I’ve been playing around lately with new ideas for dips.  We took a Crab Rangoon and turned it inside out, creating a creamy crab dip with Wonton Chips on the side.  This Hot Reuben Dip is made with that kind of twist in mind.  Take the yummy ingredients that make The Classic Reuben Sandwich so popular and serve it with Jewish rye Party bread.  One more easy crowd pleasing recipe to add to your next finger food spread.

One pound of deli sliced corned beef (then diced), 8 ounces shredded Swiss cheese, one 16-ounce pouch of sauerkraut (or 14-ounce can) well drained, 3/4 cup mayonnaise, 1/4 cup ketchup, 1 Tbl. horseradish, 1 tsp. Worcestershire sauce, salt & pepper.  That’s it.  Mix it all up, pour it into a casserole dish and bake it at 400 degrees for 20 minutes.

Set this Hot Reuben Dip out with an assortment of cold beverages and you’ve got yourself a room full of happy.

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Hot Reuben Dip

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10

Ingredients

• 1 pound deli-sliced corned beef cubed
• 1 8- ounce block Swiss cheese shredded
• 1 16- ounce pouch or 14-ounce can sauerkraut drained well
• 3/4 cup mayonnaise
• 1/4 cup ketchup
• 1 Tbl. prepared Horseradish
• 1 tsp. Worcestershire sauce
• 1/2 tsp. freshly ground black pepper
• salt to taste

To serve…

• 1 sleeve Jewish rye party bread.

Instructions

• Preheat oven to 400 degrees.
• Combine all ingredients in a medium bowl and mix well. Pour into a 1 1/2 quart casserole dish and bake for 20 minutes.
• Serve with Jewish rye party bread.

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Homemade Russian Dressing is so simple to make from ingredients typically on hand.

~ Homemade Russian Dressing ~

½ cup mayonnaise

2 Tbl. Ketchup

1 tsp. Worcestershire sauce

1 tsp. prepared horseradish

Freshly cracked pepper

Pinch of cayenne pepper

Combine all ingredients.  Refrigerate any unused dressing.

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The first White BBQ Sauce I ever had was from Fox Bros. Bar-B-Q in Atlanta.  We catered a company event and brought in a full spread of their pulled pork, beef brisket, and smoked chicken.  Along with the meat, they provided three distinct BBQ Sauces, one of which was White BBQ Sauce.  It seemed odd and quite appealing to this girl who loves all things creamy. Holy Wow! was the first thing I thought when I tasted it.

We have since recreated this mayonnaise & vinegar based BBQ sauce at home. It’s creamy yes, but has a nice punch from the horseradish and creole mustard.  Black pepper and garlic round out the depth of flavor. From what we’ve discovered White BBQ Sauce is a Northern Alabama favorite.  I can tell you, we Georgians have become quite fond of it too.

There was a new pellet smoker grill in the garage begging to go for a stroll.  We fired it up for the first time yesterday and cooked an 11 lb. Boston Butt Pork Roast.  We may have been a bit over zealous when we put this gorgeous roast on at 2:00 pm.  Let me apologize to my neighbors now for pulling it off the smoker after midnight.  You probably heard our cheers of delight at the sight of this beauty.  We’ll plan accordingly in the future.

The extra hours of required cooking left us plenty of time to make Homemade Hamburger Buns, Classic Coleslaw and this phenomenal White BBQ Sauce.  And as a bonus our Saturday dinner will become Sunday dinner and is now ready and waiting.  Some times things turn out the way they do for a reason.  And I’m especially glad this one did.

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White BBQ Sauce

Author Libby with Lemony Thyme

Ingredients

• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1/4 cup cream
• 1 Tbl. prepared horseradish
• 2 garlic cloves
• 1 tsp. creole mustard
• 1 tsp. black pepper
• 1/2 tsp. salt
• 1/2 tsp. sugar

Instructions

• Put all ingredients into a blender and process until smooth. Store in refrigerator for up to two weeks. Yield = about 1 1/2 cups

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Maple Horseradish Glazed Salmon.

Discovering the incredible flavor pairing of maple and horseradish changed my culinary world….or has at least inspired several really delicious dishes.  We have used this Maple Horseradish Glaze recipe on roasted beets, baby carrots, salmon suckers, and now glazed salmon fillets.  Frankly, it’s so scrumptious I would even enjoy it over vanilla ice cream.

It all begins with really good Maple Syrup.  This year at Christmastime I ordered two beautiful jugs of New Hampshire Pure Maple Syrup, one for Shelby and one for ourselves.  When you grow up on the ‘real’ stuff, pancake syrup just doesn’t compare.

It’s sugaring season in the Northeast, which typically lasts 4-6 weeks.  The trees are tapped, the sap is running, and sugar houses are firing up their evaporators.  Here’s an interesting tidbit:  each tree that is tapped will yield about 10 gallons of sap and it will take 30 – 40 gallons of sap to produce 1 gallon of maple syrup.  Maple sugar production dates back over 300 years beginning with Native Americans.  Here’s a great article on The Maple Syrup Process of modern day.

For the Maple Horseradish Glazed Salmon, we first prepared the glaze and allowed it to cool.  We then marinated the salmon in the glaze for about an hour at room temperature before baking it.  Just as Bourbon Brown Sugar Glazed Salmon is so popular, the maple horseradish flavors were a perfect match with lovely salmon.

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Maple Horseradish Glazed Baked Salmon

Course Entree

Cuisine Seafood

Servings 4

Author inspired by Gourmet Magazine

Ingredients

For the glaze…

• 1/4 cup unsalted butter 1/2 stick
• 3 Tbl. prepared horseradish
• 3 Tbl. maple syrup
• 3 Tbl. apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the salmon

• 1 1/4 lbs. salmon fillet s

Instructions

For the glaze…

• Melt butter with horseradish, syrup, vinegar, salt, and pepper in a small sauce pan over medium heat. Bring to a boil and allow to reduce by a third. Cool completely.

For the salmon…

• Preheat the oven to 400 degrees.
• Place salmon fillets in a baking dish. Pour glaze over salmon fillet(s) and allow to marinate one hour at room temperature.
• Bake for 17 – 20 minutes, or to desired degree of doneness.
• Serve over couscous or rice.

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Horseradish & Herb Encrusted Grouper is a simple and delicious way to elevate the flavors of this mild fish.

Grouper is a lovely firm white fish, which makes it sturdy enough for grilling, wonderful broiled for a Grouper Sandwich, or served our favorite way…baked with a horseradish & herb bread crumb topping.

To prepare the Grouper, sprinkle both sides of the fillet with salt and pepper and set aside.  For the topping, make two cups of fresh bread crumbs out of crusty day-old bread.  Toss crumbs with 3-4 tablespoons of chopped flat leaf parsley, 1/2 teaspoon of minced fresh thyme and rosemary.  Add 2 generous tablespoons of prepared horseradish (or to taste), and about 1/4 cup of mayonnaise to bind.

Gently mix to ‘loosely’ combine ingredients, then season with salt and pepper.  Coat a shallow baking dish with cooking spray.  Place grouper fillet skin side down (the skin will have been removed, however you’ll be able to see which was the skin side) then spread topping evenly over the fish.  Bake uncovered at 400 degrees for 20 – 25 minutes, until fish flakes easily with a fork.

The fish will be moist and the topping will become crispy on the outside and bursting with flavor on the inside. This dish can be prepared for baking several hours ahead which makes it a great meal for entertaining friends.  Let stand at room temperature for 10 – 15 minutes before baking.  Serve with vegetable medley or a nice Orzo & Roasted Brussels Sprout Saute.  Horseradish & Herb Encrusted Grouper is definitely on our favorites list.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Horseradish & Herb Encrusted Grouper

Grouper is a lovely firm white fish, which makes it sturdy enough for grilling, wonderful broiled for a Grouper Sandwich, or served our favorite way…baked with a horseradish & herb bread crumb topping.

Course Entree

Cuisine Seafood

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 1 1 lb. grouper fillet
• salt & pepper
• 2 cups fresh bread crumbs
• 3-4 Tbl. fresh flat leaf parsley chopped
• 1/2 tsp. fresh thyme minced
• 1/2 tsp. fresh rosemary minced
• 2-3 Tbl. prepared horseradish
• 1/4 cup mayonnaise
• salt & pepper to taste
• Scallions thin sliced for garnish

Instructions

• Preheat oven to 400 degrees.
• Coat shallow baking pan with cooking spray.
• Season both sides of grouper fillet with salt & pepper and lay skin side down in baking dish.
• Combine bread crumbs with fresh herbs, then gently mix in horseradish and mayonnaise until loosely combined. Season with salt & pepper to taste.
• Spread topping on fish and bake uncovered for 20 – 25 minutes until fish flakes easily with a fork.
• Sprinkle with sliced scallions.

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First it was the Green Bloody Mary, then the Bloody Mary Dressing for our Avocado & Shrimp Salad….both which inspired these Bloody Caesar Spicy Shrimp Shooters.

The two star ingredients are…Clamato Juice (which makes it a Caesar vs. Mary) and Sriracha (which makes it spicy spicy).

~ Bloody Caesar Spicy Shrimp Shooters Recipe ~

2 cups well chilled Clamato Juice.  Add 1 Tbl. prepared horseradish, 1 tsp. sriracha sauce, 1 tsp. Worcestershire sauce, 1 squeeze of fresh lime juice, sea salt & fresh cracked pepper, 3 oz. chilled vodka.

Combine all ingredients and chill over ice.  Pour into oversized shot glasses.  Garnish with cocktail shrimp.

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Bloody Caesar Spicy Shrimp Shooters

Course Cocktail

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 cups well chilled Clamato Juice
• 1 Tbl. prepared horseradish
• 1 tsp. sriracha sauce
• 1 tsp. Worcestershire sauce
• 1 squeeze of fresh lime juice
• sea salt & fresh cracked pepper
• 3 oz. chilled vodka
• cocktail shrimp for garnish

Instructions

• Combine all ingredients and chill over ice. Pour into oversized shot glasses. Garnish with cocktail shrimp.

The post Bloody Caesar Spicy Shrimp Shooters appeared first on Lemony Thyme.

Nothing like a good spicy Bloody Mary to wake up the taste buds and catch your attention.  Gosh I love them.  Now that the whole world is caught in a smoothie, vegenator, super blender craze I envision the Bloody Mary reborn.  We’ve already fallen in love with Green Bloody Mary’s and recently enjoyed a version made with Sake as well.  I think I need to dedicate an entire post to Bloody Mary’s or better yet cocktail inspired recipes, but for today we’ll focus on this lovely Bloody Mary Dressing.

Since I originally prepared this post, I discovered that October 4 is National Vodka Day.  Which inspired me…no apologies here.  I came home today and created two favorite “Bloody Mary’s” to share….The Green Bloody Mary and the Bloody Caesar Spicy Shrimp Shooters.

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Bloody Mary Dressing {with Shrimp & Avocado Salad}

Course Dressing

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup tomato juice
• 1/4 cup Eureka Lemon olive oil
• 2 Tbl. pickle juice
• 2 Tbl. lemon juice
• 1 oz. vodka
• 1 Tbl. prepared horseradish
• 1 Tbl. Worcestershire sauce
• 1/4 tsp. sriracha sauce
• 1/4 tsp. black pepper
• 1/4 tsp. celery seed
• sea salt to taste

Instructions

• Combine all ingredients in a blender and process until smooth.
• Drizzle over favorite salad greens and toppings.

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Caesar Teaser in Parmesan cup…

My mom gave me a unique cookbook several years ago called Surreal Gourmet Bites.  It changed my life or at least the way I viewed food.  Thank you Surreal Gourmet (Bob Blumer) for inspiring me to eat with my eyes first and thanks mom for always choosing gifts for life.

Maple Horseradish Salmon Sucker… (see our Maple Horseradish Glazed Baked Salmon for marinade).

Inside Out BLT…

Margarita Ceviche…

Tuna Fish & Chips…

Carrot Cake Shooters…

Mac & Cheese Bites with Jalapeno Love Knots…

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