Energizing Tuna and Turmeric Rice Balls: Perfect for Busy Days

Prepare Ahead, Enjoy Later: A Convenient Meal Option

This recipe is a great option for those who are always on-the-go and looking for a protein-packed lunch to stay energized throughout the day. Although it may require some effort and create a bit of a mess while preparing, the end result is definitely worth it. With its delicious taste and wholesome ingredients, this recipe is perfect for busy spring and summer days when you need a quick and healthy meal that will keep you fueled and satisfied.

Ingredients:

2 cups sticky rice

2 3/4 cups water

1 tablespoon white vinegar

1 teaspoon turmeric

pinch salt and black pepper

2 cans tuna in water, drained

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

3/4 teaspoon ground thyme

1 tablespoon parmesan cheese

1/2 cup breadcrumbs

spray olive oil

Tools:

Measuring cups and spoons 

Small pan with lid

Fine sieve or colander

Assorted dishes for shaping and dredging 

Plastic wrap

Ice cream scoop

Spoons

Fork

Can opener

Baking sheet

Aluminum foil

Start with the rice. Give it a quick rinse in the colander and transfer it to the pan. Measure in your turmeric, vinegar and water, and add a little salt and pepper to taste. Don't overdo it, as you'll muffle and mute the turmeric taste.

Cover the pan and bring the water up to a simmer. Let the rice simmer for five minutes or so, then turn off the heat. Set a timer for 25 minutes. Don't uncover the rice or remove the pan from the burner; keep the lid tight and the pan in place.

Find a little task to do to eat up a couple minutes. Maybe wash that colander from earlier, or go move a load of laundry or something. Collect all the things you'll need later in the recipe if you haven't done so already.

Once the timer is down to about five minutes left, preheat your oven to 425 and turn your attention to the fish.

Open the two tuna cans and drain out the water. Dump the tuna into a mixing bowl and add the olive oil, then stir with a fork to break up the big pieces and get everything evenly coated. Measure in your paprika, thyme, garlic and parmesan cheese and stir until incorporated.

Tear off a seven-or-so inch piece of plastic wrap and use it to line a small bowl. We're targeting something just the right size for a scoop of ice cream, but if you have to go a little bigger, that's fine too - just make sure you have enough plastic wrap that the sides of the bowl will help you hold it.

Once the rice has absorbed all the water, you can remove the lid and give it a stir. It should be tacky enough to stick to the spoon you stir with.

Using the ice cream scoop, take up a level scoop of rice and plop it into the center of the plastic wrap in the small bowl. Take a clean spoon and press down in the center of your scoop of rice, creating a hollow and smoothing some of the rice up the sides of the bowl. 

Grab a forkful of your tuna mixture and put it in the hollow. Don't overfill it. You want there to be plenty of rice up the sides of the bowl to cover the tuna - but if there's not, you can add a little bit from the pot to cover up the top.

Grab the edges of the plastic wrap, bring them toward the middle of the bowl, and twist gently to pull the rice ball closed. Let any excess air out, and then continue twisting until the rice is densely packed around the tuna. 

Un-twist the plastic gently, and drop the rice ball into a bowl of breadcrumbs. Roll it around a little to coat it, then transfer it to a foil lined baking sheet.

Repeat until you're out of rice. You should have 10-12 rice balls when you're done. You'll see nine pictured, but that's mostly due to space constraints - we worked with the toaster oven since it was an 80-degree afternoon, and only nine fit comfortably on the half-size pan.

Spray lightly with the olive oil spray, and bake at 425 for 20-25 minutes until lightly browned. We served ours with a little Tabasco sweet & spicy hot sauce.

This recipe is perfect for those busy weeks when you don't have time to cook every day. You can make a big batch and use it for lunches throughout the week, or even freeze it for later. Just remember to take it out the night before, and you'll have a delicious and healthy lunch with just a bit of reheating in the microwave. 

We've also been experimenting with different tuna options, and we think the recipe can be mixed up to include all sorts of flavors. If you have any ideas or want to share your favorite variations, please let us know in the comments on our Facebook page. We can't wait to hear from you!

Website
Office ((214) 599-0055) 

Additional Reading

Punchy Potato & Cheddar Rolls 

Spicy Lemon Pepper Shrimp

Impress Your Guests with This Easy-to-Make Apple Pecan French Toast Bake

Cooking Up Comfort: The Perfect Recipe for Ham Bone Soup

 Crafting a Flavorful and Nourishing Dish from Kitchen Scraps

After Easter dinner, everybody who bought a bone-in ham is left looking at the bone, wondering what on Earth to do with it.

Some people offer it to the family dog. While the dog will undoubtedly be overjoyed, this is not a wise move; the bone has been cooked at least twice now and is in no condition for a canine companion to chew on. Please don't do this. Your dog will be sad in the short term, but s/he can have a little piece of ham and cheer right up.

Some people just shrug and toss it in the trash. In our opinion, too many people take this approach. Even if you've carved it clean, it's much too valuable to simply dispose of it. Instead, try making a ham bone soup.

Ingredients:

Obviously, the ham bone

whatever odd chunks of ham you have left lying about

30 cups water

1/2 pound carrots

1 onion

2 stalks celery

2 potatoes

1 bag frozen corn

1 can cannellini beans, rinsed and drained

1/2 teaspoon fennel seed

1/2 teaspoon rubbed sage

1/2 teaspoon marjoram

1/2 teaspoon ground mustard powder

1 teaspoon paprika

1 tablespoon hot sauce of choice

2 tablespoons tomato basil seasoning

salt and pepper, to taste

Tools:

Seriously huge stock pot, with lid

Long-handled spoon

Sieve or slotted spoon

Knife

Vegetable peeler

Cutting board

Tongs

Measuring cups and spoons 

We started with a 23 pound whole bone in ham, so this recipe is written under the assumption you also have an egregiously large ham bone on hand. Feel free to pare it down as necessary if you bought a more manageable ham, say about 5-8 pounds. Also, knowing there was a soup to be made, we didn't exactly put a lot of effort into carving the ham off the bone. We wanted plenty of meat in the soup.

Take a big pot. No, not that one you use all the time. Go bigger. As big as you can without having to get a whole other camp burner or something outside.

Plop that ham bone in there, and toss in whatever odd pieces are left on the carving board or serving plate. There are always shreds and chunks and juices left, so just make sure no one scrapes the plate into the trash before you get going on this soup.

We added 30 cups of water (just a little shy of two gallons) and that about half covered the ham bone. Set the burner high enough to get the water at least simmering. Put the lid on the pot and get ready to wait. You'll have at least half an hour before the next step. We want the bone to sit and simmer for a while, and release all the flavor into the water.

We weren't in a hurry, so we got it up to a good boil, reduced to a simmer, covered the pot again and let it go for about six hours. This is not necessary, as you'll get loads of flavor in about a third of that. We just had the time, so we allowed it to cook forever.

However long you want to let the bone simmer, have a fine mesh sieve or big slotted spoon handy. The next step is filtering out the super fatty pieces.

Once you feel the bone has simmered long enough, remove it from the pot. We used tongs, but needed two sets to accomplish it (again, big ham bone, deep pot). Set the bone on a serving plate or big cutting board - whatever you have that can accommodate it. If there's still meat left on the bone, give it a tug with the tongs or shred it off with a fork. Set it aside to go back into the pot. Scoop or strain out the big chunks in the broth, discard the pieces that are all or mostly fatty, and set the good stuff on the plate or board. Once you've gotten out as much of the fat as you feel you need to, add the meat but not the bone back to the pot and stir.

Now we can season and add all the other good stuff. (You may see in the photos that we didn't do this straining and sorting step before adding veggies. This was an oops. Having eight million tiny pieces of vegetables really complicated the process.) 

We know you know this already, but please wash your produce!

When cutting vegetables, we save the onion for last and stick it in the fridge or freezer while we work on everything else. Cold onions stink less than warm onions, and some of us get exceptionally teary around onions.

We started with the carrots and cut them into rough chunks, then scraped the cutting board into the soup before moving on to the celery in much the same fashion. Chop it all to whatever size you prefer.

The carrots went in unpeeled, but the potatoes needed to be peeled in our opinion. This is entirely optional and at your discretion. But in our case, the potatoes were peeled and cubed and lobbed into the soup, then the whole bag of frozen corn followed. The beans can be rinsed and added to the soup pot here too. Give it all a stir to combine.

Last, the onion. Assuming you've tried the fridge/freezer trick, fish it out of the fridge, peel the outer layers, rough chop and add to the soup. We do this as quickly as possible because, well, tears. If you're one of the unaffected, cool, take your time. The rest of us: good luck.

Now we get to add seasonings. Fennel, sage, marjoram and paprika are absolute musts in our opinion. Hot sauce, tomato-basil and mustard are what we chose to round out the flavor. The fun part about making food is making creative edits. If you have something you prefer, go for it! 

Feel free to share ideas over on our Facebook page. 

One of the great things about this recipe is just how easily it can be portioned out and frozen for the future. You can choose to do this at the stage after separating out the fatty bits, or after cooking all the veggies. The first will give you a stock you can use as the base for other foods, while the latter will give you a quick meal you can heat up as needed.

What about in the event your freezer is broken or malfunctioning though? That’s when you come to us. Appliance Rescue Service is here to help get your home running smoothly, whether it’s a freezer that won’t stay cold or a stove that won’t stay hot. Our main goal is to get your home running smoothly again.
Website
Office ((214) 599-0055) 

Additional Reading

Want some other options for soups? Check out these options from our archive.

From Pantry to Pot: Wholesome Hunter's Stew for the Resourceful Cook

Ladle Love: Wholesome Potato Leek Soup Recipe

New England Clam Chowder To Keep You Warm

Versatile and Delicious: Creamy Chicken and Veggies

Simple Ingredients, Spectacular Results

Transforming leftover chicken into a weeknight meal has never been easier! Say hello to this week’s recipe of creamy chicken and veggies. It’s the ultimate solution for a hassle-free weeknight dinner. It’s a great way to use a previous night’s chicken dinner, toss in the vegetables you have in your fridge and a handful of pantry staples to make an endlessly variable recipe.  It’s a delicious mix of flavors and textures, that’s quick to throw together and can feed a hungry family. Whether you’re looking to mix up your leftovers or just needing a comforting meal that comes together easily, this is the recipe for you. 

Ingredients:

2 cooked chicken breasts

2 tablespoons olive oil 

2 tablespoons minced garlic

1 green bell pepper 

Large can of diced tomato, drained

1/4 cup heavy whipping cream 

1 tablespoon white cooking wine

1/2 teaspoon dried basil

1 teaspoon dried oregano 

1 teaspoon dried parsley

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

Black pepper and salt to taste 

Tools:

Measuring cups and spoons 

Large heavy-bottomed skillet

Colander

Can opener 

Cutting board

Knife

Spoon

Forks 

As always, please let your first step be to wash your produce!

Once clean, take the knife and cutting board and chop your bell pepper, discarding all the rib and seeds.

Take a can opener to your can of diced tomatoes (feel free to use fire roasted, or low sodium, or whatever tomatoes you have around! The point is to use stuff you have on hand, so don't fret if you don't have plain diced tomatoes).  Flip the can into the colander to drain. It'll take a while to finish dripping, so consider moving on to another task. Either assign a little helper to watch the tomatoes or just check back on them later. Don't press them, though; you want them to retain some moisture for creating the sauce.

Next up, let's get to the chicken - drop it on the cutting board and use a pair of forks to shred it to your desired size. We went with fairly large chunks, but you can change it up. 

Add the oil to the pan and turn the burner up to medium-low. As the oil heats, add your garlic and cook until fragrant. This usually only takes a couple minutes.

Increase the heat to medium. Splash in the cooking wine, then add your peppers, tomatoes, and chicken. Give everything a stir, then allow it to simmer while you measure your basil, oregano, parsley, thyme and rosemary into the pan. Add salt and pepper at this stage if you'd like, then stir again so no one gets a mouth full of just spices later.

Once the peppers begin to soften up, you're good to measure in the heavy whipping cream. Stir thoroughly. Sometimes it takes some elbow grease to get the cream to incorporate fully.

Allow to simmer, uncovered, without increasing the heat, for at least ten minutes before serving. In the event you'd like a heavier sauce, simmer over low heat until the sauce reduces to the consistency you prefer.

Serve over rice, or over pasta, or with a roll, or just by itself. One of the great things about this recipe is that you can use the recipe with almost any grain or side that you have available or want to throw in. 

If you opt to make this recipe, let us know on our Facebook page! We want to know how you mix it up, what you add in and what you pair it with. With how versatile this recipe is, we want to see what you do with it!

On the other hand, if you’re struggling with your stove, be it electric, gas, or induction, that’s an entirely different problem and we can help. At Appliance Rescue Service, we can service any type of stove you might have. Whether you’re struggling a stove that won’t light, or it’s cutting out during use, we can help. We service every model of stove, and every manufacturer, be it foreign or domestic. If your stove is malfunctioning, we want to help.

You can reach out to us via our contact page or by giving us a call at ((214) 599-0055). We’ll work with you to set up an appointment that works for your schedule and send out one of our experienced technicians. They’ll diagnose the problem and explain what’s going on before they let you know whether they can fix it then and there or need to order in parts. From there, we’ll let you decide what you want to do. At Appliance Rescue Service, our goal is to get your home running smoothly again; whether you’re in Dallas, McKinney or Richardson, we’re here for you.

Additional Reading

Get Your Protein with This Buddha Bowl 

Jalapeno Chicken Bowtie Pasta

The Art of Homemade Garlic Rolls: From Dough to Delight

A Step-by-Step Guide to Crafting Warm, Flavorful Dinner Delights

Hey there, welcome back folks! This week, we're diving into the delicious realm of garlic rolls—because, let's be honest, is there ever a bad time for garlic rolls? As March marches on, what better excuse to indulge in these savory delights? Think of them as the dinner equivalent of cinnamon rolls—warm, comforting, and oh-so-satisfying. We're thrilled to guide you through the process because trust me, these rolls are worth every bit of effort. Get ready to tantalize your taste buds and make your dinner table a whole lot happier. Let's roll into it!

Ingredients:

2 cups all purpose flour

2 heaping teaspoons active dry yeast

2 tablespoons granulated sugar

1/2 cup milk or water, warmed to 110 degrees

2 eggs

20+ garlic cloves (to taste)

1 tablespoon olive oil

salt and pepper to taste

1/4 cup butter

Tools:

9x13 baking pan

measuring cups and spoons

rolling pin

thermometer

mixing bowl

small oven-safe dishes

aluminum foil

knife

Optional:

stand mixer with dough hook

food processor

Before getting too deep into things, toss your garlic cloves in a little olive oil and season them with salt and pepper, wrap them loosely in aluminum foil (allowing a little room for steam to vent) and nest the foil in a small oven-safe dish. Set the dish in the oven and bring the oven temperature up to 400 degrees, Let the garlic bake for 45 minutes like this.

Heat up the water or milk (we like to use milk, but it's totally optional) and test the temperature before adding any yeast. Too warm and the yeast will kick the bucket on you without doing its job, but too cool and it will fail to activate. Aim for about 100 degrees.

When you're sure the liquid is the right temperature, move it to the mixing bowl and pour the sugar and yeast in and stir gently. Let it all sit for about ten minutes.

After your ten minutes are up, you can add the flour and eggs and either knead by hand or utilize a stand mixer. Work the dough until it comes together, but avoid overdoing it. Knead too much and you'll be left with a tough, chewy bread rather than soft. You should have a slightly sticky, mostly smooth ball of dough,

Dump your dough ball into a clean, lightly greased mixing bowl. Cover it tightly in aluminum foil, then drape a kitchen towel over the top and set it somewhere warm to rise. Leave it alone for at least two hours.

During the rise, you can double back and check on your garlic cloves. Once they're removed from the oven, let them cool a few minutes so they'll be safe to handle. Dump the contents of the foil into the food processor and pulse, or onto a rimmed plate and mince with a knife. Melt the quarter cup of butter in a heatproof dish, then add the garlic mixture to it and stir well. Set this aside for a little while - you'll need it later.

After letting the dough rise, remove the towel and foil and turn it out onto a floured surface. Punch it down, then dust the top lightly with flour and roll it out to a little over a quarter inch thick.

Retrieve your garlic/butter mixture and spread a thin layer on the rolled out dough. Make sure to get close to the edges but not overfill any spots. Once you've used up all your filling, take the nearest long edge of the dough and begin rolling it over to enclose the filling. Repeat the rolling motion until you're out of single layer dough and have created one long log.

Trim the edges, as those are likely to be uneven and have little to no filling. Cut the rest of the log into eight or ten even pieces. (Since we work directly on a countertop, we accomplish the cutting step with a plastic knife. Please choose your tools appropriately to avoid damage to your kitchen.)

Line your baking pan with some foil, then move the rolls to your pan. They do not need to touch - in fact, it's much better that they don't. Leave a little space between them. Re-use the aluminum foil you had covering the mixing bowl, because it's time for a second rise. Leave the rolls alone, covered in a warm place, for another hour. 

When the second rise is done, your rolls will have expanded to the point they look like they're going to overflow the pan. Don't worry. They'll just be big and fluffy.

Preheat your oven (unless it's been heating this whole time because your kitchen is chilly) to 375.

Optional step: If you have any of your garlic filling mixture left over. brush it on the top of the rolls. If not, you can utilize a little olive oil (spray or liquid). Once the top of the rolls has been moistened, we like to add a light dusting of cheese (parmesan, mozzarella, or sometimes both), Italian seasoning (with extra oregano), and/or cracked black pepper. You're in charge here, add what you like best - if you choose to add anything at all.

Bake for 20-25 minutes until golden. Allow to cool before removing from the pan.

As always if you made this one, let us know over on our Facebook page, we’d love to hear how it turned out!

If you’re in the Addison area and your appliances are malfunctioning, we’d be happy to help! You can reach out to us via our website or by giving us a call at ((214) 599-0055).

Additional Reading

If you’re looking for more wonderful bread-y recipes, check out this set from our archives!

Punchy Potato & Cheddar Rolls 

Escapee From New York: Chocolate Bagels

Pepperoni & Canadian Bacon Stromboli 

Cheese Lover's Dream: A Must-Try Cabbage Bake

Transform Your St. Patrick's Day Spread with This Delectable Twist

Are you tired of the same old boiled cabbage routine, especially around St. Patrick's Day? Say goodbye to bland and hello to bold with this delightful twist on a classic ingredient. This cabbage bake recipe promises to revolutionize your culinary experience, offering a refreshing departure from traditional preparations. With a combination of shredded cabbage, creamy Greek yogurt, savory spices, and a generous topping of Monterey Jack cheese, this dish bursts with flavor and texture. Gone are the days of uninspired side dishes—get ready to elevate your cabbage game to new heights with this mouthwatering creation. Whether you're serving it up for a holiday feast or a cozy family dinner, this recipe is sure to become a new favorite. Get ready to indulge in a cheesy, savory sensation that will leave everyone craving more.

Ingredients

10 oz bag shredded cabbage

1/2 cup plain Greek yogurt

1/4 - 1/2 cup fresh shredded monterey jack cheese

3 large eggs

1 teaspoon baking powder

1/4 cup flour

1/2 teaspoon parsley

1.2 teaspoon garlic powder

1/2 teaspoon paprika

salt and pepper to taste

oil or butter (to grease baking dish)

Tools

2 quart baking dish

mixing bowl

measuring cups and spoons

spoon and fork

cheese grater

Are you dreading another boiled cabbage side for Saint Patrick's Day? Good news: your cabbage doesn't have to be boiled! Or bland!  

Since we're starting with bagged cabbage (we have a strong preference for angel hair coleslaw cut in this recipe), you don't have to read over our constant refrain about the washing. Lucky you today, huh?

Let’s start off by preheating the oven to 375 and greasing the bottom and sides of the baking dish. 

Pour your cabbage into the dish and shake it out a little bit so it's an even layer. Press it into place if you feel the need to. We found that a spatula works well for this. 

Measure your Greek yogurt into a medium-sized mixing bowl and crack the eggs into it. Sprinkle in your various spices, then stir, making sure the egg yolks are broken up. It's going to look like it's never going to stop being a lumpy mess. We recommend grabbing a fork for this step and whisking as if you're making the weirdest scrambled eggs in history.* 

Eventually (which, if you're in a hurry, feels very much like forever) it will be smooth. At that point, you can add in your baking powder and flour. And then it's time to stir again. This time it won’t be nearly as hard to get everything mixed together. 

Once you have a nice thin batter, pour it slowly over the top of the cabbage in the baking dish, using a spoon to spread it out as you go. Make sure the batter covers the top of the cabbage all the way across.

Grab that cheese grater and the block of cheese, and grate a nice thin layer over the top of the batter. Do not try to use bagged shredded cheese, because the cellulose powder added to the pre-shredded stuff soaks up all the moisture and prevents proper melting. It also creates a sad, dry consistency instead of the bubbly, browned cheese you want. The oil from the cheese is necessary here - it adds some flavor to the cabbage and stops it from being such a one-dimensional taste.

Bake for 40 minutes and allow it to cool for at least 15 minutes before attempting to serve. We normally turn the baking dish upside down on a plate (your cabbage bake will slide right out), then flip the plate onto another plate to turn the dish right-side-up again before slicing into eighths. 

*If you have a hand mixer or a stand mixer you can use those here, but we prefer not to assume. 

As you enjoy the last bite of this irresistible cabbage bake, remember that Appliance Rescue Service is dedicated to keeping your kitchen running smoothly. From oven repairs to dishwasher maintenance, we're committed to ensuring your appliances function flawlessly, allowing you to focus on creating culinary masterpieces. Don't let appliance malfunctions disrupt your cooking routine—let Appliance Rescue Service handle the repairs and maintenance while you explore new recipes and flavors. With our prompt service and expertise, you can count on us to keep your kitchen appliances in top condition, ensuring that every meal is a success!

You can reach out to us via our website or by giving us a call at ((214) 599-0055).  We’ll work with you to set up a time and date that fits your schedule.

Additional Reading

Punchy Potato & Cheddar Rolls 

Berry Bliss: A Delectable Mixed-Berry Clafouti Recipe