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!

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

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

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

Chicken a la King | Bottom Left of the Mitten

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

Chicken a la King | Bottom Left of the Mitten

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

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

Chicken a la King | Bottom Left of the Mitten

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

Chicken a la King | Bottom Left of the Mitten

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

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

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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Cheesy Turkey Burger with Ranch

Can you believe we are heading into the end of August already?  By now I am ready for it.  Not only are the kids heading back to school but it also is the beginning of Fall which is hands down my favorite time of year.  And what better way to kick it off?  By celebrating my birthday!  So this Mitten Movie Night I am kicking off my birthday weekend (yes I said weekend!) with a burger that I came up with over the Summer, a cheesy turkey burger smothered in ranch.

Cheesy Turkey Burgers with Ranch | Bottom Left of the Mitten

With the burgers we are drinking some Beach Cruiser from Latitude 42.  This week we are actually planning on taking our projector outside by the pool and watch a movie.   We’ve been wanting to do it but have had to wait for it to get darker earlier.  Finally I think we’re good to go out around 9pm but the weather has been cooler here so we will see how long it lasts.

Cheesy Turkey Burgers with Ranch | Bottom Left of the Mitten

For the burger mix everything together in a bowl and make 4 patties.  I love to cook my burgers in a cast iron skillet but a regular skillet will work just as well.  Add the oil and butter to the pan on medium heat and get it melted together.  Once the pan is well and heated place in burgers making sure not to let them touch.  Cook 5 minutes then flip and cook another 5 minutes.  Ten minutes should do the check but as always check to make sure it is cooked thoroughly through.

Cheesy Turkey Burgers with Ranch | Bottom Left of the Mitten

Recently I made these Crispy Dill Chicken Sandwiches from Yellow Bliss Road.  The dressing was so good!  The secret ingredient I think was dill pickle juice in it.  So that is what I did here.  Combine the sour cream, mayonnaise, ranch and pickle juice.

Cheesy Turkey Burgers with Ranch | Bottom Left of the Mitten

Since the burgers are so crispy I did not toast the buns like I normally love to do.  Slice up some lettuce and tomato then add pickles.  Slather on the ranch.  And here you are….

Cheesy Turkey Burgers with Ranch | 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.

Janie and Jack Sale on Now

Cheesy Turkey Burgers with Ranch | Bottom Left of the Mitten #turkeyburger #ranch #burgerrecipe
Print Recipe
Cheesy Turkey Burger with Ranch
Ground turkey and cheese combine to make the most flavorful burger ever. Cook until extra crispy on the outside and juicy on the inside. Top with homemade ranch sauce for the perfect final touch.
Instructions
  1. For the burger mix everything together in a bowl and make 4 patties.
  2. In a cast iron or regular skillet add the oil and butter to the pan on medium heat and get it melted together. Once the pan is well and heated place in burgers making sure not to let them touch.
  3. Cook 5 minutes then flip and cook another 5 minutes. Ten minutes should do the check but as always check to make sure it is cooked thoroughly through.
  4. for the homemade ranch combine the sour cream, mayonnaise, ranch powder and pickle juice.
  5. Add burger to a bun. Slice up some lettuce and tomato. Slather on the ranch. Enjoy!
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Smoked Sausage Sandwich

This week officially marked two months in our new home!  So we are celebrating this Mitten Movie Night feeling like we are finally settled in.  I made one of my favorite categories of food: the ‘sandwich‘.  Topped with saucy goodness and peppers this Smoked Sausage Sandwich is a well deserved reward for a job well done.

Smoked Sausage Sandwich | Bottom Left of the Mitten

Tonight we are drinking 400 Divine Rabbits from a local favorite Greenbush Brewing Co.  A great stop if you hit the beach or the casino in New Buffalo.  Then finishing up Orange Is The New Black.  I have spent many nights since last Friday binge watching it. What shows are your favorites?  I will need a new one once this is over.

I would love to take the opportunity to give a little shout out of people that helped us along the way.  Since my blog is called ‘Bottom Left of the Mitten’ I thought it was a good platform to showcase who made buying a home in this area such a treat.

Realtor:  ‘Power of 2’ Team from Cressy & Everett in Dowagiac.  We actually looked at homes a few years ago and she walked us through any and every one we wanted to look at.  We just didn’t find ‘the one’ at the time.  Called her up when we found this house to show it to us.  Three weeks and one day later not only did we have this house but we also sold ours and 4 acres of land.

Inspector:  Gary from Lake Michigan Inspections. I cannot recommend this gentleman and his father enough.  They walked us through everything, I mean everything, for our new house.  Living in town we were new to sewer and well. Same for a gas fireplace and even fixed a cap on the wood burning fireplace.

New Air Conditioner: Rohdy’s—Awesome job!  Right before our recent heatwave they worked us in for a quote and then installed the unit.  Thanks to them we have stayed comfortable and cool.

Thank you again to everyone! Now on to the food.

Smoked Sausage Sandwich | Bottom Left of the Mitten

Chop up the peppers, onions and mince the garlic.  To a bowl add the balsamic vinegar, sugar and olive oil then mix to combine.  Sautee over medium/high heat for 7-10 minutes. I love when the peppers are ‘burnt’ a little so I go a little closer to the 10 minute mark.

 

Smoked Sausage Sandwich | Bottom Left of the Mitten

Our new appliances were purchased in the recent store closing for HH Gregg.  This Frigidaire stove has a center griddle that I’ve been using non-stop.  No worries if you don’t have a griddle you can use a regular frying pan.  Butter buns and place them split side down.  Cut the sausage in 4 parts then split down the middle placing that split side down as well.  Heat the sausage through for around 3 minutes.  Flip both the bun and the sausage then cook around 3 minutes again.

Smoked Sausage Sandwich | Bottom Left of the Mitten

Heating up the spaghetti sauce and assembling the sandwich is all that’s left to do.  I heated it up in the microwave for 1 minute.  Place bun on plate, add split smoked sausage, layer on the veggies then top with sauce.  And here you are…..

Smoked Sausage Sandwich | 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.

Smoked Sausage Sandwich | Bottom Left of the Mitten #smokedsausage #sandwichrecipe #foodandbeerpairing
Print Recipe
Smoked Sausage Sandwich
Smoky sausage makes a great base for crisp peppers bathed in sweet balsamic. Finish off with a thick layer of spaghetti sauce. Perfecto!
Smoked Sausage Sandwich | Bottom Left of the Mitten
Course Main Dish
Cuisine Sandwich
Servings
sandwiches
Ingredients
Course Main Dish
Cuisine Sandwich
Servings
sandwiches
Ingredients
Smoked Sausage Sandwich | Bottom Left of the Mitten
Instructions
  1. Chop up the peppers, onions and mince the garlic.
  2. To a bowl add the balsamic vinegar, sugar and olive oil then mix to combine.
  3. Sautee over medium/high heat for 7-10 minutes.
  4. Butter buns and place them split side down on a heated griddle or frying pan.
  5. Cut the sausage in 4 parts then split down the middle placing that split side down as well.
  6. Heat the sausage through for around 3 minutes. Flip both the bun and the sausage then cook around 3 minutes again.
  7. Heat up spaghetti sauce in a microwave for 1 minute.
  8. Place bun on plate, add split smoked sausage, layer on the veggies then top with sauce. Enjoy!
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Wing Sauce Sliders

I’ll be upfront right now. And this may make me unpopular but for a long time I couldn’t even smell Buffalo Wing Sauce. In fact it’s been over a decade that even looking at the sauce would give me chills. Flash back 2003….my husband had just won Virginia’s Strongest Man. We actually had friends in the area so we went out and celebrated afterwards at a local wing place. Well, let’s just say that I ‘Celebrated’ a little too much **insert you shaking your head here because most of us have ‘been there’**.

Wing Sauce Sliders | Bottom Left of the Mitten

So, there’s that. But I can FINALLY say that after my pregnancy with my youngest my taste buds must have been awakened because I craved spicy stuff constantly and have been on the Wing Sauce bandwagon ever since. I’m like ‘Let’s put it on everything!’ Just like I do with these Wing Sauce Sliders.

Wing Sauce Sliders | Bottom Left of the Mitten
Not only have my tastes changed over the years but my entertainment habits have too.  Now instead of going out and getting crazy I much prefer staying at home and spending Mitten Movie Nights  making a great meal and pairing it with some great beer while watching some great entertainment.  Ok, now on to the food!

First you will prepare your chicken. Cut the pieces down to size for as many sliders as you are expecting to prepare. After cutting them into as many pieces as you have buns (I had 12) pound them out with a mallet to thin them out. This helps to tenderize them and you don’t have to cook them as long so they turn out a little juicer.

Wing Sauce Sliders | Bottom Left of the Mitten
Add vegetable oil to the pan. I usually use about 1/2 cup. Bring oil to a temperature that will ‘fry’ the chicken breasts. You can test by adding a little of the dredging mixture and see if it sizzles. While that is heating up put 1/2 cup flour onto a plate. Dredge the chicken so it is coated on all sides of the chicken. Test to see if oil is hot enough. If it is add chicken to pan.  Cook first side around 6-8 minutes–DO NOT TOUCH IT once it’s in the oil. I’m telling you, you want the crunchy part of this chicken to stay intact because it’s delicious and you will ruin it if you mess with it. Ok, rant over :’) Flip over (again, only 1 time) and cook another 6-8 minutes. Remove from pan and let drain on paper towel.

While your chicken is cooking make up the sauces to go with these. First off let’s start with the Garlic Parmesan Sauce.  Mix all the ingredients together in a covered bowl. Once the chicken is cooked take the amount of you want to have the Garlic Parmesan sauce on it and add to bowl with the combined sauce. Cover & shake. Go ahead and get your arm workout for the day.

WingSauceSliders_1f

For the Buffalo Wing sliders just take some Frank’s Red Hot Buffalo Wing Sauce and add it to a covered bowl. Just like with the Garlic Parmesan sauce shake the daylights out of it until the sauce covers all parts of the chicken.

Wing Sauce Sliders | Bottom Left of the Mitten

The topper for these sliders is a Blue Cheese Sauce that is a perfect combination with the bite of the cheese, creaminess and then the crunch of the celery.  The perfect topping!

Wing Sauce Sliders | Bottom Left of the Mitten

Put chicken onto your slider buns. Viola!  Take your sauce & slather it all over the top of your sliders. Add tomato and lettuce so you get your veggies. And here you are……

Wing Sauce 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.

Originally published May, 2016. Updated photos & recipe.

Garlic Parmesan Sauce adapted from Raining Hot Coupons

Blue Cheese Dressing adapted from Domestic Superhero

 

Wing Sauce Sliders | Bottom Left of the Mitten #buffalosauce #sliders #chickensandwich
Print Recipe
Wing Sauce Sliders
Crunchy chicken on soft slider buns slathered in Wing Sauce then topped with Blue Cheese & Celery Sauce.
Wing Sauce Sliders | Bottom Left of the Mitten
Course Main Dish
Cuisine Sliders
Servings
sliders
Ingredients
Chicken for Wing Sauce Sliders
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
Course Main Dish
Cuisine Sliders
Servings
sliders
Ingredients
Chicken for Wing Sauce Sliders
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
Wing Sauce Sliders | Bottom Left of the Mitten
Instructions
Chicken for Wing Sauce Sliders
  1. Add vegetable oil to the pan. Bring oil to a temperature that will 'fry' the chicken breasts.
  2. Dredge the chicken in flour so it is coated on all sides of the chicken. Test to see if oil is hot enough. If it is add chicken to pan.
  3. Cook 6-8 minutes each side. Only turning once.
  4. Remove from pan and let drain on paper towel.
Garlic Parmesan Sauce
  1. Mix all ingredients together in a covered bowl.
  2. Add cooked chicken to covered bowl. Cover & shake.
Buffalo Wing Sauce
  1. Add sauce and cooked chicken to covered bowl. Cover & shake.
Blue Cheese & Celery Sauce
  1. Chop your celery and mix with all other ingredients together.
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Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese #SundaySupper

Even though it’s Spring it’s still kind of on-again, off-again cold here in Michigan.  Yuck!  But this weekend it was SUPER nice out.  It rained toward the back end of the week but by Saturday it was nice enough that the kids could play outside and today is supposed to be even better.  So let’s start off  Mitten Movie Night with a meal combo that hits the spot no matter the weather, soup & grilled cheese.

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

Mitten Movie Night was moved this week from Friday when it usually is to tonight.  We saved it because it’s a big TV night in our house.  It’s the The Walking Dead season finale.  Are you a fan?  What are your thought about tonight’s episode? Eeeeks! I found last season kind of bland but this season has certainly made up for it minus the first episode.  To go along with this gooey grilled cheese and yummy soup we are drinking some Guinness Golden Ale.  Now enough about zombies and on to the food!

'Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

This soup is so easy!  The thing that I love most about vegetable soups is that you can mix them up and then make them creamy with a little thing called a ‘immersion blender’.  I recently used it to make an amazing Asparagus Soup for another Sunday Supper.  I was trying to recreate a favorite of mine and it turned out perfect!

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

This soup is just a 4 step process: 1) Chop up the vegetables.  2) Mix these together in 2 Tbs oil.  3) Place on a baking sheet then roast them in a 350 degree oven for 40 minutes.  4) Once they are roasted add to a large stockpot with minced garlic, puree, chicken/vegetable stock and sugar.  Set to low/medium heat while you make up the grilled cheese.

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

For the grilled cheese you could use any kind of bread.  This sandwich is made with English Muffin Bread that Little A and I made.  He loves to help me in the kitchen so I am always looking for things to bake because it’s something that I would like to get better at as well. Mix the mayo, cheese and pimento in a bowl.  Slice and spread butter on the bread.  Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted.  This sandwich is a perfect for dipping.

After your grilled cheese is nice and toast-y and the soup is nice and roast-y your ready.  And here you are….

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

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

Thank you so much to this weeks host Rini from Healing Tomato.  What a perfect fit for this Sunday Supper! Check out all the other delicious tomato recipes below:

Sunday Supper Recipes Using Fresh Tomatoes

Chicken Recipes

Main Courses

Pizza, Pies, and Pastas

Side Dishes

Snacks

Soups and Salads

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

 

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten #SundaySupper #tomatosoup #grilledcheese
Print Recipe
Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese
Tomatoes turn sweet when roasted with red peppers. Blended into a smooth soup. Don't forget a gooey grilled cheese with pimento to dip into it. A wonderful soup and sandwich combo for lunch or dinner.
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Tomato & Roasted Red Pepper Soup
Pimento Grilled Cheese
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Tomato & Roasted Red Pepper Soup
Pimento Grilled Cheese
Instructions
Tomato & Roasted Red Pepper Soup
  1. Chop up the vegetables: tomatoes, red pepper and onion.
  2. Mix these together in 2 Tbs oil.
  3. Place on a baking sheet then roast them in a 350 degree oven for 40 minutes.
  4. Once they are roasted add to a large stockpot with minced garlic, tomato puree, chicken/vegetable stock and sugar. Set to low/medium heat.
Pimento Grilled Cheese
  1. Mix the mayo, cheese and pimento in a bowl. Slice and spread butter on the bread.
  2. Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted.
  3. Add soup to the bowl and plate the grilled cheese. Enjoy!
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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.

Asparagus Soup | Bottom Left of the Mitten

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…..

AspargurusSoup_Final

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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Thirteen Bean & Bacon Soup

Well, we missed the snow!  Last Saturday we hightailed it out of here when it just started sleeting and missed the light dusting that came soon after.  Where did we head to you might ask?  Oh, a little place called ‘Disney’!  While Michigan had it’s first cold spell we were basking in the sun, swimming & riding roller coasters. It was a great trip but now it’s time to settle into the reality that Winter is coming.  I’m okay with that–because I get to celebrate Mitten Movie Night snuggled up while the wind howls drinking some craft beer and enjoying a warm bowl of soup.  My Thirteen Bean & Bacon Soup to be exact.

Thirteen Bean & Bacon Soup from Bottom Left of the Mitten

With this soup recipe we’re having Accumulation from New Belgium.  New Belgium has some of the best seasonal beers and this is one of my favorites.  A White IPA perfectly pairs with the beefy bacon and tang of the tomato base in this bean and bacon soup.  The tomato comes from a favorite of mine, condensed soup.  This time of year I can get such a great deal on them so I stock up.  Adding it to recipes like my Cream of Chicken Bake or just for heating up to dip grilled cheese in.

For the movie we’re watching Elf.  Will Ferrell is my favorite actor.  As I mentioned before I really think he’s one of Hollywood’s hottest.  I also need to watch a holiday movie because after spending Thanksgiving week in Florida I’ll be honest, I kind of forgot that it even IS the holidays.  When we got to the hotel in Disney they were playing Christmas songs and it was decorated but something just felt ‘off’ about it.

Don’t get me wrong, Disney World does a fantastic job, but they do not have the two things that make the season for a Michigander and that’s bone chilling cold and the possibility of a White Christmas.  It may seem like I’m a State snob but I’m not Michigan has ‘Winter Wonderland’ in spades and we do it better than most.  Time to reset my mind now that we’re home.  So enough about that…let’s get back to the food!

Thirteen Bean & Bacon Soup | Bottom Left of the Mitten

This Thirteen Bean mix came from Fresh Thyme Market in Mishawaka, IN.  We’ve been to this store a few times but just decided to peruse the loose bins section.  The convenience of filling the bags with just the amount I needed and the ‘required’ gummy worms that Little A was unable to leave the store without was great.  If you can’t find a bean combination I’m sure a great northern bean would work as well.

Starting off soak your beans for 6-8 hours in cold water.  Drain the water and rinse them when it’s time to cook the soup.  Add 5 cups of chicken stock to a large stock pot with the beans then set to medium heat.  Now dice the bacon and cook to the preferred doneness.

Thirteen Bean & Bacon Soup from Bottom Left of the Mitten

While the bacon is cooking chop the onions, garlic and carrots.  When bacon has cooked remove and put on a plate with a paper towel. Reserve 1 Tbs of the bacon grease.  Add onions, garlic and carrots to the pan with the bacon grease and sautee for 5 minutes. Let the veggies slightly softened.  To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.

Into the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.  Set to low/medium heat then cover and let it do it’s thing for around 1-1/2 hours.  Chop up some green onion for the top and here you are….

Thirteen Bean & Bacon Soup from 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.

Get double the sweets in your first Treatsie box!

 

Thirteen Bean & Bacon Soup from Bottom Left of the Mitten
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Thirteen Bean & Bacon Soup
Who knew that making a delicious soup could be so simple and taste as good as the canned original? Hearty beans and smoky bacon make for a cozy winter meal.
Thirteen Bean & Bacon Soup from Bottom Left of the Mitten
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Thirteen Bean & Bacon Soup from Bottom Left of the Mitten
Instructions
  1. Soak beans for 6-8 hours in cold water. Drain the water and rinse them.
  2. Add 5 cups of chicken stock to a covered pot with the beans then set to medium heat.
  3. Dice and cook bacon to desired doneness.
  4. Chop the onions, garlic and carrots. When bacon has cooked remove the bacon and put on a plate with a paper towel reserving 1 Tbs of the bacon grease. Add onions, garlic and carrots to the pan with the bacon grease and sautee for 5 minutes until the veggies have slightly softened. To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.
  5. To the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.
  6. Set to low/medium heat and let it do it's thing for around 1-1/2 hours.
  7. Place in a serving bowl and add chopped green onions if desired. Enjoy!
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Pepper Steak Pizza

Who’s ready for Mitten Movie Night?  I know I am, it’s been a long week.  So let’s kick it off on a positive note and I’ll say a 4 letter word that makes probably 95% of people just feel better: P-I-Z-Z-A.  Pepper Steak Pizza to be exact. Tonight we’re watching Mike & Dave Need Wedding Dates.  I love Adam Devine. Then enjoying some Stone Brewing Ruination Double IPA 2.0.  Lots of hoppy goodness!

Pepper Steak Pizza | Bottom Left of the Mitten

Whenever I think of pizza I think of the movie Can’t Buy Me Love.  Patrick Dempsey on the first day as the ‘popular kid’ spent the day probably not as he had imagined. When he finally gets out of school he and the girl of his dreams go to a pizza joint.  Pizza arrives and he picks it up, looks at it and exclaims that it’s hot but it looks good and he is so hungry.  About to take that first bite someone comes from behind and takes his piece and then the whole pan.  I guess the point of this is this poor guy had a terrible day and all he wanted was to take some comfort in a piece of pizza.  My thoughts are that pizza is ‘comforting’ food rather than ‘comfort’ food.  Had a long hard week?  Order a pizza and watch a movie~relax.  Have a great day with big accomplishments?  Stay home and make a pizza together and celebrate.  Haven’t seen your friends in awhile?  Meet at a great pizza place (I highly recommend Silver Beach Pizza in Saint Joseph, MI) and catch up.  Ok, enough already with the pizza nostalgia!  Let’s actually make it!

Pepper Steak Pizza | Bottom Left of the Mitten

The crust for this is so easy and you do not need to let it rise.  Add water, yeast and honey to a bowl.  Set aside and let bubbles form on the top-usually takes around 10 minutes. This means the yeast is working. Stir in four and salt to combine into a ball.  Place ball on a well floured surface then roll with rolling pin to desired size.  I did not let this rise since I wanted a thinner style crust.  Place on pizza pan.

On the steak I used a trick that my brother taught me.  Take about 2 Tbs of softened butter and 2-3 cloves of minced garlic and smash it together.  Slather over both sides of the steak then let it sit for about 20 minutes.  While it’s sitting heat an oven proof pan in the oven at 400 degrees.  Cut the steak into strips then remove the pan from the oven.  The pan will be so hot that it will start browning the steak even though the stove top heat is not on.  Brown on all sides then put back into over for about 5 minutes to get done cooking.  So good! One of the best cooking tips I’ve ever gotten.

peppersteakpizza_4f

Now all that needs to be done is put all the sauce ingredients into a sauce pan and bring to a boil and let thicken.  Usually within 3-5 minutes it will be ready.  Sautee peppers and onion in 1/2 tsp butter.  Assemble pizza: Sauce, steak (make sure the liquid has been drained if there is any to avoid soggy crust), peppers & onions, cheese and chopped tomatoes.

Pepper Steak Pizza from Bottom Left of the Mitten

Place in a preheated 375 degree oven for 20-22 minutes.  Cut it up into 8 pieces.  Like my Pizza Cutter?  I was honored when Checkered Chef asked if I would give this and their Pizza Peel a test drive.  Love them!  Check them out at CheckeredChef.com to get your own.  And here you are…..

Pepper Steak Pizza from Bottom Left of the Mitten

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

Thin Crust adapted from How Sweet It Is

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

Pepper Steak Pizza from Bottom Left of the Mitten

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Pepper Steak Pizza
Tender steak and sauteed peppers & onions on top of a thin crust. Perfectly paired with a soy based sauce and melted cheese. A unique way to enjoy a takeout favorite.
Pepper Steak Pizza | Bottom Left of the Mitten
Course Main Dish
Cuisine Pizza
Servings
pieces
Ingredients
Thin Crust
Peppers & Steak
Pepper Steak Sauce
Course Main Dish
Cuisine Pizza
Servings
pieces
Ingredients
Thin Crust
Peppers & Steak
Pepper Steak Sauce
Pepper Steak Pizza | Bottom Left of the Mitten
Instructions
Thin Crust
  1. Add water, yeast and honey to a bowl. Set aside and let bubbles form on the top-usually takes around 10 minutes. This means the yeast is working.
  2. Stir in four and salt to combine into a ball. Please ball on a well floured surface then roll with rolling pin to desired size and place on pizza pan. Do not allow to rise.
Pepper Steak
  1. Take about 2 Tbs of softened butter and 2-3 cloves of minced garlic and smash it together. Slather over both sides of the steak then let it sit for about 20 minutes.
  2. While it's sitting heat an oven proof pan in the over at 400 degrees. Cut the steak into strips then remove the pan from the oven. The pan will be so hot that it will start browning the steak even though the stove top heat is not on. Brown on all sides then put back into oven for about 5 minutes to complete cooking.
Pepper Steak Sauce
  1. Combine all sauce ingredients into a small pot. Cook on medium heat until thickened completely.
  2. Assemble pizza: Sauce, steak (make sure the liquid has been drained if there is any to avoid soggy crust), peppers & onions, cheese and chopped tomatoes.
  3. Place in a preheated 375 degree oven for 20-22 minutes. Cut it up into 8 pieces. Enjoy!
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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.

Doubel Batch Smashed Beans from Bottom Left of the Mitten

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!

Double Batch Smashed Beans from Bottom Left of the Mitten

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….

Doubel Batch Smashed Beans from 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!

 

Double Batch Smashed Beans from Bottom Left of the Mitten

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Double Batch Smashed Beans
Two types of beans, chili & refried, are smashed together then topped with melted cheese. A new type of side dish for your burrito and taco nights.
Double Batch Bean Smash | Bottom Left of the Mitten
Course Side Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Servings
servings
Ingredients
Double Batch Bean Smash | Bottom Left of the Mitten
Instructions
  1. Melt 1 Tbs butter. Sautee 1/2 the onions, 1/2 the tomatoes and the garlic.
  2. Add both cans of beans to the pan.
  3. Smash with a potato smasher to combine.
  4. Cook for around 10 minutes stirring every few minutes until completely heated through.
  5. Place in an oven proof dish. Sprinkle with cheese then place in 375 degree oven for 8-10 minutes until cheese is melted.
  6. Top with reserved onions and tomatoes. Enjoy!
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