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Thursday, February 28, 2013

Reuben Sandwiches

I love a good Reuben sandwich and have found they are really easy to make. I start thinking of them as St Patrick's day gets closer.
You need some really good bread for this.
Spray one side of the piece of bread with spray butter.  Or you can melt butter and brush it on.
On the other side add some spicy mustard.
Then pile up the corned beef.  This is Boars Head and it is very lean.
Add some kraut.  I know a lot of you do not like kraut but you have to have some kraut.
Then add the cheese.  This is mozzarella cheese.  You can use Swiss or Provelone cheese whichever you like or have on hand.
Then on the inside second piece of bread spread with 1000 Island dressing.
Top it and spray butter on the outside.  I know if you order a Reuben in a deli you will get it on rye bread.  I am not a fan of rye bread but you should try it.
I had my grill heating on low while I was putting my sandwiches together.  Place them on the grill.
Turning to get both sides nice and golden brown.
Doesn't that look good?
Look at that golden bread and melted cheese.

Wednesday, February 27, 2013

Starbucks Iced Passion Tea Lemonade

I have never tried this tea from Starbucks but I found the recipe and it looked really pretty.  Isn't that the main thing to look for in a recipe?  I like passion fruit so I thought I would like it.
All it takes are some passion fruit tea bags and lemonade.  I probably could have used my Kool Aide lemonade made with splenda and I know that know for next time.
I wanted to make a big pitcher of the tea so I heated 6 cups of water to steep the tea.
I used 6 tea bags.
Let the tea steep for a while.
Look how pretty the tea becomes.  Let this sit in the fridge until you are ready to use it and get nice and cold.
The measurements for one serving is 2 cups of tea.
1 cup lemonade
And one packet of sweetener.
This is a nice pitcher of tea.  It would be better served over crushed ice.

Passion Tea Lemonade Recipe

2 Tazo passion tea bags
8 oz water
1 cup light lemonade
1 packet of sweetener



Tuesday, February 26, 2013

No Peek Beef Tips

I found this recipe last week so I bought what I would need at the grocery store over the weekend because I just had to try it.  I have made several other kinds of beef tips and this one was another easy delicious recipe.

It doesn't take much to make these and you might even have these items on hand.
My stew meat pieces were a little bit big so I cut most of them in half before I put them in the 9x11 baking dish.  I sprayed the dish with non stick spray first.
Take one packet of the onion soup mix and sprinkle on top of the meat.
I think next time I might use just half of the mix.  It is a little salty.
Then in a bowl add 1 cup water.
Take the brown gravy mix and add to the water.  I also had mushroom and onion gravy mixes and I think they might be good as well.
Whisk it until it is well mixed.
Add one can of cream of mushroom soup to the gravy mix.

Whisk that together well.
Pour over the meat.
Toss the meat around a little to make sure it is good and coated.
Cover tightly with foil and place in a preheated 300 oven.  Bake for 3 hours.  No peeking.
After 3 hours take the dish out and open one side of the foil.  Don't know if you can see it but there is a lot of steam coming out.
Uncover and stir well.  While the beef tips have been cooking cook noodles, rice or mashed potatoes to go with the beef tips.
I served mine over egg noodles.

No Peek Beef Tips Recipe
2lbs stew meat or beef tips
1 can cream of mushroom soup
1 packet brown gravy mix
1 packet lipton dry onion soup mix
1 cup water


Monday, February 25, 2013

Paula Deen Black Pepper Shrimp

I spotted this recipe on Pinterest back in the fall and could not wait to try it.  It seems like it would be a good summer recipe but I rushed the season a little bit so I could try it.  So worth rushing!
It doesn't take much.  I wish these had been fresh and not previously frozen shrimp, but they were still very good.
Rinse the shrimp really well and drain well.
Melt one stick of butter.
Add 3 Tablespoons chopped garlic.  You can use fresh and chop it yourself but I bought a jar of minced garlic to have on hand.  I used about 2 Tablespoons.
Melt that together and let sit so the garlic will infuse the butter.
Pour over the shrimp that I put in a bowl.  Toss to coat well.
Make sure they all have butter and garlic on them.
Then spread out on a cookie sheet.  I sprayed the cookies sheet first.  You might not need to with all the butter but I didn't want to take a chance.
Spread them out well.
Now grind black pepper over the shrimp.  Paula says use a heavy hand with the pepper.  Place in a preheated 450 oven for about 5 minutes.
See all the pepper. After the first 5 minutes take out and turn the shrimp and pepper the other side and place back in the oven for about 5 more minutes.
Doesn't this shrimp look good.  Serve with some nice crusty bread so you an soak up the butter and garlic.  A nice green salad is good with it too.  Doesn't that look like summer to you?

Paula Deen's Black Pepper Shrimp
3 lbs fresh shrimped, unpeeled
1 stick of butter
3 tablespoons garlic chopped
4 tablespoons freshly ground black pepper.  (I didn't measure)


Friday, February 22, 2013

Pink Cherry Salad

This is one of my favorite holiday foods.  I'm not sure what the real name of this salad really is because I have sen it called many things. I combined all the names.
You will find some recipes that include marshmallows and some that do not.  You can chose if you want them.
Drain the can of crushed pineapple.
In a large bowl place the can of cherry pie filling.
Add the can of sweetened condensed milk.
Add the pineapple that has been drained.
Add about a cup of chopped pecans.
Fold in a container of Cool Whip that has been thawed.
Then add the mini marshmallows if you like.
Mix well.  Cover and put in the fridge for several hours or overnight before serving.
Serve in a pretty dish and garnish with chopped pecans and a cherry if you like.

Pink Cherry Salad Recipe

1 21 oz can cherry pie filling
1 8oz container frozen whipped topping thawed
1 14 oz can sweetened condensed milk
1 8oz can crushed pineapple drained
2/3 of the bag of mini marshmallows
1 cup coarsely chopped nuts