Turkey Meatballs with Balsamic Vinegar Glaze

It’s the first Mitten Movie Night of 2017!  Woot, woot.  How is yours going to far?  Tonight I’ve got a great meatball recipe for you to start the year off right.  Ground turkey meatballs glazed with a thick sweet and tangy balsamic vinegar sauce.

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

The movie we’re watching is Bridget Jones’s Baby.  I love this series of movies and just recently re-watched the others because I knew this was coming. For dinner with this turkey meatball recipe we are drinking Melonfest Cantaloupe Wheat from Roak Brewing.  My husband picked this beer up and I’ll be honest, I wasn’t quite sure I would like it.  I love cantaloupe but wasn’t sure how it was going to work in a beer.  I was pleasantly surprised! Light and not overly fruity makes for a very drinkable beer that’s perfectly paired with the tang of the balsamic vinegar and soy sauce in the glaze on these meatballs.

To say that I like meatballs is an understatement.  I LOVE them.  They are easy, very versatile and can come in many different combinations.  You can serve them on noodles, potatoes, as an appetizer.  In fact one of the very first recipe I made for the blog was Porcupine Meatballs and Zoodles, a recipe I’ve been making for a long time.  I even celebrated National Meatball Day last year! Ok enough about one of my favorite foods, let’s get cooking!  With less than 10 ingredients, one pan and less than 15 minutes this is a meal you can make any night of the week.

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

First for the meatballs add the turkey, egg and breadcrumbs to a bowl.  Mix all ingredients together and form into ball.  Add about a tablespoon of oil to the bottom of a pan then set to medium heat.  Place the meatballs in the pan and cook for 5-6 minutes.  Flip them and cook for 5-6 minutes more.

While the meatballs are cooking chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.  To the same pan melt 2 Tbs. butter then add onions and garlic.  Let soften for 2-3 minutes.  Add the sauce to the pan and cook until thickened, about 1 minute.  Return the meatballs back to the pan.  Easy as that.

Turkey Meataballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

To perch these little meatballs on I made some red skinned mashed potatoes and roasted Brussels spouts & carrots for the side.  If you would prefer to serve these with noodles double the sauce recipe so it can cover everything evenly.  And here you are….

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

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

Balsamic Vinegar Glaze adapted from Shugary Sweets

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

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Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten #turkeymeatball #balsamcvinegar
Print Recipe
Turkey Meatballs with Balsamic Vinegar Glaze
Turkey meatballs that cook within 12 minutes are then glazed with a sweet, tangy balsamic vinegar glaze. Serve on top of creamy red skin mashed potatoes for a cozy weeknight meal.
Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten
Instructions
Turkey Meatballs
  1. First for the meatballs add the turkey, egg and breadcrumbs to a bowl. Mix all ingredients together and form into ball.
  2. Add about a tablespoon of oil to the bottom of a pan then set to medium heat. Place the meatballs in the pan and cook for 5-6 minutes. Flip them and cook for 5-6 minutes more.
Balsamic Vinegar Glaze
  1. Chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.
  2. To the same pan melt 2 Tbs. butter then add onions and garlic. Let soften for 2-3 minutes.
  3. Add the sauce to the pan and cook until thickened, about 1 minute. Return the meatballs back to the pan.
  4. Serve on top of mashed potatoes or noodles. Enjoy!
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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.

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. 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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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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Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce

TGIF!   Friday means Mitten Movie Night.  I have prepared something really special.  It was a few step process but really required more waiting than working.  First I put the sweet potatoes in the slow cooker.  Then I braised the pork and put it in the oven.  Whisked the Asian BBQ sauce.  Chilled the beer.  I recommend this Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce on a cool Fall day when your lounging on the couch binge watching Netflix wanting to put much effort into a great meal.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

Tonight along with the meal we are drinking Fifth Voyage Coconut Porter from Cranker’s Brewery.  This was part of a ‘I Love Michigan’ Craft Beer pack that we picked up at Meijer.  I really enjoyed this pack since it let us try a few different beers from all over the state. Like a little travel without the…travel.  On second thought, that isn’t fun! One of mine & hubby’s favorite ‘us’ time thing to do is take mini-vacations to check out the craft beer scene. Our last trip was to Toledo & Cleveland, Ohio.  While we were there we even visited the Rock & Roll Hall of Fame and the Christmas Story house!  I’m a huge history nerd so this trip had tons to offer–and did I mention these cities also have great craft beer?

For entertainment we’re watching The Boss.  I have been binging on funny stuff all week after the premier of The Walking Dead Sunday.  Done. Over. I cannot handle anything remotely scary or stomach turning…..until this Sunday when I watch it again.  Sorry, I’ve invested too much time to quit now.  Alright! So onto the meal (unless your having TWD flashbacks then come back later).  As I mentioned I made this meal in stages.  For the sweet potatoes I wash them and then put them in a crock pot for 6 hours.  Done! See didn’t I say that was easy?

For the pork in an oven proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides then add salt & pepper to your liking and one bottle of beer.  Take off heat and put in a 350 degree oven.  Cook for 1 hour.  Take out of oven then add 1 cup water.  Put back into the oven to finish cooking for another 1-1 1/4 hours.   When the pork comes out so tender it shreds easily.   Now your ready for the sauce!

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

For the Asian BBQ sauce whisk all ingredients together except for the sesame oil.  Add 2/3 of the sauce to shredded pork.  Save the remainder for topping.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

Split top of sweet potato with a knife.  Stuff with pulled pork.  Right before serving add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes.  Garnish with chopped parsley.  And here you are….

Pulled Pork Stuffed Sweet Potato 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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Pulled Pork Sweet Potato with Asian BBQ Sauce from Bottom Left of the Mitten

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Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce
Creamy sweet potatoes topped with tender pulled pork. Finished with a sweet & tangy Asian BBQ sauce. Perfect slow cooked comfort food with minimal effort.
Course Main Dish
Cuisine Pork
Servings
potatoes
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
Course Main Dish
Cuisine Pork
Servings
potatoes
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
Instructions
Sweet Potatoes
  1. Add washed potatoes to slow cooker. Cook on low for 4-6 hours.
Asian BBQ Sauce
  1. Whisk all ingredients together except for the sesame oil. Add 2/3 of the sauce to shredded pork. Save the remainder for topping.
  2. Split top of sweet potato with a knife. Stuff with pulled pork.
  3. Right before serving add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes. Garnish with chopped parsley. Enjoy!
Pork
  1. For the pork in an oven proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides. Then add salt & pepper to your liking and one bottle of beer.
  2. Take off heat and put in a 350 degree oven. Cook for 1 hour. Take out of oven then add 1 cup water. Put back into the oven to finish cooking for another 1-1 1/4 hours.
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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 grab your ingredients….

Swedish Pancakes with Brown Sugar Bananas from 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!

Breakfast

Desserts

Snacks

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.
Course Breakfast
Cuisine Breakfast
Servings
pancakes
Ingredients
Swedish Pancakes
Brown Sugar Bananas
Course Breakfast
Cuisine Breakfast
Servings
pancakes
Ingredients
Swedish Pancakes
Brown Sugar Bananas
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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White Chicken Pizza with Basil & Blackberry Sauce

It’s time for Mitten Movie Night!  I’m serving up a creamy, cheesy white chicken pizza with an added sweet twist on top and enjoying one of my favorite Michigan Craft Beers.

White Chicken Pizza with Basil & Blackberry Sauce from Bottom Left of the Mitten

Tonight I made White Chicken Pizza with Basil & Blackberry Sauce.  A sweet & savory combination on a homemade pizza crust.  While this has a long and fancy name trust me it didn’t take long at all.  Best of all it is delicious!  We are watching Joy.  Jennifer Lawrence kind of rocks, right?  And finally we are drinking Oberon from Bell’s Brewery.  If you are even remotely close to Kalamazoo, Michigan it is a must visit for any craft beer lover.  So gather your ingredients….

White Chicken Pizza with Blackberry Sauce from Bottom left of the Mitten

Start with the crust.  Mix yeast, water & honey together.  Cover bowl with plastic wrap and let sit for 10 minutes.  See photo below in the collage to make sure yours has the same consistency.  Now add the flour, honey & salt to the yeast mixture.  I do not have a fancy mixer (I want one so bad!) so I had to just hand mix this.  Start by stirring with a spatula then complete by hand.

Once it is all combined flip out of bowl onto a floured surface.  Cover with towel and let sit for 5 minutes.  Uncover and roll your dough out to the size of your pan.  Mine is pretty cool, it has holes in the bottom of it which makes the crust really crispy.  Once the dough is on the pan place in the oven at 450 degrees for 12-14 minutes.

White Chicken Pizza with Basil & Blackberry Sauce from Bottom Left of the Mitten

While the pizza crust is doing it’s first bake through cut up 1/2 an onion and shred up your chicken if it isn’t already.  We get rotisserie chickens from Costco so I cut off about half the chicken to use.  In a pan heat up 1/2 Tbs butter, 1/2 Tbs olive oil and add your onions and chicken.  Saute until onions are soft (this will just heat your chicken up since it’s already cooked) around 5 minutes.

White Chicken Pizza with Basil & Blackberry Sauce from Bottom Left of the Mitten

Once your pizza crust has cooked for 12-14 minutes take it out of the oven and assemble the rest of the ingredients on the top of it.  Ricotta cheese, chicken & onions then the Italian Shredded cheese.  Place back into over for another 15 minutes.

White Chicken Pizza with Basil & Blackberry Sauce from Bottom Left of the Mitten

About 5 minutes before your pizza is out of the oven add the blackberry preserves and 3 Tbs water to a small saucepan.  Bring to a boil letting the preserves breakdown to create a sauce.  Once pizza is cooked right before serving sprinkle some chopped basil and blackberry sauce on top.  And here you are….

White Chicken Pizza with Basil & Blackberry Sauce 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.

White Chicken Pizza with Basil & Blackberry Sauce from Bottom Left of the Mitten

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White Chicken Pizza with Basil & Blackberry Sauce
A sweet & savory combination on a homemade pizza crust. While this has a long and fancy name trust me it comes together quickly with the use of rotisserie chicken.
White Chicken Pizza with Basil & Blackberry Sauce from Bottom Left of the Mitten
Course Main Dish
Cuisine Pizza
Prep Time 20 minutes
Cook Time 24 minutes
Servings
pieces
Ingredients
Pizza Crust
White Pizza Toppings
Blackberry Sauce
Course Main Dish
Cuisine Pizza
Prep Time 20 minutes
Cook Time 24 minutes
Servings
pieces
Ingredients
Pizza Crust
White Pizza Toppings
Blackberry Sauce
White Chicken Pizza with Basil & Blackberry Sauce from Bottom Left of the Mitten
Instructions
Pizza Crust
  1. Start with the crust. Mix yeast, water & honey together. Cover bowl with plastic wrap and let sit for 10 minutes. See photo above in the collage to make sure yours has the same consistency.
  2. Add the flour, honey & salt to the yeast mixture. Start by stirring with a spatula then complete by hand. Once it is all combined flip out of bowl onto a floured surface.
  3. Cover with towel and let sit for 5 minutes. Uncover and roll your dough out to the size of your pan.
  4. Once the dough is on the pan place in the oven at 450 degrees for 12-14 minutes.
White Pizza Toppings
  1. While the pizza crust is doing it's first bake through cut up 1/2 an onion and shred up your chicken if it isn't already. In a pan heat up 1/2 Tbs butter, 1/2 Tbs olive oil and add your onions and chicken. Saute until onions are soft around 5 minutes.
  2. Once your pizza crust has cooked for 12-14 minutes take it out of the oven and assemble the rest of the ingredients on the top of it. Ricotta cheese, chicken & onions then the Italian Shredded cheese. Place back into over for another 15 minutes.
  3. Right before serving sprinkle some chopped basil and blackberry sauce on top.
Blackberry Sauce
  1. About 5 minutes before your pizza is out of the oven add the blackberry preserves and 3 Tbs water to a small saucepan. Bring to a boil letting the preserves breakdown to create a sauce.
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Easy Chicken & Dumplings #SundaySupper

This week officially was the start of sports season.  My son started football practice which means that except for a few weeks over the holidays my husband, who coaches most of his sports, and him are gone to practice at least 2 nights a week.  Then every Saturday is a game.  For football, soccer and basketball…until mid-March.  So that means I need to have quick meals ready before they are back out the door again.  One of my kids favorites is this Easy Chicken & Dumplings.  I can get this on the table and it’s a great way to make sure he’s got good wholesome fuel to power him through his practices.

Kids favorite Easy Chicken & Dumplings from Bottom Left of the Mitten

The things I use for these are usually what I have on hand in my pantry and freezer.  Freezer you say?  Yes, freezer.  When I find carrots and celery on sale I will chop them up and put them in a plastic freezer bag and put them in the freezer.  It ensures that I always have these on hand for soups.  So gather your ingredients….

Easy Chicken & Dumplings from Bottom Left of the Mitten

For this recipe use any type of shredded chicken you desire.  I personally like to use chicken thighs that I cook in the crock pot with just salt and pepper then shred.  I used the whole large package and had enough leftover for chicken tacos later in the week.  Win! Of course though you can just as easily use leftover rotisserie chicken or cook a few chicken breasts on the stove.

Easy Chicken & Dumplings from Bottom Left of the Mitten

Chop all your good veggies up.  Add to a large pot with your 2 Tbs. butter.  Saute for around 5 minutes to make onion and garlic soft.  Now add your stock and water.  (I use chicken bouillon versus chicken stock.  This is a preferred taste for me so feel free to use either.  When using chicken bouillon I usually heat water to boil and place cubes in that water to dissolve.  Then then just add the remaining water separate.  This is what you see in my Donald Duck cup.  From one of my favorite places ever, Disney World!)  Finally add your chicken.

Easy Chicken & Dumplings from Bottom Left of the Mitten

Bring your pot to a good rolling boil for around 10 minutes.  Time to make your biscuits.  Add milk, oregano, thyme and the Jiffy mix.  Stir to combine.  Viola!  Done.  Easy as that!  Once pot is at a rolling boil you are going to drop your biscuit mix in one spoonful at a time on top of the broth and vegetables.  Drop all the way around filling up the top of the pot.

Chicken & Dumplings from Bottom Left of the Mitten

Keep the pot at a roiling boil for another 10 minutes.  This is the consistency you want.  The dumplings cooked completely through.

Chicken & Dumplings from Bottom Left of the Mitten

This is a perfect & easy weeknight dinner that your kids will love, trust me!  And here you are…….

Easy Chicken & Dumplings from Bottom Left of the Mitten

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

Thank you to Ellen Folkman from Family Around the Table for hosting this weeks Sunday Supper.  Keep kids happy with these other Kid Friendly Recipes from the Sunday Supper Family.

Appetizers

Desserts

Main Dish

Snacks

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.

Print Recipe
Easy Chicken & Dumplings
A quick and hearty meal that's Kid Approved!
Kids favorite Easy Chicken & Dumplings from Bottom Left of the Mitten
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Kids favorite Easy Chicken & Dumplings from Bottom Left of the Mitten
Instructions
  1. Chop all veggies up. Add to a large pot with your 2 Tbs. butter. Saute for around 5 minutes to make onion and garlic soft.
  2. Now add your stock and water. Finally add your chicken. Simmer on a rolling boil for 10 minutes.
  3. For biscuits: Add milk, oregano, thyme and the Jiffy mix. Stir to combine. Once pot is at a rolling boil for 10 minutes you are going to drop your biscuit mix in one spoonful at a time on top of the broth and vegetables. Drop all the way around filling up the top of the pot.
  4. Keep the pot at a roiling boil for another 10 minutes. This is the consistency you want. The dumplings cooked completely through.
  5. Serve & enjoy!
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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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Crock Pot Ranch Pork Roast with Mushroom Gravy

This is one of my favorite meals to make for my boys. For me, one of my true joys is making them a meal that has them leaving the dinner table full & happy. With Mother’s Day this week I thought this is a perfect meal to share, Crock Pot Ranch Pork Roast with Mushroom Gravy. If you are in charge of dinner this week you can just put this is the Crock Pot and let it do all the work while you relax.

Sadly, when I started this recipe I completely forgot to take a beginning picture of the ingredients for the roast before I started! So here are the ingredients:

1 Pork Loin Roast (I get mine as a 4 pack at Costco for around $13 and they are amazing!)
1 pkg. Dry Ranch Dressing
1/4 Cup Worcestershire Sauce
1/4 Cup Soy Sauce
2 Cloves Garlic, Minced
2 Cup Water

Mix all ingredients together. Pour on top of pork. Easy! Once that is all in just cook on low for 6-8 hours.

Crock Pot Ranch Pork Roast

When you are about to put dinner on the table make your Mushroom Gravy to go over top of this. I’m telling you, it’s worth the extra step.

To a pan add 1/4 cup butter, 1 small yellow onion and 1 pkg pre-sliced mushrooms. Sautee until cooked down.

Mushroom

While this is cooking in a small bowl add 1 Tbs. flour & 1 Tbs. Cornstarch. To this you will take some liquid from your crock pot roast. I usually do about 2 ladle full which is about 1 cup. Stir to combine.

Mushroom Gravy
Now you will add the Flour/Cornstarch mixture to the onions & mushrooms. Cook until thick like gravy.

Mushroom Gravy
So rich & creamy. Perfect to top off this delicious roast.

Ranch Pork Roast

With this I make Homemade Applesauce. It is so easy you won’t bother with the jar stuff anymore! It’s as easy as chopping up 2-3 red apples. Put them in a pan with orange juice, 1 Tbs. cornstarch, 1 Tbs. cinnamon and 1 Tbs. butter. Cover and cook on medium heat for 10 minutes. The apples come out perfect!

Applesauce

Roast up some asparagus and mash some potatoes to complete this meal. And here you are…..

RanchPorkSite2

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.


Print Recipe
Crock Pot Ranch Pork Roast with Mushroom Gravy
Fix it and forget it Crock Pot Ranch Pork Roast with Mushroom Gravy.
Course Main Dish
Cuisine Slow Cooker
Servings
servings
Ingredients
Crock Pot Ranch Pork Roast
Mushroom Gravy
Homemade Applesauce
Course Main Dish
Cuisine Slow Cooker
Servings
servings
Ingredients
Crock Pot Ranch Pork Roast
Mushroom Gravy
Homemade Applesauce
Instructions
Crock Pot Ranch Pork Roast
  1. Mix all ingredients together. Pour on top of pork. Cook on low for 6-8 hours.
Mushroom Gravy
  1. To a pan add 1/4 cup butter, 1 small yellow onion and 1 pkg pre-sliced mushrooms. Sautee until cooked down.
  2. While this is cooking in a small bowl add 1 Tbs. flour & 1 Tbs. Cornstarch. To this you will take some liquid from your crock pot roast. Stir to combine.
  3. Add the Flour/Cornstarch mixture to the onions & mushrooms. Cook until thick like gravy.
Homemade Applesauce
  1. Chop up 2-3 red apples. Put them in a pan with orange juice, 1 tbs. cornstarch, 1 tbs. cinnamon and 1 tbs. butter. Cook on medium heat for 10 minutes until tender.
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My Dad’s Chicken & Rice

I’m serious when I say that I have been eating this meal most of my life. It’s a recipe that my dad invented, thus the name ‘My Dad’s Chicken & Rice’. He cooked it for us growing up and when I was old enough gave the recipe to me and I’ve been making it myself for about 20 years now.

My dad is a great cook! He makes the most unbelievable grilled chicken. My mouth is watering a little right now as I’m thinking about it. I want to think that he got his skills from my grandmother. On Sunday’s growing up we would have big dinners of lamb, creamed spinach and croissants. Dessert was almost always chocolate pudding with whipped cream. I loved those Sunday’s and I try and keep the tradition alive in our house where Sunday is a day for family and feasting.

Now back to the recipe because once you make ‘My Dad’s Chicken & Rice’ I know that it will quickly become a keeper you make for years yourself.  Gather up your ingredients.

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For years I made this recipe on the stovetop in a stockpot using quick cooking rice.  But this Christmas I asked for a Rice Cooker and started making it that way.  Let me tell you abut this rice cooker……

I LOVE IT!  I know a rice cooker seems like something you would use only occasionally but let me tell you that I use this thing all the time. It is a steamer, slow cooker and I pretty much haven’t used my large stockpot (with the exception of this soup) since I got it. If you do not have a rice cooker, please feel free to make this on your stovetop following the same instructions.

In the pan or in your rice cooker add the water, chicken bouillon, rice, soy sauce, water chestnuts and fancy mixed vegetables. If you are using the rice cooker it will let you know when it’s all cooked. If you are doing this on the stovetop follow the package directions for cooking 1 cup of quick cook rice.

Chicken & Rice

Now let’s cook your mushrooms and onions. I cook these separate from the chicken because the chicken will get soggy if cooked together and I like the chicken to be really crispy.  Just add a little butter or oil in the bottom of your pan and sauté until mushroom and onions have browned. Add them to your pot.

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Heat about 1 tbs. of oil in the bottom of the same pan used for the mushrooms and onions. Cut chicken into cubes and dredge into a mixture of flour, pepper and garlic powder.

Chicken & Rice
Add chicken to pan and fry until golden brown.
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Your rice should be cooked so now just add chicken as the final step and stir to combine all the goodness.

Chicken & Rice
With this recipe I make Chinese Slaw Salad to go with it. Here are the ingredient I use.

Chinese Slaw

Take your Ramen Noodles and break them up. Melt the butter and add the noodles to the pan, discard the packet you won’t be needing it. Brown the dry noodles to your liking for a crunchy topping on this salad.

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Take the wet ingredients plus the brown sugar and mix together.  Chop the lettuce and put it in a bowl.  Add the bag of coleslaw mix.  Top with dressing.  Stir to mix.  Top with Ramen Noodles.  Right before serving I cut a lime I half and squirt over the top.  It just adds a great citrus kick to it.

Chinese Slaw

Plate it all up and here you are…..

Chicken & Rice

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

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

Print Recipe
My Dad's Chicken & Rice
Delicious Chicken & Rice meal the whole family will love. Serve with Chinese Slaw Salad, recipe included.
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
My Dad's Chicken & Rice
Chinese Slaw Salad
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
My Dad's Chicken & Rice
Chinese Slaw Salad
Instructions
My Dad's Chicken & Rice
  1. Add the water, chicken bouillon, rice, soy sauce, water chestnuts and fancy mixed vegetables. If you are using the rice cooker it will let you know when it’s all cooked. If you are doing this on the stovetop follow the package directions for cooking 1 cup of quick cook rice.
  2. Cook your mushrooms and onions using add a little butter or oil in the bottom of your pan and sauté until mushroom and onions have browned. Add them to your pot.
  3. Heat about 1 tbs. of oil in the bottom of the same pan used for the mushrooms and onions. Cut chicken into cubes and dredge into a mixture of flour, pepper and garlic powder. Add chicken to pan and fry until golden brown.
  4. Once rice is done cooking add chicken to the pan. Stir to combine all ingredients. Serve.
Chinese Slaw Salad
  1. Take your Ramen Noodles and break them up. Melt the butter and add the noodles to the pan, discard the packet you won’t be needing it. Brown the dry noodles to your liking.
  2. Take the wet ingredients plus the brown sugar and mix together.
  3. Chop the lettuce and put it in a bowl. Add the bag of coleslaw mix. Top with dressing. Stir to mix. Top with Ramen Noodles.
  4. Right before serving I cut a lime I half and squirt over the top.
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Gnocchi, Sausage & Spinach Soup

I first made this Gnocchi, Sausage & Spinach Soup recipe as something quick to take my best friend who was sick in the hospital. I was originally going to make a pasta dish with most of these ingredients but adjusted it on the fly to make the ultimate ‘comfort food’ soup to take to her so she could skip the hospital food. I’m glad I did because it has become something that I now make, a lot.

The topping on this is homemade croutons and a sprinkle of parmesan. The croutons give it really good crunch. They are so easy to make so I almost always double the batch to have them on hand for salads.

So gather your ingredients and let’s get started!

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First, let’s make the croutons so that they can cook while you whip the soup up. I purchased these 2 buns at my local store.  **Tip: You know those leftover one off buns that you always end up with after eating brats or hot dogs? I keep a large freezer bag and add those to it when I get them and freeze them. When I want to make croutons I take out whatever amount I need defrost them to make this.

Cut the bread up into chunks and pour the oil & spice over the top. Use your hands to combine all the goodness.

GnocchiSoupBLOFMitten2

Spread on a baking sheet and pop into the oven at 350 degrees. Takes about 20 minutes. I just leave it in the oven to let it chill out and they are usually perfect if I take them out when I’m done making this soup.

GnocchiSoupBLOFMitten3

Now onto the soup.  Start by melting half of the butter in a large stockpot, adding the onions and cook until softened.  Add garlic now—not before it will brown to fast and get bitter.

GnocchiSoupBLOFMitten5
Now add your sausage and cook until browned. This right here I could just eat with a spoon. Forget the other stuff!

GnocchiSoupBLOFMitten6

Oh, but the other stuff is so good.   Once the sausage is cooked I usually either drain this on a plate with a paper towel or drain in colander. I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot.  I now also add the other half of my butter.

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Flick a couple times with the spoon. That is literally how fast this cooks.

GnocchiSoupBLOFMitten8

Chop up your tomato and add to the pot. Add your sausage back in.

GnocchiSoupBLOFMitten9

You’re almost done. See how quick that was! Now just add the water, chicken bouillon and gnocchi. Bring your pot to a boil and cook for 10 minutes.

Now add your parmesan and take the croutons out of the oven.

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Serve it up and add croutons & additional parmesan.  And here you are……

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

 

Print Recipe
Gnocchi Sausage & Spinach Soup
The ultimate ‘comfort food’ soup with crunchy homemade croutons.
Gnocchi Sausage & Spinach Soup
Course Main Dish
Cuisine Soup
Cook Time 20 minutes
Servings
servings
Ingredients
Gnocchi, Sausage & Spinach Soup
Crunchy Croutons
Course Main Dish
Cuisine Soup
Cook Time 20 minutes
Servings
servings
Ingredients
Gnocchi, Sausage & Spinach Soup
Crunchy Croutons
Gnocchi Sausage & Spinach Soup
Instructions
Gnocchi, Sausage & Spinach Soup
  1. Melt butter and sauté onion until softened. Add garlic and sausage. Sautee until the sausage is cooked through. Once cooked take sausage off and drain.
  2. Leave a little oil from the sausage in the pot and add spinach. Cook until wilted.
  3. Chop tomato and add to pot along with spinach. Add the sausage back into the pot.
  4. Add water, chicken bouillon and potato gnocchi. Bring to boil and cook for 10 minutes.
  5. At the end of the 10 minutes add parmesan cheese.
  6. Serve with croutons & additional parmesan.
Crunchy Croutons
  1. Cube bread. Add oil, Italian herbs and garlic powder. Mix with hands to coat bread with oil & spices. Spread on baking sheet.
  2. Bake at 350 degrees for 20 minutes.
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