Tuna and Pasta Salad

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Tuna and Pasta Salad

Tuna and Pasta salad a very simple and delicious dish easy to make and great warm or cold.

Ingredients for the Tuna & pasta salad:

  1. 12 oz can of Tuna
  2. Appox 6-8 oz Wish Bone Italian Dressing ( we’ve tried others but nothing seems to match the flavor of this one)
  3. 1 large or 2 medium red onions diced
  4. 4-6 oz grated parmesan cheese
  5. fresh cracked pepper
  6. 1# medium pasta shells003

For the tuna and pasta salad place salted water in a large stock pot and cook the pasta.  When cooked drain .  We use a pot with a teflon interior so we can use to mix all the ingredients saving another large bowl to clean up.  Put the pasta back in the bowl add the other ingredients mix thoroughly making sure to break up the Tuna. Serve.  Can be kept in the refrigerator but you should add more dressing to it and mix before serving.004

This is the basic recipe, My daughter is a purist and will brook no additions to the recipe, but feel free to explore.  Diced red, green yellow peppers, diced tomatoes,diced green chilies. broccoli florets or who knows.005

Here’s something to make cooking a little easier:
T-fal A9228064 Specialty Nonstick 12-Quart Stockpot Dishwasher Safe Stock Pot Cookware, Black
Wish Bone Salad Dressing, Robusto Italian, 16-Ounce Bottles (Pack of 6)
Bumble Bee Solid White Albacore Tuna In Oil (866063) 12 oz

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 copyright © rantsravesandrecipes 2013 all rights reserved

 

Tuna and Pasta Salad
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 12 oz can of Tuna
  2. Appox 6-8 oz Wish Bone Italian Dressing ( we've tried others but nothing seems to match the flavor of this one)
  3. 1 large or 2 medium red onions diced
  4. 4-6 oz grated parmesan cheese
  5. fresh cracked pepper
  6. 1# medium pasta shells
Instructions
  1. For the tuna and pasta salad place salted water in a large stock pot and cook the pasta. When cooked drain . We use a pot with a teflon interior so we can use to mix all the ingredients saving another large bowl to clean up. Put the pasta back in the bowl add the other ingredients mix thoroughly making sure to break up the Tuna. Serve. Can be kept in the refrigerator but you should add more dressing to it and mix before serving.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/

Chicken with Tomato Vinaigrette

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Chicken with Tomato vinaigrette

 

Chicken with Tomato Vinaigrette

For a change of pace try this recipe for a delicious tangy chicken.

For the chicken with tomato vinaigrette you can use either a whole chicken cut into pieces or chicken breasts bone in or out (if you do use boned chicken breast you’ll have to adjust the cooking time).

Ingredients

  1. Whole Chicken cut into pieces lightly salt and peppered
  2. 4 tbs butter
  3. 2 or 3 tbs olive oil or any cooking oil
  4. 8 peeled whole cloves of garlic
  5. 1 cup cider vinegar
  6. 1 cup chicken stock
  7. 2 tbs tomato paste
  8. 1-14 oz can diced tomatoes plain
  9. 1 bay leaf
  10. sprig of thyme or 1/2 tsp dried thyme
  11. 1/2 cup chopped parsley

Recipe Directions

Lightly salt and pepper the chicken and add 2 tbs of the butter and the olive oil to a saute pan large enough to accommodate all the pieces and lightly brown the chicken on both sides. When brown set aside and keep warm.

Lower heat to medium and add the garlic to the pan and cook lightly about 5 minutes.  Deglaze the pan with the cider vinegar and let it reduce by half.  Put chicken back into pan and add the chicken stock, tomato paste, the can of tomatoes with juice, bay leaf and thyme.  Set to a simmer and cook uncovered until chicken is done probably about 20- 30 minutes {if using boned breasts cooking time will be much less}.

When chicken is done remove to a plate and keep warm, turn heat up on pan and reduce the sauce by about a 1/3.  Once reduced, strain the liquid pressing to get all the flavor out of the mixture add the remaining butter and whisk in to give the sauce a gloss.  Pour sauce over chicken and sprinkle some parley over all, taking left over sauce to a gravy boat to place on the table.

Here something to make cooking a little easier!
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
OXO Good Grips Nylon Balloon Whisk

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 copyright © rantsravesandrecipes 2013 all rights reserved

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Well he was on the right track, but I’m not a “sour pup”,skip the sauce and just bring on the chicken.  3 paws for the effort 

 

Capture 3a

 

 

 

 

 

Chicken with Tomato Vinaigrette
A great main course
Write a review
Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. Whole Chicken cut into pieces lightly salt and peppered
  2. 4 tbs butter
  3. 2 or 3 tbs olive oil or any cooking oil
  4. 8 peeled whole cloves of garlic
  5. 1 cup cider vinegar
  6. 1 cup chicken stock
  7. 2 tbs tomato paste
  8. 1-14 oz can diced tomatoes plain
  9. 1 bay leaf
  10. sprig of thyme or 1/2 tsp dried thyme
  11. 1/2 cup chopped parsley
Instructions
  1. Lightly salt and pepper the chicken and add 2 tbs of the butter and the olive oil to a saute pan large enough to accommodate all the pieces and lightly brown the chicken on both sides. When brown set aside and keep warm.
  2. Lower heat to medium and add the garlic to the pan and cook lightly about 5 minutes. Deglaze the pan with the cider vinegar and let it reduce by half. Put chicken back into pan and add the chicken stock, tomato paste, the can of tomatoes with juice, bay leaf and thyme. Set to a simmer and cook uncovered until chicken is done probably about 20- 30 minutes {if using boned breasts cooking time will be much less}.
  3. When chicken is done remove to a plate and keep warm, turn heat up on pan and reduce by about a 1/3. Once reduced, strain the liquid pressing to get all the flavor out of the mixture add the remaining butter and whisk in to give the sauce a gloss. Pour sauce over chicken and sprinkle some parley over all, taking left over sauce to a gravy boat to place on the table.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Baked Egg in a Crepe Basket

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crepe basket and baked egg with herbs

 

Baked Egg in a Crepe Basket

Here’s another idea for Sunday before Valentine’s Day Brunch:

Items that would be helpful:

  1. non stick crepe pan 6″ preferable, you can use a small fry pan well buttered. if your crepe pan is larger (mine is 8 1/2″) use a larger ramekin
  2. 3″ ramekins or a muffin pan
  3. Herbs De Provence ( mixture of thyme, basil,savory,fennel seeds, and lavender flowers).
  4. Dijon Mustard ( Optional)

Baked Egg Crepe Basket Recipe:

 

crepe batter:

  1. 2 eggs
  2. 1 cup milk
  3. 1/3 cup water
  4. 1cup flour
  5. pinch of salt
  6. 2 Tbsp melted butter

Put all crepe batter ingredients in to a blender and run until completely blended ( run for 10 seconds then scrap down sides and bottom to make sure all the flour is combined, then run for another 10 seconds or so.)  Put into a container in the refrigerator for at least 2 hours, it can be left overnight.You can make the crepes in advance just wrap in plastic wrap and put in a air tight storage bag and refrigerate.

Set oven at 350°

  1.  1 egg per crepe
  2. Herbs De Provence
  3. Shredded Cheddar Cheese (you can use any cheese you like).
  4. tsp 1/2 & 1/2
  5. table salt and pepper
  6. Dijon Mustard
  7. 1 crepe

To make the crepes heat the pan over medium high heat once hot take off heat and add batter, twirling pan to coat entire bottom of pan, do not use too much batter, once the pan is coated put back o heat and let cook until underside of crepe bgins to brown.  Using a spatula lift crepe and turn over and cook another 15- 20 seconds.  Remove to a towel and continue with another crepe.  Once crepes are made continue with recipe.

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baked egg crepe asket

Place crepe into ramekin getting bottom as flat as possible and pleat edges around sides.  Place a small amount of cheese in bottom of crepe place egg on top, add about a tsp of 1/2 & 1/2, salt and pepper and a pinch of herbs on top of egg, place another layer of cheese on top of egg and a pinch more herbs on top .  Place ramekin in center of oven and cook 18 to 22 minutes till whites are set and cheese melted, top with a small spoonful of Dijon Mustard.  You could also skip the cheese topping and when it comes out of the oven top it with hollandaise .

copyright © rants raves and recipes 2013

here’s  an item that could make this recipe a little easier
Trudeau X-Large Silicone Muffin Cups, Set of 4
Wilton 13 Inch Angled Spatula With Black Handle
Paderno World Cuisine 7-1/2-Inch Long T Shaped Wooden Crepe Spreader,5- Pack
Norpro 9.5 inch Nonstick Breakfast/Crepe Pan

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