Tag Archives: celery seed

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


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.

Cornmeal Battered Fish (Oven Fried)

I’m pretty sure that fish isn’t the first thing on your mind when you plan on making dinner. Well folks, in my house, it is one of the options that we encounter. Josh and I both love fish prepared many different ways, we usually eat more in the summer time of course, but I start cringing (this time of year) at the fact of dipping fish in 2-inches of oil. So I decided to oven “fry” the fish (we like to use Swai or Pangasius but you can use whatever appeals to you) and this batter is amazing! I dredged the fish in milk rather than eggs…(gotta watch my weight….I have a cruise coming up this summer). The fish was very flaky and turned out wonderfully! I hope that you can relate to the fact that fish doesn’t always have to be boring! Please enjoy!

Makes: 4 servings

Here’s what you’ll need:

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1 pound of fish filets cut into 4 pieces (I left my fish filets whole)

1 cup cornmeal

1 tsp  paprika

1 tsp dried thyme

1 tsp salt

1 tsp parsley flakes

1/2 tsp celery seed

1/2 tsp onion powder

1 Tbsp garlic and herb seasoning

1/2 tsp black pepper

1/2 cup milk


Pre-heat oven to 425 degrees. Coat a large baking pan with non-stick spray (I always use foil). In a shallow bowl, combine cornmeal, garlic herb seasoning…..

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Paprika, thyme, salt, celery seed, onion powder, parsley, and black pepper…..

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Combine well and spread out on another baking sheet (preferably smaller to accomodate size of the fish adequately)….

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Pour milk into another shallow bowl and start by dredging fish filets in milk…..

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And then place them in the cornmeal mixture, pressing on filets to make sure they are coated completely…..

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Make sure to coat both sides evenly…..

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Once your filets are coated and placed on the proper baking sheet, lightly spray a small amount of cooking spray on the top (not both sides) of the filets and then pop them into the oven….

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Bake for approximately 15-17 minutes…..

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Fish should be flaky yet firm….Mmm!

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Josh served his oven fried filet on a bun with tartar sauce. I had mine with fresh squeezed lemon juice over the top and steamed broccoli.


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