Tuna Pasta Salad

I made this tuna pasta salad last night for 2 reasons:

1. It’s 115 outside today.... I know 🙄 

2. And I’m on a spending freeze right now.  Why? You may ask....

Welp, we’re kinda in the process of buying a house and it’s terrifying and lot of money and really overwhelming and I’m scared to talk about it and I haven’t talked about it much except for the people directly around me because I’m afraid I’ll jinx it and at any point the whole thing will fall through and all my hopes and dreams will come crashing down and I’ll slip deep into the depths of despair so Imma just lay low about it until its all over and official

That entire paragraph is written in a frantic run on sentence because that is a perfect representation of my mind right now.  Frantic and always running…….

Let’s just move on from that right now and talk about something else....like not spending money.  Yea....let’s do that.

So in the spirit of saving, The Boy and I have agreed to a series of cutbacks for the time being.  We cancelled our Playstation Vue, we’re giving up alcohol and other unnecessary drink, no K cups for the Keurig, no eating out, and Mildred (the cat) has agreed to giving up her Sheba sticks (couldn’t get her to budge on the Temptations treats but we will be rationing them out).  Just to name a few, but there’s a ton more.  Lots of little things that add up.

Because of this I am paying close attention to our grocery bill and quickly realizing how much I was over spending.  Whether it be overstocking and buying, letting produce go to waste, or not looking for the best deals possible.  I went a week and a half where I didn’t have to buy groceries at all, and this week I only spent $24 on a few fresh items.  The goal is to eat from the pantry and freezer as much possible.  Not only will it save us money, but we also won’t have to move as much (stop talking about it Whitney!) and can start over with pretty close to a clean slate.  With that will come some more interesting meals and the consumption of a few more carbs than normal....but it is what it is for now.

After I took inventory of everything we had, I knew tuna pasta salad was a must.  I mentioned it to The Boy thinking he’d be all “ehhh” about it and he said “Oh yea! That sounds good!” And he chose it for dinner the next night.  Considering it’s the epitome of white people food, I was a little surprised at his response.  I guess all my casseroles are rubbing off on him……

Tuna Pasta Salad

1 lb. pasta (I used rotini but also like shells and bow ties)

1 ½ cups peas

1 cup small diced red onion

2 stalks celery, finely diced

(3) 5oz cans tuna in water, drained well

1 cup mayo

Juice of 1 lemon

1 tsp. garlic powder

2 tsp. Old Bay seasoning

1 tsp. kosher salt.

Cook pasta to al dente and let cool.  Mix all ingredients together and chill for at least an hour before serving.

More #Whitepeoplefood if that’s your thing

Sour Cream Noodle Bake 

Cabbage Patch Stew 

Sour Cream Enchilada Casserole 

Veggie Confetti Slaw

About 3 years ago I found myself in the same position I am in every June.  Cranky, swamp-assy, and hungry.  The hungry part is a year round thing.....but I digress....

Summers in Arizona are brutal. Like I HATE the summer time.  You always hear about Seasonal Depression but most of the time its in reference to cold and gloomy weather.  Well, for me it's the opposite.  The same way people feel trapped from the cold, I feel trapped from the heat.  The most annoying part is everyone seems to think I should just be ok with it since I'm a native.  I can say something as simple as "It's like an oven out there!" and suddenly everyone has an opinion and their judgy eyes 😏

"Aren't you from here?"

"You're like a native right? Aren't you used to it by now?

"If it's so bad then move."

And then I look like this:

🙄

Yes, I am born and raised here.  No, I am not used to it.  I'll never get used to having a slip and slide between my boobs half the year.  I'll never get used to feeling sweat drip from the back of my neck, down my back, and into my butt crack.  And I don't think I'll ever just be "ok" with it still being 90 degrees at 3am. K?  Just let me feel my feels people!!


It's annoying......but back to being swampy assy, cranky, and most importantly HUNGRY!


Every summer I try to come up with as many cold meals as possible.  Turning on the oven is just.....

That leaves cold meals or limited stove top cooking (cuz even that can really heat up the house)  One day a couple years ago I really needed a side to go with a rotisserie chicken I bought (I'll leave the meat roasting to the grocery stores from May-August).  I went through my fridge and used literally every vegetable I had and created this slaw.  I've been obsessed with it ever since!  I make it almost weekly during the summer for the last 3 years.  

My recipe uses Jalapeno powder, but you can leave it out altogether or substitute with any other form of heat you like. My mom bought it for me at small spice shop and I really love it!  It's an easy way to get a really even heat as opposed to fresh jalapeno.  Since it's a powder it mixes well into the dressing for even distribution.  No biting down on chunks of jalapeno or getting a serving that has none at all.  I've seen it sold on Amazon if you want to give it a go.....I highly recommend it!

Veggie Confetti Slaw


1 small head red cabbage, shredded
2 sweet  bell  peppers, julienned
3 c. shredded carrot
8 green onion, sliced thin
2 cucumbers, seeded and julienned
1 bunch cilantro finely chopped (about 3/4c.)

Dressing:
1 c. mayo
2 tsp. garlic powder
1/2-2 tsp. jalapeno powder depending on desired heat (optional)
1 tsp. cumin
1 1/2 tsp. kosher salt
Zest and juice of one lime

 Toss all sliced and julienned veggies together in large bowl.  Whisk together all ingredients for dressing and pour over veggies.  Toss to coat evenly.  Best if allowed to sit at least one hour before serving.

Chopped Salad with Hearts of Palm

So here's my issue with salad.....they're a lot of work to eat!  Back in the old days when I actually took lunch breaks I used to eat off the salad bar at work. Every. Single. Day. 

By the time I built my salad, waited in line to buy it, then sat down at the table I had about 20 minute left of my 30 minute break. Then I had to sit and stab at and cut everything up.  I absolutely HATE giant leaves of lettuce and big chunks of everything.  I much prefer everything to be bite size. Not only so I can get a little bit of everything in a fork full, but also so I can shovel it in my face faster with less mess.  I'm not a dainty eater and I need all the help I can get.

I would sit there for what seemed like forever hacking and sawing at everything with a plastic fork and knife leaving me with just a few minutes to eat and a cranky attitude

Since The Boy definitely doesn't need another reason for me to be cranky, at home I always make my salads chopped salads. It's the only way to go in my cookbook! (<----see what I did there?)

Here's a recent one I made that I really loved

And I really should just stop taking ingredients pictures...because I forgot something about 90% of the time.  In this case there's no roasted sunflower seeds pictured.  Use your imagination. They're small, grey, and crunchy...in case you were wondering


This is not really a recipe as much as it is an ingredients list.  Use however much ingredients you need depending on if you're making a salad for one or a crowd. You can swap out the bacon for turkey....or have both! You get the idea. Make it your own.  As long as it's all chopped up bite size you're good to go

Chopped Salad with Hearts of Palm

Bacon, cooked and crumbled
Crunchy lettuce like romaine or iceberg, chopped
Diced avocado
Chopped hearts of palm
Chopped hard boiled egg
Shredded cheddar cheese
Diced cucumber
Diced sweet bell pepper
Cherry tomatoes halved or quartered
Red onion, shaved or finely diced
Roasted sunflower seeds

Mix all ingredients together and dress with dressing of choice.  I used my Cilnatro Green Goddess Dressing which added a good brightness

Cilantro Green Goddess Dressing

It's Summer....it's hot.....and turning on my oven just isn't happening.  My AC is already running 24/7 and I'm pretty sure my house would never recover if I turned on the oven

That leaves meals to the stove top  or cold dishes....and I'll gladly take a cold dish in this sweltering Arizona heat.  I've had a huge craving for salads lately so I thought it was time to stop being lazy and depending on bottled dressings and make my own

I combined pretty much everything I love...cilantro, mayo, lemon, garlic....and some other yum yums!

It's super simple....just combine all the ingredients together in a food processor or blender and you're done!  I forgot white vinegar in my ingredients picture.....whoops!  If you're thinking that it sounds like too much acid using both lemon AND vinegar....it's not I promise! Even though they are both acidic they hit your palate in different ways that I love together. If you are leery about it, start with the juice of one lemon along with the vinegar and then add more lemon juice from there.  I LOVE lemon so I did the juice of 2 lemons.  Don't be afraid to play around and adjust things to your taste.

 Oh and about the anchovies.....they really are delicious!  I totally understand if you don't want to go biting into one straight out of the can....but they really do make the dressing!  Just like they do in caesar dressing....it adds a depth and saltiness that you would totally miss out on if you left them out.  Don't be scurred!


It's delicious of course as a salad dressing or just as a dip.  And I'm drooling over the thought of eating it over a nice flank steak....yum!  You could do so  much with this...it's not just for greens

 Cilantro Green Goddess Dressing

1 cup mayo
1 cup sour cream
3 anchovy fillets
1 bunch cilantro . All the leaves and 1/2 the stems
Juice of 1-2 lemons (I do 2)
2 cloves garlic
5 green onion
1 Tb. white vinegar
Salt & Pepper to taste


Blend all the ingredients together in a blender or food processor.  Store in airtight container in the fridge
 

Avocado and Hearts of Palm Salad

Calling all Bethenny Frankel fans......

Remember that episode of "Bethenny Getting Married" where she has a book signing at Costco and only like 3 people show up?  So she scams out and goes grocery shopping instead?

Of course you remember the episode!....you're a huge fan!

Well do you remember how excited she got over finding the hearts of palm?  That pregnant broad was PUMPED.  And I actually remember her excitement getting me all excited.  Like man.....I should really try that stuff!  If Bethenny is clapping her hands and jumping up and down while preggo it must be pretty damn good right?

I had all the best intentions of buying some to try....and never did.

That was until I found row upon row of it at 99c Only.  And honestly....I'm pretty sure I did a similar clap and dance to Bethenny.  And for a dolla! 

It was then that I finally knew the love that is the heart of palm.  Crisp without being crunchy it has a mild flavor reminiscent to artichokes.  Texture wise I would say it's like an artichoke heart but slightly firmer.   It's just yummy and you should try it ASAP.  Like in this salad.......

Avocado and Hearts of Palm Salad

3 cans hearts of palm, cut
4 avocados, diced
2 pints grape tomatoes, halved
6 green onions chopped
1 small (or 1/2 medium or large) red onion, shaved with vegetable peeler
1 bunch cilantro, minced
2 cloves garlic, minced (I run it over a micrplane for quick mincing)
Zest of 1 lime
Juice of 3 limes
Salt & pepper to taste


Mix all ingredients together and chill before serving.  If you prefer your avocado more chunky  add it last and gently toss ingredients together. I, however,  prefer mine to get broken up and create a sort of "sauce" for the salad.

This salad is perfect for those hot summer months and will surely become a summer salad staple.  I brought this to a BBQ and was surprised how much everyone loved it.

Now go get your paws on some hearts of palm!!!