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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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.

Crazy 8 Sale On Now!

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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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

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.

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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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!

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


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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Scotch Egg Sliders

Welcome to this anniversary edition of Mitten Movie Night! Anniversary of my blog? No.  Anniversary of the first Mitten Movie Night? No.  It’s actually close enough to 14 years of marriage for me and my hubby.  It is next week so why not celebrate now?  And I think I came up with the perfect dinner for my slider loving hubby, Scotch Egg Sliders.

Scotch Egg Sliders | Bottom Left of the Mitten

I was first introduced to the scotch egg just 3 short years ago.  My friend had a party pretty much every Friday over the Summer and everyone was to bring a dish.  One Friday someone brought them and let me tell you-they went fast! Luckily I got one and I was blown away at how delicious they were.

With dinner we are drinking Mosaic-Hero IPA from Revolution Brewing.  Then we are binge watching the last few episodes of Ozark.  Have you seen this show? I cannot believe that it took us so long to finally get into it.  I’ve heard several people rave about it and I’ll tell you, the reviews are spot on because it’s amazing.  I will say that Jason Bateman plays the perfect ‘man who has decided to not give a sh!$ anymore’ character.  So enough about that and my anniversary and on to the food!

Scotch Egg Sliders | Bottom Left of the Mitten

To start with let’s boil up 4 eggs.  I boil them for around 14 minutes so they are hard in the center.  Now I’ll be honest that while I was excited about this recipe I was NOT excited about peeling eggs.  I am just bad at it! Exhibit A: The below photo with the sad face is my failed attempt.  I knew if I kept that up there would be no egg to go into the middle of my sausage so that was a fail.

So instead of continuing I hopped online and actually found a video for ‘5 Egg Hacks‘ and guess what, it worked!  See Exhibit B: The below photo with the happy face.  Success!  No more wanting to scream anytime I want to make a delicious hard boiled egg. How ’bout that!?!

Scotch Egg Sliders | Bottom Left of the Mitten

Slice the eggs enough so you have 8 thick slices.  I basically didn’t use the ends.  If you don’t want to have them go to waste maybe boil extra eggs and use the ends to make some of my son’s favorite potato salad?  Now take the sausage and cut it into 8 pieces.  Take a little over half of the meat of one patty and flatten it down.  Place the egg in the middle. Roll the edges over the egg then place the remaining sausage on top.  Smooth the edges so that it hides all the egg and makes a nice patty.

Preheat the oven to 400 degrees.  Line a baking pan with tin foil then spray with cooking spray.  Now set up the breading station-flour on one plate, egg in a bowl then panko breadcrumbs on another plate.  Take each patty and cover all sides with the flour.  Then dip both sides into the egg.  Finally cover in panko.  Place onto the baking sheet.  Cook for 35 minutes flipping halfway through.

Scotch Egg Sliders | Bottom Left of the Mitten

Basically that is all the cooking that this takes.  Grab some slider buns and grainy mustard.  Our local store just got a new line of sauces and I picked up the Smoked Porter Mustard for this recipe.  Assemble the sliders: bun, scotch egg patty then the mustard.  Simple and delicious.  And here you are……

Scotch Egg Sliders | 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.


Scotch Egg Sliders | Bottom Left of the Mitten #sliders #scotchegg #sandwich


Print Recipe
Scotch Egg Sliders
Hard boiled eggs are covered with sausage then dipped in panko so they bake into crispy perfection. These sliders may be little but they are big on flavor.
Scotch Egg Sliders | Bottom Left of the Mitten
Course Main Dish
Cuisine Sliders
Servings
sliders
Ingredients
Course Main Dish
Cuisine Sliders
Servings
sliders
Ingredients
Scotch Egg Sliders | Bottom Left of the Mitten
Instructions
  1. To start with boil let's boil up 4 eggs. I boil them for around 14 minutes so they are hard in the center.
  2. Slice the eggs enough so you have 8 thick slices.
  3. Take the sausage and cut it into 8 pieces. Take a little over half of the meat of one patty and flatten it down. Place the egg in the middle. Roll the edges over the egg then place the remaining sausage on top. Smooth the edges so that it hides all the egg and makes a nice patty.
  4. Preheat the oven to 400 degrees. Line a baking pan with tin foil then spray with cooking spray.
  5. Set up the breading station-flour on one plate, egg in a bowl then panko breadcrumbs on another plate. Take each patty and cover all sides with the flour. Then dip both sides into the egg. Finally cover in panko.
  6. Place onto the baking sheet. Cook for 35 minutes flipping halfway through.
  7. Assemble the sliders: bun, scotch egg patty then top with mustard. Enjoy!
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Chicken Parmesan #SundaySupper

Here were are this Sunday Supper and already talking about Back To School! If your like my house back to school also means back to sports.  Busy weeknights of homework and practice call for a meal that can pull double duty-one night dinner, tomorrow leftovers or freezing half for dinner when dirtying dishes is the last thing you want to do.

Chicken Parmesan | Bottom Left of the Mitten

This week I have been seeing TONS of back to school pics because we live very close to Indiana who start right now.  I’m saying to myself, ‘We still have 4 weeks!’. Did you know that in Michigan it is the law you cannot start until after Labor Day? Some schools are starting to challenge it and getting waivers but for us, I am so glad that it’s that way.  I really feel like it gives kids time to enjoy more of the warmer months. We are getting ready though because it will be here soon enough.  So with that, let’s get to the food.

Chicken Parmesan | Bottom Left of the Mitten

Grease a 9×13 pan then cover the bottom with some of the spaghetti sauce.  Start to cook the egg noodles according to package directions.  These are the frozen kind that are found by ravioli in the frozen food section.  While they cook chop the chicken into bite sized pieces. Heat up oil in the pan and get ready to fry the chicken.  On a plate add the bread crumbs, flour and parmesan cheese.  One the oil is heated take the chicken and dredge in the crumb mixutre then add to the hot oil.  Fry chicken for 5-6 minutes on each side until thoroughly cooked through and super crisp.  This is the key to a great casserole.  Both the noodles and the chicken should take around 15-20 minutes to finish.

Chicken Parmesan | Bottom Left of the Mitten

Drain the noodles and now it’s time to layer.  One layer noodles, one layer chicken, one layer cheese, one layer sauce.  Do it one more time then top with remaining cheese.  Yes, use the whole bag! Sprinkle with garlic powder and parsley for a little extra oomph.

Bake at 375 degrees for 15 minutes.  And here you are…..

Chicken Parmesan | 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 of the other recipes that will give your family a great start to the Back To School season.

Back to School Dinners

Beef and Pork

Pastas, Soups, Rice and Stews

Poultry

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.

 

 

Chicken Parmesan | Bottom Left of the Mitten #chicken #casserole #easyweeknightmeal
Print Recipe
Chicken Parmesan #SundaySupper
Layers of egg noodles, crispy chicken, spaghetti sauce and loaded with cheese. This casserole is great go to for busy weeknights. Makes plenty for leftovers to be reheated or frozen for later.
Chicken Parmesan | Bottom Left of the Mitten
Course Main Dish
Cuisine Casserole
Servings
servings
Ingredients
Course Main Dish
Cuisine Casserole
Servings
servings
Ingredients
Chicken Parmesan | Bottom Left of the Mitten
Instructions
  1. Grease a 9x13 pan then cover the bottom with some of the spaghetti sauce. Start to cook the egg noodles according to package directions.
  2. While they cook chop the chicken into bite sized pieces. Heat up oil in the pan and get ready to fry the chicken.
  3. On a plate add the bread crumbs, flour and parmesan cheese. One the oil is heated take the chicken and dredge in the crumb mixutre then add to the hot oil. Fry chicken for 5-6 minutes on each side until thoroughly cooked through and super crisp. Both the noodles and the chicken should take around 15-20 minutes to finish.
  4. Drain the noodles and now it's time to layer. One layer noodles, one layer chicken, one layer cheese, one layer sauce.
  5. Do it one more time then top with remaining cheese.
  6. Sprinkle with garlic powder and parsley.
  7. Bake at 375 degrees for 15 minutes.
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Fried Jalapeno Burger

Can you believe it’s almost August?  Summer sure does seem to be not taking it slow.  We have been very busy though having fun visiting new places with the kids and spending tons of time in the pool.  So for the last Mitten Movie Night of July I’m making something extra spicy, a burger topped with Fried Jalapenos.

Fried Jalapeno Burger | Bottom Left of the Mitten
This week has been a long one so I am ready to relax.  I am currently in the process of pulling wallpaper down in what is known as the ‘Man Cave’.  Dubbed as such the first time we came to look a the house with the boys. There is a fair amount of wallpaper in this house so I felt it was a good place to start.  After getting into it I quickly realize that only 1 area a year might be getting done because it is WORK!

I got some great tips over on my Facebook page so I started with a water/fabric softener and scraper combo that actually worked pretty good.  Then I mentioned to my mother-in-law that a lot of people recommended a steamer.  Guess what?  She actually had a brand new one!  It has been working like a charm. Probably half the time it would have taken with the water/softener concoction. I’m so thankful too because I wanted to have this all done by the middle of August.  Looks like I am on track and I will post the before and afters soon for all to see.

After dinner I am kicking back and relaxing with  Wedding Crashers.  An oldie but goody and I love digging through our old DVD’s.  With dinner we’re drinking some Michigantuan from Short’s Brewing.  I can not resist a cherry beer especially one using Michigan cherries.  So now on to the food.

Fried Jalapeno Burger | Bottom Left of the Mitten

The fried jalapenos are simple enough.  Take the jarred jalapenos and put them onto a paper towel, fold over and press down to dry them off as much as possible. Mix together the egg, milk, flour, salt and pepper for the batter. Heat up 1/4 cup of oil in a pan (drop a little bit of the batter to see if it starts to fry to check if oil is ready)  and fry 2-3 minutes, on each side until golden brown. Remove from pan and put on another clean plate and paper towel to drain.

Fried Jalapeno Burger | Bottom Left of the Mitten

For the burger I actually finally used a hamburger press that I got from my son’s school fundraiser probably 3 years ago.  They really turned out great as you can see from the end result below.  I mix my burger some Worcestershire Sauce and that’s it.  Press half the meat into one side and then the other putting a piece of cheese into the middle and pressing it so the two halves connect.  If you don’t have a press just make a 1/2 pound patty and add cheese later.

As I’ve said before I don’t have a grill so I used my Foreman grill.  It took about 12 minutes total but check to make sure fully cooked for whatever method you are using.  Thinking I might have to remedy this whole no grill quick….maybe for my birthday coming up here in August?

Fried Jalapeno Burger | Bottom Left of the Mitten

For the aioli mix mayo, minced garlic clove and 1 teaspoon of jalapeno juice.  Toast the buns, always.  Top with the spicy aioli.  And here you are….

Fried Jalapeno 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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Fried Jalapeno Burger | Bottom Left of the Mitten #jalapeno #burgerrecipe #aioli
Print Recipe
Fried Jalapeno Burger
All beef hamburger stuffed with cheddar cheese then topped with crunchy fried jalapenos. Pile on creamy jalapeno aioli to finish off with even more heat.
Fried Jalapeno Burger | Bottom Left of the Mitten
Course Main Dish
Cuisine Burger
Servings
burger
Ingredients
Course Main Dish
Cuisine Burger
Servings
burger
Ingredients
Fried Jalapeno Burger | Bottom Left of the Mitten
Instructions
  1. Take the jarred jalapenos and put them onto a paper towel, fold over and press down to dry them off as much as possible.
  2. Mix together the egg, milk, flour, salt and pepper for the batter.
  3. Heat up 1/4 cup of oil in a pan (drop a little bit of the batter to see if it starts to fry to check if oil is ready) and fry 2-3 minutes, on each side until golden brown.
  4. Remove from pan and put on another clean plate and paper towel to drain.
  5. Mix burger with Worcestershire Sauce.
  6. Press half the meat into one side and then the other putting a piece of cheese into the middle and pressing it so the two halves connect. **If you don't have a press just make a 1/2 pound patty and add cheese later.
  7. Cook on each side around 6 minutes for a total of 12 minutes. **Check to make sure fully cooked for whatever method you are using.
  8. For the aioli mix mayo, minced garlic clove and 1 teaspoon of jalapeno juice.
  9. Toast the buns. Top with the spicy aioli. Enjoy!
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Butterscotch Banana Bread

Have some overripe bananas on your counter?  Don’t know what to do with them?  How about making a classic loaf of banana bread with a butterscotch twist?  When the bread bakes the butterscotch chips make little pockets full of flavor throughout.

Butterscotch Banana Bread | Bottom Left of the Mitten

If you follow my blog you will know that I’m not a big baker.  I’m getting better but I still prefer a quick no bake dessert over breaking out the cake pans.  However this bread is so easy and comes out of the oven so perfect that I find myself making it over and over again.  The inside ends up being soft and moist and the outside gets a slightly crunchy crust.  This combination has me making this treat at least every other week.

Since I started making this banana bread recipe I’ve realized there is no better smell than something like bread baking in the oven.  Sweet and buttery almost.  Reminds me of growing up and my mom making big bowls and loaf after loaf of zucchini bread.  While I can’t get my boys to touch the stuff they do love banana bread.  They might eat it at night or even in the morning for breakfast with strawberries.  Now on to the recipe.

Butterscotch Banana Bread | Bottom Left of the Mitten

You cannot go wrong with this simple recipe.  With a fork mush the overripe bananas.  In separate bowl melt the butter and whisk the egg.  Add to the bananas.  Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.  Finally add the butterscotch chips.  Grease one loaf pan with butter or oil then add the batter.

Butterscotch Banana Bread | Bottom Left of the Mitten
Bake at 350 degrees for 1 hour.  Sniff the air over and over again while it bakes.  Serve warm with lots of butter.  And here you are……

Butterscotch Banana Bread | Bottom Left of the Mitten

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

Recipe adapted from I Wash You Dry

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

Butterscotch Banana Bread | Bottom Left of the Mitten #bananabread #butterscotch #bananabreadrecipe
Print Recipe
Butterscotch Banana Bread
Don't let overripe bananas go to waste make this banana bread. Moist on the inside and crunchy on the outside then loaded with butterscotch in every bite.
Butterscotch Banana Bread | Bottom Left of the Mitten
Course Baked Goods
Cuisine Bread
Servings
pieces
Ingredients
Course Baked Goods
Cuisine Bread
Servings
pieces
Ingredients
Butterscotch Banana Bread | Bottom Left of the Mitten
Instructions
  1. With a fork mush the overripe bananas.
  2. In separate bowl melt the butter and whisk the egg. Add to the bananas.
  3. Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.
  4. Finally add the butterscotch chips.
  5. Grease one loaf pan with butter or oil then add the batter.
  6. Bake at 350 degrees for 1 hour. Serve warm with lots of butter. Enjoy!
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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.

Cheesy Cauliflower | Bottom Left of the Mitten

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.

Cheesy Cauliflower | Bottom Left of the Mitten

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.

Cheesy Cauliflower | Bottom Left of the Mitten

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!

Cheesy Cauliflower | Bottom Left of the Mitten

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……

Cheesy Cauliflower | Bottom Left of the Mitten

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

Dinners

Sides

Snacks

For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement

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.

 

Cheesy Cauliflower | Bottom Left of the Mitten #sidedish #cauliflower #kidfriendly
Print Recipe
Cheesy Cauliflower
Tender cauliflower is combined with a light cheese sauce. A veggie side dish that is kid approved.
Cheesy Cauliflower | Bottom Left of the Mitten
Course Side Dish
Cuisine Side Dish
Servings
servings
Ingredients
Course Side Dish
Cuisine Side Dish
Servings
servings
Ingredients
Cheesy Cauliflower | Bottom Left of the Mitten
Instructions
  1. 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.
  2. 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.
  3. Now add salt, pepper, garlic powder, nutmeg then Parmesan.
  4. 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.
  5. Add the cauliflower back into the pot and stir the sauce and cauliflower so that it covers every piece.
  6. Put the cauliflower into a greased oven proof bowl then sprinkle with the reminding 1/4 cup cheddar cheese.
  7. Put into a 350 degree preheated oven for 15 minutes. Enjoy!
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