Jalapeno Popper Chicken with Cajun Potatoes

Can you believe it’s already been 2 months since Super Bowl?  Geesh!  This recipe is an inspiration from a dip that I made for it.  Quick Tomato Jalapeno Popper Dip from A Joyfully Mad Kitchen. Earlier that day I was browsing through Pinterest and found this recipe then made a special trip to the store just so I could make it.  Worth it! It was just the special treat I was looking for.

While I ate and ate…..and ate on it (I couldn’t stop myself!) I thought about how great this would taste if I used it for the filling in my Cream Cheese Stuffed Chicken Roll Ups.  Touchdown! I had a winner.  Pair it with some potatoes sprinkled with my favorite Cajun seasoning and we have a dinner, Jalapeno Popper Chicken with Cajun Potatoes.

Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten

For this Mitten Movie Night we are drinking some Rapunzel from Arcadia Ales and watching Office Christmas Party.  I know we are way off on seasons here but we don’t judge!  I really love Arcadia Ales and recently paired my Under The Troll Bridge Pasties with their Hopmouth.  That was a great meal and so is this one.  The fruit and hop combo cannot be beat with the spiciness of this dish.

Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten

The chicken and potatoes can be made in two dishes but cooked together to save the guess work.  Preheat the oven to 375 degrees. Starting with chopping the potatoes and onions into bite sized cubes.  Drizzle with oil and Cajun seasoning then stir to combine and add to a small greased baking dish.

Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten

Thank you again to the Checkered Chef for letting me try out their awesome products!

For the chicken stuffing combine the jalapenos, chilies, garlic powder, salt, pepper, cheese, softened cream cheese and sour cream then stir to combine.  Slice each chicken breast horizontally to make 2 equally sized pieces-will make 8 in total.  Take a tenderizer with the flat side and pound out the chicken until it’s about 1/2 inch thick.  Spread filing on the middle of the chicken then roll.  Roll into the chicken coating then place in greased baking dish.

Put both dishes into the preheated over and cook for 45 minutes.  Plate, crack open a beer and here you are….

Jalapeno Popper Chicken with Cajun Potatoes | 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.

Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten #chicken #jalapenopopper #beerpairing

 

 

 

Print Recipe
Jalapeno Popper Chicken with Cajun Potatoes
Chicken is filled with creamy and spicy jalapeno, green chilies and cream cheese then baked. Comes out of the oven crispy and full of popper perfection.
Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Cajun Potatoes
Jalapeno Popper Chicken
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Cajun Potatoes
Jalapeno Popper Chicken
Jalapeno Popper Chicken with Cajun Potatoes | Bottom Left of the Mitten
Instructions
Cajun Potatoes
  1. Preheat the oven to 375 degrees.
  2. First cut each breast through the center creating two separate but equal pieces. Starting with chopping the potatoes and onions into bite sized cubes.
  3. Drizzle with oil and Cajun seasoning then stir to combine and add to a small greased baking dish.
Jalapeno Popper Chicken
  1. Combine the jalapenos, chilies, garlic powder, salt, pepper, cheese, softened cream cheese and sour cream then stir to combine.
  2. Slice each chicken breast horizontally to make 2 equally sized pieces-will make 8 in total.
  3. Take a tenderizer with the flat side and pound out the chicken until it's about 1/2 inch thick.
  4. Spread filing on the middle of the chicken then roll. Roll into the chicken coating then place in greased baking dish.
  5. Put both dishes into the preheated over and cook for 45 minutes. Enjoy!
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Fried Pork Chops

I have to say that pork is easily one of my favorite meats to cook and eat.   Crock pot, stove top, braised, baked, chops, roast…..so many ways to cook it! What’s not to love?  One way that I make it is a family favorite and that is by frying it.  Just a few ingredients and very little time will leave you in Hog Heaven with my Fried Pork Chops.

Fried Pork Chop | Bottom Left of the Mitten

When I’m feeling like ‘comfort food’ without the fuss this is the dish I make.  It’s quick and tasty.  The buttery cracker crust is crunchy and satisfying.  And it’s as simple as these steps:

  1. Take a sleeve of crackers and crush them.  If you are careful enough you can do this right in the plastic sleeve and not even dirty a dish or waste a plastic Ziploc bag.  Put on a plate.  Add seasonings.
  2. Beat 2 eggs.
  3. Heat 1/4 cup of vegetable oil in the bottom of a pan.  Set to medium/high heat.
  4. Place pork chop in egg, then crackers.
  5. Then add pork chop to oil and place a lid part-way over the pan.  I find that this cooks them more even.
  6. Cook for 5-6 minutes, depending on the thickness of the chops.  I always buy the ‘thin sliced’ package at my local grocery.  If you buy them too thick, they will not cook quick enough and you can risk burning the cracker coating.  Flip then cook 4-5 minutes more.

Fried Pork Chop | Bottom Left of the Mitten

The best thing about these Fried Pork Chops is that they go with so many different sides.  I made these with roasted potatoes and asparagus.  I also serve it with mashed potatoes and creamed corn (a great combo in itself).  Mix it up and enjoy!  Here you are….

Fried Pork Chop | Bottom Left of the Mitten

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

As always I would love to thank our Sunday Supper host Shelby from Grumpy’s Honeybunch.  Our hosts make it look easy!

Here are 30+ more Pork Recipes from baked, BBQ and smothered to enjoy:

Pork Chops

Pork Chops

And More Pork Chops

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.

 

Fried Pork Chop | Bottom Left of the Mitten #pork #porkchop #easyrecipe
Print Recipe
Fried Pork Chops
Buttery crackers make for the perfect crust on these Fried Pork Chops. Comfort food without the fuss.
Fried Pork Chop | Bottom Left of the Mitten
Course Main Dish
Cuisine Pork
Servings
chops
Ingredients
Course Main Dish
Cuisine Pork
Servings
chops
Ingredients
Fried Pork Chop | Bottom Left of the Mitten
Instructions
  1. Take a sleeve of crackers and crush them. If you are careful enough you can do this right in the plastic sleeve and not even dirty a dish or waste a plastic Ziploc bag. Put on a plate. Add seasonings.
  2. Beat 2 eggs.
  3. Heat 1/4 cup of vegetable oil in the bottom of a pan. Set to medium/high heat.
  4. Place pork chop in egg, then crackers.
  5. Then add pork chop to oil and place a lid part-way over the pan. I find that this cooks them more even.
  6. Cook for 5-6 minutes, depending on the thickness of the chops.
  7. Flip then cook 4-5 minutes more. Make sure no longer pink in the center. 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!

Under the Troll Bridge Pasties | Bottom Left of the Mitten

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 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

There was not a one rutabaga to be found at my local grocery store so 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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Strawberry & Sesame Hand Pies

Flaky crust packed with sweet strawberry preserves and Simply Sesame.  Make up a batch for the busy school week. My son ate these every morning and then again as a snack after school!  Who doesn’t love a portable meal that is a hit with the kids?

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

I received Simply Sesame® complimentary but all opinions stated in this post are my own.
Interested in learning more about Simply Sesame? Follow them on social media:
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These hand pies are so easy to make and use just a few ingredients.  And let me tell you what made these even easier….my new mixer that I got for Christmas! It’s so beautiful.  Since getting it I’ve done some serious baking.  Enough of the admiration let’s get baking.

strawberryhandpies_1f

Starting with the dough add the ingredients to a mixer.  Or you can mix this by hand as well~before I got my mixer I had no problem whipping up crust for my favorite homemade pizzas.  Check out my directions for a thicker crust on my White Chicken Pizza with Basil & Blackberry Sauce.  A thinner crust for this Pepper Steak Pizza. Or a the crust for a classic favorite, Chicago Deep Dish Pizza.  Either way, this crust turns out perfectly! I’m even using this same recipe to make a special treat soon for Mitten Movie Night.  When the dough has been mixed roll into a ball then onto some plastic wrap that has been lightly floured.  Put the dough into the refrigerate for 1 hour.

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

Once chilled it’s time to roll it out and cut into circles.  See my fancy cutter!  This was enough dough for 12 pies.  Take a spoonful of the strawberry preserves and place on one side of the dough then on top of that add the Simply Sesame (*note: Simply Sesame needs to be well stirred to make sure it’s not too runny).

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

Preheat the over to 375 degrees then line a pan with parchment paper.  Fold the top of the dough over then crimp the edges with a fork.  Some filling may eek out when baking that is why it’s crucial to use the parchment so you can have easy clean up.

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

Bake for 20 minutes.  Before the last 10 minutes is up melt a tablespoon of butter, take the pies out then brush the tops.  Put back into the over to finish.  When done please be aware not to take a giant bite right away since the filling can be H-O-T!  And here you are….

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

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

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten #handpies #breakfast #snack
Print Recipe
Strawberry & Sesame Hand Pies
Flaky crust packed with sweet strawberry preserves and Simply Sesame. A portable meal that is a hit with the kids.
Strawberry & Sesame Hand Pies | Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast
Servings
pies
Ingredients
Pie Dough
Filling
Course Breakfast
Cuisine Breakfast
Servings
pies
Ingredients
Pie Dough
Filling
Strawberry & Sesame Hand Pies | Bottom Left of the Mitten
Instructions
Pie Dough
  1. Add all the dough ingredients to a mixer. Once the dough has been mixed roll into a ball then onto some plastic wrap that has been lightly floured. Put the dough into the refrigerate for 1 hour.
Filling
  1. Once chilled it's time to roll it out and cut into circles.
  2. Take a spoonful of the strawberry preserves and place on one side of the dough. On top of that add the Simply Sesame (*note: Simply Sesame needs to be well stirred to make sure it's not too runny) .
  3. Preheat the over to 375 degrees then line a pan with parchment paper.
  4. Fold the top of the dough over then crimp the edges with a fork.
  5. Bake for 20 minutes.
  6. Before the last 10 minutes is up melt a tablespoon of butter, take the pies out then brush the tops. Put back into the over to finish.
  7. Let them cool slightly. Enjoy!
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Pepper Steak Pizza

Who’s ready for Mitten Movie Night?  I know I am, it’s been a long week.  So let’s kick it off on a positive note and I’ll say a 4 letter word that makes probably 95% of people just feel better: P-I-Z-Z-A.  Pepper Steak Pizza to be exact. Tonight we’re watching Mike & Dave Need Wedding Dates.  I love Adam Devine. Then enjoying some Stone Brewing Ruination Double IPA 2.0.  Lots of hoppy goodness!

Pepper Steak Pizza | Bottom Left of the Mitten

Whenever I think of pizza I think of the movie Can’t Buy Me Love.  Patrick Dempsey on the first day as the ‘popular kid’ spent the day probably not as he had imagined. When he finally gets out of school he and the girl of his dreams go to a pizza joint.  Pizza arrives and he picks it up, looks at it and exclaims that it’s hot but it looks good and he is so hungry.  About to take that first bite someone comes from behind and takes his piece and then the whole pan.  I guess the point of this is this poor guy had a terrible day and all he wanted was to take some comfort in a piece of pizza.  My thoughts are that pizza is ‘comforting’ food rather than ‘comfort’ food.  Had a long hard week?  Order a pizza and watch a movie~relax.  Have a great day with big accomplishments?  Stay home and make a pizza together and celebrate.  Haven’t seen your friends in awhile?  Meet at a great pizza place (I highly recommend Silver Beach Pizza in Saint Joseph, MI) and catch up.  Ok, enough already with the pizza nostalgia!  Let’s actually make it!

Pepper Steak Pizza | Bottom Left of the Mitten

The crust for this is so easy and you do not need to let it rise.  Add water, yeast and honey to a bowl.  Set aside and let bubbles form on the top-usually takes around 10 minutes. This means the yeast is working. Stir in four and salt to combine into a ball.  Place ball on a well floured surface then roll with rolling pin to desired size.  I did not let this rise since I wanted a thinner style crust.  Place on pizza pan.

On the steak I used a trick that my brother taught me.  Take about 2 Tbs of softened butter and 2-3 cloves of minced garlic and smash it together.  Slather over both sides of the steak then let it sit for about 20 minutes.  While it’s sitting heat an oven proof pan in the oven at 400 degrees.  Cut the steak into strips then remove the pan from the oven.  The pan will be so hot that it will start browning the steak even though the stove top heat is not on.  Brown on all sides then put back into over for about 5 minutes to get done cooking.  So good! One of the best cooking tips I’ve ever gotten.

peppersteakpizza_4f

Now all that needs to be done is put all the sauce ingredients into a sauce pan and bring to a boil and let thicken.  Usually within 3-5 minutes it will be ready.  Sautee peppers and onion in 1/2 tsp butter.  Assemble pizza: Sauce, steak (make sure the liquid has been drained if there is any to avoid soggy crust), peppers & onions, cheese and chopped tomatoes.

Pepper Steak Pizza from Bottom Left of the Mitten

Place in a preheated 375 degree oven for 20-22 minutes.  Cut it up into 8 pieces.  Like my Pizza Cutter?  I was honored when Checkered Chef asked if I would give this and their Pizza Peel a test drive.  Love them!  Check them out at CheckeredChef.com to get your own.  And here you are…..

Pepper Steak Pizza from Bottom Left of the Mitten

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

Thin Crust adapted from How Sweet It Is

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

Pepper Steak Pizza from Bottom Left of the Mitten

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Pepper Steak Pizza
Tender steak and sauteed peppers & onions on top of a thin crust. Perfectly paired with a soy based sauce and melted cheese. A unique way to enjoy a takeout favorite.
Pepper Steak Pizza | Bottom Left of the Mitten
Course Main Dish
Cuisine Pizza
Servings
pieces
Ingredients
Thin Crust
Peppers & Steak
Pepper Steak Sauce
Course Main Dish
Cuisine Pizza
Servings
pieces
Ingredients
Thin Crust
Peppers & Steak
Pepper Steak Sauce
Pepper Steak Pizza | Bottom Left of the Mitten
Instructions
Thin Crust
  1. Add water, yeast and honey to a bowl. Set aside and let bubbles form on the top-usually takes around 10 minutes. This means the yeast is working.
  2. Stir in four and salt to combine into a ball. Please ball on a well floured surface then roll with rolling pin to desired size and place on pizza pan. Do not allow to rise.
Pepper Steak
  1. Take about 2 Tbs of softened butter and 2-3 cloves of minced garlic and smash it together. Slather over both sides of the steak then let it sit for about 20 minutes.
  2. While it's sitting heat an oven proof pan in the over at 400 degrees. Cut the steak into strips then remove the pan from the oven. The pan will be so hot that it will start browning the steak even though the stove top heat is not on. Brown on all sides then put back into oven for about 5 minutes to complete cooking.
Pepper Steak Sauce
  1. Combine all sauce ingredients into a small pot. Cook on medium heat until thickened completely.
  2. Assemble pizza: Sauce, steak (make sure the liquid has been drained if there is any to avoid soggy crust), peppers & onions, cheese and chopped tomatoes.
  3. Place in a preheated 375 degree oven for 20-22 minutes. Cut it up into 8 pieces. Enjoy!
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Chicago Deep Dish Pizza #SundaySupper

Next time a craving for pizza takes over skip the local pizza place, forget the boxed cardboard frozen stuff and make your own!  Thick crust that is loaded with toppings, cheese and tomatoes.  Baked to gooey perfection.  Forget traditional crust and make this Chicago Deep Dish Pizza.

Chicago Deep Dish Pizza from Bottom Left of the Mitten

Where we live we are about 2 hours from many major cities.  That means we can stay home or go visit Indianapolis, Detroit, Toledo (their craft beer scene is awesome~I highly suggest giving it a try) or Chicago.  While we don’t hit Chicago very often we were able for a time to get real deep dish at a Gino’s East location that they had about a half hour from us in Granger, Indiana.  Sadly though it closed.  So it was up to make the thick pizza that I loved so much!  Other than the sausage that comes on an authentic Gino’s East, which is amazing, I think I pulled it off a pretty good copycat.

Chicago Deep Dish Pizza | Bottom Left of the Mitten

Start off with your crust.  This recipe is very similar to my White Chicken Pizza with Basil & Blackberry Sauce with the exception of reducing the flour and adding cornmeal to the dough.  It gives it that crunchy texture that most deep dish pizzas have.  Gather your ingredients….

Chicago Deep Dish Pizza from Bottom Left of the Mitten

Mix yeast, water & honey together.  Cover bowl with plastic wrap and let sit for 10 minutes.  You should see bubbles are formed on the top of the water/yeast mixture.  Now add the flour, honey & salt to the yeast mixture.  Stir with a spatula then complete by hand. After it has formed a ball cover with 2 tsp. of olive oil.  Put a towel over the bowl and let rise for 15-20 minutes.

Once the dough has risen uncover and place on a floured surface.  Roll with a rolling pin to almost double the size of your pan so there is plenty to go around the deep edges of a greased springform pan.  Place the dough into the pan cinching edges as not to overlap over the top of the pan.  Brush crust with 2 Tbs. melted butter all over then place in a preheated 375 degree oven to bake for 8-10 minutes.  Take out of the oven and now it’s time to load it up!  Layer cheese, filling, more cheese then top with the drained tomatoes.  It’s very important that the tomatoes are drained because you don’t want the juice making your crust soggy.

Chicago Deep Dish Pizza from Bottom Left of the Mitten

My filling is a combination of Italian sausage, hamburger, mushrooms, green peppers, olives, onions, garlic cloves mixed with Italian seasonings and tomato paste.  I will put the full ingredients below but this is your pizza please add whatever you like!  A great crust, lots of cheese and the crushed tomatoes really are what make a deep dish what it is.  A blank slate to add whatever toppings you like.  Once all your layers are on place in your oven that is already preheated at 375 degrees.  And here you are….

Chicago Deep Dish Pizza from Bottom Left of the Mitten

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

Thank you Coleen of The Red Headed Baker for hosting this week! Need more pizza inspiration?  Here are 50+ more recipes to check out….

Appetizers

Breakfast

Condiments

Desserts

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.

 

Chicago Deep Dish Pizza from Bottom Left of the Mitten

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Print Recipe
Chicago Deep Dish Pizza
Next time a craving for pizza takes over skip the local pizza place, forget the boxed cardboard frozen stuff and make your own! Thick crust that is loaded with toppings, cheese and tomatoes. Baked to gooey perfection.
Chicago Deep Dish Pizza from Bottom Left of the Mitten
Course Main Dish
Cuisine Pizza
Servings
slices
Ingredients
Deep Dish Crust
Sausage Filling
Course Main Dish
Cuisine Pizza
Servings
slices
Ingredients
Deep Dish Crust
Sausage Filling
Chicago Deep Dish Pizza from Bottom Left of the Mitten
Instructions
Deep Dish Crust
  1. Mix yeast, water & honey together. Cover bowl with plastic wrap and let sit for 10 minutes. Add flour, honey & salt to the yeast mixture. Stir with a spatula then complete by hand. After it has formed a ball cover with 2 tsp. of olive oil. Put a towel over the bowl and let rise for 15-20 minutes.
  2. Once the dough has risen uncover and place on a floured surface. Roll with a rolling pin to almost double the size of your pan so there is plenty to go around the deep edges of a greased springform pan. Place the dough into the pan cinching edges as not to overlap over the top of the pan. Brush crust with 2 Tbs. melted butter all over then place in a preheated 375 degree oven to bake for 8-10 minutes.
Sausage Filling
  1. Brown sausage and hamburger. Add onions, green peppers, olives, mushroom and garlic. Cook all together the meat is cooked through and the vegetables are soft.
  2. Add in tomato paste, Italian herbs and sugar. Take off heat. Add to pizza in a thick layer.
  3. Take crust out of oven. Load with layers like this: -1/2 Cheese -Filling -Remaining Cheese -Drained tomatoes
  4. Once all your layers are on place in your oven that is already preheated at 375 degrees.
  5. Cut into 8 pieces and enjoy!
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Chocolate Cherry Cafe Brownies

I love a great cup of coffee.  I love brownies packed with chocolate flavor.  How about adding said coffee to the brownies?  Sure!  Add cherries? Yes!  Chock it full of nuts? Why the heck not!

Cherry Chocolate Cafe Brownies from Bottom Left of the Mitten

This is my 2nd recipe for #Choctoberfest!  Just check out in the link up below to see all of the great recipes that other awesome bloggers came up with and you will see how I feel so honored to be part of this group.  Along with this honor comes a great opportunity to work with one of this years sponsors, Caveman Coffee.  When I received my packages of White Gold Coffee & Cocoa Butter I knew what I had to make, brownies.  Better than that, they were going to be coffee brownies!  In honor of my husbands birthday today I add some cherries.  He loves chocolate & cherry ice cream so it seemed like a good choice.  Then finally walnuts.  What are brownies without nuts?  Perfection!

Chocolate Cherry Cafe Brownies | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.  I received Caveman Coffee complimentary but all opinions stated in this post are my own.

Let’s get started!  Combine sugar, flour, cocoa powder, salt and baking powder.  Add the wet ingredients: eggs, butter, vanilla and coffee.  Chop cherries then add to batter.  Finally add walnuts. Layer in a greased 8×11 dish.  Put in preheated 350 degree oven and cook for 18-20 minutes.  And here you are….

 Chocolate Cherry Cafe Brownies from Bottom left of the Mitten

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


 

Print Recipe
Chocolate Cherry Cafe Brownies
Chewy and chocolatey brownies with a slight coffee flavor. Loaded with chopped cherries and walnuts. A perfect afternoon treat.
Cherry Chocolate Cafe Brownies from Bottom Left of the Mitten
Course Dessert
Cuisine Brownies
Servings
smalle brownies
Ingredients
Course Dessert
Cuisine Brownies
Servings
smalle brownies
Ingredients
Cherry Chocolate Cafe Brownies from Bottom Left of the Mitten
Instructions
  1. Combine sugar, flour, cocoa powder, salt and baking powder.
  2. Add the wet ingredients: eggs, butter, vanilla and coffee. Chop cherries then add to batter. Finally add walnuts.
  3. Layer in a greased 8x11 dish. Put in preheated 350 degree oven and cook for 18-20 minutes.
  4. Sprinkle with powdered sugar after cooling if desired.
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Death By Dark Chocolate Donuts

Do you love the Halloween season?  I sure do.  I think it is hard when you live in Southwest Michigan (or Michigan in general) like I do not to be inspired by the falling leaves, spooky woods, potentially haunted cemeteries, one of the best Haunted Attractions nationwide and Apple Orchards with Corn Mazes galore! Just step outside and you will get all the festive ‘feels’ you can handle. So let’s add to the excitement with some ‘Death By Dark Chocolate Donuts’ why don’t we?  Dark chocolate in the batter.  Dark chocolate on top.  Dark chocolate everywhere!  These dark donuts are perfect for your Halloween breakfast table.

Death By Dark Chocolate Donuts from Bottom Left of the Mitten

While your here why don’t you Celebrate #Choctoberfest with us?  Tons of chocolate recipes from awesome bloggers…oh and there’s a Giveaway! Visit here for all the info.

In a bowl add the base of your donut which is everything but the 2 Tbs milk, chocolate chips and butter. Melt the dark chocolate in the microwave with 2 Tbs milk for around 4o seconds.  Melt the butter.  Add to the donut base.  Stir to combine completely.

Death By Dark Chocolate from Bottom Left of the Mitten

Grease a donut pan (I only have 1 but this makes 12 donuts so depending on your donut pan situation you may have to do these in 2 batches like me).  Fill the donut wells about 1/2 way.  Then put these into the over for 12 minutes at 350 degrees.  Once baked take out of the oven and place on wax paper or tinfoil to cool.

Now time for the frosting!  I went through several frosting recipes but I decided that I would keep it simple and I  felt like it paid off.  Melt dark chocolate chips with milk for 40 seconds.  Stir to combine.  The only side note I would say is let the frosting cool then put into the refrigerator in a covered container. 

Death By Dark Chocolate from Bottom Left of the Mitten

Dip the top of the donuts into the delicious topping.  Set back on tinfoil to let the frosting completely cool.  And here you are…..

Death by Dark Chocolate 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.

**Like my towel? Check out Sublime Stitching for the pattern.  I embroidered it and sewed onto a towel I purchased at our local Dollar Store. 


Death by Dark Chocolate from Bottom Left of the Mitten
Print Recipe
Death By Dark Chocolate Donuts
Dark chocolate on top. Dark chocolate everywhere! These dark donuts are perfect for your Halloween breakfast table.
Death By Dark Chocolate Donuts from Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast
Servings
donuts
Ingredients
Dark Chocolate Donut
Dark Chocolate Glaze
Course Breakfast
Cuisine Breakfast
Servings
donuts
Ingredients
Dark Chocolate Donut
Dark Chocolate Glaze
Death By Dark Chocolate Donuts from Bottom Left of the Mitten
Instructions
Dark Chocolate Donuts
  1. In a bowl add the base of your donut which is everything but the 2 Tbs milk, chocolate chips and butter. Melt the dark chocolate in the microwave with 2 Tbs milk for around 4o seconds. Melt the butter. Add to the donut base. Stir to combine completely.
  2. Grease a donut pan (I only have 1 but this makes 12 donuts so depending on your donut pan situation you may have to do these in 2 batches like me). Fill the donut wells about 1/2 way. Then put these into the over for 12 minutes at 350 degrees. Once baked take out of the oven and place on wax paper or tinfoil to cool.
Dark Chocolate Glaze
  1. Now time for the frosting! I went through several frosting recipes but I decided that I would keep it simple and I felt like it paid off. Melt dark chocolate chips with milk for 40 seconds. Stir to combine.
  2. Dip the top of the donuts into the delicious topping. Set back on tinfoil to let the frosting completely cool.
  3. Let the frosting cool then put into the refrigerator in a covered container. Enjoy!
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Swedish Pancakes with Brown Sugar Bananas #SundaySupper

I’ve mentioned before, my Dad is a great cook.  I remember the first time he let me make Swedish Pancakes during the holidays.  Boy, was I important!  I got to mix the batter. Grease the pan. Learned how to move the pan just right to make sure the pancake is thin and crispy.  While the recipe may have changed over time making these reminds me of how proud I was making these pancakes for the first time.  Now I might have to pass this recipe for Swedish Pancakes with Brown Sugar Bananas to my Dad!

Swedish Pancakes with Brown Sugar Bananas from Bottom Left of the Mitten

When I think of sleepovers it really takes me back to my youth.  My friends and I doing our hair, dancing to music, gossiping of course!  It seemed like every weekend we were at one house or another us gaggle of girls.  I think that I’m most proud of the fact that those girls are still my closest friends.  If we were staying at my house Sunday’s meant big breakfasts and Swedish Pancakes were always my favorite.  This is my updated version now that I’m the one hosting the sleepovers for my boys.  So put on the coffee and start cooking.

Swedish Pancakes with Brown Sugar Bananas | Bottom Left of the Mitten

Mix all the pancake ingredients in a bowl.  It’s important to keep the bowl next to the stove with a ladle.  With a mid-sized skillet add a small dab of oil to the pan.  You can see my setup here.  Also make sure that you have a plate to add your pancakes to.  They cook quickly!

Swedish Pancakes with Brown Sugar Bananas from Bottom Left of the Mitten

From there you will add a ladle full of batter then spin the pan in a rotating fashion to thin it out.  Cook for 1-2 minutes.  Flip and cook around 30 seconds for the second side.  I posted a video on my Instagram awhile ago on how to move the pan.

Next is the sauce, which is so easy! Chop the bananas.  Add butter to a pan and start to melt.  Add brown sugar then bananas.  Let cook for around another minute then add the water cinnamon and nutmeg.  Take off heat, your done.  What I want to point out is the ‘roll’.  But I digress. I have a helpful little photo tutorial below for the ‘roll’.  Fill the center of the pancake, hook fork into the side and ‘roll’.

Swedish Pancakes with Brown Sugar Bananas from Bottom Left of the Mitten

You know my husband doesn’t roll his Swedish Pancaked **gasp**!?!? Finish off with more sauce on top.  Do you see this deliciousness??  And here you are…..

Swedish Pancakes with Brown Sugar Bananas from 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 Marion of Life Tastes Good.  Hosting a Sleepover of your own soon?  Check out over 30+ recipes to keep your guests happy!

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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.

 

Swedish Pancakes with Brown Sugar Bananas from Bottom Left of the Mitten
Print Recipe
Swedish Pancakes with Brown Sugar Bananas
Roll up the goodness. Thin and crispy Swedish Pancakes loaded with sweet brown sugar bananas. A sweet start to a perfect day.
Swedish Pancakes with Brown Sugar Bananas | Bottom Left of the Mitten
Course Breakfast
Cuisine Pancakes
Servings
pancakes
Ingredients
Swedish Pancakes
Brown Sugar Bananas
Course Breakfast
Cuisine Pancakes
Servings
pancakes
Ingredients
Swedish Pancakes
Brown Sugar Bananas
Swedish Pancakes with Brown Sugar Bananas | Bottom Left of the Mitten
Instructions
Swedish Pancakes
  1. Mix all the pancake ingredients in a bowl. It's important to keep the bowl next to the stove with a ladle. With a mid-sized skillet add a small dab of oil to the pan.
  2. From there you will add a ladle full of batter then spin the pan in a rotating fashion to thin it out. Cook for 1-2 minutes. Flip and cook around 30 seconds for the second side.
Brown Sugar Bananas
  1. Chop the bananas. Add butter to a pan and start to melt. Add brown sugar then bananas. Let cook for around another minute then add the water cinnamon and nutmeg. Take off heat.
  2. Fill center of the pancake then roll. Top with more sauce. Enjoy!
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Chunky Applesauce Cheesecake

Ah, Fall! You are finally here! We are cooling down this week after an extended heat wave and I am so happy.  The heat, humidity and mosquitoes have been bad here in Southwest Michigan so I am ready to start seeing the leaves fall, breathe in the cool crisp air and enjoy all that this beautiful state has to offer for the season.  I also cant wait to share you with you one of my favorite fall desserts, Chunky Applesauce Cheesecake.

Chunky Applesauce Cheesecake from Bottom Left of the Mitten

I call this ‘Chunky Applesauce’ because this is the applesauce recipe that I make for my family.  If I have a few apples laying around I will whip this up as a side for dinner.  And since I honesty cannot resist a cheesecake this is a great dessert that combines two of my favorite things.  So gather your ingredients….

Chuny Applesauce Cheesecake from Bottom Left of the Mitten

If you wanted to just make the applesauce like I do, you would just use this step alone.  I’m sure your family will love it, it’s perfect with a pork roast and mashed potatoes.  Now on to the applesauce.  Set up a cutting board next to a pot and cube your apples.  Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice.  Stir to combine and bring to a boil cooking for around 10 minutes.  Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.

Chunky Applesauce Cheesecake from Bottom Left of the Mitten

For the crust crush graham crackers and mix with butter and sugar.  Pat down into the bottom of a greased spring form pan.  In a mixing bowl combine the cheesecake ingredients: cream cheese, sugar, brown sugar and cool whip.  Mix with electric mixer until all combined.  Once the applesauce has cooled down a bit add to the top of the graham cracker crust.  On top of that add the cheesecake mixture.

Chunky Applesauce Cheesecake from Bottom Left of the Mitten

Let the cheesecake refrigerate for 4-6 hours.  And here you are….

Chunky Applesauce Cheesecake 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.

**Cheesecake filling adapted from Sprinkle Some Sugar

Craftsy

Chunky Applesauce Cheesecake from Bottom Left of the Mitten
Print Recipe
Chunky Applesauce Cheesecake
Cinnamon and nutmeg cheesecake filling on top of chunky applesauce and a graham cracker crust. Creamy and full of the flavors of Fall.
Chunky Applesauce Cheesecake from Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Dessert
Servings
pieces
Ingredients
Crust
Chunky Applesauce
Cheesecake
Course Dessert
Cuisine Cake, Dessert
Servings
pieces
Ingredients
Crust
Chunky Applesauce
Cheesecake
Chunky Applesauce Cheesecake from Bottom Left of the Mitten
Instructions
Chunky Applesauce
  1. Start with making the chunky applesauce. Set up a cutting board next to a pot and cube your apples. Put them into the pot and add salt, vanilla, butter, corn starch, cinnamon, nutmeg and apple juice. Bring to a boil and cook for around 10 minutes.
  2. Take off the heat and set aside to cool while the crust and cheesecake filling are prepared.
Crust
  1. For the crust crush graham crackers and mix with butter and sugar. Pat down into the bottom of a greased spring form pan.
Cheesecake
  1. In a mixing bowl combine the cheese cake ingredients: cream cheese, sugar, brown sugar and cool whip. Mix with electric mixer until all combined.
  2. Once the applesauce has cooled down a bit add to the top of the graham cracker crust. On top of that add the cheesecake mixture.
  3. Refrigerate 4-6 hours. Cut & serve. Enjoy!
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