Tuna Dogs

This is a simple recipe that isn’t for everyone, but those people out there who are like myself and want a high protein meal with some taste this is good.

It’s simple you take two whole wheat hotdog buns and a can of tuna fish. Depending on your dietary needs how you make the tuna salad is different.

Tuna salad:

Can of tuna

Table spoon of Mayo

Few squirts of mustard

Pepper

Salt

Garlic Powder

If you are going for lower calories or less salt you can substitute mayo and salt with balsamic vinegar either white or dark are acceptable. You can also add some dill pickles to this or relish.

I like cheese on my dogs, but again this may not be an option for you.

Assemble the dog by opening the bun and placing your cheese on the bun before putting your tuna salad on the bun. Then place in a 325 degree toaster oven until toasted or for 7 or 8 minutes. It may take a bit longer as the time is takes to toast something may vary between toaster ovens.

 

ENJOY!

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Guacamole Dip

Ingredients:

1. 1 medium tomato, seeded and diced
2. ¼ cup onion, peeled and diced
3. 1 Serrano Chile, seeded and diced
4. ¼ cup of sour cream
5. 1/8 cup cilantro leaves, coarsely chopped
6. 2 tbsp lime juice
7. optional: dash of curry powder or paprika
8. salt and pepper to taste (freshly ground)
9. 3 avocados (just the meat)

Preparation:

1. In a medium to large bowl mash the avocados with the back of a fork.
2. Add Serrano Chile, Onion, and Cilantro.
3. Fold in Sour Cream and Lime Juice
4. Add salt and pepper to taste (optional spices)
5. Dice the remaining avocado into small cubes
6. Fold the diced tomato and avocado into the mixture.
7. Chill or serve immediately (I prefer it served immediately)

I like this dip with a taco or burrito meal and some tortilla chips. You can also cut up fresh sour dough bread and toast it in the oven with a light butter melted and spread on top of it. Serve the bread, dip, and chips (at a party instead of salsa and chips. If alcohol is desired I prefer to drink a lighter beer light Dos Aquis or an alcohol like tequila with some lemon or lime with it to go with this, but that is rare for me.

This goes well as a topping on tacos or burritos or as a side to any Mexican style dish. If you want to spice up the dip you can use a warmer pepper to bring some heat to the party. Substitute the Serrano for a Red Pepper or Habanera Pepper. I would a add a little less of each. Make sure that the seeds and spines are taken from the pepper before adding either to the mix. If you are determined to have a good bit of heat use half the amount of pepper and add it with the seeds and spines. In my opinion this takes away from the flavor of the dip. You can also add Pico De Guillo or serve with side by side with a salsa of con carne dip.

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Crockpot Macaroni and Cheese

Ingredients:

1. 8oz Macaroni Noodles
2. Crock Pot
3. 2 large Eggs
4. 1 stick of margarine
5. 2 tbsp canola oil
6. 1 ½ cups whole milk
7. 6-8 oz of grated cheese (this is by your choice, but I prefer cheddar and mozzarella)
8. ½ to 1 cup of desired cheese grated (for topping)
9. Pepper (Freshly Cracked)
10. Salt (freshly ground)

Preparation:

1. Grease crock pot heavily. Preferable with margarine or shortening
2. Cook the Macaroni and drain once cooked (I like to add a bit of olive oil, butter, and salt to the water while the noodles cook.) Drain well.
3. Mix eggs and noodles with the stick of margarine, canola oil, milk, and (6-8oz) cheese (turn on the crock pot on high during this phase).
4. Add the above mixture to your crock pot
5. add the ½ to 1 cup of grated cheese
6. Cook on high 1 our
7. Cook on low for 4 hours or until consistency of the macaroni and cheese is as you want it. For soupier macaroni and cheese cook for 3 hours and 45 minutes to 4 hours for thicker macaroni and cheese cook for 4 hours to 4 hours and fifteen or thirty minutes. This really depends on the hardware you are using.

Serve with meatloaf or chicken dish and green beans or peas. I prefer to make a grilled chicken dish that has been marinated over night in balsamic vinegar, allspice berries, whole pepper corns, and 1 cinnamon stick. The greens I prefer with this are a garden salad or fresh snap been roasted in garlic, butter, and pepper. I normally drink a pale ale or white wine with this if I consume any alcohol with it.

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Lime Chicken W/ Sour Cream and Mushroom Sauce

Ingredients:

1. 1 container or fresh mushrooms sliced.
2. Chicken (Chopped into cubes)
3. 1 whole medium or large onion chopped
4. Sour Cream
5. Vegetable Oil
6. Lemon and/ or lime juice
7. Curry Powder
8. salt
9. pepper
10. paprika
11. 3 medium size cloves of garlic minced
12. Vegetable Broth or large broth cube melted in a small amount of butter in a cup
13. 1tbsp butter

Directions:

1. Cook the chicken first. If the chicken is not already filleted or cubed then cook the chicken whole and then cut it into cubes. 1lb of whole chicken breast are what I normally use.
   1. Heat frying pan and melt butter in the pan
   2. Add about 2tsp or a little more of lemon and/ or lime juice
   3. Add some freshly cracked pepper to the melting butter and juice combination
   4. Coat chicken in juice and butter mixture and cook for 10 minutes or until no longer pink inside.
   5. While cooking add approximately 2 or 3 dashes of ground salt and generously coat with pepper. Be sure to keep the chicken crusted on both side so coat both side with a bit of pepper.
   6. Set chicken aside once prepared
2. Alternative Chicken Preparation.
   1. As above expect marinade chicken in a bag or covered bowl in fridge over night.
   2. Marinade- Lime or lemon juice, whole peppercorns (a few tsp enough to cover the small bowl formed in the center of you hand once when trying to cup something.), Salt, Add water to cover the chicken.
   3. Set chicken aside once prepared
3. Sauce
   1. Use a large pan or deep pot with lid (I prefer to use the pot. If you use the pan make sure it has room to add the chicken) you will heat the pot and vegetable oil to High or med High depending on your stove. I suggest medium high, just long enough to get the oil warm. Use just enough oil to coat the bottom of the pot.
   2. Cook the garlic for a few minutes till they are golden then add the onions. Allow them to cook for about 5 to 7 minutes or until the onions are clear.
   3. Add sliced mushrooms then cook covered about 15 minutes on medium heat or until the mushrooms are soft and have turned a dark grey color. Stir occasionally
   4. Add sour cream to the pot. You want enough so that the sour cream coats the mushrooms and vegetables. If you do not have enough sour cream you can add a little milk, but this will thin your sauce. You will know that this step is complete once the sour cream is a thick liquid.
   5. Add spices to taste starting with the vegetable broth. I suggest using a generous amount of freshly cracked pepper, a dash of salt, a dash of curry, a about a tsp of paprika. (you can also substitute about 1 quarter of a medium red bell pepper at step B. added at the same time the onions are instead of paprika)
   6. Add the chicken, cover, and let the mixture cook for about 5 minutes on medium to medium low heat and rest for about 5 minutes before serving. Stir occasionally.

This dish goes well with mashed potatoes with the skin in the mash, baked potatoes, or rice. When you cook the rice you may want to add a bit of citrus juice to the mix while you are allowing it to cook. I would also suggest a dark green salad, like a spinach or romaine. If you want alcohol to go with the dinner I suggest eating it with a dark beer or red wine.

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