Shrimp Cannelloni #SundaySupper
February is here and love is in the air. Looking for a romantic meals for two that won’t take you all day to make? Try my Shrimp Cannelloni that has a short cut so you can spend more time with your love and not in the kitchen.
The inspiration for these came after watching one of my favorite shows Diner, Drive-In’s & Dives. They were at a restaurant where they made cannelloni and instead of spending all the time stuffing the tubes they used egg roll wrappers instead. Genius! Right up there with the making ravioli using ice cube trays that I want to try soon. For the filling they used a food processor to make the filling. Also genius! So let’s get to it.
Start by thawing out the shrimp. I used cocktail already cooked shrimp to make quick work of this and then I have shrimp leftover for tacos and salads. In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley. Process until all the has been combined. Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese. Mix all together. The mixture should be well combined to make it easy to spread onto the egg roll wrappers.
Preheat the oven to 350 degrees. Now start the Alfredo sauce. Start by melting the butter in a sauce pan once melted add the flour and make a roux. Now add the milk, the whole shrimp that was set aside and the Parmesan cheese. Stir to completely combine and it thickens up. In a 8×8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.
Now time to wrap the ‘Cannelloni’. Take the shrimp and ricotta mixture into 6 servings. Lay out each egg roll wrapper and spread the filling in the middle. Fold over the top edges over the filling then then one end over the filling and finally roll it up. Place into the dish seam side down. Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese. Put in the oven and bake for 30 minutes. 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 the other recipes that will make for a delicious and cozy night for two.
Simple Dinner Ideas for Two
Entrees for Two
- Air Fryer Cajun Shrimp by Wholistic Woman
- Beef Carpaccio with Truffle Vinaigrette by Caroline’s Cooking
- Butter Poached Cod with Lentils by A Day in the Life on the Farm
- Cacio e Pepe with Parmesan Frico by Pies and Plots
- Chicken Mushroom Stuffed Squash by Cindy’s Recipes and Writings
- Cheesy Chicken with Broccoli by Recipes Food and Cooking
- Easy Chicken Pesto Pasta by Brunch-n-Bites
- Filet with Crabéarnaise by A Kitchen Hoor’s Adventures
- Peppered Chicken with Saffron Polenta by Gourmet Everyday
- Sausage and Vegetable Orzo by Hot Eats and Cool Reads
- Sheet Pan Greek Chicken and Potatoes by Sunday Supper Movement
- Shrimp Biranyi by Our Good Life
- Shrimp Canneloni by Bottom Left of the Mitten
- Spaghetti Squash Pad Thai by Take A Bite Out of Boca
- Teriyaki Rice Bowl by Life Tastes Good
Desserts for Two
- Chocolate Cherry Skillet Cookie by The Bitter Side of Sweet
- Deep Dish Chocolate Chip Cookies for 2 by Hezzi-D’s Books and Cooks
- Kahlua Tiramisu for Two by That Skinny Chick Can Bake
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
- 6 egg roll wrappers, premade
- 1 cup cooked shrimp, thawed
- 2 garlic cloves
- 1/2 cup parsley
- 1 ounce sundried tomatoes
- 1/2 cup whole milk ricotta cheese
- 1/2 cup italian shredded cheese split
- 2 Tbs butter
- 1 Tbs flour
- 1 cup milk
- 1/4 cup parmesan cheese
Ingredients
|
|
- Start by thawing out the shrimp.
- In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley. Process until all the has been combined.
- Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese. Mix all together.
- Preheat the oven to 350 degrees.
- Now start the Alfredo sauce. Start by melting the butter in a sauce pan once melted add the flour and make a roux. Now add the milk, the whole shrimp that was set aside and the Parmesan cheese. Stir to completely combine and it thickens up. In a 8x8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.
- Take the shrimp and ricotta mixture into 6 servings. Lay out each egg roll wrapper and spread the filling in the middle. Fold over the top edges over the filling then then one end over the filling and finally roll it up. Place into the dish seam side down.
- Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese.
- Put in the oven and bake for 30 minutes. Enjoy!
Homemade Chocolate Pudding
This week for Choctoberfest I thought I would make a rich, chocolate dessert that takes me back to my childhood. Sunday’s were spent at my Grandma & Grandpa’s house and dessert was usually a big bowl of homemade chocolate pudding. Rodelle’s Dutch-processed cocoa gives this chocolate pudding a rich flavor and easy enough to make to make your sweet tooth happy.
*Affiliate links are included in this post. Please read my Discloser Policy.
I received Rodelle Gourmet Baking Cocoa complimentary but all opinions stated in this post are my own.
I was very excited to partner with Rodelle in making this recipe for Choctoberfest. Not only is their baking cocoa versatile for recipes it is also full of good things for you and your family: antioxidants, dietary fiber, calcium and vitamins. It’s also naturally cholesterol free Kosher, gluten-free and non-GMO. So now on to the recipe!
In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch and salt whisk together the ingredients so they are all combined. Move the pot to the stove top. Measure out 2 cups of milk and whisk it into the dry ingredients. Turn on the stove to medium heat. Add the additional 2 cups milk, butter and vanilla.
With the heat going constantly keep the whisk going. The lumps at the top will eventually disappear so be patient. Keep stirring until the pudding starts to thicken–this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn’t burn. When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.
We love to eat our pudding warm. Give the pudding at least 10 minutes to cool down and firm up a little if eating warm. Now I LOVE the skin on my pudding. However if you are a family that doesn’t you can cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming. If you want cold put it into the fridge for about half an hour.
Serve warm or chilled. With or without whipped cream. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Servings |
servings
|
- 1 cup sugar
- 1/2 cup Rodelle’s Gourmet Baking Cocoa
- 1/4 cup Cornstarch
- 1/2 tsp salt
- 4 cup milk I use whole milk
- 2 Tbs butter
- 2 tsp vanilla extract
Ingredients
|
|
- In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch and salt. Whisk together the ingredients so they are all combined. Move the pot to the stove top.
- Measure out 2 cups of milk and whisk it into the dry ingredients. Turn on the stove to medium heat. Add the additional 2 cups milk, butter and vanilla.
- With the heat going constantly keep the whisk going. The lumps at the top will eventually disappear so be patient. Keep stirring until the pudding starts to thicken--this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn't burn.
- When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.
- If eating warm give the pudding at least 10 minutes to cool down and firm up a little.
- For no skin: cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.
- If you want cold: put it into the fridge for about half an hour.
- Serve warm or chilled. With or without whipped cream. Enjoy!
Crock Pot Ranch Pork Roast
This is one of my favorite meals to make for my boys. For me, one of my true joys is making them a meal that has them leaving the dinner table full & happy. This week I thought this is a perfect meal to share, Crock Pot Ranch Pork Roast.
Now I’m going to be honest and give what is possibly be an unpopular opinion-I really don’t use my crock-pot often. Even in the cooler months. Not sure if it’s just that I forget that I even have one or maybe I’m not a big fan of the way some meat turns out after cooking. But there is one meat that I cook that I almost always pull out the underused crock pot for and that is pork. It only takes a few ingredients to get this tender roast that practically makes it’s own gravy. Let’s get started.
In a bowl mix together the dry ranch, Worcestershire Sauce, soy sauce, minced garlic and water. Mix all ingredients together then pour on top of pork. Easy! Once that is all in just cook on low for 6-8 hours.
Remove the roast from the crock-pot and put on a plate or sheet pan. Pull meat apart and dispose of any fat that is left on the roast. Time to make the gravy: Ladle 1 cup of the liquid from the slow cooker and add to a pot. In a small bowl whisk 1 Tbs flour with 3 Tbs milk. Bring liquid to a boil then add the flour/milk mixture. Whisk constantly until it thickens, usually takes 2-4 minutes. This can easily be doubled depending on how much gravy your looking for.
So rich & creamy. Perfect to top off this delicious roast. Roast up some asparagus and mash some potatoes to complete this meal. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published April, 2016. Updated photos & recipe.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
servings
|
- 1 Pork Loin Roast
- 1 Pkg Dry Ranch Dressing
- 1/4 Cup Worcestershire Sauce
- 1/4 Cup soy sauce
- 2 Cloves Garlic, Minced
- 2 Cup water
- 1 Cup Reserved Liquid from Crock Pot
- 3 Tbs milk
- 1 Tbs flour
Ingredients
Crock Pot Ranch Pork Roast
Gravy
|
|
- Mix all ingredients together. Pour on top of pork. Cook on low for 6-8 hours.
- Remove the roast from the crock-pot and put on a plate or sheet pan. Pull meat apart and dispose of any fat that is left on the roast.
- Ladle 1 cup of the liquid from the slow cooker and add to a pot.
- In a small bowl whisk 1 Tbs flour with 3 Tbs milk.
- Bring liquid to a boil then add the flour/milk mixture. Whisk constantly until it thickens, usually takes 2-4 minutes.
- Serve pork with gravy and any other side you wish. Enjoy!
Tuna Casserole
School is in full swing. Fall is here. The weather is finally cooling down after quite a heat spell here in Southwestern Michigan and I think most of the Midwest. Time for cozy casserole that is easy any night of the week. Try out my Tuna Casserole full of vegetables and cheese.
It’s taken a few weeks to get into the groove of the school year. With the move to the new house our 11 yr old started a new school which isn’t nearly as close as the old one. He is going on the bus which is a new experience for him and even our 3 year old started preschool. Little A can be a bit of handful but it’s actually been going good! Okay enough about that now on to this comforting casserole.
Cook the egg noodles according to package directions. When I add the noodles to the boiling water I also add the peas and carrots so they can cook at the same time. Once they have cooked (around 12 minutes) remove from the pot and drain then add to a separate bowl. In the same pot that the noodles were cooked we’re going to make a roux.
Making a roux is so simple and once you learn how to do it you will never use a box with cheese sauce already in it again. To the pot on medium heat add 1 Tbs of butter. Once it’s melted add the flour and stir until combed. Now add the milk. Stir to combine the butter and flour mixture then add the can of cream of chicken. Finally add 1/2 a cup of the cheese.
To the noodle mixture add the two cans of drained tuna. Mix all together then add into the pot of cheese sauce. Stir to combine so all the cheese gets into all the crevices. In a greased 9×13 dish add the noodle casserole.
Preheat the oven to 375 degrees. In a bowl melt the remaining 1 Tbs of butter. Crush the sleeve of crackers into fine pieces then add to the melted butter. Sprinkle over the top of the casserole then top with the final 1/4 cup of cheese on top. Bake for 10 minutes to melt then cheese. 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
|
- 2 5 ounce cans albacore tuna drained
- 1 cup peas & carrots, frozen
- 12 ounces egg noodles cooked according to package directions
- 2 Tbs butter 1 Tbs for casserole and 1 Tbs for top
- 1 Tbs flour
- 10.5 ounce can cream of chicken soup
- 1 cup milk
- 3/4 cup triple cheddar cheese
- 1/2 sleeve Ritz Crackers
Ingredients
|
|
- Cook the egg noodles according to package directions. When I add the noodles to the boiling water I also add the peas and carrots so they can cook at the same time. Once they have cooked (around 12 minutes) remove from the pot and drain then add to a separate bowl.
- In the same pot that the noodles were cooked we're going to make a roux. To the pot on medium heat add 1 Tbs of butter. Once it's melted add the flour and stir until combed. Now add the milk. Stir to combine the butter and flour mixture then add the can of cream of chicken. Finally add 1/2 a cup of the cheese.
- To the noodle mixture add the two cans of drained tuna. Mix all together then add into the pot of cheese sauce. Stir to combine so all the cheese gets into all the crevices.
- In a greased 9x13 dish add the noodle casserole. Preheat the oven to 375 degrees.
- In a bowl melt the remaining 1 Tbs of butter. Crush the sleeve of crackers into fine pieces then add to the melted butter. Sprinkle over the top of the casserole then top with the final 1/4 cup of cheese on top.
- Bake for 10 minutes to melt then cheese. Enjoy!
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!
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