Tuna Sliders

• 2 6-ounce cans tuna
• 2 teaspoons Dijon mustard
• 1/2 cup white bread torn into small pieces
• 1 teaspoon lemon zest
• 1 Tbsp lemon juice
• 1 Tbsp water (or liquid from the cans of tuna)
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh chives, green onions, or shallots
• Salt and freshly ground black pepper
• A couple squirts of Crystal hot sauce or tabasco
• 1 raw egg
• 2 Tbsp olive oil
• 1/2 teaspoon butter
• slider buns
• tartar sauce
  

Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

Divide into 6 portions then form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

Serve with wedges of lemon. You can also serve with tartar sauce on slider bun.

Taco Salad

• 1 Lg head lettuce, shredded
• 3 tomatoes, dices
• 2 avocados, diced
• 1 c Cheddar cheese, grated
• 1 med red onion, diced
• 1 can kidney beans, drained
• 2 sm cans black olives, sliced
• 1 lb ground beef, browned
• 1 pkg taco seasoning
• 1.5 c Catalina dressing
• 3 Tbsp hot sauce
• 1 bag tortilla chips

Add taco seasoning to ground beef and mix well. Mix together hot sauce and dressing. Crumble the tortilla chips on serving plate. Top with lettuce and remaining ingredients adding the dressing mixture just before serving.

Beef & Asparagus Stir-Fry

• 1/2 c catalina dressing
• 2 tbsp soy sauce
• 1 lb beef sirloin steak, cut into thin strips
• 1 lb fresh asparagus spears, trimmed, cut diagonally into 2-inch lengths
• 1 red pepper, cut into strips
• 6 green onions, diagonally sliced
• 2 c cooked long-grain white rice
  

Mix dressing and soy sauce, set aside.

Heat wok over medium high heat. Add meat to hot wok; stir-fry on medium-high heat 3 min. Add asparagus and peppers; stir-fry 5 min. or until meat is done. Remove from heat and stir in sauce mixture. Top with onions.

Serve over rice.

Spinach & Mushroom Pizza

• 1 pre-baked pizza crust
• 3 tbsp olive oil
• 1 tsp sesame oil
• 1 c fresh spinach, rinsed and dried, chopped
  
• 1 c shredded mozzarella cheese
• 1 c sliced fresh mushrooms

Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.

In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.

Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

Coco-Nuty Granola Bars

• 3 c quick cooking oats
• 1 c shredded coconut
• 1/2 c slivered almonds
• 1/2 c chopped walnuts
• 1/2 c dried cranberries
• 1/2 c mini chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 2 tbsp butter, melted and cooled

Preheat oven to 350 degrees. Line a 9×13 inch baking dish with foil, coated in cooking spray. In a large bowl combine all the ingredients (oats through butter). Stir well to combine.
Pour mixture into prepared dish, pressing it down with a rubber or wooden spoon. Bake for 25 to 30 minutes or until lightly browned (or longer depending on how crunchy you want them). Let cool for 5 minutes, then gently pull foil with granola mixture out of dish and onto cutting board. Cut into desired-sized squares or bars and continue to cool until firm enough to handle. Makes 14 bars or 28 squares.

Homemade Chicken Broth

• 5lb bone-in chicken pieces
• 4 celery ribs with leaves, cut into chunks
• 4 med carrots, cut into chunks
• 2 med onions, quartered
• 4 bay leaves
• 1 tspdried rosemary, crushed
• 1 tsp dried thyme
• 20 whole peppercorns
• 6 cloves garlic, peeled and crushed
• 1 lemon, thinly sliced
• 1/4 c kosher salt (optional)
• 4 qts cold water

Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours.

Strain broth, discarding vegetables, seasonings and chicken pieces. Refrigerate for 8 hours or overnight. Skim fat from surface.
Yield: about 12 cups.

Tortellini with Portobello Mushroom Sauce

• 1 lb cheese tortellini
• 2 lg portobello mushrooms
• 1/4 c white wine
• 1 tbsp chopped fresh parsley
• 2 cloves garlic, minced
• 8 oz Alfredo-style pasta sauce
• salt and pepper to taste
• 1/3 c grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.

In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.

Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.

Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

Salsa Chicken & Rice Casserole

• 1 1/3 c uncooked white rice
• 2 2/3 c water
• 4 skinless, boneless chicken breast halves
• 2 c shredded Monterey Jack cheese
• 2 c shredded Cheddar cheese
• 1 (10.75 oz) can cream of chicken soup
• 1 (10.75 oz) can cream of mushroom soup
• 1 onion, chopped
• 1 1/2 c mild salsa

Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.

Bake in preheated oven for about 40 minutes, or until bubbly.