Ultimate Tuna Casserole

A layer of creamy spinach adds color and taste to this traditional tuna casserole.


Ingredients:

1 (7 oz) package macaroni, cooked per package directions
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 (7.06 oz) pouch albacore tuna
1/2 cup milk
1 (9 oz) package creamed spinach, or 1 (12 0z) package spinach souffle, thawed
1 1/2 cups french-fried onions


Directions:

1. Preheat oven to 350 degrees.

2. Spray a 2 quart casserole dish with cooking spray and set aside.

3. In large bowl, combine macaroni, soup, sour cream, tuna and milk. Add salt and pepper to taste.

4. Spoon half of macaroni mixture into casserole dish. Spread with creamed spinach, then top with remaining macaroni.

5. Cover and bake for 55 minutes or until casserole is bubbling.

6. Take from oven, remove cover, and top with French-fried onions. Bake for an additional 5 minutes.

Korean-Style Marinated Skirt Steak

Grilled or seared, this Korean-style marinated skirt steak is a delicious way to serve up a steak.

Ingredients:
2 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons sake (optional)
4 large cloves garlic, finely chopped
5 scallions (white part only), minced
2 teaspoons finely chopped fresh ginger
2 teaspoons toasted sesame oil
1 pound skirt steak, trimmed and cut into four portions
2 teaspoons vegetable oil
Salt and freshly ground black pepper to taste

Directions:

1. Combine the sugar, soy sauce, sake, garlic, scallions, ginger, and sesame oil in a medium-size flat dish or a zip-top bag, stirring to make sure the sugar is dissolved.

2. Cover the steaks with plastic wrap and gently pound them 1/4 inch thick with the flat side of a meat mallet.

3. Add the steaks to the marinade and let them sit for 20 minutes, covered, turning them once after 10 minutes.

4. Coat a large skillet with the vegetable oil and set it over high heat until the oil is just barely smoking.

5. Sprinkle both sides of the meat with salt and pepper, add the meat to the pan, lower the heat slightly, and sear the steaks (in batches if necessary) for 2 to 3 minutes on each side for medium rare. The steaks should be very rosy pink.

6. Transfer the steaks to a cutting board, tent with foil, and let rest for 3 minutes.

7. Cut the steaks into 1/4-inch-thick slices and serve.

Spinach Salad with Smoked Chicken, Apple, Walnuts and Bacon

Ingredients:

3/4 cup walnuts, chopped
1/4 pound sliced bacon
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/3 cup cooking oil
2/3 pound smoked and sliced boneless chicken breast
1 pound spinach, stems removed, leaves washed (about 9 cups)
1 small red onion, chopped fine
1 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch pieces


Directions:

1. Heat the oven to 350°. Toast the walnuts until golden brown, about 8 minutes. Let cool.

2. In a large frying pan, cook the bacon until it is crisp. Drain the bacon on paper towels and then crumble it.

3. In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, salt, and pepper. Whisk in the oil.

4. In a large bowl, combine 2 tablespoons of the dressing with the chicken. Let sit for about 5 minutes so that the chicken absorbs the dressing. Add the walnuts, bacon, spinach, onion, apple, and the remaining dressing and toss.