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Posts Tagged ‘Parsley’

Lemon Tuna and Rice

This simple recipe was given to me by my sister-in-law, Beth.  Our families lived together for several months during a time of transition many years ago (seems like yesterday!!).  Beth and I took turns making dinners, and this is one she shared with us.  I do believe it is one that hung on from her childhood, so it has a time-tested legacy of yumminess :).

Beth called the original recipe “Tuna Balls”, but ew.  No way can I bring myself to serve anything by that name!  So, at our house, we have “Lemon Tuna and Rice” – ah, much better.

Lemon Tuna and Rice (or Tuna Balls – if you’re into that)

https://blessedrootsblog.wordpress.com/2012/01/10/lemon-tuna-and-rice

2 cups cooked rice (I use brown basmati)

1 cup shredded cheddar cheese

1 can of tuna, 7 oz.

3/4 cup chopped black olives

1 T. minced onion

1 T. dried parsley

1 t. season salt

2 eggs, beaten

2 T. milk

Yay - BUTTER!!

Topping:

Melt the butter in a small pan with the listed ingredients. Pour over the rice after it comes out of the oven.

2 T. butter

1 T. lemon juice

1/2 t. season salt

1/2 t. dried parsley

Combine the rice, cheese, tuna, black olives, onion, parsley, season salt, eggs and milk in a large bowl.  Lightly press into an 8in x 8in greased glass baking dish.  Bake at 375 degrees for 25-30 minutes.  Or, press into 12 greased muffin cups (I think this must be where the awful “balls” must come from) and bake at 375 degrees for about 15 minutes.  Drizzle on the buttery topping above and serve.

As usual, I double this recipe to feed my family.  I bake it in a 9in x 13in casserole dish at 375 degrees for 35 minutes.

Enjoy!

I’ll be sharing this recipe this week at:

Make Ahead Meals for Busy Moms

Tasty Tuesday

Blessed With Grace

Penniless Parenting

Real Food Wednesday

These Chicks Cooked

Full Plate Thursday

Newlyweds

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Our weather is positively perfect today.  Sunny, warm, breezy.  The kind of day you want to store away in your memory to pull out on a bone chilling, dead of winter day.

I know my time in my garden is coming to a close this season, so it is time to harvest fresh herbs.  There are a few plants that have done very well this year, and I can’t possibly think of enough uses for all of the fresh parsley I now own.  This is a good thing.

My parsley

Each day I get the chance, I will snip some herbs and bring them in to adorn my kitchen with beauty and fragrance as they dry.  I have come up with a nice little trick to make drying herbs (or flowers for that matter) a cinch.

All you need is two little girl elastic ponytail holders for each bunch of herbs you plan to hang.

2 Tiny Pony Holders

Wrap the ponytail holder around the end of your bunch.

Parsley all wrapped up

Now, use the other ponytail holder to attach it to a handle in your kitchen.  Wrap it once around your bunch and once around your handle.  Snap!  Now as your herbs dry, the ponytail holders will shrink with your herbs and you won’t have herbs falling out all over your counter.

Herbs in my kitchen

And, my hands smell like rosemary – which is a nice little bonus.

When your herbs are dry, just take them down and store in a container until you are ready to use them over the long, cold winter.

Pop on over to Tammy’s Recipes for more kitchen tips!

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