How To Make Easy Cheesy Tuna Casserole

You’re finally home from the daily grind and you’re exhausted, hungry, but not in the mood to leave the house and eat out.  This has happened on more than one occasion with us, and this recipe has been a lifesaver.  It’s easy, inexpensive, and chances are, you already have the ingredients in your pantry… at least we always do.

So if you want easy AND cheesy, this tuna casserole dish is for you!



Time: 30 minutes  |  Serves 6

  • 2 9oz cans of Chicken of the Sea Chunk Light Tuna in Water
  • 1  16 oz bag of egg noodles
  • 1  22.6 oz can of Cream of Mushroom soup 
  • 1  7 oz bag of grated Sharp Cheddar cheese (save a little bit to top the dish)
  • 1.5 cups of frozen peas
  • Salt & Pepper to taste




Pre-heat the oven to 350 degrees.  Cook the egg noodles based on the package instructions.  While the noodles are cooking, use a can opener to open up the cans of tuna and the can of Cream of Mushroom soup.  Once the noodles are cooked, drain and place inside a large mixing bowl. Pour the rest of the ingredients and mix throughly with a rubber spatula until the noodles are evenly coated and the tuna and peas are evenly distributed.  Transfer the mixture into a casserole dish and top with shredded cheese. Place on the middle rack for 20 minutes.  Serve immediately.  If you have fried onions lying around, feel free to top this dish with it.

Tada!  Dinner is served!


Grilled Lemon Pepper Salmon on Cedar Plank


We recently got really into grilling.  

Like REALLY got into grilling.

We’ve been grilling almost all of our dishes when we eat at home, and we’ve grilled dishes that we typically cook in the oven or on the stovetop.

Here’s one dish that we absolutely love and can’t wait to share with all of you.


Time: 25-35 mins  (not including soak time) |  Serves 3

  • 3 Salmon fillets (8 ounces)
  • 3 Cedar Planks (we purchased ours from Costco)
  • 1 Lemon for seasoning
  • 2 Lemons (sliced)
  • 1 Tbs Ground Pepper
  • 1 Tbs Salt
  • 2 Tbs Extra Virgin Olive Oil

Soak cedar plank in water for 1-2 hours. Season the salmon with juice from one lemon, pepper, and salt on both sides, or sprinkle your favorite lemon pepper seasoning if you’d rather go that route.  Place thin slices of lemons on the top sides of the filets.
Preheat grill to 350 degrees. Setup for two zone cooking.
Once grill is heated and cedar plank has soaked, place cedar plank on direct heat side of grill for about 10 minutes or so. Just enough to get a decent char.
Move cedar plank to indirect heat side of grill, charred side up. 
Place seasoned salmon on plank and place lemon slices on top of salmon.
Close the lid and keep the grill at 350 degrees (we used a Maverick ET-732 to monitor the temp by the meat)
Leave grill closed and check after about 25 minutes. Total cook time should be around 25-35 minutes depending on heat regulation. Remove from grill when Salmon’s internal temp is 145 degrees at its thickest part, plate and enjoy with your favorite side of steamed or blanched veggies.

Enjoy and show us how it turns out!  #EpicureanRecipes 

The Purple Rain Martini

We are saddened by the loss of a musical legend, the larger-than-life ‘Prince’ Rogers Nelson. We would frequently say “That’s my jam!” every time we heard “When Doves Cry”, “Kiss”, “I Wanna Be Your Lover”, or ANY Prince song for that matter.  He left his heart on the stage every time he performed, and we LOVED him for it.  He was a visionary and an innovator in the music world, and his legacy will live on through his music.  

In honor of the late, great Prince, here is a cocktail recipe that we’ve put together that can only be called one thing.

The Purple Rain Martini. 

Cheers 💜


The Purple Rain Martini

Time: 5 minutes | Serves 1

  • 2 oz Vodka (we prefer Kettle One®)
  • 1 oz Blue Curaçao Liqueur
  • 1 oz Grenadine
  • 2 oz Pineapple Juice
  • Ice
  • Splash of Club Soda

Pour all ingredients (except the Club Soda) in a shaker full of ice.  Shake vigorously then strain into a chilled martini glass.  Pour a splash of Club Soda, garnish with a lemon peel, or an edible flower like a purple Karma Orchid, turn up ‘Purple Rain’ and enjoy!





Baked Kale Chips

 Photo by 

Who loves Kale chips?

I most definitely do, but I am a bit tired of paying anywhere from $5 – $9 for a small 2 oz bag.  You would be too if you bought 3-4 bags a week!

So to save a few bucks, ($144/month on Kale chips is BANANAS!) I decided to make my own.  My recipe is tried and true, and my entire family LOVES it.  Yes, LOVES it.  

We’ve experimented with different “toppings” or flavors by using seasonings other than sea salt.  We’ve even used the popcorn seasonings that you can buy at your local grocery store! However, we always seem to come back full circle to our favorite… lightly salted with sea salt.

This recipe is mad easy folks, and super yummy!

Baked Kale Chips

Time: 20 mins  |  Serves 2-3

  • 1 bag of pre-washed, chopped kale (I used half of a 2 lb bag)
  • 2 Tbs Extra Virgin Olive Oil
  • 1/2 Tbs of Sea Salt

Pre-heat the oven to 350F degrees.  Meanwhile fill a large mixing bowl with kale.  You may have to make 2 separate batches (like I did) since I could only fit so much in the bowl.  Pour the EVOO all over the kale then sprinkle with sea salt.  Using a rubber spatula, toss the kale in the bowl until coated by the EVOO and sea salt.  

Cover a large cookie sheet with parchment paper and evenly spread the kale onto it using your rubber spatula.  Let bake in the oven for 15 minutes.  The kale will shrink significantly.  The edges should look browned and crispy.  Remove from the oven and let cool.  

Serve in a bowl and enjoy! 

Show us how yours turned out and don’t forget to use #EpicureanRecipes and #EpicureanChronicles!

                                                                                                                                                                                                                                                       Photo by Epicurean Chronicles
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Pear & Citrus Ricotta Toast

Ever get sick of plain old toast and butter?  

If you’re anything like me, you’ve tried to bring your morning toast to life with some jam or jelly, and even slathered some peanut butter or maybe even some almond butter instead…’cause you know, almond butter is fancy.  Somehow, it just doesn’t quite do the trick.  

If you feel my pain, then you’ll enjoy this super easy, fancy-ish recipe for an alternative to your usual toaster eats.


Pear & Citrus Ricotta Toast

                                                                             Photo by Epicurean Chronicles
                                                                            Photo by Epicurean Chronicles

Time: 20 mins  |  Serves 4

  • 2 pears (I prefer Bosc pears)
  • 1 cup Whole Milk Ricotta 
  • 4 slices of Brioche Bread cut 1.5 inches thick (you can substitute your preferred sliced bread)
  • 1 tsp of orange zest (you will need a zester and an orange for this)
  • 1 Tbs honey (for ricotta)
  • 1/4 cup sliced almonds (roast them in a pan for added flavor)
  • 1 tsp salt
  • 2 Tbs honey (to drizzle)

Slice pears length wise, about 1/4 of an inch thick each and make sure to poke out the seeds then set aside.  Depending on the size of the pears, you may have some left over after you’re done.  If you have some lemon hanging around, squeeze some lemon on the leftover slices and store it in a container in the fridge.  It should keep for 2 days without browning.  

Place your sliced bread in your toaster to your desired toasty-ness. While they’re toasting, place the ricotta in a medium sized mixing bowl.  Use a zester and grate a teaspoon (I eyeballed this) of orange zest (it’s just the first thin layer of the peel) into the ricotta.  Add the honey and salt and start mixing with a spoon.  

Once your toast is done, place the toast on a dish, top it with a generous serving of your ricotta mixture.  Arrange your pear slices on top of the ricotta (I like to fan them out) and drizzle with honey and top with a sprinkling of sliced almonds.  

Take a bite, enjoy and don’t forget to share by using #EpicureanRecipes and #EpicureanChronicles.

                                                                                                                                                                                                                                                      Photo By Epicurean Chronicles
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How to make Kyle’s Kick-Ass Brisket


We appreciate all of our readers and all of our followers on social media, so when we hear from you, we listen.  We tend to get recipe submissions from our readers requesting to publish their recipes on Epicurean Chronicles.  So guess what?  We’ll do just that.  To kick this off right, here is our first recipe submission from one of our readers, Kyle Severson.

Kyle enjoys being a dad and a husband.  He’s a focused professional and his weekends consist of home brew and BBQ.  In his free time, he likes to golf, travel and kick back!

We hope you enjoy Kyle’s recipe!  Tell us what you think in the comments or on social media and use #EpicureanRecipes and #EpicureanChronicles!



                                                                             Photo by Epicurean Chronicles
                                                                            Photo by Epicurean Chronicles

Kyle’s Kick-Ass Brisket

  • USDA “Prime” Brisket (from Costco) – It was a “full packer” brisket meaning that the flat and the point were still connected
  • Wet Aged in my fridge for 3 weeks (it was in cryovac packaging) to make tender
  • The night before, take out of package, pat dry with paper towel, and then cover in a light coat of olive oil and 50/50 fresh ground pepper and sea salt
  • Get up early, start charcoal for my Pit Barrel Cooker (
  • Cook until the temperature hits 165 F (this takes at least 6 hours but could be considerably more)
  • I try to keep the PBC @ 275 F
  • I also use a iGrill2 device to keep an eye on the brisket and the grill (so I don’t open it and let out the heat and moisture)
  • When it hits 165 F, I wrap it in pink butcher paper (per Franklin BBQ in Austin)
  • I put a little beer in the wrap
  • Put back on the grill until it hits 205 F
  • Remove from grill, wrap in a bath towel, and put in a cooler for 2 hours
  • Then slice it up and ENJOY!

The real key is the PBC.  It’s an awesome smoker.  It cooks at a higher temperature than a typical smoker, but retains the moisture as the design works as a convection oven.  Chicken, ribs, etc… are always great!

                                                                                                                                                                                                                                                      Photo by Epicurean Chronicles
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Garlic Chicken Fettuccine Alfredo

I can’t tell you how many times I’ve gone to a restaurant that serves pasta and ordered the Fettuccine Alfredo from their menu.  I’ve ordered it countless times.  Even when I’m out with other people, someone always orders this dish.  It never fails.

My parents have ordered it.

My best friends have ordered it.

Their kids have ordered it.

The people at other tables ordered it…

… well, you get my point.  It’s very popular.

After the numerous times that I’ve dined out and ordered the creamy pasta dish, I decided that I need to just start making this dish at home.  It shouldn’t be too difficult right?

And no, it isn’t.  If I can make it, so can you.  I experimented with different recipes and finally perfected a recipe that includes one of my favorite flavors… (drum roll)… Garlic!  I have made this a few times now and it’s one of my favorites to make for the fam, and one of their favorites to eat.  If they’re happy, I’m happy.  So I classify this recipe as a win-win.

Garlic Chicken Fettuccine Alfredo

Time: 45 mins  |  Serves 4

                                                                             Photo by Epicurean Chronicles
                                                                            Photo by Epicurean Chronicles
  • 12 fl oz heavy whipping cream (I prefer Sassy Cow Creamery brand)
  • 5 cloves garlic, peeled and hand-minced
  • 12 ounces shredded Parmigiano Reggiano (my fav!)
  • 4 Tbs salted butter
  • 2.5 Tbs extra virgin olive oil (EVOO)
  • 2 tsp kosher salt (for sauce)
  • 1/2 tsp ground black pepper
  • 16 ounces uncooked fettuccine pasta (bought a generic boxed grocery brand)
  • 2 chicken breasts, boneless & skinless
  • chopped parsley for garnish
  • 3 Tbs of salt (for pasta water)
  • drizzle of EVOO (to prevent pasta from sticking)
  • pinch of salt and pepper to season chicken

Hand-mince garlic and set aside.  Chop parsley and set aside. 

Pre-heat oven to 350 degrees F.  Place chicken breasts on a baking pan lined with foil.  Season both sides with salt and pepper. Once the oven is ready, place chicken inside and let bake for 30 minutes.

While the chicken is baking, bring to a boil a large pot of water and add 3 Tbs of salt.  Don’t be shy with the salt for the pasta water.  I typically just grab a large pinch of it and throw it in the pot of water, but giving you all an estimate on how much I use.  Cook the fettuccine pasta by following the directions on the box.  I prefer the pasta al dente. Once the pasta is done, drain it, place in back in the pasta pot, and set aside.  You may want to drizzle it with a bit of olive oil and toss it around just so it doesn’t stick together.  I hate when that happens. Don’t you?

Heat a saucepan on medium-low heat.  Pour the EVOO and add the butter into the pan.  The olive oil will keep the butter from burning.  Once the butter has melted, add the garlic.  Use a wooden spoon to stir and let cook for about 3 minutes.  Next, add the heavy whipping cream and the Parmigiano Reggiano, kosher salt, and ground black pepper, and stir until smooth.  Next, cover the saucepan and let simmer, stirring occasionally until the sauce thickens.  

Next, check on the baked chicken.  Once it’s done, remove from the oven and let rest for 5 minutes.  Once rested, slice the chicken into strips.  I prefer them to be about 1/4 of an inch thick.  You can slice them however you want really.  You can even cube them if you want.  It’s really up to you.

In a large bowl, add a serving of fettuccine, a serving of sliced chicken (I used 4 strips), about a ladle-full of sauce and toss until coated evenly.  Go as heavy or as light on the sauce as you’d like.  It really depends on what your preference is.  Once everything is coated evenly with the sauce, serve onto a bowl or plate and sprinkle some chopped parsley on top for a garnish.

Enjoy and tell me what you think!

Don’t forget to use #EpicureanChronicles and #EpicureanRecipes so we can feature YOUR end-result of this recipe.

                                                                                                                                                                                                                                                      Photo by Epicurean Chronicles
                                                                                                                                                                                                                                                     Photo by Epicurean Chronicles