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!

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 then 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

Since there was not a one rutabaga to be found at my local grocery store 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.  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
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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.

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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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 with Smoked Bottom Round Roast | 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 with Smoked Bottom Round Roast | 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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Party Perfect Spinach & Artichoke Dip

Well, the Holiday Season is upon us.  Whether I have to drag you kicking and screaming and inject you with season cheer.  Or if you’ve had your finger on the Christmas tree lights while wearing your reindeer antlers. It’s here.  Alas!  Now me, I’m a holiday person.  Pumpkin pie, dress the turkey, trim the tree, hang the stockings. Yes to all of it! But once the holiday is over-I’m over it.  The next day: Tree-gone! Lights on the house-gone! Let’s not dwell and start thinking about the new year.  But while it is here, I really do enjoy every moment of it.  So this year one of the ways we’re going to enjoy it is by having some friends over for a Craft Beer Tasting Party!

Party Perfect Spinach & Artichoke Dip from Bottom Left of the Mitten

Santa likes craft beer as much as I do! Or I inadvertently placed that there.

Usually when we have a party it’s BYOB and a dish to pass.  Which is great as the host I only have to come up with one dish and also get to try all the great food that our friends make.  This year I’m making Party Perfect Spinach & Artichoke Dip.  It’s a dish that I see on almost every brew pub menu so it’s a great appetizer for this party.  Let’s get cooking. Or stirring, because it’s that simple. Cook the spinach to package directions and make sure it’s strained.  Mix all other ingredients together up until the shredded cheese.  Split half into the mixture.  Put dip into an oven proof dish. Top with remaining cheese.  Bake at 375 degrees for 15-18 minutes or until cheese is melted. Like I said, party perfect!

Party Perfect Spinach & Artichoke DipFor the ultimate craft beer party a tasting set is key.  It gives guests a unique way to experience craft beer.  Each glass contains a tasting marker for what beer goes best with what glass.  These also make spectacular Christmas gifts for the Craft Beer Lover in your life.

Since we are having a craft beer party I thought I would throw out the usual BYOB for this party and call it the ‘Sixer Mixer’. Bring a six pack of beer for all to share.  Some like IPA’s, some like Hefeweizen.  Some like Pilsners, some like Stouts.  Beer has a unique talent of finding just the right one for you.  Plus this beer sharing goes perfectly with the fun game that we’re playing, Brew Haha!  Can you get creative enough to beat your friends?

Party Perfect Spinach & Artichoke Dip from Bottom Left of the Mitten

And finally what is a party without music?  Hook up the Friday Afternoon Speaker and crank up the jams.  Crack your beer open, tip it over then put the phone in the now available ‘holder’.  I highly suggest queuing up some Yelawolf.  He is backed up by a Michigan native, maybe you’ve heard of him, Eminem!  If you have someone on your gift list that loves music and beer, this would make a great gift.

Party Perfect Spinach & Artichoke Dip from Bottom Left of the Mitten

Love what I showed you here for the party?  Visit Uncommon Goods for more gift ideas!

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

I received items in this post complimentary from Uncommon Goods.  All opinions stated in this post are my own. Please read my Discloser Policy for further information.

 

Party Perfect Spinach & Artichoke Dip from Bottom Left of the Mitten

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Party Perfect Spinach & Artichoke Dip
Creamy party dip loaded with spinach, zesty artichoke hearts and crunchy water chestnuts. Baked to bubbly perfection. Serve at your next party!
Course Appetizer
Cuisine Appetizer
Servings
servings
Ingredients
Course Appetizer
Cuisine Appetizer
Servings
servings
Ingredients
Instructions
  1. Combine all ingredients through the shredded Italian cheese. Please 1/2 into the dip.
  2. Place dip into an oven proof dish. Top with remaining cheese.
  3. Bake at 375 degrees for 15-18 minutes or until cheese is melted.
  4. Serve with crackers, bread, or pita crisps. Just don't double dip! 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.  I will say that right now and try my best to go no further.  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 doubling down on some Stone Brewing Ruination Double IPA 2.0.  Lots of hoppy goodness!

peppersteakpizza_2f

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.  When the pizza arrives 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.  I think that pizza is ‘comforting’ food rather than ‘comfort’ food.  Had a long hard week?  Order a pizza and watch a movie~relax.  Had 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!

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.  I loved 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.
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
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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Cream of Chicken Bake

Creamed soups are a hit this time of year.  From green bean casserole at Thanksgiving using Cream of Mushroom or turning it into the perfect weeknight comfort food with my Cream of Chicken Bake. Tender chicken and black forest ham is covered and baked in a delicious sauce that is perfect for drizzling over buttery mashed potatoes.

creamofchickenbake_5

The cooler weather is finally here so that means I can start using my stove again.  During the summer months I really give my slow cooker and rice cooker a work out.  So I don’t  heat up the house we also live on a steady stream of sandwiches, chips and cold sides.  Once the air turns cool I am so ready for some serious comfort food and this Cream of Chicken Bake is one of my favorites.  Gather your ingredients…..

Cream of Chicken Bake from Bottom Left of the Mitten

First take the butter and onions and sautee them.  Once cooked put them right back onto the plate with the ham.  While cooking the onion combine the flour, garlic powder and oregano to a plate.  Split 3 chicken breasts so that they are now between 6-7 pieces.

To the same pan that the onion was cooked melt 2 Tbs. coconut oil.  Dredge chicken in flour mixture then add to pan.  Turning to brown each side.  You will not cook these all the way through, this is just to brown the chicken so cook 2-3 minutes per side only.  Add the chicken to a greased dish.

Next it’s time to make the sauce to pour over the chicken.  In a bowl put the cream of chicken, milk and Dijon mustard.  Stir to combine completely.

Cream of Chicken Bake from Bottom Left of the Mitten

On top of the browned chicken in the prepared dish cover with onions and slices of ham.  Pour all the sauce over the top.  DO NOT add cheese a this time.  Cover with tin foil and cook in a preheated 375 degree oven for 30 minutes.

Cream of Chicken Bake from Bottom Left of the Mitten

After the dish has cooked from 30 minutes take it out of the oven and add the cheese.  Leave the foil off and put back into the oven for an additional 15 minutes.  Whip of some potatoes to pour the gravy on top of.  And here you are…..

Cream of Chicken Bake 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.

Gymboree Sale On Now!

Cream of Chicken Bake from Bottom Left of the Mitten
Print Recipe
Cream of Chicken Bake
Tender chicken and black forest ham is covered and baked in a delicious sauce that is perfect for drizzling over buttery mashed potatoes.
Course Main Dish
Cuisine Dessert
Servings
servings
Ingredients
Course Main Dish
Cuisine Dessert
Servings
servings
Ingredients
Instructions
  1. First take the butter and onions and sautee them. Once cooked put them right back onto the plate with the ham.
  2. While cooking the onion combine the flour, garlic powder and oregano to a plate. Split 3 chicken breasts so that they are now between 6-7 pieces.
  3. To the same pan that the onion was cooked melt 2 Tbs. coconut oil. Dredge chicken in flour mixture then add to pan. Turning to brown each side. You will not cook these all the way through, this is just to brown the chicken so cook 2-3 minutes per side only. Add the chicken to a greased dish.
  4. For the sauce in a bowl put the cream of chicken, milk and Dijon mustard. Stir to combine completely.
  5. On top of the browned chicken in the prepared dish cover with onions and slices of ham. Pour all the sauce over the top. DO NOT add cheese a this time.
  6. Cover with tin foil and cook in a preheated 375 degree oven for 30 minutes.
  7. After the dish has cooked from 30 minutes take it out of the oven and add the cheese. Leave the foil off and put back into the oven for an additional 15 minutes.
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Four B’s Tostadas

Tonight for Mitten Movie Night were getting spicy.  Crunchy tostadas get the 4 B’s treatment: beef, beans, blue cheese & buffalo sauce then cooling it down a little with some creamy ranch dressing.  A bold combination packed with tons of flavor.

Four B's Tostadas from Bottom Left of the Mitten

For the movie we are watching The Nice Guys. Ryan Gosling?  Yes please! With dinner and the movie we’re having Sam Adam’s Octoberfest.  Now you might be asking yourself how on earth I think that these two go well together.  When researching what pairs well with Octoberfest I came across a great article from Serious Eats Beer Pairings: What to Eat with Oktoberfest BeersIt says that going ‘South of the Border’ is totally acceptable. Since this is a recipe I’ve had on my mind for awhile and we got a great deal on the beer at our beloved Costco I ran with it.  Now let’s get started by gathering your ingredients….

Four B's Tostadas from Bottom Left of the Mitten

On the stove add ground beef, garlic powder, chili powder, seasoning salt and cumin.  Cook beef all the way through.  Add your refried beans to a microwave safe dish and heat for 3 minutes to warm them up.  Once your beef and beans are cooked it’s time to make the tostadas.  In a small pan add oil for frying.  Heat the oil up for 2-3 minutes.  When oil is heated use tongs to add tortillas into the pan.  Fry one tortilla at a time for 2 minutes each side. Set up a plate with paper towels next to the pan to put the tostadas on once they are cook.

Four B's Tostadas from Bottom Left of the Mitten

When the tortillas are all cooked it’s as simple as setting up an assembly line.  Take the crispy (oh so good!) tostadas top with beans, seasoned beef, blue cheese and then drizzle with buffalo sauce and ranch to cool it off just a touch.

Four B's Tostadas from Bottom Left of the Mitten

Serve with tomatoes, green olives, lettuce, sour cream and a rice dish on the side.  And here you are…..

Four B's Tostadas 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.

Four B's Tostadas-beef, beans, blue cheese & buffalo sauce from Bottom Left of the Mitten
Print Recipe
Four B's Tostadas
Crunchy tostadas get the 4 B's treatment: beef, beans, blue cheese & buffalo sauce then cooling it down a little with some creamy ranch dressing. A bold combination packed with tons of flavor.
Four B's Tostadas from Bottom Left of the Mitten
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Four B's Tostadas from Bottom Left of the Mitten
Instructions
  1. On the stove add ground beef, garlic powder, chili powder, seasoning salt and cumin. Cook beef all the way through.
  2. Add your refried beans to a microwave safe dish and heat for 3 minutes to warm them up.
  3. In a small pan add oil for frying. Heat the oil up for 2-3 minutes. When oil is heated use tongs to add tortillas into the pan. Fry one tortilla at a time for 2 minutes each side. Set up a plate with paper towels next to the pan to put the tostadas on once they are cook.
  4. Assemble the tostadas with beans, seasoned beef, blue cheese and then drizzle with buffalo sauce and ranch.
  5. Serve with tomatoes, green olives, lettuce, sour cream and a rice dish on the side
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Ham and Salami Roll-ups #SundaySupper

September 4, 2016 | By

I’m going to come right out and say something that might make my unpopular.  I’m happy Summer is coming to an end.  I know this kind of talk is shunned, especially in a state like Michigan, but I can’t help it.  I love Fall.  Smother everything in pumpkin and give me a chunky sweater.  I am in my element.  If your bummed about the cooling weather at least be perked up with something that is also a big part of Fall?  Football!  Let me also share with you my boys favorite snack during games as a peace offering, Ham & Salami Roll-ups.

Ham & Salami Rollup from Bottom left of the Mitten

Our town really gets in to football.  My 10-year-old plays on the local Rocket Football team which my husband coaches.  No matter what corner of town you’re on you can hear the crowds cheering and band playing on Friday night High School home games.  As for college teams my house is divided.  My husband is University of Michigan but my son is Spartans all the way.  Then geographically we live in Michigan but we are within 30 minutes of Notre Dame so we have a lot of their fans in our town too. Oh, and we live within 35 minutes of Western Michigan.  As my husband recently said after taking our 10 yr. old to the WMU football camp “It is a great time for kids living in this area with all these great schools around.”  I agree.

And don’t even get me started on Pro Football.  We live within 2 hours of Chicago so my family is Bears while another part of our family are Lions fans.  I could go on but I won’t I would rather show you how with just a few ingredients you can be on your way to wowing your football loving crowd no matter who you root for.  Gather your ingredients….

Ham & Salami Rollup from Bottom left of the Mitten

First, make sure that your cream cheese has softened some.  If you try and mix the spices it will be too hard if not and then also you can tar the tortilla when spreading it.  I left mine out for about 30 minutes.  Once softened add your chili powder, garlic & seasoning salt to it.  Mix well.

Next cut up all your cheese and tomatoes.  You will get 3 roll-ups from each tortilla so make sure you have 36 pieces of cheese, tomatoes and olives for the garnish.

Ham & Salami Rollups from Bottom Left of the Mitten

And all that’s left to do is assemble.  I lay out all of my tortillas and then layer from there.  Tortilla layered with cream cheese mixture, add salami, add ham, add pickle and roll.   Ham & Salami Rollups from Bottom Left of the Mitten

Now you will add 3 toothpicks to secure.  Cut in even sections.  Add piece of cheese, tomato and olive for garnish.  And here you are….

Ham & Cheese Salami Rollups from Bottom Left of the Mitten

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

Thank you so much to Coleen from The Redhead Baker for hosting this weeks Sunday Supper.  Get your hungry game watchers filled up fast with these other Easy Football Food Ideas…….

Appetizers

Main Dishes

Side Dishes

Desserts

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.

 

Ham & Cheese Salami Rollups from Bottom Left of the Mitten
Print Recipe
Ham and Salami Rollups
Tortillas smothered with spicy cream cheese, ham & salami. Perfect appetizer for Game Day!
Ham & Salami Rollup from Bottom left of the Mitten
Course Appetizer
Cuisine Appetizer
Prep Time 10 minutes
Servings
roll ups
Ingredients
Course Appetizer
Cuisine Appetizer
Prep Time 10 minutes
Servings
roll ups
Ingredients
Ham & Salami Rollup from Bottom left of the Mitten
Instructions
  1. Once softened add your chili powder, garlic & seasoning salt to it. Mix well.
  2. Cut up all your cheese and tomatoes. You will get 3 roll-ups from each tortilla so make sure you have 36 pieces of cheese, tomatoes and olives for the garnish.
  3. Lay out tortillas and then layer from there. Tortilla layered with cream cheese mixture, add salami, add ham, add pickle and roll.
  4. Now you will add 3 toothpicks to secure. Cut in even sections. Add piece of cheese, tomato and olive for garnish.
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Stuffed Hatch Green Chiles

TGIF! It also means it’s time for Mitten Movie Night! I’m serving up Stuffed Hatch Green Chiles.  Loaded with a cream cheese and chicken stuffing then baked to perfection.

Stuffed Hatch Green Chiles from Bottom Left of the Mitten

Tonight I decided to experiment with an ingredient that I’ve been seeing in the stores a lot lately, Hatch Green Chiles.  This isn’t a food that I would normally cook with, actually never had one before, I knew that my husband enjoys Jalapeno Poppers so the recipe started taking shape in my head.  Since these are large I figured they would be perfect for stuffing and I was right.  You will really enjoyed the mellow flavor of the Chile letting the chicken and corn in the stuffing come through.

And of course since it’s #MittenMovieNight so alongside it I’m having my favorite, Dirty Blonde from Atwater Brewery in Detroit.  We’re watching Shameless the start of Season 6.  They actually started putting the series on Netflix instant so if you haven’t watched it yet I HIGHLY recommend it.  William H. Macy was born to play this roll in my opinion.  Now let’s get started cooking!  Gather your ingredients….

Stuffed HatchGreen Chiles from Bottom Left of the Mitten

Really this ended up being a very simple meal.  Cut your onion and saute in a pan to brown.  Set aside and just use same pan to cook your chicken.  The recipe below calls for 1 pound chicken BUT you could easily use pre-cooked and save some time.  I prepared the chicken for this just as I did for my Blackened Chicken Green Chili Enchiladas using Zataran’s Creole Seasoning.  Here are the directions again:

Heat oil in the pan then add chicken to it.  It is very important to cook the chicken at least 8-10 minutes without turning.  This puts the ‘blackened’ portion into the recipe.  Once it is cooked flip and cook other side an additional 8-10 minutes.

Now it’s time to prepare the Chiles.  Leaving the stem on just cut horizontally down to the tip of the Chile.  With the split open remove the core and what seeds you can.  Over the sink rinse out the inside of the Chile removing the remaining seeds.

Stuffed HatchGreen Chiles from Bottom Left of the Mitten

Onto a greased baking sheet place the cleaned peppers.  Once your chicken is cooked shred and cut up in smaller pieces.  Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and your drained can of corn.

Stuffed HatchGreen Chiles from Bottom Left of the Mitten

Once the mix is all combined stuff your Chiles with it.  I had 6 peppers but this amount of stuffing could have been spread over 8 but I only had 6 and they turned out great overstuffed.  On top of that add the rest of the cheese. Bake at 350 degrees for 30 minutes.  Done!  I served with sour cream that had a small amount of Chipotle pepper in it.  And here you are……

Stuffed Hatch Green Chiles 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!

Stuffed Hatch Green Chiles from Bottom Left of the Mitten
Print Recipe
Stuffed Hatch Green Chiles
Loaded Green Hatch Chiles with a cream cheese and chicken stuffing baked to perfection.
Stuffed Hatch Green Chiles from Bottom Left of the Mitten
Course Main Dish
Cuisine Mexican
Servings
chiles
Ingredients
Course Main Dish
Cuisine Mexican
Servings
chiles
Ingredients
Stuffed Hatch Green Chiles from Bottom Left of the Mitten
Instructions
  1. Cut your onion and saute in a pan to brown. Set aside and just use same pan to cook your chicken.
  2. If cooking your own chicken. Cover both sides of chicken generously with Cajun seasoning. Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. This puts the ‘blackened’ portion into the recipe. Once it is cooked flip and cook other side an additional 8-10 minutes.
  3. Leaving the stem on just cut horizontally down to the tip of the Chile. With the split open remove the core and what seeds you can. Over the sink rinse out the inside of the Chile removing the remaining seeds. Place onto a greased baking sheet.
  4. Once your chicken is cooked shred and cut up in smaller pieces. Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and your drained can of corn.
  5. Once the mix is all combined stuff your Chiles with it. On top of that add the rest of the cheese.
  6. Bake at 350 degrees for 30 minutes.
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Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce #SundaySupper

Sliders have been a huge hit in my house since I started making them about a year ago.  In the summer they pair well with chips and other cold side dishes. In the winter they are perfect for dipping into soups.  They are also big on flavor when you hit the right combination.  I think I have a winner for you today for Sunday Supper, Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce.

Turkey Back Slider from Bottom Left of the Mitten

Sure you can make these sliders just plain or maybe add some boring mayonnaise on it but why would you when you can add some ‘Isn’t That Special’ Sauce?  While this is similar to the pickle & vinegar based sauce we all know and love I really wanted to set mine apart with a unique name.  So I am paying homage to a show that I have loved since my early teen’s, Saturday Night Live.

You know that question, “Who are the 3 people you would invite to dinner?”  I could easily answer that and everyone at the table would be a former cast member of SNL.  I am a super Tina Fey Fan Girl.  Will Ferrell in my eyes is the hottest guy in Hollywood.  And Steve Martin is a genius. Who would you invite to dinner?

Alright, enough chit chat.  Let’s get cooking!.  Gather your ingredients….

Turkey & Bacon Sliders from Bottom Left of the Mitten

Cook your bacon according to package direction.  I just make mine right on my stove top but my friend swears by baking it in the oven.  Drain the bacon then set up a slider assembly.  Grease the bottom of a baking dish.  Add buns, turkey, bacon and cheese.  Top off with the bun.  In a microwave safe mug add 2 Tbs. butter and 1/2 tsp. garlic powder.  Melt butter in microwave.  Pour on top of the sliders.  Put sliders into a preheated 375 degree over for 15 minutes.

Turkey & Bacon Sliders from Bottom Left of the Mitten

For the sauce.  Mix all the ingredients together in a bowl.  Done!  Pour over the sliders when they are served. Add tomatoes if you wish. And here you are…..

Turkey & Bacon Sliders with 'Isn't that special' sauce from Bottom Left of the Mitten

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

As always I would like to thank our host for this Sunday Supper, Erica from The Crumby Cupcake.  She is actually the one that introduced me to this wonderful group.  So thank you Erica! Now go ahead and try these other 40+ bacon recipes:

Bacon in Appetizers

Bacon for Breakfast

Bacon for Dessert

Bacon for Dinner

Bacon in Beverages

Bacon for Lunch

Bacon as a Side Dish

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.

Easy to put together Turkey & Bacon sliders with a special creamy sauce. Have this on the table quickly for a delicious weeknight meal. Bottom Left of the Mitten
Print Recipe
Turkey & Bacon Sliders with 'Isn't That Special' Sauce
Easy to put together Turkey & Bacon sliders with a special creamy sauce. Have this on the table quickly for a delicious weeknight meal.
Turkey Back Slider from Bottom Left of the Mitten
Course Main Dish
Cuisine Sliders
Servings
sandwiches
Ingredients
Turkey & Bacon Sliders
'Isn't That Special' Sauce
Course Main Dish
Cuisine Sliders
Servings
sandwiches
Ingredients
Turkey & Bacon Sliders
'Isn't That Special' Sauce
Turkey Back Slider from Bottom Left of the Mitten
Instructions
Turkey & Bacon Sliders
  1. Cook your bacon according to package direction. Drain the bacon then set up a slider assembly.
  2. Grease the bottom of a baking dish. Add buns, turkey, bacon and cheese. Top off with the bun.
  3. In a microwave safe mug add 2 Tbs. butter and 1/2 tsp. garlic powder. Melt butter in microwave. Pour on top of the sliders.
  4. Put sliders into a preheated 375 degree over for 15 minutes
'Isn't That Special' Sauce
  1. Mix all the ingredients together in a bowl. Pour over sliders when serving.
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