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!

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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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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!

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

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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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Crock Pot Ranch Pork Roast

This is one of my favorite meals to make for my boys. For me, one of my true joys is making them a meal that has them leaving the dinner table full & happy. This week I thought this is a perfect meal to share, Crock Pot Ranch Pork Roast.

Crock Pot Ranch Pork Roast | Bottom Left of the Mitten

Now I’m going to be honest and give what is possibly be an unpopular opinion-I really don’t use my crock-pot often.  Even in the cooler months.  Not sure if it’s just that I forget that I even have one or maybe I’m not a big fan of the way some meat turns out after cooking.  But there is one meat that I cook that I almost always pull out the underused crock pot for and that is pork.  It only takes a few ingredients to get this tender roast that practically makes it’s own gravy.  Let’s get started.

Crock Pot Ranch Pork Roast | Bottom Left of the Mitten

In a bowl mix together the dry ranch, Worcestershire Sauce, soy sauce, minced garlic and water.  Mix all ingredients together then pour on top of pork. Easy! Once that is all in just cook on low for 6-8 hours.

Crock Pot Ranch Pork Roast | Bottom Left of the Mitten

Remove the roast from the crock-pot and put on a plate or sheet pan.  Pull meat apart and dispose of any fat that is left on the roast.  Time to make the gravy:  Ladle 1 cup of the liquid from the slow cooker and add to a pot.  In a small bowl whisk 1 Tbs flour with 3 Tbs milk.  Bring liquid to a boil then add the flour/milk mixture.  Whisk constantly until it thickens, usually takes 2-4 minutes.  This can easily be doubled depending on how much gravy your looking for.

So rich & creamy. Perfect to top off this delicious roast.  Roast up some asparagus and mash some potatoes to complete this meal. And here you are…..

Crock Pot Ranch Pork Roast | Bottom Left of the Mitten

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

Originally published April, 2016. Updated photos & recipe.

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


Crock Pot Ranch Pork Roast | Bottom Left of the Mitten #crockpot #slowcooker #porkroast
Print Recipe
Crock Pot Ranch Pork Roast
Fix it and forget it with this Crock-Pot Pork Roast. Cooking all day leaves this savory roast so tender it falls apart at forks touch. Don't forget to make the quick gravy for added flavor.
Crock Pot Ranch Pork Roast | Bottom Left of the Mitten
Course Main Dish
Cuisine Slow Cooker
Servings
servings
Ingredients
Crock Pot Ranch Pork Roast
Gravy
Course Main Dish
Cuisine Slow Cooker
Servings
servings
Ingredients
Crock Pot Ranch Pork Roast
Gravy
Crock Pot Ranch Pork Roast | Bottom Left of the Mitten
Instructions
Crock Pot Ranch Pork Roast
  1. Mix all ingredients together. Pour on top of pork. Cook on low for 6-8 hours.
  2. Remove the roast from the crock-pot and put on a plate or sheet pan. Pull meat apart and dispose of any fat that is left on the roast.
Gravy
  1. Ladle 1 cup of the liquid from the slow cooker and add to a pot.
  2. In a small bowl whisk 1 Tbs flour with 3 Tbs milk.
  3. Bring liquid to a boil then add the flour/milk mixture. Whisk constantly until it thickens, usually takes 2-4 minutes.
  4. Serve pork with gravy and any other side you wish. Enjoy!
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Walking Chili Cheese Tacos #SundaySupper

With football season we usually spend mornings at my son’s games then the afternoons back at home watching the big games.  Now I don’t watch but I do get my ‘Game On’ making food that I know my boys will love to snack on while they watch. They love the classics: burgers, wings and tacos.  This week I’m making Walking Tacos with a Chili Cheese upgrade.

Walking Chili Cheese Tacos | Bottom Left of the Mitten

The great thing about these walking tacos is that you can hit the store and grab a variety of chips for the base.  While I went for the traditional nacho chip for most of them I did pick up few surprise bags special for my 11 year old, spicy fries.  When we lived in town I knew he was getting older when a bunch of boys set off on their own to go to the convenience store up the road and pick out their own snack and pay with their own money.  Inevitably they would come back with one kind or another of these fries and with fingers as orange as the sun. Since moving to the new house he doesn’t get to walk to the store anymore so I figured I would pick them up and make his walking tacos with them.

Walking Chili Cheese Tacos | Bottom Left of the Mitten

Start with browning the beef.  To the meat add cumin, chili powder and garlic power.  Cook until completely browned then drain the excess fat from the pan.  Add to a bowl and then you are ready for the chili cheese sauce.  In a bowl add the one can of chili with beans and 1/2 cup Colby Jack cheese. Place a paper towel or two over the top of the bowl then microwave for 3 minutes.  Stir to combine and that is it for the chili cheese.

Walking Chili Cheese Tacos | Bottom Left of the Mitten

For the bags I cut a vertical slit down the middle then a slit horizontally to the top and bottom then opened it up.  Right on the top add the chili cheese then the meat.  Chop up some lettuce, tomatoes, onions into small pieces. Set out some sour cream or guacamole and some more cheese of course.  Go ahead and set this up bar style so that everyone can make their own and add what they like.  And here you are….

Walking Chili Cheese Tacos | 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 you in Taco Heaven.

Easy Taco Recipes #SundaySupper

Breakfast, Dessert, and Alternative Tacos

Lunch and Dinner Tacos

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.

Walking Chili Cheese Tacos | Bottom Left of the Mitten #tacos #walkingtacos #partyfood
Print Recipe
Walking Chili Cheese Tacos
Packages chips make the perfect plate for chili cheese, taco meat and all the toppings. Great idea for tailgates or parties.
Walking Chili Cheese Tacos | Bottom Left of the Mitten
Course Main Dish
Cuisine Tacos
Servings
tacos
Ingredients
Course Main Dish
Cuisine Tacos
Servings
tacos
Ingredients
Walking Chili Cheese Tacos | Bottom Left of the Mitten
Instructions
  1. Start with browning the beef. To the meat add cumin, chili powder and garlic power. Cook until completely browned then drain the excess fat from the pan. Add to a bowl for serving.
  2. In a bowl add the one can of chili with beans and 1/2 cup Colby Jack cheese. Place a paper towel or two over the top of the bowl then microwave for 3 minutes. Stir to combine and that is it for the chili cheese.
  3. For the bags cut a vertical slit down the middle then a slit horizontally to the top and bottom then opened it up.
  4. Right on the top add the chili cheese then the meat.
  5. Chop up some lettuce, tomatoes, onions into small pieces. Set out some sour cream or guacamole and some more cheese.
  6. Set this up bar style so that everyone can make their own and add what they like. Enjoy!
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Tuna Casserole

School is in full swing.  Fall is here. The weather is finally cooling down after quite a heat spell here in Southwestern Michigan and I think most of the Midwest.  Time for cozy casserole that is easy any night of the week.  Try out my Tuna Casserole full of vegetables and cheese.

Tuna Casserole | Bottom Left of the Mitten

It’s taken a few weeks to get into the groove of the school year.  With the move to the new house our 11 yr old started a new school which isn’t nearly as close as the old one.  He is going on the bus which is a new experience for him and even our 3 year old started preschool.  Little A can be a bit of handful but it’s actually been going good!  Okay enough about that now on to this comforting casserole.

Tuna Casserole | Bottom Left of the Mitten

Cook the egg noodles according to package directions.  When I add the noodles to the boiling water I also add the peas and carrots so they can cook at the same time.  Once they have cooked (around 12 minutes) remove from the pot and drain then add to a separate bowl.  In the same pot that the noodles were cooked we’re going to make a roux.

Making a roux is so simple and once you learn how to do it you will never use a box with cheese sauce already in it again.  To the pot on medium heat add 1 Tbs of butter.  Once it’s melted add the flour and stir until combed.  Now add the milk.  Stir to combine the butter and flour mixture then add the can of cream of chicken.  Finally add 1/2 a cup of the cheese.

Tuna Casserole | Bottom Left of the Mitten

To the noodle mixture add the two cans of drained tuna.  Mix all together then add into the pot of cheese sauce.  Stir to combine so all the cheese gets into all the crevices.  In a greased 9×13 dish  add the noodle casserole.

Preheat the oven to 375 degrees.  In a bowl melt the remaining 1 Tbs of butter.  Crush the sleeve of crackers into fine pieces then add to the melted butter.  Sprinkle over the top of the casserole then top with the final 1/4 cup of cheese on top.  Bake for 10 minutes to melt then cheese.  And here you are….

Tuna Casserole | Bottom Left of the Mitten

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

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Tuna Casserole | Bottom Left of the Mitten #tuna #casserole #comfortfood


Print Recipe
Tuna Casserole
Egg noodles coated in rich creamy and cheesy sauce then packed full of vegetables, perfect for the whole family any night of the week.
Tuna Casserole | Bottom Left of the Mitten
Course Main Dish
Cuisine Casserole
Servings
servings
Ingredients
Course Main Dish
Cuisine Casserole
Servings
servings
Ingredients
Tuna Casserole | Bottom Left of the Mitten
Instructions
  1. Cook the egg noodles according to package directions. When I add the noodles to the boiling water I also add the peas and carrots so they can cook at the same time. Once they have cooked (around 12 minutes) remove from the pot and drain then add to a separate bowl.
  2. In the same pot that the noodles were cooked we're going to make a roux. To the pot on medium heat add 1 Tbs of butter. Once it's melted add the flour and stir until combed. Now add the milk. Stir to combine the butter and flour mixture then add the can of cream of chicken. Finally add 1/2 a cup of the cheese.
  3. To the noodle mixture add the two cans of drained tuna. Mix all together then add into the pot of cheese sauce. Stir to combine so all the cheese gets into all the crevices.
  4. In a greased 9x13 dish add the noodle casserole. Preheat the oven to 375 degrees.
  5. In a bowl melt the remaining 1 Tbs of butter. Crush the sleeve of crackers into fine pieces then add to the melted butter. Sprinkle over the top of the casserole then top with the final 1/4 cup of cheese on top.
  6. Bake for 10 minutes to melt then cheese. Enjoy!
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