Toad In The Hole

Welcome to Mitten Movie Night the Royal Wedding Edition!  Tonight 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 Mustard-Onion gravy and you have a meal fit for a King.

Toad In The Hole | Bottom Left of the Mitten

 

I haven’t ever 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.

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!  Now on to the meal.

Toad in a Hole | Bottom Left of the Mitten

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.  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.

Toad In The Hole | Bottom Left of the Mitten

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 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.  And here you are……

Toad In The Hole | Bottom Left of the Mitten

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.

Get The Recipe, Get The Goods
                                                      



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 The Hole | Bottom Left of the Mitten
Course Main Dish
Cuisine Pork
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Toad In The Hole
Mustard-Onion Gravy
Course Main Dish
Cuisine Pork
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Toad In The Hole
Mustard-Onion Gravy
Toad In The 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!

Pulled Pork Mac and Cheese

Welcome to the first Mitten Movie Night of Spring! We are ready to settle in and start enjoying the warmer weather.  Today I am sharing a recipe that is inspired by a wonderful meal that we had while on our Spring Break trip to Florida, Pulled Pork Mac and Cheese.

Pulled Pork Mac and Cheese | Bottom Left of the Mitten

A little more on the backstory of where this recipe originated from.  This year was the first year that we actually ventured out of Michigan for Spring Break. The Winter has been long and we were all in need of some serious Sunshine.  So we headed down to a place that I grew up going to as a kid – Venice, Florida. Right on the Gulf of Mexico we couldn’t have asked for a better place to get away from it all….well expect for the traffic with everyone else having the same idea…but I digress and do not want to complain because this was easily one of my favorite vacations we’ve ever had.  I mean look at this picture of the boys heading down to the beach.  A picture truly is worth a thousand words.

Spring Break 2018 Venice Florida | Bottom Left of the Mitten

While we were in Florida we visited my friend and her family who hosted us for Easter.  Visited the Clearwater Marine Aquarium to see Winter & Hope.  Then enjoyed lots of time at the pool, the beach and eating really good food.  On the suggestion of one of the residents at the condo we headed over to Darrell’s BBQ. It was a treat because anyone with kids and driving 24 hours to get to a location knows it means lots of fast food and we were ready for a sit down meal.  The husband had the pulled pork platter, Big A had a burger and Little A and I shared a big bowl of Mac & Cheese with piles of pork and sweet BBQ sauce.  It was so good and one that I kept note of so I could make it as soon as we got home.

Pulled Pork Mac and Cheese | Bottom Left of the Mitten

Let’s start with the pulled pork.  For this recipe I made the pork in the slow cooker.  You can easily smoke the meat if you like but I ran short on time and really didn’t feel like pulling out the smoker so the slow cooker worked just as good.  Mix the beef broth and seasonings in the bottom of the crock pot and add the pork. Set for 6-8 hours on low and the pork is ready to be taken out and pulled.

About 20 minutes before the pork is ready to come out start the macaroni and cheese. Boil the pasta according to package directions.  Once it is done remove from the pan, drain and set aside in another bowl.  To the pot you cooked the pasta add the butter and over medium heat melt the butter.  Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk.  Stir until combines and you have a nice sauce appearance.  Now add the nutmeg, pepper, garlic powder then finally add the 3 different cheeses.  Make sure you stir the whole time.  See how awesome this sauce comes out. The ‘pull’ of the cheese.  Thick enough to coat all the noodles.  Another word for it is ‘cheesetastic’.

Pulled Pork Mac and Cheese | Bottom Left of the Mitten

Now add the noodles to the pot and stir to get all the sauce all over the noodles.  Now set out a plate and add the mac and cheese.  Heap some pulled pork on there.  Drizzle with BBQ sauce (I recommend my Best BBQ Sauce).  Finish off with pickled red onions and jalapenos.

Even though most of this post talks about Florida I am a Michigan girl and happy to be home because we do have some of the best craft beer in the country.  Wouldn’t you know we came back just in time for the release of Hopsoulution Double IPA from Bell’s.  And here you are….

Pulled Pork Mac and Cheese | Bottom Left of the Mitten

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.


Print Recipe
Pulled Pork Mac and Cheese
Creamy homemade macaroni and cheese is topped with tender pulled pork and sweet BBQ sauce. The perfect meal for when your looking for cheesy decadence.
Pulled Pork Mac and Cheese | Bottom Left of the Mitten
Course Main Dish
Cuisine Pork
Prep Time 15 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Pulled Pork
Mac and Cheese
Course Main Dish
Cuisine Pork
Prep Time 15 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Pulled Pork
Mac and Cheese
Pulled Pork Mac and Cheese | Bottom Left of the Mitten
Instructions
Pulled Pork
  1. To a slow cooker add beef broth, onion powder, minced garlic and seasonings then set for 6-8 hours on low and the pork is ready to be taken out and pulled.
Mac and Cheese
  1. Boil the pasta according to package directions. Once it is done remove from the pan, drain and set aside in another bowl.
  2. To the pot you cooked the pasta add the butter and over medium heat melt the butter. Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk. Stir until combines and you have a nice sauce appearance.
  3. Add the nutmeg, pepper, garlic powder then finally add the 3 different cheese. Make sure you stir the whole time.
  4. Add the noodles to the pot and stir to get all the sauce all over the noodles.
  5. To plate: Add the mac and cheese. Heap some pulled pork on there. Drizzle with BBQ sauce. Finish off with pickled red onions and jalapenos. Enjoy!

Beef Ragu

Tonight is our local Christmas parade.  It’s the one thing that I refuse to miss so this Mitten Movie Night will be played out on the streets of our little town.  Before we head out I’m slow cooking Beef Ra on low in the oven so it falls apart and makes it’s own deliciously rich sauce.

Beef Ragu | Bottom Left of the Mitten

The holiday parade in our little town reminds me of every small town in almost every Christmas movie I’ve ever seen.  The town crier comes out to start and ends with the most authentic Santa and in between the floats filled with people you do business with or have grown up with pretty much your whole life.  It always makes me feel like I live in one of the most special places around.

So tonight we will fill out bellies up with this delicious dinner then head off to see over 100 floats–let’s just say it doesn’t go quickly.  Then once we get home it will be time for some Holiday ‘Cheer’.  We picked up these mini kegs of Christmas Ale from Breckenridge Brewery at Costco last week.  Perfect for sharing with guests who are visiting after the parade.  So now on to the dinner that will have your belly full and ready to tackle the cold.

Beef Ragu | Bottom Left of the Mitten

To start remove any extra fat on the eye of round roast.  When I first started making this I didn’t remove the fat and it would make the sauce very oily.  The roast still stays very tender.  If you prefer to leave it on you will have to skim the sauce once it has been cooked.

Preheat the oven to 350 degrees and make sure your racks are placed so you can add the large pot or dutch oven since you will cook this all in one pot.  In a large pot or dutch oven heat 2 Tbs oil.  Salt and pepper each side then add to the pot.  Sear each side to trap in the juices for 2-3 minutes.  Remove the beef from the plate.

There will still be some oil in the pan to that add the onion and garlic.  Sautee for 2-3 minutes.  To the onions now add the wine, beef stock and tomato paste.  Stir to combine all the liquids together and cook down the tomato sauce so there are no more clumps.  Add the beef back into the pan.  Finally add the carrots.

Beef Ragu | Bottom Left of the Mitten

Place a top over the pot and into the oven this goes for 3 hours.  Check the roast at 2 to 2-1/2 hours to make sure that there is still liquid in the pot.  Depending on the varying temperatures of oven you may have to add a little more beef stock so it does not dry out.  Try adding 1/4 cup at a time as needed.

When this comes out of the oven you should have a sauce that while thick still have a little ‘give’ to it.  Take the roast out of the sauce and shred or slice it as you like. Add the meat back into the sauce and combine.

This beef is very versatile so boil some noodles or whip up some mashed potatoes.  I made some yellow skinned mashed potatoes because they are a major food group in my life.  Ladle the sauce and beef over the top.  Bake up some fluffy rolls and you and here you are….

Beef Ragu | Bottom Left of the Mitten

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.

Beef Ragu | Bottom Left of the Mitten #beef #roastbeefrecipe #foodandbeerpairing


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

Pepper Steak Pizza

Who’s ready for Mitten Movie Night?  I know I am, it’s been a long week.  So let’s kick it off on a positive note and I’ll say a 4 letter word that makes probably 95% of people just feel better: P-I-Z-Z-A.  Pepper Steak Pizza to be exact. Tonight we’re watching Mike & Dave Need Wedding Dates.  I love Adam Devine. Then enjoying some Stone Brewing Ruination Double IPA 2.0.  Lots of hoppy goodness!

Pepper Steak Pizza | Bottom Left of the Mitten

Whenever I think of pizza I think of the movie Can’t Buy Me Love.  Patrick Dempsey on the first day as the ‘popular kid’ spent the day probably not as he had imagined. When he finally gets out of school he and the girl of his dreams go to a pizza joint.  Pizza arrives and he picks it up, looks at it and exclaims that it’s hot but it looks good and he is so hungry.  About to take that first bite someone comes from behind and takes his piece and then the whole pan.  I guess the point of this is this poor guy had a terrible day and all he wanted was to take some comfort in a piece of pizza.  My thoughts are that pizza is ‘comforting’ food rather than ‘comfort’ food.  Had a long hard week?  Order a pizza and watch a movie~relax.  Have a great day with big accomplishments?  Stay home and make a pizza together and celebrate.  Haven’t seen your friends in awhile?  Meet at a great pizza place (I highly recommend Silver Beach Pizza in Saint Joseph, MI) and catch up.  Ok, enough already with the pizza nostalgia!  Let’s actually make it!

Pepper Steak Pizza | Bottom Left of the Mitten

The crust for this is so easy and you do not need to let it rise.  Add water, yeast and honey to a bowl.  Set aside and let bubbles form on the top-usually takes around 10 minutes. This means the yeast is working. Stir in four and salt to combine into a ball.  Place ball on a well floured surface then roll with rolling pin to desired size.  I did not let this rise since I wanted a thinner style crust.  Place on pizza pan.

On the steak I used a trick that my brother taught me.  Take about 2 Tbs of softened butter and 2-3 cloves of minced garlic and smash it together.  Slather over both sides of the steak then let it sit for about 20 minutes.  While it’s sitting heat an oven proof pan in the oven at 400 degrees.  Cut the steak into strips then remove the pan from the oven.  The pan will be so hot that it will start browning the steak even though the stove top heat is not on.  Brown on all sides then put back into over for about 5 minutes to get done cooking.  So good! One of the best cooking tips I’ve ever gotten.

peppersteakpizza_4f

Now all that needs to be done is put all the sauce ingredients into a sauce pan and bring to a boil and let thicken.  Usually within 3-5 minutes it will be ready.  Sautee peppers and onion in 1/2 tsp butter.  Assemble pizza: Sauce, steak (make sure the liquid has been drained if there is any to avoid soggy crust), peppers & onions, cheese and chopped tomatoes.

Pepper Steak Pizza from Bottom Left of the Mitten

Place in a preheated 375 degree oven for 20-22 minutes.  Cut it up into 8 pieces.  Like my Pizza Cutter?  I was honored when Checkered Chef asked if I would give this and their Pizza Peel a test drive.  Love them!  Check them out at CheckeredChef.com to get your own.  And here you are…..

Pepper Steak Pizza from Bottom Left of the Mitten

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

Thin Crust adapted from How Sweet It Is

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

Pepper Steak Pizza from Bottom Left of the Mitten

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Print Recipe
Pepper Steak Pizza
Tender steak and sauteed peppers & onions on top of a thin crust. Perfectly paired with a soy based sauce and melted cheese. A unique way to enjoy a takeout favorite.
Pepper Steak Pizza | Bottom Left of the Mitten
Course Main Dish
Cuisine Pizza
Servings
pieces
Ingredients
Thin Crust
Peppers & Steak
Pepper Steak Sauce
Course Main Dish
Cuisine Pizza
Servings
pieces
Ingredients
Thin Crust
Peppers & Steak
Pepper Steak Sauce
Pepper Steak Pizza | Bottom Left of the Mitten
Instructions
Thin Crust
  1. Add water, yeast and honey to a bowl. Set aside and let bubbles form on the top-usually takes around 10 minutes. This means the yeast is working.
  2. Stir in four and salt to combine into a ball. Please ball on a well floured surface then roll with rolling pin to desired size and place on pizza pan. Do not allow to rise.
Pepper Steak
  1. Take about 2 Tbs of softened butter and 2-3 cloves of minced garlic and smash it together. Slather over both sides of the steak then let it sit for about 20 minutes.
  2. While it's sitting heat an oven proof pan in the over at 400 degrees. Cut the steak into strips then remove the pan from the oven. The pan will be so hot that it will start browning the steak even though the stove top heat is not on. Brown on all sides then put back into oven for about 5 minutes to complete cooking.
Pepper Steak Sauce
  1. Combine all sauce ingredients into a small pot. Cook on medium heat until thickened completely.
  2. Assemble pizza: Sauce, steak (make sure the liquid has been drained if there is any to avoid soggy crust), peppers & onions, cheese and chopped tomatoes.
  3. Place in a preheated 375 degree oven for 20-22 minutes. Cut it up into 8 pieces. Enjoy!

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