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This delicious, classic deli sandwich is packed full of flavorful corned beef, creamy Swiss cheese, tangy sauerkraut, and homemade Thousand Island dressing piled high on crispy, toasted rye bread. Jump to recipe It's unlikely that you'll find a sandwich recipe with as much controversy as The Reuben Sandwich. There has been much debate as to who actually created this classic deli menu regular. If you ask any Nebraskan, they’ll likely tell you the story of local grocer Reuben Kulakofsky who created the famous sandwich during a late-night poker game at the Blackstone Hotel in 1925. As the lore goes, the owner of the hotel, Charles Schimmel enjoyed the sandwich so much that he named it The Reuben and added it to the hotel restaurant’s menu. (1) However, if you ask anyone along the upper east coast of the United States you'll likely hear a completely different tale. Once located in New York City, Reuben’s Delicatessen (1908-2001) served the first Reuben sandwich in 1914. The owner, Arnold Reuben created the “Reuben Special” for American Broadway actress Marjorie Rambeau. He hoped to impress the famous beauty who stopped by late one evening for a quick meal. (2) While we may never know the true origins of the Reuben sandwich, one thing is for certain - this hearty homemade version is absolutely delicious! You will need a few simple ingredients to make this Toasted Reuben Sandwich: Corned Beef Corned beef is brisket that has been cured with rock salt. If you’ve never had corned beef before, it packs a powerful punch of savory, sour, saltiness. We prefer to have freshly sliced corned beef from our local deli sliced about 1/16 in thickness. However, this is a fantastic recipe to use leftover corned beef. Sauerkraut Tangy and salty, you don’t want to miss out on adding this natural sourness! Homemade sauerkraut is so easy to make but a good quality store-bought version will do the trick just fine. Sauerkraut pairs perfectly with the savoriness of corned beef and the sweetness of the Thousand Island Dressing. Sauerkraut has a ton of moisture from the fermentation process so be sure to drain it very well before placing it on the sandwich. Swiss Cheese Sweet with hints of a mild nuttiness, Swiss cheese adds a creaminess to the sandwich. You’ll want thin slices of cheese so that it melts quickly. Rye Bread Rye bread has a distinctive earthy taste that's high in potassium, calcium, and fiber. It's a dense bread, which lends itself well to the piles of goodness we’re layering on it. You want nice, thick slices that are about 1-inch thick for this sandwich. Homemade really is best because you can get the perfect thickness and a higher quality. Thinly sliced rye bread, like those found in most store-bought varieties won’t toast well and will likely be mushier than desired. Thousand Island Dressing Many Reuben sandwich recipes call for Russian Dressing. The main difference between Russian Dressing and Thousand Island Dressing is the use of horseradish. We enjoy the tangy sweetness of Thousand Island. However, if you like a spicy kick, you can certainly opt for the Russian version. Ready to make this mouthwatering Toasted Reuben Sandwich? Serves 4 Sandwich Ingredients 1-pound corned beef, thinly sliced 1 cup sauerkraut, drained 1/2 cup Homemade Thousand Island Dressing 16 slices Swiss cheese, thinly sliced 2 tablespoons garlic and cayenne-infused oil 8 slices rye bread Thousand Island Dressing Ingredients ¾ cup mayonnaise ½ teaspoon Worcestershire Sauce ½ Tablespoon white distilled vinegar ½ Tablespoon lemon juice 2 Tablespoons ketchup 3 Tablespoons sweet relish 2 cloves garlic, finely minced ½ teaspoon onion powder ¼ teaspoon paprika ¼ teaspoon fine sea salt ¼ teaspoon ground black pepper Thousand Island Dressing Directions In a small bowl, whisk together all ingredients until well incorporated. Refrigerate in a covered container, such as a mason jar. Use within 5-7 days. Sandwich Directions In a small colander, drain sauerkraut. Place drained sauerkraut into a clean, lint-free dishtowel or cheesecloth. Squeeze any excess moisture from the sauerkraut. Allow to air dry for approximately 5 minutes. Begin heating cast-iron skillet over medium heat with oil. Place one slice of cheese on each slice of bread. Evenly distribute dressing, corned beef, and sauerkraut into layers on slices of bread. Top with an additional slice of cheese. Add the remaining slice of bread to complete the sandwiches. Carefully, place one or two sandwiches at a time into the hot cast iron skillet. Toast sandwiches for approximately 1-2 minutes per side or until cheese is melted and bread is lightly golden brown. If you enjoyed this recipe, let us know how it turned out by commenting below. We love to hear from you! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Sources: 1) https://history.nebraska.gov/was-the-reuben-sandwich-invented-in-omaha/#:~:text=According%20to%20Omaha%20lore%2C%20the,Plush%20Horse%2C%20the%20hotel%20restaurant 2) https://en.wikipedia.org/wiki/Reuben_sandwich

Tangy Greek yogurt, fresh cucumber, savory garlic, and fresh herbs make this Homemade Tzatziki Sauce absolutely delicious. The best part is it can be ready in less than 10 minutes! Jump to recipe As I mentioned in my post, The Best Homemade Greek Burgers, I studied Greek during my final years of undergrad school. My professor would sometimes bring in the most delicious Greek food and we'd enjoy a meal while I learned the language. Inspired by this, I decided to make my own homemade version. This sauce is so easy to make and requires just a few budget-friendly ingredients. Traditional Tzatziki is often made with yogurt from sheep or goat milk, however, the use of store-bought Greek yogurt makes this available to just about anyone. Greek yogurt offers the same thick and creamy consistency found in traditional Tzatziki sauce at a fraction of the cost. We love this sauce as a dip for garden fresh veggies, pita bread, and my Homemade Fried Potato Chips. It's perfect for potlucks and special occasions because it can be prepared ahead of time and the extra waiting helps to enhance the flavors. It’s a cool and refreshing treat during the hot summer evenings when cooking inside is the last thing I want to do! To make this Homemade Tzatziki Sauce you will need: Greek Yogurt You want to use plain, full-fat Greek yogurt. If you use a regular yogurt, it will be too runny and won’t hold up to the cucumber that you add to it. We really like the Fage brand. Cucumber I like to use an English cucumber because the peel is thin and easy to digest. It's also seedless and tends to have less water content than regular cucumbers. Once you shred the cucumber you'll need to drain it to remove any water. Simply add the shredded cucumber to a cheesecloth or a clean, lint-free dish towel and twist to apply pressure to the cucumber. You may need to twist a couple of times to really ensure that the water has been removed. Garlic If you're a huge garlic fan, you could use up to four cloves of garlic for this recipe without it being over the top. I opted to stay in the middle of the road and use two large cloves. Lemon The fresh zing of lemon zest can help brighten any dish as well as enhance the overall flavor. If your sauce is a little too thick, add a little fresh lemon juice until it is the consistency you prefer. Fresh Dill Nothing says summertime like fresh herbs straight from the garden. With its slightly tangy, citrus-like flavor and subtle notes of anise, a little goes a long way. Store-bought dill will also work just fine here. Dried herbs can sometimes have a slightly stronger flavor, so I recommend starting with half a teaspoon at a time and tasting continuously until you reach your desired preference. I love using fresh herbs that I have dehydrated in my favorite dehydrator. Spices We love the savoriness of fresh ground pepper. I find it balances the freshness of the cucumber and pairs perfectly with the garlic. Onion powder adds a subtle flavor of umami and works well with ground pepper. Salt will help to draw out any additional moisture from the cucumber as well as adding flavor. Ingredients 1½ cup plain, full-fat Greek yogurt ¾ cup English cucumber, shredded 2 large cloves garlic, grated 1 ½ teaspoon fresh dill, chopped ½ teaspoon ground black pepper ½ teaspoon onion powder ¼ teaspoon salt Lemon zest Directions Carefully grate cucumber into shreds. Drain the cucumber by wrapping shreds into a dish towel or cheesecloth. Twist tightly until all liquid has been drained. In a medium bowl, combine shredded cucumber with yogurt. Add remaining ingredients and mix well to combine. Serve immediately or store in a covered container in the refrigerator for up to 4 days. If you enjoyed this Homemade Tzatziki Sauce let us know in the comments below. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This homemade marinara sauce is full of robust flavor with fresh tomatoes and Italian herbs! Yield: Approximately 2 cups Jump to recipe If you love pizza and pasta as much as we do, then a delicious marinara sauce is always needed. Making a homemade marinara sauce is easy and pretty straightforward, making it perfect for busy weeknight dinners! I like to double or triple the recipe and store it in the freezer for extra busy weeknights. This Homemade Marinara Sauce can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months. How do we enjoy this Homemade Marinara Sauce? Meatball Sub Sandwiches and Spicy Stuffed Bell Peppers are two of our quick-dinner favorites. Both recipes freeze beautifully which make them perfect for freezer meal prep! We also use this sauce on homemade pizza dough for a fun and easy lunch. For this Homemade Marinara Sauce recipe, you will need: Tomatoes Fresh, paste tomatoes are best for this sauce. It can seem a little daunting because there are a couple of extra steps, but it's so worth the effort! If you just really need to cut down on the time, you can substitute 28 ounces of crushed tomatoes. Red Cooking Wine A good quality red wine will help give the sauce a slight sweetness that counteracts the acidity from the tomatoes. I typically have a Cabernet Sauvignon on hand for cooking. If you prefer to not use wine or just don’t have any, you can substitute with beef or chicken broth. You can also substitute red wine with a mixture of red wine vinegar and water. You’ll need about ½ cup each. Onions and Garlic I love cooking with fresh onions and garlic. They give such a fantastic umami flavor and a sweetness that pairs beautifully with the acidity of the tomatoes. Basil and Oregano I love growing Oregano in our backyard garden. It's so easy and is very low maintenance. Oregano offers a warm, pungent flavor and basil offers a sweet and fragrant aroma. Both of which enhance the overall flavor of the tomato sauce. Salt and Pepper Two simple, budget-friendly ingredients that offer so much to whatever you put them in. We have added a couple of sweet components to this sauce and now we need to add some saltiness and savoriness to help balance everything out. How to Make Homemade Marinara Sauce You'll need to start by preparing the tomatoes for cooking. Prepare a large bowl with cold water and a couple of cups of ice. Set aside. Fill a large saucepan about halfway full of water. Bring the water to a hard boil. Carefully, add the tomatoes to the boiling water and process for about 20 to 30 seconds. The skins of the tomatoes should begin to wrinkle and peel away from the flesh. Using a slotted spoon, carefully remove the tomatoes from the boiling water and quickly place into the prepared ice water. When the tomatoes are cool enough to handle, remove any remaining skins. Then, remove the core with a knife. To remove the seeds, you can use a food strainer or by using a spoon to scrape the seeds out. When the tomatoes are ready, add them to a stainless-steel stockpot and simmer over low heat for approximately 3 minutes. Next, add in the red cooking wine, herbs, and spices. Continue to simmer over low heat for approximately 15 minutes. Using an immersion blender, carefully pulse the sauce to desired consistency. A countertop blender will also work for this process. Serve immediately or store sauce in the refrigerator for up to 5 days or freeze for up to 3 months. Ingredients 8-10 large Roma tomatoes, peeled, cored, and seeded ¼ cup red cooking wine ½ cup onion, finely chopped 4 cloves garlic, finely minced 2 teaspoons basil 1 teaspoon Italian oregano ½ teaspoon sea salt ¼ teaspoon ground black pepper Directions Add prepared tomatoes to a stainless-steel stockpot and simmer over low heat for approximately 3 minutes. Carefully add in red cooking wine, herbs, and spices. Cover and continue to simmer over low heat for approximately 15 minutes. Using an immersion blender, carefully pulse the sauce to desired consistency. Serve over noodles, meatballs, or as a dip for mozzarella sticks! If you made this Homemade Marinara Recipe let us know how it turned out by leaving a comment below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This homemade extract is the perfect addition to your favorite apple baking recipes! Try it my Baked Apple Cider Doughnuts! Want to save this recipe for later? Pin it! Ingredients 6 large apples Six 3” cinnamon sticks 16 ounces Vodka (80 proof) Jar with tight lid Directions Carefully peel washed apples. Add apple peels and cinnamon sticks to jar. Pour vodka over apple peels and cinnamon sticks ensuring that all are covered and there are no small bits floating on the top. A glass weight may be needed if you have several small bits. Tightly secure lid and give a vigorous shake. Shake jar several times per week for six weeks. Using a fine mesh strainer, remove apple peels and cinnamon sticks from jar. Store extract in a cool, dark cabinet. Click here to sign up for our newsletter today!

Bold flavors. Sweet heat. This delicious side dish comes together in about 10 minutes. It pairs perfectly with my Baked BBQ Bacon Chicken and Roasted Ranch Broccoli. Serves 6 Ingredients 1 10-ounce package original-flavor Couscous 2 ears fresh corn off the cob or 1 15-ounce can, drained 1 medium red bell pepper, finely chopped 1 medium red onion, finely chopped 1 cup chicken stock ½ cup sour cream or plain Greek yogurt 1 lime (zest and juice) ½ cup fresh cilantro ½ cup freshly grated Pepperjack Cheese 1 teaspoon paprika 1 teaspoon crushed red pepper ½ teaspoon garlic powder ½ teaspoon cumin powder ½ teaspoon ground black pepper 1 teaspoon salt Directions In a medium saucepan over medium-high heat, bring chicken stock to a boil. Add couscous and cover with lid. Remove from heat and allow to sit for approximately 5-7 minutes. Meanwhile, in a medium bowl, combine all remaining ingredients except for lime zest, and gently stir to combine. Carefully remove lid from saucepan and fluff couscous with a fork, gently breaking up any clumps. Add lime zest and fluff couscous with a fork to combine. Fold sour cream mixture into couscous. Serve warm.

The tangy Lemon Garlic Vinaigrette is the star of this recipe! This simple salad comes together fast, is full of flavor, and happens to be a crowd favorite at family potlucks. Want to save this recipe for later? Pin it! Ingredients ( Serves 4) Dressing Ingredients 1 Tablespoon white wine vinegar ¼ cup infused oil 1 teaspoon Dijon mustard Juice of one lemon 1 teaspoon lemon zest 1 teaspoon garlic powder ½ teaspoon sweet Italian basil ½ teaspoon Italian oregano ½ teaspoon lemon thyme ½ teaspoon salt ¼ teaspoon ground black pepper Salad Ingredients 4 Roma tomatoes, chopped 1 red onion, thinly sliced 1 English cucumber, sliced ½ cup Lemon Garlic Vinaigrette In a large bowl, add tomatoes, onions, and cucumber. Stir to combine. Cover and store in refrigerator for up to 24 hours. When ready to serve, add vinaigrette and stir. Directions Combine all ingredients in a resealable jar, such as a mason jar. Seal the jar and shake vigorously until all ingredients are incorporated. Taste and adjust seasonings to your preference. Store in refrigerator for up to 1 week. When ready to use, allow jar to sit at room temperature for at least 10 minutes or until oil is no longer solidified. Shake vigorously and serve. Makes about ½ cup. Click here to sign up for our newsletter today!

Roasted vegetables are one of my favorite side dishes. As you probably know by now, I am a huge fan of “fix it and forget it” type recipes. This broccoli recipe comes together in about 1 minute of prep time and 15 minutes of cook time. Try it with my Baked BBQ Bacon Chicken and Santa Fe Couscous! Serves 4 Ingredients 2 pounds fresh broccoli, washed and separated 2 Tablespoon oil 2 Tablespoons dry Ranch Seasoning ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon ground black pepper ¼ teaspoon salt Directions Preheat oven to 400 degrees. In a large bowl, combine broccoli with the remaining ingredients. Using your hands, work the seasonings and oil into broccoli pieces. Place coated broccoli onto a parchment paper-lined cookie sheet. Bake for approximately 15 minutes or until broccoli is lightly browned and crisp-tender.

My kids love ranch dressing on just about everything! This homemade version keeps out the questionable ingredients found in most store-bought brands, while keeping the flavor profile that we're accustomed to! Want to save this recipe for later? Pin it! Ingredients Yield: Approximately 2 cups 1 cup buttermilk ¾ cup sour cream ¼ cup mayonnaise 2 Tablespoons fresh parsley 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon fresh dill 1 teaspoon lime juice ½ teaspoon ground black pepper Directions In a medium bowl, combine all ingredients until well incorporated. Adjust seasonings as desired. Cover and chill in refrigerator for at least 1 hour before serving.

This homemade mixed berry extract is the perfect addition to baking recipes with berries! Want to save this recipe for later? Pin it! Ingredients 10 ounces mixed berries (blueberry, blackberry, raspberry, and strawberry) 16 ounces Vodka (80 proof) Jar with tight lid Directions: Place washed berries in jar and cover with vodka. Tightly secure lid and give a vigorous shake. Shake jar several times per week for six weeks. Using a fine mesh strainer, remove berries from jar. Store extract in a cool, dark cabinet.

The perfect addition to any backyard BBQ meal! Yield: 10 quarts Ingredients 7 pounds green cabbage, cored and shredded 6 pounds purple cabbage, cored and shredded 3 pounds carrots, julienne 4 red bell peppers, julienne 2 large white onions, julienne 13 cups sugar 5 cups water 8 cups white vinegar ½ cup salt, kosher 6 ½ Tablespoons celery seed 6 ½ Tablespoons mustard seed ½ teaspoon pickle crisp Directions Sanitize jars on a dishtowel. In a large 30-quart bowl, gently toss cabbage with salt. Cover with a flour sack or other breathable dish towel for at least 2 hours. Remove covering and thoroughly rinse the cabbage to remove as much salt as possible. Add in remaining vegetables and toss gently to combine. In a large pot over medium-high heat, simmer water, vinegar, and sugar for approximately 2 minutes. Add vegetable mixture to brine and warm through for approximately 2-3 minutes. Return the vegetable mixture back to a large bowl. Carefully ladle the vegetable mixture into jars. Ladle hot brine over vegetable mixture and fill to ½” headspace. Remove any air bubbles and add additional brine if needed to reach proper headspace. Using vinegar and a paper towel or clean dishtowel, wipe down jars, paying special attention to the rims of the jars. Place lids and rings onto jars and seal to “fingertip tight”. Add warm/hot jars to warm/hot water in a water bath canner. Ensure water covers jars 1-2 inches, add additional warm/hot water if necessary. Cover pot with lid and bring to a hard boil, and process for 15 minutes. Turn off heat and remove the lid from the pot. Allow jars to remain in uncovered pot for approximately 10 minutes. Carefully remove jars and place them on a dishtowel. Allow jars to cool and seal for at least 24 hours before moving. Once jars are cooled and sealed, remove rings and store jars in a dry, cool, and dark area.

I will share a secret with you, my friends. I am not a huge fan of leftovers. There are very few that I absolutely love “as-is”, but most of the time I like to reimagine them into a new and tasty dish whenever I can. Recreating a meal from leftovers doesn’t have to take a lot of time and effort. Leftovers from taco night? Make a fantastic spicy taco soup. Chicken and veggies? Combine them with some rice and cheese for a quick, weeknight casserole. Easy peasy. One of my favorite leftover foods? Baked potatoes. I like to lightly coat big, beautiful Russet potatoes with olive oil and sea salt and bake them in a 400-degree oven for about an hour. So simple and so delicious. Oftentimes, I will turn them into mashed potatoes or potato soup the next day. But this time, I wanted something just a little different than my usual go-to recipes. Bacon and Swiss are one of the tastiest combos I have ever had, no matter what it’s on. I knew they would be the perfect addition to my leftover baked potatoes. Using just a few spices and simple “pantry staples” I was able to throw this together in under 10 minutes. This casserole was everything I wanted it to be. The Swiss cheese provided a sweet nuttiness, while the cheddar added a tangy sharpness. Like icing on a cake, the savory bacon just brought it all together. This casserole is the perfect “company’s coming over” side dish and it is sure to impress! I like to serve this with a traditional homemade meatloaf or crispy fried chicken. Ingredients 8-10 baked Russet potatoes 8 ounces sour cream ¼ cup softened butter ½ cup milk (I used 2%) 2 cups shredded Swiss cheese 1 cup shredded mild cheddar cheese 10-12 strips cooked & crumbled bacon 1 ½ teaspoons onion powder 1 ½ teaspoons garlic powder 1 teaspoon paprika 1 teaspoon chili powder 1 teaspoon ground black pepper 1 teaspoon salt Directions Preheat oven to 375 degrees. Begin by peeling most of the skin off of the potatoes and placing them into a large mixing bowl. Next, add sour cream, cheeses, and milk. Use a potato masher or mixer to combine ingredients and mash potatoes until slightly creamy while leaving some larger pieces of potato. Add bacon and spices, then gently stir to combine. Scoop the mixture into a 3-quart baking dish and spread evenly. Cover with Swiss cheese if preferred, then bake for 45 minutes or until heated through. Top with additional Swiss cheese and bake for 10 more minutes or until cheese is melted.