aside for now.
3. In a large saucepan bring slightly salted water to a boil then add entire box of penne pasta. Cook 10-11 minutes. Drain pasta.
4. Dice chicken into small/medium chunks.
5. In the large saucepan you used for the pasta- add block of cream cheese, ½ cup of whole milk, ¾ cup vegetable stock, 1 tsp lemon juice, and 1 ½ cups frozen spinach leaves. Heat contents on medium heat until the frozen spinach leaves have melted and mixture is creamy. Add chicken then add pasta. Mix contents completely and cook on medium heat for 3-5 minutes. Let set before eating.  

(My boyfriend suggested serving with garlic bread)

Makes: 6-8 servings 

                 Tastes even better the 2nd day!!! 

 

Falling in Love Chocolate Mousse Pie

    The following is a recipe inspired by the movie Waitress, starring Kerri Russel. The movie is about a waitress who sees very little potential in herself. Throughout the film she discovers that her love of baking and strong will are all she needs to create a happier future for herself. She also discovers that she does not have to settle for a life in servitude to her husband. After a tawdry affair with a doctor she steps over the threshold and into her new life. (If you have a couple extra bucks, I'd really recommend this movie!)   
    
    This pie has served me very well on a number of occasions. The ingredients are inexpensive, adding up to about $10-12 total, and the feedback has always been very good. As the title suggests this pie is all about love. Chocolate takes time, patience, and understanding... very much like a relationship. 

Ingredients:

• - You will need a 9inch pastry shell. I prefer to make my own but store bought is just as good. I would recommend using a graham cracker crust for this pie instead of dough. It just adds something.
• - One 14oz can of condensed milk (non evaporated)
• - 2/3 cups water
• - Two cups of who milk. Let's be honest here, if you're looking for a low calorie pie/dessert then you wouldn't be making a chocolate pie. 2% or skim milk does not give the pie the creamy and rich flavor we're looking for. 
• - One (4 serving) package of chocolate pudding mix (NOT INSTANT!)
• - One bar of Giardinelli Chocolate. You may use dark or milk.
• - Three cups of heavy whipping cream .

Instructions: 
    To begin: In a large saucepan combine the condensed milk, whole milk, water, and the pudding mix. Mix constantly at medium heat. It's important to not let the pudding mixture clot at the bottom of the pan. If it does it will begin to burn and the pie will taste like burned chocolate. After the mixture is thoroughly combined add the bar of chocolate. Mix rapidly and make sure the chocolate does not begin to clot. Now add 1 1/2 cups of whipping cream to the filling mixture. Remove from heat and mix until silky smooth. Pour the filling into your prepared pie shell. Chill pie for 2-4 hours before serving. 

Best whipped cream:
 - 1 1/2 cups Heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons of sugar

Use an electric mixer and beat until stiff white peaks form. Chill. 
 [Alternately, a meringue also tastes amazing on this pie. I will later write detailed instructions on how to make a fail-safe meringue.]


Last time I made this pie I used Keebler's miniature pie crusts to make a snack size pie that my boyfriend could take to work with him.