Tuesday, May 31, 2016

Reuben Sandwiches

Shortly after St. Patrick's Day I had the opportunity to spend some time with our newest grandchild, leaving Wayne home alone with the leftover corned beef. I had planned on freezing some sandwiches for him for lunches, and he suggested making some Reuben sandwiches. That's something we've never had, because I was pretty sure they included sauerkraut and rye bread, two ingredients that I don't particularly care for. However, since I wasn't going to be eating them, I looked up the recipe and prepared some.
Basically I took two slices of bread, buttered one side each, placed corned beef and Swiss cheese inside, wrapped them individually and froze them. Then when he was ready to eat them, Wayne flipped the buttered sides to the outside, added sauerkraut and Thousand Island dressing, and grilled them in the frying pan.

Coincidentally, when I went out to lunch with Weston and his family, he chose a Reuben Sandwich. There was one still in the freezer when I returned home, so I decided that if two of my favorite WOWs liked them, I should at least try one. It wasn't too bad - not my favorite, but I could eat one again in the future. And now you know how to make one for yourself!

Monday, May 30, 2016

Shrimp Tacos

A while back we discovered a new recipe for shrimp tacos which we really like. Thanks Jill! I figured it was time to record it here, but I forgot to take a picture of the filling in the tortilla. However, as a lunch salad the next day, it was just as delicious!
I do have a recipe (from Signature Tastes of Charlotte, but this is of a process. Besides, I skip the Corona and Tequila mentioned in the original instructions. Basically chop some cabbage, grate some cheese, combine a can of black beans, a can of corn and a can of petite-diced tomatoes (all well drained), mix Ranch dressing with some Frank's hot sauce for the "special sauce," and saute some shrimp with garlic and pepper and dash of lime juice. Then assemble it as desired. Yummy!

We've also used this as a filling for quesadillas. It's quite versatile!

Chicken with Cabbage and Carrots

Here's the original recipe. I decided that I didn't want to get out my food processor (and then clean it) to mash up some tomatoes, so I opened a can of tomato sauce. This is a great recipe to make a dent in the Costco-sized container of paprika! So, here's the recipe with my adaptations.

Chicken with Cabbage and Carrots

2-3 tablespoons olive oil
1 pound boneless chicken thighs, cut into bite-sized chunks
2-3 tablespoons paprika
4 cups shredded cabbage
1 cup shredded carrots
1 cup chicken broth
1 can (8 oz) tomato sauce
3 bay leaves
salt and pepper to taste
chopped green onions or parsley to garnish

In a large pot, brown the chicken in the oil. Add the paprika and cabbage and cook for about 5 minutes. Stir in the carrots, broth, tomato sauce and bay leaves. Season to taste with salt and pepper. Cook on low, stirring occasionally, until the liquid is absorbed, about 45 minutes. Serves 4.
We decided it was a perfect day to eat dinner outside. We love Florida!

Honey Mustard Salmon

Honey Dijon Salmon

2 tablespoons butter, melted
1 tablespoon Dijon mustard
1 tablespoon honey
3 tablespoons bread crumbs
3 tablespoons pecans, finely chopped
3 teaspoons fresh parsley, finely chopped (or 1 teaspoon dried parsley)
4 (4 ounce) salmon fillets

Combine butter, mustard and honey and brush over salmon.

Combine bread crumbs, pecans and parsley, with salt and pepper to taste, and sprinkle over salmon.
Bake at 400 degrees for 12-15 minutes.

Inspiration for recipe came from here.