Rueben Burritos with Guinness Gravy

Rueben Burritos with Guinness Gravy

Rueben Burrito

St Patrick’s Day is traditionally a corned beef and beer day! I must turn to the unconventional……..kinda.

Speaking of untraditional, in our community there is a bar/ restaurant called “Kelly’s”
The Kelly family has owned it as long as I can remember. The untraditional part…….they serve Mexican food…awesome Mexican food!

I remember years ago when they first started serving food, they only served on weekends……the line to get in was always long! These days they serve everyday and still have the best Mexican food. If you are ever in Sterling, Illinois, stop by the Irish bar that serves Mexican food, Kelly’s, you will be glad you did. Continue reading “Rueben Burritos with Guinness Gravy”

Corned Beef Hash

Corned Beef Hash

Corned Beef Hash

As we are nearing St Patty’s Day, I’m working on a great recipe for us……..but mostly you. As is inevitable, we had leftover corned beef.

What to do with left over corned beef? Look on Pinterest, of course. Much to my surprise Corned Beef Hash came up…….. a lot!

I guess I never realized that this was not only popular, but a breakfast thing…..who knew……..well I guess everyone but me! Continue reading “Corned Beef Hash”

Rueben Pizza

Rueben Pizza

Rueben Pizza

 As promised, yet another Corned Beef recipe. This one is a simple and easy way to use left over Corned Beef from your St Patty’s Day Celebration.

Once again I cannot say enough about pizza…………I swear you can put anything on a pizza crust and have it come out tasty. After all pizza crust is bread, so any sandwich filling will make a great pizza. And who says pizza has to have tomatoes for the sauce…….mix it up sometimes , after all variety is the spice of life.

The Rueben Sandwich……….One account holds that Reuben Kulakofsky, a Lithuanian born grover, residing in Omaha, Nebraska, was the inventor.  Kulakofsky’s weekly poker  game was held in the Blackstone Hotel. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe.

Other accounts hold that the Reuben’s creator was Arnold Reuben, the German owner of the once-famous, now defunct Reuben’s Delicatessen in New York City.

Corned Beef Pizza

Whatever the origin, it’s a yummy sandwich. If you make the traditional Corned Beef and Cabbage Dinner you are likely to have corned beef left over…………why not try a Rueben Pizza. Pizza crust with thousand island dressing ……no need for the traditional tomato base for this pizza. Topped with all the sandwich fixings, that left over corned beef ( you can buy deli corned beef and chop it up if you prefer), sauerkraut, and swiss cheese. I added onions……….because I like onions on a sandwich and on pizza…….you can leave them off if you prefer.

Try the Rueben Pizza……….before or after St Patty’s Day or any day you are craving a Rueben.

Rueben Pizza Collage


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Rueben Pizza

Rueben Pizza

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Pizza
  • Method: Bake
  • Cuisine: American



  • 114 oz. Boboli Pizza Crust
  • 3/4 cup Thousand Island Dressing
  • 4 oz. shredded corned beef, chopped
  • 1 cup onions thinly sliced
  • 3/4 cup Sweet Bavarian Sauerkraut , drained and squeeze out excess water
  • 1 1/2 cups shredded Swiss Cheese


  1. Preheat oven to 450*
  2. Place pizza crust on pizza stone or cookie sheet. Spread thousand island dressing over the pizza crust. Top with corned beef, onion, sauerkraut. Sprinkle swiss cheese over toppings.
  3. Place in preheat oven and bake until heated through, cheese is melted and beginning to brown, about 20 minutes.


You can use deli corned beef in place of the shredded corned beef.

Keywords: corned beef, thousand island dressing, sauerkraut, onion, swiss cheese. pizza