Featured Blogger: Back To Her Roots

During the busy holiday season, it’s all too easy to get caught up with the craze of modern day life and lose sight of the things that matter most: family, friends and quality time together. There’s nothing wrong with a good old-fashioned celebration and going back to the basics. Our Featured Blogger this week, Cassie of BacktoHerRoots, celebrates and cherishes this way of life every single day. We love Cassie’s blog as it truly exemplifies our “Nothing But Good” philosophy: returning to the simple pleasures in life that make you happy and healthy. Check out Cassie’s mouthwatering recipe below, then head over to her blog to win Chobani to whip up your own batch!

Hi friends! My name is Cassie and I’m a designer, writer, recipe developer and wannabe photographer from Southern Indiana who writes about food, fitness and all the things I love about life over on my blog, Back to Her Roots.

I’m a huge CHO fan and was incredibly excited when the fine folks here asked me to develop a recipe for them using their big containers of plain Greek yogurt. For me, plain yogurt is one of those kitchen staples that I must have on hand at all times. Not only is it delicious with some fruit, granola and honey, but it also works fabulously as a healthy replacement for sour cream, mayo or heavy cream in almost any recipe.

Today, I’m going to break up the bevy of holiday-themed treats you are seeing and give you something hearty and classic: the Reuben sandwich. Only instead of the standard dressing from a bottle, I created a spicy sweet dijon spread using plain CHO. This sandwich is so good that I thought about having it for breakfast this morning. Is that wrong?

Reuben Sandwich with Spicy Maple Dijon Spread

Ingredients:

For the spread:

– 1 cup plain CHO

– 2 tablespoon dijon mustard

– 2 tablespoon maple syrup

– 1 tablespoon horseradish

– 1 tablespoon Worcestershire sauce

– Salt and Pepper to taste

– Pinch of ground cayenne pepper

For the sandwich:

– Rye bread

– Butter

– Sliced Corned Beef

– Sauerkraut, well drained

– Swiss Cheese

Directions:

Mix all the spread ingredients together in a large bowl and set aside.

For each sandwich you’d like to make (the spread will work for 4-6 sandwiches), butter one side of two slices of rye bread.

Place one piece of rye bread, butter side down, into a skillet heated on low heat.

Spread a hefty dollop of the spread onto the piece of bread in the skillet. Top with desired amounts of corned beef, sauerkraut, and swiss cheese in that order.

Spread another hefty dollop of spread onto the unbuttered side of the remaining piece of bread. Press that slice, spread side down, onto the sandwich in the skillet.

Heat on low until bread is toasted and cheese begins to melt. Flip the sandwich over carefully and cover the skillet with a lid or large bowl to help cheese melt. Sandwich is ready to serve when cheese is melted and bread is toasted.

Thanks so much for having me, Chobaniacs! Want to win some of these awesome 32 ounce containers of CHO yourself? Pop on over to my blog and enter to win.