Instant Ramen | Childhood Memories

Hold back the pitchforks, stop with the name-calling and easy on the rock throwing! I know, instant Ramen is often highly criticized but there’s just something special about this high sodium, fattening bowl of deliciousness.

I picked up a pack of Chicken Flavored Instant Ramen the other day and it inspired this story, that I would like to share with you today! Memories are funny, marvelous things are they not? I often think about waking up early on Saturday mornings, my uncle would join me in my excitement for the weekly cartoons/shows.

One of my favorite memories involves a very particular morning in which I got to sit in my grandpas recliner and watch some of my favorite shows, not missing a second. While my uncle was preparing for me what I thought to be a gourmet meal (as a kid.) RAMEN! 😆 (Instant ramen to be exact 😂)

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I remember he brought me a large piping hot bowl of ramen just the way that I liked it. We settled in for our weekly viewing and dived right into the savory goodness of the ramen noodle, feverishly slurping away and watching with unwavering excitement until both every last drop was gone and every last minute of the show was played out.

Often times we were left in awe on agonizing cliffhangers and series finales with stories left untold. Which left our young minds to wander at the endless possibilities, the numerous outcomes that could be for each and every single character. Who would return? Who was never coming back? Who really knew? We had to wait a whole week, sometimes TWO to see what would happen next! And don’t get me started on 3 and 4 parter episodes!

Oh, to turn back the clock right? Back to the days of Saturday morning cartoons, colorfully branded, sugary breakfast cereals, (can’t forget the prizes inside!) magically delicious charms, special yogurt for kids and I don’t know if you remember, but we had pink and blue squeezable butter too. Was that just me? 🤣🤣🤣 Now seriously that was one of my favorites! Is that even still around? 😆

I don’t know, but if it is, for sure let me know I may have to go pick some of that up – pronto!

It’s good to reminisce sometimes, things can never be the same as they once were, and in some instances they may never even be better than they once were. But there’s always some place that is somewhere in between, a place in the middle, right in the midst of the chaos and the serenity, the silver lining. We all find that place eventually and we often find it more than once, and in more than one place. Life is complex, life is large, life is hard, life is long, life is short. But one thing life doesn’t have to be is awful. It doesn’t have to be complicated and it doesn’t have to be horrible. It’s what we make it. We can not choose the events that happen to us, but we can determine their meaning.

We all have both good and bad things that have happened to us. The good things helps us hold on to who we are, the bad things often are there to help make us stronger and better, for ourselves yes. But usually for someone else.

Because we can use those experiences to pull someone else out of the place we’ve already been, we can use those circumstances to help someone else, find their silver lining.

So enjoy your Saturday today, I most certainly am going to enjoy mine, and yes I’m going to eat that ramen and I am going to enjoy it. And as always. For those of you who have read through to the end, it’s going to get better, just keep swimming, just keep going, don’t stop believing.

Happy eating!

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3 Envelope Pot Roast | Recipe

Nothing says YUM, like a piping hot homemade, fall apart in your mouth, savory piece of beefy delicious pot roast dinner goodness! Now that’s what I like to call Goooood food!

Ingredients:

  • 3 pound beef roast such as chuck roast
  • 1 envelope of dry Italian salad dressing mix
  • 1 envelope of dry ranch salad dressing mix
  • 1 envelope of dry brown gravy mix
  • 2 cups water

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Instructions :

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.

Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Where’s the easy button at? Because, “That was easy!” Come on, this is completely fool-proof! It’s easy, simple and ooh so good!

Happy Eating!

Thank you for taking the time to read today’s post, if you enjoyed the recipe then by all means share it with your friends and family! If you are new here, welcome! Glad you stopped by, to keep up with me and my personal endeavors you can Follow Me on Facebook!

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Chef Melman’s Famous Tuna Casserole | Recipe

So you’ve already been given Chef Melman’s Famous Tuna Salad Recipe, you have tried it out and you loved it right? But you have some left over and you are not sure what to do with it, I ran in to the same problem! So I did some brainstorming and here’s happened.

I don’t know about you but I love Tuna casserole! Now I ran into a problem, I did not have any peas! (Oh well, don’t really like them anyways.) So I started looking around the kitchen at what I had and here’s what I came up with.

Let’s Start With The Ingredients!

Ingredients

  • 12 oz elbow noodles cooked
  • 1 can cream of mushroom soup (condensed)
  • 1 can cream of chicken soup (condensed)
  • About 1 1/2 cups of Chef Melman’s Famous Tuna Salad
  • 1 cup French’s Crispy Fried Onions
  • 1 cup shredded cheese
  • 2 tbsp panko bread crumbs
  • 1 tbsp butter melted
  • 1 cup milk

Directions

1. In a bowl add the soups, tuna, milk, cheese and onions. Stir to mix ingredients. 

2. Place cooked egg noodles in a 11×13 casserole dish. Pour mixture over noodles and stir until there are no dry noodles.

3. In a small bowl add the panko bread crumbs and melted butter and mix well. Set aside. 

4. Place casserole in oven and bake at 400 degrees for 30 minutes. Remove from oven and sprinkle bread crumb/butter mixture over the top. Return to oven and bake for an additional 5 minutes.

5. Remove casserole from oven and allow to cool for 5 minutes before serving 

Happy Eating!

Serve this up and enjoy! If you liked this recipe remember to share with your friends! Thank you for joining us today and as always, if you’d like to keep up with me in my personal life just Follow Me on Facebook!


Chef Melman’s | Famous Tuna Salad Recipe

Tuna salad is a fun and flavorful dish that is cool, light, tasty and satisfying! Here’s a personal recipe that Chef Melman likes to serve up on days when he’s looking for a quick and easy meal for lunch and/or dinner!

Now the key to this, is to do it with love! You can’t be angry, you can’t be upset, you can’t be unsettled at all or you will ruin the recipe, or any recipe you try to make for that matter. The best food is always prepared with love. Let’s start with the ingredients shall we?


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Ingredients:

  • 8 – 5oz Cans Of Tuna In Water (drained) (Your choice, this recipe used great value)
  • One Cup Of Red Onion Finely Diced.
  • 1 14.5oz Can Of Diced Tomatoes, rinsed and drained.
  • 4 Boiled Eggs Diced
  • 1/3 cup of sweet relish
  • 1 cup of Mayo
  • Salt (as desired, about 1 1/2 teaspoons.)
  • Pepper (as desired, about 1 1/2 teaspoons)
  • 1 tablespoon of pickle juice (the secret)

Directions: 

Combine all the ingredients together in a large mixing bowl until well incorporated. Move to a serving dish, cover and refrigerate 2-4hrs so there is plenty of time to lock in all that flavor!


It’s really that simple! This Tuna Salad can be served on your favorite bread with a side of your favorite chips and a nice cold beverage of your choice. (Melman prefers a Coke or a Sweet Tea.) Typically Chef Melman likes to serve this dish with Country Club Crackers, a few Pepperoncinis on the side and some plain potato chips! Now that’s what I’d call “Goooood food!” If you enjoyed this recipe and would like to try it out, then by all means save it for yourself! Share with your friends and let the whole world know the wonders of Chef Melman’s Famous Tuna Salad!

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