4 Mar 2016

The Perfect Tuna Salad

by | posted in: food, marriage, The Charming South Kitchen | 1
Tuna salad can be a go-to lunch any day of the week!
Tuna salad can be a go-to lunch any day of the week!

One of the pieces of marital advice I give every newly engaged girl I know is simply this: Love God, Love your mister, and study both.

When you love God first, loving others becomes easier (not easy, just easier).

Love your mister – I’m assuming if you are going to marry him you already do.

Study both. The more you get to know God’s character and dwelling on the Gospel, the more you will actively live our the gospel.  Which every marriage needs.  And then when you study your mister – not memorizing every book and trying to make your mister into that person in the marriage book – you are well on your way to success in marriage.

 

Now, how does that marriage advice apply to tuna salad?

Well, my mister loves tuna melts and getting his tuna salad perfect has taken me almost 5 years.  So, when he tasted this the other day – I got a two thumbs up and don’t change a thing look – and he ate it all!

This tuna salad is also vertatile.  You can have a low carb lunch by putting it into a avocado half.  This is a delicious combination.  You can toast some bread, melt some cheese on top, and have a traditional tuna melt.  You can put it atop some greens for a salad.  You can eat it with whole grain crackers for a lighter lunch.  Or just eat it with a spoon.

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The Perfect Tuna Salad
Author: 
Recipe type: Seafood
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A perfect tuna salad is great for parties, light lunches, or salads.
Ingredients
  • 2 cans whole chunk white albacore tuna in water (the quality of tuna is so important)
  • ¼ cup Duke's mayo and 1 T
  • 1 tsp dijon mustard
  • 3 hardboiled eggs (the cooking time for the recipe is all in the boiling of the eggs)
  • ½ tsp each of kosher salt and black pepper
Instructions
  1. Mix all together.
  2. Eat.
 

22 Jan 2016

Roasted Broccoli and Spinach Frittata

by | posted in: The Charming South Kitchen | 0

 

Whoever was the first person to eat brunch or brinner – they were genious.  I love eating breakfast foods at different times of the day – other than breakfast of course.

And if you are trying to watch your carb intake – then this is a perfect recipe for you!

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Roasted Broccoli and Spinach Frittata
Author: 
Recipe type: Breakfast
Cuisine: Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Eggs and vegetables - great combination
Ingredients
  • 1 head of broccoli, chopped and roasted (in directions below)
  • 1 handful of fresh baby spinach
  • 7 eggs
  • ⅓ cup whole milk plus 2 T whole milk
  • ¾ cup sharp cheddar, grated
  • salt and pepper to taste
  • ½ tsp dijon mustard
Instructions
  1. Before you make the frittata, you have to roast the broccoli. This is my favorite way to eat broccoli. Chop one head of broccoli, using the florets, spread out on a sheet pan. Drizzle with olive oil, red pepper flakes, salt and pepper. Roast at 425 for 20 minutes. Let cool.
  2. Whisk together eggs, milk, spices, and mustard.
  3. Add in vegetables and cheese.
  4. Bake in a pie pan (I have a deep dish one) for 30-35 minutes at 350.
  5. Eat with fruit or other breakfast-y items.
 

 

18 Nov 2015

Jim Gaffigan on Food

by | posted in: Books | 0

I grew up on the humor of Bill Cosby.  I loved (and still do) that man.  Most of his comedy on tv and his tapes was relatively clean and appropriate for most audiences.  Now, I can’t say the same for his stand-up, or so I’ve heard.

Humor has a way of connecting with people that some other types of literary genres don’t.  I do love to read books about food: memoirs, cookbooks, etc.  And that is why I wanted this one from Blogging for Books.

What I didn’t anticipate is how funny it is – but also how damaging that was to me.  I had to put it down.  You see, I have sin issues with food.  I eat too much, I am a glutton, I worry about what food is doing to my body – I can be totally consumed with it. So, to read a book making fun of food, of eating too much, of the problems in America that we have with food – it didn’t do my heart (or my body) any good.

And I think, in every book you read, or however you engage with culture – you have to know how to impact your heart.

And your body.