Yummy!

Yummy!  Tuna salad and spicy sweet potatoes.

I wanted to do something different today.  It is a rainy day and about 60 degrees, nice to be at home.   I started looking in the fridge and found a bunch of fresh eggs from our chickens.

These are our babies.  We only have 3 left, but we get 3 or 4 eggs daily.

Then I found that we had a bunch of tuna, so tuna salad was a natural.

I hard-boiled the eggs the Saladmaster way.

Wet a paper towel and put in the bottom of my small skillet.  Add 6 eggs.  Put on medium heat and wait till the valve clicks, then low.  Let set for 10 minutes.   Add cold water and let them set for 15 minutes.  Peeled great!

Here is my recipe.

Tuna Salad

6 eggs cubed, 1 cup low-fat miracle whip, 1/4 cup sweet pickle relish, 1 squirt of mustard, 4 cans tuna(drained), 1/4 cup red onion diced, 2 ribs of celery, 1 clove garlic minced, a few sprigs dried rosemary-chopped fine, salt and pepper.   Stir well and refrigerate for 30 minutes.

Spicy Sweet potatoes

In bowl slice 3 small sweet potatoes on the #4 cone (slicer) of the Saladmaster Machine.    There should not be a home with one of these!

By the way I am a Saladmaster Chef and can help you with that.

Layer the sweet potatoes in a baking dish with 1 Tablespoon of olive oil.  Mix well to coat.

To spice these up I mix 1 T kosher salt, 1 T pepper, and 1 t garlic powder, mix well.  Sprinkle mixture over potatoes, mix well.

Cook at 400 for 10-15  minutes (stir and turn 1/2 way).  Then switch to broiler and finish for 5 minutes.

Serve tuna salad on your favorite bread with some romaine lettuce, sweet potatoes, and a slice of orange to cleanse your palate for desert.

Hope you enjoy!  Let me know if you try it and what you think.

Chef Lowell

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About Lowell Lane

Food is my passion; I love to grow it, cook it, eat it, and share it with others.
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