Let’s kick this Monday off with a “lounge in front of the TV on a Saturday night comfort food dinner plate“.  That is exactly what we did on Saturday night.  It was a busy day over all with a birthday party,  house work and a trip to the stock car races only to be canceled due to rain.  So when we finally got the kids to bed we made a little snack for the couch.  This really is my kind of food.  Simple and easy yet tasty and wholesome.

It all started with some fresh rolls from the bakery and a thought of a tuna melt and fries.  Then it slightly adapted roasted potato wedges and my version of zesty sliders.

Ingredients

• 2 cans of Tuna ( drained)
• 1 Tbsp. mayonnaise
• 1 Tsp. Thyme
• 1 Cup shredded cheese
• 2 handful baby potatoes ( halved )
• 2 Tbsp. Olive oil
• 1 Tsp. Chili powder
• 1 Tsp. Garlic powder
• 1/2 Tsp. Celery salt
• 1 Tsp. Black pepper

Method

1. Preheat oven to 425 degrees and line cookie sheet with parchment paper
2. Halve and slice potatoes and then rinse well and pat dry with paper towel.
3. In a large bowl add potatoes, olive oil, celery salt, garlic, black pepper and chili powder and mix well
4. Pour out on a cookie sheet and bake 20-25 minutes turning occasionally until golden brown





5. For the tuna, open and drain cans and dump tuna in a bowl and mix with mayo, thyme.
6. Split open the rolls, top with the tuna mixture, sprinkle with cheese and bake until cheese melts.



7. ENJOY!

Zesty Tip: For a nice crunch in your tuna, add chopped up dill pickles or celery.  It adds a great dimension of texture and flavor.  I couldn’t because Mrs. zesty is not a fan at all.

Alright, a new week begins.  I have a funny feeling this week is going to fly by as it is a short week with Canada day celebrations taking place on Thursday and me taking Friday off.  What is your favorite type of slider? They seem to be all the rage now.  For me, I am leaning towards a nice juicy lamb slider will a cool topping of yogurt and mint.  Have a fantastic Monday and keep smiling.

Take care

zesty

In honor of the weirdest sandwich post on Wednesday and reading the comments I was inspired to do something a little off the wall so to speak.  I had some fresh pineapple in the fridge and a loaf of homemade bread from the local bakery.  I thought what the heck let’s give it a grill.  It has been raining cats and dogs here as of late so I decided just to do the grilling on the George Foreman grill.

I was unsure of how the pineapple would hold up so I did a quick grill of that first and set it aside as I assembled the sandwich.

Ingredients

• 2 slices of thick whole wheat bread
• Sliced fresh pineapple
• Drizzle of honey
• Bunch of parsley
• Dash of hot sauce
• Mozzarella

Method

1. Preheat the grill to medium high heat and grill off the pineapple and set aside
2. Take the two slices of bread and drizzle honey on one side.
3. Place a thick slice of pineapple on top.
4. Add hot sauce, parsley and cheese
5. Set the second slice of bread on top and grill until golden brown and melted.
6. ENJOY!

Zesty Tip: Make it crunchy!  The pineapple has a lot of natural juice in the slice so grilling it before hand was a great idea.  Keep the cheese heavy as it will lock the juice in the pineapple and keep the bread crunchy.

The sandwich was actually quite tasty.  The one thing I did notice about it was the sweetness… duh right?  But I found the little shot of hot sauce definitely help balance all the sugars from both the pineapple and the honey.  I would try this again but I think over the open flame of the barbecue for more flavor.

Have a terrific Friday and wish me luck tomorrow as I put forth my handy man skills and donate some time to the habitat for humanity for the annual “Baby Barn Blitz”.  Hopefully it is sunny where you are.

Take care

zesty