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!

Perfect Tuna Melt

This sandwich is absolutely one of the best things I've ever eaten. I love Tuna in just about any way and this is a quick and easy lunch that I crave! I recently fixed it for my sister and she couldn't stop saying, "This is one of the best things I've ever put in my mouth!" It's just that good! I copied this recipe from Sarah Titus Ministries. 

The Perfect Tuna Melt
Recipe from
Sarah Titus Ministries

This Tuna Melt might be different from any other you've had but this is the only recipe I've ever tried. I notice that other recipes are different from this. It might seem odd to put garlic with tuna, but please don't leave it out because that's what makes it so good. Also other recipes call for cheddar cheese, and even though I'm sure that's good, I love love love the mozzarella cheese on this! And make sure you toast the bread the way it says to do! You won't be sorry.

Recipe is Here -  Perfect Tuna Melt 

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!

My Tuna Salad

 I don't have a picture to post right now but will try to remember next time I make this.

My friends and family love my Tuna Salad and I have to say, it's my favorite to as well. One reason I've been putting recipes on my crochet blog is because I won't be around forever and I want my family to have my recipes when I'm gone. This might be similar to what other people make, but he's my favorite way to make it.

Mary Jane's Tuna Salad 

     Makes 5-6 Sandwiches

1 lg can and 1 small can albacore tuna, drained. You might want to buy an extra smaller can in case you taste it and decide you want more tuna in it.

4 hard boiled eggs

¾ - 1 cup Vidalia sweet onion, chopped

¾ cup celery, chopped

¾ cup sweet pickles, chopped

¾ cup whole dill pickles, chopped 

1- 1½ cups mayonnaise (Hellmans or Duke's GF)

In a large bowl, mix all ingredients together. 

Note: I always grate the eggs with a grater because I do not like big chunks of egg white

You may want to add more pickles, onions or celery if you think it needs more. Use your judgement too on the amount of mayonnaise. Sometimes I put too much in, so be careful.

A lot of people like to toast their bread first. I use either gluten free bread or eat it with gluten free crackers. My favorite ones are the gluten free sesame crackers from Trader Joe's.

I hope you enjoy this! If you have any questions just let me know.

Southern Fried Catfish

Southern Fried Catfish Nuggets cooked in Peanut Oil

I fixed catfish for dinner tonight (or as we said in the south "supper") and thought I'd post my recipe on my blog so my kids have access to my favorites after I'm gone someday. I have many more of my favorites to post but it's just getting the time to do it. Even though I like catfish fillets, I prefer the catfish nuggets, because the pieces are smaller, which makes them crispier when cooked. Plus you'll be glad to know if you're on a budget, they are about half the price of the fillets. At Kroger they are $2.99 a lb as opposed to $6.99 you'd have to pay for the fillets.

When I was growing up in the deep south, I did not like catfish because it tasted muddy to me. That was because they swim on the bottom of muddy ponds and rivers. But when people started raising catfish in channels with fresh water, that changed everything. "Channel Cat", as its called now, is so much better tasting! It's fabulous and people laugh at me because I say I like catfish because it doesn't taste like fish!

One of the secrets to making this recipe tasty and crispy is using peanut oil. You can use any oil you like and others are less expensive, but I think its worth the price to make the catfish extra special. Peanut oil is allowed on the Paleo Diet, and is pretty healthy. I used to use only salt and pepper, flour and cornmeal when I cooked catfish and I love it that way, but now I use a few more spices and I think it's better.

I almost always make My Favorite Cole Slaw with fried fish along with a vegetable and another side dish. Tonight I fixed Southern Summer Squash Casserole and a big fruit salad. Of course I fixed sweet iced tea to go along with this meal. The squash casserole is one of my favorites and similar to one I used to fix but lost the recipe. I halved the squash amount (1 and 1/2 lbs instead of 3 lbs) but did not change the other ingredients. I added more Vidalia onion than it calls for.  I cooked the casserole for 50 minutes at 350°.
I hope you enjoy my catfish recipe and the squash too!

                                             Southern Fried Catfish
                                                   (I usually double this recioe)

1 1/2  lbs Catfish Nuggets or Catfish Fillets

3/4 cup cornmeal
1/4 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon Sweet Paprika
Salt and Pepper to taste
2 eggs
Peanut Oil

Mix the cornmeal flour, spices, salt and pepper together. You may want to use more. If you taste the dry mixture it will taste like there's enough or maybe too much, but after frying the fish, you will not taste the spices as much. That's why I say you may want to add more. Just experiment.  Using more cornmeal than flour is what helps to make it crispy. The flour helps hold everything together.

Next, beat the eggs into a bowl and add a little milk, stirring till blended. Then dip each piece of fish into the eggs, let drain, then put it into the flour misture, pressing the dry mixture to the fish. It will be better if you do this step before you heat the oil in the pan. Not doing this first will cause stress trying to keep up with the frying fish while you coat the rest of the fish.

Heat about 1/4" - 1/2" of oil into a large frying pan (medium hi heat) till hot. The oil will be ready when you sprinkle a tiny bit of flour in the hot oil and it sizzles. When the oil is hot enough, fry the fish on the first side till brown, then turn each piece over to fry the other side. It doesn't take real long, but I like my fish extra crispy, as you can see in my photo.

As the fish gets done, drain on an oven safe flat cookie sheet that has been lined with paper towels. Keep the fish in a warm oven as the other pieces are cooking.

Enjoy!