Lobster Reuben

Sorry about the lack of Meal Plan Monday this week.

In order to cut down on throwing out delicious food before leaving for the three week tour adventure, I'm trying to scrape by and eat every last bite of edible food in the apartment.  I feel like the creativity will be rampant come Friday when I only have a few ingredients to make a meal of.  So, we'll see how that goes.



I've been waiting to share this recipe with you for far too long now.

As I mentioned a while back the first experience with a "Lobster Reuben" came in March while visiting my parents in Florida.  As soon as I walked in I noticed that at least half of the people on the patio had a lobster reuben in front of them and I knew immediately A) Must order and B) Must recreate.

So here it is.  It's nothing too crazy.  Just a reuben...with lobster meat.  Could anyone ever be upset by that?  Surely not.

But here's the thing.  There are things you must do to make it something more than just a reuben.  It's all in the perfect ingredients.

So, you should definitely make the russian dressing and find fresh lobster meat if at all possible.  Whip up some homemade rye bread, or if that's too crazy (it was for me at the time) pick some up from your local farmer's market.  And most importantly...homemade sauerkraut...get your hands on some.  Trust me, it makes this sandwich.

And that's it.  A little mixing, a little assembly, some melting/toasting and you have a mouth watering sandwich in front of you.



Makes: 3-4 sandwiches
Prep Time: 10 minutes
Cook Time: 3-5 minutes
Total Time: 15 minutes

{Printable Recipe}

Ingredients:
for the russian dressing-
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons relish (I used delicious homemade zucchini relish)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
to assemble-
1 lb lobster meat (I used claw and knuckle meat)
8 slices rye bread
1-2 slices swiss cheese per sandwich
butter
sauerkraut

Directions:

1. In a small bowl combine all of the dressing ingredients.  Stir until combined.  Slowly add dressing to the lobster meat until you have "dressed" the lobster to your preference. (Some people like a tiny bit of dressing...others like to bath in it.  So it's up to you here!)  Set aside.
2. Set oven to broil.
3. Butter and toast slices of bread, top with swiss cheese, dressed lobster, and a small amount of drained sauerkraut.  Place under broiler for several minutes to melt cheese but watch very carefully so you don't burn the bread!

Melted Cheddar and Apple Sandwich on a Croissant

As I mentioned in one of my last posts (10 days ago!  Too long.  I know...) I spent this past weekend in New York City with my family.  We had such a lovely time exploring the city, spending time together, and sticking out like sore thumbs as tourists from Missouri...especially in such a large group.

In case you didn't notice my unusually long absence it's because I was without internet access in New York.  Of all places to not be connected to the wireless world, right?  The internet wasn't working at the hotel so after one failed attempt I gave up and decided to have a weekend away from the computer.  I'm not saying I was completely shut off from the world but it was nice and so much more simple.  It seemed that it was a reminder that I was there to enjoy time with my family and not there to be putting up blog posts or anything of the sorts.

And because of that simplified weekend away from the computer...it has taken me a few days to get the motivation to get back to it.  So thank you for your patience.

I thought I would go ahead and share this recipe that I've been holding on to because it reminds me so much of fall...and I can't tell you how ready I am for that crisp New England air to start blowing in.  You better believe that within a few short weeks I will be picking my own apples to make this sandwich again.  It's one of my favorite New England activities.

Have you been to New England in the fall?  No?  Well, it's even more beautiful than they say.  You should make your way here this fall.  Or at least go google some pictures.  It will have you wanting an apple pie or a cup of hot tea in no time.

Makes: 2 Sandwiches   Prep Time: 10-15 minutes  Melt Time: 5 minutes   Total Time: 20 minutes

{Printable Recipe}

Ingredients:
2 croissants (or bread)
1 apple, cored and sliced
1 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon cinnamon
pinch of nutmeg (optional)
4 thick slices of your favorite cheddar cheese

Directions:
Preheat oven to 250°.  In a medium skillet melt butter over low heat.  Add apple, brown sugar, cinnamon, and nutmeg.  Saute for 10-15 minutes or until apples are tender.  Assemble croissant by placing two slices of cheese on each croissant and dividing the apples evenly between the two.  Place the entire sandwich in the oven for approximately 5 minutes to melt the cheese.  Serve/eat immediately and enjoy!

Creamy Avocado Salad on a Croissant

Yesterday in my weekly Meal Plan Monday post I mentioned how I may or may not be destined to be a baker.

I also recognized that this might be jumping the gun a bit.  But that's irrelevant.

I've always wanted to make homemade croissants but hadn't ever accumulated the courage to just go for it.  (Side note: I get mildly upset when baking projects don't work out...which is a horrible way to respond but...it only lasts for 15 minutes...max.)  But last week something happened inside me and I finally decided it was time.  So, I ran to the kitchen and started the two-day process.  After two days, my kitchen was covered in a thin coating of flour and I was staring at the most lovely, buttery, and flaky croissants I had ever laid eyes on.  (That's not true, I've seen better but let's pretend...)  I quickly handed some over to the guys for testing purposes.  And before I could even get a report they had devoured several more.

After this Kaston determined that I should 1) make these everyday and 2) start a croissant truck...which he is already developing sandwich combinations for.

And that brings us to these croissant sandwiches!  This sandwich started out being one of Kaston's creations.  But then he left me alone in the kitchen and it became mine.  I completely twisted his idea and caused a very confused look to come about his face when I brought in the sandwich that *he created*.  Kaston's sandwich or not, this thing was delicious.  And um healthy. 

Homemade croissants aren't necessary but highly recommended if you have the time and patience.  And really...croissants aren't necessary either but still highly recommended.  But if you want bread, I say throw it on some bread.  If you want it on a salad, throw it on a salad.  And if you just want it in a bowl with a spoon, I respect that too.  Just enjoy it.  Anyway you like.

Makes: 2 Croissant Sandwiches  Prep Time: 5 minutes  Cook Time: 10-12 minutes (for the hard boiled egg)  Total Time: 15 minutes

{Printable Recipe}

Ingredients:
1 hard boiled egg, sliced
1 avocado, mashed
several slices tomato, quartered
several slices cucumber, quartered
1/4 cup crumbled feta cheese
2 teaspoons Greek yogurt
1/2 teaspoon red wine vinegar
1/2 teaspoon dried dill
salt and pepper to taste
handful of pea shoots
2 croissants or 4 pieces of bread

Directions:
Combine all of the ingredients in a medium bowl and stir to combine.  Taste and adjust seasonings to your liking.  Slice open the croissants and divide the mixture between the two.  Top with pea shoots and enjoy!