Asparagus Soup #SundaySupper

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

Asparagus Soup | Bottom Left of the Mitten

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

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

Asparagus Soup | Bottom Left of the Mitten

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

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

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

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

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

Breakfast

Cakes, Pies, and Sweets

Cookies and Bars

Main Courses

Pastas

Seafood

Veggies and Sides

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

 

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

One thing that I really love about blogging is sharing.  And one of my favorite ways of doing that is through my Instagram.  Now mine may not be the most beautiful but whether it’s what I made for dinner last night or my kid crying on the ground it is an honest portrayal of me & my family.  Messy at times but mostly beautiful.

When I first got on IG I started something I hashtagged #MittenMovieNight.  Usually Friday nights hubby & I enjoy a few craft beers and watch a movie.  I snap what we are drinking and watching and tag it with this hashtag.  I look forward to this fun little night and I also look forward to sharing it.  So I thought, hey why not add a recipe to go along with it.  YEAH!  Dinner, Movie, Craft Beer!  So without further ado……

 

Let’s start with what we are eating, Portobello Mushroom Burger.  Next what we’re watching, The Bronze.  I love dark comedies! Lastly, what we are drinking: Lost Dune from New Holland Brewing in Holland, Michigan.  While I am not a huge blueberry fan I do love coriander and this is fruity & refreshing.  Pairs very well with the woody meatiness of the mushroom and the sweetness of the onions & peppers.  Let’s get cooking.  Gather your ingredients…..

Portobello Mushroom Burger from Bottom Left of the Mitten

Start with the Basil Mayonnaise.  In a food processor combine basil, garlic and salt.  While running add oil through the top and blend until smooth.  Take the ingredients from the processor and move to another bowl.  Add the rest of the ingredients and stir until combined.  Cover and refrigerate.  This will keep for around 3 days.

Basil Mayo from Bottom Left of the Mitten

Mix the marinade ingredients together.   Oil, vinegar, salt and lemon juice.  Set aside. Prepare the mushrooms by removing the stems and scraping the gills out. Place mushrooms in a dish and pour the marinade over them.  Let it sit in the marinade at room temperature for 30 minutes.

Portobello Mushroom Burger Marinade from Bottom Left of the Mitten

Chop peppers and onion.  Saute in 2 Tbs. of butter for 5 minutes.  Assemble the marinated mushrooms on a greased baking pan.  With mushroom cup side up add onions and peppers.  Top with mozzarella cheese.

Portobello Mushroom BUrger from Bottom Left of the Mitten

Cook at 425 degrees for 20-22 minutes.  In the last 5 minutes of cooking the mushrooms I put butter on my split rolls and put them in the oven as well to crisp up the buns.  Smear the rolls of your choosing with pesto mayo.  Add mushroom burger.  And here you are…..

Portobello Mushroom Burger with Basil Mayo from Bottom Left of the Mitten

I would love to know if you made this!  Follow & tag #MittenMovieNight on Instagram.

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.

Wedding Save the Date Magnets

Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes of this burger perfectly. ~Bottom Left of the Mitten
Print Recipe
Portobello Mushroom Burger
Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes off this burger perfectly.
Portobello Mushroom Burger from Bottom Left of the Mitten
Course Main Dish
Cuisine Burger
Prep Time 10 minutes
Cook Time 22 minutes
Servings
burgers
Ingredients
Portobello Mushrooms & Marinade
Basil Mayonnaise
Course Main Dish
Cuisine Burger
Prep Time 10 minutes
Cook Time 22 minutes
Servings
burgers
Ingredients
Portobello Mushrooms & Marinade
Basil Mayonnaise
Portobello Mushroom Burger from Bottom Left of the Mitten
Instructions
Basil Mayonnaise
  1. In a food processor combine basil, garlic and salt. While running add oil through the top and blend until smooth.
  2. Take the ingredients from the processor and move to another bowl. Add the rest of the ingredients and stir until combined.
  3. Cover and refrigerate. This will keep for around 3 days.
Portobello Mushrooms & Marinade
  1. Mix the marinade ingredients together. Oil, vinegar, salt and lemon juice. Set aside.
  2. Prepare the mushrooms by removing the stems and scraping the gills out.
  3. Place mushrooms in a dish and pour the marinade over them. Let it sit in the marinade at room temperature for 30 minutes.
  4. Chop peppers and onion. Saute in 2 Tbs. of butter for 5 minutes.
  5. Assemble the marinated mushrooms on a greased baking pan. With mushroom cup side up add onions and peppers. Top with mushrooms.
  6. Cook at 425 degrees for 20-22 minutes.
  7. Smear the rolls of your choosing with pesto mayo. Add mushroom burger. Enjoy!
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Blackened Chicken Green Chili Enchiladas

Can you tell that I might have a little bit of an addiction to Creole Seasoning?  I put it on everything!  From my Cajun Steak & Potato Salad to these Blackened Chicken Green Chili Enchiladas.

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.

I’ve gone through 2 containers since I found it in the store less than 3 months ago.  If you like spicy without going overboard you will really love this seasoning on everything from enchiladas to burgers.  So let’s get started.  Gather your ingredients…..

Ingredients for Blackened Chicken Green Chili Enchiladas from Bottom Left of the Mitten

Prepare your chicken breasts.  I usually cut mine in half so that there are now 4 thinly sliced breasts.  Cover generously with the creole seasoning.

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.

Heat oil in the pan then add chicken to it.  It is very important to cook the chicken at least 8-10 minutes without turning.  This puts the ‘blackened’ portion into the recipe.  Once it is cooked flip and cook other side an additional 8-10 minutes. You will also see 2 other things going on in this picture: 1) I chopped the onion and added to a pan with a small pat of butter to cook them.  Taking this extra step really makes them sweet and adds to the depth of this dish. 2) I have put 1/2 the can of green chili enchilada sauce into the bottom of a greased 8″x11″ baking dish.

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.

Once the chicken is cooked take it out and put on a cutting board to slice.  The crust that the seasoning makes when this is cooked is, in a word, AMAZING!  On top of being tender & juicy.  Just look at this!

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.
Time to set up your assembly line.  Take the the corn tortillas (I put mine directly on the grate of my stove for a few seconds on each side to crisp them up), add chicken, cheese (use about 1/2 the bag for the assembly then the rest on top) and cooked onions.  Fold and put seam side down into the prepared backing dish.  Pour the rest of the green chili sauce on top.  Add toppings: tomato and olives.  Top with the rest of the cheese that is left.

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.

Bake at 375 degrees for 20 minutes. The combination of the Creole Seasoning, the crispy crust and the green chili sauce just take this dish to the next level without much extra prep work.  And here you are….

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.

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

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

Janie and Jack Sale on Now

GreenChiliEnchiladas_Pin
Print Recipe
Green Chili Blackened Chicken Enchiladas
The combination of the Creole Seasoning, the crispy crust and the green chili sauce just take this dish to the next level without much extra prep work.
Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings
enchiladas
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings
enchiladas
Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.
Instructions
  1. Prepare your chicken breasts. I usually cut mine in half so that there are now 4 thinly sliced breasts. Cover generously with the creole seasoning.
  2. Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. Once it is cooked flip and cook other side an additional 8-10 minutes.
  3. Chop the onion and add to a pan with a small pat of butter to cook them.
  4. Put 1/2 the can of green chili enchilada sauce into the bottom of a greased 8"x11" baking dish.
  5. Assembly: Take the the corn tortillas, add chicken, cheese and cooked onions. Fold and put seam side down into the prepared backing dish. Pour the rest of the green chili sauce on top. Add toppings: tomato and olives. Top with the rest of the cheese that is left.
  6. Bake at 375 degrees for 20 minutes.
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Gnocchi, Sausage & Spinach Soup

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.

The topping on this is homemade croutons and a sprinkle of parmesan. The croutons give it really good crunch. They are so easy to make so I almost always double the batch to have them on hand for salads.

So gather your ingredients and let’s get started!

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First, let’s make the croutons so that they can cook while you whip the soup up. I purchased these 2 buns at my local store.  **Tip: You know those leftover one off buns that you always end up with after eating brats or hot dogs? I keep a large freezer bag and add those to it when I get them and freeze them. When I want to make croutons I take out whatever amount I need defrost them to make this.

Cut the bread up into chunks and pour the oil & spice over the top. Use your hands to combine all the goodness.

GnocchiSoupBLOFMitten2

Spread on a baking sheet and pop into the oven at 350 degrees. Takes about 20 minutes. I just leave it in the oven to let it chill out and they are usually perfect if I take them out when I’m done making this soup.

GnocchiSoupBLOFMitten3

Now onto the soup.  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.

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Now add your sausage and cook until browned. This right here I could just eat with a spoon. Forget the other stuff!

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Oh, but the other stuff is so good.   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.

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Flick a couple times with the spoon. That is literally how fast this cooks.

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Chop up your tomato and add to the pot. Add your sausage back in.

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You’re almost done. See how quick that was! Now just add the water, chicken bouillon and gnocchi. Bring your pot to a boil and cook for 10 minutes.

Now add your parmesan and take the croutons out of the oven.

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

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

 

Print Recipe
Gnocchi Sausage & Spinach Soup
The ultimate ‘comfort food’ soup with crunchy homemade croutons.
Gnocchi Sausage & Spinach Soup
Course Main Dish
Cuisine Soup
Cook Time 20 minutes
Servings
servings
Ingredients
Gnocchi, Sausage & Spinach Soup
Crunchy Croutons
Course Main Dish
Cuisine Soup
Cook Time 20 minutes
Servings
servings
Ingredients
Gnocchi, Sausage & Spinach Soup
Crunchy Croutons
Gnocchi Sausage & Spinach Soup
Instructions
Gnocchi, Sausage & Spinach Soup
  1. Melt butter and sauté onion until softened. Add garlic and sausage. Sautee until the sausage is cooked through. Once cooked take sausage off and drain.
  2. Leave a little oil from the sausage in the pot and add spinach. Cook until wilted.
  3. Chop tomato and add to pot along with spinach. Add the sausage back into the pot.
  4. Add water, chicken bouillon and potato gnocchi. Bring to boil and cook for 10 minutes.
  5. At the end of the 10 minutes add parmesan cheese.
  6. Serve with croutons & additional parmesan.
Crunchy Croutons
  1. Cube bread. Add oil, Italian herbs and garlic powder. Mix with hands to coat bread with oil & spices. Spread on baking sheet.
  2. Bake at 350 degrees for 20 minutes.
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Chorizo & Beef Taco Salad with Lime-Cilantro Dressing

I have to admit that I have never imaged that I would one day say that a ‘taco salad’ was appealing to me. In a sense, isn’t a taco in general, a taco salad? It has all the elements it’s just assembled differently and adds a lot more lettuce—and is that a good thing? Up until I made this recipe I would say a definite, “No!” But once I tasted this I changed my mind big time.

I had the intention of making the taco bowls on my own using flour tortillas but then scratched that when I found these Fiesta Flats. While my final pictures looked a little less than appealing because they didn’t set up very well I was able to accomplish a taco salad feel in a smaller package but please feel free to use any shells you like.

So here are the ingredients that I gathered up.

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First for the taco salad, let’s get our meat and beans cooking on the stovetop. Add your chorizo, ground hamburger and beans to a pan.  Sprinkle the cumin and chili powder on top. Start sautéing everything together until the sausage and meat are completely cooked through and no longer pink.  When cooked put the meat into a strainer to drain off the grease, chorizo has tons of it and you don’t want it making your taco shells soggy.

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While the meat drains chop up the lettuce, tomato and green onions for the salad.

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Now the best part in my opinion, the lime-cilantro dressing. It’s amazing and well worth getting out and cleaning your food processor (can you tell I find this to be a chore?) Put all ingredients in the food processor-EXCEPT THE OIL.

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Ok, now we can get to the oil. Put the lid on your food processor and you will then pour the oil slowly into the top while it chops up the ingredients you’ve already put into the bowl. When it gets to the consistency you like then stop adding. I put a ½ cup of oil as a general rule but you may like it a little chunkier (that’s how I prefer it) over runny. Trust me, once you make this you will make it again and again so adjust until you get it the way you like it.

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With this dinner I love to make Broiled Cinnamon Pineapple as a sweet little side dish to cut the spicy. Get a dish that you can put under your broiler. Drain your pineapple.

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Add to the dish and then sprinkle the cinnamon and brown sugar on top. Put under the broiler for no longer than 5 minutes. Enough to warm up the pineapple and let the sugar and cinnamon make a nice little crust on top.

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Now assemble everything together. Add some avocado and sour cream on top if desired. And here you are….

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

Print Recipe
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Cinnamon Pineapple
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Cinnamon Pineapple
Instructions
Chorizo & Beef
  1. Add your chorizo, ground hamburger and beans to a pan. Sprinkle the cumin and chili powder on top. Start sautéing everything together until the sausage and meat are completely cooked through and no longer pink. When cooked put the meat into a strainer to drain off.
Dressing
  1. Add all ingredients but the oil. Put the top on the food processor. Add oil into the top funnel and blend until the consistency you prefer.
Cinnamon Pineapple
  1. Drain pineapple. Add to broiler proof dish then sprinkle the cinnamon and brown sugar on top. broil for 5 minutes.
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