Mini Egg Sandwiches

Hmm... breakfast lunch or dinner...eggs are great anytime of day if you ask me! I made these for breakfast and served them with fruit, cottage cheese and OJ. Whatever you pair it with, be it potato chips or potato hash, these little sandwiches go great with either! ;)

Ingredients:
Serves 4


8 eggs
8 mini whole wheat bagels
4 leaves romaine
cream cheese
sriracha
salt & pepper

• Heat a skillet to medium high heat and fry all the eggs until they are over-hard. (or to your liking) Season to taste with salt and pepper.
• Meanwhile, heat oven to 350*. Pull apart all bagels and lay them cut side up on a cookie sheet. Place in middle oven  rack until they are toasted to your liking. (preferably lightly browned)
• When bagel and eggs are done assemble in order: Lightly spread cream cheese and a drizzle of sriracha on top and bottom slices. Lettuce on bottom, egg, then top bun.
• 2 sandwiches per person.

SO GOOD, easy, and satisfying. Pair with cottage cheese and fruit, a banana, a granola bar, or whatever! :)

Southern Crab Cakes with Spiced Cream Sauce

You'll be surprised with what goes into these savory cakes! And the sauce is so rich and simple. Steak seasoning is an important ingredient in these delicious, fluffy clouds because the coriander, dill seeds, and paprika liven up the sweet sea flavor.

Ingredients:


Makes 18 1/8 cup size patties OR 9 1/4 cup patties


Crab Cakes:
16 oz fresh lump crab meat, lightly rinsed/drained
3 scallions, finely chopped
1 large clove garlic, minced
1 package saltine crackers, crushed fine
2/3 tbsp Old Bay seasoning
1 1/2 tsp Louisiana Hot sauce
2 tsp steak seasoning
2-4 pinches of cayenne
1 lemon - zest and juice
1 egg, beaten
vegetable oil (for frying)
flour (for dusting)


Sauce:
1 8-oz tub of sour cream
1/2 cup milk
2 tsp Old Bay
2 tsp steak seasoning
1 tsp Louisiana Hot sauce
1 lemon -zest and juice

• Combine all crab cake ingredients, except crackers, in bowl, folding gently until all incorporated. 
• Fold in crackers last. Mold into evenly sized patties then dust both sides lightly with flour. Place in refrigerator to firm.
• Meanwhile, heat oil in skillet (preferable cast iron) on medium heat.
• Meanwhile, in a small sauce pan heat first 5 sauce ingredients on low heat stirring occasionally.
• Cook all patties until golden brown and firm on both sides and cooked through. About 2 minutes on each side. Place on wire rack (or paper towels) to get rid of excess oil.
• Lastly, stir in the other lemons' zest and juice.
• Plate with 2 cakes and a dollop of sauce and serve with vegetables. (1 left over!) :)

I hope you enjoy your soft and spicy crab cakes!!

Sweet Tuna Salad in Butter Lettuce Cup

Now, when I'm fishing around for something to eat in the kitchen, I usually come across something in a metal can, whether it be canned creamed corn, diced tomatoes, potatoes, peas, or the common staple: TUNA. Tuna is not only filling, but it's so versatile it can be put in soups, chowders, pastas, salads -- basically anywhere where you want a quick protein! With some veggies and mayo, there's nothing quicker than tuna salad.

Ingredients:

12 butter lettuce leaves

4 Ice cream style bowls

3 7-oz cans chunk white albacore tuna 

1/2 medium yellow onion, minced
1 large rib celery, minced
2 tbsp herb olive oil (I just make my own with dried oregano, basil, garlic powder, crushed red pepper salt, and pepper)
3/4 cup light mayo with olive oil
1 tsp yellow mustard
4 tbsp sweet pickle relish
salt and pepper to taste

• Wash and dry the lettuce and arrange in a circle of 3 leaves per ice cream bowl. Set aside.
• In a large bowl add tuna and mash with fork until no big chunks left.
• Combine remaining ingredients until you've reached your desired consistency.
• Adjust seasonings as needed.
• Using ice cream scoop or the roundest spoon you have, take a big scoop, about 2/3 cup and place in center of bowl. Sprinkle with black pepper.

Well, that's it! I feel guilty because this recipe is so easy! But don't be afraid to change it up! Instead of relish, you can try adding sweet roasted peppers pureed with some black olives and fresh basil, then fold in the flaky tuna, adding mayo to taste with a little olive oil. Mmm!

Shrimp with Cheese and Corn Grits

On a rainy Houston day, there's not much to do but stay inside until it clears up! Not wanting ramen, mac n cheese, or soup like I usually do when such weather rears its ugly head, I decided on something a little more festive. Let me start by saying I am just in love with grits. When they are cooked just the right way they are creamy and oh-so-gooey. Shrimp and grits is a traditional southern dish that combines the taste of sea and starch in a great way. A couple of dashes of Old Bay seasoning and this dish is good to go! 

Ingredients:


Serves 1


5 16/20 shrimp, peeled, deveined, thawed and shelled completely
1/4 cup canned corn (or frozen corn cooked in microwave)
2 pinches of parmesan cheese
1 tsp Old Bay Seasoning
pinches of salt and black pepper
dried chives for garnish (alternatively chopped fresh green onion)
1 tbsp olive oil
1 tsp butter (salted)
Package single serving instant grits, butter flavor (Quaker)
Milk

• Place shrimp in shallow plate. Pat dry with paper towel then sprinkle with salt, pepper, and 1/2 tsp of Old Bay. Coat both sides, set aside.

• Combine milk and grits and cook as package directions in microwave.

• Meanwhile, heat up nonstick frying pan medium heat. Add oil. Ad shrimp and cook evenly on both sides until the shrimp are white and firm throughout. About 2 minutes on each side. Add more time if necessary.

• While shrimp cook, remove grits from microwave and add corn, pepper, butter, and 1/2 tsp Old Bay. Mix well. Salt to taste. Set aside.

• When shrimps are cooked through, arrange in circle of four with fifth in center. Garnish with a pinch of dried chives.

I hope you enjoy the shrimp-y goodness! This can easily be multiplied by using large boxed quick grits.