Sunday, October 10, 2010

Tuna Taco Things

What do you do with this combination of ingredients? See below for my solution!
 As a senior in high school, my class schedule was such that I could go home for the day after lunch. Thus, I typically did not bring a lunch to school, but instead ate upon arriving home.

This gave me an opportunity to experiment with my cooking. One of my experimental recipes from back then has made its debut here at the Bradshaw residence. Try it for yourself, and please let me know what you think!

Tuna Taco Things

corn tortillas (3-4)
1 can tuna in water
about 2-3 Tbsp. mayonnaise
1/4 cup frozen mixed vegetables (corn/peas/carrots/green beans)
cheese of your choice, sliced into strips: cheddar or Monterey Jack work well
spices, to taste: I add salt, pepper, garlic (the usual)

  1. Drain tuna. Put in bowl along with mayonnaise and selected spices. Mix together with a fork.
  2. Boil/otherwise heat frozen vegetables. Drain and add to tuna mixture. You may choose to add a bit more mayonnaise for the right balance/texture.
  3. Heat tortillas in a frying pan with a little oil. Flip at least once, then place a strip of cheese into the center and fold tortilla with a spatula. Let cheese begin to melt, then set aside and continue with the remaining tortillas.
  4. Spoon tuna mixture into tortilla shells.
  5. Enjoy!


Friday, October 8, 2010

Alphabetical Index of Recipes

Officially released: a listing of all the recipes on our blog thus far.

It can be accessed here or by selecting "Recipe Index" on the right column. Let us know if you try one of them out and if you have any tips for future readers!

Wednesday, October 6, 2010

Easy Dinner

The other day, I needed a meal that would not take long to prepare, and that could sit in the oven for an hour or longer while I went visiting teaching. I would have a short time between work and my appointment, and by the time I finished, Thomas would be home and we'd both be hungry. Considering ingredients I had at home, I decided to make this:

Breaded Baked Chicken Breasts

2 boneless skinless chicken breasts (or other chicken parts of your choice), thawed with fat etc. removed
about 1/2 cup bread crumbs (we used Italian-seasoned)
1/4 cup parmesan cheese
1-2 eggs, beaten
a little bit of butter

  1. Mix bread crumbs and parmesan cheese in a shallow bowl.  Beat eggs in a second shallow bowl.
  2. Once your chicken breasts are prepared as indicated above, dip them individually, first into the eggs, then into the bread crumb mixture. Once coated, repeat.
  3. Place into small, lightly greased baking dish. For 2-3 chicken breasts, I use a glass loaf pan.
  4. Put a little bit of butter on top of each chicken breast.
  5. Bake at 350° for an hour, until juices run clear/chicken is no longer pinkish/translucent inside.
  6. Serve chicken on its own with a healthy side (we chose green beans) or topped with your favorite marinara sauce. The first time I made this I had some leftover homemade marinara sauce that complimented the breaded chicken very well.