Cajun Steak & Potato Salad
Hello first Mitten Movie Night of the Fall! I am kicking it off with a reboot of one of my first recipes on the blog. The original – let’s just say the recipe is STILL phenomenal but my photos….they were not good. So I’ve freshened them up so that you can see the beauty that is this salad. Cajun Steak & Potato Salad to be exact. This is a very basic salad but comes together with a creamy poppy seed dressing that makes everything meld together in pure perfection.
When I first made this recipe Mitten Movie Night wasn’t even a plan for the blog. The big idea came when I was thinking about my upcoming birthday and what I was going to make for dinner. I wanted to recreate a Portobello Mushroom Burger recipe from a restaurant that I love when we go to Wisconsin Dells. If I pulled it off I was going to put it on the blog. Then I was thinking about what beer I wanted to drink. And then what movie we would watch. Light bulb moment…and with a little tweeking that is when Mitten Movie Night came to be.
Just a little over a year now we’ve been celebrating every Friday that I can. Things have slowed down for the blog since moving into the new house and a busy Summer but now that we are settled in and the kids are finally back in school I’m hoping it can become a regular feature throughout the year. Now on to this recipe that I’m pairing with Sierra Nevada Peach IPA. Perfect compliment to the tangy & sweet poppy seed dressing. We are watching It to brush up before going and seeing it in theaters this weekend. The best thing about this time of year is getting ready for scary movies and Halloween! Enough about that now on to the food.
Start off with the potatoes. 20 minutes before your planning on starting the meal clean and slice the potatoes. Add the slices into a bowl of salted cold water. This gets the extra water out of the potatoes so that they can get good and crispy when they cook. Drain the water from them then layer out onto a paper towel. Completely dry both sides as much as you can. Once they are as dry as possible sprinkle on both sides with Cajun seasoning. Warm a skillet and add oil. Let it come to medium/high heat then add potatoes. Cook on each side 4 minutes depending on your pan and your heat.
While the potatoes cook, chop your onion. Once the potatoes are done remove them from the pan on to a separate plate. Now it’s time to add your onion & steak. I got these sizzler steaks which are very thin and cook quickly. They also slice up nice and thin and end up very tender. I cooked these about 2 minutes per side.
While the steak is cooking make your delicious, creamy Poppy Seed Dressing. Grab a small jar and add the mayo, sugar, milk, vinegar, poppy seeds and mustard. Add top and shake it to combine all the ingredients.
Once the steak has cooked take it and cut into thin slices. Chop lettuce up lettuce and tomatoes. Assemble the lettuce, tomatoes, cheese, potatoes, steak and onion. Either add dressing right on top of the salad or let everyone add their own. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Poppy Seed Dressing Adapted from Moms Need to Know
This post was originally from May 2016-it has been updated with photos & text.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
servings
|
- 1 pound steak of choice I usually purchase what is on sale
- 1 Tbs coconut oil
- 5 potatoes sliced, added to water for 20 minutes then drained and pat dry
- 1/2 onion sliced
- 3 Tbs Cajun Seasoning
- 1/2 head lettuce washed and chopped
- 1 cup cherry tomatoes washed and chopped
- 1/2 cup shredded colby jack cheese
- 2 Tbs apple cider vinegar
- 2 Tbs sugar
- 1 Tbs poppy seeds
- 1/2 tsp brown mustard
- 1/2 cup mayonnaise
- 2 Tbs milk
Ingredients
Cajun Steak & Potato Salad
Poppy Seed Dressing
|
|
- Start off with the potatoes. 20 minutes before your planning on starting the meal clean and slice the potatoes. Add the slices into a bowl of salted cold water.
- Drain the water from the potatoes then layer out onto a paper towel. Completely dry both sides as much as you can. Once they are as dry as possible sprinkle on both sides with Cajun seasoning.
- Warm a skillet and add oil. Let it come to medium/high heat then add potatoes. Cook on each side 4 minutes depending on your pan and your heat.
- While the potatoes cook, chop your onion. Once the potatoes are done remove them from the pan on to a separate plate. Now it's time to add your onion & steak. Cook thin steaks about 2 minutes per side or longer depending on steak cut, size and desired temperature.
- Once the steak has cooked take it and cut into thin slices.
- Chop lettuce up lettuce and tomatoes. Assemble the lettuce, tomatoes, cheese, potatoes, steak and onion. Enjoy!
- Grab a small jar and add the mayo, sugar, milk, vinegar, poppy seeds and mustard. Add top and shake it to combine all the ingredients.
- Pour over salad to serve or serve on the side.
Slow Boat to China #SundaySupper
I call this a ‘retro’ recipe because I think anytime I bring it up-someone my age inevitably knows exactly what I’m talking about. When I say, ‘the rice one with celery’ or any other version of that. Both my grandmothers made it, then my mom and now me. In my new take on a classic I use quick cooking rice so there is nothing ‘slow’ about about my Slow Boat to China recipe.
Doesn’t making food from your childhood bring back the best memories? Sometimes I get the recipe directly from the source or like this one I had to wing it. While it was a staple I had growing up it is one of those recipes that has possibly changed so much over the years that it probably isn’t the original at all.
When I first wanted to make it I did some research and found that most of the recipes used the same basic ingredients-rice, beef, celery, cream of mushroom and soy sauce. My first couple test runs were…bland. And frankly nothing like I ate as a child. It was missing the ‘Stroganoff ‘ element that I remembered. So that’s easy, add sour cream! Now use quick cooking rice and I had myself a dinner that was quick and delicious. So now on to the food.
Start first by cooking the rice according to package directions. Add 2 beef bouillon cubes to the rice and water so that while it cooks the cubes dissolve and the flavor gets throughout the rice. In a skillet cook the ground beef until completely cooked all the way through. Chop the onions and clean and chop the celery while it cooks. Once the beef is cooked thoroughly remove from heat then drain the beef and set aside. I use a strainer and bowl to make sure all the grease gets out.
Take a paper towel and clean any grease out of the bottom of the pan so you can use it to cook the onions and celery. Add 1 Tbs butter and start melting it. Place the onions and celery in and start sautee and cook until tender, around 7 minutes. I like to lave the celery just a little crunchy. Now return the drained beef to the pan.
In a bowl combine the items for the sauce: cream of mushroom soup, sour cream, milk, Worcestershire sauce and soy sauce. Mix until well combined. Pour over the beef mixture. Once the rice is cooked add both cups to the pan with the beef and sauce mix. Stir it all up then cook for another 3-4 minutes to warm everything through completely. Serve with some warm buttered biscuits or croissants. And here you….
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 to make any night of the week.
Simple Rice Recipes for Dinner #SundaySupper
What’s for dinner?
- Butternut and Brown Rice Soup by Cindy’s Recipes and Writings
- Crispy Rice Bites by Hardly A Goddess
- Easy Pork Fried Rice – Gluten Free by Cricket’s Confections
- Granny’s Sausage & Rice Casserole by Gourmet Everyday
- Italian Rice Pilaf with Toasted Almonds by That Skinny Chick Can Bake
- Meatloaf Stuffed Peppers by A Kitchen Hoor’s Adventures
- Nasi Lemak – Malay Coconut Milk Rice by Sprinkles and Sprouts
Rice is for dinner!
- Olive & Date Rice Side Dish by My Life Cookbook
- Qatiqli Hu’rda (Uzbek Rice Soup with Yogurt) by Tara’s Multicultural Table
- Savory Rice Porridge by Pies and Plots
- Slow Boat to China by Bottom Left of the Mitten
- Slow Cooker Jamaican Rice and Peas Soup by Palatable Pastime
- Slow-Cooker Chicken Cacciatore over Rice by My Blissful Mess
- Sushi Roll Rice Bowl by The Freshman Cook
- Tex Mex Chicken Skillet by Fantastical Sharing of Recipes
- Easy Paella Recipe with Beef and Shrimp by Sunday Supper Movement
Join 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.
| Servings |
servings
|
- 2 cups quick cooking rice cooked according to package directions
- 2 beef bouillion
- 1 pound ground beef
- 1 small yellow onion chopped
- 3 stalks celery washed and chopped
- 1 Tbs butter
- 1 10.5 ounce can cream of mushroom
- 1 cup sour cream
- 1/2 cup milk
- 1 tsp Worcestershire Sauce
- 2 tsp soy sauce
Ingredients
|
|
- Cook the rice according to package directions. Add 2 beef bouillon cubes to the rice and water.
- In a skillet cook the ground beef until completely cooked all the way through. Once the beef is cooked thoroughly remove from heat then drain the beef and set aside.
- Chop the onions and clean and chop the celery.
- To the same pan add 1 Tbs butter and start melting it. Place the onions and celery in and start sautee and cook until tender, around 7 minutes.
- In a bowl combine the items for the sauce: cream of mushroom soup, sour cream, milk, Worcestershire sauce and soy sauce. Mix until well combined. Pour over the beef mixture.
- Once the rice is cooked add both cups to the pan with the beef and sauce mix.
- Stir it all up then cook for another 3-4 minutes to warm everything through completely. Serve with some warm buttered biscuits or croissants. Enjoy!
Ham & Spinach Breakfast Sandwich #SundaySupper
Are you a breakfast eater? I am not really. I prefer to get up and have my coffee then maybe eat an early lunch. However on the weekends it’s a different story. Weekends are for big breakfasts with the family on Sunday. Eggs, bacon, pancakes, french toast or omelettes. This Ham & Spinach Breakfast Sandwich is the perfect balance of eggs and ham, chewy ciabatta bread and one of my favorite condiments, pesto.
The pesto is really what made this sandwich great. I’ve been growing basil out in my back yard for a few years now so it’s pretty much a staple in our house. Don’t have fresh basil? I find that the store version is good too so don’t get overwhelmed with an extra step if you don’t want to. The other good thing is that this sandwich can be made all in one pan.
This recipe is based off a sandwich I had when my husband and I took a little trip to Toledo & Cleveland last year. While there we stayed at a beautiful hotel, the Hyatt Regency Cleveland at the Arcade. It was a great hotel right across from all kinds of restaurants, shops and a really cool brewery. It was a great trip! We visited the Rock & Roll Hall of Fame and my favorite, The Christmas Story House! I also got to eat a great breakfast sandwich in the hotel restaurant, this Ham & Spinach Breakfast Sandwich. Now on to the food!
This sandwich is a one pan wonder. Heat up 1 tsp of oil then add the onion. Let soften for 2-3 minutes stirring so they don’t burn. In a bowl combine the eggs and milk and whip to combine. Now add spinach to the pan. Cook for about a minute to let it soften. Add the eggs on top. Using a spatula thin out the eggs and cook by pushing the bottom up and letting the egg run under. Cook for about 2 minutes then flip. Now add ham to the other side of the pan. Heat through for 2 minutes while the other side of the egg cooks. Put ham on top of the eggs. Take the 2 pieces of bread and spread butter on them then place face down in the open section of the pan. Let brown for about 1 minute.
Now time to plate it. Place 1 piece of bread browned side down. Put stacked eggs and ham on top of it. Add a generous amount of prepared or freshly make pesto to the other slice of bread and put on top. And here you are….
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 sandwich recipes for all the sandwich lovers in your house.
Simple Sandwich Recipes That Will Make You Love Lunch #SundaySupper
Any day ‘Wiches
- Breakfast Burrito Sandwich on the Go by A Day in the Life on the Farm
- Whole30 Sundried Tomato Turkey Sliders by Bites of Wellness
- Ham & Spinach Breakfast Sandwich by Bottom Left of the Mitten
- Low Carb Breakfast Sandwich by Lowcarb-ology
- Matcha Ice Cream Teatime Sandwiches by NinjaBaker.com
- Maple Almond Ice Cream Sandwiches by Pies and Plots
- Dark Chocolate Cherry Dessert Grilled Cheese by The Crumby Kitchen
Any time ‘Wiches
- BLFGT (Bacon Lettuce Fried Green Tomato) Sandwich by A Kitchen Hoor’s Adventures
- Sausage and Pepper Hoagies by A Little Fish in the Kitchen
- Southern Sweet Tea Brined Chicken Biscuit Sandwich by Gourmet Everyday
- Muffuletta by Hezzi-D’s Books and Cooks
- California Club Sandwich Recipe by Life Tastes Good
- The Rachel {kin to The Reuben} Sandwich by Our Good Life
- Smoked Salmon on Croissant by Palatable Pastime
- Chicken Salad Sandwich by Restless Chipotle
- Authentic Cuban Sandwich by Soulfully Made
Anywhere ‘Wiches
- Tuna Bacon Salsa Wrap by Cindy’s Recipes and Writings
- Peanut Butter and Pepperoni Sandwich by Cricket’s Confections
- Eggplant Parmesan Sandwich by Healing Tomato
- Grilled Eggplant, Zucchini and Mushroom Sandwich by Mysavoryspoon
- Mediterranean Veggie Sandwich by Simple and Savory
- Italian Pressed Sandwich by Sunday Supper Movement
- Brie, Jam and Salami Sandwich by That Skinny Chick Can Bake
- Chipotle Chicken Sandwich by The Freshman Cook
Join 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.
| Servings |
sandwich
|
- 2 eggs
- 1 tsp milk
- 2 pieces sliced ham
- 1 handful spinach
- 1 tsp onion chopped
- 1 tsp oil
- 2 pieces ciabatta bread
- 1 tsp butter
- 1 Tbs pesto fresh or prepared
Ingredients
|
|
- Heat up 1 tsp of oil then add the onion. Let soften for 2-3 minutes stirring so they don't burn.
- In a bowl combine the eggs and milk and whip to combine.
- Now add spinach to the pan. Cook for about a minute to let it soften. Add the eggs on top.
- Using a spatula thin out the eggs and cook by pushing the bottom up and letting the egg run under. Cook for about 2 minutes then flip.
- Add ham to the other side of the pan. Heat through for 2 minutes while the other side of the egg cooks. Put ham on top of the eggs.
- Take the 2 pieces of bread and spread butter on them then place face down in the open section of the pan. Let brown for about 1 minute.
- Place 1 piece of bread browned side down. Put stacked eggs and ham on top of it. Add a generous amount of prepared or freshly make pesto to the other slice of bread and put on top. Enjoy!
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.
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.
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.
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?
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….
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.
| Servings |
burger
|
- 2 pounds ground hamburger (80/20 mix)
- 1 teaspoon Worcestershire Sauce
- 4 slices sharp cheddar cheese
- 4 hamburger buns
- 1/2 cup jalapenos
- 1 egg
- 1/4 cup milk
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup mayonnaise
- 1 clove garlic minced
- 1 tsp jalapeno juice from jarred jalapenos
Ingredients
|
|
- 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.
- Mix burger with Worcestershire Sauce.
- 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.
- 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.
- For the aioli mix mayo, minced garlic clove and 1 teaspoon of jalapeno juice.
- Toast the buns. Top with the spicy aioli. Enjoy!
Red, White & Blue No Bake Cheesecake #SundaySupper
Who is ready for 4th of July? ** Raises hand, Me! Me! Me!** Anyone else? I mean what is not to love? Cookouts, fireworks, ice cold beer, fireworks, parades and more fireworks and best of all cookout food! This year I decided to try something different with my no bake cheesecake and ended up very happy with the results. My Red, White & Blue No Bake Cheesecake will be making the cookout rounds this year.
Every year for the 4th of July growing up we would have big parties at my grandparents house. Their home was on the main street of a small town and the parade went right by. Afterwards we would have a cookout. So much fun and so many great memories.
This year we plan on spending most of the time by the pool at our new home. Kicking back and relaxing and spending time with the family is what it is all about, am I right? So now on to the dessert!
To get the ‘blue’ obviously I decided to use blueberries. Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch. Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes. Remove from the heat and let cool completely.
Once the blueberries have cooled it’s time to make the rest of the cheesecake. Prepare the crust using the graham cracker mix, sugar and melted butter. Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well. Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.
Take half of the cheesecake filling and mix with the cooled blueberry sauce. Place the blueberry layer on the crust. Add the rest of the filling on top of the blueberry layer. Now put the pie into the refrigerator for at least 2 hours. Before serving add the cherry topping after refrigerating. Slice and serve…and here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Blueberry Sauce adapted from Farm Girl Gabs.
As always thank you to our Sunday Supper host! Check out these other recipes your 4th of July crowd will be sure to love.
Red, White, and Blue Sunday Supper Recipes
Patriotic Picnic Picks
- American Flag Layered Dip by Soulfully Made
- Baked Blueberry Pancake with Cherry Syrup by Pies and Plots
- Gluten Free Blueberry Almond Coffee Cake by Cricket’s Confections
- Blueberry Cherry Chia Pudding Parfaits by Daily Dish Recipes
- Blueberry Watermelon Salad by The Crumby Cupcake
- Boozy Red, White and Blue Fruit Salad by Food Lust People Love
- Healthy Greek Yogurt Parfait with Summer Fruit by Confessions of an Over-worked Mom
- Patriotic Slaw by Our Good Life
- Red White and Blueberry Dinner Salad by Cooking With Carlee
- Red, White and Blue Deviled Eggs by A Kitchen Hoor’s Adventures
- Tomato, Cucumber and Bleu Cheese Salad by A Day in the Life on the Farm
Liberating Desserts
- American Flag Fruit Tart by That Skinny Chick Can Bake
- Blueberry Strawberry Swirl Sherbet by Cindy’s Recipes and Writings
- Key Lime Cream Puffs by Gourmet Everyday
- Patriotic Low Carb Vanilla Mousse in the Instant Pot by My Life Cookbook
- Red White & Blue Bundt Cake by Restless Chipotle
- Red White and Blue Banana Ice Cream by The Bitter Side of Sweet
- Red, White & Blue No Bake Cheesecake by Bottom Left of the Mitten
- Red, White and Blue Broken Glass Jell-o by Turnips 2 Tangerines
- Rollitos de Vino Blanco by What Smells So Good?
- Rose Petal Jam Filled Blueberry Cupcakes by NinjaBaker.com
- Star Spangled Cookies by The Freshman Cook
- Strawberry and White Chocolate Panna Cotta by Tara’s Multicultural Table
More recipes: Red White and Blue Recipes That will Make You Want to Party Right Now
Join 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.
| Servings |
pieces
|
- 2 cups blueberries washed
- 1/2 cup sugar
- 1/2 cup water
- 1 Tbs Cornstarch
- 1 box Jello-O No Bake Cheesecake Cherry
- 2 Tbs sugar
- 5 Tbs butter melted
- 1-1/2 cup milk
Ingredients
|
|
- Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch. Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes. Remove from the heat and let cool completely.
- Prepare the crust using the graham cracker mix, sugar and melted butter. Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.
- Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.
- Take half of the cheesecake filling and mix with the cooled blueberry sauce. Place the blueberry layer on the crust.
- Now add the rest of the filling on top of that.
- Put the pie into the refrigerator for at least 2 hours.
- Before serving add the cherry topping after refrigerating. Slice and serve. Enjoy!
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.
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.
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.
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!
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……
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
- Cinnamon Zucchini Muffins by That Skinny Chick Can Bake
- Creamy Kid Sized Smoothies by The Freshman Cook
- Sweet Potato Crust Quiche by Pies and Plots
- Sweet Potato Muffins with Veggie Cream Cheese by Cindy’s Recipes and Writings
Dinners
- Cauliflower Mac and Cheese by Food Lust People Love
- Chicken and Broccoli Shells and Cheese by Fantastical Sharing of Recipes
- Eat Your Veggies Beef Tacos by Simple and Savory
- Hidden Vegetable Pasta Sauce for Orange Orzo by Caroline’s Cooking
- Veggie Ramen by NinjaBaker.com
Sides
- Broccoli Tots by Hezzi-D’s Books and Cooks
- Cheesy Cauliflower by Bottom Left of the Mitten
- Kid-Friendly Baked Potato Fries by Hardly A Goddess
- Salad on a Stick by My Imperfect Kitchen
- Zuppa di Ravioli by Gourmet Everyday
Snacks
- Dairy Free Veggie Ice Pops by Our Good Life
- Healthy Homemade Taquitos by Cricket’s Confections
- Vegan Sweet Potato Chocolate Chip Oatmeal Cookies by A Mind Full Mom
- Veggie Egg Rolls by My Savory Spoon
For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement
Join 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.
| Servings |
servings
|
- 1 head cauliflower chopped
- 4 cups water or enough to cover cauliflower
- 2 Tbs butter
- 2 Tbs flour
- 1 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- 2 Tbs parmesan
- 3/4 cup cheddar cheese 1/2 cup for sauce then 1/4 cup for topping
Ingredients
|
|
- 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.
- 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.
- Now add salt, pepper, garlic powder, nutmeg then Parmesan.
- 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.
- 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. Enjoy!
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’**.
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.
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.
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.
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.
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!
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……
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
| Servings |
sliders
|
- 2 garlic cloves crushed
- 1/4 tsp minced onion
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper
- 1 Tbs parmesan
- 1 Tbs olive oil
- 1/2 Tbs corn syrup
- 1/2 tsp lemon juice
- 1 Tbs apple cider vinegar
- 1/4 cup mayo
- 3 stalks celery cleaned and chopped
- 1/4 cup mayonnaise
- 2 tbs milk
- 1 tsp white vinegar
- 1 tsp white wine vinegar
- 1/4 tsp white sugar
- 1/4 tsp garlic powder
- 1/2 cup blue cheese crumbles
Ingredients
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
|
|
- Mix all ingredients together in a covered bowl.
- Add cooked chicken to covered bowl. Cover & shake.
- Add sauce and cooked chicken to covered bowl. Cover & shake.
- Chop your celery and mix with all other ingredients together.
Neapolitan Poke Cake
Ah February! I am so happy to see you. While this tends to be one of the colder months of the Winter in Michigan we are now starting to see that it’s creeping closer and closer to Spring. It’s lighter out in the morning and we are making it to nearly 6pm before it gets dark. We made it over the holiday hump and are still motivated with all the New Year resolutions we made. Punxsutawney Phil says 6 more weeks of Winter but February brings a little holiday that can easily leave you feeling warm in the heart & soul even if it’s cold outside, “Valentine’s Day”. For my sweethearts I made this Neapolitan Poke Cake. Layers of strawberry, chocolate and vanilla make this simple dessert into a special treat for the ones I love.
Aren’t simple desserts the best? Not only are they easy to make but I am still in the learning phases of becoming the baker I one day hope to be! Until then I will stick with no-bake cheesecakes, simple upside down cakes and poke cakes. Easy and delicious.
When I make cakes I always go straight to the box but then I divert from the directions by substituting the water for milk and that is what I did here by following the directions but adding whole milk instead. So all you have to do it beat cake mix ingredients in a bowl at medium speed until well combines. Grease a 13×9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
Once the cake has cooled down a bit make the pudding. With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes. Now it’s time to ‘poke’ it. Take a straw and insert to make holes all over the cake. Pour the pudding on top of the cake then take spatula to push the pudding so that it goes into all the ‘pokes’ and spread evenly all over the top.
Refrigerate to let the pudding set for around 2-3 hours. Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake. Top with chopped strawberries and chocolate syrup. Place several pecks on the cheek for good measure when serving. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Happy Valentine’s Day!
| Servings |
pieces
|
- 16.5 ounces Strawberry Supreme Cake Mix
- 3 eggs
- 1 cup milk
- 1/3 cup vegetable oil
- 3.9 ounces chocolate pudding
- 1 cup milk
- 8 ounces extra creamy whipped cream
- 2 tsp vanilla
- 4-6 strawberries chopped
- 1/4 cup chocolate syrup
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
|
|
- Beat cake mix ingredients in a bowl at medium speed until well combines.
- Grease a 13x9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
- Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
- With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
- Refrigerate to let the pudding set for around 2-3 hours.
- Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake. Top with chopped strawberries and chocolate syrup. Enjoy!
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!
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.
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.
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!
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…..
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.
| Servings |
servings
|
- 1 can Coca-Cola
- 2 Tbs kosher salt
- 2 Tbs apple cider vinegar
- 1 Tbs garlic powder
- 1 Tbs onion powder
- 2 Tbs molasses
- 3 Tbs meat rub I used Legion of Spice Bayou Black
- 2 Tbs butter
- 2 Tbs flour
- 1/2 cup milk
- 1 cup triple cheddar cheese blend
- 1 bag frozen french fries prepared to package directions
- 1 small yellow onion sauteed
- 1/2 Tbs butter to sautee onion in
- 6-8 cherry tomatoes chopped
- 2 ounces jalapenos from jar chopped
- chopped parsley for garnish
Ingredients
Brine/Rub
Cheese Sauce
French Fries & Topping
|
|
- 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.
- Once cooled put in a baking dish with the meat. Cover and refrigerate for at least 8 hours.
- 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.
- 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.
- Prepare bagged fries to package directions.
- For the toppings chop up some tomatoes and jalapenos. Sautee an onion in some butter.
- 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!
Peppermint Mocha Poke Cake
The holidays are so much fun around here. Not only do we have Christmas coming but it’s also a time for several birthdays in our family. Just a few days before Christmas we celebrate my Mother -In-Law’s. After spending the week with her recently I found out she has a peppermint mocha obsession so I decided to bake her something I know she will love, Peppermint Mocha Poke Cake.
While we were in Disney World during the week of Thanksgiving I found out that my MIL has a ‘Starbucks’ Sixth Sense. It was like she could sniff one out from 300 feet away. She would say “I’ll be right back!” then return with a steaming cup of Starbucks Peppermint Mocha with delight in her eyes. I think it was her favorite thing to do next to eating at Be Our Guest. I hope she enjoys this cake as much as she enjoyed that Starbucks!
Feel free to cook the white cake mix per package directions. For me, that is usually just a ‘guide’. Most boxed cake mixes call for water which I will substitute with milk. Or for my Piña Colada Upside Down Cake I added pineapple juice. Mix it up! And this trick works for most baked goods. Take my Chocolate Cherry Cafe Brownies for example, I used coffee instead of milk or water. Turned out great!
For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs. Mix then add the batter to a 13″ x 9″ greased pan then put into a preheated 350 degree oven. Bake for 34-38 minutes. Take out to cool for 10-15 minutes. Once the cake has cooled down a bit now it’s time to ‘poke’ it. Take a straw and insert to make holes all over the cake. Once it’s been sufficiently poked now it’s time to prepare the pudding.
With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks. Now lick the bowl, you know you want to! Refrigerator to let the pudding set for around 2-3 hours.
Just before serving frost with the whipped cream. Chop up the peppermint bark and sprinkle over the top. So festive! And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
pieces
|
- 1 box white cake mix
- 1/2 cup oil
- 1 cup milk
- 3.9 ounces chocolate pudding mix
- 1/2 cup milk
- 1/2 cup peppermint mocha creamer I used Coffee Mate-Holiday Collection
- 8 ounces frozen whipped topping, thawed
- 2 ounces peppermint bark chopped
Ingredients
White Cake
Peppermint Mocha Pudding
Topping
|
|
- For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs. Mix then add the batter to a 13" x 9" greased pan then put into a preheated 350 degree oven. Bake for 34-38 minutes. Take out to cool for 10-15 minutes.
- Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
- With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
- Refrigerator to let the pudding set for around 2-3 hours.
- Just before serving frost with the whipped cream. Chop up the peppermint bark and sprinkle over the top.
About Me
Follow Me On Social Media
