Jerk Chicken Sandwiches

I’ve tried a meal with jerk seasoning precisely once.  Like 16 years ago.  Not a fan.  I decided to get wild at a chain restaurant and veer away from my normal order.  Big mistake.  Not being able to get through even half the sandwich because my mouth was in flames is not my idea of a good dining experience.  So when I saw that Legion of Spice would send 2 free samples I figured I didn’t have much to loose.  I’m so glad that I expanded my seasonal horizons because these Jerk Chicken Sandwiches are just what I need on this Mitten Movie Night.

Jerk Chicken Sandwiches from Bottom Left of the Mitten

Tonight we’re drinking Bellaire Brown from Short’s Brewing.  A perfect beer paired with the smokey, sweet spices of the jerk seasoning.  Keeping with the Halloween theme (I know it’s passed alright!) we are re-watching The Babadook.  This is on Netflix instant–if you want to freak the freak out watch it now.

Jerk Chicken Sandwiches | Bottom Left of the Mitten

For the chicken, I just added it to my crock pot with 1 cup of water and 2 Tbs of the ‘I’m A Jerk’ Seasoning.  After it started cooking for an hour or so the house smelled amazing.  Coriander, cinnamon, nutmeg. I  wanted to jump on the computer and start researching tropical locals for a mid-winter break.  Or I can save a few thousand dollars and have this meal when I’m feeling the long Michigan winter blues.

Once the chicken has cooked for 6-8 hours take it out and shred it then put it back into the pot to soak up more flavor while the sauce gets made.

Jerk Chicken Sandwiches from Bottom Left of the Mitten

I really love giving my recipes quirky names (ie. Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce).  Therefore I decided to call this ‘Jerk’ Sauce.  **Take a few minutes to think of 10 separate instances where you could have used this in a conversation…..** and we’re back!  Put all the sauce ingredients in a pot and set it to simmer over a low/medium heat for 10-15 minutes to thicken it up.

Jerk Chicken Sandwiches from Bottom Left of the Mitten

Prepare the buns. Since I prefer mine toasted so at this time I would butter them and place in the oven for 8-10 minutes on a baking sheet.  When done remove the heels from the pan and flip the lids over.  Sprinkle shredded cheese ( I use shredded cheese over anything) and put them into the oven to melt for another 2-4 minutes.

To assemble remove the meat from the crock pot and place on top of the bun.  Drizzle some ‘Jerk’ Sauce on top.  It’s meant to be more of a condiment than mixed with the meat like my Asian BBQ Sauce.  Dress up with some pickled red onions and jalapenos.  And here you are…..

Jerk Chicken Sandwiches 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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Jerk Chicken Sandwiches from Bottom Left of the Mitten

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Print Recipe
Jerk Chicken Sandwiches
A vacation from the normal sandwich. Jerk seasoning slow cooks with chicken. Top it on a toasted bun. Drizzle with spicy sauce then pickled red onion and jalapenos.
Jerk Chicken Sandwiches | Bottom Left of the Mitten
Course Main Dish
Cuisine Sandwich
Servings
sandwiches
Ingredients
Jerk Chicken
'Jerk' Seasoning
Course Main Dish
Cuisine Sandwich
Servings
sandwiches
Ingredients
Jerk Chicken
'Jerk' Seasoning
Jerk Chicken Sandwiches | Bottom Left of the Mitten
Instructions
Jerk Chicken
  1. For the chicken, I just added it to my crock pot with 1 cup of water and 2 Tbs of the 'I'm A Jerk' Seasoning.
  2. Cook for 6-8 hours take it out and shred it. Put it back into the pot to soak up more flavor while the sauce gets made.
'Jerk' Sauce
  1. Put all the sauce ingredients in a pot and set it to simmer over a low/medium heat for 10-15 minutes to thicken it up.
  2. Toast the buns. Butter them and put them in the oven for 8-10 minutes on a baking sheet. Taking them out remove the heels from the pan and flip the lids over. Sprinkle shredded cheese and put them into the oven to melt for another 2-4 minutes.
  3. To assemble remove the meat from the crock pot and place on top of the bun.
  4. Drizzle some 'Jerk' Sauce on top. Add some pickled red onions and jalapenos. Enjoy!
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Ham It Up Cheese Ball

This week for Mitten Movie Night I’m shaking things up a bit!  No beer pairing.  Instead I am sharing a quick appetizer that can be made for all the fun parties and tailgates that are going on for Fall.  Just a few ingredients and you’ve got a creamy, cheesy, hammy Cheese Ball that you can serve with chips or crackers. Party perfection!

Ham It Up Cheese Ball from Bottom Left of the Mitten

Usually Friday night is the night hubby and I relax.  Watch a movie, grab a good beer after eating a great dinner.  But tonight is different because I have another date…with my 10 year old!  We are heading to see author Johnathan Rand at the local Middle School.  On a trip 3 years ago to Mackinac Island we found his Michigan Chillers books so we purchased a few.  Since then Big A’s collection has grown quite extensively to include most of the American Chillers as well.  Here he is a few years ago for ‘Dress Like A Book Character Day’ in honor of Kentucky Komodo Dragons.

Ham It Up Cheese Ball from Bottom Left of the Mitten

It was exciting when I was reading our local newspaper and found out he was coming right here to our little town!  We may be small but we have a great Chamber of Commerce, the Dogwood Fine Arts which is putting this together as well as Southwestern Michigan College who put on plays that just make my jaw drop.  It’s a great place to live in the Bottom Left of the Mitten.  So he and I are going to head there while Dad & Little A stay home.

Ok, on to the cheese ball!  I am making this for a party that we are going to tomorrow.  Hay ride, good friends, good food.  I’m excited.  The nice thing about this is it takes just a few ingredients and quick even though it does require some serious stirring.  Check out the video below for directions….

 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.

**Music ‘A Hoot’ by Partners in Rhyme

ModCloth

Ham It Up Cheese Ball from Bottom Left of the Mitten

Print Recipe
Ham It Up Cheese Ball
Just a few ingredients and you've got a creamy, cheesy, hammy Cheese Ball that you can serve with chips or crackers. Party perfection!
Course Appetizer
Cuisine Appetizer
Servings
cheese ball
Ingredients
Course Appetizer
Cuisine Appetizer
Servings
cheese ball
Ingredients
Instructions
  1. Chop green onions and ham into small pieces so that you get a little in each bite.
  2. Add both packages of cream cheese to a bowl. Then add seasoning salt and Worcestershire Sauce. Stir. Add green onions and ham. Finish stirring until all ingredients combined.
  3. Add 1 cup of combined cheeses. Stir until a ball is formed.
  4. On a separate plate put the additional 1/2 cup of cheese. Roll the ball into the cheese. When all cheese has stuck transfer to another plate.
  5. Serve with Pita Chips or Crackers. Enjoy!
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Corn Pudding #SundaySupper

Living in a rural Michigan you can’t drive very far without passing a corn field.  In the summer these fields produce sweet, amazing food.  In the fall the stalks make for a perfect corn maze that we chase our kids through while drinking apple cider.  Today for Sunday Supper I’m sharing my Corn Pudding.  Easy to make and the perfect compliment to your dinner plans any time of year.

Corn Pudding from Bottom Left of the Mitten

Just a few items and you are on your way to corn perfection.  So gather your ingredients….

Corn Pudding from Bottom Left of the Mitten

First, shuck your corn.  I have to admit that I am not sure what the ‘perfect’ way to do this since I almost always end up picking the silk out for way longer than I have to.  But I’m excited tonight at 7PM EST you can join us on Twitter for our #SundaySupper chat.  I have a feeling that some of the best cooks I know will spill their secrets on how they do it.  Follow the #SundaySupper hashtag to join in the fun.  Once your corn is naked, add some water to a large pot and boil for around 15 minutes.

Corn Pudding from Bottom Left of the Mitten

After your corn has cooked set aside to cool.  Trust me you do not want to handle hot corn!  Once it has cooled take a knife and remove the kernels from the ear.  The next part is so easy.  Add your dry ingredients to a bowl.  Add your wet ingredients, cheese and corn.  Mix.

Corn Pudding from Bottom Left of the Mitten

Transfer to a greased baking dish.  I use a nice small one with a lid to cover it if there’s leftovers.  Bake at 375 degrees for 18 minutes.  And here you are…..

Corn Pudding from Bottom Left of the Mitten

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

Thank you so much to this Sunday Supper host Ellen Folkman from Family Around the Table.  Now that Michigan Sweet Corn is at it’s peak here are 35+ more recipes to try.

Appetizer

Breakfast

Salad

Main Dish

Side Dish

Dessert

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.

 

Dig into this delicious side dish perfect for a summer BBQ. Slightly sweet and bursting with corn straight from the stalk. Corn Pudding from Bottom Left of the Mitten
Print Recipe
Corn Pudding #SundaySupper
Dig into this delicious Corn Pudding. A side dish perfect for a summer BBQ. Slightly sweet and bursting with corn straight from the stalk.
Corn Pudding from Bottom Left of the Mitten
Course Side Dish
Cuisine Kinda Veggie
Prep Time 5 minutes
Cook Time 35 minutes
Servings
pieces
Ingredients
Course Side Dish
Cuisine Kinda Veggie
Prep Time 5 minutes
Cook Time 35 minutes
Servings
pieces
Ingredients
Corn Pudding from Bottom Left of the Mitten
Instructions
  1. First, shuck your corn. Once your corn is naked, add some water to a large pot and boil for around 15 minutes.
  2. After your corn has cooked set aside to cool.
  3. Once it has cooled take a knife and remove the kernels from the ear.
  4. To a bowl add dry ingredients. Then add the wet ingredients, cheese and corn. Mix.
  5. Transfer to a greased baking dish.
  6. Bake at 375 degrees for 18 minutes. Enjoy!
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