Deli Counter Turkey Sandwich
This Deli Counter Turkey Sandwich is BIG on flavor! Crunchy bun, sliced turkey, creamy Swiss cheese, sweet dressing, and crunchy coleslaw. This will easily become your go-to sandwich!
I call this the ‘deli counter’ sandwich since I get most of the ingredients from saying ‘Can I have a 1/4 pound of this..’ at the deli counter because like the beer being mine, I am just making this sandwich for myself. Mine, mine, mine! The fellas in my house don’t have the affinity I do for a good sandwich. No worries, more for me.
What movie pairs well with a sandwich and craft beer?
For entertainment, we are watching a show called The Detour. It is a HILARIOUS comedy about a family you will easily fall in love with. The perfect escape and very binge worthy.
What beer pairs well with a Deli Counter Turkey Sandwich?
The beer: Oberon from Bell’s Brewing.
It’s officially Oberon season! So tonight for Mitten Movie Night we picked this up from a great store in St. Joseph, MI called The Liquor Cabinet. When looking to get lost in rows and rows of craft beer I suggest you go and take a visit if you’re in the area.
This amount made for a big sandwich with lots of flavors. If you’re making one sandwich (like me) get 1/4 sliced turkey then order the smallest bowl of coleslaw (around 1/4 pound).
The deli at my local store has homemade rolls that are amazing so I hope you do too, grab one! I use them to make my Portobello Mushroom Burger. Right by the counter, you can get slices of cheese, so I picked up some swiss cheese.
I was lucky enough to have the dressing so that was taken care of.
How to make a Deli Counter Turkey Sandwich:
Take a baking sheet then cut the bun in half, apply butter and place face down. Put 1/4 turkey on the sheet pan with the bun then add the sliced cheese on top.
Bake at 350 degrees for 10 minutes. As you can see below, baking the bun alongside the turkey and cheese make it the perfect base to build this turkey sandwich on.
After all done assemble bun, turkey with the melted cheese, coleslaw and drizzle with dressing.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy! 
This post was originally from March 2017-it has been updated with photos & text.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
sandwich
|
- 1 whole grain bun
- 1 tsp butter
- 1/4 pound sliced turkey
- 1/4 pound coleslaw prepared from the deli
- 1 slice swiss cheese
- 2 Tbs. catalina dressing I used Kraft Classic Catalina
Ingredients
|
|
- Take a baking sheet then cut the bun in half, apply butter and place face down. Put 1/4 turkey on the sheet pan with the bun then add the sliced cheese on top.
- Bake at 350 degrees for 10 minutes.
- After all done assemble bun, turkey with the melted cheese, coleslaw and drizzle with dressing. Enjoy!
Air Fryer Egg Rolls
Air Fryer Egg Rolls have the same crispy, crunchy outside as fried egg rolls only made with less mess. They make a great appetizer or a meal for two.
For this Mitten Movie Night, I decided to just make 8 eggs rolls to serve just my husband and me to eat while enjoying a few beers that we brought back with us from our trip down South. Air fryers are perfect for small-batch snacking recipes like this one!
What beer pairs well with small-batch snacks like egg rolls?
The beer: Cheetah from Rhinegeist Brewery.
One of my favorite parts of traveling is seeing what the area we visit has to offer as far as craft beer. Recently we traveled from Michigan to Charleston to Savannah to Atlanta to Indianapolis to Chicago. PHEW! we found some great beers along the way including this one from a Cincinnati area brewery.
American lagers are what many deem as mainstream beer. Most breweries and taprooms have a lager available year-round so it’s a great recommendation for those who are looking to dip their toes into something new.
Want more food and beer pairings with American Lagers?
What movie goes great with small-batch snacks like egg rolls with sweet and sour dipping sauce?
BINGE WATCH ON! Gearing up for Season 3 of Ozark so we’re rewatching Season 2. I mean, who remembers everything that happened last season when it’s been a year? Snacks, drinks, Netflix-night made.
How to make Air Fryer Egg Rolls:
For these egg rolls, I used some leftover pork that I used to make BBQ Pulled Pork Pizza. I cooked the pork once in the crockpot and got double duty meals out of it. Win-win! If you prefer chicken or beef feel free to swap them out in this recipe in a one-to-one ratio.
Start by chopping the cabbage and green onions. Shred the pork.
In a pan add 1 tsp oil and sautee the egg roll filling until the cabbage is softened and pork is slightly crispy around 10 minutes.
Once the cabbage has softened add the soy sauce, rice wine vinegar, ground ginger, sugar, and garlic powder. Turn off the heat and let the filling cool slightly.
Grab the egg rolls wrappers, a plate and a small dish of cool water. Don’t use warm water it will make the wrappers gummy).
On a plate or piece of wax paper lay down one egg roll wrapper with one corner facing you. Slightly below center add two spoonfuls of filling. Be careful not to overfill.
Using your finger, dab it into the dish of water then rub water on all four sides side.
Fold the bottom over the filling.
Bring each side into the center, folding over the filling. Finish by rolling the rest of the way.
Spray the bottom of the air fryer with oil. Lay the prepared egg rolls into the air fryer tray, 4 at a time, then spray the top with more oil. *Make sure to check your air fryer manufacturer’s directions to see if it’s safe to use oil in it before proceeding.
Set the temperature for 350 degrees and ‘fry’ for 5 minutes.
Flip the egg rolls after 5 minutes, spray with more oil then ”fry’ for another 3 minutes.
Remove from the air fryer tray, pour some sweet and sour sauce into a dish and here you are……
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.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 16 ounces egg roll wrappers, premade
- 4 Tbs cool water
- 1 tsp olive oil
- 1 cup cooked pulled pork shredded
- 1 cup head cabbage chopped
- 2 green onion stalks chopped
- 2 tsp soy sauce
- 1 tsp rice wine vinegar
- 1/2 tsp white sugar
- 1/2 tsp ground ginger
- 1 tsp garlic powder
Ingredients
|
|
- Chop the cabbage and green onions. Shred the cooked pork.
- In a pan add 1 tsp oil and sautee the egg roll filling until the cabbage is softened and pork is slightly crispy around 10 minutes.
- When cabbage has softened add the soy sauce, rice wine vinegar, ground ginger, sugar, and garlic powder. Turn off the heat and let the filling cool slightly.
- On a plate or piece of wax paper lay down one egg roll wrapper with one corner facing you. Slightly below center add two spoonfuls of filling. Be careful not to overfill.
- Using your finger, dab it into the dish of water then rub water on all four sides side.
- Fold the bottom over the filling.
- Bring each side into the center, folding over the filling. Finish by rolling the rest of the way.
- Spray the bottom of the air fryer with oil. Lay the prepared egg rolls into the air fryer tray, 4 at a time, then spray the top with more oil.
- Set the temperature for 350 degrees and 'fry' for 5 minutes.
- Flip the egg rolls after 5 minutes, spray with more oil then ''fry' for another 3 minutes.
- Remove from the air fryer tray and serve with sweet and sour sauce. Enjoy!
Air Fryer Empanadas
Air Fryer Empanadas are the answer snack time or anytime! Made with flaky pie crust, savory beef filling, and cheese you will find yourself making batch after batch.
There’s nothing better than a great recipe to have in the back of your pocket for nights when you just want some comfort snack foods that don’t take too much effort. Good thing I’ve got this ground beef empanada recipe for just those kinds of nights!
The great thing about this air fryer beef empanada recipe is that you don’t use all of the ground beef for the initial preparation. What I do is freeze the additional beef that’s leftover so I can make these again without having to remake all the meat.
Bonus, you can freeze storebought pie crust. Grab them when they are on sale so when you want to whip these up, the beef and the crust are already in my freezer. I just put both items in the refrigerator to thaw the night before and it’s HELLO snack time the next night!
What movie pairs well with air fryer empanadas?
For this Mitten Movie Night, we are watching The Great Outdoors in honor of the late, great John Candy who passed away 26 years ago this week.
What beer pairs well with flaky pie crust stuffed with ground beef and cheese then dipped in lots of sour cream and salsa?
The beer: Dirty Blonde from Atwater Brewery.
You will see this beer in many of my posts because it just happens to be 1) my favorite, 2) a perfect example of blonde ales because it can literally be paired with any dish.
Do you own an air fryer? If so, check out these other air fryer recipes on the site:
How to make Empanadas in the Air Fryer:
The key to making this empanadas recipe is to KEEP IT COOL.
- Make sure the ground beef has cooled completely before using it.
- Roll out one sheet of pie crust at a time, keep the other one in the refrigerator and only remove when ready to cut the circles out.
Start by browning the ground beef. Cook over medium/high heat on top of the stove. When the beef is halfway cooked, add the garlic powder, black pepper, chili powder, and cumin.
Once the ground beef is cooked all the way through and no longer pink drain the grease from it and add to a bowl. LET IT COOL COMPLETELY.
When the beef has cooled, remove one of the pie crusts from the refrigerator to start cutting out the circles.
On a piece of wax or parchment paper add a small amount of flour and roll the pie crust out onto it.
Using a glass or biscuit cutter cut out 7-8 circles.
There will be remaining dough. Pick it up and roll it together into a ball.
Using the same glass, roll the dough out into a circle again and cut additional circles. I can usually get 11-12 circles of dough out of each crust.
Add the cooled ground beef and shredded cheese onto one half of the pie crust circle. *Any additional ground beef that is leftover put into a freezer-friendly container and freeze for up to a month. To thaw, put in the refrigerator 24 hours before use.
The best way to make sure that they seal and you don’t make a mess of the air fryer basket, pinch the edges then fold the edges over. Crimp the folded edge with a fork.
Spray the bottom of the air fryer basket with spray vegetable oil. Add the prepared empanadas to the basket. Spray the tops with additional oil or brush with melted butter (this is my favorite way to make them but spray works well too).
Set the air fryer to 350 degrees and fry for 8 minutes. With a fork, gently flip each one. Spray again with oil or brush with butter and fry for 1 more minute.
Remove the empanadas from the basket and continue the process until they are all made, should take about 3-4 times. Keep the already made ones warm in the oven or eat as you make them!
Serve these with sour cream and salsa. And here you are……
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.
| Prep Time | 15 minutes |
| Cook Time | 24 minutes |
| Servings |
servings
|
- 1 pounds ground beef I used 80/20
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp chili powders
- 1/4 tsp cumin
- 2 9-inch pie crusts
- 1/2 cup shredded cheddar jack cheese
- 1 Tbs flour
- chunky salsa for serving
- sour cream for serving
- vegetable oil spray
Ingredients
|
|
- Start by browning the ground beef. Cook over medium/high heat on top of the stove. When the beef is halfway cooked, add the garlic powder, black pepper, chili powder, and cumin.
- Once the ground beef is cooked all the way through and no longer pink drain the grease from it and add to a bowl. LET IT COOL COMPLETELY.
- When the beef has cooled, remove one of the pie crusts from the refrigerator to start cutting out the circles.
- On a piece of wax or parchment paper add a small amount of flour and roll the pie crust out onto it.
- Using a glass or biscuit cutter cut out 7-8 circles. There will be remaining dough. Pick it up and roll it together into a ball.
- Using the same glass, roll the dough out into a circle again and cut additional circles. I can usually get 11-12 circles of dough out of each crust.
- Add the cooled ground beef and shredded cheese onto one half of the pie crust circle. *Any additional ground beef that is leftover put into a freezer-friendly container and freeze for up to a month. To thaw, put in the refrigerator 24 hours before use.
- The best way to make sure that they seal and you don't make a mess of the air fryer basket, pinch the edges then fold the edges over. Crimp the folded edge with a fork.
- Spray the bottom of the air fryer basket with spray vegetable oil. Add the prepared empanadas to the basket. Spray the tops with additional oil or brush with melted butter.
- Set the air fryer to 350 degrees and fry for 8 minutes. With a fork, gently flip each one. Spray again with oil or brush with butter and fry for 1 more minute.
- Remove the empanadas from the basket and continue the process until they are all made, should take about 3-4 times. Keep the already made ones warm in the oven or eat as you make them!
- Serve these with sour cream and salsa. Enjoy!
Asparagus Soup #SundaySupper
This Asparagus Soup recipe is so easy and makes a great recipe for a creamy yet light lunch or dinner. You will be craving this soup all season long!
When my husband and I got married we went to Riviera Maya for our honeymoon. Where we stayed at had the best Asparagus Soup. I would order it every night for a late night snack…and I’ll admit that I would order a steak with it too. Hey, we were on vacation! So when this weeks Sunday Supper theme came out, Easy Spring Recipes, I knew I had to finally try and recreate this soup recipe with one of my favorite Spring vegetables.
One thing that is plentiful throughout the Spring & Summer in Michigan is asparagus. I actually grew up next to a field of it when I was a kid and you can find it at roadside stands for cheap! A great tip is to buy it in bulk and freeze it so when it goes up to almost $5/pound in the Winter I don’t have to worry about it when I have a craving.
Thinking about this got me interested in knowing when fruits and vegetables are at their peak growing season in Michigan. I found this great resource from PickYourOwn.org with all the fruits and vegetables and when the crop will become available. Check it out to see what goodies are coming soon to a farm near you.
How to make Asparagus Soup recipe:
Chop off those pesky hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
Making this soup ‘creamy’ is a two-step process. For the first part of adding creaminess, take a small bowl add 1/4 cup milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture. Add to the stove over medium heat and simmer for 2-3 minutes until thickened.
Next, use a little tool called an ‘immersion blender’. This is actually something my Mother-In-Law gave me and I don’t use it too often but always glad I have it as part of my kitchen. If you do not have one I would suggest taking most of the soup mixture and putting into a blender.
Finally the last part of making this soup ‘Wow’ is adding the thyme, nutmeg and Parmesan and the last 1/4 cup of whole milk.
Top this creamy soup off with some homemade croutons.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
This post was originally from March 2017-it has been updated with photos & text.
Thank you so much to this weeks Sunday Supper host Anne from Simple and Savory. Check out all these wonderful Spring recipes from other taste makers:
Breakfast
- Broccoli and Asparagus Frittata by A Mind “Full” Mom
- Herb and Leek Frittata by My Imperfect Kitchen
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
Main Courses
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
Pastas
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
Seafood
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
Join 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.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
Ingredients
- 1 pound asparagus chop hard stalks off then discard, chop remaining asparagus into smaller pieces
- 3 garlic cloves minced
- 1/2 Tbs avocado or olive oil
- 4 cups chicken broth
- 1/2 cup whole milk 1/4 for initial cooking, 1/4 cup to add before serving
- 1-1/2 Tbs flour
- 1/2 Tbs Cornstarch
- 1/4 tsp ground thyme
- 1/4 tsp nutmeg
- 1/4 cup parmesan cheese plus more for serving
- homemade croutons for serving
Ingredients
|
|
Instructions
-
Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
-
Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
-
Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
-
Take a small bowl to add 1/4 cup milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture. Add to the stove over medium heat and simmer for 2-3 minutes until thickened.
-
Use an immersion blender or regular blender to cream the vegetables.
-
Add the milk, thyme, nutmeg, and Parmesan.
-
Top this creamy soup off with some homemade croutons. Enjoy!
Sheet Pan Salmon #SundaySupper
Sheet Pan Salmon is baked with a crunchy coating and roasted vegetables. This one-pan meal is so easy and delicious it will become your go-to weeknight dinner.
Looking to add more fish to your families diet but worried about picky eaters? Try this creamy sheet pan salmon recipes that will not have everyone in family raving about this mild seafood recipe that’s comes with bonus vegetables.
To say that this dinner is family friendly would be an understatement. My 10-year-old LOVES seafood. I was a little worried what the 3-year-old would think since he can tend to be a picky eater but he gobbled up a few pieces I cut then asked for more.
The fish that I used was on sale and already came seasoned with a spicy peppercorn marinade. You can choose one already seasoned, it really added to the flavor of the dish and wasn’t overpowered by the topping I added. This will take one average sized sheet pan.
How to make Sheet Pan Salmon:
Preheat the oven to 400 degrees.
Cover with tin foil then oil it so the fish doesn’t stick. Preheat oven to 400 degrees. Wash and chop the vegetables (my favorite-check out my other Sunday Supper recipe Asparagus Soup). This is Michigan though so in the winter I use Brussels sprouts and green beans.
Place the salmon onto the greased sheet pan.
Now combine the ingredients for the creamy topping: mayo, Parmesan cheese, garlic, artichoke hearts, and lemon juice.
Then make the crunchy topping: in a microwave dish melt the butter for around 30 seconds. Once melted add the breadcrumbs and stir until the butter and breadcrumbs combine compeltely.
Spread the mayonnaise mixture on top the salmon.
Take the vegetables and layer them around the salmon. Drizzle with olive oil.
Place it all into the preheated oven and cook for 30 minutes.
I served this meal with some mashed sweet potatoes. So sweet and creamy they were a perfect balance with the fish.
And here you…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
This post was originally from April 2017-it has been updated with photos & text.
I would like to thank this weeks Sunday Supper host Claire McEwen of Sprinkles & Spouts. For more sensational seafood recipes check these out……
25+ Best Sunday Supper Seafood Recipes
Appetizers
- Chili-Lime Scallops by Girl Abroad
- Cilantro Lime Shrimp by Simple and Savory
- Coconut Mahi Kale Salad with Citrus Dijon Vinaigrette by Gourmet Everyday
- Crab Cake Bites by A Kitchen Hoor’s Adventures
- Crab Cakes with Tartar Sauce by Palatable Pastime
- Easy Salmon Sliders by Sunday Supper Movement
- Grilled Baby Octopus by Food Lust People Love
- Manhattan Clam Chowder by Cindy’s Recipes and Writings
- Mediterranean Shrimp Bruschetta by The Weekend Gourmet
- Salmon Tartare by Caroline’s Cooking
- Smoked Salmon, Orange and Avocado Salad by Sprinkles and Sprouts
- Ten Minute Sweet and Spicy Shrimp by Jersey Girl Cooks
Main Dishes
- Cioppino by Monica’s Table
- Easy Tilapia Pomodoro Dinner by My Life Cookbook
- Frutti Di Mare by A Day in the Life on the Farm
- Lemony Salmon and Asparagus Foil Packets by Our Good Life
- New Orleans Style Barbecue Shrimp by Flour On My Face
- No Fail Beer Battered Fish by Hezzi-D’s Books and Cooks
- One Pan Mustard Crusted Halibut and Vegetables by Pies and Plots
- Pecan Crusted Cod by From the Bookshelf
- Salmon Honey-Lemon Teriyaki by Asian In America
- Saucy Cod Fillets Florentine by Turnips 2 Tangerines
- Scallops with Orange Butter Sauce by My savory spoon
- Seafood Fettuccine Alfredo by The Freshman Cook
- Seafood Laksa by Brunch-n-Bites
- Sheet Pan Salmon by Bottom Left of the Mitten
- Shrimp Salad Sandwich by Soulfully Made
- Shrimp Scampi Pasta by Crazed Mom
- Soft Shell Salmon Tacos with Mango Salsa by That Skinny Chick Can Bake
- Sweet and Sour Salmon by Cricket’s Confections
- Teriyaki Mahi Mahi with Mango Salsa by Wholistic Woman
Join 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.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
- 1.25 pounds salmon I used a salmon brand that was already spiced with smoky peppercorn
- 1/2 cup mayonnaise
- 1/4 cup parmesan cheese I use the powder kind
- 1 tsp lemon juice
- 3 ounces artichoke hearts chopped (I used marinated but feel free to use plain as well)
- 2 garlic cloves minced
- 1 pound chopped vegetables use aspragrus, Brussels sprouts, green beans
- 1 tsp oil for greasing the tin foil so fish doesn't stick
- 1 Tbs butter melted
- 1/2 cup breadcrumbs I used smashed homemade croutons
Ingredients
|
|
- On an average sized sheet pan. Cover with tin foil then oil it so the fish doesn't stick.
- Preheat oven to 400 degrees.
- Wash and chop the vegetables.
- Combine the mayo, Parmesan cheese, garlic, artichoke hearts, and lemon juice.
- Microwave dish melt the butter for around 30 seconds. Once melted add the breadcrumbs and stir until the butter and breadcrumbs combine completely.
- Place the salmon onto the greased sheet pan.
- Spread the mayonnaise mixture on top the salmon.
- Cover the top with breadcrumb mixture.
- Take the vegetables and layer them around the salmon. Drizzle with olive oil.
- Place it all into the preheated oven and cook for 30 minutes.
Bacon Cheeseburger Soup
This Bacon Cheeseburger Soup will have you eating your burger with a spoon. Ground beef, bacon, a creamy tomato base, cheese and yes, even pickles! Add chunky pieces of potatoes to make it even heartier and top with homemade croutons.
How has your winter been going? Surprisingly we have been having pretty mild weather. That doesn’t mean though that it hasn’t been cold. While the -20’s from last year haven’t hit yet, we have consistent 30-degree bundle up weather. So I try to keep warm, comforting soup recipes like this Bacon Cheeseburger Soup on the stovetop to keep warm.
What show do you recommend on Netflix during the Winter?
For this Mitten Movie Night, I am finishing up the 4th season of Schitt’s Creek. This is easily one of the funniest comedies I’ve seen in a long time. Right up there with my favorite show 30 Rock. It’s a binge-able show, perfect for when you’re stuck in the house.
Want more cold weather soup recipes? Check these out:
- Ham and Potato Soup with Raspberry Pie Dippers
- Gnocchi, Sausage & Spinach Soup
- Thirteen Bean & Bacon Soup
What beer goes well with a hearty soup recipe?
The beer: Amber Ale from Bell’s Brewery
While everyone is enjoying Hopslam, I am pairing this year-round Bell’s offering with everything from hearty soups to turkey sandwiches.
How to make Bacon Cheeseburger Soup:
Start by cooking the ground beef and the bacon. Slice the bacon into small strips and add to a stockpot with the ground beef.
Cook the beef and bacon over medium/high heat for about 10 minutes, until the beef is browned and bacon is cooked through and crispy.
While the meat is cooking chop the potatoes, carrots, onions, and celery. Mince the garlic.
Remove the pot and drain 90% of the grease, leaving around 1 Tbs in the beef mixture. Then add flour. Stir to combine everything.
Now add the tomato paste. I like this soup with a tomato base if you prefer it less so decrease the tomato paste by 3 ounces. It will not have anything to do with the thickness.
Over medium heat add the stock, herbs and spices, sugar, and vegetables.
Cover the pot and cook the soup for an additional 30 minutes.
How To Make Croutons in the Air Fryer:
Cut any bread you like into cubes. I used day-old butterfly rolls from my store bakery. This recipe made about 2 cups of croutons.
Add the cubes of bread to a bowl then drizzle with 2 Tbs. olive oil, 1 tsp parsley flakes, 1 tsp garlic powder, salt and pepper to taste.
Add the bread to the tray of the air fryer. Set air fryer to 390 degrees and air fry for 10 minutes, flipping the croutons halfway through.
They come out so crunchy but not hard and full of flavor. Perfect on top of soups like this or salads.
Once the soup has cooked add the finishing touches to thicken it up. In a small bowl add 1 Tbs flour, 1/4 cup milk and salt and pepper to taste. Stir to combine and pour to the soup pot.
Add the shredded cheese and pickles. The pickles are optional of course, you can always leave them out and let people add their own.
Serve by sprinkling with more cheese, diced tomatoes, more pickles, and croutons. And here you are……
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.
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
|
- 1 pound ground beef I use 80/20
- 12 ounces bacon sliced thin
- 6-8 yellow potatoes cleaned and cubed
- 2-3 celery stalks chopped
- 2-3 carrots skinned and chopped
- 1 small yellow onion chopped
- 3 garlic cloves minced
- 2 Tbs all purpose flour 1 Tbs at the beginning, 1 Tbs to thicken soup at the end
- 6 ounces tomato paste
- 6 cups beef or vegetable broth
- 1 tsp Worcestershire Sauce
- 2 tsp granulated sugar
- 1/4 tsp ground mustard
- salt and pepper to taste
- 1/4 cup whole milk
- 1/2 cup sharp cheddar cheese, shredded plus additional for topping
- 1/2 cup mild cheddar cheese, shredded plus additional for topping
- 3 dill pickle spears chopped, plus more for topping
- diced tomatoes for topping
Ingredients
|
|
- Start by cooking the ground beef and the bacon. Slice the bacon into small strips and add to a stockpot with the ground beef.
- Cook the beef and bacon over medium/high heat for about 10 minutes, until the beef is browned and bacon is cooked through and crispy.
- Chop the potatoes, carrots, onions, and celery. Mince the garlic.
- Remove the pot and drain 90% of the grease, leaving around 1 Tbs in the beef mixture. Then add flour. Stir to combine everything.
- Add the tomato paste.
- Over medium heat add the stock, herbs and spices, sugar, and vegetables.
- Cover the pot and cook the soup for an additional 30 minutes.
- Once the soup has cooked add the finishing touches to thicken it up. In a small bowl add 1 Tbs flour, 1/4 cup milk and salt and pepper to taste. Stir to combine and pour to the soup pot.
- Add the shredded cheese and pickles. (pickle is optional)
- Serve by sprinkling with more cheese, diced tomatoes, more pickles, and croutons.
Chicken Parmesan #SundaySupper
Layers of egg noodles, crispy chicken, spaghetti sauce and loads of cheese. Chicken Parmesan is a great go-to for busy weeknights.
I can’t believe we are already talking about Back To School! If your like my house, back to school also means back to sports. Busy weeknights of homework and practice call for a meal that can pull double duty-one night dinner, tomorrow leftovers or freezing half for dinner when dirtying dishes is the last thing you want to do.
This week I have been seeing TONS of back to school pics because we live very close to Indiana who start right now. I’m saying to myself, ‘We still have 4 weeks!’.
Did you know that in Michigan it is the law you cannot start until after Labor Day? Some schools are starting to challenge it and getting waivers but for us, I am so glad that it’s that way. I really feel like it gives kids time to enjoy more of the warmer months. We are getting ready though because it will be here soon enough.
So as I mentioned above, this Chicken Parmesan casserole is a great meal because it makes TONS, is easy to freeze, and can be made ahead placed in the refrigerator then popped into the oven later in the evening or even the next day. Take the guess work out of dinner and add this to your dinner rotation ASAP!
How to make Chicken Parmesan:
Start to cook the egg noodles according to package directions. These are the frozen kind that are found by ravioli in the frozen food section.
Grease a 9×13 pan then cover the bottom with some of the spaghetti sauce.
While they cook chop the chicken into bite sized pieces. Heat up oil in the pan and get ready to fry the chicken. On a plate add the bread crumbs, flour and parmesan cheese.
Once the oil is heated take the chicken and dredge in the crumb mixutre then add to the hot oil.
Fry chicken for 5-6 minutes on each side until thoroughly cooked through and super crisp. This is the key to a great casserole.
Both the noodles and the chicken should take around 15-20 minutes to finish.
Drain the noodles and now it’s time to layer. One layer noodles, one layer chicken, one layer cheese, one layer sauce.
Do it one more time then top with remaining cheese. Yes, use the whole bag! Sprinkle with garlic powder and parsley for a little extra oomph.
Bake at 375 degrees for 15 minutes. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
This post was originally from August 2017-it has been updated with photos & text.
Thank you to this weeks Sunday Supper host. Check out all of the other recipes that will give your family a great start to the Back To School season.
Back to School Dinners
Beef and Pork
- Bacon Cheeseburger Zucchini Boats by The Crumby Kitchen
- Beef and Sweet Potato Stew by What Smells So Good?
- Easy Meatloaf Meatballs by Palatable Pastime
- Mexican Lasagna with Corn Tortillas by Sunday Supper Movement
- One Dish Taco Goulash by Fantastical Sharing of Recipes
- Pierogi with Sausage and Peppers by Hezzi-D’s Books and Cooks
- Pot Roast with Mushrooms, Tomatoes and Red Wine by That Skinny Chick Can Bake
Pastas, Soups, Rice and Stews
- Casimer Rice by A Day in the Life on the Farm
- Dad’s Glop by My Blissful Mess
- Homemade Lasagna by Soulfully Made
- Kid-friendly Salmon Curry by Caroline’s Cooking
- Salmon with Pappardelle and a Brandy Cream Sauce by Mysavoryspoon
- Slow Cooker Stuffed Pepper Soup by Books n’ Cooks
Poultry
- Chicken Enchiladas by The Freshman Cook
- Chicken Parmesan by Bottom Left of the Mitten
- Chicken with Creamy Lemon Caper Sauce & Roasted Asparagus by Gourmet Everyday
- Chicken with Sautéed Zucchini Peppers and Mushrooms by Cindy’s Recipes and Writings
- Cornflake Chicken Tenders by Renee’s Kitchen Adventures
- Easy Instapot Roast Chicken by Our Good Life
- Easy Ranch Chicken Pasta with Bacon by Cricket’s Confections
- Perfect Scrambled Eggs by Pies and Plots
- Roasted Chicken Breasts by Life Tastes Good
- Slow Cooker Creamy Tomato Chicken & Spinach by My Life Cookbook
- Whole30 Mini Turkey Meatloaf by Bites of Wellness
Join 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.
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 16 ounce bag egg noodles, frozen cooked to package directions
- 2 small chicken breasts cut into small pieces
- 1/4 cup bread crumbs
- 1/4 cup flour
- 1/4 tsp garlic powder
- 1/4 tsp dried parsley
- 1/4 cup parmesan
- 3 Tbs olive oil
- 8 ounces shredded italian style cheese blend
- 1 jar spaghetti sauce
Ingredients
|
|
- Grease a 9x13 pan then cover the bottom with some of the spaghetti sauce. Start to cook the egg noodles according to package directions.
- While they cook chop the chicken into bite sized pieces. Heat up oil in the pan and get ready to fry the chicken.
- On a plate add the bread crumbs, flour and parmesan cheese. One the oil is heated take the chicken and dredge in the crumb mixutre then add to the hot oil. Fry chicken for 5-6 minutes on each side until thoroughly cooked through and super crisp. Both the noodles and the chicken should take around 15-20 minutes to finish.
- Drain the noodles and now it's time to layer. One layer noodles, one layer chicken, one layer cheese, one layer sauce.
- Do it one more time then top with remaining cheese.
- Sprinkle with garlic powder and parsley.
- Bake at 375 degrees for 15 minutes.
Italian Sub Stromboli
All the ingredients you love in a great Italian sub are rolled up in pizza crust and baked to perfection in this Italian Sub Stromboli. Serve with pizza sauce for an easy meal or appetizer.
If you follow my blog at all, you will know that one of my favorite things in life are sandwiches. ALL kinds of sandwiches. Carb nirvana wrapped around delicious fillings and capped off with a different array of toppings and sauces. What is not to love?
So with this stromboli, I took my favorite ingredients for Italian subs and baked it in a pizza crust-thus a stromboli. Ham, salami, pepperoni, two types of cheese, tomatoes, peppercini’s and then topped with Italian dressing. All baked together to a golden brown. Mmmm, mmmm, mmmm.
Want more sandwich recipes?
Italian Sub Stromboli makes for a great meal or appetizer and goes from plain pizza crust to table in 30 minutes.
How to make Italian stromboli:
For this recipe, I used Wewalka Classic Pizza Crust. I liked using this because it already has parchment paper included which made rolling up the stromboli so easy.
Preheat the oven to 425 degrees.
Start by rolling out the pizza dough.
Next, start placing the Italian Sub ingredients onto one side of the dough, not in the middle.
Layer the ham, salami, pepperoni, swiss cheese, peppercinis, diced tomatoes, and mozzarella cheese. Pour the Italian dressing over the top, splitting between the two.
Since this pizza crust has the parchment paper built-in the rolling up of the stromboli is so simple. Start by folding the pizza crust over the filling.
Peel down the parchment paper down and repeat the process until the pizza crust is all rolled up and the filling is completely rolled up into the pizza crust.
Crimp the end of the pizza crust to seal the stromboli completely.
Whisk an egg then brush on top of the crust. This gives it a nice brown color on the top.
Using a knife, make 5-6 cuts on top of the crust so the heat can escape while baking.
Sprinkle with garlic powder and Italian seasoning.
Place in the oven and bake for 20 minutes.
Remove the Italian Sub stromboli from the oven. Slice and serve with prepared pizza sauce. And here you are…..
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.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 2 14 ounce Wewalka Classic Pizza Crust
- 9 ounces Black Forest ham slices
- 1/4 pound hard salami
- 3 ounces sliced pepperoni
- 8 ounces shredded mozzarella cheese
- 4 slices swiss cheese cut into 8 slices
- 1/4 cup prepared Italian dressing
- 2 roma tomatoes diced
- 1/4 cup medium peppercinis
- 1 medium egg
- 1 Tbs garlic powder
- 1 Tbs italian seasoning
- 16 ounces prepared pizza sauce
Ingredients
|
|
- Preheat the oven to 425 degrees.
- Start by rolling out the pizza dough.
- Start placing the Italian Sub ingredients onto one side of the dough, not in the middle. Layer the ham, salami, pepperoni, swiss cheese, peppercinis, diced tomatoes, and mozzarella cheese. Pour the Italian dressing over the top, splitting between the two.
- Start by folding the pizza crust over the filling.
- Peel down the parchment paper down and repeat the process until the pizza crust is all rolled up and the filling is completely rolled up into the pizza crust.
- Crimp the end of the pizza crust to seal the stromboli completely.
- Whisk an egg then brush on top of the crust.
- Using a knife, make 5-6 cuts on top of the crust so the heat can escape while baking.
- Sprinkle with garlic powder and Italian seasoning.
- Place in the oven and bake for 20 minutes.
- Remove the Italian Sub stromboli from the oven. Slice and serve with prepared pizza sauce. Enjoy!
Zesty Cheesy Chicken and Spaghetti
This Zesty Cheesy Chicken and Spaghetti has just a few ingredients but when they come together, they make for a brilliant meal that features crispy cheese and chicken on a bed of spaghetti covered in a sauce with a kick.
Let’s talk about comfort food for a minute. The weather is getting colder and I’m sure your thinking soups, casseroles, and things covered in gravy BUT might I remind you how comforting cheese is?
I mean…ccccchhhhheeeesssseeee. The gooey, melty goodness that only gets better when it’s cooked in a cast iron pan. The bits that get just a little overcooked and then the bits that are melted perfectly.
I mean look at that crispy chicken with the melty cheese! I’m not ashamed to say that when I make this chicken recipe, I grab a big forkful of all the goodness and take a big bite before serving.
Then to top it all off, this recipe comes together after you place the chicken on top of spaghetti noodles and a zesty sauce. EASY COMFORT FOOD – that’s what this is all about.
What beer pairs well with a cheesy chicken and spaghetti dinner?
The beer: 312 from Goose Island.
Light wheat beer pairs well with nearly every dish. Plus, it’s a great way to chase down the spiciness in the sauce.
What movie should you watch while eating chicken on top of spaghetti?
We’re starting the first of MANY times we’ll watch National Lampoon’s Christmas Vacation. It’s a family favorite for sure.
What is your family’s favorite Christmas movie?
How to make Zesty Cheesy Chicken and Spaghetti:
First, cook the spaghetti according to package directions.
Next, cut the chicken breasts into strips.
On a plate add the flour then HALF the packet of Zesty Italian Salad Dressing Mix to the flour, combine it using a fork.
Dredge the chicken into the flour mixture. Add to a heated cast iron pan that has 2 Tbs olive oil over medium/high heat.
Fry the chicken on each side for 5-6 minutes. Check the chicken to make sure that it has cooked through, turn off the heat and cover with the cheese.
Once the spaghetti is cooked, remove and drain the water. Add the noodles back into the pan.
Add the rest of the Italian Mix to the pan. Then finally add the spaghetti sauce and stir to combine.
Cook up some garlic bread, plate up the spaghetti and chicken and here you are……
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.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 3 boneless, skinless chicken breasts cut into strips
- 2 Tbs olive oil
- 1/2 cup flour
- 0.6 ounces Zesty Italian Salad Dressing Mix 1/2 in flour mixture, 1/2 in pasta
- 4-6 ounces shredded colby jack cheese
- 8 ounces spaghetti pasta cooked according to package directions
- 24 ounces spaghetti sauce
Ingredients
|
|
- Cook the spaghetti according to package directions.
- Cut the chicken breasts into strips.
- On a plate add the flour then HALF the packet of Zesty Italian Salad Dressing Mix to the flour, combine it using a fork.
- Dredge the chicken into the flour mixture. Add to a heated cast iron pan that has 2 Tbs olive oil over medium/high heat.
- Fry the chicken on each side for 5-6 minutes. Check the chicken to make sure that it has cooked through, turn off the heat and cover with the cheese.
- Once the spaghetti is cooked, remove and drain the water. Add the noodles back into the pan.
- Add the rest of the Italian Mix to the pan. Then finally add the spaghetti sauce and stir to combine.
- Plate up the spaghetti and chicken. Enjoy!
Instant Pot No Bean Beef Chili
Chunks of tender beef, tomatoes, spices, and jalapeno come together beautifully in this Instant Pot No Bean Beef Chili. Hearty and full of flavor you will not miss the beans in this chili at all.
We have been busy around here lately. School, sports, work, etc. and everything in between so why not add even more to our plate? Enter a new addition to the family.
So for this Mitten Movie Night instead of recommending a movie, I want to introduce you to Titan.
We have been in discussions about getting a puppy for some time now but once we saw his little face, we knew we didn’t want to wait any longer.
Titan was one of a litter that my husband found through Paws Of Hope in Stevensville, MI. They were so great to work with and I would highly recommend them if you are in the area and interested in adding a new member of your family.
What beer goes well with Instant Pot No Bean Beef Chili?
The beer: Spaten Oktoberfest.
Yes, I know it’s no longer October but this beer is something I purchased extra of in October because it’s great to use in recipes and a light drinkable beer to have on hand for guests who don’t particularly like IPA’s.
I chose to make a beanless chili recipe because I wanted a chili recipe that would also double as a great way to use up a bag of tortilla chips that had been hanging around my cupboard.
Let’s start by talking about the ideal meat to use in the Instant Pot. I picked up this 2-pound eye of round roast from the store. With the marbling on it, I just knew it would be great. Just like when we smoke meat I’ve noticed that the more fat content meat has in it, the more tender it gets.
How to make Instant Pot No Bean Beef Chili:
Prepare the ingredients that will go into the Instant Pot. Cube the meat, chop the onion and garlic, and handle with care when seeding and chopping the jalapeno.
Should you add jalapeno to your chili?
Yes! I really like jalapenos and find that they just heighten the taste of everything from pasta to burgers.
Set the Instant Pot to saute and add 1 Tbs olive oil to the bottom. Add the cubed roast to the pot and brown on both sides using tongs to turn the meat, around 2 minutes each side.
Turn the Instant Pot off. To the browned beef add the canned tomatoes, tomato paste, onion, garlic, jalapeno, sugar, flour, and spices.
Finally, add the bottle of beer and stir everything together one more time.
Place the lid on the Instant Pot until you hear the ‘good to go’ dings. Make sure the lid valve is pointing at ‘sealing’. Set the Instant Pot to the ‘Meat/Stew’ setting and set the timer for 45 minutes.
Once the 45 minutes are up, let the pressure come down naturally for 10 minutes. Turn the valve to venting to release any further steam then open the lid.
The Instant Pot spends around 10 minutes building up the pressure and then another 10 minutes to bring the pressure down before taking the lid off. Make sure to factor this additional time for serving this instant pot chili.
I served this beanless chili with tortilla chips, sharp cheddar cheese, white onion, and sour cream. These toppings helped to cool down the jalapeno and add even more flavor.
And here you are…..
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.
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
|
- 2 pounds beef eye of round roast cubed
- 1 Tbs olive oil
- 1 white onion chopped
- 3 cloves garlic minced
- 1 jalapeno seeded and chopped
- 2 14.5-ounces diced tomato with green chilies
- 15 ounces tomato paste
- 1 Tbs granulated sugar
- 1 Tbs all purpose flour
- 1 Tbs chili powder
- 1/2 tsp Spanish paprika
- 1/2 tsp cumin
- 12 ounces light beer I used Oktoberfest, or other light lager
- 1/2 cup sharp cheddar cheese for topping
- 2 cups restaurant style tortilla chips for topping
- 1/2 cup sour cream for topping
- 1 white onion chopped, for topping
Ingredients
|
|
- Cube the meat, chop the onion and garlic, and handle with care when seeding and chopping the jalapeno.
- Set the Instant Pot to saute and add 1 Tbs olive oil to the bottom. Add the cubed roast to the pot and brown on both sides using tongs to turn the meat, around 2 minutes each side.
- Turn the Instant Pot off. To the browned beef add the canned tomatoes, tomato paste, onion, garlic, jalapeno, sugar, flour, and spices.
- Add the bottle of beer and stir everything together one more time.
- Place the lid on the Instant Pot until you hear the 'good to go' dings. Make sure the lid valve is pointing at 'sealing'. Set the Instant Pot to the 'Meat/Stew' setting and set the timer for 45 minutes.
- Once the 45 minutes are up, let the pressure come down naturally for 10 minutes. Turn the valve to venting to release any further steam then open the lid.
- Serve with tortilla chips, sharp cheddar cheese, white onion, and sour cream. Enjoy!
About Me
Follow Me On Social Media
