Today, I made this yummy Grown-Up Tuna Mac Noodle for family lunch! I prepared this meal within 1 hour. Grown-Up Tuna mac Noodle Recipe is so genuine, and it’s a natural freeze. My whole family loved and finished the entire meal, and they say I make it again!
2 cups elbow macaroni
One teaspoon kosher salt
One teaspoon vegetable oil
Three 5- to 6-ounce foil pouches albacore white tuna packed in water
8 ounces sharp yellow Cheddar cheese, cut into one ⁄2-inch cube
1 cup coarsely chopped red bell pepper
3⁄4 cup finely chopped white onion
1⁄4 cup chopped fresh parsley
One recipe Fast Mayonnaise Dressing
Bibb, Boston, or romaine lettuce leaves, washed and dried
Makes six main-course servings; 2 quarts (8 cups)
Fill a large saucepan half full with water and bring to a full boil. Add the macaroni, salt, and oil; cook per the package directions until al dente. Transfer to a strainer and rinse under cold running water. Drain well and put into a large salad bowl.
Rinse the tuna in a strainer under cold running water. Transfer to paper towels, pat dry and break into bite-sized pieces. Add to the bowl, along with the cheese, bell pepper, onion, and parsley, and toss gently.
Whip up the dressing and gently fold into the salad, coating all of the ingredients well. Refrigerate for at least an hour to give the flavors to blend. Serve on lettuce leaves. Store any leftovers in the refrigerator, tightly covered, and serve the next day.
Make the Marinara Sauce or heat up the store-bought sauce. While the sauce simmers, whisk together the dipping batter ingredients in a shallow bowl and refrigerate for 15 minutes.
Spread out the breadcrumbs on a platter. Sprinkle the cutlets on both sides with Spice, about 1⁄2 teaspoon on each side or to taste, then dip them in the batter, letting any excess drip back into the bowl. Dredge the cutlets completely in the crumbs and place on a tray. Refrigerate for 15 minutes to set the coating.
For each cutlet you are frying, melt 2 tablespoons of the butter in a large skillet over medium-high heat. Pan-fry the cutlets, one or two at a time, depending upon the size of your skillet, until golden, crispy, and cooked all the way through, about 2 minutes per side. Transfer to a wire rack to drain while you fry the others. Add more butter before adding more cutlets to the skillet.
Preheat the broiler. Open the rolls and place soft side up in a large shallow pan. Lightly drizzle the insides with a little olive oil. On the bottom half of each roll, place one chicken cutlet (don’t worry if it hangs over the sides) and spoon on about 1⁄3 cup of marinara sauce, spreading it over the cutlet. Arrange 3 slices of cheese on top, overlapping them. Broil the open subs until the cheese melts on the bottom halves and the top halves of the rolls are lightly toasted about 5 minutes.
Transfer to individual serving plates and cover each bottom with the top of a roll, set slightly on the diagonal so the cheese, sauce, and cutlet are peeking out. Serve with the extra marinara sauce and Parmesan for sprinkling, if you wish.
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Watch this video and see how to make chicken parmesan sandwich.
1 teaspoon freshly ground black pepper, put in more to taste
1⁄4 cup (1⁄2 stick) unsalted butter
2 large yellow onions, chopped
(2 cups) 1 large red bell pepper, seeded and chopped (1/1⁄2 cups)
3 large cloves garlic, minced
2 teaspoons ground ancho chile or
2 tablespoons chili powder
One 28-ounce can diced tomatoes (do not drain!)
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can pinto beans, rinsed and drained
2 cups beef broth, plus more if needed
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar Tabasco, to taste
FOR THE ACCOMPANIMENTS (optional)
Cooked white rice
6 scallions (green part only), cut
1⁄4 inch thick on the diagonal, or coarsely chopped yellow onions Shredded Cheddar cheese
(Makes about 2/1⁄2 quarts (4 to 5 main-dish servings)
Cut the beef into 11⁄2-inch cubes. Season with 1 teaspoon salt and
1⁄2 teaspoon black pepper. Brown on all sides in 2 tablespoons of the butter in a large Dutch oven over medium-high heat just until the pink disappears. Using a slotted spoon and cut to paper towels to drain.
Add the remaining 2 tablespoons butter to the drippings in the pan and heat until melted. Add the onion, bell pepper, garlic, ancho chile or chili powder, and the remaining salt, and black pepper. Cook, stirring, until the vegetables are tender, about 8 minutes.
Return the beef to the pot. Add the rest of the ingredients except the Tabasco and accompaniments. Bring to a boil, reduce the heat to low and cover the pot. Simmer until the beef is fork-tender and the flavors are well blended, about 21⁄2 hours. Remove the cover during the last half-hour of cooking. Stir occasionally and add more broth (important!) if needed to get the consistency you prefer.
Season to taste with Tabasco. Serve over cooked rice and top with scallions and Cheddar if you like. If there’s any chili left (hard to imagine!), let it cool to room temperature. Refrigerate, tightly covered, and enjoy within 3 days. This chili also freezes well, when properly packaged, for up to 1 month.
https://beeyot.com/wp-content/uploads/2018/09/beeyot-logo-300x129.png00Aleena Alihttps://beeyot.com/wp-content/uploads/2018/09/beeyot-logo-300x129.pngAleena Ali2018-12-03 12:34:072020-03-04 10:30:10Texas Bowl of Red
There are three type BBQ Sliders. Today we are making BBQ Pork Rub, BBQ Pulled Pork and Chipotle BBQ Sauce and also making Beeyot BBQ Sauce and Creamy Coleslaw for serving these sliders.
For the BBQ Pork Rub
1 cup firmly packed dark brown sugar
A tablespoon kosher salt
1 tablespoon coarsely ground black pepper
2 teaspoons ground cumin
1 teaspoon onion powder
A teaspoon ground coriander
1 teaspoon ground cinnamon.
For the BBQ Pulled Pork
1 pork butt (shoulder roast), about 7 pounds, tied
2 to 3 tablespoons vegetable oil
For the Chipotle BBQ Sauce
1 recipe Beeyot BBQ Sauce (recipe follows), prepared using
1/1⁄2 tablespoons ground cumin
1 to 2 tablespoons puréed chipotle peppers in adobo sauce, to taste
1/.4 cup fresh lime juice
1⁄2 teaspoon ground coriander
1⁄4 cup minced fresh cilantro, or to taste.
Makes 3 quarts pulled pork and 1-quart sauce (enough for about 24 sliders or 8 meal-sized sandwiches).
Heat the oven to 350°F. Mix all the ingredients for the rub together and generously massage all over the pork. Transfer to a large roasting pan. Add enough water to the pan to come two-thirds of the way up the sides of the roast. Cover the pan tightly or, if your pan doesn’t have a cover, use a large piece of foil, pinching it tightly all around the edges. Roast until the meat is fork-tender and we mean fork-tender! That is, you should be able to insert a dinner fork in the meat and easily rotate it around. This usually takes about 4 hours; be sure to check occasionally and add more water if needed to keep the liquid at least halfway up the sides of the roast.
Meanwhile, prepare the BBQ Sauce recipe in a large saucepan. Stir in the rest of the ingredients to make the Chipotle BBQ Sauce.
Heat the broiler. When the pork has cooled enough so you can handle it, use two forks to break it apart into coarse shreds. Transfer the shredded meat to a large bowl and toss several times with a generous amount of the chipotle sauce.
Spread the pulled pork out in a broiler-proof pan and broil about 6 inches from the heat until the meat glistens and the sauce caramelizes and browns around the edges. This will take just a few minutes; watch closely.
Serve the pulled pork on toasted slider buns as appetizers or toasted meal-sized hamburger buns. If serving for dinner, scoop some coleslaw into the sandwich, if desired. This pulled pork freezes great since it already has been tossed with some of the sauce. Extra sauce can also be frozen for up to 2 weeks in a freezer-proof container; leave about an inch at the top, as liquids expand as they freeze.
How are BBQ Sliders Serving?
Slider or meal-sized hamburger buns opened and lightly toasted.
Creamy Coleslaw (optional; recipe follows)
Beeyot BBQ Sauce
This is one of those old-fashioned barbecue sauces with the zing of vinegar, the sweetness of brown sugar, and plenty of spice but not too much. The heat comes from chili powder and Tabasco, so decrease or increase them as you like. Try this sauce when you’re grilling burgers you’ll be glad you did! If you have any sauce left over, cover tightly, refrigerate, and use within a week, or freeze for up to 4 weeks. Try it with the BBQ Sliders and enjoy the new tasty food.
Makes 1 quart of sauce; recipe can be doubled
Combine all the ingredients except Tabasco in a large saucepan. Bring to a simmer over high heat.
Reduce the heat to maintain just a simmer and cook, uncovered, until the flavors have blended, about 30 minutes. Stir occasionally to prevent sticking. Season to your taste with Tabasco. Let cool completely before storing in the freezer.
Ingredients of BBQ Sauce
1/1⁄2 cups distilled white vinegar
1/1⁄2 cups firmly packed dark brown sugar
1 cup ketchup
1⁄2 cup bottled chili sauce
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon onion powder
1 tablespoon ground cumin
4 to 6 large cloves garlic, minced Kosher salt, to taste.
For their dinner-sized pulled pork sandwiches, the pork with a scoop of this coleslaw.
Makes 1/1⁄2 quarts
In a large bowl, join the cabbage and carrots. In a small bowl, blend together the remaining ingredients. Toss with the cabbage mixture until coated and refrigerate, tightly covered, long enough for the slaw to thoroughly chill and the flavors to blend throughout, at least 2 hours or overnight.
Ingredients of Creamy Coleslaw
Tabasco, to taste 6 cups shredded green cabbage
1 cup shredded carrots
1 cup Hellmann’s Real Mayonnaise (don’t use light or nonfat)
2 tablespoons cider vinegar
1 tablespoon sugar
1 large clove garlic, minced,
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
CHECK OUT OUR VIDEO!
The secret to these bbq sliders happens under the
broiler, right before serving. The direct heat
caramelizes the sugar in the sauce that’s on the
slices of meat, making them glisten.
https://beeyot.com/wp-content/uploads/2018/09/beeyot-logo-300x129.png00Aleena Alihttps://beeyot.com/wp-content/uploads/2018/09/beeyot-logo-300x129.pngAleena Ali2018-12-02 22:47:552020-03-04 10:30:203 BBQ Sliders: Make these sliders easily at home
1 extra-large egg yolk, slightly beaten with a fork
1⁄3 cup minced fresh curly-leaf
parsley, plus extra for garnish
For the Sauce
1⁄2 cup bottled chili sauce
1⁄2 cup grape jelly
1/1⁄2 teaspoons fresh lemon juice
1⁄4 teaspoon kosher salt, or to taste
1⁄4 teaspoon coarse ground black pepper, or to taste
Makes about 3 dozen 1-inch (mini) meatballs
Heat 1 tablespoon each of the butter and oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until the onion is soft (but not browned!), 7 to 8 minutes.
Meanwhile, mix the breadcrumbs with the milk and set aside to soften.
In a large bowl, mix the beef, pork, salt, pepper, cardamom, nutmeg, egg yolk, and parsley. Add the sautéed onion and soaked breadcrumb mixture. Toss thoroughly with your hands and shape into 11⁄4-inch balls; you will have about 36.
Add 2 tablespoons each of butter and oil to the skillet used for cooking the onion and return to medium heat. Brown the meatballs in batches (do not overcrowd them) until light golden brown on all sides, turning them continuously and adding a little more butter and oil if needed. (This will take 3 to 4 minutes, depending upon how many meatballs you are frying at a time.) Do not overcook them or the meatballs can become dry (remember, they continue to cook another minute or two after you remove them from the skillet). Transfer to paper towels to drain while you cook the remaining batches. Wipe out the skillet.
Combine all of the sauce ingredients in the skillet and stir over low heat until the jelly melts and the sauce is hot. Add the meatballs and stir for about 2 minutes to be sure they are heated through.
Transfer the meatballs to a serving plate using a slotted spoon and pour the sauce into a small dipping dish. Garnish with some chopped parsley and set out some decorative toothpicks. These meatballs can be prepared the morning you plan to serve them; refrigerate, tightly covered, and reheat in the sauce right before serving. Refrigerate any leftovers, tightly covered, and serve the next day. Do not freeze.
Club Sandwich one impressive sandwich! The first thing you notice is the amount of roasted turkey packed into every sandwich. Add to that plenty of bacon, lettuce, and tomatoes. We’ve given this Beeyot Club Sandwich a couple of new twists, adding slices of ripe avocado and Swiss cheese. But we haven’t changed the bread…
we’ve made it the traditional way, on toasted white. But of course, you can make it on any kind of toasted bread you like. For the nicest looking sandwich, try to get three slices of bread that are the same size. Junior’s grill master has stacked up a lot of clubs in his career, so he is a “pro” at cutting this mile-high sandwich into four triangles and moving them onto a plate.
But this takes a lot of skill and practice, so cutting each sandwich into two triangles is just fine
3 slices toasting white bread (about 3⁄4 inch thick)
1 Fast Mayonnaise Dressing
Two 1⁄2-inch-thick slices tomato
6 iceberg or romaine lettuce leaves
Two or three 1-ounce slices Swiss cheese
4 slices thick-sliced hickory smoked bacon, cooked until crisp and drained on paper towels
6 ounces thinly sliced roast turkey
1⁄2 ripe medium avocado, peeled, pitted, and thinly sliced Sandwich picks or party toothpicks,
4/1⁄2 inches long
1 dill pickle spear, for garnish (optional)
2 red bell pepper rings, for garnish (optional)
Broccoli florets, for garnish (optional).
Makes 1 overstuffed sandwich
Toast the bread on both sides. Spread 2 slices of the bread on one side with some of the mayonnaise dressing, then spread dressing on both sides of the third slice. Set one piece of toast on a plate, mayonnaise side up. Stack in this order: the 2 tomato slices, 3 lettuce leaves, and the 2 or 3 cheese slices.
Cover with the second slice of toast (the one with dressing on both sides). Top with the bacon, turkey, avocado slices, and the rest of the lettuce.
Top with the third slice of toast, mayonnaise side down, and secure with 4/1⁄2-inch-long sandwich picks. (Look for them at a gourmet shop, a party store, or online). Slice into two triangles and arrange on a plate. Offer a dill pickle, red pepper rings, and broccoli florets if you like. Serve with the rest of the mayonnaise dressing on the side.
8 cups salad greens (baby lettuces or romaine and iceberg), washed and dried
2 tablespoons sesame seeds, toasted
Asian Chicken Salad Makes 4 main-dish salads; double the recipe for 8
Make the dressing; set aside.
Cut the wonton wrappers into 3 x 1-inch strips. Heat 1⁄2 inch of oil in a large sauté pan or deep skillet over medium-high heat until moderately hot but not smoking (360° to 365°F). Add the wonton strips in batches, in a single layer, and fry until golden and crisp, about 30 seconds per side, turning once. Using a slotted spoon, move it to a wire rack to drain
Half-fill a large saucepan with salted water; bring to a boil over high heat. Add the broccoli florets and blanch until crisp-tender, 1 to 2 minutes. Using a slotted spoon, transfer to a bowl of ice water to stop the cooking, then drain.
Shuck, butter, season, grill, and steam the corn, then cut the kernels off the cobs. If using frozen corn kernels, melt 1⁄4 cup (1⁄2 stick) butter in a hot skillet over medium-high heat and toss until deep golden brown. Transfer to a plate to cool.
Slice the green parts of the scallions 1⁄2 inch wide on the diagonal. Peel and shred the carrots. Stem and seed the bell peppers then cut into 3⁄4-inch dice.
Lightly brush the chicken breasts all over with the teriyaki sauce and sprinkle with 1⁄2 teaspoon white pepper. Grill the chicken outside on a medium-high grill or on the stovetop in a lightly oiled nonstick grill pan over medium-high heat. Cook until the juices are clear when cut at the thickest point, 10 to 12 minutes, turning once. Let stand for 5 minutes, then slice into 11⁄2-inch pieces.
Place the chicken in a large bowl. Drizzle with a few tablespoons of the dressing. Add the broccoli, corn, carrots, and red pepper, then the greens to the bowl. Add more dressing and toss to mix.
Top with the scallions and sprinkle the toasted sesame seeds over all. Scatter some of the wonton strips on top. Serve immediately or at room temperature with the extra dressing and the rest of the wontons. Store leftovers in the refrigerator, tightly covered, and serve the next day.
A fresh fruit salad with poppy seed dressing coats attractive fruit. This tasty fruit salad within 20-minute. I could eat it for dessert too! If you have leftover grapes and apples that you don’t know how to make this salad. What’s in the fruit salad? Apples, Pineapple, Blueberries, grapes, and pomegranate – all the good stuff!
1 recipe Poppyseed Dressing
One 5-ounce package baby lettuce or baby romaine leaves
One-quarter of a 5-pound seedless
watermelon, or 1 Sugar Baby
watermelon, cut in half
1 large ripe cantaloupe or honeydew, cut in half and seeded
3 cups bite-sized fresh pineapple
chunks (from one 2-pound pineapple, peeled and cored, or buy the chunks already cut up, in your grocer’s fruit department)
2 cups sliced fresh strawberries (about 1 quart)
1 cup fresh blueberries
Makes 6 side salads
Make and refrigerate the dressing. Wash and spin-dry the greens. Arrange a lettuce bed on a large serving platter or shallow bowl.
Using a melon baller, scoop large balls from the watermelon and cantaloupe. If you do not have a melon baller, cut into bite-sized pieces.
Scatter the melon balls on top of the greens, then the pineapple and strawberries, adding the blueberries last. Generously drizzle with the poppyseed dressing right before serving.