Tag Archives: apple cider vinegar

Ham & Swiss Reubens w/ Savory Onion Dressing

It was definitely an easy dinner tonight. I found this recipe in a magazine while waiting at the car dealership yesterday. I knew Josh would like it but I wasn’t too sure about it myself. I read the recipe over and over and the more I read it, the more I actually liked it. I changed it up a little bit with the sauce and I bought an un-cut loaf of homemade bread and cut it into thick slices. It was fabulous! It fit well and I didn’t serve this with anything else. The sandwich alone filled me up! Enjoy and I hope you like it!

ham and swiss reuben

Here’s What You’ll Need:

2 Tbsp butter

3 cups shredded cabbage – add celery seed, salt, & black pepper to taste

2 Tbsp apple cider vinegar

1 cup sour cream

1/4 cup ketchup

3 Tbsp pickle relish

3-4 green onions (white and light green parts only), finely chopped

Black pepper

2 Tbsp melted butter

8 slices bread (deli rye works great)

Brown deli mustard (I used Dijon)

3/4 lb. swiss cheese, sliced

1 lb. deli ham

Directions:

In a large skillet, melt (1st listing) butter over medium. Add the cabbage; cook until wilted, about 5 minutes. Season with the celery seed, salt, & black pepper to taste. Add the apple cider vinegar and lower the temp to keep the cabbage mixture warm.

In a medium bowl, combine ketchup, sour cream, relish, and green onions (I chopped a small Vidalia onion), season with salt & pepper.

In a microwave or small pan, melt (2nd listing) butter, brush one side of the bread slices with the melted butter.

Build the sandwiches with the buttered side facing out. Spread 4 slices of bread with the mustard, top with a slice of Swiss cheese, the ham, another slice of cheese, and the cabbage mixture. Slather the other 4 slices of bread with the onion dressing, set on top of sandwiches with the buttered side facing out.

Griddle the sandwiches pressing down with a spatula until the bread is golden, the cheese melts and the sandwich is hot all the way through; about 5 minutes per side.

Honey Mustard Chicken

Its been snowing since last night, it’s cold and unfortunately I have house cleaning to do, but part of making me happy while being snowed in…….making dinner and posting on my most favorite blog. This recipe called for all things comfort but of course I went my own way to make it mine. I omitted white vinegar (2 tablespoons) and I added Apple cider vinegar instead (1 tablespoon). I also used local honey from an Amish topiary close to town, and I added an extra clove of minced garlic. 

SERVES: 4-6      Cook: 6-7 hours on LOW; 4-5 on HIGH

Here’s what you’ll need:

2 – 2 1/2 pounds of boneless, skinless chicken breasts 

1/2 cup honey

1/4 cup soy sauce (low sodium)

1/4 cup mustard

1 tbsp. Apple cider vinegar

4 cloves garlic, minced

1/2 tsp black pepper

OPTIONAL: To thicken sauce, add the ingredients below in a cup then pour in slow cooker 1 hour before chicken is finished cooking.

2 tbsp water

2 tbsp cornstarch

Directions:

Place chicken breasts in slow cooker. Turn slow cooker on LOW. Meanwhile, whisk the honey, soy sauce, garlic, mustard, vinegar, and black pepper until well blended. Pour over chicken, cover, and cook for 6-7 hours. 

You can serve this over pasta, shred or cube it and serve over rice and vegetables, or shred it and serve on sandwich buns! 

**We shredded it and put it on a hoagie bun with bell peppers and onions! 



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