Asparagus Soup #SundaySupper

When my husband and I got married we went to Riviera Maya for our honeymoon.  Where we stayed at had the best Asparagus Soup.  I would order it every night for a late night snack…and I’ll admit that I would order a steak with it too.  Hey we were on vacation!  So when this weeks Sunday Supper theme came out, Easy Spring Recipes, I knew I had to finally try and recreate this soup recipe with one of my favorite Spring vegetables.

Asparagus Soup | Bottom Left of the Mitten

I looked up the hotel to share with you only to find out that now it’s totally under a different name.  When we went it was the Adventura Spa Palace but now it’s Hard Rock Riviera MayaI was kind of sad finding out about this because it was always a hope that we would go back one day.  I guess though change is inevitable.  It has been over 13 years and it would give us an opportunity to try out a new location.  Until then though I can try to make this soup and reminisce about the wonderful time we had.  And I’m glad I took the challenge to try to make my own because it worked out perfectly!  Now on to the food.

One thing that is plentiful throughout the Spring & Summer in Michigan is asparagus.  I actually grew up next to a field of it when I was a kid and you can find it at roadside stands for cheap!  A great tip is to buy it in bulk and freeze it so when it goes up to almost $5/pound in the Winter I don’t have to worry about it when I have a craving.  Thinking about this got me interested in knowing when fruits and vegetables are at their peak growing season in Michigan.  I found this great resource from PickYourOwn.org with all the fruits and vegetables and when the crop will become available.  Check it out to see what goodies are coming soon to a farm near you.

Asparagus Soup | Bottom Left of the Mitten

This asparagus soup recipe ended up being so simple.   Chop off those pesky hard ends on the asparagus and throw them out.  Then chop the rest in equal pieces.  Heat up some oil in the bottom of a large pot over medium/high heat.  Add the asparagus and 3 cloves of minced garlic.  Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.  Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.

Making this soup ‘creamy’ is a two step process.  One is to use a little tool called an ‘immersion blender’.  This is actually something my Mother-In-Law gave me and I don’t use it too often but always glad I have it as part of my kitchen.  If you do not have one I would suggest taking most of the soup mixture and putting into a blender.  Should give the same exact effect with just a little more work.  For the second part of adding creaminess, take a small bowl add the milk, remaining flour and cornstarch.  Stir to combine then add to the soup mixutre.  Finally the last part of making this soup ‘Wow’ is adding the thyme, nutmeg and Parmesan.

Top this creamy soup off with some homemade croutons.  And here you are…..

AspargurusSoup_Final

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

Thank you so much to this weeks Sunday Supper host Anne from Simple and Savory.  Check out all these wonderful Spring recipes from other taste makers:

Breakfast

Cakes, Pies, and Sweets

Cookies and Bars

Main Courses

Pastas

Seafood

Veggies and Sides

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.

 

Asparagus Soup | Bottom Left of the Mitten #SundaySupper #asparagus #spring #soup recipe
Print Recipe
Asparagus Soup
Asparagus is cooked until tender then made creamy with milk and Parmesan. Top with crunchy homemade croutons to complete this delicious and light meal.
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Instructions
  1. Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
  2. Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
  3. Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
  4. Use an immersion blender or regular blender to cream the vegetables.
  5. Take a small bowl add the milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture.
  6. Add the thyme, nutmeg and Parmesan.
  7. Top this creamy soup off with some homemade croutons. Enjoy!
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Deli Counter Turkey Sandwich

This week has been a real whirlwind.  Or a real ‘whirl of wind’ in the words of my favorite TV character Liz Lemon.  The phrase ‘March comes in like a lion‘ could not have been more appropriate for what Southwestern Michigan went through.  Tornadoes and then snow in a 24 hours period.  I’ve lived here my whole life and tornadoes are so rare we’ve maybe had 3 that I can remember in my 40 yrs.  Thankfully there were no injuries and cleanup is under way.  Hopefully Mother Nature got this out of her system and we can continue to the ‘lamb’ portion of this season cycle.

Deli Counter Turkey Sandwich | Bottom Left of the Mitten

Tonight for for Mitten Movie Night  I personally am drinking some Bliss Wheat from Arbor Brewing Company.  Hubby picked this 6 pack up a few weeks ago from a great store in St. Joseph, MI called The Liquor Cabinet.  When looking to get lost in rows and rows of craft beer I suggest you go and take a visit if your in the area.  For entertainment we are watching ‘Ouija: Origin of Evil‘.  I was on the fence about seeing this in theaters choosing to wait for DVD.  If you are looking to hit theaters might I suggest checking out ‘Fist Fight‘, that movie was AWESOME!  Now on to the food!

I call this the ‘deli counter’ sandwich since I get most of the ingredients from saying ‘Can I have a 1/4 pound of this..’ at the deli counter because like the beer being mine I am just making this sandwich for myself.  Mine, mine, mine!  The fellas in my house don’t have the affinity I do for a good sandwich.  No worries, more for me.

Deli Counter Turkey Sandwich | Bottom Left of the Mitten

This amount made for a big sandwich with lots of flavor. If your making one sandwich (like me) get 1/4 sliced turkey then order the smallest bowl of coleslaw (around 1/4 pound).  The deli at my local store has homemade rolls that are amazing so I hope you do too, grab one!  I use them to make my Portobello Mushroom Burger.  Right by the counter you can get small bricks of cheese, so pick one of those up too.  I used Hickory Farms Creamy Swiss Blend.  I was lucky enough to have the dressing so that was taken care of.  Take a baking sheet then cut the bun in half, apply butter and place face down.  Put 1/4 turkey on sheet with the bun then add shredded cheese on top.  Bake at 350 degrees for 10 minutes.  After all done assemble bun, turkey with the melted cheese, coleslaw and drizzle with dressing.  And here you are…..

Deli Counter Turkey Sandwich | Bottom Left of the Mitten

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

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Deli Counter Turkey Sandwich | Bottom Left of the Mitten #sandwich #turkeysandwich
Print Recipe
Deli Counter Turkey Sandwich
Crispy bun with warm turkey and melted Swiss cheese. Topped with crunchy coleslaw then drizzled with sweet Catalina dressing. The perfect 'one person' sandwich.
Course Main Dish
Cuisine Sandwich
Servings
sandwich
Ingredients
Course Main Dish
Cuisine Sandwich
Servings
sandwich
Ingredients
Instructions
  1. Take a baking sheet then cut the bun in half, apply butter and place face down. Put 1/4 turkey on sheet with the bun then add shredded cheese on top.
  2. Bake at 350 degrees for 10 minutes.
  3. After all done assemble bun, turkey with the melted cheese, coleslaw and drizzle with dressing. Enjoy!
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Bubble & Squeak

Over the holidays the boys and I were SUPER sick.  Like almost 3 weeks of misery sick.  Good thing we recovered 100% and for me I didn’t lose my appetite so I binge watched Food Paradise episodes and took notes on some of the recipes I saw.  So for tonight’s Mitten Movie Night I am making one that was featured, Bubble & Squeak.  I loved the way that the Chef made this dish so I couldn’t wait to try it for myself and I most certainly wasn’t disappointed.

Bubble & Squeak | Bottom Left of the Mitten

Tonight we are drinking some Kolsch 45 from Short’s Brewing.  Short’s has great beer!  I paired one of my sites most popular recipes, Jerk Chicken Sandwiches, with their Bellaire Brown.  For our entertainment as I discussed in my last Mitten Movie Night we are in the middle of a few series and finally getting through the last episodes of Bates Motel.  I really felt like last season had me a little **blah** about where the show was going but it’s really taken a turn for the better and has me newly interested in it.  Okay, so now on to this recipe.

For this classic English dish it’s a basic combination of cabbage and potatoes.  I made this in two pots-a larger pot then a deep skillet.  Clean, peel and chop potatoes then add to water.  Boil for 20 minutes until tender then drain.  While the potatoes are boiling divide the head of cabbage.  You will only need half of this, I made some coleslaw with the remaining half, yum!  Chop the cabbage and onion into small pieces then soften with 1 Tbs butter in another pan.  To the pot that the potatoes were cooked in add them back into the pan and then add the cabbage.  Using a potato smasher smash them together.

Bubble & Squeak | Bottom Left of the Mitten

Once well combined set up the staging area for frying.  Into 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.  Bring 1/2 cup oil to frying to med/high heat for frying.  Form potatoes and cabbage into patties, flip on both sides into the flour, then the egg, then the breadcrumbs.  Add to oil in the pan frying on each side for 2-3 minutes.  Crispy!!  Remove and add to a plate with a paper towel.

Bubble & Squeak | Bottom Left of the Mitten

The Chef on the show served the patties with poached eggs, ham steaks and Hollandaise Sauce, the sauce is what sold me on making this for sure.  Eggs Benedict is what I order whenever I go out if it’s on the menu.  While I’ve tried to make the sauce many, many times at home with a 100% fail rate I quickly realized there was a better alternative.  The best part is it isn’t too buttery, cook the eggs I add or have a bitter lemon taste. Win!  That alternative is this—>

Bubble & Squeak | Bottom Left of the Mitten

Prepare the sauce as recommended on the package.  Then all that’s left to do is to cook the eggs which can be fried or poached.  Heat the ham steaks.  Prepare on a plate and drizzle with the sauce.  And here you are…..

Bubble & Squeak | 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.


Bubble & Squeak | Bottom Left of the Mitten #cabbage #potato #breakfast
Print Recipe
Bubble & Squeak
Crispy potato and cabbage patties served alongside poached eggs and ham. The final touch, Hollandaise Sauce. The perfect breakfast or 'brinner'.
Bubble & Squeak | Bottom Left of the Mitten
Course Main Dish
Cuisine Sandwich
Servings
servings
Ingredients
Course Main Dish
Cuisine Sandwich
Servings
servings
Ingredients
Bubble & Squeak | Bottom Left of the Mitten
Instructions
  1. Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
  2. Chop 1/2 the head of cabbage and onion into small pieces then soften with 1 Tbs butter in another pan.
  3. To the pot that the potatoes were cooked in add them back into the pan and then add the cabbage. Using a potato smasher smash them together.
  4. Once well combined set up the staging area for frying. Into 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
  5. Bring 1/2 cup oil to frying to med/high heat for frying.
  6. Form potatoes and cabbage into patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
  7. Add to oil in the pan frying on each side for 2-3 minutes.
  8. Remove and add to a plate with a paper towel.
  9. Prepare the sauce as recommended on the package.
  10. Poach the eggs. Heat the ham steaks. Prepare on a plate and drizzle with the sauce. Enjoy!
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Fried Pork Chops

I have to say that pork is easily one of my favorite meats to cook and eat.   Crock pot, stove top, braised, baked, chops, roast…..so many ways to cook it! What’s not to love?  One way that I make it is a family favorite and that is by frying it.  Just a few ingredients and very little time will leave you in Hog Heaven with my Fried Pork Chops.

Fried Pork Chop | Bottom Left of the Mitten

When I’m feeling like ‘comfort food’ without the fuss this is the dish I make.  It’s quick and tasty.  The buttery cracker crust is crunchy and satisfying.  And it’s as simple as these steps:

  1. Take a sleeve of crackers and crush them.  If you are careful enough you can do this right in the plastic sleeve and not even dirty a dish or waste a plastic Ziploc bag.  Put on a plate.  Add seasonings.
  2. Beat 2 eggs.
  3. Heat 1/4 cup of vegetable oil in the bottom of a pan.  Set to medium/high heat.
  4. Place pork chop in egg, then crackers.
  5. Then add pork chop to oil and place a lid part-way over the pan.  I find that this cooks them more even.
  6. Cook for 5-6 minutes, depending on the thickness of the chops.  I always buy the ‘thin sliced’ package at my local grocery.  If you buy them too thick, they will not cook quick enough and you can risk burning the cracker coating.  Flip then cook 4-5 minutes more.

Fried Pork Chop | Bottom Left of the Mitten

The best thing about these Fried Pork Chops is that they go with so many different sides.  I made these with roasted potatoes and asparagus.  I also serve it with mashed potatoes and creamed corn (a great combo in itself).  Mix it up and enjoy!  Here you are….

Fried Pork Chop | Bottom Left of the Mitten

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

As always I would love to thank our Sunday Supper host Shelby from Grumpy’s Honeybunch.  Our hosts make it look easy!

Here are 30+ more Pork Recipes from baked, BBQ and smothered to enjoy:

Pork Chops

Pork Chops

And More Pork Chops

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.

 

Fried Pork Chop | Bottom Left of the Mitten #pork #porkchop #easyrecipe
Print Recipe
Fried Pork Chops
Buttery crackers make for the perfect crust on these Fried Pork Chops. Comfort food without the fuss.
Fried Pork Chop | Bottom Left of the Mitten
Course Main Dish
Cuisine Pork
Servings
chops
Ingredients
Course Main Dish
Cuisine Pork
Servings
chops
Ingredients
Fried Pork Chop | Bottom Left of the Mitten
Instructions
  1. Take a sleeve of crackers and crush them. If you are careful enough you can do this right in the plastic sleeve and not even dirty a dish or waste a plastic Ziploc bag. Put on a plate. Add seasonings.
  2. Beat 2 eggs.
  3. Heat 1/4 cup of vegetable oil in the bottom of a pan. Set to medium/high heat.
  4. Place pork chop in egg, then crackers.
  5. Then add pork chop to oil and place a lid part-way over the pan. I find that this cooks them more even.
  6. Cook for 5-6 minutes, depending on the thickness of the chops.
  7. Flip then cook 4-5 minutes more. Make sure no longer pink in the center. Enjoy!
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Under the Troll Bridge Pasties

In an effort to include a little more Michigan into the blog I decided to search out some authentic ‘Michigan’ loved food.  I came across a great article from Only In Your State called 10 Iconic Foods Made in Michigan and #3 on this list was the pasty.  So like when I wanted to make the Michigan Hot Dog (which isn’t even from Michigan!) I put in the work and set off to finding out how to make one.

When looking around to get a basic idea of how to make these I found the blog Foodie with Family and her recipe for Yooper Pasties.  In the post she defined residents of the Lower Peninsula as ‘Trolls’.  I also found out that while pasties are generally served plain or with ketchup ‘Trolls’ usually prefer them with gravy.  So what better name to call these than ‘Under the Troll Bridge Pasties’.

Under The Troll Bridge Pasties | Bottom Left of the Mitten

For tonight’s Mitten Movie Night we are drinking Arcadia Ale’s Hopmouth.  Arcadia is one of the first breweries we visited-seems like a long time ago but really less than 5 years ago.  Since then so many great breweries, delicious meals and of course awesome beer.  I really don’t have anything on deck to watch since we are in the middle of about 3 series: Sneaky Pete (Giovanni Ribisi is awesome in this), Santa Clarita Diet (who doesn’t love Drew Barrymore?) and Bates Motel (c-r-e-e-p-y) so we might just binge watch one of those to finish up the seasons we’re in the middle of.  Now on to the food!

For this I used the same pastry dough that I made my Strawberry & Sesame Hand Pies with but doubled the recipe and substituted garlic powder for the sugar.  It ended up being so flaky and buttery I almost had to pat myself on the back for this creation.  Add all the ingredients into a mixer and let it come together in a ball.  Place the ball then onto some plastic wrap that has been lightly floured and put into the refrigerate for 1 hour.

Under The Troll Bridge Pasties | Bottom Left of the Mitten

Since there was not a one rutabaga to be found at my local grocery store I substituted a turnip. Felt I was okay since the recipes that I looked at had meat, potatoes and root vegetables. Forgive me if I am playing fast and loose with the rule of the pasty, please know I had good intentions. While the dough is chilling clean, peel and chop all your veggies.  Sautee them in 1 Tbs butter to soften them then put them into a bowl. Cook and drain the beef then add it to the vegetables.  Add salt and pepper to taste then let the vegetables and beef cool.  As I found out the hard way, if it’s too hot it will make the dough too sticky to work with once you start assembling the pasties.

Under The Troll Bridge Pasties | Bottom Left of the Mitten

A serious shout out to Checkered Chef for the awesome stainless steel rolling pin, I love it!

Roll and cut the dough out into large circles.  I used a cereal bowl and it worked out great to make 6 pasties.  Add filling to one side then sprinkle with shredded cheese.  After stuffing these full pinch the dough to crimp the edges so the filling doesn’t fall out.  Beat an egg and brush over the top of pasty.  Bake in a preheated 375 degree oven for 25 minutes.  Prepare the gravy if your a troll like me and here you are…..

Under The Troll Bridge Pasties | 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.

Under The Troll Bridge Pasties | Bottom Left of the Mitten #pasties #michigan #beef
Print Recipe
Under the Troll Bridge Pasties
Flaky crust filled with beef, potatoes, onions, carrots and turnips. Serve them 'troll' style with savory beef gravy. Perfect dinner for the cold Midwest winter.
Under The Troll Bridge Pasties | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef
Servings
pasties
Ingredients
Pasty Dough
Pasty Filling
Course Main Dish
Cuisine Beef
Servings
pasties
Ingredients
Pasty Dough
Pasty Filling
Under The Troll Bridge Pasties | Bottom Left of the Mitten
Instructions
Pasty Dough
  1. Add all the ingredients into a mixer and let it come together in a ball. Place the ball then onto some plastic wrap that has been lightly floured and put into the refrigerate for 1 hour.
Pasty Filling
  1. While the dough is chilling clean, peel and chop all your veggies.
  2. Sautee them in 1 Tbs butter to soften them then put them into a bowl.
  3. Cook and drain the beef then add it to the vegetables. Add salt and pepper to taste then let the vegetables and beef cool.
  4. Roll and cut the dough out into large circles.
  5. Add filling to one side then sprinkle with shredded cheese.
  6. After stuffing these full pinch the dough to crimp the edges.
  7. Beat an egg and brush over the top of pasty. Bake in a preheated 375 degree oven for 25 minutes.
  8. Prepare gravy mix to package directions. Serve on the side. Enjoy!
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Neapolitan Poke Cake

Ah February! I am so happy to see you.  While this tends to be one of the colder months of the Winter in Michigan we are now starting to see that it’s creeping closer and closer to Spring.  It’s lighter out in the morning and we are making it to nearly 6pm before it gets dark.  We made it over the holiday hump and are still motivated with all the New Year resolutions we made.  Punxsutawney Phil says 6 more weeks of Winter but February brings a little holiday that can easily leave you feeling warm in the heart & soul even if it’s cold outside, “Valentine’s Day”.  For my sweethearts I made this Neapolitan Poke Cake.  Layers of strawberry, chocolate and vanilla make this simple dessert into a special treat for the ones I love.

Neapolitan Poke Cake | Bottom Left of the Mitten

Aren’t simple desserts the best?  Not only are they easy to make but I am still in the learning phases of becoming the baker I one day hope to be!  Until then I will stick with no-bake cheesecakes, simple upside down cakes and poke cakes.  Easy and delicious.

When I make cakes I always go straight to the box but then I divert from the directions by substituting the water for milk and that is what I did here by following the directions but adding whole milk instead.  So all you have to do it beat cake mix ingredients in a bowl at medium speed until well combines.  Grease a 13×9 pan and add cake mix.  Bake at 350 degrees for 25 minutes.  Take cake out and let cool.

Once the cake has cooled down a bit make the pudding.  With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes.  Now it’s time to ‘poke’ it.  Take a straw and insert to make holes all over the cake.  Pour the pudding on top of the cake then take spatula to push the pudding so that it goes into all the ‘pokes’ and spread evenly all over the top.

Neapolitan Poke Cake | Bottom Left of the Mitten

Refrigerate to let the pudding set for around 2-3 hours.  Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake.  Top with chopped strawberries and chocolate syrup.  Place several pecks on the cheek for good measure when serving.  And here you are…..

Neapolitan Poke Cake | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Valentine’s Day!

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

Valentine's Day Books

Neapolitan Poke Cake | Bottom Left of the Mitten #cake #pokecake #ValentinesDay
Print Recipe
Neapolitan Poke Cake
Strawberry cake 'poked' and filled with chocolate pudding then topped with vanilla whipped cream, strawberries and chocolate sauce. An easy dessert for the sweethearts in your life.
Neapolitan Poke Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
Neapolitan Poke Cake | Bottom Left of the Mitten
Instructions
Strawberry Cake
  1. Beat cake mix ingredients in a bowl at medium speed until well combines.
  2. Grease a 13x9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
  3. Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
Chocolate Pudding
  1. With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
  2. Refrigerate to let the pudding set for around 2-3 hours.
Vanilla Whipped Cream Frosting
  1. Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake. Top with chopped strawberries and chocolate syrup. Enjoy!
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Turkey Meatballs with Balsamic Vinegar Glaze

It’s the first Mitten Movie Night of 2017!  Woot, woot.  How is yours going to far?  Tonight I’ve got a great meatball recipe for you to start the year off right.  Ground turkey meatballs glazed with a thick sweet and tangy balsamic vinegar sauce.

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

The movie we’re watching is Bridget Jones’s Baby.  I love this series of movies and just recently re-watched the others because I knew this was coming. For dinner with this turkey meatball recipe we are drinking Melonfest Cantaloupe Wheat from Roak Brewing.  My husband picked this beer up and I’ll be honest, I wasn’t quite sure I would like it.  I love cantaloupe but wasn’t sure how it was going to work in a beer.  I was pleasantly surprised! Light and not overly fruity makes for a very drinkable beer that’s perfectly paired with the tang of the balsamic vinegar and soy sauce in the glaze on these meatballs.

To say that I like meatballs is an understatement.  I LOVE them.  They are easy, very versatile and can come in many different combinations.  You can serve them on noodles, potatoes, as an appetizer.  In fact one of the very first recipe I made for the blog was Porcupine Meatballs and Zoodles, a recipe I’ve been making for a long time.  I even celebrated National Meatball Day last year! Ok enough about one of my favorite foods, let’s get cooking!  With less than 10 ingredients, one pan and less than 15 minutes this is a meal you can make any night of the week.

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

First for the meatballs add the turkey, egg and breadcrumbs to a bowl.  Mix all ingredients together and form into ball.  Add about a tablespoon of oil to the bottom of a pan then set to medium heat.  Place the meatballs in the pan and cook for 5-6 minutes.  Flip them and cook for 5-6 minutes more.

While the meatballs are cooking chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.  To the same pan melt 2 Tbs. butter then add onions and garlic.  Let soften for 2-3 minutes.  Add the sauce to the pan and cook until thickened, about 1 minute.  Return the meatballs back to the pan.  Easy as that.

Turkey Meataballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

To perch these little meatballs on I made some red skinned mashed potatoes and roasted Brussels spouts & carrots for the side.  If you would prefer to serve these with noodles double the sauce recipe so it can cover everything evenly.  And here you are….

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

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

Balsamic Vinegar Glaze adapted from Shugary Sweets

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

ModCloth

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten #turkeymeatball #balsamcvinegar
Print Recipe
Turkey Meatballs with Balsamic Vinegar Glaze
Turkey meatballs that cook within 12 minutes are then glazed with a sweet, tangy balsamic vinegar glaze. Serve on top of creamy red skin mashed potatoes for a cozy weeknight meal.
Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten
Instructions
Turkey Meatballs
  1. First for the meatballs add the turkey, egg and breadcrumbs to a bowl. Mix all ingredients together and form into ball.
  2. Add about a tablespoon of oil to the bottom of a pan then set to medium heat. Place the meatballs in the pan and cook for 5-6 minutes. Flip them and cook for 5-6 minutes more.
Balsamic Vinegar Glaze
  1. Chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.
  2. To the same pan melt 2 Tbs. butter then add onions and garlic. Let soften for 2-3 minutes.
  3. Add the sauce to the pan and cook until thickened, about 1 minute. Return the meatballs back to the pan.
  4. Serve on top of mashed potatoes or noodles. Enjoy!
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Strawberry & Sesame Hand Pies

Flaky crust packed with sweet strawberry preserves and Simply Sesame.  Make up a batch for the busy school week. My son ate these every morning and then again as a snack after school!  Who doesn’t love a portable meal that is a hit with the kids?

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

I received Simply Sesame® complimentary but all opinions stated in this post are my own.
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These hand pies are so easy to make and use just a few ingredients.  And let me tell you what made these even easier….my new mixer that I got for Christmas! It’s so beautiful.  Since getting it I’ve done some serious baking.  Enough of the admiration let’s get baking.

strawberryhandpies_1f

Starting with the dough add the ingredients to a mixer.  Or you can mix this by hand as well~before I got my mixer I had no problem whipping up crust for my favorite homemade pizzas.  Check out my directions for a thicker crust on my White Chicken Pizza with Basil & Blackberry Sauce.  A thinner crust for this Pepper Steak Pizza. Or a the crust for a classic favorite, Chicago Deep Dish Pizza.  Either way, this crust turns out perfectly! I’m even using this same recipe to make a special treat soon for Mitten Movie Night.  When the dough has been mixed roll into a ball then onto some plastic wrap that has been lightly floured.  Put the dough into the refrigerate for 1 hour.

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

Once chilled it’s time to roll it out and cut into circles.  See my fancy cutter!  This was enough dough for 12 pies.  Take a spoonful of the strawberry preserves and place on one side of the dough then on top of that add the Simply Sesame (*note: Simply Sesame needs to be well stirred to make sure it’s not too runny).

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

Preheat the over to 375 degrees then line a pan with parchment paper.  Fold the top of the dough over then crimp the edges with a fork.  Some filling may eek out when baking that is why it’s crucial to use the parchment so you can have easy clean up.

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

Bake for 20 minutes.  Before the last 10 minutes is up melt a tablespoon of butter, take the pies out then brush the tops.  Put back into the over to finish.  When done please be aware not to take a giant bite right away since the filling can be H-O-T!  And here you are….

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

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

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten #handpies #breakfast #snack
Print Recipe
Strawberry & Sesame Hand Pies
Flaky crust packed with sweet strawberry preserves and Simply Sesame. A portable meal that is a hit with the kids.
Strawberry & Sesame Hand Pies | Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast
Servings
pies
Ingredients
Pie Dough
Filling
Course Breakfast
Cuisine Breakfast
Servings
pies
Ingredients
Pie Dough
Filling
Strawberry & Sesame Hand Pies | Bottom Left of the Mitten
Instructions
Pie Dough
  1. Add all the dough ingredients to a mixer. Once the dough has been mixed roll into a ball then onto some plastic wrap that has been lightly floured. Put the dough into the refrigerate for 1 hour.
Filling
  1. Once chilled it's time to roll it out and cut into circles.
  2. Take a spoonful of the strawberry preserves and place on one side of the dough. On top of that add the Simply Sesame (*note: Simply Sesame needs to be well stirred to make sure it's not too runny) .
  3. Preheat the over to 375 degrees then line a pan with parchment paper.
  4. Fold the top of the dough over then crimp the edges with a fork.
  5. Bake for 20 minutes.
  6. Before the last 10 minutes is up melt a tablespoon of butter, take the pies out then brush the tops. Put back into the over to finish.
  7. Let them cool slightly. Enjoy!
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St. Louis Ravioli #SundaySupper

Party season is in full swing! That means you might be looking for a quick and easy holiday appetizers so you can spend more time mingling than in the kitchen.  These toasted St. Louis Ravioli are the perfect holiday appetizer.  Cheese ravioli is dipped in egg, covered in a flour mixture then fried until golden brown.  One creamy and crunchy bite will have guests asking for seconds.

St. Louis Ravioli | Bottom Left of the Mitten

I have been making this ravioli for years.  When we have a party at our house I always make this because it’s easy and simple.  While it’s made to be hot it really tastes just as good when it’s cold.  On the rare occasion that we do have leftovers I have found myself in front of the fridge late night snacking on the cold crunchy goodness dipping it into the equally cold spaghetti sauce.  Come on….if your thinking I’m weird I know that you can think of people (or even yourself) that love cold pizza. Same difference?!?! Ok maybe not but either way it’s great for a crowd or late night binge snacking while watching 30 Rock after your guests leave.

If your looking for a fun theme for your soiree check out how my guide
to throwing the Perfect Craft Beer Holiday Party!

St. Louis Ravioli | Bottom Left of the Mitten
It’s as simple as just a few easy steps as you can see above. First take the bag of ravioli and cook it according to package directions. Drain and that is done.  Mix together the flour, Parmesan cheese and garlic powder on a plate or in a shallow pan.  Beat 2 eggs.  Add to a frying pan enough oil to cover the bottom generously-I used about 1/4 cups.  Heat the oil over medium/high heat for 1-2 minutes.  The oil can be checked if it’s ready for frying by lightly flicking a dash of flour into the pan-if it sizzles it’s ready.  Dip ravioli into the eggs then the flour then add to the oil.  Toast 2 minutes each side until it’s golden brown then remove and place onto a towel with a paper towel to drain.

These raviolis will be worked in batches.  When about half of them are cooked the pan may need to be turned off and the oil discarded (please use caution and empty oil into a proper container) then add new oil since burnt flour bits get into the bottom of the pan during the frying process.  After all the raviolis are cooked heat up a jar of spaghetti sauce for dipping.  And here you are…..

St. Louis Ravioli | Bottom Left of the Mitten

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

Thank you Caroline from Caroline’s Cooking for hosting this week!  If your hosting this year make sure to check out all these Holiday Party Recipes below:

Appetizers

Beverages

Desserts

Finger Foods

Mains

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.

St. Louis Ravioli | Bottom Left of the Mitten #appetizer #ravioli #easyrecipe
Print Recipe
St. Louis Ravioli
Cheese ravioli is dipped in egg, covered in a flour mixture then fried until golden brown. One creamy and crunchy bite will have guests asking for seconds.
St. Louis Ravioli | Bottom Left of the Mitten
Course Appetizer
Cuisine Appetizer
Servings
servings
Ingredients
Course Appetizer
Cuisine Appetizer
Servings
servings
Ingredients
St. Louis Ravioli | Bottom Left of the Mitten
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Loaded Cheese Fries

It has been a long week for a Michigander!  We’ve had 3, yes I said 3, snow days this week.   So to reminisce on the days of Summer for this Mitten Movie Night we fired up the smoker, a thing we do often when it’s warmer, to slow cook a bottom round roast.  It was the perfect addition to put on top of some Loaded Cheese Fries!

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten
For the beer we’re enjoying some Devil Dancer from Founders.  The movie, Lights Out.  I had wanted to see this in the theaters so bad because I LOVE scary movies but alas we just didn’t have time to go.  This is precisely why I love Mitten Movie Night because it gives me a chance to make great meals like a Pepper Steak Pizza or even special treats for the kids like these Peanut Butter Candy Bar Blossoms and catch up on a movie we’ve been waiting to see. Thank you Netflix! So now on to the recipe.

A key that I’ve found to smoking meat is ‘prior preparation’.  The night before take the meat and put it into a great brine and make sure to give it at least 8 hours in the refrigerator.  We use a brine of Coca-Cola, garlic & onion powders, kosher salt, molasses and apple cider vinegar.  Before putting the meat into the smoker pat it dry then generously cover with a dry rub like this Bayou Black from Legion of Spice.  I also used their Jerk seasoning to make these amazing Jerk Chicken Sandwiches which has been my most popular recipe on the blog to date.  Follow your smokers user directions for cooking time but it generally is 1 Hour per 1 Pound of meat.  This roast took an 2-1/2 hours.  Turn off heat.  Take out the roast and cover with tinfoil and return to smoker to rest for 20 minutes.

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten

About a half hour before the meat is done prepare the bagged fries according to package directions.  I grabbed a bag of Alexia Organics Fries from the grocery store.  Now let me tell you-I’ve used other types of frozen fries before and never liked the way they came out.  Usually soggy and never crispy.  These however were phenomenal and not to mention easier than making my own.  For the toppings chop up some tomatoes and jalapenos. Sautee an onion in some butter.  Get some parsley for added flair.  Whip up a quick cheese sauce by creating a roux with butter and milk then add cheese.

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten

The smoked roast came out perfect.  Juicy and moist with a slight crust on it from the rub.  It came out medium/rare with the cooking method I mentioned above but as always with meat cook to your preference and follow food safety guidelines.  Now time to assemble!

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten

Start with a french fry base, add sweet onions, tomatoes and jalapenos, the meat that has been cut into strips then finally smother in cheese sauce.  Garnish with parsley and here you are…..

Loaded Cheese Fries with Smoked Bottom Round Roast | 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.

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten #loadedfries #smokedmeat

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Print Recipe
Loaded Cheese Fries
Crisp french fries loaded with all the goodies like tomatoes, jalapenos, smoked beef and a smooth and creamy cheese sauce. Perfect for sharing...if you want!
Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef
Servings
servings
Ingredients
Brine/Rub
Cheese Sauce
French Fries & Topping
Course Main Dish
Cuisine Beef
Servings
servings
Ingredients
Brine/Rub
Cheese Sauce
French Fries & Topping
Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten
Instructions
Brine/Rub
  1. On the stove top heat up all the ingredients in a small pan. Let come to a boil then remove from heat and allow to cool.
  2. Once cooled put in a baking dish with the meat. Cover and refrigerate for at least 8 hours.
  3. Before putting the meat into the smoker pat it dry then generously cover with a dry rub. Follow your smokers user directions for cooking time but it generally is 1 Hour per 1 Pound of meat. This roast took an 2-1/2 hours. Turn off the smoker. Take out and cover with tinfoil and return to smoker to rest another 20 minutes.
Cheese Sauce
  1. Melt butter in a small pan. Gradually add flour. Then gradually add milk. Once it's all combined add cheese to mixture. Stir until melted. Use to top the french fries.
French Fries & Topping
  1. Prepare bagged fries to package directions.
  2. For the toppings chop up some tomatoes and jalapenos. Sautee an onion in some butter.
  3. Assemble by starting with a french fry base, add sweet onions, tomatoes and jalapenos, the meat that has been cut into strips then finally smother in cheese sauce. Garnish with parsley. Enjoy!
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