I want to cook something for my boyfriend tonight, but don't want to cook the usual thing. Any philosophy on something that will make him say aloud 'wow' without it anyone too hard? We approaching beef, chicken, seafood, just almost anything really!
Answers:
This is a super simple food network recipe i.e. not a normal every hours of darkness dinner that is simply delish. Try it near some crusty garlic bread and a ceasar salad...
http://www.foodnetwork.com/food/recipes/...
Happy cooking!
In the rice section at the shops, near is an instant rice, where you cut constituent of the top off, stick it surrounded by the microwave for about a minute and a partly, then it is cooked. It comes within egg, mederteranian and i think in attendance is a seafood one. The rice is really fluffy.You could by multiple ones, stick it in a container and plonk it on the table if you want.
First teatime I ever cooked my husband was Mushroom and Artichoke lasagne next to warm beef salad. To this afternoon he always asks for it. I dont breed it that much because I dont want him to get over it.
Filling
2 tablespoons (1/4 stick) butter
1 pound mushrooms, sliced
3 garlic cloves, minced
2 8-ounce packages frozen artichoke heart, thawed, coarsely chopped
1 cup dry vermouth
Béchamel sauce
4 1/2 tablespoons butter
4 1/2 tablespoons adjectives purpose flour
4 1/2 cups whole milk
2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces)
Ground nutmeg
1 9-ounce bunch oven-ready (no-boil) lasagna noodles
1 pound whole-milk mozzarella cheese, thinly sliced
preparation
For wadding:
Melt butter in significant skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juice and begin to brown, roughly 7 minutes. Add artichokes and vermouth. Cook until liquid is enthralled, stirring occasionally, about 10 minutes. Season next to salt and pepper.
For béchamel sauce:
Melt butter surrounded by heavy prevailing conditions saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk surrounded by milk. Reduce heat to environment and simmer until sauce thickens and insubstantially coats spoon, stirring occasionally, about 20 minutes. Stir surrounded by 1 1/2 cups Parmesan. Season to taste next to salt, pepper, and ground nutmeg.
Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch chalice baking dish. Top with adequate noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of mozzarella.
Sprinkle beside 3 tablespoons Parmesan. Top with plenty noodles to cover. Repeat layering 3 more times, finishing with a section of noodles, then remaining béchamel. Sprinkle next to remaining Parmesan. (Can be prepared 1 day ahead. Cover beside foil and refrigerate.)
Preheat oven to 350°F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase warmth to 450°F. Bake lasagna until golden on top, about 10 minutes longer.
buy chicken breast , marinate contained by Tandoori paste & plain yogurt next to a squeeze of lemon. bake or grill contained by oven. chop into bite size pieces and mix through a garden salad.
skinless boneless chicken breast cut up potatoes boil in a pot till it is done move off the water within pot and add a relatives sized can of cream of chicken soup u can put any veg u like within it, instead of beef stew it is a chicken stew and is very flavoursome salt and pepper to your soft spot
Here is a good and confident recipe --
Porcupine Meatballs
1 cup of cooked white rice
1 cup shredded carrot
1 cup shredded onion
3 tbsp. parmesan cheese
1 beaten egg
Salt and pepper to love
1/4 tsp. oregano
1 lb. of ground beef: veal or turkey
2 cups of tomato sauce
Preparation Instructions:
In a large bowl, mix together adjectives of the above-noted ingredients (except for the tomato sauce) until all are bound other together. With hands slightly moistened, shape mixture into small meatballs. (Should clear approximately 18-20 balls.) Coat the bottom of an oven tub slightly with some olive grease or vegetable oil and place meatballs contained by single file. Cover beside tomato sauce and bake at 350 degree for approximately one hour or until meat is browned and cooked throughout. Turn meatballs after approximately 30 minutes of cooking time and continue to roast until well done. These are a great alternative to traditional rice ball and make a wonderful weeknight teatime with salad! Enjoy!!
I know you didn't want complex recipes, these aren't easier said than done but worth saving for some hours of daylight when you have time to cook --
Apricot Chicken, pork chops, beef, etc.
1 chicken, or meat of choice, cut up
1 small jar Apricot preserves
1 small/regular bottle of Russian dressing
1 pkg. dry onion soup mix
Mix preserves, dressing and onion soup mix. Place chicken surrounded by crockpot and pour over the mixture. Some recipes recommend marinating overnight but it is superfluous. Cook in crockpot almost 6-8 hours or until done.
Serve with rice, noodles, etc.
Try substituting apricot pie wadding for preserves.
Can also bake within 375 oven for 55-60 minutes.
A very apposite slow cooker recipe
Pork and Apricots with Mashed Sweet Potatoes
2-1/2 pounds sweet potatoes, peel and cut into 1-1/2-inch chunks
1 3-1/2- to 4-pound boneless pork shoulder roast
1 teaspoon dried tarragon, crushed
1-1/2 teaspoons fennel seeds, crushed
3 cloves garlic, minced
1-1/2 teaspoons brackish
1 teaspoon freshly ground black pepper
2 tablespoons cooking oil
12 to 16 ounces kielbasa or other smoked sausage links, halve lengthwise and cut into 2-inch-long pieces
1 14-ounce can chicken broth
3/4 cup apricot nectar
1/2 cup dried apricots
4 teaspoons cornstarch
Place sweet potatoes in the bottom of a 6-quart slow cooker. Trim solid from pork roast. Combine the tarragon, fennel seed, garlic, saline, and pepper in a small bowl; rub onto pork roast.
In a awfully large skillet, brown roast on adjectives sides in hot grease. Drain off fleshy. Place meat on top of sweet potatoes surrounded by cooker. Add sausage. Pour broth and 1/2 cup of the apricot nectar over all.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours, count dried apricots for the last 30 minutes of cooking.
With a slotted spoon, verbs pork, sausage, and apricots to serving platter. Transfer sweet potato chunks to a large bowl; pulp with a potato masher.
Strain cooking gooey into a glass measure cup. Skim fat from cooking gooey; discard fat. Reserve 2 cups solution (if necessary make the addition of chicken broth to measure 2 cups). In a small bowl whisk together the remaining 1/4 cup apricot nectar and the cornstarch. In a environment saucepan, combine cooking liquid and the cornstarch mixture.
Cook and stir over environment heat until thicken and bubbly; cook for 2 minutes more. Serve with pork and mash sweet potatoes. Makes 8 servings.
AND
Baked Pork Chops
4 center-cut pork chops, trimmed of visible solid
2 tablespoons prepared mustard
1/2 teaspoon crushed or minced garlic
1/4 cup unbleached flour
1 (10 1/2 oz.) can Campbell’s Healthy Request(R) Chicken & Rice Soup
Paprika
Blend mustard and garlic together in a small dish. Add flour to a shallow dish. Spread both sides of pork chops next to mustard mixture; dip both sides of pork chops into flour.
Heat a nonstick frying pan over atmosphere heat and coat considerably with canola cooking spray. Set pork chops contained by the pan and consent to them brown. Flip chops to other side and continue cooking until other browned on second side.
Place chops in a 9 x 9-inch baking dish. Open soup can and pour broth into a measure cup, reserving rice. Spoon rice evenly over the top of chops. Add 1/2 cup of water to broth and pour around chops. Sprinkle paprika over rice. Bake within oven about 45 minutes (or until chops are cooked throughout). Liquid departed in tub can be used as gravy. If liquid is not gummy enough, thicken next to a teaspoon or two of Wondra(R) quick-mixing flour.
AND
Roasted Boneless Leg of Lamb with Watercress Pesto
For chef Martha Phelps Stamps, boneless leg of lamb is the centerpiece of a classic spring dinner. (At this time of year, boneless lamb is easier to find than the bone-in variety, and it's much easier to work beside.) More exciting than mint, the peppery flavor of the watercress pesto is intensified by a strong dash of Dijon mustard—a reliable companion for the lamb's rich flavor.
Serves 8
1 boneless leg of lamb (4 pounds)
2 Tablespoons olive oil
2 teaspoons chopped fresh garlic
2 teaspoons saline
1 teaspoon black pepper
2 teaspoons fresh rosemary leaves
Watercress Pesto (recipe below)
Preheat oven to 400°F.
Rinse the leg of lamb and pat dry. Open the leg and butterfly by making a deep incision almost through the leg, allowing you to lay the leg out flat. Cut away colossal pieces of fat or gristle.
Rub the leg adjectives over with the olive grease and seasonings (garlic, salt, pepper, and rosemary leaves). Place the seasoned leg surrounded by a roasting pan, cut side down. Place the tub in the middle of the preheated oven and cook to desired doneness. For environment rare lamb, the meat thermometer should register at 135°F (approximately 30 minutes).
Let the meat rest for 20 minutes previously slicing.
Make the Watercress Pesto and serve warm or at cool heat in a separate serving dish (as sauce for the lamb). Or cook up a bowl of pasta, toss it beside this Watercress Pesto and serve as a side dish with this lamb.
1 bunch watercress, thickest stems removed
2 cloves garlic
1 Tablespoon Dijon mustard
1/2 cup Parmesan cheese
1 teaspoon brackish
1/2 teaspoon black pepper
3/4 cup olive oil
Place adjectives of the ingredients except the olive oil surrounded by the bowl of a food processor fitted with a steel blade.
Turn the motor on and pour the olive grease through the feed tube while the mixture purées and emulsifies.
Keep covered and frozen for up to 1 week. Serve warm or at room warmth.
Serve with grilled meat, like our Roasted Boneless Leg of Lamb, or tossed near pasta.
AND
Round Steak Sauerbraten
1 1/2 to 2 lbs. Top Round Steak, trimmed and cubed
2 tbsp. vegetable oil
3/4 cup dry brown gravy mix
4 cups sea
1 15 oz. can tomato sauce
1/4 cup A1 sauce
1/4 cup onion powder
1/4 cup brown sugar
1/2 cup red wine vinegar
1 TB and 1 tsp. Worcestershire sauce
1 tsp. ground ginger
2 tsp. salt
1 cup rice
3 to 4 firth leaves
Ground black pepper to taste
Preparation Instructions:
Heat the grease in a ample saucepan over medium bake. Add the cubed meat and brown well. Remove meat. Add the gravy mix, tomato sauce, A1 sauce and sea; bring to boil, stirring constantly. Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, brackish and ground black pepper to taste. Stir contained by rice. Return the meat to the pan. Add fjord leaves; reduce warmth to low, cover and simmer for one hour, or until meat it tender. Remove bay leaves. Yields 4 servings.
I couldn't email you recipe so I hope you don't care that I give you so many recipe here.
Enjoy! ~-~
Here are two meals:
#1 Buy a total chicken breast split it in partly. Rinse and Marinade it for an hour or two in Paul Newman's Italian dressing. BBQ or broil until cooked. Slice the breasts into strips. Next, cook up a box of fettucini, drain and coat beside margarine. Then, cook some mixed veggies (either frozen or fresh). Place the fettucini on a plate and put cooked chicken strips on top. Sprinkle fresh grated parmsean cheese over the chicken/pasta (you can buy already grated cheese). Place veggies along side.
#2 Cook up a package of Rice-A-Roni (beef). Brown 1/2 pound of lean ground beef. Add cooked ground beef to cooked rice. Then, join a medium side can of chopped tomotoes (drain them first). Mix adjectives together and cook for 10 to 15 minutes. I usually add mixed veggies on the side and also a green salad.
Okay...don't find this without trying it. It is really, really yummy, hasty and easy. Everyone think it is made of chicken.
BBQ Tuna Sandwiches
1 Finely Chopped Onion
1 Finely Chopped Bell Pepper
1 Bottle Bold BBQ Sauce (I use Bull's Eye Brand)
4 Cans Water Packed Tuna, well drained
Saute the onion and bell pepper until the onion begin to carmelize. Add the BBQ sauce and heat through. Add the tuna and label sure to shred the tuna really well so in attendance are no chunks. As soon as it is heated serve on hamburger buns.
My husband does not even like tuna and be on his thirds before I told him what they be made of. These are still one of his favorites!!
try something funky like shabu shabu (japenese stew) or fondue. Something eclectic that you can prep ahead of time and reheat.
How roughly a barbeque or spaghetti bolognaise?
More Questions & Answers...
Answers:
This is a super simple food network recipe i.e. not a normal every hours of darkness dinner that is simply delish. Try it near some crusty garlic bread and a ceasar salad...
http://www.foodnetwork.com/food/recipes/...
Happy cooking!
In the rice section at the shops, near is an instant rice, where you cut constituent of the top off, stick it surrounded by the microwave for about a minute and a partly, then it is cooked. It comes within egg, mederteranian and i think in attendance is a seafood one. The rice is really fluffy.You could by multiple ones, stick it in a container and plonk it on the table if you want.
First teatime I ever cooked my husband was Mushroom and Artichoke lasagne next to warm beef salad. To this afternoon he always asks for it. I dont breed it that much because I dont want him to get over it.
Filling
2 tablespoons (1/4 stick) butter
1 pound mushrooms, sliced
3 garlic cloves, minced
2 8-ounce packages frozen artichoke heart, thawed, coarsely chopped
1 cup dry vermouth
Béchamel sauce
4 1/2 tablespoons butter
4 1/2 tablespoons adjectives purpose flour
4 1/2 cups whole milk
2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces)
Ground nutmeg
1 9-ounce bunch oven-ready (no-boil) lasagna noodles
1 pound whole-milk mozzarella cheese, thinly sliced
preparation
For wadding:
Melt butter in significant skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juice and begin to brown, roughly 7 minutes. Add artichokes and vermouth. Cook until liquid is enthralled, stirring occasionally, about 10 minutes. Season next to salt and pepper.
For béchamel sauce:
Melt butter surrounded by heavy prevailing conditions saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk surrounded by milk. Reduce heat to environment and simmer until sauce thickens and insubstantially coats spoon, stirring occasionally, about 20 minutes. Stir surrounded by 1 1/2 cups Parmesan. Season to taste next to salt, pepper, and ground nutmeg.
Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch chalice baking dish. Top with adequate noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of mozzarella.
Sprinkle beside 3 tablespoons Parmesan. Top with plenty noodles to cover. Repeat layering 3 more times, finishing with a section of noodles, then remaining béchamel. Sprinkle next to remaining Parmesan. (Can be prepared 1 day ahead. Cover beside foil and refrigerate.)
Preheat oven to 350°F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase warmth to 450°F. Bake lasagna until golden on top, about 10 minutes longer.
buy chicken breast , marinate contained by Tandoori paste & plain yogurt next to a squeeze of lemon. bake or grill contained by oven. chop into bite size pieces and mix through a garden salad.
skinless boneless chicken breast cut up potatoes boil in a pot till it is done move off the water within pot and add a relatives sized can of cream of chicken soup u can put any veg u like within it, instead of beef stew it is a chicken stew and is very flavoursome salt and pepper to your soft spot
Here is a good and confident recipe --
Porcupine Meatballs
1 cup of cooked white rice
1 cup shredded carrot
1 cup shredded onion
3 tbsp. parmesan cheese
1 beaten egg
Salt and pepper to love
1/4 tsp. oregano
1 lb. of ground beef: veal or turkey
2 cups of tomato sauce
Preparation Instructions:
In a large bowl, mix together adjectives of the above-noted ingredients (except for the tomato sauce) until all are bound other together. With hands slightly moistened, shape mixture into small meatballs. (Should clear approximately 18-20 balls.) Coat the bottom of an oven tub slightly with some olive grease or vegetable oil and place meatballs contained by single file. Cover beside tomato sauce and bake at 350 degree for approximately one hour or until meat is browned and cooked throughout. Turn meatballs after approximately 30 minutes of cooking time and continue to roast until well done. These are a great alternative to traditional rice ball and make a wonderful weeknight teatime with salad! Enjoy!!
I know you didn't want complex recipes, these aren't easier said than done but worth saving for some hours of daylight when you have time to cook --
Apricot Chicken, pork chops, beef, etc.
1 chicken, or meat of choice, cut up
1 small jar Apricot preserves
1 small/regular bottle of Russian dressing
1 pkg. dry onion soup mix
Mix preserves, dressing and onion soup mix. Place chicken surrounded by crockpot and pour over the mixture. Some recipes recommend marinating overnight but it is superfluous. Cook in crockpot almost 6-8 hours or until done.
Serve with rice, noodles, etc.
Try substituting apricot pie wadding for preserves.
Can also bake within 375 oven for 55-60 minutes.
A very apposite slow cooker recipe
Pork and Apricots with Mashed Sweet Potatoes
2-1/2 pounds sweet potatoes, peel and cut into 1-1/2-inch chunks
1 3-1/2- to 4-pound boneless pork shoulder roast
1 teaspoon dried tarragon, crushed
1-1/2 teaspoons fennel seeds, crushed
3 cloves garlic, minced
1-1/2 teaspoons brackish
1 teaspoon freshly ground black pepper
2 tablespoons cooking oil
12 to 16 ounces kielbasa or other smoked sausage links, halve lengthwise and cut into 2-inch-long pieces
1 14-ounce can chicken broth
3/4 cup apricot nectar
1/2 cup dried apricots
4 teaspoons cornstarch
Place sweet potatoes in the bottom of a 6-quart slow cooker. Trim solid from pork roast. Combine the tarragon, fennel seed, garlic, saline, and pepper in a small bowl; rub onto pork roast.
In a awfully large skillet, brown roast on adjectives sides in hot grease. Drain off fleshy. Place meat on top of sweet potatoes surrounded by cooker. Add sausage. Pour broth and 1/2 cup of the apricot nectar over all.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours, count dried apricots for the last 30 minutes of cooking.
With a slotted spoon, verbs pork, sausage, and apricots to serving platter. Transfer sweet potato chunks to a large bowl; pulp with a potato masher.
Strain cooking gooey into a glass measure cup. Skim fat from cooking gooey; discard fat. Reserve 2 cups solution (if necessary make the addition of chicken broth to measure 2 cups). In a small bowl whisk together the remaining 1/4 cup apricot nectar and the cornstarch. In a environment saucepan, combine cooking liquid and the cornstarch mixture.
Cook and stir over environment heat until thicken and bubbly; cook for 2 minutes more. Serve with pork and mash sweet potatoes. Makes 8 servings.
AND
Baked Pork Chops
4 center-cut pork chops, trimmed of visible solid
2 tablespoons prepared mustard
1/2 teaspoon crushed or minced garlic
1/4 cup unbleached flour
1 (10 1/2 oz.) can Campbell’s Healthy Request(R) Chicken & Rice Soup
Paprika
Blend mustard and garlic together in a small dish. Add flour to a shallow dish. Spread both sides of pork chops next to mustard mixture; dip both sides of pork chops into flour.
Heat a nonstick frying pan over atmosphere heat and coat considerably with canola cooking spray. Set pork chops contained by the pan and consent to them brown. Flip chops to other side and continue cooking until other browned on second side.
Place chops in a 9 x 9-inch baking dish. Open soup can and pour broth into a measure cup, reserving rice. Spoon rice evenly over the top of chops. Add 1/2 cup of water to broth and pour around chops. Sprinkle paprika over rice. Bake within oven about 45 minutes (or until chops are cooked throughout). Liquid departed in tub can be used as gravy. If liquid is not gummy enough, thicken next to a teaspoon or two of Wondra(R) quick-mixing flour.
AND
Roasted Boneless Leg of Lamb with Watercress Pesto
For chef Martha Phelps Stamps, boneless leg of lamb is the centerpiece of a classic spring dinner. (At this time of year, boneless lamb is easier to find than the bone-in variety, and it's much easier to work beside.) More exciting than mint, the peppery flavor of the watercress pesto is intensified by a strong dash of Dijon mustard—a reliable companion for the lamb's rich flavor.
Serves 8
1 boneless leg of lamb (4 pounds)
2 Tablespoons olive oil
2 teaspoons chopped fresh garlic
2 teaspoons saline
1 teaspoon black pepper
2 teaspoons fresh rosemary leaves
Watercress Pesto (recipe below)
Preheat oven to 400°F.
Rinse the leg of lamb and pat dry. Open the leg and butterfly by making a deep incision almost through the leg, allowing you to lay the leg out flat. Cut away colossal pieces of fat or gristle.
Rub the leg adjectives over with the olive grease and seasonings (garlic, salt, pepper, and rosemary leaves). Place the seasoned leg surrounded by a roasting pan, cut side down. Place the tub in the middle of the preheated oven and cook to desired doneness. For environment rare lamb, the meat thermometer should register at 135°F (approximately 30 minutes).
Let the meat rest for 20 minutes previously slicing.
Make the Watercress Pesto and serve warm or at cool heat in a separate serving dish (as sauce for the lamb). Or cook up a bowl of pasta, toss it beside this Watercress Pesto and serve as a side dish with this lamb.
1 bunch watercress, thickest stems removed
2 cloves garlic
1 Tablespoon Dijon mustard
1/2 cup Parmesan cheese
1 teaspoon brackish
1/2 teaspoon black pepper
3/4 cup olive oil
Place adjectives of the ingredients except the olive oil surrounded by the bowl of a food processor fitted with a steel blade.
Turn the motor on and pour the olive grease through the feed tube while the mixture purées and emulsifies.
Keep covered and frozen for up to 1 week. Serve warm or at room warmth.
Serve with grilled meat, like our Roasted Boneless Leg of Lamb, or tossed near pasta.
AND
Round Steak Sauerbraten
1 1/2 to 2 lbs. Top Round Steak, trimmed and cubed
2 tbsp. vegetable oil
3/4 cup dry brown gravy mix
4 cups sea
1 15 oz. can tomato sauce
1/4 cup A1 sauce
1/4 cup onion powder
1/4 cup brown sugar
1/2 cup red wine vinegar
1 TB and 1 tsp. Worcestershire sauce
1 tsp. ground ginger
2 tsp. salt
1 cup rice
3 to 4 firth leaves
Ground black pepper to taste
Preparation Instructions:
Heat the grease in a ample saucepan over medium bake. Add the cubed meat and brown well. Remove meat. Add the gravy mix, tomato sauce, A1 sauce and sea; bring to boil, stirring constantly. Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, brackish and ground black pepper to taste. Stir contained by rice. Return the meat to the pan. Add fjord leaves; reduce warmth to low, cover and simmer for one hour, or until meat it tender. Remove bay leaves. Yields 4 servings.
I couldn't email you recipe so I hope you don't care that I give you so many recipe here.
Enjoy! ~-~
Here are two meals:
#1 Buy a total chicken breast split it in partly. Rinse and Marinade it for an hour or two in Paul Newman's Italian dressing. BBQ or broil until cooked. Slice the breasts into strips. Next, cook up a box of fettucini, drain and coat beside margarine. Then, cook some mixed veggies (either frozen or fresh). Place the fettucini on a plate and put cooked chicken strips on top. Sprinkle fresh grated parmsean cheese over the chicken/pasta (you can buy already grated cheese). Place veggies along side.
#2 Cook up a package of Rice-A-Roni (beef). Brown 1/2 pound of lean ground beef. Add cooked ground beef to cooked rice. Then, join a medium side can of chopped tomotoes (drain them first). Mix adjectives together and cook for 10 to 15 minutes. I usually add mixed veggies on the side and also a green salad.
Okay...don't find this without trying it. It is really, really yummy, hasty and easy. Everyone think it is made of chicken.
BBQ Tuna Sandwiches
1 Finely Chopped Onion
1 Finely Chopped Bell Pepper
1 Bottle Bold BBQ Sauce (I use Bull's Eye Brand)
4 Cans Water Packed Tuna, well drained
Saute the onion and bell pepper until the onion begin to carmelize. Add the BBQ sauce and heat through. Add the tuna and label sure to shred the tuna really well so in attendance are no chunks. As soon as it is heated serve on hamburger buns.
My husband does not even like tuna and be on his thirds before I told him what they be made of. These are still one of his favorites!!
try something funky like shabu shabu (japenese stew) or fondue. Something eclectic that you can prep ahead of time and reheat.
How roughly a barbeque or spaghetti bolognaise?
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