In this video Sean and Cathy Cummings use yellowfish tuna to make this yummy Tuna Salad. This will be a salad everyone can enjoy. Let's start by using some cajun spices. To keep your mess down you can put your spices in a plastic container and then coat both sides. After both sides are equally coated drop into a pan of "smoking hot" olive oil and let it sit for a minute and then you'll turn it over. Meanwhile we can get the salad ready. Ring a plate or platter of your choice with slices of cucumbers. Next add a bag of the iceberg lettuce. Then add a great product called "Just Add Lettuce" it has provolone cheese, black olives and roasted red peppers and pepperoncini.  Mix that all together with your iceberg lettuce and add to your plate of sliced cucumbers. Now it is time to flip over the tuna. If you don't like it rare, cook it longer. This video prepares it a little rare don't let it freak you out. Slice tuna into nice slices and lay them on top of the salad. Fan slices out a little so each slice can be seen. To make it a little more manly, drizzle some vidalia onion dressing over the top and add some chow mein noodles. This would be a $50.00 dinner in New York! Enjoy!

In this video Sean and Cathy Cummings prepare cute little reuben sandwiches with a little spinach salad to go with them. This could be an every day meal or a nice treat for a St. Patrick's Day party. Use a few tablespoons of butter to get the pan ready. In this video they are using little rye sandwich breads for a party atmosphere but you could use any type of bread you prefer. When the butter has melted, toast your little pieces of bread. All reuben's contain the same key ingredients:  sauerkraut, rye bread, corned beef, thousand island dressing and swiss cheese. While your rye bread is toasting let's get the spinach salad ready. With all the pre-packaged salads available you have many choices. In this video they are using packaged spinach salad.  Add some frozen vegetables and extra virgin raspberry Vinaigrette dressing. Mix that all up and place in the center of your plate. Pull off your toasted rye bread slices and add your corned beef and sauerkraut to the pan. You can either chop your corned beef up or leave it whole - it's totally up to you.  Add a piece of swiss cheese and a dollop of thousand island to each piece of toasted bread.  After the corned beef is cooked (all the water is gone from the sauerkraut) pile on top of bread. Add little reuben sandwiches to plate on either side of spinach salad and serve.

In this video Sean & Cathy will be making chili. Not just any chili but Cathy's Mom's Chili recipe. You will need to chop up one onion and sauté it. Add the onions to 2 pounds of ground beef and brown in a pan. When your meat is ready add all your dry ingredients. 1 tbsp red chili flakes, 1 tbsp black pepper and the secret ingredient - a packet of William's Chili Seasoning. Stir that all together. You can add many different types of spices, etc to make it your own.  These are just the spices Cathy's mother used. Then it's time for the tomato ingredients. Add 2 cans of Hunt's Tomato sauce, 1 can of Hunt's Whole Tomatoes. Squeeze the whole tomatoes, don't leave them whole. This adds great texture to your chili. Be careful - it can be messy and juice could squirt all over the place. Pour some of the juices leftover from your can of whole tomatoes. Bring it all to a boil. Once it comes to a boil you are ready to add the beans. Cathy used Bush's Best Chili Beans with mild sauce.  Add 2 cans of chili beans.  Stir that all up, let it simmer for about 20 minutes and you're done.