What the Forks for Dinner? - Page 109 of 202 - Recipes and ideas so you never have to ask what the forks for dinner!

Rueben Nachos

What are you going to do with all that left over corned beef?……. Rueben Nachos thats what!

So after St Patty’s Day you have some left over corned beef. Not really enough to have for a meal but you don’t want to throw it out. Rueben Nachos are just the ticket. And since St Patty’s Day is on Thursday this year, you can have Nachos on Friday or Saturday night.

I have never seen rye chips so, I made my own. You know those little cocktail party bread loaves you get for the cucumber sandwiches……..well I thought they would make the perfect base for nachos. Pepperidge Farm has a light Jewish Rye Party Bread…..perfection.

Roll them thin and bake them they are as close to a rye chips as you can get, and rueben need mohave rye bread. A little spray of non stick cooking spray, into the oven, and you have rye chips! Cool huh?

Now of course you need that left over corned beef.I actually cooked a small on in …….wait for it……my pressure cooker! It took 90 minutes, but it came out perfect. I shredded and chopped it.

Heap the rye chips on a cookie sheet or in a baking dish if you want to be fancy. Place the corned beef around the edge, at least that is what is did if you want to layer it on top of the chips feel free.

Next sauerkraut. For my money Frank’s Sweet Bavarian Kraut is the best. Be sure to drain to and squeeze it dry in some paper towels. The last thing you want is soggy chips. I just kind tossed it on top of the chips, but if layering is your thing, place it on top of the corned beef.

I decided that beer cheese sauce was what should go on top. I have always had beer cheese made with cheddar……..swiss is the bomb! A couple of tips…….be sure to not boil the beer, heat it just until its hot. Coating the cheese in corn starch helps to thicken the sauce and kinda, keeps the sauce from clumping too bad. It will clump so be prepared. Try to add the cheese slowly and keep stirring. At first you will think what have I gotten myself into and why isn’t this working……keep stirring. It will like magic melt and be beautiful. Just before you pour it over the nachos, stir in some grainy mustard. This beer cheese is too good for words.

I put mine under the broiler for just a few minute to kind warm the corned beef and let the cheese melt down into the chips all the while keeping the chips as crispy as possible.

Once out of the broiler, drizzle with 1000 Island Dressing and chopped pickles. I am not a huge fan of sweet pickle but they added that little something extra.

All the flavors of a Rueben in nacho form…….. Rueben Nachos! Erin Ole`

Asian Veggie Noodle Bowl

It’s the weekend…..oh hum……a rainy weekend at that……..lets cook!! Asian Veggie Noodle Bowl is good today, and tomorrow, and the day after that!

I adapted this recipe from Southern Living, it looked so good I had to try it. Plus, noodle bowls are all the rage and we just stay current!!

Good warm, room temp, or cold, this is really an awesome dish. You can eat it today…..and by the way, I couldn’t quit eating it, so I had to put it away…..no self control!

I did put some in a container for work on Monday. Now, contrary to popular belief, I think our school lunches are awesome, but they are geared for kids, so I pack a lunch sometimes.

This is one of those times. I love, love, love asian food. This noodle bowl is the perfect blend of all of my favorite things.

Rice noodles are fool proof, just cover them with boiling water and let them set……what could be easier?

The sauce is a mixture of soy, rice wine vinegar, honey, ginger, garlic, sesame oil, and sweet chili sauce. It is slightly spicy and the sesame oil with it’s rich amber color and distinctive nutty flavor, gives the noodle bowl that Asian flavor I love so much. The black sesame seeds give it a hint of color, but if you cannot find them toasted sesame seeds will work just as well.

All the veggies give a crispy freshness to the bowl, and make it a pretty bowl and make its pretty healthy. Vegetarian if you will……

Need a dish today and lunch tomorrow? Try Asian Veggie Noodle Bowl …….and sing the Asian Veggie Noodle Bowl praises !

Al Pastor Pizza

Its no secret we love pizza! Al Pastor Pizza ! Now thats a twist…….

This recipe for Al Pastor Pizza is based on the Mexican classic: thin slices of roast pork topped with roasted pineapple, cilantro, and onion.

I found the recipe for the al pastor at Gimme Some Oven. It was easy prepare and the slow cooker make it easy to cook. So, thanks Ali for sharing your recipe for all of us to enjoy!

My first idea was to make burritos, but, as I said we love pizza.

I bought tortillas that were to big for the recipe I was making…..… duh!! So what do you do with big tortillas, come on they look like a pizza……you make pizza!!

The al pastor meat, is made from pork shoulder and cooked in a sauce of chipotles, fresh pineapple, red onion, and chili powder and makes a spicy, delicious meat, that would make great tacos, but made an outstanding pizza.

Pizza needs topping, so I layered the flavors with more pineapple, and red onion.

Pizza needs cheese, tangy creamy goat cheese was the perfect cheese topper.

Cilantro gave the finishing touch. Cilantros unique lively flavor and a distinct scent makes it easy to differentiate from parsley which it is commonly mistaken for. The flavor is best fresh so add it after the pizza come out of the oven. If you are not a fan of cilantro you can substitute parsley.

If you are looking for a unique twist to pizza look no further than Al Pastor Pizza !