Walking Chili Cheese Tacos #SundaySupper

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

Walking Chili Cheese Tacos | Bottom Left of the Mitten

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

Walking Chili Cheese Tacos | Bottom Left of the Mitten

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

Walking Chili Cheese Tacos | Bottom Left of the Mitten

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

Walking Chili Cheese Tacos | Bottom Left of the Mitten

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

Thank you to this weeks Sunday Supper host!  Check out all the other recipes that will keep you in Taco Heaven.

Easy Taco Recipes #SundaySupper

Breakfast, Dessert, and Alternative Tacos

Lunch and Dinner Tacos

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

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

Heading out to a picnic?  These little slider sandwiches with big flavor are perfect because they are very portable.  The sweetness of the roll mixed with savory cream cheese and deli meats can be rich but also addicting.  Limit yourself to one then treat yourself to a great picnic dessert like my Piña Colada Upside Down Cake.

Cream Cheese Slider Sandwiches | Bottom Left of the Mitten

This week started 3 day work weeks for my husband.  Normally he already works 4-10 hour shifts so with enough saved up vacation time he took another day off every week until September.  Plenty of time to have fun in the pool and discover new places that we haven’t visited yet is on our agenda. This past week alone took Little A to his very first trip to SkyZone and a zoo that was truly amazing.

Then of course we will be hitting the usual places that we love:

Head over to St. Joseph, MI for the Splash Pad and grab a slice of pizza at Silver Beach Pizza
Visit the animals at Potawatomi Zoo – The oldest zoo in Indiana.
Central Park in Mishawaka – Our newest find! A smaller splash pad and play area. The perfect place to have a picnic!
Make sure to catch a South Bend Cubs game.

See the area that we live in is coined ‘ Michiana’.  On the boarder of Michigan and Indiana.  Head to Kalamazoo or to South Bend  in equal time.  Plus we are about equally 2-1/2 hours from Detroit, Indianapolis and Chicago.  So many possibilities but since we aren’t giant planners we will have to just see where the Summer takes us.  Now on to the picnic food!

Cream Cheese Slider Sandwiches | Bottom Left of the Mitten

Sweet Hawaiian rolls make the perfect bun for these sandwiches.  These slider buns come in a a package that can be used to get them where they are going.  First let’s make the herbed cream cheese.  Take 1 block of cream cheese and make sure it’s softened.  Mix in garlic powder, oregano and parley then stir to combine.

Cut the buns in half placing the bottom half back into the box that the rolls originally came in. Spread half of the cream cheese on the buns.  Layer ham, sliced tomatoes then the turkey pastrami.  Taking the top half put the rest of the cream cheese on it then put on top.  All done!  You are picnic ready in less than 10 minutes.

Cream Cheese Slider Sandwiches | Bottom Left of the Mitten

After the sandwiches have been assembled here is a great way to transport them to your favorite picnic location-use the packaging from the rolls.  Since they were made right in the paper tray now just cover with two pieces of plastic wrap and put back into bag.  Tie with plastic tie and you are ready!  Place the sandwiches at the top of your cooler so they don’t get flattened.  And here your are….

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

Thank you to this weeks Sunday Supper host Christie Campbell of A Kitchen Hoor’s Adventures.  Check out all of the other recipes that will have your picnic table filled this Summer.

Best Picnic Recipes to Enjoy at the Park #SundaySupper

Starters, Skewers, and Sandwiches al Fresco

Stow-and-Go Sides and Salads

Drinks and Desserts for Outdoor Dining

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.

Cream Cheese Slider Sandwiches | Bottom Left of the Mitten #sliders #picnicrecipe #sandwich
Print Recipe
Cream Cheese Slider Sandwiches
Sweet Hawaiian rolls spread with herbed cream cheese then topped with deli meats and tomatoes. A perfectly portable slider to take to your favorite picnic local.
Cream Cheese Slider Sandwiches | Bottom Left of the Mitten
Course Main Dish
Cuisine Sliders
Servings
sandwiches
Ingredients
Course Main Dish
Cuisine Sliders
Servings
sandwiches
Ingredients
Cream Cheese Slider Sandwiches | Bottom Left of the Mitten
Instructions
  1. Take 1 block of cream cheese and make sure it's softened. Mix in garlic powder, oregano and parley then stir to combine.
  2. Cut the buns in half placing the bottom half back into the box that the rolls originally came in.
  3. Spread half of the cream cheese on the buns.
  4. Layer ham, sliced tomatoes then the turkey pastrami.
  5. Taking the top half put the rest of the cream cheese on it then put on top.
  6. Just put them back into the paper tray, cover with two pieces of plastic wrap and put back into bag. Tie with plastic tie. Take to the picnic and enjoy!
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The Best BBQ Sauce #CookoutWeek

When I signed up to be a part of #CookoutWeek I knew that I needed to share my Best BBQ Sauce Recipe for sure!  This is a sauce I’ve been making ever since we started smoking meat a few years ago.  So put some ribs on the smoker or chicken on the grill and whip up a quick batch of this tangy sauce.

Best BBQ Sauce | Bottom Left of the Mitten

Are you a sauce connoisseur?  My blog speaks for itself as to where I stand with sauce.  Here in the Bottom Left of the Mitten you can find me making slider sandwiches slathered in ‘Isn’t That Special’ Sauce or two different Wing Sauces.  Baked chicken casserole smothered in a Cream of Chicken sauce.  Sauce that’s smothered, dipped, smeared, drizzled any which way–I LOVE IT!  Now on to this easy BBQ sauce recipe.  I would be surprised if you don’t already have all the ingredients in your pantry already.

Best BBQ Sauce | Bottom Left of the Mitten

Add all ingredients to a small size pot. Bring to a boil.  Reduce heat to medium so that the sauce is at a low boil. Let reduce by half, usually takes about 15 minutes.  Add to a jar or sealed container and enjoy up to two weeks.  See, I said it was easy right!  And here you are….

Best BBQ Sauce | Bottom Left of the Mitten

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

Don’t forget to enter the #CookoutWeek giveaway!  This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:


Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2017:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresAmy’s Cooking AdventuresAshees CookbookBaking SenseBody RebootedBottom Left of the MittenChef Sarah ElizabethCook’s HideoutCookaholic WifeCooking with SapanaEat, Drink, Be Healthy!FairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFull Belly SistersHezzi-D’s Books and CooksHome Sweet HomesteadJoin Us, Pull up a ChairKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLittle House Big AlaskaMy Southern Sweet ToothOur Good LifeOven Tales By SyamaPalatable PastimeRants From My Crazy KitchenSavory MomentsSeduction in the KitchenSidewalk ShoesThat RecipeThe Freshman CookThe Mad Scientists KitchenThe Pajama ChefThe Redhead BakerThe Saucy SouthernerThe Spiffy CookieThe Weekday GourmetTramplingroseTurnips 2 TangerinesUncle Jerry’s Kitchen

As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?

 

Best BBQ Sauce | Bottom Left of the Mitten #bbqsauce #saucerecipe #bbq
Print Recipe
The Best BBQ Sauce
Raid your pantry and I'm sure you will find all the ingredients you need for this tangy sauce. Perfect for grilled chicken or pork.
Best BBQ Sauce | Bottom Left of the Mitten
Course Side Dish
Cuisine Sauces
Servings
servings
Course Side Dish
Cuisine Sauces
Servings
servings
Best BBQ Sauce | Bottom Left of the Mitten
Instructions
  1. Add all ingredients to a small size pot. Bring to a boil.
  2. Reduce heat to medium so that the sauce is at a low boil. Let reduce by half, usually takes about 15 minutes.
  3. Add to a jar or sealed container and enjoy up to two weeks. 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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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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Jalapeno Popper Chicken with Cajun Potatoes

Can you believe it’s already been 2 months since Super Bowl?  Geesh!  This recipe is an inspiration from a dip that I made for it.  Quick Tomato Jalapeno Popper Dip from A Joyfully Mad Kitchen. Earlier that day I was browsing through Pinterest and found this recipe then made a special trip to the store just so I could make it.  Worth it! It was just the special treat I was looking for.

While I ate and ate…..and ate on it (I couldn’t stop myself!) I thought about how great this would taste if I used it for the filling in my Cream Cheese Stuffed Chicken Roll Ups.  Touchdown! I had a winner.  Pair it with some potatoes sprinkled with my favorite Cajun seasoning and we have a dinner, Jalapeno Popper Chicken with Cajun Potatoes.

Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten

For this Mitten Movie Night we are drinking some Rapunzel from Arcadia Ales and watching Office Christmas Party.  I know we are way off on seasons here but we don’t judge!  I really love Arcadia Ales and recently paired my Under The Troll Bridge Pasties with their Hopmouth.  That was a great meal and so is this one.  The fruit and hop combo cannot be beat with the spiciness of this dish.

Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten

The chicken and potatoes can be made in two dishes but cooked together to save the guess work.  Preheat the oven to 375 degrees. Starting with chopping the potatoes and onions into bite sized cubes.  Drizzle with oil and Cajun seasoning then stir to combine and add to a small greased baking dish.

Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten

Thank you again to the Checkered Chef for letting me try out their awesome products!

For the chicken stuffing combine the jalapenos, chilies, garlic powder, salt, pepper, cheese, softened cream cheese and sour cream then stir to combine.  Slice each chicken breast horizontally to make 2 equally sized pieces-will make 8 in total.  Take a tenderizer with the flat side and pound out the chicken until it’s about 1/2 inch thick.  Spread filing on the middle of the chicken then roll.  Roll into the chicken coating then place in greased baking dish.

Put both dishes into the preheated over and cook for 45 minutes.  Plate, crack open a beer and here you are….

Jalapeno Popper Chicken with Cajun Potatoes | 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.

Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten #chicken #jalapenopopper #beerpairing

 

 

 

Print Recipe
Jalapeno Popper Chicken with Cajun Potatoes
Chicken is filled with creamy and spicy jalapeno, green chilies and cream cheese then baked. Comes out of the oven crispy and full of popper perfection.
Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Cajun Potatoes
Jalapeno Popper Chicken
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Cajun Potatoes
Jalapeno Popper Chicken
Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten
Instructions
Cajun Potatoes
  1. Preheat the oven to 375 degrees.
  2. First cut each breast through the center creating two separate but equal pieces. Starting with chopping the potatoes and onions into bite sized cubes.
  3. Drizzle with oil and Cajun seasoning then stir to combine and add to a small greased baking dish.
Jalapeno Popper Chicken
  1. Combine the jalapenos, chilies, garlic powder, salt, pepper, cheese, softened cream cheese and sour cream then stir to combine.
  2. Slice each chicken breast horizontally to make 2 equally sized pieces-will make 8 in total.
  3. Take a tenderizer with the flat side and pound out the chicken until it's about 1/2 inch thick.
  4. Spread filing on the middle of the chicken then roll. Roll into the chicken coating then place in greased baking dish.
  5. Put both dishes into the preheated over and cook for 45 minutes. Enjoy!
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Under the Troll Bridge Pasties

In an effort to include a little more Michigan into the blog I decided to search out some authentic ‘Michigan’ loved food.  I came across a great article from Only In Your State called 10 Iconic Foods Made in Michigan and #3 on this list was the pasty.  So like when I wanted to make the Michigan Hot Dog (which isn’t even from Michigan!) I put in the work and set off to finding out how to make one.

When looking around to get a basic idea of how to make these I found the blog Foodie with Family and her recipe for Yooper Pasties.  In the post she defined residents of the Lower Peninsula as ‘Trolls’.  I also found out that while pasties are generally served plain or with ketchup ‘Trolls’ usually prefer them with gravy.  So what better name to call these than ‘Under the Troll Bridge Pasties’.

Under The Troll Bridge Pasties | Bottom Left of the Mitten

For tonight’s Mitten Movie Night we are drinking Arcadia Ale’s Hopmouth.  Arcadia is one of the first breweries we visited-seems like a long time ago but really less than 5 years ago.  Since then so many great breweries, delicious meals and of course awesome beer.  I really don’t have anything on deck to watch since we are in the middle of about 3 series: Sneaky Pete (Giovanni Ribisi is awesome in this), Santa Clarita Diet (who doesn’t love Drew Barrymore?) and Bates Motel (c-r-e-e-p-y) so we might just binge watch one of those to finish up the seasons we’re in the middle of.  Now on to the food!

Under the Troll Bridge Pasties | Bottom Left of the Mitten

For this I used the same pastry dough that I made my Strawberry & Sesame Hand Pies with but doubled the recipe and substituted garlic powder for the sugar.  It ended up being so flaky and buttery I almost had to pat myself on the back for this creation.  Add all the ingredients into a mixer and let it come together in a ball.  Place the ball onto some plastic wrap that has been lightly floured and put into the refrigerate for 1 hour.

Under The Troll Bridge Pasties | Bottom Left of the Mitten

There was not a one rutabaga to be found at my local grocery store so I substituted a turnip. Felt I was okay since the recipes that I looked at had meat, potatoes and root vegetables. Forgive me if I am playing fast and loose with the rule of the pasty, please know I had good intentions. While the dough is chilling clean, peel and chop all your veggies.  Sautee them in 1 Tbs butter to soften them then put them into a bowl. Cook and drain the beef then add it to the vegetables.  Add salt and pepper to taste then let the vegetables and beef cool.  As I found out the hard way, if it’s too hot it will make the dough too sticky to work with once you start assembling the pasties.

Under The Troll Bridge Pasties | Bottom Left of the Mitten

A serious shout out to Checkered Chef for the awesome stainless steel rolling pin, I love it!

Roll and cut the dough out into large circles.  I used a cereal bowl and it worked out great to make 6 pasties.  Add filling to one side then sprinkle with shredded cheese.  After stuffing these full pinch the dough to crimp the edges so the filling doesn’t fall out.  Beat an egg and brush over the top of pasty.  Bake in a preheated 375 degree oven for 25 minutes.  Prepare the gravy if your a troll like me and here you are…..

Under The Troll Bridge Pasties | 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.

Under The Troll Bridge Pasties | Bottom Left of the Mitten #pasties #michigan #beef
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Under the Troll Bridge Pasties
Flaky crust filled with beef, potatoes, onions, carrots and turnips. Serve them 'troll' style with savory beef gravy. Perfect dinner for the cold Midwest winter.
Under The Troll Bridge Pasties | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef
Servings
pasties
Ingredients
Pasty Dough
Pasty Filling
Course Main Dish
Cuisine Beef
Servings
pasties
Ingredients
Pasty Dough
Pasty Filling
Under The Troll Bridge Pasties | Bottom Left of the Mitten
Instructions
Pasty Dough
  1. Add all the ingredients into a mixer and let it come together in a ball. Place the ball then onto some plastic wrap that has been lightly floured and put into the refrigerate for 1 hour.
Pasty Filling
  1. While the dough is chilling clean, peel and chop all your veggies.
  2. Sautee them in 1 Tbs butter to soften them then put them into a bowl.
  3. Cook and drain the beef then add it to the vegetables. Add salt and pepper to taste then let the vegetables and beef cool.
  4. Roll and cut the dough out into large circles.
  5. Add filling to one side then sprinkle with shredded cheese.
  6. After stuffing these full pinch the dough to crimp the edges.
  7. Beat an egg and brush over the top of pasty. Bake in a preheated 375 degree oven for 25 minutes.
  8. Prepare gravy mix to package directions. Serve on the side. Enjoy!
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St. Louis Ravioli #SundaySupper

Party season is in full swing! That means you might be looking for a quick and easy holiday appetizers so you can spend more time mingling than in the kitchen.  These toasted St. Louis Ravioli are the perfect holiday appetizer.  Cheese ravioli is dipped in egg, covered in a flour mixture then fried until golden brown.  One creamy and crunchy bite will have guests asking for seconds.

St. Louis Ravioli | Bottom Left of the Mitten

I have been making this ravioli for years.  When we have a party at our house I always make this because it’s easy and simple.  While it’s made to be hot it really tastes just as good when it’s cold.  On the rare occasion that we do have leftovers I have found myself in front of the fridge late night snacking on the cold crunchy goodness dipping it into the equally cold spaghetti sauce.

St. Louis Ravioli | Bottom Left of the Mitten

Come on….if your thinking I’m weird I know that you can think of people (or even yourself) that love cold pizza. Same difference?!?! Ok maybe not but either way it’s great for a crowd or late night binge snacking while watching 30 Rock after your guests leave.

If your looking for a fun theme for your soiree check out how my guide
to throwing the Perfect Craft Beer Holiday Party!

St. Louis Ravioli | Bottom Left of the Mitten
It’s as simple as just a few easy steps as you can see above. First take the bag of ravioli and cook it according to package directions. Drain and that is done.  Mix together the flour, Parmesan cheese and garlic powder on a plate or in a shallow pan.  Beat 2 eggs.  Add to a frying pan enough oil to cover the bottom generously-I used about 1/4 cups.  Heat the oil over medium/high heat for 1-2 minutes.  The oil can be checked if it’s ready for frying by lightly flicking a dash of flour into the pan-if it sizzles it’s ready.  Dip ravioli into the eggs then the flour then add to the oil.  Toast 2 minutes each side until it’s golden brown then remove and place onto a towel with a paper towel to drain.

These raviolis will be worked in batches.  When about half of them are cooked the pan may need to be turned off and the oil discarded (please use caution and empty oil into a proper container) then add new oil since burnt flour bits get into the bottom of the pan during the frying process.  After all the raviolis are cooked heat up a jar of spaghetti sauce for dipping.  And here you are…..

St. Louis Ravioli | Bottom Left of the Mitten

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

Thank you Caroline from Caroline’s Cooking for hosting this week!  If your hosting this year make sure to check out all these Holiday Party Recipes below:

Appetizers

Beverages

Desserts

Finger Foods

Mains

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.

St. Louis Ravioli | Bottom Left of the Mitten #appetizer #ravioli #easyrecipe
Print Recipe
St. Louis Ravioli
Cheese ravioli is dipped in egg, covered in a flour mixture then fried until golden brown. One creamy and crunchy bite will have guests asking for seconds.
St. Louis Ravioli | Bottom Left of the Mitten
Course Appetizer
Cuisine Appetizer
Servings
servings
Ingredients
Course Appetizer
Cuisine Appetizer
Servings
servings
Ingredients
St. Louis Ravioli | Bottom Left of the Mitten
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Loaded Cheese Fries

It has been a long week for a Michigander!  We’ve had 3, yes I said 3, snow days this week.   So to reminisce on the days of Summer for this Mitten Movie Night we fired up the smoker, a thing we do often when it’s warmer, to slow cook a bottom round roast.  It was the perfect addition to put on top of some Loaded Cheese Fries!

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten
For the beer we’re enjoying some Devil Dancer from Founders.  The movie, Lights Out.  I had wanted to see this in the theaters so bad because I LOVE scary movies but alas we just didn’t have time to go.  This is precisely why I love Mitten Movie Night because it gives me a chance to make great meals like a Pepper Steak Pizza or even special treats for the kids like these Peanut Butter Candy Bar Blossoms and catch up on a movie we’ve been waiting to see. Thank you Netflix! So now on to the recipe.

Loaded Cheese Fries | Bottom Left of the Mitten

A key that I’ve found to smoking meat is ‘prior preparation’.  The night before take the meat and put it into a great brine and make sure to give it at least 8 hours in the refrigerator.  We use a brine of Coca-Cola, garlic & onion powders, kosher salt, molasses and apple cider vinegar.  Before putting the meat into the smoker pat it dry then generously cover with a dry rub like this Bayou Black from Legion of Spice.  I also used their Jerk seasoning to make these amazing Jerk Chicken Sandwiches which has been my most popular recipe on the blog to date.  Follow your smokers user directions for cooking time but it generally is 1 Hour per 1 Pound of meat.  This roast took an 2-1/2 hours.  Turn off heat.  Take out the roast and cover with tinfoil and return to smoker to rest for 20 minutes.

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten

About a half hour before the meat is done prepare the bagged fries according to package directions.  I grabbed a bag of Alexia Organics Fries from the grocery store.  Now let me tell you-I’ve used other types of frozen fries before and never liked the way they came out.  Usually soggy and never crispy.  These however were phenomenal and not to mention easier than making my own.  For the toppings chop up some tomatoes and jalapenos. Sautee an onion in some butter.  Get some parsley for added flair.  Whip up a quick cheese sauce by creating a roux with butter and milk then add cheese.

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten

The smoked roast came out perfect.  Juicy and moist with a slight crust on it from the rub.  It came out medium/rare with the cooking method I mentioned above but as always with meat cook to your preference and follow food safety guidelines.  Now time to assemble!

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten

Start with a french fry base, add sweet onions, tomatoes and jalapenos, the meat that has been cut into strips then finally smother in cheese sauce.  Garnish with parsley and here you are…..

Loaded Cheese Fries with Smoked Bottom Round Roast | 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.

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten #loadedfries #smokedmeat

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Print Recipe
Loaded Cheese Fries
Crisp french fries loaded with all the goodies like tomatoes, jalapenos, smoked beef and a smooth and creamy cheese sauce. Perfect for sharing...if you want!
Loaded Cheese Fries| Bottom Left of the Mitten
Course Main Dish
Cuisine Beef
Servings
servings
Ingredients
Brine/Rub
Cheese Sauce
French Fries & Topping
Course Main Dish
Cuisine Beef
Servings
servings
Ingredients
Brine/Rub
Cheese Sauce
French Fries & Topping
Loaded Cheese Fries| Bottom Left of the Mitten
Instructions
Brine/Rub
  1. On the stove top heat up all the ingredients in a small pan. Let come to a boil then remove from heat and allow to cool.
  2. Once cooled put in a baking dish with the meat. Cover and refrigerate for at least 8 hours.
  3. Before putting the meat into the smoker pat it dry then generously cover with a dry rub. Follow your smokers user directions for cooking time but it generally is 1 Hour per 1 Pound of meat. This roast took an 2-1/2 hours. Turn off the smoker. Take out and cover with tinfoil and return to smoker to rest another 20 minutes.
Cheese Sauce
  1. Melt butter in a small pan. Gradually add flour. Then gradually add milk. Once it's all combined add cheese to mixture. Stir until melted. Use to top the french fries.
French Fries & Topping
  1. Prepare bagged fries to package directions.
  2. For the toppings chop up some tomatoes and jalapenos. Sautee an onion in some butter.
  3. Assemble by starting with a french fry base, add sweet onions, tomatoes and jalapenos, the meat that has been cut into strips then finally smother in cheese sauce. Garnish with parsley. Enjoy!
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