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Wednesday, April 25, 2012

A Tuna (and a chicken) Recipe from Tequila Friends


I have a cryptic recipe (2 actually!) from my girlfriend.

They were written down this past weekend at, oh, about 2am ...

It was her daughters 14th birthday.

A surprise birthday party, I might add.

Lots of tequila was involved by the time Hubby dragged me out the door (kicking and screaming, "I'm not ready to go home yet!!")

Anyways.

It was a lovely party and I am inviting my NEW friends over this weekend for the Air Show. And just between you and me and the blog sphere, it's going to be LEMON DROPS, not Patron ::wink:: ::wink::

On to the deciphering of tequila induced writing

French Tuna Salad
copycat from Storks

5 cans of organic tuna, packed in water and drained
Juice of one lemon
organic carrot shredded
a handful of organic fresh cranberries
a handful of diced celery
a handful of finely chopped red onion
::secret ingredient alert:: 1 tsp sugar
Organic mayo

Sort of a vague recipe but at least we have the key INGREDIENTS. The organic stuff? Ummm, we shall see Fran...I don't think it will ALL be organic but lets see if you notice :) (I know she will because she KNOWS I won't be buying organic mayo for petes sake!

Ready? Ready.

Put tuna in non reactive bowl, add lemon juice and let sit overnight in fridge.

::next morning:: (and trust me, this was way over empathised), add the carrot, cranberries, celery and red onion. Sprinkle the sugar over the top and mix up.
Add the mayo right before serving (she suggested that it be added to desired consistency, although I can't quite make out THAT word in my writing)

Ready for the chicken recipe??

Chicken Angelica
(which is from the restaurant on the 2nd floor of the Broward County Main Library)

boneless skinless chicken breast
handful of chopped celery
white pepper to taste (empasis on white, has a 'distinctive flavor')
1/2 cup mayo
1/4 cup sour cream

Poach chicken in a 300 degree oven. Use 1 tbs of water in pan for each chicken breast.

Allow chicken to cool and then dice into bite size pieces and place in large bowl.

Add the celery and white pepper. Add the 1/2 cup mayo and the 1/4 cup of sour cream. Increase the mayo and sour cream (2 to1 ratio) as desired.

All I have to say is I KNOW that she talked about the seasoning salt somewhere but she didnt' tell me that when I was scribbling writing this down.

I find it rather humorous that the celery was NOT specified to be organic even though that is ONE thing I buy organic  most often!

Stay tuned for pictures!!

Linking up with the following GREAT parties: Mangia Monday, Creative Monday, Melt In Your Mouth Monday, Made By You Monday, Tempt My Tummy, Made From Scratch, Tasty Tidbits, Tuesday At The Table, Tasty Tuesday, Tuesday Timeout, Totally Tasty Tuesday, Made Famous By, What's Cooking Wednesday, Recipe Swap



1 comment:

  1. OMg this looks so delish! Your Chicken Cesar Pasta Salad is being featured at TASTE THIS THURSDAY! Please share this one this week!?

    ReplyDelete