I’m not sure “a comeback” is quite accurate. That’s what social media claims is happening with the Classic Tuna Melt. I say that because I’m not sure its popularity ever went away. But perhaps it’s getting more attention these days because a lot more people are consuming canned tuna. Reddit, the aggregate of social media news, claims that references to canned tuna are up more than 60% among its nearly 19 million member food community. I’m sure it all started when the pandemic hit. We were all a bit panicked and started filling our pantries with canned foods, and tuna was flying off the shelf. Well, what better way to use up some of those cans than by making the sandwich that’s been a favorite for decades? Where its popularity all started is a bit unclear. Some references claim that The Tuna Melt was invented at the Woolworth’s lunch counter on King Street in Charleston, South Carolina. Other articles say that the popularity of the Tuna Melt was the work of Kraft Foods which wanted to prove the versatility of their Velveeta cheese. One way or the other, this ironic sandwich caught a wave of popularity and never let up. This particular recipe is for the Ultimate Tuna Melt, and trust me, it’s fully loaded. The Tuna mixture is a combination of creamy dressing, crunchy veggies and relish for sweetness. Then, two cheeses get added to mix; a slice of your favorite cheese and a shredded mozzarella. The bread? Entirely your call, but in order to make it Ultimate, you’ve got to spread mayonnaise on both sides of the bread, which adds a rich flavor and a beautiful deep golden brown crust. This month is National Sandwich Month! This one’s in the can!
You love jalapeno poppers. You love great Mexican dips. Now you can have them both with this cheesy, slightly spicy dish that gives you no choice but to dive in and indulge! The Buffalo Cheddar Chile Dip is so simple to whip up, bake up and gobble up for those game day watch parties or for any get-together. It’s also one of those recipes that you can adapt, adjust and add to for more kick. This dip combines crispy bacon bits, shredded grilled or rotisserie chicken and several cheeses. When creating this recipe, I came across Alouette Spicy Jalapeno Spread in the deli section of the grocery store and decided to add it to the shredded cheddar and jack cheeses as well as the cream cheese. It’s optional, but it does add a spicy yet creamy texture. If you want the dip to have more heat, just add more diced jalapeños or green chiles. Love bacon? Just add more. I baked this dip in a cast iron skillet and served it right from the pan with lots of corn tortilla chips and some homemade flour tortilla chips. It can also be served with crustini, crackers or cut vegetables. This Buffalo Cheddar Chile Dip is worth the deep dive into deliciousness!
Watch my How To Video for Buffalo Cheddar Chile Dip here!
It’s not too late to grab some ground beef and make Dad a Big Daddy Burger for Father’s Day! I have some tips and tricks that make the burger better than ever and a special 4-ingredient sauce that could rival any of your favorite fast food burger stops. We always like to think Dad wants to grill something on Father’s Day. So beat him to it, fire up the grill (or an indoor grill pan) and let him dive into deliciousness! The first tip is to buy ground beef that has a little fat because fat equals flavor. An 80-20 blend is great; that’s 80 percent lean beef to 20 percent fat. Also, you can cook up some nice, crispy bacon and chop it up into bacon bits. Then, dice a sweet yellow onion, sauté it in a little of the bacon fat and when the bacon and onion are cooled, add it to the ground beef. It adds flavor and moisture. The only other ingredients you need for a tasty burger is salt, pepper and maybe some garlic powder. Now, you may have heard of the ice method of cooking up a burger to keep it moist. It actually works! Form your beef patty, make a shallow indentation with your fingers in the middle of the burger and place an ice cube in the divot. (The ice cube should only be about an inch in diameter. Place the patty on the grill, and as the burger heats up, the ice cube will melt into the ground beef. The divot helps keep the burger flat and the ice adds moisture. Don’t keep flipping the burger. Once on each side should do it. Then there’s the sauce. It’s a simple, 4-ingredient sauce that’ll make this Big Daddy Burger a Father’s Day favorite!