Crab Quiche

I pinned this recipe - Quiche, recipe.com - quite a while back and finally made one of its variations with a little twist of my own - I added broccoli. According to my mom you can't have a good quiche without broccoli and of course mom knows best, lol. I forgot the step by step photos but did get this pic before I devoured it:

Now that you've seen the finished product, here's the recipe:

1 pie crust

4 eggs, lightly beaten

1 1/2 cups milk

1/4 cup chopped green onion

1 cup chopped broccoli florets

1/4 tsp salt

1/8 tsp pepper

dash of nutmeg

4 oz imitation crab, chopped

4 oz shredded havarti cheese

2 oz shredded cheddar

1 Tbsp flour

Preheat oven to 450 degrees. Place pie crust into pan, prick with fork. Top crust with a double thickness of foil. Bake for eight minutes. Remove foil and bake for an additional four to five minutes. Remove from oven. Reduce oven temperature to 325.

Meanwhile in med bowl mix together eggs, milk, salt, pepper and nutmeg. Set aside. Layer crab, green onion and broccoli in bottom of crust. Set aside. In small bowl toss together cheese and flour. Add to egg mixture. Pour over crab and veggies in pie crust. 

Bake at 325 for 40 to 45 minutes or until knife inserted in cener comes out clean. Let stand ten minutes before serving. Serve and enjoy.

Quick Shrimp Enchilada Bake

I found this at Recipe.com. This was easy and yummy! My kind of cooking! The guys both loved this as well, so win - win in my book. Here's the recipe:

1 lb peeled, cooked shrimp with tails removed
1 cup frozen corn, thawed
1 7 oz can green chiles, undrained
1 12 oz can green enchilada sauce + enough Salsa to make two cups
12 corn tortillas
1 15 oz fat free refried beans
1 cup reduced fat shredded cheese
1/2 cup chopped fresh cilantro
1 lime cut into wedges, optional

Preheat oven to 425 degrees. Spray a 9x13 glass baking dish with nonstick cooking spray.

In a medium, microwave safe bowl combine shrimp, corn, chiles and 1/2 cup enchilada sauce. Cover and microwave on high heat for about 2 1/2 minutes or until heated through. Meanwhile smear 1/4 cup enchilada sauce in bottom of baking dish.

Top with six of the tortillas, they will be overlapping. Spread refried beans over the tortillas.

By now your shrimp mixture should be heated through, pour over the refried beans. Top with the remaining six tortillas.

Pour the remaining sauce over the tortillas. Cover dish with foil. Bake for about 20 minutes or until it begins to bubble on the sides.

Remove foil, sprinkle with the cheese, return to oven and bake until the cheese is melted, about five more minutes. Top with cilantro.

Serve with lime wedges and enjoy!

Bayou Pasta

I pinned this amazing recipe from Ms. enPlace a YEAR ago. I finally made it about a month ago. Super yummo and a big hit with the guys! I really need to go through my pinterest more often and see what goodies are sitting there waiting for me to bring them to the table. I'm sure there are many! If you love seafood you have got to give this recipe a try!

For the pasta I used Farfalle pasta, often referred to as bow tie pasta but the actual translation means "butterflies". Penne (pens), rotelle (little wheels) or any stubby type pasta will do. Now back to this amazing recipe:

1 Tbsp butter
3 cloves garlic, minced
3 Tbsp lemon juice
1/2 cup white wine
1 cup heavy cream
1 cup imitation crab or cooked crab
1/2 cup cooked shrimp, cut to match the size of your pasta
12 oz pasta
salt, lemon pepper and cajun seasoning to taste

Cook pasta according to the directions on the package. Melt the butter over medium heat. When foamy add the garlic and saute for a few minutes. Add the wine, increasing heat to med-high, and reduce to about half. Reduce the heat to med-low.

Add the cream, then stir in the lemon juice. Season to taste with salt, pepper and cajun seasoning. Simmer until sauce thickens.

Gently stir in the seafood and heat through. Mix with the pasta.

Serve and enjoy!

Cheesy Catfish

This is a dish that my hubby introduced me to when we first married. It is yummy and super simple!

catfish fillets
mozzarella cheese

Preheat oven to 350 degrees. Line baking pan with foil. Place fillets in a single layer, and top with cheese. Bake for about 20 minutes or until flaky. Remove from oven, top with additional cheese. Return pan to oven and heat until cheese is melted, about three to five minutes. Serve and enjoy!

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Thursday Favorite Things

Freedom Fridays

Skillet Tuna Melt

I am not a huge fan of tuna but enjoy it every now and then. If I'm really going to enjoy it, it has to be spicy, imagine that, lol. This skillet version of a tuna melt came about because my oven is still on the fritz (hopefully it will be fixed the end of the month) and I liked it well enough to decide to keep the recipe. Loved the veggies in this! Yummm!

12 oz can white albacore tuna, drained
1/2 cup sour cream
1 jalapeno, chopped
1 tsp cumin
1 tsp coriander
1/2 tsp coarse sea salt or to taste
1 Tbsp dried chives
1 small avocado, chopped
1/3 cup chopped tomato
1/3 cup chopped red onion
Butter
3 slices of bread
3 slices of colby jack cheese

In medium bowl mix together tuna, sour cream, jalapeno, cumin, coriander, salt, chives, avocado, tomato and onion.

Set aside. Butter one side of a slice of bread and place butter side down in a small skillet. Top with a slice of cheese and 1/3 of the tuna mixture.

Cook over med-high heat until bread is browned and cheese is melted. Repeat with remaining two slices of bread.

Serve and enjoy!

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Petite Coconut Shrimp topped with Orange Sauce

I pinned this recipe for Coconut Shrimp a few months ago from Turnips 2 Tangerines. I made a few changes - I left out the old bay seasoning, making it more like the recipe that she had referred back to from Taste of Home. I also used smaller shrimp (they were on sale), making them impossible to dip in the sauce, so I simply poured some sauce over the shrimp and rice.

Same recipe using colossal shrimp!

I altered the sauce a bit by using orange juice in place of rum and crushed red pepper in place dried chili peppers. We loved it although I would like to try it with the larger shrimp, maybe next time they'll be on sale.

1/4 cup liquid egg or one whole egg, beaten
1 Tbsp water
1 cup panko bread crumbs
1 cup flaked coconut
1 lb medium shrimp, peeled and deveined with no tails
oil for deep frying

Sauce
1 12 oz jar orange marmalade
1/4 cup orange juice
1/4 cup sweet-n-sour sauce
1 tsp crushed red pepper flakes

In small bowl whisk together the egg and water. On a medium plate or in a shallow bowl combine the bread crumbs and coconut. Heat oil to 375 degrees.

Meanwhile dip the shrimp in the egg mixture then roll in the bread crumb mixture. Fry several at a time for a few minutes or until golden brown.

Drain on paper towels.

For the sauce mix together the marmalade, OJ, sweet-n-sour sauce and pepper flakes in a small saucepan.

Bring to a boil then reduce heat and simmer for five minutes.

Serve and enjoy!

Shrimp In Garlic-Wine Sauce

I made this nearly a month ago for mine and John's ninth anniversary. It was good and I would make it again but served differently. I served it with small shell pasta, I think orzo would have been much better. I found the original recipe HERE. They recommend serving over risotto or orzo pasta. I will try one of their recommendations next time.

1 lb lg shrimp, peeled and de-veined
2 Tbsp olive oil
1/2 tsp red pepper flakes
4 cloves garlic, minced
2 Tbsp white wine
2 Tbsp lemon juice
1/2 tsp paprika
2 tsp dried parsley
salt and pepper to taste

Heat the oil in a large skillet over med-hi heat. Add the red pepper flakes and cook for about 30 seconds. Add the garlic and continue cooking for about one more minute, should be quite fragrant.

Stir in the shrimp, wine, lemon juice and paprika. Continue to cook, stirring occasionally for four to six minutes or until shrimp are done. Sprinkle with parsley and season with salt and pepper.

Serve and enjoy!

Crispy Mahi Fish Tacos

I have been seeing this fish on sale at my local HEB for quite some time but have been reluctant to give it a try. I finally gave in and bought some. The fact that it came with free corn tortillas, cilantro cotija sauce and slaw mix helped convince me. I love free stuff! The fish was wonderful, we loved the tacos!

On Corn Tortillas

1 lb mahi
1 cup southwestern cheese and breadcrumb mixture
2 cups slaw mix
3 oz cilantro cotija sauce
avocado slices
pico de gallo
corn or flour tortillas

Preheat oven to 350 degrees, 325 for RV ovens, Spray baking sheet with nonstick cooking spray.

Coat fish with cheese/breadcrumb mix. Place fish on baking sheet in single layer. Bake in oven for 10 to 14 minutes or until fish is flaky and opaque in color.

While fish is baking mix together the slaw mix and cotija sauce, set aside. Warm your tortillas. When fish is done place the fish on the warmed tortillas.

On Flour Tortillas

Top with slaw, avocado slices and pico. Serve and enjoy!

Goan Shrimp Curry

My husband and I love Indian food! This is something we usually only eat out. However, living south of San Antonio the only Indian restaurants we have found are at least 35 miles from us. A 70 mile round trip for dinner, across downtown San Antonio, not happening. So when I found this recipe for Goan Shrimp Curry over at Ms. enPlace I had to give it a try. I kicked the spices up a bit and added turmeric. We LOVED it! Maybe too much, it makes four servings, we ate all four servings in one sitting! So much for our diet!

2 Tbsp olive oil
1 tsp red pepper
1 Tbsp paprika
1/2 tsp turmeric
1/2 tsp black pepper
1/2 Tbsp coriander
1/2 tsp cumin
1 tsp garlic powder
1/4 tsp ground ginger or 1 tsp fresh ginger, chopped
2 green onions, cut into one inch pieces
1 13.5 oz can coconut milk, making sure to shake well before opening
12 oz med shrimp, peeled and deveined
1/2 tsp salt
2 tsp lemon juice
cooked rice or quinoa

In small bowl mix together red pepper, paprika, tumeric, black pepper, coriander, cumin, garlic and ginger if using ground ginger, if using fresh don't add it yet.

Set aside. In skillet heat oil. Add onion and ginger if using fresh. Stir fry for a few minutes. Remove from heat and add the spice. Stir and return to heat.

Add the coconut milk and bring to simmer, stirring to mix. Reduce heat to low.

Stir in the shrimp, salt and lemon juice. Continue cooking and stirring until shrimp is opaque.

Serve with rice and naan bread. Enjoy!

Fish Tacos

We had the Slaw a few days ago with taquitos and it was yummy! We are having it again as a topping for Fish Tacos that were inspired by Our Southern Table. I adjusted the seasoning to what I had on hand and for the toppings we just went with the beans, slaw and avocado. We loved these tacos!

6 ready to cook fajita flour tortillas
3/4 to 1 lb tilapia
lime juice
adobo seasoning with pepper
3/4 cup black beans, drained and rinsed
chili powder
garlic powder
Cilantro Lime Slaw
avocado slices

Make the slaw and allow to refrigerated one to two hours.

Preheat broiler. Spray pan with nonstick cooking spray. Place fish on pan and drizzle the tilapia with lime juice and sprinkle with the adobo seasoning.

Broil - as a general rule broil two minutes on each side for each half inch in thickness of fish.

While fish is cooking heat tortillas according to directions on pkg - in skillet for about 15 to 20 seconds on each side on high heat. Season black beans with garlic powder and chili powder and heat in microwave on high for 30 to 45 seconds. When fish is done, divide it between the six tortillas.

Top with the beans, slaw and avocado slices. Serve and enjoy!

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Updated and Improved Spicier Tuna Melts

Last summer I made these Spicy Tuna Melts. They were good but not great. As I stated in that post I would make these again with some adjustments. Well I finally made them again and made more adjustments than I had planned. The last time I made it I used broccoli, this time while shopping I decided to switch it up and use green apple. Before I made these I thought instead of increasing the red pepper for more spice why not add a serrano pepper? Then as I was making them, digging through the produce drawer for the green onions and pepper I noticed half of a large avocado I had left from a salad earlier in the week. Hmmm, how about avocado instead of apple? Perfect! So my recipe was pretty much redone. This is how it ended up and we loved it!

2 5 oz can white albacore tuna, drained
1/3 cup sour cream
1/2 large avocado, chopped; about 1/2 cup
1 serrano pepper, chopped; optional
2 green onions, sliced
1 Tbsp lime juice
1/2 tsp chili powder
1/2 tsp ground cumin
sea salt and black pepper to taste - I recommend keeping the salt to a minimum
generous dash of red pepper
4 slices thick bread, this time I used some leftover hamburger buns we had
shredded cheese

Preheat oven to 400 degrees, 375 for rv ovens. In a medium bowl mix together all ingredients except for the bread and cheese. Divide mixture evenly between the four pieces of bread. Top with desired amount of shredded cheese. Toast in oven for about six minutes, until cheese is melted and tuna is warmed through. Serve and enjoy.

Parmesan Coated Tilapia

Okay, the original recipe for this (which can be found HERE) called it Parmesan-Crusted. To me the word crusted implies that it should be crispy or crunchy on the outside. It's not. It is very yummy. I actually forgot to serve it with the lemon wedges, I also forgot to season with salt/pepper. It was still fantastic! The hubby said it was great just the way it was, but we are not big on eating salt anyway. I am going to try to remember the lemon next time though, think it will make it that much better. It was also quick and easy! Combine those - quick, easy and tasty - and you have a definite keeper in my book!

3/4 cup fresh parmesan, grated or shredded
2 tsp paprika
1 tsp dried parsley
2 tilapia fillets, about 3/4 lb
olive oil
1 lemon, cut into wedges (optional)

Preheat oven to 400 degrees (375 for RV ovens).

In shallow dish or pie plate combine parmesan, paprika and parsley. Season to taste with salt and pepper (for us that's none at all).

Brush fish with olive oil. Dredge fish in the parmesan mix. Place on foil lined baking dish. Bake for 10 to 12 minutes or until fish is opaque in the thickest part.

Serve with lemon wedges and enjoy!

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