Sheet Pan Salmon #SundaySupper

While I’ve never been one to cook seafood at home I decided to give it a spin since I’ve been wanting to add some fish to our diets.  The one that I have been making lately has been a huge hit at dinnertime and that’s what I like to call ‘Sheet Pan Salmon’.

Sheet Pan Salmon | Bottom Left of the Mitten

To say that this dinner is family friendly would be an understatement.  My 10 year old LOVES seafood.  I was a little worried what the 3 year old would think since he can tend to be a picky eater but he gobbled up a few pieces I cut then asked for more.  Even my husband who isn’t a big seafood eater liked it.  For me I’ve always enjoyed seafood and salmon especially.  Growing up my family was full of adventurous eaters and I’m hoping my boys will be too as I expand my home cooking skills.

The fish that I used was on sale and already came seasoned with a spicy peppercorn marinade.  You can choose one already seasoned, it really added to the flavor of the dish and wasn’t overpowered by the topping I added.  This will take one average sized sheet pan.  Cover with tin foil then oil it so the fish doesn’t stick.  Preheat oven to 400 degrees.  Wash and chop the asparagus (my favorite-check out my other Sunday Supper recipe Asparagus Soup), chop the onions then put them both in a bowl.  Drizzle with 1 Tbs oil, salt and pepper.  Stir to coat all the veggies.  Now combine the ingredients for the creamy topping: mayo, Parmesan cheese, garlic, artichoke hearts and lemon juice.

Sheet Pan Salmon | Bottom Left of the Mitten

Place the fish onto the greased sheet pan.  Take the asparagus mixture and layer around the salmon.  Spread the mayonnaise mixture on top the salmon.   For the crunchy topping you can easily use breadcrumbs to top this off why not crush up some homemade croutons?  Place it all into the preheated oven and cook for 30 minutes.

I served this meal with some mashed sweet potatoes.  So sweet and creamy they were a perfect balance with the fish.  And here you…..

Sheet Pan Salmon | Bottom Left of the Mitten

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

I would like to thank this weeks Sunday Supper host Claire McEwen of Sprinkles & Spouts.  For more sensational seafood recipes check these out……

25+ Best Sunday Supper Seafood Recipes

Appetizers

Main Dishes

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.

Sheet Pan Salmon | Bottom Left of the Mitten #SundaySupper #salmon #seafood #bakedsalmon
Print Recipe
Sheet Pan Salmon
Salmon is coated in a creamy sauce and topped with crunchy breadcrumbs. Baked in 30 minutes until flaky. A sheet pan supper for the whole family.
Sheet Pan Salmon | Bottom Left of the Mitten
Course Main Dish
Cuisine Seafood
Servings
servings
Ingredients
Course Main Dish
Cuisine Seafood
Servings
servings
Ingredients
Sheet Pan Salmon | Bottom Left of the Mitten
Instructions
  1. On an average sized sheet pan. Cover with tin foil then oil it so the fish doesn't stick.
  2. Preheat oven to 400 degrees.
  3. Wash and chop the asparagus, chop the onions then put them both in a bowl. Drizzle with 1 Tbs oil, salt and pepper. Stir to coat all the veggies.
  4. Combine the ingredients for the creamy topping: mayo, Parmesan cheese, garlic, artichoke hearts and lemon juice.
  5. Place the fish onto the greased sheet pan.
  6. Take the asparagus mixture and spread around the salmon.
  7. Spread the mayonnaise mixture on top the salmon.
  8. Cover the top with breadcrumbs or crushed croutons.
  9. Place it all into the preheated oven and cook for 30 minutes. Enjoy!
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Asparagus Soup #SundaySupper

When my husband and I got married we went to Riviera Maya for our honeymoon.  Where we stayed at had the best Asparagus Soup.  I would order it every night for a late night snack…and I’ll admit that I would order a steak with it too.  Hey we were on vacation!  So when this weeks Sunday Supper theme came out, Easy Spring Recipes, I knew I had to finally try and recreate this soup recipe with one of my favorite Spring vegetables.

Asparagus Soup | Bottom Left of the Mitten

I looked up the hotel to share with you only to find out that now it’s totally under a different name.  When we went it was the Adventura Spa Palace but now it’s Hard Rock Riviera MayaI was kind of sad finding out about this because it was always a hope that we would go back one day.  I guess though change is inevitable.  It has been over 13 years and it would give us an opportunity to try out a new location.  Until then though I can try to make this soup and reminisce about the wonderful time we had.  And I’m glad I took the challenge to try to make my own because it worked out perfectly!  Now on to the food.

One thing that is plentiful throughout the Spring & Summer in Michigan is asparagus.  I actually grew up next to a field of it when I was a kid and you can find it at roadside stands for cheap!  A great tip is to buy it in bulk and freeze it so when it goes up to almost $5/pound in the Winter I don’t have to worry about it when I have a craving.  Thinking about this got me interested in knowing when fruits and vegetables are at their peak growing season in Michigan.  I found this great resource from PickYourOwn.org with all the fruits and vegetables and when the crop will become available.  Check it out to see what goodies are coming soon to a farm near you.

Asparagus Soup | Bottom Left of the Mitten

This asparagus soup recipe ended up being so simple.   Chop off those pesky hard ends on the asparagus and throw them out.  Then chop the rest in equal pieces.  Heat up some oil in the bottom of a large pot over medium/high heat.  Add the asparagus and 3 cloves of minced garlic.  Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.  Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.

Making this soup ‘creamy’ is a two step process.  One is to use a little tool called an ‘immersion blender’.  This is actually something my Mother-In-Law gave me and I don’t use it too often but always glad I have it as part of my kitchen.  If you do not have one I would suggest taking most of the soup mixture and putting into a blender.  Should give the same exact effect with just a little more work.  For the second part of adding creaminess, take a small bowl add the milk, remaining flour and cornstarch.  Stir to combine then add to the soup mixutre.  Finally the last part of making this soup ‘Wow’ is adding the thyme, nutmeg and Parmesan.

Top this creamy soup off with some homemade croutons.  And here you are…..

AspargurusSoup_Final

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

Thank you so much to this weeks Sunday Supper host Anne from Simple and Savory.  Check out all these wonderful Spring recipes from other taste makers:

Breakfast

Cakes, Pies, and Sweets

Cookies and Bars

Main Courses

Pastas

Seafood

Veggies and Sides

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.

 

Asparagus Soup | Bottom Left of the Mitten #SundaySupper #asparagus #spring #soup recipe
Print Recipe
Asparagus Soup
Asparagus is cooked until tender then made creamy with milk and Parmesan. Top with crunchy homemade croutons to complete this delicious and light meal.
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Instructions
  1. Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
  2. Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
  3. Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
  4. Use an immersion blender or regular blender to cream the vegetables.
  5. Take a small bowl add the milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture.
  6. Add the thyme, nutmeg and Parmesan.
  7. Top this creamy soup off with some homemade croutons. Enjoy!
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St. Louis Ravioli #SundaySupper

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

St. Louis Ravioli | Bottom Left of the Mitten

I have been making this ravioli for years.  When we have a party at our house I always make this because it’s easy and simple.  While it’s made to be hot it really tastes just as good when it’s cold.  On the rare occasion that we do have leftovers I have found myself in front of the fridge late night snacking on the cold crunchy goodness dipping it into the equally cold spaghetti sauce.  Come on….if your thinking I’m weird I know that you can think of people (or even yourself) that love cold pizza. Same difference?!?! Ok maybe not but either way it’s great for a crowd or late night binge snacking while watching 30 Rock after your guests leave.

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

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

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

St. Louis Ravioli | Bottom Left of the Mitten

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

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

Appetizers

Beverages

Desserts

Finger Foods

Mains

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

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

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Print Recipe
Party Perfect Spinach & Artichoke Dip
Creamy party dip loaded with spinach, zesty artichoke hearts and crunchy water chestnuts. Baked to bubbly perfection. Serve at your next party!
Course Appetizer
Cuisine Appetizer
Servings
servings
Ingredients
Course Appetizer
Cuisine Appetizer
Servings
servings
Ingredients
Instructions
  1. Combine all ingredients through the shredded Italian cheese. Please 1/2 into the dip.
  2. Place dip into an oven proof dish. Top with remaining cheese.
  3. Bake at 375 degrees for 15-18 minutes or until cheese is melted.
  4. Serve with crackers, bread, or pita crisps. Just don't double dip! Enjoy.
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Bacon Shells & Cheese

Ah…finally Friday!  After last weeks long weekend and the kids finally going back to school, I am ready for this Mitten Movie Night.  If your like me then put your feet up and dig into this delicious and creamy Bacon Shells & Cheese.

Bacon Shells & Cheese from Bottom Left of the Mitten

This week I made a pasta that comes together quickly.  As always, enjoying with some amazing craft beer,  Lagunitas, which is one of my husband’s favorites.  Still not 100% percent set on what we’re watching but it may be Bad Grandpa.  It came in our Netflix disc queue but I don’t know if I’m sold on it.  What are your thoughts?

When I pulled out the bowl that I usually place my pasta in I realized that it has held up very well.  It was a gift from my cousin for my wedding.  That means this month it is 13 years old!  It’s so beautiful and gives any pasta I put into it a beautiful presentation. So enough reminiscing let’s get into.  Gather your ingredients…..

Bacon Shells & Cheese from Bottom Left of the Mitten

When I say that this pasta comes together quickly, I’m not exaggerating.  Start your pasta to boil and your diced bacon to cook according to package directions, they take approximately the same amount of time.

While they are both cooking chop your vegetables.

Bacon Shells & Cheese from Bottom Left of the Mitten

Once your pasta has cooked drain and set aside.  When bacon is cooked remove from the pan and reserve 1 tsp. of the bacon grease.  Not too much but enough to keep the flavor.  In the same pan melt 1 Tbs. butter in the bottom then add onions and zucchini.  Soften for around 3 minutes.  Add tomatoes.  Sautee quickly.  Over the top of the vegetables sprinkle the flour and stir.  Pour in milk.  Bring to a simmer and add Parmesan cheese, Italian cheese, garlic powder and pepper.  Let thicken, which should take about 2-3 minutes.  Put your pasta and bacon back into the pan.  Transfer to beautiful serving bowl, garnish with more cheese & basil.  And here you are…..

Bacon Shells & Cheese 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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Bacon Shells & Cheese from Bottom Left of the Mitten
Print Recipe
Bacon Shells & Cheese
A delicious meal loaded with bacon, vegetables and shell pasta. Italian & Parmesan cheese add a creamy finish. Perfect quick meal for a cozy night in.
Bacon Shells & Cheese from Bottom Left of the Mitten
Course Main Dish
Cuisine Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Bacon Shells & Cheese from Bottom Left of the Mitten
Instructions
  1. Start your pasta to boil and your diced bacon to cook according to package directions, they take approximately the same amount of time.
  2. Dice vegetables.
  3. Once your pasta has cooked drain and set aside. When bacon is cooked remove from the pan and reserve 1 tsp. of the bacon grease in the pan.
  4. In the same pan melt 1 Tbs. butter in the bottom then add onions and zucchini. Soften for around 3 minutes. Add tomatoes. Sautee quickly.
  5. Over the top of the vegetables sprinkle the flour and stir. Pour in milk. Bring to a simmer and Parmesan cheese, Italian cheese, garlic powder and pepper. Let thicken, which should take about 2-3 minutes.
  6. Put your pasta and bacon back into the pan.
  7. Garnish with more cheese & basil.
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