Paula Deen's Tomato Pie

Mom made this during our visit to Maine last week and it is soooo good! Not quite a pizza and not a quiche either- definitely a pie?! 

Ingredients

4 tomatoes, peeled and sliced

10 fresh basil leaves, chopped

1/2 cup chopped green onion

1 (9-inch) prebaked deep dish pie shell

1 cup grated mozzarella

1 cup grated cheddar

1 cup mayonnaise

Salt and pepper

Directions

1. Preheat oven to 350 degrees F.
2. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
3. Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
4. To serve, cut into slices and serve warm.
5. One comment: I have made this Tomato Pie a few times now. Here is what I do....bake a Pillsbury pie crust for 14 minutes. Let cool for a few minutes. Then put a layer of crushed buttery crackers on the bottom. Next put a layer of sliced tomatoes. I cut mine, let them sit in a colander for about 1/2 hour then a take paper towel and get as much moisture out of the slices as I can. I use about 14 basil leaves chopped. Then sprinkle 1/4 cup of diced green onions, and 7 chopped basil leaves. Add another layer of tomatoes and repeat with the onions and basil. I used the same amount of mayo, and cheeses as Paula. But after spreading it on I sprinkle additional cheddar and mozzarella cheese on top. Bake 30 minutes. Oh my its to die sooo yummy!!
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7. I have made this Tomato Pie a few times now. Here is what I do....bake a Pillsbury pie crust for 14 minutes. Let cool for a few minutes. Then put a layer of crushed buttery crackers on the bottom. Next put a layer of sliced tomatoes. I cut mine, let them sit in a colander for about 1/2 hour then a take paper towel and get as much moisture out of the slices as I can. I use about 14 basil leaves chopped. Then sprinkle 1/4 cup of diced green onions, and 7 chopped basil leaves. Add another layer of tomatoes and repeat with the onions and basil. I used the same amount of mayo, and cheeses as Paula. But after spreading it on I sprinkle additional cheddar and mozzarella cheese on top. Bake 30 minutes. Oh my its to die sooo yummy!!

Crab Puppies / Cakes

Mom shared this from a Facebook post that went viral! Very good and very easy! I use the food processor for quick prep and added a clove of garlic and omitted Old Bay seasoning from the original recipe.

1 small sleeve Ritz crackers (1 cup)
1 tsp yellow mustard
1 garlic clove
1 Tb Worcestershire
2 Tb lemon juice
2 Tb parsley
1 egg
A can of quality crab meat from refrigerated section or 1lb (a can is less)

Combine and place golfball sized cakes on a sheet, 350 in preheated oven for 30 min.
Drizzle with butter and serve with tartar sauce. Trader Joe’s tartar sauce is decent or:

Homemade tartar sauce:
Chopped dill
Chopped capers
Mayo with dash of sour cream
Dash of lemon juice
Chopped garlic

Parmesan Roasted Golden Potatoes

Delicious nuggets of gold! 

Ingredients

• 4 large Yukon Gold potatoes cut into ½ inch dice 
• 3 tablespoons olive oil
• 2 1/2 teaspoons granulated garlic 
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 4 tablespoons freshly grated Parmesan cheese 
• Any herbs/spices you’d like! 

Instructions

• Preheat your oven to 425 degrees.
• Place the cubed potatoes onto a parchment lined baking sheet. Toss with the olive oil, granulated garlic, kosher salt, and pepper until the seasonings are evenly combined. Add the parmesan.
• Transfer the baking sheet into the oven and bake for 20 minutes. Remove from the oven and toss the potatoes with a pair of tongs. Put the baking dish back into the oven and bake for an additional 20 minutes. Remove the baking sheet and give them a final toss and place them back in the oven and roast until they are golden and crispy, about 10-15 minutes more.
• Remove from oven, dust with extra salt as needed and serve.

Chicken Supreme

This is a hearty dinner casserole for a cold winter night. We just had this last week but andrew wants it again! I've been making it for years. it's one of those recipes I don't need an actual recipe to make, perhaps why it is only appearing now. It's a classic. The following recipe is more for four. for the two of us, I usually use about half- one cooked breast, one head of broccoli and a small sleeve of Ritz. For cheese, any good cheddar. The pre-sliced pieces or grated melt faster. Since the broccoli and chicken are cooked, you really are just blasting it in the oven (maybe 425 for 12 min) so that it bubbles and the top browns. Be sure to add a dash of your favorite hot sauce and serve over rice. This recipe is a good guide:  

INGREDIENTS

• 2-3 heads of fresh broccoli, cut into florets, steamed or boiled for 2 minutes
• 3 cups cubed cooked chicken
• 1/2 cup grated cheddar cheese

CRUMB TOPPING:

• 1 tube Ritz crackers (38 crackers) (or a similar brand)
• 3 tablespoons butter, melted

SAUCE:

• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1/3 cup chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup grated cheddar cheese

INSTRUCTIONS

1. In greased 13x9 pan, layer the broccoli and chicken, then set aside.

TO MAKE THE SAUCE:

1. Melt the butter in a medium saucepan over medium-low heat. When it's melted, whisk in the flour and cook for a minute or two. Gradually add the milk and chicken broth. Season with salt and pepper. Continue to cook over medium heat and stir continuously until the mixture thickens. Whisk in the 1 cup of grated cheese. Pour over the chicken and broccoli. Top with the 1/2 cup of cheese

TO MAKE THE CRUMB TOPPING:

1. Microwave 3 tablespoons of butter. Crush the Ritz crackers and stir in. Sprinkle crumb topping over the casserole.
2. Bake uncovered at 350 degrees for 25-30 minutes, or until hot and bubbly.
   
   
   
   

Shrimp, avocado and mango salsa

• 1 ripe mango
• 8 ounces frozen fully cooked small shrimp thawed and finely chopped 
• 1 fully ripened avocado halved pitted peeled and finely diced 
• 1/4 cup finely diced red onion
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• tortilla chips or lettuce leaves

How to make it

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• Peel and slice mango into small cubes. In a bowl gently combine mango with shrimp, avocado, red onion, cilantro, lime juice, pepper sauce, salt and pepper. Serve with tortilla chips or on lettuce leaves.

Chocolate chip pumpkin cake

Make your own roasted pumpkin or squash, it is so worth it! I used 3 honeynut squashes, cut in half, rubbed in oil and roasted at 400 for 25 minutes. From that there were 3 cups of squash created.

I found this recipe in a magazine while at the library so I snapped a photo of it. It’s so good, I think I’m going to make this instead of the heavier pumpkin bread, from now on. Also, I used Bob’s Red Mill pastry flour and I’m sure that makes a nice difference. I used a Reynolds 8x8 disposable foil pan.  This is a good idea if you make this to bring somewhere to share. Also you don’t have to worry about the cake sticking (it’s the nonstick foil).

Enjoy with plenty of coffee to wash it down.

Lentil Tacos

Ingredients

• 1 cup finely chopped onion
• 2 minced garlic cloves
• 1 teaspoon canola oil
• 1 cup dry lentils, rinsed
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2.5 cups chicken or vegetable broth
• 1 cup salsa of your choice (I use medium Pace Picante sauce)
• 12 taco shells or corn tortillas

Optional additional toppings

• diced avocado
• shredded cheese
• shredded lettuce, spinach, or kale
• diced tomatoes

Instructions

1. Heat oil in a large, non-stick skillet. Add the onion and garlic and sauté until tender.
2. Add lentils, chili powder, cumin, and oregano. Cook and stir for 1 minute.
3. Add broth and bring to a boil. Reduce heat. Cover and simmer for 25-30 minutes, or until the lentils are tender.
4. Uncover and cook for 6-8 minutes, or until mixture is thickened. Stir in salsa and heat through.
5. Spoon about filling cup into each taco shell or tortilla and top with your favorite taco fixings.