Monthly Archives: October 2011

Turkey Meatball Reuben Subs

It’s not often that I eat sandwiches unless they are paninis but every once is a while, I want to dig into a hearty sandwich like the next guy.  These Turkey Meatball Reuben Subs are right up my alley.  Ground turkey is flavored with spices, and topped with swiss cheese and a quick coleslaw.  Paprika, coriander, and garlic gives ground turkey some flavor while the cayenne and black peppers give it some heat.  I used broccoli slaw instead of regular cabbage slaw and liked the additional crunch factor it provided.  These can easily be made and wrapped up to go so I might just make another one of these for my next tailgate!

The ingredients:

Mix ground turkey with spices, garlic, sugar, and salt.

Shape into 16 meatballs and broil until fully cooked (the recipe says 8 minutes but my needed an extra couple of minutes).

While the meatballs broil, mix together the slaw, paprika, and Thousand Island dressing.

When meatballs are done, place 4 meatballs in the roll with a slice of cheese.  Broil until golden brown (about 1 minute), then top with slaw.

Additions:  None

Omissions:  None

Substitutions:

  • Regular sub rolls for whole-wheat rolls
  • Reduced-fat swiss cheese

Overall Rating:  Love It

Source:  Cooking Light Magazine

Ginger Apple Bourbon

As you may know from my post yesterday, I have apple cider in my possession and I’m not afraid to use it.  My Friday cocktail this week, Ginger Apple Bourbon, features…you guessed it…apple cider.  Maybe I shouldn’t admit this, but when I tried this cocktail for the first time, I drank it down.  I mean, like water.  Yikes!  This cocktail was adapted from a drink I saw on this blog a few weeks ago.  I was running suspiciously low on bourbon (I wonder who drank it all? ;)) so I measured out what I had left – 1/2 cup – and followed the 2:2:1 ratio, mixing it with 1 cup apple cider and 1 cup ginger ale.  Sometimes it’s hard to find a nice seasonal cocktail in the fall so this is one to remember.  Ginger.  Apple.  Bourbon.  ‘Nuff said.

The ingredients:

Mix together apple cider, ginger ale and bourbon in a 2:2:1 ratio and serve over ice.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Adapted from:  Tampopo Press Blog

Cider-Glazed Chicken

Another reason why I love October?  Apple cider!  When I saw my grocery store had stocked the produce cooler with the autumn beverage, I had to scoop some up.  I knew that this recipe for Cider-Glazed Chicken was tucked away in my recipe book somewhere and I’d been waiting for just the right time to pull it out.  Chicken breasts are browned in butter until fully cooked and then tossed in a simple glaze of apple cider and dijon mustard.  So easy and so quick!  The glaze gave the boring chicken breasts a tasty flavor with the subtle hint of apple without overpowering it.  Whether you want to make this recipe or not, pick up some apple cider somewhere along your travels and do some cooking with it.  Enjoy the burst of apple while you can!

The ingredients:

Brown salt-and-peppered chicken breasts in butter.

Remove the fully cooked chicken from the pan and set aside.  Pour apple cider and dijon mustard into the hot pan.  Stir together until slightly thickened.

Add back the chicken breasts and coat in the cider-dijon glaze.

Top with fresh parsley and enjoy!

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

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