Reuben Dip~ Just Like the Sandwich But Easier!

Reuben sandwiches, loads of corned beef with Swiss cheese and cabbage, are the essence of a game night for me.  Have you ever tried to make Reuben sandwiches for a crowd, though?  It's not too easy.  Here's a great alternative and one of the best last minute dip recipes~ Reuben Dip.  Ingredients are readily available at your local deli, and the dip can be made quickly.  Either cook it in the oven or in the slow cooker, which is useful in keeping the dip hot throughout the game.

I will often grab the corned beef from the deli, but if you have leftover corned beef, it would be excellent in this dip.  Another way to fancy up this dip is by making your own thousand island dressing.  Simply combine mayonnaise and ketchup in a 2:1 ratio then add about some chopped up sweet pickles and pimentos.  Of course, to keep it last minute friendly, just use the dressing from the bottle.

Serve with traditional pumpernickel or dark rye bread.  Another easy option is using the pumpernickel or rye cocktail bread.  They are dip~serving~size already.  If you want this to be over the top scrumptious, serve it with everything bagels.  Just cut them into big bite size pieces.  The chewy bagel with all the onion flavor is sooooo good with Reuben dip.  And to satisfy those who want a crunch, use everything bagel chips.  Having some sweet gerkins and extra dressing on the side is a must, too.

Off to win the next bout of Twister.  Oh, did you think I was talking about a different kind of game?  Well, this dip is a winner for any kind of game.

Reuben Dip
16 oz sauerkraut, drained
8 oz cream cheese, cubed and softened
3/4 lb corned beef, {about 3 c} chopped or shredded
1/2 lb shredded Swiss cheese {about 2 c}
1/2 c Thousand Islands dressing

Combine all ingredients by hand or with paddle attachment of mixer.  Spread in 2 qt baking dish or two smaller dishes.  Cover and cook in 375F oven for 25~30 minutes, or til hot and bubbly.  In slow cooker, heat on high for an hour; reduce temperature to warm once melted and stir before serving.

Holiday Snack Food~ Mini Grilled Sandwiches

Making holiday menu plans isn't always easy.  As I was planning my Thanksgiving meal, I knew I would need some snacks to bridge family and guests from breakfast to dinner but not overwhelm them.  Sometimes veggies and fruit may not be enough.  Anything more and I am have an abundance of leftover turkey, potatoes and green beans.  And, I always want to do something a bit different.

My children really inspired this idea.  They like small food.  Small amounts of food at a time.  Small food because it's cute.  Small food helps them try things they may not otherwise try.  But mini food doesn't have to be for the children only.  These mini sandwiches are perfect for holiday snacking.  They are also perfect to have while watching the football game.

Need more inspiration for grilled sandwiches?  Check out the Grilled Cheese Academy for more grilled cheese sandwich ideas.  Cocktail bread can be found in rye, pumpernickel and sourdough.  Check back in a few days to see what I did with the sourdough cocktail bread {your kids will love it}.

Mini Grilled Sandwiches
Rye Cocktail Bread
Deli Roast Beef
Muenster Cheese
Coleslaw
Thousand Island Dressing
Butter

Preheat griddle to 325F {or a frying pan over medium~high heat}.
Assemble sandwiches by cutting a slice of Muenster cheese into four equal pieces.  Place one piece of cheese on a piece of rye cocktail bread.  Add some deli roast beef {just tear it into smaller pieces to fit on top of the cocktail bread}. Add a bit of coleslaw, then top with a second piece of Muenster cheese.

Melt a few tablespoons of butter on griddle. Grill the mini sandwiches for about 1 minute, or until bottom piece of cheese begins to melt. Top with second piece of cheese. Add a more butter to an empty spot on the grill and flip the sandwich to grill the other side. Remove from heat. Either serve with a small ramekin of Thousand Island dressing for dipping.

Tips and Tricks
*Make a mini Reuben with corned beef, Swiss cheese and sauerkraut on pumpernickel cocktail bread.
*Make a mini Rachel with pastrami, Swiss and coleslaw.
*Let the cheese and meat sit on the counter while you are assembling the other ingredients and heating the griddle.  The sandwich with heat through better and the cheese will melt easily if it isn't straight out of the fridge.
*Per two mini sandwiches I used one slice of Muenster and one slice of roast beef. Use this to calculate how much you will need to buy from the deli for the amount of sandwiches you plan to make.

Sloppy Joes~ Friday Night Dinner

Many have rummaged through the pantry and fridge, looking for something to make for dinner, and quickly thrown something together with ingredients on hand.  And many have had a wonderful dinner come from it.  Some of those are disappointed to find out that the dinner was such a success when they realize that the really don't remember what all went into that meal.

I am one of those unfortunate ones.  But thankfully this dinner happened to be so easy that I couldn't forget the ingredients I used.  Now it is one of our favorite go to meals when I need something quick and I want something I know the children will like.  Those happen to be characteristics of our Friday night dinners, too.

I never enjoyed sloppy joes as a child, but my mom only made them a few times.  When she did, she used the canned sloppy joe mix.  This recipe does use some prepackaged ingredients, but it really does taste so much better than the canned sauce {in my opinion}.  The taste is bold and the simple addition of a freshly chopped bell pepper makes a difference.  I like to serve these on toasted buns that have been lightly buttered.

Sloppy Joes

12~16 oz jar salsa {1 1/2 c salsa}

12-16 oz jar bbq sauce {1 1/2 c bbq sauce}

1 lb ground meat {we use turkey, but have also used beef}

1 green bell pepper

8 hamburger buns

shredded cheese {optional}

Brown meat in skillet.  If using ground beef, drain fat.  If using ground turkey, it doesn't really brown, just cook it thoroughly then drain liquid.  Add salsa, bbq sauce and chopped bell pepper to meat; bring to simmer.  Cover and continue to simmer for 15 minutes to heat and blend flavors.  Serve on buns and top with cheese.

Tips and Tricks~

*Split hamburger buns and place, inside up, on a cookie sheet.  Top each piece with a small dab of butter.  Toast on top rack of preheated oven {about375F} unyil butter melts and buns are lightly toasted.

*If you want to spice these up, use a hot salsa.  Then, add a slice of pepper~jack cheese.  Sweet and spicy sloppy joes!

*This recipe is often doubled, even tripled in our house to make for casual gatherings to feed a crowd.

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Layered Taco Dip

Seven layer dip, or taco dip, is an old favorite that has been made for years now and probably has even been forgotten by some. I actually forgot about it even though it was a staple appetizer from my kitchen for years. My sister recently asked if I would make 'Your Taco Dip' for a family get together. So I did.

One of the few things I do differently is omit the taco seasoning and use my own mix of herbs. It is healthier {less sodium} and you can adjust the heat and flavoring to your liking. In place of a taco seasoning packet I use ground cumin, onion powder, chili powder, salt and pepper. Garlic would be a great addition but my husband has issues with garlic so I don't use it. I also like to serve the dip in a glass bowl rather than a rectangular dish. I really like to heap on chopped lettuce and you cannot add much if this is served in a casserole dish.

Layered Taco Dip
1.5 lb ground beef
1 1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1/4 cup water
1 4 oz can green chilies
1 16 oz can refried beans
2 c chunky salsa
1 pt sour cream
1 heart of romaine lettuce, chopped
2 c shredded cheddar~jack cheese
chopped black olives and green onions for garnish

Season ground beef and brown it in a large frying pan. Do not drain; add water, green chilies and can of refried bean. Stir and heat over medium~low heat till well combined. Remove from heat. Place bean mixture in bottom of a large, clear, glass bowl. Let cool.

Top cooled bean mixture in this order: salsa, sour cream, lettuce, cheese and garnish. Refrigerate for at least an hour. Serve with chips.

Tips and Tricks~
Divide the bean mixture and other layers into clear cups or jars making it easy for guests to grab along with a bag of chips.
If you omit the lettuce and serve this in a casserole dish, it changes it completely by heating in a 350F oven for 25-30 minutes before serving.
Change the layers~ use corn or jalapeno peppers or your favorite taco topping.

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Juicy Round Roast with Caramelized Onions

Busy as a bee, that's what I have been. I know it is so cliche but it describes my life perfectly at the moment. With eight children, one who is three months old and quite demanding (though his cuteness makes up for all of that), and another who is three years old and wants constant attention that I don't have on hand to give him, my days are full. I don't possess the luxurious time for making dinner plans and shopping lists. So I don't. I just shop. Then I cook. But this all doesn't have to lead to a terrible dinner, or worse - take out.

Step in the humble eye round roast. I almost always skip this at the store, but on my last grocery trip (without a list mind you) I picked up a 4 lb package because the price was so much better than all the other cuts. I usually make chicken and know that the cooking style (sauteing, roasting, frying, etc) is really what determines the outcome~ how moist or tender or tasty it is.

Using a combination of high and low temperature roasting gave this lowly cut of meat a crown, literally, a rich brown crust that contrasted with the slightly rare and tender inside. And even better, it makes this a cinch to prepare. Which gave me more time to spend with this guy.



Juicy Round Roast With Caramelized Onions
eye round roast
salt
pepper

3 medium, sweet onions, sliced
4 tbsp butter
2 tsp sugar
1 tsp thyme leaves
1/2 tsp salt
1/4 tsp pepper
1/4 nutmeg

1. Preheat oven to 500 F. Season eye round roast with salt and pepper, 1 tsp salt, 1/2 tsp pepper for 4 lb roast. Place roast in preheated oven and decrease temperature to 475 F. Cook for 5 minutes per pound, 20 minutes for a 4 lb roast.

2. Turn oven off after the roast has cooked and leave it in oven. DO NOT OPEN DOOR. Allow to sit in oven for 2 1/2 hours to complete cooking.

3. When meat has just half an hour more to sit, begin onions. Melt butter in large frying pan over medium-high heat. Once butter is almost all melted add sliced onions, thyme, salt, pepper, sugar, and nutmeg. Cook, stirring frequently, until golden and sticky.

4. Slice roast into thin pieces and serve topped with caramelized onions.



Notes~ Why cook at such a high temperature?
*The preheated temperature keeps the oven hot even after it has been opened to place the roast in. Opening the oven causes heat to escape so beginning at a slightly higher temp allows the roast to cook at a constant temperature.

*Maillard (pronounced my-YARD) browning occurs when meats are heated above 310 F; similar to caramelization of carbohydrates. Cooking meat at a high temperature (the 475 in this recipe) creates a rich brown, tasty crust on the meat. But the high temperature needed to create the crust is only needed for a relatively short time. The lower temperature (once the oven is off but closed) cooks the meat slowly which makes it more tender and moist.

*The high temperature cooking may be done either at the beginning or end of the cooking but I tend to be persuaded that the meat dries out more if it is done at the end. Also, this is so much easier, just walk away from the kitchen after it has cooked for 20 minutes!



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Colossal Meatballs and Spaghetti

We watched it in the theater. We watched it at on dvd. We even celebrated with it. Cloudy With a Chance of Meatballs is a fantastically fun movie. The weekend we saw it in the theater, I made a dessert for the children which was inspired by the movie. The fun did not stop there. Once out on video, I decided to make a dinner the family could enjoy, something like a party.

The colossal meatball was the centerpiece of the dinner. Most children are finicky eaters and like simple flavors. Keeping with simplicity, I used few ingredients. But building on the idea of BIG food, I made the meatballs HUGE.


Each meatball is a quarter of a pound, a meatball Flint Lockwood would be extremely proud of, and without the danger of a food storm. To thoroughly cook a meatball of this size, you need to simmer it for a while in sauce. Once done, serve atop buttered noodles.

Colossal Meatballs and Spaghetti
2 lb ground beef
1/2 c grated parmasan cheese
1/4 c Italian bread crumbs
salt and pepper to taste
4-5 c marinara sauce
1 lb spaghetti, prepared and buttered

Combine all ingredients. Shape into 8 quarter pounds meatballs. Heat about 2 tablespoons of olive oil in a skillet over medium-high heat. Brown meatballs on all sides. Pour marinara sauce over meatballs and cover pan with lid. Simmer for 20 minutes, turning every 5 minutes. Place noodles in bowl and top with a colossal meatball.

Along with the spaghetti we had, what we have now come to call in our house, Cloudy Cups. These are made of pudding that has been mixed with freshly whipped cream to make a lighter pudding. Then they are topped with gummy bears and candy sprinkles.


I am certain one of the children will want a Cloudy With a Chance of Meatballs themed party. So anyone else thinking along these lines, here are a few ideas.
Food~
*Colossal meatballs with buttered noodles
*Sardine drink~ blue punch mixed with gingerale with Swedish fish and a cocktail umbrella added
*Cloudy Cups {as described above}
*Cucumber Boats~ cucumbers hollowed out and filled with cream cheese mixed with chopped carrots

Decorations~
*Blue tablecloths and plates, utensils and napkins
*Cloud placemats~ cut white poster board
*Hanging clouds from ceiling or taped on walls.
*A few colorful umbrellas here and there

Games~
*Food eating contest~ whipped cream pies or spaghetti with no hands
*Build a burger~ like pin the tail on the donkey, but everyone gets a different piece of the burger {made from paper} to tape on the wall in a designated spot
*Make clouds see link for this easy and neat activity

Party Favor~
*Fish in a bowl
*Tornado Tube
*Cloudy With a Chance of Meatballs by Judi Barrett and Ron Barrett
*A book about weather here is a recommendation

Any other ideas? Share them in the comments.

Moroccan Cigars

This summer has been filled with various activities including making some international cuisine. This week I browsed through recipes from Africa and came across one for Moroccan meat cigars. It reminded me of a simple dish my older sister often made. She was married to a man from Morocco and had learned to make some authentic dishes. One of my favorites was little 'sausages' that had ground meat and lots of cumin. She would bake them in the oven till they were crisp and serve them with fresh crusty bread. The bread was used to sop up some of the juices from the meat. It was wonderful.

This dish seemed similar but it has its own special treat ~ phyllo dough. The meat is rolled in the dough and brushed with butter. The result is a flaky and savory treat you don't have everyday. After looking over a few different recipes, this is what I came up with.


Moroccan Cigars
1 small onion, diced
2 tbsp butter
1 lb ground beef or ground lamb
1/2 tbsp cumin
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp paprika
1/4 tsp ginger
1/2 c olives, chopped
1/2 cup crumbled feta cheese
1 16 oz package phyllo dough
1/4 c butter, melted

Preheat oven to 350 F. Prepare a cookie sheet by oil it.
Cook onions in butter till lightly browned and soft. Add ground meat, cook until done {about 10-12 minutes}. Drain meat; I like to run a bit of hot water over to wash away excess grease.  Add spices, olives and cheese. Mix well. Roll out phyllo dough and cover with a damp cloth to keep soft and pliable.  Pick up one sheet and brush with melted butter. Fold in half lengthwise and brush with butter again.


Add a big spoonful of filling on narrow end of phyllo strip. Fold in sides as you roll the meat in the dough. Work carefully as the dough tears easily.  Place seem side down on prepared baking sheet. Brush again with butter. Bake at 350 F for 20-25 minutes.  Makes approximately 20 cigars. Unless you get frustrated and throw the phyllo dough across the room.

This was my first time working with phyllo dough. It wasn't a cake walk but not as difficult as I had expected it to be. I did get flustered a couple of times and ended up wadding up a few sheets of the dough and tossing it across the room {I was aiming for the trash}. They were not that difficult to make, honestly.

These would be quite tasty with a tzatziki sauce, but I served it with a corn salad I made earlier and was craving. I am not a lover of lamb meat but I used ground lamb and ground beef to appeal to my children; they can't get enough lamb it seems. The phyllo dough really makes this treat, so play around with the recipe. Use different herbs and meats. Have fun with it.

Under the Cherry Blossoms~ A Family Picnic with Black Cherry Cupcakes

The cherry blossoms are in peak bloom now, and my family has been wanting to do something fun. So today we went down to DC for a picnic beneath the cherry blossoms.


These were everyone's favorite treat to eat {see the end of post for the recipe}.

But these are what we came to see.






We all enjoyed our festive meal under the cherry blossoms at the Tidal Basin.

Cherry Blossom Picnic Menu

~Cherry Chicken Salad with Croissants~
a simple mixture of rotisserie chicken, chopped dried cherries and mayonnaise

~Mincemeat Pies~
seasoned browned ground beef with dried fruit and sweet young peas baked in single serve pie crusts, brushed with an egg wash

~Spring Vegetable Pasta Salad~
fusilli pasta with your favorite vinaigrette tossed with frozen peas, fresh steamed asparagus pieces, green onions and shredded carrots

~Festive Leaf Lettuce Salad~

a bunch of leaf lettuce with sweet dried cherries, crumbled feta and an easy vinaigrette {1/4 cup white balsamic vinegar, 1/4 cup grape seed oil, 1 tsp thyme, 2 tablespoons of honey}

~Black Cherry Cupcakes~
pureed sweet black cherries make these an extra special treat {see below for recipe}

~Pink Lemonade and Sweet Iced Tea~

Black Cherry Cupcakes Recipe
from Schweet 'n' Savory
Ingredients
For the Cake:
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/2 cup (1 stick) unsalted butter, room temperature
1 cup Raw Can Sugar
2 eggs
1 1/4 cup pureed, frozen black cherries

Directions
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and 1 cup of the black cherry puree; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add the eggs and mix until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Cool completely before frosting.

 
Buttercream Frosting for 12 Cupcakes
1 stick of butter, softened
4 cups powdered sugar
1 teaspoon salt
1 tablespoon vanilla
3 ounces heavy whipping cream

Whip butter until light and fluffy. Slowly mix in powdered sugar; blend well. Add salt and vanilla; blend. Scrape sides of bowl. With mixer on low speed, add whipping cream and increase speed to medium high; beat for 2 minutes.


Fill pastry bag with frosting and ice cupcakes. Embellish with sprinkles.

Friday Night Dinner~ McPeak Taco Salad

McPeak taco salad, named so for the friend who taught me how to make this, is a family favorite. 'Taught' is a fitting word here because she didn't write the recipe down for me, she just told me what she did. It's that easy of a recipe. And easy is what we like in our house on Friday nights for dinner, actually quick and easy. Let me just add another adjective: versatile. This is an easily adapted recipe once you learn the basics. It is like 1~2~3.

Versatility Tips~

*Use ground turkey or another meat besides beef. This salad is so flavorful that any meat that doesn't have a strong flavor itself could be substituted for the beef.

*Go meatless. Skip the meat and add beans~ pinto, kidney, black. You name the bean.

*Try a variety of onions. The red onion gives this salad a nice little spice, but add a bit of sweet with Vidalia or do a combination. Sweet and Spicy Taco Salad!

*Add more veggies. Corn would be easy, even in the winter; just use a small handful of frozen corn. What about chopped bell peppers? The garden's the limit.

*Use a different cheese, perhaps pepper jack.

*Try some other herbs and seasonings. Cilantro would be terrific. Or some fresh roasted garlic.

*I found this dressing and would love to try it on this salad~ Creamy Cumin Lime Vinaigrette.

I'm beginning to drool. Happy Eating!

McPeak Taco Salad
1 c real mayo
1 c salsa {use your favorite}
2 lb ground beef
ground cumin, to taste
chili powder, to taste
salt and pepper, to taste
2 c shredded cheddar cheese
1 head romaine lettuce, chopped and rinsed and dried
1 head red leaf lettuce, chopped and rinsed and dried
1 small red onion, chopped
1 bag tortilla chips {recommend Doritoes nacho flavor}

Put mayo and salsa in a jar; shake to combine. Refrigerate until ready to serve.

Place ground beef in large skillet. Season with cumin, chili powder and salt and pepper. I use about 1/2 tbsp cumin, 1 tsp chili powder, 1/2 tsp salt and 1/2 tsp pepper. Season according to your taste. Cook the ground beef. Drain and return to pan to brown nicely. Remove from heat. Top with shredded cheese. Cover with lid; cheese will melt while working on next steps.

Place lettuce in large bowl and sprinkle with chopped onion. Take chips out of bag and crush, using hands, over top of salad. When ready to serve, top with ground beef and melted cheese. Drizzle with dressing {salsa~mayo combination}. Lightly toss.

No need to measure the mayo or salsa. Just fill a 16 oz canning jar halfway with salsa and top with mayo. Shake to combine.

Any tortilla chips can be used to top the taco salad but nacho flavored ones are a favorite in our house.

Prepare all the ingredients ahead of time and keep separate in the fridge. When ready to eat, heat the meat, assemble salad and top with dressing. This way it can be enjoyed anytime.

Mock Turtle Soup

Then the Queen left off, quite out of breath, and said to Alice, `Have you seen the Mock Turtle yet?'
`No,' said Alice. `I don't even know what a Mock Turtle is.'
`It's the thing Mock Turtle Soup is made from,' said the Queen.
`I never saw one, or heard of one,' said Alice.
`Come on, then,' said the Queen, `and he shall tell you his history,'

From Alice's Adventures in Wonderland, Chapter 9



There may not be an animal that is a mock turtle, but there is a wonderful soup known as mock turtle soup.  Turtle soup was a delicacy in the past. But as the turtle population diminished, many sought something to replace the turtle meat in their favorite soup.  Most used various parts of calves since the texture was similar to turtle meat when cooked. Thus the calf head atop the turtle in the above illustration.

That may sound just a tad peculiar.  The version of Mock Turtle Soup you'll find below is in all actuality delicious.  Even my children adore it {of course having mini turtle rolls doesn't hinder their affections}.  This recipe uses beef, pork and chicken.  I have found that I truly prefer the combination of pork and chicken in this soup.  And the dash of lemon juice or a slice of lemon really adds the finishing taste.

If you are interested in making your own turtle rolls, here's what I did.  First I divided the dough into 5 pieces. Each piece was then divided into two equal pieces. The first piece {of the second division of dough} was shaped into a ball for the turtle's body, and the second piece was shaped into five pieces: a head and four legs. Using a sharp knife, I scored the body of the turtle in crisscross shapes and the legs with lines mimicking claws.  I pinched the outer edge of the head piece to form a little beak for the turtle's mouth.

Mock Turtle Soup

Recipe from literature guide for Alice in Wonderland sold by Veritas Press

Ingredients

1/2 c vegetable oil
3/4 lb beef, cubed
1/2 lb pork, cubed
1/2 lb chicken, cubed
2/3 c all-purpose flour
1 c chopped onion
1/2 c finely chopped green onions
1/2 c finely chopped parsley
2 tbsp finely chopped celery
1 tsp dried thyme
10 c beef broth, hot
1/2 c tomato sauce
hot sauce to taste
salt to taste
lemon slices

Heat the oil in a large, heavy pot over medium-high heat and brown all the meat. Remove the meat from the pot and set aside. Cook onions, green onions, parsley and celery in pan used to brown meat. Add more oil if needed to make about half cup in pan. Reduce heat to medium. Cook until onions are translucent.

Add flour to pan of onions. Stir. Slowly whisk in two cups of the hot stock and stir to form a thick paste, then stir in the tomato sauce. Stir in the remaining stock, then add the meats, salt and hot sauce. Reduce the heat to low, cover and simmer another hour.

Cool soup slightly and skim off any floating fat. Reheat before serving. Serve with a slice of lemon.