Bull’s Eye Beer Cocktail

What better way to enjoy summer than sitting back and relaxing with a refreshing cocktail? This Bull’s Eye Beer Cocktail is made with Michigan in mind using Vernor’s Ginger Ale and Michigan craft beer.

Light beer and ingredients to make a Bull's Eye cocktail.

Man, has it been hot here in Michigan!?! Sheesh, with what equates to tropical humidity and almost 100-degree temps I’ve been spending a lot of time hiding out in the air conditioning.  While it’s been nice I have to admit that it’s not conducive to a nice tan and getting much personal use out of our pool.  So what better way to enjoy the refreshing pool than make a cocktail to float in the pool with?

Since I blog mainly about beer and food pairings, but I’ve been dreaming about fruity strawberry daiquiris or margaritas, I decided the best of both worlds would be to start playing with some beer cocktails!

Now, I do not prefer an overly fruity drink or what my brother-in-law calls ‘purse drinks’ but something light is right up my alley.  After doing some research I came across this article in Marie Claire, 15 Super Simple Beer Cocktails to Cool You Down this Summer.  All of them looked great but I was intrigued by the Bull’s Eye beer cocktail.  While the article states this is a Cuban drink I felt since it’s made with light beer and ginger ale it was waiting for a Michigan twist.

Light beer and ingredients to make a Bull's Eye cocktail.

So to the store, I headed to pick up Michigan’s own Vernor’s Ginger Ale.  Then I picked up some Local’s Light Ale from Short’s Brewing.  I have a deep fondness for Short’s Brewing. They have such unique and delicious brews that they make pairing them with food so much fun!

Here are a few of my favorite Short’s Brewing food pairings:

Enough of the reminiscing and let’s get on to the Bull’s Eye beer cocktail.

How to make a Bull’s Eye Beer Cocktail for two:

This is will make 2 drinks.  I made them right in the glass.  I’m sure if you were serving a crowd you could easily double and make right in a pitcher.  You might even avoid the overflow that you see below!

Light beer and ingredients to make a Bull's Eye cocktail mixed in a glass.

To a glass add 1/2 of the beer.  Then add 1/2 Tbs sugar and half the amount of the lime juice, about 2-1/2 Tbs.  This is where the bubble up will happen so let the fizz settle then using a spoon stir the ingredients together.

Top off with half a cup of ginger ale then fill to the brim with ice.  Add more ginger ale as needed to fill the glass.

Give it one last stir and top with limes for garnish and straw.  This beer cocktail is both refreshing and light, perfect for a hot day. 

Tips for making THE BEST Bull’s Eye Beer Cocktail: 

  • For less sugar, Vernor’s comes in diet as well.
  • Looking for drinks for a crowd?  Double the recipe and add to a pitcher.  Stir and pour over ice in cups.

And here you are….cheers!

A Bull's Eye cocktail in a glass and ready to drink.

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

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Print Recipe
Bull's Eye Beer Cocktail
This Bull's Eye beer cocktail is so refreshing and perfect for summer. Made with light beer, ginger ale, lime juice, and sugar it's a slightly sweet drink perfect for by the pool.
Bullseye Beer Cocktail | Bottom Left of the Mitten
Prep Time 5 minutes
Servings
drinks
Ingredients
Prep Time 5 minutes
Servings
drinks
Ingredients
Bullseye Beer Cocktail | Bottom Left of the Mitten
Instructions
  1. To a glass add 1/2 of the beer. Then add 1/2 Tbs sugar and half the amount of the lime juice, about 2-1/2 Tbs.
  2. Let the fizz settle then using a spoon stir the ingredients together.
  3. Top off with half a cup of ginger ale then fill to the brim with ice. Add more ginger ale as needed to fill the glass.
  4. Give it one last stir and top with limes for garnish and straw. Cheers!

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



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!

Memphis Hot Dogs #SundaySupper

Let’s agree that bacon is amazing.  And bacon wrapped anything is again, pretty amazing.  What about all beef hot dog wrapped in bacon then drizzled with a vinegary BBQ sauce?  CAN ANYTHING GET MORE AMAZING?  Try these Memphis Hot Dog and see.

Memphis Hot Dogs ready to eat!

For another Sunday Supper I actually made Michigan Hot Dogs and as I mentioned, they are not really from Michigan! I also realized there are so many different types of hot dogs! One that looks especially good are these Memphis hot dogs.  Not only is it wrapped in bacon it’s also a specialty of a place that I really enjoy visiting.

My husband and I visited the Memphis/Tunica area this March for a small trip before we moved into our new house.  While traveling my husband loves to visit area Costco’s.  I keep joking that he needs to get a punch card of locations so that he can mark them off his bucket list.  What was really exciting though was right next to the Costco was….a Brand New IKEA!  It was kismet considering that in just a few weeks were moving.  Of course, I also needed to pick up a few jars of lingonberries too!

Memphis Hot Dogs ready to eat!

Since we do not have a grill I made these Memphis hot dogs in the oven.  The bacon came out nice and crisp!

How to make Memphis Hot Dogs:

Take the hot dogs, I use Nathan’s because they are the best, and wrap a piece of bacon around each one.

Place on a greased pan then cook in a preheated 375-degree oven for 12 minutes.

Now put the hot dogs under the broiler of your oven for 1 minute, turn them then broil for one minute more.

Bacon wrapped hot dogs in buns with BBQ sauce, cheese and green onions off to the side.

Once they are done add them to the buns.

Top off these Memphis hot dogs with chopped green onions, cheddar cheese, and some Memphis Style BBQ Sauce.  I used my sauce recipe since it is on the vinegary side, which is what Memphis Style BBQ sauces are based on.

And here you are…..

Memphis Hot Dogs ready to eat!

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

Instagram | Bottom Left of the Mitten

Thank you to this weeks Sunday Supper host Stacy of Food Lust People Love.  Check out all of the other recipes that will keep any hot dog lover happy.

Sunday Supper Creative Hot Dog Recipes

Cheesy Dogs

Meaty Dogs

Regional Dogs

Tex Mex Dogs

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.

 

Memphis Hot Dog | Bottom Left of the Mitten #hotdog #regionalfavorite #baconwrapped
Print Recipe
Memphis Hot Dogs
All beef hot dog wrapped in bacon then cooked until crispy. Top with Memphis Style BBQ sauce. Memphis hot dogs are a classic regional favorite.
Memphis Hot Dog | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 13 minutes
Servings
hot dogs
Ingredients
Prep Time 5 minutes
Cook Time 13 minutes
Servings
hot dogs
Ingredients
Memphis Hot Dog | Bottom Left of the Mitten
Instructions
  1. Take the hot dogs and wrap a piece of bacon around each one.
  2. Place on a greased pan the cook in a preheated 375 degree oven for 12 minutes.
  3. Now put the hot dogs under the broiler of your oven for 1 minute, turn them then broil for one minute more.
  4. Once they are done add them to the buns. Top off with chopped green onions, cheddar cheese and some Memphis Style BBQ Sauce. 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!

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. 

Swedish Pancakes with Brown Sugar Bananas #SundaySupper

Tangy, thin Swedish Pancakes are cooked up and piled high ready for the breakfast table. Make a delicious mixture of brown sugar bananas to put in the center of the pancakes then roll them up for a sweet way to start the day.

Swedish Pancakes with Brown Sugar Bananas displayed on a table ready to eat.

I’ve mentioned before, my Dad is a great cook.  I remember the first time he let me make Swedish Pancakes during the holidays.  Boy, was I important!  I got to mix the batter. Grease the pan. Learned how to move the pan just right to make sure the pancake is thin and crispy. 

While the recipe may have changed over time making these reminds me of how proud I was making these pancakes for the first time.  Now I might have to pass this recipe for Swedish Pancakes with Brown Sugar Bananas to my Dad!

Swedish Pancakes rolled up with a pile to the side and a bowl of brown sugar bananas next to it.

How to make Swedish Pancakes:

Mix all the pancake ingredients in a bowl.  It’s important to keep the bowl next to the stove with a ladle.  With a mid-sized skillet add a small dab of oil to the pan.  You can see my setup here.  Also, make sure that you have a plate to add your pancakes too.  They cook quickly!

Oil in a pan and batter for Swedish pancakes next to it.

From there you will add a ladle full of batter then spin the pan in a rotating fashion to thin it out.  Cook for 1-2 minutes.  Flip and cook around 30 seconds for the second side.

I posted a video on my Instagram a while ago on how to move the pan.

How to make Brown Sugar Bananas:

Next is the sauce, which is so easy! Chop the bananas.  Add butter to a pan and start to melt.  Add brown sugar, then bananas.  Let cook for around another minute then add the water cinnamon and nutmeg.  Take off heat, you’re done.

How to Roll Swedish Pancakes:

What I want to point out is the ‘roll’.  But I digress. I have a helpful little photo tutorial below for the ‘roll’.  Fill the center of the pancake, hook fork into the side and ‘roll’.

Swedish Pancakes ready to roll up with brown sugar bananas in the middle of them.

You know my husband doesn’t roll his Swedish Pancaked **gasp**!?!? Finish off with more sauce on top.  Do you see this deliciousness??

And here you are…..

Swedish Pancakes with Brown Sugar Bananas displayed on a table ready to eat.

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

Tips:

  • Don’t like bananas? The sauce works well with many other fruits like peaches and plums.
  • No buttermilk on hand? Using soured milk works just as well. To sour milk take 1 cup of regular milk then add 1 Tbs vinegar or apple cider vinegar and let sit for 5-10 minutes.

Instagram | Bottom Left of the Mitten

I would like to thank this weeks Sunday Supper host Marion of Life Tastes Good.  Hosting a Sleepover of your own soon?  Check out over 30+ recipes to keep your guests happy!

Breakfast

Desserts

Snacks

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.

Swedish Pancakes with Brown Sugar Bananas from Bottom Left of the Mitten
Print Recipe
Swedish Pancakes with Brown Sugar Bananas
Roll up the goodness. Thin and crispy Swedish Pancakes loaded with sweet brown sugar bananas. A sweet start to a perfect day.
Swedish Pancakes with Brown Sugar Bananas displayed on a table ready to eat.
Prep Time 5 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
Swedish Pancakes
Brown Sugar Bananas
Prep Time 5 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
Swedish Pancakes
Brown Sugar Bananas
Swedish Pancakes with Brown Sugar Bananas displayed on a table ready to eat.
Instructions
Swedish Pancakes
  1. Mix all the pancake ingredients in a bowl. It's important to keep the bowl next to the stove with a ladle. With a mid-sized skillet add a small dab of oil to the pan.
  2. From there you will add a ladle full of batter then spin the pan in a rotating fashion to thin it out. Cook for 1-2 minutes. Flip and cook around 30 seconds for the second side.
Brown Sugar Bananas
  1. Chop the bananas. Add butter to a pan and start to melt. Add brown sugar then bananas. Let cook for around another minute then add the water cinnamon and nutmeg. Take off heat.
  2. Fill center of the pancake then roll. Top with more sauce. Enjoy!

Michigan Hot Dog #SundaySupper

 A Michigan Hot Dog features a meaty, beanless chili that is ladled on top of an all-beef hot dog. This is a great recipe for parties, tailgates, or even dinner!

Michigan Hot Dog | Bottom Left of the Mitten

When I saw the theme for this weeks #SundaySupper ‘All American Burgers & Dogs’ I knew I wanted to make one of my families favorites, chili dogs.  But how do I set myself apart from all other chili dogs out there?  Delving into foodie research I came across the most perfect dish……the Michigan hot dog.  A hot dog with beanless chili that is named after my beloved home state?  Yes!

But I’ll be honest….I didn’t even know what a Michigan hot dog was!  However, I found this fabulous article, Hot Dog of the Week: Decoding the “Michigan Dog” of New York State by Serious Eats.  It set me straight.  Real straight.  You see the title?  That’s right, the Michigan hot dog is a staple of NEW YORK!?!  However, it originated in Michigan, be it almost 100 years ago, so I am staking claim and feel safe to celebrate this chili dog as one of Michigan’s own.

Michigan Hot Dog | Bottom Left of the Mitten

Now you’ll say ‘Erin. You didn’t even know what a Michigan hot dog was. How are you going to even know if you did it right?’  For this, I trusted my husband’s taste buds since he has had them so he was my guide to whether they were close or not {PS. They were!}.

I decided to go with a slight vinegar based sauce. I LOVE vinegar (my favorite BBQ sauce is vinegar based too) and in doing my research it said that the sauce could be vinegar based. Or may contain cabbage. Or water from the cleanest Lake in Michigan. Or secret saliva from a wolverine. You get the fact that I’m joking but finding a truly original recipe was very hard so I improvised! I also used Nathan’s hot dogs as an homage to New York. Now let’s get started.

How to make Michigan Hot Dogs:

Prepare your hot dogs the usual way you would. I steam mine in the rice cooker.

Now time to make the chili.  Add the beef, onions and all the spices right on the top.

When the burger cooked it set the spices right into the meat. It’s my favorite way to cook beef.

Michigan Hot Dog | Bottom Left of the Mitten

Once the beef is cooked through add the tomato sauce, vinegar, and ketchup to the pan.  Do not drain the beef.  Stir to combine.

Put a medium simmer for around 5 minutes.  It does not take long to thicken up.

Michigan Hot Dog | Bottom Left of the Mitten

Now assemble your Michigan hot dog and add chili to the top along with mustard and the rest of your raw onion to the top.

If you’re looking to further your regional hot dog experience check out my Memphis Hot Dogs.

And here you are….

Michigan Hot Dog from Bottom Left of the Mitten

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

Instagram | Bottom Left of the Mitten

This Sunday is All American Burgers & Dogs.  I want to thank our host Christie of A Kitchen Hoor’s Adventures.  Putting on these events takes a lot of work and you made it look easy.  Check out all these other recipes that will have you cooking some great food all summer long.

All American Burgers & Dogs

Cluck Burgers

Worldly Burgers & Dogs

Where’s the Beef Burgers

Where’s the Bun Burger

Dessert Burger

How to

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 #SundaySupperHashtag and remember 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.

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Michigan Hot Dog from Bottom Left of the Mitten. Beefy tomato chili smothered on top of aall beef hot dog.. Topped with Yellow Mustard and Onions.
Print Recipe
Michigan Hot Dogs
A Michigan Hot Dog features an all beef hot dog with a tangy, beanless chili then is simply topped with onions and mustard.
Michigan Hot Dog | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Hot Dogs
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Hot Dogs
Ingredients
Michigan Hot Dog | Bottom Left of the Mitten
Instructions
  1. Prepare your hot dogs the usual way you would.
  2. For chili: Add beef, onions and all the spices right on the top. When the burger cooked it set the spices right into the meat. Cook through thoroughly.
  3. Once the beef is cooked through add the tomato sauce, vinegar and ketchup to the pan. Do not drain the beef. Stir to combine. Put a medium simmer for around 5 minutes. It does not take long to thicken up.
  4. Assemble hot dogs and add chili to the top along with mustard and the rest of your raw onion to the top.

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