Recipe: Tuna Salad

I recently made a salad that everyone in my family loved so much we made another batch the next day. I don’t have precise measurements, but this will get you started:

  • 12 ounce can white tuna, drained
  • A decent squirt of ranch dressing (enough to bind the tuna together, but not enough to make it runny, maybe ~ 1/4 cup)
  • ~1/2 cup shredded cheddar cheese
  • 4 Chopped green onions
  • Chopped basil
  • Chopped parsley
  • Chopped mint

Combine the above ingredients, then toss with:

  • Chopped tomato
  • Chopped Granny Smith apple
  • Mandarin orange sections (canned or fresh)
  • 1 bag salad mix (whatever floats your boat–I used this kind)

Tip: chop the tomato and scoot it onto a folded paper towel and let it sit while prepping the other ingredients—the paper towel will soak up a lot of the juice so it doesn’t make the salad all soggy.

Note: I used dried basil, parsley, and mint (this was originally a spur-of-the-moment idea), but fresh herbs would be even better.

That’s about it—simple and tasty!

Recipe: Missile Burgers

I was blown away by how good these are. I inherited this recipe from a friend. I can’t find it anywhere on the Web, so I’m putting it here. Enjoy!


  • 1 lb Hamburger
  • 1/2 cup Ketchup
  • 1 Tbsp Mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Chili powder
  • Onion powder and garlic powder to taste
  • Hamburger buns
  • Shredded cheddar cheese


  1. Brown hamburger; drain.
  2. Add ketchup, mustard, worcestershire, chili powder, onion powder, and garlic powder to hamburger and mix.
  3. Place halves of hamburger buns open-face on cookie sheet.
  4. Spoon hamburger mixture onto half-buns; top with shredded cheddar cheese.
  5. Bake at 350° until cheese is melted.