Reuben Sandwiches with Homemade Thousand Island Dressing

I woke up today convinced that Christmas was going away.  I started by putting my gifts away.  I got more scrapbooking stuff.  I put that all away.  Then I organized my closet. 

In the process, I found my original idea book.

I haven't progressed much...

I cleaned the closet.  Except for the shoes...  That's a big ol' mess.  I needed sustenance first.  

Reuben Sandwiches (makes 6)
1 pound thin sliced corned beef (I used Boar's Head)
1 loaf dark rye bread
4 slices Swiss cheese (I used Boar's Head Lacy Swiss)
1 onion
1 can sauerkraut
Thousand Island Dressing (recipe below)
Butter (melted)

Thousand Island Dressing
3 tablespoons mayonnaise
1 tablespoon chili sauce (or ketchup if you don't have any)
1 teaspoon sour cream
1 teaspoon dill pickle relish
1/2 teaspoon sweet pickle relish
1/4 teaspoon prepared horseradish
1/4 teaspoon Worcestershire sauce
pinch salt

Mix all of the ingredients together in a bowl.  Allow to sit while making the sandwiches.

Slice the onion.  Put it in a pan with a pat of butter.  Add a little salt and pepper.  Cook on low until caramelized.

Heat a stove top griddle (or pan if don't have one).  Warm the corned beef on the griddle.

Once all of the corned beef is warm, place it on a plate.

Brush the bottom side of each slice of bread with the melted butter.  Place it butter side down on the griddle.  Top with a smear of Thousand Island Dressing.  [I'm the only one who eats it that way at my house].  Top half of the bread with meat and half a slice of the swiss cheese.  Then add the onions and the sauerkraut (that's just me again!).  Place the other half on top.  Slice in half.  Serve with soup.

I had a use a knife and fork to eat this like a lady.  After we ate, I had the fortitude necessary to organize my shoes.  I only have 41 pairs.  :)

Interesting juxtaposition and total insight into who I am.

Top 5 of 2013

This makes me chuckle a little because I've only been blogging since July.  I do have favorites but since I've been blogging for such a short time - and so sporadically - I am listing my Top 5!!  

(source: sixbythebay.blogspot.com)

1.  Cheesy Green Chile Jalapeno Dip - I adore this stuff!!!!  In fact, I'm making it for New Year's Eve!
http://itsvalicious.blogspot.com/2013/10/cheesy-green-chile-jalapeno-dip.html


2.  Gator Noodles - I make these at least once a month.  Smack your grandma good.  I would never smack my grandma.  She's lovely.  But the noodles are delicious!!!
http://itsvalicious.blogspot.com/2013/08/that-gator-noodle-bowl-has-bite.html

3. Asian Meatballs in Teriyaki Sauce - My boys fight over these
http://itsvalicious.blogspot.com/2013/10/asian-meatballs-in-teriyaki-sauce-with.html

4.  Greek Turkey Meatballs with Tzatziki and Marinara - I have a thing for meatballs clearly!  The tzatziki with the marinara is such an amazing blend of flavors!!!  Oh YUM!!!
http://itsvalicious.blogspot.com/2013/09/greek-turkey-meatballs-with-tzatziki.html

5,  Italian Meat-and-Veggie Balls - Clearly a thing for meatballs (or veggie balls in this case)!
http://itsvalicious.blogspot.com/2013/07/to-meat-or-not-to-meat.html

As I look ahead to the next year, I'm hoping to find more time to blog.  I can't believe I haven't posted my hummus or Grilled chicken wings or Bahn Mi Bowls or Chicken Enchilada pasta or Chicken Parmesan recipes!  Those are just a few of the winners of the past month or two!  There are days when I think I will take pictures and cook something amazing and I just don't.  Sometimes, I have great hopes for a recipe and take tons of pics (like when I made Mushroom Parmesan Chicken & Pasta) and we are not fans at all.  Other times, I make something on the fly thinking it's just going to be okay and it turns out awesome.  I have so many pictures on my computer but so little time...  Sigh.

From my home to yours,

Val

Roast Beast (Best Crockpot Roast with Gravy over Noodles/Rice EVER)

Christmas Eve is always a hectic day.  I'd planned to make beef stew in the crock pot but friends of ours invited us to dinner Monday evening and they made beef stew.  I wanted to make something in the crock pot because I had to finish a paper (yeah, yeah - procrastination) and had lots of baking and prep work for Christmas.  [I just walked past the counter with all of the goodies and we barely put a dent in any of it!]  This was the perfect Christmas Eve dinner.  

My original plan was to serve the beef over rice but I only had enough rice to make a small batch.  This would also be amazing over mashed potatoes or toast (like a hot roast beef sandwich).  I don't know how I managed to get pics of this without eating it first.  We were all so hungry and it was that good!!!  It has a nice zip from the green chiles but is creamy and beefy and oh, so delicious!!!

This is a small portion of what I baked (mint browies, banana bread, and pumpkin bread).

Roast Beast [In honor of How the Grinch Stole Christmas]

1 beef roast (mine was top round) - about 2 1/2 pounds {see the end for tips for other protein options}

1 cup beef broth

1 onion, sliced

2 cloves garlic

2 roasted green chiles (use 2 cans if you don't have any)

1 teaspoon pepper 

1/2 salt

Sprinkle the beef with salt and pepper.  Pour the beef broth into the crock pot.  Place the beef in the broth.  Top with sliced onions, garlic, and green chiles.  Cook on low for 8 - 10 hours. 

Remove the beef from the crock pot.  Shred the beef. Put a strainer over a bowl to separate the juices from the veggies.

Roast Beast Gravy

3 tablespoons butter or margarine

3 tablespoons all-purpose flour

Broth from roast + milk to equal 3 cups of liquid

Melt the butter in a heavy-bottomed sauce pan on the stove.  Add the flour and mix together.  Cook for a minute or two on medium heat to cook the flour.  Pour in a little of the liquid at a time, whisking to remove any lumps.  Bring to a low boil.  Taste to check for seasoning. I added a little more pepper but we really enjoy pepper.

Add the shredded beef to the gravy.  Serve over hot noodles or rice.  

* If you don't like beef (or don't eat it very often), you could easily use chicken breast (or thighs if you like them),  turkey breast, pork roast/chops, or even ground meat of your choice (just cook it first!), or even meat substitute and substitute chicken or vegetable broth for the beef broth.  

Moscow Mule

We finally decorated for Christmas.  Here is my view from the kitchen.

The Christmas season always sneaks up on me and kicks me in the hind end!  We had a busy week.  Friday, our friend retired from the Air Force after 24 years of service.  There's only one left in the Fab 4.  He retires next month.  It's the end of an era.  It will be a completely different Air Force.  The girls had a fun trip in a limo around time.  We pinky promised though.  What happens in the limo, stays in the limo!!!

We had a marathon cookie decorating session at My Lovely, Ash's house yesterday.  Granny wanted 9,000 Christmas cookies decorated.  You think I'm exaggerating.  I'm not.  I swear there were more pictures but I don't know what happened to them.  I took hundreds (now I'm exaggerating) with my phone but none are there.  Here's a pic of the best of the best.  One of The Guys made the Ninja Turtles.  He also made Darth Vader and a Big Yellow Donut.  The Lovely Lisa scolded them and told them it was all quantity and less quality.  Lisa and I decorated about 1,000 cookies each.  The Guys decorated maybe 10 each.  Not exaggerating.  Really.  I'm not.

The husband and I had to finish up our Christmas shopping today.  Ugh.  We started out happy! (Okay; I'll admit it... this picture was from the other day but it's way too cute to not include when I talk about us being happy!)

We sure were happy to be finished!!!! We got home and I started dinner (a post for later) and The Husband asked if I wanted a drink.  Oh yes I did!!!!  

The Husband's brother made this for him when he went to Arizona for Thanksgiving.  It's called a Moscow Mule.

For 2 drinks

Ice

4 ounces vodka (We used Grey Goose)

Juice of 1 lime

12 ounce bottle ginger ale (We used Natural Brew Outrageous Ginger Ale)

Fill a glass with ice.  Add 2 oz Vodka (we like Grey Goose) and the juice of 1/2 lime.  Pour ginger ale into the glass (about a cup or to taste). Stir.  Sip.  Oh yummmmmmmy!!! The ginger and the lime together are amazing.  I was worried the vodka would be overpowering.  Nope.  Not at all!!!  Totally made up for 5 hours of Christmas shopping!!!!

Now to wrap all those presents. Too bad we don't have any ginger ale left!!!!

Der Der Der & Philly Steak Baked Potatoes

I am a dork.  I deleted my email account that my blog was associated with.  I tied this to a new account.  Then I couldn't remember how to get into it.  After a month of trying to figure it all out, I finally did! WOOT WOOT.  Dork.  I know.

Things are pretty hectic right now.  Finals are fast approaching and I'm transitioning into a new position at work.  My doctoral classes are pretty intense right now.  Through it all, I've been cooking away but I haven't been taking pictures or writing down recipes.  I will share a recipe that I modified from Skinny Taste.  Her recipes are AMAZING!  I haven't made a single recipe of hers that I didn't like.  I don't have pictures but the recipe itself.  

Philly Cheesesteak Baked Potatoes

4 large baking potatoes

1 pound sirloin steak

4 slices provolone cheese 

1/4 green bell pepper

1/4  red bell pepper

1/4 yellow bell pepper

1/4 orange bell pepper

1 onion

1/2 cup sliced mushrooms

1 jalapeño sliced

1 clove garlic minced

1 T Worcestershire Sauce

1/4 teaspoon pepper

salt to taste

Spray potatoes with butter spray (or cooking spray).  Sprinkle with salt (I use Montreal Steak seasoning).  Bake in a preheated 350 oven until tender (about 45 minutes to an hour depending on the size of the potato).  

15 minutes before the potatoes are done, season the beef with salt and pepper.  Slice the peppers, onions, mushrooms, and jalapeño and place in a medium-high pan sprayed with cooking spray.  I cooked the steak on my indoor grill because it was too windy to use my outdoor grill (sad face!!!).  Add the garlic, Worcestershire Sauce, salt, and pepper and cook until the vegetables are tender crisp (to your liking - we like ours el dente).  When the potatoes are done, slice them in half.  Top with butter if you'd like.  Slice the steak thinly.  Add 1/4 of the steak and veggies to each potato.  Top with a slice of provolone - my son used Cheddar because he isn't a fan of provolone.  Pop the topped potatoes in the oven for a few minutes to melt the cheese.  

I wish I had pictures because this was so good!  This is an easy weeknight meal.  If you cook the potatoes in the microwave or in the crock pot while you're at work, it only takes about 20 minutes from fridge to table.  Cutting the veggies is the most time intensive part of this.  

Next time, I make this with home fries or roast potatoes instead.  

I wish I had pictures to share...  But trust me when I say it's yummy!!!!

Egg white omelet with wilted greens and cream cheese

 I woke up way earlier than I normally do on a Sunday thanks to Daylight Savings Time. I made an egg white omelet with wilted greens (chard, spinach, and kale blend from Trader Joe's - which is going to be awesome in salads for lunch next week!) and Laughing Cow veggie cream cheese.  I've had a crazy week and have subsequently eaten like crap all week.  I needed something healthy.

It's not pretty.  I cannot make an omelet to save my life...  But the results were TASTY!!!!

4 egg whites
1 tablespoon water
salt & pepper to taste
1 wedge Laughing Cow cream cheese (or 1- 2 tablespoons any flavor cream cheese - I really like jalepeno cream cheese but was going for light this morning)
1/2 cup to 1 cup fresh greens (I used the greens blend from Trader Joe's - it has baby chard, baby kale, and spinach)

Separate the egg whites from the yolks. Keep the yolks if you plan to use them for something else.  I've heard they freeze well so you don't even have to use them immediately.  I'm going through a yolks-are-gross phase right now so I just tossed them.  Put the whites into a bowl.  Add the water.  Add salt and pepper. Whisk.  I use a fork because I have never mastered the whisk.  Weird; I know!  Spray a pan with cooking spray.  Pour the eggs into the pan and heat over medium heat.  Cook until bottom is done.  Flip and cook the rest.  As you can see by my ugly eggs, I haven't mastered the flipping part yet.  Meanwhile, in another pan, wilt the greens.  I sprayed the pan with a little spray and tossed them in there.  Next time I make these, I will chop the greens a little bit; the pieces were a little bit too big.  Once the eggs are done to your liking (I made these a little more done than I usually prefer my eggs), put them on a plate.  Smear the cream cheese over the eggs.  Top with the greens.  Fold in half.  Dig in!

This was just the breakfast I needed to feel human again.

Crockpot Chicken Tacos

I've been craving chicken tacos lately.  I thought of stewing the chicken on the stovetop but decided to use a much underutilized kitchen tool in my house - the crockpot!!!  I have a confession to make.  I don't normally cook chicken in the crockpot.  I've just never had great results with it.

The morning started out as most weekend mornings do...

I was making breakfast (sausage gravy and biscuits) with a cup of coffee when I decided to make chicken tacos in the crockpot.  The counter looks like it exploded!!!!  It was so nice to get all the mess over at once though!

Add the onion, garlic, jalapeño, and green chile to the crockpot.

I like to cut the chicken up a little.  Add it to the crockpot.

 Sprinkle with the spices - cumin, chili powder, oregano, and adobo seasoning.

 Add the crushed tomatoes.

 Mix it all up.

 Let it cook on high for about 3 hours and then on low for another hour or so.  You could cook it on low for 6 - 8 hours.

Crisp up some corn tortillas with a little cooking spray.  Top with chicken and cheese.

Place the tacos on a sprayed cookie sheet.

Bake in the oven at 350 degrees until the cheese is melted; about 5 minutes.

Serve with rice and black beans.

Oh so yummy!!!!  These were even better the next day for lunch!!!!

Crockpot Chicken Tacos
2.5 pounds boneless chicken breasts
1 - 2 jalapeños, seeded and chopped (you could use canned)
1 - 2 roasted green chiles, seeded and chopped (you could use canned)
2 cloves garlic
1/2 large onion, chopped
1 can crushed tomatoes
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon adobo seasoning
salt and pepper

16 - 18 corn tortillas (depending on how much chicken you put on each taco)
Shredded cheddar cheese (we used 2 cups of cheese)

Serve with sliced avocado, salsa, and sour cream if you love them like I do!

Cilantro Rice
Cook rice according to package directions using chicken broth instead of water.
Top with 1/2 cup chopped cilantro
Squeeze the juice of 1 lemon over the rice.
Mix well.

Black Beans
1 can low sodium black beans, drained and rinsed
1/2 cup chicken broth
chopped cilantro

Place the beans into a saucepan on high heat.  Cook for a minute or two.  Add chicken broth.  Cook until the broth is absorbed.  Add cilantro right before serving.  Stir.  So easy; so delicious!!!

This meal was a hit with everyone in the house!  This made enough tacos that The Husband and I had leftovers for lunch the next day and fed a friend who popped over.

As I type this, I really want to go make some chicken tacos!!!!

Asian Meatballs in Teriyaki Sauce with Coconut Rice

Life is hectic.  That's why I don't post as often as I'd like.  I have good reasons.  I'm a mother.  I'm a wife.  I'm a teacher.  I'm a doctoral student.  I'm BUSY!!!!  I'm tired.  All. The. Time. Would I love more free time?  Maybe - a bored Val is a dangerous Val...  BWAHAHAHA!!!!!

This recipe is super easy!  I cook a lot of Asian inspired dishes so I always have these ingredients on hand.  These meatballs are so good and the sauce is probably the best teriyaki sauce known to man!!!

Asian Meatballs
2 pounds ground pork (I used reduced fat)
1 large egg
1/2 cup plain bread crumbs
1/2 cup chopped carrots
2 cloves garlic, finely minced
2 tablespoons fresh ginger, grated
3 whole green onions, finely chopped
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon chili garlic sauce
salt and pepper

Dump all of the ingredients in a bowl.  Mix well.  Form into tablespoon sized balls.  Place on a cookie sheet that has been sprayed with cooking spray.  Cook in a preheated 375 degree oven for 30 minutes.  Check the internal temperature with a meat thermometer to ensure doneness - 165 degrees is well done for pork.  This makes about 30 meatballs.  While the meatballs are cooking, make the rice (recipe below).

Teriyaki Sauce (this makes a lot of sauce - half it for a smaller batch - we like sauce!)
1 cup soy sauce
1 cup brown sugar (or less to taste)
1 1/2 cups water
1 tablespoon sesame oil
2 tablespoons grated ginger
2 green onions, chopped (green parts only)
1 1/2 tablespoon rice vinegar
1 teaspoon sriracha sauce
2 tablespoons cornstarch

Add all of the ingredients except 1/2 cup of water and cornstarch to a pan over medium heat.  Bring to a boil.  Mix the 1/2 cup water and cornstarch until smooth.  Pour into the soy sauce mixture.  Stir and bring to a gentle boil until thickened.  This only takes 2 -3 minutes!

Once the meatballs are done, toss them in the sauce to marry the flavors.

Coconut Rice
2 cups jasmine rice
1 can coconut milk
1 can chicken broth
water (see below)

Heat a pan on the stove.  Add the rice.  Toast the rice for a minute or two.  It gives the rice a nuttier flavor.

Pour the coconut milk and chicken broth into a measuring cup.  Add enough water to equal 4 cups of liquid.  Add the liquid to the pan with the rice.  Bring to a boil.  Cover and turn the heat to low.  Cook on low for 18 - 20 minutes or until all of the liquid is absorbed.  Remove the rice from the heat and let it steam for about 5 minutes.

Serve the meatballs and sauce over the rice.  Dig in.  Your tastebuds will high five you!!!

It took me about 45 minutes, including baking time, to make this meal.  While the meatballs were baking, the husband and I played with Leo.

I'm getting the stink eye because someone wants attention...