A FRIDGE FULL OF FOOD...

Slow Cooker Reuben Chowder: Corned Beef, Potatoes, & Cabbage

 

My name is Glenna and I'm a huge Reuben addict.  Love the combo of corned beef and saurkraut. There's just something deliciously sweet, salty, crunchy, cheesy wonderful about it!  Imagine my pleasure when I accidentally stumbled on a recipe for reuben chowder...and then Googled for more recipes...and then took all the things I liked out of each one and made my own--in the slow cooker!

Heaven...I'm in heaven....

Glenna's Buttermilk Pound Cake

 What most people I know think of when you use the generic term "cake" is technically a butter cake, typically eggs and butter or oil beaten together and the dry ingredients then added, as opposed to a  chiffon cake, a lighter textured cake where the egg whites are whipped separately and folded into the batter.  Pound cake is butter or chiffon cake's sweet, voluptuous cousin, with rich, velvety crumb, created from not just eggs and butter but LOTS of eggs and butter!

Originally named "pound cake" for the simplicity of its ingredients: pound of butter, pound of sugar, pound of flour... it has long since been cut down to what we think of us "regular" cake size and customized in endless variations. This buttermilk and vanilla recipe is rich and. satisfying with straight-forward, simple ingredients that showcases what, to me, is almost a religiously divine combination: butter, flour, and sugar...and an oven. .

To fancy it up, add fresh strawberries or a drizzle of chocolate or caramel sauce. For me, I just cut a slice, pick it up, and don't bother dirtying a fork and plate.

Copycat Recipe: Joe's Crab Shack Harvest Bay Mahi Mahi

 

 One of the great things about things about cooking restaurant-style food at home is being able to customize it.  I love this entree, Harvest Bay Mahi Mahi, a firm-fleshed white fish covered in rich Alfredo sauce mixed with sauteed shrimp and mushrooms,  from Joe's Crab Shack but I've always wanted more: more sauce, more shrimp, more mushrooms!!!!!  Viva la shrimp and shrooms!  Since I don't have a district manager looking over my food cost reports, that's easy to do without sacrificing any of the integrity of the original dish, not to mention, being able to shave a few butter and Alfredo sauce calories here and there without sacrificing that luscious mouth feel and rich taste.

Here's How I did it, step by step, and with photos:

All-American Sloppy Joe Pockets

All-American Sloppy Joes, what a lot of us here in the states grew up on as a regular meal, basically also called a "loose meat sandwich" which sounds terrifying. It's not, really,To the uninitiated it's a dryer version of beef spaghetti sauce made to fit on a bun:  ground beef, Italian seasonings, and tomato paste. Taking it one step further, it feels like a treat to kids and Hubbies (who are really just big kids) as a fancified hand-held pocket sandiwch.

Great for a normal weekend dinner, a children's sleepover, children's parties or anytime you just want to do something a little extra special without making yourself crazy!

From scratch is always best but I will tell you that the Sandra Lee version is even easier if you're short on time and patience:  thawed bread dough from the supermarket, ground beef, cheese, and jarred Sloppy Joe or Manwich sauce.  Nobody will know the difference and you look like a hero!  But. Sometime do do the from scratch verion, you'll be glad you did and surprised at how easy it is. I promise.

This is my entry for World Bread Baking Day #57. Check the roundup to see all the great loaves of bread being baking in ovens both near and far from you.