Tuna Salad, Enjoy Three Ways, Another Inspired Lunch

I grew up eating tuna salad sandwiches on white bread. Mom put it in my metal lunch box and by the time I got to eat at lunch time, it was soggy... So my dislike for soggy tuna started at an early age. This tuna salad recipe is so delicious and even after a day in the refrigerator there was no liquid on the bottom of the container. SUCCESS! So here is my inspired tuna salad lunch served three ways. Tuna Salad and fresh Spinach Greens on Toasted Honey Wheat Bread (crust cut off LOL) , Tuna Salad with Garden Tomatoes and Mozzarella and Tuna Salad over lightly dressed (olive oil and white wine vinegar) Cabbage Salad. Be creative and Enjoy this Yummy Lunch!!!

INGREDIENTS

Three Cans of Tuna in Olive Oil

1-1/2 Tablespoons Onion

1 Tablespoon Chopped Capers

1 Stalk Chopped Celery

1 Tablespoon Grated Carrot

1/4 Teaspoon Pink Himalaya Salt

1/4 Teaspoon Pepper

1/4 Teaspoon Garlic Powder (or 1 clove minced)

1/8 Teaspoon Fresh Thyme leaves

1/2 Cup Mayonnaise

INSTRUCTIONS

Drain tuna, do not rinse and place in mixing bowl. Add the rest of the ingredients and the mayonnaise. Mix with a fork and taste. Adjust salt, pepper and mayo to your liking.

ENJOY!! #myinspiredrecipes #tunasalad #caperintuna #cannedtuna #lunch

Delicious Pork Ribs Country Style! Slow and Low Cooking at it's Best...

Country Style Pork Ribs are cooked low and slow in the oven for tender, juicy meat that is bursting with lots of flavor. They come out of the over rich and fall-apart tender. I prefer these ribs to traditional ribs as they are so meaty. As a bonus they are inexpensive and easy to make. I purchased my 2 pounds of ribs on sale for $4.14. As we know watching our dollars at the market is a challenge these days with the prices of food going up and up. This recipe is so good, I am sure you will add it as one of your new favorite way to eat pork.

INGREDIENTS

2 pounds of Pork - Bone in Center Loin Country Style Ribs (this should be 4 ribs as pictured above)

1 Tablespoon of Olive Oil

½ teaspoon Pink Himalaya salt

¼ teaspoon Fresh Ground Black pepper

½ teaspoon Garlic Powder

½ teaspoons Onion Powder

¼ teaspoon Red Pepper Flakes (less or more according to your taste)

1 Cup Memphis Style BBQ Sauce

¼ Cup of Honey (I use local Virginia wildflower)

2 Tablespoons of fresh Parsley

INSTRUCTIONS

Preheat the oven to 275°F.

Rinse the ribs, then dry them very well with paper towels

Coat the bottom and sides of a baking pan with olive oil using a paper towel

Place the ribs in the pan and sprinkle with salt, pepper, garlic powder, onion powder, and red pepper flakes

Pour the BBQ sauce over the ribs and turn them in the pan to coat all sides

Pour honey over each rib (top side only a little goes a long way)

Cover with aluminum foil and bake for 2 ½ - 3 hours

Increase the oven temperature to 350°F

Uncover and bake for another 20 minutes until internal temperature is 160°F

If you want them browner you can place the pan under the broiler for a few minutes.

Let ribs rest covered for 10 minutes sprinkle with parsley and serve over white or brown rice.

ENJOY! #countrystyleporkribs #weekendcooking #simpletenderporkribs

A Simple Weekend Roast Chicken... So Moist and Delicious!

I picked up a whole organic chicken the other day at the supermarket... on sale of course. I was looking to make an easy and simple chicken that was as moist as it was delicious. I went back to a couple of my old recipes and modified one that I thought would work just fine. It was delicious and it made enough for two or three meals!

INGREDIENTS

One 2 to 3 pound organic chicken

3/4 to 1 Tablespoon of Pink Himalayan salt

1 Teaspoon of Ground Pepper

1 Tablespoon of Fresh Thyme (leaves only)

1 Tablespoon of Apricot Preserves (a good substitute would be fig or peach)

Kitchen Twine (for trussing)

One large pat of butter melted

INSTRUCTIONS

Preheat the oven to 375°F

Remove giblets (if the chicken has them)

Rinse the chicken under cold water and pat (very) dry inside and out with paper towels. Moisture will actually steam the chicken. A dry chicken produces a dry heat which is better.

Salt and Pepper the cavity of the chicken, then truss the chicken. Trussing a chicken is easy. This will help the wings and legs close to the body of the chicken and allowing the bird to cook more evenly. Watch how to truss a chicken!

https://www.youtube.com/watch?v=G2leEwcDhXo

Brush the underside with 1/2 the preserves, thyme salt and pepper. Turn bird over and repeat on the top side with remaining preserves, thyme salt and pepper. Reserve a generous pinch of thyme for when the chicken is done.

Place the chicken in a roasting pan and put into your preheated oven. Don't baste, don't add anything else, no butter, no chicken stock or water. Remember we are dry roasting the chicken and basting tends to create steam.

Roast until done, about 45-60 minutes. Use an instant read thermometer when the temperature reads 165°F. Take out of the oven and let the bird rest for 15 minutes. remove the legs and thighs then cut the breast down the middle.

Pour the melted butter over the bird and sprinkle the remaining fresh thyme as it rests.

Serve with your choice of vegetables. I served with sautéed kale and steamed broccoli

ENJOY! #roastchicken #sundayfamilychicken #simplemoistroastchicken