Old Fashioned Tuna Casserole

Growing up, this was a staple in our house.  Whenever the weather would turn cold, mom would make a casserole.  This was one of my favorites and it always reminds me of home.

Mom's Tuna Casserole

• 1 can or pouch of Tuna, drained 
• 1 can Cream of Mushroom Soup
• 1/2 package Extra Wide Egg Noodles
• 1/2 cup milk
• Salt and Pepper to taste
• Peas or Broccoli
• Bread Crumbs or Potato Chips

Boil noodles until tender.  Mix soup, tuna, milk, salt, pepper and vegetables into greased casserole dish.  Add cooked noodles and top with bread crumbs or crushed potato chips.  Bake at 350 for 30 minutes until hot.

Lunch with a View

One of my favorite things to do while cruising is to have lunch in a quiet restaurant overlooking the water.

O'Sheehan's Irish Pub - Norwegian Cruise Line 

(Somewhere in the North Atlantic)

Craving Something Spicy - Hot Fish

I always like to keep something in the freezer that I can fix for a quick meal.  Last night I was craving Nashville Hot Chicken but I only had fish fillets on hand.  It hadn't occurred to me before but I thought those flavors might be good on fish so I tried it and it was great.

I'm sure this would be much better with fresh fried fish but honestly this was so quick and delicious I will definitely make this again.  You can easily adjust the spice level to your personal taste.  Using warm butter allows the fish to stay crispy, so no soggy crust.

Ingredients:
Frozen Fish Fillets (any variety)
Butter (2 Tbsp.)
Minced Garlic (1 clove)
Sugar (1 Tsp)
Frank's Hot Sauce (1 Tbsp.)
Cajun Seasoning (1 Tsp)
Garlic Powder ( 1/2 Tsp)
Tabasco (2 -3 drops)
Salt (to taste)

Directions:
Bake fish as directed
In saucepan, melt butter and sauté minced garlic.  Stir in remaining ingredients and keep warm.

Serve warm sauce over fish with cole slaw and tarter sauce.

Dancing in the Moonlight

How magical it was to dance with a lovely man under a full moon in Mexico.  Life doesn't get much sweeter than that!

Mexican Fish

After returning from a great trip to Mexico I was craving ceviche so I made this mock, cooked version.  Enjoy!

Mexican Fish with Pico de Gallo and sautéed Spinach
Tilapia Fillets
Olive Oil
Spinach

Pico de Gallo:
Tomatoes
Onion
Garlic
Jalapeno
Cilantro
Lime Juice
Salt

Sauté fish in oil until done, remove from skillet.  Sauté spinach until wilted. 
Chop and mix all ingredients for Pico de Gallo.
Serve over fish, hot or cold. 

Chicken Curry Soup

A new take on chicken soup - Thai Green Curry.  It's very easy and tastes great!

Chicken breast, cooked and cubed
Mixed Vegetables, steamed
Thai Green Curry Paste (1 - 2 tablespoons)
Oil
Chicken stock
Cream or Coconut Milk
Optional: scallions, cilantro, jalapeno peppers

In a large saucepan, mix the curry paste in the oil to dissolve.  Add chicken, stock, vegetables and simmer until heated through.  Mix in cream or coconut milk.

Brunch

I love brunch, especially something nice and warm on a cold day.  This was easy with leftover roasted vegetables, poached egg and quick hollandaise sauce or country gravy, whatever you have on hand.