Reuben Crescent Bake

Reuben Crescent Bake

(8-12 servings)

Ingredients:

2 pkg. Refrigerated Crescent Rolls

1 lb. Swiss Cheese, sliced

1 ¼ lb. Deli Corned Beef, sliced

1 can (14 oz.) Sauerkraut, rinsed and drained well

2/3 cup Thousand Island Dressing

1 large Fresh Egg White, lightly beaten

3 tsp. Caraway Seeds

Directions:

Place one unrolled crescent roll dough and press into a lightly greased 9x13 baking dish.  Use a fork to poke holes in bottom dough.  Bake in a pre-heated 375-degree oven for 8-10 minutes or until crust is golden brown.  After letting the baked dough cool slightly, layer half the cheese over dough, followed by all the corned beef.  In a medium bowl, combine sauerkraut and thousand island dressing before spreading over the meat evenly.  Top this with remaining cheese.  On a lightly floured surface, unroll second dough and press to seal all seams.  Place this dough over the cheese, sealing edges and sides to baking dish.  Brush beaten egg white over top crust and sprinkle with caraway seeds.  Return to the pre-heated oven and bake 12-16 minutes or until heated through and crust is golden brown.  Let stand 5 minutes before serving.

Note:               I suggest you let the ingredients sit out on the counter for 15 minutes before assembling the dish.  This takes a little of the chill off the ingredients and helps the dish to heat through better.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

Crescent Roll Casseroles

I believe that everyone loves “Crescent Rolls” from the refrigerated packages.  They are very tasty, easy and convenient.  Not to mention that they have many creative uses.

This week I’ve found two interesting, easy and tasty casserole dishes you can make with them.

If you are one that likes a good Reuben sandwich, Wednesday’s “Reuben Crescent Bake” is for you.  It’s a nice change of pace from the sandwich.

On Thursday, I have one that many of you have probably never heard of outside a few states in the Midwest.  It’s a “Runza Crescent Bake” made in a variation of the “Runza Sandwich” made popular by a fast-food restaurant chain out of Nebraska.

The sandwich is sealed in bread dough that is stuffed with a mixture containing ground beef, onion and cabbage and then baked.  This is the original sandwich, as now they have variations with cheese, mushrooms and other ingredients inside.

It may sound a little strange to some of you, but it is quite tasty.

So, give these two casseroles a try.  You will be pleased with how those sharing the dish with you react.

“Happy Cooking” until next week and please spread the link to this food blog.  Thanks.

Jalapeno and Cherry Pepper Cornbread Stuffing (GF)

Jalapeno and Cherry Pepper Cornbread Stuffing (GF)

(6-8 servings)

Ingredients:

1 box (12 oz.) box Gluten-Free Cornbread Mix

4 tbsp. Unsalted Butter

1 stack Celery, diced

1 medium Onion, diced

2 cloves Fresh Garlic, minced

Salt and Pepper, to taste

1 can (4 oz.) Pickled Jalapeno Peppers, sliced

4 Pickled Cherry Peppers, diced

1 tbsp. Fresh Sage, chopped

1 cup Corn Kernels, fresh or frozen

1½ cups Chicken Broth

2 large Fresh Eggs, beaten

Directions:

Make cornbread according to the package instructions.  Cool and then cut into ½ -inch cubes.  In a large skillet over medium-high heat, melt the butter and toast the cornbread cubes.  Put the toasted cubes in a greased casserole dish.  In the same skillet, sauté celery, onion and garlic over medium heat until translucent.  Season with salt and pepper.  Add the vegetables, peppers, sage and corn to the casserole dish.  In a large bowl, combine broth and eggs and pour over the cornbread mixture.  Gently fold to combine, cover and place in a pre-heated 375-degree oven for 35 minutes.  Uncover dish and place under broiler for about 5 minutes or until golden brown.

Note:               This stuffing is spicy, so if you’re not a big fan of heat, you might cut back on the amount of peppers you use.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

Wild Rice with Chorizo, Walnuts and Pomegranate (GF)

Wild Rice with Chorizo, Walnuts and Pomegranate (GF)

(4-6 servings)

Ingredients:

2 cups Wild Rice

5 tbsp. Olive oil, divided

3 shallots, minced

5 cloves Fresh Garlic, minced

Salt and Pepper to taste

2 tbsp. Pomegranate molasses

2 tbsp. Tomato Paste

3 sprigs Fresh Thyme

1 Bay Leaf

3 cups Water

½ cup Walnuts

6 oz. Chorizo

½ cup Chicken Broth

¼ cup Fresh Parsley, chopped

½ cup Pomegranate Seeds

1 tbsp. Red Wine Vinegar

Directions:

Place rice in a pot and cover with water and cover.  Let soak at least 12 hours to overnight.  In another large pot over medium heat, warm 3 tbsp. oil until hot but not smoking.  Add shallots an garlic, season with salt and pepper, and cook until translucent, about 5 minutes.  Stir in molasses and tomato paste.  Drain rice and add to the pot along with thee thyme and bay leaf.  Cook until rice smells toasty, about 2 minutes.  Pour in 3 cups of water and bring to a boil.  Season with more salt.  Lower temperature and simmer, uncovered, until liquid is almost gone, about 40 minutes.  Remove from heat, cover and allow rice to steam for 15 minutes.  Remove bay leaf and fluff rice with a spoon.  In a frying pan over medium heat, toast walnuts until fragrant, about 3-5 minutes.  Let cool.  In the same frying pan, add remaining oil and warm until hot but not smoking.  Add chorizo and cook without stirring for 2-3 minutes.  Now break up sausage with a spoon into nail size pieces until sausage is cooked but still a little pink.  Add to rice mixture and then add broth.  Return pot to high heat, cooking until broth has almost evaporated.  Check seasoning and adjust if needed.  Transfer to a serving dish and garnish with parsley, walnuts and pomegranate seeds.  Spike dish with vinegar and serve warm.

Note:               You can substitute toasted pecans or almonds for the walnuts if desired.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

Gluten-Free Thanksgiving Side Dishes

The “Thanksgiving” holiday is coming quick.  If you need a “Gluten-Free” menu, it’s time to get planning.

As you select your turkey, be sure to read the label.  Not all are gluten-free.  The same goes for the bone-in turkey breast, if you go that route.

There are several good potato recipes under the “Recipe Tab” for GF including a sweet potato one.

Cream of mushroom soup and fried onions are available in gluten-free.  So you can make the traditional green bean casserole for your vegetable dish.

I have several cranberry dishes in the “Sides Tab” that are gluten-free.  As a matter of fact, there are many recipes in all the tabs that are gluten-free or can easily be adjusted to a gluten-free.  So you might want to check those out too.

This week I’ve got a couple of side dishes that are GF.  “Wild Rice with Chorizo, Walnuts and Pomegranate (GF)” is Wednesday’s entry.  Then on Thursday, we have “Jalapeno and Cherry Pepper Cornbread Bake (GF)” for you to try.  They are both a GF version of a dressing or stuffing.

I hope this helps you as you make your plans for Thanksgiving, whether you are doing the whole meal or just bring a dish to your destination.

“Happy Cooking” and an early “Happy Thanksgiving” to all of you.  Be sure and share the link with others.  Thanks.

Huevos Rancheros Bake

Huevos Rancheros Bake

(4 servings)

Ingredients:

2 cans (28 oz. each) Diced Tomatoes

1 tbsp. Brown Sugar, packed

1 tbsp. Fresh Lime Juice

1 medium White Onion, chopped

½ cup Canned Green Chiles, chopped

¼ cup Extra Virgin Olive Oil

3 tbsp. Chili Powder

4 cloves Fresh Garlic, sliced thin

½ tsp. Salt

1 cup Pepper Jack Cheese, shredded

8 large Fresh Eggs

1 large Avocado, diced

3 medium Green Onions, sliced thin

½ cup Fresh Cilantro Leaves

8 (6-inch) Corn Tortillas, warmed

Directions:

Adjust the oven rack to the middle position and heat oven to 500-degrees.  Line a rimmed baking sheet with parchment paper.  Drain the tomatoes in a fine-mesh strainer set over a large bowl.  Press tomatoes with a spatula to extract as much juice as possible.  Reserve 1¾ cups of tomato juice and discard the reminder.  Whisk the sugar and lime juice into the tomato juice and set aside.  In another large bowl, combine onion, chiles, oil, chili powder, garlic, salt and drained tomatoes.  Transfer mixture to the lined baking sheet and spread in an even layer to the edges.  Roast in oven until charred in spots (35-40 minutes) stirring and returning to an even layer halfway through baking.  Remove and reduce oven temperature to 400-degrees.  Transfer the roasted tomato mixture to a 9x13 baking dish and stir in the tomato juice mixture.  Season, to taste, with salt and pepper before spreading to an even layer.  Sprinkle the cheese evenly over the mixture and using a large spoon, hollow out 8 holes in 2 rows for the eggs to sit in.  Crack 1 egg in each hole, season with salt and pepper and place dish in oven.  Bake for approximately 15 minutes, give or take a few depending on your oven until eggs are set to your liking.  Remove dish to a wire rack, tent loosely with foil and rest 5 minutes.  Spoon avocado over the mixture and then sprinkle the onion and cilantro over it and serve with the warm tortillas.

Note:               The sauce can be made the day before, refrigerated and then microwaved for about 2 minutes when ready to use.  This speeds up the dish for a early morning breakfast.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

Ham and Cheese Omelet Roll

Ham and Cheese Omelet Roll

(6 servings)

Ingredients:

4 oz. Cream Cheese, room temperature

¾ cup Milk

2 tbsp. All-Purpose Flour

¼ tsp. Salt

1 dozen Fresh Eggs

1½ cups Ham, chopped (see note)

1½ cups Swiss Cheese, shredded

2 tbsp. Yellow Mustard (see note)

Additional Ingredients (optional)

(sauté these before adding)

¼ cup Yellow Onion, diced

½ cup Mushrooms, sliced

14 cup Bell Peppers, diced (any color or combination)

Directions:

In a small bowl, whisk cream cheese and milk until smooth.  Add the flour and salt until combined.  In a large bowl, whisk the eggs until well incorporated and then add in the cream cheese mixture.  Cut a piece of wax paper to fit a jelly roll pan.  Place in the pan and carefully pour the mixture into the pan.  Place in a pre-heated 375-degree oven for 30 to 35 minutes or until puffy and golden brown.  Remove omelet from the and spread with the mustard and half the cheese.  Now evenly top this with the ham and any other ingredients you desired to add to filling.  Sprinkle with the remaining cheese and start to roll up along the long side in jelly roll fashion.  Remove the wax paper as you roll.  Let stand 5 minutes before slicing and serving.  Serve with a cheese or hollandaise sauce or salsa.

Note:               You could use cooked bacon or sausage in place of the ham.  Just crumble it before or after you cook it.

Note:               You can sub any mustard you like here.  It’s your choice as it’s your taste to satisfy.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________