Bubble & Squeak
Boiled potatoes and fried cabbage come together to form a great side dish or main ingredient in this Bubble & Squeak. Round out the meal with ham steaks, fried eggs and Hollandaise Sauce on the top.
Binge watching cooking shows on the weekend paid off big time. I mean look how good this recipe that was made on Food Paradise! The Chef made a classic dish, Bubble and Squeak, then added ham, eggs and one of my favorites…Hollandaise Sauce.
What beer pairs well with Bubble & Squeak?
The beer: Guinness, of course.
Would you like an alternative, local Irish beer? Short’s Brewing Uncle Steve’s Traditional Irish Style Stout.
Try my Irish Stout Cake made with Uncle Steve’s for a St. Patrick’s Day dessert.
What movie pairs well with a St. Patrick’s Day themed dinner?
For Mitten Movie Night why not just sit back and relax? Play some music, talk with each other and enjoy the fact that Spring is just about here.
But if you must watch something check out this article for some great recommendations—> 15 Best Movies to Watch for St. Patrick’s Day
For this classic dish, it’s a basic combination of cabbage and potatoes. I made this in two pots-a larger pot then a deep skillet.
How to make Bubble & Squeak:
Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
Tips for making Bubble & Squeak:
- Previously, I chopped the cabbage for this recipe but felt like it was too chunky to form good patties. I updated the recipe and shredded the cabbage in the food processor.
- When forming the patties I let them chill in the freezer to firm them up, a step I didn’t do last time – even if you put them in the freezer for 10 minutes they will work much better for frying.
You will only need half of this, I made some coleslaw with the remaining half, yum!
To a food processor add the cabbage, onion and garlic and pulse until they are in small pieces.
Soften 1 Tbs butter in the pan the potatoes were cooked in. To the pot that the potatoes were cooked in sautee the cabbage mixture for 4-5 minutes.
Add the potatoes back into the pan plus the milk, butter, salt and pepper to taste, and parsley flakes. Using a potato masher smash everything together.
Take a cookie sheet and add parchment paper. Scoop out 8 patties then put them into the freezer for up to an hour. This step makes it SO MUCH EASIER to fry the patties.
Once they have cooled set up the staging area. In 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
Bring 1/2 cup oil to frying to med/high heat for frying. Take the patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
Add to oil in the pan frying on each side for 4-5 minutes. Crispy!! Remove and add to a plate with a paper towel.
The Chef on the show served the patties with poached eggs, ham steaks and Hollandaise Sauce, the sauce is what sold me on making this for sure. Eggs Benedict is what I order whenever I go out if it’s on the menu. While I’ve tried to make the sauce many, many times at home with a 100% fail rate I quickly realized there was a better alternative. The best part is it isn’t too buttery, cook the eggs I add or have a bitter lemon taste. Win! That alternative is this—>
Prepare the sauce as recommended on the package. Then all that’s left to do is to cook the eggs which can be fried or poached. Heat the ham steaks.
Prepare on a plate and drizzle with the sauce.
Need some more St. Patrick’s Day recipes?
- Check out these Unique St. Patrick’s Day Recipes
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy! 
Originally published in February of 2017. Updated photos & recipe March of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
- 1/2 small head cabbage chopped
- 1 small white onion chopped
- 2 cloves garlic
- 4 potatoes peeled and chopped, add water to boil
- 2 Tbs milk
- 1 Tbs butter
- 1/2 cup flour
- 2 eggs beaten
- 1/2 cup bread crumbs, original
- salt and pepper to taste
- 1 Tbs parsley flakes 1/2 in potato pattoe, 1/2 in sauce
- 8 eggs poached
- 6 ham steaks heated
- 0.9 ounces Knorr Hollandaise Sauce pkg prepared to package directions
Ingredients
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- Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
- To a food processor add the cabbage, onion and garlic and pulse until they are in small pieces.
- Soften 1 Tbs butter in the pan the potatoes were cooked in. To the pot that the potatoes were cooked in sautee the cabbage mixture for 4-5 minutes.
- Add the potatoes back into the pan plus the milk, butter, salt and pepper to taste, and parsley flakes. Using a potato masher smash everything together.
- Take a cookie sheet and add parchment paper. Scoop out 8 patties then put them into the freezer for up to an hour. This step makes it SO MUCH EASIER to fry the patties.
- Once they have cooled set up the staging area. In 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
- Bring 1/2 cup oil to frying to med/high heat for frying. Take the patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
- Add to oil in the pan frying on each side for 4-5 minutes. Remove and add to a plate with a paper towel.
- Prepare the sauce as recommended on the package. Then all that's left to do is to cook the eggs which can be fried or poached. Heat the ham steaks.
- Prepare on a plate and drizzle with the sauce. Enjoy!
Shrimp and Corn Chowder
Dig into the comforting bowl of Shrimp & Corn Chowder. Thick and full of shrimp, crunchy corn, potatoes, and a creamy broth. The perfect comfort food soup.
Well, it’s still REALLY cold here. The beginning of the week was brutal and now it’s about to start a weekend of storms and high winds. This though I can easily get over because Spring is going to come eventually. Until then, I have this beautiful soup and tonight’s Mitten Movie Night to keep me warm.
What movie pairs well with cold weather and warm soup?
If you have Hulu you have to watch Down. This movie was a real nail biter! Suspense fans will love it.
What beer pairs well with Shrimp & Corn Chowder?
The beer: The Poet from New Holland Brewing.
Creamy and light this is the perfect pairing with the flavors in this chowder.
This whole meal will leave you satisfied but not weighed down and napping on the couch before the movie even starts.
The best part of this soup is that it’s easy to make. As always, I use frozen already cooked shrimp. This may not be popular but it’s one of my top convenience items.
How else can you use frozen precooked shrimp?
- Baked Coconut Shrimp Wontons (one of my most popular recipes)
- Shrimp Spaghetti
- Shrimp Cannelloni
How to make Shrimp & Corn Chowder:
Start by thawing the shrimp in warm water.
Next, wash and cube the potatoes, red peppers, onions and mince the garlic.
Once the vegetables have been chopped and the shrimp thawed add 2 Tbs to a large stockpot.
Now add the chopped vegetables, garlic, and thawed shrimp. Sautee the vegetables for 2 minutes.
Add the flour then stir it all together. Now add the corn, vegetable broth, and seasoning. Let simmer for 25 minutes.
During the last 10 minutes take a small bowl and mix together the milk and flour. This will thicken up the chowder. Now add the Parmesan cheese. Pour into the soup and let finish cooking.
Sprinkle with more Parmesan and shrimp if you like. Serve with crackers. 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 |
servings
|
- 8 ounces cooked shrimp thawed
- 2 potatoes cleaned and chopped
- 1 red pepper chopped
- 1 small yellow onion chopped
- 15.25 ounces sweet corn
- 3 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp Spanish paprika
- 2 Tbs flour
- 1/2 cup milk
- 1/4 cup parmesan cheese
- Paremsan Cheese & Extra Shrimp for topping
Ingredients
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- Start by thawing the shrimp in warm water.
- Next, wash and cube the potatoes, red peppers, onions and mince the garlic.
- Once the vegetables have been chopped and the shrimp thawed add 2 Tbs to a large stockpot.
- Now add the chopped vegetables, garlic and thawed shrimp. Sautee the vegetables for 2 minutes.
- Add the flour then stir it all together. Now add the corn, vegetable broth, and seasoning. Let simmer for 25 minutes.
- During the last 10 minutes take a small bowl and mix together the milk and flour. This will thicken up the chowder. Now add the Parmesan cheese. Pour into the soup and let finish cooking.
- Sprinkle with more Parmesan and shrimp if you like. Serve with crackers. Enjoy!
Roasted Pepper Turkey Sandwich
This Roasted Pepper Turkey Sandwich is made with turkey, lots of cheese, sweet red peppers and crunchy ciabatta bread. Making sandwiches in the air fryer is going to become your new FAVORITE thing!
When I’m asked what my favorite food is I instantly say, ‘Sandwiches.’ I definitely live by my personal heroine’s wisdom on what makes the sandwich so great.
“Can I share with you my worldview? All of humankind has one thing in common: the sandwich. I believe that all anyone really wants in this life is to sit in peace and eat a sandwich.” – Liz Lemon
So many combinations of flavors from the meat and bread, to what vegetables and types of cheese to add and what sauce to slather on it.
My favorite though has to be one that is warm and has a nice and crunchy bread. So guess what I do to get that nice and toasty bread? Tip: I use my air fryer to make sandwiches!
What movie pairs well with a turkey sandwich and craft beer pairing?
For tonight’s Mitten Movie Night we are watching Bohemian Rhapsody. I know I’m a little late to the party but honestly I was having a hard time wrapping my head around Sacha Baron Cohen NOT being in it. Did you know he was originally slated to play the lead?
What beer pairs well with a Roasted Pepper Turkey Sandwich?
The beer: Blonde Ale from Green Flash Brewing
Blonde’s are by far my favorite beer. Slight citrus and the sweetness of honey this is a beer that pairs well with pretty much any sandwich craving I’m having.
How to make Roasted Pepper Turkey Sandwich in the air fryer:
Butter one side of two slices of ciabatta bread. Lay one piece butter side down in the bottom of the air fryer basket.
To the bread add half the cheese, half the red peppers.
Layer the turkey on top.
Repeat the cheese, red peppers and the final piece of bread with the butter side up.
To the top of the bread sprinkle with garlic powder and Parmesan cheese.
Place the basket back into the air fryer and set at 350 degrees for 5 minutes.
After 5 minutes in the air fryer. Open the drawer and flip the sandwich. Cook an additional 2-3 minutes.
Get inspired with these other sandwich & beer pairings:
- Roast Beef Sandwich with Poolside from Bell’s
- Chicken & Mushroom Subs with Michigan Honey Amber from Latitude 42
- Hacienda Torta Cubana with Nectar of the Goddess from Latitude 42
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 | 2 minutes |
| Cook Time | 8 minutes |
| Servings |
serving
|
- 2 pieces ciabatta bread
- 2 tsp butter
- 1 Tbs roasted pepper bruschetta
- 3 ounces oven roasted turkey breast
- 1/2 cup Italian blend shredded cheese
- 1/2 tsp garlic powder
- 1/2 tsp Parmesan for sprinkling
Ingredients
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- Butter one side of two slices of ciabatta bread. Lay one piece butter side down in the bottom of the air fryer basket.
- To the bread add half the cheese, half the red peppers.
- Layer the turkey on top.
- Repeat the cheese, red peppers and the final piece of bread with the butter side up.
- To the top of the bread sprinkle with garlic powder and Parmesan cheese.
- Place the basket back into the air fryer and set at 350 degrees for 5 minutes.
- After 5 minutes in the air fryer. Open the drawer and flip the sandwich. Cook an additional 2-3 minutes.
- Cut the sandwich in half and serve. Enjoy!
Ham and Potato Soup with Raspberry Pie Dippers
There is nothing like a comforting bowl of soup in the winter. It’s even better when it’s Ham and Potato Soup with Raspberry Pie Dippers. The ultimate savory and sweet combination.
The inspiration for the dippers came from a sandwich that I love, the Monte Cristo. A local restaurant here serves a ham and cheese sandwich fried with a side of raspberry jam. It’s fantastic!
So that got me thinking, what if I made my favorite ham and potato
What TV show pairs well with a warm bowl of soup and craft beer?
My husband and I binged Russian Doll in just a few nights. If you are a fan of dark comedies then this show is for you.
What beer pairs well with Ham and Potato Soup with Raspberry Dippers?
The beer: Holy Moses Raspberry White Ale from Great Lakes Brewing.
I’m a fan of fruit beers and this one did a nice job of not being too sweet. Even though I already had raspberry in the pie dippers, I felt like more raspberry could not hurt. I was right.
How to make Ham and Potato Soup:
Peel, clean and chop the potatoes and carrots.
Chop the celery and onions. Mince the garlic.
In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
Add the chicken broth, potatoes, carrots, salt, pepper and herbs. Simmer for 20 minutes.
In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.
How to make Raspberry Pie Dippers:
Spread a prepared pie crust onto a floured surface.
Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.
Whisk one egg then brush along the sections that do not have jam on them.
Add the other pie crust to the top of the raspberry jam. Press down between each ‘pocket’ to seal the edges.
Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.
Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers.
Want more cold weather comfort food and beer pairings?
- Beef Tips & Gravy with The Double Magician from Short’s Brewing
- Under the Troll Bridge Pasties with Arcadia Ale’s Hopmouth
- Turkey Meatballs with Balsamic Vinegar Glaze with Melonfest Cantaloupe Wheat from Roak Brewing
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 | 25 minutes |
| Servings |
servings
|
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 stalks celery chopped
- 2 stalks carrots peeled and chopped
- 4 large russet potatoes peeled, cleaned and chopped
- 8 ounces diced ham
- 1 Tbs butter
- 4 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 cup whole milk
- 2 Tbs all purpose flour
- 2 9-inch pie crusts
- 5 ounces raspberry jam
- 1 egg whisked
Ingredients
Ham and Potato Soup
Raspberry Pie Dippers
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- Peel, clean and chop the potatoes and carrots.
- Chop the celery and onions. Mince the garlic.
- In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
- Add the chicken broth, potatoes, carrots, salt, pepper, and herbs. Simmer for 20 minutes.
- In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.
- Spread a prepared pie crust onto a floured surface.
- Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.
- Whisk one egg then brush along the sections that do not have jam on them.
- Add the other pie crust to the top of the raspberry jam. Press down between each 'pocket' to seal the edges.
- Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.
- Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers. Enjoy!
Fiesta Fries
Tired of the same old tacos? Looking to give fries a new life? Then try these Fiesta Fries for dinner or at your next party.
With the holidays behind us, I was ready to just relax on this Mitten Movie Night and make something super easy. These Fiesta Fries were on the table in less than 20 minutes and took ALL THE STUFF I LOVE IN TACOS and loads it on top of crispy french fries.
What TV show pairs well with loaded french fries and beer?
I am on the third episode of Escape At Dannemora. If you are into compelling dramas that are based on actual events, then this show is for you.
Patricia Arquette’s character is really one of the most complex I’ve seen in a long time. You want to hate her. You want to feel sorry for her. I can see why she’s up for awards for this role.
What beer pairs well with Fiesta Fries?
The beer: Tiny Bomb American Pilsner from Wiseacre Brewing Co.
We purchased this while we were on our trip to Nashville in November. This beer was very similar to my favorite type of blonde ale just slightly less sweet. Gave me a serious summertime vibe even in the middle of winter.
Like most people, I’m sure either you asked for an Instant Pot or an Air Fryer for Christmas this year. I asked for the later and have to admit I am so happy I did! For this recipe, I used it to make my fries nice and crispy.
How do you make crispy french fries in the air fryer?
According to my air fryer users guide frozen french fries should be cooked at 400 degrees for 15 minutes.
I used this as a start but went 10 minutes at 400 degrees, taking out the basket and shaking, then cooking for another 10 minutes. They turned out perfect! (Fries go great with PB&J Burgers, Michigan Hot Dogs or Roast Beef Sandwiches)
How to make Fiesta Fries:
Next, make the beef with green chili enchilada sauce for the topping on the fries.
Start by browning 1 pound of 80/20 beef with 1/4 cup green onions. Save the green ends for garnish.
Once the beef is cooked all the way through add the green chili enchilada sauce. Heat through.
For
The nice thing about these fries
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 | 20 minutes |
| Servings |
servings
|
- 32 ounces frozen french fries cooked according to package directions or made to air fryer specifications
- 1 pound ground hamburger (80/20 mix)
- 2 green onion stalks chopped, half for ground beef and half for garnish
- 10 ounces green chili enchilada sauce
- 1 Tbs creole seasoning
- 1/2 cup shredded cheddar jack cheese
- 1/2 cup taco sauce
- 1/2 cup avocado ranch dressing
- 1/4 cup jalapeno & tomato for topping
Ingredients
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- Make the french fries according to package directions or made to air fryer specifications.
- Brown 1 pound of 80/20 beef with 1/4 cup green onions. Save the green ends for garnish.
- Once the beef is cooked all the way through add the green chili enchilada sauce. Heat through.
- Top with avocado ranch dressing, cheese, tomatoes, the rest of the green onions, and jalapenos. Drizzle with taco sauce. Enjoy!
Shrimp Spaghetti
Shrimp and pasta are covered with a creamy, spicy sauce that is big on flavor! Shrimp Spaghetti is easy enough for a weeknight dinner but an elegant enough for date night too.
My husband loves to visit a local Chinese buffet when we go out shopping. One of my favorite dishes on the buffet is a creamy dish they call ‘Shrimp Spaghetti’. So for this Mitten Movie Night, I decided this would be a great recipe to try and recreat at home.
The problem was though, I couldn’t quite pin down what type of sauce is used in this dish. It’s not alfredo sauce. The taste is sweet and creamy. After some research, the closest one I found was Bang Bang sauce.
While the pasta was spicier than what I get at the buffet it was still as good, if not better!
What movie pairs well with seafood and craft beer?
The big movie right now is Bird Box on Netflix.
Luckily I read the book before watching this movie. While it was good, the book is SO much better. It is also written by a Michigan author.
What beer pairs well with Shrimp Spaghetti?
The beer: HonkeyTonk Brewing Co. West Coast IPA
We picked this beer up along with a few others while we were in Nashville in November. I’m more of a New England IPA fan but my husband is a lover of all things IPA.
How to make Shrimp Spaghetti:
Cook the spaghetti according to package directions. Drain and set aside.
Thaw the shrimp then remove and discard the tails.
In a pan add the butter, shrimp and half of the chopped green onions.
Sauté the shrimp until cooked through.
Next, mix the ingredients for the sauce. It’s so simple – mayonnaise, sweet Thai chili sauce
To the pan the shrimp is in, add the cooked spaghetti and the sauce. Stir to combine. The spaghetti will warm the sauce so no need to cook further.
Top with the reserved green onions.
Tips & Variations for Shrimp Spaghetti:
- Want a less spicy dish? Swap out the sweet Thai chili sauce for
sweet & sour sauce. - I use pre-cooked shrimp to save time. If using uncooked shrimp prepare and cook according to package directions.
And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Recipe adapted from Spicy Southern Kitchen
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Servings |
servings
|
- 8 ounces spaghetti pasta
- 8 ounces shrimp I used pre-cooked shrimp but use whatever you like best
- 1 Tbs butter
- 2 garlic cloves minced
- 2 green onion stalks chopped
- 1/2 cup mayonnaise
- 1/4 cup sweet Thai chili sauce
- 1/2 tsp Spanish paprika
Ingredients
|
|
- Cook the spaghetti according to package directions. Drain and set aside.
- Thaw the shrimp then remove and discard the tails.
- In a pan add the butter, shrimp and half of the chopped green onions.
- Sauté the shrimp until cooked through.
- Mix the ingredients for the sauce. It's so simple - mayonnaise, sweet Thai chili sauce and paprika.
- To the pan the shrimp is in, add the cooked spaghetti and the sauce. Stir to combine.
- Top with the reserved green onions. Serve and enjoy!
Tips & Variations for Shrimp Spaghetti:
- Want a less spicy dish? Swap out the sweet Thai chili sauce for sweet & sour sauce.
- I use pre-cooked shrimp to save time. If using uncooked shrimp prepare and cook according to package directions.
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.
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.
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.
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.
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.
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…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Recipe adapted from CopyKat.com
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 90 minutes |
| Servings |
servings
|
Ingredients
- 1 pound cheese curds
- 1 cup flour
- 1/4 tsp salt
- 4 eggs
- 1 Tbs milk
- 2 cups breadcrumbs
- 1/2 tsp italian seasoning
- marinara or ranch dressing for dipping
Ingredients
|
|
Instructions
-
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.
-
Next, dip the cheese curd into the egg.
-
Roll the cheese curd into the breadcrumb mixture.
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Place on a large cookie sheet with a wire rack. Continue with the rest of the curds.
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Put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.
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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.
-
Work these fried cheese curds in batches.
-
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.
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.
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.
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.
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……
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 | 35 minutes |
| Servings |
servings
|
- 1 28 ounce bag of french fries cooked according to package directions
- 1/4 cup butter melted
- 2 garlic cloves minced
- 2 Tbs prepared pesto
- 1/4 cup olive oil
- 1/4 cup parmesan-romano for topping
Ingredients
|
|
- 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.
- 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.
- 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. Enjoy!
Hawaiian Pizza
This Hawaiian Pizza is the perfect combination of salty and sweet. Whip up a quick pizza crust and this Hawaiian pizza recipe comes together in a flash. The ultimate treat for pizza night!
So long time, no see from me here in the bottom left of the mitten. This is the first official Mitten Movie Night of fall because I haven’t celebrated one on the blog since the middle of July. Like almost everyone the transition from summertime fun to school, sports, and general running around get you to here in October before you know it. So let’s get this movie night kicked off!
Tonight I am making a favorite, pizza. HAWAIIAN PIZZA to be precise with lots of ham, red onion and THICK SLICES OF PINEAPPLE. This combination of toppings are as intriguing as the type of beer I’m pairing it with.
What movie pairs well with pizza and beer?
I recommend I Think We’re Alone Now. This was a good movie (the end could have been a little more clear) but if you are a fan of apocalyptic genres then this one is for you. Plus, Peter Dinklage is in it and I have a hard time passing on his movies. He’s is so good in everything from comedy to drama.
What beer pairs well with Hawaiian Pizza?
The beer: Spiteful Brewing, Working for the Weekend Double IPA.
I originally picked this up when we were visiting friends in Chicago. The art on the can was amazing and my husband loves Double IPA’s, so I grabbed them up.
Are Double IPA’s hard to pair with food?
According to many of the websites that I frequent for food and beer pairings-yes. The consensus is that it’s too heavy and ‘fights’ with the flavors in most foods.
While I am just starting to enjoy IPA’s my husband loves them. After asking his opinion he disagreed and therefore I felt like I had a green light and he even gave me a suggestion of where to start, pizza. Pizza goes with everything he said! I am not disagreeing with that so off to the kitchen I went to make this simple Hawaiian Pizza that did indeed pair perfectly with this Double IPA from Spiteful Brewing.
How to make Hawaiian Pizza:
Forever with my trusty Jiffy pizza crust, I decided that a thick crust was my go-to. For this pizza, I used 3 packages Jiffy pizza crust boxes plus 1-1/2 cup lukewarm water. Add to a bowl and stir to combine until there are no chunks.
Cover the bowl with a towel and let rise for 20-30 minutes.
Preheat oven to 350 degrees.
Using floured hands take the dough out of the bowl and spread the crust onto a 9-inch pie pan. Place the crust into the oven for 8-10 minutes. Since the crust is a great way to make sure the middle is not raw.
Take out of the oven and cover with the pizza sauce. Add the cheese, chopped ham, sliced red onions and whole slices of pineapple. Place back into the oven and cook for 20 minutes.
Slice into eight pieces.
Tips & Variations for Hawaiian Pizza:
- Once the crust has risen make sure to have flour nearby. Using flour on hands and on top of the crust ensures that the dough doesn’t get too sticky.
- Don’t skip the pre-cooking of the crust. It’s important so that you don’t have a cooked top but a raw center.
- Prefer smaller bites of pineapple? Use pineapple chunks instead of slices.
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 | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
slices
|
- 3 6.5 ounce boxes Jiffy Pizza Crust Mix
- 1-1/2 cup lukewarm water
- 15 ounces prepared pizza sauce
- 1/2 pound cooked ham sliced
- 1/4 cup red onion sliced
- 2 cups mozzarella cheese, shredded
- 8 ounces pineapple slices drained
- 1/4 cup all purpose flour for working the dough
Ingredients
|
|
- Add 3 boxes of Jiffy pizza crust to a bowl with 1-1/2 cups of lukewarm water. Stir to combine until there are no chunks.
- Cover the bowl with a towel and let rise for 20-30 minutes.
- Preheat oven to 350 degrees.
- Using floured hands take the dough out of the bowl and spread the crust onto a 9-inch pie pan. Place the crust into the oven for 8-10 minutes. Since the crust is a great way to make sure the middle is not raw.
- Take out of the oven and cover with the pizza sauce. Add the cheese, chopped ham, sliced red onions and whole slices of pineapple. Place back into the oven and cook for 20 minutes.
- Slice into 8 pieces and enjoy!
- Once the crust has risen to make sure to have flour nearby. Using flour on hands and on top of the crust ensures that the dough doesn't get too sticky.
- Don't skip the pre-cooking of the crust. It's important so that you don't have a cooked top but a raw center.
Roast Beef Sandwich
Say goodbye to boring pieces of bread with uninspiring meats on them! This Roast Beef Sandwich has tender roast beef, bacon, onions and mushrooms loaded on top of a soft loaf of Italian bread. Don’t forget the chunky blue cheese spread!
Well, it’s official. This Mitten Movie Night marks 1 month until….my birthday! In honor of the downward slide and creeping closer to the middle of 40, I figured I would treat myself to one of my favorite food groups-sandwiches. There is nothing better than a BIG sandwich that you can sink your teeth into and just enjoy. The best thing about sandwiches is that almost anything goes and that goes for this roast beef sandwich that’s anything but average.
When I was thinking of what type of sandwich to make I decided to make it like a big sub sandwich. Growing up, my mom would make sub sandwiches in the summer and it was always a special treat. While I was at it I thought some bacon would be really good with this too. Then finally, let’s slather a blue cheese sauce on it.
What movie pairs well with a roast beef sandwich and beer?
For the movie recommendation, I HIGHLY suggest Father of the Year. Who doesn’t love Adam Sandler movies? David Spade returns to a little bit of Joe Dirt character which made this movie too funny! So now on to the roast beef sandwich recipe.
What beer pairs well with a roast beef sandwich?
The beer: Pooltime Ale from Bell’s Brewing.
The beefy concoction will pair perfectly with this refreshing summer brew. This beer is slightly tart from the cherries which make a perfect contrast to all the beef and tangy blue cheese in this. I may even say that I hit this combination out of the park!
How to make this Roast Beef Sandwich:
First, start by cooking the bacon. I like bacon very crisp so I cooked it for about 6 minutes then turn and cook for an additional 6-8 minutes.
Take the loaf of bread and cut it in half. Spread with butter and place face down on a cookie sheet.
Put into a preheated 350-degree oven and let it toast up for about 5-8 minutes.
Once the bacon is done remove it from the pan and put on a plate with paper towels to allow it to drain. Remove all the grease in the pan from the bacon reserving about 1-2 tsp.
Add 1 Tbs of butter to that (this is not very diet friendly if you can’t tell) then add the sliced mushrooms and onions.
Let those cook down for about 5 minutes. Then add the roast beef.
While those cook flip the bread over and spread the cheese equally on each side. Put back into the oven and let the cheese melt, around 5 minutes.
Make the sauce by mixing the blue cheese, mayonnaise and horseradish sauce together.
Crumble the bacon and add to the cooked roast beef. Take the bread out of the oven then pile it high onto one side of the bread then top off with the other.
Cut into 6 pieces then serve. Let others add lettuce, tomatoes, and the blue cheese mixture as they like.
And here you are…..
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
|
- 1 loaf Italian bread
- 1 pound bacon
- 1 pound cooked roast beef from the deli area
- 8 ounces white mushrooms cleaned and sliced
- 1 large yellow onion chopped
- 1-1/2 Tbs butter
- 1/2 cup mayo
- 1/4 cup horseradish sauce
- 1/4 cup blue cheese crumbles
- lettuce and tomato for topping
Ingredients
|
|
- Start by cooking the bacon. Cook for about 6 minutes then turn and cook for an additional 6-8 minutes.
- Take the loaf of bread and cut it in half. Spread with butter and place face down on a cookie sheet. Put into a preheated 350-degree oven and let it toast up for about 5-8 minutes.
- Once the bacon is done remove it from the pan and put on a plate with paper towels to allow it to drain. Remove all the grease in the pan from the bacon reserving about 1-2 tsp.
- Add 1 Tbs of butter to that then add the sliced mushrooms and onions. Let those cook down for about 5 minutes. Then add the roast beef.
- While those cook flip the bread over and spread the cheese equally on each side. Put back into the oven and let the cheese melt, around 5 minutes.
- Now make the sauce which is just mixing the blue cheese, mayonnaise and horseradish sauce together.
- Crumble the bacon and add to the cooked roast beef.
- Take the bread out of the oven then pile it high onto one side of the bread then top off with the other. Cut into 6 pieces then serve. Let others add lettuce, tomatoes, and the blue cheese mixture as they like. Enjoy!
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