Open-Faced Reuben Sandwich
For 2 servings
Ingredients
Olive oil or avocado oil cooking spray
2 slices Deli Rye bread
Thousand Island dressing recipe below
1/2 cup Sauerkraut drained
6 oz, divided corned beef deli meat {you can also use pastrami or turkey}
Mustard
4 slices Swiss cheese
Homemade Thousand Island
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 teaspoon of apple cider vinegar white vinegar will work
A shake or two of hot sauce
Pinch of kosher salt
Directions
Homemade Thousand Island
If making homemade do this first so you can let the flavors meld for a bit before adding to the sandwich.
Combine all the ingredients in a small bowl and stir together well. Cover and refrigerate for several hours.
Reuben Sandwiches
Preheat oven to 425. For easy clean up line a sheet pan with some parchment paper or aluminum foil. Add slices of rye bread to a sheet pan and spray with olive or avocado oil cooking spray.
Place in oven for about 4 minutes until the bread is lightly toasted. Add thousand island dressing and spread it evenly across the bread then add a large scoop of sauerkraut and spread out, layer on 3 ounces of corned beef. Spread a little mustard over the corned beef. Add the cheese.
Place in the oven for about 5 minutes or just until the cheese has melted. Serve immediately with sliced tomatoes, extra dressing, pickles, and fruit.
Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa, preferably Dutch-process
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
1 cup packed brown sugar
¾ cup canola oil
1 teaspoon vanilla extract
2 cups grated zucchini or yellow squash
1/2 cup chocolate chips
Directions:
Preheat oven to 325°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
Whisk flour, cocoa, baking powder, baking soda, and salt in a large bowl.
Whisk eggs, sugar, oil, and vanilla in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in squash and chocolate chips. Spoon the batter into the prepared pans, smoothing the tops.
Bake the loaves for 45 -50 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto the rack and cool completely.
JUMBO BLUEBERRY MUFFINS
Ingredients
4 1⁄4 cups all-purpose flour
1 1⁄2 cups sugar
3⁄4 cup butter, softened
1 tablespoon baking powder
1 teaspoon salt
1⁄2 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon grated lemon zest
1 1⁄2 cups buttermilk
2 large eggs
1 tablespoon vanilla
2 cups blueberries (fresh or frozen
Crumb Topping:
¾ cup unsalted butter
1½ cups all-purpose flour
⅔ cup packed brown sugar
⅓ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
Powdered Sugar Glaze
1 cup powdered sugar
½ teaspoon vanilla extra
2-3 tablespoons milk
Directions
Combine the crumb topping ingredients and set aside.
Preheat oven to 375 degrees F.
Generously grease 12 jumbo muffin cups. Place cupcake liners in each cup.
In a large mixing bowl electric sn mixer beat the butter with the sugar and salt until creamy.
In a bowl mix together baking powder, baking soda, cinnamon, and lemon zest until combined.
In another bowl whisk together buttermilk, eggs, and vanilla to blend. Alternately add to the creamed mixture with the flour mixture and gently mix just until combined
Carefully fold in the blueberries.
Divide the mixture between the muffin tins.
Sprinkle the reserved streusel over the tops of the muffins.
Bake for about 30 minutes, or until the muffins test is done (if using frozen berries baking time will increase slightly).
Cool for about 5 minutes in tins then carefully lift out to a rack.
Combine glaze ingredients
When cool drizzle with glaze.
Italian Sesame Squash Yeast Bread
Dough Ingredients
1 yellow summer squash (8 oz, shredded)
3/4 cup warm water
1 tablespoon instant yeast
1 teaspoon salt
1 large egg, room temperature
4 cups bread flour
1 teaspoon honey
1 tablespoon olive oil
Topping Ingredients
1 egg whisked with 1 tablespoon of water
Sesame seeds
Directions
Place shredded squash on a kitchen towel and squeeze out any liquid you can. Place in the bowl of an electric mixer. Add the remaining dough ingredients.
With the paddle attachment mix the ingredients until they gather around the paddle Switch to the dough hook and knead for 5 minutes.
Place the dough in an oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled about 1 hour.
Turn the dough out onto a floured surface and divide it into 3 equal pieces. Roll each piece of dough into a 12″ long rope. Braid the three ropes, pinching each end to seal them together, and set the loaf onto a parchment-lined baking sheet. Cover with plastic wrap which has been oiled to prevent sticking. Set aside in a warm place for about 1 hour until the dough has almost doubled in volume and springs back slowly when poked.
Preheat the oven to 350°F. Brush the loaf with egg wash and sprinkle with sesame seeds.
Bake for about 45-50 minutes until golden brown. The interior temp should be about 190°F. Cool on a wire rack.
Banana Squash Quick Bread
2 loaves
Ingredients
2 cups mashed bananas
3 eggs, beaten
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla
2 cups grated yellow squash
3 1/2 cups flour
2 teaspoons salt
1 tablespoon baking powder
Directions
Preheat oven to 350*F.
Grease two 8″ x 4″ ” loaf pans and line the bottoms with parchment paper fir to cover the bottom of the baking pans.,
In a large mixing bowl, combine eggs, sugar, oil, and vanilla. Blend well. Stir in squash until it is well blended into the egg mixture.
In a separate bowl, combine flour, baking powder, and salt.
Slowly add the flour mixture to the liquids until well mixed. Add cinnamon and bananas. Mix until well blended.
When completely mixed, divide into loaf pans,
Bake for 60 minutes or until the toothpick of the fork can be inserted and pulled out clean.
Cool in pan(s) for at least 5 minutes then you may remove.
Classic Italian Peppers And Eggs
Ingredients
12 small to medium sweet Italian frying peppers, stems and seed removed and cut into 1-inch rings
1 small onion, chopped
8 eggs, beaten
3 tablespoons olive oil
½ teaspoon dried oregano
¼ teaspoon chili flakes
Salt and pepper to taste
Directions
Heat the oil in a deep skillet, and add the peppers, onions, and seasonings. Cover the pan and steam the vegetables over medium heat for about 10 minutes. Uncover the pan and continue to cook for another 5 minutes. Add the beaten eggs and cook stirring often until the eggs are completely set.
Serve with a green salad and Italian bread or pile into a warmed hoagie roll for a delicious sandwich.
Summer Cherry Tomato Pie
Servings: 8
Ingredients
1 prepared piecrust refrigerated at room temperature
2 cups grated cheddar cheese
1/2 cup fresh chives chopped
½ cup mayonnaise
1 tablespoon Dijon mustard
2 pints cherry tomatoes sliced in half
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
¼ cup fresh parsley
Direction
Place the cut tomatoes in a bowl and add the salt. Toss well. Turn out on a kitchen towel and let the tomatoes drain for about 30 minutes.
Preheat the oven to 375 degrees.
Place the refrigerated crust in a pie pan and crimp. No need to bake.
Mix the cheese, mayonnaise, mustard, chives, and pepper in a small bowl and spread out evenly on the pie crust.
Pat the tomatoes dry and place in circles, cut side down on top of the cheese mixture on the pie pan.
Bake for 45 minutes or until the crust edges are golden brown and the cheese bubbles up around the tomatoes.
Place the pie on a wire cooling rack and let it cool for one hour.
Sprinkle with the parsley and serve with a green salad or vegetable sides.
2-3 sandwiches
Ingredients
Zucchini Beef Meatballs
8 oz ground beef
1 egg, beaten
½ cup Italian bread crumbs
½ teaspoon garlic powder
1 small zucchini, grated
¼ cup finely chopped red onion
1 teaspoon dried Italian seasoning
½ teaspoon sea salt
½ teaspoon cracked pepper
Sandwiches
1 cup marinara sauce, heated
¼ teaspoon chili flakes
Hoagie rolls warmed
Shredded mozzarella cheese
Directions
Preheat the oven to 400 degrees F. Oik a baking sheet
Combine the ingredients for the meatballs in a mixing bowl. Form 2-inch meatballs and place them on a prepared baking sheet. Makes about 10 meatballs.
Bake the meatballs for 30 minutes, turning them over after 15 minutes. Do not turn the oven off.
Heat the sauce in a large saucepan and add the chili flakes. Add the meatballs carefully and heat over very low heat for about 10 minutes.
Split the rolls open, add 3 meatballs with sauce, and sprinkle with cheese. Place the rolls on foil pieces to fit. Seal the foil around the sandwiches and heat in the oven for 10-215 minutes or until hot and the cheese is completely melted.
Serve with a green mixed salad for a complete meal.
Make a special Ham and Cheese Sandwich, such as a Monte Cristo or the French version of Croque Monsieur
Food historians believe that the Monte Cristo sandwich is a variation of a French dish called Croque Monsieur that was originally first served in a Paris cafe. According to oral accounts, the Monte Cristo sandwich is said to have been first served in southern California.
Croque Monsieur, the French version has ham, Gruyère cheese, and béchamel sauce. Monte Cristo sandwich contains ham and cheese that is dipped in egg, fried, and topped with powdered sugar.
These sandwiches can be rich and not very healthy. My easy version is better for you [somewhat!!] because I don’t deep-fry them. I prefer the Monte Cristo sandwich. You can make this sandwich with two layers or three. I make the 2-layer sandwich for my family and served it with a cup of my Asparagus soup. See recipe.
Monte Cristo Sandwich
2 servings
Ingredients For 3 Layer Sandwich
6 slices of sturdy bread
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
8 thin slices of baked ham
4 slices Swiss cheese
4 slices American cheese
2 eggs
2 tablespoons heavy cream
Pinches of salt and pepper
3 tablespoons butter
Directions
Beat eggs in a shallow dish (large enough to fit a sandwich) along with the milk and a few pinches of salt and pepper. Set aside.
Combine the mustard and mayonnaise.
Spread the bread slices with the mustard/mayonnaise mixture.
Divide the ham and cheese between the layers of bread to make 2 sandwiches. Slightly compress sandwiches.
Heat skillet over medium heat. Add butter; allow to melt.
Dip and coat each sandwich in beaten egg, and place in skillet.
Cook sandwiches for 2-3 minutes on each side, until browned to a liking and the cheese has melted.
Serve with pickles and a garden salad.
Monte Cristo Sandwich
2 servings
Ingredients For 2 Layer Sandwich
4 slices of sturdy bread
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
4 thin slices of baked ham
2 slices Swiss cheese
2 slices American cheese
1 egg
1 tablespoon heavy cream
Pinches of salt and pepper
2 tablespoons butter
Directions
Beat the egg in a shallow dish (large enough to fit a sandwich) along with the milk and a few pinches of salt and pepper. Set aside.
Combine the mustard and mayonnaise.
Spread the bread slices with the mustard/mayonnaise mixture.
Divide the ham and cheese and place half on two bread slices.
Top each with a bread slice mustard side down. Slightly compress sandwiches.
Heat skillet over medium heat. Add butter; allow to melt.
Dip and coat each sandwich in beaten egg, and place in skillet.
Cook sandwiches for 2-3 minutes on each side, until browned to a liking and the cheese has melted.
Serves 2
Ingredients
1 large sweet onion, sliced thin
1 teaspoon salt, divided
1 teaspoon black pepper, divided
2 hamburger patties 85 percent lean ground beef, about 5 oxen each
1 tablespoon unsalted butter, plus extra for buns
1 tablespoon vegetable oil
½ teaspoon sugar
2 slices American cheese
2 hamburger buns
Directions
Mix onions with ½ teaspoon salt, ½ teaspoon pepper, and sugar.
Season the burger patties with ½ teaspoon salt and ½ teaspoon pepper. Place on a plate.
Cut the hamburger buns in half and butter each side. Wrap in foil and heat in a 300-degree oven while you cook the burgers.
Melt butter with the oil in a 12-inch nonstick skillet over medium heat. Add the onions. Cook for 10 to 12 minutes, stirring occasionally, until the onions are browned and caramelized. Divide the onions in half. Place each half on the prepared burger. Press the opinion mixture down on the burgers with a large metal spatula.
Using the spatula, transfer burgers to the skillet onion side up and cook for 5 minutes. Carefully turn the burgers over, increase heat to high, and cook until well browned on the second side, about 5 minutes.
Remove the hamburger buns from the oven. Place one slice of American cheese on each bun bottom. Transfer burgers to buns, and add serve desired toppings.
Make a side salad or serve with sliced cucumbers and tomatoes topped with your favorite salad dressing.
Happy St Patrick’s Day
My friend Dan Oliver posted his recipe for this St. Patrick’s Day favorite and I told him I was going to use his recipe this year. it turned out beautifully and delicious.
Ingredients
3 ½ cups bread flour
1/2 cup whole wheat flour,
1 cup each plumped raisins
2 cups whole buttermilk
1 egg beaten
6 tablespoons butter
2 teas[poons salt
2 teaspoons baking soda
1 teaspoon baking powder
1/3 cup firmly packed brown sugar
Directions
Cut butter into the flour as is done for biscuits; add dry ingredients; then add wet ingredients; work into a dough ball either by hand/spatula or a stand mixer; flour the dough ball and shape it into a circle on a floured pastry board.
Place on a greased pan or a piece of parchment; let rest for 5 minutes; slice a cross on the top.
Bake at 400 degrees F for 45-50 minutes.
I used my Cloche-covered baker, but you can use what you have, covered or not. If you use a covered baker, place the baker in the oven as it preheats. Add dough ball and coke as directed above.
Walnut Quick Bread
Ingredients
Nut Mixture
⅓ cup packed brown sugar
⅓ cup old-fashioned oats
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
Pinch of salt
2 tablespoons melte4d butter
2 tablespoons chopped walnuts
Bread
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup granulated sugar
5 tablespoon room temperature butter
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
Frosting
1 cup powdered sugar, 1 tablespoon milk
¼ teaspoon vanilla extract
Directions
Combine the nit mixture in a medium bowl and set aside. Combine the dry ingredients in a large bowl. Set aside.
Spray a 9×5-inch loaf pan with cooking spray and line the bottom, of the pan with a piece of parchment paper cut to fit.
Preheat the oven to 350 degrees F.
Place the butter and sugar in the bowl of an electric mixer and mix with the paddle attachment until fluffy, about 5 minutes. Add eggs one at a time and the vanilla. Mix thoroughly. Add the dry ingredients and the buttermilk and mix gently until combined.
Pour half the batter into the prepared batter. Evenly sprinkle the nut mixture over the batter and pour the remaining batter over the nut mixture.
Bake for 50 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean. Place the pan on a wire rack. Cool for 15 minutes and remove the loaf from the pan to a wire rack to cool completely.
Optional
Combine the frosting ingredients. Frost the top with a powdered frosting, if desired.
Homemade Sandwich Rye Bread
Ingredients
2 teaspoons instant yeast
1 cup warm water
3 tablespoons honey
2 tablespoons room temperature butter
1 egg
1 ¼ cups rye flour
2 ⅔ cups bread flour
2 ¼ teaspoon salt
2 tablespoons caraway seeds
Directions
Combine the yeast, water, honey, butter, and egg in an electric mixer bowl. Mix together with the paddle attachment. Add the flour and mix until the dough gathers around the paddle. Switch to the dough hook and knead the dough for 5 minutes. Place in a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 ½ hours
Spray a 9×5-inch loaf pan with cooking spray. Line the bottom of the pan with a piece of parchment paper cut to fit.
Place the dough on a cutting board and shape it into a loaf. Place in the prepared pan. Cover with plastic wrap and let rise until the dough rises above the top of the pan.
Preheat the oven to 400 degrees F/ Bake the loaf for 20 minutes. Cover with a tented sheet of foil and bake for 25 minutes.
Turn the loaf out onto a wire rack to cool;l completely. Cut into thin slices for sandwiches.
