I hate crunchy tuna salad. Let me repeat. I hate crunchy tuna salad. It tastes like I'm eating sea shells or sand with my fish. My mother originally created this simple tuna sandwich. Of course, we know she couldn't really cook, so I've improved it. (My friend MaryAnn who LOVES crunchy tuna salad actually said mine was better. Ha! There you go. No sea shells.) Enjoy!

Ingredients
  • 1 Seven Ounce Can Chicken Of the Sea Chunk Light Mostly Drained (Don't even try to substitute because I'll know.)
  • 1 Tablespoon My Homemade Mayonnaise (Or Hain, but it will be your loss.)
  • 2 Tablespoons Heinz Sweet Relish (NO SUBSTITUTIONS)
  • 5 or 6 Shakes Onion Powder
  • Fresh Ground Black Pepper
  • Butter
  • Bread

Preparation
  1. Combine all ingredients and mix.
  2. Spread on buttered bread or toast. We enjoy it on croissants, white bread, and bun halves. It can be served open face or closed cut into triangles. (Seriously, I mean only triangles.)
 
 
Growing up on the prairie in North Dakota, one rarely had the opportunity for seafood. If you did, it was usually frozen. Really frozen. And once thawed it smelled and tasted fishy. Really fishy. My dad didn't like fish and my mom didn't like to cook fish. Combining really frozen and fishy with fish hating parents and you get...a child who despises eating fish. Fast forward 25 years and I meet the Trophy Wife who hailed from Door County which is essentially surrounded by water...and fish. She LOVES fish. (Sometimes I suspect more than me!) She ate fish. Lots of fish. So, I was FORCED to learn how to cook fish. Subsequently I now have three women in my life who all LOVE fish. so I cook fish. Lot's of fish. I even eat fish. Sometimes. Miracles do happen. Really.

Ingredients
  • 1 Large Fresh Salmon Fillet
  • 2 Lemons
  • 2 Oranges
  • 2 Tablespoons Olive Oil
  • 2 Tsp Course Salt (Less if you desire.)

Preparation
  1. Juice 1 lemon and 1 orange. Mix the juice with 1 teaspoon of salt. Place the salmon with the juice mixture in a plastic bag for about 15 minutes or covered shallow pan with the flesh face down in the refrigerator.
  2. Remove salmon from bag and place on lined baking sheet. Rub both sides with olive oil and remaining salt. Place salmon skin side down.
  3. Slice 1/3 of remaining lemon and orange and place slices on salmon flesh. Pierce lemon and orange slices so juices flow out.
  4. Bake at 350F for 20-25 minutes.
  5. Remove from oven and serve with orange and lemon chunks to be squeezed over individual servings.

Nutrition
3 ounces = about 450 calories

Notes
  1. Please use fresh salmon.
 
 
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Ingredients
  • 2 sticks of butter
  • 1 onion finely diced
  • 4 carrots thinly sliced
  • 3 cloves garlic
  • 1/2 lemon juiced
  • 1 cup chicken stock
  • 1 pound prawns, de-veined, but not shelled
  • 1/3 cup cream
  • 1 tsp dried parslely
  • cracked black pepper
  • 1 packaged spaghetti cooked

Preparation
  1. Dice the onions and thinly slice carrots on mandolin.
  2. Cook the onions and carrots in the butter over medium heat until onions are translucent
  3. Add garlic cloves crushed, stock and prawns. Cook about 10 minutes
  4. Add cream and seasonings. Simmer 5 minutes.
  5. Toss with cooked pasta.
  6. Serve.

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Nutrition
When a recipe starts with 2 sticks of butter, I just go with it and don't look at the calories. 

Tips
Leaving the shells on the prawns makes for a messy dish, so you'll need empty bowls for the shells and plenty of napkins, but the extra flavor is worth it. If you don't want the mess, just shell the prawns.
 
 
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I can count on one hand the number of times I had seafood growing up. (Canned tuna doesn't count.) My father really didn't like seafood. I'm not sure if it was because he had to endure lutefisk or if it was because my mother couldn't cook seafood or that seafood wasn't really plentiful in the 60's and 70's on the prairie, essentially the geographical center of North America and a long way away from either coast or the gulf. I didn't start having seafood on a regular basis until I met the Trophy Wife who hails from Door County, Wisconsin. (Yes, God's Country! I know. I've heard it a million times.) With two large bodies of water on either side, they were practically swimming in seafood. Well, at least really large lake food. So I have learned to both eat and cook seafood. I try not to overcook it and I try to serve it in a light way just like it came from the ocean or swam in the really large lake or was inspired by the light blue summer sky of the North Dakota grasslands. The prairie never knew what it was missing.
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Ingredients
  • 10 Medium Sized Carrots Sliced
  • 30 Brussels Sprouts Cut In Half
  • 1/2 Cup Finely Diced Fennel
  • 1/2 Cup Finely Diced Onion
  • 2 Pounds Tail On Shrimp (You Could Use Prawns)
  • 2 Garlic Cloves
  • 10 Tbs Butter
  • 3 Tbs Olive Oil
  • Juice Of Two Lemons
  • 1 Cup White Wine (Pinot Grigio If You Have It)
  • Salt & Pepper

Preparation
  1. Melt the butter with olive oil over medium heat in a large pan or pot.
  2. Add the Brussels sprouts cut in half with the cut side down so they brown a bit.
  3. Use a mandolin to slice the carrots consistently. Add them once the sprouts are cooked about half way. Maybe 5 minutes into the cooking. Add the garlic, fennel, and onion. Season.
  4. Cook until the carrots just start to get soft, about 5 -8 minutes.
  5. Add the drained and rinsed shrimp, lemon juice and the White Wine. Season.
  6. Toss and cook about 8-10 minutes. Be careful not to overcook the shrimp. They should be pink. You may need to cover the last few minutes. Adjust seasoning as needed.
  7. Serve over whipped potatoes. I prefer whipped to mashed in this dish because I like the smooth summer texture. You could also serve alone or with rice or pasta.

Servings
8 servings

Nutrition
About 375 calories per serving without the potatoes or starch.

Tips
For a low carb alternative serve this without a starch.
You could cut the butter out and reduce calories, but trust me, it isn't worth it.

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