Classic Never Goes Out Of Style

There are many classic dishes we've eaten for years in our family, and to us, no matter how retro they might be, they never get old. My mom's goulash, Grammy's chicken on rice, and slow cooker pot roast to name a few. 

These comfort foods are like a big hug at the end of a long day, and this casserole is one of our favorites we've been eating for years. It was one of the recipes I made as a newlywed, and once our boys came along, it shows up on my meal plan monthly.

It has the classic ingredients, plus a couple you might be surprised at. I have always made mine with peas, for a splash of green. Plus, I have added a panko topping for a little crunch. It's so good...I'm drooling just thinking about it.

Oh, and even better? It can go from stove to oven to table in about an hour! A simple supper for those nights you just can't handle complicated. Add a little side salad, or fresh fruit and dinner is done.

Lent begins this week, and I know many of you will be looking for seafood dishes for those meat-free Fridays. This should definitely be on your must make list!

Classic recipes are loved for a reason. No matter what food trends come and go, they stand the test of time and are loved by generations now and those to come!

Classic Tuna Noodle Casserole

1 lb. egg noodles

4 (5 oz) cans tuna, drained well

1 (10 oz.) bag frozen peas

2 cans cream of mushroom soup

1 c. milk

1/2 c. Panko breadcrumbs

2 TBS butter, melted

1 tsp. dried parsley

Salt and Pepper

Preheat oven to 400. Grease 9x13 baking dish. Cook noodles according to package directions. Drain well. Combine noodles, tuna, soup, milk, peas, salt and pepper. Mix well. Transfer to baking dish. In a small dish combine melted butter and breadcrumbs. Sprinkle over top. Sprinkle with parsley. Bake for 25-30 minutes until slightly browned and heated through. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

A Cool One For A Hot Day

I don't know about you, but when it is 90 degrees with 100% humidity, the last thing I want to do is cook, and honestly, eat. As much as we love food, when the weather is stifling, we just can't bring ourselves to enjoy a good meal. But we have to eat, so I have to become creative.

So this time of year, supper is many times pushed to around 7:30 or even 8 pm, to allow it to cool down a little; and I try to find light things that fill us up, satisfy those starving bellies, but don't leave us feeling like we have bricks in our stomachs when bedtime rolls around.

When I came up with this recipe, it was one of those "why haven't I ever thought of this before?" moments. I mean, we love mac salad. We love tuna salad. We love tuna and noodle casserole. So why not take elements of all of those, and turn them into a cool, creamy dish perfect for a hot day? I simply added some croissants and fresh fruit on the side for a whole meal. I think this would be a killer dish at any cookout or potluck this time of year too. I'm betting it would be that one thing people devour and wonder why they didn't think to make it. Plus, if you make a big batch like me, you've got lunch covered for the whole week; and it just keeps getting better as the days go on.

Even if you're hanging out in the AC at the end of a long hot day, your body needs time to cool down and recover. Standing over a hot stove, or having the oven heat up the house isn't really going to help matters. That's when you need to remember dishes like this and feed your family something that will make them say "mmmm" and "ahhhh" at the same time.

Tuna Macaroni Salad

1 lb. elbow macaroni

3 small cans tuna, drained well

3/4 c. sweet relish, divided

4 hard boiled eggs, chopped

1 small white onion, chopped

1/2 c. mayo

1 TBS lemon juice

1 TBS celery seed

1 1/2 TBS dried parsley

Salt and Pepper, to taste

Cook macaroni until just al dente. You want it to have a little "bite" left to it, not mushy. Rinse with cold water, and drain very well. In a large bowl mix together macaroni, tuna, 1/2 c. relish, eggs and onion. Mix well. In a small bowl whisk together mayo, 1/4 c. relish, lemon juice, celery seed, parsley, salt and pepper. Pour over macaroni mixture. Stir well to combine. Chill for at least an hour before serving.

Adulthood...It's Not All It's Cracked Up To Be

I think anyone over the age of 18 would SO agree with the statement above, at least once in a while. We've all been there. When responsibility rears its ugly head and we long for those care-free days when we wished we were older! Oh, how naive we were!

As many of you know, every summer we spend three weeks on the beach in New Smyrna Beach, FL at our family's condo. We enjoy the waves, the sand, the pool...basically we reconnect as a family and come back rested and rejuvenated. It's something we've done every year since little man was 2 1/2.

Well, this year was the first since that we weren't able to make the trip. Starting back in February my car started to have some issues. We got it fixed. Then in March, it had some more issues. You know how it is. One thing goes wrong, and the dominoes start to fall. Anyway, it ended up being a very large repair bill, and to sum it up, our vacation fund is currently sitting under the hood of my car.

Yes, we were very disappointed. Yes, it was especially hard to explain to the 9 year old why we weren't able to go. But my job as Mommy was to make sure he still had a fantastic summer vacation, and we found plenty of fun things to do right here at home.

One of the things we look forward to most in Florida is the fresh seafood we can enjoy, straight from the boats in the morning, to our table that night. And let's face it, it isn't quite that fresh here in the land-locked Hoosier state. So, when the kind folks at Red Gold sent me this recipe, I knew it would be a great substitution.

These tasty, full of flavor, simple to make burgers totally reminded us of something we'd find at one of the local seafood restaurants down in NSB. They are fresh, with just a hint of spice that will make your taste buds sit up and take notice. Perfect for summer grilling, they are a twist on your everyday burger.

Yes, adulthood isn't always what it's cracked up to be. There are times when the stress of every day life can really get you down. But at least we can find great food to sit down with and make memories with those we love the most to ease the pain.

Zesty Tuna Burgers From Red Gold

2 (6 oz.) cans all white albacore tuna, drained and flaked

1 c. panko breadcrumbs

2 eggs, beaten

1/4 c. finely chopped celery

1/4 c. finely chopped white onion

1 (14 oz.) can Red Gold petite diced tomatoes with lime and cilantro, well drained

1/4 tsp. Cajun seasoning

Salt and Pepper to taste

Sesame Buns

Lettuce

Cucumber Dill Sauce

1 c. Greek yogurt

3 garlic cloves, minced

1/4 c. diced cucumber

1/2 TBS olive oil

1 tsp. lemon juice

1 1/2 tsp. dill weed

Salt and Pepper to taste

For sauce, combine all ingredients in small bowl and mix well. Chill until ready to serve. 

Preheat grill to medium. In a large bowl combine all ingredients for burgers. Mix well. Divide into 4 equal portions. Form each portion into a patty, 3/4 inch thick. Spray grill well with nonstick spray. Cook burgers for 8-10 minutes, until golden brown, turning once. *NOTE* Be gentle! These will fall apart easily. I suggest using a thin metal spatula to turn, and make sure your grill is sprayed well. 

To assemble, spread sauce on bottom bun. Top with lettuce and then burger. If desired, spread more sauce on top bun. 

 

Shared on The Country Cook Aug. 8, 2014

A Note To My Teenage Self

It's funny when I look back at some of the moments in my life that seemed so insignificant at the time, but now I realize were glimpses into my future and signs of where I would end up. 

Let me explain. When I was little, one of my favorite things to play was cooking show. My mom would let me stand in the kitchen and concoct these crazy dishes, 99% of which weren't even edible, explaining every step of the way what I was doing as if I were talking to the camera. I think it's especially ironic since we didn't even cable back them, so it's not like I was influenced by the Food Network like I am now. I'm sure it was simply from the few I would watch on PBS. 

As I grew older, into my teenage years, I still loved being in the kitchen, but obviously it was more for more practical applications than playing. There were many days my mom would leave a note explaining what was for supper, and instructions for starting it. And then there were the things I could make all on my own, and feel so accomplished.

This was one of the first things I can remember making all by myself, and having people actually rave about! In fact, I can distinctly remember my dad telling my mom he only wanted this if it was my version. I honestly can't even remember how I came up with it, but to this day it's how I make it; but this was the first time I took the time to measure things, so I could give you an actual recipe. 

I'm sure most out there have their own recipe for this, but if you don't, or you are looking for another one to try, this makes a great lunch, especially if you pack yours. I also love making it into a simple sandwich supper. We love it served on some toasted bagels, but it's delicious no matter what you put it on, or simply with a fork! 

I wish I  could tell my teenage self, just how much those experiences in the kitchen would later help to shape my life. Who knew making tuna salad for my dad almost 20 years ago would turn into a career as a food blogger? It is definitely something I could have never imagined in my wildest dreams, but am oh so thankful for!

Tuna Salad

2 (12 oz.) cans white tuna in water, drained well

1/2 c. mayo

3 TBS sweet pickle relish

4 hard boiled eggs, chopped

1 small onion, finely chopped

Salt and Pepper to taste

In a large bowl, using a fork, flake tuna to separate. Add mayo, relish, eggs and onion. Stir well to combine. Season with salt and pepper. Mix well. Chill for at least an hour before serving. Serve on toast, bread, bagels, or with crackers. 

 

 Shared on The Country Cook Feb. 7, 2014