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!
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
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- 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
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- 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
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|
- 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 it 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
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- 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
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- 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 marbeling 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
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- 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
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- 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!
Portobello Mushroom Burger
Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes off this Portobello Mushroom Burger perfectly.
When I first got on IG I started something I hashtagged #MittenMovieNight. Usually, Friday nights hubby & I enjoy a few craft beers and watch a movie. I snapped what we are drinking and watching and tag it with this hashtag. I look forward to this fun little night and I also look forward to sharing it. So I thought, hey why not add a recipe to go along with it. YEAH! Dinner, Movie, Craft Beer! So that is how #MittenMovieNight was born.
Here is just a taste of some of my FAVORITE recipe & beer pairings:
What to watch while eating a juicy mushroom burger?
For this Mitten Movie Night we’re watching, The Bronze
What should I drink with a Marinated Portobello Mushroom Burger?
The beer: Boom Boom Betty from Three Blondes Brewing
Blondes are my favorite type of beer. Subtle with a nice fruity flavor and everyone I try is different from the other. But what I do know is that I will never go wrong. It’s delicious.
How to make Portobello Mushroom Burgers in the oven:
Start with the Basil Mayonnaise. In a food processor combine basil, garlic, and salt. While running add oil through the top and blend until smooth.
Take the ingredients from the processor and move to another bowl. Add the rest of the ingredients and stir until combined. Cover and refrigerate. This will keep for around 3 days. *Pro-tip: Basil mayo is also great on sandwiches!
Next, mix the marinade ingredients together for mushrooms. Oil, vinegar, salt and lemon juice. Set aside.
Prepare the mushrooms by removing the stems and scraping the gills out. Don’t miss this step since leaving the gills in the mushroom can make them release more water, therefore, making them soggy.
Place mushrooms in a dish and pour the marinade over them. Let it sit in the marinade at room temperature for 10 minutes.
While the mushrooms marinate, chop peppers and onion.
Add 2 Tbs. of butter in a pan, let it melt over medium/high heat then add the peppers and onions to the pan. Sautee for 5 minutes.
Assemble the marinated mushrooms on a greased baking pan. With mushroom cup side up add onions and peppers. Top with mozzarella cheese.
Bake at 425 degrees for 20-22 minutes.
In the last 5 minutes of cooking the mushrooms, I put butter on my split rolls and put them in the oven as well to crisp up the buns.
Smear the rolls of your choosing with pesto mayo. Add mushroom burger. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in August of 2016. Updated photos in October 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 22 minutes |
| Servings |
burgers
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Ingredients
- 4 Portobello Mushrooms stems removed and gills scraped
- 1/4 cup avocado or olive oil
- 1/4 cup white wine vinegar
- 2 Tbs. lemon juice
- 2 Tbs. soy sauce
- 1 tsp kosher salt
- 1 red pepper chopped
- 1 small yellow onion chopped
- 4 rolls
- 1/2 cup shredded mozzarella cheese
- 2 Tbs. butter
- 1/4 cup mayonnaise
- 1/2 cup fresh basil leaves
- 2 clove garlic
- 1/2 tsp salt
- 1/4 cup avocado or olive oil
- 1/4 cup parmesan
Ingredients
Portobello Mushrooms & Marinade
Basil Mayonnaise
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Instructions
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In a food processor combine basil, garlic and salt. While running add oil through the top and blend until smooth.
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Take the ingredients from the processor and move to another bowl. Add the rest of the ingredients and stir until combined.
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Cover and refrigerate. This will keep for around 3 days.
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Mix the marinade ingredients together. Oil, vinegar, salt and lemon juice. Set aside.
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Prepare the mushrooms by removing the stems and scraping the gills out.
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Place mushrooms in a dish and pour the marinade over them. Let it sit in the marinade at room temperature for 10 minutes.
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Add 2 Tbs. of butter in a pan, let it melt over medium/high heat then add the peppers and onions to the pan. Sautee for 5 minutes.
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Assemble the marinated mushrooms on a greased baking pan. With mushroom cup side up add onions and peppers. Top with mushrooms.
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Cook at 425 degrees for 20-22 minutes.
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Smear the rolls of your choosing with pesto mayo. Add mushroom burger. Enjoy!
Cajun Chicken Pasta
This Cajun Chicken Pasta is a perfect mix of spicy and creamy. Blackened chicken makes this pasta recipe really stand out and will become one of your go-to comfort foods!
Oh, hello spicy. Nice to see you. There was a time that I didn’t hold such an affinity for you, and that makes me sad. Thankfully I am back to your side. Especially after enjoying a big plate of pasta, creamy sauce, crunchy peppers, and so much spicy goodness. This recipe for Cajun Chicken Pasta is ready to put the spice back into life.
What beer pairs well with Cajun Pasta with Chicken?
The beer: Amber from Abita.
With spicy you don’t want overwhelming. Spicy chicken plus spicy sauce PLUS carbs…you want something that isn’t trying to fight with all the goodness of this dish so a pale ale like
What TV series pairs well with a spicy pasta dish?
Since in our house anything featuring Danny McBride cannot be missed, Righteous Gemstones is where it’s at this Mitten Movie Night
How to make Cajun Chicken Pasta:
I REALLY think that the key to this easy pasta recipe is the blackened chicken. Sprinkle the chicken with lots of Cajun seasoning then cooking it until crispy on the outside but juicy on the outside. That is what makes it meld so perfectly with this creamy pasta.
To achieve blackened chicken perfection it’s all about coating, frying, then taking it off at just the right moment. See the below example: I hate to brag, but yeah, that’s how you do it.
First, cut the chicken breasts in half. I try to cut mine to about 2-3 inches in the middle, no more. I want these to cook quick and stay juicy. The thicker they are, the longer they take to cook.
Sprinkle each side with 1 Tbs Cajun Seasoning.
To a shallow rimmed pan add oil. Let the pan heat up then place the chicken in the pan. Cook 4-5 minutes then flip. Cook 4-5 additional minutes depending on the thickness of the cut. *Make a cut in the thickest part of the chicken breast to make sure that it has cooked through. If not, return to the pan and cook 1-2 minutes per side.
While the chicken is cooking, add the fettucini to a pot and boil according to package directions. Drain and reserve 1/4 cup of the pasta water for the sauce.
Next, chop the red and green peppers, onions and mince the garlic.
Once the chicken has cooked, remove and place on a cutting board. Slice the chicken.
In the same pan that you cooked the chicken, leaving the heat on medium, add 1 Tbs butter and let melt. Once the butter is melted add the sliced peppers, onions, and garlic and sautee. Cook for 5 minutes to soften but allowing them to still stay crunchy.
Add the flour, stirring the ingredients together, then slowly add 1/4 cup reserved water* from the fettucini. *I have found that using the pasta water when making a cream sauce stretches the sauce out without making it clumpy.
Next, add the heavy cream, Parmesan cheese, and 1 Tbs Cajun seasoning.
Finally to the pan, add the drained cooked pasta. Top with the reserved green onions and jalapenos.
Like adding jalapenos to food? Try these recipes that are better with the spicy stuff on top:
I like to use tongs to combine everything together and then to serve. 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
|
- 4 ounces fettucini pasta Cooked according ot package directions. Reserve 1/4 cup of the water.
- 2 boneless, skinless chicken breasts cut in half
- 2 Tbs avocado oil or vegetable oil
- 3 Tbs Cajun Seasoning
- 1 Tbs butter
- 1 medium green pepper cleaned, core removed and sliced
- 1 medium red pepper cleaned, core removed and sliced
- 2 stalks green onions chop white part for sautee. Save green parts for topping.
- 2 garlic cloves, minced minced
- 1/2 pint heavy whipping cream
- 1 Tbs flour
- 1/2 cup parmesan cheese
Ingredients
|
|
- Cut the chicken breasts in half.
- Sprinkle each side with 1 Tbs Cajun Seasoning.
- To a shallow rimmed pan add oil. Let the pan heat up then place the chicken in the pan. Cook 4-5 minutes then flip. Cook 4-5 additional minutes depending on the thickness of the cut.
- While the chicken is cooking, add the fettucini to a pot and boil according to package directions. Drain and reserve 1/4 cup of the pasta water for the sauce.
- Next, chop the red and green peppers, onions and mince the garlic.
- Once the chicken has cooked, remove and place on a cutting board. Slice the chicken.
- In the same pan that you cooked the chicken, leaving the heat on medium, add 1 Tbs butter and let melt. Once the butter is melted add the sliced peppers, onions, and garlic and sautee. Cook for 5 minutes.
- Add the flour, stirring the ingredients together, then slowly add 1/4 cup reserved water from the fettucini.
- Next, add the heavy cream, Parmesan cheese, and 1 Tbs Cajun seasoning.
- Finally to the pan, add the drained cooked pasta.
- Top with the reserved green onions and jalapenos. Enjoy!
Air Fryer Loaded Waffle Fries
Layers of crispy waffle fries, crunchy bacon, creamy ranch then topped with melted cheese. All made in the air fryer and minimal cleanup. Air Fryer Loaded Waffle Fries are just what snacking should be, easy and delicious!
I think it’s an official thing by now. We are going on 8 solid months of me being in love with my air fryer. If an inanimate object can be your BFF, my air fryer and I would be attached at the hip. This thing is THE BOMB! What can’t you make in this thing?
Can you make sandwiches in it? Yes! Check out this Roasted Pepper Turkey Sandwich.
Snacks for munching? Yes! Air Fryer Rosemary Cashews is one of my most popular recipes.
What about making an air fryer recipe that is loaded with bacon, ranch and LOTS of cheese? Um, yeah. That’s literally what I’m doing right now.
So we’ve got dinner squared away for Mitten Movie Night so let’s talk about the beer and what we’re watching.
What beer pairs well with air fryer waffle fries loaded with ranch and bacon?
The beer: Oberon from Bell’s Brewery.
We are sadly getting to the end of Oberon season. It feels like yesterday that I was making Smoked Sausage Nachos and pairing them with Larry’s Flamingo Fruit Fight at the beginning of Spring and now here we are, almost to September.
What TV Show pairs well with waffle fries and great Michigan Craft Beer?
Hubby and I have been binging The Boys. Great show and can I add that Elisabeth Shue looks amazing. As someone who is about to slide into the last part of the first part of her 40’s, hats off to you lady.
How to make Air Fryer Loaded Waffle Fries:
Start off by setting the air fryer to 400 degrees. *My air fryer has a ‘french fry’ setting so I set it to that which is 400 degrees. Check your manual for cooking times.
Fry the waffles fries for 15-20 minutes shaking the basket in 5-minute intervals so they don’t stick to the bottom.
Once the waffle fries have cooked in the air fryer to the desired goldenness take the basket of the fryer out.
Layer with the cooked bacon and ranch. See isn’t this a perfect ‘one pan’ snack attack?
Add cheese, then finally the green onions.
Cook in the air fryer for 2-4 minutes.
Serves with an ice cold beer 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 | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 12 ounces bacon cooked and chopped
- 22 ounces golden waffle fries
- 2 stalks green onion chopped
- 1/2 cup ranch dressing
- 1 cup sharp cheddar cheese, shredded
Ingredients
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|
- Set the air fryer to 400 degrees.
- Fry the waffles fries for 15-20 minutes shaking the basket in 5-minute intervals so they don't stick to the bottom.
- Once the waffle fries have cooked take the basket of the fryer out.
- Layer with the cooked bacon and ranch.
- Add cheese, then finally the green onions.
- Cook in the air fryer for 2-4 minutes.
Baked Meatballs
These delicious Baked Meatballs make the perfect addition to pasta night! Ground beef, Italian sausage, Parmesan and mozzarella cheese with fresh basil mixed together then form little balls of goodness that are baked, not fried.
I want to say that I make these meatballs every time I make pasta. It would be great to say, ‘This is a beloved recipe that my grandmother handed down to me.’ But I want to be honest with you, so I will. I just started making this recipe exactly one month ago.
While baking meatballs is my preferred way to make meatballs, I didn’t have a good recipe that went with spaghetti sauce. The usual grainy, bland and just plain yuck meatballs that I quickly make don’t leave any impression at all. Except for my 5-year-old, he LOVES spaghetti and meatballs, so for him, I felt like I really needed to up my game.
After playing with a few different versions, this baked meatball recipe was by far the best and little kid
So what made the difference from these and the other meatballs I had made before?
What I had run across before was when I used breadcrumbs for
What is a good meat mixture for making baked meatballs?
Prior to this, I was just using ground beef. Boring! So I added half ground beef (80/20 mixture) and half Italian sausage. No longer boring.
Want some un-boring ground beef recipes?
After soaking the breadcrumbs, preheat oven to 350 degrees.
In the bowl with the soaked breadcrumbs add the two cheese, egg, seasoning, garlic, and chopped basil.
Add the two types of meat then form into 1 to 2-inch balls. I like them on the smaller size and this recipe makes about 35 meatballs. Place them on a baking sheet lined with parchment paper.
Bake the meatballs for 30 minutes and serve with cooked pasta and your choice of sauce. I love Trader Joe’s Red Lentil pasta and traditional 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 | 35 minutes |
| Servings |
meatballs
|
- 1/2 pound Italian sausage
- 1/2 pound ground beef 80/20 mix
- 1/2 cup breadcrumbs
- 1/4 cup whole milk
- 2 cloves garlic minced
- 1/4 cup mozzerella cheese, shredded
- 1/4 cup parmesan cheese
- 1 egg
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp italian seasoning
- 1 bunch fresh basil leaves chopped
Ingredients
|
|
- Soak the 1/2 cup of breadcrumbs in 1/4 cup milk for 5 minutes before adding the other ingredients.
- After soaking the breadcrumbs, preheat oven to 350 degrees.
- In the bowl with the soaked breadcrumbs add the two cheese, egg, seasoning, garlic, and chopped basil.
- Add the two types of meat then form into 1 to 2-inch balls. I like them on the smaller size and this recipe makes about 35 meatballs. Place them on a baking sheet lined with parchment paper.
- Bake the meatballs for 30 minutes and serve with cooked pasta and your choice of sauce.
BBQ Chicken & Bacon Sandwich
This BBQ Chicken & Bacon Sandwich recipe has all my favorite things in it!
Sliced chicken piled high with bacon and crunchy homemade coleslaw then drizzled with BBQ sauce.
Full of flavor and so easy to make!
I often profess my love for sandwiches. There are so many sandwich combinations you can make that it would really be hard to tire of them. Summer is also a great time to have sandwich fixings on hand for quick lunches or dinners in between trips to the lake or pool.
“Too few people understand a really good sandwich.”
— James Beard
What craft beer pairs well with BBQ Chicken & Bacon Sandwiches:
The beer: Floridian Hefeweizen from Funky Buddha.
I fell in LOVE with this one while we were down in Florida on vacation. It’s a light drinkable beer that’s full of citrus notes and is similar to the blonde styles that I love so much.
What should I watch on TV while eating a sandwich?
Of course, this Mitten Movie Night HAS to be all about binging Stranger Things. While I didn’t make an Indiana Themed menu as I did for Season One, this chicken sandwich is tasty no matter where you live.
How to make BBQ Chicken & Bacon Sandwiches:
Preheat the oven to 375 degrees.
This recipe uses already cooked chicken breasts. Cooking up a few in the crock-pot then shredding is a quick meal must!
On a sheet pan split 6 brioche hamburger buns in half. Butter the tops and place face down on one half of the pan. Place the bottom half on the plan and spread the shredded cheese evenly between the 6 bottom sides.
Top with the precooked shredded chicken, splitting the chicken evenly over the bottoms.
Place in the oven and bake 12 minutes.
Cook the bacon to the desired doneness then remove and drain on a paper towel covered plate.
Quick Coleslaw Recipe:
In a small bowl combine the coleslaw mixture, mayonnaise, vinegar, mustard and sugar.
Making it up to a half hour early and placing in the refrigerator makes sure all the flavors meld together beautifully.
Coleslaw makes for a great BBQ chicken sandwich topping. It’s creamy and crunchy and best of all, easy to make. Placing homemade coleslaw on top of a sandwich takes you to pinnacle sandwich Nirvana.
Now it’s time to assemble these BBQ Chicken Sandwich with coleslaw.
Top the baked bottom half of the sandwich with BBQ sauce of your choice. Add the coleslaw. Now the bacon. Finally, more BBQ Sauce.
Need more sandwich inspiration?
- Roasted Pepper Turkey Sandwich made in the air fryer!
- Chicken & Mushroom Subs
- Deli Counter Turkey Sandwich
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 |
sandwiches
|
- 6 brioche buns
- 2 cups cooked chicken sliced or chopped
- 1/2 pound bacon cooked and drained of grease
- 2 Tbs butter
- 1 cup shredded cheddar cheese
- 1 cup BBQ Sauce
- 1 cup coleslaw mix
- 3 Tbs mayonnaise
- 1 tsp dijon mustard
- 2 tsp granulated sugar
- 1 tsp apple cider vinegar
Ingredients
BBQ Chicken & Bacon Sandwich
Quick Coleslaw
|
|
- Preheat the oven to 375 degrees.
- On a sheet pan split 6 brioche hamburger buns in half. Butter the tops and place face down on one half of the pan.
- Place the bottom half on the plan and spread the shredded cheese evenly between the 6 bottom sides.
- Top with the pre-cooked shredded chicken, splitting the chicken evenly over the bottoms.
- Place in the oven and bake 12 minutes.
- Cook the bacon to the desired doneness then remove and drain on a paper towel covered plate.
- Top the baked bottom half of the sandwich with BBQ sauce of your choice. Add the coleslaw. Now the bacon. Finally, more BBQ Sauce. Enjoy!
- In a small bowl combine the coleslaw mixture, mayonnaise, vinegar, mustard, and sugar.
Salmon Tacos with Avocado Ranch
These Salmon Tacos are not only easy to make, but they are also delicious! Top with a homemade avocado ranch dressing and pair with a craft beer for a great light dinner.
We are just getting back from a H-O-T end of school year vacation to Florida. Ugh. While it has been cooler here lately in Michigan, I will not complain about it after spending a week there.
When we got home it was finally feeling like summer so to celebrate I’m making salmon tacos with fresh tomatoes, creamy avocado ranch, and crispy tortillas. This meal was giving me ALL the warm weather feels.
What beer pairs well with Salmon Tacos?
The beer: Local’s Light from Short’s Brewing.
For this taco and craft beer pairing ‘light’ meets ‘light’. A subtle beer that’s perfect for a summer afternoon then transitions perfectly to enjoy with this seafood taco recipe.
What to watch while eating tacos?
Season 3 of Claws just started! If you aren’t watching this show, you are missing out. It also works well with this Mitten Movie Night because it’s set in Florida.
How to Make Salmon Tacos:
Start by preparing the salmon. Lay the salmon out and sprinkle with a mixture of chili pepper, garlic powder, onion powder, cayenne pepper, paprika and cumin.
Next, cook the salmon in a frying pan with 2 tsp olive oil, skin side facing up. Fry for 3-5 minutes, then flip. Cook an addition 3-5 minutes.
Remove from pan and flake the salmon by using two forks.
How to make Avocado Ranch Dressing:
In a food processor add the skinned and pitted
Pulse the ingredients adding a light stream of olive oil until you get the consistency that you like. I used about 2 tsp of olive oil as I like it to thicker.
We LOVE Tacos! How about you? Check out these other taco recipes!
Crisp the flour tortillas over an open flame if you wish. Serve with chopped tomatoes, red onions, and a side of
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 | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
- 1 pound salmon
- 2 tsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/4 tsp ground cumin
- 6-8 flour tortillas
- 1 large ripe avocado skinned and pitted
- 1/4 cup sour cream
- 3 Tbs mayonnaise
- 2 tsp lemon juice
- 1 garlic clove
- 1 tsp white vinegar
- 1 bunch fresh parsley cleaned of the stems (can sub for 1 Tbs dried parsely)
- 1/4 tsp onion powder
- salt and pepper to taste
- olive oil to thin out as needed
Ingredients
Salmon Tacos
Avocado Ranch Dressing
|
|
- Start by preparing the salmon. Lay the salmon out and sprinkle with a mixture of chili pepper, garlic powder, onion powder, cayenne pepper, paprika, and cumin.
- Cook the salmon in a frying pan with 2 tsp olive oil. Fry for 3-5 minutes, then flip. Cook an addition 3-5 minutes.
- Remove from pan and flake the salmon by using two forks.
- In a food processor add the skinned and pitted avocado, sour cream, mayonnaise, lemon juice, parsley, garlic, onion powder, white vinegar, salt, and pepper.
- Pulse the ingredients adding a light stream of olive oil until you get the consistency that you like.
- Crisp the flour tortillas over an open flame if you wish. Serve with chopped tomatoes, red onions, and a side of refried beans. Enjoy!
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