Reuben - with Crock Pot Ham

So, I made this ham in the crock pot the other day.
It made A LOT! 
I didn't really like the ham ... but there's no way I was throwing it out.
I put it in the freezer and have been thinking of creative ways to use it.  I didn't like it
because it tasted more like corned beef than ham.  I don't care for
corned beef.  But, I thought since that's what it tasted like,
maybe we could use the ham in a Reuben sandwich.
I did.  And it worked.  But not the
first time.




The first time, I did it like a regular sandwich.  You know, between two pieces of bread.  And toasted.
It didn't have much flavor.

The second time I did it as an open melt and drizzled the dressing on the top.
It was MUCH BETTER ... quick tasty ... that way!

Here's how I made it ..

Leftover crock pot ham that tastes like corned beef ... or you could use actual corned beef.
Saurkraut, out of a can
Jarlsburg cheese
Homemade Russian Dressing (recipe to follow)

Pile the first three ingredients onto the bread (I used a light Rye) and toast in the sandwich press, or under the griller (broiler).

Once cheese is melted, drizzle with dressing ...

Russian Dressing:
1/2 cup mayonnaise
1/3 cup ketchup
1 tablespoon red wine vinegar
1 tablespoon (or a little more, I didn't measure) diced onion
salt and pepper to taste
Mix ingredients together.

Chicken, Avo and Feta Salad with Dijon Vinaigrette

 

 Another Pinterest find.   Here's the original recipe.
I know that chicken looks pink ... it's the light!  I wasn't pink, I promise! :)

for the salad ...
1 bag baby spinach
250g cherry tomatoes
1/2 cup corn, I used canned
2 chicken breasts, salted, peppered and cooked by husband on BBQ
1 large avocado, chopped
1/3 cup crumbled feta cheese
1/4 cup pine nuts, you could toast them.  I never do.

for the dressing ...
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

I'm pretty sure you don't need instructions from here but just in case.

Put all salad ingredients in a big bowl.

Put all dressing ingredients in a small jar.  Shake.  Taste, adjust to taste. 

Top salad with dressing.

Enjoy.

Fuji Chicken Salad

This salad is incredibly tasty. And so simple. And only 9 ingredients ! (including a homemade salad dressing) I had this salad for lunch today, I wish there was more so I could have it for dinner tonight. Yeah ... THAT's how good it was !

I made individual salads, one for me and one for Rory. Here is the ingredient list for a single salad ... adjust as necessary.

Salad:
1 cup ice-burg lettuce, chopped
1 cup wombok (chinese or napa cabbage), chopped
1 chicken breast, cooked & sliced (we seasoned with salt/pepper then grilled ours on the BBQ)
1 Fuji apple, thinly sliced

Dressing: (this was enough dressing for two salads)
1/4 cup caramelised balsamic vinegar (use a good one !!)
1/8 cup olive oil
1 tsp Italian herbs
salt and pepper

Here come the complicated instructions ...
1. Put the dressing ingredients in a jar with a lid and shake 'em up.
2. Put salad ingredients into a bowl or onto a plate.(or into a tupperware for lunch, like I did !)
3. Top with dressing.