There have been some pretty yummy things going on in the kitchen this week:
First up, sandwiches inspired by one we saw on an episode of Diners, Drive-Ins, and Dives. How could you not get hungry watching that show.
Fresh Tuna Sandwiches
2 fresh tuna steaks
4 thick slices Italian bread
4 slices Muenster cheese
salt and pepper
lettuce, tomato, mayo
Season tuna with salt and pepper. Grill until medium-well. Lightly butter one side of each piece of bread. Place buttered side down on grill and top with a slice of cheese. Grill until lightly browned and cheese melted. Break tuna into large chunks for sandwich and top with lettuce, tomato and mayo. Yum!
Next up: Thai Shrimp & Noodles from Taste & Tell blog. I was a little worried about the sauce on this one. I typically don't meaure precisely when making a sauce so I just estimated. I also didn't have rice vinegar or chile oil so improvised with what I had on hand. I was worried I put in too much sesame oil since that stuff is strong and the sauce smelled awful. But, once all mixed in with the noodles, it was very good.
Then, it was a Rachael Ray recipe that I've made several times in the past. Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing. I don't use chicken tenders, just chunk up boneless chicken breasts. I also can't stand the dressing but Kevin likes it so I make it for him and just use some other dressing on my salad.
Finally, I made one dessert this week. I'm a much better baker than cook, but I can't really have cakes, cookies and pies sitting around the house constantly. These are Snickerdoodle Blondies. They were so easy and so good. The ingredients are about as basic as can be which makes them a good choice when you don't have lots of ingredients on hand, plus it makes a small batch.
Have a great weekend!