Skillet Sweet Dijon Chicken & Potatoes

Sweet potatoes are just made for Fall aren’t they?  The sweetness is perfect in casseroles and is especially good with chicken.  This dish is cooked all in one pan so if you are a cast iron lover this Skillet Sweet Dijon Chicken and Potato dish is for you.

Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten

Fall for me is easily my favorite time of year.  So much so that my husband and I chose it for our wedding.  It also doesn’t hurt that we live in a beautiful State that is at it’s peak during Autumn.  A few years ago for our anniversary we headed to Traverse City and I have to say that the drive up was just magical. Enough about ‘falling’ in love with Fall and on to the recipe.

Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten

This skillet meal is so simple.  It starts with chopping the yellow onion and sweet potatoes into cubes.  Take 2 chicken breasts and split it down the middle.  Season with salt and pepper.  In a cast iron skillet heat 1 Tbs of oil.  Gently add the chicken and cook for 3 minutes, flip and cook for 3 minutes on the other side.  You don’t need to cook through this is just to brown it and crisp the chicken.

Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten

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Turn off the heat to the skillet.  In a small bowl  add the minced garlic, Dijon mustard and then the Nectevia with Stevia.  Whisk together.  Arrange the sweet potatoes and onions around the chicken in the skillet.  Finally pour the Dijon sauce over the top of the chicken.

Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten

Put the skillet into a preheated 350 degree oven and bake for 50 minutes.  And here you are….

Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten

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

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Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten #skilletrecipe #chicken #sweetpotatoes
Print Recipe
Skillet Sweet Dijon Chicken & Potatoes
Chicken and sweet potatoes set the stage for the main event-Sweet Dijon sauce. Made all in one pan this dish is perfect for your Fall dinner table.
Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten
Instructions
  1. Chop the yellow onion and sweet potatoes into cubes.
  2. Take 2 chicken breasts and split it down the middle. Season with salt and pepper.
  3. In a cast iron skillet heat 1 Tbs of oil. Gently add the chicken and cook for 3 minutes, flip and cook for 3 minutes on the other side. Turn off the heat to the skillet.
  4. In a small bowl add the minced garlic, Dijon mustard and then the Nectevia with Stevia. Whisk together.
  5. Arrange the sweet potatoes and onions around the chicken in the skillet.
  6. Pour the Dijon sauce over the top of the chicken.
  7. Put the skillet into a preheated 350 degree oven and bake for 50 minutes. Enjoy!
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Gnocchi, Sausage & Spinach Soup #SundaySupper

I first made this Gnocchi, Sausage & Spinach Soup recipe as something quick to take my best friend who was sick in the hospital. I was originally going to make a pasta dish with most of these ingredients but adjusted it on the fly to make the ultimate ‘comfort food’ soup to take to her so she could skip the hospital food. I’m glad I did because it has become something that I now make, a lot.

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten

Top this with some homemade croutons and a sprinkle of Parmesan. The croutons give it really good crunch. Now on to the soup!

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten

Start by melting half of the butter in a large stockpot, adding the onions and cook until softened.  Add garlic now—not before it will brown to fast and get bitter.

Now add your sausage and cook until browned. Once the sausage is cooked I usually either drain this on a plate with a paper towel or drain in colander. I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot.  I now also add the other half of my butter.  Wilt the spinach. Chop up your tomato and add to the pot. Add your sausage back in.

To the sausage mixture sprinkle 1 Tbs of flour over it then stir to combine the flour.  This is what thickens the stock.

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten

Add the chicken stock now.  I love using bouillon so I heat up 1 cup of water and dissolve the cubes in that.  Then add the remaining water after that.  Finally put the gnocchi into the pot and set to cook over medium heat for 10 minutes.

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

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Originally published March, 2016. Updated photos & recipe.

Thank you to this weeks Sunday Supper host! Check out all the other recipes that will keep your soup pot boiling all Winter long.

Comfort Food Soup and Stew Recipes #SundaySupper

Superb Soups

Stupendous Soups

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

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten #soup #gnocchi #spinach
Print Recipe
Gnocchi Sausage & Spinach Soup
The ultimate ‘comfort food’ soup with spicy sausage and bites of gnocchi. Top with homemade croutons and Parmesan and dig in.
Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten
Instructions
  1. Start by melting half of the butter in a large stockpot, adding the onions and cook until softened. Add garlic now—not before it will brown to fast and get bitter.
  2. Add your sausage and cook until browned. Once the sausage is cooked drain **I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot.
  3. Add the other half of my butter. Wilt the spinach. Chop up your tomato and add to the pot. Add your sausage back in.
  4. To the sausage mixture sprinkle 1 Tbs of flour over it then stir to combine the flour.
  5. Add the chicken stock. Finally put the gnocchi into the pot and set to cook over medium heat for 10 minutes.
  6. Serve it up and add croutons & additional Parmesan. Enjoy!
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Fried Jalapeno Burger

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

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

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

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

Fried Jalapeno Burger | Bottom Left of the Mitten

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

Fried Jalapeno Burger | Bottom Left of the Mitten

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

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

Fried Jalapeno Burger | Bottom Left of the Mitten

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

Fried Jalapeno Burger | Bottom Left of the Mitten

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

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

This Mitten Movie Night is the first in July!  Did you have a good 4th?  Last week instead of Mitten Movie Night I posted my Best BBQ Sauce recipe for #CookoutWeek.  It was an honor to be a part of it.  Can’t wait to be a part of this great group once again for Choctoberfest too!  Tonight I am making an etouffee recipe that I watched Tyler Florence make on The Food Network years ago when I was just getting into cooking.  It sounded great so I made it and have been loving it ever since.

Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten

Pairing this meal with a long time love of mine Bell’s Oberon.  Fun Fact: Oberon’s release is celebrated with ‘Oberon Day’…what a World we live in!  Check out all their other release dates here.  We are watching What We Do In The Shadows.  It came on Netflix and we started watching a little of it then decided to save it for tonight.  What I did see was hilarious and I don’t think you can go wrong with a ‘documentary’ about Vampires living together.  That’s my kind of humor.  Now on to the food.

Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten

If I described this dish in one word it would be ‘simple’.  However using that word would lead you to believe that the flavor is pretty basic too-nope. Wrong.  If your looking for an easy meal with lots of flavor this is it.  Start by chopping the chicken into pieces.  Sautee in a pan with a 2 teaspoons of oil for about 5 minutes.  Chop the sausage then add to the pan.  Cook for another 5 minutes until the chicken is cooked through and sausage is crisp.

While the meat is cooking take the pepper, onion, garlic cloves and celery and add to a food processor.  Chop items until they are small and well combined.  Remove the cooked chicken and sausage from the pan.

Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten

To the same pan add chicken stock and the processed vegetables.  Start cooking over medium/high heat.  Add the chicken and sausage back to the pot.  Let the stock reduce by half until it make a smooth sauce.  Serve over rice and maybe a side of Hone-Jalapeno Cornbread.  And here you are……

Tyler Florence's Chicken & Sausage Etouffee | 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.

Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten #etouffee #chickenandsausage #chicken
Print Recipe
Tyler Florence's Chicken & Sausage Etouffee
Spicy andouille sausage and chicken are sauteed then combined with a light sauce. This meal is all about simple flavors combing to make one spectacular dish.
Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten
Instructions
  1. Start by chopping the chicken into pieces. Sautee in a pan with a 2 teaspoons of oil for about 5 minutes. Chop the sausage then add to the pan. Cook for another 5 minutes until the chicken is cooked through and sausage is crisp.
  2. Take the pepper, onion, garlic cloves and celery and add to a food processor. Chop items until they are small and well combined.
  3. Remove the cooked chicken and sausage from the pan.
  4. To the same pan add chicken stock and the processed vegetables. Start cooking over medium/high heat.
  5. Add the chicken and sausage back to the pot. Let the stock reduce by half until it make a smooth sauce. Serve over rice. Enjoy!
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Chorizo & Beef Taco Salad with Lime-Cilantro Dressing

I have to admit that I have never imaged that I would one day say that a ‘taco salad’ was appealing to me. In a sense, isn’t a taco in general, a taco salad? It has all the elements it’s just assembled differently and adds a lot more lettuce—and is that a good thing? Up until I made this recipe I would say a definite, “No!”  My mind changed though when I decided to play around in the kitchen and created this Chorizo & Beef Taco Salad.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

For this Cinco de Mayo inspired Mitten Movie Night I remade and shot one of the very first posts I made.  Wow, has my photography came a long way.  Guess what though?  The recipe was just as delicious then as it is now.  Okay enough patting myself on the back !  We are drinking some Modelo Especial and catching up on Better Call Saul.  If you don’t follow me on social media you may not have heard that we recently moved into a new house :’)  So in between moving and everything we haven’t had time to catch up on the 2nd Season that just started. This show is in my Top 5 of shows, it’s awesome. If you are interested in 5 shows that I am in love with for future viewing here they are:

  1. 30 Rock.  Tina Fey is my idol. The question ‘Who would you want to have lunch with dead or alive.’ It would be her 100%.  A close 2nd would be Steve Martin. A 3rd would be any cast of any season of Saturday Night Live. Some great things have come out of that show.
  2. Unbreakable Kimmy Schmidt.  So cute! And of course let me refer to #1…Produced my Tina Fey.
  3. Shameless.  All of the actors in this series are spot on.
  4. A new one that just came out and surprised me was Santa Clarita Diet.  It reminded me a lot of Weeds.  Great show!
  5. And finally Better Call Saul.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Now let’s get on to the food!  When I first made this I had the intention of making the taco bowls on my own using flour tortillas but then scratched that when I found these Fiesta Flats.  They worked out perfectly because we ate them like tacos with a little flair and then the 3 yr old could scoop his goodies by himself.

First for the taco salad, let’s get our meat and beans cooking on the stove top. Add your chorizo and ground hamburger to a pan.  I was sad that when I had plans to make this I found a great recipe from Mexican Please on how to make your own Easy Homemade Chorizo but I wasn’t able to find chilies in our local grocery store so I did purchase the local fare.  If you have a chance though check out this recipe and make it for yourself!

Sprinkle the cumin and chili powder on top. Start sautéing everything together over medium/high heat until the sausage and meat are completely cooked through and no longer pink.  When cooked put the meat into a strainer to drain off the grease, chorizo has tons of it and you don’t want it making your taco shells soggy.  Drain, drain, drain!

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

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

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

I also recently perfected some rice that is amazing with anything that is spicy inspired.  This recipe is as simple as buying one of those pre-made packets. We live close to an amazing restaurant El Rodeo.  Everything they serve is pretty amazing and I wanted to recreate it at home and I think I nailed it! Just add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.  Now if only I can remake their Enchilada Sauce….I could eat that stuff in a bowl with a spoon it’s so good.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Layer as you see fit.  I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing.  Heat up some refried beans and plate the rice.  Add some avocado and sour cream on top if desired. And here you are….

Chorizo & Beef Taco Salad | 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.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten #tacosalad #cincodemayo #chorizo
Print Recipe
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing
Beef & spicy chorizo tucked into taco flats then layered with lettuce, tomatoes, green onions and cheese. Top with some delicious Lime-Cilantro Dressing for an extra kick. Fiesta time!
Chorizo & Beef Taco Salad | Bottom Left of the Mitten
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Mexican Rice
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Mexican Rice
Chorizo & Beef Taco Salad | Bottom Left of the Mitten
Instructions
Chorizo & Beef Taco Salad
  1. Add your chorizo and ground hamburger. Sprinkle the cumin and chili powder on top. Start sautéing everything together until the sausage and meat are completely cooked through and no longer pink. When cooked put the meat into a strainer to drain off.
Lime-Cilantro Dressing
  1. Add all ingredients but the oil. Put the top on the food processor. Add oil into the top funnel and blend until the consistency you prefer.
Mexican Rice
  1. Just add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.
  2. Layer as you see fit. I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing. Heat up some refried beans and plate the rice. Add some avocado and sour cream on top if desired. Enjoy!
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Turkey Meatballs with Balsamic Vinegar Glaze

It’s the first Mitten Movie Night of 2017!  Woot, woot.  How is yours going so far?  Tonight I’ve got a great meatball recipe for you to start the year off right.  Ground turkey meatballs glazed with a thick sweet and tangy balsamic vinegar sauce.

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

The movie we’re watching is Bridget Jones’s Baby.  I love this series of movies and just recently re-watched the others because I knew this was coming. For dinner with this turkey meatball recipe we are drinking Melonfest Cantaloupe Wheat from Roak Brewing.  My husband picked this beer up and I’ll be honest, I wasn’t quite sure I would like it.  I love cantaloupe but wasn’t sure how it was going to work in a beer.  I was pleasantly surprised! Light and not overly fruity makes for a very drinkable beer that’s perfectly paired with the tang of the balsamic vinegar and soy sauce in the glaze on these meatballs.

To say that I like meatballs is an understatement.  I LOVE them.  They are easy, very versatile and can come in many different combinations.  You can serve them on noodles, potatoes, as an appetizer.  In fact one of the very first recipe I made for the blog was Porcupine Meatballs and Zoodles, a recipe I’ve been making for a long time.  I even celebrated National Meatball Day last year! Ok enough about one of my favorite foods, let’s get cooking!  With less than 10 ingredients, one pan and less than 15 minutes this is a meal you can make any night of the week.

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

First for the meatballs add the turkey, egg and breadcrumbs to a bowl.  Mix all ingredients together and form into ball.  Add about a tablespoon of oil to the bottom of a pan then set to medium heat.  Place the meatballs in the pan and cook for 5-6 minutes.  Flip them and cook for 5-6 minutes more.

While the meatballs are cooking chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.  To the same pan melt 2 Tbs. butter then add onions and garlic.  Let soften for 2-3 minutes.  Add the sauce to the pan and cook until thickened, about 1 minute.  Return the meatballs back to the pan.  Easy as that.

Turkey Meataballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

To perch these little meatballs on I made some red skinned mashed potatoes and roasted Brussels spouts & carrots for the side.  If you would prefer to serve these with noodles double the sauce recipe so it can cover everything evenly.  And here you are….

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

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

Balsamic Vinegar Glaze adapted from Shugary Sweets

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

ModCloth

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten #turkeymeatball #balsamcvinegar
Print Recipe
Turkey Meatballs with Balsamic Vinegar Glaze
Turkey meatballs that cook within 12 minutes are then glazed with a sweet, tangy balsamic vinegar glaze. Serve on top of creamy red skin mashed potatoes for a cozy weeknight meal.
Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten
Course Main Dish
Cuisine Turkey
Servings
servings
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
Course Main Dish
Cuisine Turkey
Servings
servings
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten
Instructions
Turkey Meatballs
  1. First for the meatballs add the turkey, egg and breadcrumbs to a bowl. Mix all ingredients together and form into ball.
  2. Add about a tablespoon of oil to the bottom of a pan then set to medium heat. Place the meatballs in the pan and cook for 5-6 minutes. Flip them and cook for 5-6 minutes more.
Balsamic Vinegar Glaze
  1. Chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.
  2. To the same pan melt 2 Tbs. butter then add onions and garlic. Let soften for 2-3 minutes.
  3. Add the sauce to the pan and cook until thickened, about 1 minute. Return the meatballs back to the pan.
  4. Serve on top of mashed potatoes or noodles. Enjoy!
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Porcupine Meatballs and Zoodles

You know….I love carbs.  I L-O-V-E them.  Bread! Pasta! YUM! But I honestly don’t love them as much as I love zucchini.  Oh, zucchini!  Such a diverse veggie whether I fry it, put it in some muffins or making zoodles like these there are so many ways to make it delicious.  How about adding one of my families favorites to it? Yes! So now we have a new recipe to add to our dinner routine, Porcupine Meatballs and Zoodles.

Porcupine Meatballs with Zoodles from Bottom Left of the Mitten

It’s funny to think that this was one of my very first recipes that I put on my blog.  Looking back almost 8 months in I have realized how far I’ve come with my photos so I’m going through and giving them a fresher look.  And this one needed it….badly!  While the pictures were bad I will give myself a little credit in the fact that I had basically 0.2% experience in photography.  Knew nothing about food styling (still working on that).  Didn’t have a clue about blogging.  I just knew that I wanted to share my food, family and what I enjoy.  So I jumped in and here I am.  Learning more every day about photography, writing and sharing.  Really hoping that it will continue to grow from here.  Ok, enough about me-on to the recipe that got this all started only with better pictures.

Porcupine Meatballs and Zoodles | Bottom Left of the Mitten

First, let’s start off with the meatballs. You can use any beef flavor rice you like or even shake it up with different flavors but I always stick to the beef flavored as I find it give the best taste.   Cook the rice according to package directions then……and this is *Important*…let it cool! Not only could you burn your hands when mixing the meatballs together it could end up cooking the eggs. Once it’s cooled add it to your turkey, and egg.  Toast the bread and crush up into the meat mixture. Form into meatballs and put onto greased baking sheet.

At this time preheat the oven to 350 degree.   Prepare your ‘zoodles’ using a spirilizer.  Chop onions, garlic, green peppers.  Add all of it into a bowl then top with olive oil.  Put onto another baking sheet then put both the meatballs and the zoodles now go into the oven for 35 minutes.

Porcupine Meatball with Zoodles from Bottom Left of the Mitten

In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce.  Assemble this beautiful ‘paasta’ take all the vegetables and zoodles, top with meatballs then finally pour sauce over the top of your meatballs.  Sprinkle with Parmesan and here you are….

Porcupine Meatballs with Zoodles from Bottom Left of the Mitten

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

This recipe has been updated with photos & recipe.

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

Porcupine Meatballs with Zoodles from Bottom Left of the Mitten
Print Recipe
Porcupine Meatballs and Zoodles
Tender turkey mixed with beefy rice to make the perfect meatball. Place atop zucchini noddles and chunky vegetables. Cover with spaghetti sauce & top with Parmesan for a different kind of 'spaghetti & meatballs'.
Porcupine Meatballs with Zoodles from Bottom Left of the Mitten
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Porcupine Meatballs
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Porcupine Meatballs
Porcupine Meatballs with Zoodles from Bottom Left of the Mitten
Instructions
Porcupine Meatballs
  1. Cook the rice according to package directions then…...and this is *Important*…let it cool!
  2. Once it’s cooled add it to your turkey, and egg. Toast the bread and crush up into the meat mixture. Form into meatballs and put onto greased baking sheet.
  3. Preheat the oven to 350 degree.
Zoodles
  1. Prepare zucchini 'zoodles' using a spirilizer. Chop onions, garlic, green peppers. Add all of it into a bowl then top with olive oil. Put onto another baking sheet.
  2. Both the meatballs and the zoodles now go into the oven for 35 minutes.
  3. In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce to pour over the top of your meatballs and zoodles.
  4. Sprinkle with Parmesan. Enjoy!
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Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce

TGIF!   Friday means Mitten Movie Night.  I have prepared something really special.  It was a few step process but really required more waiting than working.  First I put the sweet potatoes in the slow cooker.  Then I braised the pork and put it in the oven.  Whisked the Asian BBQ sauce.  Chilled the beer.  I recommend this Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce on a cool Fall day when your lounging on the couch binge watching Netflix wanting to put much effort into a great meal.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

Tonight along with the meal we are drinking Fifth Voyage Coconut Porter from Cranker’s Brewery.  This was part of a ‘I Love Michigan’ Craft Beer pack that we picked up at Meijer.  I really enjoyed this pack since it let us try a few different beers from all over the state. Like a little travel without the…travel.  On second thought, that isn’t fun! One of mine & hubby’s favorite ‘us’ time thing to do is take mini-vacations to check out the craft beer scene. Our last trip was to Toledo & Cleveland, Ohio.  While we were there we even visited the Rock & Roll Hall of Fame and the Christmas Story house!  I’m a huge history nerd so this trip had tons to offer–and did I mention these cities also have great craft beer?

For entertainment we’re watching The Boss.  I have been binging on funny stuff all week after the premier of The Walking Dead Sunday.  Done. Over. I cannot handle anything remotely scary or stomach turning…..until this Sunday when I watch it again.  Sorry, I’ve invested too much time to quit now.  Alright! So onto the meal (unless your having TWD flashbacks then come back later).  As I mentioned I made this meal in stages.  For the sweet potatoes I wash them and then put them in a crock pot for 6 hours.  Done! See didn’t I say that was easy?

For the pork in an oven proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides then add salt & pepper to your liking and one bottle of beer.  Take off heat and put in a 350 degree oven.  Cook for 1 hour.  Take out of oven then add 1 cup water.  Put back into the oven to finish cooking for another 1-1 1/4 hours.   When the pork comes out so tender it shreds easily.   Now your ready for the sauce!

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

For the Asian BBQ sauce whisk all ingredients together except for the sesame oil.  Add 2/3 of the sauce to shredded pork.  Save the remainder for topping.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

Split top of sweet potato with a knife.  Stuff with pulled pork then before serving add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes.  Garnish with chopped parsley.  And here you are….

Pulled Pork Stuffed Sweet Potato 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.

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Pulled Pork Sweet Potato with Asian BBQ Sauce from Bottom Left of the Mitten

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Print Recipe
Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce
Creamy sweet potatoes topped with tender pulled pork. Finished with a sweet & tangy Asian BBQ sauce. Perfect slow cooked comfort food with minimal effort.
Course Main Dish
Cuisine Pork
Servings
potatoes
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
Course Main Dish
Cuisine Pork
Servings
potatoes
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
Instructions
Sweet Potatoes
  1. Add washed potatoes to slow cooker. Cook on low for 4-6 hours.
Asian BBQ Sauce
  1. Whisk all ingredients together except for the sesame oil. Add 2/3 of the sauce to shredded pork. Save the remainder for topping.
  2. Split top of sweet potato with a knife. Stuff with pulled pork.
  3. Right before serving add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes. Garnish with chopped parsley. Enjoy!
Pork
  1. For the pork in an oven proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides. Then add salt & pepper to your liking and one bottle of beer.
  2. Take off heat and put in a 350 degree oven. Cook for 1 hour. Take out of oven then add 1 cup water. Put back into the oven to finish cooking for another 1-1 1/4 hours.
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Portobello Mushroom Burger

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

Portobello Mushroom Burger from Bottom Left of the Mitten

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

Portobello Mushroom Burger | Bottom Left of the Mitten

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

Portobello Mushroom Burger from Bottom Left of the Mitten

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

Basil Mayo from Bottom Left of the Mitten

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

Portobello Mushroom Burger Marinade from Bottom Left of the Mitten

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

Portobello Mushroom BUrger from Bottom Left of the Mitten

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

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

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

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

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

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

I love dishes that are versatile and can be mixed up. Nachos are a perfect example of taking a blank canvas, the chip, and making it into something spectacular. Add beef, pork or chicken. No meat at all. Loaded to the brim with toppings or simple with cheese and covered in some homemade salsa & sour cream. I’ve even had dessert nachos! Chips dashed with cinnamon & sugar and dipped into a vibrant fruit salsa. Well let me introduce you to a new power house nacho recipe, Pork & Beans Nachos.

Pork & Bean Nachos.

For years I made regular, plain ground beef nachos. Boring!! Sure they’re good but not ‘Next Level Nacho’ good that was until I came across Smothered Beef Barbacoa Chimichangas from The Chunky Chef. I made this for dinner one night and fell in love with the meat that was used for this recipe. It instantly became my husband’s #1 favorite meal.

The next time I made the recipe I did not have any beef but I did have a bone-in pork roast that was in the freezer. I love pork and figured it would be different but just as good. I was right! With plenty of left overs a few days later I used this pork to make nachos and they were a hit! On top of that, I added some other ingredients that I normally wouldn’t which took it to what I was looking for ‘Next Level Nachos’.

So gather your ingredients…..

Pork & Bean Nachos Ingredients

The pork for this is made in the slow cooker so place it into your slow cooker. Combine all your pork marinade ingredients and pour over the roast. Let cook on low for 6-8 hours.  I posted this on Instagram because seriously it made the house smell amazing!

Mittenmommy Instagram of Crockpot Pork

Once pork has cooked pull it out of the cooker and shred.

Pork & Bean Nachos Shredded Pork

Place nacho chips on a greased baking pan making a thin layers. I use a whole bag for the large baking sheet.   Next you will add you beans.  Spread out onto the chips right from the can. No need to preheat or drain. The juice soaks everything up, yummy.

Prok & Beans Chili Beans

Add your shredded pork and your toppings like black olives, tomatoes, jalapenos and onions. Anything you like. Plus LOADS of cheese. I use a whole 8 oz. package of Mexican Blend.  Now this is the additional ‘extra’ ingredients that I add to my nachos. Blue Cheese & Frank’s Buffalo Wing Sauce.   The tang of Blue Cheese & the Buffalo Sauce just make this….let me say…. Perfect!

Franks Red Hot Buffalo Wing Sauce & Blue Cheese

Now put in the oven at 375 degrees for 20 minutes.

Pork & Bean Nachos out of the oven

While it’s cooking grab you sour cream, avocado or lime-cilantro dressing. Cut up some crunchy lettuce. And here you are….

Pork & Bean Nachos, enjoy!

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

Pork marinade adapted from The Chunky Chef

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


Print Recipe
Pork & Bean Nachos
Pork & Bean Nachos. Perfect for a crowd!
Course Main Dish
Cuisine Mexican
Servings
people
Ingredients
Pork & Marinade
Course Main Dish
Cuisine Mexican
Servings
people
Ingredients
Pork & Marinade
Instructions
Pork & Marinade
  1. The pork for this is made in the slow cooker so place it into your slow cooker. Combine all your pork marinade ingredients and pour over the roast. Let cook on low for 6-8 hours.
  2. Shred pork when it has cooked thoroughly. Remove and discard any bones.
Pork & Bean Nachos
  1. Add chips to greased baking sheet.
  2. Add beans on top of chips.
  3. Add shredded pork on top of that.
  4. Add any toppings you prefer.
  5. Add cheese.
  6. Add Blue Cheese & Buffalo Sauce.
  7. Bake at 375 degrees for 20 minutes.
  8. Top with avocado & lettuce if desired.
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