Reuben Stuffed Baked Potatoes

Reuben-Stuffed Baked Potatoes

(12 portions)

Ingredients:

6 medium (8 oz.) Baking Potatoes (see note)
¾ cup thousand Island Dressing
12 thin slices Deli Corned Beef
½ cup Sauerkraut
6 slices Swiss Cheese

Directions:

Cut the baked potatoes in half lengthwise.  Scoop out flesh of potato leaving about a ¼-inch thickness.  Use scooped out flesh for some other recipe.  It will freeze well for later use.  Evenly spread the Thousand Island Dressing on the inside of potatoes.  Fold 2 slices of Corned Beef in each potato followed by around 1 tbsp. of sauerkraut.  Top each potato then with a slice of cheese.  Place on a rimmed baking sheet and put in a pre-heated 350-degree oven for 15-20 minutes or until heated through and cheese has melted.  Season with salt and pepper before serving.

Notes:              Bake potatoes in a 375-degree for 1 to 1½ hours or until done.  Ovens and size affect baking time.

Notes:              You could use shredded cheese if desired.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

French Onion and Bacon Mushrooms

French Onion and Bacon Mushrooms

(24 mushrooms)

Ingredients:

2 strips Bacon
2 tbsp. Unsalted Butter
1½ lb. Yellow Onion, sliced thin
1 tsp. Fresh Thyme Leaves
1 tsp. Light Brown Sugar, packed
¼ tsp. Black Pepper
¼ cup Beef Broth
24 large Baby Bella Mushrooms
2 oz. Gruyere Cheese, finely shredded
garnish Fresh Parsley, chopped

Directions:

In a large nonstick skillet, cook bacon over medium heat until crisp.  Turning as needed, when done remove to a paper towel lined plate.  Reserve 1 tbsp. drippings in skillet and add butter.  Heat until melted before adding onions.  Sprinkle with thyme, brown sugar and black pepper.  Cook over medium-low for 30-35 minutes or until onions become soft and start to caramelize.  Stir as needed.  Increase heat to medium-high.  Stir in beef broth.  Simmer 1-2 minutes or until broth has evaporated.  Remove from heat.  Finely crumble bacon and stir into mixture.  Cool to room temperature before assembling.  Clean mushrooms discarding stems.  Place mushrooms stem-side up on a wire rack placed in a rimmed sheet pan.  Spoon onion mixture into mushroom caps.  Top evenly with the cheese.  Place in a pre-heated 350-degree oven for 12-15 minutes or until heated through.  Turn on broiler and broil 6-inches with heat for 10-20 seconds or until cheese is golden.  Transfer to a serving platter, sprinkle with chopped parsley and serve.

Notes:              You can use a different cheese if the Gruyere is too expensive or you like a different flavor of cheese.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Snacks for March Madness

I know we have a little time before we start the College March Madness craze.  But I wanted to give you time to test these recipes before settling on what all you are going to serve during the various days of basketball.  You might want to serve each of them more than once during the 12 days and 65 games (I believe).

Also, I’ll be taking some time off after this week.  I am planning to be back posting around the middle of April.  I will continue then to post every other week as I’m doing now.

Hope you enjoy trying these 2 recipes.  The first, on Wednesday, is “French Onion and Bacon Mushrooms” and should be a big hit.  Then on Thursday we have “Reuben-Stuffed Baked Potatoes” for you to try.  Both are quite filling and can be treated as hand food.  But you could serve them with utensils too.

Until I get back, “Happy Cooking” and please help spread the link to others.  Thanks and may your favorite team win.

Gemelli with Tomato-Almond Pesto

Gemelli with Tomato-Almond Pesto

(4 servings)

Ingredients:

¾ cup Slivered Almonds, blanched
12 oz. Gemelli
4 medium cloves Fresh Garlic, smashed and peeled
½ cup Fresh Basil, lightly packed, torn if large
2 pints Cherry Tomatoes, divided
6 tbsp. Extra-Virgin Olive Oil, divided
3 oz. Crusty White Bread, torn into rough 1/2 -inch pieces

Directions:

In a 10-inch skillet over medium-high, toast almonds, stirring frequently, until golden brown and fragrant (3-5 minutes).  Transfer to a small bowl and set aside.  In a large pot, bring 4 quarts to a boil.  Add pasta and 2 tbsp. salt.  Cook, stirring occasionally, until al dente.  Reserve ½ cup of pasta water and then drain pasta.  Meanwhile, in a food processor, process ½ cup almonds, garlic and 2 tsp. salt until finely chopped (30 seconds).  Add basil and half of tomatoes.  Pulse until chopped and well combined (4-6 pules).  Add remaining tomatoes and 2 tbsp. oil.  Pulse just until whole tomatoes are broken up (3 pulse).  Transfer tomato mixture to a serving bowl, add pasta and ¼ cup pasta water and toss.  Let stand, tossing once or twice, for 10-15 minutes.  This lets the pasta to absorb some of the sauce.  While pasta stands, use the same skillet to toss the bread, remaining 4 tbsp. oil, ½ tsp. salt and ¼ tsp. pepper.  Cook over medium, stirring frequently, until bread is crisp and golden brown (5-7 minutes).  Scatter toasted bread and remaining ¼ cup almonds over pasta.  Drizzle with additional oil and sprinkle with pepper and serve.

Notes:              Don’t over process the second addition of tomatoes.  You just want a rough chop on them.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Spaghetti Puttanesca

Spaghetti Puttanesca

(4 servings)

Ingredients:

12 oz. Spaghetti
2 tbsp. Extra-Virgin Olive oil, divided
3 medium cloves Fresh Garlic, smashed and peeled
1 tsp. Red Pepper Flakes
½ cup pitted Kalamata Olives, roughly chopped
½ cup pitted Green Olives, roughly chopped
2 bottles (4 oz. each) Capers, drained, rinsed, patted dry and chopped
28 oz. can Whole Peeled Tomatoes, drained (reserve 1 cup juice) and crushed by hand into small pieces
½ cup Fresh Basil, lightly packed and chopped
1 oz. Parmesan Cheese, grated, plus more for serving
to taste Salt and Pepper

Directions:

In a large pot, bring 2 quarts of water to a boil.  Add 1 tbsp. salt and the spaghetti, cook for 5 minutes stirring occasionally.  Reserve 2 cups of pasta water, drain and set aside.  In a 12-inch skillet over medium, heat 1 tbsp. olive oil and cook garlic to light golden (about 1 minute).  Off heat, remove and discard garlic.  Add pepper flakes, both kinds of olives and the capers.  Cook over medium-high until capers begin to brown (about 1 minute).  Add the tomatoes and cook, stirring occasionally, until most of the liquid has evaporated (5-7 minutes).  Add the reserved tomato juice and 1 cup of the pasta water.  Bring to a simmer and add pasta and toss to coat.  Cover and cook, tossing occasionally, until pasta is al dente and the sauce clings lightly to the noodles.  Add more cooking water if needed.  Remove from heat, cover and let stand for 3 minutes.  Stir in the basil, cheese and remaining 1 tbsp. olive oil.  Taste and season with salt and pepper.  Serve topped with additional cheese.

Notes:              Don’t use more than the 2 quarts of water to cook the pasta.  We’re trying to concentrate the starches to help later in thickening the sauce.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Pasta Dishes for a Cold February

It seems, at least in this part of the country, that February has become the coldest month of the year.  With lots of snow too.

Well this week I have a couple of comfy pasta dishes for you to try.  Hopefully they will help keep you warm.

Wednesday we have “Spaghetti Puttanesca” or at least a version of it.  This one doesn’t use anchovies.  It uses two types of olives and capers to create the taste.

Then we have “Gemelli with Tomato-Almond Pesto” on Thursday.  This gives you an interesting different flavor from the traditional basil pesto.

Enjoy both and “Happy Cooking” until next time.  Please continue to share the link with others.  Thank you for your help.  I’ve received several positive comments from new followers.  It is greatly appreciated.