Crispy Air Fryer Potatoes

Want crispy potatoes but you don’t want to deal with lots of oil and a messy stovetop? Making these Crispy Air Fryer Potatoes in the air fryer leaves little mess but that doesn’t mean they aren’t big on flavor.

Crispy Air Fryer Potatoes on a serving board with a craft beer off to the side.

Is there anything that the air fryer can’t do? I use it to make everything from sandwiches to snacks, so this appliance gets a workout here in my kitchen. So for this Mitten Movie Night I am going to show how you can make these crispy potatoes that you can eat on their own with a cold beer or how to add them to other delicious recipes.

What beer pairs well with fried potatoes?

The beer: Twilight Summer Ale from Deschutes Brewery.

These potatoes pair perfectly with the citrus notes in this summer ale. This is such an easy-drinking beer so it’s perfect for long summer afternoons.

Close-up of potatoes made in the air fryer.

What should I read while eating air fryer potatoes and drinking a summer ale?

I have been reading like crazy this summer. On Twitter, Stephen King recommended this book and said he could not put it down. Guess what? Neither could I! I read Necessary People by Anna Pitoniak in ONE DAY.

Want more book recommendations follow my Book Reviews stories on IG.

An Instagram photo of Necessary People.

Look how crispy these are! So why wouldn’t I call these Crispy Air Fryer Potato Chips? They sure look like chips. I didn’t call them ‘potato chips’ because I want to keep this recipe open for interpretation.

A crispy potato made in the air fryer.

Can you snack on them like chips? Yes. But they can be so much more. Make these potatoes and add them to make a Cajun Steak & Potato Salad. Skip the tortilla chips for Smoke Sausage Nachos and make a ‘tachos’ meal with them. Use the sauce on these Pesto Fries for a salty and cheesy side dish.

Now that we have down a few ideas of how to use these fried potaotes, let’s make them!

How to make Crispy Air Fryer Potatoes:

First, clean the potatoes. Slice them thinly using a knife or vegetable slicer.

The next step is very important. In a bowl add cool water and place the sliced potatoes into it. Let them sit in the water for 30 minutes.

Why do you want to soak potato slices in water before frying them?

This gets the potato starch from the potatoes and keeps them from getting soggy and sticking together. You want maximum crispiness so make sure to do this step.

After the potatoes have been soaked drain the water then using a paper towel dry off the potatoes.

Step-by-step of soaking potatoes to make them in the air fryer.

To the uncooked potatoes add the olive oil and seasonings. Stir to coat the potaotes evenly.

Place the potatoes into the basket of the air fryer. Set the air fryer to 380 degrees and set for 25 minutes. Push ‘start.

Check the potatoes after 10 minutes and using a small spatula, flip the potatoes around. Slide the basket back in then perform the same action every 5 minutes for another 15 minutes.

Remove from the air fryer and serve as desired. And here you are……

Crispy air fryer potatoes ready to be served.

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

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Crispy Air Fryer Potatoes
Crispy Air Fryer Potatoes are savory, crunchy and the perfect side to burgers and hot dogs. Next time you want fried potatoes skip the traditional oil and pan and make these.
Prep Time 30 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Clean the potatoes. Slice them thinly using a knife or vegetable slicer.
  2. In a bowl add cool water and place the sliced potatoes into it. Let them sit in the water for 30 minutes.
  3. Drain the water then using a paper towel dry off the potatoes.
  4. To the uncooked potatoes add the olive oil and seasonings. Stir to coat the potatoes evenly.
  5. Place the potatoes into the basket of the air fryer. Set the air fryer to 380 degrees and set for 25 minutes. Push 'start.
  6. Check the potatoes after 10 minutes and using a small spatula, flip the potatoes around. Slide the basket back in then perform the same action every 5 minutes for another 15 minutes.
  7. Remove from the air fryer and serve as desired. Enjoy!

Broccoli Puff

Take vegetables to the next level with this Broccoli Puff. This dish comes together quickly using steamed vegetable packs. Biscuit mix and cheddar cheese make it a kid-friendly side dish.

Broccoli Puff made and ready to serve.

This is another great recipe from my stash of vintage recipe books that were gifted to me. From a General Mills recipe card, this broccoli side dish is made with Bisquick baking mix.

Broccoli Puff made and ready to serve.

The best thing about this recipe is that you can change up the vegetables or meat to make is a full meal.

  • Use mixed vegetables like Winter vegetable medley (broccoli, cauliflower, and carrots)
  • Add cooked ham or turkey sausage

How to make Broccoli Puff:

Preheat oven to 350 degrees.

Steam the broccoli according to package directions. This will take 2 bags of frozen vegetables.

In a bowl mix together the Bisquick baking mix, eggs, salt, pepper and cheddar cheese.

Ingredients for making Broccoli Puff.

Add the steamed broccoli to the batter.

Grease a 5-quart casserole dish. Place the batter into the casserole dish.

Bake for one hour or until a knife comes out clean when poked into the center.

Check out these other kid-friendly side dishes:

And here you are……

Broccoli Puff made and ready to serve.

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

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Print Recipe
Broccoli Puff
Steamed broccoli, baking mix, and cheese make this Broccoli Puff one-of-a-kind. Works great for an everyday side dish or fancy enough for dinner parties.
Broccoli Puff | Bottom Left of the Mitten
Course Side Dish
Prep Time 8 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Side Dish
Prep Time 8 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Broccoli Puff | Bottom Left of the Mitten
Instructions
  1. Preheat oven to 350 degrees.
  2. Steam the broccoli according to package directions.
  3. In a bowl mix together the Bisquick baking mix, eggs, salt, pepper, and cheddar cheese.
  4. Add the steamed broccoli to the batter.
  5. Grease a 5-quart casserole dish. Place the batter into the casserole dish.
  6. Bake for one hour or until a knife comes out clean when poked into the center. Enjoy!

Fried Cheese Curds

Fried cheese curds are a Midwest pub staple that can easily be made right at home. Little balls of cheese fried until crunchy. Dip them into marinara sauce or ranch and you have an appetizer or snack that fills that cheese void you’ve been looking for.  

Fried Cheese Curds on a pan ready to eat!

We are on to the first Mitten Movie Night of the holiday season.  The tree is up, stockings are hung and I have to admit that I am getting pretty jazzed about it. Along with the holidays, Christmas movie watching and football playoffs you should always have a great snack on hand for that extra binge-worthy, lazy on the couch kinds of days.  That’s where these Fried Cheese Curds come into play.

What movie pairs well with fried cheese and beer?

In the mood for a new Christmas movie?  Check out The Christmas Chronicles on Netflix.  Kurt Russell as St. Nick is pretty genius casting.  Super cute and perfect to watch with the family.

What beer pairs well with Fried Cheese Curds?

The beer: Wisconsin Dells Brewing Co., Sconnie Smash

We just spent a wonderful few days for our youngest’s birthday in Wisconsin Dells.  Yes, Wisconsin Dells can still be fun in the winter.

While the town was pretty dead and not many businesses were open, we stayed at Mt. Olympus which had an indoor waterpark.  After a day of play, we hit Moosejaw Pizza & Brewing Co. for some great food (I even remade my favorite there, Portobello Mushroom Burger), homemade pop for the kids and a cold glass of beer for the adults.

I went with the Sconnie Smash.  This beer was part of the Sconnie Beer line. It was so tart and flavorful, almost tasted like cherry pop.  Before heading home we picked up a few 6 packs at the local liquor store.

Fried Cheese Curds on a pan and one with a bite taken out of it. A craft beer and sauce off to the side.

For these cheese curds, I made them in the way of Culver’s.  Some recipes call for using a batter but I like the breading on Culver’s curds so it was an easy decision of what method I would use.

Here is a pro-tip for making cheese curds:  It takes time!  Don’t plan on having these hot and ready in 20 minutes.  You are looking more like 3 hours.

How to make Fried Cheese Curds:

Open the package of cheese curds and place them on a plate.  Let them ‘sweat’ for about half an hour.

Set up an assembly line of 1 plate flour, 1 bowl of whisked eggs, 1 plate of breadcrumbs mixed with salt and Italian seasoning.

First, roll a cheese curd into the flour.

Steps and ingredients for making Fried Cheese Curds.

Next, dip the cheese curd into the egg.

Roll the cheese curd into the breadcrumb mixture.

Place on a large cookie sheet with a wire rack.  Continue with the rest of the curds.

Put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.

Cheese curds on a cookie sheet going into the freezer.

Set up a frying assembly line.

In a cast iron pan add the oil.  Bring to frying level.  On another cookie sheet add paper towels.

Add about 10 curds to the pan and fry for about 40 seconds, then flip.  Fry another 10 seconds.

Remove and add to the paper towel sheet to drain.

Cheese curds on a pan and a pan on the stove with oil in it ready to fry the cheese curds.

Work these fried cheese curds in batches.

Once they are all cooked serve immediately with rach or my favorite, marinara sauce.

Make fried cheese curds and these burger & hot dog recipes:

And here you are…..

Fried Cheese Curds on a pan with a craft beer and sauces off to the side.

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

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Recipe adapted from CopyKat.com

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Fried Cheese Curds

These fried cheese curds are the perfect crunchy, cheesy treat you've been looking for! Breaded with a hint of Italian Seasoning then fried to crispy perfection. Serve with a side of sauce for dipping.

Fried Cheese Curds | Bottom Left of the Mitten

Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 90 minutes

Servings
servings


Ingredients

Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 90 minutes

Servings
servings


Ingredients

Fried Cheese Curds | Bottom Left of the Mitten


Instructions
  1. Open the package of cheese curds and place them on a plate. Let them 'sweat' for about half an hour.

  2. Set up an assembly line of 1 plate flour, 1 bowl of whisked eggs, 1 plate of breadcrumbs mixed with salt and Italian seasoning.

  3. First, roll a cheese curd into the flour.

  4. Next, dip the cheese curd into the egg.

  5. Roll the cheese curd into the breadcrumb mixture.

  6. Place on a large cookie sheet with a wire rack. Continue with the rest of the curds.

  7. Put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.

  8. Set up a frying assembly line. In a cast iron pan add the oil. Bring to frying level. On another cookie sheet add paper towels.

  9. Add about 10 curds to the pan and fry for about 40 seconds, then flip. Fry another 10 seconds.

  10. Remove and add to the paper towel sheet to drain.

  11. Work these fried cheese curds in batches.

  12. Once they are all cooked serve immediately with rach or my favorite, marinara sauce. Enjoy!

Pesto Fries

Want an out of this world french fry recipe for when you’re craving something salty and crunchy?  Pesto Fries are drizzled with a buttery pesto sauce then sprinkled with cheese.  The perfect snack or side to any main dish.

Pesto Fries on a plate ready to eat!

Who doesn’t love a big pile of hot, crispy french fries?  They are like a really great little black dress, they go with everything and can be dressed up with a few accessories.  The ‘accessories’ for these fries happen to be a delicious pesto sauce that is drizzled on then baked in.  Sprinkle with some cheese and you’ve got a great dish for this Mitten Movie Night.

This recipe is inspired by a hot dog food truck that we had dinner from at our local energy cooperative customer appreciation day.  I was sad that I didn’t get the name of it because if I had, I probably would be following it like a Grateful Dead groupie.

While waiting in line to order the smell coming out of the food truck was A-M-A-Z-I-N-G.  Once I was up to the window I ordered a bacon-wrapped hot dog and for the side, pesto fries.  They came out piping hot and loaded with pesto, cheese and tasted even better than I expected.

I locked the flavors away in my mind and knew that like most wonderful things I eat, I had to come home and recreate this Pesto Fries recipe and pair it with some great craft beer.

What movie or TV show pairs well with fries and beer?

I’m sure you have probably heard of a little show that is sweeping the horror scene called, The Haunting of Hill House.  While Halloween is over this show will keep you in the creeps for a long time.  My recommendation when you start watching is to plan for a binge session because you will NOT be able to turn away.

What beer pairs well with Pesto Fries?

The beer: Sunspot Hefeweizen Ale from Greenbush Brewing Company. 

This beer was in a mixed 6 pack of Michigan beers that my husband picked up at one of his favorite beer store in Southwest Michigan.

Pesto Fries on a pan ready to eat!

What makes a Hefeweizen a great beer to pair food with?

This German beer is a drinkable beer that pairs well with nearly everything.  It’s light and drinkable and you can enjoy it while you fill up on delicious food, not the beer.

Better yet, Hefeweizen has a fruity, lemony appeal so it may lend as a little breath refresher for all the garlic on these Pesto Fries.

How to make Pesto Fries:

Preheat the oven to 400 degrees or to the temperature that is on the package of fries.

On a sheet place parchment paper.  Spread the whole bag of frozen french fries to the pan in a single layer.

Cook according to package directions, mine took about 30 minutes flipping halfway through.

Frozen fries ready to cook.

In the last 5 minutes of cooking, make the pesto sauce to go on top.

In a heatproof cup or glass measuring cup melt the butter.

To the melted butter add the minced garlic.

Ingredients and steps to make pesto sauce for pesto fries.

Add the prepared pesto sauce.

Finally, pour in the olive oil.  Stir to combine completely.

Take the french fries out the of the oven and pour the pesto sauce over the fries.  Put back into the oven for 5 minutes.

Take out and serve individually with parmesan-romano cheese sprinkled on it.

Looking for a dish to serve with Pesto Fries?

And here you are……

Pesto Fries on a plate ready to eat!

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

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Print Recipe
Pesto Fries
Crispy fries smothered in a buttery pesto sauce, sprinkled with parmesan-romano cheese. Pesto Fries make a great snack or side for burgers and sandwiches.
Pesto Fries | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Pesto Fries | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 400 degrees or to the temperature that is on the package of fries.
  2. On a sheet place parchment paper. Spread the whole bag of frozen french fries to the pan in a single layer.
  3. Cook according to package directions, mine took about 30 minutes flipping halfway through.
  4. In the last 5 minutes of cooking, make the pesto sauce to go on top.
  5. In a heatproof cup or glass measuring cup melt the butter.
  6. To the melted butter add the minced garlic.
  7. Add the prepared pesto sauce.
  8. Finally, pour in the olive oil. Stir to combine completely.
  9. Take the french fries out the of the oven and pour the pesto sauce over the fries. Put back into the oven for 5 minutes.
  10. Take out and serve individually with parmesan-romano cheese sprinkled on it. Enjoy!

Mac and Cheese for a Crowd

This is the time of year for tailgates and holiday parties, so having a Quick Recipe that will feed lots of people is a must! This Mac and Cheese for a Crowd has only a few ingredients and comes together easily.  Set it and forget it in the slow cooker so you can enjoy the party and not be stuck in the kitchen.

Mac and Cheese for a Crowd | Bottom Left of the Mitten

I’ve been making this mac and cheese recipe for years.  It’s always my go-to when people are coming over.  The pasteurized cheese spread melts perfectly with the pasta to create this deliciously cheesy dish that goes with literally any main dish that you are servings – hot dogs, hamburgers or smoked meats.

Did you just say ‘pasteurized cheese spread’?

Yes, yes I did.  It still exists and it’s truly THE BEST way to make this mac and cheese. While I do not keep it in my fridge on a regular basis this recipe is one reason why you might want to keep it on hand.

Mac and Cheese for a Crowd | Bottom Left of the Mitten

This recipe calls for only half the amount of pasteurized cheese spread.  I made this twice in a month for my son’s birthday and then a pool party so all I was out was 2 boxes of pasta and two cans of evaporated milk.  Total cost for this macaroni and cheese for 2 parties: Less than $11.00.  Double bonus: This mac and cheese for a crowd is very economical.

How to make Mac and Cheese for a Crowd: {VIDEO BELOW}

Cook the elbow pasta according to package directions and drain.

Add the drained pasta to a greased slow cooker.

Mac and Cheese for a Crowd | Bottom Left of the Mitten

Cube 1/2 the package of pasteurized cheese spread.  Place on top of the pasta in the slow cooker.

Shake the evaporated milk then open and pour over the pasta and cheese.

In a small bowl add the garlic powder, onion powder, black pepper, and parsley flakes.  Stir to combine then pour over the pasta and cheese.

Stir to completely combine all the ingredients together.

Cover and set the slow cooker as follows:

Since the pasta will continue to cook in the slow cooker *do not* leave on high heat for very long.

  • Serving immediately – set the slow cooker to high for up to 10 minutes, stirring often.
  • Eating within 30 minutes – set the slow cooker to low, stirring every 10 minutes.
  • Waiting longer than an hour – set the slow cooker to keep warm, stirring every 20 minutes. 

And here you are……

Mac and Cheese for a Crowd | Bottom Left of the Mitten

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

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Print Recipe
Mac and Cheese for a Crowd
This recipe for Mac and Cheese for a Crowd is a cheesy dish that's ready to party! Easy comfort food that has just a few ingredients but is so satisfying.
Mac and Cheese for a Crowd | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Mac and Cheese for a Crowd | Bottom Left of the Mitten
Instructions
  1. Cook the elbow pasta according to package directions and drain.
  2. Add the drained pasta to a greased slow cooker.
  3. Cube 1/2 the package of pasteurized cheese spread. Place on top of the pasta in the slow cooker.
  4. Shake the evaporated milk then open and pour over the pasta and cheese.
  5. In a small bowl add the garlic powder, onion powder, black pepper and parsley flakes. Stir to combine then pour over the pasta and cheese.
  6. Stir to completely combine all the ingredients together.
  7. Cover and set according to timing below. Enjoy!
Recipe Notes

Cover and set the slow cooker as follows:

Since the pasta will continue to cook int he slow cooker *do not* leave on high heat for very long.

  • Serving immediately - set the slow cooker to high for up to 10 minutes, stirring often.
  • Eating within 30 minutes - set the slow cooker to low, stirring every 10 minutes.
  • Waiting longer than an hour - set the slow cooker to warm, storring every 20 minutes. 

Salsa Bread

Need a break from ordinary bread? Don’t have all day to spend making a loaf of bread from scratch? Enter Salsa Bread.  A quick bread recipe full of spicy jalapenos, green chilies and juicy tomato goodness of the salsa you love. Perfect for sandwiches or even as a side to spice up taco night.

Salsa Bread on a board ready to cut and eat.

As I’ve stated many times before I really haven’t had the easiest time learning how to bake. I like to stick to hearty meals that can be paired with beer. The closest I get is jazzing up boxed cake mix for sweet or pizza crust for savory.  However, I was willing to give baking a try so I could make this bread for a specific sandwich I am trying to recreate.

A load of Salsa Bread ready to eat.

After a little searching I found and baked this recipe for Dill Pickle Bread from Delish. It turned out fabulous and the recipe was so simple that I figured it was a perfect one to adapt for this.  Guess what?  It turned out exactly how I wanted.  Yeah! So now on to the recipe for this spicy Salsa Bread.

How to make Salsa Bread:

First let’s start by preheating the oven to 350 degrees and make the salsa.

In a food processor combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion.  Pulse until there are no longer chunks and it has a slightly soupy consistency.

In another bowl or mixer, start to make the bread base.  Add sour cream, vegetable oil, egg and salsa mixture.

Stir to mix all the wet ingredients together.

Now start adding dry ingredients: flour, baking powder, sugar and salt.

Homemade salsa and a mixer.

Prepare a bread loaf pan with spray or oil then add dough to the pan.

Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle.

Let the bread cool for 10 minutes then slice and eat.

And here you are…..

A load of Salsa Bread ready to eat.

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

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




Print Recipe
Salsa Bread
This quick recipe for Salsa Bread is full of spicy jalapenos, green chilies and juicy tomato goodness of the salsa you love. Perfect for sandwiches!
Salsa Bread | Bottom Left of the Mitten
Course Side Dish
Cuisine Bread, Mexican, Side Dish
Prep Time 5 minutes
Cook Time 45 minutes
Servings
loaf
Ingredients
Course Side Dish
Cuisine Bread, Mexican, Side Dish
Prep Time 5 minutes
Cook Time 45 minutes
Servings
loaf
Ingredients
Salsa Bread | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 350 degrees
  2. In a food processor combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion. Pulse until there are no longer chunks and it has a slightly soupy consistency.
  3. In another bowl or mixer start to make the bread base. Add sour cream, vegetable oil, egg and salsa mixture. Stir to mix all the wet ingredients together. Now start adding dry ingredients: flour, baking powder, sugar and salt.
  4. Prepare a bread loaf pan with spray or oil then add dough to the pan. Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle.
  5. Let the bread cool for 10 minutes then slice and eat. Enjoy!

Salad Delight

Salad Delight has tropical fruit, fluffy marshmallows, and whipped cream and toasted coconut.  It makes this vintage dessert perfect for the holidays, cookouts or anytime. 

Salad Delight in a bowl with slider sandwiches and a craft beer off to the side.

This Mitten Movie Night I’m taking it to the tropics so salad delight it is! Don’t let the name fool you this ‘salad’ is a tropical fruit salad that is a sweet treat. Fruits, marshmallows and whipped cream topped with toasted coconut. This vintage recipe stands the test of time and perfect for holidays, picnics or any night of the week.  I may not be able to escape to a warmer climate right now but I can make this salad delight, sit under a bright light with sunglasses and sip on a mango sour beer.  Sounds good, huh?

What TV show pairs well with fruit salad?

Recommended watching: We are catching up on a new to us show, Atlanta.  If you are a fan of Donald Glover either the show he started in Community or his music you will see him at his finest in this drama.  A little thing you may not know about him thought (and no he is NOT related to Danny Glover) he was actually discovered by Tina Fey and wrote for my favorite show ever, 30 Rock.

What beer pairs well with Salad Delight?

The beer: In The Flesh from Two Brothers Artisan Brewing.

With this, I am serving it as a side with some slider sandwiches.  A perfect beer to pair this with is In The Flesh from Two Brothers Artisan Brewing.  I’m a really big fan of sour beers and this one made with mango is on the top of my favorites list. The sourness does cut the sweetness of the salad. Delicious!

Now on to this salad delight that’s not a salad at all.

Salad Delight in a bowl ready to eat.

How to make Salad Delight:

While I do usually like to have pictures of each step there simply was no reason for it.  All you have to do is set the whipped cream and frozen fruit on the counter and let thaw.  You could also do this overnight in the refrigerator.  Once the items have thawed make sure to drain the frozen fruit as it may have water in the bottom.

Next, open the can of crushed pineapple and drain that too.  You don’t want it making your salad runny.

In a medium sized bowl add the fruit, pineapple, whipped cream, chopped banana, and marshmallows. Mix to combine all the ingredients.

In a small pan on the stove over medium heat melt 1/2 tsp of butter.  Add the coconut and toast for 2-3 minutes.  Take off the stove and let cool.

Sprinkle on top of the salad.

And here you are…..

Salad Delight in a bowl ready to eat.

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

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


Salad Delight | Bottom Left of the Mitten #salad #dessert #tropicaldessert

Print Recipe
Salad Delight
Don't let the name fool you! Salad delight is a sweet treat. Fruit, marshmallows and whipped cream topped with toasted coconut. This vintage recipe stands the test of time and perfect for holidays, picnics or any night of the week.
Salad Delight | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 3 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 3 minutes
Servings
servings
Ingredients
Salad Delight | Bottom Left of the Mitten
Instructions
  1. Set the whipped cream and frozen fruit on the counter and let thaw. You could also do this overnight in the refrigerator. Once the items have thawed make sure to drain the frozen fruit as it may have water in the bottom.
  2. Next open the can of crushed pineapple and drain that too. You don't want it making your salad runny.
  3. In a medium sized bowl add the fruit, pineapple, whipped cream, chopped banana and marshmallows. Mix to combine all the ingredients.
  4. In a small pan on the stove over medium heat melt 1/2 tsp of butter. Add the coconut and toast for 2-3 minutes. Take off the stove and let cool.
  5. Sprinkle the coconut on top of the salad. Enjoy!

The Best BBQ Sauce #CookoutWeek

When I signed up to be a part of #CookoutWeek I knew that I needed to share my Best BBQ Sauce Recipe for sure!  This is a sauce I’ve been making ever since we started smoking meat a few years ago.  So put some ribs on the smoker or chicken on the grill and whip up a quick batch of this tangy sauce.

Best BBQ Sauce | Bottom Left of the Mitten

Are you a sauce connoisseur?  My blog speaks for itself as to where I stand with sauce.  Here in the Bottom Left of the Mitten you can find me making slider sandwiches slathered in ‘Isn’t That Special’ Sauce or two different Wing Sauces.  Baked chicken casserole smothered in a Cream of Chicken sauce.  Sauce that’s smothered, dipped, smeared, drizzled any which way–I LOVE IT!  Now on to this easy BBQ sauce recipe.  I would be surprised if you don’t already have all the ingredients in your pantry already.

Best BBQ Sauce | Bottom Left of the Mitten

Add all ingredients to a small size pot. Bring to a boil.  Reduce heat to medium so that the sauce is at a low boil. Let reduce by half, usually takes about 15 minutes.  Add to a jar or sealed container and enjoy up to two weeks.  See, I said it was easy right!  And here you are….

Best BBQ Sauce | Bottom Left of the Mitten

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

Don’t forget to enter the #CookoutWeek giveaway!  This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:


Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2017:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresAmy’s Cooking AdventuresAshees CookbookBaking SenseBody RebootedBottom Left of the MittenChef Sarah ElizabethCook’s HideoutCookaholic WifeCooking with SapanaEat, Drink, Be Healthy!FairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFull Belly SistersHezzi-D’s Books and CooksHome Sweet HomesteadJoin Us, Pull up a ChairKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLittle House Big AlaskaMy Southern Sweet ToothOur Good LifeOven Tales By SyamaPalatable PastimeRants From My Crazy KitchenSavory MomentsSeduction in the KitchenSidewalk ShoesThat RecipeThe Freshman CookThe Mad Scientists KitchenThe Pajama ChefThe Redhead BakerThe Saucy SouthernerThe Spiffy CookieThe Weekday GourmetTramplingroseTurnips 2 TangerinesUncle Jerry’s Kitchen

As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?

 

Best BBQ Sauce | Bottom Left of the Mitten #bbqsauce #saucerecipe #bbq

Print Recipe
The Best BBQ Sauce
Raid your pantry and I'm sure you will find all the ingredients you need for this tangy sauce. Perfect for grilled chicken or pork.
Best BBQ Sauce | Bottom Left of the Mitten
Course Side Dish
Cuisine Sauces
Servings
servings
Course Side Dish
Cuisine Sauces
Servings
servings
Best BBQ Sauce | Bottom Left of the Mitten
Instructions
  1. Add all ingredients to a small size pot. Bring to a boil.
  2. Reduce heat to medium so that the sauce is at a low boil. Let reduce by half, usually takes about 15 minutes.
  3. Add to a jar or sealed container and enjoy up to two weeks. Enjoy!

Avery’s Potato Salad #CookoutWeek

Summer requires a hand full of quick sides to please cookout guests whether it’s planned or impromptu.  I think my Avery’s Potato Salad fits any party big or small.

Averys Potato Salad | Bottom Left of the MItten

We’re finally here! We made it! Que Will Smith ‘Summer, summer, summertime…summertime.’ Break out the flip flops and tank tops.  Get ready for long days in the pool or at the beach and bellies full of BBQ.

When I told my son I was making one of his favorites he was excited.  I’ve made some of his favorites like Cheesy Pierogi Casserole, Easy Chicken & Dumplings or Out of a Can Chili but this is a very specific favorite of his.  He takes the first bite and says ‘I love this!’ so I just started calling it ‘Avery’s Potato Salad’.

Averys Potato Salad | Bottom Left of the MItten

The key to this recipe is to have equal parts potato to equal parts egg.

How to make Avery’s Potato Salad:

Chop the potatoes into small pieces then add to a pot with the eggs.  Add enough water to the pot to cover them cook over medium heat (not so high it boils over) and cook for 14 minutes.

Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.

At this point, I put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.  This cools the potatoes down more and makes it so I don’t burn my fingers peeling the eggs.  That is no fun!

Averys Potato Salad | Bottom Left of the MItten

Once the items are cooled peel the eggs. (Check out a great tip for peeling eggs here!)

Add the cooked yolks to the potatoes then chop them into small pieces.  Dice up the onion and add that.

Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar, and vinegar. The sugar and vinegar add a slight sweet and sour taste that gives the salad a nice kick to it.

Averys Potato Salad | Bottom Left of the MItten

Return it back to the refrigerator for another hour or so to let the flavors meld.

Top with oregano or paprika and here you are….

Averys Potato Salad | Bottom Left of the MItten

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

Instagram | Bottom Left of the Mitten

Don’t forget to enter the #CookoutWeek giveaway!  This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:


Follow the other bloggers as well to get great ideas for your next cookout.  Here are all the bloggers who are part of #CookoutWeek 2017:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresAmy’s Cooking AdventuresAshees CookbookBaking SenseBody RebootedBottom Left of the MittenChef Sarah ElizabethCook’s HideoutCookaholic WifeCooking with SapanaEat, Drink, Be Healthy!FairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFull Belly SistersHezzi-D’s Books and CooksHome Sweet HomesteadJoin Us, Pull up a ChairKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLittle House Big AlaskaMy Southern Sweet ToothOur Good LifeOven Tales By SyamaPalatable PastimeRants From My Crazy KitchenSavory MomentsSeduction in the KitchenSidewalk ShoesThat RecipeThe Freshman CookThe Mad Scientists KitchenThe Pajama ChefThe Redhead BakerThe Saucy SouthernerThe Spiffy CookieThe Weekday GourmetTramplingroseTurnips 2 TangerinesUncle Jerry’s Kitchen

As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?

Averys Potato Salad | Bottom Left of the MItten #cookoutweek #sidedish #potatosalad

Print Recipe
Avery's Potato Salad
Avery's Potato Salad is loaded with extra eggs, vinegar and a sweet hint of sugar make this a hit at any cookout or summer side dish.
Averys Potato Salad | Bottom Left of the MItten
Prep Time 5 minutes
Cook Time 14 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 14 minutes
Servings
servings
Ingredients
Averys Potato Salad | Bottom Left of the MItten
Instructions
  1. Chop the potatoes into small pieces then add to a pot with the eggs. Add enough water to the pot to cover them cook over medium heat and cook for 14 minutes.
  2. Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.
  3. Put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.
  4. Once the items are cooled peel the eggs. Add the cooked yolks to the potatoes then chop them into small pieces.
  5. Dice up the onion and add that.
  6. Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar.
  7. Return it back to the refrigerator for another hour or so to let the flavors meld. Top with oregano or paprika. Enjoy!

Cheesy Cauliflower #SundaySupper

Looking for a simple side dish that your kids will love?  Have a picky eater that thinks veggies are evil?  Try my Cheesy Cauliflower that is a proven winner with my kids and I’m sure yours will love this side dish too.

Cheesy Cauliflower | Bottom Left of the Mitten

My two boys couldn’t be more different nutrition wise.  If you set a bowl of fruit and a cookie in from of my 10-year-old he would always choose the fruit.  He likes to generally eat healthily and only complains when I serve green beans or Brussels sprouts.

My 3-year-old, on the other hand, could sniff out a sugar-laden treat from 10 miles away.  Most days it’s a struggle to get a banana down him for breakfast unless I make my Swedish Pancakes with Brown Sugar Bananas, but even then it’s a struggle.  So I make small concessions and try my very best to make good things as appealing as possible.  And this Cheesy Cauliflower is a hit with both my boys.

Cheesy Cauliflower | Bottom Left of the Mitten

How to make Cheesy Cauliflower:

Start by chopping the core off the cauliflower and chop into similar sizes.

Add to a pot of water and set to boil for 15 minutes.

Remove the cooked cauliflower from the pot and drain the water.  To that pot add the butter and cook over medium heat to melt.

Once melted whisk the flour 1 Tablespoon at a time and stir to combine.  Now add the milk and continue to whisk until it starts thickening.

Now it’s time to add the spices.

Cheesy Cauliflower | Bottom Left of the Mitten

Four simple ingredients: salt, pepper, garlic powder then Parmesan.  I love the powder kind and use it constantly. 

Now the fifth spice is really what makes this dish a stand out~nutmeg.  A few years back I was watching The Rachel Ray Show and she recommended adding nutmeg to cheese sauces.  Ever since then that is what I’ve done.  Who am I to question Rachel Ray!

Cheesy Cauliflower | Bottom Left of the Mitten

Once you’ve added the spices and Parmesan whisk to combine then add 1/2 cup of the cheddar cheese and stir until melted and combined completely.

Add the cauliflower back into the pot and stir the sauce and cauliflower so that it covers every piece.

Put the cauliflower into a greased oven proof bowl then sprinkle with the reminding 1/4 cup cheddar cheese.

Put into a 350 degree preheated oven for 15 minutes.

And here you are……

Cheesy Cauliflower | Bottom Left of the Mitten

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

Instagram | Bottom Left of the Mitten

As always thank you to our Sunday Supper host this week, Anne from Simple and Savory.  If you want more vegetable recipes to make kids happy check out all these other recipes from Sunday Supper bloggers.

Sunday Supper Kid-Friendly Vegetable Recipes

Breakfast

Dinners

Sides

Snacks

For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement

Sunday Supper MovementJoin 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.

Cheesy Cauliflower | Bottom Left of the Mitten #sidedish #cauliflower #kidfriendly

Print Recipe
Cheesy Cauliflower
Tender cauliflower is combined with a creamy cheese sauce. Cheesy Cauliflower is a veggie side dish that is kid approved.
Cheesy Cauliflower | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Cheesy Cauliflower | Bottom Left of the Mitten
Instructions
  1. Start by chopping the core off the cauliflower and chop into similar sizes. Add to a pot of water and set to boil for 15 minutes.
  2. Remove the cooked cauliflower from the pot and drain the water. To that pot add the butter and cook over medium heat to melt. Once melted whisk the flour 1 Tablespoon at a time and stir to combine. Now add the milk and continue to whisk until it starts thickening.
  3. Now add salt, pepper, garlic powder, nutmeg then Parmesan.
  4. Once you've added the spices and Parmesan whisk to combine then add 1/2 cup of the cheddar cheese and stir until melted and combined completely.
  5. Add the cauliflower back into the pot and stir the sauce and cauliflower so that it covers every piece.
  6. Put the cauliflower into a greased oven proof bowl then sprinkle with the reminding 1/4 cup cheddar cheese.
  7. Put into a 350 degree preheated oven for 15 minutes. Enjoy!

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