Reuben Roll Ups

I do love a good reuben. I think my favorite recipe is from America’s Test Kitchen/Cook’s Country. I find that I have not posted that here – an oversight I will have to remedy. But the flavors of a Reuben are some of my favorites. I make a Reuben casserole that is just – I will say it again – stupidly good. It is not exactly pretty food (no, really, it is not), but if you like a Reuben, it is pretty amazing. And the left-overs are, well, let’s just say they are better than the day you make it. I guess I make this in the early spring because it is still cool enough that a casserole works, and it seems to fit with St. Patrick’s Day – I mean, corned beef after all. Again, I have taken lessons from America’s Test Kitchen’s Reuben sandwich – read: no bottled thousand island dressing is involved.dd_1801

I am not typically a fan of crescent rolls, but it seemed to work here. Maybe allowances can be made? We shall see.

1 package of crescent rolls
4 ozs corned beef
4 ozs Swiss cheese
1 cup Boar’s Head sauerkraut*, drained and squeezed dry
1/4 cup mayonnaise
2 Tbs chili sauce
2 Tbs sweet pickle relish

Preheat oven to 350 degrees. Unroll the crescents. On each roll, place 1 Tbs sauce, 1/2 oz corned beef, 1/2 oz Swiss cheese, and 2 Tbs sauerkraut. Roll up and place on parchment lined baking sheet. Bake 13 – 15 minutes or until slightly browned.

Serve with extra sauce because that just makes it a lot better.
Modified from : spendwithpennies.com.reuben-roll-ups/

*My go to sauerkraut. Always.



Reuben Casserole

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Reuben Casserole

It’s March (totally late posting this – ugh. It is now early May – how does this happen?) which means I’m thinking about the end of casserole season (true) at least for here in the North West Florida Gulf Coast. It’s already starting to get in the 70’s during the day (now in the 80’s). One of my favorite casseroles is a Reuben casserole – all the flavor of a Reuben, but the ease of a casserole and, better still, leftovers! Excellent.
I started making this years ago, and I’ve modified it and scaled it down for the two of us (the Boy is not a fan – I think I didn’t raise him right. He also does not like collards, or boiled peanuts – yes, I’m a disappointment as a southern cook – or mom). I’ve taken some tricks from Cook’s Country’s recipe from their “Best Reuben Sandwich” especially their version of the traditionally-used Thousand Island dressing. I mean why buy bottled stuff (ugh) when you can make your own version with things you have on hand – mayo, chili sauce or cocktail sauce, and relish.
This is a pretty quick and easy meal and this time of year (March) you can bet corned beef and Guinness are on sale. The Guinness is for drinking (mostly!), Brownies, and Chocolate Cake – in that order.

3/4 cup mayonnaise
3 Tbs chili sauce
2 Tbs sweet relish
1/2 cup sour cream
2 Tbs minced (or grated) onion
6 slices of rye, cubed (seeds or no – I go for no)
8 ozs sauerkraut, drained (recommended: Boar’s Head)
3/4 pound corned beef, cubed
2 cups Swiss cheese, shredded
4 Tbs butter, melted

Preheat oven to 350 degrees. Spray 8 x 8″ ( 9 x 9″ whatever you have) with non-stick spray.
In a bowl, mix together mayonnaise, chili sauce, relish, sour cream, and onion.
Arrange rye cubes in the bottom of the pan reserving 1/4 cup of cubes for topping. Layer on sauerkraut and corned beef. Spread with dressing mixture over the corned beef. Sprinkle with cheese, top with remaining rye, and drizzle with butter.
Cover with foil, and bake 15 minutes. Uncover and bake 10 more minutes until bubbly and lightly brown.

Hot Reuben Dip

This is just one of those recipes that is good, but not terribly stylish – it’s pretty blah to look at. Yes, beige. I feel bad for the Man of the House. He’s a great photographer, but I’m afraid I don’t give him much to work with. My food can be white, beige, and boring looking.

Slightly off topic, I made homemade buttermilk ranch dressing – it tastes wonderful, but it’s blah.  Will one day get a photo that makes it look good, but I’m not sure when that will happen. Sigh.

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Hot Reuben Dip

2 Feb 2015 Super Bowl
1/2 recipe, instead of ketchup used chili sauce, used Dijon mustard, toasted thin sliced rye bread instead of cocktail squares.

1 cup Swiss cheese, shredded, divided
1/2 pound corned beef, chopped
8 ozs. cream cheese, softened
1 cup sour cream
2 Tbs ketchup
2 Tbs spicy brown mustard
1/2 cup sauerkraut, drained (recommended: Boar’s Head)
1 package of rye cocktail squares

Preheat oven to 350 degrees. In a large mixing bowl, mix half the Swiss cheese with the next six ingredients.

Place mixture into an oven-proof dish and sprinkle with remaining cheese. Bake in the oven until bubbly, about 20 minutes. Turn on broiler and brown the top.

Serve the dip with bread squares.

23 Dec 2011 – make a half recipe next time. But really good, but pretty bland to look at. (Do we see a theme here?)

Source: Not sure.

Super Bowl Planning

Well, I’ve been thinking about the super bowl for about two weeks, but didn’t really get down to work on it till yesterday. It’s the first, in my opinion, food event of the year. I suppose that Twelfth Night is technically, but I can’t ever seem to manage that as it is usually the day I go back to that thing I call a job. Jobs get in the way of cooking. Enough said. For me New Year’s is part of the previous year of food planning – Thanksgiving, Chanukah, Christmas, and New Year’s (eve and day), so it doesn’t quite count – ergo – Super Bowl = 1st food event for 2015.SuperBowlXLIXLogo

The whole idea of “food events” isn’t new*. You can plan your year around them if you choose to do so. It does give me time to experiment and the super bowl, I have to admit is one of my favorites because it is, in our family, appetizers and finger foods (none of them “good” for you) and trying new things and a few standbys that always seem to please. We stay in for the evening and watch – wait for it – the commercials – woo hoo!! I just don’t ever have a dog in this fight – pretty much don’t care who wins. What I would like – though it rarely happens – is a good game, but we can all dream, I suppose. I do prefer Seattle this year, but that’s just because I can’t abide the Patsies.

* We shall expand on this food events calendar notion at a latter time, though not much latter or we will miss the next food event.

So here are my thoughts for this year:

Hawaiian Sliders – this is a take on the ubiquitous ham and swiss appetizer sandwiches. We had the original version (i.e. first version I had seen) at our pre-wedding party in 2002. I’ve read several recipes for this, but have decided that I’m just going to pull the best parts of what I’ve seen and make it work. I am making my own recipe based on what works for us. More on this after the game.

Sun-dried tomato Artichoke Buttons – I’ve been thinking of making this for ages, and I’m finally going to do it. I may eat them all myself (over days, of course), but I think it has potential. But I’m winging it again – no artichoke bottoms at my Publix. Still the flavors sound good, and I’ve made my own pesto as usual – super easy and really good. I’m sure it will work.

Hot Reuben Dip – will do a half recipe as I made it in 2011 for Christmas Eve and it was way to much for our small group.  But the flavors – really good. If you like a reuben, that is. Have thin rye bread to toast for it.

Thomas’ California French Bread – a recipe I’ve had so long (pre 1990’s) that I have no idea where it comes from, but I have googled it and nothing comes up. Is that strange or cool? I’m going for cool. Not sure who Thomas is, but in my opinion – he is a god.

And some sort of cheese cracker – still debating on that. I’m thinking Rosemary Cheddar crackers from a Foster’s Market recipe. I sure do miss the NC triangle. Foster’s Market. Southern Season, UNC-Chapel Hill. They have fall there – sigh. But they also have ice storms, sort of like winter hurricanes.

Any way, bring on the football, um, commercials. Or whatever.