Cream Cheese Slider Sandwiches #SundaySupper

Heading out to a picnic?  These little slider sandwiches with big flavor are perfect because they are very portable.  The sweetness of the roll mixed with savory cream cheese and deli meats can be rich but also addicting.  Limit yourself to one then treat yourself to a great picnic dessert like my Piña Colada Upside Down Cake.

Cream Cheese Slider Sandwiches | Bottom Left of the Mitten

This week started 3 day work weeks for my husband.  Normally he already works 4-10 hour shifts so with enough saved up vacation time he took another day off every week until September.  Plenty of time to have fun in the pool and discover new places that we haven’t visited yet is on our agenda. This past week alone took Little A to his very first trip to SkyZone and a zoo that was truly amazing.

Then of course we will be hitting the usual places that we love:

Head over to St. Joseph, MI for the Splash Pad and grab a slice of pizza at Silver Beach Pizza
Visit the animals at Potawatomi Zoo – The oldest zoo in Indiana.
Central Park in Mishawaka – Our newest find! A smaller splash pad and play area. The perfect place to have a picnic!
Make sure to catch a South Bend Cubs game.

See the area that we live in is coined ‘ Michiana’.  On the boarder of Michigan and Indiana.  Head to Kalamazoo or to South Bend  in equal time.  Plus we are about equally 2-1/2 hours from Detroit, Indianapolis and Chicago.  So many possibilities but since we aren’t giant planners we will have to just see where the Summer takes us.  Now on to the picnic food!

Cream Cheese Slider Sandwiches | Bottom Left of the Mitten

Sweet Hawaiian rolls make the perfect bun for these sandwiches.  These slider buns come in a a package that can be used to get them where they are going.  First let’s make the herbed cream cheese.  Take 1 block of cream cheese and make sure it’s softened.  Mix in garlic powder, oregano and parley then stir to combine.

Cut the buns in half placing the bottom half back into the box that the rolls originally came in. Spread half of the cream cheese on the buns.  Layer ham, sliced tomatoes then the turkey pastrami.  Taking the top half put the rest of the cream cheese on it then put on top.  All done!  You are picnic ready in less than 10 minutes.

Cream Cheese Slider Sandwiches | Bottom Left of the Mitten

After the sandwiches have been assembled here is a great way to transport them to your favorite picnic location-use the packaging from the rolls.  Since they were made right in the paper tray now just cover with two pieces of plastic wrap and put back into bag.  Tie with plastic tie and you are ready!  Place the sandwiches at the top of your cooler so they don’t get flattened.  And here your are….

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

Thank you to this weeks Sunday Supper host Christie Campbell of A Kitchen Hoor’s Adventures.  Check out all of the other recipes that will have your picnic table filled this Summer.

Best Picnic Recipes to Enjoy at the Park #SundaySupper

Starters, Skewers, and Sandwiches al Fresco

Stow-and-Go Sides and Salads

Drinks and Desserts for Outdoor Dining

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.

Cream Cheese Slider Sandwiches | Bottom Left of the Mitten #sliders #picnicrecipe #sandwich
Print Recipe
Cream Cheese Slider Sandwiches
Sweet Hawaiian rolls spread with herbed cream cheese then topped with deli meats and tomatoes. A perfectly portable slider to take to your favorite picnic local.
Cream Cheese Slider Sandwiches | Bottom Left of the Mitten
Course Main Dish
Cuisine Sliders
Servings
sandwiches
Ingredients
Course Main Dish
Cuisine Sliders
Servings
sandwiches
Ingredients
Cream Cheese Slider Sandwiches | Bottom Left of the Mitten
Instructions
  1. Take 1 block of cream cheese and make sure it's softened. Mix in garlic powder, oregano and parley then stir to combine.
  2. Cut the buns in half placing the bottom half back into the box that the rolls originally came in.
  3. Spread half of the cream cheese on the buns.
  4. Layer ham, sliced tomatoes then the turkey pastrami.
  5. Taking the top half put the rest of the cream cheese on it then put on top.
  6. Just put them back into the paper tray, cover with two pieces of plastic wrap and put back into bag. Tie with plastic tie. Take to the picnic and enjoy!
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Chorizo & Beef Taco Salad with Lime-Cilantro Dressing

I have to admit that I have never imaged that I would one day say that a ‘taco salad’ was appealing to me. In a sense, isn’t a taco in general, a taco salad? It has all the elements it’s just assembled differently and adds a lot more lettuce—and is that a good thing? Up until I made this recipe I would say a definite, “No!”  My mind changed though when I decided to play around in the kitchen and created this Chorizo & Beef Taco Salad.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

For this Cinco de Mayo inspired Mitten Movie Night I remade and shot one of the very first posts I made.  Wow, has my photography came a long way.  Guess what though?  The recipe was just as delicious then as it is now.  Okay enough patting myself on the back !  We are drinking some Modelo Especial and catching up on Better Call Saul.  If you don’t follow me on social media you may not have heard that we recently moved into a new house :’)  So in between moving and everything we haven’t had time to catch up on the 2nd Season that just started. This show is in my Top 5 of shows, it’s awesome. If you are interested in 5 shows that I am in love with for future viewing here they are:

  1. 30 Rock.  Tina Fey is my idol. The question ‘Who would you want to have lunch with dead or alive.’ It would be her 100%.  A close 2nd would be Steve Martin. A 3rd would be any cast of any season of Saturday Night Live. Some great things have come out of that show.
  2. Unbreakable Kimmy Schmidt.  So cute! And of course let me refer to #1…Produced my Tina Fey.
  3. Shameless.  All of the actors in this series are spot on.
  4. A new one that just came out and surprised me was Santa Clarita Diet.  It reminded me a lot of Weeds.  Great show!
  5. And finally Better Call Saul.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Now let’s get on to the food!  When I first made this I had the intention of making the taco bowls on my own using flour tortillas but then scratched that when I found these Fiesta Flats.  They worked out perfectly because we ate them like tacos with a little flair and then the 3 yr old could scoop his goodies by himself.

First for the taco salad, let’s get our meat and beans cooking on the stove top. Add your chorizo and ground hamburger to a pan.  I was sad that when I had plans to make this I found a great recipe from Mexican Please on how to make your own Easy Homemade Chorizo but I wasn’t able to find chilies in our local grocery store so I did purchase the local fare.  If you have a chance though check out this recipe and make it for yourself!

Sprinkle the cumin and chili powder on top. Start sautéing everything together over medium/high heat until the sausage and meat are completely cooked through and no longer pink.  When cooked put the meat into a strainer to drain off the grease, chorizo has tons of it and you don’t want it making your taco shells soggy.  Drain, drain, drain!

Now the best part in my opinion, the lime-cilantro dressing. It’s amazing and well worth getting out and cleaning your food processor (can you tell I find this to be a chore?) Put all ingredients in the food processor-EXCEPT THE OIL.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Ok, now we can get to the oil. Put the lid on your food processor and you will then pour the oil slowly into the top while it chops up the ingredients you’ve already put into the bowl. When it gets to the consistency you like then stop adding. I put a ½ cup of oil as a general rule but you may like it a little chunkier (that’s how I prefer it) over runny. Trust me, once you make this you will make it again and again so adjust until you get it the way you like it.

I also recently perfected some rice that is amazing with anything that is spicy inspired.  This recipe is as simple as buying one of those pre-made packets. We live close to an amazing restaurant El Rodeo.  Everything they serve is pretty amazing and I wanted to recreate it at home and I think I nailed it! Just add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.  Now if only I can remake their Enchilada Sauce….I could eat that stuff in a bowl with a spoon it’s so good.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Layer as you see fit.  I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing.  Heat up some refried beans and plate the rice.  Add some avocado and sour cream on top if desired. And here you are….

Chorizo & Beef Taco Salad | 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.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten #tacosalad #cincodemayo #chorizo
Print Recipe
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing
Beef & spicy chorizo tucked into taco flats then layered with lettuce, tomatoes, green onions and cheese. Top with some delicious Lime-Cilantro Dressing for an extra kick. Fiesta time!
Chorizo & Beef Taco Salad | Bottom Left of the Mitten
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Mexican Rice
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Mexican Rice
Chorizo & Beef Taco Salad | Bottom Left of the Mitten
Instructions
Chorizo & Beef Taco Salad
  1. Add your chorizo and ground hamburger. Sprinkle the cumin and chili powder on top. Start sautéing everything together until the sausage and meat are completely cooked through and no longer pink. When cooked put the meat into a strainer to drain off.
Lime-Cilantro Dressing
  1. Add all ingredients but the oil. Put the top on the food processor. Add oil into the top funnel and blend until the consistency you prefer.
Mexican Rice
  1. Just add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.
  2. Layer as you see fit. I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing. Heat up some refried beans and plate the rice. Add some avocado and sour cream on top if desired. Enjoy!
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Double Batch Smashed Beans

I call this ‘Double Batch’ for two reasons.  The first, I’m taking two beans made in two separate ways and smashing them together.  The second, I like quirky names.  So therefore Double Batch Smashed Beans it is!  A delicious side dish for your burrito and taco nights.

Doubel Batch Smashed Beans from Bottom Left of the Mitten

The steps for this are ridiculously easy.  So instead of just opening a plain old can of refried beans and stopping there why not just go a few steps further?  Might as well, right?  Melt 1 Tbs butter.  Sautee 1/2 the onions, 1/2 the tomatoes and the garlic.  Add both cans of beans to the pan.   Smash with a potato smasher to combine.  Bonus if you have any angst on the day these are prepared you can take it out on the beans.  Smash it, smash it good!

Double Batch Smashed Beans from Bottom Left of the Mitten

Cook for around 10 minutes stirring every few minutes until completely heated through. Place in an oven proof dish.  Sprinkle with cheese then place in 375 degree oven for 8-10 minutes until cheese is melted.

Top with tomatoes and green onions.  Now you have a lovely side dish that was so easy to make.  Maybe pair it with my Blackened Chicken Green Chili Enchiladas or Stuffed Hatch Green Chiles.  And here you are….

Doubel Batch Smashed Beans 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.

Crazy 8 Sale On Now!

 

Double Batch Smashed Beans from Bottom Left of the Mitten

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Print Recipe
Double Batch Smashed Beans
Two types of beans, chili & refried, are smashed together then topped with melted cheese. A new type of side dish for your burrito and taco nights.
Double Batch Bean Smash | Bottom Left of the Mitten
Course Side Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Servings
servings
Ingredients
Double Batch Bean Smash | Bottom Left of the Mitten
Instructions
  1. Melt 1 Tbs butter. Sautee 1/2 the onions, 1/2 the tomatoes and the garlic.
  2. Add both cans of beans to the pan.
  3. Smash with a potato smasher to combine.
  4. Cook for around 10 minutes stirring every few minutes until completely heated through.
  5. Place in an oven proof dish. Sprinkle with cheese then place in 375 degree oven for 8-10 minutes until cheese is melted.
  6. Top with reserved onions and tomatoes. Enjoy!
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Pork & Bean Nachos

I love dishes that are versatile and can be mixed up. Nachos are a perfect example of taking a blank canvas, the chip, and making it into something spectacular. Add beef, pork or chicken. No meat at all. Loaded to the brim with toppings or simple with cheese and covered in some homemade salsa & sour cream. I’ve even had dessert nachos! Chips dashed with cinnamon & sugar and dipped into a vibrant fruit salsa. Well let me introduce you to a new power house nacho recipe, Pork & Beans Nachos.

Pork & Bean Nachos.

For years I made regular, plain ground beef nachos. Boring!! Sure they’re good but not ‘Next Level Nacho’ good that was until I came across Smothered Beef Barbacoa Chimichangas from The Chunky Chef. I made this for dinner one night and fell in love with the meat that was used for this recipe. It instantly became my husband’s #1 favorite meal.

The next time I made the recipe I did not have any beef but I did have a bone-in pork roast that was in the freezer. I love pork and figured it would be different but just as good. I was right! With plenty of left overs a few days later I used this pork to make nachos and they were a hit! On top of that, I added some other ingredients that I normally wouldn’t which took it to what I was looking for ‘Next Level Nachos’.

So gather your ingredients…..

Pork & Bean Nachos Ingredients

The pork for this is made in the slow cooker so place it into your slow cooker. Combine all your pork marinade ingredients and pour over the roast. Let cook on low for 6-8 hours.  I posted this on Instagram because seriously it made the house smell amazing!

Mittenmommy Instagram of Crockpot Pork

Once pork has cooked pull it out of the cooker and shred.

Pork & Bean Nachos Shredded Pork

Place nacho chips on a greased baking pan making a thin layers. I use a whole bag for the large baking sheet.   Next you will add you beans.  Spread out onto the chips right from the can. No need to preheat or drain. The juice soaks everything up, yummy.

Prok & Beans Chili Beans

Add your shredded pork and your toppings like black olives, tomatoes, jalapenos and onions. Anything you like. Plus LOADS of cheese. I use a whole 8 oz. package of Mexican Blend.  Now this is the additional ‘extra’ ingredients that I add to my nachos. Blue Cheese & Frank’s Buffalo Wing Sauce.   The tang of Blue Cheese & the Buffalo Sauce just make this….let me say…. Perfect!

Franks Red Hot Buffalo Wing Sauce & Blue Cheese

Now put in the oven at 375 degrees for 20 minutes.

Pork & Bean Nachos out of the oven

While it’s cooking grab you sour cream, avocado or lime-cilantro dressing. Cut up some crunchy lettuce. And here you are….

Pork & Bean Nachos, enjoy!

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

Pork marinade adapted from The Chunky Chef

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


Print Recipe
Pork & Bean Nachos
Pork & Bean Nachos. Perfect for a crowd!
Course Main Dish
Cuisine Mexican
Servings
people
Ingredients
Pork & Marinade
Course Main Dish
Cuisine Mexican
Servings
people
Ingredients
Pork & Marinade
Instructions
Pork & Marinade
  1. The pork for this is made in the slow cooker so place it into your slow cooker. Combine all your pork marinade ingredients and pour over the roast. Let cook on low for 6-8 hours.
  2. Shred pork when it has cooked thoroughly. Remove and discard any bones.
Pork & Bean Nachos
  1. Add chips to greased baking sheet.
  2. Add beans on top of chips.
  3. Add shredded pork on top of that.
  4. Add any toppings you prefer.
  5. Add cheese.
  6. Add Blue Cheese & Buffalo Sauce.
  7. Bake at 375 degrees for 20 minutes.
  8. Top with avocado & lettuce if desired.
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