Pigs In A Blanket #SundaySupper

Yeah football season is here! We are ready for it.  Saturday mornings spent cheering on the kids at rocket football.  Afternoons cheering on your favorite college team. Sundays it’s Pro time. All that excitement works up an appetite so of course football finger foods are in order.  One of my guys favorites, Pigs In a Blanket.

Pigs In a Blanket | Bottom Left of the Mitten

Football season is a biggie here in the bottom left of the mitten.  Saturday mornings are usually spent at the football field.  My son is on the rocket football team and my husband is the coach.  Then the boys come home and watch football.  Now I will admit that I really don’t watch football outside of my son’s games.  I have no allegiance to any team but I am here 100% for the snacks.  Is that bad? No, I don’t think so.  I mean look at these!!  Now on to the recipe.

This is a recipe you want when you don’t want to buy a lot of ingredients or have a messy kitchen.  Do you have time to buy 3 ingredients, cut them up and then bake for 18 minutes?  And after such minimum effort you have a delicious appetizer that will make every football fan raving?  I know you do!

Take the can of biscuits and open them up.  Cut each one into 4 pieces.  This will make 32 biscuit pieces.  Now take the beef sausages and cut them into 3 pieces each.  This will make 30 pieces of sausage.  Take the cheese and fold then cut into 8 pieces each to make 32 pieces.  See, the math doesn’t quite add up and you will be short 2 pieces of sausages.  I usually just cut 2 pieces in half, no one will notice when they are scarfing these down.

Pigs In a Blanket | Bottom Left of the Mitten

Preheat the oven to 375 degrees.  Now it’s time to start putting the pigs into the blanket.  Pick up a piece of biscuit and flatten a little bit.  Add the cheese then the sausage.  Bring the ends over the sausage and pinch.  (You will see that some of my pigs didn’t get completely covered.  I’ve surmised that no matter how hard I pinch it’s almost inevitable that some will open during cooking.)  Place them on a baking sheet with either tin foil that greased or parchment paper.  Once all are assembled and the oven is heated place in the oven and cook for 18 minutes.

Once they are golden brown pile them on to a big plate and serve to your hungry fans.  And here you are…..

Pigs In a Blanket | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you to this weeks Sunday Supper host.  Check out all of the other recipes that make every game a Winner!

Football Party Finger Food #SundaySupper

Finger-licking Football Party Finger Food

Flavorful Football Party Finger Food

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Pigs In a Blanket | Bottom Left of the Mitten #appetizer #footballfood #pigsinablanket
Print Recipe
Pigs In A Blanket
Gather up some buttermilk biscuit dough, smoky links and cheddar cheese and in less than 20 minutes you can have a snack ready for your hungry crowd!
Pigs In a Blanket | Bottom Left of the Mitten
Course Appetizer
Cuisine Appetizer
Servings
appetizers
Ingredients
Course Appetizer
Cuisine Appetizer
Servings
appetizers
Ingredients
Pigs In a Blanket | Bottom Left of the Mitten
Instructions
  1. Take the can of biscuits and open them up. Cut each one into 4 pieces. This will make 32 biscuit pieces.
  2. Now take the beef sausages and cut them into 3 pieces each. This will make 30 pieces of sausage.
  3. Take the cheese and fold then cut into 8 pieces each to make 32 pieces. Make up the difference as you see fit.
  4. Preheat oven to 375 degrees.
  5. Assembly: Pick up a piece of biscuit and flatten a little bit. Add the cheese then the sausage. Bring the ends over the sausage and pinch. Place them on a baking sheet with either tin foil that greased or parchment paper.
  6. Once all are assembled and the oven is heated place in the oven and cook for 18 minutes. Remove from oven, serve, enjoy!
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Cajun Steak & Potato Salad

Hello first Mitten Movie Night of the Fall! I am kicking it off with a reboot of one of my first recipes on the blog.  The original – let’s just say the recipe is STILL phenomenal but my photos….they were not good.  So I’ve freshened them up so that you can see the beauty that is this salad.  Cajun Steak & Potato Salad to be exact.  This is a very basic salad but comes together with a creamy poppy seed dressing that makes everything meld together in pure perfection.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

When I first made this recipe Mitten Movie Night wasn’t even a plan for the blog.  The big idea came when I was thinking about my upcoming birthday and what I was going to make for dinner.  I wanted to recreate a Portobello Mushroom Burger recipe from a restaurant that I love when we go to Wisconsin Dells.  If I pulled it off I was going to put it on the blog.  Then I was thinking about what beer I wanted to drink.  And then what movie we would watch.  Light bulb moment…and with a little tweeking that is when Mitten Movie Night came to be.

Just a little over a year now we’ve been celebrating every Friday that I can.  Things have slowed down for the blog since moving into the new house and a busy Summer but now that we are settled in and the kids are finally back in school I’m hoping it can become a regular feature throughout the year.  Now on to this recipe that I’m pairing with Sierra Nevada Peach IPA.  Perfect compliment to the tangy & sweet poppy seed dressing.  We are watching It to brush up before going and seeing it in theaters this weekend. The best thing about this time of year is getting ready for scary movies and Halloween! Enough about that now on to the food.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

Start off with the potatoes.  20 minutes before your planning on starting the meal clean and slice the potatoes.  Add the slices into a bowl of salted cold water.  This gets the extra water out of the potatoes so that they can get good and crispy when they cook.  Drain the water from them then layer out onto a paper towel.  Completely dry both sides as much as you can.  Once they are as dry as possible sprinkle on both sides with Cajun seasoning.  Warm a skillet and add oil.  Let it come to medium/high heat then add potatoes.  Cook on each side 4 minutes depending on your pan and your heat.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

While the potatoes cook, chop your onion.  Once the potatoes are done remove them from the pan on to a separate plate. Now it’s time to add your onion & steak.  I got these sizzler steaks which are very thin and cook quickly.  They also slice up nice and thin and end up very tender.  I cooked these about 2 minutes per side.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

While the steak is cooking make your delicious, creamy Poppy Seed Dressing. Grab a small jar and add the mayo, sugar, milk, vinegar, poppy seeds and mustard.  Add top and shake it to combine all the ingredients.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

Once the steak has cooked take it and cut into thin slices.  Chop lettuce up lettuce and tomatoes.  Assemble the lettuce, tomatoes, cheese, potatoes, steak and onion.  Either add dressing right on top of the salad or let everyone add their own.  And here you are……

Cajun Steak & Potato Salad | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Poppy Seed Dressing Adapted from Moms Need to Know

This post was originally from May 2016-it has been updated with photos & text.

*Affiliate links are included in this post. Please read my Discloser Policy.

Cajun Steak & Potato Salad | Bottom Left of the Mitten #salad #beef #dressingrecipe
Print Recipe
Cajun Steak & Potato Salad
Salads don't have to be boring! This spicy Cajun steak and potato salad with poppy seed dressing will have you eating your vegetables and asking for more.
Cajun Steak & Potato Salad | Bottom Left of the Mitten
Course Main Dish
Cuisine Salad
Servings
servings
Ingredients
Cajun Steak & Potato Salad
Poppy Seed Dressing
Course Main Dish
Cuisine Salad
Servings
servings
Ingredients
Cajun Steak & Potato Salad
Poppy Seed Dressing
Cajun Steak & Potato Salad | Bottom Left of the Mitten
Instructions
Cajun Steak & Potato Salad
  1. Start off with the potatoes. 20 minutes before your planning on starting the meal clean and slice the potatoes. Add the slices into a bowl of salted cold water.
  2. Drain the water from the potatoes then layer out onto a paper towel. Completely dry both sides as much as you can. Once they are as dry as possible sprinkle on both sides with Cajun seasoning.
  3. Warm a skillet and add oil. Let it come to medium/high heat then add potatoes. Cook on each side 4 minutes depending on your pan and your heat.
  4. While the potatoes cook, chop your onion. Once the potatoes are done remove them from the pan on to a separate plate. Now it's time to add your onion & steak. Cook thin steaks about 2 minutes per side or longer depending on steak cut, size and desired temperature.
  5. Once the steak has cooked take it and cut into thin slices.
  6. Chop lettuce up lettuce and tomatoes. Assemble the lettuce, tomatoes, cheese, potatoes, steak and onion. Enjoy!
Poppy Seed Dressing
  1. Grab a small jar and add the mayo, sugar, milk, vinegar, poppy seeds and mustard. Add top and shake it to combine all the ingredients.
  2. Pour over salad to serve or serve on the side.
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Slow Boat to China #SundaySupper

I call this a ‘retro’ recipe because I think anytime I bring it up-someone my age inevitably knows exactly what I’m talking about.  When I say, ‘the rice one with celery’ or any other version of that.  Both my grandmothers made it, then my mom and now me.  In my new take on a classic I use quick cooking rice so there is nothing ‘slow’ about about my Slow Boat to China recipe.

Slow Boat to China | Bottom Left of the Mitten

Doesn’t making food from your childhood bring back the best memories?  Sometimes I get the recipe directly from the source or like this one I had to wing it.  While it was a staple I had growing up it is one of those recipes that has possibly changed so much over the years that it probably isn’t the original at all.

When I first wanted to make it I did some research and found that most of the recipes used the same basic ingredients-rice, beef, celery, cream of mushroom and soy sauce.   My first couple test runs were…bland.  And frankly nothing like I ate as a child.  It was missing the ‘Stroganoff ‘ element that I remembered.  So that’s easy, add sour cream!  Now use quick cooking rice and I had myself a dinner that was quick and delicious.  So now on to the food.

Slow Boat to China | Bottom Left of the Mitten

Start first by cooking the rice according to package directions.  Add 2 beef bouillon cubes to the rice and water so that while it cooks the cubes dissolve and the flavor gets throughout the rice.  In a skillet cook the ground beef until completely cooked all the way through.  Chop the onions and clean and chop the celery while it cooks.  Once the beef is cooked thoroughly remove from heat then drain the beef and set aside.  I use a strainer and bowl to make sure all the grease gets out.

Take a paper towel and clean any grease out of the bottom of the pan so you can use it to cook the onions and celery.  Add 1 Tbs butter and start melting it.  Place the onions and celery in and start sautee and cook until tender, around 7 minutes.  I like to lave the celery just a little crunchy.  Now return the drained beef to the pan.

Slow Boat to China | Bottom Left of the Mitten

In a bowl combine the items for the sauce: cream of mushroom soup, sour cream, milk, Worcestershire sauce and soy sauce.  Mix until well combined. Pour over the beef mixture.  Once the rice is cooked add both cups to the pan with the beef and sauce mix.  Stir it all up then cook for another 3-4 minutes to warm everything through completely.  Serve with some warm buttered biscuits or croissants.  And here you….

Slow Boat to China | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you to this weeks Sunday Supper host.  Check out all of the other recipes to make any night of the week.

Simple Rice Recipes for Dinner #SundaySupper

What’s for dinner?

Rice is for dinner!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Slow Boat to China | Bottom Left of the Mitten #groundbeef #ricedish #retrorecipe
Print Recipe
Slow Boat to China
Quick cooking rice updates this retro recipe from your childhood. Ground beef, sauteed onions and celery combine with a creamy sauce and comes together for a quick comforting meal perfect for busy nights.
Slow Boat to China | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef
Servings
servings
Ingredients
Course Main Dish
Cuisine Beef
Servings
servings
Ingredients
Slow Boat to China | Bottom Left of the Mitten
Instructions
  1. Cook the rice according to package directions. Add 2 beef bouillon cubes to the rice and water.
  2. In a skillet cook the ground beef until completely cooked all the way through. Once the beef is cooked thoroughly remove from heat then drain the beef and set aside.
  3. Chop the onions and clean and chop the celery.
  4. To the same pan add 1 Tbs butter and start melting it. Place the onions and celery in and start sautee and cook until tender, around 7 minutes.
  5. In a bowl combine the items for the sauce: cream of mushroom soup, sour cream, milk, Worcestershire sauce and soy sauce. Mix until well combined. Pour over the beef mixture.
  6. Once the rice is cooked add both cups to the pan with the beef and sauce mix.
  7. Stir it all up then cook for another 3-4 minutes to warm everything through completely. Serve with some warm buttered biscuits or croissants. Enjoy!
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‘Celebrate with 8’ Burgers For Your Labor Day Menu

Is there a better way to start off the Labor Day weekend than with a juicy burger?
So many different way to ‘Celebrate with 8’ burgers for your Labor Day menu.

Celebrate with 8' Burgers for Labor Day | Bottom Left of the Mitten

‘Celebrate with 8’ is a weekly feature at Bottom Left of the Mitten – learn more here.

Pesto is a classic. Add the sweet zing of chili sauce. These party perfect Sweet Chili Burger Sliders from Happy Foods Tube are ready to mingle.

Sweet Chili Burger Sliders from Happy Foods Tube | Celebrate with 8' Burgers for Labor Day | Bottom Left of the Mitten
Toasty bun-check.  Creamy pimento cheddar melted on top-check.  These Easy Pimento Cheese and Bacon Burgers from Taste And See are a winner for your Labor Day dinner.

Easy Pimento Cheese and Bacon Burger from Taste And See | Celebrate with 8' Burgers for Labor Day | Bottom Left of the Mitten

Mixing all the goodies right into the meat make these Jalapeno & Cheddar Stuffed Salsa Verde Burgers from Hungry Hobby a must make. Get to grilling!

Jalapeno & Cheddar Stuffed Salsa Verde Burgers from Hungry Hobby | Celebrate with 8' Burgers for Labor Day | Bottom Left of the Mitten

What’s better than a juicy beef burger with bacon?  How about a juicy beef burger with bacon smothered in beer cheese? Pretzel Burgers with Beer Cheese from Small Town Woman are a must make over the long weekend.

Pretzel Burger with Beer Cheese from Small Town Woman | Celebrate with 8' Burgers for Labor Day | Bottom Left of the Mitten

Just because you ditch the bun doesn’t mean you still can’t have a delicious burger. Enjoy this Big Mac Salad from Low Carb Yum without any carb guilt.

Big Mac Salad from Low Carb Yum | Celebrate with 8' Burgers for Labor Day | Bottom Left of the Mitten

Burger meets fajitas in this Easy Grilled Fajita Burgers with Guacamole from Two Healthy Kitchens.  It is possible to have the best of both worlds!

Easy Grilled Fajita Burgers with Guacamole from Two Healthy Kitchens | Celebrate with 8' Burgers for Labor Day | Bottom Left of the Mitten

This Roasted Summer Italian Burger from Two Kids & a Coupon is topped with a roasted red pepper sauce that I can see becoming a staple in my house. Slather it on then top with Parmesan, perfection!

Roasted Summer Italian Burger from Two Kids & a Coupon | Celebrate with 8' Burgers for Labor Day | Bottom Left of the Mitten

I’ve tried to stick to tried and true all beef burgers so far but this Queso Fundido Burger With Poblano Rajas from Cooking in Stilletos cannot be overlooked. The secret ingredient? Chorizo. Spicy, spicy.

Queso Fundido Burger With Poblano Rajas from Cooking in Stilletos | Celebrate with 8' Burgers for Labor Day | Bottom Left of the Mitten
Grab some beef. Break out the grill. Celebrate.

*Affiliate links are included in this post. Please read my Discloser Policy.

Celebrate with 8' Burgers for Labor Day | Bottom Left of the Mitten #laborday #mealplanning #summer #burgerrecipes

Cheesy Turkey Burger with Ranch

Can you believe we are heading into the end of August already?  By now I am ready for it.  Not only are the kids heading back to school but it also is the beginning of Fall which is hands down my favorite time of year.  And what better way to kick it off?  By celebrating my birthday!  So this Mitten Movie Night I am kicking off my birthday weekend (yes I said weekend!) with a burger that I came up with over the Summer, a cheesy turkey burger smothered in ranch.

Cheesy Turkey Burgers with Ranch | Bottom Left of the Mitten

With the burgers we are drinking some Beach Cruiser from Latitude 42.  This week we are actually planning on taking our projector outside by the pool and watch a movie.   We’ve been wanting to do it but have had to wait for it to get darker earlier.  Finally I think we’re good to go out around 9pm but the weather has been cooler here so we will see how long it lasts.

Cheesy Turkey Burgers with Ranch | Bottom Left of the Mitten

For the burger mix everything together in a bowl and make 4 patties.  I love to cook my burgers in a cast iron skillet but a regular skillet will work just as well.  Add the oil and butter to the pan on medium heat and get it melted together.  Once the pan is well and heated place in burgers making sure not to let them touch.  Cook 5 minutes then flip and cook another 5 minutes.  Ten minutes should do the check but as always check to make sure it is cooked thoroughly through.

Cheesy Turkey Burgers with Ranch | Bottom Left of the Mitten

Recently I made these Crispy Dill Chicken Sandwiches from Yellow Bliss Road.  The dressing was so good!  The secret ingredient I think was dill pickle juice in it.  So that is what I did here.  Combine the sour cream, mayonnaise, ranch and pickle juice.

Cheesy Turkey Burgers with Ranch | Bottom Left of the Mitten

Since the burgers are so crispy I did not toast the buns like I normally love to do.  Slice up some lettuce and tomato then add pickles.  Slather on the ranch.  And here you are….

Cheesy Turkey Burgers with Ranch | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Janie and Jack Sale on Now

Cheesy Turkey Burgers with Ranch | Bottom Left of the Mitten #turkeyburger #ranch #burgerrecipe
Print Recipe
Cheesy Turkey Burger with Ranch
Ground turkey and cheese combine to make the most flavorful burger ever. Cook until extra crispy on the outside and juicy on the inside. Top with homemade ranch sauce for the perfect final touch.
Instructions
  1. For the burger mix everything together in a bowl and make 4 patties.
  2. In a cast iron or regular skillet add the oil and butter to the pan on medium heat and get it melted together. Once the pan is well and heated place in burgers making sure not to let them touch.
  3. Cook 5 minutes then flip and cook another 5 minutes. Ten minutes should do the check but as always check to make sure it is cooked thoroughly through.
  4. for the homemade ranch combine the sour cream, mayonnaise, ranch powder and pickle juice.
  5. Add burger to a bun. Slice up some lettuce and tomato. Slather on the ranch. Enjoy!
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Street Corn Taquitos

Has this Summer been busy!  I have been doing so much around the house, we’ve been running around and I haven’t had much time to work on this little blog. Even sadder is it’s been weeks since I’ve celebrated Mitten Movie Night which is probably my favorite of all posts to do on the blog.  So let’s rectify that right now and enjoy some Michigan craft beer and these Street Corn Taquitos.

Street Corn Taquitos | Bottom Left of the Mitten

Tonight I am pairing this dish with one of my favorite types of beer, a blonde.  Oval Beach Blonde from Saugatuck Brewing Company pairs perfectly with the crispy tortillas, the bursts of sweet corn in the filling and the creaminess of the mayo.  In anticipation of the upcoming Eclipse I want to watch a classic from the 80’s that always freaked me out, Night of the Comet. I know it’s not an eclipse but it is space related phenomena so close enough.  Where are you planning on watching the eclipse?  The boys and I are going to our local library where they are having a watching party.  How exciting!  Now on to the food.

Street Corn Taquitos | Bottom Left of the Mitten

For the chicken I cooked mine in the crock pot with some salt & pepper.  To shred it I wanted to try something that I saw on Pinterest and guess what, it WORKED! Use a KitchenAid mixer to shred the chicken. I cut the chicken in half, put it into the mixing bowl and turned it on high.  Less than 3 minutes later beautifully shredded chicken without the work.  Genius!

Street Corn Taquitos | Bottom Left of the Mitten

To the same bowl add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese and spices.  Stir to combine.  Add enough oil to the bottom of the  pan that it will fry these up around 1/2 cup.  While the oil heats up start assembling the taquitos.  Place the filling along the longest end, not too much that it spills out.  Roll the it up.  Once the oil is heated up place the tortilla in seam side down.  Fry for 2 minutes, then flip.  Fry for another 2 minutes then place on a plate lined with paper towels to drain.

Street Corn Taquitos | Bottom Left of the Mitten

Work the taquitos in batches of 2-3 depending on the size of your frying pan.  Don’t overcrowd or they won’t fry properly.  Serve with sour cream, chopped tomatoes and lettuce.  And here you are….

Street Corn Taquitos | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

 

Street Corn Taquitos | Bottom Left of the Mitten #taquitos #foodandbeerpairing #tortillas

 

Print Recipe
Street Corn Taquitos
Sweet corn, shredded chicken and a creamy filling wrapped in a corn tortilla then fried to a crispy golden brown. Perfect snack, appetizer or even main dish.
Street Corn Taquitos | Bottom Left of the Mitten
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Street Corn Taquitos | Bottom Left of the Mitten
Instructions
  1. Cook the chicken breast then shred it to make small pieces. (Try the KitchenAid mixer!)
  2. To a bowl with the chicken in it add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese and spices. Stir to combine.
  3. Add enough oil to the bottom of the pan that it will fry these up around 1/2 cup. While the oil heats up start assembling the taquitos.
  4. Place the filling along the longest end, not too much that it spills out. Roll the it up.
  5. Once the oil is heated up place the tortilla in seam side down. Fry for 2 minutes, then flip. Fry for another 2 minutes then place on a plate lined with paper towels to drain.
  6. Work the taquitos in batches of 2-3 depending on the size of your frying pan.
  7. Serve with sour cream, chopped tomatoes and lettuce. Enjoy!
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Chicken Parmesan #SundaySupper

Here were are this Sunday Supper and already talking about Back To School! If your like my house back to school also means back to sports.  Busy weeknights of homework and practice call for a meal that can pull double duty-one night dinner, tomorrow leftovers or freezing half for dinner when dirtying dishes is the last thing you want to do.

Chicken Parmesan | Bottom Left of the Mitten

This week I have been seeing TONS of back to school pics because we live very close to Indiana who start right now.  I’m saying to myself, ‘We still have 4 weeks!’. Did you know that in Michigan it is the law you cannot start until after Labor Day? Some schools are starting to challenge it and getting waivers but for us, I am so glad that it’s that way.  I really feel like it gives kids time to enjoy more of the warmer months. We are getting ready though because it will be here soon enough.  So with that, let’s get to the food.

Chicken Parmesan | Bottom Left of the Mitten

Grease a 9×13 pan then cover the bottom with some of the spaghetti sauce.  Start to cook the egg noodles according to package directions.  These are the frozen kind that are found by ravioli in the frozen food section.  While they cook chop the chicken into bite sized pieces. Heat up oil in the pan and get ready to fry the chicken.  On a plate add the bread crumbs, flour and parmesan cheese.  One the oil is heated take the chicken and dredge in the crumb mixutre then add to the hot oil.  Fry chicken for 5-6 minutes on each side until thoroughly cooked through and super crisp.  This is the key to a great casserole.  Both the noodles and the chicken should take around 15-20 minutes to finish.

Chicken Parmesan | Bottom Left of the Mitten

Drain the noodles and now it’s time to layer.  One layer noodles, one layer chicken, one layer cheese, one layer sauce.  Do it one more time then top with remaining cheese.  Yes, use the whole bag! Sprinkle with garlic powder and parsley for a little extra oomph.

Bake at 375 degrees for 15 minutes.  And here you are…..

Chicken Parmesan | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you to this weeks Sunday Supper host.  Check out all of the other recipes that will give your family a great start to the Back To School season.

Back to School Dinners

Beef and Pork

Pastas, Soups, Rice and Stews

Poultry

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

 

Chicken Parmesan | Bottom Left of the Mitten #chicken #casserole #easyweeknightmeal
Print Recipe
Chicken Parmesan #SundaySupper
Layers of egg noodles, crispy chicken, spaghetti sauce and loaded with cheese. This casserole is great go to for busy weeknights. Makes plenty for leftovers to be reheated or frozen for later.
Chicken Parmesan | Bottom Left of the Mitten
Course Main Dish
Cuisine Casserole
Servings
servings
Ingredients
Course Main Dish
Cuisine Casserole
Servings
servings
Ingredients
Chicken Parmesan | Bottom Left of the Mitten
Instructions
  1. Grease a 9x13 pan then cover the bottom with some of the spaghetti sauce. Start to cook the egg noodles according to package directions.
  2. While they cook chop the chicken into bite sized pieces. Heat up oil in the pan and get ready to fry the chicken.
  3. On a plate add the bread crumbs, flour and parmesan cheese. One the oil is heated take the chicken and dredge in the crumb mixutre then add to the hot oil. Fry chicken for 5-6 minutes on each side until thoroughly cooked through and super crisp. Both the noodles and the chicken should take around 15-20 minutes to finish.
  4. Drain the noodles and now it's time to layer. One layer noodles, one layer chicken, one layer cheese, one layer sauce.
  5. Do it one more time then top with remaining cheese.
  6. Sprinkle with garlic powder and parsley.
  7. Bake at 375 degrees for 15 minutes.
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‘Celebrate with 8’ for Ice Cream Sandwich Day

The weather is warm but the ice cream is cold. Take this ultimate Summer treat
to the next level by making these unique recipes at home.

Let’s ‘Celebrate with 8’ for Ice Cream Sandwich Day!

'Celebrate with 8' for Ice Cream Sandwich Day | Bottom Left of the Mitten

Celebrate with 8’ is a weekly feature at Bottom Left of the Mitten – learn more here.

Homemade Ice Cream Sandwiches from Thrifty Jinxy will have you skipping the store and making your own. A chocolate homemade crust filled with cool ice cream.  Even better than the store version.

Homemade Ice Cream Sandwiches from Thrifty Jinxy | 'Celerbate with 8' for Ice Cream Sandwich Day | Bottom Left of the Mitten
Bride and Groom Ice Cream Sandwiches from My Heavenly Recipes. Homemade chocolate chip cookies make the perfect ‘sandwich’ for ice cream.

Bride and Groom Ice Cream Sandwiches from My Heavenly Recipes | 'Celerbate with 8' for Ice Cream Sandwich Day | Bottom Left of the Mitten
The Country Chic Cottage wows us with these Orange Sherbet Ice Cream Sandwich Recipe. I love the uniqueness of this recipe as much as I love sherbet.

Orange Sherbet Ice Cream Sandwich from The Country Chic Cottage | 'Celerbate with 8' for Ice Cream Sandwich Day | Bottom Left of the Mitten

The Ultimate Ice Cream Maker Cookie Sandwich from Recipe This shows you that any cookie can become a rock star ice cream sandwich. Lots of delicious ideas for the ultimate of sandwiches.

The Ultimate Ice Cream Maker Cookie Sandwich from Recipe This | 'Celerbate with 8' for Ice Cream Sandwich Day | Bottom Left of the Mitten
What is better than brownies? How about Brownie Ice Cream Sandwiches from Donuts, Dresses and Dirt.  Makes plenty so make sure you share!

Brownie Ice Cream Sandwiches from Donuts, Dresses and Dirt | 'Celebrate with 8' for Ice Cream Sandwich Day | Bottom Left of the Mitten

Blueberry waffle ice cream sandwiches with Bacon from A Sweet Potato Pie almost make these…breakfast? Whatever time you decide to eat them is up to you.

Blueberry waffle ice cream sandwiches with Bacon from A Sweet Potato Pie | 'Celebrate with 8' for Ice Cream Sandwich Day | Bottom Left of the Mitten

Have a monster ice cream lover in your house? These Cookie Monster Ice Cream Sandwiches from Hungry Happenings would be the perfect treat for them.  Perfect for parties, cookouts or an average Wednesday.

Cookie Monster Ice Cream Sandwiches from Hungry Happenings | 'Celebrate with 8' for Ice Cream Sandwich Day | Bottom Left of the Mitten

Summer strawberry goodness is the perfect base for ice cream sandwiches made with muffins! Chocolate-Strawberry Muffin Ice Cream Sandwiches from Two Healthy Kitchens.  Sure beats plain old butter for muffin topping.

Chocolate-Strawberry Muffin Ice Cream Sandwiches from Two Healthy Kitchens | 'Celebrate with 8' for Ice Cream Sandwich Day | Bottom Left of the Mitten

Grab some ice cream for the middle. Don’t let it melt all over your hands. Celebrate.

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'Celebrate with 8' for Ice Cream Sandwich Day | Bottom Left of the Mitten #icecream #icecreamsandwich #summerrecipe

Ham & Spinach Breakfast Sandwich #SundaySupper

Are you a breakfast eater?  I am not really.  I prefer to get up and have my coffee then maybe eat an early lunch.  However on the weekends it’s a different story.  Weekends are for big breakfasts with the family on Sunday.   Eggs, bacon, pancakes, french toast or omelettes.  This Ham & Spinach Breakfast Sandwich is the perfect balance of eggs and ham, chewy ciabatta bread and one of my favorite condiments, pesto.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

The pesto is really what made this sandwich great.  I’ve been growing basil out in my back yard for a few years now so it’s pretty much a staple in our house.  Don’t have fresh basil?  I find that the store version is good too so don’t get overwhelmed with an extra step if you don’t want to.  The other good thing is that this sandwich can be made all in one pan.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

This recipe is based off a sandwich I had when my husband and I took a little trip to Toledo & Cleveland last year.  While there we stayed at a beautiful hotel, the Hyatt Regency Cleveland at the Arcade.  It was a great hotel right across from all kinds of restaurants, shops and a really cool brewery.  It was a great trip! We visited the Rock & Roll Hall of Fame and my favorite, The Christmas Story House!  I also got to eat a great breakfast sandwich in the hotel restaurant, this Ham & Spinach Breakfast Sandwich.  Now on to the food!

The lobby of our hotel.#stunning #clevelandarcade

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This sandwich is a one pan wonder.  Heat up 1 tsp of oil then add the onion.  Let soften for 2-3 minutes stirring so they don’t burn.  In a bowl combine the eggs and milk and whip to combine.  Now add spinach to the pan.  Cook for about a minute to let it soften.  Add the eggs on top.  Using a spatula thin out the eggs and cook by pushing the bottom up and letting the egg run under.  Cook for about 2 minutes then flip.  Now add ham to the other side of the pan.  Heat through for 2 minutes while the other side of the egg cooks.  Put ham on top of the eggs.  Take the 2 pieces of bread and spread butter on them then place face down in the open section of the pan.  Let brown for about 1 minute.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

Now time to plate it.  Place 1 piece of bread browned side down.  Put stacked eggs and ham on top of it.  Add a generous amount of prepared or freshly make pesto to the other slice of bread and put on top.  And here you are….

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you to this weeks Sunday Supper host.  Check out all of the other sandwich recipes for all the sandwich lovers in your house.

Simple Sandwich Recipes That Will Make You Love Lunch #SundaySupper

Any day ‘Wiches

Any time ‘Wiches

Anywhere ‘Wiches

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten #breakfast #sandwich #spinachandeggs

Print Recipe
Ham & Spinach Breakfast Sandwich
Eggs, spinach and ham made into a little omelet perfect for resting on crispy ciabatta bread. Spread pesto on the bread to make this the ultimate breakfast sandwich.
Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
Course Breakfast
Cuisine Sandwich
Servings
sandwich
Ingredients
Course Breakfast
Cuisine Sandwich
Servings
sandwich
Ingredients
Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
Instructions
  1. Heat up 1 tsp of oil then add the onion. Let soften for 2-3 minutes stirring so they don't burn.
  2. In a bowl combine the eggs and milk and whip to combine.
  3. Now add spinach to the pan. Cook for about a minute to let it soften. Add the eggs on top.
  4. Using a spatula thin out the eggs and cook by pushing the bottom up and letting the egg run under. Cook for about 2 minutes then flip.
  5. Add ham to the other side of the pan. Heat through for 2 minutes while the other side of the egg cooks. Put ham on top of the eggs.
  6. Take the 2 pieces of bread and spread butter on them then place face down in the open section of the pan. Let brown for about 1 minute.
  7. Place 1 piece of bread browned side down. Put stacked eggs and ham on top of it. Add a generous amount of prepared or freshly make pesto to the other slice of bread and put on top. Enjoy!
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Fried Jalapeno Burger

Can you believe it’s almost August?  Summer sure does seem to be not taking it slow.  We have been very busy though having fun visiting new places with the kids and spending tons of time in the pool.  So for the last Mitten Movie Night of July I’m making something extra spicy, a burger topped with Fried Jalapenos.

Fried Jalapeno Burger | Bottom Left of the Mitten
This week has been a long one so I am ready to relax.  I am currently in the process of pulling wallpaper down in what is known as the ‘Man Cave’.  Dubbed as such the first time we came to look a the house with the boys. There is a fair amount of wallpaper in this house so I felt it was a good place to start.  After getting into it I quickly realize that only 1 area a year might be getting done because it is WORK!

I got some great tips over on my Facebook page so I started with a water/fabric softener and scraper combo that actually worked pretty good.  Then I mentioned to my mother-in-law that a lot of people recommended a steamer.  Guess what?  She actually had a brand new one!  It has been working like a charm. Probably half the time it would have taken with the water/softener concoction. I’m so thankful too because I wanted to have this all done by the middle of August.  Looks like I am on track and I will post the before and afters soon for all to see.

After dinner I am kicking back and relaxing with  Wedding Crashers.  An oldie but goody and I love digging through our old DVD’s.  With dinner we’re drinking some Michigantuan from Short’s Brewing.  I can not resist a cherry beer especially one using Michigan cherries.  So now on to the food.

Fried Jalapeno Burger | Bottom Left of the Mitten

The fried jalapenos are simple enough.  Take the jarred jalapenos and put them onto a paper towel, fold over and press down to dry them off as much as possible. Mix together the egg, milk, flour, salt and pepper for the batter. Heat up 1/4 cup of oil in a pan (drop a little bit of the batter to see if it starts to fry to check if oil is ready)  and fry 2-3 minutes, on each side until golden brown. Remove from pan and put on another clean plate and paper towel to drain.

Fried Jalapeno Burger | Bottom Left of the Mitten

For the burger I actually finally used a hamburger press that I got from my son’s school fundraiser probably 3 years ago.  They really turned out great as you can see from the end result below.  I mix my burger some Worcestershire Sauce and that’s it.  Press half the meat into one side and then the other putting a piece of cheese into the middle and pressing it so the two halves connect.  If you don’t have a press just make a 1/2 pound patty and add cheese later.

As I’ve said before I don’t have a grill so I used my Foreman grill.  It took about 12 minutes total but check to make sure fully cooked for whatever method you are using.  Thinking I might have to remedy this whole no grill quick….maybe for my birthday coming up here in August?

Fried Jalapeno Burger | Bottom Left of the Mitten

For the aioli mix mayo, minced garlic clove and 1 teaspoon of jalapeno juice.  Toast the buns, always.  Top with the spicy aioli.  And here you are….

Fried Jalapeno Burger | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Fried Jalapeno Burger | Bottom Left of the Mitten #jalapeno #burgerrecipe #aioli
Print Recipe
Fried Jalapeno Burger
All beef hamburger stuffed with cheddar cheese then topped with crunchy fried jalapenos. Pile on creamy jalapeno aioli to finish off with even more heat.
Fried Jalapeno Burger | Bottom Left of the Mitten
Course Main Dish
Cuisine Burger
Servings
burger
Ingredients
Course Main Dish
Cuisine Burger
Servings
burger
Ingredients
Fried Jalapeno Burger | Bottom Left of the Mitten
Instructions
  1. Take the jarred jalapenos and put them onto a paper towel, fold over and press down to dry them off as much as possible.
  2. Mix together the egg, milk, flour, salt and pepper for the batter.
  3. Heat up 1/4 cup of oil in a pan (drop a little bit of the batter to see if it starts to fry to check if oil is ready) and fry 2-3 minutes, on each side until golden brown.
  4. Remove from pan and put on another clean plate and paper towel to drain.
  5. Mix burger with Worcestershire Sauce.
  6. Press half the meat into one side and then the other putting a piece of cheese into the middle and pressing it so the two halves connect. **If you don't have a press just make a 1/2 pound patty and add cheese later.
  7. Cook on each side around 6 minutes for a total of 12 minutes. **Check to make sure fully cooked for whatever method you are using.
  8. For the aioli mix mayo, minced garlic clove and 1 teaspoon of jalapeno juice.
  9. Toast the buns. Top with the spicy aioli. Enjoy!
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