Reubens are one of my favorite sandwiches. I grew up with them and they were one of my biggest cravings during my first pregnancy. I remember speeding over to Arby’s at least a few days a week at lunch for one and then wolfing it down on the drive back to work. We still eat them once a month or so around here and my husband makes fun of me because after we’re out of the rest of the ingredients, I’ll eat bowls of just sauerkraut for dinner.
When it came time for my monthly Red Star Yeast post, I spotted this recipe and knew I had to make it. It’s really unique in that instead of a typical bread dough, you actually make a batter and then spread it into your pan as a crust. It only rises once and then you top it with your reuben toppings before baking. It definitely comes out a different texture from bread – more like a cake. I know it sounds weird but it’s delicious! We dug it.
1/2 pound corned beef, torn into bite-sized pieces
1 (8 ounce) can sauerkraut
4 ounces sliced swiss cheese
Drain sauerkraut while preparing dough.
In large mixer bowl, combine 1 cup bread flour, yeast, onion, caraway seed and salt; mix well. Add warm water (120-130F), molasses and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in rye flour to make a stiff batter. Spread in greased 1 1/2 quart shallow baking dish. Combine mayonnaise and mustard; spread over dough. Cover; let rise in warm place until almost doubled, about 20 minutes.
Sprinkle corned beef over dough, then sprinkle sauerkraut over beef. Place cheese slices on top, overlapping edges. Bake at 375F for 30 to 35 minutes until cheese is melted. Serve hot.
In the months prior to my husband’s deployment last year, we were obsessed with Fritos. So obsessed that when we got our first major snowstorm since moving to Colorado, my husband was so desperate for some that he braved the roads. And then came back home approximately 3 minutes later after doing a 360 trying to get out of the driveway.
We have defeated our Fritos addiction for the most part but the moment I saw these sloppy joes with Fritos on top, I knew I had to make them. Sloppy joes aren’t really something I love but seriously, Fritos! They turned out better than I anticipated – super flavorful, just the right amount of smokiness, and the Fritos add the perfect crunch to the sandwich. There were zero complaints about this one!
These are perfect for a weeknight meal because they really took no time to cook up. And I bet most of the ingredients are things you already have on hand! Just make them. And when your husband looks at you like you’re an idiot when you tell him he can’t eat the Fritos because they’re for sloppy joes, just tell him to shut up.
1 jalapeño, chopped (seeds and ribs removed for less heat)
2 cloves chopped garlic
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 cup beef broth
1 (8 oz) can tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon light brown sugar
1 tablespoon apple cider vinegar
1 tablespoon hot sauce (such as Frank’s Red Hot)
4 burger buns, toasted
Pickled jalapeños, for topping
Fritos, for topping
Heat the olive oil over medium heat in a large skillet or dutch oven.. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper towel-lined plate.
Pour off all but about 2 teaspoons of bacon grease. In the same skillet cook the ground beef until no pink remains. Drain if necessary. Stir in the onion, jalapeño, garlic, chili powder, cumin and coriander. Cook until the vegetables are softened, about 5 minutes.
Add the bacon, beef broth, tomato sauce, Worcestershire sauce, brown sugar, cider vinegar and hot sauce. Bring to a bubble and cook until you reach your desired thickness, 5 to 10 minutes.
Serve the meat mixture on top of toasted buns topped with pickled jalapeños and Fritos.
If you follow me on Instagram, you may have seen that this past weekend my husband went to a work barbecue and ate 10 hamburgers, 2 ribs, and then came home and made the world’s largest strawberry shortcake. Well he had planned on grilling at home that night but for obvious reasons he wasn’t hungry. So I forced him to go get me a ginormous burrito and chips & guac and I did what I always do – I ate the chips & guac for dinner and saved the burrito for breakfast and lunch the next day.
The next morning he was all “DANGIT! WHY DIDN’T I BUY MYSELF A BURRITO SO I COULD HAVE IT TODAY?!” and proceeded to whine about it all day.
So I made him some burritos.
I don’t really like making burritos at home because for some reason they’re always really dry so I figured this would be a good recipe to go with. It’s kind of a mixture of burritos and enchiladas. You make the burritos as normal but then you top them with enchilada sauce (that the meat was cooked in) and lots and lots of cheese.
My husband was pretty thrilled with them. And bonus: the meat is done is the slow cooker! Yay!
Put beef stew meat, enchilada sauce, and beef bouillon cubes in slow cooker. Cover and cook on low for 7 to 8 hours. Remove meat from sauce with a slotted spoon and shred.
Preheat oven to 375F.
Warm beans in the microwave or on the stove.
Working one at a time, lay a tortilla on a flat surface. Spread a thin layer of beans on the center of the tortilla. Put a large spoonful of the shredded meat on the beans. Top with a small amount of the sauce that remains in the slow cooker. Fold the sides of the burrito in and then roll. Place seam side down in a 9x13-inch pan. Repeat until you run out of meat.
Top the burritos with some of the enchilada sauce and then the cheddar cheese.
Bake about 15 minutes or until the cheese is melted.
If you know me at all, you know that I am a Qdoba addict. Ad. Dict. I could honestly eat there once a week for the rest of my life and never get sick of it. I love the burritos, the nachos, the guacamole, everything.
But a couple months ago I was watching something and someone mentioned how they were hooked on the the barbacoa beef tacos at Chipotle and that was it. I was at Chipotle the next day (after picking up Jack in the Box for my husband), ordering the barbacoa tacos. And I’ve been back pretty much every week since then.
The barbacoa at Chipotle is shredded beef that’s cooked with chipotle peppers, cumin, gloves, garlic, and oregano. It’s kind of spicy but not so much that my wimpy self can’t handle it. It’s absolute perfection in the crunchy taco shells with some crisp lettuce and a teeny bit of cheese. And maybe a little salsa. That’s all it needs.
This tastes pretty much just like Chipotle’s. I ate my weight in tacos the night I made them. And it’s so simple to make since it’s in the slow cooker. A hundred times easier than taking 3 kids into Chipotle and yelling your order at the poor person behind the counter because everyone else in there is so freakin’ loud.
If you like the barbacoa tacos like I do, you must try this!
For this month’s Secret Recipe Club, I was assigned to Sarah’s Kitchen. Sarah has tons and tons of delicious recipes, including lots of ethnic (at least to me) eats. These meatballs caught my eye and I rushed out to get the ingredients.
My husband’s doing the whole grain-free thing so I substituted almond meal for the oats but I’m leaving Sarah’s recipe as is. I couldn’t find mango chutney at my store so I used mango nectar which wasn’t my greatest idea. I don’t think it added much of anything to the dish. If anything, I’d use apricot jam or something in place of the chutney next time.
The meatballs are so delicious though! They’re simmered in a mixture of tomatoes, coconut milk, and curry powder. Fantastic does not even begin to describe how they smelled cooking. So amazing.
To make the sauce, heat the olive oil in an oven proof pan. Add the onions and garlic and cook until softened, about 5 minutes. Add the coconut milk, canned tomatoes, curry powder, brown sugar and a tsp of salt. Let simmer while you make the meatballs.
To make the meatballs, combine the beef, oatmeal, chutney, eggs and spices and shape into large 2 inch meatballs. Add to the sauce, cover and bake for 1 hour.