Toad In The Hole
Welcome to Mitten Movie Night the Royal Wedding Edition! Tonight I tried my hand at a classic English dish, Toad In The Hole. Savory sausage is baked on top of a simple bread ‘pudding’. Top with an Mustard-Onion gravy and you have a meal fit for a King.
I haven’t ever had Toad In The Hole before I knew that it was going to be something that I would love. Meat, onions, carbs….GRAVY!!! Of course I had to add some Michigan appeal to this dish by using Beer Brats made with Founder’s Dirty Bastard Craft Beer. We eat these a lot during the Summer and they worked great in this recipe.
While I did do some research about favorite beers of England I felt like I would rather share a Michigan beer that I felt was fitting not only with the meal but also the name, Soft Parade from Short’s Brewing. This beer is full of fruit flavor: strawberries, blueberries, raspberries and blackberries. Fruit beers pair so well with dishes that aren’t exactly complex in flavor and that’s why a simple sausage dish like this is perfectly contrasted with this beer. Plus the name gets you in the mood for the ‘procession’ that the Royal Wedding will have. See how I did that? Wink, wink….I know it was a weak analogy but like most things I’m going with it! Now on to the meal.
So after going through about a million recipes I settled on this one from Cooking Channel TV for Toad in the Hole with Mustard-Onion Gravy. For the base it’s just flour, salt, eggs and milk. To one bowl add the flour and salt. In another bowl add the milk and eggs then whisk to combine. Slowly add the milk and egg mixture to the flour whisking it together to make a batter.
Simple enough but then the trick seemed to be what you do with it once the ingredients are mixed together. Half the recipes said to just keep it out on the counter for 10-30 minutes. The other half said that you had to keep it in the refrigerator overnight or at least a few hours to set. What I did was make the batter in the morning and put in the refrigerator until I was ready to make this about 6 hours later.
The other part of this recipe that was in all of them was heating up the pan you are cooking the pudding and sausages in. About an hour before you are ready to put this on the table take the batter out of the refrigerator and preheat the oven to 375 degrees. Now put the pan you plan on baking this in into the oven. I used a metal pan because I was worried about adding the cold batter to a hot pan would break it. Next brown the sausages in a pan on the stove with 1 Tbs oil. Brown all sides which takes about 8 minutes but don’t worry about cooking all the way through. Reserve any oil in the pan for the gravy.
Carefully take the pan out of the oven then add a small bit of oil to that pan. You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages. Return it to the oven and cook for 45 minutes.
For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions. Using very low heat cook them down slowly for about 10 minutes. To the onions add the flour and stir to coat. Now add the beef broth, mustard. Continue cooking down until it thickens to a gravy consistency. Add salt and pepper to taste. Take out the Toad In The Hole from the oven. Slice and serve topped with gravy. 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.
Get The Recipe, Get The Goods
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
|
- 2/3 cup all purpose flour
- 3/4 tsp kosher salt
- 1 cup milk
- 2 eggs
- 18 ounces beer brats I used Open Acres Dirty Bastard Beer Brats
- 1 Tbs vegetable oil
- 1 medium yellow onion sliced thinly
- 1 Tbs all purpose flour
- 1-1/2 cup beef broth
- 1 tsp Worcestershire Sauce
- 1 Tbs whole grain mustard
Ingredients
Toad In The Hole
Mustard-Onion Gravy
|
|
- To one bowl add the flour and salt. In another bowl add the milk and eggs then whisk to combine. Slowly add the milk and egg mixture to the flour whisking it together to make a batter.
- Keep batter on the counter for 10-30 minutes or keep in the refrigerator up to overnight if you like.
- Take the batter out of the refrigerator and preheat the oven to 375 degrees. Put just the pan you plan on baking this in into the oven.
- Next brown the sausages in a pan on the stove with 1 Tbs oil. Brown all sides which takes about 8 minutes but don't worry about cooking all the way through. Reserve any oil in the pan for the gravy.
- Carefully take the pan out of the oven then add a small bit of oil to that pan. You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages. Return it to the oven and cook for 45 minutes.
- For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions. Using very low heat cook them down slowly for about 10 minutes.
- To the onions add the flour and stir to coat. Now add the beef broth, mustard. Continue cooking down until it thickens to a gravy consistency. Add salt and pepper to taste.
- Take out the Toad In The Hole from the oven. Slice and serve topped with gravy. Enjoy!
Chicken & Mushroom Subs
Not looking to spend a lot of time on dinner? Then I have the perfect sandwich for your busy Friday night. Chicken & Mushroom Subs on a steamed bun. Using pre-cooked chicken, sliced mushrooms and shredded cheese this is a one pan wonder that will easily become your go to meal for the warm weather season.
Well we are heading into Mother’s Day weekend with lots of rain and dreary weather on this Mitten Movie Night. Trying not to get too down because we have really had great weather lately and it really was a long time coming. Since it’s rainy out tonight we will stay in and make these easy sandwiches and enjoy a cold Latitude 42 Michigan Honey Amber. This beer is such a unique mix of honey and citrus. The nice thing about this chicken sandwich is that it pairs so well with a big flavor craft beer like this. For me the perfect meal is this-a great beer and sandwich. Tonight we are watching Super Troopers! We had date night last weekend and watched Super Troopers 2 so naturally we have to go back and re-watch the original classic. Now on to the sandwich.
Start by preheating the oven to 375 degrees and grease a sheet pan. This sandwich is a great use of cooked chicken. If you have a rotisserie chicken on hand shred it up. Did you cook some chicken in the crock-pot and have some leftover? Great! Even boil 2 chicken breasts on the stove top. Whichever way you choose to cook your chicken breast shred it then add to the pan. On top of that add the sliced mushrooms. Pop into the oven and cook for 10 minutes. After 10 minutes take the pan out of the oven and add the cheese then put pan back into the oven for another 5 minutes to let the cheese melt.
For the buns I decided that I wanted them to be steamed and not toasted. I tried a little trick to steam buns in the microwave that I found online and it worked really well! Just leave them in the plastic bag (of course remove the bag tie first which could have metal on it) then microwave for 30 seconds, viola! Fresh steamed buns.
The sauce is simply made by combining 1/4 cup mayonnaise and 2 Tbs Caesar dressing. This adds a creamy layer of flavor to the sandwich. Slather the sauce on the buns then slide the chicken, mushroom and cheese filling on to each bun. Pair with some chips. I recommend Better Made Garlic Dill Pickle! 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 | 10 minutes |
| Servings |
sandwiches
|
- 2 cups cooked chicken shredded
- 8 ounces sliced mushrooms
- 8 sub sandwich buns steamed
- 1-1/2 cup shredded monterey jack cheese
- 1/4 cup mayonnaise
- 2 Tbs Caesar dressing
Ingredients
Chicken & Mushrooms
Dressing
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- Preheat the oven to 375 degrees and grease a sheet pan. To the pan add the cooked and shredded chicken. On top of that add the sliced mushrooms. Put into the oven and cook for 10 minutes.
- After 10 minutes take the pan out of the oven and add the cheese then put pan back into the oven for another 5 minutes to let the cheese melt.
- To steam the buns leave them in the plastic bag (remove the bag tie first which could have metal on it) then microwave for 30 seconds.
- Slather the sauce on the buns then add the chicken, mushroom and cheese filling to each bun. Pair with some chips. Enjoy!
- Combine 1/4 cup mayonnaise and 2 Tbs Caesar dressing.
Hacienda Torta Cubana
Did you know that this weekend kicks off not only Cinco De Mayo but also the Kentucky Derby? Double celebrations for this Mitten Movie Night. Who is ready to party? I know I am. For this very special day I made this copycat recipe that I really love from a very popular restaurant, Hacienda. Really going out for this recipe I made the bread from scratch then piled it high with slow cooked pork, ham, cheese and a special spicy sauce to top it off.
What are your plans this weekend? We are actually going to have our first date night in awhile Saturday. We might go to a non-kids movie or a brewery to watch the Derby. What do you do when you and your significant other have a little time off?
For tonight though we are easting this Torta Cubana and enjoying some Latitude 42 Brewing Company Nectar of the Goddess. I really love this beer it is fruity and perfect for the warmer weather. Complimenting the sweet and spicy topping on this sandwich and cut the salty taste of the pork and ham. Now on to the recipe!
As I said in the intro I made the bread for this sandwich from scratch. This Salsa Bread was so good and I was pleased at how well it took off on the blog. In fact, just two days it is now my #1 post on the blog. If you do not want to make the bread from scratch any sandwich bun will work.
Need a use for leftover pulled pork?
Then this sandwich is the perfect use for that. When I recently made my Pulled Pork Mac and Cheese I got the pork on a great deal and cooked it all at once. I used half for that recipe then the other half for this one.
The amount of ingredients should make 6 sandwiches. Divide the pork and ham up and you will make each of these made-to-order style in one pan. To a pan add the pulled pork and ham. Start to cook it over medium heat for 2-3 minutes. Flip the meat. Butter the bottoms of the bread with some butter then add to the pan butter side down. Add cheese to the top of meat then cook for another 2-3 minutes until the bread is crispy and the cheese is melted. Remove and stack the sandwich on a plate and then prepare the Apricot Sriracha Sauce.
While the description for the sauce on this is ‘Spicy Chipotle’ I decided to use one of my favorite condiments, sriracha. Mix together some Apricot Jelly and sriracha according to taste but use the general recipe below to what I use and adjust from there.
Assemble the sandwich with warm and toasted salsa bread. Pile high with the pork, ham and cheese. Add the pickles and the sauce. Top off this deliciousness with the last piece of bread. 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.
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| Servings |
sandwiches
|
- 6 buns or 12 pieces of Salsa Bread/Regular Bread
- 1 cup cooked pulled pork
- 1/2 pound cookied ham
- 1/2 cup shredded colby jack cheese
- 1/4 cup sliced dill pickles
- 2 Tbs butter
- 1/4 cup Apricot Preserves
- 2-4 tsp Sriracha Sauce depending on taste
Ingredients
Torta Cubana Sandwich
Apricot Srircha Sauce
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|
Pulled Pork Mac and Cheese
Welcome to the first Mitten Movie Night of Spring! We are ready to settle in and start enjoying the warmer weather. Today I am sharing a recipe that is inspired by a wonderful meal that we had while on our Spring Break trip to Florida, Pulled Pork Mac and Cheese.
A little more on the backstory of where this recipe originated from. This year was the first year that we actually ventured out of Michigan for Spring Break. The Winter has been long and we were all in need of some serious Sunshine. So we headed down to a place that I grew up going to as a kid – Venice, Florida. Right on the Gulf of Mexico we couldn’t have asked for a better place to get away from it all….well expect for the traffic with everyone else having the same idea…but I digress and do not want to complain because this was easily one of my favorite vacations we’ve ever had. I mean look at this picture of the boys heading down to the beach. A picture truly is worth a thousand words.
While we were in Florida we visited my friend and her family who hosted us for Easter. Visited the Clearwater Marine Aquarium to see Winter & Hope. Then enjoyed lots of time at the pool, the beach and eating really good food. On the suggestion of one of the residents at the condo we headed over to Darrell’s BBQ. It was a treat because anyone with kids and driving 24 hours to get to a location knows it means lots of fast food and we were ready for a sit down meal. The husband had the pulled pork platter, Big A had a burger and Little A and I shared a big bowl of Mac & Cheese with piles of pork and sweet BBQ sauce. It was so good and one that I kept note of so I could make it as soon as we got home.
Let’s start with the pulled pork. For this recipe I made the pork in the slow cooker. You can easily smoke the meat if you like but I ran short on time and really didn’t feel like pulling out the smoker so the slow cooker worked just as good. Mix the beef broth and seasonings in the bottom of the crock pot and add the pork. Set for 6-8 hours on low and the pork is ready to be taken out and pulled.
About 20 minutes before the pork is ready to come out start the macaroni and cheese. Boil the pasta according to package directions. Once it is done remove from the pan, drain and set aside in another bowl. To the pot you cooked the pasta add the butter and over medium heat melt the butter. Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk. Stir until combines and you have a nice sauce appearance. Now add the nutmeg, pepper, garlic powder then finally add the 3 different cheeses. Make sure you stir the whole time. See how awesome this sauce comes out. The ‘pull’ of the cheese. Thick enough to coat all the noodles. Another word for it is ‘cheesetastic’.
Now add the noodles to the pot and stir to get all the sauce all over the noodles. Now set out a plate and add the mac and cheese. Heap some pulled pork on there. Drizzle with BBQ sauce (I recommend my Best BBQ Sauce). Finish off with pickled red onions and jalapenos.
Even though most of this post talks about Florida I am a Michigan girl and happy to be home because we do have some of the best craft beer in the country. Wouldn’t you know we came back just in time for the release of Hopsoulution Double IPA from Bell’s. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 15 minutes |
| Cook Time | 8 hours |
| Servings |
servings
|
- 1 1/2-2 pounds boneless pork loin
- 2 cups beef broth I use beef broth base
- 1/2 tsp salt
- 1/2 tsp onion powder
- 3 garlic cloves minced
- 1/4 tsp Spanish paprika
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 3 cups dry pasta (I used rotini) cooked to package directions
- 2 Tbs butter
- 2 Tbs flour
- 1-1/2 cup whole milk
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 cup shredded parmesan
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded colby jack cheese
Ingredients
Pulled Pork
Mac and Cheese
|
|
- To a slow cooker add beef broth, onion powder, minced garlic and seasonings then set for 6-8 hours on low and the pork is ready to be taken out and pulled.
- Boil the pasta according to package directions. Once it is done remove from the pan, drain and set aside in another bowl.
- To the pot you cooked the pasta add the butter and over medium heat melt the butter. Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk. Stir until combines and you have a nice sauce appearance.
- Add the nutmeg, pepper, garlic powder then finally add the 3 different cheese. Make sure you stir the whole time.
- Add the noodles to the pot and stir to get all the sauce all over the noodles.
- To plate: Add the mac and cheese. Heap some pulled pork on there. Drizzle with BBQ sauce. Finish off with pickled red onions and jalapenos. Enjoy!
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.
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.
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!
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…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
servings
|
- 4 pounds chicken thights I used bone in
- 1/2 cup chicken stock
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground thyme
- 1 small yellow onion chopped
- 8 ounces while white mushrooms cleaned and stemmed
- 1 whole garlic head peeled
- 1 cup white wine
- 1/4 cup olive oil
- 1 Tbs butter
Ingredients
|
|
- 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.
- 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. 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.
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!
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.
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….
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
| Prep Time | 5 minutes |
| Cook Time | 14 minutes |
| Servings |
biscuits
|
- 16 ounce jumbo buttermilk biscuits make sure it is the 'layered' type
- 1/2 package Ham, cooked I used Oscar Meyer Deli Black Forest Ham
- 1/2 cup tripe cheddar cheese, shredded
Ingredients
|
|
- Preheat the oven to 375 degrees and open the can of biscuits.
- Split each biscuit down 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.
- 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!
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.
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.
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.
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…..
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
- Air Fryer Cajun Shrimp by Wholistic Woman
- Beef Carpaccio with Truffle Vinaigrette by Caroline’s Cooking
- Butter Poached Cod with Lentils by A Day in the Life on the Farm
- Cacio e Pepe with Parmesan Frico by Pies and Plots
- Chicken Mushroom Stuffed Squash by Cindy’s Recipes and Writings
- Cheesy Chicken with Broccoli by Recipes Food and Cooking
- Easy Chicken Pesto Pasta by Brunch-n-Bites
- Filet with Crabéarnaise by A Kitchen Hoor’s Adventures
- Peppered Chicken with Saffron Polenta by Gourmet Everyday
- Sausage and Vegetable Orzo by Hot Eats and Cool Reads
- Sheet Pan Greek Chicken and Potatoes by Sunday Supper Movement
- Shrimp Biranyi by Our Good Life
- Shrimp Canneloni by Bottom Left of the Mitten
- Spaghetti Squash Pad Thai by Take A Bite Out of Boca
- Teriyaki Rice Bowl by Life Tastes Good
Desserts for Two
- Chocolate Cherry Skillet Cookie by The Bitter Side of Sweet
- Deep Dish Chocolate Chip Cookies for 2 by Hezzi-D’s Books and Cooks
- Kahlua Tiramisu for Two by That Skinny Chick Can Bake
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.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
- 6 egg roll wrappers, premade
- 1 cup cooked shrimp, thawed
- 2 garlic cloves
- 1/2 cup parsley
- 1 ounce sundried tomatoes
- 1/2 cup whole milk ricotta cheese
- 1/2 cup italian shredded cheese split
- 2 Tbs butter
- 1 Tbs flour
- 1 cup milk
- 1/4 cup parmesan cheese
Ingredients
|
|
- Start by thawing out the shrimp.
- 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.
- 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 8x8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.
- 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. 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.
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. 
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.
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…..
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 |
pieces
|
- 2 6.5 ounce boxes Jiffy Pizza Crust Mix
- 1 cup warm water
- 1 pound Italian sausage
- 1 medium white onion, chopped
- 4 ounce can mushrooms, stems & pieces drained
- 2 cups shredded colby jack cheese
- 15 ounces prepared pizza sauce
- 1/2 Tbs garlic poweder
- 1/2 Tbs italian seasoning
Ingredients
|
|
- 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. 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.
- Optional: Over the top of the cheese sprinkle 1/2 Tbs garlic powder then 1/2 Tbs Italian seasoning.
- Cook in preheated oven 20 minutes.
- 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 Ragù on low in the oven so it falls apart and makes it’s own deliciously rich sauce.
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.
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.
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….
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 | 3 hours |
| Servings |
servings
|
- 2-1/2 pounds beef eye of round roast trim off fat
- 2 Tbs oil
- 1 small white onion chopped
- 3 garlic cloves minced
- 8 ounces red wine I used Merlot
- 6 ounces tomato paste
- 3 cups beef broth
- 2 cups baby carrots
Ingredients
|
|
- 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.
- Remove any extra fat on the eye of round roast.
- 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.
- 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.
- Add the beef back into the pan. Finally add the carrots.
- 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.
- 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!
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.
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.
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…..
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
- Best Ambrosia Salad by That Skinny Chick Can Bake
- Cranberry Fluff Salad by Palatable Pastime
- Cranberry Walnut Potato Salad by Cindy’s Recipes and Writings
- Easy Green Bean Salad by Cricket’s Confections
- Layered Christmas Gelatin Salad by Positively Stacey
- Orange Fennel Salad by Pies and Plots
- Pecan Crusted Chicken Salad by Bottom Left of the Mitten
Bountiful Holiday Salad Recipes
- Roasted Artichoke Salad by Sunday Supper Movement
- Roasted Vegetable & Goat Cheese Salad by My Life Cookbook
- Shaved Brussels Sprouts Salad with Creamy Balsamic Dressing by Bites of Wellness
- Shaved Brussels Sprouts with Drunken Cranberries by Our Good Life
- Shredded Brussels Sprouts with Bacon Dressing by Life Tastes Good
- Sweet Potato French Bean Lentil Salad by Food Lust People Love
- Winter Beet Salad with Goat’s Cheese Dressing by Caroline’s Cooking
- Winter Fruit Salad by Turnips 2 Tangerines
- Winter Slaw with Pecans and Maple Dressing by Sprinkles and Sprouts
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.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 1 cup pecan halves
- 1 cup shredded cheddar cheese
- 2 boneless, skinless chicken breasts split down the middle to make 4 pieces
- 1 medium egg whisked
- 1/2 cup flour
- 3 cups chopped romain lettuce
- 1/4 cup dried cranberries
- 1 medium apple chopped
- 1/4 cup sunflower seeds
- 1-2 cups Apple Cider Vinaigrette add to to your taste
Ingredients
|
|
- 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.
- 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. Enjoy!
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