Tuna Bruschetta Recipe

Tuna Bruschetta Recipe  #shop

Tuna can be a very versatile staple to keep in your pantry. Of course there are the old standbys of tuna salad sandwiches and tuna noodle casserole, but there are a LOT more possibilities beyond that. Case in point: this Tuna Bruschetta Recipe. It uses fresh, simple ingredients and is packed with nutrition.  It is light and perfect as an appetizer or as a lunch all by itself.

Tuna Bruschetta Recipe


4 whole wheat pitas
1 Tbsp olive oil
coarse sea salt
1 can Ocean Naturals Skipjack Chunk Light Tuna
2 tsp Italian seasoning
4 vine ripened tomatoes, chopped
2 Tbsp fresh basil, chopped
2 Tbsp red onion, finely chopped
1 clove garlic, minced
1 tsp olive oil
2 tsp balsamic vinegar
salt and pepper

whole wheat pita #shop

Heat oven to 375 degrees.  Cut each pita into eight wedges. Brush lightly with olive oil and sprinkle with coarse sea salt.  Spread in a single layer on a cookie sheet and bake for 10-15 minutes, flipping once.  Let cool.

In a medium bowl, combine tomato, basil, onions, garlic, olive oil and vinegar.  Sprinkle with salt and pepper.  Refrigerate tomato mixture for at least 20 minutes to blend flavors.

In a small bowl, combine tuna with Italian seasoning and salt and pepper to taste.

To serve, place a spoonful of tuna on each pita wedge.  Top with tomato mixture.  Enjoy!!

ocean naturals





Easiest Hot Pepper Jam Recipe For Beginner Canning

pepper jam recipe

 Easiest Hot Pepper Jam Recipe For Beginner Canning

(this recipe can be modified to omit the heat, just skip the jalapenos)

Tis’ the season for canning!  Right about now your garden is probably giving you a harvest every day. If you don’t have a plan for cooking or preserving these veggies, they can add up fast! A great way to use them is canning!

Canning can be intimidating if you have never done it or are just beginning.  One thing to remember is that you have to follow every recipe and process exactly. No cutting corners, it is important to ensure food safety.

The good thing…. You won’t need to go out and spend $100 on new canning equipment. As long as you have a pot that is deep enough to cover the tops of your jars with water, you are good to go.  I recommend a Ball Canning Basket (pictured below) or a rack for inside your pot.  I use the basket, it is easy, just load it and drop in the water.  No tongs required to take it out.


TIP *    Make the canning process smoother by staying organized and clean!  Stay on track, put away anything you are finished with and clean up as you go.

What you need:  It may look like a lot, but it isn’t.

  • 2qt pot & a larger stock pot
  • mixing spoon
  • measuring cup/s
  • strainer
  • ladle
  • 4oz jam jars , lids, bands
  • bowl
  • knife
  • Anything else pictured here (yes this is my pile of clean dishes after I was done!)  :




  • 1 small green bell pepper
  • 1/2 red bell pepper
  • 6 jalapeno peppers
  • 1 – 3oz. packet of Liquid Pectin
  • 1 1/2 cup apple juice
  • 1 cup white vinegar
  • 4 cups white sugar


What to do:

Place all jars, lids and bands in a clean sink full of straight hot water. Let stand at least 5 mins. to sterilize. Place on a towel to air dry while you work.


Very finely chop the peppers. Bring the apple juice, vinegar and peppers to a boil, reduce to low and simmer for 10 mins.  Strain the juice from the mixture. Reserve the peppers if you wish to have them in the jam, if not then discard.


Rinse the sauce pan of any leftover peppers,  add the liquid mixture (2 cups worth) back into the sauce pan. Bring it to a boil while adding the sugar one cup at a time. Mix constantly.

Bring to a rolling boil. As soon as it is boiling, remove from heat, quickly stir in the pectin. Add back to the heat and boil for 1 minute.   Remove from heat. DO NOT OVER BOIL.  Jam will be “gummy”.


If you want the peppers ,  add them in now.  Then ladle into jars.  Leave about 1/4 inch of what is called “head space” (space between the top of the food product and the top of the jar).

Using a clean cloth, wipe the rims of the jars.  Add the lids and bands. Do not over tighten the bands, you want air bubbles to escape, hand tighten down just until snug.

Bring a large pot of water to a rolling boil.  Process jars for 5mins.  Make sure the water completely covers the jars.

Remove and let sit for 24hrs.

Canning Hot Water Bath


1. You will hear a “pop” from the jars, this is normal.

2. After 24hrs,  any jar with a lid that flexes when you push down on the middle needs to be refrigerated and consumed within 2 weeks.  This means it did not properly seal.

3. I chose to purchase these 4 0z. jars,  they were ($9 for 12), you can also use 8 0z. jam jars.  This recipe made 9- 4oz. jars.

Serve with crackers, or spread over cream cheese on a bagel!

Hot Pepper Jelly



Garlic Parmesan Pull A Part Bread With Spinach Artichoke Dip



Garlic Parmesan Pull A Part Bread With Spinach Artichoke Dip

A creative way to make traditional artichoke dip, this recipe adds garlic Parmesan pull -a- part bread instead of baking it in a dish by itself.  It looks great, tastes great and well, is something different so why not?   The best part is how easy this is to make. A recipe doesn’t have to be complicated to be delicious or sophisticated.   Some of my best dishes have been semi-homemade, contain few ingredients and take about 30 minutes start to finish.  

This recipe uses pizza dough instead of making a homemade bread and dealing with yeast. Pizza dough can be pretty versatile if treated the right way.  I use it for a lot of different things.  

Perfect for parties, pot lucks or even a light dinner! 

What you need: 

  • 1/2 can of Artichokes- chopped
  • 1  Cup of chopped spinach 
  • 3 tablespoons of mayonnaise 
  • 1/4 Cup Parmesan cheese 
  • 1/4 Cup shredded mozzarella cheese 
  • Pinch of salt & pepper 
  • Olive Oil
  • One pizza dough ( frozen or make your own from those handy “just ad water” 50¢ packages Walmart sells)
  • 1 teaspoon Garlic – either fresh (minced) , powder or chopped (dried)  
  • Oven safe skillet or dish 

Garlic Parmesan Pull A Part Bread With Spinach Artichoke Dip

What to do:

Preheat the oven to 425°. In a small bowl combine the spinach, artichoke, mayonnaise, Parmesan, mozzarella, salt & pepper.  Set aside.


Separate your pizza dough into 3 even pieces. Roll each piece into a long “rope” just as your kiddo would with play doh.. rolling from the middle stretching outward until about 1 inch thick.  

Garlic Parmesan Pull A Part Bread With Spinach Artichoke Dip


Lay the pieces side by side, carefully pinch the ends together and literally braid the pieces. Do not press together, just lay them one over the other.  If you don’t know how to braid you can twist them! 



Grease an oven safe skillet or dish with Olive Oil.  Place the braid around the edge in a circle.  Fill with the spinach artichoke mixture.  Pile it right up.  The dip will cook down and the dough will rise.

Garlic Parmesan Pull A Part Bread With Spinach Artichoke Dip

Brush the dough with Olive Oil, sprinkle with sea salt and the garlic. Bake on 425°  for about 20 minutes or until bread is golden brown. 

Serve warm, pull apart the bread and scoop up the dip!  

Garlic Parmesan Pull A Part Bread With Spinach Artichoke Dip


Garlic Parmesan Pull-Apart  Bread with Spinach Artichoke Dip Recipe

Hearty Avocado & Turkey Salad With Greek Dressing

Hearty Avocado & Turkey Salad With Greek Dressing

Hearty Avocado & Turkey Salad With Greek Dressing

Salads are easy, anyone can make them.  But they can also be boring and leave you craving something more hearty.  Not this salad!  This avocado and turkey salad skips the lettuce and gives you a protein filled meal that will leave you feeling full and satisfied. 

What you need:

  • Your favorite glass or bowl
  • 1/2 avocado, diced
  • 1/2 Cup turkey , diced (if you do not have fresh turkey head over to the deli and ask for a thick slice or your favorite kind)
  • small handful of fresh baby spinach
  • 1 Can of whole beets, drained and diced
  • A few green or red grapes, halved 

For the Greek dressing:

  • 1 Cup of plain Greek yogurt
  • 1/4 tsp each salt & pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp each dried basil & oregano
  • 1 teaspoon of lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard (optional)

What to do: 

With your ingredients diced into bite sized pieces, simply layer them into your dish, glass or bowl.  Starting with the beets.  Add any additional ingredients you desire. 

For the dressing-  whisk  all the ingredients into the yogurt. Pour desired amount over salad. 

For added flavor and flare- 

Try sauteing the turkey in a little olive oil to give it a nice, warm smokey flavor! 

Hearty Avocado & Turkey Salad with Greek Dressing Recipe

Easy Baked Vegetable Spring Rolls & Ginger Soy Dipping Sauce

Easy Baked Vegetable Spring Rolls & Ginger Soy Dipping Sauce

Easy Baked Vegetable Spring Rolls & Ginger Soy Dipping Sauce

 Spring rolls are my favorite Chinese food menu item. Since I have vowed to skip the take out menu and cook at home more I had to find a way to still enjoy these crunchy little bundles of heaven.  I also wanted to try to create a healthier version. I don’t care to fry food in the house (for some reason I can not handle the smell) so I generally bake instead. Cooking on a higher temperature and drizzling with oil will help achieve the crunch of frying. 

What you need: 

  • 1 cup finely shredded cabbage, carrot and green onion
  • 1 red pepper thinly sliced (I left this out)
  • 4 mushrooms sliced thin (optional)
  • 2 cups bean sprouts
  • 1/2 cup finely chopped cilantro
  • A pinch of salt & pepper
  • 8 spring roll wrappers
  • cooking oil (I used vegetable, use what you wish)

What to do: 

Preheat the oven to 425º

Combine the vegetables in a bowl with the salt & pepper

Place a spring roll wrappers on a flat surface with the corner (pointed edge) towards you. 

Put about 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. 

Bake on 425º for about 15 minutes or until golden brown and crispy 

Cut in half and serve with sauce. 

For the dipping sauce: 

My favorite recipe for the ginger soy dipping sauce 

Baked Vegetable Spring Rolls with Ginger Soy Dipping Sauce

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Fifteen Minute Cheesy Western Omelette Bites

Fifteen Minute Cheesy Western Omelette Bites

Fifteen Minute Cheesy Western Omelette Bites 

Great as an appetizer, addition to brunch or just a light breakfast, these cheesy western omelette bites are easy and done in fifteen minutes. Instead of making a traditional omelette or quiche, the scrambled egg mixture gets poured into cute and crispy little fillo dough cups (phyllo or filo).  My favorite is usually spinach and feta cheese, but we decided to change it up and use some peppers. 

What you need: 

1 Box of Athen’s Mini Fillo Shells
2 Eggs beaten with 1/2 cup milk
1/2 cup shredded cheddar cheese
1/2 each of : small tomato, onion, green pepper- diced
pinch of salt & pepper


What to do:

Preheat the oven to 350

Place the mini shells onto a buttered cookie sheet

Combine the diced tomato, peppers, and onion into a small bowl with the salt, pepper, cheese and beaten egg/milk mixture. 


Pour into each shell , you may need to use a fork to guide the veggies and cheese into the cup otherwise just the liquid will pour out.  You can fill right to the top. 

Bake on 350 for 10 minutes or until a toothpick inserted comes out clean. 



Print or save this recipe!

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Bacon & Cheese Stuffed Sweet Peppers

Bacon & Cheese Stuffed Sweet Peppers

I see these cute, colorful little peppers in the grocery store all the time and I just have to buy them. Like a green bell pepper, they are sweet, crisp and crunchy.  I snack on raw as well as use for cooking.

Bacon & Cheese Stuffed Sweet Peppers


One of my favorite dishes to make is stuffed peppers. Normally I make them traditional with rice, ground beef and sauce.  This time we wanted to try something different. These bacon & cheese stuffed sweet peppers were a huge hit, even the kids liked them. They usually won’t eat the traditional stuffed peppers!

These little guys make a perfect appetizer, lunch or side to a big Italian meal!

Bacon & Cheese Stuffed Sweet Peppers


  1. 8 Small Sweet Peppers
  2. 1 Cup of Ricotta Cheese
  3. 1/2 Cup cooked crispy bacon, crumbled
  4. 1/2 Cup shredded mozzarella cheese
  5. 2 tablespoons grated parmesan cheese (shaker cheese is fine!)
  6. 1 Medium egg (if you only have large eggs whisk it up and only pour half the egg into the ricotta)
  7. 1 teaspoon Italian blend seasoning ( or a pinch each of rosemary, thyme, oregano, basil)
  8. 1 small clove of garlic minced, or a pinch of garlic powder
  9. Olive oil
  10. pinch of salt & pepper
  1. Preheat the oven to 400
  2. Cut the tops of the peppers, remove the ribs & seeds
  3. In a medium bowl, beat (by hand) the egg into the ricotta
  4. Add the mozzarella, parmesan, bacon, seasonings and garlic, Mix.
  5. Spoon the mixture into each pepper
  6. Lay them on a cookie sheet that has been drizzled with olive oil
  7. salt & pepper
  8. Roast on 400 for about 15 minutes
  9. Cook time may vary

12 Delicious Thanksgiving Side Dish Recipes

12 Delicious Thanksgiving Side Dish Recipes

I love using Pinterest to find recipes around the holidays, but they can be hard to sift through and choose from.  So for your Thanksgiving Side Dishes, I did it for you.  I have included all the traditional types of side dishes. You will notice, however that they are absolutely not basic by any means. Each recipe has taken a traditional side dish and elevated it to a gourmet, restaurant style dish.  There is a mashed potato appetizer, green salad, squash, stuffing, stuffed mushroom, roasted potato, rolls and more!

The best part,  No Repeats.  You could make all of these for Thanksgiving and your guests would be raving about your spread! Enjoy

Garlic Herb Roasted Potatoes & Green Beans 

Easy Crockpot Cranberry Sauce (Make ahead!)

Crockpot Squash Casserole 

Portabella Stuffed Sweet Potatoes

Sausage Garlic And Quinoa Stuffed Mushrooms

Balsamic Beet Salad with Arugula, Goat Cheese & Walnuts

Rosemary Roasted Brussel Sprouts, Carrots, Parsnips

Harvest Apple Cranberry & Sage Sausage Stuffing 

Kale Salad with Apples, Craisins and Feta Cheese

Quick Dinner Rolls

Angel Biscuits 

Phyllo Potato Bites 

Pin and Save For Later !




Easy Baked Egg Rolls Recipe with Homemade Sweet & Sour Sauce

This is a great recipe for a meatless dinner, or can also serve as a fun party appetizer.  They are easy to make, but the results look like you worked really hard!  If you prefer an egg roll with meat, you can add a bit of shredded chicken or pork.

Veggie Egg Rolls

2 Tbsp olive oil
4 cups bagged coleslaw mix
1 green onion
1 tsp minced fresh ginger
2 tbsp oyster sauce
6 egg roll wraps


Heat oven to 400°. Heat oil in a wok or skillet. Add coleslaw, green onion and ginger and cook appx 3 minutes. Remove from heat and stir in oyster sauce. Place 2 heaping Tbsp of filling on the center of each wrap. Fold up starting with the bottom corner folded into the middle, turn in both sides, then wet the top corner and fold over to seal. Place rolls seam side down on a greased cookie sheet. Brush tops and sides of rolls with olive oil using either a pastry brush or your fingers. Bake 10-15 minutes or until starting to brown and crisp.

Sweet & Sour Sauce:

2/3 cup water
1/4 cup soy sauce
3/4 cup white sugar
1/3 cup white vinegar
1 Tbsp ketchup
2 Tbsp cornstarch

Whisk all together in a small sauce pan. Heat until boiling point and stir constantly until thickened. It will thicken further once removed from heat. (This makes more sauce then you will need for egg roll recipe above, but it can be stored in the fridge.)

Creamy Avocado Dip Recipe

This cool and creamy avocado dip recipe is perfect in a dish for dunking tortilla chips or veggies.  It’s also delicious with quesadillas, spicy chicken or any other Tex-Mex inspired creation.

Creamy Avocado Dip Recipe


2 avocados
1 clove garlic, minced
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 cup sour cream (or Greek yogurt to make it more healthy!)

Remove avocados from skin and chop in chunks.  Place all ingredients in a blender or food processor and blend until creamy. Transfer to serving bowl.

Check out our recipe for Homemade Tortilla Chips in the Microwave to go with your dip!

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This cool and creamy avocado dip recipe is perfect in a dish for dunking tortilla chips or veggies.  It's also delicious with quesadillas, spicy chicken or any other Tex-Mex inspired creation.