This spicy tuna tip is perfect for a holiday appetizer. The tuna is from Wild planet foods which you can find at Walmart, the tuna is caught sustainably and the product is quality! Check out the reel from my Instagram, @ahangryhannah for the how-to on an already simple recipe! Serve with crackers or chips.
1 Clove of Garlic, minced
1 Package of Cream Cheese, room temp.
1 Can Wild planet foods Albacore Tuna, no need to drain!
1/4 Cup Sour Cream
3 TBSP Old Bay
Juice of 1 Lemon
Salt + Pepper
Squeeze of Sriracha
Parsley to Garnish
Let’s Get Cookin’
Combine the cream cheese + tuna + sour cream + old bay and mix well.
Squeeze in the lemon, add in the salt + pepper + sriracha, and mix well again making sure there are no clumps from the cream cheese.
Feel free to add in a little extra old bay and sriracha as needed.
I am not a corn-tortilla type of gal, but I needed them for one recipe so I had to make use of the rest of them. I found they make the PERFECT tortilla chips, as we all know. They are SOO easy to make at home that it’s ridiculous. Use for chips and dip, a more simplified nacho recipe, or this more ‘supreme’ nacho recipe. Either way, if it’s chips and cheese you can’t go wrong.
1 Chicken Breast
1 Chipotle in Adobo Sauce
1/2 Onion, Chopped
1 Jalapeño pepper, diced
2 TSP Chili Powder
1 TSP Cumin
1 Tomato, diced
1 Handful Fresh Cilantro, chopped
1/2 Onion, diced
1/2 Lime Juice, squeezed
4 TBSP Butter
2 TBSP Flour
1 Cup Whole Milk
2 1/2 Cups Sharp Cheddar Cheese
2 TBSP Chili Powder
1 TBSP Hot Sauce
4 Corn Tortillas
Let Get Cookin’
I am using my air-fryer but you can also use your oven. Either one you use you need to preheat it to 375F.
Cut your tortillas into quarters, should get about 16 individual chips.
If using the air fryer, do small batches of the chips. For the first batch, lightly drizzle olive oil and cook for 15 minutes, about 7 minutes in, and shake the basket. Cook for longer if needed, until crispy. Continue with the rest of the batches, but you will not need more oil. Salt when done
If cooking in the oven: lightly drizzle with olive oil, and cook for about 20-25 minutes or until crispy. Salt when done.
For the chicken: preheat the oven to 375F and line a baking sheet with parchment.
Season the chicken breast with salt + pepper + cumin + chili powder. Top with onions + peppers + chili. Drizzle with olive oil. Cook for 25 minutes. Once cooled, shred the chicken and chili with two forks.
While the chicken is cooking make the salsa and cheese sauce.
For the salsa: dice all of the ingredients and place into a small bowl. Add in the lime juice + salt and stir. Set aside.
For the cheese sauce: in a pot add in the butter and let melt. Then add in the flour and stir to combine. Once it’s made a paste, turn the heat on low and add in the milk. Continue to stir until combined. Once the rue is combined with the milk, add in the cheese one cup at a time. Remove from heat and continue to stir until all combined. Add in the hot sauce + chili powder + salt + pepper.
To build your nachos: start with chips + chicken + refried beans + cheese + salsa + lettuce + sour cream
Enjoy by yourself, or triple the batch and enjoy with friends for a football game.
Ever since I’ve had Antoni’s cookbook I’ve wanted to make these dates. I never knew the right time. I just moved into my own apartment and I thought, YES, I CAN MAKE THOSE DATES FOR A HOUSE WARMING PARTY. I know, what a necessary thing to think about when you are moving. Though my housewarming party got canceled due to weather, I still made these dates and enjoyed them on the couch. Antoni’s right, it really is the perfect bite. Salty, sweet, savory, and a multitude of textures as well. See if you agree.
24 Medjool Dates, pitted
1/4 lb Thinly Sliced Proscuitto
3 oz Blue Cheese
24 Roasted Salted Almonds, preferably Marcona
Let’s Get Cooking
Preheat the oven to 375F and line a baking sheet with parchment paper. [ I didn’t have a baking sheet yet so I used a muffin tin & that worked too].
Tear the pieces of Proscuitto lengthwise to get about 24 strips
Cut the dates along the side and stuff with about 1/2 tsp blue cheese and one almond. Gently close the date and wrap with Proscuitto. Place on baking sheet cut side up so the cheese does not melt out.
Bake for about 7-10 minutes until the cheese is bubbling. Let sit for a little before eating, it will be difficult to wait but you don’t want to burn your mouth.
I love finger foods. They always look so appetizing. I know holiday parties are winding down, but that doesn’t mean you can’t bring these bites to your next get-together, or make them for yourself and enjoy them on the couch.
Store-bought puff pastry
1 14oz can Whole Cranberry Sauce
1 Wheel of Brie, cut into cubes
Zest of half a orange
1 TSP Cinnamon
Let’s Get Cooking
Preheat the oven to 400F
Pour the cranberry sauce into a bowl and add in orange zest + cinnamon and stir.
Cut the puff pastry into squares, about 4×4 in, and place into muffin tins.
Place one of the brie cubes into the pastry and top with the cranberry sauce.
With the fresh tomato season coming to an end, I had a surplus of green tomatoes that hadn’t quite ripened yet. I decided that it was better to use them then let them go to waste, so here we are making fried green tomatoes.
4-6 Green Tomatoes, sliced
1/2 Cup Bread Crumbs
1/2 Cup Corn Meal
3/4 Cup Milk
1 TBSP Paprika
1 TBSP Garlic Powder
Salt + Pepper
Let’s Get Cooking
Grab your large frying pan and pour in a thin layer of vegetable oil, just enough to cover the tomato slices.
Season the tomato slices with salt + pepper
Whisk together eggs + milk in a small bowl. On a small plate combine bread crumbs + corn meal+ paprika + garlic powder + salt + pepper and mix.
Take the sliced tomato and coat in bread crumbs, then egg wash, then bread crumbs again. Repeat this process with the rest of the tomatoes.
Place the breaded tomatoes into the hot oil. Cook about 3-5 min each side, or until browned. Remove from oil and place on paper towels.
Once done, stack the tomatoes with goat cheese in between layers. Serve with your fav marinara sauce or as is!