::tuna:patties::

In The Kitchen...

The weekends always go by so quickly…sad face. 

They literally fly by! How come the work week can’t do that?! Anyways…time flies when you’re having fun and this weekend was a busy one. Yesterday I tried a whole chicken in the slowcooker and it came out fantastic. Travis really enjoyed it. I also threw it in the broiler for 5 minutes to get a crispy skin. It turned out super juicy and absolutely delicious! Will definitely make it again, the next time though I might put the bird in breast side down so that the breast meat comes out especially moist. I also saved some chicken for Lou’e and he looooved it. Went ballistic over it! :P Slow cooker recipes are so easy…I just got a small rotisserie chicken from my grocery store, threw it in the crockpot with carrots, celery and onions, some garlic cloves and rosemary as well as put a vegeta/pepper/salt/rosemary rub onto the skin {oh and let’s not forget butter under the skin as well as over it} and cooked it on low for close to 8 hours and voila! Done and done! You know it’s done when you grab the drumstick of the bird and it just falls apart. YUM! You can also use a meat thermometer if you are apprehensive {temp should be 165 degrees in the thickest part of the chicken}. 

So yummy!

On another note, my great friend Kevin, got Travis and I tickets to see Sting tonight!! I don’t think it has necessarily sunk in yet, but I am so damn excited!! He will be playing his own songs as well as songs from The Police. GAH! 

I will let you guys know ALL about that tomorrow. ;) 

Here is a new recipe for you all that I found on the Simply Recipes web site. Looks easy enough to make, and cheap to boot! 

So I think I will give this a shot sometime this week since I have a couple extra cans of tuna fish in the pantry.

Bon Appetit!

Tuna Patties

Prep: 10 min // Cook: 10 min

Ingredients
2 6-ounce cans tuna

2 teaspoons Dijon mustard

1/2 cup white bread torn into small pieces

1 teaspoon lemon zest

1 tbsp lemon juice

1 tbsp water {or liquid from the cans of tuna}

2 tbsp chopped fresh parsley

2 tbsp chopped fresh chives, green onions, or shallots

Salt and freshly ground black pepper

A couple squirts of hot sauce of tabasco

1 raw egg

2 tbsp olive oil

1/2 teaspoon butter

Directions

1. Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step. 

2. In a medium bowl, mix together the tuna, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg. 

3. Divide the mixture into four parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. {You can skip the chilling if you want, chilling just helps the patties stay together when you cook them}.

4. Heat the olive oil and a little butter {for taste} in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side. 

Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

There you have it. How ridiculously simple with just a few ingredients from your pantry! I am definitely trying this recipe out soon! 

-S.*