Paddy’s Favorite Salad


Looking for a new way to use up leftovers from your corned beef dinner? I made a delicious salad with homemade dressing that is fabulous. It’s leprechaun approved!
Ingredients:

1 package of coleslaw, or your favorite greens

2 slices of corned beef, sliced lengthwise or into bite size pieces

3-4 carrots

3-4 leftover new potatoes or about a half cup of cooked potatoes cut into bite size pieces

Swiss cheese cut into sticks

Caraway seed for garnish, optional

Paddy’s Dressing:

2 Tablespoons Mayonnaise 

2 Tablespoons ketchup

1-2 teaspoons of horseradish cream sauce, I use Inglehoffer (I find it in the deli or condiment isle of my grocery store)

1 Tablespoon of pickle relish, optional
In a bowl or large plate place your greens, I used coleslaw. Arrange your corned beef, potatoes, carrots and Swiss cheese on top of your greens. Sprinkle with caraway seed if desired. Add your dressing and toss. Enjoy!

Hot Artichoke Onion Dip

I love hot dips. This is so easy to prepare and the prep time is quick. This dip can be baked in the oven or warmed in the microwave. I prefer to bake it in the oven because I think the dip stays hotter longer. This dip is cheesy good. 


Hot and bubbly right out of the oven. 
Ingredients:

1 12 ounce can/jar of artichoke hearts, drained and chopped

1 1/2 cups of mayonnaise 

1 cup of sour cream

1 envelope of onion soup mix 

1 teaspoon of white pepper, you can use black if you want

2 teaspoons or more of Tabasco sauce or your favorite hot sauce, optional

1 cup of Swiss cheese, grated

Scallions for garnish

Chips, celery, carrots, pretzels or your favorite dippers


Preheat oven to 350 degrees. Drain artichokes and chop.  Set aside. In a separate bowl, add mayonnaise and sour cream. Stir to combine. Add the soup mix, pepper, Tabasco if you are including it, and grated Swiss cheese and mix together. Pour dip mixture into a shallow baking dish, I used a 8 x 6 pan. You can also use a pie plate too. Bake for 25 minutes or until hot and bubbly. Garnish with scallions and serve with your favorite dippers. I used organic blue corn chips. Enjoy!


When I serve dips at parties, whether they are hot or cold, I like to put the dip in small ramekins for several reasons. One is that keeps the dip in one place on your plate and you are not chasing it around on your plate. Also, when guest have there own little bowl, they can double dip all they want too!  A ramekin also keeps your dip in one place and keeps the other things on your plate free of dip. 

The Rueben Burger #BurgerMonth

I love burgers. Always have. I also love Rueben Sandwiches and I thought the two would be a match made in burger heaven. This was a fun burger to make and a delicious burger to eat!

Where this epic burger creation is my own for #BurgerMonth 2016, I would love to thank Certified Angus Beef, Cowboy Charcoal, Char-broil, Dreamfarm, Cabot Cheese, Grill Master Club, American Lamb Board, and CuttingBoard.com for the kick butt grill prize packages!

It is a great privilege for me to participate in #BurgerMonth2016, hosted by Kita of Girl Carnivore & Pass The Sushi.

May is National Burger Month! Kita from Girl Carnivore has put together a wonderful event full of delicious burgers from 60 of the most talented food bloggers


Ingredients:

1 1/4 Angus Beef, or your favorite ground, I used 80/20 Angus

Sliced corned beef, I used a thicker slice from my local deli and I used 2 slices per burger

Swiss cheese slices, I used 2 slices per burger

2 Tablespoons or more Sauerkraut, I used silver Floss Bavarian style (with caraway seeds), drained well*

2 Tablespoons or more per bun Thousand Island Dressing

Pretzel Buns, or your favorite bun, toasted


Before grilling your burger, take your sauerkraut out of the liquid. I find it best to use several paper towels and squeeze the liquid out. The secret to a good Rueben is not to have the bread or bun soggy from the sauerkraut. Set aside.

Prepare meat into patties.


I made 3 burger patties from 1 1/4 pounds of Angus beef.   I grilled each burger until my desired choice, medium well. After I flipped the burgers, I topped each patty with 2 thick slices of corned beef, folded to fit on top of each burger. I then placed 2 slices of cheese on each burger patty.

Grill or toast the buns and top each side with thousand island dressing.

To assemble your burger, put burger on top of bottom bun that has thousand island on it. On top of the cheese of the burger, top with sauerkraut and finish with top bun. Enjoy!

 

 

 

Prizes include:

 

  • American Lamb Board – (4) ALB prize boxes 5 lbs of ground lamb, an apron and a meat thermometer
  • Cabot Cheese – (4) Cabot Cheese Legacy Gift Box – 2 each Farmhouse Reserve, White Oak & Alpine Cheddar  – 1 each New York Vintage & Seriously Sharp & 1 Wine Bottle Opener
  • Cassabella – Week 3 – 1 Chop ‘N Prep™ Cutting Board with 4 Cutting Mats
  • Certified Angus Beef – (4) CAB prize grilling accessory kit, $50 VISA card, and a George Motz Hamburger America cookbook.
  • Char-Broil – (4) Char-Broil Performance 780 Charcoal Grill
  • Cowboy Charcoal – (4) Hardwood Lump Charcoal, a variety of wood chips and some of Cowboy’s new BBQ sauces.
  • Cuttingboard.com – (4) Olive Wood Carver Board
  • Dreamfarm – Week 2 – Big Vebo
  • Grill Master Club Subscription Grilling Box – (4) curated grill sample boxes
  • KitchenIQ -Week 1 – V-etched Container Grater
  • Swissmar – Week 4 – Glow 7PC Fondue Set

Please visit the other contributors to Week 2 of Burger Month:
Burger Week 2 Recap~ Visit Girlcarnivore

Burger Month - A month long celebration of burgers with killer recipes and giveaways!

There’s a new burger being published every day for the month of May! Check them out!

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THIS POST IS PART OF THE #BURGERMONTH CELEBRATION HAPPENING ALL MONTH LONG WITH 30 OTHER TALENTED BLOGGERS!! BE SURE TO FOLLOW #BURGERMONTH TO CHECK THEM ALL OUT!