Sunday, June 26, 2016

Tuna / Bean Salad

It is TOO hot to cook!!!!!! To the pantry!!!

Tuna / Bean Salad 

(for 4)

One 15-ounce can chickpeas, rinsed and drained
One 15-ounce can red kidney beans, rinsed and drained
6 ounces green beans, trimmed and sliced into 1/4-inch rounds
1/2 medium onion, finely chopped (about 1/2 cup)
12 sweet piquante peppers, such as Peppadews, chopped, plus 2 tablespoons brine
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup plain yogurt
1/4 cup tahini
1 large head red leaf lettuce, chopped (about 12 ounces)
Two 5-ounce cans white albacore tuna in oil, drained
1/2 teaspoon smoked paprika

Stir together the chickpeas, kidney beans, green beans, onions, peppadews, brine, 1 tablespoon lemon juice and the olive oil in a medium bowl. Season with salt and pepper .

Whisk together the yogurt and tahini until smooth. Season with salt and pepper.

Toss the lettuce with the remaining 1 tablespoon lemon juice and a pinch of salt. Divide the lettuce among 4 plates, top with the bean mixture and then the tuna. Drizzle with the yogurt dressing and sprinkle with the smoked paprika. Toss together just before eating.

Sunday, June 19, 2016

Tomato Orecchiette with Brie and Basil

Fast, fast, fast! The heat from the pasta melts the cheese. The fresh basil adds the zip. I'm serving this with some quick grilled shrimp, drizzled with Meyer lemon oil and a super-fast pea salad.

Tomato Orecchiette with Brie and Basil

Grilled Shrimp

Cold Pea Salad

12 ounces orecchiette pasta
2 large tomatoes, chopped
4 ounces brie cheese, sliced
1 tablespoon minced garlic
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup fresh basil leaves, sliced

Shrimp - 6 med or 3-4 lg/ per person
Meyer Lemon oil

Pea Salad:
1/2 pound frozen petite peas
3 oz smokehouse almonds, chopped fine
1/2 onion chopped
1/2 c mayonnaise

Cook pasta according to package directions.
Drain and return to pot. 
Add remaining ingredients and stir to combine.

Heat grill.
Peel and clean shrimp - leave the tails on
Toss shrimp with oil, S and P
Grill 5-6 min per side or until shrimp turns pink

Rinse peas in colander under cold water until thawed
Drain and transfer to a large bowl.
Add almonds and onions; mix well. 
Fold mayonnaise and black pepper into pea mixture until evenly coated. 
Cover and refrigerate until serving.

Blue Penguin figured out this week's puzzle.

Sunday, June 12, 2016

Peanut Butter Pie

I made this for my uncle many times - he was a peanutbutteraholic.  If he didn't have at least ten large canisters of peanut butter in the house, he'd begin to panic!!! (Just kidding - but I never did see a house with so much peanut butter!)  This is so easy to make it's ridiculous!

Hot Fudge Peanut Butter Pie


1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar

chopped peanuts OR Reese's peanut butter cup MINIS OR small Reeese cups, quartered OR Reese's pieces


In a large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in the Cool Whip. Spoon mixture into crust and smooth to edges.

Heat the hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

Decorate the top the pie with a sprinkling of peanuts or some minis or the quartered Reeses or the Reese's pieces across the top