It’s been a busy week! Its Saint Patrick’s Day today which means spring is just around the corner and I for one can’t wait. t’s always exciting to watch “ice-out” here on the lake and as soon as that happens (usually around the second week in April) then it’s in with the dock and these Irish eyes will be smiling : )
Friday was an all-day cooking event for my Son Tyler’s Golden birthday dinner. My baby boy is turning 22 on the 22nd. Where did the time go?! I just love that kid and to celebrate we did a fun dinner at Chels & Ryans house ❤ After a day of prepping food we arrived armed with a full feast. Craig steamed king crab legs(Ty’s fav) Ryan made shrimp scampi, Chels steamed fresh asparagus, Allie was snitching out of my pan of homemade fettuccini while cutting the bread and tossing together my orange essence salad. Craig said a beautiful prayer over the food, Tyler & Chels and Ry’s new dining room. We toasted with champagne just like we did on Ty’s very first birthday & last but not least the homemade strawberry shortcake with sweetened whipped cream was a great ending to an amazing meal! We met with some family & friends at our favorite dance spot where the band Free & Easy was playing (this is the band that is playing at Chelsie & Ryans wedding!) We danced the night away and was a good time had by all : )
So, here is a few very random pic’s for you from my week-
First, my FAVORITE mangoes are here!!!
The champagne mango from Mexico is in at Sam’s. I peel & freeze these to enjoy in our shakes- so good!
I was in a tu-tu mood for my favorite little Kiera … I heat transferred her name on a onsie and finished it off with some rhinestones. The headband turned out so sweet- I will post a pic of her in this soon!
Allie needed a quick top for the big St. Patrick’s day celebration downtown yesterday – turned out really cute for a quicky last minute project!
Looking GOOD!!! Brittany, Allie, Catie & Teresa
I made these cake pops last year, I flavored the white chocolate with Irish cream essence- they were delicious! I didn’t have time to do this again this year… next year for sure!!
And lastly, I wanted to post about a favorite sandwich around here- the Rueben. It’s easier than you think and SO much better than ANY drive thru!!
This is all you need, corned beef, sauerkraut, pumpernickel bread & Swiss cheese (I actually prefer muenster…) and Thousand Island dressing. I have a recipe following for this ❤
Grab a pot with a cover, take the corn beef out of the package sans the slimy liquid lol , cover it with water and add the packet of spices that’s included.
Bring to a boil, skim off the foam, cover and cook on low for 2 ½- 3 hours. Directions are also on the package.
How hard was that? Now while you wait and your house is starting to smell amazing you can whip up the sauce.
- 1 ½ cups lite mayo
- 1/3 cup ketchup
- 2 hard-boiled eggs
- 2 cloves garlic
- 2 Tablespoons chopped onion
- 1 Tablespoon chopped pickle
- 4-5 dashes franks hot sauce
- 2 Tablespoons white vinegar
- 1 Tablespoon sugar
- A good ¼ teaspoon season salt
- ½ teaspoon black pepper
Pulse all ingredients in food processor – refrigerate in covered container. This tastes better when made a head. Use this on Rueben’s and cheeseburgers…. My kids use it as a chip dip as well : )
You can certainly use bottled Thousand Island dressing but once you try this you will NEVER go back to bottled again. It will last in a covered container in the fridge for a week.
This time of year my Mom <3, who LOVES Rueben’s, will buy 3 packages of corned beef (usually a good price now) and she does all three in a couple crock pots. She waits till the next day to remove the hardened fat and slices them up into individual portions to freeze. In my house the meat is devoured by the next morning, so probably not happening here, BUT great idea!
Now, we make our Rueben sandwiches Panini style. If you don’t have a Panini machine, you can use a pan with a heavy pan on top of your sandwich while it cooks. Butter the outsides of your pumpernickel bread, flip over and place a half a slice of cheese on each half (it melts and acts as the “glue”) pile on your sliced corned beef, top with some drained sauerkraut and top it off with the thousand Island dressing. Place the cheese& bread on top and carefully place in the Panini machine. When it’s toasted and melty it’s ready to eat! Seriously, if you have always wanted to try this but thought it was too hard- I’m telling you it’s easy & SOOOO worth it!
I will end this with an old Irish blessing-
May the raindrops fall lightly on your brow
May the soft winds freshen your spirit
May the sunshine brighten your heart
May the burdens of the day rest lightly upon you
And may God enfold you in the mantle of His love.
Wishing you all a wonderful Saint Patrick’s Day !!! Love,t