Pecan Crusted Chicken Salad #SundaySupper

Next week is Thanksgiving already! Can you believe it?  Time to hit the ground running with the shopping, baking, school activities and family gatherings wouldn’t it be nice to sit back and relax and still have a filling and satisfying meal that won’t weigh you down?  This salad is very easy and perfect to make between all the hustle and bustle.

Pecan Crusted Chicken Salad | Bottom Left of the Mitten

Coating the chicken breasts in a pecan and cheddar mixture just adds an almost buttery crunch to it.  Then you get a sweet bite of apple and cranberries.  Add the creamy zing of the vinaigrette .  It just hits all the right notes.  Did I also mention that it’s really quite easy to make?  Yes, yes I did.

Pecan Crusted Chicken Salad | Bottom Left of the Mitten

Start by heating your oven to 375 degrees.  Taking the 2 chicken breasts split them down them down the center so you have 4 total thinner pieces.  In a food processor chop add the nuts and the cheddar cheese.  Pulse until it has been finally chopped together.  Take a plate and add the flour.  Whisk one egg in a bowl.   Then on the final plate add the pecan & cheddar mixture.

On a baking sheet add parchment paper or tin foil, spray with cooking spray then get ready to assemble the chicken.  Dredge the chicken in the flour on both sides.  Now dip into the egg.  Finally cover the whole chicken piece with the pecan/cheddar mix.  Place on baking sheet.  Repeat with the last 3 pieces.  Place in the oven for 35 minutes.  Make sure to check and make sure chicken is cooked completely through before serving.

Chop the lettuce and apple and add them to a large salad bowl.  Sprinkle with dried cranberries and sunflower seeds.  Slice or chop the chicken and add to the salad.  Serve the dressing on the side or drizzle over as much as you or your guests like.  And here you are…..

Pecan Crusted Chicken Salad | 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 the other recipes that will keep your family in fresh salads all Winter long.

Holiday Salad Recipes #SundaySupper

Festive Holiday Salad Recipes

Bountiful Holiday Salad Recipes

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Pecan Crusted Chicken Salad | Bottom Left of the Mitten #salad #wintersalad #pecanchicken
Print Recipe
Pecan Crusted Chicken Salad
Cheddar Pecan Crusted Chicken Breast over Greens, Apples, Dried Cranberries & an Apple Cider Vinaigrette. A great salad for Fall or during the holidays.
Pecan Crusted Chicken Salad | Bottom Left of the Mitten
Course Main Dish
Cuisine Salad
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Salad
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Pecan Crusted Chicken Salad | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 375 degrees. Taking the 2 chicken breasts split them down them down the center so you have 4 total thinner pieces.
  2. In a food processor chop add the nuts and the cheddar cheese. Pulse until it has been finally chopped together.
  3. Take a plate and add the flour. Whisk one egg in a bowl. Then on the final plate add the pecan & cheddar mixture.
  4. On a baking sheet add parchment paper or tin foil, spray with cooking spray then get ready to assemble the chicken. Dredge the chicken in the flour on both sides. Now dip into the egg. Finally cover the whole chicken piece with the pecan/cheddar mix. Place on baking sheet. Repeat with the last 3 pieces.
  5. Place in the oven for 35 minutes. Make sure to check and make sure chicken is cooked completely through before serving.
  6. Chop the lettuce and apple and add them to a large salad bowl. Sprinkle with dried cranberries and sunflower seeds. Slice or chop the chicken and add to the salad.
  7. Serve the dressing on the side or drizzle over as much as you or your guests like. Enjoy!
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Beef Tips and Gravy

For this Mitten Movie Night we are getting ready to settle in for the long Winter.  That means it’s time for some classic comfort food, Beef Tips and Gravy with noodles.  Low and slow is the name of the game so these beef tips come out tender. This gravy doesn’t get too thick which is perfect to use to soak into the noodles and dip bread into it.  Stick to the ribs dinner perfect for the colder weather.

Beef Tips and Gravy | Bottom Left of the Mitten

We had our first dusting of snow last night.  I am so ready for the colder weather, snuggling up in front of the fireplace and a big blanket.  Not going to lie thought that with the impending holidays while I’m excited to start decorating the new house I am feeling almost a little ‘homesick’.  We lived in our old house for 15 years.  That’s 15 Thanksgivings, Christmases and New Years.  Two babies came home to have their first visits with Santa there.  So many wonderful memories but now it’s time to focus on the new memories here.

However, I can still stick with tradition and enjoy a few things that we do every year and one of them is watching Scrooged.  Hands down one of my favorite holiday movies.  With dinner we’re drinking The Double Magician from Short’s Brewing.   So while the beer is cold and outside is colder lets get on to the recipe.

Beef Tips and Gravy | Bottom Left of the Mitten

This recipe is one that I’ve been making since before Pinterest was invented.  I did find it online and then printed it out but I’ve been making it so long that I threw it out.  Luckily I think that I found it on Taste of Home and pretty sure this is it!

First off know that this recipe is time intensive.  If your hanging out at home on a Sunday this is the perfect meal for you.  I have tried cutting down on the time this simmers and it never comes out nearly as good as when I let it go the whole 1-1/2 hours.  So be warned.

To begin brown the beef tips into a medium saucepan in some oil.  This is just to brown it no need to cook all the way through.  In a measuring cup put 1 cup water, soy sauce and Worcestershire Sauce.  Stir it then add to the beef tips.  Turn the heat to low then cover.  Let cook for 1-1/2 hours making sure to check every 30 minutes.  If you have the heat too high it will cook off the liquid then you might burn your tips–oh no!

Beef Tips and Gravy | Bottom Left of the Mitten

During the last 20 minutes in a separate pot cook the noodles according to package directions.  Bring the water to a boil before adding to the pot it cooks the noodles better and they don’t stick together.  Cook for 12-14 minutes then empty into a strainer. Turn the low simmering beef tips up to high.  In a bowl add the other cup of water and the package of brown gravy.  Stir to combine and add to the beef tips.  Let cook and thicken up just a little while you do the next part.

In the pot that the noodles cooked add 1 Tbs butter and start melting it.  Then add the mushrooms, onions and garlic and sautee until the mushrooms are cooked down.  It should take about 8 minutes.  Finally to this pot add the beef tips and gravy then the noodles.  Add a side of bread and a vegetable and here you are….

Beef Tips and Gravy | Bottom Left of the Mitten

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

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Beef Tips and Gravy | Bottom Left of the Mitten #beeftips #gravy #comfortfood
Print Recipe
Beef Tips and Gravy
Low and slow is the name of the game so these beef tips come out tender. Add the tips and sauce over noodles and you have a stick to the ribs dinner perfect for the colder weather.
Beef Tips and Gravy | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef
Prep Time 10 minutes
Cook Time 1-1/2 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Beef
Prep Time 10 minutes
Cook Time 1-1/2 hours
Servings
servings
Ingredients
Beef Tips and Gravy | Bottom Left of the Mitten
Instructions
  1. Brown the beef tips into a medium saucepan in some oil. This is just to brown it no need to cook all the way through.
  2. In a measuring cup put 1 cup water, soy sauce and Worcestershire Sauce. Stir it then add to the beef tips.
  3. Turn the heat to low then cover. Let cook for 1-1/2 hours making sure to check every 30 minutes.
  4. During the last 20 minutes in a separate pot cook the noodles according to package directions. Bring the water to a boil before adding to the pot it cooks the noodles better and they stick together. Cook for 12-14 minutes then empty into a strainer.
  5. Turn the low simmering beef tips up to high. In a bowl add the other cup of water and the package of brown gravy. Stir to combine and add to the beef tips. Let cook and thicken up while you do the next part.
  6. In the pot that the noodles cooked add 1 Tbs butter and start melting it. Then add the mushrooms, onions and garlic and sautee until the mushrooms are cooked down. It should take about 8 minutes.
  7. Finally to this pot add the beef tips and gravy then the noodles.
  8. Add a side of bread and a vegetable. Enjoy!
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Chicken a la King

Comfort food! Comfort food! Do you love comfort food?  If you do I’ve got a dish for you.  Creamy chicken, crunchy vegetables then ladled on top of cheesy potatoes (or noodles if you like) make for the ultimate comfort food. Make it for your family tonight.

Chicken a la King | Bottom Left of the Mitten

What is best about this dish is that it doesn’t take too long.  Here’s a tip:  When I make any type of soup with chicken I usually take a whole large pack of chicken and cook it in a crock pot then freeze the leftovers for when I make recipes like this.  Cooking it in the crock pot not only saves time it makes it tender and tasty.  Now on to the recipe.

Chicken a la King | Bottom Left of the Mitten

To start chop up the onions, carrots and celery.  In a pan heat 2 Tbs butter then add the vegetables and start to sautee.  Cook them stirring occasionally until softened, around 6 minutes.  To the vegetables add the Tbs of flour then stir until the flour is all combined with the vegetables.  This will make a roux to thicken everything up, but here’s the kicker, not too thick.  When this goes over the potatoes or noddles you want it to be smooth not clumpy.

Time to add the chicken stock.  Again stir everything together and let simmer for around 3 minutes.  Now add the shredded chicken.

Chicken a la King | Bottom Left of the Mitten

The last ingredient that makes this so creamy is Cream of Chicken.  Add the can to the chicken mixture and heat through or 5 minutes.  For this I made some cheesy mashed potatoes.  Feel free to put this on top of regular potatoes or noodles.  And here you are….

Chicken a la King | 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.

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Chicken a la King | Bottom Left of the Mitten #chickenrecipe #comfortfood #chickenalaking
Print Recipe
Chicken a la King
Creamy chicken, crunchy vegetables then ladled on top of cheesy potatoes make for the ultimate comfort food. Make it for your family tonight.
Chicken a la King | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Chicken a la King | Bottom Left of the Mitten
Instructions
  1. To start chop up the onions, carrots and celery. In a pan heat 2 Tbs butter then add the vegetables and start to sautee. Cook them stirring occasionally until softened, around 6 minutes.
  2. To the vegetables add a Tbs of flour then stir until the flour is all combined with the vegetables.
  3. Add chicken stock. Stir everything together and let simmer for around 3 minutes.
  4. Add the shredded chicken.
  5. Finally add the Cream of Chicken and heat through or 5 minutes.
  6. Ladle over potatoes or noodles. Enjoy!
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BBQ Pulled Pork Pizza

Want a ‘mostly’ homemade pizza that is full of flavor?  Wonder what to do with extra pork that you have from a previous dinner?  Have extra BBQ Sauce you want to find something to make with?  Then my BBQ Pulled Pork Pizza is the recipe for you.

BBQ Pulled Pork Pizza | Bottom Left of the Mitten

For this Mitten Movie Night we are watching The House.  This movie has TWO of my favorite actors, Will Ferrell and Amy Poehler.  While I’m a bigger fan of Ferrell’s earlier work (Anchorman, etc.) I cannot NOT watch a movie he is in.  No way, no how.  Tonight we’re drinking Tasmanian Hatter from New Holland Brewing.  This IPA was made for rich BBQ sauce, tender pork and gooey cheese.  Then just for fun, let’s dip it into some ranch!  Now on to flavor town…I mean the recipe.

BBQ Pulled Pork Pizza | Bottom Left of the Mitten

While I do like to make my own pizza crust sometimes when you have ingredients that are already fixed why not just go all in and grab a roll of pre-made crust from the store?  There is no reason so that is what I did.

Preheat the oven to 400 degrees.  On a pan put parchment paper and spray some non-stick olive oil on it. Lay out the crust then using a rolling pin roll it out so it reaches each edge.  Top the crust with BBQ Sauce.  For this I used my very own Best BBQ Sauce which is a vinegar/Memphis style.  Next layer the shredded Parmesan cheese, pulled pork, chopped red onions and then the shredded mozzarella.  Sprinkle with oregano to make it pretty.

I happened to have a cup of bacon jam left over from my PB&J Burger so I put 4 heaping spoonfuls on top  of the mozzarella.  If you do not have bacon jam you could easily add crumbled bacon to the top for that extra level of smoky flavor.  Bake in the oven for 22 minutes until the edges are golden brown and the cheese is melted.  Slice it up into 15 pieces and here you are……

BBQ Pulled Pork Pizza | 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.

BBQ Pulled Pork Pizza | Bottom Left of the Mitten #pulledpork #bbq #pizza
Print Recipe
BBQ Pulled Pork Pizza
Sweet and smoky BBQ sauce make the perfect bed for tender pulled pork, two different cheeses, red onions then bacon jam. The perfect Friday night pizza.
BBQ Pulled Pork Pizza | Bottom Left of the Mitten
Course Main Dish
Cuisine Pizza
Prep Time 10 minutes
Cook Time 22 minutes
Servings
pieces
Ingredients
Course Main Dish
Cuisine Pizza
Prep Time 10 minutes
Cook Time 22 minutes
Servings
pieces
Ingredients
BBQ Pulled Pork Pizza | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 400 degrees.
  2. On a pan put parchment paper and spray some non-stick olive oil on it. Lay out the crust then using a rolling pin roll it out so it reaches each edge.
  3. Top the crust with BBQ Sauce. Next layer the shredded Parmesan cheese, pulled pork, chopped red onions and then the shredded mozzarella. Sprinkle with oregano.
  4. Add bacon jam or crumbled bacon if you like, it's optional.
  5. Bake in the oven for 22 minutes until the edges are golden brown and the cheese is melted. Slice it up into 15 pieces. Enjoy!
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Chocolate Pecan Pie

Happy November!  Time to dust off Halloween and enjoy a few short weeks before we officially kick off the holidays.  If you’re anything like me even though I have to wait for Thanksgiving feasts I start planning out the menu now.  With any luck you will want to save this Chocolate Pecan Pie recipe for yours.

Chocolate Pecan Pie | Bottom Left of the Mitten

This actually is a pie that I have been wanting to make forever.  I was talking to my Step-Mom about a drink recipe that I wanted to make for the holidays.  ‘You know this and your sister’s pie are always what I think about when I remember the holidays.’  A crisp, crunchy top with pecans made way for a fudge center then finally flaky pie crust.  This pie is close your eyes and give a sigh good.  Luckily for me, she knew the recipe and gave it to me right then and there.

Chocolate Pecan Pie | Bottom Left of the Mitten

According to her I could find the recipe on Baker’s German Chocolate baking squares.  Her sister then just omitted the coconut because her family didn’t care for it.  So off to the store I went and picked up the ingredients.  Unfortunately the Baker’s Chocolate did not have this pie recipe in it but no worries I found this German Chocolate Pie Recipe from Betty Crocker and guess what?  It was spot on.

For this I used a pre-made pie crust.  Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate.  Put the pie plate on a cookie sheet in case there is any run over from the pie.

To start in a bowl combine the sugar, cornstarch and salt.  Mix with a whisk until combined.  In a separate bowl whisk together the egg yolks and vanilla.  Break the chocolate bar into pieces.  In a pot on the stove over medium/high heat start melting the butter then add the chocolate.  Stir until the butter and the chocolate have melted together completely.  Turn off the heat then whisk in the evaporated milk.  Let cool for a few minutes.

To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step.  Mix in the sugar and cornstarch mixture.  Pour filling into the pie crust.  Finally pour the pecans over the top.  Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.

Let the pie cool for at least 4 hours.  Slice it up and serve with whipped cream.  And here you are….

Chocolate Pecan Pie | 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.

Chocolate Pecan Pie | Bottom Left of the Mitten #pierecipe #holidaypie #chocolate
Print Recipe
Chocolate Pecan Pie
A crisp, crunchy top with pecans make way for a fudge center then finally flaky pie crust. This pie is close your eyes and give a sigh good.
Chocolate Pecan Pie | Bottom Left of the Mitten
Course Dessert
Cuisine Pie
Prep Time 10 minutes
Cook Time 50 minutes
Servings
pieces
Ingredients
Course Dessert
Cuisine Pie
Prep Time 10 minutes
Cook Time 50 minutes
Servings
pieces
Ingredients
Chocolate Pecan Pie | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate. Put the pie plate on a cookie sheet in case there is any run over from the pie.
  2. To start in a bowl combine the sugar, cornstarch and salt. Mix with a whisk until combined.
  3. In a separate bowl whisk together the egg yolks and vanilla. Break the chocolate bar into pieces. In a pot on the stove over medium/high heat start melting the butter then add the chocolate. Stir until the butter and the chocolate have melted together completely. Turn off the heat then whisk in the evaporated milk. Let cool for a few minutes.
  4. To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step. Mix in the sugar and cornstarch mixture.
  5. Pour filling into the pie crust. Finally pour the pecans over the top. Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.
  6. Let the pie cool for at least 4 hours. Slice it up and serve with whipped cream. Enjoy!
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PB&J Burger

For this Mitten Movie Night we are watching Stranger Things.  In honor of it I decided to go all out and try to make something special to coincide with a night of binge watching this awesome show.  If you follow my blog you know that I love recreating regional favorites.  Whether it’s Michigan or Memphis Hot Dogs or recreating a sandwich I had in Ohio, I’m in for taking a culinary trip with my taste buds.  So, why not make something from Indiana which is were the show takes place?  Let’s do it!

PB&J Burger | Bottom Left of the Mitten

Even though I live very close to Indiana I’ll be honest I’m not totally immersed in what foods are big there.  So off to the little ‘tell me what I don’t know’ box called the internet I went.  With some research I found 9 Strange Food Combinations Only People In Indiana Will Love from Only In Your State. Right at the Top #1-Peanut Butter and Hamburgers. Hmm…..this might just be interesting enough to try.  Never had it, but I’ll try it. The article said that it usually comes with jalapenos so of course this was going to be delicious with the sweet, salty and spicy flavors all working together.

I thought a Halloween themed beer would be good so Voodoo Ranger 8 Hop Pale Ale from New Belgium it is. While a more locally sourced craft beer would probably have been better this beer was purchased in Mishawaka at Costco so close enough!  Now on to this burger that really was a delicious surprise.

PB&J Burger | Bottom Left of the Mitten

For the burgers we’re keeping it simple so mix the ground beef, pepper, salt and garlic powder and shape into 4 patties.  I always cook my burgers in a cast iron skillet with some oil.  After a recent episode of Diners, Drive-Ins & Dives there was a restaurant that covered the burgers with a dish so they stayed moist.  I tried this trick  and it worked great.

Place burgers in skillet and cook without the bowl over it for 3 minutes.  Cover with a bowl as shown below and cook for another 5 minutes.  Using a spatula flip up the side of the bowl then use tongs to take it off completely. Do not touch the bowl, it is hot!  Flip burgers and let cook for 3 minutes.  Using the tongs place the bowl back over and cook for another 5 minutes.  Using the same technique as before flip the bowl off, add the shredded cheese equally over the burgers and return the bowl one last time.  Cook finally for another 2-3 minutes to melt cheese then remove them from the pan.

PB&J Burger | Bottom Left of the Mitten

So the ‘PB’ is off course for peanut butter but the ‘J’ is for jam.  Bacon jam to be exact.  I thought this would be a good addition. I recently had a burger with it on it at a local brewery and now I’m obsessed.  In an effort to keep some in my house at all times now I made some using this Easy Skillet Bacon Jam recipe.

PB&J Burger | Bottom Left of the Mitten

Toast the bun with a little butter then assemble the burger.  Spread the peanut butter on the bottom, burger, jalapenos and bacon jam.  Add lettuce and tomatoes if you wish.  And here you are…..

PB&J Burger | Bottom Left of the Mitten

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

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PB&J Burger | Bottom Left of the Mitten #burger #peanutbutterburger #baconjam
Print Recipe
PB&J Burger
This is not the peanut butter and jelly you grew up with. It's not your average burger. PB & J=Peanut Butter and Bacon Jam make this burger an all out hit!
PB&J Burger | Bottom Left of the Mitten
Course Main Dish
Cuisine Burger
Servings
burgers
Ingredients
Course Main Dish
Cuisine Burger
Servings
burgers
Ingredients
PB&J Burger | Bottom Left of the Mitten
Instructions
  1. Mix the ground beef, pepper, salt and garlic powder and shape into 4 patties.
  2. To use the bowl method: Place burgers in skillet with a small amount of oil and cook without the bowl over it for 3 minutes. Cover with a bowl as shown below and cook for another 5 minutes.
  3. Using a spatula flip up the side of the bowl then use tongs to take it off completely. Do not touch the bowl, it is hot! Flip burgers and let cook for 3 minutes. Using the tongs place the bowl back over and cook for another 5 minutes.
  4. Using the same technique as before flip the bowl off, add the shredded cheese equally over the burgers and return the bowl one last time. Cook finally for another 2-3 minutes to melt cheese then remove them from the pan.
  5. Toast the bun with a little butter then assemble the burger. Spread the peanut butter on the bottom, burger, jalapenos and bacon jam. Add lettuce and tomatoes if you wish. Enjoy!
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Skillet Sweet Dijon Chicken & Potatoes

Sweet potatoes are just made for Fall aren’t they?  The sweetness is perfect in casseroles and is especially good with chicken.  This dish is cooked all in one pan so if you are a cast iron lover this Skillet Sweet Dijon Chicken and Potato dish is for you.

Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten

Fall for me is easily my favorite time of year.  So much so that my husband and I chose it for our wedding.  It also doesn’t hurt that we live in a beautiful State that is at it’s peak during Autumn.  A few years ago for our anniversary we headed to Traverse City and I have to say that the drive up was just magical. Enough about ‘falling’ in love with Fall and on to the recipe.

Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten

This skillet meal is so simple.  It starts with chopping the yellow onion and sweet potatoes into cubes.  Take 2 chicken breasts and split it down the middle.  Season with salt and pepper.  In a cast iron skillet heat 1 Tbs of oil.  Gently add the chicken and cook for 3 minutes, flip and cook for 3 minutes on the other side.  You don’t need to cook through this is just to brown it and crisp the chicken.

Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Steviva Products complimentary but all opinions stated in this post are my own.

Turn off the heat to the skillet.  In a small bowl  add the minced garlic, Dijon mustard and then the Nectevia with Stevia.  Whisk together.  Arrange the sweet potatoes and onions around the chicken in the skillet.  Finally pour the Dijon sauce over the top of the chicken.

Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten

Put the skillet into a preheated 350 degree oven and bake for 50 minutes.  And here you are….

Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten

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

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Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten #skilletrecipe #chicken #sweetpotatoes
Print Recipe
Skillet Sweet Dijon Chicken & Potatoes
Chicken and sweet potatoes set the stage for the main event-Sweet Dijon sauce. Made all in one pan this dish is perfect for your Fall dinner table.
Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten
Instructions
  1. Chop the yellow onion and sweet potatoes into cubes.
  2. Take 2 chicken breasts and split it down the middle. Season with salt and pepper.
  3. In a cast iron skillet heat 1 Tbs of oil. Gently add the chicken and cook for 3 minutes, flip and cook for 3 minutes on the other side. Turn off the heat to the skillet.
  4. In a small bowl add the minced garlic, Dijon mustard and then the Nectevia with Stevia. Whisk together.
  5. Arrange the sweet potatoes and onions around the chicken in the skillet.
  6. Pour the Dijon sauce over the top of the chicken.
  7. Put the skillet into a preheated 350 degree oven and bake for 50 minutes. Enjoy!
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Gnocchi, Sausage & Spinach Soup #SundaySupper

I first made this Gnocchi, Sausage & Spinach Soup recipe as something quick to take my best friend who was sick in the hospital. I was originally going to make a pasta dish with most of these ingredients but adjusted it on the fly to make the ultimate ‘comfort food’ soup to take to her so she could skip the hospital food. I’m glad I did because it has become something that I now make, a lot.

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten

Top this with some homemade croutons and a sprinkle of Parmesan. The croutons give it really good crunch. Now on to the soup!

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten

Start by melting half of the butter in a large stockpot, adding the onions and cook until softened.  Add garlic now—not before it will brown to fast and get bitter.

Now add your sausage and cook until browned. Once the sausage is cooked I usually either drain this on a plate with a paper towel or drain in colander. I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot.  I now also add the other half of my butter.  Wilt the spinach. Chop up your tomato and add to the pot. Add your sausage back in.

To the sausage mixture sprinkle 1 Tbs of flour over it then stir to combine the flour.  This is what thickens the stock.

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten

Add the chicken stock now.  I love using bouillon so I heat up 1 cup of water and dissolve the cubes in that.  Then add the remaining water after that.  Finally put the gnocchi into the pot and set to cook over medium heat for 10 minutes.

Serve it up and add croutons & additional Parmesan.  And here you are……

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Originally published March, 2016. Updated photos & recipe.

Thank you to this weeks Sunday Supper host! Check out all the other recipes that will keep your soup pot boiling all Winter long.

Comfort Food Soup and Stew Recipes #SundaySupper

Superb Soups

Stupendous Soups

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Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten #soup #gnocchi #spinach
Print Recipe
Gnocchi Sausage & Spinach Soup
The ultimate ‘comfort food’ soup with spicy sausage and bites of gnocchi. Top with homemade croutons and Parmesan and dig in.
Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten
Instructions
  1. Start by melting half of the butter in a large stockpot, adding the onions and cook until softened. Add garlic now—not before it will brown to fast and get bitter.
  2. Add your sausage and cook until browned. Once the sausage is cooked drain **I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot.
  3. Add the other half of my butter. Wilt the spinach. Chop up your tomato and add to the pot. Add your sausage back in.
  4. To the sausage mixture sprinkle 1 Tbs of flour over it then stir to combine the flour.
  5. Add the chicken stock. Finally put the gnocchi into the pot and set to cook over medium heat for 10 minutes.
  6. Serve it up and add croutons & additional Parmesan. Enjoy!
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Chocolate Chip Peanut Butter Cookies

Choctoberfest is the perfect reason to dust off old cookie recipes and give them a fresh update.  I was excited to partner this week with Barlean’s and use a different version of one of my favorite items to cook with-coconut oil.  For these I used Barlean’s Butter Flavored Organic Coconut Oil.  Peanut butter and chocolate are made for each other in these Peanut Butter Chocolate Chip Cookies.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Trading out normal butter on a 1:1 ratio for Barlean’s Butter Flavored Organic Coconut Oil had these cookies coming out of the oven crispy, which is perfect because that is just how I like them. Now on to the recipe.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Barlean’s complimentary but all opinions stated in this post are my own.

In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla and egg.  Start the mixer to start combining the ingredients.  Slowly add flour, baking soda and salt.  Finally add chocolate chips.  Once everything is all combined take off and preheat the oven to 350 degrees.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Cover a cookie sheet with parchment paper and grab the bowl of cookie dough.  The dough will be almost like crumbles when all combined.  Using a spoon scoop out a spoonful into the palm of your hand.  Roll into a ball and place onto the prepared sheet.  Continue with 11 more scoops so there is a dozen on the pan.  Like traditional peanut butter cookies press down with a fork horizontal then vertical.  Be careful because the dough is very delicate so press gently.  Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bake.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Let cookies bake 14-16 minutes.  Remove pan from the oven and let cool on the sheet for 5 minutes.  Using a spatula move the cookies to a cooling rack or on a piece of wax paper. Until they are fully cooled they will be a easy to crumble so give just a bit before diving in.  Now do the same with the remaining dough that was staying chilled in the refrigerator.

After they have cooled store in an airtight container for up to 4 days but they probably won’t last that long!  And here you….

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

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

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Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten #peanutbuttercookies #cookies #coconutoil
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Chocolate Chip Peanut Butter Cookies
Creamy peanut butter and semi-sweet chocolate chips combine with butter flavored coconut oil to make a crisp and crunchy cookie.
Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten
Course Dessert
Cuisine Cookies
Servings
cookies
Course Dessert
Cuisine Cookies
Servings
cookies
Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten
Instructions
  1. In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla and egg. Start the mixer to start combining the ingredients. Slowly add flour, baking soda and salt. Finally add chocolate chips.
  2. Preheat the oven to 350 degrees.
  3. Cover a cookie sheet with parchment paper and grab the bowl of cookie dough.
  4. Using a spoon scoop out a spoonful into the palm of your hand. Roll into a ball and place onto the prepared sheet. Continue with 11 more scoops so there is a dozen on the pan.
  5. Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bake.
  6. Let cookies bake 14-16 minutes.
  7. Remove pan from the oven and let cool on the sheet for 5 minutes. Using a spatula move the cookies to a cooling rack or on a piece of wax paper.
  8. Do the same with the remaining dough that was staying chilled in the refrigerator.
  9. After they have cooled store in an airtight container for up to 4 days. Enjoy!
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Homemade Chocolate Pudding

This week for Choctoberfest I thought I would make a rich, chocolate dessert that takes me back to my childhood.  Sunday’s were spent at my Grandma & Grandpa’s house and dessert was usually a big bowl of homemade chocolate pudding.  Rodelle’s Dutch-processed cocoa gives this chocolate pudding a rich flavor and easy enough to make to make your sweet tooth happy.

Homemade Chocolate Pudding | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Rodelle Gourmet Baking Cocoa complimentary but all opinions stated in this post are my own.

I was very excited to partner with Rodelle in making this recipe for Choctoberfest.  Not only is their baking cocoa versatile for recipes it is also full of good things for you and your family: antioxidants, dietary fiber, calcium and vitamins.  It’s also naturally cholesterol free Kosher, gluten-free and non-GMO.  So now on to the recipe!

Homemade Chocolate Pudding | Bottom Left of the Mitten

In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch and salt whisk together the ingredients so they are all combined.  Move the pot to the stove top.  Measure out 2 cups of milk and whisk it into the dry ingredients.  Turn on the stove to medium heat.  Add the additional 2 cups milk, butter and vanilla.

With the heat going constantly keep the whisk going.  The lumps at the top will eventually disappear so be patient.  Keep stirring until the pudding starts to thicken–this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn’t burn.  When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.

Homemade Chocolate Pudding | Bottom Left of the Mitten

We love to eat our pudding warm.  Give the pudding at least 10 minutes to cool down and firm up a little if eating warm.  Now I LOVE the skin on my pudding.  However if you are a family that doesn’t you can cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.  If you want cold put it into the fridge for about half an hour.

Serve warm or chilled.  With or without whipped cream.  And here you are…..

Homemade Chocolate Pudding | Bottom Left of the Mitten

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

a Rafflecopter giveaway


Homemade Chocolate Pudding | Bottom Left of the Mitten #chocolatepudding #homemadepudding #cocoapowder
Print Recipe
Homemade Chocolate Pudding
Only a few minutes and a few ingredients to make the perfect comfort homemade chocolate pudding. Get ready to be transported to your childhood.
Homemade Chocolate Pudding | Bottom Left of the Mitten
Course Dessert
Cuisine Dessert
Servings
servings
Ingredients
Course Dessert
Cuisine Dessert
Servings
servings
Ingredients
Homemade Chocolate Pudding | Bottom Left of the Mitten
Instructions
  1. In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch and salt. Whisk together the ingredients so they are all combined. Move the pot to the stove top.
  2. Measure out 2 cups of milk and whisk it into the dry ingredients. Turn on the stove to medium heat. Add the additional 2 cups milk, butter and vanilla.
  3. With the heat going constantly keep the whisk going. The lumps at the top will eventually disappear so be patient. Keep stirring until the pudding starts to thicken--this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn't burn.
  4. When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.
  5. If eating warm give the pudding at least 10 minutes to cool down and firm up a little.
  6. For no skin: cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.
  7. If you want cold: put it into the fridge for about half an hour.
  8. Serve warm or chilled. With or without whipped cream. Enjoy!
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