Wednesday, January 28, 2009
My blog makeover is done!!! And I simply love the results. Kaela at Fresh Designs is my hero and an incredibly talented graphic artist.
To celebrate my new look, I’ve decided to hold a contest and giveaway. I’ve already started gathering goodies, so stay tuned. I’ll have the contest up by the next post.
Now on to the food…
I love the Super Bowl for two reasons. First it means that football is finally OVER. Second, even though I’m not a football fan, I love any excuse for a party – or to eat. And the Super Bowl inspires all kinds of wonderful food creations.
This year, Cathy at Noble Pig hosted a Super Bowl recipe contest over at her blog. If you’ve been following my blog, you know how much I love a recipe contest. Even though I’ve never won one, I love the challenge of coming up with a recipe and the camaraderie of joining other fabulous cooks in a group endeavor.
Since Super Bowl food is more the Kitchen Genius’s forte than mine, I let him come up with the idea for this contest. Rather than the usual dips, ribs, wings and meatballs, he opted for mini “Reuben” sliders.
I adore miniature food of any kind, so this idea struck me as perfect. We made up a batch of these to test ideas and create a recipe.
First KG fried up some turkey kielbasa on our electric griddle along with some sauerkraut.
Then I helped him build the little sandwiches. It really didn’t take long and they were beyond yummy!
We didn’t make the finalists, but it was hard to feel bad because 1,026 people entered this contest! That’s got to be a record in food blogging contests. Plus we had a really fun and tasty meal.
1 pound package Hillshire Farm Turkey Polska Kielbasa
1 loaf Pepperidge Farm Party Bread – Dark Pumpernickel (36 slices)
9 sliced mild cheddar or Swiss cheese, folded in half and then in half again to make 4 pieces per slice.
1 cup sauerkraut
36 slices Bread and Butter Pickles
2 tablespoons Thousand Island dressing (bottled or see recipe below)
3 tablespoons butter
Thousand Island Dressing:
2 tablespoons mayonnaise
1 tablespoon ketchup
2 teaspoons sweet pickle relish
Heat a large electric griddle. Slice kielbasa into thin (1/4 inch) slices and fry slices on skillet turning once, until lightly brown on both sides. In the meantime, place sauerkraut on end of skillet and heat through. Place kielbasa and sauerkraut in separate bowls and set aside.
Wash griddle and with heat off, set up mini Reubens in the following order: Lightly butter one side of nine slices of party pumpernickel and place butter side down on griddle. Place one of the cheese quarters on each slice of bread. Add a dollop of Thousand Island dressing. Place 1 tablespoon sauerkraut on top, followed by three kielbasa slices. Add two slices of Bread and Butter pickles, another quarter slice of cheese. Top with another slice of lightly buttered party pumpernickel, butter side up.
Grill mini Reubens over medium low heat until lightly toasted, about four minutes. Carefully flip Reubens over and grill the other side until bread is lightly toasted and cheese is melted.
For a printable recipe click here