Tuscan Quiche

This Tuscan quiche starts with a crispy crust and a savory Tuscan filling made easier by using Rustic Tuscan BLENDABELLA. A tasty way to start to the day.

Tuscan Quiche | Bottom Left of the Mitten

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

Who doesn’t love a quick & easy breakfast?  I know I do.  Quiche is one of my all-time favorite dishes to turn to when I’m wondering what to make.  Need a nice breakfast for the weekend?  Make a quiche! Need to make a weeks worth of breakfast for easy weekday mornings?  Make a quiche!

What makes a quiche such a great breakfast?

One word: versatility.

While I kept this quiche simple, the flavor combinations are endless especially when you are using BLENDABELLA Portabella Mushroom Blends.  Start with the basic recipe of crust, milk, and eggs then create away! Here are a few examples:

  • For this Tuscan Quiche, add some sweet Italian sausage to the mix.  
  • Use Zesty Mexican BLENDABELLA to make a southwest quiche with chorizo and Swiss cheese.
  • Coconut Thai BLENDABELLA would make a great seafood quiche with cooked shrimp and a smoky mozzarella. 

How to make the perfect Tuscan Quiche with BLENDABELLA:

Pre-heat oven to 375 degrees. In a greased 8-inch pie plate add a thawed, prepared pie crust.  In a bowl whisk together the eggs, milk and BLENDABELLA Rustic Tuscan Portabella Mushroom Blend.

Tuscan Quiche | Bottom Left of the Mitten

To the mixture add the cheese.  Pour into the pie crust.  Add the pie plate to a larger baking sheet in case it overflows (it shouldn’t but it doesn’t hurt to be prepared).  Bake for 40 minutes.

Tuscan Quiche | Bottom Left of the Mitten

Test the quiche with a toothpick or knife to make sure it comes out clean. Let the quiche cool for 10 minutes.  Cut into eight pieces and here you are…..

Tuscan Quiche | Bottom Left of the Mitten

 For more information on BLENDABELLA visit their site or follow on social media:

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Purchase BLENDABELLA online!

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

Print Recipe
Tuscan Quiche
This Tuscan quiche starts with a crispy crust with a savory Tuscan filling made easier by using Rustic Tuscan BLENDABELLA. A tasty way to start to the day.
Tuscan Quiche | Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast
Prep Time 5 minutes
Cook Time 40 minutes
Servings
pieces
Course Breakfast
Cuisine Breakfast
Prep Time 5 minutes
Cook Time 40 minutes
Servings
pieces
Tuscan Quiche | Bottom Left of the Mitten
Instructions
  1. Pre-heat oven to 375 degrees.
  2. In a greased 8-inch pie plate add a thawed, prepared pie crust.
  3. In a bowl whisk together the eggs, milk and BLENDABELLA Rustic Tuscan Portabella Mushroom Blend.
  4. To the mixture add the cheese. Pour into the pie crust. Add the pie plate to a larger baking sheet.
  5. Bake for 40 minutes.
  6. Test the quiche with a toothpick or knife to make sure it comes out clean. Let the quiche cool for 10 minutes.
  7. Cut into eight pieces. Enjoy!

Cherry Fizz

Well, I guess it’s time to finally start winding down summer.  As we head into the last week before Labor Day, I can’t help but reminisce how overwhelmingly fast it went by.  So instead of pouting, I decided to share another drink that I’ve been enjoying, something I call ‘cherry fizz’.

Cherry Fizz | Bottom Left of the Mitten

I commented to my son this morning that I had kind of felt like summer was dragging on…and on…and on…but now that the end is here I’m like – HOLD UP! So I guess I better get to enjoying these last few weeks of summer.  And there is no better way to do that than having a nice drink while lounging in the pool.

A few weeks ago I started playing around with some beer cocktails.  I made a Bull’s Eye Beer Cocktail that turned our fantastic!  Keeping in mind that I wanted to make another cocktail, I was always on the lookout for new non-beer ideas for cocktails.  Then it happened – while shopping I came across something that I loved when I was growing up, New York Seltzer.  My favorite after-school treat was a little bottle of this flavored seltzer and Pringle chips! I felt like a kid again seeing these in what happened to be the liquor aisle of my grocery store.

Then I remembered that I had a bunch of cherries in my refrigerator that needed to be used up, a bottle of prosecco that I had picked up from Costco and of course what do most ‘summertime’ drinks contain? Rum.  Thus, the cherry fizz was born!

Cherry Fizz | Bottom Left of the Mitten

With the cherries that I had leftover, about 2 cups, I made a simple syrup.  This adds an extra layer of fruit flavor and sweetness to the drink.  Do know that a little goes a long way when adding it to drinks.

How do you make simple syrup?

Take the stem and pit out of the cherries and add them to a food processor.  Once they are thoroughly mashed add them to a pan with 1/2 cup of water and 1/2-1 Tbs of sugar.  Cook the mixture down until it thickens, around 20 minutes.  Take the mixture and add to a container and let cool.  This will last in the refrigerator for drinks up to 2 weeks.

Make this cherry fizz in an individual glass or you can make in larger batches to share with friends and neighbors.  For the glass recipe; add 1/2 Tbs of cherry simple syrup to a tall glass filled with ice.  Add 1/2 cup of prosecco.  Then add 1/2 shot of white rum.  Finally finish the drink off with the seltzer, around 1/2-1 cup.  Stir to combine and here you are…..

Cherry Fizz | Bottom Left of the Mitten

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

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


 

Print Recipe
Cherry Fizz
Seltzer, prosecco, white rum and cherry simple syrup make this Cherry Fizz a bubbly drink that's perfect for hanging out by the pool.
Cherry Fizz | Bottom Left of the Mitten
Course Beverage
Cuisine Cocktail
Prep Time 3 minutes
Servings
drink
Ingredients
Course Beverage
Cuisine Cocktail
Prep Time 3 minutes
Servings
drink
Ingredients
Cherry Fizz | Bottom Left of the Mitten
Instructions
  1. Add 1/2 Tbs of cherry simple syrup to a tall glass filled with ice.
  2. Add 1/2 cup of prosecco.
  3. Then add 1/2 shot of white rum.
  4. Add the seltzer, around 1/2-1 cup.
  5. Stir to combine. Enjoy!

‘Celebrate with 8’ for Friendship Day

Looking to give back to the friends that mean so much in your life?
Check out this Gift Guide to celebrate Friendship Day!

Celebrate with 8 for Friendship Day | Bottom Left of the Mitten

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

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

What friend wouldn’t love a box of items for the ultimate in self-care? This gift box from PeaceOrganics is full of pampering items like a candle, bath bomb, and lip balm. PeaceOrganics is offering a discount for Bottom Left of the Mitten – enter code BLMITTEN10 to get 10% off the entire purchase in the shop!

Gift Box from PeaceOrganics | Celebrate with 8 for Friendship Day | Bottom Left of the Mitten

This sweet little Good Friends are Like Stars Bracelet from LayeredandSimple make a great statement for the closest of friends.  Choose from over 20 different colors to customize with your friends favorite color.

Good Friends are Like Stars Bracelet from LayeredandSimple | Celebrate with 8 for Friendship Day | Bottom Left of the Mitten

Give your friend the best of statement pieces with this Best Friend Enamel Pin from HennelPaperCo. Jean jacket possibly required to rock the best look for her ‘flair’.

Best Friend Enamel Pin from HennelPaperCo | Celebrate with 8 for Friendship Day | Bottom Left of the Mitten

Whenever your BFF reaches into the Personalized Makeup Bag from MoonwakeDesignsCo she will think of you.

Personalized Makeup Bag from MoonwakeDesignsCo | Celebrate with 8 for Friendship Day | Bottom Left of the Mitten

Does your friend love the show, FRIENDS?  This FRIENDS TV Show Wood Picture Sign from shopbohomey give a great way to display fun memories.

FRIENDS TV Show Wood Picture Sign from shopbohomey | Celebrate with 8 for Friendship Day | Bottom Left of the Mitten

This personalized candle from TheShabbyWick is a great gift to really let your friend know that you really know everything about her!

Personalized candle from TheShabbyWick | Celebrate with 8 for Friendship Day | Bottom Left of the Mitten

No matter how far you and your friend are let them know that ‘Friendship Knows No Distance’ with this Mug from Hugalatteboutique. It’s 100% customizable to whatever city, state, or country that separates the two of you.

Friendship Knows No Distance Mug from Hugalatteboutique | Celebrate with 8 for Friendship Day | Bottom Left of the Mitten

Define your friendship with this pillow from carrabelle.  You can use their definition or you can also come up with your own defining description to make this a very special and touching gift.

friend definition pillow from carrabelle | Celebrate with 8 for Friendship Day | Bottom Left of the Mitten

‘Try to be a rainbow in someone’s cloud’~Maya Angelou. Celebrate.

 

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



 

Roast Beef Sandwich

Well, it’s official. This Mitten Movie Night marks 1 month until….my birthday! In honor of the downward slide and creeping closer to the middle of 40, I figured I would treat myself to one of my favorite food groups-sandwiches.  There is nothing better than a BIG sandwich that you can sink your teeth into and just enjoy. The best thing about sandwiches is that almost anything goes and that goes for this roast beef sandwich that’s anything but average.

Roast Beef Sandwich | Bottom Left of the Mitten

One (of many!) of the best sandwiches I ever had was in Louisville.  It was mine and my husband’s anniversary get away. No kids, just us.  We visited museums and did all the touristy things and then we would hit breweries for lunch or dinner.  While we have been to Louisville several times since then (it’s our favorite place to visit when we are looking for a quick kid-free getaway) I always think back to this trip and the roast beef sandwich that I had there.  It was full of meat, cheese, and onions. Droooolllll.

So when I was thinking of what type of sandwich to make I decided to make it like a big sub sandwich.  Growing up my mom would make sub sandwiches in the summer and it was always a special treat.  While I was at it I thought some bacon would be really good with this too.  Then finally, let’s slather a blue cheese sauce on it.

Roast Beef Sandwich | Bottom Left of the Mitten

The beefy concoction will pair perfectly with Bell’s Pooltime Ale.  This beer is slightly tart from the cherries which make a perfect contrast to all the beef and tangy blue cheese in this.  I may even say that I hit this combination out of the park!

For the movie recommendation, I HIGHLY suggest Father of the Year. Who doesn’t love Adam Sandler movies?  David Spade returns to a little bit of Joe Dirt character which made this movie too funny! So now on to the roast beef sandwich recipe.

First, start by cooking the bacon.  I like bacon very crisp so I cooked it for about 6 minutes then turn and cook for an additional 6-8 minutes.  Take the loaf of bread and cut it in half.  Spread with butter and place face down on a cookie sheet.  Put into a preheated 350-degree oven and let it toast up for about 5-8 minutes.

Roast Beef Sandwich | Bottom Left of the Mitten

Once the bacon is done remove it from the pan and put on a plate with paper towels to allow it to drain.  Remove all the grease in the pan from the bacon reserving about 1-2 tsp.  Add 1 Tbs of butter to that (this is not very diet friendly if you can’t tell) then add the sliced mushrooms and onions.  Let those cook down for about 5 minutes.  Then add the roast beef.

While those cook flip the bread over and spread the cheese equally on each side.  Put back into the oven and let the cheese melt, around 5 minutes.  Now make the sauce which is just mixing the blue cheese, mayonnaise and horseradish sauce together.  Crumble the bacon and add to the cooked roast beef.  Take the bread out of the oven then pile it high onto one side of the bread then top off with the other.  Cut into 6 pieces then serve.  Let others add lettuce, tomatoes, and the blue cheese mixture as they like.  And here you are…..

Roast Beef Sandwich | 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.



Print Recipe
Roast Beef Sandwich
This is not your average Roast Beef Sandwich. It's a big, bold sandwich filled with roast beef, mushrooms, onions, and bacon. Slather with a blue cheese spread for the ultimate in sandwiches.
Roast Beef Sandwich | Bottom Left of the Mitten
Course Main Dish
Cuisine Sandwich
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Sandwich
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Roast Beef Sandwich | Bottom Left of the Mitten
Instructions
  1. Start by cooking the bacon. Cook for about 6 minutes then turn and cook for an additional 6-8 minutes.
  2. Take the loaf of bread and cut it in half. Spread with butter and place face down on a cookie sheet. Put into a preheated 350-degree oven and let it toast up for about 5-8 minutes.
  3. Once the bacon is done remove it from the pan and put on a plate with paper towels to allow it to drain. Remove all the grease in the pan from the bacon reserving about 1-2 tsp.
  4. Add 1 Tbs of butter to that then add the sliced mushrooms and onions. Let those cook down for about 5 minutes. Then add the roast beef.
  5. While those cook flip the bread over and spread the cheese equally on each side. Put back into the oven and let the cheese melt, around 5 minutes.
  6. Now make the sauce which is just mixing the blue cheese, mayonnaise and horseradish sauce together.
  7. Crumble the bacon and add to the cooked roast beef.
  8. Take the bread out of the oven then pile it high onto one side of the bread then top off with the other. Cut into 6 pieces then serve. Let others add lettuce, tomatoes, and the blue cheese mixture as they like. Enjoy!

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 he gave the recipe to me and I’ve been making it myself for about 20 years now.

My Dads Chicken and Rice | Bottom Left of the Mitten

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.  Sunday’s here usually start with Swedish Pancakes and end with a big comforting meal like Crock Pot Ranch Pork Roast.

For quick weeknight dinners though I look to this chicken and rice recipe.  It’s full of chicken, meaty mushrooms, and crunchy water chestnuts.  Perfect when you want a one-dish meal that goes from stove to table with little cleanup.  Now on to My Dad’s Chicken & Rice recipe.

My Dads Chicken and Rice | Bottom Left of the Mitten

The key to really good chicken and rice is making sure the chicken in really crispy.  In order to do that it means cooking the chicken separate from the mushrooms and onions.  First, take the chicken and cut into cubes.  On a plate, put the flour, garlic powder, and pepper.  Dredge the chicken in the mixture coating all pieces.

My Dads Chicken and Rice | Bottom Left of the Mitten

In the bottom of a large pan, I use a covered stockpot, heat about 1 tbs. of oil in the bottom of a pan.  Add the chicken to the pan and cook until all the chicken is nice and crispy around 10 minutes.  Stirring occasionally to make sure all parts are browned.  *Look at that! Again, this is what makes this dish amazing.*

My Dads Chicken and Rice | Bottom Left of the Mitten
Once the chicken has cooked take it out of the pan and set aside.  In the same pan add butter and let it melt.  Add the sliced mushrooms and chopped onion.  Cook until the mushrooms start to shrink and the onions are browned.

To the pan add the chicken back in.  Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not drain liquid), and soy sauce. Finally to the pot add the rice and stir it all together.  Cover the pot and cook for 10 minutes.  After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn’t dry out and stir so the rice doesn’t stick to the pan.  If there’s still plenty of liquid allow to cook another 5-8 minutes covered.

Taste to make sure that the rice has cooked thoroughly and then add salt, pepper, and more soy sauce to your taste. I always end up adding more but please add at your discretion.  Top with some crunchy noodles and here you are……

My Dads Chicken and Rice | Bottom Left of the Mitten

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

Originally published March of 2016. Updated photos & recipe July of 2018.

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



Print Recipe
My Dad's Chicken & Rice
This is 'my Dad's' Chicken & Rice recipe. A hearty meal of chicken, fancy mixed vegetables, and instant rice that cooks up in under 30 minutes.
My Dads Chicken and Rice | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
My Dads Chicken and Rice | Bottom Left of the Mitten
Instructions
  1. Take the chicken and cut into cubes. On a plate, put the flour, garlic powder, and pepper. Dredge the chicken in the mixture coating all pieces.
  2. In the bottom of a large pan, I use a covered stock pot, heat about 1 tbs. of oil in the bottom of a pan. Add the chicken to the pan and cook until all the chicken is nice and crispy, around 10 minutes. Stiring occasially to make sure all parts are browned. Once the chicken has cooked take it out of the pan and set aside.
  3. In the same pan add butter and let it melt. Add the sliced mushrooms and chopped onion. Cook until the mushrooms start to shrink and the onions are browned.
  4. To the pan add the chicken back in. Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not dain liquid), and soy sauce. Finally to the pot add the rice and stir it all together.
  5. Cover the pot and cook for 10 minutes. After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn't dry out. If there's still plenty of liquid allow to cook another 5-8 minutes covered.
  6. Taste to make sure that the rice has cooked thoroughly and then add salt, pepper and more soy sauce to your taste. Enjoy!

Buffalo Ranch Chicken Tacos

I’ve got something spicy on deck for this Mitten Movie Night!  These Buffalo Ranch Chicken Tacos are full of so much flavor. Soft tortillas filled with chicken, pico de gallo, cheese and finally topped with a buffalo ranch sauce that you will be putting on everything once you try it.

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

Can you believe that this Summer is half over?  Where did the time go?  What seems really odd is that we haven’t even been busy this summer.  So in order to celebrate the mid-summer slump let’s pair these fresh tacos with some Summer Love Ale from Victory Brewing Company.  A perfect fruity compliment to the bite of the buffalo sauce and the jalapeno in the pico de gallo.

For tonight’s movie, I recommend ‘How It Ends’.  I am a big fan of post-apocalyptic movies and this one was right up my alley.  Check out Netflix to find this title.  So now on to these buffalo ranch chicken tacos!

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

Start by cutting each chicken breast in half to thin these out a bit.  I then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2″ thick.  Heat the oil in a pan then sprinkle the creole seasoning over each side of the chicken.  Place the chicken into the pan and cook each side 4-6 minutes.  Placing the seasoning on the chicken make it look almost ‘blackened‘.

While the chicken cooks make the pico de gallo.  You can hand chop all the vegetables and then mix them with the lime, cilantro, and cumin or you can save so much time by using a food processor.  It does make it a little watery from the tomatoes so what I do it strain in a mesh strainer over a bowl.  Saves so much time and tastes just as delicious.

Once the chicken has cooked all the way through remove from the pan and cube.  In a bowl combine the buffalo sauce and ranch dressing.  This sauce is the key to making this chicken taco recipe the BEST!

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

For the flour tortillas, I love to cook them over the open flame on my stove.  You can, of course, skip this step if you like and just cover 8 tortillas with a warm, wet paper towel and microwave for 25 seconds.  Now fill the shells with chicken, cheese, pico de gallo then drizzle with buffalo ranch sauce.  Serve with Double Batch Smashed Beans and here you are…..

Buffalo Ranch Chicken Tacos | 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.



Print Recipe
Buffalo Ranch Chicken Tacos
These Buffalo Ranch Chicken Tacos are full of so much flavor. Soft tortillas filled with chicken, Pico de Gallo, cheese and finally topped with a buffalo ranch sauce that you will be putting on everything once you try it.
Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten
Course Main Dish
Cuisine Tacos
Prep Time 5 minutes
Cook Time 10 minutes
Servings
tacos
Ingredients
Pico de gallo
Buffalo Ranch
Course Main Dish
Cuisine Tacos
Prep Time 5 minutes
Cook Time 10 minutes
Servings
tacos
Ingredients
Pico de gallo
Buffalo Ranch
Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten
Instructions
Chicken for tacos
  1. Start by cutting each chicken breast in half to thin these out a bit. Then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2" thick.
  2. Heat the oil in a pan then sprinkle the creole seasoning over each side of the chicken. Place the chicken into the pan and cook each side 4-6 minutes. Placing the seasoning on the chicken make it look almost 'blackened'.
  3. Once the chicken has cooked all the way through remove from the pan and cube.
Pico de gallo
  1. You can hand chop all the vegetables and then mix them with the lime, cilantro, and cumin or you can save so much time by using a food processor. *If you make this in the food processor: Strain in a mesh strainer over a bowl.
Buffalo Ranch
  1. In a bowl combine the buffalo sauce and ranch dressing.
  2. Fill the tortilla shells with chicken, cheese, pico de gallo then drizzle with buffalo ranch sauce. Enjoy!

Sausage Hash Brown Casserole

Do you love making big breakfasts during the weekend?  Or like to make a breakfast casserole on Sundays so there are plenty of leftovers for weekday mornings?  If you say yes to either of those then this Sausage Hash Brown Casserole is for you! Loaded with potatoes, sausage, cheese, eggs and a special ‘secret ingredient’ this stick to your ribs recipe is made for a crowd or even better as leftovers.

Sausage Hash Brown Casserole | Bottom Left of the Mitten

I first had this dish while staying the weekend with my family up in Muskegon.  It was such a great weekend visiting with family and lots of great food.  On Sunday morning we woke up and my stepmom made a big breakfast and the main dish was this sausage hash brown casserole.  It was so good!

While I was gobbling it down I asked her what was all in it so that I could make it once we got home.  She said the first few ingredients which were a given: hash browns, sausage, cheese….but then she said ‘french onion dip’.  What?  You mean like chip dip? Yes!  Even though it’s not something that I would have thought of I now can’t imagine a savory breakfast casserole that isn’t a combination of creamy sour cream and french onion dip.  Now on to the breakfast casserole recipe!

Sausage Hash Brown Casserole | Bottom Left of the Mitten

Start by defrosting the hash browns according to the package directions.  If you try to cook them frozen your casserole will take about…5 hours to cook.  Now if you are having a really lazy Sunday then fine but you would probably have all your coffee drank by then and what fun is that?

While the hash browns are thawing in a pan on the stovetop cook the breakfast sausage and onions until cooked all the way through.  Should take around 8-10 minutes.  Remove the sausage from the pan and place on a plate with a few paper towels.  Depending on how fatty your sausage is there may be grease that needs to drain off.

Sausage Hash Brown Casserole | Bottom Left of the Mitten

Preheat the oven to 350 degrees and grease a 9×13 dish.  Next in a bowl whisk the eggs, milk, salt, pepper and Spanish paprika. In a large bowl add the container of sour cream and french onion dip. Stir to combine.  Now add the thawed hash browns to the bowl followed by the egg mixture.  Finally, add all but 1/2 a cup of the cheese to the bowl.

Sausage Hash Brown Casserole | Bottom Left of the Mitten

Stir it all together so the everything is all combined well.  Add it all into the prepared pan and spread it all evenly.  Sprinkle with the remaining cheese on the top.  Cover the pan with tin foil then cook for 50 minutes.  Cut into 12 pieces and serve with a big bowl of fruit, biscuits and jelly.  And here you are……

Sausage Hash Brown Casserole | 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.



Print Recipe
Sausage Hash Brown Casserole
This sausage hash brown breakfast casserole is made with a special ingredient - french onion dip! Perfect for weekend breakfast or brunch. Fill up a big glass of orange juice and dig in.
Sausage Hash Brown Casserole | Bottom Left of the Mitten
Course Breakfast
Cuisine Casserole
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Course Breakfast
Cuisine Casserole
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Sausage Hash Brown Casserole | Bottom Left of the Mitten
Instructions
  1. Defrost the hash browns according to the package directions.
  2. In a pan on the stovetop cook the breakfast sausage and onions until cooked all the way through. Should take around 8-10 minutes.
  3. Remove the sausage from the pan and place on a plate with a few paper towels. Depending on how fatty your sausage is there may be grease that needs to drain off.
  4. Preheat the oven to 350 degrees and grease a 9x13 dish.
  5. In a bowl whisk the eggs, milk, salt, pepper and Spanish paprika.
  6. In a large bowl add the container of sour cream and french onion dip. Stir to combine. Now add the thawed hash browns to the bowl followed by the egg mixture. Finally add all but 1/2 a cup of the cheese to the bowl.
  7. Stir it all together so the everything is all combines well. Add it all into the preprared pan and spread it all evenly. Sprinkle with the remaining cheese on the top.
  8. Cover the pan with tin foil then cook for 50 minutes.
  9. Cut into 12 pieces and serve. Enjoy!

Bull’s Eye Beer Cocktail

Man, has it been hot here in Michigan!?! Sheesh, with what equates to tropical humidity and almost 100-degree temps I’ve been spending a lot of time hiding out in the air conditioning.  While it’s been nice I have to admit that it’s not conducive to a nice tan and getting much personal use out of our pool.  So what better way to enjoy the refreshing pool than make a cocktail to float in the pool with? A Bull’s Eye beer cocktail to be exact.

This Bull's Eye beer cocktail is so refreshing and perfect for summer. Made with light beer, ginger ale, lime juice and sugar it's a slightly sweet drink perfect for by the pool. | Bottom Left of the Mitten

Since I blog mainly about beer and food pairings, but I’ve been dreaming about fruity strawberry daiquiris or margaritas, I decided the best of both worlds would be to start playing with some beer cocktails!  Now, I do not prefer an overly fruity drink or what my brother-in-law calls ‘purse drinks’ but something light is right up my alley.  After doing some research I came across this article in Marie Claire, 15 Super Simple Beer Cocktails to Cool You Down this Summer.  All of them looked great but I was intrigued by the Bull’s Eye beer cocktail.  While the article states this is a Cuban drink I felt since it’s made with light beer and ginger ale it was waiting for a Michigan twist.

This Bull's Eye beer cocktail is so refreshing and perfect for summer. Made with light beer, ginger ale, lime juice and sugar it's a slightly sweet drink perfect for by the pool. | Bottom Left of the Mitten

So to the store I headed to pick up Michigan’s own Vernor’s Ginger Ale.  Then I picked up some Local’s Light Ale from Short’s Brewing.  I have a deep fondness for Short’s Brewing. They have such unique and delicious brews that they make pairing them with food so much fun! A few of my favorites are:

Enough of the reminiscing and let’s get on to the Bull’s Eye beer cocktail.  This is will make 2 drinks.  I made them right in the glass.  I’m sure if you were serving a crowd you could easily double and make right in a pitcher.  You might even avoid the overflow that you see below!

This Bull's Eye beer cocktail is so refreshing and perfect for summer. Made with light beer, ginger ale, lime juice and sugar it's a slightly sweet drink perfect for by the pool. | Bottom Left of the Mitten

To a glass add 1/2 of the beer.  Then add 1/2 Tbs sugar and half the amount of the lime juice, about 2-1/2 Tbs.  This is where the bubble up will happen so let the fizz settle then using a spoon stir the ingredients together.  Top off with half a cup of ginger ale then fill to the brim with ice.  Add more ginger ale as needed to fill the glass. Give it one last stir and top with limes for garnish and straw.  This beer cocktail is both refreshing and light, perfect for a hot day.  And here you are….cheers!

This Bull's Eye beer cocktail is so refreshing and perfect for summer. Made with light beer, ginger ale, lime juice and sugar it's a slightly sweet drink perfect for by the pool. | 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.



Print Recipe
Bull's Eye Beer Cocktail
This Bull's Eye beer cocktail is so refreshing and perfect for summer. Made with light beer, ginger ale, lime juice and sugar it's a slightly sweet drink perfect for by the pool.
Bullseye Beer Cocktail | Bottom Left of the Mitten
Course Beverage
Cuisine Cocktail
Prep Time 5 minutes
Servings
drinks
Ingredients
Course Beverage
Cuisine Cocktail
Prep Time 5 minutes
Servings
drinks
Ingredients
Bullseye Beer Cocktail | Bottom Left of the Mitten
Instructions
  1. To a glass add 1/2 of the beer. Then add 1/2 Tbs sugar and half the amount of the lime juice, about 2-1/2 Tbs.
  2. Let the fizz settle then using a spoon stir the ingredients together.
  3. Top off with half a cup of ginger ale then fill to the brim with ice. Add more ginger ale as needed to fill the glass.
  4. Give it one last stir and top with limes for garnish and straw. Cheers!

Duck Breast Wrapped In Bacon #CookoutWeek

For my last #CookoutWeek recipe I made something that I’ve never cooked at home before, duck.  I was so excited to receive from one of our sponsors, Maple Leaf Farms, a whole bunch of duck goodies.  Duck breasts, duck bacon, and half roasted ducks.  So it was time to get creative and I think I created a winner for sure in this duck breast wrapped in duck bacon.

Duck Breast Wrapped In Bacon | Bottom Left of the Mitten

While I’ve had duck many times at restaurants and really enjoy it for me it’s like fish entrees, I prefer to eat them out instead of worry about how to make them at home. But I am up for a challenge and what better place to take a shot than Cookout Week?!

Duck Breast Wrapped In Bacon | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy. I received Maple Leaf Farms Duck Breasts,
Duck Bacon and roasted half ducks complimentary but all opinions stated in this post are my own.
For more information about visit Maple Leaf Farms site or Instagram.

For this recipe, I decided to keep it simple. As simple as it gets to WRAPPING IT IN BACON!  Make sure that the duck breasts are unthawed.  Pat each one dry then place on a rack.  Open 1 package of bacon then wrap at least 3 pieces on each breast.  You won’t use the whole package so what I did was add the bacon to the sheet that I baked these on and my family enjoyed them as an addition to the breasts. The duck bacon was amazing!  The boys raved and raved about it.

I ended up baking the breasts in the oven since Michigan weather has been kind of a pain (rain, rain, and more rain).  Preheat the oven to 375 degrees and they should be done in around 1 hour.  Next time I plan on cooking these on the grill!  But I was very happy with how these turned out without going to grill route and it gives me a way to make these all year round.

Duck Breast Wrapped In Bacon | Bottom Left of the Mitten

One of my favorite combinations of flavors is chicken blackberries.  Since duck has a similar flavor profile I thought a sweet sauce would be great with this.  And then it’s summer so why not heat things up a little with chili powder?  Yes!  It’s so simple.  Remove the pit from the apricots and chop.  Add the preserves, salt, red pepper and chili powder.  Done!

Duck Breast Wrapped In Bacon | Bottom Left of the Mitten

Check the final temperature to make sure the duck is cooked all the way through.  It should be at an internal temp of 165 degrees.  And here you are….

Duck Breast Wrapped In Bacon | Bottom Left of the Mitten

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

Don’t forget to enter the #CookoutWeek giveaway!  This prize pack has an ARV of over $750! You have until June 30th at 11:59 PM to enter, follow our sponsors and bloggers on social media by entering your information below:

Cookout Week 2018 | Bottom Left of the Mitten

To enter, follow our sponsors and bloggers on social media by entering your information below:

a Rafflecopter giveaway

Check out all these delicious recipes from all the participants of #CookoutWeek!

 

Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2018:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresApril GoLightlyAuthentically CandaceBlogghettiBody RebootedBottom Left of the MittenCheese Curd In ParadiseChef Sarah ElizabethCoconut & LimeCookaholic WifeCookwithRenuDaily Dish RecipesEveryday EileenFairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFrankly EntertainingFrugal & FitGet the Good Stuff!Hardly A GoddessHerbivore CucinaJoin Us, Pull up a ChairJolene’s Recipe JournalJonesin’ For TasteKaren’s Kitchen StoriesKelly Lynn’s Sweets & TreatsMildly MeanderingMoore or Less CookingOur Good LifeOven Tales By SyamaPalatable PastimeSarah Cooks the BooksSavory MomentsSeduction In The KitchenStrawberry Blondie KitchenSweet CoraliceTampa Cake GirlTechnotiniThat RecipeThe Baking FairyThe Beard and The BakerThe Freshman CookThe Simple SupperThe Spiffy CookieThe Weekday GourmetThis is How I CookWho Needs A Cape?Wildflour’s Cottage Kitchen

Print Recipe
Duck Breast Wrapped In Bacon
Delicious duck breast is wrapped in duck bacon then topped off with chili apricots. The perfect mix of spicy and sweet. Great on the grill or in the oven.
Duck Breast Wrapped In Bacon | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Prep Time 5 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Prep Time 5 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Duck Breast Wrapped In Bacon | Bottom Left of the Mitten
Instructions
  1. Make sure that the duck breasts are unthawed. Pat each one dry then place on a rack.
  2. Open 1 package of bacon then wrap atleast 3 pieces on each breast. You won't use the whole package so what I did was add the bacon to the sheet that I baked these.
  3. Preheat the oven to 375 degrees and they should be done in around 1 hour.
  4. Remove the pit from the apricots and chop. Add the preserves, salt, red pepper and chili powder.
  5. Check the final temperature to make sure the duck is cooked all the way through. It should be at internal temp of 165 degrees. Top with the apricots and enjoy!

Margarita Pie #CookoutWeek

I really don’t think that #CookoutWeek can pass without having an easy, no-bake dessert that everyone will love!  My Mother-In-Law’s Margarita Pie is a creamy, citrus no-bake pie with a pretzel crust that’s the perfect summer treat.

Margarita Pie | Bottom Left of the Mitten

I have previously updated the recipe for this pie and made a Cherry Limeade Pretzel Pie for National Pretzel Day.  The change was great but for today I thought I would just make the classic Margarita Pie recipe that I’ve been enjoying for years now.

Margarita Pie | Bottom Left of the Mitten

This Margarita Pie also gives off some serious summertime vibes.  Full of creamy filling mixed with lime and orange juice it’s the perfect compliment to the salty pretzel crust.  No turning on the oven when it’s 100 degrees but you NEED to get a dessert made for that cookout your heading to.  Now on to the recipe because Summer is short!

Margarita Pie | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy. I received Barlean’s Butter Flavored Coconut Oil complimentary but all opinions stated in this post are my own.
For more information about Barlean’s visit their About page.

For the crust, it’s as simple as crushing the pretzels. You can use a food processor or a good old Ziploc bag and a rolling pin. Melt the Barlean’s Butter Flavored Coconut Oil, which made a fabulous swap for regular butter in this recipe, then either add it to the bag or slowly pour into the food processor while pulsing to combine and get the pretzels nice and fine. Add the sugar to the mix then press the crumbs into a 9-inch pie plate.

Margarita Pie | Bottom Left of the Mitten

In a seperate bowl add the whipped cream, lime juice, orange juice then the sweetened condensed milk.  Fold the ingredients together from the bottom up.  Keep stirring until all the ingredients are well combined.  Add the filling to the pretzel crust.  Put into the refrigerator to set for at least 1 hour.  Slice into 8 pieces and here you are……

Margarita Pie | Bottom Left of the Mitten

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

Don’t forget to enter the #CookoutWeek giveaway!  This prize pack has an ARV of over $750! You have until June 30th at 11:59 PM to enter, follow our sponsors and bloggers on social media by entering your information below:

Cookout Week 2018 | Bottom Left of the Mitten

To enter, follow our sponsors and bloggers on social media by entering your information below:

a Rafflecopter giveaway

Check out all these delicious recipes from all the participants of #CookoutWeek!

Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2018:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresApril GoLightlyAuthentically CandaceBlogghettiBody RebootedBottom Left of the MittenCheese Curd In ParadiseChef Sarah ElizabethCoconut & LimeCookaholic WifeCookwithRenuDaily Dish RecipesEveryday EileenFairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFrankly EntertainingFrugal & FitGet the Good Stuff!Hardly A GoddessHerbivore CucinaJoin Us, Pull up a ChairJolene’s Recipe JournalJonesin’ For TasteKaren’s Kitchen StoriesKelly Lynn’s Sweets & TreatsMildly MeanderingMoore or Less CookingOur Good LifeOven Tales By SyamaPalatable PastimeSarah Cooks the BooksSavory MomentsSeduction In The KitchenStrawberry Blondie KitchenSweet CoraliceTampa Cake GirlTechnotiniThat RecipeThe Baking FairyThe Beard and The BakerThe Freshman CookThe Simple SupperThe Spiffy CookieThe Weekday GourmetThis is How I CookWho Needs A Cape?Wildflour’s Cottage Kitchen

Print Recipe
Margarita Pie
Margarita Pie is a creamy, citrus no-bake pie with a pretzel crust is the perfect summer treat.
Margarita Pie | Bottom Left of the Mitten
Course Dessert
Cuisine Pie
Prep Time 5 minutes
Cook Time 0 minutes
Servings
pieces
Ingredients
Course Dessert
Cuisine Pie
Prep Time 5 minutes
Cook Time 0 minutes
Servings
pieces
Ingredients
Margarita Pie | Bottom Left of the Mitten
Instructions
  1. Crush the pretzels using a food processor or a Ziploc bag and a rolling pin.
  2. Melt the coconut oil then either add it to the bag or slowly pour into the food processor while pulsing to combine and get the pretzels nice and fine.
  3. Add the sugar to the mix then press the crumbs into a 9-inch pie plate.
  4. In a seperate bowl add the whipped cream, lime juice, orange juice then the sweetened condensed milk. Fold the ingredients together from the bottom up. Keep stirring until all the ingredients are well combined.
  5. Add the filling to the pretzel crust.
  6. Put into the refrigerator to set for at least 1 hour. Slice into 8 pieces. Enjoy!

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