Avocado stuffed with healthy tuna, tomato and peppers

While we were in Florida I decided it was a very good time to try avocado's.  They are plentiful and perfectly ripened and we were in it's prime season.

Hubby likes avocado and I don't but that didn't stop me from trying this healthy lunch recipe I created myself.  Quite simple so this is an easy recipe to follow and loaded with healthy omega's too!

You will enjoy a nice change in this dressing for tuna.  Not the same mayo as most recipes call for.   Using Oil and vinegar really adds some pizazz to it!  Enjoy!

Note:  If you prefer tuna packed in water make sure you drain it well and add oil and vinegar to the recipe.


1 to 2 pkgs of tuna (packed in oil)
1/2 red pepper diced (optional)
1/2 small tomato seeds removed
1/2 small onion or scallion sliced thin
2  ripe avocados cut in half and pit removed
pinch salt and pepper
pinch garlic powder
several small pieces broccoli rabi or fresh broccoli
Note: you can also add some small pieces of avocado to mixture 
wine or balsamic vinegar to drizzle 

Cut ripe avocado in half and remove pit.  

In a separate bowl mix 1 or 2 pkgs. (pouches) of tuna in oil, 1/2 small tomato (seeds removed), broccoli rabi , onion and optional red pepper   Season with salt, pepper and garlic powder.  Toss well with spoon and fill avocado's. Drizzle with wine vinegar or if you like balsamic vinegar works well also.

Note:  Any kind of crunchy vegetable would add to this easy stuffed avocado recipe.  Fill the avocado to it is overflowing....Hubby says YUMMY>>>>:) 

Wouldn't this be WONDERFUL!

If I could make a wish and have it come true I make a wish that each and everyone of you would be in an auditorium with me and we all were helping make all kind of food.

Each person would be able to contribute a family recipe and there would be all the ingredients in that auditorium available to us. We would go from table to table helping each other and taste testing of course.  Wouldn't that be fun???

If I ever win the Lottery I'd definitely do it. 

It would take that to accomplish a feat such as that.  What memories we'd have😊 that would last forever.

Friends from all over the world sharing family recipes and finally getting to meet one another. How great would that be? 

Spaetzels,fried onions and deli corned beef

A quiet stay at home Saturday at our house and although I have been reading a great book called The Nightengale restless me wants to do a little experimenting while cooking.  I don't know if hubby will even try this recipe so I am halving the recipe.  The original recipe calls for l lb. of spaetzels and 8 oz. of swiss cheese and doesn't call for any meat whatsoever so if you like you can double this recipe, eliminate the meat and make it according to your taste.

8 oz. spaetzel noodles cooked according to directions
5 oz. shredded swiss cheese
1 T + butter
1 medium onion sliced and fried 
1/4 lb. or less chopped deli corned beef
pinch salt and pepper

Cook spaetzels in water with a pinch of salt until tender.  Drain.

  While spaetzels are cooking in a separate pan fry sliced onions with a little butter until slightly browned.  Add chopped corned beef and cook for a few seconds more.

Note:  I would suggest fried chopped bacon as an option to the corned beef.  This recipe didn't call for any meat.  I just wanted to try an added meat for a meatier version.

Butter slightly a small casserole dish.  Add spaetzels, a small amount of butter and swiss cheese.  Bake uncovered at 375 for 5 minutes or until cheese melts. Remove from oven.  Add fried onion/corned beef or bacon and serve. Yummy. Add a side salad to make it your meal.

My opinion. We both ate it and it was tasty but I'd prefer bacon. 



 

Salad Lovers! Orzo Salad with Vegetables: Most visited

This salad is one of my most requested.  Light and easy to do.  I highly recommend it!

Happy Baking and Cooking from my kitchen to yours,

M.J.

I RECEIVED A REQUEST FOR SALADS AND HERE 'S  Another ONE !

8 Oz. UNCOOKED ORZO PASTA

1 LB. ASPARAGUS CUT INTO PIECES

1 CUP FROZEN PEAS THAWED

3 OZ. PECORINO ROMANO CHEESE OR PARMESAN GRATED

1/2 TSP. SALT

3 TABLESPOONS FRESH LEMON JUICE

2 TABLESPOONS LIGHT OLIVE OIL

1/2 CUP THINLY SLICED FRESH BASIL

COOK ORZO ACCORDING TO DIRECTIONS..WHEN THERE IS 3 MINUTES LEFT OF COOKING TIME..ADD ASPARAGUS..COOK 1 MINUTE THEN ADD PEAS FOR FINAL 2 MINUTES..DRAIN

COMBINE SALT, LEMON JUICE AND OLIVE OIL; WHISK TOGETHER. TOSS ORZO, ASPARAGUS AND PEAS WITH LEMON JUICE MIXTURE..STIR IN GRATED CHEESE AND BASIL. SERVE WARM OR ROOM TEMPERATURE..

Note:  One of my foodie friends roasted the asparagus and said it was great doing it like that. So you choose roast the asparagus or do as the above suggests.





6/7/12

Copycat Pink Angel Food Cake (Short Cut)

I continue to find recipes in People Magazine that really catch my eye and I immediately want to try the recipe. So since this recipe was pretty involved making the Angel Food cake I decided to use a simple but good Angel Food Cake mix as a substitute..

1 - Angel Food Cake mix. Prepared according to directions on box
8 drops red food coloring

Using an electric mixer beat according to directions. Place in Angel Food Cake pan and bake at 350 degrees for 43 to 45 minutes. Read box directions and follow them. 
 Cool completely and remove from pan.

Strawberries, sliced or chopped
Approximately 2 cups
3 T sugar

Mix and set aside or refrigerate until ready to use

Sweetened sour cream

This is a new taste to me and although it was good I much prefer real whipped cream.
1 cup sour cream
1 tsp. vanilla
3 T powdered sugar
Mix well
Set aside or refrigerate until ready to use

Once cake is completely cooled slice cake with a serrated knife gently as it is very soft and spongy.  Garnish with strawberries and either sweetened sour cream or whipped cream.

Enjoy!