Bumble Bee Issues Voluntary Recall On Specific Codes Of 5-Ounce Chunk White Albacore And Chunk Light Tuna Products Due To Loose Seals

Recalls, Market Withdrawals, & Safety Alerts > Bumble Bee Foods Issues Voluntary Recall On Specific Codes Of 5-Ounce Chunk White Albacore And Chunk Light Tuna Products Due To Loose Seals.

Bumble Bee Recalls Canned Tuna – Los Angeles – Restaurants and Dining – Squid Ink.

I spent five minutes this morning reading tuna can labels.

Good thing there were only two cans in the pantry.

via Bumble Bee Issues Voluntary Recall On Specific Codes Of 5-Ounce Chunk White Albacore And Chunk Light Tuna Products Due To Loose Seals.

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Sunday 02.17.13

There are three grocery stores within a 3 mile radius of the house I normally shop at.  I don’t favor one over the others as each store has its pros and cons.  Shopping the sales is a favorite pastime of mine.  There are many occasions when the evening meal is not determined until I find what looks good at the store.  And if it’s on sale I am in Heaven.  The problem I have had recently is buying too much of what’s on sale.  Who can resist the family pack of chicken tenders at $1.99 a pound?  This is the crux of my affliction.  What do you do with 10 pounds of chicken tenders and just two mouths to feed?

I admit I am getting better at not buying everything I see simply because the price is irresistible.   The worst transgression recently turned out to be 10 pounds of boneless chicken thighs.  I love boneless chicken thighs but I had a hard time figuring out what to cook with those flavorful pieces of the bird.  So I ended up freezing most of the meat.  And you end up making meals with chicken thighs for a long, long time.

For the past couple of months, I’ve been disciplining myself to buy less.  The only other solution I can think of is to find more people to cook for.  This is the hand I’ve been dealt.

Wish me well this morning.  I’m going shopping.

P.S. – I have 5 pounds of organic carrots I bought a few days ago.  Anyone have any good carrot recipes?

 

Chili Chicken Fricassee

Chili Chicken Fricassee

Ingredients

  • 1 to 1.5 lbs boneless chicken cubed
  • 1/4 C seasoned flour (salt pepper cumin oregano)
  • 3 T extra virgin olive oil
  • 1 large Sweet onion, chopped
  • 2 cloves of garlic, minced
  • 3 carrots, peeled and cut into chunks
  • 1 green pepper, diced
  • 1 C chicken broth
  • 1 14.5 oz can diced tomatoes
  • 3 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1 C frozen corn
  • 1 C frozen peas
  • 1 16 oz can organic kidney beans, drained
  • Salt and pepper
  1. Combine flour and a dash each of cumin, oregano, salt, and pepper in a gallon size plastic baggie.  Add the chicken, close the bag, and shake well until all of the chicken pieces are well coated with the flour mixture.
  2. Heat 3 T olive oil in a large stock pot over high heat.  When the oil is hot, add the chicken pieces and brown on all sides.  Lower the heat to medium high to avoid burning the chicken.  You will get pieces of flour and chicken stuck on the bottom of the pan.  This is OK.  Remove the chicken from the pot and set aside.
  3. Reduce heat to medium-low.  Add 1T olive oil, onion, garlic green pepper, chili powder, cumin, and oregano.  Saute 5 minutes.
  4. Add chicken broth and scrape the brown pieces from the bottom of the pot.  Add tomatoes, bring up to a boil and simmer for 20 minutes or until the liquid is reduced by one half.
  5. Add chicken and continue to simmer uncovered for about 25 minutes.  If the mixture starts to get too thick, thin out with more chicken stock.
  6. Five minutes prior to serving, add the corn, peas, and beans.  Simmer for an additional 5 minutes or until the vegetables are warmed through.
  7. Season to taste with salt and pepper.
  8. Serve in soup bowls, chili bowls, or any bowl  of your choosing.

 

I seriously doubt this dish was a family favorite.  But the original recipe was preserved on an aging yellowed 3 x 5 and I’ve made this dish many times over.  But again, I find the same pattern.  The dish I make is not the dish on the recipe.  So, this recipe is how I make it now, the modifications long etched in my aging brain and definitely NOT the recipe on the card.  Let’s be honest here.  The family (to the best of my recollection) never requested this dish.  As best as I can recall, I started making this concoction during a “healthy” phase when I wanted chili but lighter, with more vegetables.

You will need rice and some nice crusty bread, salad on the side, and a tasty light red like Pinot Nowhere.  I’ve used both breast meat and thigh meat for this tasty meal.  Let your preference be your guide.

Ah the hell with it.  Drink whatever you want because this dish ROCKS!

This fricassee freezes well.  ROCK ON.

One Rotisserie Chicken, 50 Meals – #7 Sandi’s Memaw’s Chicken Spaghetti

Sandi’s Memaw’s Chicken Spaghetti

1 28 oz can diced tomatoes

2 C chicken stock

1 T chopped parsley

1 whole onion, chopped

1 clove garlic, minced

Pinch each, basil and thyme

1 T Worcestershire sauce

1 rotisserie chicken, de-boned and diced

1 lb mushrooms rinsed and sliced

2 T flour

1 C cream

1/4 lb grated cheese, Monterrey Jack and Parmesan

1 lb Spaghetti

2 T Butter

  1. In a medium stock pot simmer tomatoes and chicken stock until reduced by half.
  2. Add parsley, onion, garlic, basil, thyme, Worcestershire, and chicken.
  3. In a separate pan saute the mushrooms in butter.  Stir in flour, cream, and cheese.  Add to chicken/tomato mixture.
  4. Cook spaghetti until al dente.  Drain and combine with the sauce.
  5. Bake in a 350 degree oven for 45 minutes.

 

When you want a tasty baked pasta dish that’s not exactly Italian try this recipe.  The origin of this recipe is as interesting as the dish itself.   Sandi is one of my wife’s childhood friends.  Sandi called her grandmother “Memaw”.  Hence, this is Sandi’s grandmother’s recipe.  Over the years this pasta supper was made with minor variations.  I’ve always substituted half and half for the cream.  But if your intention is for a creamier dish, go for the cream.  Different pasta shapes work well too.  Don’t just limit yourself to spaghetti.  Be generous with the cheese quantity also.

 

Scalloped Potatoes

4 cups thinly sliced potatoes
Half cup diced sweet onion
Half stick butter
3 tablespoons flour
2 cups milk
Dash salt and pepper
2 cups grated sharp cheddar cheese, divided
4 slices American cheese

  1. Melt butter in a large saucepan over medium heat.  Saute onions until translucent.
  2. Add flour to create a roux.  Add milk slowly, stirring continuously.  Add salt, pepper, one cup of the cheddar cheese and all of the American cheese.  Simmer briefly until all of the cheeses have melted and you have a smooth sauce.  Remove from heat.
  3. Preheat oven to 350.
  4. Butter a baking dish large enough to hold the potatoes.  Alternate layers of potatoes and sauce, ending with a layer of sauce on top.
  5. Cover with aluminum foil and bake for 45 minutes.
  6. After 45 minutes, remove the aluminum foil and bake uncovered for another 45 minutes.
  7. During the last five minutes, sprinkle the remaining cup of cheddar cheese on top of the casserole.
  8. Remove from oven and let set for at least 15 minutes prior to serving.

 

Simple is good and super simple is better.  Recipes for Scalloped Potatoes are all pretty much the same.  Potatoes, butter, cheese, milk, bake.  But when you get compliments on the potatoes, you put the recipe on the blog to hopefully answer the question:

“So what do you do differently?”

After thinking about the question and  looking a few other recipes, the answer is not much.  (but I think it’s the half stick of butter).

TIPS – slice the potatoes as thin as possible, 1/4 inch is good.  Sauce up every layer of potatoes.  Use a high quality extra sharp cheddar cheese.  Butter, not margarine.

One Rotisserie Chicken, 50 Meals – #6 Pasta with Chicken, Vegetables, Oiive Oil and Garlic

Pasta with Chicken, Vegetables, Olive Oil and Garlic

Parmesan cheese (lots)
3 medium carrots
2 small zucchini

2 small yellow squash
1/2 red bell pepper, diced

4 oz mushrooms, rinsed and sliced
1 tablespoon olive oil for sauteing, 3-4 tablespoons for dressing the pasta
1/2 an onion, chopped
2 – 4 garlic cloves, minced
1/2 teaspoon salt
2 tablespoons fresh basil, chopped
1/4 teaspoon pepper
1/2 lb cooked, drained bow tie pasta

One Rotisserie Chicken, carved off the bone, cut into pieces that match your pasta shape.

  1. Cook pasta according to directions on the package for al dente.  Drain and set aside.
  2. Cut carrots and zucchini on the diagonal into thin slices about 1/4 inch thick.
  3. Heat 1 T olive oil (preferably extra virgin) in a frying pan.  Saute the carrots and squashes for several minutes on each side until golden brown and caramelized.
  4. Add the onion, red pepper, mushrooms and garlic.  Saute for several minutes until the onions are translucent.  Add more olive oil if necessary to prevent sticking.
  5. Toss chicken into the pan and stir until the chicken is warmed through.
  6. Add pasta to the vegetable chicken mixture and stir to mix well.  Add remaining olive oil.
  7. Sprinkle with fresh basil and grated Parmesan.  Salt and pepper to taste.
  8. Top each serving with more shredded Parmesan cheese. Serve immediately.

 

It was hard figuring out how this dish started.  When the kids were little time was always limited, especially around dinner time when they needed to eat RIGHT NOW.  One night there was leftover spaghetti in the fridge.  It got tossed with some sautéed onion and garlic, topped with cheese and served.  Not only did the pasta get eaten, but the kids requested the dish again.  We had discovered a fast meal without resorting to fast food.

Over the years this simple meal evolved.  More vegetables got added.  The browning of the squashes came later, spurred by a memory of a dish eaten in some Italian restaurant a long time ago.  Chicken was added to make the dish more substantial and to take advantage of the cooked birds that every market started to prepare and sell.

TIPS – use a good quality extra virgin olive oil.  Add crushed red pepper in Step 4 if you want some zing.  You’ll need a nice loaf of bread and a salad to complete the meal.  Either red or white wine will work but if you choose red, get a lighter bodied Italian red like Bardolino.