Thursday, March 7, 2013

Tuna served over Pasta with The Lemon, Wine, Capers and Artichoke Sauce

I am always looking for a yummy recipe to serve on Friday durring the lenton season.  I posted this recipe for a Tuna Steak with Lemon Capers and Artichokes Served  on a bed of gluten free pasta quite some time ago but I thought I would share with you again today. 

Tuna served over Pasta with The Lemon, Wine, Capers and Artichoke Sauce Ingredients:
2 or 3 Large Tuna Steaks
3 Tablespoon Olive Oil
Salt Pepper to taste
Garlic Powder
1 Package Pasta I used Gluten Free.
1 teaspoon salt
1 teaspoon Olive oil
1 cup Pinot grigio  wine
6 Table spoons Corn Starch
1 cup Vegetable broth
½ Cup Lemon Juice
1 cup Cara Mia Artichokes Drained
3 Tablespoons Capers

Season Tuna with Garlic Powder, Salt and Pepper Tuna Steaks

In a Large Frying Pan brown both sides of Tuna Steak
After Browned remove from Pan and set aside and place in warm oven while cooking sauce and pasta.
Bring to a boil 2 quart of water and add salt and a little olive oil Once it has boiled add pasta.
In the Pan you made the Tuna Steaks in Add Wine and deglaze pan. Next add  Corn Starch and whisk into wine also adding Broth and Lemon Juice.

After a Thick Sauce had formed add Capers and Artichokes.

Serve Tuna over Pasta with The Lemon, Wine, Capers and Artichoke Sauce.

Bon Appetite and Enjoy!

Mrs. Mix It

Tuesday, March 5, 2013

Taco Tuesday, Thursday or any day

Here is a quick and easy meal to cook on a Tuesday, Wednesday or any day. I love a quick and easy meal something that is back to basics and super easy. I also love when I can get my family involved in cooking our dinner. So last night Miss J, my sweet hubby and I made tacos as a team. I Made the Chicken and sliced the tomatoes and lettuce, My sweet hubby shredded the cheese while miss J Microwaves the frozen corn Tortillas. You might ask why we keep them frozen vs. fresh. That’s because when you go to steam in microwave they will steam fresh and still be very moist. 

Taco Ingredients:
1/4 cup Olive Oil
2 lbs chicken tenders chopped into small pieces
2 Tablespoons Taco Mix
1 Tablespoon Garlic Powder
Corn Tortillas FROZEN
½ cup shredded lettuce
½ cup chopped tomatoes
½ cup grated cheddar cheese
Salsa for garnish

Warm oil in large frying pan or wok. Take Chicken Tenders and chop into small pieces prior to cooking.
Once Oil is warm place chicken in and season with Taco Seasoning.
Then Garlic Powder.
Cook until throughly cooked through about 15 min or so.

While cooking grate cheese, Shred lettuce and Chip tomatoes.
Take frozen tortillas out of package and wrap in damp paper towel. Next Microwave Frozen tortillas for about 20 seconds then flip over and go another 25 seconds. Take Meat and Place on  steamed tortillas
Next cover with cheese
Cover with Lettuce, Sprinkle with tomatoes and salsa. fold up like this!

Bon Appetit and Enjoy

Sheila Fretz

Sunday, March 3, 2013

Summer Artichokes

I was shopping yesterday at Trader Joes and I noticed they have started to carry Artichokes. I know we are almost to Spring but Summer will be here before we know it. When I think of the start of Summer my mind always goes to fresh fruits and vegetables. I really enjoy cooking what is in season and visiting my local farmers markets twice a week. I have one about a block and a half from my house on a Tuesday night plus I have another one on Sunday Mornings in the town next to ours.  The last time I went to the Farmers Market I picked up these beautiful artichokes.

Artichoke Ingredients:

2 Artichokes
2 Quarts water
1 teaspoon salt
1 teaspoon pepper
The Juice of a lemon

Mayonnaise Sauce Ingredients:

2 tablespoons mayonnaise
1 teaspoon curry powder


2 Quart Sauce pan
Tongs for removal of artichoke
Fork to pierce
spoon to remove fiber

Take Artichokes and cut tops and bottoms off
Next go around and cut off thorns on tops of leaves.
Rinse and Clean Artichokes and Place in large pot .

Fill a Large pot with water enough to cover artichokes and turn upside down
Add juice of a lemon plus salt and pepper and cover with a lid
Boil for about 45 minutes until you pierce the bottom with a fork easily.

Next remove from water and cool upside down.  then remove center fibrous portion I like to cut the large ones in half easier to remove thorny inside
Make Hollandaise or Mayonnaise with a teaspoon of curry powder.

Serve Warm or at room temperature with Mayonnaise and curry powder or with Julia Child's famous hollandaise.

Enjoy and Bon Appetit

Mrs. Mix It