Reuben Sandwich in a Bowl

You might recall a previous post for Egg Roll in a Bowl? It was a pretty simple recipe for a one pot meal. Just recently I found on Pinterest this recipe for one of my favourite sandwiches in a bowl and without the bread! Since I already had the coleslaw and corned beef (Costco) this was a snap… Go easy with the Russian dressing as it can be overpowering…

This will easily serve two people with one pound of corned beef.

Reuben Sandwich in a Bowl

Ingredients:

  • One bag of coleslaw mix
  • 1 pound of corned beef cut into strips
  • 2-3 tbsp of butter
  • Swiss cheese
  • Scallions

Russian Dressing:

1 cup mayonnaise

  • 1/4 cup sugar free ketchup
  • 4 tsp horseradish
  • 1 tsp hot sauce (Tabasco)
  • 1 tsp Worcestershire sauce
  • 1/2 teaspoon salt
  • Pinch of pepper

Directions:

Melt butter in skillet.

Add corned beef and sauté covered for 5 minutes.

Now, add coleslaw, cover and cook for 5 minutes.

Stir coleslaw and corned beef and top with cheese. You can cover skillet and allow the cheese to melt or put in the oven and broil until cheese is bubbly.

Drizzle with dressing and top with scallions.

Leftover Steak Stroganoff

As noted last week, here is the recipe for using up leftover steak of any kind. It was extremely great with the Coffee Rubbed Cowboy steak, but you could use any other steak.

Leftover Steak Stroganoff

Ingredients

  • 2 Tbsp olive oil (extra virgin)
  • 1 shallot (minced)
  • 1/2 Tbsp garlic (minced)
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1/2 tsp tarragon
  • 1/2 tsp ground sage
  • 1/2 tsp thyme
  • 1/4 tsp each, salt & pepper (more to taste, if necessary)
  • 1 cup Baby Portabella Mushrooms (stemmed, sliced)
  • 1 1/2 cups beef broth
  • 2 Tbsp Worcestershire sauce
  • 1/2 Tbsp Dijon Mustard (coarse ground)
  • 1 cup leftover prime rib roast (sliced into 2-inch strips)
  • 1/4 cup sour cream
  • 8 oz egg noodles (rinsed and drained)
  • 2 Tbsp parsley (chopped, optional garnish)

1 Start with a large, deep frying pan or Dutch oven. Heat the olive oil to medium high heat, then add minced shallot and garlic and cook for 1 minute (just enough to start sweating the shallot). Add butter and melt with the shallot and garlic.

2 Add the all-purpose flour, combine with shallot and garlic until all of the flour is absorbed. Add seasoning (tarragon, ground sage, thyme, salt & pepper) and mushrooms. Stir to combine, then add the beef broth, Worcestershire and Dijon.

3 Stir all of the gravy ingredients, reduce heat to medium and allow to simmer (reducing heat as necessary to maintain a low simmer) for about 10 minutes. Gravy should thicken while simmering.

4 Once gravy has simmered and reduced, slightly thickening, add the sliced leftover prime rib roast meat and cook an additional 2-3 minutes to heat the meat through completely. Remove from heat and add sour cream. Serve immediately over cooked pasta, rice, or potatoes. Top with chopped parsley for garnish, if desired.

Black and Blue Steak Salad

Throw another steak on the BBQ and make this salad tomorrow! This is what you can do when you have a leftover steak.  Black refers to the blackened steak and blue refers to the blue cheese dressing which accompanied the finished salad. (Actually we love putting blue cheese on our steaks along with fresh sage.) So here goes…

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Black and Blue Steak Salad

Ingredients

  • 1 beef Top Sirloin Steak Boneless cut 3/4-inch-thick (about 1 pound)
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 cups spring mix greens
  • 1/4 cup blue cheese crumbles*
  • 1/2 cup cherry tomatoes
  • 1 avocado thinly sliced
  • 1/4 red onion thinly sliced
  • 1/4 cup dressing of choice OR blue cheese dressing in lieu of the crumbles*
  1. Place beef in plastic bag with Worcestershire sauce, salt and pepper. Turn steak to coat evenly. Marinate for at least 1 hour in refrigerator.
  2. Remove beef from marinade. Place beef on grill, on medium heat. Grill, covered, for 7 to 11 minutes. for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Remove from grill and slice steaks across the grain.
  4. Add cherry tomatoes to grill for 2-3 minutes or until burst.
  5. Fill platter or large salad bowl with mixed greens. Top with burst tomatoes, avocado slices, sliced red onion, and blue cheese crumbles. Top with steak and serve with dressing of your choice.

Honey Mustard Pork Chops with Broccoli

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Recently we were able to find some parsnips here in Mexico. I found this recipe some time back and found it amongst my other recipes…too late! We already had eaten the parsnips…darn! Nevertheless  I ventured forth with this recipe omitting the parsnips. It still is a great recipe. Maybe next time if I ever find parsnips again…

Honey Mustard Pork Chops with Parsnip and Broccoli

Ingredients

  • 2 Pork Chops, Thick cut bone in pork chops
  • 400 g Parsnips (omitted this time) *
  • 350 g Broccoli
  • 1 Tbsp Strong English Mustard
  • 1 Tbsp Wholegrain Mustard
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Honey
  • 35 g Butter
  • Salt and Pepper, to taste

Instructions

  1. Bring a pan of water to the boil and add a generous amount of salt. *
  2. Peel and cut the parsnips in half and then add to the boiling water and parboil for 10 minutes. *
  3. Trim up your pork chops, I like to French trim mine because it means less mess fingers when I pick up the bone to gnaw it clean later.
  4. Break your broccoli down into florets.
  5. After your parsnips have been boiling for 10 minutes remove from the water and place in a sieve to steam dry for 2-3 minutes. *
  6. Heat a pan that will transfer to the oven over a high heat.
  7. Mix together the mustards, honey and Worcestershire sauce and season with salt and pepper to taste.
  8. Melt the butter in a hot pan and then toss in the parsnips and caramelize for 4-5 minutes to get a nice colour. *
  9. Season the pork chops with salt and pepper and nestle into the pan.

10.Pour over the honey and mustard sauce.

  1. Add in the broccoli and roast in the oven for 30 minutes or until the thickest part of the pork chop reaches 58°C or 135°F.
  2. Rest with a lid on for 5 minutes or until the temperature of the chop reaches 62°C or 145°F

Keto Salad Dressings – 5 Minute Caesar & Keto Garlic Dressing

Needing a great salad for a change? Both of these dressings are incredible and cheaper than the bottled stuff! Sorry, no photos today…

Keto 5 Minute Caesar Dressing

  • 3 cloves garlic, finely minced
  • 1 ½ teaspoons anchovy paste (I substitute equal amount of fish oil when anchovy paste is not available)
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh lemon juice (about ½ a lemon)
  • 1 ½ teaspoons Dijon mustard
  • ¾ cup mayonnaise
  • Salt and Pepper to taste

Nutrition  per 2 Tablespoon – Calories 140, Fat 15g, Carbs 0.8 Protein0.1g.

Keto Garlic Dressing

Servings 16 (of 2 tbsp)

INGREDIENTS

  • 4-6 Cloves garlic
  • 1/2 Cup Apple Cider Vinegar
  • 1 Cup olive oil
  • 1/3 Cup Water
  • 1 Tbsp Dijon Mustard
  • 1/4 Tsp Sea Salt
  • 1 Pinch Black Pepper To taste
  • (Optional) Fresh herbs (I used parsley)

INSTRUCTIONS

Making the Keto Garlic Salad Dressing is really simple! – Combine all of the ingredients in a blender and blend until it’s creamy and smooth. You can start with 4 cloves of garlic and add more after you taste the dressing, if you feel like it’s not strong enough.

Nutrition – Calories 123, Fat 13.5g, Carbs 0.5g, Protein 0.1g

 

Best Chicken Marinade Ever!

Well maybe an overstatement, as I am still looking for the BEST one…LOL. In the interim I tried this one and was quite happy with it overall. Any suggestions you might have would be greatly appreciated as I approach 14000 views on this blog!! Thanks to all of you have stopped by… here is the result with chicken thighs…

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Best Chicken Marinade Ever

Ingredients

  • 6 Chicken breasts or 3.5 lb. chicken
  • 2 tsp Garlic powder
  • 2 tsp Rosemary, dried
  • 1/2 cup Balsamic vinegar
  • 2 tbsp Dijon or spicy brown mustard
  • 1/8 cup Lemon juice
  • 1/4 cup Soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 tsp Black pepper, ground
  • 3/4 cup Brown sugar ( I cut this back to 1/4 cup so not so sweet)
  • 2 tsp Salt
  • 1/2 cup Olive oil, extra virgin

Instructions

  1. Combine all ingredients, except for chicken, in a large Pyrex measuring cupor mixing bowl and whisk together.
  2. Remove a half a cup of marinade and reserve for basting the chicken later.
  3. Place chicken in a large, Ziploc bagand pour marinade over the top. Close securely.
  4. Marinate for at least 4 hours and up to 24 hours.

To grill

  1. Preheat grill to medium high heat and lightly oil the grates.
  2. Remove the chicken from the marinade, letting the excess drip off.
  3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
  4. Baste the chicken occasionally with the reserved marinade.
  5. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

 

 

Marinated Pork Chops

We are back! On March 10th we flew with two friends to Mexico City for three days and then we flew over to Puerto Vallarta for a few more days to visit with our friends who have moved over there last year. A bonus was seeing our old friends Bruce and Mary who we had last seen four years ago. FYI…Bruce and Mary have a wonderful blog Set Free in Mexico  https://setfreeinmexico.com/ if you want to read about their adventures.

Today’s recipe is an easy one…mix the marinating ingredients and pour over the chops, refrigerating for 6 hours or so. After that, just BBQ…

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Marinated Grilled Pork Chops

INGREDIENTS

  • 4 to 6 pork chops
  • ¼ cup low sodium soy sauce
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon brown mustard or gourmet mustard blend
  • 2 tablespoons brown sugar, packed
  • 1 clove garlic finely minced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

 INSTRUCTIONS

  1. Wash chops and pat dry. Put in a large food storage bag. Combine the remaining ingredients and pour over the chops. Seal the bag and turn to coat the pork chops. Refrigerate for *3 to 6 hours, turning occasionally.
  2. Grill the chops over high heat for 5 to 7 minutes on each side or until the chops register about 160° on an instant read thermometer.

 

Not So Secret Family Meatloaf

So I was in the need for some comfort food! Ground meat was in the freezer and I wanted something simple, something my granddaughters could make for their families. Pinterest to the rescue as always. Erica’s recipe was perfect except for one slight change I made since spouse doesn’t like sauces too sweet.  Let me know how you like this one…

Not-So-Secret Family Meatloaf      Author: Erica DeSpain

Prep time:  15 mins  Cook time:  1 hour 10 mins

Total time:  1 hour 25 mins Serves: approx. 6 servings

Ingredients

  • FOR THE MEATLOAF:
  • 1.25 lb. ground beef or ground turkey (we usually do ground turkey and never taste the difference!)
  • 1 egg
  • ⅓ cup milk
  • 4 tbsp ketchup
  • 1 cup bread crumbs
  • 1 diced onion
  • 1 tsp salt
  • ½ tsp pepper
  • FOR THE SAUCE:
  • 3 tbsp brown sugar (cut back the sugar unless you like it very sweet)
  • 3 tbsp vinegar
  • 3 tbsp Worcestershire Sauce
  • ⅓ cup ketchup

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine meatloaf ingredients well and then shape in meatloaf pan.
  3. Combine sauce ingredients and pour over meatloaf.
  4. Bake uncovered for 50 minutes if using ground BEEF and 65 minutes if using ground TURKEY.
  5. Enjoy immensely!

Swedish Meatballs with Pasta

I was looking for something quick for dinner and I came across our giant bag of meatballs from…you guesses it…Costco. What to do? I didn’t want a tomato sauce for a change and I didn’t want to make a sauce from scratch. I wondered about that can of Campbell s mushroom soup? The result of my search was this quick recipe (ONLY if you use frozen meatballs…LOL)

Swedish Meatballs with Pasta

The Meatballs… (oh, just go buy some!)

1 pound ground beef or ground turkey

1/2 cup seasoned dry bread crumbs

1 teaspoon onion powder

1 dash Worcestershire sauce

1 egg, beaten

1 tablespoon vegetable oil

The Sauce

1 can (10 3/4 ounces) Campbell’s® Condensed Mushroom Soup (regular or golden)

2/3 cup (1/2 soup can) water

2/3 cup (1/2 soup can) milk

1 teaspoon Worcestershire sauce

1 green onion, chopped (about 2 tablespoons) or 2 teaspoons dried chives

1 teaspoon jarred minced garlic

Pasta of your choice! IF you insist…

Thoroughly mix the ground beef, bread crumbs, onion powder, dash Worcestershire and egg in a large bowl and shape the mixture into small meatballs. Heat the oil in a 12-inch skillet over medium-high heat. Add the meatballs and cook until they’re well browned. (OR nuke the frozen meatballs a few minutes) Pour off any fat.

Stir the soup, water, milk, 1 teaspoon Worcestershire, green onion, garlic and artificial sweetener in a medium bowl. Add the soup mixture to the skillet and heat to a boil. Reduce the heat to low and cook until the meatballs are cooked through and the soup mixture thickens.

Pour over pasta…

Reg’s Lasagna

Just realized that one of my favourite go-to recipes has never appeared here! When you get tired of that turkey, my American friends, you might give this dish a try. I’m leaving the kitchen for  a few days but wanted to share this with you before I put all the dishes away…LOL…Buen Provecho as always!!

Reg’s Lasagna (easily feeds 8 people)
1 cup diced white onions
1 cup celery chopped
1 cup carrots sliced
1 ½ lbs. lean ground beef and pork mixed (you could use ground chicken or turkey instead)
1 or 2 garlic cloves minced
14 oz. can cubed tomatoes
5 ½ oz. can tomato puree
1 19 oz. jar spaghetti sauce
½ cup red wine (optional)
2 TBSP. Worcestershire sauce
1 tsp. sugar
Salt and pepper to taste
1 tsp. each of basil and oregano
12 lasagna noodles oven ready
2 cups ricotta cheese
1 package fresh spinach stems removed and chopped
1 small package of fresh mushrooms sliced
1 large bag shredded manchego or mozzarella cheese
½ cup grated parmesan (don’t use the Kraft powdery stuff!)
In a little olive oil, brown the carrots, celery and onions until tender and slightly browning. Add in the pork and beef mixture and cook until browned and almost no pink visible. Drain off the fat if there is an excess. Add tomatoes, tomato puree, ½ of the tomato sauce, sugar and seasonings. Cover and simmer for about 45 minutes. Add in the sliced mushrooms and continue to simmer until they appear softened.

While this has been cooking, mix the ricotta cheese with the chopped spinach in a bowl. Set aside.

In a 9 x 13 Pyrex dish pour a little of the remaining tomato sauce and spread over the bottom. Place four noodles in the bottom of the dish. Add ½ of the meat sauce to cover the noodles. Add 1/3 of the grated manchego or mozzarella cheese.

Cover this with four more lasagna noodles. Add the layer of ricotta and spinach. Add four additional lasagna noodles. Cover with the other half of the meat sauce and 1/3 of the cheese.

Add four more lasagna noodles ( if you have no sauce left, heat the remaining half jar of spaghetti sauce and pour over the top noodle layer. Cover with the remainder of the cheese. Over top of this add the Parmesan cheese.

Bake in a 350 degree oven for about 25 minutes. Cover with foil and bake an additional 15 minutes.
Test the noodles with a sharp knife to make sure they are softened. Remove from the oven and let sit before cutting into desired portion sizes.

I make this a few hours before company comes and let it cool before refrigerating. 45 minutes before serving remove from refrigerator to let the dish warm to room temp. Return to 350 degree oven for about 15 to 25 minutes.