Category Archives: Dinners

World’s Best Tuna Sandwich

The World’s Best Tuna Sandwich (According to my Dad).  I just like a plain ‘ol basic tuna sandwich myself.

Tuna Mixture

  • Albacore Tuna
  • Mayonnaise
  • Yellow Onion
  • Hot Chili Peppers, sliced (The ones you get whole in a jar)
  • Cilantro

Lay Out your sandwich like this:

  1. Lightly toasted bread (buttered)
  2. Layer of Avocado (salted)
  3. Layer of the Tuna Mixture
  4. Flavored Dorito Chips
  5. Lettuce
  6. Bacon
  7. Mustard (If you like it)

How much of everything you use is up to you.  Adjust the amounts to your liking.  Enjoy!

Pork Carnitas

There’s many different uses for Pork Carnitas.  Mmmmm.  It’s good too!


  • 2 pork roasts
  • 1 quart beef broth
  • 2 cups onion, quartered
  • 1 cup cilantro
  • 2 Tablespoons Oregano
  • 1 Tablespoon Cumin
  • 1 teaspoon kosher salt
  • 2 bay leaves


Combine ingredients in a slow cooker and cook for 4 hours.  Remove pork from broth and let stand until cool.  You may keep the broth aside for use in other recopies, like tamales. For a spicier meat also add Chili Powder and/or chilis to taste before cooking.

Break pork into small pieces removing any pieces of fat in the process.   Use meat for any of many types of Mexican dishes.  Combining the carnitas with salsa makes a great and quick taco meat.

Tri-Tip Steak Marinade

This recipe is my Dad’s favorite way to grill up some steaks.  The marinade adds an incredible flavor.

4-5 Trimmed Tri-Tip Steaks

  • 1 Tbs Minced Dried Onion
  • 1 Tbs Garlic Powder
  • 1 Tbs Paprika
  • 1 Tbs Lemon Pepper
  • 1 Tbs Kosher Salt
  • 2 Tbs Black Pepper
  • 1/4 cup White Sugar
  • 1 Tbs Onion Salt
  • 1/2 Cup Canola Oil
  • 3 Tbs Minced Garlic in Water
  • 1/2 Cup Fresh Lemon Juice
  • 1/4 Cup Soy Sauce
  1. Mix the dry ingredients in a large mixing bowl.  Add the other ingredients to make the marinade.  
  2. Place 4-5 trimmed Tri-Tip steaks in a glass baking dish and pour the marinade over the steaks.  Let stand in the refrigerator for at least 6 hours.  
  3. Heat grill to medium temperature.
  4. Place Tri-Tips on grill at a 45° angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. 

Double 7 Layer Dip

A favorite around our house.  Especially around the TV on game day.  We call it Double 7 Layer Dip because over the years the layers started piling up and we soon realized we had 14.


  • 1 lb. seasoned ground beef
  • 1 (16 ounce) can refried beans (seasoned with Taco Meat)
  • 1 (16 ounce) container sour cream
  • 1 (8 ounce) package cream cheese, softened
  • 2 medium tomatoes, chopped
  • 2 cups of your favorite salsa
  • 3 cups guacamole
  • 1/2 cup of Cilantro
  • 1/2 cup onion
  • 1/4 cup Jalapeños
  • 1/4 cup Serrano Chiles
  • 1 bunch chopped green onions
  • 1 (6 ounce) can sliced black olives, drained
  • 2 cups shredded Cheddar cheese


  1. Mix the sour cream and cream cheese in a medium bowl.
  2. Spread refried beans out in the bottom of a 9 x 13 Pan.
  3. Place a layer of the other ingredients over over the beans.

Quick, 1st Place Chili

This is our quick, first place chili.  It’s quick because you can make it in an hour rather than spending all day preparing it.  It’s first place because when we first created it, we entered it in the annual Chili Cook-Off and won first prize!  Hope you like it.  🙂

  • 1 pound ground beef
  • 1 large yellow onion, chopped
  • 2 green onions, chopped
  • 5 cloves garlic, minced
  • 4 cups beef broth (from bouillon)
  • 1/2 cup chili powder (more if desired)
  • 2 heaping teaspoons ground cumin
  • 2 (14 oz) cans diced tomatoes
  • 1 (14 oz)can Kidney beans
  • 1 (14 oz)can of Black beans
  • 1 (14 oz)can of Pinto beans
  • 1 (14 oz) can of Corn
  • 1 Generous Tablespoon of Apple Cider Vinegar
  • 1 ½ teaspoon Salt


  1. Brown beef in large saucepan.  Add onions, stir well, cook until translucent, add garlic, cook another minute
  2. Gradually add broth scraping up any browned bits from the bottom of the pan.  Stir in chili powder, cumin and tomatoes and simmer for 10 minutes
  3. Add beans, corn, salt & vinegar.  Stir well.  Simmer at least 10 more minutes but more is recommended (30-45 minutes) for best consistency.

Homemade Lasagna

LasagnaMmmm.  Lasagna.   This recipe serves up to 12 people or in our case 5 people 2 times with some left over for lunch.

  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese


  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Crispy Taquitos


Here’s a great taquito recipe.  Don’t tell my Dad but it’s kinda healthy too.  🙂

Makes about 12 taquitos.

  • 2 cups pico de gallo
  • 1/2 cup cooked, finely chopped chicken
  • 1/2 cup no salt added canned corn or frozen corn, thawed
  • 1/4 cup chopped green onion
  • 1/4 cup chopped green bell pepper
  • 1/2 cup shredded Cheddar cheese, Monterey Jack cheese or queso fresco
  • 12 corn tortillas
  • 2 teaspoons vegetable oil


  1. Heat oven to 425º F.  In a medium bowl, combine 1 cup pico de gallo, chicken corn, green onion, bell pepper, and cheese.
  2. Soften tortillas on the stovetop or in the microwave oven, and spoon a heaping tablespoon of filling onto the center of each tortilla.  Roll up tightly and secure each with a toothpick.
  3. Place rolled tortillas seam side down on a baking sheet and brush each lightly with oil. Bake for 10-15 minutes or until crisp and lightly brown.
  4. Place 3 taquitos on each plate and serve with remaining pico de gallo.   (Serve with guacamole for added flavor.)

You can also keep some in the freezer.  You can heat and eat for a quick snack or side dish!

New England Clam Chowder

Clam Chowder is a favorite in our house.   Make sure to have some Tabasco Sauce available for people like my Dad who likes things HOT!Chowder

  • 3 slices bacon, cut up
  • 2 (6.5 oz.) cans minced clams
  • 3 medium potatoes, peeled and diced
  • 1 cup onion, chopped
  • 1 carrot, shredded
  • 1 (10.75) can cream of mushroom soup
  • 1/4 tsp. pepper
  • 2 (12 oz.) can evaporated milk

In a skillet, cook the bacon and drain.  Drain the clams, reserving the liquid and add water to the liquid equal to 1 1/2 cups.  Cover the clams and chill.  In a crock-pot, combine reserved clam liquid, potatoes, onion and carrot.  Stir in the cream of mushroom soup and the pepper.  Cover, cook on Low for 9-11 hours or on High for 4-5 hours.  When the cook time is finished, add the evaporated milk and cook on High for 1 hour.

Shrimp Jambalaya

My Dad went to New Orleans a few years back and tried Jambalaya for the first time.  He loved it.  Here’s a great recipe for Shrimp Jambalaya:

  • 12 oz. boneless, skinless chicken breastNew Orleans
  • 8 oz. smoked sausage of your choice
  • 8 oz. smoked ham, diced
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic minced
  • 1 14oz can whole tomatoes
  • 1/3 cup tomato paste
  • 1 cup chicken broth
  • 1 Tbs dried parsley
  • 1 1/2 tsp. dried basil leaves
  • 1/2 tsp. dried oregano leaves
  • 1 1/2 tsp. prepared hot sauce
  • 1 1/2 tsp. cayenne pepper
  • 1 tsp. black pepper
  • salt to taste
  • 1 lb. fresh shrimp, shelled & cleaned
  • 4 cups cooked rice

Cut the chicken into bite-sized pieces.  Add all the remaining ingredients, except the shrimp and rice to Crock Pot.  Cover; cook on Low for 8-10 hours or on High for 3-4 hours  Add the shrimp during the last 30 minutes of cooking.  Pour the Shrimp Jambalaya over the rice when ready to serve.

Chicken Salad

Here’s a quick and basic Chicken Salad Recipe.  Great to satisfy that craving for a Chicken Salad Sandwich.

  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground black pepper
  • 4 cups chopped, cooked chicken meat
  • 1 cup blanched slivered almonds
  • 2 stalks celery, chopped


  1. Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
  2. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.