Bubble & Squeak

Over the holidays the boys and I were SUPER sick.  Like almost 3 weeks of misery sick.  Good thing we recovered 100% and for me I didn’t lose my appetite so I binge watched Food Paradise episodes and took notes on some of the recipes I saw.  So for tonight’s Mitten Movie Night I am making one that was featured, Bubble & Squeak.  I loved the way that the Chef made this dish so I couldn’t wait to try it for myself and I most certainly wasn’t disappointed.

Bubble & Squeak | Bottom Left of the Mitten

Tonight we are drinking some Kolsch 45 from Short’s Brewing.  Short’s has great beer!  I paired one of my sites most popular recipes, Jerk Chicken Sandwiches, with their Bellaire Brown.  For our entertainment as I discussed in my last Mitten Movie Night we are in the middle of a few series and finally getting through the last episodes of Bates Motel.  I really felt like last season had me a little **blah** about where the show was going but it’s really taken a turn for the better and has me newly interested in it.  Okay, so now on to this recipe.

For this classic English dish it’s a basic combination of cabbage and potatoes.  I made this in two pots-a larger pot then a deep skillet.  Clean, peel and chop potatoes then add to water.  Boil for 20 minutes until tender then drain.  While the potatoes are boiling divide the head of cabbage.  You will only need half of this, I made some coleslaw with the remaining half, yum!  Chop the cabbage and onion into small pieces then soften with 1 Tbs butter in another pan.  To the pot that the potatoes were cooked in add them back into the pan and then add the cabbage.  Using a potato smasher smash them together.

Bubble & Squeak | Bottom Left of the Mitten

Once well combined set up the staging area for frying.  Into 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.  Bring 1/2 cup oil to frying to med/high heat for frying.  Form potatoes and cabbage into patties, flip on both sides into the flour, then the egg, then the breadcrumbs.  Add to oil in the pan frying on each side for 2-3 minutes.  Crispy!!  Remove and add to a plate with a paper towel.

Bubble & Squeak | Bottom Left of the Mitten

The Chef on the show served the patties with poached eggs, ham steaks and Hollandaise Sauce, the sauce is what sold me on making this for sure.  Eggs Benedict is what I order whenever I go out if it’s on the menu.  While I’ve tried to make the sauce many, many times at home with a 100% fail rate I quickly realized there was a better alternative.  The best part is it isn’t too buttery, cook the eggs I add or have a bitter lemon taste. Win!  That alternative is this—>

Bubble & Squeak | Bottom Left of the Mitten

Prepare the sauce as recommended on the package.  Then all that’s left to do is to cook the eggs which can be fried or poached.  Heat the ham steaks.  Prepare on a plate and drizzle with the sauce.  And here you are…..

Bubble & Squeak | 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.


Bubble & Squeak | Bottom Left of the Mitten #cabbage #potato #breakfast
Print Recipe
Bubble & Squeak
Crispy potato and cabbage patties served alongside poached eggs and ham. The final touch, Hollandaise Sauce. The perfect breakfast or 'brinner'.
Bubble & Squeak | Bottom Left of the Mitten
Course Main Dish
Cuisine Sandwich
Servings
servings
Ingredients
Course Main Dish
Cuisine Sandwich
Servings
servings
Ingredients
Bubble & Squeak | Bottom Left of the Mitten
Instructions
  1. Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
  2. Chop 1/2 the head of cabbage and onion into small pieces then soften with 1 Tbs butter in another pan.
  3. To the pot that the potatoes were cooked in add them back into the pan and then add the cabbage. Using a potato smasher smash them together.
  4. Once well combined set up the staging area for frying. Into 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
  5. Bring 1/2 cup oil to frying to med/high heat for frying.
  6. Form potatoes and cabbage into patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
  7. Add to oil in the pan frying on each side for 2-3 minutes.
  8. Remove and add to a plate with a paper towel.
  9. Prepare the sauce as recommended on the package.
  10. Poach the eggs. Heat the ham steaks. Prepare on a plate and drizzle with the sauce. Enjoy!
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Under the Troll Bridge Pasties

In an effort to include a little more Michigan into the blog I decided to search out some authentic ‘Michigan’ loved food.  I came across a great article from Only In Your State called 10 Iconic Foods Made in Michigan and #3 on this list was the pasty.  So like when I wanted to make the Michigan Hot Dog (which isn’t even from Michigan!) I put in the work and set off to finding out how to make one.

When looking around to get a basic idea of how to make these I found the blog Foodie with Family and her recipe for Yooper Pasties.  In the post she defined residents of the Lower Peninsula as ‘Trolls’.  I also found out that while pasties are generally served plain or with ketchup ‘Trolls’ usually prefer them with gravy.  So what better name to call these than ‘Under the Troll Bridge Pasties’.

Under The Troll Bridge Pasties | Bottom Left of the Mitten

For tonight’s Mitten Movie Night we are drinking Arcadia Ale’s Hopmouth.  Arcadia is one of the first breweries we visited-seems like a long time ago but really less than 5 years ago.  Since then so many great breweries, delicious meals and of course awesome beer.  I really don’t have anything on deck to watch since we are in the middle of about 3 series: Sneaky Pete (Giovanni Ribisi is awesome in this), Santa Clarita Diet (who doesn’t love Drew Barrymore?) and Bates Motel (c-r-e-e-p-y) so we might just binge watch one of those to finish up the seasons we’re in the middle of.  Now on to the food!

For this I used the same pastry dough that I made my Strawberry & Sesame Hand Pies with but doubled the recipe and substituted garlic powder for the sugar.  It ended up being so flaky and buttery I almost had to pat myself on the back for this creation.  Add all the ingredients into a mixer and let it come together in a ball.  Place the ball then onto some plastic wrap that has been lightly floured and put into the refrigerate for 1 hour.

Under The Troll Bridge Pasties | Bottom Left of the Mitten

Since there was not a one rutabaga to be found at my local grocery store I substituted a turnip. Felt I was okay since the recipes that I looked at had meat, potatoes and root vegetables. Forgive me if I am playing fast and loose with the rule of the pasty, please know I had good intentions. While the dough is chilling clean, peel and chop all your veggies.  Sautee them in 1 Tbs butter to soften them then put them into a bowl. Cook and drain the beef then add it to the vegetables.  Add salt and pepper to taste then let the vegetables and beef cool.  As I found out the hard way, if it’s too hot it will make the dough too sticky to work with once you start assembling the pasties.

Under The Troll Bridge Pasties | Bottom Left of the Mitten

A serious shout out to Checkered Chef for the awesome stainless steel rolling pin, I love it!

Roll and cut the dough out into large circles.  I used a cereal bowl and it worked out great to make 6 pasties.  Add filling to one side then sprinkle with shredded cheese.  After stuffing these full pinch the dough to crimp the edges so the filling doesn’t fall out.  Beat an egg and brush over the top of pasty.  Bake in a preheated 375 degree oven for 25 minutes.  Prepare the gravy if your a troll like me and here you are…..

Under The Troll Bridge Pasties | Bottom Left of the Mitten

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

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

Under The Troll Bridge Pasties | Bottom Left of the Mitten #pasties #michigan #beef
Print Recipe
Under the Troll Bridge Pasties
Flaky crust filled with beef, potatoes, onions, carrots and turnips. Serve them 'troll' style with savory beef gravy. Perfect dinner for the cold Midwest winter.
Under The Troll Bridge Pasties | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef
Servings
pasties
Ingredients
Pasty Dough
Pasty Filling
Course Main Dish
Cuisine Beef
Servings
pasties
Ingredients
Pasty Dough
Pasty Filling
Under The Troll Bridge Pasties | Bottom Left of the Mitten
Instructions
Pasty Dough
  1. Add all the ingredients into a mixer and let it come together in a ball. Place the ball then onto some plastic wrap that has been lightly floured and put into the refrigerate for 1 hour.
Pasty Filling
  1. While the dough is chilling clean, peel and chop all your veggies.
  2. Sautee them in 1 Tbs butter to soften them then put them into a bowl.
  3. Cook and drain the beef then add it to the vegetables. Add salt and pepper to taste then let the vegetables and beef cool.
  4. Roll and cut the dough out into large circles.
  5. Add filling to one side then sprinkle with shredded cheese.
  6. After stuffing these full pinch the dough to crimp the edges.
  7. Beat an egg and brush over the top of pasty. Bake in a preheated 375 degree oven for 25 minutes.
  8. Prepare gravy mix to package directions. Serve on the side. Enjoy!
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The ‘Un’ Shish Kabob

I love Shish Kabobs. They are so good! And talk about a versatile meal. It can be mixed up any way you like. But let’s be honest, threading the wooden stakes can be a pain. One night I wanted these but did not feel like soaking the stakes, cutting everything up then putting it on the stakes. Smooshing them onto our grill (we use an electric grill) and then cooking them until they were tough because the middle didn’t get completely cooked so I had to keep turning and turning it. No! That is when I came up with the idea for the ‘Un’ Shish Kabob. All the goodness of the original but so easy.

'Un' Shish Kabob. Wonderful quick meal for summer.

When I make mine I usually choose chicken or a combination of chicken & steak if I can find a good deal on it. Then I always add mushrooms & onions. Always. For my other  vegetables I usually do 1 red & 1 green vegetable. For this one I used Brussel sprouts and Roma tomatoes. I really love Brussel sprouts. So gather your ingredients……

'Un' Shish Kabob. A quik easy meal for busy summer nights.

I use my broiler pan for this. Now, how often do you think about using your broiler pan? Probably no often. So enjoy this. You may think of other ways to use it now that you’ve got it out. Go ahead and spray it with some Olive Oil spray.

'Un' Shish Kabob. A quik easy meal for busy summer nights.

Clean & cut your veggies. I kept my tomatoes whole. After they are cooked they almost ‘burst’ open when you cut into them. Try it, you will love it.

'Un' Shish Kabob. A quik easy meal for busy summer nights.

Add the vegetables to the broiler pan. Melt 4 Tbs. of butter. Season them with Salt & Pepper then pour the butter over them.

'Un' Shish Kabob. A quik easy meal for busy summer nights.

Now cut up your chicken.

'Un' Shish Kabob. A quik easy meal for busy summer nights.

Add your cubed chicken to the other side of the pan. Next you’re going to pour the Italian Dressing over your chicken.   This really makes it tangy and gives it a little kick.

Now you are ready to put this into the broiler. While your placing everything onto the pan preheat the broiler. Once everything is on the pan go ahead and pop it in. I set my timer for 8 minutes. When the timer goes off, pull the pan out and turn the chicken and vegetables. Set for another 8 minutes.

'Un' Shish Kabob. A quik easy meal for busy summer nights.

During the first 8 minutes of cooking I usually start my ‘Quick Baked Potatoes’. Scrub and cut your potatoes in half. Cover with plastic wrap. When I start the second 8 minute timer I put the potatoes in to cook.

Once the timer goes off for the 2nd time pull the pan out and turn the chicken and vegetables. Check your potatoes. If they easily poke through with a fork your good to go. If they are a little thicker you may have to cook them for another 4-6 minutes. Do not overcook as it will make them hard and inedible.

With this I make 'Quick Baked Potatoes'

Set your timer for your last 8 minutes. So you will put these in the broiler for a total of 24 minutes, turning the chicken and vegetables every 8 minutes. They should be all nice and crispy on the edges. Oh yeah, look at this.

With this I make 'Quick Baked Potatoes'

Plate up your ‘Un’ Shish Kabobs and potatoes.  I love dipping my chicken into Steak Sauce and topping my potatoes with butter and sour cream.  And here you are……..

The 'Un' Shish Kabob | Bottom Left of the Mitten

'Un' Shish Kabob

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.

Tiny Prints - Up to 30% Off

The 'Un' Shish Kabob | Bottom Left of the Mitten #chicken #chicheknrecipe
Print Recipe
The 'Un' Shish Kabob
Don't waste time skewering the meat & vegetables. Just chop & broil your meat and veggies all on one pan. Dinner is done is less than 30 minutes.
The 'Un' Shish Kabob | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
The 'Un' Shish Kabob | Bottom Left of the Mitten
Instructions
'Un' Shish Kabob
  1. Clean & cut your veggies.
  2. Add the vegetables to the broiler pan. Melt 4 Tbs. of butter. Season them with Salt & Pepper then pour the butter over them.
  3. Cut up your chicken.
  4. Add your cubed chicken to the other side of the pan. Pour the Italian Dressing over your chicken.
  5. Set your timer for 8 minutes. So you will put these in the broiler for a total of 24 minutes, turning the chicken and vegetables every 8 minutes.
Quick Baked Potatoes
  1. Scrub and cut your potatoes in half. Cover with plastic wrap. When I start the second 8 minute timer.
  2. Check your potatoes. If they easily poke through with a fork your good to go. If they are a little thicker you may have to cook them for another 4-6 minutes. Do not overcook as it will make them hard and inedible.
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Cajun Steak & Potato Salad

The weather this week in Southwest Michigan has been nothing less than what can be described as a ‘whirlwind’. We literally woke up to the 4 letter word last Sunday, S-N-O-W. It’s the middle of May and we were still getting SNOW! But it is finally nice out which makes me want to break out some good Spring food, and that includes salad. Cajun Steak & Potato Salad to be exact.

Cajun Steak & Potato Salad with Poppy Seed Dressing. The combination is pure perfection.

This is a very basic salad but comes together with a creamy poppy seed dressing that makes everything meld together in pure perfect. So gather your ingredients……

CajunSteak

If you have time in the morning prepare & tenderize your steaks so when you cook the meat it is tender & juicy. Tenderize with mallet and cut steak in strips. Then add to a bowl with Worcestershire sauce & a cup of water. Cover and put in refrigerator for a few hours.

Potatoes
About 20 minutes before you are ready to finish up the salad take your potatoes and parboil them. Cut into slices, put into water and cook for around 15 minutes to soften them up. Drain potatoes into a colander. Make sure they are completely drained and pat with a paper towel to make sure all the water is off of them. At this time you will heat up about 1 tbs. of coconut oil (or whichever oil you prefer). While that’s heating up cover your potatoes with the Cajun seasoning. Add to pan to fry.

CajunSteak_Potato2

While the potatoes cook, chop your onion.  Once the potatoes are done remover them from the pan. Now it’s time to add your onion & steak.

Steak & onions

Cook until both are cooked to your liking, around 8-10 minutes.

Cajun Steak

While the steak is cooking make your delicious, creamy Poppy Seed Dressing. Gather your ingredients….

Poppy Seed Dressing

Whip it up.  Easy as that!

Poppy Seed Dressing

The dressing should have taken you all of 4 minutes.  So while the steak finishes cut up your lettuce.  Add to a large bowl.  On top of that you will put your potatoes.  On top of that your steak & onions.  Add your cheese.

CajunSteak_Assembly

Flip it all together.  Yuuuuummmmmmm……….

CajunSteak_18
And here you are…..

Cajun Steak & Potato Salad with Poppy Seed Dressing. The combination is pure perfection.
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Poppy Seed Dressing Adapted from The Kitchn

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


Print Recipe
Cajun Steak & Potato Salad
Cajun Steak & Potato Salad with Poppy Seed Dressing. The combination is pure perfection.
Cajun Steak & Potato Salad with Poppy Seed Dressing
Course Main Dish
Cuisine Salad
Servings
servings
Ingredients
Cajun Steak & Potato Salad
Poppy Seed Dressing
Course Main Dish
Cuisine Salad
Servings
servings
Ingredients
Cajun Steak & Potato Salad
Poppy Seed Dressing
Cajun Steak & Potato Salad with Poppy Seed Dressing
Instructions
Cajun Steak & Potato Salad
  1. Tenderize steak with mallet then cut steak in strips. Add to a bowl with Worcestershire sauce & a cup of water. Cover and put in refrigerator for a few hours.
  2. About 20 minutes before you are ready to finish up the salad take your potatoes and parboil them. Cut into slices, put into water and cook for around 15 minutes to soften them up. Drain potatoes into a colander. Make sure they are completely drained and pat with a paper towel to make sure all the water is off of them. At this time you will heat up about 1 tbs. of coconut oil (or whichever oil you prefer). While that's heating up cover your potatoes with the Cajun seasoning. Add to pan to fry.
  3. Cut up onion. Add to pan with steak. Cook until both are cooked to your liking, around 8-10 minutes.
  4. Cut lettuce. Add to bowl with potatoes, onions & steak.
  5. Add cheese then combine all ingredients.
Poppy Seed Dressing
  1. Add all ingredients together.
  2. Whisk to combine. Pour over salad to serve.
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