Smoked Salmon Appetizer

 

Tony and I enjoy smoked salmon and bagels for our Christmas breakfast.  I bought a package from Costco, which is always too much; but the price is right.

I made this simple appetizer to take to a friend's house for dinner. 

Slice some cucumber about 1/2 inch thick.

Top with some cream cheese, then the salmon. The salmon slices were large, so I cut them in half and folded each one.

Top with a small dollop of plain yogurt and then a caper. 

Top with a splash of lemon juice. 

Sausage and Boursin Stuffed Mushrooms

                         (I meant to take a photo after I plated these stuffed mushroom)

There are many recipes for stuffed mushrooms. This is mine.

Serves 8

 
Ingredients
 
Large mushrooms, 24 oz (from Costco). The package I bought had 21 mushrooms
1/2 lb sweet Italian sausage (or hot or a combination of the two), casings removed
Fresh chopped parsley
1 t. dried sage
4 T dry sherry, divided
2 T olive oil
1 clove garlic, minced
3 T onion, minced
Pepper to taste
4 T panko breadcrumbs
1 5.3 oz package Boursin cheese, room temperature (I like the garlic and fine herbs flavor)
5 T grated parmesan cheese, divided.
 
Directions
 
Clean the mushrooms with a paper towel, or mushroom brush. Remove and finely chop the stems. I like to scoop some of the inside of the caps to make more room for the stuffing.  Note that I only used about 12 stems.
 
In a large bowl, toss the mushroom caps with 2 T dry sherry and olive oil. Set aside to marinade.
 
In a large non-stick skillet, add the sausage, parsley, sage, pepper, and brown until cooked through. Use a wooden spoon to break up into small pieces. Remove from the skillet and set aside on a plate. If the sausage pieces are not small, chop them on a cutting board.
 
In the same skillet, add the garlic, onion, salt, pepper, and the remaining 2 T dry sherry. Cook until everything is softened. Add the breadcrumbs. Return the sausage to the skillet and add the Boursin cheese and 2 tablespoons parmesan cheese. Stir to combine. By this time, turn off the heat. Let cool a bit.
 
Preheat oven to 350°F.
 
Place the mushroom caps in a large baking pan that has been lightly coated with olive oil. You can also add parchment paper to the pan. 
 
Spoon heaping tablespoons of the sausage mixture into each mushroom cap. Place the remaining parmesan cheese on a plate, dip the mushroom cap top into the cheese to coat the top.
 
Bake the mushrooms for 20 to 25 minutes, or until golden brown on the top.
 
Serve while warm.
 
I made this for a small dinner party for a group of 8 people and these stuffed mushrooms were a hit.

Orange & Cinnamon Biscotti

I've had this recipe since about 1988.  It was from the Bon Appetit magazine.  I recently searched for the recipe online just to see if it was around and found this link:  https://www.californiagreekgirl.com/orange-and-cinnamon-biscotti-paximathia/ It's the same recipe.

Ingredients
 
1 cup sugar
1/2 cup unsalted butter at room temperature (1 stick), microwave for 10-12 seconds to really soften.
2 large eggs
2 teaspoons grated orange peel (next time I will use 3 teaspoons)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
 
Instructions
 
Preheat oven to 325 degrees. Butter 2 baking sheets. (I use parchment paper).
 
Beat the sugar and butter together in a large bowl until blended. Add eggs one at a time, beating well after each. Beat in orange zest and vanilla.
 
Stir flour, baking powder, cinnamon and salt in a medium bowl. Add dry ingredients to the butter mixture, mix just until incorporated. (I cover with saran wrap and place the bowl in the refrigerator for about 10 minutes, just until cool before forming into logs.) This makes them easier to form.
 
Divide the dough in half. Place each half on the prepared sheet. With lightly floured hands, form each half into a 3-inch wide by 3/4 inch-high log.
 
Bake until dough logs are firm to touch, about 35 minutes. Remove the logs from the oven and let cool for 10 minutes.
 
Transfer logs to a work surface. Using a serrated or sharp knife, cut on diagonal (or straight) into 1/2 -inch thick slices. Arrange cut side down on the baking sheets. Bake until bottoms are golden, about 12 minutes.
 
Turn Biscotti over, and bake until bottoms are golden, another 12 minutes longer.
 
Transfer Biscotti to a cooking rack and cool. Can be made 2 weeks ahead. Store in airtight container.
 
My Notes:

This is a little time-consuming because of baking three times, but they are delicious. 

I made this 14 December 2025 for a cookie exchange party. I doubled the recipe, which I ended up with 70 biscotti.

15 December 2025: Since I had extra oranges on hand and plenty of other ingredients, I decided to make these biscotti with chocolate cocoa and instant espresso.
 

Ingredients:
 
1 cup sugar
1/2 cup unsalted butter at room temperature (1 stick), microwave for 10-12 seconds to really soften.
2 large eggs
2 oranges, grated orange peel
1 teaspoon vanilla extract
2 teaspoons orange juice
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt + a dash more
1/4 cup Dutch-process cocoa powder (Ghirardelli brand)
2 t. instant espresso
 
Follow the directions as above, adding the cocoa powder and instant expresso when adding the flour.
 
These were delicious!!

My Greek Meatballs

My Greek Meatballs

I was looking for a recipe for Greek meatballs for a dinner party. We have a quarterly movie night and the movie that was selected was My Big Fat Greek Wedding.

 
Many recipes call for lamb. As I was not sure if people like lamb, I made up this recipe using beef and pork. Many recipes call for mint and oregano, but I decided not to include them, as my husband is not a fan of these herbs. These are so delicious and flavorful!
 
Ingredients
 
1 lb ground beef
1 lb ground pork
1/2 C red onion, diced
4 cloves garlic, minced
2 eggs
1//2 C crumbled feta cheese
3 t flat-leaf parsley, minced
2 T lemon juice
2 t kosher salt
6 T panko breadcrumbs
1/2 t black pepper
1/4 t ground cayenne
1 t ground cumin + a pinch more
 
Directions
 
In a large bowl, add all of the ingredients and gently mix by hand until everything is combined.
 
Preheat the oven to 425°F
 
Line a baking pan with parchment paper.
 
Form into meatballs in 2 ounce portions. I use a scale lined with saran wrap. Roll each meatball by hand to make a nice round shape.

Bake for 15 to 20 minutes, until the meatballs are nicely browned. Internal temperature should be 160°F.

 
Serve with a tzatziki dip. Click HERE for my recipe.
 
My Notes
 
I ended up with a total of 21 meatballs. Next time, I’ll make them smaller, 1.5 ounces.

For the ground beef, I used 85/15. Next time I'll use 80/20.
 
Store any leftovers in an airtight container for up to 2-3 days.

Air Fryer Brussels Sprouts

 

About two months ago, I purchased an air fryer from Costco. It was $50. Good deal! I've been using it 3-4 times weekly. 

I roast Brussels sprouts in the oven, but I decided to air fry them. There are lots of recipes on the internet. I found one that sounded good. I don't recall if I found it on Facebook or via google. Credit goes to the author. If I find the link, I'll add it here.

Ingredients

1 Lb Brussels sprouts, trimmed and halved
4 strips of bacon, cut into 1" or so strips
1 T olive oil
1 t garlic powder
1/2 t paprika
Salt and pepper to taste
Grated Parmesan cheese or balsamic glaze (optional)
 
Directions

 
Preheat air fryer to 375°F for 3-5 minutes.
 
Rinse and trim the Brussels sprouts, cut in half. I quarter the larger ones.
 
In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, paprika, salt, and pepper. Add the chopped bacon to the mix and combine well.
 
Place the seasoned Brussels sprouts and bacon in the air fryer basket in a single layer.
 
Cook for 12-15 minutes, shaking the basket halfway through to ensure even cooking.
 
Check for doneness. The sprouts should be crispy on the outside and tender inside.

Homemade Hummus

Hummus Recipe Using Dried Chickpeas

My recipe, adapted from a few other recipes found online over the last few years.

8 oz dried Chickpeas, rinsed and sorted through to pick out any bad ones
2 Garlic cloves, minced
1/4 cup Tahini (I use the Trader Joe’s brand)
3 T Extra virgin olive oil
1 Lemon
Salt and Pepper to taste
1/2 t. Cumin
1/4 t. Cayenne Pepper to taste
3 Ice cubes (crushed to small chunks)

 
Warm pita bread, cut into wedges and/or fresh vegetables (sliced cucumbers, red bell peppers, carrots, celery, broccoli, etc.)
 

Garnishes: Cooked reserved Chickpeas, drizzle of olive oil, sprinkle of Paprika or Sumac.

Directions:
 
1. Soak the chickpeas overnight in a pot that’s filled about 2” above the chickpeas (at least 12 hours).
 
2. The next day, strain the chickpeas in a colander; rinse well. Add fresh water to the pot, covering 2” above the chickpeas. Bring to a boil, and then turn down the heat and let simmer for about 2 hours, until tender. (The last time I made this, I had to simmer for 2.5 hours – it just depends on the age of the dried chickpeas).
 
3. Rinse and cool the chickpeas (reserve about a cup of the simmered liquid).  Set aside a handful of the chickpeas to use as a garnish.
 
4. Remove the outer skin. This takes about 10-15 minutes but this is what makes the hummus super creamy. If you leave the skin on, you’ll end up with a grainy texture. When the chickpeas are simmering, some of the skins will float to the top, so you can take them out with a strainer.  
 
5. Place the chickpeas in a food processor along with the garlic, ice cubes, tahini, olive oil, lemon juice, salt, pepper, cumin, and cayenne pepper, and process until smooth. You may need to use a spoon to scrape down the sides. Adjust the seasonings to your taste. If it’s too thick for your liking add some of the reserved liquid.

6. Place in a bowl and either serve right away; or refrigerate (covered with plastic wrap) until ready to serve.
 
7. When serving, top the hummus with the reserved chickpeas, a drizzle of olive oil, sprinkle of Paprika or Sumac, and the pita bread and/or vegetables.
 

Note:

 
Even easier, you can use canned chickpeas (15.5 oz can). I place the chickpeas (drained) in hot water for a few minutes before removing the skins. Continue to step 5.

Roasted Root Vegetables

 I made this last night for dinner. The recipe is from: 
https://www.thekitchn.com/roasted-root-vegetables-22948817
 

Prep 10 min
Cook 40-45 min
Serves 6-8
 
Ingredients
 
3 pounds root vegetables, such as carrots, parsnips, sweet potatoes, and beets
1 small red onion
1/4 cup olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh rosemary leaves
  

Directions:

Arrange a rack in the middle of the oven and heat the oven to 425°F.
 
Peel 3 pounds root vegetables, if desired, then cut them into rough 1-inch chunks. Cut 1 small red onion into 1-inch chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper, and toss to evenly coat. Spread out in an even layer.
 
Roast for 30 minutes. Meanwhile, chop until you have 2 tablespoons coarsely chopped rosemary leaves.
 
Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.
 
My Notes:
 

For the root vegetables, I used carrots, turnips, sweet potatoes, beets.

I added whole garlic cloves (peeled), which came out so tender and mild.

Overall, a very good vegetable dish.

Mexican Soup

Tony made this Mexican soup, which he adapted from Taste of Home: https://www.tasteofhome.com/recipes/super-fast-mexican-soup/

See notes below for his changes. This was an excellent soup.
 
Prep/Total time: 25 minutes
Serves 4
 
Ingredients
 
2 teaspoons olive oil
1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1 tablespoon reduced-sodium taco seasoning
1 cup frozen corn
1 cup salsa [red]
1 carton (32 ounces) reduced-sodium chicken broth
 
Directions
 
In a large saucepan, heat oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Stir in taco seasoning.
 
Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.
 
Notes:
 
Used 1.5 lbs chicken thighs, lightly salted.
 
Used 1 t chili powder, 1 t Tajin, and 1 t paprika in lieu of the taco seasoning. This was so flavorful!
 
Added minced garlic and some diced celery.
 
Added 1/2 c green salsa and  1 4-oz can diced green chili’s.
 
Added some fresh chopped parsley; and a handful of fresh spinach.
 
Added a couple of small potatoes (about 3/4 lb), diced, microwave until half cooked; then added to the pot.
 
To serve: We added some tortilla chips, crushed, and a dollop of sour cream.
 
Next time:  Will use cilantro instead of parsley. Will add beans and will double the amount of potatoes.
 
Other optional toppings: diced avocado, a fresh squeeze of lime juice, or shredded cheese.

Soup & Dessert recipes from my book club

Every February (this is the third year), our book club hosts a soup night.  The following are some of the recipes that were made. Everything was delicious.

Tamee made a Maryland Crab Soup:

Here's the link: https://www.mccormick.com/old-bay/recipes/soups-stews/maryland-crab-soup  

Tamee stated small cut-up potatoes can be added. Doubling it will fill a crockpot to its brim.

Donna made red lentil soup:

Ingredients

1 Tablespoon olive oil

4 medium carrots, chopped
1 small onion, chopped
2 teaspoons ground cumin
1 (14.5 ounce) can diced tomatoes
14 ounces vegetable or chicken broth
1 cup dried red lentils
1 (5 ounce) bag baby spinach

Directions

In a 4 quart saucepan, cook carrots and onion in oil 6-8 minutes until light brown and tender. Add cumin and cook, while stirring, one more minute. Add tomatoes, broth, lentils, 2 cups water, 1/4 tsp salt and 1/8 tsp pepper. Heat to boiling, then simmer for 10 minutes or until lentils are done. Add spinach and serve.

Notes

To reduce sodium, use no salt added tomatoes, low sodium broth and/ or omit salt.

Donna's comments:  I used low sodium broth, regular tomatoes and omitted the salt from this evening’s soup.

Desserts:

Cheryl O made a blueberry cobbler: 

https://thesaltymarshmallow.com/wprm_print/crockpot-blueberry-cobbler

She substituted wheat flour for all purpose flour and used monk fruit in the raw zero calorie sugar substitute instead of regular sugar.

Candy made a gingerbread with a lemon curd.

https://sugarspunrun.com/gingerbread/

https://sugarspunrun.com/lemon-curd-recipe/

Creamy Cucumber Salad

Friends of ours invited us over for dinner, along with some other friends. Mike made an excellent Hungarian pork and sauerkraut goulash (https://www.craftycookingmama.com/pork-and-sauerkraut-goulash-szekelygulyas-hungarian-goulash/  Note that he did not include the green bell pepper).  

I found this recipe, which I would go very well with the main dish: 

https://feelgoodfoodie.net/recipe/creamy-cucumber-salad/
 

It was a hit! Everyone loved this salad.

Ingredients
  
1/2 cup sour cream (or Greek yogurt)
3 tablespoons red wine vinegar
1 tablespoon chopped fresh dill
1 teaspoon granulated sugar optional
1/4 teaspoon garlic powder
Salt and pepper
2 large English cucumbers thinly sliced
1/4 red onion thinly sliced
 
Instructions
 
In a medium bowl, mix the sour cream, vinegar, dill sugar, and garlic powder until well combined. Taste and season with salt and pepper.
 
Add the sliced cucumbers and red onions on top of the sour cream dressing and stir to coat.
Serve immediately at room temperature or refrigerate for one hour before serving.
 
My Notes:
 
I made this 24 January 2025.
 
I used 3 cucumbers, placed on paper towels, salted, and covered to release excess water.
 

I soaked the sliced onions in ice cold water for 15-20 minutes.

I made this for eight people. There was just a small amount leftover. 

 
Serves 6 to 8.

Mykonos Cheese Dip

This is one of my favorite recipes. I've been making this since 1987. I don't remember where I got the recipe. 

Serves 8-10 people.

Ingredients

1 large clove of garlic
2 teaspoons dried oregano
1/3 cup of olive oil
1/2 lb. Feta cheese, crumbled (include the liquid)
1 cup sour cream
1 small bunch fresh chives, chopped
1 Tablespoon of drained capers
Pepper to taste
A few dashes of hot pepper sauce (optional)

Pita bread or crackers to serve
 
Directions

Blend the first 3 ingredients in a food processor until smooth.

Transfer to a serving bowl. Mix in remaining ingredients. Chill.

My Notes:

It's better if prepared the night before so that the flavor of the garlic comes out.

Drizzle a little olive oil on top once finished.

Vinegar Coleslaw

I made this today for my book club. We always have a delicious spread of foods. Just coming out of the holidays, I wanted something healthy, as it does not contain any mayonnaise. 

This is the recipe I followed.
 
https://downshiftology.com/recipes/vinegar-coleslaw-no-mayo/
 
 
Prep Time 20 minutes 
Total Time 20 minutes 
 
Servings: 12 servings
 
Ingredients
 
1 head of green cabbage finely shredded
1 large carrot grated
1/2 yellow or red onion finely sliced
 
Dressing
 
1/3 cup apple cider vinegar
3 tbsp olive oil
1 tbsp honey (or more, depending on sweetness)
1/2 tbsp Dijon mustard
1 tsp celery seed
1/4 tsp salt
1/4 tsp black pepper
 
Instructions
 
Add the shredded green cabbage, carrot and onion to a large bowl.
 
In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you'd like to add more honey.
 
Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you’ve reached your desired consistency.

My Notes:

The first three ingredients I eye-balled. I had a very large head of cabbage, so I just used half.

I used half of a small red onion.

I used the entire dressing in the salad.

The recipe states this can be stored in the refrigerator for 3 to 5 days. 

Cookie Exchange Recipes

 
Here’s a list of links to the cookies that were made for our cookie exchange (16 December 2024) and the names of those that made them. 

Note: All rights are reserved to the original author who created these recipes.

 
Monica: https://monicacooks.blogspot.com/2024/12/cool-whip-cookies.html
 
Monica: https://monicacooks.blogspot.com/2022/12/chocolate-espresso-cookie.html
 
Maria: https://noplatelikehome.com/italian-anise-cookies/
 

Cool Whip Cookies

For a Christmas cookie exchange party, I made two recipes. One was my favorite chocolate espresso cookies and these cool whip cookies.

I followed this recipe: https://temeculablogs.com/cool-whip-cookies/

The recipe stated it makes 24 servings (form into 1 inch balls of dough), but I ended up with 48 cookies! 

They were very easy to make. I placed into the oven one pan at a time, while keeping the rest of the dough in the refrigerator between baking to keep the dough cold.

It was suggested to bake them for 8 to 10 minutes, but I ended up baking them for about 14-15 minutes. I'm not sure if it was my oven or if the dough was too cold. Make sure the top of the cookies are not still wet. 

Cool completely before storing them in an air tight container.

I used a ginger bread cake mix. They came out great!

Ingredients

1 box of cake mix [any flavor that you like]

1 tub cool whip, whipped topping, 8 oz. (I used extra creamy)

1 egg

1 c powdered sugar

Instructions 
Preheat oven to 350 F. Line cookie sheets with parchment paper; set aside. In a large bowl, combine the cake mix, Cool Whip, and egg. Stir well until a sticky dough forms; this will take a few minutes of stirring. Cover with plastic wrap and chill in fridge for 30 min – 1 hour to stiffen up a bit – optional step.

Pour the powdered sugar out onto a plate [I used a bowl]. Use a cookie scoop or melon baller [I used a teaspoon] to create 1-inch balls of dough and drop them on to the plate of powdered sugar a few at a time.
Roll the balls in the powdered sugar then place them on the prepared cookie sheets, leaving at least 1 ½ inches of space between each cookie dough balls.
Bake at 350 F for 8-10 minutes until cracking on the edges and middle is no longer wet. I like a really chewy outcome so 8 minutes is best for us because as they cool they will stiffen up a bit but still maintain a really really soft consistency in the center. For stiffer bake for 10 min.
Cool the cookies on the cookie sheets to stiffen up, enjoy once cooled.
[Once cooled, store in an air-tight container].

Cranberry Brie Bites

I made these delicious cranberry brie bites for my bookclub: https://www.delish.com/cooking/recipe-ideas/a56610/cranberry-brie-bites-recipe/

I used a cranberry-apricot relish that I make for Thanksgiving. Since it freezes well, I put half into the freezer for the next year. (Recipe below).

Ingredients

1 (8-oz.) tube crescent dough
Cooking spray
All-purpose flour, for surface
1 (8-oz.) wheel of brie [chilled in the refrigerator for easy cutting]
1/2 c. whole berry cranberry sauce
1/4 c.  chopped roasted unsalted pecans
6  sprigs fresh rosemary, cut into 1" pieces.
 

Directions

 
Preheat oven to 375°. Grease a mini (24-cup) muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough and pinch together seams. Cut into 24 squares [using a pizza cutter makes it easy to cut]. Place squares into prepared cups.
 
Cut brie into small pieces and place inside dough. Top with a spoonful of cranberry sauce, pecans, and one piece of rosemary.
 
Bake bites until pastry is golden brown, about 15 minutes. Check at 8 minutes.
 

My Notes: 

I put about a half teaspoon into the cups. 

I didn't need to pinch the seams together when I rolled out the dough. 

I cut the pecans into smaller pieces. 

Recipe for the relish: https://monicacooks.blogspot.com/2008/05/cranberry-apricot-relish.html

 

Ricotta Cheese Ravioli with Lemon Slices

When Tony and I were on a cruise this past October 2024, one of our ports was the beautiful town of Amalfi. Our morning started with a tour to a nearby grotto, which was beautiful. Later we explored the town.
 
For lunch, we ate at Rosticceria La Galea. I had the most amazing ricotta ravioli with a lemon flavor: RAVIOLI ALLO SFUSATO AMALFITAN, Ravioli stuffed with ricotta cheese, local Amalfi lemon, with Datterini cherry tomatoes, shrimps and rocket. 

Datterini means “little dates”, elongated small tomatoes. Cherry tomatoes are a good substitute. 
 
While there were lots of other delicious dishes to choose from on the menu, I decided to try this ravioli dish since it was so appropriate being in the land of lemons.
 
There are many variations of lemon ravioli recipes online, some with lemon juice and others with a combination of lemon juice and lemon zest.  I wanted to duplicate what I ate, so this is my creation.
 
Serves 2
 
4 T extra virgin olive oil
2 cloves garlic, chopped
8 oz. cherry tomatoes cut in half
4 T tomato sauce
Salt to taste
A few turns of the black pepper mill
Ricotta Stuffed  Ravioli, enough for two servings
1 lemon, peeled into strips and thinly sliced
6-7 large shrimp, peeled and diced into large pieces
1 cup reserved pasta cooking water
1/4 cup grated parmesan cheese
5-6 Basil leaves, julienned
Arugula

Instructions:
 
Bring a large pot of salted water to boil. Cook the ravioli for 3-4 minutes. Drain and reserve 1 cups of water. 

I cooked 20 raviolis and had some leftovers

Meanwhile, in a large skillet on medium high heat, add the olive oil and garlic. Sauté the garlic for 1-2 minutes. Add the lemon slices, cherry tomatoes, stirring to combine, then add the tomato sauce. Cook on low.  With a wooden spoon, gently smash the tomatoes to let out the juices.

While the ravioli is cooking, add the shrimp to skillet and cook until they are no longer opaque. This will be about the same time the ravioli is done.

 
 Add the drained ravioli, about 1/4 cup of the reserved pasta water, and 1/4 parmesan cheese. Stir to combine. You want the sauce to have a ‘soupy’ consistency, so adjust as needed. Add half of the basil and stir to combine.

 

Plate the food and top with fresh arugula, more basil and parmesan cheese. Serve immediately.

 
My Notes:
 
The ravioli that I had at the restaurant did not have lemon zest as part of the filling, just a regular ricotta filling. The thinly sliced lemon peel is what brought out the lemon flavor. It may have had some lemon juice in the tomato sauce. At Trader Joe’s, I found Ricotta and Lemon Zest Ravioli and used for this recipe.
 
Next time I may add a squeeze of lemon juice to really brighten up the dish.
 
For a variety, I may add some crushed pepper flakes.
 
Next time I will stir in half of the arugula in the skillet and will finish with fresh arugula.

New York Deli Tuna Salad

I made this delicious tuna salad for a dinner party.  I followed this recipe:

https://www.sipandfeast.com/new-york-deli-tuna-salad/

New York Deli Tuna Salad

Prep: 10 minutes 

Total: 20 minutes 
Servings: 4
 
This classic New York deli style tuna salad is so easy to make and is perfect for sandwiches, salads, or even by itself.
 
Ingredients 
 
4 5-ounce cans solid water-packed tuna - well drained
1/2 cup (35g) onion - finely diced
1/2 cup (35g) celery - finely diced
1 teaspoon celery salt
2 tablespoons sweet relish
1 tablespoon soy sauce
1 1/4 cups (300g) mayonnaise - plus more as needed
salt and pepper - to taste
 
Instructions 
 
Drain the tuna cans of their water as much as possible.
 
Place the tuna, celery, and onion into a large bowl and thoroughly mix in the relish, celery salt, and soy sauce and let sit for 10 minutes before adding the mayo.
 
Add the mayonnaise and mix well. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate overnight.
 
The next day, strain the tuna of all the accumulated water. Add more mayo as required and serve. Enjoy!
 
Notes
 
It is recommended to refrigerate overnight. The flavor will be much better and the tuna salad can be thoroughly drained to remove excess water.
 
Pieces of white bread or crushed crackers can be used to dry up the tuna after draining and remixing the next day.
 
Leftovers can be saved in the fridge for up to 3 days.
 
(FOR THE TUNA MELT rye bread sliced tomato American or Swiss cheese)
 

My Notes:
 
The video for this recipe stated to mash the tuna so there are no big chunks, but flaky. I shredded finely by hand.

 
I used celery seed instead of celery salt.
 
I used 4 cans that I purchased at Costco. I didn’t think about the larger size cans (7 oz vs 5 oz) so I had to increase the measurements of the other ingredients. I did so by taste and texture.
 
I added some lemon juice and Dijon mustard.
 
I did not add any sweet relish. I'm not a fan of sweet relish. 

This made a very large batch and I have leftovers. I'll remember to  use the 5 oz cans the next time I make this. 

I provided mini rolls for sandwiches.