Tuna Salad with a Twist

Okay. I’ll admit it. I’ve never even thought about putting lime juice in a tuna salad. Never. But I like the idea so I think I’m going to give it a try. Of course, my version won’t have the cucumber in it but that’s just my personal taste buds speaking. This recipe come from the folks over at Best Foods.

Tuna Salad with a Twist

¾ cup BEST FOODS Real, Light or Cholesterol Free Reduced Calorie Mayonnaise
3 tablespoons lime juice
½ teaspoon grated lime peel
2 cans (6 ½ oz. each) tuna, drained and flaked
1 medium red pepper, cubed
1 medium cucumber, peeled, seed and chopped
1/3 cup sliced green onions

Combine mayonnaise, lime juice and grated lime peel. Stir in remaining ingredients. Cover. Chill.

Makes 4 cups.

Creamy Chicken Alfredo

This recipe comes from Easy to Bake, Easy to Make. I think. It’s one of those recipe cards I saved. I probably got it in the mail when someone was trying to sell me something I didn’t buy.

I do love the helpful hints that are included. For example, be sure to use whipping cream and don’t substitute milk. The fat content in the whipping cream helps keep the sauce from separating and give it a rich flavor.

The card also says you can substitute butter for olive oil if you prefer a butter-flavored sauce. Either way sounds good to me.

Creamy Chicken Alfredo

¼ cup all-purpose flour
6 boneless, skinless chicken-breast halves (about 4 oz. each)
½ teaspoon salt
2 tablespoons plus 1 teaspoon olive oil, divided
3 cloves garlic, minced
1 tablespoon minced onion
1 ½ cups whipping cream
1/3 cup grated Parmesan cheese
½ teaspoon coarsely ground black pepper
1 tablespoon coarsely chopped fresh parsley

Preheat oven to 375 degrees.

Place flour is a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 tablespoons olive oil in a large skillet over medium high heat until hot. Add chicken; cook, turning once, until golden, 2-4 minutes per side. Remove chicken from skillet. Place in a 13-x-9-inch baking dish.

Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until garlic is fragrant and onion is tender, 1-2 minutes. Increase heat to medium-high; add whipping cream, Parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish.

Bake chicken until an instead-read thermometer inserted in center of chicken registers 180 degrees, 8-12 minutes. Sprinkle with parsley.

Makes 6 servings.

Mini Cheese and Onion Pastries

This is another wonderful recipe from the folks over at Pillsbury.What a perfect appetizer! Easy, but the result looks like you put forth a lot of time and effort.

 Mini Cheese and Onion Pastries

1 cup shredded Cheddar cheese (4 oz.)
1/4 cup sliced green onions
2 cans (8 oz. each) Pillsbury refrigerated crescent dinner rolls
2 teaspoons oil
1/4 teaspoon dried dill weed

Heat oven to 375 degrees.

In small bowl. combine cheese and onion. Mix well.

Separate dough into 16 triangles; cut each in half diagonally to make 32 triangles. Place rounded teaspoon of cheese mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal. Place on ungreased cookie sheets. Brush each lightly with oil. Sprinkle with dill.

Bake at 375 degrees for 10 to 13 minutes or until golden brown. Serve warm.

Makes 32 servings.

Creamy Italian Pasta Salad

This recipe comes from the folks at BEST FOODS, who make the most wonderful mayonnaise. This salad is perfect for when you need a salad that’s just a little bit above the rest.

Creamy Italian Pasta Salad

1 cup BEST FOODS Real, Light or Cholesterol Free Reduced Calorie Mayonnaise
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon salt
¼ teaspoon pepper
1 ½ cups twist macaroni, cooked, drained
1 cup quartered cherry tomatoes
½ cup chopped green pepper
½ cup sliced ripe olives

Combine mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Stir in remaining ingredients. Cover. Chill.

Makes 3 cups.

Easy Pasta Primavera

This recipe comes from the folks at Campbell's. Some time ago I signed up for their recipes to be e-mailed to me. I love this! That way I don't have to remember to check out what's new. And they always seem to know what I need -- quick and easy.

 

Easy Pasta Primavera

 
2 tablespoons cornstarch
1 3/4 cups Swanson® Natural Goodness® Chicken Broth
1 teaspoon dried oregano leaves, crushed
1/4 teaspoon garlic powder or 2 cloves garlic, minced
2 cups broccoli florets
2 medium carrots, sliced (about 1 cup)
1 medium onion, cut into wedges
1 medium tomato, diced (about 1 cup)
1/2 of a 1-pound package thin spaghetti, cooked and drained (about 4 cups)
3 tablespoons grated Parmesan cheese

Stir the cornstarch and 3/4 cup broth in a small bowl until the mixture is smooth.

Heat the remaining broth, oregano, garlic powder, broccoli, carrots and onion in a 4-quart saucepan over medium heat to a booil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Stir the cornstarch mixture in the saucepan. Cook and stir until the mixture boils and thickens. Stir in the tomato. Add the spaghetti and toss to coat. Sprinkle with the cheese.

Chocolate Caramel Candy Bars

This recipe is in the February 2013 of Woman’s Day magazine. You know the one I’m talking about. It has Paula Deen on the cover. But this isn’t a Paula Deen recipe, though she has a few in the magazine.

This recipe comes from Annie Abdai up in Calgary, Alberta. It’s in the section where readers can share recipes. And you know how I feel about shared recipes. They’re some of the best. Can’t wait to give it a try!

Chocolate Caramel Candy Bars

3 tablespoons granulated sugar
12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
¾ cup all-purpose flour
1 14-oz. can sweetened condensed milk
1 tablespoon light corn syrup
1 teaspoon molasses
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
2 oz. bittersweet chocolate, chopped

Heat oven to 350 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the pan with parchment, leaving a 3-inch overhang on two sides.

Using an electric mixer, beat the sugar and 6 tablespoons butter in a large bowl until light and fluffy, about 2 minutes. Reduce the mixer speed to low and gradually add the flour, mixing until fully incorporated. Using floured fingers, press the dough into the prepared pan. Bake until set and golden brown at the edges, 15 to 18 minutes.

Meanwhile, in a medium saucepan combine the condensed milk, corn syrup, molasses and 5 tablespoons butter. Stirring occasionally, bring to a simmer over medium-low heat. Gently simmer, stirring, until slightly thickened and pale golden brown, 5 to 7 minutes. Remove from the heat and whisk in the vanilla and salt. Immediately spread the mixture over the crust. Refrigerate until set, 30 to 45 minutes.

Lace the chocolate and the remaining tablespoon butter in a microwave-safe bowl; cook on HIGH until beginning to melt, 30 seconds. Stir until the mixture is melted and smooth. Spread over caramel and refrigerate until it is set, about 30 minutes. Cut into 1-inch pieces.

Makes 64.

White Chocolate-Peppermint Mousse

Over the holidays I developed a rather unfortunate love of peppermint flavored milkshakes at Arby’s. I’m not even a huge milkshake fan. It’s just that one night the picture looked good and I ordered one. And I was hooked.

This recipe comes from the December 2012/January 2013 issue of Coastal Living magazine. It looks absolutely wonderful. What a great dessert for the holidays or for Valentine’s Day or for, well, anytime you can find an excuse for an absolutely luscious dessert.

White Chocolate-Peppermint Mousse

1 ½ cups heavy whipping cream, divided
12 oz. white chocolate, chopped
¼ teaspoon peppermint extract
Garnish: crushed peppermint candies

Heat ¾ cup cream in a heavy saucepan over medium heat until hot but not boiling. Remove from heat, and add chocolate, stirring until melted. Stir in peppermint extract. Cool completely.

Beat remaining ¾ cup cream until firm peaks form. Fold chocolate mixture gently into whipped cream mixture. Spoon mousse into 8 (3-oz.) cups or glasses. Garnish, if desired. Chill until ready to serve.

Makes 8 servings.