St Patty's Day Slow Cooker Reuben Sliders ♥

This would be perfect for St Patrick's Day!  ♥


Perfect slow cooker meal ready when you get home!  Try my slow cooker Reuben Sliders!  Using my favorite beef brisket brand from sponsored company Texas Based Goode CO. 

Satisfying as the thirty-five years Goode Co spent curating the tastiest blend of Texas culture and cuisine around. As a family-owned and operated business, they take the craft of serving the finest Texas fare very seriously.In fact, their barbeque pits haven’t stopped smoking since they first opened their doors in 1977 – because they figure when you’re in it for the long haul, no shortcut’s worth taking.

 

 Ingredients ♥

 1 (2- to 3-pound) corned beef brisket with spices, trim fat Classic Mesquite Smoked Brisket

12 ounces dark ale beer or non-alcoholic beer*

1 medium (1/2 cup) onion, chopped

1 (14-ounce) can sauerkraut, drained

16 whole wheat  or marble rye party buns, sliced horizontally

 Thousand Island dressing, or mustard if desired

8 (3/4-ounce) slices  Swiss Cheese, each cut in half

Directions ♥

Trim fat from brisket. Place into 4-quart slow cooker; add beer and onion. Cover; cook on Low heat setting 6-8 hours or High heat setting 4-6 hours, or until meat is very tender.

 Remove meat from slow cooker. Place onto cutting board. Cut across grain into thin slices.

 Drain liquid from slow cooker; discard. Add cooked meat and sauerkraut to slow cooker. Cook on High heat setting 15-18 minutes or until sauerkraut is heated through.

 Spread cut-sides of buns with salad dressing, or mustard if desired. Evenly divide meat mixture among bottom half of buns; top each with 1 piece cheese and top half of bun. Serve immediately. ♥

 Tip

 Corned beef brisket usually comes with pickling spices. If you choose a brisket that does not contain spices, add 1 tablespoon pickling spices. You can purchase pickling spices in the spice aisle of the supermarket.

Happy St. Patricks Day!

 

Slow Cooker Reuben Sliders ♥

This would be perfect for Game Day tomorrow! ♥


Perfect slow cooker meal ready when you get home!  Try my slow cooker Reuben Sliders!  Using my favorite beef brisket brand from sponsored company Texas Based Goode CO. 

 

 Satisfying as the thirty-five years Goode Co spent curating the tastiest blend of Texas culture and cuisine around. As a family-owned and operated business, they take the craft of serving the finest Texas fare very seriously.In fact, their barbeque pits haven’t stopped smoking since they first opened their doors in 1977 – because they figure when you’re in it for the long haul, no shortcut’s worth taking.

 

 Ingredients ♥

 1 (2- to 3-pound) corned beef brisket with spices, trim fat Classic Mesquite Smoked Brisket

12 ounces dark ale beer or non-alcoholic beer*

1 medium (1/2 cup) onion, chopped

1 (14-ounce) can sauerkraut, drained

16 whole wheat  or marble rye party buns, sliced horizontally

 Thousand Island dressing, or mustard if desired

8 (3/4-ounce) slices  Swiss Cheese, each cut in half

Directions ♥

Trim fat from brisket. Place into 4-quart slow cooker; add beer and onion. Cover; cook on Low heat setting 6-8 hours or High heat setting 4-6 hours, or until meat is very tender.

 Remove meat from slow cooker. Place onto cutting board. Cut across grain into thin slices.

 Drain liquid from slow cooker; discard. Add cooked meat and sauerkraut to slow cooker. Cook on High heat setting 15-18 minutes or until sauerkraut is heated through.

 Spread cut-sides of buns with salad dressing, or mustard if desired. Evenly divide meat mixture among bottom half of buns; top each with 1 piece cheese and top half of bun. Serve immediately. ♥

 Tip

 Corned beef brisket usually comes with pickling spices. If you choose a brisket that does not contain spices, add 1 tablespoon pickling spices. You can purchase pickling spices in the spice aisle of the supermarket.

Healthy 4th of July Menu Ideas ♥

  

It's almost the Fourth of July and here are some healthy ideas for your menus! ♥

Appetizers  ♥

Try my Patriotic Strawberries 

Grandma Katrina's Deviled Eggs

Grandpa's Summer Pickles

 Homemade Summer Baked Beans 

Skinny Old El Paso Tex Mex Taco Dip 

Salads  ♥

Skinny Seven Layer Salad 

Skinny Summer Macaroni Salad

Skinny Potato Salad 

Skinny Picnic Pasta Salad 

Copycat KFC Coleslaw 

Main Course  ♥

All American Skinny Burger

Backyard Barbecue Chicken 

Healthy Grilled Beer Brats with Kraut 

Summer Shish Kabobs 

Desserts  ♥

Patriotic Bomb Pops Cocktail Recipe 

Patriotic Berry Flag Cake 

Summer Watermelon Popsicles 

Hope everyone has a safe and Happy Fourth of July! ♥

5 Eggcellent Recipes for Leftover Easter Eggs ♥

  I hope everyone had a fabulous Easter! ( I get to celebrate it next Sunday the Russian Orthodox Easter) Per request from my readers,I have collaborated 5 top recipe using leftover Easter eggs, because you all know you have those little suckers left over in your fridge, here are my top 5 eggcellent recipes enjoy! ♥ 

1. Skinny Egg Salad Sandwich Recipe ♥ 

Ingredients ♥ 

6  large hardboiled eggs
1/3 cup small-dice celery (about 1 stalk)
1/3 cup light mayonnaise
2 tablespoons dill pickle relish
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed

Directions ♥ 
Peel the eggs, rinse off any bits of shell, cut them in half, and place back in the large bowl. Using a potato masher or fork, mash the halves into small pieces.

Add the remaining ingredients and stir to combine. Taste and season with additional salt and pepper as needed. serve on a whole wheat bread, with crackers, in a wrap or just plain by itself! enjoy! ♥ 

2. Grandma Katrina's Deviled Egg's ♥ ( click for recipe!) 

3. Polpettone Italian Meatloaf ♥

Ingredients  ♥ 

For the decoration inside
1 boiled carrot, sliced lengthways in 4 pieces
1 lightly boiled courgette (zucchini), sliced lengthways in 4 pieces
1 or 2 hard-boiled eggs

For the polpettone itself
 (1 cup) breadcrumbs to coat
 (1 lb) very lean, quality ground beef 
Fifth to half a nutmeg, grated (adjust quantity to taste)
2 eggs
1 cup parsley, chopped
2 cloves garlic, chopped
 (1/4 lb) Parmesan cheese
 (1/4 lb) ricotta cheese
2 boiled, mashed medium potatoes
3 heaped tablespoons flour

1 glass white wine
For the sauce
 (2 lb) ripe tomatoes, skinned and chopped
2 cloves garlic

Bunch basil (20 fresh leaves)

Directions ♥ 
Mix the ingredients for the polpettone very well, using a fork.

Roll out into a dinner plate size shape. Place the vegetables on the rolled mixture. Roll up into a “Yuletide log” shape. If using, toast the multicereal bread, crumbed, in a little oil with a clove of garlic.
Add plain breadcrumbs to the multicereal breadcrumbs .Roll the meatloaf in the breadcrumbs. Cook in the oven for 30-40 minutes on 390 F until well browned.
Add the glass of white wine, baste well and return to the oven.
Meanwhile, make a tomato sauce by cooking the tomatoes slowly with olive oil and garlic, adding basil at the end. Save some leaves for decoration.
If you like, press the garlic through a garlic press back into the sauce. If not, discard.
Cook the meatloaf for an additional few (around 10) minutes in the sauce. Decorate with basil leaves. You can serve this dish with or without the sauce, as you wish. Without the sauce, it makes great picnic food, served at room temperature.enjoy!♥ 

4. Skinny Potato Salad ♥  

Ingredients ♥
12 Small or 6 Medium Red Potatoes
1 Small Onion, finely chopped
1 cup Chopped Celery
6 Hard Boiled Eggs, diced
1 tsp Salt
Dressing:
2 Eggs, beaten
1/2 cup White Sugar
1 tsp Cornstarch
Salt, to taste
1/2 cup Vinegar
1 can (5 ounce)  Evaporated Milk
1 tsp Prepared Yellow Mustard
1/4 cupfat free butter or margarine

1 cup light  Mayonnaise

Directions  ♥
Place peeled potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook for about 20 minutes, or until easily pierced with a fork. Drain, cool and dice. In a large bowl, toss diced potatoes with the onion, celery, one teaspoon of salt and the eggs. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch and salt in a saucepan. Stir in vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. Gently stir the dressing into the bowl of potato salad until evenly coated. Chill several hours, or overnight, before serving.
HELPFUL TIPS:

Refrigerating overnight is best as it gives the flavors time to blend.

5.  Deviled Green Eggs and Ham ♥ 

Ingredients ♥ 

Leftover Ham ( cubed)
Leftover hard boiled-12
green GEL food coloring
1/4 cup mayo
1-2 t mustard 
salt, pepper, paprika, tarragon {you can just use salt & pepper if you like}

Directions ♥
Pop the yolks out and mash lightly.  Add salt, pepper, paprika, and tarragon {or any combination of these that you like} to taste.  Add the mayo and mustard.  Stir until mostly combined.
Add two small squirts of the gel food coloring.  Do not use the liquid food coloring from the store.  It is too runny for these purposes and will make the egg mixture really loose. Stir them until all of the food coloring is incorporated and put into a piping bag.  If you don’t have a piping bag, you can use a plastic Ziploc and just snip the tip off for piping.Pipe into the egg whites and enjoy! serve with the cubed ham on skewers in the middle of platter. So supercute! ♥ 

Summer Lobster Rolls ♥

This has to be one of my favorite summer recipes. Lobster rolls! Using my favorite sponsored product Hellman's mayo the tangy zip makes this the best summer sandwich! ♥

Ingredients ♥

For the lobster salad:
1 tablespoon kosher salt, plus more for seasoning
1 (1-1/2-pound) whole live lobster (or pre packaged lobster meat) 
1/4 cup small-dice celery (from about 1 medium celery stalk)
3 tablespoons Hellman's  mayonnaise
Freshly ground black pepper
To assemble:
2 top-split hot dog buns

Directions ♥

Fill a large pot with 1 inch of water and stir in the measured salt. Add a steamer rack to the pot. (If you don’t have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope. Then make a figure eight out of the foil rope and set it in the pot.)
Bring the water to a boil over high heat. Add the lobster to the pot head-first, cover with a tightfitting lid, and return the water to a full boil. Reduce the heat and cook at a gentle boil until the lobster is bright red, about 14 minutes from the time it went into the pot. Check its doneness by pulling on an antenna: If the antenna comes out with no resistance, the lobster is done. Remove the lobster to a rimmed baking sheet and let it sit until it’s cool enough to handle.

Now here is where it can get a little complicated but chillax, I have made a diagram for you to follow..

Using your hands, twist and separate the tail from the body. Twist and remove both of the claws where they meet the lobster body; set the claws aside. Discard the head and torso.
Starting with the tail, remove the small, wispy flippers on the underside of the shell.Using a fork, pierce the exposed tail meat and slowly twist and pull it out of the shell in one piece. Rinse any white debris off of the tail meat and set it aside on a cutting board. Discard the shell of the tail.
Twist the claws and separate them from the legs; set the legs aside.
Gently wiggle and pull the smaller part of the pincer shell off each claw.Using a seafood cracker, gently crack the claws, remove the meat, and set it aside on the cutting board.Crack the legs, remove the meat, and set it aside on the cutting board.Check the meat for any cartilage or shell and discard it. Coarsely chop the reserved meat and place it in a medium bowl. (You should have about 1 cup.)
Add the celery and mayonnaise, season with salt and pepper, and stir to combine. Cover tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours.

 Divide the lobster salad between the buns and serve immediately.enjoy!♥

Aloha Summer Burgers ♥

Here is a perfect recipe using my favorite organic beef product from American Farmers Network. " I recently ordered the organic beef special order from American Farmer's Network for $240.  The beef from AFN is 100% Grass-Fed and is Certified Organic." 


All of their organic beef is 100% grass fed. It’s one of the selective few 100% grass fed certified organic programs in the country with beef raised exclusively in the USA. The flavor in their beef comes from the clean fresh grasses and plants the cattle graze on, and from the humane and stress-free environment provided by our master ranchers.

For a limited time, we offer FREE SHIPPING on all orders exceeding $200. 

Here is my recipe for Aloha Summer Burgers! 

Ingredients  ♥

For the Pineapple 

1 medium pineapple, sliced into rounds, rhine + core removed
1/4 cup brown sugar
1/4 cup coconut rum
2 teaspoons spicy curry powder
1 teaspoon fresh ginger, grated
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon

Teriyaki Sauce Recipe ♥

1/4 cup cold water
1 tablespoon cornstarch
1 cup pineapple juice
1/2 cup soy sauce
2 tablespoons sweet rice wine
1/3 cup brown sugar
1 clove garlic, minced or grated
1 1/2 teaspoons fresh ginger, grated

The burgers..♥

2 pounds organic ground beef
1/4 cup soy sauce
2 tablespoons pineapple juice
pinch of cayenne pepper
pinch of pepper
6 slices pepper jack or swiss cheese ( optional) 
8-12 slices fried bacon
1 avocado, sliced ( optional) 
2 jalapeños, sliced
6 burger buns

Directions ♥

Add the pineapple rounds to a ziplock bag. Now add the brown sugar, coconut rum, spicy curry powder, ginger, chili powder, cayenne and cinnamon. Seal the bag and shake to coat. Place in the fridge for 1 hour or up to 12 hours. Meanwhile work on the rest of the meal.
Island Teriyaki Sauce
Combine the cold water and cornstarch in a small bowl, whisking until smooth.
In a medium sauce pot combine the pineapple juice, soy sauce, sweet rice wine, brown sugar, garlic and ginger. Bring to a boil over medium heat, add the cornstarch mixture and bring the sauce back a boil. Boil 1 minute, then reduce the heat and simmer 5 minutes or until thickened slightly. The longer you let it cook, the thicker it will become.
Burgers
Preheat the grill to medium high heat.
In a bowl combine the beef , soy sauce, pineapple juice, pinch of cayenne and a pinch of pepper. Mix until just combined and then divide the meat into 6 equal patties.
Grill the burgers for 4 to 5 minutes per side for medium rare or longer if you prefer. During the last minute of cooking add the cheese. At the same time grill the pineapple for 4-5 minutes per side or until caramelized.
To Assemble
Place a burger on the bottom buns. Top with a pineapple slice and drizzle on the island teriyaki sauce. Add the avocado slices, bacon and jalapeños. Add the top bun and enjoy!

5 Eggcellent Recipes for Leftover Easter Eggs ♥

  I hope everyone had a fabulous Easter! I have collaborated 5 top recipe using leftover Easter eggs, because you all know you have those little suckers left over in your fridge, here are my top 5 eggcellent recipes enjoy! ♥ 

1. Skinny Egg Salad Sandwich Recipe ♥ 

Ingredients ♥ 

6  large hardboiled eggs
1/3 cup small-dice celery (about 1 stalk)
1/3 cup light mayonnaise
2 tablespoons dill pickle relish
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed

Directions ♥ 
Peel the eggs, rinse off any bits of shell, cut them in half, and place back in the large bowl. Using a potato masher or fork, mash the halves into small pieces.

Add the remaining ingredients and stir to combine. Taste and season with additional salt and pepper as needed. serve on a whole wheat bread, with crackers, in a wrap or just plain by itself! enjoy! ♥ 

2. Grandma Katrina's Deviled Egg's ♥ ( click for recipe!) 

3. Polpettone Italian Meatloaf ♥

Ingredients  ♥ 

For the decoration inside
1 boiled carrot, sliced lengthways in 4 pieces
1 lightly boiled courgette (zucchini), sliced lengthways in 4 pieces
1 or 2 hard-boiled eggs


For the polpettone itself
 (1 cup) breadcrumbs to coat
 (1 lb) very lean, quality ground beef 
Fifth to half a nutmeg, grated (adjust quantity to taste)
2 eggs
1 cup parsley, chopped
2 cloves garlic, chopped
 (1/4 lb) Parmesan cheese
 (1/4 lb) ricotta cheese
2 boiled, mashed medium potatoes
3 heaped tablespoons flour

1 glass white wine
For the sauce
 (2 lb) ripe tomatoes, skinned and chopped
2 cloves garlic

Bunch basil (20 fresh leaves)

Directions ♥ 
Mix the ingredients for the polpettone very well, using a fork.

Roll out into a dinner plate size shape. Place the vegetables on the rolled mixture. Roll up into a “Yuletide log” shape. If using, toast the multicereal bread, crumbed, in a little oil with a clove of garlic.
Add plain breadcrumbs to the multicereal breadcrumbs .Roll the meatloaf in the breadcrumbs. Cook in the oven for 30-40 minutes on 390 F until well browned.
Add the glass of white wine, baste well and return to the oven.
Meanwhile, make a tomato sauce by cooking the tomatoes slowly with olive oil and garlic, adding basil at the end. Save some leaves for decoration.
If you like, press the garlic through a garlic press back into the sauce. If not, discard.
Cook the meatloaf for an additional few (around 10) minutes in the sauce. Decorate with basil leaves. You can serve this dish with or without the sauce, as you wish. Without the sauce, it makes great picnic food, served at room temperature.enjoy!♥ 

4. Skinny Potato Salad ♥  

Ingredients ♥
12 Small or 6 Medium Red Potatoes
1 Small Onion, finely chopped
1 cup Chopped Celery
6 Hard Boiled Eggs, diced
1 tsp Salt
Dressing:
2 Eggs, beaten
1/2 cup White Sugar
1 tsp Cornstarch
Salt, to taste
1/2 cup Vinegar
1 can (5 ounce)  Evaporated Milk
1 tsp Prepared Yellow Mustard
1/4 cupfat free butter or margarine

1 cup light  Mayonnaise

Directions  ♥
Place peeled potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook for about 20 minutes, or until easily pierced with a fork. Drain, cool and dice. In a large bowl, toss diced potatoes with the onion, celery, one teaspoon of salt and the eggs. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch and salt in a saucepan. Stir in vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. Gently stir the dressing into the bowl of potato salad until evenly coated. Chill several hours, or overnight, before serving.
HELPFUL TIPS:

Refrigerating overnight is best as it gives the flavors time to blend.

5.  Deviled Green Eggs and Ham ♥ 

Ingredients ♥ 

Leftover Ham ( cubed)
Leftover hard boiled-12
green GEL food coloring
1/4 cup mayo
1-2 t mustard 
salt, pepper, paprika, tarragon {you can just use salt & pepper if you like}

Directions ♥
Pop the yolks out and mash lightly.  Add salt, pepper, paprika, and tarragon {or any combination of these that you like} to taste.  Add the mayo and mustard.  Stir until mostly combined.
Add two small squirts of the gel food coloring.  Do not use the liquid food coloring from the store.  It is too runny for these purposes and will make the egg mixture really loose. Stir them until all of the food coloring is incorporated and put into a piping bag.  If you don’t have a piping bag, you can use a plastic Ziploc and just snip the tip off for piping.Pipe into the egg whites and enjoy! serve with the cubed ham on skewers in the middle of platter. So supercute! ♥ 

Sargento Italian Pressed Sandwich Recipe ♥

Happy Wednesday! This week I was pleased to be approached by Influenster to review Sargento Ultra Thin Slices Cheese.
 I was happy to recieve my product box from them. It came with a supercute striped lunch bag, a free coupon for a package of slices, and yet another $1 off coupon for more slices! So I decided to make a recipe with the slices; Italian pressed sandwiches. These are perfect to take along to work parties, luncheons, road trips or picnics! ♥

Ingredients ♥

1 ciabatta loaf
1/4 cup prepared basil pesto
1/2 pound sliced Italian cold cuts (salami, pepperoni, sopressata, mortadella, capocolla, prosciutto, etc.)
1/2 pound sliced Sargento Ultra Thin Provolone Cheese
1 cup fresh spinach, arugula or basil
Salt and pepper, to taste
Optional toppings:
Finely chopped olives (black or green)
Roasted red peppers
Sun dried tomatoes

Roasted garlic

Directions ♥
Slice ciabatta loaf in half horizontally.
Spread desired amount of pesto over the bottom half of the bread. Don't over-saturate the bread.
Layer the Italian meats over the pesto. Top with the sliced cheese.
Layer the spinach or other greens over the cheese.
Optional toppings can be added to either the top or the bottom of the sandwich.
Sprinkle with salt and pepper, to taste.
Place the top half of the loaf over the sandwich fillings.
Wrap the sandwich thoroughly with plastic wrap. Place a heavy cutting board or other flat object on top of sandwich and weight it down with a 2- to 4-lb. weight (such as a cast iron skillet or six-pack of soda).
Let the sandwich sit for at least 6 hours, but preferably over night.

Unwrap, cut into 8 pieces and serve.enjoy! ♥

( For take along just wrap in brown paper and I like to tie with a bit of string! )

Brought to you by European Cutie, Influenster, and Sargento!  ♥

Meatless Monday Quinoa Burgers ♥

So for meatless monday I decided to do something totally healthy, here is my recipe for veggie quinoa burgers, trust me you won't miss the meat on this one. Quinoa is loaded with lean protein, when you mix it with seasonings, these tiny little seeds transform into a flavor packed burger!   ♥ 

Ingredients ♥ 

2 tablespoons extra virgin olive oil 
1 whole avocado sliced 

1/4 cup each minced carrot, celery, bell pepper, eggplant

1 small onion, minced

1/2 cup diced baby bella mushrooms, minced (about 6 – 8 mushrooms)

1/4 teaspoon kosher salt

Pinch of cayenne pepper

1 tablespoon fresh thyme leaves

2 tablespoons tomato paste

4 cloves garlic, minced

1/2 cup black quinoa, rinsed

1 cup water

2 teaspoons potato starch

1/4 cup minced fresh flat leaf parsley

1 egg white

Kosher salt and freshly cracked black pepper to taste

Directions ♥

In a medium saute pan, heat two tablespoons of oil over medium heat. Add carrot, celery and half the onion; cook three minutes. Add bell pepper, eggplant, mushrooms, salt, cayenne and thyme; cook, stirring occasionally, six minutes or until vegetables are caramelized. Add the garlic and cook until fragrant (about 30 seconds). Add the tomato paste and cook for one minute. Remove from heat.

In a small saucepan, heat two teaspoons of oil over medium heat. Add remaining onion; cook until softened, about three minutes. Add quinoa and toast until fragrant, about three minutes. Add water and a pinch of kosher salt; bring to boiling, reduce to a simmer. Cover and cook until quinoa is tender, about seven minutes.

Transfer quinoa to a large bowl; add vegetable mixture. Sprinkle potato starch over quinoa and gently stir to combine. Add salt and pepper to taste and stir in parsley. Beat egg white until foamy and fold into the vegetable mixture. Mixture will be moist and sticky. Mold into four large patties by hand, or using a ring mold (such as a round biscuit cutter or cookie cutter) and set on a parchment lined baking sheet. Place in the freezer for 20 minutes or refrigerate one hour to set.

Preheat oven to 325 degrees F. Lightly dust both sides of patties with cornstarch. Heat one tablespoon of oil in a large nonstick, oven-safe skillet, over medium heat. Add the patties and brown on first side. Gently flip patties and place the skillet in the oven for 12 minutes. Remove from oven; serve warm and top with an avocado, tomato, onion, or any topping of your choice! enjoy! ♥