Tuna Quiche - Gluten Free

 

My Tuna Quiche
Gluten Free Crustless
Keto Friendly

I'm crazy about any recipe with Tuna, but had never made a Tuna Quiche. Since I had fresh mushrooms, and other ingredients I thought would go in it, I came up with this and have to say, it's pretty good and packed with PROTEIN! I like to serve it with grapes or other fresh fruit. 

Tuna Quiche - makes 1 quiche

Preheat oven to 359º

* 1 - 6 oz can Albacore Tuna (or 2 cans) drained

1 - 1½ cups  fresh mushrooms, sliced

* ½ - ¾ cup fresh broccoli (or any other vegetable, like green pepper,       zucchini, chopped tomatoes-into bite size pieces)

* ½ cup chopped onion

* 1 - 2 Tbs butter or oil

* 4 eggs, whisked

* 1 cup mozzarella or any other other grated cheese (suggestions-Swiss, Havarti, Colby, Feta, cheddar)

* ½ cup (or less) mayonnaise (not salad dressing)

* ¼ cup cream or milk

* ½ cup cottage cheese

* Salt and Pepper to taste

* A little onion powder & garlic powder to taste

*Parsley or Chives for garnish

I love fruit with ANY kind of quiche!

Saute mushrooms, broccoli and onions in butter for 3-4 minutes but not fully cooked. 

While vegetables are cooking, put into a large bowl the whisked eggs, tuna, cream, cottage cheese, mayonnaise and spices. 

Mix together and add the sauted  veggies. Pour into greased pie plate and add more grated cheese if you wish. Sprinkle with a little fresh or dried parsley or chives for color.

Bake at 350º for 35 - 45 minutes, or until a knife comes out clean and quiche is firm and not jiggly. In MY oven I have to turn up the heat to 375º and bake about 40-45 minutes

Enjoy!

Cheesy Tuna Rice Muffins

Cheesy Tuna Rice Muffins
with Lemon Butter Sauce

I don'tthink there's anyone on this planet who could love tuna more than I do! I love it any way I can get it. 

Tuna Salad Sandwiches

Tuna Noodle Casserole

Tuna Quiche

Tuna Melts

And one of my all time favorites is Tuna Rice Muffins! I found this tastey recipe in a Workbasket magazine way back in the 1970's. That small magazine had mostly knit and crochet patterns in it, as well as a few other crafts, but it also had several recipes in it that readers sent in. The first time I tried this recipe in the 1970's, I instantly fell in love with them and the lemon/buttery sauce you pour over them is what makes them one of the tastiest things I've ever eaten. By the way, I love black olives too. These muffins are a pretty quick meal to make along with a vegetable, such as corn or broccoli on the side. I hope you like this recipe!

Cheesy Tuna Rice Muffins (with buttery lemon sauce)

Ingredients

Tuna Muffins

• 2 cups cooked rice
• 1 cup shredded cheddar cheese
• 1 can 6.5oz tuna, drained
• 1-1½ Tablespoon sweet onion or green onions, chopped
• 1 tsp parsley flakes
• 1 teaspoon seasoning salt
• 3 eggs beaten
• 2 Tablespoon milk
• 3/4 cup sliced olives 

Lemon Butter Sauce

• ¼ butter, melted
• 1 Tablespoon lemon juice
• 1/4 teaspoon seasoning salt
• 1/8 teaspoon parsley flakes
• Note: you may want to make more of this sauce because in my opinion, it's what makes it! Somertimes I double it.
• 
  

Preheat oven to 375º (400 in my oven) . Mix first 9 ingredients in a bowl. Spray muffin pan (or pie plate if you want to make it into a crustless quiche). Fill each muffin cup to the edge. I get 7 muffins when I make this. Bake in oven 15-30 minutes till they are firm and starting to brown a little on top. Let cool and pour lemon sauce on individual muffins. If the butter sauce has congealed, that's ok. Just put about ½ tsp (or more) on top. Enjoy!

Shrimp and Grits

 

Shrimp and Grits
SO Good and Addicting!

This is my first time to fix Shrimp and Grits and I have to say, it turned out pretty good. I'm very pleased. I've looked up at least 50 recipes on Pinterest and YouTube, looking for just the right one & I even have cookbooks with the recipes. I'd been reluctant to make it because the first time I ever had it was in Fairhope, Alabama when my brother took me there. I thought it was to die for! I'm crazy about grits anyway, but this is a totally different experience. Since that restaurant (Locals) in Fairhope doesn't give out their recipe I just had to go by a picture I took and the taste. I'm really excited about how it turned out. The restaurant in Alabama said their Shrimp and Grits is in the style of the "low country" in South Carolina. I've read many recipes that claim to fix their dish in this style but none of them have all the ingredients I used tonight & remember eating at Locals in Fairhope, Alabama. I didn't measure anything, so I'll just list the ingredients I used.

Ingredients and Instructions

Fresh shrimp

Quick grits, cooked in chicken broth & butter. Gouda cheese & cream added at the end. I kept adding that til it tasted the way I wanted it to. Some say they add cream cheese or mascarpone cheese and I'll try that next time.

Andoulille sausage, cut into about ½" squares

In a frying pan I cooked the smoked sausage I'd cut up & bacon I had chopped in small squares, til crisp. I removed both, leaving the grease in the pan to cook the Shrimp on both sides (removed it after a few minutes so it wouldn't get overdone) and then cooked the following ingredients in same pan. I had chopped  them into squares ahead of time:

Green pepper

Red sweet pepper

Sweet Onion

Fresh mushrooms, sliced

Minced garlic

I didn't cook them till they were too tender. (Just softened a little)

After the vegetables were partially cooked I added the cooked shrimp & added some chicken broth and a little cooking sherry. At this point some recipes said to add about 1 tablespoon tomato sauce, and I'll try that next time. Then after about 2 minutes of simmering, I added real cream. Also made a slurry of cornstarch and cold water to thicken the liquid a little. I didn't add salt bc it was too salty from the powdered chicken broth I used, but I did add pepper. I kept tasting it and added more cream. Just add to your taste. Oh and I was going to add Cajun seasoning but I only had Creole seasoning so I added a dash of that. If you like spicy food (like I do), add more Creole or Cajun seasoning or add hot sauce or add some chopped fresh jalapeno. I'll definitely add that next time.

After everything was done, I put some grits in a bowl, added the shrimp, vegetables & creamy sauce. I meant to add a squeeze of fresh lemon, but forgot. Then I sprinkled the top with crispy bacon, little squares of smoked sausage, chopped green onions and chopped fresh parsley. It was delicious and I didn't feel like it was missing anything. I will definitely make it again! Let me know what you think!

Southern Fresh Tomato Pie # 2

Southern Fresh Tomato Pie  # 2

I have a different recipe for fresh tomato pie (# 1) here on my blog and I think it's my favorite. I did not want to delete this recipe because it's the one my brother in Alabama gave me. It's the first recipe I ever tasted & it's great too, even though the ingredients are similar.

If you've never had Tomato Pie and you want to try something different, this is a great recipe. It would be wonderful as a side dish or even as a main meal. My brother's recipe originally had oregano on top too, but I wasn't crazy about that. This pie is great for breakfast too!

Ingredients

1. • 1 All-Ready pie shell
   • 3- 4 ripe tomatoes, sliced
   •  1 onion, very thinly sliced
   • 3/4 cup mayonnaise
   • 1/3 cup sour cream
   • 1 cup mozzarella cheese, grated
   • 1/2  cup cheddar cheese, grated
   • 1/3 cup Parmesan cheese, grated
   • black pepper and salt to taste
   • 2 teaspoons fresh basil

1. 1. Preheat oven to 350 degrees F (175 degrees C).
   2. Bake the pastry shell for 10 minutes or til browned.
   3. Slice onion thinly and place in the bottom of pastry shell. Slice tomatoes and place evenly over onions. (After soaking them on payer towels first to remove liquid). Add black pepper  and salt to taste.
   4. In a bowl, combine mozzarella, cheddar, parmesan, sour cream and mayonnaise. Spread this mixture evenly over tomatoes.
   5. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Garnish with fresh basil. I had to cook this longer in my oven.
   6. Note: My onions did not get soft enough the first time I made this (maybe because my oven temperature was off) so the next time I sauteed the onions first.

Breakfast / Brunch Casserole - GF Recipe

Breakfast/Brunch Casserole

I looked and looked on the internet for a breakfast casserole I wanted to fix for dinner tonight. Most of the recipes called for a layer of bread, croutons or crescent rolls. I am intolerant of wheat, so I didn’t want to use bread. You could say this recipe is gluten free. I came up with a combination of recipes, hoping mine would turn out okay without the bread. I even wondered if mine would be too soupy. It turned out perfect and was really good!

This yummy casserole has sausage, eggs, potatoes, cheese, onions, green pepper, mushroom soup and a few other ingredients.

I served fried Plantains sprinkled with brown sugar as a side dish. If you don’t know what Plantains are, they are cooking bananas. You aren’t supposed to eat them raw, because they wouldn't taste good and are meant to be cooked. You’ve probably seen them in the grocery store but didn’t know what they were. Plantains are usually next to the bananas in the produce section and are much bigger than a regular banana, but the skin looks darker. They’re sold separately, so you can buy just one. I’ve been eating Plantains since I was 5 yrs old when we lived in the Philippine Islands as missionaries in Zambongua City. I loved living there and have lots of good memories!

Update: one thing I didn't mention is that the darker the Plantain is, the sweet or is. If it's too hard it may be okay to fry but it won't be sweet.  I usually buy it almost black and sometimes wait til it's all black!

Breakfast / Brunch Casserole - serves 8 – 10

1 lb bulk Bob Evans breakfast sausage OR Ham
½ cup chopped onion
½ cup green pepper, chopped

3 - 4 cups frozen hash browns (or 3 - 4 large potatoes, shredded)
9 large eggs

¼ cup Bisquick (regular or gluten free)

1 regular size can evaporated milk (not the small one)

2 ½ cups shredded cheddar cheese

½ teaspoon dry mustard

dill weed (ground or fresh is ok)

1 can Cream of Mushroom soup + ½ soup can of milk (buy GF mushroom soup if your gluten intolerant)

Salt and pepper

Optional: fresh or canned mushrooms. You could also substitute the sausage with bacon or ham.

Directions
Set frozen potatoes out to thaw. Brown the sausage, breaking up pieces, drain and place evenly in the bottom of a 9” x 13” pan. Saute chopped onions and green pepper in same pan you used to cook sausage. Do not cook too long, just a few minutes is good. I don't like mine soggy. Remember they will cook more in the oven
While veggies are sauteing, place the shredded potatoes, spreading evenly, over sausage. Salt and pepper potatoes to taste. Next spread the onions and green peppers over top of potatoes. Sprinkle 1 cup cheese on top of potatoes and other veggies. Then layer (in this order) the sausage, onion, green peppers, and 1 cup cheese on top of this.

(Note – you don’t have to sauté the onions and green pepper, but if you do, don’t let them get too soft because they will cook while baking. Some people don’t like the veggies crunchy, so it’s up to you)

In a bowl, mix the eggs, canned milk and Bisquick with a whisk. Add dry mustard and dill weed to milk and egg mixture, mixing well. Pour this over the layered mixture (sausage, potatoes, cheese) in pan. Poke holes with fork so liquid will go to bottom. Salt and pepper this and then spread 1 cup cheese over top.

Wisk together mushroom soup with ½ soup can of milk. Spread evenly over top of other ingredients in pan. Sprinkle another ½ cup cheese (or more) all over top. Sprinkle a little more dill on top.

Bake in preheated 375º oven for 45 - 55 minutes, making sure the casserole is not soupy when you shake it. Check center for doneness also. Don’t over bake, or it will be too dry. I think the last 20 minutes I turned the heat down to 350º. Your oven may be different than mine, so just use your judgement as far as the temperature. Many recipes said 350º and the only reason I said 375º is because I thought mine may be soupy since I didn't use the bread.

This can be done the night before and put in the refrigerator overnight, but it doesn’t have to be refrigerated overnight like some recipes say. Hope you enjoy this! Serve with fruit.