I absolutely love this tuna salad, to the point that I almost gave myself mercury poisoning after eating it for a week straight. It's really good.
This is my mom's recipe, but I've still gotta actually measure everything out. Me and her both cook kinda off the cuff. Very cool for cooking, very bad for recipes.
Ingredients
Canned tuna (in oil) - amount
Miracle whip - amount
Pickles - amount
Eggs - amount
Dried minced onions - amount
Celery salt - amount
Instructions
Boil eggs.
Process pickles and eggs.
Rehydrate minced onions in microwave.
Combine all ingredients and refrigerate.
Notes and Tips
The best pickles to use for this are zesty italian pickles (Vlassic is what I always get), but regular pickles work great too.
Don't replace the miracle whip with mayo. I don't use it for anything else, but it's absolutely necessary to make this taste right.
My favorite way to eat tuna salad is on a sandwich with a layer of plain Lays on it. It's making my mouth water just thinking about it.
Ranch Roasted Chicken & Veggies
Categories
Background
I'm not from the midwest, but my extreme fondness for recipes like this makes me second guess that. The cool tanginess of ranch combined with the heartiness of root vegetables just always makes me feel better.
This is one of those recipes that make me feel like a single mom in a double wide, but that's nostalgic in it's own way.
Ingredients
Chicken thighs (boneless/skinless) - 1.5 lbs
Carrots (large) - 4
Red Potatoes (medium) - 4
Ranch seasoning packet - 1 oz
Olive oil - 3 tablespoons, divided
Instructions
Preheat oven to 400°.
Wash carrots & potatoes, then cut into 1 inch pieces.
Toss in a bowl with 2 tablespoons olive oil, salt & pepper, and 1/2 of the ranch packet.
Add to sheet pan. You may have to split this across 2 pans.
Toss chicken thighs with 1 tablespoon olive oil, salt & pepper, and the other 1/2 ranch packet.
Add chicken to sheet pan(s).
Bake for 25 minutes or until chicken is done.
Notes and Tips
I didn't split this across 2 pans last time, and everything was too crowded. Don't be cocky like me.
You could make corn or a salad as a side for this, but it's already pretty filling as is.
Maple Custard
Categories
Background
I used to love making custard in high school, though I would normally make a vanilla custard on the stove more akin to pudding (that recipe will come at some point). This one is more like a flan or creme brulee, but maple flavored.
This is 1000% better with the creme brulee topping in the notes, but it tastes really good without it too.
Ingredients
Egg (large) - 1
Whole milk - 3/4 cup
Pure Maple Syrup - 1/4 cup
Vanilla - 1/8 teaspoon
Salt - a pinch
Instructions
Preheat oven to 350°.
Whisk together all ingredients until eggs are beaten and the mixture is mostly smooth.
Pour mixture into ramekins (2 or 3), filling them about halfway up.
Place ramekins in a baking dish. Fill the dish halfway up with water.
Bake for 40-45 minutes, until a knife comes out clean from the center of the custard.
Remove ramekins from baking dish and refrigerate for 1 hour to overnight. Or burn your mouth and eat it hot.
Best served with a bit more maple syrup drizzled on top.
Notes and Tips
If you can find it, use Grade B (dark) maple syrup as it has a much more intense taste.
Creme Brulee Topping: Just before eating, top the custard with a generous amount of sugar. Use a kitchen torch or broil while checking every few minutes to prevent burning.
French Toast
Categories
Background
As a kid, we used to go to Cracker Barrel all the time. I liked it because I got to look at the store while we waited for our table, then I got to play that fun little peg game while we waited for our food. Though I wasn't a huge fan of the food, I always loved getting the french toast, mostly for the pure maple syrup that came with it.
This french toast recipe is under work - I'm still cobbling together recipes to figure out what works best.
Ingredients
Egg (large) - 1
Whole milk - 1/2 cup
Pure Maple Syrup - 1/2 tablespoon
Vanilla - 1/2 teaspoon
Ground Cinnamon - 1/2 teaspoon
Salt - a pinch
Bread - 4 slices
Butter - 2 tablespoons
Powdered sugar
Instructions
Whisk together all ingredients except bread, butter, and powdered sugar.
Melt butter in a pan/skillet on medium heat.
Dip bread into egg mixture, then transfer to pan.
Cook until golden brown on each side, about 2 minutes for each side.
Transfer to a plate, dust with powdered sugar, then serve with butter and pure maple syrup.
Notes and Tips
If you can find it, use Grade B (dark) maple syrup as it has a much more intense taste.
Sweetener substitutes: You can also use sugar, splenda, honey, whatever you want. The maple syrup in the mixture just gives it more maple flavor.
Milk substitutes: You can use whatever milk or non-dairy substitute you want, but whole milk or cream will be richer than skim or almond milk.
Bread choices: A bread like brioche (thick and sweet) works best, but I just use honey wheat sandwich bread. Stale bread works great for this, but fresh bread is totally fine.
Making ahead: You can make the egg mixture up to 24 hours in advance and refrigerate it for easier french toast in the morning.
Freezing: Freeze on a flat sheet pan, then store in the freezer up to 3 months. To reheat, microwave or bake in foil at 350° for 10 minutes.
Chili Con Carne
Categories
Background
I like chili, so here's a recipe. It's kind of a shitty recipe because I don't give amounts for the spices, but I just measure with my heart.
If you're sick, you can add a shit ton of heat so you can actually taste it. If you have COVID, I'd wait - you'll probably make everyone else's stomachs burn (ask me how I know).
Ingredients
Pinto beans (dry) - 2 cups
Olive oil - 1 tablespoon
80/20 Ground beef - 2 lbs
Dried minced onions - 3/4 cup
Minced garlic - 2 teaspoons
See notes for spices
White mushrooms - 6 oz
Green bell pepper - 1
Beef broth - 3 1/4 cups
Canned corn - 1 can
Tomato sauce - 15 oz
Tomato paste - 6 oz
Instructions
Beans: Add 2 cups of beans and water (1 inch over beans) to instant pot. Cook on high pressure for 10 minutes. Quick release and drain, then set aside.
Set instant pot to Sautee > HIGH. Heat 1 tablespoon olive oil and brown 2 lbs ground beef with 3/4 cup of onions, 6 oz mushrooms, and 1 green bell pepper.
After a few minutes, add 2 teaspoons of garlic and the spices
Once mostly browned, add 3 1/4 cups beef broth, 15 oz tomato sauce, and 6 oz tomato paste. Check seasoning.
Add cooked beans on top and do not stir to prevent burning.
Set instant pot to Pressure Cook > HIGH for 22 minutes. Natural release for 15 minutes, then quick release.
Stir in the can of corn at the very end, let simmer, check for seasoning one last time, and serve.
Notes and Tips
Spice mix: Salt/pepper, chili powder, cayenne powder, cumin, smoked paprika, Worcestershire sauce, celery salt, hot sauce, A1, beef bouillon, mustard powder, cocoa powder, etc. I have no measurements and I make it differently every time.
The green bell pepper should be cut in half and oven roasted at 450° for 10-15 minutes, then processed.
The mushrooms should be washed and processed.
Best served with tortilla chips, over rice, over noodles, on a baked potato, or mixed into mac & cheese. Really helps stretch out the servings.
Curb Casserole
Categories
Background
It's called curb casserole because it's chicken, rice, and broccoli (CRB). It also sort of reminds me of getting kicked to the curb and being sent to a friend's place.
This was a "nice" meal when I was broke as hell, so it brings back some mixed feelings. Like the best day of the worst part of your life. If you don't have those weird memories attached, it tastes really good!
Ingredients
Chicken breast/thighs - 2 lbs raw (1.5 lbs cooked)
Chicken broth - 3 cups and 1 cup, divided
White rice - 1/2 cup (dry weight)
Butter - 2 tablespoons, divided
Broccoli - 1 head, cut/processed
Shredded mozarella - 10 oz
Cream cheese - 8 oz
Minced garlic - 1 teaspoon
Italian seasoning
Thyme
Red pepper flakes
Instructions
Chicken: Fill pot with 3 cups chicken broth, 2 lbs raw chicken, and enough water to cover the chicken. Add salt, thyme, red pepper, and Italian seasoning. Bring to a boil and then simmer uncovered for 20-25 minutes depending on thickness. Let cool and shred.
Rice: Add 1 cup water and 1 tbsp butter to a small pot. Bring to a boil, then stir in 1/2 cup rice. Cover and reduce to a simmer for 17-20 minutes, then remove from heat and fluff.
Preheat the oven to 400° and butter a 9 x 13 baking dish with 1 tbsp of butter.
Soften 8 oz cream cheese and 1 tbsp butter, add 1 cup chicken broth. Mix until smooth.
Add chicken, processed broccoli, rice, and cream cheese sauce to pan.
Add 1 tsp minced garlic, italian seasoning, red pepper flakes, and salt/pepper. Mix to incorporate. Top with mozzarella cheese.
Bake for 20 minutes. Broil to brown cheese. Garnish with thyme or italian seasoning.
Notes and Tips
You can use pre-cooked/pre-shredded chicken and instant rice if you want to make the recipe even easier.
I basically pulverize the broccoli, but you can cut them to any size if you're into that kind of thing.
You gotta season with your heart, but keep a light hand on the red pepper flakes.
