CHOPPED TUNA SALAD

 

I make this Chopped Tuna Salad all the time,

 especially when it feels like SUMMER outside!

The beauty of this salad is you can prepare it in advance and it tastes

even better the longer the flavors marry.

I just love all the fresh, healthy and crunchy vegetables in one bowl...

This salad is for sure a springboard to whatever else you may want to add to it :)

Let's get chopping!

In a large bowl tumble in a can of rinsed Chickpeas.

Dice up a cucumber and toss them into the bowl.

Chop up one red onion and into the bowl they go!

Lots of colorful sliced tomatoes add so much flavor, into the bowl they go too :)

Give the bowl a toss.

To the bowl add in your favorite can of tuna fish,

then a pinch of salt & pepper.

The juice of one lemon and olive oil to taste.

Chop up some fresh parsley and into the bowl it goes.

Give the bowl a toss and then pop it into the fridge for a bit to chill up.

When you are ready to serve this delicious Tuna Salad

transfer it into a cute clear bowl so you

  can see all the glorious colors :)

Time to eat :)

This made for a super light easy lunch with some of my girlfriends.

Be sure to serve it with some "SUMMER WATER"...Rose' 

 

Would you like a bite?

This salad has so many possibilities.....

Like maybe no tuna and add cheese & pepperoni then call it a

 Chopped Italian Salad :)

But I love tuna and this is my personal favorite.

Enjoy!

P.S.

Grab some Mason jars and fill them up for work or school the next day.

Chopped Tuna Salad will travel....

Go on a picnic and don't forget the water!

SLOW COOKED CUBAN PICADILLO

Want to go on a trip and not even get on an airplane?

Great, lets go to Cuba!

Picadillo is a classic, flavorful Cuban dish. It is made with ground beef and

a sauce made from simmering tomatoes, green olives, 

bell peppers, cumin and lots of spices.

I am all about flavors and this dish is absolutely Tasty & Delicious!

 This Cuban Picadillo recipe is great because your can prep ahead

then turn on the crockpot in the morning when you know you have a long 

 busy day coming your way.

The lean beef  becomes very tender as it simmers for hours.

In a wide skillet toss in about 2 1/2 lb of lean ground beef (93%).

Cook the beef till it is no longer pink and set aside.

Dice up one red pepper.

Dice up one onion.

Mince up 4-5 cloves of garlic.

Toss all the vegetables in with the meat and saute till almost tender.

Add a little salt and pepper to taste and turn off the heat.

Grab several small tomatoes and chop them up.

Chop up about a 1/4 cup of cilantro.

Pull the meat mixture off the stove and grab your Crock-Pot.

Load up the Crock-Pot with all the meat mixture.

Yup....lots more flavors going into to the Crock-Pot next :)

Pour in an 8oz can of tomato sauce all over the meat.

Some more flavors....

1 tablespoon of Oregano

1/4 teaspoon of Garlic Powder

1 1/2 teaspoon of Cumin

Two Bay Leafs.

Grab 2 jars of your favorite green olives and

the brine for some added flavor.

Tumble in all the olives to the Crock-Pot.

Pour in 3 or 4 tablespoon of the olive brine.

Toss in the chopped tomatoes & cilantro.

Pour in 1 cup of water.

Drizzle in about 1/2 cup of your favorite white wine...

Whitehall Lane Sauvignon Blanc!

Little heat with a few shakes of Red Pepper flakes.

Salt & Pepper to taste.

Give the Crock-Pot a good stir.

Wow Looks Good Enough To Eat Now!

Put a lid on it, set the heat and forget about....

Low....6 to 7  hours

High...3 to 4 hours

I can't say this enough but this Cuban Picadillo

Looks & Smells Fabulous!

Time to eat but first...

Pour the Picadillo into a nice serving dish.

Picadilla pairs fabulous with just simple White Rice & White Wine.

I can't wait for my friends to try this dish because I know they will be

CRAVING FOR MORE!

Enjoy your trip to Cuba.

P.S.

This is just the basic recipe that will allow you to make your own 

version at home, one Picadllo recipe you can claim you own.

Perhaps you may add diced potatoes, raisins, chipotle peppers or even some mint.

I am pretty sure every household has its unique Picadillo recipe if they

have ever made this dish.

For many this is comfort food, a hash made out of ground beef that 

can be as diverse as your own

IMAGINATION..

ZUCCHINI TOMATO BAKE

Right now we are all cooking with what we have available in our

pantries and vegetable baskets at home. 

You will only need a few ingredients to make this healthy dish.

The vegetables bake into tender bubbly submission, melting them

into a rich medley of garden freshness.

Saute about 5 to 6 slice zucchinis in some olive oil with several

cloves of garlic.

Place the zucchini in a pretty, oven proof dish. Sprinkle over the

top with Parmesan cheese and salt & pepper. 

Grab what tomatoes you have in your vegetable basket in your pantry.

Chop up all the lovely red tomatoes.

Saute the tomatoes with some olive oil and a few cloves

of garlic. Tumble in a half jar of capers (drained).

Season with salt & pepper and simmer

about 5 minutes.

Pour the sautéed tomatoes all over the top of the zucchini.

Sprinkle some more parmesan cheese. Off to a 350 degree

oven for just about 10 minutes.

Zucchini Tomato Bake is gorgeous and delicious.

Makes for a fabulous side dish or main dish!

Enjoy and stay healthy my friends!

P.S.

Leftovers are really good the next day gently reheated or even cold.