One of America’s Favorites – Pastrami on Rye

January 23, 2017 at 6:46 AM | Posted in One of America's Favorites | Leave a comment
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A pastrami sandwich from Katz's Delicatessen

A pastrami sandwich from Katz’s Delicatessen

Pastrami on rye is a classic sandwich made famous in the Jewish kosher delicatessens of New York City. It was first created in 1888 by Sussman Volk, who served it at his deli on Delancey Street in New York City.




Sussman Volk immigrated from Lithuania in the late 1800s. He opened a small butcher shop on New York’s Lower East Side. He befriended another immigrant, this one from Romania, who he allowed to store meat in his large icebox. In exchange for his kindness, the friend gave the recipe for pastrami to Volk, who began to serve it to his customers. It proved so popular that in 1888, Volk opened a delicatessen at 88 Delancey Street, one of the first delis in New York City, where he served the meat on rye bread.

It became a favorite at other delis, served on rye bread and topped with spicy brown mustard. Delis in New York City, like Katz’s Delicatessen, have become known for their Pastrami on rye sandwiches. In her description of the book on Katz’s, Florence Fabricant, the noted food critic for the New York Times, described the volume “as overstuffed as Katz’s pastrami on rye.”

The pastrami on rye sandwich has come to be a symbol of the classic New York Jewish deli, being featured in delis around the world attempting to recreate the ambience of the original New York delis, in cities such as Los Angeles, Buenos Aires, Boca Raton, Florida, and San Diego, California. The classic, which some consider to be New York’s signature sandwich, consists simply of sliced pastrami, placed on rye bread, and topped with spicy brown mustard. It is usually accompanied by a Kosher dill pickle on the side.




Pastrami on rye, served with the classic accoutrements of spicy brown mustard and Kosher dill pickles

Pastrami on rye, served with the classic accoutrements of spicy brown mustard and Kosher dill pickles

Corned beef and pastrami on rye may be prepared using rye bread, pastrami, corned beef, cole slaw, and Russian dressing. Preparation involves placing both meats on a slice of rye bread and topping it with coleslaw. Russian dressing may be added to the top slice of bread.

Pastrami, lettuce, and tomato (PLT) may be prepared using two slices of toasted sourdough bread, mayonnaise, pastrami, lettuce, tomato slices. Preparation involves placing the pastrami on a toasted slice of sourdough bread and topping it with the lettuce and tomato slices. Mayonnaise may be spread on the second slice of sourdough, and placed on top of the sandwich.


“Meatless Monday” Recipe of the Week – Tamale Pie

January 23, 2017 at 6:45 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Tamale Pie. As most recipes you can find this recipe on many sites with different versions, I went with one on the CooksRecipes website. Check the Cooks site out and all their great recipes! Enjoy and Eat Healthy!

Tamale Pie

This great tasting vegetarian tamale pie is sure to become a family favorite for meatless entrées.Cooksrecipes 2

Recipe Ingredients:

3 cups cooked cranberry or dark or light red kidney beans, drained, rinsed, and mashed
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup green bell pepper, chopped
1 tablespoon corn oil
2 tablespoons tomato paste
1 heaping teaspoon chili powder
1/2 cup water
1/4 cup green olives, sliced
3 tablespoons fresh parsley, minced
Salt and ground black pepper to taste

1 cup yellow cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 large egg, lightly beaten
1/2 cup milk
2 tablespoons olive oil
2 tablespoons green chiles, chopped

1/2 cup shredded sharp cheddar cheese

Cooking Directions:

1 – In a large skillet, sauté onions, garlic, and green pepper in oil. Stir in tomato paste and chili powder. Then add water, beans, olives, parsley, salt and black pepper. Simmer mixture, stirring, until heated through.
2 – Spread bean mixture evenly in a greased 8-inch baking dish or shallow casserole.
3 – In a medium bowl, combine cornmeal, flour, salt, and baking powder. Add egg, milk, oil, and green chiles. Stir mixture until ingredients are moist.
4 – Spread batter over bean mixture and top with cheese.
5 – Bake, uncovered, at 400°F (205°C) for 20 minutes or until crust is golden brown.
Makes 4 to 6 servings

Kitchen Hint of the Day!

January 23, 2017 at 6:42 AM | Posted in Kitchen Hints | Leave a comment
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Fry the Toast….

Warm some light butter or extra light olive oil over medium-high heat. Lay in the bread and fry until golden on both sides. Spice it up a bit with your favorite Spices.

Smoky Beef and Poblano Pepper Chili

January 23, 2017 at 6:41 AM | Posted in Uncategorized | Leave a comment

This chili is made with ground beef and smoky poblano peppers… it’s a meal that will truly make your mouth water! Perfect for game day or a cold night!

Source: Smoky Beef and Poblano Pepper Chili

January 23rd is National Pie Day!

January 23, 2017 at 6:39 AM | Posted in Uncategorized | Leave a comment

Here are today’s five things to know about pie: In 1986 National Pie Day was first celebrated by the American Pie Council to commemorate Crisco’s 75th anniversary of “serving foods to families ever…

Source: January 23rd is National Pie Day!

Tomato and Basil Frittata

January 22, 2017 at 10:10 PM | Posted in Uncategorized | Leave a comment

Tomato and Basil Frittata

Source: Tomato and Basil Frittata

Cooking The Italian Provinces – Salerno

January 22, 2017 at 6:09 PM | Posted in Uncategorized | 2 Comments

  Often overshadowed by its proximity to Naples and by the beauty of the Amalfi coast, Salerno is often overlooked. The province has a Mediterranean climate, with a hot and relatively dry summ…

Source: Cooking The Italian Provinces – Salerno

Bison Chopped Sirloin Steak w/ Baked Steak Fries

January 22, 2017 at 5:55 PM | Posted in Ore - Ida, SayersBrook Ranch | Leave a comment
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Today’s Menu: Bison Chopped Sirloin Steak w/ Baked Steak Fries


For Breakfast this morning I Poached an Egg and served it on a slice of Healthy Life Whole Grain Bread. I also had a cup of Bigelow Decaf Green Tea. So glad to eat solid food again! Just to catch everyone up last Monday Mom came bison-chopped-sirloin-steak-w-baked-steak-fries-006down with a nasty Stomach Flu. By Wednesday morning she was doing better but very weak. Then Thursday Night it hit me, and hit me hard! I can’t ever remember being so sick to my stomach, non stop for about 24 hours. It was terrible! Then to cap it off we had to call an ambulance for Dad as he started showing signs of it. With Dad in poor health we thought it would be better to get him in the Hospital right away. It proved to be the right call, he was sick for about 24 hours. At the Hospital they could attend him better than me or Mom as we were both sick. He come home Saturday evening and doing good! So as for me I was living on liquids and Soup and was ready for some solid food again! For Dinner tonight its a Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Steak Fries.




I love this SayersBrook Bison Ranch – Bison Chopped Sirloin Steak! I had ordered some more packages of it along with some more of the SayersBrook Elk Burger Patties, another new favorite of mine.







I preheated the oven on 400 degrees. To prepare them I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare these. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Virgin Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steaks. I cooked bison-chopped-sirloin-steak-w-baked-steak-fries-001each side 4 minutes.Then finished it in the oven, at 400 degrees for 5 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These have an excellent taste to them and cook up beautifully, another very good item from SayersBrook Ranch! I topped the Chopped Steak with some Sauteed Mushrooms and A-1 Sauce Thick/Hardy.


For a side I baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping.Also baked a loaf of Pillsbury French Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.




SayersBrook Ranch Bison Chopped Sirloin Steaksayersbrook

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.






Ore Ida Steak FriesOre Ida Steak Fries

Big meals, meet your match.
Thick and flavorful, but still crispy and fluffy. With their home-style russet potato flavor, Ore-Ida® Steak Fries are perfect with steak (of course) or any meal that needs a hearty touch.

FAT 3g
SODIUM 290mg

Wonton Soup {Revisited from February 2014 | The Mountain Kitchen

January 22, 2017 at 10:51 AM | Posted in Uncategorized | Leave a comment

This wonton soup is made of dumplings filled with a mixture of seasoned ground pork, soy sauce, rice vinegar and ginger, gently simmered in ginger broth.

Source: Wonton Soup {Revisited from February 2014 | The Mountain Kitchen

Soup Special of the Day!……Chicken Mushroom Soup

January 22, 2017 at 6:51 AM | Posted in CooksRecipes, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Chicken Mushroom Soup. Chicken, Mushrooms, Macaroni, and all the fixings into a delicious Soup! It’s off the CooksRecipes website. When visiting the Cooks site be sure to check out their fantastic selection of recipes! Enjoy and Eat Healthy in 2017!

Chicken Mushroom Soup

This is an old-fashioned soup updated with mushrooms. Serve with croutons or oyster crackers sprinkled on top.

Recipe Ingredients:

6 cups water
4 boneless, skinless chicken breasts Cooksrecipes 2
1 1/2 cups sliced celery
1 cup diced peeled carrots
3/4 cup chopped onion
2 bay leaves
2 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup uncooked macaroni
1 1/2 cups sliced mushrooms
1 tablespoon chopped fresh flat-leaf parsley

Cooking Directions:

1 – Heat water in a large stockpot, add chicken breasts, celery, onions, bay leaves, salt and pepper. Bring to a boil over high heat; reduce heat and simmer, covered, about 30 minutes.
2 – Remove chicken and discard bay leaves; skim broth. Add carrots and macaroni. Simmer about 10 minutes or until the macaroni is tender. Return the chicken to the stockpot adding mushrooms and parsley; cook until the mushrooms are tender, about 5 minutes. Serve hot.
Makes 8 servings.

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