Street Corn Taquitos

Has this Summer been busy!  I have been doing so much around the house, we’ve been running around and I haven’t had much time to work on this little blog. Even sadder is it’s been weeks since I’ve celebrated Mitten Movie Night which is probably my favorite of all posts to do on the blog.  So let’s rectify that right now and enjoy some Michigan craft beer and these Street Corn Taquitos.

Street Corn Taquitos | Bottom Left of the Mitten

Tonight I am pairing this dish with one of my favorite types of beer, a blonde.  Oval Beach Blonde from Saugatuck Brewing Company pairs perfectly with the crispy tortillas, the bursts of sweet corn in the filling and the creaminess of the mayo.  In anticipation of the upcoming Eclipse I want to watch a classic from the 80’s that always freaked me out, Night of the Comet. I know it’s not an eclipse but it is space related phenomena so close enough.  Where are you planning on watching the eclipse?  The boys and I are going to our local library where they are having a watching party.  How exciting!  Now on to the food.

Street Corn Taquitos | Bottom Left of the Mitten

For the chicken I cooked mine in the crock pot with some salt & pepper.  To shred it I wanted to try something that I saw on Pinterest and guess what, it WORKED! Use a KitchenAid mixer to shred the chicken. I cut the chicken in half, put it into the mixing bowl and turned it on high.  Less than 3 minutes later beautifully shredded chicken without the work.  Genius!

Street Corn Taquitos | Bottom Left of the Mitten

To the same bowl add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese and spices.  Stir to combine.  Add enough oil to the bottom of the  pan that it will fry these up around 1/2 cup.  While the oil heats up start assembling the taquitos.  Place the filling along the longest end, not too much that it spills out.  Roll the it up.  Once the oil is heated up place the tortilla in seam side down.  Fry for 2 minutes, then flip.  Fry for another 2 minutes then place on a plate lined with paper towels to drain.

Street Corn Taquitos | Bottom Left of the Mitten

Work the taquitos in batches of 2-3 depending on the size of your frying pan.  Don’t overcrowd or they won’t fry properly.  Serve with sour cream, chopped tomatoes and lettuce.  And here you are….

Street Corn Taquitos | 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.

 

Street Corn Taquitos | Bottom Left of the Mitten #taquitos #foodandbeerpairing #tortillas

 

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Street Corn Taquitos
Sweet corn, shredded chicken and a creamy filling wrapped in a corn tortilla then fried to a crispy golden brown. Perfect snack, appetizer or even main dish.
Street Corn Taquitos | Bottom Left of the Mitten
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Street Corn Taquitos | Bottom Left of the Mitten
Instructions
  1. Cook the chicken breast then shred it to make small pieces. (Try the KitchenAid mixer!)
  2. To a bowl with the chicken in it add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese and spices. Stir to combine.
  3. Add enough oil to the bottom of the pan that it will fry these up around 1/2 cup. While the oil heats up start assembling the taquitos.
  4. Place the filling along the longest end, not too much that it spills out. Roll the it up.
  5. Once the oil is heated up place the tortilla in seam side down. Fry for 2 minutes, then flip. Fry for another 2 minutes then place on a plate lined with paper towels to drain.
  6. Work the taquitos in batches of 2-3 depending on the size of your frying pan.
  7. Serve with sour cream, chopped tomatoes and lettuce. 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.

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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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 then 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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‘Celebrate with 8’ for National Drink Beer Day

Sit back and relax.  Grab a cold one.
It’s time to ‘Celebrate with 8’ for National Drink Beer Day!

'Celebrate with 8' for National Drink Beer Day | Bottom Left of the Mitten

‘Celebrate with 8’ is a weekly feature at Bottom Left of the Mitten – learn more here.

Try these Beer Infused Bavarian Soft Pretzels with Jalapeno Cheddar Dip from Baking Sense.  Warm soft pretzels are a perfect partner with a nice cold beer.

Beer Infused Bavarian Soft Pretzels with Jalapeno Cheddar Dip from Baking Sense
Shake up your upcoming Octoberfest with this German Brat Salad with Beer-Horseradish Vinaigrette from A Day in the Life on the Farm.  Spicy beer infused dressing over a delicious salad, yum!

German Brat Salad with Beer-Horseradish Vinaigrette from A Day in the Life on the Farm You can drink beer with me every Friday Night for Mitten Movie Night!  Check out my recipes & pairings that I offer up every Friday on the blog.

Bacon Shells & Cheese paired with Lagunitas~A delicious meal loaded with bacon, vegetables and shell pasta. Italian & Parmesan cheese add a creamy finish. Perfect quick meal for a cozy night in.

Bacon Shells & Cheese from Bottom Left of the Mitten
Portobello Mushroom Burger paired with Lost Dune from New Holland Brewing~Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes off this burger perfectly.

Portobello Mushroom Burger from Bottom Left of the Mitten

White Chicken Pizza with Basil & Blackberry Sauce paired with Bell’s Oberon~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

Four B’s Tostadas paired with Sam Adam’s Octoberfest~Crunchy tostadas get the 4 B’s treatment: beef, beans, blue cheese & buffalo sauce then cooling it down a little with some creamy ranch dressing. A bold combination packed with tons of flavor.

Four B's Tostadas from Bottom Left of the Mitten

Stuffed Hatch Green Chiles paired with Dirty Blonde from Atwater Brewery~Loaded Green Hatch Chiles with a cream cheese and chicken stuffing baked to perfection.

Stuffed Hatch Green Chiles from Bottom Left of the Mitten

I’ve said it before and I will say this again…..

ALincolnBLOFMitten
Invite some friends over.  Get a 6 pack to share.  Celebrate.

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

'Celebrate with 8' for Drink Beer Day from Bottom Left of the Mitten

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.  This pizza makes perfect use of summer grown basil, I know my plant is bursting.

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 Basil & Blackberry Sauce | 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

When the 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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Print Recipe
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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