I went years without eating canned tuna. For the simple fact that I had eaten so much of it when I would diet that I could no longer stand it. Even now, I’m not so sure I could just pop open a can of tuna and eat it straight from the can as I have in the past.
However, when you put a spin on it with avocado, pickled onions, and green olives, I can totally enjoy some tuna. This recipe came from Cooking Light magazine and has quickly become a new favorite of mine.
Avocados are much higher in fat than most other fruits, but they are rich in vitamins and minerals, such as B-vitamins, vitamin K, potassium, copper, vitamin E and vitamin C and contain a lot of fiber. They have been associated with a decreased risk of cardiovascular disease and may be useful for weight loss. That’s a win-win in my book!
Tuna, Avocado, and Pickled Onion Open Faced Sandwich
- ¾ c. red onion, sliced thin
- ⅔ c. apple cider vinegar
- ¼ c. water
- 1 tsp. sugar
- 4 slices wheat bread
- 4 oz. chunk white albacore tuna in water, drained
- 2 tbsp. fresh flat-leaf parsley, chopped
- 8 bottled green olives, sliced
- 2 medium avocados, peeled and sliced
- Bring onion, vinegar, water, and sugar to a boil in a small saucepan over medium-high heat. Remove pan from heat; let stand 5 minutes. Drain.
- Divide the avocado slices evenly among bread slices; mash with a fork. Sprinkle with a little salt and pepper. Top evenly with tuna, onions, and olives. Sprinkle top with salt and pepper. Garnish with parsley.
- Each serving = 8 WW Freestyle Points.
When the kids were younger, and I was the carpool driver and room mom and housekeeper and cook, among many other things, I relied on easy, quick dinner meals. My kids liked food that could be eaten with their hands. Chicken Fingers, hot dogs, and sandwiches were always a hit around our house.
This fantastic pork tenderloin sandwich will satisfy everyone in the household by offering a variety of toppings everyone can make the sandwich their own.
By pounding the pork thin, it cooks up fast. Therefore it cooks up fast. If necessary, cook two slices of meat at a time. Keep warm on a baking sheet in a 300ºF oven until all four are done. Add additional oil to the skillet if needed.
Pork Tenderloin Sandwiches
- 1 lb. pork tenderloin
- ¼ c. all-purpose flour
- ¼ tsp. garlic salt
- ¼ tsp. ground black pepper
- 1 egg, lightly beaten
- 1 tbsp. milk
- ½ c. seasoned fine dry bread crumbs
- 2 tbsp. vegetable oil
- 4 lg. hamburger buns or kaiser rolls, split and toasted
- Optional: ketchup, mustard, tomato slices, onion slices, and/or dill pickle slices
- Trim fat from meat. cut meat crosswise into four slices. Place each slice between two pieces or plastic wrap. Using the flat side of a meat mallet, pound meat lightly until about ¼-inch thick. Remove plastic wrap.
- In a shallow dish stir together flour, garlic salt, and pepper. In another shallow dish combine egg and milk. Place bread crumbs in a third shallow dish. Dip meat into flour mixture to coat. Dip into egg mixture, then into bread crumbs, turning to coat.
- In a large cast-iron or other heavy skillet heat oil over medium heat. Add meat; cook for 6 to 8 minutes or until meat is slightly pink in center, turning once.
- Serve meat in buns with toppings of choice.
The older I get, the more that I realize that all of those times that Mama said: “don’t spend your money on me,” she meant it. She wanted then what she still wants, time spent together. Time is something we can never get back, and the older my mama gets, time becomes more precious to me.
In comparison to many families today, my mother’s family was a big one. She had six brothers and sisters. Today, my mother and her sister are the only siblings that remain. I decided that my mama would like nothing better than a little family time for Mother’s Day. So on a recent visit, I invited my aunt and a couple of cousins to a luncheon at mama’s house. I kept the menu simple with homemade chicken salad, pasta salad made with fresh vegetables and purchased Italian dressing, cucumber sandwiches, purchased cheese straws, and I bought a fruit tray, cut up and ready to eat and made a poppy seed vinaigrette dressing. The table was elegantly set with mama’s best china and crystal and the memories we made are priceless.
As you struggle to come up with a gift for mom this Sunday, keep in mind that time spent with you is something she will always treasure!
Simple Pasta Salad
- 1 lb. pasta
- 2 c. cherry tomatoes, cut in half
- ¾ c. sliced black olives
- sliced red onion
- crumbled feta cheese
- chopped bell pepper
- 1 to 1½ c. Italian dressing
- Cook pasta according to package directions.
- Toss pasta, cherry tomatoes, olives, red onion, feta cheese, and bell pepper with Italian dressing.
- Refrigerate for several hours before serving.
You may need to add a little more Italian dressing to salad just before serving.
Fruit Salad with Vinaigrette Dressing
- 4 cups fresh fruit
- 2 tbsp. white wine vinegar
- 1 tbsp. vegetable oil
- 1 tbsp. sugar
- ¼ tsp. poppy seeds
- Wash and cut up fruit, set aside. In a small bowl whisk vinegar, oil, sugar and poppy seeds. Pour over fruit an gently toss. Serve immediately.
- 12 oz. cream cheese, softened
- 1 cucumber, peeled & seeds removed
- 1 medium onion
- dash salt
- dash hot sauce
- mayonnaise on bread, if desired
- Grate cucumber and onion and squeeze dry. (I do this using a clean dish towel. Put in the center of a towel then roll towel and twist.) Set aside.
- Blend cream cheese with an electric mixer. Add remaining ingredients and stir to combine. Store in refrigerator for 24 hours.
- If using mayonnaise, spread on desired bread. Top with cucumber spread and another slice of bread.
Perfect Chicken Salad
- 4 lg. chicken breasts, cooked and shredded
- 1 to 2 c. mayonnaise, depending on how you like it
- ½ to ¾ c. chopped celery
- 1 tbsp. yellow mustard
- ¼ tsp. poppy seeds
- ½ tsp. salt
- Mix shredded chicken, mayonnaise, celery, mustard, poppy seeds, and salt in a large bowl and refrigerate.
I am thrilled that the Atlanta Falcons have made it to the Super Bowl! Most of you already know that I enjoy tailgating and this is a great excuse to have some friends over. I would be willing to bet that I am not alone in saying I will watch for more than the halftime show this year!
As you prepare for your own tailgating party, here is an excellent recipe that is sure to please. These French Dip Sliders are easy to assemble. They are warm and gooey with melted cheese and are perfect served with Au Jus for dipping!
These sliders are very similar to the hot ham and cheese sandwiches, on the little rectangular dinner rolls, that I remember eating as a kid. I always loved them and could never eat just one. These French Dip Sliders have pretty much the same concept. Combine melted butter with some great flavors, pour over the top and bake until warm, and melty.
I doubled this recipe and was able to fit two packages of Hawaiian sweet rolls into a 9 x 13-inch baking dish. I suggest medium or even rare deli meat for this dish. As the sliders bake, the meat will also cook slightly.
Easy French Dip Sliders
- 1 pkg. Hawaiian sweet rolls (12 rolls total)
- 1 lb. deli roast beef
- 12 slices provolone cheese, separated
- 1 stick unsalted butter
- 1 envelope Au Jus seasoning mix, separated
- 1 tsp. Worcestershire sauce
- 1 Tbsp. toasted sesame seeds
- ¾ tsp. dried minced garlic
- ½ tsp. onion powder
- ½ tsp. seasoned salt, optional
- Preheat oven to 350 degrees F.
- Butter the bottom and sides of a11 x 7 baking dish.
- Without separating the rolls, slice the package of rolls in half horizontally.
- Place the bottom half of the rolls in the baking dish. (If you are using two packages of rolls in a 9 x 13-inch dish you may have to separate a few of the rolls and adjust to fit the pan.)
- Top the bottom half of rolls with 6 slices of cheese. Add deli meat evenly over the cheese, then top with 6 additional slices of cheese, and the top half of the rolls.
- In a small bowl, melt the butter in a microwave. Mix in 1 tbsp. of the Au Jus seasoning, Worcestershire sauce, sesame seeds, dried minced garlic, onion powder and seasoning salt. Whisk to combine.
- Pour this mixture over the rolls, using a pastry brush to spread the mixture evenly.
- Bake the sliders uncovered until the cheese is gooey and the tops are golden brown, about 15 to 20 minutes. If you notice the tops getting dark, cover with foil and continue to bake until the cheese has melted.
- Remove from the oven and cut the sliders in between the rolls.
- While the sliders bake, combine the remaining au jus seasoning with 2 cups of cold water in a saucepan. Bring the mixture to a boil over medium-high heat, stirring often. Reduce heat and simmer until slightly thickened.
- Serve with sliders.
If you are using two packages of rolls in a 9 x 13-inch dish you may have to separate a few of the rolls and adjust to fit the pan.
Like most southerners, we enjoy us some good barbecue around our house. Greg smokes a Boston butt that would win first place at barbecue cook-offs everywhere. Wes enjoys smoking ribs, and his method is flawless. Savannah and I have several homemade barbecue sauce recipes that we keep on hand too.
Barbecue chicken is not one of our specialties, though. That is, until recently when I tried a new barbecue sauce recipe. It’s a smoky sauce with chipotle peppers in adobo sauce that tastes amazing! It is the number one flavor that I am craving these days.
We have been eating this sauce on everything since I saw Valerie’s Home Cooking. We have had it on Barbecue Nachos, barbecue burgers, barbecue shrimp, and on these delicious Barbecue Grilled Chicken Sandwiches.
Another important step, not to be skipped, in making these mouth-watering sandwiches is the brining of the chicken. In my opinion, there is no better Thanksgiving turkey than a brined turkey. I don’t fry chicken often but when I do you can bet I will brine it first.
The salt in a brine allows the chicken to retain moisture. A couple of things to remember when you brine chicken are first, try to use kosher salt or sea salt. Also, do not brine the chicken over two hours. It can get rubbery when overbrined.
Smoky Barbecue Chicken Sandwiches
- ¼ c. coarse salt
- ¼ c. firmly packed dark brown sugar
- 20 whole black peppercorns
- 1 c. hot water plus 3 c. cold water
- 1 lemon, thinlhy sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, peeled and crushed with the side of a cleaver
- Smoky Barbecue Sauce:
- 1 tbsp. vegetable oil
- ½ small onion, chopped
- 1 lg. or 2 small cloves garlic, finely chopped
- 1 c. ketchup
- ½ c. molasses
- ⅓ c. apple cider vinegar
- 1 tbsp. Worcestershire sauce
- 2 chipotles in adobo sauce, seeded and roughly chopped
- kosher salt and freshly ground black pepper
- Grilled Chicken:
- 2 lg. boneless, skinless chicken breasts, cut in half vertically, then cut into thin cutlets, horizontally
- 4 lg. boneless, skinless chicken thighs
- kosher salt and freshly ground black pepper
- Lettuce leaves
- Sliced tomatoes
- Sliced red onion
- Sliced Colby Jack cheese
- Additional Barbecue sauce, if desired
- To make the brine: Place the salt, brown sugar, and peppercorns in a large glass bowl and add hot water. Whisk until the salt and brown sugar are dissolved. Stir in the cold water and let cool to room temperature. Pour the brine over the chicken and stir in the lemon slices, onion, and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once of twice.
- To make the barbecue sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook about 30 seconds. Add ½ c. water and the ketchup, molasses, vinegar, Worcestershire, chipotles, a pinch of salt and pepper and bring to a boil. Reduce the heat, and simmer, stirring occasionally, until thickened, about 10 minutes. Puree in a blender or food processor until smooth. Store the sauce in the refrigerator.
- To grill the chicken: Preheat the grill to high. When ready to cook, brush the grate with oil. Arrange the chicken on the hot grate and grill for 2 to 3 minutes per side, or until chicken reaches an internal temperature of 165° F. During the last 2 minutes or so, start basting the chicken on both sides with barbecue sauce. Remove chicken from grill and assemble sandwiches right away.