Spinach Artichoke Grilled Cheese

Two kinds of cheese melted and layered with

 a spinach and artichoke hearts mixture on 

buttery grilled Italian bread.....

Hello lunch!

 What you'll need; fresh spinach, canned 

artichoke hearts, 4 slices of cheese

(I used sharp cheddar and provolone),

4 slices of good bread from the bakery section,

Italian, rye, whatever is your favorite, plus

olive oil, butter, sour cream, garlic salt and pepper. 

 Saute the spinach in olive oil.

 Season well with garlic salt and pepper.

 Add the chopped artichoke hearts and sour cream. 

Heat through and remove from the pan. 

Rinse out and dry the pan for grilling the bread. 

Return the pan to the heat.

 Spread one side of the bread with 

soft butter or margarine. 

 Put 2 slices of bread in the pan buttered side

 down. Top each with a slice of cheese and 

the spinach artichoke mixture.

 Top with the remaining cheese slices.

 Top with the remaining bread buttered side up.

 Grill until the bottom is golden brown and flip 

carefully. Grill the other side until toasted and 

the cheese is melted.

 You know you want one!

Spinach Artichoke Grilled Cheese

Fresh spinach-about 3C

Canned artichoke hearts-about 3 hearts 

chopped for about 1/2 C

1T olive oil

garlic salt and pepper

2T sour cream

4 slices cheese-your choice

(Monterrey jack, provolone, cheddar)

4 slices of good bread

butter/margarine

Heat the olive oil in a large skillet.

Saute the spinach until wilted. Season well 

with garlic salt and pepper. Stir in the chopped

artichoke hearts and heat through. Add a dollop

of sour cream and blend well. 

Remove this mixture to a small bowl.

Rinse and dry the skillet and return to the heat.

Buter one side of the bread. Add 2 slices of bread

 to the hot skillet, buttered side down. 

Top each with a slice of cheese, the spinach 

artichoke mixture, the remaining slice of cheese 

and the remaining slice of bread, 

buttered side up. Grill until golden brown,

 Flip and grill the other side until toasted 

and the cheese is melted.

Makes 2 sandwiches

Enjoy!

Links: Designs By Gollum

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Glazed Meatloaf

I like comfort food like meatloaf
and don't make it often enough.
I have several recipes and this is the easiest one
because there is little prep work;
no chopping, just mix, shape and bake.

Serving my Easy Scalloped Potatoes for the side. 

It can bake along with the meatloaf.

I use my handy scale to measure out the 

ground beef. Gather all the ingredients.

Combine all the ingredients except the meat and

 let it sit to absorb. Then mix in the meat.

Shape into a loaf and put in a shallow casserole.

*You can prepare it ahead to this point and just

cover it with plastic wrap and refrigerate 

to glaze and bake later. 

Combine the glaze ingredients.

Spread the glaze all over the loaf.

Bake about 1 hour. 

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You'll want to save some leftover slices

 for sandwiches the next day. 

Warmed or cold slices of meatloaf on toast 

with your choice of mustard or more ketchup.

Enjoy!

Meatloaf

2 lbs ground beef

3 slices dry bread or 1/2 C breadcrumbs
salt and pepper

2 eggs

1/2 C milk

1/2 C ketchup

1 envelope dry onion soup mix

Combine the crumbled bread or breadcrumbs in a
 large bowl with the milk. Let sit for 5 minutes
to soften the bread. Add the milk, eggs, ketchup
and soup mix. Stir to combine.
Add the ground beef and mix until combined. 

Shape into a loaf in a shallow casserole.

Top with glaze mixture spreading to coat.

 Bake @ 350 for 1 hour. 

Glaze Mixture

1/2 C ketchup

2 T brown sugar

1 T mustard

Links: Stone Gable, EKats Kitchen

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Chicago Style Hot Dogs~Franks For The Memories!

This is the dog of choice for anyone who has

ever lived in Chicago. Chicago dogs are classic and

 a big favorite of sports fans and everyone 

from "hardhats" to "power suits".

 Every neighborhood sells them.

 Everybody eats them!

An all beef frank piled with toppings.

Here are the must-have ingredients 

that you'll need to build one.

Poppy seed buns are a must! 

I couldn't find them in my area so I cheated

 and buttered the buns and sprinkled on poppy seeds.

Cut up and ready to go:
 chopped onions, dill spears, tomato wedges,
 sport peppers  if you can find them.
(I used jalapeno, you can also use
 poblano or pepperoncini)

 Simmer the dogs for five minutes.

I steamed the poppy seed buns

 on a dampened paper towel 

in the microwave for 20 seconds.

Looks great, but something is missing!

The chopped onions....don't leave anything out!

It's the perfect combo of flavors in your mouth.

The toppings must be layered in this order; 

mustard, relish, chopped onion, tomato wedges, 

dill pickle spear, sport peppers.

 It wouldn't be a Chicago dog without 

a  good sprinkle of celery salt, another must.

Don't even think about adding ketchup!

 Now, take a bite!

Sweet Home Chicago!

Enjoy!

Today is National Hot Dog Day

Celebrate!

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The Reuben Sandwich with Homemade 1000 Island Dressing

Another one of our top ten favorite sandwiches is the a

Grilled Reuben.

 I never buy bottled 1000 Island dressing because 

it's so easy to mix up a batch at home 

with ingredients I already have in the house.

 I dont even measure anymore.
 Just dump in a jar and stir it until

  it looks like 1000 Island dressing.

I don't use it on salads. I like it on sandwiches. 

It's great for a chicken or turkey sandwich. 

It's also good on a BLT, another favorite sandwich.
~~~~~~~~

To Make A Reuben 

you'll need: rye bread, Swiss cheese, sauerkraut,

 pastrami or corned beef, butter or margarine and

1000 Island dressing

~~~~~~~~  

 Butter one side of the rye bread slices and 

put them buttered sides together while you
assemble the sandwiches.

 Spread the other side with dressing and
 pile on the corned beef or pastrami

 Top with sauerkraut. Squeeze out any extra juice.

Lay on Swiss cheese slices.

Add more dressing if desired.
 Put it on your preheated grill, or fry pan.

 Top with the remaining buttered rye bread slices, butter side up.

 Close the grill and grill for about 5 minutes.
If using a fry pan you'll need to flip the sandwich. 

Remove from the pan when the sandwich is grilled to

 a golden brown perfection and the cheese is melted.

Enjoy!

1000 Island Dressing
1 C mayonnaise
1/4 C sweet relish
1/4 C ketchup
1/4 t salt & 1/4 t pepper
1/2 t tarragon
1 t Worcestershire sauce
dash Tabasco (optional)
Combine all ingredients in a jar.
Store in the refrigerator to use as
sandwich spread.

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A Shrimp Roll

One of my favorite sandwiches is the lobster roll.

My less extravagant version is a shrimp roll.

 I make it the same classic way as a lobster roll. Big chunks of shrimp, romaine lettuce, (or your choice)

A little mayo and seasonings and no fillers like celery. Served on a buttered and toasted hot dog bun. 

I used 1/2 lb. cooked medium shrimp for two rolls.

 Cut the shrimp in half and toss with 1-2T mayo, 

1/4t celery salt (or 1/8t salt and 1/8t a celery seed),

 1/8t pepper, 1/4t tarragon and a squirt of lemon juice.

Butter the outside of the buns with 1T soft or melted butter and toast.

 Line the toasted bun with lettuce leaves and pile high with shrimp. 

 Serve with chips on the side.

Today's lunch for two.

Enjoy!
 about this much.....no need to measure.
1/2 lb shrimp
2 T mayonnaise
1/4 celery salt
1/8 t pepper
1-2 t lemon juice
1/4 t dried tarragon
2 hot dog rolls
2 lettuce leaves

for my Shrimp Salad recipe click HERE.
Links: Remodelaholic

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