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Tuna Salad

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Tuna Salad | Recipe on www.bxtchesbeblogging.com

In an effort to move in a better direction. . .it’s time for some healthier(ish) recipes and first up is Tuna Salad.

Now, tuna is not my jam, although I do like jam, but that’s not the point, the point is I don’t like tuna. I guess I could eat it if it was necessary, but it’s definitely not on my top 100 foods. I used to eat it, so I don’t know if it’s one of those things you ate a lot of when you were younger and now it doesn’t tickle your tastebuds or if your little sister once drank a glass of tuna juice and it turned you forever. . .but memories do not matter because others in my house are happy to love tuna and who am I to deny the ones I love. Right?

So here is a healthy dish that everyone (but me) will say is super delicious.

Tuna Salad

A quick and healthy lunch or dinner. Great for the kiddos and the grown ups.

  • 24 ounces of chunk light tuna in water
  • 1 bunch of cilantro
  • 1 lime
  • 2 red bell peppers
  • 1 red onion (medium)
  • 6 T mayonnaise
  • 1 T dijon mustard
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne pepper (optional)

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  1. Open cans of tuna and drain. Like really, really good.
  2. Once drained, add tuna to a large salad bowl.
  3. Cut the bell peppers in half (removing the stem, seeds, and membranes). Dice the peppers and add to the salad bowl.
  4. Wash and chop the cilantro. . .dice the red onion. . .juice the lime. . .add it all to the salad bowl.

In a small bowl, mix together

  1. mayonnaise
  2. dijon
  3. salt
  4. pepper
  5. cayenne (if using)
  6. Add dressing to the salad bowl and mix all ingredients until well combined. Taste and adjust seasonings if needed.
  • Serve it up on lettuce cups, on some bread, or just by itself. . .if it brings a smile to you face, there is no wrong way.
  • If onions and peppers don’t work for you, use this as a base and add boiled eggs or avocados or apples or spinach. . .really it’s up to you.

    • Tuna Salad | Recipe on www.bxtchesbeblogging.com

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    Peanut Butter Cup Cookies

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    Peanut Butter Cup Cookies | Recipe on www.bxtchesbeblogging.com

    Okay, so I’m not a big fan of peanut butter, which is apparently really strange and just crazy talk to some people. However, I do like PB & J, Reese’s Pieces, and Peanut Butter Cups (though I prefer the mini ones), which is probably even more strange than my dislike of peanut butter. Which brings me to the Peanut Butter Cup Cookie.

    My hubby came home one day with Peanut Butter Cup Oreos and my first thought was “I can make a cookie with that cookie”, because let’s face it, besides dunking it in milk, the next best way to eat an Oreo is of course by making another whole cookie out of it.

    Now, the one who doesn’t really care for peanut butter (that would be me) experimented then tasted and thought that this was a pretty damn impressive cookie. 

    Now, I suggest that you get yourself a tall glass of milk and get ready for some one on one time with this nugget of deliciousness.

    As always, please read through the entire recipe and notes before embarking on this adventure. 

    Yield: 2 Dozen

    Peanut Butter Cup Cookies

    Peanut Butter Cup Cookies

    Everything you love about a peanut butter cup in a chewy delicious chocolate cookie.

    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes

    Ingredients

    • 2 sticks unsalted butter, softened
    • 1/2 cup light brown sugar, packed
    • 1/2 cup sugar
    • 2 large eggs, room temperature
    • 2 teaspoons vanilla extract
    • 2 1/4 cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 (3.5 ounce) box instant chocolate pudding, not prepared
    • 10 peanut butter chocolate sandwich cookies
    • 10 ounce bag peanut butter baking chips

    Instructions

    PREHEAT OVEN TO 350° AND LINE A BAKING SHEET WITH PARCHMENT PAPER.

    Sift together:

    1. Flour
    2. Baking Soda
    3. Salt
    4. Chocolate Pudding Mix

    Using a hand mixer OR stand mixer with a paddle attachment (recommended), cream together:

    1. Butter
    2. Brown Sugar
    3. Sugar

    Cream until light and fluffy. This will take about 5 minutes (with stand mixer).

    Add eggs one at a time, mixing well after each addition.

    Add vanilla extract.

    Slowly add flour mixture, mixing well after each addition.

    Add in sandwich cookies, then add in baking chips.

    Spoon/scoop onto your lined baking sheet.

    Bake in preheated oven for about 15 minutes or until edges begin to crisp up.

    Once done, leave on baking sheet to cool for about 5 minutes, then transfer to a cooling rack to cool completely.

    Enjoy.

    Notes

    I use a stand mixer with a paddle attachment, which is what I recommend. However, you can certainly use a hand mixer. However, your prep time will increase.

    When making these cookies, I use a red #24 scoop, which scoops about 2 1/2 tablesppons of dough. This yields me about 2 dozen cookies. This also means that my cook time is about 15 minutes. Depending on how you scoop/spoon your cookies and the size of your scoops, your cook time will vary. How many cookies you get to shove into your mouth will also vary.

    I crush my sandwich cookies by adding them directly to the cookie dough and letting the paddle do the work for me.

    Using a ramekin to crack your eggs into before you add to dough can save you from having to dig eggshells out of your bowl or teeth.

    Because of the pudding in this recipe, the cookies are comewhat delicate. So be sure to cool completely on a wire rack.

    © Merrie J
    Category: Cookies

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    Breakfast Splits

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    Breakfast Banana Split | Recipe on www.bxtchesbeblogging.com

    Ahhhh, Pinterest. What in the world did we do before this came into our world? It’s hard to imagine a time where we depended solely on Betty Crocker or our own imagination.

    Trying to find new recipes to make breakfast exciting is a bit difficult and honestly, a big pain in my ass. Which is why I am grateful for Pinterest and the brilliance of others.

    Interestingly enough, when I told the kiddos that we were having Breakfast Banana Splits that morning, they actually thought we were having banana splits. I’m not sure what that says about me as a parent that my children really thought I would give them actual banana splits before school, however, I did pretend to be shocked.

    Please be sure to read the recipe AND the notes before starting.

    Inspiration hit here.

    Breakfast Banana Splits

    Breakfast Banana Split | Recipe on www.bxtchesbeblogging.com

    A quick and interesting alternative for breakfast or a healthy snack.

    Ingredients

    • FOR THE FRUIT SAUCE:
    • 1/2 cup strawberries
    • 1/2 cup blueberries
    • 1/3 cup sugar
    • 1/3 cup water
    • FOR THE SPLIT (for one split):
    • 1 banana (peeled and split lengthwise)
    • 1/4 cup yogurt (your preference)
    • 1/4 cup granola (your preference)
    • Fruit sauce
    • Fresh fruit (optional)

    Instructions

    FOR THE FRUIT SAUCE:

    Add all ingredients to a sauce pan and bring to a boil. Let sauce thicken and fruit soften. Once ready, add to blender and blend until smooth. **Safety first. Sauce is hot, so use caution when blending.**

    FOR THE SPLIT:

    Split banana lengthwise and top with yogurt, granola, sauce, and fresh fruit (if using).

    Notes

    Use fresh or frozen fruit, both work well.

    Use any combination of berries, just shoot for one cup total. However, this recipe can easily be doubled.

    If the sugar amount seems a bit excessive, feel free to decrease, just be sure to decrease the amount of water as well.

    The sauce is versatile. Use it over french toast or pancakes or ice cream or even over yogurt minus the split.

    Category: Breakfast

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    Breakfast Split

    Breakfast Split

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    Crockpot Spinach & Artichoke Dip

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    Crockpot Spinach & Artichoke Dip | Recipe on www.bxtchesbeblogging.com

     

    Spinach and Artichoke Dip Tag

    This is really a great party food. While I do think that the Crock Pot is becoming more of a “What can I throw in and forget about it”, this is a recipe that spotlights that idea. Which, when you’re trying to get things ready for a party, is the type of food you’re going for. As much as I would like to prepare what I can the day before, I’m really not that organized. So if a recipe presents itself to be easily thrown together and I feel is going to be a hit, then I’m going for it.

    With a lot of recipes, they are inspired from one site that was inspired from another. I’m just going to link you to where I got this recipe from and let you track it backwards if you please.

    As always, read through the entire recipe and all of the notes before starting.

    I found this recipe here

     

    Yield: 8 servings

    Crockpot Spinach & Artichoke Dip

    Crockpot Spinach & Artichoke Dip | Recipe on www.bxtchesbeblogging.com
    Prep Time: 5 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 5 minutes

    Ingredients

    • (2) 14 ounce can artichoke hearts, drained and chopped
    • (1) 10 ounce package frozen spinach, thawed and squeezed dry
    • 1 cup sour cream
    • 1 small onion, diced
    • 2 cloves garlic (crushed) OR 1/2 tablespoon minced garlic
    • 3/4 cup shredded parmesan cheese
    • 3/4 cup milk
    • 1/4 cup crumbled feta cheese
    • 1/3 cup mayonnaise
    • 1 tablespoon red wine vinegar
    • 8 ounces cream cheese (cubed)
    • pepper to taste

    Instructions

    1. In the crockpot combine: artichokes, spinach, sour cream, onion, garlic, parmesan, milk, feta, mayonnaise, vinegar.
    2. Add pepper (to taste) and stir until well combined.
    3. Top with cubed cream cheese.
    4. Cover and cook on low for approx. 2 hours.

    Notes

    Wait to add any necessary salt until you're able to taste final dish. The ingredients add some salt and you don't want to overdue it.

    Just a tip: Check your local warehouse stores (Costco/Sam's), you may be able to find the artichokes much cheaper.

    Serve with sliced french bread, crackers, tortilla chips, or if you're really have no self-control, eat it by itself.

    This held up really well for us. But if you're party is going to go on for hours, you may want to up the milk a bit, especially if you are serving it straight from the Crock Pot.

    Nutrition information is just a guide and should be used as such.

    Category: Appetizers and Party Food

     

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    Crockpot Spinach & Artichoke Dip

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    Homemade BBQ Sauce

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    Homemade BBQ Sauce | Recipe on www.bxtchesbeblogging.com

    Homemade BBQ Sauce | Recipe on www.bxtchesbeblogging.com

    Here is my recipe for homemade BBQ sauce, it’s been a pretty guarded secret until now, so you should feel privileged. Just kidding, my mom actually taught me how to throw this together and I promise, once you do it, you will not buy jarred stuff again. And I’m a couponer, I won’t even buy jarred sauce when I can get it for like $.13, that should be some sort of a testament of how delicious the homemade stuff is.

    I actually had to write this recipe as I went, because usually I just taste as I go and adjust the ingredients as needed, but I wanted to give you guys somewhere to start, so I made the sacrifice.

    I know I’m gonna sound like “one of those people” when I say this, but: this happens to be one of those cases where you can control the quality of ingredients that you put into your mouth. AND, the flavor of homemade sauce versus jarred sauce is no contest. Just in case you didn’t sense the tone and wouldn’t know who the winner would be: Homemade sauce every time.

    Remember BXTCHES, read all of the recipe and notes before you begin.
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    Yield: 6.5 cups

    BBQ Sauce

    Homemade BBQ Sauce | Recipe on www.bxtchesbeblogging.com

    Throw out the bottle. . .homemade is where it's at.

    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes

    Ingredients

    • 1 stick unsalted butter
    • 64 ounces ketchup
    • 1 whole lime, juiced
    • 1/3 cup apple cider vinegar
    • 2 tablespoons liquid smoke
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons garlic salt
    • 1 teaspoon onion powder
    • 3/4 cup brown sugar (light or dark)
    • Pepper to taste

    Instructions

    HAVE ALL INGREDIENTS READY TO GO

    Heat a large saucepan over medium to medium high heat.

    1. Add butter to pan and melt completely.
    2. Once butter is melted, add the entire bottle of ketchup and mix thoroughly until the butter is incorporated into the ketchup.
    3. Add all the liquid ingredients: lime juice, apple cider vinegar (see notes), liquid smoke, Worcestershire sauce and mix well.
    4. Add the remaining ingredients: garlic salt, onion powder, brown sugar and pepper. Mix completely.
    5. Taste and adjust seasonings if needed.
    6. Turn heat down to low and let simmer for at least 15 minutes, stirring occasionally.

    Notes

    This recipe takes about 35 minutes, start to finish. The key is to have all of your ingredients ready to go so you can just drop them into the saucepan.

    Use the quantities listed as a guide. I highly recommend that you taste after the addition of every two (or so) ingredients and adjust as needed.

    Keep a lid handy for your saucepan. This is going to splatter, so to keep your irritation at bay, cover as you ad the ingredients.

    If you don't like your sauce to be on the sweet side, then reduce or eliminate the brown sugar. Also, feel free to substitue the brown sugar for honey or molasses. Just start small and taste, then adjust if needed.

    I don't use salt because the garlic salt adds enough. However, you can definitely use fresh or minced garlic, just add after the butter is melted and before you ad the ketchup. Then salt to your taste.

    If you don't have fresh limes on hand, bottled is fine. 2 tablespoons should be plenty, but add more if necessary.

    Liquid smoke is imperative, so don't leave out.

    QUICK TIP: The ketchup bottle is is a great place to store the sauce once it's cooled. Just label it and stick it in the fridge.

    QUICK TIP: Add the apple cider vinegar to your empty ketchup bottle and shake well, then pour into saucepan.

    This will yield about 6 1/2 cups. The nutritional label is a guide, not gospel, so use it as such. Serving size is based on 1/4 cup servings.

    This is not only great for a traditional BBQ, but can be used for:

    BBQ Chicken Quesadillas

    BBQ Chicken Pizza

    BBQ Spaghetti (chicken, beef, or pork)

    Sauce for the kiddos nuggets

    Mix with ranch and you have a great dressing for salad

    If you're looking for a spicy version, roast your favorite hot pepper and using and blend into the sauce. You could also you canned chipotle peppers.

    Nutrition Information

    Yield 26 Serving Size 1
    Amount Per Serving Calories 124Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 9mgSodium 765mgCarbohydrates 25gFiber 0gSugar 20gProtein 1g

    All nutritional information presented and written within this site are intended for informational purposes only. BxtchesBeBlogging are not dietary experts in any capacity. Please consult a healthcare professional regarding any health conditions or concerns.

    © Merrie J
    Category: Sauces & Soups
     

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