Make Again Monday: Dill Pickle and Ham Grilled Cheese

 

I really loaded this sandwich up with pickles and ham. When making this sandwich I was stuck with adding a bit more to the sandwich than I wanted or leaving not enough left for another sandwich. So load up the sandwich it was. Which really didn't bother me since I love dill pickles.

To see the recipe and original post click here.

Enjoy!!!

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Butterscotch Custard

This custard was absolutely delicious and the butterscotch flavor was not overly strong. It was delicious with the caramel and without the caramel. 

As I was throughly enjoying this custard, I started to wonder what the difference between pudding and custard was because they tasted the same to me. So I naturally did what anyone would do these days and I googled the answer. I was informed that pudding uses cornstarch to thicken and custard uses eggs to thicken. Plus custard is usually baked in a water bath. Well, this recipe is made very similar to the way I make homemade pudding. So not really sure how this custard is different from the homemade pudding I make, but they are equally delicious.

Butterscotch Custard

Ingredients:

Butterscotch Custard

• 3 tablespoons unsalted butter
• 1 cup brown sugar
• 1/4 cup cornstarch
• 1 cup heavy cream
• 2 cups whole milk
• 3 egg yolks
• 2 teaspoons vanilla extract

Caramel

• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup heavy cream

Directions:

Butterscotch Custard

1. In a medium saucepan, over medium heat, melt the butter. Add in the brown sugar and stir until completely melted and combined with the butter. 
2. Stir in the cornstarch and stir until completely combined. Add in the heavy cream and whole milk. Bring the mixture to a slow rolling boil, stirring constantly. Continue to cook and stir until the mixture thickens and coats the back of a spoon.
3. While the milk mixture is cooking, place the egg yolks in a small bowl. Once the milk mixture has thickened, spoon a small amount of it into the egg yolks while whisking. Continue to whisk and add another small amount of milk mixture. Whisk until completely combined. Pour the egg mixture back into the pot. Bring the mixture back to a boil and boil for 1 minute. 
4. Remove the pot from the heat and stir in the vanilla extract.
5. Pour the mixture into another bowl or individual containers. Cover the custard with plastic wrap making sure the plastic wrap touch the top of the custard to prevent a crust from forming. Refrigerate until completely cooled.

Caramel

1. In a small saucepan, over medium heat, melt the butter and sugar, stirring constantly. Keep stirring and cooking until the mixture turns an amber color. Watch it carefully because it can burn very quickly.
2. Stir in the heavy cream and boil for 1 minute while stirring constantly.
3. Allow the mixture cool and thicken up.
4. When ready to eat, spoon some of the caramel sauce over the cooled custard.

Enjoy!!!

*Adapted from The Culinary Chase.

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Reuben Sliders

 

I love corned beef and I love a good reuben sandwich.  These sliders take all the goodness of a reuben sandwich and puts it in a handheld, easier to eat version. But it also makes it a bit easier to eat one too many. The only downside to these sliders is that I do not get to enjoy bread that typically goes with a reuben sandwich. Pumpernickel and marble rye are my favorites, but I also enjoy rye bread as well.

I wonder if I could make those kinds of bread into a slider bun. I have made a homemade version of Kings Hawaiian Rolls. Although I have never made any of the other breads. I guess I will add it to my ever growing list of recipes ideas.

Reuben Sliders

Ingredients:

• 14 ounces canned sauerkraut
• 2 tablespoons thousand island dressing
• 12 Hawaiian rolls
• 8 slices Swiss cheese
• 1/2 pound thinly sliced corned beef
• 1/2 cup unsalted butter, melted
• 1 1/2 tablespoons dried onion soup mix

Directions:

1. Preheat the oven to 350º F.
2. Drain the sauerkraut well and squeeze it dry with some paper towels. Remove as much of the liquid as possible.
3. Place the sauerkraut into a large bowl and stir in the thousand island dressing. Set aside.
4. Leaving the rolls attached to each other, cut in half horizontally. Place the bottom part of the rolls into a 9x13 inch baking dish. Play 4 slices of Swiss cheese onto the bottom half of the rolls. Place the corned beef on top of the cheese followed by the sauerkraut. Add the remaining 4 slices of cheese on top of the sauerkraut and place the top half of the buns on top. 
5. In a small bowl, stir together the melted butter and onion soup mix. Brush all of the butter mix onto the tops of the rolls. 
6. Spray some aluminum foil with cooking spray and cover the baking dish, cooking spray side down on the rolls.
7. Bake for 25 minutes. Remove the aluminum foil and bake an additional 5 minutes or until toasted and browned.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 268
Total Fat		17.5g
Saturated Fat		8.2g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		1.7g
Cholesterol		51.9mg
Sodium		391.8mg
Total Carbohydrates		17.7g
Dietary Fiber		0.1g
Sugars		5.7g
Protein		9.9g
Calcium		12.1%
Iron		2%
Potassium		37.4mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from My Heavenly Recipes.

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Make Again Monday: Bacon Ranch Chicken Wrap

 I rather eat a sandwich on sourdough bread than a wrap. However, sometimes I have leftover tortillas from other recipes that I need to use up and a wrap is an easy way to do that. The hardest part of this warp was cooking the chicken. But if you use rotisserie chicken, this wrap becomes even easier.

To see the recipe and original post click here.

Enjoy!!!

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Grilled Peanut Butter, Jelly and Banana Sandwich

 

I grew up eating peanut butter and banana sandwiches. It never occurred to me to add jelly as well.  Combining the classic peanut butter and jelly sandwich with the peanut butter and banana sandwich is very delicious.

It also never occurred to me to grill a peanut butter sandwich. I was a bit unsure how I would like such a sandwich grilled, but it turned out delicious. The way the warm melty peanut butter combined with the bananas in the middle and jelly on the bottom was absolutely delicious.

For this sandwich, you can use more of less of the ingredients depending on how much you like in your sandwich. It also depends on the size of bread you use. I used creamy peanut butter because I do not like the crunchy variety. I place the bananas in a single layer on the peanut butter side. For the jelly you could also use jam or preserves in whichever flavor you like best. I was never a grape jelly person, I always preferred strawberry, raspberry or blackberry the best.

Grilled Peanut Butter, Jelly and Banana Sandwich

Ingredients:

• 2 slices bread
• 2 tablespoons creamy peanut butter
• 1 tablespoon jelly
• 1 small banana, sliced

Directions:

1. Preheat a griddle or skillet over medium-low heat.
2. Spread desired amount of peanut butter on one slice of bread.
3. Spread desired amount of jelly on other slice of bread.
4. Place banana slices in a single layer on the peanut butter. Place jelly slice of bread on top, jelly side down.
5. Place sandwich on griddle or in skillet and cook until bread is lightly browned, about 3-5 minutes. Carefully flip over and cook on other side until lightly browned, about 3-5 minutes.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 498
Total Fat		18.3g
Saturated Fat		3.6g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0g
Cholesterol		0mg
Sodium		400mg
Total Carbohydrates		77.9g
Dietary Fiber		5.7g
Sugars		32g
Protein		13.7g
Calcium		6.5%
Iron		16%
Potassium		514.3mg
Vitamin A		0%
Vitamin C		32.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Dining and Cooking.

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Coffee Pudding

Oh my goodness is this pudding absolutely delicious. It is so smooth and silky with the prefect coffee flavor. 

I love making homemade pudding and it is so much better than the store bought premade and make it yourself varieties. Unfortunately, I do not make pudding often, typically I make it when I have a recipe that uses egg whites only and homemade pudding is a great way to use up the egg yolks.

Coffee Pudding

Ingredients:

• 1 cup milk
• 1 cup half and half
• 1 tablespoon coffee grounds
• 3 egg yolks
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon pure vanilla extract
• 3 tablespoons unsalted butter
• whipped cream, optional

Directions:

1. In a medium saucepan, heat the milk and half and half over medium heat until hot, but not simmering or boiling.
2. Remove from the heat and stir in the coffee grounds. Let sit for 3 minutes. For a more intense coffee flavor allow the grounds to sit longer.
3. Place a mesh strainer over a bowl and place a coffee filter into the strainer. Pour the milk mixture into the coffee filter. Set the milk aside and throw away the coffee filter.
4. Rinse out the saucepan and add in the egg yolks, sugar and cornstarch. Whisk to combine.
5. While whisking pour in the coffee milk mixture. Heat over medium heat, stirring constantly until the mixture comes to boil and thickens.
6. Immediately pour the pudding through the mesh sieve into the bowl, pushing with the back of a spoon, leaving any chunks in the strainer.
7. Remove the strainer and immediately stir in the vanilla and butter. Continue to stir until well combined and butter is melted.
8. Allow the pudding to cool a bit at room temperature then cover the bowl and refrigerate. Alternatively, you can divide the mixture into 4 individual bowls cover and refrigerate. To prevent a crust from forming on the pudding, place a piece of saran wrap directly on the pudding and then refrigerate.
9. Before serving, top with whipped cream if desired.

Enjoy!!!

Yields: 4 servings

*Adapted from The View From Great Island.

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Make Again Monday: Pizza Grilled Cheese

 

Whenever I have left over ingredients from pizza night, this is always my go to lunch the next day. It is a delicious way to use up those leftovers. 

To see the recipe and original post click here.

Enjoy!!!

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