A tuna melt is a classic lunchtime meal, and I thought it was really funny when Senator Kamala Harris decided to "school" Senator Mark Warner on how to properly make one on Instagram.

In honor of her Oakland roots, I made a cannabis version of one of her favorite meals...let's hope it's acceptable to the new Vice Presidential nominee!

On my latest YouTube binge, I came across Shane Dawson and Jeffree Star's channels and many hours later I had fallen for the the series the two had made about the business of makeup and their friendship. As a foodie, it really stood out to me just how much fast food and snacks Jeffree eats, lol! He's also a big cannabis advocate :-) 

So I saw Jeffree eat tons of Taco Bell across his videos, and I was inspired to make a recipe that marries two of his loves...weed and fast food! Check out this copycat Taco Bell quesadilla recipe, and tell me if you think it's "Jeffree Star Approved".

INGREDIENTS

SAUCE

• 1⁄4 cup cannabis mayonnaise (200mg THC)
• 3⁄4 teaspoon sugar
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon paprika
• 1⁄8 teaspoon cayenne pepper
• 1⁄8 teaspoon garlic powder
• 1 dash salt

​
​QUESADILLAS

• 4 flour tortillas
• Green onion, diced
• 4 chicken tenderloins (optional)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey jack cheese
• 2 slices cheddar cheese

One of best ways to infuse as many recipes as possible, is to learn to infuse what I call the "basics". The basics are versatile ingredients that can be used in a multitude of recipes once you've made and infused them.

Mayo is one of my favorite basics because it can be used to make dressings, sauces, sandwiches, deviled eggs, etc.

Check out this easy peasy recipe for making your own homemade cannabis mayo!

INGREDIENTS

• 1 bag La Liberta Cannabis Rigatoni, cooked 
• 1 1/2 - 2 cups diced grape (or cherry) tomatoes
• 1 cup fresh mozzarella, bite sized
• 1/4 cup fresh basil, chopped 

Seasoned Dressing

• 1/2 cup olive oil (optional canna-oil for more infusion)
• 1/2 tsp dried parsley
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 tsp salt

DIRECTIONS

1. Preheat an oven to 350 degrees. Prepare a 9x13 inch baking dish with parchment paper and/or cooking spray.
2. Beat the cream cheese with sugar and vanilla extract in a bowl for 1-2 minutes or until smooth.
3. Unroll the crescent roll dough, and use a rolling pin to stretch to size of pan. Press one piece into the bottom of baking pan. Evenly spread the cream cheese mixture into the baking pan, then cover with the other piece of crescent dough.
4. Stir remaining sugar, cinnamon, and cannabis butter. Crumble the mixture over the top of the cheesecake.
5. Bake about 30 minutes. Remove from the oven and cool completely in the pan before cutting into 24 pieces.

DIRECTIONS

1. Combine the olive oil, balsamic vinegar, shallots, honey, mustard, garlic, salt and pepper in dressing shaker or mason jar and shake vigorously; set aside.
2. Slice strawberries.
3. Toss salad ingredients and toppings with prepared dressing.

I created this recipe specifically with migraine sufferers in mind. I have personally been affected by chronic migraine for over a decade with symptom onset occurring when I was pregnant with my daughter. I infused this particular recipe with the Redd Cross strain of cannabis as it is great for pain, as well as nausea, which I sadly also suffer from during migraine attacks. The recipe is made with the herbal powerhouse, turmeric, which is a great anti-inflammatory food if taken at about 1-2 teaspoons a day.

DIRECTIONS

1. Bake fries in 450 degree oven for 15 minutes
2. Place cannabis butter and flour in pot on medium heat until well blended, then add onions, bouillon, water
    and spices.
3. Cook gravy mixture on low heat for 3-5 minutes or until thickened.
4. Separate fries into 4 portions, and place in au gratin dishes. 
5. Top fries with 4oz of pulled pork, then ladle about 1/4 cup of gravy on top.
6. Finally, place a slice of cheese on top of the gravy.
7. Bake for 10 minutes on 400 degrees.

DIRECTIONS

1. Whisk Ripple powder into milk, and mix pudding and milk for 2 minutes.
2. Fold in whipped cream gently.
3. Fill molds with pudding mixture, and set sticks.
4. Freeze pops for 4-6 hours.
5. Run pops under hot water for 10 seconds to release from molds.
6. Dip pops in melted chocolate, and roll in pecan chips.
7. Finally, drizzle pops with melted caramel.