Crunchy Tuna Salad Sandwiches

I have also enjoyed a good tuna fish sandwich. My husband, on the other hand, has remained convinced of his utter distaste for the mixture. He really doesn't like mayo and most of his tuna salad experiences have been the type where the tuna:mayo ratio is 1:2. I decided to convince him that tuna salad sandwiches could be delicious. 

I succeeded! With the addition of freshly crunchy veggies and garlic, a sprinkle of thyme and pepper, Kevin was in love with the meal. In fact we had this for lunch AND dinner in the same day!

Crunchy Tuna Salad Sandwiches
recipe by adorkablerecipes.blogspot.com
serves 2-4

Ingredients
2 cans tuna in water, drained
1/4 cup mayonnaise
1 rib celery, finely chopped
1/2 small onion, finely chopped
1-2 cloves garlic, minced
pinch of thyme
pinch of pepper

Directions
After draining the tuna place in a medium bowl. Add mayo, chopped celery, onion, and garlic and sprinkle with thyme and pepper. Fold together to combine evenly. Spread on a bed of fresh spinach leaves atop a delicious croissant or sliced bread.


-----
subscribe to the recipes.

Oatmeal Chocolate Chip Cookies

Oatmeal cookies? love! Chocolate chips? make everything amazing! 

Combining two of my favorite things, I whipped up a batch of these cookies on Sunday afternoon right before my home was overrun with teenagers (for youth group of course.) The whole plate of cookies was devoured with comments of "Best cookie ever!" and "I could eat a million of these!" resounding from happy mouths. These are quick and easy and a definite winner in everyone's book.

Oatmeal Chocolate Chip Cookies 

recipe by adorkablerecipes.blogspot.com
yields 4 dozen cookies 

Ingredients

1/2 cup margarine or butter, softened

1/2 cup shortening

1 cup brown sugar

1/2 cup sugar

2 eggs

1 tsp vanilla

1-1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

3 cups quick oats 

1 cup semi-sweet chocolate chips 

Directions

Preheat oven to 350 degrees. 

In a large bowl, cream together margarine, shortening, brown sugar and sugar. Once fluffy and smooth, beat in eggs and vanilla. 

In a separate bowl, stir together flour, baking soda, salt and cinnamon. 

Incorporate flour mixture into the creamed ingredients in three additions. Stir in oats, then chocolate chips.

Place dough in the refrigerator in between batches.

Using a cookie scoop, drop dough by the large tablespoon onto a baking sheet. Bake for 9-10 minutes until edges and tops are just golden. Let cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.

-------
subscribe to the recipes.

Chocolate Chip Buttermilk Pancakes

By now I'm sure you've come to terms with the fact that I will never stop trying new pancake recipes. I adore pancakes of every kind--thick and fluffy, filled with bananas or nuts, thin and buttermilk-y. My husband is a *bit* more particular about his pancakes, and I'm constantly trying to find the "right" recipe to suite his tastes. I won't admit my annoyance at his pancake-snobishness, but I'll leave that for you to deduce. 

After Annie AND Joy raved about these pancakes and knowing I could throw chocolate chips into my breakfast pancakes, I was all over this recipe.  My husband gave them an 8 which is a pretty darn solid rating. I will definitely keep this as a top favorite for our house, and I'll continue leaving out the chocolate chips in his and adding a few extra in mine. :)

Chocolate Chip Buttermilk Pancakes

recipe adapted from annies-eats.com and joythebaker.com

Serves 4

Ingredients

2 eggs

2 cups buttermilk

4 Tbsp butter, melted and cooled

1/2 tsp vanilla extract

2 cups all-purpose flour

2 Tbsp sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2-3/4 cup chocolate chips

Direction

Note: to make 2 cups of buttermilk, combine just under 2 cups milk with 2 tablespoons lemon juice. Let sit for 5 minutes, stir and incorporate.

Beat the eggs in a large bowl. To the eggs, add the buttermilk, butter and vanilla and whisk until thoroughly combined. In a separate bowl, sift together flour, sugar, baking powder, baking soda and salt. Stir the flour mixture into the wet ingredients in 2 or 3 additions, stirring until just incorporated. Stir in chocolate chips.

Heat a griddle or skillet over medium heat. Spread butter over the warm skillet. Pour 1/4 cup of the batter onto the skillet for each pancake. When the top begins to bubble and pop, flip the pancake and cook 2-3 minutes on other other side. Once the bottom is golden grown, remove from the skillet and serve warm.

Note: to keep pancakes warm while preparing a large batch, transfer pancakes to a heat-safe dish and cover with foil. Place in an oven preheated to 200 degrees.

------

subscribe to the recipes!

5 Can Chili

This may be the best soup recipe ever for busy families. From the time you open the first can to the time you ladle out a serving is about 15 minutes. Not. even. kidding. I let mine simmer for a good hour, but that only enhances flavor and/or gives you a huge cushion until dinner time. This could easily be made in the crockpot and set to low for 4 or 5 hours. Delicious and healthy--my mom figures it's about 180 calories per serving! I'm so glad my mom recommended this recipe to me and I hope you like it just as much as we did. 

Five Can Chili

recipe adapted by adorkablerecipes.blogspot.com

Serves 6

Ingredients

1--14.5 oz can chili with beans

1--10 oz can tomato soup (condensed)

1--14.5 oz can diced tomatoes with chilis, undrained

1--14.5 oz can whole kernel corn, drained

1--14.5 oz. can mixed vegetables, drained

Directions

After draining the corn and vegetables, pour all ingredients into a 4 quart pot/saucepan and heat through on medium-low heat. Simmer until dinner time.

Ready in 15 minutes!

----

don't miss a recipe! subscribe!