Meme's Tomato Pie with Duke's Mayo!

 

See the Tiktok sensation yourself! Meme is a southern hoot! Follow MeMe's Recipes on Instagram for more recipe inspo!

 

Ingredients

 1 frozen, deep-dish pie crust

2-4 fresh summer tomatoes,  peeled and sliced

1 medium onion, chopped

olive oil 

1 cup of Duke’s mayonnaise

1 ½ cups grated, sharp cheddar cheese

1 egg, beaten

 For the Topping

1 stick of butter, melted

3 small sleeves of butter crackers (like Ritz), crushed

 

Process

1. Preheat oven to 325 degrees. 

 

2. Bake pie crust about 5 minutes.

 

3.  Peel and slice tomatoes (approximately ¼ inch thick) 

 

4. Sauté onion in oil in a medium pan. 

 

5. In a bowl mix mayonnaise, cheese and egg, until well acquainted.

 

6.  Make two layers of tomatoes in pie crust. 

 

7.   Add salt and pepper, to taste. 

 

8.  Spoon onion mixture evenly over tomatoes.  

 

9. Place the mayo mixture on top and push mixture to edges to touch pie crust in order to the seal pie.

 

10. Bake in preheated oven for 30 minutes on the bottom rack. 

 

11. Now kick it up a notch and add a toppin'! Remove pit from oven and add topping (crackers mixed with melted butter). 

 

12. Then bake an additional 15 minutes. 

 

"Oh happy dance y'all!" See if for yourself here! 

 

 

Vegan Tuna, and internet wonder

 

I once wondered about going vegan and knew that one of the things I would miss was tuna salad. Truth be told, I could never go vegan because I am a turophile (look it up it is a word). This recipe from The Plant Based School  has  been kicking around for a long time, but a simple Google search and you will see that there are plantly (see what I did there) of recipes out there that you can simply mix and match to find your perfect fit. Another reason Veganism wouldn't work for me is that mayonnaise is a food group and only Hellmann's is the best!

 

Ingredients

 

2 cans (15 ounces each) chickpeas, drained and rinsed

⅓ cup mayo

1 tablespoon soy sauce

1 tablespoon mustard

2 sheets nori, 1 tablespoon blended

½ medium red onion, chopped

1 stalk celery ,chopped

1 handful fresh parsley or dill, chopped

juice of ½ lemon

1 tablespoon cornichon or capers, chopped

2 pinches salt or more to taste

2 grinds of  black pepper

 

 

Process

 

1. Blend 2 sheets Nori in a blender for a few seconds.

 2. Mash 2 cans (15 ounces each) chickpeas until you get a coarse texture. You can use a fork or potato masher. 3. Add the chopped red onion, celery, pickles, and fresh parsley.  4.  Then add the Tablespoon nori powder, tlemon juice, mayo, soy sauce,  mustard, salt, and black pepper. 5. Mix well until combined and creamy. Serve as:

– Appetizer in lettuce leaves, on canapés or slices of cucumber,– In a sandwich with a slice of tomato, lettuce, and cucumber.– As filling in a tomato or cucumber.– As a salad in bowl with salad dressing and lettuce.– As a tuna melt with cheese slices.