2 cans (6 1/2 ounces each) tuna in water - undrained
1 sleeve no salt saltines - crushed
2 egg whites
1 Tablespoon soy sauce
1/4 teaspoon garlic powder
2 tablespoons each finely diced red, yellow and green pepper

Heat oven to 350 degrees F and lightly grease a baking sheet.

Place crushed saltines in a bowl and add tuna with water, egg whites, soy sauce and garlic powder. Mix until well blended.
Add peppers and stir until well distributed.

Form mixture into 8 evenly sized patties and place on greased baking sheet.

Bake for 8 minutes and turn over. Bake for another 8 minutes.

  1 tablespoon vegetable oil
1/2 cup minced onion
2 garlic cloves, minced
1 serrano chili, minced
1/2 cup tomato sauce
1 teaspoon cumin
1/2 teaspoon salt
3 1/2 cups shredded, cooked chicken
12 flour tortillas
1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and chili and sauté until the onion has softened, about 6 minutes.

2. Add the tomato sauce, cumin, and salt and continue to cook for one more minute. Add the chicken and cook until heated through, about 2 minutes.

3. Taste, and adjust the seasoning if necessary. Serve in tortillas with toppings of your choice. Makes about 3 1/2 cups.

My friend and bowling buddy Joy gave me this soup recipe.  I love these kinds of soups because you can add as much or as little as you would like to go along with your own taste.  This soup is great for the crock pot, or if you are in a hurry cook it on the stove.  As with most recipes of this type, it is always better the next day.  Try doubling the recipe and freeze some of the soup for a busy day.

Taco Soup Recipe

1-2 lbs ground beef

1 can whole kernal corn (drained)

1 can cream style corn

1 can pinto beans

1 can ranch style beans w/ jalapeno

1 can rotel

1 can diced tomatoes

1-2 pkgs taco seasoning (depending on your taste)

onion powder

garlic powder

Brown ground beef and drain.  Pour beef and all other ingredients into pot and cook.

In East Texas, Spring time is in the air.  Spring makes me think about salads.  This Asparagus Pasta Salad is a great way to have a one dish meal.  Just add grilled chicken breasts and your salad becomes a meal.

Asparagus Pasta Salad

1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped flat leaf parsley
3 tablespoons white wine vinegar

Salt and freshly ground black pepper Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Cut the spears in half. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

 

While laying in bed today with a horrible case of bronchitis, it seem like all the Food Network cooking stars were talking about Steak Diane. While I’m having a horrible time trying to breathe, this bronchitis has not affected my appetite.

From Wikipedia, the free encyclopedia: Steak Diane

Steak Diane is a culinary dish made with a cut of beef tenderloin, namely the filet mignon. This steak is often cooked at the table in a restaurant, combining a show and a meal for the patron.

The steak is pounded flat, seasoned by rubbing garlic and ground black pepper into it and fried quickly in butter. Often a sauce is prepared from the pan juices left after the frying of the steak, using sour cream and, often, Worcestershire Sauce. This sauce is poured over the steak prior to serving.

My favorite recipe came from Paula Dean. I will be trying this recipe as soon as I’m back in the kitchen.

Steak Diane Recipe courtesy Paula Deen

6 tablespoons butter

1/2 cup sliced mushrooms

2 tablespoons minced onion

1 clove garlic, crushed

1 teaspoon fresh lemon juice

1 teaspoon Worcestershire sauce

1/8 teaspoon salt

2 tablespoons snipped fresh parsley leaves

1 pound beef tenderloin, cut into 8 slices

Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are tender. Stir in the parsley; pour the sauce into a small metal bowl or saucepan, cover, and keep warm. Melt the remaining 2 tablespoons of butter in the skillet. Cook the steaks over medium-high heat, turning them once, for 3 to 4 minutes on each side for medium. Serve the steaks with the mushroom sauce.

Quick corn on the cob, broccoli, and a tossed salad, and your meal will be done in less than 30 minutes.  A great dish on those busy days.