Swedish Sticky Chocolate Cake

A few ingredients come together to make this classic Swedish Sticky Chocolate Cake recipe.  This cake comes out of the oven with a crispy top and a gooey, fudgy center with chocolate in every bite.  Swedish Sticky Chocolate Cake is the perfect dessert for a dinner party or the holidays.

A baked Swedish Sticky Chocolate Cake on a plate ready to cut.

Welcome to Choctoberfest 2018!  This is a wonderful time of year.  Over 100 bloggers are in our kitchens and churning out the best chocolate recipes to get you through October and the holidays.  Past Choctoberfest’s have produced some of my most inspired recipes like Homemade Chocolate Pudding and Cracker Candy.  This year I decided to use this as an opportunity to make a recipe I’ve had on my list for a while, Swedish Sticky Chocolate Cake (Kladdkaka).

A baked Swedish Sticky Chocolate Cake on a plate cut and ready to eat.

*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.

I was SO EXCITED to see that Barlean’s was a partner again this year.  They are such a great supporter of food bloggers and have participated not only in Choctoberfest but Cookout Week as well.  I made a wonderful Margarita Pie with a pretzel crust with Barleans’s instead of butter and it turned out great.

Why swap out butter for butter flavored coconut oil?

  • It’s a simple 1 for 1 swap.  Use butter flavored coconut oil in cookies, brownies or most anywhere that butter is called for in recipes.
  • Unlike regular coconut oil, you almost completely miss the coconut taste.
  • It’s not just for baking!  Butter flavored coconut oil works great in sautees, sauces, and light frying as well.

I’ve had this cake on my mind for the past year or so.  While I’ve been sharing more recipes from Michigan and my family, I have been wanting to delve a little deeper into recipes from my heritage as well.  My dad’s family is from Sweden and my husband’s family is Norwegian so you might be seeing more and more of these recipes on the blog soon.  Until then, let’s get on to this delicious chocolate cake recipe.

How to make Swedish Sticky Chocolate Cake:

Preheat the oven to 325 degrees.

In a medium-sized bowl whisk 2 eggs.

Ingredients and steps for how to cook a Swedish Sticky Chocolate Cake.

Slowly whisk the sugar in with the eggs.

Add a mesh strainer to the top of the bowl.  Pour in the flour, cocoa powder, and salt.  Lift up the strainer and gently shake all the ingredients into the bowl.

Pour in the vanilla.

Ingredients and steps for how to cook a Swedish Sticky Chocolate Cake.

Next, melt the Barlean’s Butter Flavored Coconut Oil then add pour it into the flour/cocoa mixture.  Whisk to combine.

Cover the bottom of an 8″ spring-form pan with parchment/baking paper.  Grease the sides so they release easily.  Add the batter to the pan.  Bake for 25-28 minutes.

Remove the sides of the pan then let cool.  Sprinkle with powdered sugar and here you are….

A baked Swedish Sticky Chocolate Cake on a plate ready to cut.

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

Tips:

  • Don’t have butter flavored coconut oil on hand?  Swap out 1:1 for unsalted butter.  If you only have salted butter omit the salt.
  • No springform pan?  That’s fine, just use a regular pie plate that is well oiled.
  • Make it even better served with fresh fruit or fruit sauce.

Instagram | Bottom Left of the Mitten

Recipe adapted from The Cafe Sucre Farine.

Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!

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To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018, and contacted via email. Good luck!

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

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

The PinterTest Kitchen 2 Cookin Mamas 27th and Olive A Day in the Life on the Farm A Kitchen Hoor’s Adventures A Little Fish in the Kitchen addicted 2 recipes Amy’s Cooking Adventures An Affair from the Heart April GoLightly At the Table with R and R Baking Sense Blade & Barbell Blogghetti Body Rebooted Books n’ Cooks Bottom Left of the Mitten Canning and Cooking at Home Cheese Curd In Paradise Chef Sarah Elizabeth Cindy’s Recipes and Writings Coconut & Lime Cook With Renu Cook’s Hideout Cookaholic Wife Cookie Dough and Oven Mitt CopyKat.com Daily Dish Recipes Everyday Eileen Fairyburger Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Family Around the Table Fix Me a Little Lunch Frankly Entertaining Frugal & Fit Get the Good Stuff! Growing Up Gabel Hardly A Goddess Hezzi-D’s Books and Cooks Home Sweet Homestead House of Nash Eats Intelligent Domestications jenniferbakes JoAnn’s Food Bites Join Us, Pull up a Chair Jolene’s Recipe Journal Jonesin’ For Taste Karen’s Kitchen Stories Kate’s Recipe Box Kelly Lynn’s Sweets and Treats LeMoine Family Kitchen Life on Food Life, Love, and Good Food Lisa’s Dinnertime Dish Little House Big Alaska Long Distance Baking Maria’s Mixing Bowl Moore or Less Cooking Must Love Home Norine’s Nest Our Good Life Our Sutton Place OVENTales Palatable Pastime Prettysweetblog Red Cottage Chronicles Restless Chipotle Reviews, Chews & How-Tos Sarah Cooks the Books Sarah’s Bake Studio Savory Moments Seasonal and Holiday Recipe Exchange Seasoned Sprinkles Seduction In The Kitchen Simple Family Crazy Life Simply Inspired Meals Snacks and Sips Soulfully Made Stephie The Happy Mom Sumptuous Spoonfuls Sweet Coralice Take Two Tapas Tampa Cake Girl That Recipe The Baking Fairy The Beard and The Baker The Food Hunter’s Guide to Cuisine The Gingered Whisk The Heritage Cook The Mad Scientist’s Kitchen The Olive Blogger The Pajama Chef The Redhead Baker The Saucy Fig The Spiffy Cookie The Weekday Gourmet This is How I Cook Trampling Rose Turnips 2 Tangerines Walking Fruitfully Wendy Polisi Wildflour’s Cottage Kitchen Zesty South Indian Kitchen

Print Recipe
Swedish Sticky Chocolate Cake
This recipe for Swedish Sticky Chocolate Cake (Kladdkaka) comes out of the oven with a crispy top and gooey center with chocolate in every bite.
Swedish Sticky Chocolate Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Regional
Prep Time 5 minutes
Cook Time 25 minutes
Servings
pieces
Ingredients
Course Dessert
Cuisine Cake, Regional
Prep Time 5 minutes
Cook Time 25 minutes
Servings
pieces
Ingredients
Swedish Sticky Chocolate Cake | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 325 degrees.
  2. In a medium-sized bowl whisk 1 egg.
  3. Slowly whisk the sugar in with the egg.
  4. Add a mesh strainer to the top of the bowl. Pour in the flour, cocoa powder, and salt. Lift up the strainer and gently shake all the ingredients into the bowl.
  5. Pour the vanilla into the bowl.
  6. Melt the Barlean’s Butter Flavored Coconut Oil then add pour into the flour/cocoa mixture. Whisk to combine.
  7. Cover the bottom of an 8" spring-form pan with parchment/baking paper. Grease the sides so they release easily. Add the batter to the pan.
  8. Bake for 25-28 minutes.
  9. Remove the sides of the pan then let cool. Sprinkle with powdered sugar then cut into 8 pieces. Enjoy!

Hawaiian Pizza

This Hawaiian Pizza is the perfect combination of salty and sweet. Whip up a quick pizza crust and this Hawaiian pizza recipe comes together in a flash. The ultimate treat for pizza night!

Hawaiian Pizza sliced and ready to serve with a craft beer to the side

So long time, no see from me here in the bottom left of the mitten.  This is the first official Mitten Movie Night of fall because I haven’t celebrated one on the blog since the middle of July.  Like almost everyone the transition from summertime fun to school, sports, and general running around get you to here in October before you know it. So let’s get this movie night kicked off!

Tonight I am making a favorite, pizza.  HAWAIIAN PIZZA to be precise with lots of ham, red onion and THICK SLICES OF PINEAPPLE.  This combination of toppings are as intriguing as the type of beer I’m pairing it with.

What movie pairs well with pizza and beer?

I recommend I Think We’re Alone NowThis was a good movie (the end could have been a little more clear) but if you are a fan of apocalyptic genres then this one is for you.  Plus, Peter Dinklage is in it and I have a hard time passing on his movies. He’s is so good in everything from comedy to drama.

What food pairs well with Hawaiian Pizza?

The beer: Spiteful Brewing, Working for the Weekend Double IPA.

I originally picked this up when we were visiting friends in Chicago.  The art on the can was amazing and my husband loves Double IPA’s, so I grabbed them up.

Closeup of Hawaiian Pizza that is sliced.

Are Double IPA’s hard to pair with food?

According to many of the websites that I frequent for food and beer pairings-yes.  The consensus is that it’s too heavy and ‘fights’ with the flavors in most foods.

While I am just starting to enjoy IPA’s my husband loves them.  After asking his opinion he disagreed and therefore I felt like I had a green light and he even gave me a suggestion of where to start, pizza.  Pizza goes with everything he said!  I am not disagreeing with that so off to the kitchen I went to make this simple Hawaiian Pizza that did indeed pair perfectly with this Double IPA from Spiteful Brewing.

How to make Hawaiian Pizza:

Forever with my trust Jiffy pizza crust, I decided that a thick crust was my go-to.  For this pizza, I used 3 packages Jiffy pizza crust boxes plus 1-1/2 cup lukewarm water.  Add to a bowl and stir to combine until there are no chunks.

Steps on how to make a Hawaiian pizza.

Cover the bowl with a towel and let rise for 20-30 minutes.

Preheat oven to 350 degrees.

Using floured hands take the dough out of the bowl and spread the crust onto a 9-inch pie pan. Place the crust into the oven for 8-10 minutes.  Since the crust is a great way to make sure the middle is not raw.

Take out of the oven and cover with the pizza sauce.  Add the cheese, chopped ham, sliced red onions and whole slices of pineapple.  Place back into the oven and cook for 20 minutes.

Slice into eight pieces and here you are…….

A finished Hawaiian pizza with a craft beer and pizza cutter to the side of it.

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

Tips:

  • Once the crust has risen make sure to have flour nearby.  Using flour on hands and on top of the crust ensures that the dough doesn’t get too sticky.
  • Don’t skip the pre-cooking of the crust. It’s important so that you don’t have a cooked top but a raw center.
  • Prefer smaller bites of pineapple? Use pineapple chunks instead of slices.

Instagram Mitten Movie Night | Bottom Left of the Mitten

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



Print Recipe
Hawaiian Pizza
Get pizza night going with this easy Hawaiian pizza recipe. It's a great combination of salty from the ham and sweet from the pineapple.
Hawaiian Pizza | Bottom Left of the Mitten
Course Main Dish
Prep Time 20 minutes
Cook Time 25 minutes
Servings
slices
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 25 minutes
Servings
slices
Ingredients
Hawaiian Pizza | Bottom Left of the Mitten
Instructions
  1. Add 3 boxes of Jiffy pizza crust to a bowl with 1-1/2 cups of lukewarm water. Stir to combine until there are no chunks.
  2. Cover the bowl with a towel and let rise for 20-30 minutes.
  3. Preheat oven to 350 degrees.
  4. Using floured hands take the dough out of the bowl and spread the crust onto a 9-inch pie pan. Place the crust into the oven for 8-10 minutes. Since the crust is a great way to make sure the middle is not raw.
  5. Take out of the oven and cover with the pizza sauce. Add the cheese, chopped ham, sliced red onions and whole slices of pineapple. Place back into the oven and cook for 20 minutes.
  6. Slice into 8 pieces and enjoy!
Recipe Notes
  • Once the crust has risen make sure to have flour nearby.  Using flour on hands and on top of the crust ensures that the dough doesn't get too sticky.
  • Don't skip the pre-cooking of the crust. It's important so that you don't have a cooked top but a raw center.
  • Prefer smaller bites of pineapple? Use pineapple chunks instead of slices.

Tuscan Quiche

This Tuscan quiche starts with a crispy crust and a savory Tuscan filling made easier by using Rustic Tuscan BLENDABELLA.
A quiche is always a great choice for breakfast or brunch!

Tuscan Quiche cut into pieces in a pie plate with BLENDABELLA off to the side and a piece of quiche on the plate.

*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 being made and BLENDABELLA being poured into a bowl of whisked eggs.

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.

Cheese being poured into a bowl of whisked eggs and a pie plat with crust in it off to the side.

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 in the pie plate with BLENDABELLA off to the side.

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

Website | Facebook | Twitter | Instagram | Pinterest

Purchase BLENDABELLA online!

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

Instagram | Bottom Left of the Mitten

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 Eggs
Prep Time 5 minutes
Cook Time 40 minutes
Servings
pieces
Course Breakfast
Cuisine Eggs
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!

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

What better way to enjoy summer than sitting back and relaxing with a refreshing beer cocktail. This Bull’s Eye Beer Cocktail is made with Michigan in mind using Vernor’s Ginger Ale and Michigan craft beer.

Light beer and ingredients to make a Bull's Eye 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?

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.

Light beer and ingredients to make a Bull's Eye cocktail.

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!

Here are a few of my favorite Short’s Brewing food pairings:

Enough of the reminiscing and let’s get on to the Bull’s Eye beer cocktail.

How to make a Bull’s Eye Beer Cocktail for two:

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!

Light beer and ingredients to make a Bull's Eye cocktail mixed in a glass.

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!

A Bull's Eye cocktail in a glass and ready to drink.

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

Tips:

  • For less sugar, Vernor’s comes in diet as well.
  • Looking for drinks for a crowd?  Double the recipe and add to a pitcher.  Stir and pour over ice in cups.

Instagram | Bottom Left of the Mitten

*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
Prep Time 5 minutes
Servings
drinks
Ingredients
Course Beverage
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:

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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!

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