Tuna Noodle Casserole

Ingredients:

Cooking spray

8 oz. wide egg noodles

3 Tbsp. unsalted butter, divided

1 small yellow onion, diced

2 Tbsp. all-purpose flour

2 cups whole milk

1 tsp. Dijon mustard

1/2 tsp. kosher salt

1/4 tsp. black pepper

1/2 cup plus 2 tablespoons grated Parmesan cheese, divided

2 (5 oz. each) cans chunk light tuna, drained

1 cup frozen peas

16 butter crackers, such as Ritz (about half a sleeve)

1/2 tsp. garlic powder

Directions:

Prepare pan:
Preheat the oven to 400°F. Grease a 2-quart glass or ceramic baking dish; set aside.

Cook pasta:
Cook the egg noodles to al dente, according to package directions. Drain and keep warm.

Make sauce:
Meanwhile, in a large saucepan or deep skillet over medium heat, melt 2 tablespoons butter. When it foams, add the onion and cook until softened, stirring frequently, about 4 minutes.

Sprinkle the flour over the mixture and cook, stirring constantly, until the mixture has a nutty smell. Slowly whisk the milk in, a little at a time, to avoid lumps. Bring to a simmer over medium-high heat, then reduce the heat to maintain a simmer. Cook until thickened, 5 to 6 minutes, stirring often. Remove from heat.

Mix remaining casserole ingredients:
Stir the Dijon mustard, salt, and pepper into the milk mixture. Add 1/2 cup Parmesan cheese, and stir until the cheese is melted. Stir in the tuna and frozen peas, then add the cooked noodles, stirring to make sure the noodles are completely coated with the sauce.

Bake casserole:
Spoon the mixture into the prepared baking dish, and bake for 15 minutes.

Make topping:
While the casserole is cooking, melt the remaining 1 tablespoon butter in the microwave. In a medium bowl, crush the crackers with a wooden spoon or a potato masher. Add the remaining 2 tablespoons Parmesan cheese and the garlic powder to the crushed crackers. Drizzle the mixture with the melted butter and toss to coat.

Finish casserole:
Remove the casserole from the oven and sprinkle with the cracker mixture, then bake for an additional 5 to 7 minutes, until the topping is browned. Let stand 5 minutes before serving.

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Lebanese Lemon Garlic Chicken

Ingredients:

500g/ 1lb chicken tenderloin (or breast), cut into 4cm / 1.5" squares, large vein cut out (Note 1)
Lemon garlic marinade:
4 tbsp Greek or plain yogurt
3 tbsp lemon juice
1 tbsp garlic , finely grated or crushed using garlic press (~4 big cloves)
1 tbsp olive oil
1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)
Lemon garlic yogurt sauce:
1 cup Greek or plain yogurt
3/4 tsp garlic , finely grated or crushed using garlic press (~1 clove)
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp tahini (hulled), or extra 1 tbsp olive oil (Note 3)
1 tbsp+ water
1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)
Cooking & serving:
2 tbsp olive oil , for cooking
1 tsp parsley , roughly chopped (or equal amounts mint and parsley)
Lemon wedges and extra virgin olive oil , for garnish
Lebanese bread for sauce mopping (recommended)

Instructions:

ABBREVIATED RECIPE:
Marinade chicken 12 - 24 hrs. Cook in 2 batches. Whisk sauce, rest 1 hr, warm just before serving. Smother chicken, serve!
FULL RECIPE:
Marinade - Mix the marinade ingredients in a bowl. Add the chicken, toss to coat then refrigerate to marinate for 12 - 24 hours (Note 2).
Sauce - Put the sauce ingredients in a microwaveable bowl and whisk to combine. Set aside for 1 hour + (garlic flavour melds). Just before serving, microwave for 40 seconds to warm (but not hot) then give it a good whisk. Taste and add more lemon for tangier, or more water to loosen (some yogurts are thicker than others).
Cooking - Drain off excess marinade from the chicken. Heat 1 tbsp oil in a large non stick pan over high heat. Place half the chicken in and cook for 1 1/2 - 2 minutes on each side until golden. Remove onto a plate.
Repeat - Scrape out / quickly wipe loose black bits out of the pan. Reheat remaining oil and cook remaining chicken. Rest for 2 minutes.
Serving - Spread half the sauce in a shallow bowl. Use a spatula to transfer the chicken onto the yogurt. Spoon over remaining sauce, finish with a swish of olive oil and sprinkle of parsley. Serve!

Baked Cheesy Cuban Chicken Taquitos

Ingredients
453.59 g ground chicken
1 yellow onion, chopped
1 poblano or green bell pepper, chopped
4 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
0.5 teaspoon cayenne pepper, use more or less to taste
salt and black pepper
2 tablespoons chopped pepperoncini
480 g red enchilada sauce
16 (6-inch) corn tortillas, warmed
olive oil for coating
216 g shredded Swiss cheese
113 g shredded pepper jack cheese
2 avocados chopped or sliced
Greek yogurt, limes, and sea salt, for serving
Pineapple Salsa
1 jalapeño, seeded if desired, and chopped
330 g diced pineapple
8 g cilantro chopped
59.15 ml lime juice

Instructions

1. Preheat the oven to 425°F.

2. Cook the ground chicken in a skillet set over medium-high heat. Add the onions and peppers. Break up the meat as you go, about 5 minutes, until cooked throughout.

3. Add the garlic, oregano, cumin, cayenne, salt, pepper, and 1/2 cup water. Cook for 5 minutes, until fragrant. Mix in the pepperoncini. Remove from the heat.

4. Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable. Place the tortillas on a baking sheet and rub with olive oil on one side. Spoon 2 tablespoons of chicken down the center of each tortilla. Roll up and arrange seam-side down on the baking sheet

5. Bake for 10 minutes, until crispy. Pour the enchilada sauce over the crispy taquitos. Scatter the cheese all over. Bake for another 10 minutes, until the cheese is melted and bubbling.

6. To make the salsa, combine all ingredients in a bowl.

7. Top with avocado, yogurt, and salsa.