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!
Tonight for Mitten Movie Night, I am making a favorite, pizza. HAWAIIAN PIZZA to be precise. This combination of toppings are as intriguing as the type of beer I’m pairing it with.
The toppings for a Hawaiian Pizza start with classic pizza sauce, mozzerella cheese, ham and pineapple. For mine I like lots of ham, THICK SLICES OF PINEAPPLE, and red onion.
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.
Sure, pizza goes with everything but is Hawaiian Pizza the best choice? Is Hawaiian Pizza good you might ask? Yes, and yes. However, I know this pizza combination of ham and pineapple is contestly one of the most controversial pizzas. But honestly, it’s pizza, let’s just enjoy it!
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!
My Dad’s Chicken & Rice
My Dad’s Chicken & Rice is a chicken and rice recipe that you will want to have in your back pocket for busy nights. Fancy mixed vegetables, crispy chicken, mushrooms and crunchy water chestnuts make this a delicious dinner that’s ready in under 30 minutes!
I’m serious when I say that I have been eating this meal most of my life. It’s a recipe that my dad invented, thus the name ‘My Dad’s Chicken & Rice’. He cooked it for us growing up and when I was old enough he gave the recipe to me and I’ve been making it myself for about 20 years now.
My dad is a great cook! He makes the most unbelievable grilled chicken. My mouth is watering a little right now as I’m thinking about it. I want to think that he got his skills from my grandmother. On Sunday’s growing up, we would have big dinners of lamb, creamed spinach, and croissants.
Dessert was almost always chocolate pudding with whipped cream. I loved those Sunday’s and I try and keep the tradition alive in our house. Sunday’s here usually start with Swedish Pancakes and end with a big comforting meal like Crock Pot Ranch Pork Roast.
For quick weeknight dinners though, I look to this chicken and rice recipe. It’s full of chicken, meaty mushrooms, and crunchy water chestnuts. Perfect when you want a one-dish meal that goes from stove to table with little cleanup.
How to make My Dad’s Chicken & Rice:
First, take the chicken and cut into cubes. On a plate, put the flour, garlic powder, and pepper. Dredge the chicken in the mixture coating all pieces.
In the bottom of a large pan, I use a covered stockpot, heat about 1 tbs. of oil in the bottom of a pan.
Add the chicken to the pan and cook until all the chicken is nice and crispy around 10 minutes. Stirring occasionally to make sure all parts are browned. *Look at that! Again, this is what makes this dish amazing.*
Once the chicken has cooked take it out of the pan and set aside. In the same pan add butter and let it melt. Add the sliced mushrooms and chopped onion. Cook until the mushrooms start to shrink and the onions are browned.
To the pan add the chicken back in. Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not drain liquid), and soy sauce.
Finally to the pot add the rice and stir it all together. Cover the pot and cook for 10 minutes. After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn’t dry out and stir so the rice doesn’t stick to the pan.
If there’s still plenty of liquid allow to cook another 5-8 minutes covered.
Taste to make sure that the rice has cooked thoroughly and then add salt, pepper, and more soy sauce to your taste. I always end up adding more but please add at your discretion. Top with some crunchy noodles.
Tips for making My Dad’s Chicken & Rice:
- The key to really good chicken and rice is making sure the chicken in really crispy. In order to do that it means cooking the chicken separate from the mushrooms and onions.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published March of 2016. Updated photos & recipe July of 2018.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 1 pound chicken tenderloins cut into chunks
- 1 cup instant brown rice
- 2 cups chicken stock
- 1/2 Tbs butter
- 8 ounces sliced mushrooms
- 1 small yellow onion
- 1 tbs vegetable oil
- 1 8-ounce can water chestnuts chopped
- 1 14-ounce can fancy mixed vegetables
- 1 tsp garlic powder
- 1/4 cup flour
- 1/2 tsp pepper
- 1/4 cup soy sauce
Ingredients
|
|
- Take the chicken and cut into cubes. On a plate, put the flour, garlic powder, and pepper. Dredge the chicken in the mixture coating all pieces.
- In the bottom of a large pan, I use a covered stock pot, heat about 1 tbs. of oil in the bottom of a pan. Add the chicken to the pan and cook until all the chicken is nice and crispy, around 10 minutes. Stiring occasially to make sure all parts are browned. Once the chicken has cooked take it out of the pan and set aside.
- In the same pan add butter and let it melt. Add the sliced mushrooms and chopped onion. Cook until the mushrooms start to shrink and the onions are browned.
- To the pan add the chicken back in. Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not dain liquid), and soy sauce. Finally to the pot add the rice and stir it all together.
- Cover the pot and cook for 10 minutes. After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn't dry out. If there's still plenty of liquid allow to cook another 5-8 minutes covered.
- Taste to make sure that the rice has cooked thoroughly and then add salt, pepper and more soy sauce to your taste. Enjoy!
Tips for making My Dad's Chicken & Rice:
- The key to really good chicken and rice is making sure the chicken in really crispy. In order to do that it means cooking the chicken separate from the mushrooms and onions.
Buffalo Ranch Chicken Tacos
These Buffalo Ranch Chicken Tacos are so full of flavor you won’t go back to boring tacos again! Topped with homemade pico de gallo and a buffalo ranch sauce makes these the ultimate for taco night.
I’ve got something spicy on deck for this Mitten Movie Night! These Buffalo Ranch Chicken Tacos are full of so much flavor. Soft tortillas filled with chicken, pico de gallo, cheese and finally topped with a buffalo ranch sauce that you will be putting on everything once you try it.
What beer pairs well with Buffalo Ranch Chicken Tacos?
The beer: Summer Love Ale from Victory Brewing Company
Can you believe that this Summer is half over? Where did the time go? What seems really odd is that we haven’t even been busy this summer. So in order to celebrate the mid-summer slump let’s pair these fresh tacos with this perfect fruity compliment to the bite of the buffalo sauce and the jalapeno in the pico de gallo.
What movie pairs well with chicken tacos topped with buffalo ranch and Pico de gallo?
For tonight’s movie, I recommend ‘How It Ends’. I am a big fan of post-apocalyptic movies and this one was right up my alley. Check out Netflix to find this title. So now on to these buffalo ranch chicken tacos!
How to make Buffalo Ranch Chicken Tacos:
Start by cutting each chicken breast in half to thin these out a bit. Then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2″ thick.
Heat the oil in a pan then sprinkle the creole seasoning over each side of the chicken. Place the chicken into the pan and cook each side 4-6 minutes. Placing the seasoning on the chicken make it look almost ‘blackened‘.
Once the chicken has cooked all the way through remove from the pan and cube.
How to make an easy Pico De Gallo:
You can hand chop all the vegetables and then mix them with the lime, cilantro, and cumin or you can save so much time by using a food processor. It does make it a little watery from the tomatoes so what I do it strain in a mesh strainer over a bowl. Saves so much time and tastes just as delicious.
How to make Buffalo Ranch Sauce:
In a bowl combine the buffalo sauce and ranch dressing. This sauce is the key to making this chicken taco recipe the BEST!
For the flour tortillas, I love to cook them over the open flame on my stove. You can, of course, skip this step if you like and just cover 8 tortillas with a warm, wet paper towel and microwave for 25 seconds.
Now fill the shells with chicken, cheese, pico de gallo then drizzle with buffalo ranch sauce.
Serve with Double Batch Smashed Beans and here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in July of 2018. Updated post in April of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
tacos
|
- 8 flour tortillas, fajita size
- 3 boneless, skinless chicken breasts pounded thin
- 2 Tbs creole seasoning
- 2 Tbs avocado oil or vegetable oil
- 1 cup mexican blend shredded cheese
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
Ingredients
Chicken for tacos
Buffalo Ranch
|
|
- Start by cutting each chicken breast in half to thin these out a bit. Then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2" thick.
- Heat the oil in a pan then sprinkle the creole seasoning over each side of the chicken. Place the chicken into the pan and cook each side 4-6 minutes. Placing the seasoning on the chicken make it look almost 'blackened'.
- Once the chicken has cooked all the way through remove from the pan and cube.
- You can hand chop all the vegetables and then mix them with the lime, cilantro, and cumin or you can save so much time by using a food processor. *If you make this in the food processor: Strain in a mesh strainer over a bowl.
- In a bowl combine the buffalo sauce and ranch dressing.
- Fill the tortilla shells with chicken, cheese, pico de gallo then drizzle with buffalo ranch sauce. Enjoy!
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.
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!
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.
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!
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……..
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 | 45 minutes |
| Servings |
servings
|
- 4 pounds chicken wings I used fresh but you could use frozen just follow package directions for thawing them
- 2 Tbs oil
- 1 Tbs Spanish paprika
- 1 Tbs brown sugar
- 2 tsp garlic powder
- 1 tsp pepper
- 1 tsp coarse kosher salt
- 1 tsp dry mustard
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 1/2 tsp cumin
- 4 Tbs butter, melted
Ingredients
|
|
- Mix together the paprika, brown sugar, garlic powder, peppers, coarse kosher salt, dry mustard, chili powder, cayenne powder and cumin in a small bowl.
- 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.
- 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.
- When chicken is done melt 4 Tbs of butter and add the remining rub to it.
- Toss chicken in butter mixture. Serve with blue cheese dressing on the side. Enjoy!
Double Deluxe Tacos
Crispy and crunchy these double deluxe tacos have everything that a taco lover is looking for. Don’t wait for Taco Tuesday to enjoy these Double Deluxe Tacos.
These tacos have double the taco goodness! A hard taco shell filled with spicy beef wrapped with a flour tortilla then spread with refried beans. Finish it off by sprinkling with cheese and bake. Top with crunchy lettuce, tomatoes, and sour cream.
What beer pairs well with Double Deluxe Tacos?
The beer: Chicka Chicka Yeah from Odd Side Ales.
For the start of June, I’m living for these fruity, lemon, citrus and bright beers. Nothing heavy just delicious and makes me think of sitting on a beach, getting a tan then taking a nap in the middle of the afternoon.
Chicka Chicka Yeah is the perfect beer for just that. Similar to my favorite beer, Dirty Blonde, but different enough to feel like it’s not a repeat.
What TV show pairs well with tacos?
Then for this Mitten Movie Night, Unbreakable Kimmy Schmidt is back so we must binge!! Sadly this is the first half of the last season of this adorable show. If your a fan of The Office, Parks & Recreation or 30 Rock I think you will love this show too.
How to make Double Deluxe Tacos:
Start by browning the pound of ground hamburger. Cook through until no longer pink, around 8-10 minutes. Drain the grease from the pan.
To the beef add the water, beef base, tomato bouillon, cumin, and chili powder. Cook medium heat until the bouillon has dissolved and the sauce is reduced which just takes about 4 minutes.
Preheat the oven to 375 degrees and great an 8″x11″ pan the set up the assembly line. With a knife spread the refried beans over the flour tortilla shells. Place a hard shell in the center of the flour tortilla then add some the beef to the middle of that. Place the finished taco in the pan and repeat until all 6 of them are done. I found that 6 was the perfect amount for the beans and meat ratio.
What should I do with those extra taco shells then?
I always like to have tortillas on hand since my 4 yr old loves cheesy roll-ups. Just add cheese and some chili powder then microwave for 20 seconds and lunch is served. With a side of fruit, it’s perfect for busy days.
Once all the tacos are assembled top them off with cheese then put them into the oven to bake for 15 minutes.
Chop up some lettuce, tomatoes and any other toppings you like. Open up some sour cream to top off these double deluxe tacos.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
tacos
|
- 6 flour tortillas 8 inch size
- 6 hard taco shells
- 16 ounces refried beans
- 1 pound ground hamburger (80/20 mix)
- 1 cube Knorr Tomato Boullion
- 1/2 cup cold water
- 1/2 tsp beef bouillion
- 1/4 tsp cumin
- 1/2 tsp chili powder
- 2 cups shredded cheese I used Triple Cheddar
Ingredients
|
|
- Start by browning the pound of ground hamburger. Cook through until no longer pink, around 8-10 minutes.
- Then drain the grease from the pan. To the beef add the water, beef base, tomato bouillon, cumin and chili powder. Cook medium heat until the bouillon has dissolved and the sauce is reduced which just takes about 4 minutes.
- Preheat the oven to 375 degrees and great an 8"x11" pan the set up the assembly line. With a knife spread the refried beans over the flour tortilla shells. Place a hard shell in the center of the flour tortilla then add some the beef to the middle of that. Place the finished taco in the pan and repeat until all 6 of them are done.
- Once all the tacos are assembled top them off with cheese then put them into the oven to bake for 15 minutes.
- Chop up some lettuce, tomatoes and any other toppings you like. Open up some sour cream. Enjoy!
Baked Coconut Shrimp Wontons
Coconut shrimp meets with a cream cheese wonton. Baked Coconut Shrimp Wontons are the best of both worlds. All wrapped together in a crunchy shell then sprinkled with powdered sugar. So sweet!
Happy Memorial Day weekend! Let’s start this Mitten Movie Night with a classic appetizer mashup. Do you love coconut shrimp? How about sweet and creamy wontons? Why don’t we just combine them? Of course we can. So now let’s sit back and start the holiday with a sweet beer and an even sweeter treat with these baked coconut shrimp wontons.
Have you ever went out to dinner and instead of ordering a meal you just order an appetizer….for yourself? I do because I can’t resist a good artichoke dip with crispy bread. A local restaurant here has the best potato skins with ranch that again I will order and just eat as my meal. This recipe came to me after I made these Sweet Cream Cheese Wontons from The Cozy Cook. They were so good so how could I make these appetizers into a meal? Add shrimp? Sure! I was just waiting for the right beer to pair them with…..and it all came together last weekend.
What beer pairs well with Baked Coconut Shrimp Wontons?
The beer: Palisades Pineapple from Golden Road Brewing.
My husband, the kids and I went up to Flint, Michigan for our nephews graduation party. With our in-laws we made a weekend out of it and got a hotel so the kids could swim and not worry about driving 6 hours round trip in one day. It was a great get away and of course while away why not treat ourselves? We stopped at the Kroger to pick up some beer. Wow! What a wonderful selection they had. After picking up then putting down a bunch of choices because it was hard to choose, I went with this Palisades Pineapple from Golden Road Brewing.
While it’s not a Michigan Craft Beer I have been on a fruit beer kick so, why not? This beer ended up being one of my favorites this year. Light, drinkable, fruity with pineapple and apricots but not overwhelming.
What movie pairs well with wontons and beer?
Finally, I have to perfect beer for Mitten Movie Night to pair with these wontons. Now to pair a great beer with a great movie? Since this beer was made in LA we’re watching Pulp Fiction.
While the ingredients for this recipe are pretty basic the assembly can make them a little tedious to make. Worth it but just a little *warning*.
How to make Baked Coconut Shrimp Wontons:
For the shrimp, I use already cooked salad shrimp. I always have a bag in the freezer and you can easily take out how much you need and thaw in some hot water and it’s ready. For this you need 2 cups.
On the stove top in a pan heat up 1/2 Tbs olive oil and add the thawed shrimp and sautee until brown around 2 minutes. Add 1 minced garlic cloves and cook for another 1-2 minutes.
Once cooked through the meat needs to be minced. You can either do this by chopping it into small pieces with a knife or you can do like I did for this Shrimp Cannelloni and bring out the small food processor.
Next, set the shrimp aside to cool then preheat the oven to 400 degrees and spray a baking sheet with cooking spray.
To another bowl add softened cream cheese, powdered sugar and the coconut. In a smaller dish crack one egg and whisk it to combine. Once the shrimp has cooled add it to the cream cheese and coconut mixture.
To this I added a ‘splash’ of sesame oil. While I love the taste it can be overwhelming so proceed with caution or leave this off the recipe if you think you or your guests might not like it.
Lastly, is filling these baked coconut shrimp wontons. This is the step I warned you about taking some time. Place a small dollop in the middle of a wonton wrapper. Take your finger and dip it into the egg then rub all the edges with it.
To create the little pillows of goodness pinch the 4 corners with your index and middle finger on top then thumbs on the bottom and pull together making an ‘X’. A wobbly ‘X’ at best but sometimes flavor makes up for the presentation.
You won’t use all the egg for this so to the bowl add a splash of water then brush the egg wash onto the top of each wonton.
Pop these baked coconut shrimp wontons into the preheated oven for 12 minutes.
Sprinkle on some additional powdered sugar and serve with a side of sweet and sour sauce.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Servings |
servings
|
- 2 cups cooked shrimp, thawed
- 1 garlic clove minced
- 1/2 tsp olive oil
- 12 ounces wonton wrappers
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup shredded unsweetened coconut
- 1 'splash' sesame oil optional
- Powdered sugar for topping if desired
- 1 cup sweet and sour sauce for dipping
- 1 large egg whisked
Ingredients
|
|
- Thaw 2 cups of frozen, cooked shrimp. On the stove top in a pan heat up 1/2 Tbs olive oil and add the thawed shrimp and sautee until brown around 2 minutes. Add 1 minced garlic cloves and cook for another 1-2 minutes.
- Mince the shrimp by hand or food processor. Set the shrimp aside to cool
- Preheat the oven to 400 degrees and spray a baking sheet with cooking spray.
- To another bowl add softened cream cheese, powdered sugar and the coconut. In a smaller dish crack one egg and whisk it to combine. Once the shrimp has cooled add it to the cream cheese and coconut mixture. To this I added a 'splash' of sesame oil.
- Place a small dollop in the middle of a wonton wrapper. Take your finger and dip it into the egg then rub all the edges with it. To create the little pillows of goodness pinch the 4 corners with your index and middle finger on top then thumbs on the bottom and pull together making an 'X'.
- To the egg bowl add a splash of water then brush the egg wash onto the top of each wonton. Pop these into the preheated oven for 12 minutes.
- Sprinkle on some additional powdered sugar and serve with a side of sweet and sour sauce. 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.
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!
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.
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……
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 | 45 minutes |
| Servings |
servings
|
- 2/3 cup all purpose flour
- 3/4 tsp kosher salt
- 1 cup milk
- 2 eggs
- 18 ounces beer brats I used Open Acres Dirty Bastard Beer Brats
- 1 Tbs vegetable oil
- 1 medium yellow onion sliced thinly
- 1 Tbs all purpose flour
- 1-1/2 cup beef broth
- 1 tsp Worcestershire Sauce
- 1 Tbs whole grain mustard
Ingredients
Toad In The Hole
Mustard-Onion Gravy
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- To one bowl add the flour and salt. In another bowl add the milk and eggs then whisk to combine. Slowly add the milk and egg mixture to the flour whisking it together to make a batter.
- Keep batter on the counter for 10-30 minutes or keep in the refrigerator up to overnight if you like.
- Take the batter out of the refrigerator and preheat the oven to 375 degrees. Put just the pan you plan on baking this in into the oven.
- Next brown the sausages in a pan on the stove with 1 Tbs oil. Brown all sides which takes about 8 minutes but don't worry about cooking all the way through. Reserve any oil in the pan for the gravy.
- Carefully take the pan out of the oven then add a small bit of oil to that pan. You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages. Return it to the oven and cook for 45 minutes.
- For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions. Using very low heat cook them down slowly for about 10 minutes.
- To the onions add the flour and stir to coat. Now add the beef broth, mustard. Continue cooking down until it thickens to a gravy consistency. Add salt and pepper to taste.
- Take out the Toad In The Hole from the oven. Slice and serve topped with gravy. Enjoy!
Chicken & Mushroom Subs
Not looking to spend a lot of time on dinner? Then I have the perfect sandwich for your busy Friday night. Chicken & Mushroom Subs on a steamed bun. Using pre-cooked chicken, sliced mushrooms and shredded cheese this is a one-pan wonder that will easily become your go-to meal.
Well, we are heading into Mother’s Day weekend with lots of rain and dreary weather on this Mitten Movie Night. Trying not to get too down because we have really had great weather lately and it really was a long time coming.
What beer pairs well with Chicken & Mushroom Subs?
The beer: Michigan Honey Amber from Latitude 42.
This beer is such a unique mix of honey and citrus. The nice thing about this chicken sandwich is that it pairs so well with a big flavor craft beer like this. For me, the perfect meal is this a great beer and a sandwich.
What movies pairs well with beer and sandwiches?
Tonight we are watching Super Troopers! We had a date night last weekend and watched Super Troopers 2 so naturally, we have to go back and re-watch the original classic.
How to make Chicken & Mushroom Subs:
Start by preheating the oven to 375 degrees and grease a sheet pan.
This sandwich is a great use of cooked chicken. If you have a rotisserie chicken on hand shred it up. Did you cook some chicken in the crock-pot and have some leftover? Great! Even boil 2 chicken breasts on the stove top. Whichever way you choose to cook your chicken breast shred it then add to the pan.
On top of that add the sliced mushrooms. Pop into the oven and cook for 10 minutes.
After 10 minutes take the pan out of the oven and add the cheese then put the pan back into the oven for another 5 minutes to let the cheese melt.
For the buns, I decided that I wanted them to be steamed and not toasted. I tried a little trick to steam buns in the microwave that I found online and it worked really well! Just leave them in the plastic bag (of course remove the bag tie first which could have metal on it) then microwave for 30 seconds, voila! Fresh steamed buns.
The sauce is simply made by combining 1/4 cup mayonnaise and 2 Tbs Caesar dressing. This adds a creamy layer of flavor to the sandwich.
Slather the sauce on the buns then slide the chicken, mushroom, and cheese filling on to each bun.
Pair with some chips. I recommend Better Made Garlic Dill Pickle!
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
sandwiches
|
- 2 cups cooked chicken shredded
- 8 ounces sliced mushrooms
- 8 sub sandwich buns steamed
- 1-1/2 cup shredded monterey jack cheese
- 1/4 cup mayonnaise
- 2 Tbs Caesar dressing
Ingredients
Chicken & Mushrooms
Dressing
|
|
- Preheat the oven to 375 degrees and grease a sheet pan. To the pan add the cooked and shredded chicken. On top of that add the sliced mushrooms. Put into the oven and cook for 10 minutes.
- After 10 minutes take the pan out of the oven and add the cheese then put pan back into the oven for another 5 minutes to let the cheese melt.
- To steam the buns leave them in the plastic bag (remove the bag tie first which could have metal on it) then microwave for 30 seconds.
- Slather the sauce on the buns then add the chicken, mushroom and cheese filling to each bun. Pair with some chips. Enjoy!
- Combine 1/4 cup mayonnaise and 2 Tbs Caesar dressing.
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