Almond Toffee Recipe

Sometimes, there's something so good and it's so simple to make. But when you eat it, you think, "Wow, this is some fancy good stuff. I could never make this. It must be very complicated."

This is how I've long felt about toffee. It's so delicious. Entire companies have built fortunes upon it. Think about Heath Bars, Skor, Almond Roca and all its variants. Surely little old me can't possibly make this stuff.

WRONGO. And I've got 7 extra holiday pounds on my ass to prove it!

• 3/4 cup brown sugar
• 1 stick of butter
• chopped nuts (I like almonds or pecans. You can use whatever you like)
• chocolate chips (milk chocolate seem to work best with this, but I like semi-sweet)

1. Evenly spread chopped nuts in the bottom of a round cake pan.
   
2. Melt butter.
3. Add brown sugar.
4. Stir until it boils, then lower heat to a gentle simmer and stir constantly for 7 minutes. (You'd think all this stirring would burn enough calories to offset your toffee consumption, but you'd be wrong.)
5. Pour entire contents of pan onto nuts.
6. Let it sit for a couple of minutes, then dot the top with some of the chips -- about a handful. Cover with a plate or pan to use the heat from the toffee to melt the chips.
   
7. When the chips are shiny, spread them out with a knife like you're frosting the toffee.
8. Allow to cool, then take a sharp knife and poke it all over the toffee to break it into chunks.

Easy Alfredo Sauce Recipe

Alfredo sauce doesn’t have to take forever standing and stirring. If your noodles are almost ready, then you’ve got time to throw this together, and literally, it is as easy as throwing it together.

Take 1/2 cup (1 stick) of butter and melt it in the microwave.

Warm a cup of heavy cream.

Mix it all together (I use a whisk) with 3/4 cup of Parmesan cheese and then add your noodles and toss well.

Add salt and pepper to taste and you’re done.

Wilted Spinach Recipe

We went to Eureka Springs, Arkansas, for a vacation and ate at a place that served something like this. When we got home, boyfriend had to have it. Hard to believe I'd never had this simple dish in all my life. Now it's a staple quickie vegetable side at our house.

• 1 tablespoon olive oil
• 1 bunch spinach, cleaned and stems removed
• salt and pepper to taste
• vinegar of your choice to taste

1. Heat oil over medium to medium high heat in a deep, nonstick frying pan.
2. Add spinach and turn constantly for about 2 minutes.
3. Add salt, pepper and vinegar to your liking and serve.

Note: I’ve used apple cider vinegar and balsamic vinegar and both were great. Just a splash will do it. Also, it looks like a ton of spinach but when it wilts down you’re left with about 2 good servings.

Stewed Chicken Taco Meat Recipe

I originally had this recipe posted at one of my favorite sites, Recipezaar. One of the chefs there cooked it up and let it simmer down in a pan rather than in the crockpot. I gave that a whirl and it turns out great that way as well. Either way, though, your tacos will have a nice, tasty filling. The meat comes out a bit more tender in the crockpot, firmer on the stove — your choice. When done on the stove, it comes out like a Taco Cabana soft chicken taco meat copy cat recipe.

• 2-3 lbs boneless skinless chicken thighs or breasts
  
• 1-2 tablespoons low-sodium taco seasoning (I use the kind that comes in a shaker and costs about $2)
• 1-2 tablespoons olive oil
  
• 1 onion, chopped
  
• 1 garlic clove, passed through a press
• 1 (10 ounce) can Ro-Tel tomatoes
• 1 cup colby-monterey jack cheese
• 1 cup chicken broth or stock

Crockpot instructions:

1. Put all ingredients except cheese in crockpot and cook on low for 6 hours.
2. Use two forks to shred the chicken into chunks.
3. Add cheese and stir.
4. Serve immediately in tacos or use as a filling for burritos or enchiladas.

Stovetop instructions:

1. Saute onion in olive oil.
2. Add chicken and saute until browned on all sides.
3. Add garlic and saute 1 minute more.
4. Add Ro-tel, chicken stock and taco seasoning and bring to a boil.
5. Allow to simmer until stock has reduced down.
6. Add cheese and stir.
7. Serve immediately in tacos or use as a filling for burritos or enchiladas.

Old World Chicken Cacciatore Recipe

This is not a dish with tomatoes like you might be used to. I’d never had cacciatore with tomatoes until I was in my late 20s and I couldn’t quite figure it out. This is the recipe I always had when I was younger.

• 2/3 cup red wine vinegar
• 1 sprig fresh rosemary, chopped
• 1 whole chicken, cut up
• 1 lemon, halved
• 1/4 cup olive oil
• 1 teaspoon salt
• 2 teaspoons pepper
• 4-6 sprigs fresh rosemary, for garnish

1. Rub the chicken pieces with the lemon halves and then sprinkle all over with salt and pepper.
2. Let the chicken rest while you mix the red wine vinegar, rosemary, salt and pepper together in a big bowl.
3. Over medium heat, heat the olive oil in a big skillet and add the chicken pieces. Fry the pieces slowly (for about half an hour) and turn them regularly until they are golden brown.
4. Pour the vinegar mix over the chicken and bring to a boil. Stir and scrape the pan to loosen all the chunks on the bottom.
5. Allow the liquid to reduce by half.
6. Garnish with fresh rosemary sprigs and serve.

Make Your Own Sausage

If you buy sausage in the tubes like J.C. Potter or Jimmy Dean, etc. then you’re getting a lot of fat and other ingredients that you probably wouldn’t add yourself. You can make your own and control the amount of fat and avoid stuff like corn syrup, sugar and MSG. The following version here I make using ground dark turkey meat. Because of this, I don’t add oil, but put a little bit in the pan when I’m frying it up. I’ve used ground white turkey meat and when I do that, I add about a tablespoon of oil. You can also use ground pork for this or any other ground meat.

Also, when I’m in the mood for breakfast sausage, I add a tiny bit of nutmeg, cloves and cinnamon (just a tiny bit of each) and then some maple syrup. I also omit the red pepper. You can experiment, though, to find the right combination of spices for you. That’s part of the fun.

We use this in all kinds of stuff — dirty rice, spaghetti, lasagna, queso dip, red beans and rice.

• 1 pound ground meat (turkey, chicken or pork work great)
• 1 tablespoon poultry seasoning
• 1 tablespoon oil (again, if you use dark meat, may not need much oil)
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon celery seeds

1. Mix all ingredients and refrigerate for one hour. (Can be cooked immediately but best to let the flavors mingle together a bit.)
2. Shape into patties or links and fry 2-3 minutes on each side until done or fry loose meat for use in recipes. Browns nicely.

Fried Rice Recipe

I’m really quite a sucker for fried rice. I mean, of all the things I can order when we order Chinese food and of all the things I could snag off the buffet, fried rice is my favorite. Until I tried and adapted this recipe, however, I was unable to duplicate the taste of restaurant fried rice on my own.

I think this might have stemmed from my fear of putting an egg in it. I thought I was just going to end up with an omelet with bits of rice and carrot. Not so. Give it a try and see…

• 3 tablespoons butter
• 2 eggs, beaten
• 1 teaspoon sesame oil
• 1/2 cup chopped onions
• 1/4 cup chopped carrots
• 2 cups cooked rice
• 1 cup cooked chicken, shrimp or pork, cut into small chunks
• 1/4 cup soy sauce
• 1/2 cup frozen peas, thawed

1. Melt 1 tablespoon of the butter in a wok or frying pan over medium heat.
2. Scramble the two eggs and fry in the butter, then set aside.
3. Melt the other 2 tablespoons of butter with the sesame oil in the pan you just cooked the eggs in and saute the onions and carrots until they are tender (about 4 minutes).
4. Add the eggs, rice and meat to the pan and heat for 1 minute.
5. Stir in the soy sauce (you may need more than 1/4 cup, but that’s my starting point) until all the rice is the same color (no obvious white patches).
6. Add the peas and stir until everything is heated.

Tip: You can use freshly cooked rice or allow the rice to cool — your choice. I find it works either way. It seems like it needs more soy sauce when the rice has just been cooked and it turns out a bit more sticky. I prefer it that way, so I never let the rice cool.

Guacamole

• 2 avocados, peeled and mashed (mash to your desire — we like it a bit chunky)
• Juice of 1/2 lime
• 1/2 onion, finely chopped
• 1 tablespoon chopped cilantro
• 1 roma tomato, diced
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• ground cayenne pepper or hot sauce (to taste)

1. Once you have your avocado just the way you want it, mix the rest of the ingredients in except your spices.
2. Add spices at the end to your liking.

Cream of Mushroom Soup Recipe

Once in a while, I'm in the mood for some easy cooking. I have to confess that even though it's not the ideal solution, I've been known to use a can of soup or two in my day as a sauce base or gravy. You know what they say... You can take the girl out of the trailer...

Anyway, since God has smited me with a child of many allergies, that kind of cooking is out of the question unless said child is at his dad's. Verily then, I give my cream of mushroom soup recipe unto you. It's enough for that night's recipe and plenty to freeze for when your future recipes say "add can of soup." Just remember if you want it "condensed" you need to cook it till it reduces quite a bit. I just leave it as is since most of the recipes I cook like this also call for a cup of milk or broth or whatnot. Just omit that from your recipe, then.

Oh, and hey -- you can just eat this stuff, too. It's pretty good like that.

• 8 ounces chopped mushrooms
• 1 stick of butter
• 2/3 cup flour
• 2 quarts chicken stock (I use 2 boxes of Pacific)
• 1 can evaporated milk (the big can, 12 ounces)

1. Melt butter and saute mushrooms.
2. Add flour and stir constantly for 4 minutes.
3. Add stock slowly, stirring as you go.
4. Simmer for 15 minutes.
5. Add evaporated milk and serve hot or allow to cool and pour into storage containers and freeze. (I store 1 1/2 cups at a time and that works for most recipes I make.)

Tip: You can also use cream, half and half or milk and it turns out well, too. If you use milk, I'd increase the butter just a tad.

Pyrex Omelet Recipe

This is an easy dish for a child to make (around 10 years old or older) for a quick breakfast.

• 2 eggs
• 1 tablespoon water or milk
• 3 tablespoons shredded cheese
• 2 tablespoons crumbled, cooked bacon, cooked sausage or diced ham
• 1 tablespoon chopped onion, green pepper or other veggie
• cooking spray
• salt and pepper to taste

1. Spray a 1 cup or larger Pyrex measuring cup with cooking spray.
2. Crack eggs into sprayed cup, add water or milk and scramble.
3. Add other ingredients and mix well.
4. Microwave for about 1 minute and stir.
5. Microwave 1 minute more or until eggs are firm.
6. Add salt and pepper if desired and enjoy.

Tips: Use whatever cooked meat, cheese and veggies you like in your omelet. My favorites are green peppers, mushrooms and tomatoes.
Use a new fork to eat your omelet — the one you used to stir may have uncooked egg ookey on it (salmonella and whatnot).

Tip: Remove Bread from the Pan and Allow to Cool Before Cutting

Why do you have to remove bread from the pan and cool it after baking?

There are several reasons for this. First, if you leave the bread in the pan, it continues cooking a bit, which you don’t want. At the same time, steam escapes from the loaf and causes your crust to become soft and wet.

Finally, if you try to cut the loaf too soon, you risk compressing it and causing big doughy chunks to form as you cut instead of getting a light, airy slice if you wait. Cutting too soon defeats all the hard work of the yeast!

Another problem that occurs is when bread is cool enough to cut but not cool enough to store. The surface may seem cool, but the core of the bread may not be completely cooled before you try to store it in a bag or other airtight container. This will also cause a soggy crust and can cause the bread to mold more quickly. If you close your bread up and see any moisture beading up on the inside surface, open the bag right away and let the bread cool completely before closing it again.

Beer Bread Recipe

If you’re afraid of making yeast bread, but want some with your meal then give this a try. It’s amazing how uncomplicated beer bread is. Just be sure to sift your flour. If you don’t have a sifter, use a whisk or a fork to lighten it up or you’ll end up with a short, heavy loaf and no one wants that.

• 3 cups sifted flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 can beer (12 ounce can)
• 1/2 cup (1 stick) melted butter

1. Preheat oven to 375 degress F.
2. Mix all ingredients except for butter and pour into a greased loaf pan.
3. Pour butter over loaf and bake for 1 hour.
4. Remove from pan and cool at least 20 minutes before eating.

Chinese Bourbon Chicken Recipe

This reminds me of a dish I used to eat on the Chinese buffet back when I worked at a newspaper. It was always the first thing gone and people would hover nervously around the buffet table waiting for someone to bring more.

• 2 pounds chicken, cut into bite-sized cubes
• 1-2 tablespoons canola oil
• 1 tablespoon minced garlic (about 3-4 cloves)
• 1/2 teaspoon fresh ginger
• 1 teaspoon crushed red pepper flakes
• 1/2 cup water
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/4 cup apple juice
• 2 tablespoons tomato paste or ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon water plus 1 tablespoon arrowroot powder or cornstarch (optional for thicker sauce)

1. Heat oil in a skillet or wok.
2. Brown chicken in oil.
3. Add garlic during last minute or so of browning so you don’t burn it.
4. Set chicken aside on a plate loosely tented with foil.
5. Add remaining ingredients to pan except for water and arrowroot / cornstarch mixture.
6. Stir and bring to a boil.
7. Add chicken and simmer for 15-20 minutes.
8. The sauce should be thick enough at this point via reduction. If sauce isn’t as thick as you’d like, add water and arrowroot / cornstarch mix. For cornstarch, add entire amount and continue heating until it’s thickened up. For arrowroot, add a few drops at a time while stirring until it reaches the desired thickness. Arrowroot behaves a bit differently and will actually get thinner the more you stir and heat.
9. Serve over rice or noodles.

Broccoli Quiche Recipe

I’ve been eating a lot less meat lately, especially beef. After the last recall I watched one of the videos that showed the mistreatment of the cows. It’s been about 3 weeks since I’ve eaten any meat. This isn’t the first time I’ve gone through a non-meat eating phase. I was a pescetarian for nearly 6 years, even. At any rate, I’ve been thinking more about going toward that kind of diet again for many reasons (environmental being the biggie for me right now after reading Omnivore’s Dilemma).

This is one of the recipes that I depend on in these meatless days. It’s great the first day and makes good leftovers, too.

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• 1 onion, finely chopped
• 2 cups broccoli, chopped
• 1 cup mozzarella cheese, grated
• 1/2 cup Parmesan cheese, grated
• 4 eggs, beaten
• 1 cup milk
• 1/2 cup cream or half and half
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 9-inch prepared pie shell

1. Preheat oven to 350 degrees F.
2. In a large frying pan, heat olive oil and butter over medium heat.
3. Add onion, garlic and broccoli and cook until all is soft but broccoli still retains most of its color.
4. Pour this into the pie shell and add cheese on top of all.
5. In a large bowl, mix eggs, milk, cream, salt and pepper.
6. Pour this over the cheese / vegetable mix in the pie crust.
7. Bake 30 minutes or until center is firm.

Tips:

Use fresh broccoli if possible. If using frozen, be sure to thaw and drain before use. Cooking time in the frying pan will not be as long if using frozen.

If you don’t have cream or half and half on hand, increase milk by 1/4 cup and add 2 tablespoons of melted butter to mix.

Lemonade Recipe

This lemonade is very balanced — not too sweet, not too tart. A hint: Microwave the lemons for about 10-15 seconds and then give them a firm roll on a hard surface before juicing them. You’ll get much more juice that way.

• 6 1/2 cups water
• 1 1/2 cups fresh squeezed lemon juice (takes about 4-5 medium sized lemons)
• 1 cup sugar (more if you like it sweeter)
• 1 lemon, sliced
• mint (optional)

1. Mix water, lemon juice and sugar.
2. Stir until sugar is dissolved.
3. Add lemon slices and mint (if desired) and chill or serve over ice.

Crockpot Beef Stroganoff Recipe

I used to make this without sauteeing the mushrooms first. I would just throw them in raw near the end of cooking. It worked out fine that way, but then I just got a bug up my butt and decided to throw them in the pan with some butter and olive oil and then add them. Wow. Much better.

Also, be sure to use golden mushroom soup. You can make both cans cream of mushroom, but the golden mushroom soup adds a much richer taste.

• 1 1/2 lbs lean stewing beef
• 1 (10 1/2 ounce) can condensed golden mushroom soup
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 tablespoon onion powder
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cups fresh mushrooms, sliced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup sour cream

1. If desired, brown stew meat. I usually don’t do this because I think the meat comes out tougher.
2. Place meat in bottom of crock pot and pour both cans of soup on top.
3. Add onion powder and salt and pepper to taste. I like a lot of pepper in this recipe.
4. Cook on low for six hours or longer, until meat is tender.
5. A few minutes before you are ready to serve, sauté sliced mushrooms in butter and olive oil and stir into crock pot along with the sour cream.
6. Serve over egg noodles, rice, toast or mashed potatoes.

Roasted Tomato Lime Salsa Recipe

This salsa comes out so fresh tasting — and hot! You can cut back to just one pepper if you like it milder, or use 1 jalapeno and 1 serrano if you like the heat.

• 6 roma tomatoes
• 2 jalapenos, cut in half lengthwise and seeded
• 1 small onion, finely chopped
• 2 tablespoons fresh lime juice
• 2 peeled garlic cloves
• 3/4 cup chopped cilantro
• 1 teaspoon salt
• fresh ground pepper

1. Soak the finely chopped onion in the lime juice for 10 minutes.
2. Meanwhile, put the jalapenos, garlic cloves and tomatoes in a pan and char on all sides.
3. Put the charred items in a blender and puree until blended but still a bit chunky. Add the onion (with lime juice), cilantro, salt and pepper and blend just until all ingredients are mixed together.
4. Chill for half an hour (will be hot) or put in the freezer for 10 minutes if you want to eat it sooner.
5. Will keep for about a week in an airtight container.

Fluffy Cinnamon Biscuits Recipe

These biscuits come out so light. And the texture is really smooth thanks to the sour cream. Add a pat of butter and the icing and it’s like cinnamon rolls, but easier!

• 2 cups unbleached all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup salted butter
• 1 cup sour cream
• 2 tablespoons whole milk
• 1/2 cup powdered sugar
• 2 teaspoons whole milk
• 3 drops vanilla extract

1. Preheat oven to 450 degrees F.
2. Combine first six ingredients (flour, sugar, cinnamon, baking powder and soda, salt).
3. Cut in butter with a pastry cutter.
4. Add sour cream and milk and stir until everything is holding together (no loose floury bits). Add some more milk if necessary but not too much or it will be too wet and sticky.
5. Dump out onto a floured surface and knead about 10 times. Pat or roll dough till it’s about 1/2 an inch thick.
6. Cut with a floured biscuit cutter or glass and place on an ungreased baking sheet and bake for 10 minutes.
7. Let cool for a few minutes before serving.
8. While the biscuits are cooling, mix powdered sugar, 2 teaspoons milk (or more if needed) and vanilla to make icing. Don’t use too much milk. You want it to be thick enough to stick to a spoon and drizzle slowly onto biscuits.

Rich Fudge Brownies Recipe

I’ve been on a brownie kick lately. I have an old standby recipe that I will put up here soon, but I have been going back to recipes I loved in the past and trying some new ideas as well. This brownie is for the person who loves a heavy, dense square… not that cakey, light stuff.

• 1 cup butter, melted
• 1 1/2 cups sugar
• 1 1/2 cups light brown sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups flour
• 1 cup cocoa powder
• 1 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips or dark chocolate chips

1. Preheat oven to 350 degrees F.
2. Use baking spray on a Baker’s Edge pan or 9 x 13 pan. (Don’t try to make this in a smaller pan unless you half the recipe — it’s a lot of batter.).
3. I usually don’t use a mixer on brownie batters, but this one comes out thick. So, mix the butter sugar and vanilla on low speed until creamy.
4. Beat in each egg separately until well blended.
5. Whisk together the flour, cocoa and salt in another bowl.
6. Mix the flour mix with the butter/egg mix until well blended.
7. Stir in the chocolate chips.
8. Spread into the prepared pan and bake for 40 minutes.
9. A toothpick will not come out clean until this is basically a brick, so don’t use that test. If it comes out with crumbly bits on it rather than wet slime, it’s done.

Crockpot Collard Greens Recipe

A lot of people don’t like collard greens or think that they are bitter. This recipe will have you loving them. And it’s so easy. With 2 bunches of collards, your crock pot will likely be overflowing. Don’t worry about that. It will cook down to about 3 servings. Also, don’t try to cook these on high, the leaves don’t get quite the texture they would by slow cooking.

• 5 slices bacon, cut up
• 1 onion, chopped
• 2 tablespoons garlic, minced
• 1 teaspoon Tony Cachere’s seasoning
• 1 teaspoon red pepper flakes
• 2 teaspoons pepper
• 1/4 cup dark brown sugar
• 2 bunches collard greens, stems removed
• 1 1/2 cups chicken or beef stock
• 1 ham hock

1. Wash collard greens and remove stems. Place in crock pot on low.
2. In a skillet, cook bacon pieces until crispy.
3. Add onion, garlic, Tony’s, red pepper flakes and pepper and cook until onions are translucent.
4. Add the brown sugar and cook for about 1 minute more.
5. Add the bacon / onion mixture to the crock pot.
6. Pour in the stock.
7. Add the ham hock.
8. Cook on low for 4 hours.
9. After 4 hours, remove the ham hock and shred the meat off the bone, adding it back to the crock pot.
10. Keep cooking on low for another 3-4 hours and serve.
11. This will not be bitter, so no vinegar or extra sugar is needed.

Frugal Microwave Popcorn

You know, there's something to be said for not eating popcorn that is made with toxic stuff... You don't have to wait for everyone to get rid of that fake buttery weirdness. You can make your own popcorn much cheaper and tastier with just a bag and some kernels.

How to Cook Rice

I’m always surprised by how many people use stuff like Minute Rice, which has never really even tasted like rice to me. I guess in a pinch it would be all right, but even plain white rice made the conventional way has more flavor and bite.

Over the holidays, we were making food for a big feast of black-eyed peas, greens and the usual New Year's fare. Three batches of rice were ruined before someone finally got it right. Two of those batches were attempted in a Cuisinart rice cooker. I say just throw it on the stove and save your counter space for a better appliance.

So rice is one of those 2:1 grains. You need twice as much water as uncooked grain and you end up with that much cooked product. So, for 2 cups of cooked rice, you need 2 cups of water and 1 cup of uncooked rice grains.

For plain white rice, I rinse the rice till the water runs clear, then I add the rice and water to a pan with a pat of butter or a tiny bit of oil and I bring it to a boil. Once it’s boiling, I lower the heat to almost low (where it’s barely simmering) and put the lid on and set the timer for 20 minutes. Don’t take the lid off while it’s cooking. Period. Never do it.

At 20 minutes, I let it sit for a few minutes and then I fluff it with a fork and serve or use in whatever dish I’m making. Make sure you fluff it, too, or you’ll just end up with a giant brick of rice.

For variety, you can use chicken, beef or vegetable stock instead of water to add some flavor.

For brown rice, the instructions are just the same but it will take twice as long (about 40 minutes) to cook. Brown rice is much better for you, much less processed and I think it’s tastier. The grains have way more texture and bite than plain white rice.

Tuna Noodle Casserole Recipe

This is total comfort food for me. Creamy, cheesy, delicious.

• 8 ounce package egg noodles
• 1 can cream of celery soup
• 3/4 cup evaporated milk
• 1/2 cup mayonnaise
• 2 cups cheddar cheese (divided in half)
• 1/2 cup celery, chopped
• 1 small onion, chopped
• 8 ounces fresh mushrooms (or a 4 ounce can)
• 1 can of tuna packed in water, undrained
• pepper to taste (the more the better)

1. Preheat oven to 325 degrees F.
2. Cook and drain the noodles. I usually don’t cook them the full 8 minutes because they will cook more in the oven. Go for 6 minutes unless you’re feeding this to folks who like smooshy noodles (like toddlers).
3. Mix remaining ingredients in a bowl (reserving 1 cup of the cheese for later) and pour into a casserole dish or baking pan. I use a 9×12.
4. Sprinkle the cup of cheese on top and bake for 30 minutes or until cheese is melted and casserole is bubbly.

Tuna Patties Recipe

I love tuna patties. I like them alone or as sandwich filling, either way, they’re something of a comfort food for me.

• 1 can tuna (any kind works here, just drain first)
• 1/2 onion, chopped into small pieces
• 4 ounces mushrooms, chopped into small pieces
• 1 celery stalk, chopped into small pieces
• 1/3 cup crushed crackers or bread crumbs
• 1 egg
• 2 tablespoons oil

1. Mix all ingredients except oil.
2. Shape into patties
3. Heat oil on medium heat in a frying pan
4. Cook patties about 3-4 minutes on each side or until they’re as brown as you’d like. I like mine a little darker and crispier.

Note: You can serve these alone or melt some cheese over them on a sandwich. My SO likes it when I make a gravy by heating a can of cream of mushroom soup, a little bit of milk, a little bit of cheese and some chopped parsley or dill.

My son loves to help me cook. Here he was using the rolling pin to crush the crackers inside a baggie.