Cooking During Stolen Moments

Jalapeno Lime Vinaigrette

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Mix up your next Mexican-themed menu with a side salad dressed with this simple yet delicious Jalapeno Lime Vinaigrette. Or, go ahead and whip up this vinaigrette any other night of the week for a unique taste to your usual salad.

I recently mixed the dressing together as the perfect complement to a side salad packed with tomatoes, black beans, corn and radish slices. The olive oil and vinegar were nicely infused with the flavors of the jalapeno and lime without being spicy. It was so simple and so good! And it was a well-received addition to our chicken enchilada dinner in place of our usual refried bean side dish.

Jalapeno Lime Vinaigrette

  • 1/2 c. olive oil
  • 1/4 c. apple cider vinegar
  • 1 lime, juiced
  • 1 jalapeno, seeded and finely diced
  • 1 T. chopped fresh cilantro
  • 1/2 t. salt
  • 1/4 t. black pepper
  • 1/4 t. cumin

1. Combine all ingredients in a bowl and whisk until well combined. Cover and refrigerate until using. (It’s best to make this a little ahead of time so that the flavors have a chance to meld and develop.)

Hint: I’ve made this dressing with Member’s Mark sliced jalapenos from Sam’s Club when the fresh jalapeno I had in the refrigerator went bad before I got around to making the viniagrette. The texture is a bit different but the taste is the same. I used 10 slices and diced them into fine pieces. It’s definitely a great option in a pinch!

Tuna Croquettes

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NOW (July 1, 2019) – Olivia just turned 14 and she is officially queen of the kitchen! She can handle making pretty much every meal on her own now and she is (usually) happy to do so whenever I ask her to step in. These Tuna Croquettes are fun for her to whip up during the summer for us all to enjoy for lunch.

THEN (October 21, 2010) – I am so fortunate to have a husband that is absolutely NOT a picky eater. He’ll gladly eat anything I make! So I find it amusing that he is so picky when it comes to what I call the food I make. For example, while he’ll gladly eat a pasta skillet meal, he’ll refuse a goulash. Brown bag burritos are a favorite, as long as they are called beef and bean burritos instead. I’m sure you can guess that the name Tuna Croquettes doesn’t go over too well either. But a plate full of tuna cakes will be licked clean within minutes. Men!

I am not ordinarily a big fan of tuna, but I love these Tuna Croquettes. They are crispy and tasty and great for dipping. I like to make a big batch and freeze the cooked croquettes. When we want some for lunch or for an appetizer, I just throw them in the oven for a few minutes so that they stay nice and crispy.

tuna croquettes

Tuna Croquettes

  • 2 cans tuna, well drained
  • 1/2 small onion, minced
  • 2 stalks celery, minced
  • 1 c. bread crumbs, divided
  • 2 eggs
  • 1 t. paprika
  • 1 t. salt
  • 1/2 t. pepper
  • 1/4 t. garlic powder
  • Oil

1. In a large bowl, combine the tuna, onion, celery, 1/3 c. bread crumbs, eggs and seasonings. Stir until fully combined. (I love my Stainless Steel Mixing Bowls Set With Lids for easy prep and storage!)

2. Pour remaining 2/3 c. bread crumbs into a shallow dish. Pat about a tablespoon worth of tuna mixture into a round patty. Cover both sides with bread crumbs.

3. Pour enough oil into a skillet to cover the bottom. Heat over medium heat. Add the breaded patties and cook until browned, about 3 to 4 minutes per side.

tuna cakes

Our favorite dip to serve with these Tuna Croquettes is a simple sauce of mayonnaise and mustard. Use about 1 tablespoon of mustard for each 1/4 cup of mayonnaise. So simple but so good, and it is perfect with the tuna!

Also, this mixture tastes great formed into larger patties, fried as described above  and served on a bun as a tuna burger.

 

Artichoke Salsa Appetizer

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Mediterranean flavors perfectly blend together in this Artichoke Salsa that makes an amazing appetizer with some pita chips or flatbread.

When it comes to snack time at our house, if there is a dip of any kind to be had, it gets eaten up faster than it can be stirred together. Whether it’s a salsa, a creamy dip, a cheesy dip or a hummus, it’s pretty much a given that everyone will love it. Although I’m pretty sure it’s the act of dipping that is more important than the taste for the kids, my husband and I absolutely expect our dips of choice to taste great.

This artichoke salsa was a winner on all counts. It definitely made for a fun dipping experience and the taste was extraordinary. The tangy flavors from the artichoke hearts and olives perfectly married with the strong garlic and mellow tomatoes. It all combined for a unique taste that was a great complement with some pita chips.

Artichoke Salsa

  • 1 6.5 oz. jar marinated artichoke hearts
  • 1/2 c. black olives
  • 1/2 c. grape tomatoes
  • 2 cloves garlic
  • 2 T. fresh basil
  • 1/8 t. crushed red pepper flakes
  • Salt and pepper, to taste

Drain artichokes, reserving 2 T. of the marinating liquid. Coarsely chop the artichokes, olives and tomatoes.

Place in a small bowl. Finely mince garlic and basil. Stir into bowl along with seasonings and reserved marinade.

Cover and refrigerate at least one hour before serving. Serve with pitas, pita chips, flatbread, tortilla chips or bagel chips.

BBQ Nachos

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Now (June 11, 2019) – Sine first making these BBQ Nachos in 2011, they’ve become one of my absolute favorite meals. We have them at least once every 6-8 weeks. We could definitely eat them more frequently but that wouldn’t be a smart idea for any of us because they’re anything but “light!”

Then (July 6, 2011) – Apparently, BBQ Nachos are a thing. I had no idea until after I was raving over this meal with my husband and saying how I couldn’t believe I hadn’t thought of it sooner. His response was “you’ve really never had them before?” Um…obviously not. I felt a bit like a dummy, but hey, I guess there are only so many new ideas out there when it comes to meals.

Sometimes, the truth hurts. But I’m so glad Eric has agreed to be my taste-tester and my truth-teller. And you all should be too. I can’t tell you how many times our dinner table conversation has included him telling me that something is not blog-worthy or that it needs to be re-worked to have some flavor before I post about it.

Anyhow, in case you’ve been living under a rock like I apparently have, I wanted to share this recipe with you. I loved it! I’m already plotting ways to make sure I have leftover pork or chicken every single time we grill this summer just so I can whip this up.

BBQ Nachos

  • 1/2 – 1 lb. fully cooked pork or chicken, diced or shredded (leftovers work perfectly!)
  • 1 15 oz. can kidney beans, rinsed and drained
  • 1 1/2 c. barbecue sauce
  • Tortilla chips
  • 2 fresh ears corn, kernels cut off
  • 1/3 c. sliced green onions
  • 2 c. shredded cheddar cheese
  • Additional garnish options: diced cilantro, black olives, pickled jalapeno slices, diced red onions, finely sliced radishes

1. Combine meat with kidney beans and barbecue sauce in a bowl. Stir to incorporate.

2. Spread tortilla chips on a baking sheet and spoon bbq mixture on top. Sprinkle with freshly cut corn kernels, green onions and cheese. Bake at 325 degrees for about 15 minutes, until cheese is completely melted.

If you don’t want to turn on the oven, you can also prepare this on individual plates and then microwave until the cheese is melted.

So…BBQ Nachos…have you had them before?

Lemon Blueberry Tea Bread

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NOW (February 19, 2019) – Lemon Blueberry Tea Bread is still one of my faves!! I have been craving anything with blueberries lately. They are definitely one of my favorite fruits and this time of year I start counting down the weeks until they are abundantly (and cheaply) available at the grocery store. Thankfully this recipe works beautifully with frozen blueberries.

THEN (August 12, 2010) – I love sweet quick breads that work just as well for breakfast, snack or even dessert. Aside from the versatility, there is just something so satisfying about a nice big slice of bread that’s moist and loaded with a mix-in of some kind while still being just the perfect amount of sweet. I’ve noticed that my family definitely agrees with my feelings considering a loaf of bread like this is lucky to make it through a day.

I made this bread a few weeks ago with the intention of sharing the recipe here. I took some beautiful pictures of it too. But it just so happens that that was the day my beloved camera decided to die, taking all those great pictures with it.

So even though I’m still using our oldest’s camera that is not so great at taking food pictures, I knew I had to make the bread again. When I found a great sale on both blueberries and lemons this week, it kind of was a no-brainer to me that the time to remake this bread was now! And there were no complaints from the rest of the family that we were eating the same bread again so soon either.

Lemon Blueberry Tea Bread

  • 1/2 c. butter
  • 1 c. sugar
  • 2 eggs
  • 1 1/2 c. flour
  • 2 t. freshly grated lemon zest
  • 1 t. baking powder
  • 1/2 t. salt
  • 1/2 c. milk
  • 1/4 c. freshly squeezed lemon juice
  • 1 1/2 c. fresh or frozen blueberries (do not thaw first if using frozen blueberries)
  • 1/2 c. powdered sugar
  • 2 – 3 T. freshly squeezed lemon juice
  • 1 t. freshly grated lemon zest

1. Cream the butter and sugar together until light and fluffy. Add the eggs and beat well, about 1 – 2 minutes, until combined and creamy.

2. In a small bowl, stir together the flour, 2 t. lemon zest, baking powder and salt. Alternately add the flour mixture to the mixing bowl along with the 1/4 c. lemon juice and milk, beating just until combined. By hand, fold in the blueberries.

3. Spread the batter in a greased loaf pan and bake at 350 degrees for 50-60 minutes, until golden brown and fully cooked. Cool in pan for about 10 minutes before transferring to a wire rack to finish cooling.

4. While the bread cools, combine the powdered sugar with 2 – 3 tablespoons of lemon juice, just until desired drizzling consistency is reached. Drizzle or spread over the cooled bread. Sprinkle the remaining 1 t. of lemon zest on top.

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