Inspired by my travels.
Heralds of spring (4/12/18)
(Makes about eight servings)
1 jar Whitey’s BBQ Sauce (any flavor)
3.5 lbs. small red or gold potatoes, cleaned and halved
3 lbs. organic ground beef
2 tablespoons chopped garlic
3/4 cup olive oil
1 teaspoon sea salt
2 teaspoons pepper
3 tablespoons fresh chives, chopped
1 cup bread crumbs
1 cup shredded cheddar cheese
1 medium sweet onion
1 can (12.5 oz.) cooked premium chunk chicken breast
Boil the potatoes until soft. Drain and set aside.
Chop the onion.
Add about two tablespoons of the olive oil, the chopped garlic, and the onion to a large sauce pan. Cook over medium heat, stirring constantly, until the onion and garlic pieces are soft.
Add the ground beef to the sauce pan mixture, and brown the beef. Remove from heat.
Mix Whitey’s BBQ sauce into the beef mixture.
Add the sea salt, pepper, chives, chicken, and cheddar to the mixture.
Mix in the potatoes.
Heat the oven to 400 degrees.
In a large roasting pan, add the olive oil, coating the bottom of the pan with the oil. Add the beef mixture to the roasting pan. Top the mixture with the breadcrumbs, and the remaining chives.
Bake for about 45 minutes, or until the breadcrumbs are toasted (but not burned), and the beef mixture is hot.
Oregon Coast Grilled Tuna Sandwich
Wave meets rock (1/4/18)
(Makes two sandwiches)
1 can Lund Sea Albacore tuna
4 slices dense bread (any kind; needs to hold up when grilled)
4 tablespoons mayonnaise
2 slices Tillamook cheese (deli slices)
1/2 teaspoon dried dill weed
1/2 teaspoon black pepper
4 tablespoons unsalted butter
4 tablespoons truffle oil (okay to substitute other cooking oils)
Partially drain the can of tuna, retaining about a third of the juice. Place in mixing bowl and flake tuna.
Add mayonnaise, dill and pepper; mix well.
Lay out the bread slices on a cutting board. Place the slices of cheese on two of the bread slices (so that there’s one cheese slice per sandwich).
Divide the tuna mixture in half, placing each half on the two cheese/bread slices. Place the remaining (empty) bread slices on top of the tuna mixture to form the two sandwiches.
Place a frying pan (large enough for both sandwiches) on the stovetop.
Add the butter and oil to the pan; choose a medium heat for the burner. Watch the butter/oil combo melt. When completely melted, carefully add the sandwiches.
Use a spatula to slightly lift and move each sandwich around the pan, to keep from burning/over cooking the bread before the tuna/cheese combo is hot.
When the cheese begins to melt, use the spatula to move the sandwich to the cutting board. Using the spatula and another utensil, carefully turn the sandwich over and place the non-grilled sandwich sides into to the pan.
Again, use the spatula to move the sandwiches around the pan to prevent burning before the tuna/cheese combo is hot. (If necessary, add more butter/oil.)
When the bread is golden and the cheese is sufficiently melted, remove the sandwiches from the pan, placing them on the cutting board.
Slice each sandwich in half (remember to turn off the stove!) and enjoy… 😋🐟 🧀
Nutty-Fruity Chocolate Pasta
Odd things chocolate (2/1/18)
1/2 lb. Papperdelle’s Dark Chocolate Pasta
3/4 cup Annie’s Lite Raspberry Vinegarette Dressing
1/2 cup Blue Diamond Oven Roasted Almonds, dark chocolate flavor, crushed
1 cup fresh raspberries
Dairy (or non-dairy) whipped topping
1/3 cup almond oil
Cook pasta according to package directions. Drain and toss with almond oil. Place pasta in serving dish.
Mix dressing with crushed almonds; drizzle over pasta.
Decorate pasta with raspberries.
Place a scoop of the whipped topping in the center (for presentation), serve and enjoy! 😋🍫