Tuna Salad Sandwich

Just a really quick post today.  I needed to make some lunch for Charles to take to work and I’d neglected my weekend grocery run this week so I decided tuna was the way to go.  I think he has a toaster at work so he can toast his bread otherwise I’m sure it will be great on fresh bread too.  I just went with a simple version.

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  • 1 can tuna; 5 o.z.
  • 2 Tbs mayo; more or less to taste
  • salt and pepper
  • 2 Tbs celery

Drain tuna and flake into bowl.  Add remaining ingredients; I usually start with about half of the mayo and add more accordingly.  Season with salt and pepper to taste.  I served it with some lettuce, cheese, and wheat bread.

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Enjoy ~ Kimberly

Tabasco Lime and Dill Sauce

We had a little more catfish to cook today and decided to make sandwiches.  This sauce was a perfect alternative to traditional tartar sauce.  Very spicy with the 2 tabasco peppers so adjust to your liking or leave them out if you prefer it mild.

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Tabasco Lime and Dill Sauce

  • 1/3 cup mayonnaise
  • juice of 1/2 lime
  • 1 Tbs fresh dill (packed)
  • 1 – 2 tabasco peppers
  • 1/4 tsp salt
  • 1/4 tsp pepper

Combine all ingredients about 30 minutes or so before serving.

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Enjoy ~ Kimberly

Dill Sauce ~ a perfect condiment for fish

I made a tasty dill sauce to go with some salmon patties.  A great compliment to the salmon (which I will post tomorrow); I am sure this would be delicious with any fish baked or fried.  The dill works very well along side the dashes of cayenne and garlic. I think the balance of lemon juice, sour cream and mayonnaise is the key.

  • 1/4 cup sour cream
  • 2 Tbs mayonnaise
  • 1 1/2 tsp fresh dill
  • 2 tsp lemon juice
  • 1/8 tsp cayenne
  • 1/8 tsp garlic powder
  • salt and pepper to taste

Combine all ingredients ahead of time and refrigerate for 30 minutes or so before using.

Enjoy ~ Kimberly

Homemade Egg Salad Recipe

I love hard-cooked eggs.  I try to keep some on hand for adding to tossed salads or a quick breakfast.  One of my favorite sandwiches is a hard-cooked egg with bacon on toast and of course the right combination of condiments.  Anyway, today I thought I would make some egg salad.  I went with a chunky version, but you could easily mash this up or use a food processor to make everything smooth. This is a very creamy, wet version so just back off on the mayo and relish if you prefer it to be a bit thicker or add a few more eggs to the dressing listed below.

Homemade Egg Salad Recipe

  • 6 hard-cooked eggs
  • 1/4 cup mayonnaise
  • 1/4 cup pickle relish
  • 1 Tbs yellow prepared mustard
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 2 Tbs finely chopped celery if desired

I have seen several different ways to cook eggs.  I usually begin with submerging them in cool water to cover.  Over medium high heat bring to a light boil.  Reduce to a simmer and cook 15 minutes.  Immediately add cool water and drain; cover eggs with cool water, changing water as necessary until completely cool.  Refrigerate until ready to use.

To make the salad ~ Peel and chop hard-cooked eggs.  Add remaining ingredients and stir.

Chill until ready to serve.

Enjoy ~ Kimberly

Pasta Salad with Tuna and Spinach

Just a quick post for a delicious lunch.  I decided to make a tuna and pasta salad with a bit of raw spinach today instead of my usual pea and tuna salad.  I loved the crunch of the raw spinach and the tri-color rotini made for a lovely color; any pasta or macaroni will do though.   The tanginess of the tomato and vinegar compliment the flavors beautifully.

Pasta Salad with Tuna and Spinach

  • 8 o.z. dry pasta
  • 2 cans tuna ~ drained
  • 1/2 cup diced fresh tomato
  • 1/2 cup chopped fresh spinach
  • 1/2 cup mayonnaise
  • 1 Tbs rice vinegar
  • salt and pepper

Cook pasta according to package directions.  Drain and chill; I like to soak in an ice water bath for a few minutes before draining.  Combine pasta, tuna, tomato, spinach, mayo, and vinegar.  Season with salt and pepper to taste.

Enjoy ~ Kimberly

American Style Macaroni Salad

Just a quick post today for a simple macaroni salad.  I think this would be considered american style macaroni salad.  It’s just a simple mayo, pickle relish, and mustard version.  You’ll notice I leave the eggs out until the very end.  I like to slice them and fold them in to keep the pieces large, but feel free to dice the eggs if you prefer.

American Style Macaroni Salad

  • 1 1/2 cups uncooked macaroni
  • 1/2 cup diced celery
  • 1/4 cup diced onion
  • 1/2 cup mayonnaise
  • 1/4 cup pickle relish
  • 1/8 cup yellow mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 hard-cooked eggs ~ peeled and sliced

Cook macaroni according to package.  Drain, rinse and chill.  Mix remaining ingredients except eggs; add macaroni and stir well.  Check flavors; add more salt and pepper if desired.  Fold in hard-cooked eggs and serve.

Enjoy ~ Kimberly

Coleslaw Dressing ~ our favorite slaw dressing recipe and salad dressing base

There is something magical about this ratio of mayonnaise, sugar, and vinegar that just works perfectly.  It’s 2 parts mayo to 1 part sugar, 1 part vinegar.  From there your imagination is the only limitation.  Different flavors of vinegar, different additions of herbs and spices.  Even adding fruit such as in my strawberry dressing makes for an amazing flavor profile.  This isn’t my prettiest slaw every.  I tried a new attachment on the Cuisineart Charles found on an auction and it came out a bit fine and I was rushed for time so I didn’t add carrots but I figure you probably know what your favorite slaw type is so fix it your way!

Coleslaw

  • 1 cup mayonnaise
  • 1/2 cup vinegar ~ I used rice vinegar but any flavor works great, even just plain old white vinegar
  • 1/2 cup sugar
  • salt and pepper to taste
  • 1/2 tsp celery seed
  • 1/2 head cabbage ~ chopped
  • shredded carrots or other add in if desired

Mix mayo, vinegar, and sugar.  Add celery seed and sprinkle with salt and pepper.  Toss with cabbage and refrigerate until ready to serve.

Enjoy ~ Kimberly

Broccoli Cauliflower and Olive Salad

I have never been a huge green olive fan but for some reason this salad is irresistable.  I used martini olives marinated in dry vermouth.  I think this brings out the best flavor; Spanish Queen Martini Olives marinated with Dry Vermouth to be even more precise. It’s definitely a salty salad; but a nice change from the usual picnic salads when planning a cook out.

Broccoli Cauliflower and Olive Salad

  • 2 cups bite size broccoli florets
  • 2 cups bite size cauliflower florets
  • 1/2 cup mayonnaise
  • 1/4 cup quartered olives (about 5 very large martini olives)
  • 1/8 cup olive juice
  • 2 hard-boiled eggs – peeled and sliced
  • 3 strips bacon – cooked and crumbled
  • black pepper

Mix together all ingredients in large bowl; I like to toss in bacon just before serving.  Serve immediately or refrigerate until ready to serve.

Enjoy ~ Kimberly

 

Strawberry Salad Dressing

Just a short post today but a very good salad dressing!

This is one of my favorite dressings to make in the spring when the berries are getting ripe.  However I still have some freezer preserves on hand so I couldn’t help but make some strawberry dressing.  I’ll update this in the spring or post another.  There are so many ways to dress this up but this simple version is tasty too.

Strawberry Salad Dressing

  • 1/2 cup mayo
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1/3 – 1/2 cup strawberry preserves
  • 1/2 tsp fresh ground black pepper

Combine all ingredients and chill until ready to serve. Have on your favorite lettuce or spinach salad

Enjoy ~ Kimberly

 

Horseradish Mayonnaise ~ a delicious condiment for any sandwich

This mayo was great on our steak sandwiches; in fact I think I will try it on my next fried fish sandwich too! It was a simple concoction and added a nice bit of flavor.

Horseradish Mayo

  • 1/4 cup mayonnaise
  • 1 Tbs prepared horseradish
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp cayenne

Simply mix everything together and chill before serving.

Enjoy ~ Kimberly