A Newer Version of Tuna Patties

 I don't usually have canned Salmon in the pantry

but always have canned tuna in stock.  And when I am 

choosing tuna, it is albacore tuna packed in

vegetable oil.   The "water packed" versions are 

tasteless to me.  My first choice is always

StarKist Solid White Albacore

We love this brand and it is ZERO carbs which is Keto endorsed.

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Tuna Patties

12 oz albacore tuna; drained, reserved

2 ts Dijon mustard

1/2 c panko

1 ts lemon zest

1 tb lemon juice

1 tb liquid; from the cans of tuna

2 tb parsley; chopped

2 tb green onions; fine chop

  salt and pepper; to taste

  Tabasco hot sauce, to taste

1 lg egg

2 tb olive oil

1/2 ts butter

Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

In a medium bowl, mix together the tuna, mustard, panko, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. Don't skip chilling...it is essential to keep patty from falling apart when sautéing

Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

Serve with tarter sauce of your choice.

Yield: 4 patties

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Quiche Lorraine...My Way!

Whenever I get home and it becomes the "what's for supper", I know I can always depend on Quiche Lorraine.  I always have flour, milk and eggs in the house and gathering a few additional ingredients is always easy.   Of course, the traditional Quiche is Swiss and Bacon...but I find I can vary the cheeses from Sharp Cheddar to Mozzarella to Havarti.  Also, the "meat" of the Quiche can be bacon, ham, and even tuna.   I really like tuna and dill Havarti.  So here is my version and I hope you enjoy.  

My version pictured is ham, broccoli, Colby cheese and fresh parsley.  Also, Black Forest Ham with asparagus is a real hit.  

 

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Quiche Lorraine

cheese, eggs

6  bacon slices, cooked
3  eggs
1/2 cup Swiss cheese, shredded
1/2 teaspoon salt
1/4 cup onion, minced
1/4 teaspoon sugar
  cayenne, to taste
1  9" pie shell
1 cup cream

Preheat oven to 425F.

Sprinkle bacon, cheese and onion in bottom of pie shell. Beat together eggs, cream and seasonings. Pour egg mixture into pie shell.

Bake for 15 minutes on bottom shelf. Reduce temperature to 325F and continue baking 20 minutes or until knife inserted comes out clean. Let stand for 10 minutes before cutting.

Yield: 6 servings


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 Bacon, Broccoli and Swiss

Some of my Favorite Desserts!

 Here are a few of the desserts
that I have made....and I just love DESSERTS!!!

Mom's 90th Birthday Cheesecake

 

White Chocolate Mousse decorates the finished cake and 

pipes so easily when the white melted chocolate has

been chilled and firmed up.   The truffles are 

Lindt Gourmet Truffles added before piping.   I secured 

them with a small bamboo skewer to prevent falling.

The gilt truffles are done with eatable real 24K gold leaf.

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Mom's Chocolate Cheesecake 

  crust:

24  Oreo cookies

1/4 c confectioners' sugar

4 tb butter; room temp

  filling:

1/2 c heavy cream

2 c bittersweet chocolate chips

1 ts espresso powder

24 oz cream cheese; room temp

1 c sugar

4 lg eggs; room temp

1 ts vanilla

2 tb flour

  white chocolate mousse:

8 oz white chocolate baking chips

8 oz cream cheese; room temp

8 oz Cool Whip

Preheat the oven to 375°F. Lightly grease a 9" springform pan. Line bottom with parchment paper. Spray with Pam. Wrap springform pan completely with heavy duty foil to prevent water leak during water bath. 

To make the crust: Combine cookies and sugar; process until fine crumb forms. Add the butter, processing briefly until the mixture is evenly crumbly. The butter does NOT have to be melted. Press the moist crumbs into the bottom and partway up the sides of the prepared pan. Place the water bath pan, without any water added. Bake the crust for 15 minutes. Remove it from the oven, and set it aside as you make the filling.***

Reduce the oven heat to 350°F.

To make the filling: Combine the heavy cream and chocolate chips in a small saucepan or microwave-safe bowl or large cup. Heat, stirring frequently, until the chips melt and the mixture is smooth. Remove from the heat, stir in the espresso powder, and set the mixture aside.

In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl, and beat briefly, just until smooth. Add the eggs one at a time, beating to combine after each one. Stir in the vanilla, then the flour. Add the chocolate/milk mixture, beating slowly until thoroughly combined. Scrape the bottom and sides of the bowl; beat briefly, just until smooth. Pour the batter over crust. Place the springform pan in larger baking pan. Add hot water to come up half way on springform creating a water bath for baking. 

Bake for 60-65 minutes, until a toothpick inserted into the cake 1" from the outside edge comes out clean. A digital thermometer, inserted at the same point, should read 175°F. Continue baking and monitor if needed. 

Turn off the oven, crack the door open several inches, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it's completely cool, cover the cake, and refrigerate it until ready to serve.

The white chocolate mouse is optional but I always use it. Melt white chocolate in double boiler or microwave until smooth. Beat cream cheese until lightly whipped. Slowly add cooled chocolate while mixing. Add Cool Whip and mix until just blended. Chill until mousse has become spreading and piping temp, maybe 15 to 20 minutes. 

***Notes: When you're baking the crust, as soon as you can smell a strong chocolate aroma, remove it from the oven; it's done.

Yield: 9" cake

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....And later that day.....

Mom's Birthday was a wonderful day.   We enjoyed a great lunch casserole that Melanie made for us.   Wonderful shrimp and bacon and we loved it.   After our delicious entrée, we enjoyed a nice big slice of Chocolate Heaven.  Rich and delicious and Mom just LOVES chocolate in any form and it gets even better with Ghirardelli Chocolate.  That has become my go to for chocolate chip and cake baking.     

For supper, we drove into Trussville to Mom's favorite Asian restaurant, Palace Chinese Restaurant.  She did love her dinner but I was a little disappointed with their egg rolls.  Maybe it was the way they make them, but they were not my favorite.    Everyone did enjoy the Hot Sour Soup, Mongolian Beef, and my Orange Flank Steak Beef dish.    Since most Asian restaurants are not known for their dessert choices, I did get the owner of the restaurant to make up a plate of their Chinese donuts decorated with powdered sugar and a candle.  She was so surprised!!

My Life's Motto

 If you can't find the time to do it right, 

You will never find the time

to do it over.