There is something about a chilly winter day (or at least chilly for AZ standards) that makes me crave a tuna melt. Like I have to have one, can’t wait a day type of craving. You know the type of craving, right? We all get them…or at a least I’m assuming we all get them. I sure hope I’m not alone with this!!
Anyways…I had to have a tuna melt so I made one and it was damn good!!
We lightened up the tuna by using 0% greek yogurt in place of mayonnaise, we also added chopped pickles and celery to add some crunch and finished it off with a squeeze of lime. We love to squeeze fresh lime or lemon juice into our tuna and chicken salad, it adds an unexpected zip.
Tuna melts are just screaming to be dipped in tomato soup, so if you are looking for something to serve the tuna melts with you can’t go wrong with tomato soup. Lucky you, we just so happen to have a recipe for the best tomato soup ever. We suggest you might as well go ahead and make both!!
- 1 can solid white albacore tuna packed in water
- 1 stalk celery with leaves, chopped
- 2 Tbsp chopped dill pickles
- ½ C 0% plain greek yogurt
- juice of ½ lime
- kosher salt and cracked pepper to taste
- 2 whole grain english muffins, cut in half
- ½ C grated sharp cheddar cheese
- Heat oven to broil.
- In a bowl add drained tuna and break apart with a fork. Add chopped celery, chopped pickles, greek yogurt and lime juice. Mix until thoroughly combined. Add S&P to taste.
- Use a toaster to lightly toast english muffin halves.
- Line english muffins on a rimmed cookie sheet or toasting pan. Top each english muffin with equal parts tuna (approx ¼ C per english muffin). Top with equal parts cheddar cheese.
- Broil for 3-4 minutes until cheese is melted and begins to bubble. Watch carefully as not to burn. Transfer to a plate and serve immediately.
Chicken & Vegetable Thai Yellow Curry
Start by cutting the chicken breasts into 1 inch pieces and chopping the veggies. Heat a large skillet over medium-high heat and cook the chicken. Once it’s nice and cooked through, remove it from the pan and set it aside. Add a little more olive oil to the pan and saute the shallots for about 2 minutes, then do the same with the garlic. Add in the zucchini and the peppers and saute for about 5-8 minutes, until they are nicely browned (but not overcooked). Make sure you don’t overcook the veggies because nobody likes soggy veggies. (Well, I assume nobody does but if that’s your jam, you can do as you please). Add in the curry paste, fresh ginger, coconut milk and water and bring to a simmer. Add the chicken back to the pan and continue to cook until the veggies are cooked through. Add the spinach at the very end. Squeeze fresh lime juice over the top and stir to incorporate.
Serve this delicious chicken and veggie Thai yellow curry over your favorite rice! We used jasmine for this recipe because we happen to love it!
Check out another favorite dish that’s similar to this one:
- 2 Tbsp good quality olive oil
- 2 chicken breasts, cut into 1 inch pieces
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 zuchinni, cut into ¼ inch strips
- 1 red bell pepper, seeded and cut into thin strips
- 2 Tbsp yellow curry paste
- 1 Tbsp fresh ginger, grated
- 1 14 oz can coconut milk
- ½ C water
- 2 C chopped fresh spinach, packed
- juice of 1 lime
- 3 C jasmine rice, cooked according to package instructions. Can also use cauliflower rice or quinoa as a substitute.
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken, cooking each side approximately 4 minutes per side until cooked through. Transfer chicken to a plate and set aside.
- Using the same skillet heat remaining olive oil over medium heat. Add shallots and sautee for 2 minutes, add garlic and sautee for an additional minute. Add zuchinni and red bell pepper. Sautee for 5-8 minutes until browned. Add yellow curry paste, ginger, coconut milk and water and bring to a simmer. Continue to cook until vegetables are cooked through. Add spinach the last minute of cooking. Squeeze the lime juice over the top and mix to incorporate.
- Serve curry over jasmine rice and garnish with fresh mint if desired.
Grilled Shrimp with Chimichurri Sauce
You also don’t have to have a food processor. This recipe can be made by simply chopping up all of the ingredients and mixing in a bowl. It can be made a day ahead as it just gets better over time. The flavors really come together.
To get the shrimp going, give them a nice rinse and peel. Skewer them and place them on the grill. Spoon some of the chimichurri over the shrimp and grill for about 3 minutes on each side. Just cook until they are not opaque and a nice pink color. Remove from the grill and serve with the remaining sauce.
- 1 pound wild shrimp, shelled and deveined
- 1 Tbs fresh oregano leaves chopped
- 1 C chopped flat leaf parsley
- ½ C cilantro
- 3 Tbs fresh basil
- ½ fresh jalapeno seeded and minced
- ¼ C red wine vinegar
- ½ C olive oil
- 1 Tbs minced shallots
- juice of 1 medium lime
- ¼ tsp salt
- skewer stick - preferably metal but can use wooden as well, make sure to soak for at least 30 minutes ifnusing wood.
- Using a food processor add oregano, parsley, cilantro, basil, jalapeno, vinegar, olive oil, shallots and lime juice. Pulse until broken down but not completely pureed. Add kosher salt to season. Set aside in the refrigerator - can be made up to 1 day ahead.
- Heat grill to high heat. Thread shrimp on skewers. Spoon chimichurri sauce over both sides of each shrimp.
- Grill 3 minutes per side until no longer opaque - do not overcook. Remove from grill and serve with remaining chimichurri sauce on the side.
Chipotle Hummus
If you have never made your own hummus, we highly highly recommend it. You can find descent options at the grocery store but none of them will be as good as the homemade kind. You need to trust us on this one. Plus, making hummus is literally like one of the easiest things to do. Check it out.
The base for hummus is always garbanzo beans, garlic, tahini and citrus (typically lemon) but for this recipe, we swapped out the lemon for a lime and added in the chipotles. Just seemed fitting as a flavor combo.
Just toss all of the ingredients into a food processor and pulse until it’s smooth and creamy. You can always thin it out with the reserved garbanzo liquid if need be. I always call in my daughter to be a taste tester when I’m making hummus. She will be the first to tell me if it needs more citrus or salt or whatever her taste buds demand. For this particular recipe, the chipotles provide the perfect amount of heat and smokiness. We are confident that you will love this one!
- 1 can garbanzo beans, drained and liquid reserved
- ¼ C tahini
- 1 chipotle in adobo + 1 tsp adobo sauce - add more if you want more heat
- 1 clove garlic
- juice of ½ lime
- 2 Tbsp good quality olive oil
- 3 Tbsp reserved garbanzo liquid
- kosher salt to taste
- In a food processor blend all ingredient until smooth. Season with kosher salt to taste. Serve immediately or store in an airtight container in the fridge for up to one week.
Sweet Potato & Black Bean Street Tacos with Pickled Red Onions and Lime Crema
This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in our post are our own.Without a doubt, these little street tacos are our new taco obsession! Let’s face it, we’ve never met a taco we didn’t like but some are definitely better than others. Filled with sweet potatoes, black beans, sautéed shallots, cotija cheese, cilantro, pickled red onions and topped with lime crema, they make for the perfect bite every time. Every ingredient that goes into these tacos is healthy, protein packed and full of FLAVOR!
We used S&W Brand of organic black beans in the tacos. We love that S&W offers an entire line of organic beans in all different varieties, aside from the organic and classic varieties they also offer low sodium as well. The S&W beans don’t disappoint, the texture is perfect, unlike a lot of other brands of canned beans that we have used that tend to be mushy. Of course the most important part is the taste, which is on point as well! Canned beans are a staple in both of our pantries because really…who has hours on end to soak and cook beans? Not us and probably not you either! It doesn’t get much easier than popping a can open, draining, rinsing and then adding to your favorite recipe…like these street tacos! One other bonus is that beans are an incredible source of fiber and protein. We use beans in a ton of our recipes from soups, to salads, and sometimes even desserts like black bean brownies…yum! In our opinion S&W offers the highest quality of beans, they have been in the biz for over 120 years so they know what they are doing and it shows in the quality of their products. Pick up a few cans for yourself with this special coupon offer ($1 off 2 cans of beans through April). Who doesn’t love an opportunity to save some dough??
http://swbeans.com/coupons-2/?utm_source=ICReferral&utm_campaign=Spring17&utm_medium=Influencer
So these delicious and unique tacos are a cinch to throw together, the only cooking involved is steaming the sweet potatoes (super easy) and a 3 minute sauté of the shallots….oh and a quick warming of the corn tortillas. Once the sweet potatoes and shallots are cooked through, add S&W organic black beans (drained and rinsed) cotija cheese, cilantro and lime juice. Mix everything together and pile a heaping tablespoon onto each corn tortilla. But wait…you can’t forget the toppers!!
The pickled red onions and lime crema take these tacos to the next level. You can purchase pickled onions at the store or you can save yourself a few bucks and quickly make them at home with just a few ingredients. Thinly slice a red onion, add to a bowl and pour warm water and red wine vinegar over the top. Stir in a little sugar and season with kosher salt to taste, let stand for at least 30 minutes before serving. Easy peasy! These pickled onions keep really well in the fridge for a few days so we suggest making extra because they are delicious in a salad or on a sandwich too!! You won’t regret having extra left over!
Also the lime crema is not allowed to be skipped either. Greek yogurt, fresh lime juice and salt…that’s it people! These street tacos will not disappoint, and they are made with ingredients that you can feel good about so eat up!
Check out all of the S&W products on their website at:
- 1 medium red onion, thinly sliced
- ½ C warm water
- ¼ C red wine vinegar
- ½ tsp sugar
- kosher salt to taste
- ½ C 0% plain greek yogurt
- juice of 1 lime
- kosher salt to taste
- 2 sweet potatoes peeled and chopped into ½ inch cubes
- 1 C S&W organic black beans, rinsed and drained
- 1 large shallot thinly sliced (1/2 C)
- 1 tsp extra virgin olive oil
- juice of 2 limes + 2 limes to garnish (cut into wedges)
- ½ C chopped cilantro
- ¼ C cotija cheese, crumbled
- 16 mini corn tortillas (street taco size) or 8 corn tortillas
- kosher salt to taste
- Place sliced onions in a medium bowl. Pour vinegar and warm water over the onions. Stir in sugar and season with kosher salt to taste. Let stand for at least 30 minutes before using - can be made at least 2 days ahead.
- In a small bowl add greek yogurt and lime juice and mix. Season with kosher salt to taste.
- Place sweet potatoes in stovetop steamer until tender and cooked through - about 5 minutes.
- While sweet potatoes are steaming, warm oil in a skillet over medium heat, add sliced shallots and sautee 3 minutes until soft.
- In a large bowl add black beans, sweet potatoes, shallots, lime juice, cotija cheese and cilantro and mix together. Place a large spoonful of sweet potato filling on each tortilla and garnish with pickled red onions, lime crema and lime wedges.
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