Skillet Chicken, Mushrooms & Garlic

Looking to have a cozy Friday night in?  And how would you like to make up a chicken dinner that can be made all in one pan and bake while you lounge on the couch reading or watching movies? Am I speaking your language yet? This Skillet Chicken, Mushrooms and Garlic is the perfect dinner for a great night in.

Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten

So tonight for Mitten Movie Night I made one of my favorites, a simple chicken dinner.  I love nothing more than chicken with a light gravy and mashed potatoes.  This meal paired so well with the White Chocolate Blonde from Grand Armory Brewing that we picked up when we were out hunting for Hopslam.  With only a hint of chocolate it went great with the meaty mushrooms, tender chicken and light sauce perfectly.

Recommended to watch: The Secret of Marrowbone.  This movie had me thinking about it long after it was over.  A little bit of horror with a surprise twist at the end.  So cuddle up because the weather is still cold and let’s get to the meal.

Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten

Do you have a cast iron skillet?  If not this dish works well in a dutch oven too.  I’ve been using my cast iron like crazy since I got it this summer.  Before having one I always thought that it would be too intimidating but I was simply wrong about it. Easy to clean and you can make everything from burgers to dessert in it.

Start off by preheating the oven to 350 degrees.  On the stove heat the pan and add the 1/4 cup olive oil. On a plate add the flour, salt, pepper and thyme.  Combine the spices and flour together then dredge each chicken piece into it then add them skin side down to the pan.  Cook for 5 minutes, flip over and cook another 5 minutes on the other side.  While the chicken is cooking chop the onion, clean the mushrooms and get the garlic peeled.

Once the chicken is cooked remove and put on a separate plate.  The chicken does not have to be cooked you just wanted to crisp up the skin.  To the same pan add 1 Tbs of butter.  With a spatula bring up the little bits on the bottom of the pan and add the onions.  Brown them until translucent for 2-3 minutes.  By now the kitchen should be smelling amazing!

Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten

Now that the onions are cooked add the liquids: wine and chicken stock.  Add the chicken back to the pan.  Then finally add the mushrooms and garlic on top of that.  Turn off the heat to the skillet on the stove top then put the whole pan into the oven.

Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken.  While it’s cooking make up some mashed potatoes and a vegetable side.  Plate it up and here you are…..

Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten

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

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

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Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten #chicken #skilletcooking
Print Recipe
Skillet Chicken, Mushrooms & Garlic
Crispy chicken thighs bake in a light wine sauce with whole garlic cloves, onions and mushrooms. Break out the cast iron skillet and enjoy this one pan meal that is perfect for a great night in.
Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten
Instructions
  1. Start off by preheating the oven to 350 degrees. On the stove heat the pan and add the 1/4 cup olive oil.
  2. On a plate add the flour, salt, pepper and thyme. Combine the spices and flour together then dredge each chicken piece into it then add them skin side down to the pan. Cook for 5 minutes, flip over and cook another 5 minutes on the other side.
  3. While the chicken is cooking chop the onion, clean the mushrooms and get the garlic peeled.
  4. Once the chicken is cooked remove and put on a separate plate. The chicken does not have to be cooked you just wanted to crisp up the skin. To the same pan add 1 Tbs of butter.
  5. With a spatula bring up the little bits on the bottom of the pan and add the onions. Brown them until translucent for 2-3 minutes.
  6. Now that the onions are cooked add the liquids: wine and chicken stock. Add the chicken back to the pan. Then finally add the mushrooms and garlic on top of that. Turn off the heat to the skillet on the stove top then put the whole pan into the oven.
  7. Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken. Plate it up. Enjoy!

Stuffed Biscuits

One day Spring is going to get here and when it does I always like to have quick meals on hand that can be paired with quick side dishes too.  With soccer and wanting to be outside finally after a long Winter I want to spend less time in the kitchen and more time enjoying the weather.  These stuffed biscuits are filled with ham and cheese and go from oven to table in less than 15 minutes.

Stuffed Biscuits | Bottom Left of the Mitten

My cute Liz Lemon spoon from NobbinsBobbinsNBling is exactly how I’m feeling about Winter right now.  When I say ‘Winter’ you would think that maybe I’m just over snow but No. NO. How about rain, flooding, heavy winds and then yes again, snow.  This is the first year thought that I can honestly remember that school was closed because of flooding. Many schools in the area were closed and sadly some places had severe damage. It’s been close to 3 weeks and there are some areas that are still bad.  We are now in March though so…wait that am I saying because that means nothing in Michigan.  Just prepare the same and we will get to the nice weather eventually.  So enough about the cruddy weather on to the recipe!

Stuffed Biscuits | Bottom Left of the Mitten

Preheat the oven to 375 degrees and open the can of biscuits.  Did you know that some people are actually scared to open tubed biscuits?  My best friend happens to be one of them!  So if you are make sure to have someone else do this for you.  The next step is why you need to make sure to use the ‘layered’ biscuits so that they can easily be split in the middle.

In your palm take the 1st half of the biscuit and press it down a little more so it’s a little larger.  Place a pinch of ham in the middle.  Then some cheese.  Now take the 2nd half of the biscuit and put it on top.  The bottom half should be a little larger so now fold the edges up and over the top to make little ‘pockets’. Pinch the sides to close it up completely.  When they bake some may not be 100% closed but that okay they should still all be in tact.

Stuffed Biscuits | Bottom Left of the Mitten

Place the biscuits onto a cookie baking sheet and continue with the rest of them.  Slide into the oven and cook for 14 minutes.  Make a quick side dish to go with it.  And here you are….

Stuffed Biscuits | 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.

Get The Recipe, Get The Goods
                                                             


Stuffed Biscuits | Bottom Left of the Mitten #biscuit #quickmeal


Print Recipe
Stuffed Biscuits
Need an easy lunch or dinner that everyone will love? Save time with these stuffed biscuits with ham and melted cheese. Oven to table in less than 15 minutes.
Stuffed Biscuits | Bottom Left of the Mitten
Course Main Dish
Cuisine Sandwich
Prep Time 5 minutes
Cook Time 14 minutes
Servings
biscuits
Ingredients
Course Main Dish
Cuisine Sandwich
Prep Time 5 minutes
Cook Time 14 minutes
Servings
biscuits
Ingredients
Stuffed Biscuits | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 375 degrees and open the can of biscuits.
  2. Split each biscuit down the middle.
  3. In your palm take the 1st half of the biscuit and press it down a little more so it's a little larger.
  4. Place a pinch of ham in the middle. Then some cheese. Now take the 2nd half of the biscuit and put it on top. The bottom half should be a little larger so now fold the edges up and over the top to make little 'pockets'. Pinch the sides to close it up completely.
  5. Place the biscuits onto a cookie baking sheet and continue with the rest of them. Slide into the oven and cook for 14 minutes. Make a quick side dish to go with it. Enjoy!

Irish Stout Cake

Who says you can’t have your cake and enjoy a beer too? Pour a cup into this cake batter then enjoy the rest while the cake bakes.  This Irish Stout Cake is the perfect dessert for upcoming St. Patrick’s Day.  Did I mention that I made it with Michigan Craft Beer?  Celebrate the Holiday and Michigan in one sweet dessert that is so easy to make.

Irish Stout Cake | Bottom Left of the Mitten

I’m so excited this year to participate in #FoodBloggerLove recipe swap.  This event is all about showing the ‘love’ to other Food Bloggers and recreating their best recipes.  I am pairing up with Amy Bartlett over at Savory Moments.  There were so many wonderful recipes on her site that by the time I finally settled on one I had a bunch more on my list to make but once I landed on her Guinness Chocolate Cake I knew this was the perfect recipe.  Check out Amy on Instagram, Facebook, Pinterest and of course on her blog where she’s cooking it up in the kitchen – can you believe she does it all with twins running around?

Irish Stout Cake | Bottom Left of the Mitten

If you follow Bottom Left of the Mitten at all you know that I do a lot of food and beer pairing but I haven’t ever cooked ‘with’ beer let alone bake with it.  I’m glad that I went outside my comfort zone for #FoodBloggerLove.  Not only was Amy’s recipe really easy it gave me an opportunity to swap out the original Guinness that she used for a Michigan Craft Beer which I’m always 100% here for. So if you want you can use 1 cup of Guinness or do I like I did and reach for Short’s Brewing Uncle Steve’s Traditional Irish Style Stout.  Now on to the cake!!

To start preheat the oven to 350 degrees.  Grease a 8-inch springform pan.  On the stove top over medium heat in a small pan heat the butter until melted then add 1 cup of beer.  Turn off the heat then add the cocoa powder, sugar and brown sugar.  Set aside to cool.  In another smaller bowl add the eggs sour cream, vanilla then stir to combine.  Now in a larger bowl add the dry ingredients: flour, salt and baking soda.

Once the butter & beer has cooled down add to the dry ingredients.  Then add the sour cream & eggs to that.  Make sure the springform pan is liberally greased or you can even add parchment paper to it.  Place the pan on a cookie sheet just in case the bottom leaks a little bit then add the batter.  Bake the cake for 45-55 minutes depending on your oven.  Mine went for a full 55 minutes.  The top of my cake did crack and you know of course I just watched a baking hack video where it showed how not to have that happen but of course I forgot and you know what, oh well.  It turned out perfect!

Irish Stout Cake | Bottom Left of the Mitten

Take out of the oven and then use a knife to scrape the sides of the pan to release the cake from the sides then flip open the springform pan.  Put the cake on a cooling rack or plate and let the cake cool fully.  Time to make the frosting!  Use one tub of mascarpone cheese and add sugar and vanilla until completely combined.  Spread over the top of the cake.  Cut into 8 slices and here you are….

Irish Stout Cake | Bottom Left of the Mitten

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

Check out all the other #FoodBloggerLove recipes!


Irish Stout Cake | Bottom Left of the Mitten #cake #cookingwithbeer #michigancraftbeer
Print Recipe
Irish Stout Cake
Moist and fluffy chocolate cake that is so rich and delicious. Topped off with sweet mascarpone frosting. The perfect recipe for St. Patrick's Day and beyond.
Irish Stout Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake
Prep Time 5 minutes
Cook Time 55 minutes
Servings
slices
Ingredients
Irish Stout Chocolate Cake
Course Dessert
Cuisine Cake
Prep Time 5 minutes
Cook Time 55 minutes
Servings
slices
Ingredients
Irish Stout Chocolate Cake
Irish Stout Cake | Bottom Left of the Mitten
Instructions
Irish Stout Chocolate Cake
  1. To start preheat the oven to 350 degrees. Grease a 8-inch springform pan.
  2. On the stove top over medium heat in a small pan heat the butter until melted then add 1 cup of beer. Turn off the heat then add the cocoa powder, sugar and brown sugar. Set aside to cool.
  3. In another smaller bowl add the eggs sour cream, vanilla then stir to combine. Now in a larger bowl add the dry ingredients: flour, salt and baking soda.
  4. Once the butter & beer has cooled down add to the dry ingredients. Then add the sour cream & eggs to that. Add to the pan.
  5. Bake the cake for 45-55 minutes depending on your oven.
  6. Take out of the oven and then use a knife to scrape the sides of the pan to release the cake from the sides then flip open the springform pan. Put the cake on a cooling rack or plate and let the cake cool fully.
Frosting
  1. Use one tub of mascarpone cheese and add sugar and vanilla until completely combined. Spread over the top of the cake.
  2. Cut into 8 slices. Enjoy!

Shrimp Cannelloni #SundaySupper

February is here and love is in the air.  Looking for a romantic meals for two that won’t take you all day to make?  Try my Shrimp Cannelloni that has a short cut so you can spend more time with your love and not in the kitchen.

Shrimp Cannelloni | Bottom Left of the Mitten

The inspiration for these came after watching one of my favorite shows Diner, Drive-In’s & Dives.  They were at a restaurant where they made cannelloni and instead of spending all the time stuffing the tubes they used egg roll wrappers instead.  Genius!  Right up there with the making ravioli using ice cube trays that I want to try soon.  For the filling they used a food processor to make the filling.  Also genius!  So let’s get to it.

Shrimp Cannelloni | Bottom Left of the Mitten

Start by thawing out the shrimp.  I used cocktail already cooked shrimp to make quick work of this and then I have shrimp leftover for tacos and salads.  In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley.  Process until all the has been combined.  Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese.  Mix all together.  The mixture should be well combined to make it easy to spread onto the egg roll wrappers.

Shrimp Cannelloni | Bottom Left of the Mitten

Preheat the oven to 350 degrees.  Now start the Alfredo sauce.  Start by melting the butter in a sauce pan once melted add the flour and make a roux.  Now add the milk, the whole shrimp that was set aside and the Parmesan cheese.  Stir to completely combine and it thickens up.  In a 8×8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.

Now time to wrap the ‘Cannelloni’.  Take the shrimp and ricotta mixture into 6 servings.  Lay out each egg roll wrapper and spread the filling in the middle.  Fold over the top edges over the filling then then one end over the filling and finally roll it up.  Place into the dish seam side down.  Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese.  Put in the oven and bake for 30 minutes.  And here you are…..

Shrimp Cannelloni | Bottom Left of the Mitten

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

Thank you to this weeks Sunday Supper host! Check out all the other recipes that will make for a delicious and cozy night for two.

Simple Dinner Ideas for Two

Entrees for Two

Desserts for Two

Sunday Supper Movement
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

 

Shrimp Cannelloni | Bottom Left of the Mitten
Print Recipe
Shrimp Cannelloni
Creamy Alfredo covers a rolls filled with savory shrimp stuffing then baked. The perfect romantic meal for two for Valentine's or any date night.
Shrimp Cannelloni | Bottom Left of the Mitten
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Shrimp Cannelloni | Bottom Left of the Mitten
Instructions
  1. Start by thawing out the shrimp.
  2. In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley. Process until all the has been combined.
  3. Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese. Mix all together.
  4. Preheat the oven to 350 degrees.
  5. Now start the Alfredo sauce. Start by melting the butter in a sauce pan once melted add the flour and make a roux. Now add the milk, the whole shrimp that was set aside and the Parmesan cheese. Stir to completely combine and it thickens up. In a 8x8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.
  6. Take the shrimp and ricotta mixture into 6 servings. Lay out each egg roll wrapper and spread the filling in the middle. Fold over the top edges over the filling then then one end over the filling and finally roll it up. Place into the dish seam side down.
  7. Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese.
  8. Put in the oven and bake for 30 minutes. Enjoy!

Thick Crust Sausage Pizza

Even though it’s already the middle of January this is officially the first Mitten Movie Night of 2018.  I spent the holidays enjoying family and then the first part of the month just trying to get motivated.  Usually I hit the ground running once the holidays are over – so ready for the New Year that I take my tree down LITERALLY the day after Christmas.  This year thought with the holidays falling the way they did made for long weekends that called for being lazy and cooking some of my favorites, like this Thick Crust Sausage Pizza made with Michigan’s Own Jiffy Mix Pizza Crust.

Thick Crust Sausage Pizza | Bottom Left of the Mitten

I’ve decided in 2018 to do Mitten Movie Night a little differently.  Over the holidays my husband and I watched tons of movies.  We checked out a few YouTube trailer sites (think best Horror Movies of 2016, etc) and picked one nearly every night.  Many of them were ones that I hadn’t heard of or ones that looked just okay but never got a chance to see.  Some of them were so good that I couldn’t wait to share them so that is what I’ve decided to do for the foreseeable future.  Usually what I’ve been doing is talking about movies we plan on seeing that night.  I decided that really didn’t make much sense since how can I give an honest review if I haven’t seen them yet?  Think of this now as a movie review night + good food + great beer.

First up was one of my favorites from our movie nights.  Most people know Anne Hathawy as the Princess Diaries and a million other rom-com’s but in between she was also in this weird but interesting sci-fi/comedy, Colossal. I will say if you look this up online it didn’t get really great ratings and I don’t think it lasted long in theaters but if your looking for out of the box thinking, dark and brooding comedy then you will be in for a treat.  Thick Crust Sausage Pizza | Bottom Left of the Mitten

While dinner is cooking chill some Bell’s Two Hearted Ale.  If you love Bell’s beer don’t forget that right now is the yearly release of Hopslam.  My husband looks forward to it every year and I know he is now alone.  Now on to the pizza!

To start the pizza combine two boxes of Jiffy Pizza Crust with 1 cup warm water into a bowl.  Stir to combine until there are no clumps then place a towel over the bowl and let rise 10 minutes.  While the crust rises in a pan over medium high heat cook the sausage.  Breaking it up as it cooks into small bite size pieces.  Halfway through add chopped onions and the can of mushrooms.  I find when you use fresh mushrooms for this pizza they get soggy and make the sausage slimy.  Using canned mushrooms helped with this problem but if you do wish to use fresh cook them separate from the sausage and then add as a separate topping.  Cook sausage completely through then set aside until the dough has risen.

Preheat oven to 425 degrees and grease a 9″x13″ cookie sheet (make sure it has an edge to it).  Flour your hands a bit and take the dough out of the bowl and form to the sheet.  Push the dough all the way to the edge and then up the sides a bit.  Take prepared sauce and top crust with it pushing to all sides.  Top off with the sausage and mushrooms.  Then add the shredded cheese.

Thick Crust Sausage Pizza | Bottom Left of the Mitten

The last step I do when making this pizza is just for my preference but I really think that it make a delicious difference in the overall taste of this pizza.  Over the top of the cheese sprinkle 1/2 Tbs garlic powder then 1/2 Tbs Italian seasoning.  Put into the preheated oven and cook for 20 minutes.  Cut into 12 pieces and here you are…..

Thick Crust Sausage Pizza | 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.

Get The Recipe, Get The Goods

                                                      



Thick Crust Sausage Pizza | Bottom Left of the Mitten #pizza #jiffycrust #sausagepizza


Print Recipe
Thick Crust Sausage Pizza
Thick doughy crust sets the stage for tangy spaghetti sauce, Italian sausage mushrooms and onions. Top with lots of cheese and spices for a no fuss pizza night.
Thick Crust Sausage Pizza | Bottom Left of the Mitten
Course Main Dish
Cuisine Pizza
Prep Time 5 minutes
Cook Time 25 minutes
Servings
pieces
Course Main Dish
Cuisine Pizza
Prep Time 5 minutes
Cook Time 25 minutes
Servings
pieces
Thick Crust Sausage Pizza | Bottom Left of the Mitten
Instructions
  1. To start the pizza combine two boxes of Jiffy Pizza Crust with 1 cup warm water into a bowl. Stir to combine until there are no clumps then place a towel over the bowl and let rise 10 minutes.
  2. While the crust rises in a pan over medium high heat cook the sausage. Breaking it up as it cooks into small bite size pieces. Halfway through add chopped onions and the can of mushrooms. Cook sausage completely through then set aside until the dough has risen.
  3. Preheat oven to 425 degrees and grease a 9"x13" cookie sheet (make sure it has an edge to it). Flour your hands a bit and take the dough out of the bowl and form to the sheet. Push the dough all the way to the edge and then up the sides a bit.
  4. Take prepared sauce and top crust with it pushing to all sides. Top off with the sausage and mushrooms. Then add the shredded cheese.
  5. Optional: Over the top of the cheese sprinkle 1/2 Tbs garlic powder then 1/2 Tbs Italian seasoning.
  6. Cook in preheated oven 20 minutes.
  7. Cut into 12 pieces. Enjoy!

Beef Ragu

Tonight is our local Christmas parade.  It’s the one thing that I refuse to miss so this Mitten Movie Night will be played out on the streets of our little town.  Before we head out I’m slow cooking Beef Ra on low in the oven so it falls apart and makes it’s own deliciously rich sauce.

Beef Ragu | Bottom Left of the Mitten

The holiday parade in our little town reminds me of every small town in almost every Christmas movie I’ve ever seen.  The town crier comes out to start and ends with the most authentic Santa and in between the floats filled with people you do business with or have grown up with pretty much your whole life.  It always makes me feel like I live in one of the most special places around.

So tonight we will fill out bellies up with this delicious dinner then head off to see over 100 floats–let’s just say it doesn’t go quickly.  Then once we get home it will be time for some Holiday ‘Cheer’.  We picked up these mini kegs of Christmas Ale from Breckenridge Brewery at Costco last week.  Perfect for sharing with guests who are visiting after the parade.  So now on to the dinner that will have your belly full and ready to tackle the cold.

Beef Ragu | Bottom Left of the Mitten

To start remove any extra fat on the eye of round roast.  When I first started making this I didn’t remove the fat and it would make the sauce very oily.  The roast still stays very tender.  If you prefer to leave it on you will have to skim the sauce once it has been cooked.

Preheat the oven to 350 degrees and make sure your racks are placed so you can add the large pot or dutch oven since you will cook this all in one pot.  In a large pot or dutch oven heat 2 Tbs oil.  Salt and pepper each side then add to the pot.  Sear each side to trap in the juices for 2-3 minutes.  Remove the beef from the plate.

There will still be some oil in the pan to that add the onion and garlic.  Sautee for 2-3 minutes.  To the onions now add the wine, beef stock and tomato paste.  Stir to combine all the liquids together and cook down the tomato sauce so there are no more clumps.  Add the beef back into the pan.  Finally add the carrots.

Beef Ragu | Bottom Left of the Mitten

Place a top over the pot and into the oven this goes for 3 hours.  Check the roast at 2 to 2-1/2 hours to make sure that there is still liquid in the pot.  Depending on the varying temperatures of oven you may have to add a little more beef stock so it does not dry out.  Try adding 1/4 cup at a time as needed.

When this comes out of the oven you should have a sauce that while thick still have a little ‘give’ to it.  Take the roast out of the sauce and shred or slice it as you like. Add the meat back into the sauce and combine.

This beef is very versatile so boil some noodles or whip up some mashed potatoes.  I made some yellow skinned mashed potatoes because they are a major food group in my life.  Ladle the sauce and beef over the top.  Bake up some fluffy rolls and you and here you are….

Beef Ragu | 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.

Beef Ragu | Bottom Left of the Mitten #beef #roastbeefrecipe #foodandbeerpairing


Print Recipe
Beef Ragu
Slow cooked in the over for 3 hours leaves this beef roast so tender it falls apart. Wine and tomato paste help make a rich ragù sauce to tie it all together. A delicious and hearty Winter meal.
Beef Ragu | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef
Prep Time 10 minutes
Cook Time 3 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Beef
Prep Time 10 minutes
Cook Time 3 hours
Servings
servings
Ingredients
Beef Ragu | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 350 degrees and make sure your racks are placed so you can add the large pot or dutch oven since you will cook this all in one pot.
  2. Remove any extra fat on the eye of round roast.
  3. In a large pot or dutch oven heat 2 Tbs oil. Salt and pepper each side then add to the pot. Sear each side to trap in the juices for 2-3 minutes. Remove the beef from the plate.
  4. In the same pot add the onion and garlic. Sautee for 2-3 minutes. To the onions now add the wine, beef stock and tomato paste. Stir to combine all the liquids together and cook down the tomato sauce so there are no more clumps.
  5. Add the beef back into the pan. Finally add the carrots.
  6. Place a top over the pot and into the oven this goes for 3 hours. Check the roast at 2 to 2-1/2 hours to make sure that there is still liquid in the pot. Adding 1/4 cup at a time as needed.
  7. Take the roast out of the sauce and shred or slice it as you like. Add the meat back into the sauce and combine. Serve with noodles or mashed potatoes. Enjoy!

Hot Chocolate and Toast

Well now that Thanksgiving is over let’s get cozy and ready for Christmastime.  That also means here in the Bottom Left of the Mitten at any moment we can be visited with the dreaded 4 letter word: S-N-O-W.  Now don’t get me wrong I love snowy days until about January then I’m done with it.  However Michigan does not listen to me and the last few years it can snow March-March I say!  So why not cozy up with a warm bowl of soup.  Or go out and play it then come home to a piping hot cup of homemade hot chocolate.

Hot Chocolate and Toast | Bottom Left of the Mitten

As a kid Winter was racing down the biggest hill in our area, Kincheloe Hill, on a bobsled that had *gasp* real metal skis on it.  My brother and I would build igloos brick by brick and then sit in it for hours.  No matter what the wintertime activity was when we were finally forced to come in and peel off the wet layers full of ice balls we would then sit down with one of my favorite treats.  The best way to warm up was a big mug of hot chocolate brimming with gooey marshmallows and buttery toast on the side to dip in it.

Hot Chocolate and Toast | Bottom Left of the Mitten

This hot chocolate could not be simpler.  Forget ever buying a packet again all you will want to make sure to keep on hand is some sugar, milk and really good cocoa powder.  In a medium saucepan add the milk and turn it on to medium heat.  Now to the milk whisk in the sugar, cocoa powder and vanilla.  Keep whisking and cook the cocoa for 5 minutes.  Turn off heat.

Now it’s time to toast the bread.  Slather on LOTS of butter.  Split the milk between 2 cups.  Top with marshmallows.  And here you are…..

Hot Chocolate and Toast | Bottom Left of the Mitten

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

Adapted from Gimme Some Oven

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

Hot Chocolate and Toast | Bottom Left of the Miten #hotchocolate #toast #cocoa
Print Recipe
Hot Chocolate and Toast
A big mug of hot cocoa topped with marshmallows. Dip in warm buttered toast for the ultimate winter comfort drink and snack combo.
Hot Chocolate and Toast | Bottom Left of the Mitten
Course Beverage
Cuisine Beverage
Servings
servings
Ingredients
Course Beverage
Cuisine Beverage
Servings
servings
Ingredients
Hot Chocolate and Toast | Bottom Left of the Mitten
Instructions
  1. In a medium saucepan add the milk and turn it on to medium heat. Now to the milk whisk in the sugar, cocoa powder and vanilla. Keep whisking and cook the cocoa for 5 minutes. Turn off heat.
  2. Now it's time to toast the bread. Slather on LOTS of butter. Split the milk between 2 cups. Top with marshmallows. Enjoy!

Pecan Crusted Chicken Salad #SundaySupper

Next week is Thanksgiving already! Can you believe it?  Time to hit the ground running with the shopping, baking, school activities and family gatherings wouldn’t it be nice to sit back and relax and still have a filling and satisfying meal that won’t weigh you down?  This salad is very easy and perfect to make between all the hustle and bustle.

Pecan Crusted Chicken Salad | Bottom Left of the Mitten

Coating the chicken breasts in a pecan and cheddar mixture just adds an almost buttery crunch to it.  Then you get a sweet bite of apple and cranberries.  Add the creamy zing of the vinaigrette .  It just hits all the right notes.  Did I also mention that it’s really quite easy to make?  Yes, yes I did.

Pecan Crusted Chicken Salad | Bottom Left of the Mitten

Start by heating your oven to 375 degrees.  Taking the 2 chicken breasts split them down them down the center so you have 4 total thinner pieces.  In a food processor chop add the nuts and the cheddar cheese.  Pulse until it has been finally chopped together.  Take a plate and add the flour.  Whisk one egg in a bowl.   Then on the final plate add the pecan & cheddar mixture.

On a baking sheet add parchment paper or tin foil, spray with cooking spray then get ready to assemble the chicken.  Dredge the chicken in the flour on both sides.  Now dip into the egg.  Finally cover the whole chicken piece with the pecan/cheddar mix.  Place on baking sheet.  Repeat with the last 3 pieces.  Place in the oven for 35 minutes.  Make sure to check and make sure chicken is cooked completely through before serving.

Chop the lettuce and apple and add them to a large salad bowl.  Sprinkle with dried cranberries and sunflower seeds.  Slice or chop the chicken and add to the salad.  Serve the dressing on the side or drizzle over as much as you or your guests like.  And here you are…..

Pecan Crusted Chicken Salad | Bottom Left of the Mitten

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

Thank you to this weeks Sunday Supper host! Check out all the other recipes that will keep your family in fresh salads all Winter long.

Holiday Salad Recipes #SundaySupper

Festive Holiday Salad Recipes

Bountiful Holiday Salad Recipes

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Pecan Crusted Chicken Salad | Bottom Left of the Mitten #salad #wintersalad #pecanchicken
Print Recipe
Pecan Crusted Chicken Salad
Cheddar Pecan Crusted Chicken Breast over Greens, Apples, Dried Cranberries & an Apple Cider Vinaigrette. A great salad for Fall or during the holidays.
Pecan Crusted Chicken Salad | Bottom Left of the Mitten
Course Main Dish
Cuisine Salad
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Salad
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Pecan Crusted Chicken Salad | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 375 degrees. Taking the 2 chicken breasts split them down them down the center so you have 4 total thinner pieces.
  2. In a food processor chop add the nuts and the cheddar cheese. Pulse until it has been finally chopped together.
  3. Take a plate and add the flour. Whisk one egg in a bowl. Then on the final plate add the pecan & cheddar mixture.
  4. On a baking sheet add parchment paper or tin foil, spray with cooking spray then get ready to assemble the chicken. Dredge the chicken in the flour on both sides. Now dip into the egg. Finally cover the whole chicken piece with the pecan/cheddar mix. Place on baking sheet. Repeat with the last 3 pieces.
  5. Place in the oven for 35 minutes. Make sure to check and make sure chicken is cooked completely through before serving.
  6. Chop the lettuce and apple and add them to a large salad bowl. Sprinkle with dried cranberries and sunflower seeds. Slice or chop the chicken and add to the salad.
  7. Serve the dressing on the side or drizzle over as much as you or your guests like. Enjoy!

Beef Tips and Gravy

For this Mitten Movie Night we are getting ready to settle in for the long Winter.  That means it’s time for some classic comfort food, Beef Tips and Gravy with noodles.  Low and slow is the name of the game so these beef tips come out tender. This gravy doesn’t get too thick which is perfect to use to soak into the noodles and dip bread into it.  Stick to the ribs dinner perfect for the colder weather.

Beef Tips and Gravy | Bottom Left of the Mitten

We had our first dusting of snow last night.  I am so ready for the colder weather, snuggling up in front of the fireplace and a big blanket.  Not going to lie thought that with the impending holidays while I’m excited to start decorating the new house I am feeling almost a little ‘homesick’.  We lived in our old house for 15 years.  That’s 15 Thanksgivings, Christmases and New Years.  Two babies came home to have their first visits with Santa there.  So many wonderful memories but now it’s time to focus on the new memories here.

However, I can still stick with tradition and enjoy a few things that we do every year and one of them is watching Scrooged.  Hands down one of my favorite holiday movies.  With dinner we’re drinking The Double Magician from Short’s Brewing.   So while the beer is cold and outside is colder lets get on to the recipe.

Beef Tips and Gravy | Bottom Left of the Mitten

This recipe is one that I’ve been making since before Pinterest was invented.  I did find it online and then printed it out but I’ve been making it so long that I threw it out.  Luckily I think that I found it on Taste of Home and pretty sure this is it!

First off know that this recipe is time intensive.  If your hanging out at home on a Sunday this is the perfect meal for you.  I have tried cutting down on the time this simmers and it never comes out nearly as good as when I let it go the whole 1-1/2 hours.  So be warned.

To begin brown the beef tips into a medium saucepan in some oil.  This is just to brown it no need to cook all the way through.  In a measuring cup put 1 cup water, soy sauce and Worcestershire Sauce.  Stir it then add to the beef tips.  Turn the heat to low then cover.  Let cook for 1-1/2 hours making sure to check every 30 minutes.  If you have the heat too high it will cook off the liquid then you might burn your tips–oh no!

Beef Tips and Gravy | Bottom Left of the Mitten

During the last 20 minutes in a separate pot cook the noodles according to package directions.  Bring the water to a boil before adding to the pot it cooks the noodles better and they don’t stick together.  Cook for 12-14 minutes then empty into a strainer. Turn the low simmering beef tips up to high.  In a bowl add the other cup of water and the package of brown gravy.  Stir to combine and add to the beef tips.  Let cook and thicken up just a little while you do the next part.

In the pot that the noodles cooked add 1 Tbs butter and start melting it.  Then add the mushrooms, onions and garlic and sautee until the mushrooms are cooked down.  It should take about 8 minutes.  Finally to this pot add the beef tips and gravy then the noodles.  Add a side of bread and a vegetable and here you are….

Beef Tips and Gravy | Bottom Left of the Mitten

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

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Beef Tips and Gravy | Bottom Left of the Mitten #beeftips #gravy #comfortfood
Print Recipe
Beef Tips and Gravy
Low and slow is the name of the game so these beef tips come out tender. Add the tips and sauce over noodles and you have a stick to the ribs dinner perfect for the colder weather.
Beef Tips and Gravy | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef
Prep Time 10 minutes
Cook Time 1-1/2 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Beef
Prep Time 10 minutes
Cook Time 1-1/2 hours
Servings
servings
Ingredients
Beef Tips and Gravy | Bottom Left of the Mitten
Instructions
  1. Brown the beef tips into a medium saucepan in some oil. This is just to brown it no need to cook all the way through.
  2. In a measuring cup put 1 cup water, soy sauce and Worcestershire Sauce. Stir it then add to the beef tips.
  3. Turn the heat to low then cover. Let cook for 1-1/2 hours making sure to check every 30 minutes.
  4. During the last 20 minutes in a separate pot cook the noodles according to package directions. Bring the water to a boil before adding to the pot it cooks the noodles better and they stick together. Cook for 12-14 minutes then empty into a strainer.
  5. Turn the low simmering beef tips up to high. In a bowl add the other cup of water and the package of brown gravy. Stir to combine and add to the beef tips. Let cook and thicken up while you do the next part.
  6. In the pot that the noodles cooked add 1 Tbs butter and start melting it. Then add the mushrooms, onions and garlic and sautee until the mushrooms are cooked down. It should take about 8 minutes.
  7. Finally to this pot add the beef tips and gravy then the noodles.
  8. Add a side of bread and a vegetable. Enjoy!

Chicken a la King

Comfort food! Comfort food! Do you love comfort food?  If you do I’ve got a dish for you.  Creamy chicken, crunchy vegetables then ladled on top of cheesy potatoes (or noodles if you like) make for the ultimate comfort food. Make Chicken a la King for your family tonight.

Chicken a la King

What is best about Chicken a la King is that it doesn’t take too long.  Here’s a tip:  When I make any type of soup with chicken I usually take a whole large pack of chicken and cook it in a crock pot then freeze the leftovers for when I make recipes like this.  Cooking it in the crock pot not only saves time it makes it tender and tasty.  Now on to the recipe.

Chicken a la King

To start chop up the onions, carrots and celery.  In a pan heat 2 Tbs butter then add the vegetables and start to sautee.  Cook them stirring occasionally until softened, around 6 minutes.  To the vegetables add the Tbs of flour then stir until the flour is all combined with the vegetables.  This will make a roux to thicken everything up, but here’s the kicker, not too thick.  When this goes over the potatoes or noddles you want it to be smooth not clumpy.

Time to add the chicken stock.  Again stir everything together and let simmer for around 3 minutes.  Now add the shredded chicken.

How to cook Chicken a la King

The last ingredient that makes this so creamy is Cream of Chicken.  Add the can to the chicken mixture and heat through or 5 minutes.  For this I made some cheesy mashed potatoes.  Feel free to put this on top of regular potatoes or noodles.  And here you are….

Chicken a la King

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.

Get The Recipe, Get The Goods

                                                                               

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Chicken a la King | Bottom Left of the Mitten #chickenrecipe #comfortfood #chickenalaking
Print Recipe
Chicken a la King
Creamy chicken, crunchy vegetables then ladled on top of cheesy potatoes make for the ultimate comfort food. Make it for your family tonight.
Chicken a la King | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Chicken a la King | Bottom Left of the Mitten
Instructions
  1. To start chop up the onions, carrots and celery. In a pan heat 2 Tbs butter then add the vegetables and start to sautee. Cook them stirring occasionally until softened, around 6 minutes.
  2. To the vegetables add a Tbs of flour then stir until the flour is all combined with the vegetables.
  3. Add chicken stock. Stir everything together and let simmer for around 3 minutes.
  4. Add the shredded chicken.
  5. Finally add the Cream of Chicken and heat through or 5 minutes.
  6. Ladle over potatoes or noodles. Enjoy!

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