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!

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!

Hawaiian Pizza sliced and ready to serve with a craft beer to the side

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 NowThis 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.

Closeup of Hawaiian Pizza that is sliced.

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.

Steps on how to make a Hawaiian pizza.

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…….

A finished Hawaiian pizza with a craft beer and pizza cutter to the side of it.

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

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Print Recipe
Hawaiian Pizza
Get pizza night going with this easy Hawaiian pizza recipe. It's a great combination of salty from the ham and sweet from the pineapple.
Hawaiian Pizza | Bottom Left of the Mitten
Course Main Dish
Prep Time 20 minutes
Cook Time 25 minutes
Servings
slices
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 25 minutes
Servings
slices
Ingredients
Hawaiian Pizza | Bottom Left of the Mitten
Instructions
  1. 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.
  2. Cover the bowl with a towel and let rise for 20-30 minutes.
  3. Preheat oven to 350 degrees.
  4. 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.
  5. 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.
  6. Slice into 8 pieces and enjoy!
Recipe Notes
  • 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.

Dry Rub Chicken Wings

This chicken wing recipe will make sure you don’t miss saucy wings at all.  Dry Rub Chicken Wings are rubbed with a smoky and sweet coating then baked to a crispy perfection. 

Dry Rub Chicken Wings in a basket with blue cheese dressing and a craft beer to the side.

Kicking off Father’s Day weekend with Mitten Movie Night! I thought I would make my husband a special dish just for him.

When I was thinking about what to make my husband this weekend I remembered some really great wings that we had in Florida.  While there we stayed in a condo so we hit the local Costco and grabbed some already made up dishes from the deli area.  That is where we got the chicken wings and they were fabulous.  We heated them up in the oven and paired with a giant salad.

When we got home sadly our local Costco did not have them.  So light bulb moment, I will make my own dry rub chicken wings at home!

Dry Rub Chicken Wings in a basket with blue cheese dressing on the side.

Full disclosure, I have never made wings before.  If you read my post about Wing Sauce Sliders you would know why and how I just finally came around to buffalo sauce.  I was willing to give it a try though you know since I kind of like the guy who has been a part of my life for the better part of 20 years.

So off to the internet I went to check out how some of my favorite bloggers make dry rub chicken wings.  Then since I don’t have a grill, how to bake chicken wings.

How to make Dry Rub Chicken Wings:

For the rub, I visited Bewitchin’ Kitchen and followed the recipe for Sweet n’ Smoky Rib Rub.

It had all the spices I thought were in the rub I was basing these on. It turned out great and I didn’t need to go out and buy any fancy ingredients. I had all of them in my spice cabinet.

Next, I headed over to The Chunky Chef’s site and followed the directions for baked chicken wings from her Epic Dry-Rubbed Chicken Wings recipe.

To a large bowl, I added the wings then drizzled them with 2 Tbs oil.

Sprinkle them with 3/4 of the rub but saved some for after the chicken bakes to add some extra flavor.

Then rubbed all the wings with that good flavor.

Ingredients and steps of how to make Dry Rub Chicken Wings.

On a prepared cookie sheet I put down tinfoil and a baking rack.

Layer the wings out then put into a preheated 400-degree oven for 45 minutes.  Be prepared because if you make these the house will smell downright amazing!

Cooked dry rub chicken wings with butter and dry rub seasoning to the side.

Once the chicken was done I decided to use a part of The Suburban Soapbox’s Grilled Old Bay Chicken Wings recipe.

At the end of the recipe, it called for melting 4 Tbs of butter.  Pour it over the chicken.

Add the spice that was left over to it the bowl.  Toss to coat the chicken with the butter and spices.

Make a bowl of blue cheese dressing to dip them into and a side of crunchy carrots.

What beer pairs well with Dry Rub Chicken Wings?

The beer: Greenbush Brewing, Star Chicken Shotgun.

These sweet and smoky dry rub chicken wings pair great with my hubbies favorite style of beer, an IPA.

Poultry and IPA’s work well together but add the spice of the rub and crispy skin and you have a perfect combination.

And here you are……..

Dry Rub Chicken Wings in a basket with blue cheese dressing and a craft beer to the side.

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

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Print Recipe
Dry Rub Chicken Wings
Chicken wings are coated with a sweet and smoky dry rub then baked to crispy perfection. Serve with a side of blue cheese for a great appetizer or meal.
Dry Rub Chicken Wings | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Dry Rub Chicken Wings | Bottom Left of the Mitten
Instructions
  1. Mix together the paprika, brown sugar, garlic powder, peppers, coarse kosher salt, dry mustard, chili powder, cayenne powder and cumin in a small bowl.
  2. To a large bowl, I added the wings then drizzled them with 2 Tbs oil. Sprinkled them with 3/4 of the rub but saved some for after the chicken bakes to add some extra flavor. Then rubbed all the wings with that good flavor.
  3. On a prepared cookie sheet I put down tinfoil and a baking rack. Lay the wings out then put into a preheated 400 deree oven for 45 minutes.
  4. When chicken is done melt 4 Tbs of butter and add the remining rub to it.
  5. Toss chicken in butter mixture. Serve with blue cheese dressing on the side. Enjoy!

Toad In The Hole

The classic English dish Toad In a Hole is made with sausage, a simple bread pudding, then topped with a mustard-onion gravy. This is a perfect meal when you are looking for something a little different.

A piece of sausage and bread pudding aka Toad In a Hole cut with gravy on it ready to eat!

Welcome to Mitten Movie Night the Royal Wedding Edition! I decided to make a classic English dish for this special occasion.

I hadn’t 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.

What beer pairs well with sausages?

The beer: Soft Parade from Short’s Brewing.

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!

A big bowl of mustard-onion gravy.

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.

How to make Toad In a Hole:

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.

Flour in a bowl with eggs and milk off to the side.

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 take 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……

 

Toad In a Hole in a pan with a craft beer and dish of mustard-onion gravy off to the side.

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

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Print Recipe
Toad In a Hole
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 onion gravy and you have a meal fit for a King.
Toad In a Hole | Bottom Left of the Mitten
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Toad In The Hole
Mustard-Onion Gravy
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Toad In The Hole
Mustard-Onion Gravy
Toad In a Hole | Bottom Left of the Mitten
Instructions
Toad In The Hole
  1. 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.
  2. Keep batter on the counter for 10-30 minutes or keep in the refrigerator up to overnight if you like.
  3. 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.
  4. 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.
  5. 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.
Mustard-Onion Gravy
  1. 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.
  2. 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.
  3. Take out the Toad In The Hole from the oven. Slice and serve topped with gravy. Enjoy!

Beef Ragu

Slow cooking this Beef Ragu on low makes it so the beef falls apart at forks touch.  While it cooks a rich tomato gravy comes together so you have barely any work to do once it comes out of the oven.

Beef Ragu and tomato gravy over mashed potatoes with rolls on the side ready to eat.

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.

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’.

What beer pairs well with a Christmas Parade?

The beer: Christmas Ale from Breckenridge Brewery.

We picked up mini kegs of this Christmas Ale at Costco last week.  Perfect for sharing with guests who are visiting after the parade.

Beef Ragu and tomato gravy over mashed potatoes with rolls on the side ready to eat.

How to make Beef Ragu:

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.

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 and put on a 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.

Eye of round roast in a pot with carrots and a tomato gravy.

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.

When this comes out of the oven you should have a sauce that while thick, it will 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.

Tips & Variations for Beef Ragu:

  • If you prefer to leave the fat on the roast, skim the sauce of fat once it is done the cooking.
  • 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.

Bake up some fluffy rolls and here you are….

Beef Ragu and tomato gravy over mashed potatoes with rolls on the side ready to eat.

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

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

Tips & Variations for Beef Ragu:

  • If you prefer to leave the fat on the roast, skim the sauce of fat once it is done the cooking.
  • 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.

Beef Tips and Gravy

We are getting ready to settle in for the long Winter.  That means it’s time for some classic comfort food, Beef Tips and Gravy.  Low and slow is the name of the game so these beef tips come out tender. The gravy doesn’t get too thick which is perfect to use to soak into the noodles and dip bread into it.

Beef Tips and Gravy in a bowl with bread off to the side ready to eat.

We had our first dusting of snow last night.  So for this Mitten Movie Night I am ready for the colder weather, snuggling up in front of the fireplace and a big blanket.

What movie pairs well with a hearty beef and noodle recipe and beer?

This is our first holiday in the new house.  While I’m excited to start decorating the new house, I am feeling almost a little ‘homesick’.  We lived in our old house for 15 years.  That’s 15 Thanksgivings, Christmases and New Years.  Two babies came home to have their first visits with Santa there.  So many wonderful memories but now it’s time to focus on the new memories here.

However, I can still stick with tradition and enjoy a few things that we do every year and one of them is watching Scrooged.  Hands down one of my favorite holiday movies.

What beer pairs well with Beef Tips and Gravy?

The beer: The Double Magician from Short’s Brewing.

The malty, caramel flavors in Red Ales pair well with the noodles and the savory beef gravy.

Beef Tips and Gravy in a bowl with bread and a craft beer off to the side ready to eat.

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

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

How to make Beef Tips and Gravy:

Start by browning the beef tips into a medium saucepan in some oil.  This is just to brown it no need to cook all the way through.

In a measuring cup put 1 cup water, soy sauce and Worcestershire Sauce.  Stir it then add to the beef tips.  Turn the heat to low then cover.

Let cook for 1-1/2 hours making sure to check every 30 minutes.

Beef tips browning in a pan on the stove.

During the last 20 minutes in a separate pot cook the noodles according to package directions.

Cook for 12-14 minutes then empty into a strainer. Turn the low simmering beef tips up to high.

In a bowl add the other cup of water and the package of brown gravy.  Stir to combine and add to the beef tips.  Let cook and thicken up just a little while you do the next part.

In the pot that the noodles cooked add 1 Tbs butter and start melting it.

Then add the mushrooms, onions, and garlic and saute until the mushrooms are cooked down.  It should take about 8 minutes.

Finally to this pot add the beef tips and gravy then the noodles.

Stir everything to combine.

Tips for making Beef Tips and Gravy:

  • For the noodles: bring the water to a boil before adding to the pot it cooks the noodles better and they don’t stick together. 
  • Make sure to check on the beef tips every 30 minutes as they cook.  If you have the heat too high it will cook off the liquid then you might burn your tips–oh no!

Add a side of bread and a vegetable and here you are….

Beef Tips and Gravy in a bowl and on a plate with bread and a craft beer off to the side ready to eat.

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

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Beef Tips and Gravy | Bottom Left of the Mitten #beeftips #gravy #comfortfood
Print Recipe
Beef Tips and Gravy
These beef tips and gravy cook low and slow so they come out tender. Serve over noodles for a stick to the ribs dinner, perfect for the colder weather.
Beef Tips and Gravy | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 90 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 90 minutes
Servings
servings
Ingredients
Beef Tips and Gravy | Bottom Left of the Mitten
Instructions
  1. Brown the beef tips into a medium saucepan in some oil. This is just to brown it no need to cook all the way through.
  2. In a measuring cup put 1 cup water, soy sauce and Worcestershire Sauce. Stir it then add to the beef tips.
  3. Turn the heat to low then cover. Let cook for 1-1/2 hours making sure to check every 30 minutes.
  4. During the last 20 minutes in a separate pot cook the noodles according to package directions. Bring the water to a boil before adding to the pot it cooks the noodles better and they stick together. Cook for 12-14 minutes then empty into a strainer.
  5. Turn the low simmering beef tips up to high. In a bowl add the other cup of water and the package of brown gravy. Stir to combine and add to the beef tips. Let cook and thicken up while you do the next part.
  6. In the pot that the noodles cooked add 1 Tbs butter and start melting it. Then add the mushrooms, onions and garlic and sautee until the mushrooms are cooked down. It should take about 8 minutes.
  7. Finally to this pot add the beef tips and gravy then the noodles.
  8. Add a side of bread and a vegetable. Enjoy!
Recipe Notes

Tips for making Beef Tips and Gravy:

  • For the noodles: bring the water to a boil before adding to the pot it cooks the noodles better and they don't stick together. 
  • Make sure to check on the beef tips every 30 minutes as they cook.  If you have the heat too high it will cook off the liquid then you might burn your tips--oh no!

BBQ Pulled Pork Pizza

Want a ‘mostly’ homemade pizza that is full of flavor?  Wonder what to do with extra pork that you have from a previous dinner?  Have extra BBQ Sauce you want to find something to make with?  Then this BBQ Pulled Pork Pizza is the recipe for you.

BBQ Pulled Pork Pizza with a piece cut out and ready to eat.

What movie pairs well with a saucy homemade pizza recipe and beer?

For this Mitten Movie Night we are watching The House.  This movie has TWO of my favorite actors, Will Ferrell and Amy Poehler.  While I’m a bigger fan of Ferrell’s earlier work (Anchorman, etc.) I cannot NOT watch a movie he is in.  No way, no how.

What beer pairs well with BBQ Pulled Pork Pizza?

The beer: Tasmanian Hatter from New Holland Brewing.

This IPA was made for rich BBQ sauce on top of tender pork and gooey cheese.

BBQ Pulled Pork Pizza slice dipped in ranch with a craft beer off to the side.

While I do like to make my own pizza crust sometimes when you have ingredients that are already fixed why not just go all in and grab a roll of pre-made crust from the store?  There is no reason so that is what I did.

How to make BBQ Pulled Pork Pizza:

Preheat the oven to 400 degrees.

On a pan put parchment paper and spray some non-stick olive oil on it. Lay out the crust then using a rolling pin roll it out so it reaches each edge.

Top the crust with BBQ Sauce.  For this I used my very own Best BBQ Sauce which is a vinegar/Memphis style.

Next layer the shredded Parmesan cheese, pulled pork, chopped red onions and then the shredded mozzarella.

Sprinkle with oregano to make it pretty.

Pizza crust on cookie sheet and ingredients of BBQ pulled pork pizza.
Bake in the oven for 22 minutes until the edges are golden brown and the cheese is melted.

Slice it up into 15 pieces

How to make a BBQ Pulled Pork Pizza EVEN BETTER!

I happened to have a cup of bacon jam left over from my PB&J Burger so I put 4 heaping spoonfuls on top  of the mozzarella.  If you do not have bacon jam you could easily add crumbled bacon to the top for that extra level of smoky flavor.

Then just for fun, let’s dip it into some ranch!

And here you are……

BBQ Pulled Pork Pizza on a sheet pan with a craft beer off to the side.

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.

BBQ Pulled Pork Pizza | Bottom Left of the Mitten #pulledpork #bbq #pizza
Print Recipe
BBQ Pulled Pork Pizza
BBQ Pulled Pork Pizza has smoky BBQ sauce, tender pulled pork, melty cheese, red onions then topped with bacon jam. The perfect mostly homemade pizza.
BBQ Pulled Pork Pizza | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 22 minutes
Servings
pieces
Ingredients
Prep Time 10 minutes
Cook Time 22 minutes
Servings
pieces
Ingredients
BBQ Pulled Pork Pizza | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 400 degrees.
  2. On a pan put parchment paper and spray some non-stick olive oil on it. Lay out the crust then using a rolling pin roll it out so it reaches each edge.
  3. Top the crust with BBQ Sauce. Next layer the shredded Parmesan cheese, pulled pork, chopped red onions and then the shredded mozzarella. Sprinkle with oregano.
  4. Add bacon jam or crumbled bacon if you like, it's optional.
  5. Bake in the oven for 22 minutes until the edges are golden brown and the cheese is melted. Slice it up into 15 pieces. Enjoy!

Under the Troll Bridge Pasties

This Michigan favorite, the pastie, has a flaky homemade crust stuffed with a simple filling of beef, potatoes, onions, carrots, and turnips. Serve these Under the Troll Bridge Pasties with brown gravy. The perfect handheld meal!

Under the Troll Bridge Pasties with brown gravy drizzled over them and cut open.

In an effort to include a little more Michigan into the blog, I decided to search out some authentic ‘Michigan’ loved food.  I came across a great article from Only In Your State called 10 Iconic Foods Made in Michigan and #3 on this list was the pastie.  So like when I wanted to make the Michigan Hot Dog (which isn’t even from Michigan!) I put in the work and set off to find out how to make one.

When looking around to get a basic idea of how to make these I found the blog Foodie with Family and her recipe for Yooper Pasties.  In the post, she defined residents of the Lower Peninsula as ‘Trolls’.  I also found out that while the pastie is generally served plain or with ketchup ‘Trolls’ usually prefer them with gravy.  So what better name to call these than ‘Under the Troll Bridge Pasties’.

What beer pairs well with pasties with brown gravy?

The beer: Arcadia Ale’s Hopmouth.

For tonight’s Mitten Movie Night we are drinking this delicious double IPA.  Arcadia is one of the first breweries we visited-seems like a long time ago but really less than 5 years ago.  Since then so many great breweries, delicious meals and of course awesome beer.

Are Double IPA’s hard to pair with food?

Many say that it’s nearly impossible to pair a Double IPA with any recipe because they are heavier and full-bodied and are hard to balance with the flavors in a lot of dishes.  While these pasties aren’t bland, they do have a mild flavor so it can’t easily overpower the notes in the beer.  The flaky, buttery crust also goes well with the caramel flavors in this beer.

If you love Double IPA’s check out my pairing with Hawaiian Pizza.

What show pairs well with Under the Troll Bridge pasties and craft beer?

I really don’t have anything on deck to watch since we are in the middle of about 3 series: Sneaky Pete (Giovanni Ribisi is awesome in this), Santa Clarita Diet (who doesn’t love Drew Barrymore?) and Bates Motel (c-r-e-e-p-y) so we might just binge watch one of those to finish up the seasons we’re in the middle of.

Under the Troll Bridge Pasties with brown gravy off to the side.

For this, I used the same pastry dough that I made my Strawberry & Sesame Hand Pies with but doubled the recipe and substituted garlic powder for the sugar.  It ended up being so flaky and buttery I almost had to pat myself on the back for this creation.

How to make Under the Troll Bridge Pasties with brown gravy:

Add all the ingredients into a mixer and let it come together in a ball.  Place the ball onto some plastic wrap that has been lightly floured and put into the refrigerate for 1 hour.

What else can you stuff savory pastry dough with?

  • Pizza pockets: salami, pepperoni, cheese, and marinara sauce.
  • Ham and cheese hand pies: Black forest ham and cheddar cheese.
  • Mashed potatoes and chives: Use leftover mashed potatoes, triple cheddar cheese, and chives.
  • Grilled cheese: Just add cheese and bake. Perfect for kids!

Ingredients and directions for making Under the Troll Bridhe Pasties with brown gravy.

There was not a one rutabaga to be found at my local grocery store so I substituted a turnip. Felt I was okay since the recipes that I looked at had meat, potatoes, and root vegetables. Forgive me if I am playing fast and loose with the rule of the pastie, please know I had good intentions.

While the dough is chilling clean, peel and chops all your veggies.  Sautee them in 1 Tbs butter to soften them then put them into a bowl.

Cook and drain the beef then add it to the vegetables.

Add salt and pepper to taste then let the vegetables and beef cool.

Ingredients and directions for making Under the Troll Bridhe Pasties with brown gravy.

A serious shout out to Checkered Chef for the awesome stainless steel rolling pin, I love it!

Roll and cut the dough out into large circles.

Add filling to one side then sprinkle with shredded cheese.  After stuffing these full pinch the dough to crimp the edges so the filling doesn’t fall out.

Beat an egg and brush over the top of pasty.

Bake in a preheated 375-degree oven for 25 minutes.

Prepare the gravy according to the package directions if you’re a troll like me.

Tips for Under the Troll Bridge Pasties:

  • For cutting the circles, I used a cereal bowl and it worked out great to make 6 pasties. 
  • Make sure as noted above, let the vegetables and beef cool before stuffing the pasties. As I found out the hard way, if it’s too hot it will make the dough too sticky to work with once you start assembling the pasties.

And here you are…..

Under the Troll Bridge Pasties with brown gravy drizzled over them.

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.

Under The Troll Bridge Pasties | Bottom Left of the Mitten #pasties #michigan #beef
Print Recipe
Under the Troll Bridge Pasties
Flaky crust filled with beef, potatoes, onions, carrots, and turnips. Serve these Under the Troll Bridge Pasties with brown gravy.
Under The Troll Bridge Pasties | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 35 minutes
Servings
pasties
Ingredients
Dough
Filling
Prep Time 10 minutes
Cook Time 35 minutes
Servings
pasties
Ingredients
Dough
Filling
Under The Troll Bridge Pasties | Bottom Left of the Mitten
Instructions
Dough
  1. Add all the ingredients into a mixer and let it come together in a ball. Place the ball then onto some plastic wrap that has been lightly floured and put into the refrigerate for 1 hour.
Filling
  1. While the dough is chilling clean, peel and chop all your veggies.
  2. Sautee them in 1 Tbs butter to soften them then put them into a bowl.
  3. Cook and drain the beef then add it to the vegetables. Add salt and pepper to taste then let the vegetables and beef cool.
  4. Roll and cut the dough out into large circles.
  5. Add filling to one side then sprinkle with shredded cheese.
  6. After stuffing these full pinch the dough to crimp the edges.
  7. Beat an egg and brush over the top of pasty. Bake in a preheated 375 degree oven for 25 minutes.
  8. Prepare gravy mix to package directions. Serve on the side. Enjoy!

Turkey Meatballs with Balsamic Vinegar Glaze

This easy meatball recipe will surprise you with all of its flavor! A thick sauce is the star of these Turkey Meatballs with Balsamic Vinegar Glaze.  Place them on top of creamy mashed potatoes and you are in comfort food nirvana.

Turkey meatballs with balsamic vinegar glaze on a pile of mashed potatoes and a cold beer off to the side ready to eat.

It’s the first Mitten Movie Night of 2017!  Woot, Woot.  How is yours going so far?  Tonight I’ve got a great meatball recipe for you to start the year off right.

What movie pairs well with turkey meatballs and beer?

The movie we’re watching is Bridget Jones’s Baby.  I love this series of movies and just recently re-watched the others because I knew this was coming.

What beer pairs well with Turkey Meatballs with Balsamic Vinegar Glaze?

The beer: Melonfest Cantaloupe Wheat from Roak Brewing.

My husband picked this beer up and I’ll be honest, I wasn’t quite sure I would like it.  I love cantaloupe but wasn’t sure how it was going to work in a beer. I was pleasantly surprised!

Light and not overly fruity makes for a very drinkable beer that’s perfectly paired with the tang of the balsamic vinegar and soy sauce in the glaze on these meatballs.

Turkey meatballs with balsamic vinegar glaze on a pile of mashed potatoes and vegetables on the side ready to eat!

To say that I like meatballs is an understatement.  I LOVE them.  They are easy, very versatile and can come in many different combinations.  You can serve them on noodles, potatoes, as an appetizer.  In fact, one of the very first recipes I made for the blog was Porcupine Meatballs and Zoodles, a recipe I’ve been making for a long time.  I even celebrated National Meatball Day last year!

How to make Turkey Meatballs with Balsamic Vinegar Glaze:

First for the meatballs add the turkey, egg, and breadcrumbs to a bowl.  Mix all ingredients together and form into a ball.

Add about a tablespoon of oil to the bottom of a pan then set to medium heat.

Place the meatballs in the pan and cook for 5-6 minutes.  Flip them and cook for 5-6 minutes more.

Onions and garlic in a skillet being cooked with balsamic vinegar glaze off to the side ready to cook.

While the meatballs are cooking chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.

To the same pan melt 2 Tbs. butter then add onions and garlic.  Let soften for 2-3 minutes.

Add the sauce to the pan and cook until thickened, about 1 minute.  Return the meatballs back to the pan.

What do you serve with turkey meatballs?

  • Red-skinned mashed potatoes, roasted Brussels sprouts, and carrots for the side
  • Cheesy Cauliflower if you are looking for a lower carb side.
  • Serve these with noodles by doubling the sauce recipe so it can cover everything evenly. 

And here you are….

Turkey meatballs with balsamic vinegar glaze on a pile of mashed potatoes and a cold beer off to the side ready to eat!

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

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Balsamic Vinegar Glaze adapted from Shugary Sweets

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

ModCloth

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten #turkeymeatball #balsamcvinegar
Print Recipe
Turkey Meatballs with Balsamic Vinegar Glaze
These Turkey Meatballs with Balsamic Vinegar Glaze have a thick, sweet, and tangy balsamic vinegar sauce and are great served with mashed potatoes.
Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten
Instructions
Turkey Meatballs
  1. First for the meatballs add the turkey, egg and breadcrumbs to a bowl. Mix all ingredients together and form into ball.
  2. Add about a tablespoon of oil to the bottom of a pan then set to medium heat. Place the meatballs in the pan and cook for 5-6 minutes. Flip them and cook for 5-6 minutes more.
Balsamic Vinegar Glaze
  1. Chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.
  2. To the same pan melt 2 Tbs. butter then add onions and garlic. Let soften for 2-3 minutes.
  3. Add the sauce to the pan and cook until thickened, about 1 minute. Return the meatballs back to the pan.
  4. Serve on top of mashed potatoes or noodles. Enjoy!

St. Louis Ravioli #SundaySupper

Party season is in full swing! That means you might be looking for a quick and easy holiday appetizers so you can spend more time mingling than in the kitchen.  Toasted St. Louis Ravioli is the perfect holiday appetizer.

St. Louis Ravioli or Fried Ravioli on a plate with spaghetti sauce ready to serve!

I mean what’s not to love?  Cheese ravioli is dipped in egg, covered in a flour mixture then fried until golden brown.  One creamy and crunchy bite will have guests asking for seconds.

I have been making this ravioli for years When we have a party at our house I always make this because it’s easy and simple.  While it’s meant to be served hot, it really tastes just as good when it’s cold.

On the rare occasion that we do have leftovers, I have found myself in front of the fridge late night snacking on the cold crunchy goodness dipping it into the equally cold spaghetti sauce.

If your looking for a fun theme for your soiree check out how my guide
to throwing the Perfect Craft Beer Holiday Party!

St. Louis Ravioli or Fried Ravioli on a plate with spaghetti sauce ready to serve!

Come on….if your thinking I’m weird I know that you can think of people (or even yourself) that love cold pizza. Same difference?!?! Ok, maybe not, but either way it’s great for a crowd or late night binge snacking while watching 30 Rock after your guests leave.

How to make St. Louis Ravioli:

First, take the bag of ravioli and cook it according to package directions. Drain and that is done.

Set up an assembly line. Mix together the flour, Parmesan cheese, and garlic powder on a plate or in a shallow pan. In a separate bowl beat 2 eggs together.

Add to a frying pan enough oil to cover the bottom generously-I used about 1/4 cups.  Heat the oil over medium/high heat for 1-2 minutes.

Dip ravioli into the eggs then the flour then add to the oil.

Toast 2 minutes each side until it’s golden brown then remove and place onto a towel with a paper towel to drain.

Steps and ingredients to make St. Louis Ravioli or Fried Ravioli.

These ravioli will be worked in batches.

After all the ravioli are done cooking, heat up a jar of spaghetti sauce for dipping.

Tips for making for St. Louis Ravioli:

  • The oil can be checked if it’s ready for frying by lightly flicking a dash of flour into the pan-if it sizzles it’s ready. 
  • When about half of the ravioli are cooked the pan may need to be turned off and the oil discarded (please use caution and empty oil into a proper container) then add new oil since burnt flour bits get into the bottom of the pan during the frying process. 

And here you are…..

St. Louis Ravioli or Fried Ravioli on a plate with spaghetti sauce ready to serve!

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

Thank you Caroline from Caroline’s Cooking for hosting this week!  If your hosting this year make sure to check out all these Holiday Party Recipes below:

Appetizers

Beverages

Desserts

Finger Foods

Mains

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.

St. Louis Ravioli | Bottom Left of the Mitten #appetizer #ravioli #easyrecipe
Print Recipe
St. Louis Ravioli
Cheese ravioli is dipped in egg, covered in a flour mixture then fried until golden brown. One creamy and crunchy bite will have guests asking for seconds.
St. Louis Ravioli | Bottom Left of the Mitten
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
St. Louis Ravioli | Bottom Left of the Mitten
Instructions
  1. Take the bag of ravioli and cook it according to package directions. Drain and that is done.
  2. Set up an assembly line. Mix together the flour, Parmesan cheese, and garlic powder on a plate or in a shallow pan. In a separate bowl beat 2 eggs together.
  3. Add to a frying pan enough oil to cover the bottom generously-I used about 1/4 cups. Heat the oil over medium/high heat for 1-2 minutes.
  4. Dip ravioli into the eggs then the flour then add to the oil. Toast 2 minutes each side until it's golden brown then remove and place onto a towel with a paper towel to drain.
  5. Worked in batches. When about half of them are cooked the pan may need to be turned off and the oil discarded (please use caution and empty oil into a proper container) then add new oil since burnt flour bits get into the bottom of the pan during the frying process.
  6. After all the ravioli are done cooking heat up a jar of spaghetti sauce for dipping. Enjoy!
Recipe Notes

Tips for making for St. Louis Ravioli:

  • The oil can be checked if it's ready for frying by lightly flicking a dash of flour into the pan-if it sizzles it's ready. 
  • When about half of the ravioli are cooked the pan may need to be turned off and the oil discarded (please use caution and empty oil into a proper container) then add new oil since burnt flour bits get into the bottom of the pan during the frying process. 

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