Tuna Garbanzo Salad


TunaGarbanzoSalad

Looking for a healthy lunch option that will keep you full and satisfied? Well I created the perfect one. It has such great flavor you will want to eat the whole thing. Between the tuna and the garbanzo beans you will not be hungry after eating this because both are packed with protein. Plus Garbanzo beans are a great source of fiber. I also have this fight between eating well and enjoying a great food. I think this recipe not only tastes good but it good for ya!

Tuna Garbanzo Salad

1 can of tuna {I used tuna in olive oil} drained

1 can of garbanzo beans rinsed and drained

1-2 tsp of capers

1-2 Tbps of kalamata olives sliced

I Roma tomato

½ lime juice

Salt and pepper

Olive oil

I could tell you that it was really hard to put this together but it truly is a throw it all in and stir. But what I did before I threw it all in is some minor prep work. I took the tomato cut it into four pieces and spooned out the seeds and then cut it into pieces. Then I threw the tuna, garbanzo beans, capers, olives and tomato into the bowl. Stir it all together, squeeze the ½ lime over the bowl to add the juice and then add a splash of olive oil. Taste then add salt and pepper to taste. You will get the vinegar from the kalamata olives so no need to add vinegar. Watch the salt because the capers and olives have enough salt. I used very little salt.

 

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Picnic on the boat with Chicken Bacon Pesto Pasta


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This morning we set out with great expectations to do some boating. Jon was going to dive and I made a picnic and was looking forward to sunning myself and relaxing.  But as the day unfolded we found ourselves looking to head home early.

Here is a summary on how our day went.  We get up that morning so excited to get the day going. We pack the boat and off we go. We get to Littlefield Lake and as we are trying to get the boat ready Jon notices that we have a flat tire on the boat trailer. We pull into a slot and Jon realizes that he does not have the right tool to take the tire off. Oops! We ask another gentleman there and he tries to help but he does have the right tool either. Then after searching the truck Jon finds one. Whew!

Now we have the boat in the water we make a few laps and Jon realizes that he does not have all his dive gear so now he cannot go diving. See where I am going with this. Now we have the boat anchored for lunch and take a dip before we eat because it was so sunny and hot.  I have made a delicious salad and brought some mandarin orange slices. Plus we had bought two bottles of the best Root beer you will ever try. Brundaberg Root beer is the best root beer hands down plus it comes in a cool bottle. The salad was the bomb.  Bomb meaning awesome!!! Insert my horrible singing voice. Plus I did take my Nikon with me but forgot my SD card in my laptop at home so all pictures today are from cell phone. So my pictures do not do my salad justice but trust it is awesome.

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So after we ate Jon decided to snorkel around the area and I decided to sun myself.  As soon as the picnic was put away the sun decided to hide under the clouds. It looked like it was going to stay that way.  So shortly after Jon snorkeled for a while and I read a few pages of my book. We decided to call it a day. Packed up the boat and heading to the boat launch.  We got the boat out and then the sun came out. All in all we had a good day not what we expected but it was a good day. Sometimes you just have to take what comes. Plans change and expectations are not what you expected. You just have to roll with it. I just want to end today’s blog with a picture I took over Memorial Day weekend on Saginaw Bay at sunset. It is a true picture of why I love to boat.  It is times like this where everything in my world seems right.

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Chicken Bacon Pesto Pasta

2 chicken breast sliced in half and grilled with Morton’s season salt.

1 ear of corn

1/2 of box of pasta (whatever you prefer I used Orecchiette pasta)

6 sundried tomatoes sliced

10 slices of bacon cooked and chopped into bite size pieces.

5 leafs of basil

tub of fresh mozzerella balls small ones

1/2 cup or more of pesto (homemade or store-bought)

 

Yesterday I grilled two chicken breast cut in half with Morton’s season salt and an ear of corn.  I then cooked the pasta according the directions.  I had earlier in the day cooked about 10 slices of bacon in the oven. I think there was more but I ate a few.  I placed the cooked pasta in a large salad bowl and chopped the chicken into bit size pieces added them to the bowl. I took the slices of bacon and did the same.  I then took my corn on the cob and cut the pieces of corn off and added them to the bowl.  I make pesto every year and freeze them in ice cubes tray then put them into a freezer bag to use later. So I took out 3 cubes which is ½ cup of pesto and let it set out and defrost.  Then I added it to the pasta mixture. I also added chopped sundried tomatoes.  I went out to my garden and took 5 basil leafs and  cut them in chiffonade style and put into the salad. Next I took little mozzarella balls and cut them in half.  Then I stirred the salad and add olive oil until coated well with pesto and olive oil.  I am not sure if you even had pesto before but the flavor it out of the world. You really don’t need any other seasoning. You can add a little salt but is not needed.

 

Santa Fe Grilled Chicken Pasta Salad with Avocado Cilantro Lime Dressing


Santa Fe Grilled Chicken Pasta Salad

 

I had this recipe rolling around in my brain for about two weeks now. I wanted to create a cold salad that is packed full a flavor for picnics on the boat this summer. This is definitely a winner! It has three of my favorite ingredients Cilantro, Lime and Avocados. Plus the weather is finally warming up enough to grill. Ok so here is what my brain came up with and it is so delicious it is not funny. I had a hard time not eating the whole bowl.

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First I shucked two ears of corn and rolled them in tin foil. Place on a medium heat on your grill. Trust me when I say this grilling the corn is a must for the flavor alone. I turn the corn every few minutes to make sure it cooks the whole corn. Then while the corn is grilling get two chicken breasts ready. I cut my chicken breast in half and then add sea salt and Norton’s seasoning to them. Place on grill until cooked through. By the time the chicken is done your corn will be done too.  Remove from grill and set aside to chill.

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While the corn and chicken are on the grill cook the pasta according to the directions on box. Drain pasta and run cold water over to chill it.

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In a food processor I add a bunch of Cilantro, Juice from 1 ½ limes, pinch of Sea salt, a splash of  Olive oil, 1 avocado pulse until mixed together. Then I add the mayo and pulse again until it is mixed thoroughly.

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In a large bowl I add the can of black beans drained and rinsed. I then chopped the chicken into bite sizes pieces and add those to the bowl. I cut the corn of the husks and add them to the bowl. Stir until combine.

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After pasta is cooked and chilled add the pasta to the bowl and mix again.

Take the dressing and add about half to mixture stir and if it needs more add more until covered.

I shred the pepper jack cheese and throw that in. Stir and serve.

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Now after I made this I thought of some great add ins. Jalapeno, red onion, pieces of Avocado, or Sundried tomatoes would be great in this. I hope you enjoy this recipe, I know that I will be making it over and over again.

 

Santa Fe Grilled Chicken Pasta Salad with Avocado Cilantro Lime Dressing

2 chicken breast split and grilled

2 ears of Corn grilled

Orecchiette Pasta ½ box

1 can of black beans drained and rinsed

Pepper Jack cheese

 

Avocado Cilantro Lime Dressing

One bunch of cilantro

One avocado

Juice from 1 ½ Limes

Olive oil

Sea salt

¾ cup of mayo

 

Cucumber Onion Pasta Salad


Today we had our family reunion and I had decided that with lack of time I had to make a quick and easy salad. This salad is so easy but so delicious. It is a great salad for summer occasions but could be made all year too.

Cucumber Onion Pasta Salad

2 Cucumbers

1 Onion ( I used a Vidalia)

1/2 box of Penne Pasta

Green olives

1 1/2 cups of Sugar

1 tablespoon of olive oil

1/2 cup of vinegar

1 teaspoon of salt

1/2 teaspoon of pepper

 

First I peel the cucumber and then I use a mandolin slicer to slice the onion and cucumber thin. But if you don’t have a mandolin just cut as thin as you can. Meanwhile I cook the pasta according the package. Place the cucumber and onion in a medium bowl. In another bowl whisk the sugar, olive oil, vinegar, salt and pepper. When the sugar is dissolved pour into the cucumbers and onion.  When the pasta is done I run cold water until cold and then add to the cucumber and onions. Chill for about 4 hours and then add the green olives. Seriously you are done. That is it. I use a slotted spoon to serve because there is alot of excess dressing but you could drain some too.

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Trust I know the picture looks more like onions than cucumbers but I just should of stirred it a little bit more. I really hope you try this. It is so cool and delicious.