FRIDAY JANUARY 29

FRIDAY JANUARY 29

Easy Reuben Pizza Recipe:

1 bottle of your favorite Thousand Island Dressing

1 Thin Crust Pizza shell

2 cups, packed shredded Swiss cheese

3/4 lb. Pastrami, very thinly sliced….buy from a good deli

2 2/3 cups of drained sauerkraut…either jarred or the refrigerator case variety

1 tablespoon of caraway seeds

Place oven rack in the middle oven position and place a pizza pan, into the oven to preheat. Preheat oven to 450 degrees.

Use approximately 1/2 bottle of Thousand Island Dressing and spread over pizza crust. Spread 1/2 of the shredded cheese over the dressing and arrange the meat slices over the cheese. Spread the remaining dressing over the Pastrami and arrange the drained sauerkraut on top of the dressing. Sprinkle the last half of shredded cheese over the sauerkraut and finally, sprinkle the top with caraway seeds. Place pizza on the hot baking sheet until heated through and the cheese on top melts and begins to bubble and brown – about 12 – 15 minutes. Remove the pizza from the oven and allow it to cool for a minute or two and cut it into wedges or smaller squares for an appetizer.

Tip…make sure you squeeze all the moisture out of your sauerkraut to avoid a soggy pizza.

FISH SOFT TACOS

6 ounces cooked fish, such as baked cod

4 flour tortillas

1/2 cup pico de gallo

1 can black beans, drained

1/4 cup sour cream

1/2 teaspoon ground cumin

Mixed stir fried vegetables , recipe below

Lime wedges

Preheat oven to 425 degrees F.

Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for 8 to 10 minutes.

In a bowl, combine pico de gallo, beans, sour cream and cumin.

Arrange fish on tortillas and top with pico de gallo-black bean sauce and mixed stir fried vegetables. Serve with a lime wedge on the side.

Mixed Stir-Fried Vegetables:

2 teaspoons olive oil

1 cup sliced red onion

1 carrot, peeled and thinly sliced

1 green bell pepper, seeded and sliced

1 red bell pepper, seeded and sliced

1 bunch asparagus, ends trimmed and spears cut into 2-inch pieces

Heat oil in a large skillet over medium heat. Add onion, carrot, bell peppers, and asparagus and saute 3 to 5 minutes, until soft.

PICO DE GALLO

6 medium Tomatoes diced

* 1 medium Onion diced

* 1/4 cup fresh Cilantro chopped.

* 2 to 4 Fresh serrano or jalapeño seeded and minced

* garlic powder just a pinch * Salt to taste

Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. You will find a lot of recipes in this site, where we can use the pico de gallo for cooking and a garnish.

DROP COOKIES USING LEFTOVER PEANUT BUTTER FUDGE