This is another one of my “recipes” that’s really so easy I can hardly call it a recipe. But, it’s so, so good!
Here’s how I make it.
Start with your favorite tortilla chips in a bowl….
Smash them into bite size pieces.
Sprinkle on your taco meat. (fry whatever meat you are using, I even use tofu for Liv, mix in your taco spices – cumin, chili powder and garlic powder) I’ll make an actual post of my taco seasoning for those who want the printable to refer to!
Add shredded cheese….
Onions, of course.
Lettuce, yum. I am loving this red leaf lettuce right now. I think I’ll try to grow some.
Mix it all together and you have something utterly delicious. Points for how quick and easy this is! Here’s the handy dandy printable of ingredients.
I love tuna salad. Okay, let me rephrase that. I love MY tuna salad. I’m not picky about a lot of things. Okay, maybe I am. But. I am excruciatingly picky about tuna salad. Basically I won’t eat it unless I have prepared it myself. Not my Mama’s. Not Denton’s Mama’s. Not Denton’s. And especially not somewhere like Subway.
Don’t get me wrong, all of those people are wonderful cooks. I love Subway. But not any of their tuna. The reason being that I can’t stand it if it’s wet. At all. I want it bone dry. And I never, ever, ever, get it that way unless I make it myself.
So I solved that little problem by never ordering it anywhere I go and just make it myself when I crave it. That way I’m not disappointed. Enough talking, more making tuna salad. Here’s how I do it.
If you like your tuna bone dry like I do, you need one of these.
I use it to completely and totally get all of the water out of the tuna. Then I flake it into a bowl with salt and pepper.
I add minced onion……
Mix it all together…..
In the meantime, toast your bread…
and add some Hellman’s to it too…..
Finally, add a thin layer of your delicious tuna salad to the bread.
You guys. This recipe. It is so, so good! I want to create this dish at least once a week, because not only is it divine the first day you prepare it, it makes the most amazing leftovers to use in quesadillas, grilled paninis or just to snack on that you will ever eat! You can also shred the meat and mix it with the leftover sauce for pulled pork sandwiches, yay!
The marinade is spectacular. And the Coca~cola sauce…..it is marvelous. Seriously. I believe that you could put this stuff on a shoe and it would make it taste great. You have to try it.
Here’s what you need.
A pork loin of whatever size you choose. You can choose a two pound pork loin or an eight pound pork loin, it won’t matter. It just needs to fit in your marinade container and you’ll have more leftovers, yum!
Put all of your marinade ingredients into a gallon size ziploc bag and mix. To do this, I seal it up and squish it around. Easy peasy, and done.
Place your pork into the baggie and stick into the fridge overnight. You will be so glad you did this, I promise.
The next morning, put your pork loin into the slow cooker and discard your marinade. I know it’s painful to just dump something down the drain, but it has done it’s job. All of the liquid you see in the photo above is from cooking all day on low. You are definitely going to want to eat lunch, because otherwise you are going to starve to death on the day you make this from the incredible smells that will be wafting through your kitchen.
About an hour before you are ready to sit down and eat, make your Coca~Cola sauce. Mix all of the sauce ingredients in a pot over medium and simmer for 10 to 15 minutes until thickened. Pour 1/3 of the sauce over the pork and cook for an additional 20 to 30 minutes.
Keep the remainder of the sauce to spoon over everything in sight. It’s so, so good!
The night before you want to cook your pork loin, mix all marinade ingredients in a gallon ziploc bag. Add the pork and refrigerate overnight.
The next morning, place the pork loin into your slow cooker and discard the marinade. Cook on low for 6 to 8 hours.
One hour before you are ready to eat, put all Coca~Cola sauce ingredients into a pot and simmer for 10 to 15 minutes, until thickened. Pour 1/3 of the sauce over the pork loin and cook for another 30 minutes.
Black bean burgers. Yum. Liv hasn’t eaten meat in over two years now. Actually, I think it’s closer to three years. Finding ways to up her protein was high on my list when she made the decision to become vegetarian. This one is easy peasy lemon squeezy.
Start with your favorite can of black beans. Or cook your own from dried beans.
Drain and rinse very, very well.
Yum. Black bean burgers are so good!
Put your drained beans into a food processor. You don’t have to, you can mix everything by hand, but I’m tired at the end of the day and I have a food processor soooo….. Then add a big spoonful of minced garlic. I always used the canned stuff. See earlier sentence.
Salt and pepper.
Bread crumbs and a good glug of olive oil.
Jujsh it until the mixture comes together….
Patty out your burgers. One recipe will make four of the hamburger happy meal type burgers you would get at a fast food joint. I always lay the other three onto wax paper and put them into a freezer bag. Tada, I have three extra burgers for later because Liv is a tiny human who can’t eat four burgers, but you may want to eat all four.
You will want to put this burger onto oiled aluminum foil to grill. Trust me, they do NOT do well if you put them straight onto the grates. Flip once and you are ready to eat!
Deliciousness on a plate. Here’s the handy dandy printable.
This is one of those recipes that I can make in my sleep. It is simple, delicious and like most of my recipes you can tailor it to your specifications. This is perfect for your lunch, a snack or to take to a get-together as an hors d’oeuvre. In other words, you can make it as simple or fancy as you would like.
First things first. You can start with a chicken breast and cook it the way you love and then shred OR you can be lazy like me and use canned. Either way it’s going to be scrumptious.
If you go the canned chicken way, make sure that you drain it very, very well. There is nothing worse in my opinion than soggy chicken salad.
Flake the chicken well and add in salt, pepper, sugar and diced onion. You can also add in other things you love here, like crisp apples or sweet grapes, whatever floats your boat.
Don’t forget my tip about using the ends of your onions. Recipes like this one are perfect for using them.
Next, add your favorite mustard and my favorite mayonnaise. One of the reasons I love this mustard is the container it comes in. I LOVE that narrow nozzle.
Mix it all together…..And put it on your favorite cracker for heaven.
Mashed potatoes are heavenly when done right. I do believe that this is Denton’s favorite thing I make. He could eat them every single day. As long as I make them with my three little secrets. Here we go.
First Secret: Start with well scrubbed Russet potatoes. I’ve tried a LOT of different potatoes and they always turn out like glue if I don’t use russets. Don’t deviate. Trust me.
Potatoes, yum. I even like them raw.
Cut them into roughly the same size for faster cooking times. Not that mine are roughly the same size, but still. 😉
Second Secret: Start cooking your potatoes in COLD water. Please trust me again and don’t deviate. It makes a world of difference. I promise.
A heaping amount of minced garlic cloves. I always cheat and use the canned stuff. Cook potatoes until tender.
Third Secret: This one is the most important in my opinion. Drain the potatoes and return them to your HOT pot. You want it to cook off any of the residual cooking water and to dry out the potatoes. It’s going to hiss and steam, and it gives the potatoes the most amazing toastiness, that you will not believe. You will have to watch them like a hawk, you don’t want to burn them, just dry them out as much as possible.
And in an obscene amount of butter…..
Add in whole milk and mash with your trusty potato masher. Here is where I would be in trouble with Chef Gordon Ramsey. I like my mashed potatoes with some lumps. If you don’t, you can always put the potatoes through a ricer to ensure lump free potatoes. But for me, they need to be slightly lumpy. I love them that way.
Additional salt and pepper could be required if you are me or my daughter, then sit down and enjoy all of the deliciousness you have created. You’re going to love them.
NOTE: This is my basic recipe, you can add in anything you like to make them your own and it doesn’t affect this recipe. Cream cheese, chives, mayonnaise, yes mayonnaise, anything your heart desires. Just use the basic recipe to cook and dry out your potatoes and you are going to love them!
This is an easy and fast way to make a “lasagna”. Hayden won’t touch spaghetti – he’s a fettuccine guy – but he will eat lasagna. Liv barely weighs 100 pounds, but can eat her weight in any kind of pasta. Denton, as he says, will eat anything. So I consider this recipe an all around success.
Start with a pound of your favorite pasta and boil for 8 minutes. I had half of a box of rigatoni and 8 ounces of this supergrain pasta that I mixed. It was delicious. And you can’t beat the price!
Next, get out your favorite spaghetti sauce. I love Classico. It has the most luscious taste. And I can get it for $1.50 a jar on sale at Kroger. I found these on closeout for $1.34, woohoo!
Mix the pasta, and sauce….
Add in the cottage cheese…..
Mix it all together.
Top it with some shredded cheese and bake until bubbly. I always turn on the broiler for the last 2 or 3 minutes to make the cheese have some crispy edges, YUM!
We always have this with my homemade garlic bread. It was worth every single second of the 30 minutes it took to put it all together. Try it and let me know what you think.