Tuna with Cream Cheese Spread & Sandwiches (Bocaditos de Atún)

I think when people hear tuna sandwich they tend to think of the typical tuna with mayonnaise version, which I happen to really like. However, while growing up, I was exposed to a different kind of tuna sandwich that is equally delicious, despite the odd ingredients that go into the tuna mix. Instead, this recipe combines tuna, cream cheese, ketchup, and green olives. Yes, I just said ketchup and green olives with tuna.  I was always excited when I got home from school and saw my mother made tuna with cream cheese because I love these sandwiches! The ingredients complement one another well. The addition of the green olives and ketchup add a bit of saltiness, tanginess, and sweetness to the sandwiches that perfectly contrasts with the tuna and cream cheese! Furthermore, this tuna mixture also complements whatever bread you use, so the flavor of the wheat, multigrain or bread you use will come through.  I absolutely recommend giving this recipe a try because the amazing flavor of these sandwiches will surprise you and will make you want to go back for more! So, have fun giving this recipe a try and enjoy!

Tuna with Cream Cheese (Bocaditos de Atún) Recipe 

INGREDIENTS:

• 5 oz can of tuna in water
• 8 oz package of cream cheese
• Half of a 5.75 oz jar of green olives, strained any liquid
• 2 tablespoons of ketchup
• 1 loaf of wheat, white, or multigrain bread

TOOLS NEEDED:

• A medium size bowl
• A large flat plate
• A cutting board, knife, fork, and spoon.

VIDEO DEMONSTRATION / INSTRUCTIONS
 

                                                                  

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients. Open the can of tuna and drain out the water. Now, place the tuna in a bowl and use a fork to flake the tuna until very refined, finely shredded. Set aside.
2. Put the cream cheese on a large flat plate. Then use a fork to smash the cream cheese and fold over and continue to smoosh it around until it reaches a very smooth consistency. Next, use the fork to flatten out the cream cheese on the plate (Note: Take the cream cheese out of the refrigerator so it can soften a bit at room temperature.  That will make it easier to work with and smooth out).
3. Now, add the tuna to the cream cheese and mix thoroughly until it reaches a very smooth and creamy consistency. Continue to mix until you don’t see any white streaks of cream cheese.
4. Next, add the ketchup and mix thoroughly so that there are no red streaks of ketchup and the mixture is all the same color.
5. On a cutting board, take each green olive and slice into three rings. Then, add the green olives to the tuna-cream cheese mixture and use a spoon to gently, fold the olives into the mixture until evenly distributed. Now the mixture is done, and you can begin to make the sandwiches.
6. Take two pieces of bread and use a knife or spoon to spread 2 to 2 ½ tablespoons of the tuna mix on the bread about ¹/₈ of an inch thick (or more if you want the sandwiches filled more).
7. Then cut the bread in ½ and serve. If you want, you can also cut off the crust, cut the sandwiches in half, and serve (Note: If you set up a bunch of sandwiches to serve, be sure to put in an airtight container or place damp paper towels over the sandwiches to prevent the bread from drying out).

Orange Chicken (Pollo en Salsa)

One of my favorite dishes of all time is my mother’s “Orange Chicken” or pollo en salsa.   

I lovingly call this dish orange chicken because of the vibrant orange color the sauce gets after cooking and imparts on the chicken. The sauce of this dish is incredibly flavorful, and the chicken is so tender it just falls apart, which are the main reasons I love this dish so much! What makes this recipe even better is that it is a single pot meal in which all of the ingredients get put in a pot and left to cook. Yet, the result is an amazing meal/dish that is complex in flavor. So have fun giving this recipe a try, and enjoy!     

Orange Chicken (Pollo en Salsa) Recipe 

INGREDIENTS:

• 3 chicken leg quarters (about 3 lbs) (you can include chicken breast; please note if you choose to only use chicken breast the sauce will end up having a weaker flavor than if chicken leg quarters are used or at least included when making this recipe)
• 1 medium or large red pepper
• 2 medium onions
• 2 packets of sazón con azafran or 1 tablespoon of saffron/bijol
• 1 tablespoon of garlic powder
• ¾ tablespoon of salt
• Half of a 7 ounce jar of green olives
• 2 teaspoons of the green olive liquid
• 1 cup of tomato sauce
• ¼ cup of white cooking wine
• 1 ½ to 2 cups of water
• 1 large potatoes (optional)

Note: Taste the green olives to see how salty they are and adjust the salt additions accordingly.  Just remember salt can be added at the end but it can’t be taken out, so err on the side of caution and reduce the amount of salt and/or green olive liquid if the green olives seem on the saltier side.

TOOLS NEEDED:

• A large pot
• A knife, cutting board, large spoon, and measuring utensils.

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. First, collect and prepare the ingredients. Cut the leg quarters to separate the legs from the thighs (or use precut legs and thighs). Next, cut the onions in half, and then slice each half into slices ¹/₈ inch thick.  Slice the red peppers lengthwise into slices about ¼ inch thick. Next, cut the potato in four and then cut each piece into slices a ½ inch thick. 
2. In a large pot, place the chicken in the pot side by side.  Then add the salt, garlic, sazón con azafran (saffron), onions, red pepper, potatoes, green olives, and tomato sauce.  Make sure to evenly distribute the ingredients over the chicken. Lastly, add the tomato sauce and water. The water should come up to the top of the chicken and other ingredients.  If not, just add a bit more water to the pot.  Reserve the cooking wine to add later during the cooking process.
3. Now, put the pot on the stove with the lid on, bring to a boil on high heat, then reduce the heat to medium, and let cook for 40 minutes.
4. Next, add in the cooking wine and continue to cook for another 40 minutes on medium heat. The chicken and sauce should be ready to serve. You will know it’s done because the sauce should have thickened, you should see red oil floating on top of the sauce from the oils naturally extracted from the red pepper, and the potatoes, chicken, and red peppers should be tender.  Use a fork to test for tenderness and if the potatoes or red peppers feel firm continue to cook until those are tender. Once done, serve with white rice or another side dish(es).