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.
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.
- 1-14 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
- Preheat oven to 450*
- 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.
- 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
Chicken Cordon Boyd
It’s ‘Date Night Dinner’ time again. I wanted to make something nice, but easy. I think I have achieved my goal. Chicken! Chicken is what you fix for dinner when you don’t know what to fix for dinner. Everybody likes chicken!
Making something special doesn’t always have to take a lot of time. This dish was easy to prepare and easy to cook. You can make it ahead of time and pop it in the oven whenever you and your date are ready for dinner. Just add something green………..it’s the beginning of asparagus season, so what a perfect match for my Chicken Cordon Boyd.
The really nice thing about writing your own recipes, and having a food blog, is you can name stuff after yourself using a little rhyme, or play on words. Chicken Cordon Bleu is now Chicken Cordon Boyd. A very different recipe than what is in my Betty Crocker Cookbook, from the mid 70’s, but every bit as good.
So for your next Date Night try our Chicken Cordon Boyd.
- 4 thick boneless, skinless chicken breasts
- 4-6 oz. deli-sliced ham, cut into strips about 1″ by 2″
- 4 slices swiss cheese, cut into strips about 1″ by 2″
- salt and freshly ground black pepper to taste
- 1/2 cup panko breadcrumbs
- 1 tablespoon dijon mustard
- 1 teaspoon parsley
- Preheat oven to 375*
- Slice slits about 1″ apart in chicken breasts almost all the way
- through,careful not to cut completely through. Slide strips of ham and
- cheese into each slit.
- Sprinkle chicken with salt and pepper to taste. Place on a baking sheet lined
- with aluminum foil sprayed with cooking spray.
- Mix dijon mustard, parsley and panko breadcrumbs until mixed.
- Sprinkle evenly over prepared chicken.
- Bake in preheated oven for 30 minutes, or until chicken is cooked through.
Keywords: chicken breast, swiss cheese, ham, dinner, bake, easy
Simple Roast Chicken
Roasted Chicken………just saying it sound delicious! So, for Date Night Dinner this week it’s a two-fer. You can easily get two meals out of this bird. Tim and I had the roast chicken with a wedge salad, it was wonderful. Then with the left overs I made a easy Chicken Risotto ( recipe to come in the near future).
I have been making my chicken this way for years. The first time I thought,WOW thats a lot of salt. I had it originally at a friends house and when I ask her to share the recipe she said it really wasn’t a recipe, but more of a method. Well I have returned it into a recipe……… otherwise how could I share it with you.
When you are making the chicken, the key things to remember are 1. Use the full tablespoon of salt. Kinda let it rain down over the bird covering it with the salt. 2.DO NOT add any liquid. It will not be the same if you do. 3. Save the juice from the pan. You can use it to dip the bird in or save it to use in any kind of chicken dish with the left over chicken……..assuming there is any!
When my nephew was small he was at my house a lot………… and whenever I said I was making chicken for dinner he wanted to know if it was the chicken with the sauce. Also in my family the crispier the skin the better. And this skin is crispy, crispy, crispy……..
So enjoy a dinner for two ……..twice!!!
- One 2- to 3-pound chicken
- 1 tablespoon Kosher salt
- Freshly ground black pepper
- 2 teaspoons minced thyme
- Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out.
- Salt and pepper the cavity, then tie the legs of the bird together. Tying the chicken helps it cook evenly, and it also makes for a more beautiful roasted bird.
- Now, salt the chicken— (1 tablespoon). I know it seems like a lot but it makes a nice uniform coating that will result in a crisp, salty, flavorful skin. Season to taste with pepper.
- Place the chicken in a roasting pan and roast for 50 -60 minutes or until internal temperature is 165*. While the chicken is roasting, leave it alone,don’t baste it, and do not add any liquid.Remove it from the oven and add the thyme to the pan. After it is out of the oven,baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Reserve the juices that are in the bottom of the pan. You can use some to dip the chicken in ( the juices are beyond delicious) or you can save it to flavor a dish using any left over chicken.
- The preparation is meant to be rustic Serve with a simple green salad.
Keywords: chicken, salt, pepper, dinner, bake