Salad Delight
This Mitten Movie Night I’m taking it to the tropics so Salad Delight it is! Don’t let the name fool you this ‘salad’ is a sweet treat. Tropical fruits, marshmallows and whipped cream topped with toasted coconut. This vintage recipe stands the test of time and perfect for holidays, picnics or any night of the week. I may not be able to escape to a warmer climate right now but I can make a tropical salad, sit under a bright light with sunglasses and sip on a mango sour beer. Sounds good, huh?
With this I am serving it as a side with some slider sandwiches. A perfect beer to pair this with is In The Flesh from Two Brothers Artisan Brewing. I’m a really big fan of sour beers and this one made with mango is on the top of my favorites list. The sourness does cut the sweetness of the salad. Delicious!
Recommended watching: We are catching up on a new to us show, Atlanta. If you are a fan of Donald Glover either the show he started in Community or his music you will see him at his finest in this drama. A little thing you may not know about him thought (and no he is NOT related to Danny Glover) he was actually discovered by Tina Fey and wrote for my favorite show ever, 30 Rock. Now on to the ‘salad’ that’s not a salad at all.
While I do usually like to have pictures of each step there simply was no reason for it. All you have to do is set the whipped cream and frozen fruit on the counter and let thaw. You could also do this overnight in the refrigerator. Once the items have thawed make sure to drain the frozen fruit as it may have water in the bottom. Next open the can of crushed pineapple and drain that too. You don’t want it making your salad runny.
In a medium sized bowl add the fruit, pineapple, whipped cream, chopped banana and marshmallows. Mix to combine all the ingredients. In a small pan on the stove over medium heat melt 1/2 tsp of butter. Add the coconut and toast for 2-3 minutes. Take off the stove and let cool. Sprinkle on top of the salad. And here you are…..
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.
| Prep Time | 10 minutes |
| Servings |
servings
|
- 8 ounces frozen whipped topping, thawed
- 1 medium banana chopped
- 20 ounces can crushed pineapple drained
- 1 cup frozen Daybreak Blend, thawed I use WaWona Organic Daybreak Blend from Costco
- 1 cup marshmallows I used regular but you can use Tutti Fruity too
- 1/4 cup shredded coconut
- 1/2 tsp butter
Ingredients
|
|
- Set the whipped cream and frozen fruit on the counter and let thaw. You could also do this overnight in the refrigerator. Once the items have thawed make sure to drain the frozen fruit as it may have water in the bottom.
- Next open the can of crushed pineapple and drain that too. You don't want it making your salad runny.
- In a medium sized bowl add the fruit, pineapple, whipped cream, chopped banana and marshmallows. Mix to combine all the ingredients.
- In a small pan on the stove over medium heat melt 1/2 tsp of butter. Add the coconut and toast for 2-3 minutes. Take off the stove and let cool.
- Sprinkle the coconut on top of the salad. Enjoy!
The Best BBQ Sauce #CookoutWeek
When I signed up to be a part of #CookoutWeek I knew that I needed to share my Best BBQ Sauce Recipe for sure! This is a sauce I’ve been making ever since we started smoking meat a few years ago. So put some ribs on the smoker or chicken on the grill and whip up a quick batch of this tangy sauce.
Are you a sauce connoisseur? My blog speaks for itself as to where I stand with sauce. Here in the Bottom Left of the Mitten you can find me making slider sandwiches slathered in ‘Isn’t That Special’ Sauce or two different Wing Sauces. Baked chicken casserole smothered in a Cream of Chicken sauce. Sauce that’s smothered, dipped, smeared, drizzled any which way–I LOVE IT! Now on to this easy BBQ sauce recipe. I would be surprised if you don’t already have all the ingredients in your pantry already.
Add all ingredients to a small size pot. Bring to a boil. Reduce heat to medium so that the sauce is at a low boil. Let reduce by half, usually takes about 15 minutes. Add to a jar or sealed container and enjoy up to two weeks. See, I said it was easy right! And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Don’t forget to enter the #CookoutWeek giveaway! This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:
Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2017:
The PinterTest Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Kitchen Hoor’s Adventures • Amy’s Cooking Adventures • Ashees Cookbook • Baking Sense • Body Rebooted • Bottom Left of the Mitten • Chef Sarah Elizabeth • Cook’s Hideout • Cookaholic Wife • Cooking with Sapana • Eat, Drink, Be Healthy! • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fix Me a Little Lunch • For the Love of Food • Full Belly Sisters • Hezzi-D’s Books and Cooks • Home Sweet Homestead • Join Us, Pull up a Chair • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Little House Big Alaska • My Southern Sweet Tooth • Our Good Life • Oven Tales By Syama • Palatable Pastime • Rants From My Crazy Kitchen • Savory Moments • Seduction in the Kitchen • Sidewalk Shoes • That Recipe • The Freshman Cook • The Mad Scientists Kitchen • The Pajama Chef • The Redhead Baker • The Saucy Southerner • The Spiffy Cookie • The Weekday Gourmet • Tramplingrose • Turnips 2 Tangerines • Uncle Jerry’s Kitchen
As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?
| Servings |
servings
|
- 6 ounces tomato paste
- 1 cup dark soda
- 1 tsp minced onion
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp worstershire sauce
- 1 Tbs garlic powder
- 3 Tbs brown sugar
- 2 Tbs molasses
- 2 Tbs apple cider vinegar
- 1/2 cup water
Ingredients
|
|
- Add all ingredients to a small size pot. Bring to a boil.
- Reduce heat to medium so that the sauce is at a low boil. Let reduce by half, usually takes about 15 minutes.
- Add to a jar or sealed container and enjoy up to two weeks. Enjoy!
Avery’s Potato Salad #CookoutWeek
We’re finally here! We made it! Que Will Smith ‘Summer, summer, summertime…summertime.’ Break out the flip flops and tank tops. Get ready for long days in the pool or at the beach and bellies full of BBQ. This time of year requires a hand full of quick sides to please cookout guests whether it’s planned or impromptu. I think my son’s favorite potato salad fits any party big or small.
When I told my son I was making one of his favorites he was excited. I’ve made some of his favorites like Cheesy Pierogi Casserole, Easy Chicken & Dumplings or Out of a Can Chili but this is a very specific favorite of his. He takes the first bite and says ‘I love this!’ so I just started calling it ‘Avery’s Potato Salad’. Let’s get on to the recipe so you can get on with your summer.
The key to this recipe is to have equal parts potato to equal parts egg. Chop the potatoes into small pieces then add to a pot with the eggs. Add enough water to the pot to cover them cook over medium heat (not so high it boils over) and cook for 14 minutes. Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.
At this point I put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so. This cools the potatoes down more and makes it so I don’t burn my fingers peeling the eggs. That is no fun!
Once the items are cooled peel the eggs. Add the cooked yolks to the potatoes then chop them into small pieces. Dice up the onion and add that. Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar. The sugar and vinegar add a slight sweet and sour taste that gives the salad a nice kick to it.
Return it back to the refrigerator for another hour or so to let the flavors meld. Top with oregano or paprika and here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Don’t forget to enter the #CookoutWeek giveaway! This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:
Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2017:
The PinterTest Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Kitchen Hoor’s Adventures • Amy’s Cooking Adventures • Ashees Cookbook • Baking Sense • Body Rebooted • Bottom Left of the Mitten • Chef Sarah Elizabeth • Cook’s Hideout • Cookaholic Wife • Cooking with Sapana • Eat, Drink, Be Healthy! • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fix Me a Little Lunch • For the Love of Food • Full Belly Sisters • Hezzi-D’s Books and Cooks • Home Sweet Homestead • Join Us, Pull up a Chair • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Little House Big Alaska • My Southern Sweet Tooth • Our Good Life • Oven Tales By Syama • Palatable Pastime • Rants From My Crazy Kitchen • Savory Moments • Seduction in the Kitchen • Sidewalk Shoes • That Recipe • The Freshman Cook • The Mad Scientists Kitchen • The Pajama Chef • The Redhead Baker • The Saucy Southerner • The Spiffy Cookie • The Weekday Gourmet • Tramplingrose • Turnips 2 Tangerines • Uncle Jerry’s Kitchen
As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?
| Servings |
servings
|
- 4 potatoes chopped into small pieces
- 4 eggs
- 1/2 medium white onion chopped into small pieces
- 2 Tbs sweet relish
- 1/2 Tbs sugar
- 1/2 Tbs white vinegar
- 1/2 cup mayonnaise
- 1/2 Tbs mustard
Ingredients
|
|
- Chop the potatoes into small pieces then add to a pot with the eggs. Add enough water to the pot to cover them cook over medium heat and cook for 14 minutes.
- Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.
- Put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.
- Once the items are cooled peel the eggs. Add the cooked yolks to the potatoes then chop them into small pieces.
- Dice up the onion and add that.
- Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar.
- Return it back to the refrigerator for another hour or so to let the flavors meld. Top with oregano or paprika. Enjoy!
Cheesy Cauliflower #SundaySupper
Looking for a simple side dish that your kids will love? Have a picky eater that thinks veggies are evil? Try my Cheesy Cauliflower that is a proven winner with my kids and I’m sure yours will love this side dish too.
My two boys couldn’t be more different nutrition wise. If you set a bowl of fruit and a cookie in from of my 10 year old he would always choose the fruit. He likes to generally eat healthy and only complains when I serve green beans or Brussels sprouts.
My 3 year old on the other hand could sniff out a sugar laden treat from 10 miles away. Most days it’s a struggle to get a banana down him for breakfast, unless I make my Swedish Pancakes with Brown Sugar Bananas, but even then it’s a struggle. So I make small concessions and try my very best to make good things as appealing as possible. And this dish is a hit with both my boys.
Start by chopping the core off the cauliflower and chop into similar sizes. Add to a pot of water and set to boil for 15 minutes. The base for the sauce is just a basic white one. Remove the cooked cauliflower from the pot and drain the water. To that pot add the butter and cook over medium heat to melt. Once melted whisk the flour 1 Tablespoon at a time and stir to combine. Now add the milk and continue to whisk until it starts thickening. It’s time to add the spices.
Four simple ingredients: salt, pepper, garlic powder then Parmesan. I love the powder kind and use it constantly. Now the fifth spice is really what makes this dish a stand out~nutmeg. A few years back I was watching The Rachel Ray Show and she recommended adding nutmeg to cheese sauces. Ever since then that is what I’ve done. Who am I to question Rachel Ray!
Once you’ve added the spices and Parmesan whisk to combine then add 1/2 cup of the cheddar cheese and stir until melted and combined completely. Add the cauliflower back into the pot and stir the sauce and cauliflower so that it covers every piece. Cheesy……so good! Put the cauliflower into a greased oven proof bowl then sprinkle with the reminding 1/4 cup cheddar cheese. Put into a 350 degree preheated oven for 15 minutes. This is the perfect kid friendly recipe to add to any dish. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
As always thank you to our Sunday Supper host this week, Anne from Simple and Savory. If you want more vegetable recipes to make kids happy check out all these other recipes from Sunday Supper bloggers.
Sunday Supper Kid Friendly Vegetable Recipes
Breakfast
- Cinnamon Zucchini Muffins by That Skinny Chick Can Bake
- Creamy Kid Sized Smoothies by The Freshman Cook
- Sweet Potato Crust Quiche by Pies and Plots
- Sweet Potato Muffins with Veggie Cream Cheese by Cindy’s Recipes and Writings
Dinners
- Cauliflower Mac and Cheese by Food Lust People Love
- Chicken and Broccoli Shells and Cheese by Fantastical Sharing of Recipes
- Eat Your Veggies Beef Tacos by Simple and Savory
- Hidden Vegetable Pasta Sauce for Orange Orzo by Caroline’s Cooking
- Veggie Ramen by NinjaBaker.com
Sides
- Broccoli Tots by Hezzi-D’s Books and Cooks
- Cheesy Cauliflower by Bottom Left of the Mitten
- Kid-Friendly Baked Potato Fries by Hardly A Goddess
- Salad on a Stick by My Imperfect Kitchen
- Zuppa di Ravioli by Gourmet Everyday
Snacks
- Dairy Free Veggie Ice Pops by Our Good Life
- Healthy Homemade Taquitos by Cricket’s Confections
- Vegan Sweet Potato Chocolate Chip Oatmeal Cookies by A Mind Full Mom
- Veggie Egg Rolls by My Savory Spoon
For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement
Join 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.
| Servings |
servings
|
- 1 head cauliflower chopped
- 4 cups water or enough to cover cauliflower
- 2 Tbs butter
- 2 Tbs flour
- 1 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- 2 Tbs parmesan
- 3/4 cup cheddar cheese 1/2 cup for sauce then 1/4 cup for topping
Ingredients
|
|
- Start by chopping the core off the cauliflower and chop into similar sizes. Add to a pot of water and set to boil for 15 minutes.
- Remove the cooked cauliflower from the pot and drain the water. To that pot add the butter and cook over medium heat to melt. Once melted whisk the flour 1 Tablespoon at a time and stir to combine. Now add the milk and continue to whisk until it starts thickening.
- Now add salt, pepper, garlic powder, nutmeg then Parmesan.
- Once you've added the spices and Parmesan whisk to combine then add 1/2 cup of the cheddar cheese and stir until melted and combined completely.
- Add the cauliflower back into the pot and stir the sauce and cauliflower so that it covers every piece.
- Put the cauliflower into a greased oven proof bowl then sprinkle with the reminding 1/4 cup cheddar cheese.
- Put into a 350 degree preheated oven for 15 minutes. Enjoy!
Double Batch Smashed Beans
I call this ‘Double Batch’ for two reasons. The first, I’m taking two beans made in two separate ways and smashing them together. The second, I like quirky names. So therefore Double Batch Smashed Beans it is! A delicious side dish for your burrito and taco nights.
The steps for this are ridiculously easy. So instead of just opening a plain old can of refried beans and stopping there why not just go a few steps further? Might as well, right? Melt 1 Tbs butter. Sautee 1/2 the onions, 1/2 the tomatoes and the garlic. Add both cans of beans to the pan. Smash with a potato smasher to combine. Bonus if you have any angst on the day these are prepared you can take it out on the beans. Smash it, smash it good!
Cook for around 10 minutes stirring every few minutes until completely heated through. Place in an oven proof dish. Sprinkle with cheese then place in 375 degree oven for 8-10 minutes until cheese is melted.
Top with tomatoes and green onions. Now you have a lovely side dish that was so easy to make. Maybe pair it with my Blackened Chicken Green Chili Enchiladas or Stuffed Hatch Green Chiles. And here you are….
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.
| Servings |
servings
|
- 1 can refried beans
- 1 can chili beans
- 1 Tbs butter
- 4 garlic cloves minced
- 1 small yellow onion chopped, a small portion left raw for garnish
- 4 ounces swiss cheese, shredded
- 2 green onions chopped, 1/2 for dish & 1/2 for garnish
- 1 tomato chopped, 1/2 for dish & 1/2 for garnish
Ingredients
|
|
- Melt 1 Tbs butter. Sautee 1/2 the onions, 1/2 the tomatoes and the garlic.
- Add both cans of beans to the pan.
- Smash with a potato smasher to combine.
- Cook for around 10 minutes stirring every few minutes until completely heated through.
- Place in an oven proof dish. Sprinkle with cheese then place in 375 degree oven for 8-10 minutes until cheese is melted.
- Top with reserved onions and tomatoes. Enjoy!
Corn Pudding #SundaySupper
Living in a rural Michigan you can’t drive very far without passing a corn field. In the summer these fields produce sweet, amazing food. In the fall the stalks make for a perfect corn maze that we chase our kids through while drinking apple cider. Today for Sunday Supper I’m sharing my Corn Pudding. Easy to make and the perfect compliment to your dinner plans any time of year.
Just a few items and you are on your way to corn perfection. So gather your ingredients….
First, shuck your corn. I have to admit that I am not sure what the ‘perfect’ way to do this since I almost always end up picking the silk out for way longer than I have to. But I’m excited tonight at 7PM EST you can join us on Twitter for our #SundaySupper chat. I have a feeling that some of the best cooks I know will spill their secrets on how they do it. Follow the #SundaySupper hashtag to join in the fun. Once your corn is naked, add some water to a large pot and boil for around 15 minutes.
After your corn has cooked set aside to cool. Trust me you do not want to handle hot corn! Once it has cooled take a knife and remove the kernels from the ear. The next part is so easy. Add your dry ingredients to a bowl. Add your wet ingredients, cheese and corn. Mix.
Transfer to a greased baking dish. I use a nice small one with a lid to cover it if there’s leftovers. Bake at 375 degrees for 18 minutes. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you so much to this Sunday Supper host Ellen Folkman from Family Around the Table. Now that Michigan Sweet Corn is at it’s peak here are 35+ more recipes to try.
Appetizer
- Bacon and Corn Chowder by Latin Meet Lagniappe
- Cajun Baked Shrimp and Corn Dip by The Weekend Gourmet
- Cheesy Corn Tomato Tartlets by Sunday Supper Movement
- Cheesy Grilled Corn Dip by Helpful Homemade
- Crab & Jalapeno Hush Puppies by Simply Healthy Family
- Grilled Corn Salsa by A Mind “Full” Mom
- Indian Cheese Corn Toast: Popular Vegetarian Recipe by Easy Cooking with Molly
- Roasted Corn and Tomato Bruschetta by Monica’s Table
Breakfast
- Blueberry Masa Harina Pancakes by Magnolia Days
Salad
- Grilled Corn Ravioli Caprese Salad by Food Lust People Love
- Griled Corn and Avocado Salad by Garden Matter
- Grilled Tri Tip and Roasted Corn Salad by The Freshman Cook
- Healthy Corn, Edamame & Avocado Salad by Food Done Light
- Summer Vegetable Salad by That Skinny Chick Can Bake
Main Dish
- Black Bean Corn Casserole by Cindy’s Recipes and Writings
- Cornbread Waffles with Pulled Pork by Renee’s Kitchen Adventures
- Fresh Corn Fettuccine by Sew You Think You Can Cook
- Fresh Corn Polenta with Summer Vegetables by Caroline’s Cooking
- Pasta with Creamy Corn Sauce and Summer Vegetables by Delaware Girl Eats
- Polenta Stuffed Peppers by Culinary Adventures with Camilla
- Shrimp Corn Chowder by Feeding Big and More
Side Dish
- A-maize-ing Maple Cornbread by Family Around The Table
- Blueberry and Corn Skillet Bread by Wholistic Woman
- Corn Pudding by Bottom Left of the Mitten
- Corn Pudding with Jalapenos and Chiles by Hezzi-D’s Books and Cooks
- Easy Addictive Corn by Fantastical Sharing of Recipes
- Galey iyo Qumbo (Somali Corn in Coconut Sauce) by Tara’s Multicultural Table
- Honey Cornbread Muffins by Life Tastes Good
- Mealie Bread (South African Sweetcorn Bread) by Curious Cuisiniere
- Jalapeno Popper Cornbread Muffins by The Crumby Cupcake
- Peruvian Grilled Street Corn by Cupcakes & Kale Chips
- Skillet Corn with Bacon by Cosmopolitan Cornbread
- Skillet Fried Corn by New South Charm
- Skillet Jalapeno Cornbread by Grumpy’s Honeybunch
Dessert
- Blackberry Cornbread Buckle by Pies and Plots
- Brazilian Corn Cookies by What Smells So Good?
- Easy Cornmeal Budino with Blueberry Marmellata by Cooking With Carlee
- Mais Con Hielo-Corn on Ice by Asian In America
- Margarita Popcorn by The Redhead Baker
- Sweet Corn Ice Cream by Baking Sense
Join 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.
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
pieces
|
- 2 ears corn
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 egg
- 1 Tbs Cornstarch
- 2 Tbs butter, melted
- 1/3 cup milk
- 2 Tbs sugar
- 1/4 cup sharp cheddar cheese, shredded
- 1/2 tsp salt
Ingredients
|
|
- First, shuck your corn. Once your corn is naked, add some water to a large pot and boil for around 15 minutes.
- After your corn has cooked set aside to cool.
- Once it has cooled take a knife and remove the kernels from the ear.
- To a bowl add dry ingredients. Then add the wet ingredients, cheese and corn. Mix.
- Transfer to a greased baking dish.
- Bake at 375 degrees for 18 minutes. Enjoy!
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