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!

Roast Beef Sandwich layed out and ready to eat with toppings and a craft beer off to the side.

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.

A roast beef sandwich.

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.

Steps and ingredients of how to make a Roast Beef Sandwich.

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…..

Roast Beef Sandwich layed out and ready to eat with toppings and 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.



Print Recipe
Roast Beef Sandwich
This is not your average Roast Beef Sandwich. It's a big, bold sandwich filled with roast beef, mushrooms, onions, and bacon. Slather with a blue cheese spread for the ultimate in sandwiches.
Roast Beef Sandwich | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Roast Beef Sandwich | Bottom Left of the Mitten
Instructions
  1. Start by cooking the bacon. Cook for about 6 minutes then turn and cook for an additional 6-8 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Now make the sauce which is just mixing the blue cheese, mayonnaise and horseradish sauce together.
  7. Crumble the bacon and add to the cooked roast beef.
  8. 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!

Bull’s Eye Beer Cocktail

What better way to enjoy summer than sitting back and relaxing with a refreshing beer 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.  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!

Tips:

  • 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.

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



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
Course Beverage
Prep Time 5 minutes
Servings
drinks
Ingredients
Course Beverage
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!

Margarita Pie #CookoutWeek

I really don’t think that #CookoutWeek can pass without having an easy, no-bake dessert that everyone will love!  My Mother-In-Law’s Margarita Pie is a creamy, citrus no-bake pie with a pretzel crust that’s the perfect summer treat.

Margarita Pie ready to eat.

I have previously updated the recipe for this pie and made a Cherry Limeade Pretzel Pie for National Pretzel Day.  The change was great but for today I thought I would just make the classic Margarita Pie recipe that I’ve been enjoying for years now.

Margarita Pie in a pan and a piece on a plate ready to eat.

This Margarita Pie also gives off some serious summertime vibes.  Full of creamy filling mixed with lime and orange juice it’s the perfect compliment to the salty pretzel crust.  No turning on the oven when it’s 100 degrees but you NEED to get a dessert made for that cookout your heading to.  Now on to the recipe because Summer is short!

Pretzels in a food processor and some coconut oil off to the side.

*Affiliate links are included in this post. Please read my Discloser Policy. I received Barlean’s Butter Flavored Coconut Oil complimentary but all opinions stated in this post are my own.
For more information about Barlean’s visit their About page.

How to make Margarita Pie:

For the crust, it’s as simple as crushing the pretzels. You can use a food processor or a good old Ziploc bag and a rolling pin. M

elt the Barlean’s Butter Flavored Coconut Oil, which made a fabulous swap for regular butter in this recipe, then either add it to the bag or slowly pour into the food processor while pulsing to combine and get the pretzels nice and fine.

Add the sugar to the mix then press the crumbs into a 9-inch pie plate.

Ingredients for a Margarita Pie.

In a seperate bowl add the whipped cream, lime juice, orange juice then the sweetened condensed milk.

Fold the ingredients together from the bottom up.  Keep stirring until all the ingredients are well combined.

Add the filling to the pretzel crust.  Put into the refrigerator to set for at least 1 hour.

Slice into 8 pieces.

And here you are……

Margarita Pie ready to eat.

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

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Don’t forget to enter the #CookoutWeek giveaway!  This prize pack has an ARV of over $750! You have until June 30th at 11:59 PM to enter, follow our sponsors and bloggers on social media by entering your information below:

Cookout Week 2018 | Bottom Left of the Mitten

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Check out all these delicious recipes from all the participants of #CookoutWeek!

Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2018:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresApril GoLightlyAuthentically CandaceBlogghettiBody RebootedBottom Left of the MittenCheese Curd In ParadiseChef Sarah ElizabethCoconut & LimeCookaholic WifeCookwithRenuDaily Dish RecipesEveryday EileenFairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFrankly EntertainingFrugal & FitGet the Good Stuff!Hardly A GoddessHerbivore CucinaJoin Us, Pull up a ChairJolene’s Recipe JournalJonesin’ For TasteKaren’s Kitchen StoriesKelly Lynn’s Sweets & TreatsMildly MeanderingMoore or Less CookingOur Good LifeOven Tales By SyamaPalatable PastimeSarah Cooks the BooksSavory MomentsSeduction In The KitchenStrawberry Blondie KitchenSweet CoraliceTampa Cake GirlTechnotiniThat RecipeThe Baking FairyThe Beard and The BakerThe Freshman CookThe Simple SupperThe Spiffy CookieThe Weekday GourmetThis is How I CookWho Needs A Cape?Wildflour’s Cottage Kitchen

Print Recipe
Margarita Pie
Margarita Pie is a creamy, citrus no-bake pie with a pretzel crust is the perfect summer treat.
Margarita Pie | Bottom Left of the Mitten
Course Dessert
Prep Time 5 minutes
Cook Time 0 minutes
Servings
pieces
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 0 minutes
Servings
pieces
Ingredients
Margarita Pie | Bottom Left of the Mitten
Instructions
  1. Crush the pretzels using a food processor or a Ziploc bag and a rolling pin.
  2. Melt the coconut oil then either add it to the bag or slowly pour into the food processor while pulsing to combine and get the pretzels nice and fine.
  3. Add the sugar to the mix then press the crumbs into a 9-inch pie plate.
  4. In a seperate bowl add the whipped cream, lime juice, orange juice then the sweetened condensed milk. Fold the ingredients together from the bottom up. Keep stirring until all the ingredients are well combined.
  5. Add the filling to the pretzel crust.
  6. Put into the refrigerator to set for at least 1 hour. Slice into 8 pieces. 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!

Cream Cheese Slider Sandwiches #SundaySupper

Heading out to a picnic?  These slider sandwiches are always a winner. The sweetness of the roll mixed with savory cream cheese and deli meats can be rich but also addicting. Cream Cheese Slider Sandwiches are big on flavor and are perfect because they are very portable.   

A Cream Cheese Slider Sandwich with a bite taken out of it and blueberries off ot the side.

This week started 3 day work weeks for my husband.  Normally he already works 4-10 hour shifts so with enough saved up vacation time he took another day off every week until September.  Plenty of time to have fun in the pool and discover new places that we haven’t visited yet is on our agenda. This past week alone took Little A to his very first trip to SkyZone and a zoo that was truly amazing.

Are you looking for family fun in Southwestern Michigan or Northwestern Indiana? Here are some of our favorite places to visit:

See the area that we live in is coined ‘ Michiana’.  On the border of Michigan and Indiana.  Head to Kalamazoo or to South Bend in equal time.  Plus we are about equally 2-1/2 hours from Detroit, Indianapolis, and Chicago.

Cream Cheese Slider Sandwiches in a tray ready to eat!

No matter where we head off to whether it’s a park or a cookout these sandwiches are always a special treat to take. 

For these sliders, I use sweet Hawaiian rolls to make them.  The slider buns come in a package that can be used to get them where they are going without worrying about extra storage.

How to make Cream Cheese Slider Sandwiches:

First, let’s make the herbed cream cheese.  Take 1 block of cream cheese and make sure it’s softened.  Mix in garlic powder, oregano and parsley then stir to combine.

Cut the buns in half placing the bottom half back into the box that the rolls originally came in.

Spread half of the cream cheese on the buns.  Layer ham, sliced tomatoes then the turkey pastrami.

Taking the top half put the rest of the cream cheese on it then put on top.

Ingredients and steps of how to make Cream Cheese Slider Sandwiches.

After the cream cheese slider sandwiches have been assembled here is a great way to transport them to your favorite picnic location:

  • Use the packaging from the rolls.  Since they were made right in the paper tray now just cover with two pieces of plastic wrap and put back into the bag. 
  • Tie with the plastic tie.
  • Place the sandwiches at the top of your cooler so they don’t get flattened. 

And here you are….

Cream Cheese Slider Sandwiches ready to eat!

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

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Thank you to this weeks Sunday Supper host Christie Campbell of A Kitchen Hoor’s Adventures.  Check out all of the other recipes that will have your picnic table filled this Summer.

Best Picnic Recipes to Enjoy at the Park #SundaySupper

Starters, Skewers, and Sandwiches al Fresco

Stow-and-Go Sides and Salads

Drinks and Desserts for Outdoor Dining

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.

Cream Cheese Slider Sandwiches | Bottom Left of the Mitten #sliders #picnicrecipe #sandwich
Print Recipe
Cream Cheese Slider Sandwiches
Sweet Hawaiian rolls spread with herbed cream cheese then topped with deli meats and tomatoes. A perfectly portable slider to take to your favorite picnic local.
Cream Cheese Slider Sandwiches | Bottom Left of the Mitten
Prep Time 10 minutes
Servings
sandwiches
Ingredients
Prep Time 10 minutes
Servings
sandwiches
Ingredients
Cream Cheese Slider Sandwiches | Bottom Left of the Mitten
Instructions
  1. Take 1 block of cream cheese and make sure it's softened. Mix in garlic powder, oregano and parsley then stir to combine.
  2. Cut the buns in half placing the bottom half back into the box that the rolls originally came in.
  3. Spread half of the cream cheese on the buns.
  4. Layer ham, sliced tomatoes then the turkey pastrami.
  5. Taking the top half put the rest of the cream cheese on it then put on top.
  6. Just put them back into the paper tray, cover with two pieces of plastic wrap and put back into bag. Tie with plastic tie. Take to the picnic and enjoy!

Red, White & Blue No Bake Cheesecake #SundaySupper

This Red, White & Blue No Bake Cheesecake has layers of blueberry, cheesecake, and cherries.  This no-bake dessert is perfect for summer cookouts, picnics or any day you don’t want to heat up the oven.

Red White & Blue No Bake Cheesecake with a piece cout of it ready to eat.

Who is ready for 4th of July? ** Raises hand, Me! Me! Me!**  Anyone else?  I mean what is not to love?  Cookouts, fireworks, ice cold beer, fireworks, parades and more fireworks and best of all cookout food!  This year I decided to try something different with my no bake cheesecake and ended up very happy with the results.  My Red, White & Blue No Bake Cheesecake will be making the cookout rounds this year.

Every year for the 4th of July growing up we would have big parties at my grandparents house.  Their home was on the main street of a small town and the parade went right by.  Afterwards we would have a cookout.  So much fun and so many great memories.

Red White & Blue No Bake Cheesecake in a pan ready to eat.

This year we plan on spending most of the time by the pool at our new home.  Kicking back and relaxing and spending time with the family is what it is all about, am I right?

How to make Red, White & Blue No Bake Cheesecake:

To get the ‘blue’ obviously I decided to use blueberries.  Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch.  Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes.  Remove from the heat and let cool completely.

Prepare the crust using the graham cracker mix, sugar and melted butter.

Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.

Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.

Ingredients and directions for Red White & Blue No Bake Cheesecake.

Take half of the cheesecake filling and mix with the cooled blueberry sauce.  Place the blueberry layer on the crust.  Add the rest of the filling on top of the blueberry layer.

Now put the pie into the refrigerator for at least 2 hours.  Before serving add the cherry topping after refrigerating.

Slice and serve.

Here are some other great holiday no bake cheesecake recipes:

And here you are…….

Red White & Blue No Bake Cheesecake in a pie pan and a piece on a plate.

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

Instagram | Bottom Left of the Mitten

Blueberry Sauce adapted from Farm Girl Gabs.

As always thank you to our Sunday Supper host! Check out these other recipes your 4th of July crowd will be sure to love.

Red, White, and Blue Sunday Supper Recipes

Patriotic Picnic Picks

Liberating Desserts

More recipes: Red White and Blue Recipes That will Make You Want to Party Right Now

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.

 

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten #nobakedessert #cheesecake #4thofjuly
Print Recipe
Red, White & Blue No Bake Cheesecake
Red, White & Blue No Bake Cheesecake has layers of blueberry, strawberry, and cheesecake in a graham cracker crust. A perfect patriotic treat!
Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Servings
pieces
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Servings
pieces
Ingredients
Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten
Instructions
  1. Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch. Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes. Remove from the heat and let cool completely.
  2. Prepare the crust using the graham cracker mix, sugar and melted butter. Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.
  3. Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.
  4. Take half of the cheesecake filling and mix with the cooled blueberry sauce. Place the blueberry layer on the crust.
  5. Now add the rest of the filling on top of that.
  6. Put the pie into the refrigerator for at least 2 hours.
  7. Before serving add the cherry topping after refrigerating. Slice and serve. Enjoy!

Asparagus Soup #SundaySupper

This Asparagus Soup recipe is so easy and makes a great recipe for a creamy yet light lunch or dinner.  You will be craving this soup all season long!

Asparagus Soup | Bottom Left of the Mitten

When my husband and I got married we went to Riviera Maya for our honeymoon.  Where we stayed at had the best Asparagus Soup.  I would order it every night for a late night snack…and I’ll admit that I would order a steak with it too.  Hey, we were on vacation!  So when this weeks Sunday Supper theme came out, Easy Spring Recipes, I knew I had to finally try and recreate this soup recipe with one of my favorite Spring vegetables.

Asparagus Soup | Bottom Left of the Mitten

One thing that is plentiful throughout the Spring & Summer in Michigan is asparagus.  I actually grew up next to a field of it when I was a kid and you can find it at roadside stands for cheap!  A great tip is to buy it in bulk and freeze it so when it goes up to almost $5/pound in the Winter I don’t have to worry about it when I have a craving.

Thinking about this got me interested in knowing when fruits and vegetables are at their peak growing season in Michigan.  I found this great resource from PickYourOwn.org with all the fruits and vegetables and when the crop will become available.  Check it out to see what goodies are coming soon to a farm near you.

Asparagus Soup | Bottom Left of the Mitten

How to make Asparagus Soup recipe:

Chop off those pesky hard ends on the asparagus and throw them out.  Then chop the rest in equal pieces.

Heat up some oil in the bottom of a large pot over medium/high heat.  Add the asparagus and 3 cloves of minced garlic.  Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.

Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.

Making this soup ‘creamy’ is a two-step process.  One is to use a little tool called an ‘immersion blender’.  This is actually something my Mother-In-Law gave me and I don’t use it too often but always glad I have it as part of my kitchen.  If you do not have one I would suggest taking most of the soup mixture and putting into a blender. 

For the second part of adding creaminess, take a small bowl add the milk, remaining flour and cornstarch.  Stir to combine then add to the soup mixture.  Finally the last part of making this soup ‘Wow’ is adding the thyme, nutmeg and Parmesan.

Top this creamy soup off with some homemade croutons.

And here you are…..

AspargurusSoup_Final

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

Instagram | Bottom Left of the Mitten

Thank you so much to this weeks Sunday Supper host Anne from Simple and Savory.  Check out all these wonderful Spring recipes from other taste makers:

Breakfast

Cakes, Pies, and Sweets

Cookies and Bars

Main Courses

Pastas

Seafood

Veggies and Sides

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.

Asparagus Soup | Bottom Left of the Mitten #SundaySupper #asparagus #spring #soup recipe
Print Recipe
Asparagus Soup
Tender asparagus is cooked then made creamy with milk and Parmesan. Top this Asparagus Soup with crunchy homemade croutons to complete this delicious meal.
Asparagus Soup | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Asparagus Soup | Bottom Left of the Mitten
Instructions
  1. Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
  2. Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
  3. Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
  4. Use an immersion blender or regular blender to cream the vegetables.
  5. Take a small bowl add the milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture.
  6. Add the thyme, nutmeg and Parmesan.
  7. Top this creamy soup off with some homemade croutons. 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.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

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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