Mini Tuna Melts (aka the Perfect After School Snack)


Mini Tuna Melts|Frankly Entertaining

We are into our third week of school (and I still haven’t taken the required first day of school photos :( ), and we have our breakfast routine down. My kids have also gotten into a rhythm with packing their lunches (I supervise, but they do most of the heavy lifting!). The thing we were having trouble with was the after school snack. There probably could have been an after school special devoted to my after school snack quandary. If you don’t know what an after school special is, please don’t tell me, it will just make me feel old.

For me, the after school snack should be a little something that staves off hunger until dinnertime, but also gives my kids enough energy to finish their homework and practice piano. I also want my kids to get into the habit of paying attention to what they eat. When they help prepare their snacks they appreciate their effort, and they’re also more likely to be adventurous with their flavors!

Mini Tuna Melts|Frankly Entertaining

I love the idea of mini tuna melts. Tuna is high in protein (even keeled energy). It’s also a great source of healthy fat (plus for me and the kids!). Besides all of the health benefits, tuna is easy. You open up a can of Bumble Bee and you’re 5 minutes away from a healthy and delicious snack. You can prep the melts in advance, but even if you start from scratch, the whole recipe takes under ten minutes.

Mini Tuna Melts|Frankly Entertaining

This recipe is a great one for kids to help with. They can chop celery, mix the ingredients, scoop the filling onto the crackers and top the crackers with cheese. I keep my younger kids away from the oven (especially when the broiler is on), but up until the final step, it’s all kid friendly! Having the kids help also gets them to experiment with ingredients. We used provolone cheese instead of the traditional American slices. We also used Cajun spices and some olives. If your kids aren’t a fan of olives, swap them out for something they love!

Mini Tuna Melts|Frankly Entertaining

One helpful hint: Keep an eye on the broiler. These take about 4 minutes, but the crackers can brown pretty quickly. If you’re only making a few, you can put these in the toaster oven.

If you want more delicious recipes, follow Bumble Bee® on Twitter and Pinterest .

Mini Tuna Melts

Ingredients:

  • 2 cans Bumble Bee Tuna (I used Chunk Albacore in Water)
  • 1 sleeve butter crackers
  • 1/4 c. diced celery
  • 1/4 c. chopped olives
  • 1/3 c. mayonnaise
  • 1/2 tsp. Cajun seasoning
  • sliced provolone cheese

Instructions:

  1. Pre-heat the broiler and line a baking sheet with a silicone mat or aluminum foil.
  2. Place all the crackers on the baking sheet, spaced evenly apart.
  3. In a bowl combine tuna, mayonnaise, celery, olives and seasoning.
  4. Using a mini scoop, drop one scoop of the tuna mixture on the center of each cracker.
  5. Top each cracker with a square of provolone cheese (slice these to fit the crackers).
  6. Place the tray of melts under the broiler for 4 minutes.
  7. Remove from the oven and let cool for a few minutes. Enjoy!

 

 

Mini Tuna Melts (aka the Perfect After School Snack)
Prep time: 
Cook time: 
Total time: 
Serves: 21
 
Mini Tuna Melts
Ingredients
  • 2 cans Bumble Bee Tuna (I used Chunk Albacore in Water)
  • 1 sleeve butter crackers
  • ¼ c. diced celery
  • ¼ c. chopped olives
  • ⅓ c. mayonnaise
  • ½ tsp. Cajun seasoning
  • sliced provolone cheese
Instructions
  1. Pre-heat the broiler and line a baking sheet with a silicone mat or aluminum foil.
  2. Place all the crackers on the baking sheet, spaced evenly apart.
  3. In a bowl combine tuna, mayonnaise, celery, olives and seasoning.
  4. Using a mini scoop, drop one scoop of the tuna mixture on the center of each cracker.
  5. Top each cracker with a square of provolone cheese (slice these to fit the crackers).
  6. Place the tray of melts under the broiler for 4 minutes.
  7. Remove from the oven and let cool for a few minutes. Enjoy!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Frozen Cherry Limeade Pops

Frozen Cherry Limeade Pops|Frankly Entertaining

There is a serious Sonic shortage here in Kenai, so I’ve been trying to find ways to come up with similar recipes to what my kids love, and the biggest thing for my kids is the Cherry Limeade Slushy.  So, when I was given the opportunity to guest post over at Mrs. Happy Homemaker, I knew just what I wanted to make. If you head over  Here you can get my recipe for Frozen Cherry Limeade Pops!

Tuesdays with Dorie: Bubble Eclairs

Bubble Eclairs|Frankly Entertaining

Here’s a little something you probably don’t know about me: cream puffs were the first “fancy food” that I learned how to make. To this day, I still love making cream puff pastry and using it for both sweet and savory dishes. Dorie mentions that people either love or hate the custard-y inside of the just cooked dough, and I’m definitely on the love side. I could eat a whole batch of these without ever adding any filling!

Bubble Eclairs|Frankly Entertaining

I was excited to try the variation with the pearl sugar and whipped cream. The Bubble part of the éclair is basically just attaching three cream puffs together and then filling them with whipped cream, ice cream or pastry cream. I decided to use some of my leftover strawberry rhubarb preserves to make a flavored whipped cream.

Bubble Eclairs|Frankly Entertaining

If I make these again I’ll definitely make the bubbles a little bigger. I made the eclairs a little too small to hold the whipped cream, so they were a little messy. I did love using the pearl sugar. It added sweetness and crunch. I’m sure I’ll be making this pastry dough again and again, and I’m sure I’ll be using Pearl Sugar again.

Bubble Eclairs|Frankly Entertaining

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi , by Dorie Greenspan, and join us! Feel free to follow along with everyone else here.

Tuesdays With Dorie: Cherry Crumb Tart

Cherry Crumble Tart|Frankly Entertaining

I started out this recipe wishing it had been a couple of weeks ago when cherries were on sale, but I work with what I have! I love cherries, and so I was excited to make this week’s recipe. It also gave me another chance to use my fancy rectangular tart pan! I even happened to have an unopened package of hazelnut flour on hand, so I was all set.

Cherry Crumble Tart|Frankly Entertaining

This was another winner at my house! The flavors were a little more grown up, so I don’t think all the kids appreciated this dessert as much as the adults did, but that’s alright, because it just means more for me! I love making Dorie’s sweet dough recipe. It comes together easily, and I love a dough that I can press into the pan.

The hazelnut filling was a nice change from the typical almond filling, but I don’t know that it’s what I would always use. The crumble topping was perfect and it fit with the cherries perfectly. Cherry season is in full swing, and this tart is the perfect way to show off these tiny red jewels!

Cherry Crumble Tart|Frankly Entertaining

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi , by Dorie Greenspan, and join us! Feel free to follow along with everyone else here.

Rice Pudding and Rhubarb Napoleons

 

Rice Pudding & Rhubarb Napoleons|Frankly Entertaining

I was pretty excited to get to work with Kozy Shack® on their Summer of Pudding campaign, and I really wanted to create something different. I thought about doing a version of a Boston Cream Pie, or some kind of trifle, but in the end I decided on a Strawberry Rhubarb Napoleon. The rice pudding acts like the custard, but with a bit more texture and flavor.

 

Rice Pudding & Rhubarb Napoleons|Frankly Entertaining

One of the pluses of living in Alaska is the abundance of rhubarb. It reminds me a little of being back in Nova Scotia. I have so many memories that involve my grandmother and huge stalks of rhubarb, and it’s been fun to relive those a little bit here. Apparently rhubarb acts as a bit of a moose deterrent, so almost everyone in my neighborhood uses it in their landscaping. It’s pretty great to go out to the front yard and pick rhubarb whenever I feel like it! In fact, we have so much rhubarb that my freezer is full of it, and I always have some rhubarb concoction on hand!

Kozy Shack Rice Pudding

The homemade strawberry rhubarb filling seemed like the perfect balance to the delicious Rice Pudding. Kozy Shack® Rice Pudding is full of wholesome ingredients like  milk, eggs, sugar and rice. This almost seems like a dressed up version of strawberry shortcake, or berries and cream! This is a great make ahead dessert because you can prepare all of the elements ahead of time, and then assemble when you’re ready. This is also very kid friendly. My 9 year old put together everyone’s desserts with no problem at all. As far as preparation goes, it couldn’t get much simpler: one package of puff pastry, Kozy Shack® rice pudding, strawberry rhubarb mixture, and some whipped cream.

Sunday is National Rice Pudding Day (you know that’s a total thing!), and there’s no better way to celebrate than by making yourself some delicious Rhubarb and Rice Pudding Napoleons!

Make sure your following Kozy Shack® on Instagram and Facebook!

Rice Pudding & Rhubarb Napoleons|Frankly Entertaining

Rice Pudding and Rhubarb Napoleons

Ingredients:

  • 22 oz container  Kozy Shack® Rice Pudding
  • 1 pckg. frozen puff pastry dough, thawed
  • 1 egg, beaten
  • granulated sugar
  • strawberry rhubarb pie filling (you can use canned, but we used this homemade recipe)
  • whipped cream

Instructions:

  1. Roll out the puff pastry dough, and cut into 16 equal rectangles.
  2. Using a pastry brush, brush all the rectangles with egg wash.
  3. Sprinkle sugar over the rectangles.
  4. Bake the puff pastry rectangles according to package directions (about 15 minutes).
  5. Let the pastry cool.
  6. To assemble the Napoleons, place one pastry triangle on a plate and top with 2 Tbsp of Kozy Shack® Rice Pudding. Add 2 Tbsp of the pie filling to the pudding, and then top with another pastry triangle. Serve with a dollop of whipped cream.

 

Rice Pudding and Rhubarb Napoleons
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Rice Pudding and Rhubarb Napoleons
Ingredients
  • 22 oz container  Kozy Shack® Rice Pudding
  • 1 pckg. frozen puff pastry dough, thawed
  • 1 egg, beaten
  • granulated sugar
  • strawberry rhubarb pie filling (you can use canned, but we used this
  • homemade recipe
  • )
  • whipped cream
Instructions
  1. Roll out the puff pastry dough, and cut into 16 equal rectangles.
  2. Using a pastry brush, brush all the rectangles with egg wash.
  3. Sprinkle sugar over the rectangles.
  4. Bake the puff pastry rectangles according to package directions (about 15 minutes).
  5. Let the pastry cool.
  6. To assemble the Napoleons, place one pastry triangle on a plate and top with 2 Tbsp of Kozy Shack® Rice Pudding. Add 2 Tbsp of the pie filling to the pudding, and then top with another pastry triangle. Serve with a dollop of whipped cream.

Tuesdays with Dorie: Vanilla Mango Panna Cotta

Vanilla Mango Panna Cotta from Baking Chez Moi

I feel like I should write something about not crying over spilled milk since I poured half the milk mixture onto the floor while I was trying to get it into the glass jars! That’ll teach me … I don’t know what it will teach me, but I’m sure it will teach me something!

This is a perfect Summer dessert. It can be made ahead of time, it’s cool and refreshing, and it doesn’t heat up the house (if you’re in one of those weird locales that is actually hot during the Summer!).

Doug loves Mango, so this was a winner before I even made it! My panna cotta didn’t come out as white and vibrant as the one in the book, but I’m going to assume it has something to do with the vanilla, or maybe I cooked the milk a little too long. I didn’t use the vanilla bean, but I used the next best thing, which is the Nielsen Massey Pure Vanilla Bean Paste. It’s one of my all time favorite shortcuts! Although, since reading Dorie’s blurb about vanilla beans, I’m a little obsessed with vanilla sugared toast! I also used honey straight from my cousin’s hives in Oregon to sweeten the puree. For the jars, I used my Weck Tulip canning jars. If you want to buy these (and why wouldn’t you), pay attention to the size. Otherwise, you might end up with both mini jars, and 1 Liter jars. I’m not saying that happened to me, but I’m not saying it didn’t happen to me!

Enough about everything I used. Can I just say that the texture on this is amazing! I already have visions of using it with strawberry rhubarb from my freezer, or even a cranberry puree for a light after Thanksgiving dessert. I’m excited about this one! I feel like a bit of a broken record, but until I’m disappointed by one of these Baking Chez Moi recipes I’m going to have to keep spreading the love!

Vanilla Mango Panna Cotta|Frankly Entertaining

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi , by Dorie Greenspan, and join us! Feel free to follow along with everyone else here.

Tuesdays with Dorie: Apricot Raspberry Tart

Apricot Tart|Frankly Entertaining

I feel like I was actually a planner on this one. I actually read the recipe … the whole recipe… before I started! When I was reading I wasn’t too keen on the idea of making the ladyfingers again. It’s not that I didn’t love the ladyfingers, but it really hasn’t been that long since I made them, so I opted for the almond cream variation.

I love almond cream, and it seem like a perfect dessert to celebrate Bastille Day! This recipe also gave me the chance to use my rectangular tart pan. I’ve had the pan for years, but this is the first time that I’ve actually used it. I just read The Life-Changing Magic of Tidying Up, and although I’m not doing everything the way it was suggested, I did find joy in my tart pan!

Apricot Tart|Frankly Entertaining

This dessert was a huge hit at my house. I told Doug that I felt like I could be a French housewife with this recipe, but interestingly enough, the mother of the family I lived with in France never made anything like this, she always bought stuff like this at the bakery. Doug doesn’t normally say much about the recipes that I prepare, so if he makes a point of saying something is delicious … twice, then I know it was a hit! Everyone loved this one. I feel like we’ve been on a great streak with the recipes lately, or maybe the whole book is that good!

The recipe wasn’t difficult, but it does take some time for chilling and cooling to room temperature. It actually turned out perfectly because I made the tart in the morning, and then I didn’t have to think about it again until after dinner. No playing musical chairs with oven space! I definitely recommend this recipe. I can’t wait to see what the others in the group have done!

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi , by Dorie Greenspan, and join us! Feel free to follow along with everyone else here.

Simple Tapioca Pudding Tartelettes

Until recently my experience with tapioca pudding had been pretty limited. Lately though, I’ve been using tapioca and experimenting with different ways to serve it. One of the great things about tapioca is that it’s the perfect blank canvas for any number of toppings. I think it would make an amazing trifle, and parfaits would be a simple and delicious Summer treat.

Tapioca Tartelettes|Frankly Entertaining

For my latest tapioca experiment I decided to make Tapioca Pudding Tartelettes. I made a simple shortbread crust, but if you want to go extra simple you can also use a premade pie crust or a roll of sugar cookie dough. The great thing about this recipe is how quickly it comes together. Even making the dough from scratch, the whole thing tales than a half an hour of hands on time. I used Kozy Shack Tapioca Pudding for the filling and blueberries for the topping. You can also prepare all of the elements ahead of time and then assemble right before you’re ready to eat.

Tapioca Tartelettes|Frankly Entertaining

Summer is a perfect time for easy and casual get togethers. I don’t know why, but for some reason visitors prefer to come to Alaska in the Summer, and this Summer will be no exception for us. We are eagerly anticipating the arrival of friends and family next month, and we’re looking for ways to entertain while still being able to spend most of our time with our guests, instead of in the kitchen.

Kozy Shack Tapioca Pudding

I used the tub of Kozy Shack Tapioca Pudding, but if you want this to be even simpler, you can use the individual cups and top them with cookie bits and fruit. You’ll get a very similar texture and taste with about 60 seconds worth of effort!

Tapioca Tartelettes

Tapioca Pudding Tartelettes

Ingredients:

  • Kozy Shack Tapioca Pudding
  • 1/2 c. butter, cut into chunks
  • 1/3 c. confectioner’s sugar
  • 1 1/2 c. flour
  • 1 egg yolk
  • In season fresh fruit or fruit topping. I used fresh blueberries and this blueberry topping.

Instructions:

  1. To make the shortbread dough, combine butter, sugar and flour in a food processor and pulse until the mixture resembles a heavy crumb.
  2. Add the egg yolk and mix until the dough comes together.
  3. Divide the dough into 24 even pieces and then place each piece into the openings of a mini muffin pan. Tamp down each piece of dough, creating the tartelette shell.
  4. Bake in a 350º oven for 10-12 minutes.
  5. Let the shells cool and remove from the muffin tin.
  6. Fill the shells with the tapioca pudding and top with the fruit.

 

Kozy Shack is celebrating the Summer of Pudding on their Facebook and Instagram pages. Make sure to follow them!

 

 

5.0 from 1 reviews
Simple Tapioca Pudding Tartelettes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Tapioca Pudding Tartelettes
Ingredients
  • Kozy Shack
  • Tapioca Pudding
  • ½ c. butter, cut into chunks
  • ⅓ c. confectioner's sugar
  • 1½ c. flour
  • 1 egg yolk
  • In season fresh fruit or fruit topping. I used fresh blueberries and this
  • blueberry topping
  • .
Instructions
  1. To make the shortbread dough, combine butter, sugar and flour in a food processor and pulse until the mixture resembles a heavy crumb.
  2. Add the egg yolk and mix until the dough comes together.
  3. Divide the dough into 24 even pieces and then place each piece into the openings of a mini muffin pan. Tamp down each piece of dough, creating the tartelette shell.
  4. Bake in a 350º oven for 10-12 minutes.
  5. Let the shells cool and remove from the muffin tin.
  6. Fill the shells with the tapioca pudding and top with the fruit.

Tuesdays with Dorie: Strawberry Shortcakes, Franco-American Style

Strawberry Shortcake|Frankly Entertaining

I was so excited for this week’s recipe because it gave me a chance to make something that completely intimidated me. Lady Fingers seem so delicate and seem like something that would take way more work than I’d be willing to put in, but I was wrong. This recipe actually came together fairly simply. Although the lady fingers take a few bowls to put together, they’re not hard, and they’re not especially time consuming. There was more than enough batter to make the six servings, plus I made about 8 other traditionally shaped cookies.

I was a little skeptical after the cookies baked because they weren’t as sweet as I thought I’d like, but when I added the strawberries and whipped cream, the whole thing was amazing! My kids have been snacking on the leftover cookies, but I think I prefer the whole dessert to just the cookies!

Strawberry Shortcake

I went the simple route and just made these with strawberries and sugar instead of the roasted strawberries. I think this would also be amazing with blueberries, or some strawberry with rhubarb. I think a DIY shortcake table would be the perfect thing for a 4th of July (or Canada Day) celebration! If you had various fillings on the table it would be a perfect color palette. hmm…Putting my thinking cap on!

Strawberry Shortcake|Frankly Entertaining

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi , by Dorie Greenspan, and join us! Feel free to follow along with everyone else here.

Per Se: The Best Meal Ever!

Per Se Review| Frankly Entertaining

Last year Christina and I met up in New York City for Memorial Day week end, and we had the absolute best time. It was the first time I had been o NYC since I was 16, and I tried to fit everything into 4 days. We ate way more than was healthy, and the only regret I had was leaving the I Love Doughnuts shirt that I got for my son on a bench at #MadSqEats. But, if you can get through a weekend with the only bad thing being a lost t-shirt, then I think we can call it a success!

The food highlight of the trip last year was having lunch in the Salon at Per Se. My dad had given us $150 to treat ourselves, and we used every penny at lunch! It might seem a bit extreme (my dad was a little surprised when we called to thank him for the amazing lunch), but I’m here to tell you it was worth it!

Let me start by saying, if this is something you don’t think you would appreciate, then don’t do it! Everyone has their thing, and mine is food. I wouldn’t appreciate the value in a sports car or a super fancy pre-school, but eating out can make me cry when the food is that good! I will also say that we ate at the Salon and not the main dining room. We also didn’t drink any alcohol which would have easily doubled the bill. I would love to try the dining room, but I feel like that’s something that I should save and do with Doug!

The Salon at Per Se doesn’t accept reservations, and it’s only open for lunch on weekends. We made sure we showed up ten minutes before they opened and we were seated at a table looking directly out onto Columbus Circle and Central Park.

The service is beyond amazing. I don’t know how much water I drank because my glass was never empty! And even though this is one of the best restaurants in New York City, the servers were not at all snotty. Everyone that we talked to was gracious and personable.

When we went back to NYC a couple of weeks ago we debated eating at Per Se again. I didn’t want to ruin the amazing experience that we had the first time, so it was a dilemma. In the end, Christina and I decided to go back and try dinner. I will just say it was perfect. We did not get the table with the view, but I didn’t even notice.

The portion size at Per Se is small, but it doesn’t feel small. I ordered two dishes plus dessert, and there was a smoked salmon amuse bouche (amazing!), gougères, and bread. There was also an extra dessert tray that came after the dessert that we ordered. I ordered the duck foie gras appetizer and the lobster. For dessert I had the crème brûlée. Christina had the gelato for dessert, which she declared to be the best gelato ever!

All this is to say, if you find yourself in New York City celebrating any kind of special occasion, and you appreciate  a delicious meal, Per Se is a restaurant that is well worth the hype.

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