Storm the Cassoulet

Reuben Bake

reuben bake


2 tubes (8 ounces each) refrigerated crescent rolls…
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds


Unroll one tube of crescent dough into one long rectangle; seal seams and
perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
at 375° for 8-10 minutes or until golden brown. Layer with half of the
cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
over beef. Top with remaining cheese. On a lightly floured surface, press or
roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
seeds. Bake for 12-16 minutes or until heated through and crust is golden
brown. Let stand for 5 minutes before cutting.

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Pepperoni and Cheese Crescents



11(8-oz.) can Refrigerated Crescent Dinner Rolls

24 slices (about 5 oz.) pepperoni (or other meat)

2oz. (1/2 cup) shredded mozzarella cheese

1cup tomato pasta or pizza sauce, heated


Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.

Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.

Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.

Bake at 375°F. for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.

Shape these crescents up to 2 hours ahead. Cover and refrigerate them. Bake them just before they’ll be served.

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Tailgate Sandwiches


1 (12 count) package Hawaiian bread rolls

1 pound shaved Black Forest ham

12 slices Gruyere or Swiss cheese

1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread

1/2 cup butter, melted

1 tablespoon Worcestershire sauce

1/2 tablespoon dried minced onion

1/4 cup grated Parmesan cheese


Cut all rolls in half. Place roll bottoms in 9×13-inch pan.

Place equal amounts of ham on each roll bottom. Top with Gruyere.

On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.

In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese.

Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)

Place sandwiches, covered in foil, in a preheated 350 degrees F oven. Bake for 20 minutes or until warmed through. Enjoy!

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Chicken Apple Wraps


1/2 cup chopped cooked chicken breast

3 tablespoons chopped Fuji apple

2 tablespoons chopped black or red grapes

2 tablespoons Crunchy Peanut Butter

1 tablespoon lite mayonnaise (or greek yogurt)

2 teaspoons honey

Iceberg lettuce


Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and

Spoon into open lettuce leaf, roll and serve.


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Burger Ideas






Ahi Tuna Filet



Beef burgers stuffed with cheese (blue, pepper jack, etc)






Whole Wheat

Portugese Bolo Levedo

Cold Toppings:

Sliced Avocado













Pepper Jack

Bleu Cheese



Chipotle Mayo


Mushroom Sauce


Spicy Garlic Buffalo

Spicy Mustard

Sour Cream

Dijon Mustard

Horseradish Mayo

Garlic Ailoi

BBQ Sauce


Specialty Toppings:

Fried Egg

Sauteed Onions


Grilled Jalepeno

Onion Straws

Fried Mushrooms

Grilled red pepper

Onion Rings


Pulled Pork

Roasted Mushrooms


Caramelized Onions


French Fries

Potato Salad

Sweet Potato Friend

Cole Slaw

Cheddar Tater Tots

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Basic Mayonnaise



2 egg yolks

3/4 teaspoon salt

1/2 teaspoon powdered mustard

1/8 teaspoon sugar

Pinch cayenne pepper

2 teaspoons lemon juice

2 tablspoons white wine vineger

1-1/2 cups olive, saffron or corn oil

4 teaspoons hot water


Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while (until the liquid seems to thicken and lighten a bit, (which means you’ve got an emulsion on your hands).  Beat in another teaspoon each vinegar and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining vinegar and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

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Grilled Cheese with Jalapeños and Tomatillos



1 fresh jalapeno, stem and seeds discarded, minced
1 tablespoon fresh cilantro, finely chopped
1/2 teaspoon brown sugar
juice of one lime
1 fresh tomatillo, thinly sliced
1 1/2 ounces mild cheddar, grated
1 1/2 ounces smoked gouda, grated
1 ounce Gruyere, grated
2 slices crusty white bread
2 tablespoons butter


Combine jalapeño, lime juice, cilantro and brown sugar. Mix thoroughly and set aside for at least ten minutes.

Using the palms of your hands, lightly press the tomatillo slices between two paper towels to draw out the excess liquid. Set aside.

Sprinkle the cheddar on one of the white bread slices. Drain the jalapenos and cilantro, reserving the lime juice. Sprinkle the jalapeños and cilantro on top of the cheddar cheese. Add the gruyere, followed by the gouda, followed by the tomatillo slices. Put the second slice of bread on top and microwave for twenty seconds to pre-melt the cheese.

Meanwhile, melt one tablespoon butter in skillet over medium heat. Place the sandwich in the middle of the butter and press on top with a spatula. When the sandwich is flattened, use the spatula (or a butter knife, if you prefer) to spread the remaining butter on top of the sandwich.

When the bottom half turns a golden color, flip the sandwich. Press down again with the spatula, and fry until the other half is golden brown and the cheese is melted. If necessary, flip the sandwich again to keep it from burning.

Transfer to a plate and cut in quarters. Brush with the reserved lime juice, or set aside for dipping and serve.

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Amazing Egg Sandwich


Best egg sandwich


1/2 a ripe avocado, sliced or mashed

sliced tomatoes

red pepper flakes

1 egg, fried over easy or poached

crispy bacon

multi-grain bread for toasting

pepper jack, havarti, cheddar, whatever your preference

hot sauce

salt and freshly ground black pepper


spinach, arugula, or kale

green chile

tomatillo salsa


basil or cilantro

red or green onion

chicken sausage, thinly sliced

tri-colored peppers, sauteed



In a small bowl, add avocado and sprinkle with salt and pepper, gently mash with a fork until it reaches a slightly chunky consistency. Add red pepper flakes if desired. Next toast bread to perfection, and spread smashed avocado over toast. Add the tomatoes and slice of cheese.

In a small skillet, cook bacon over medium heat until crispy. Remove and transfer to paper towel and pat dry. Keep heat and crack egg into skillet. Sprinkle with salt and pepper and cook until egg whites are set on the bottom yet yolk is still glossy, about 3 minutes or so. Add the bacon to the toast and top with the fried egg. The warm egg should melt the cheese a bit. Top with a few dashes of hot sauce, if desired. Either add on another slice of toast and eat it like a sandwich, or serve it open faced.


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