Air Fryer Rosemary Cashews
For parties or anytime it’s necessary to make sure you always have snacks on hand! Air Fryer Rosemary Cashews are full of flavor and crunch and simple to make.
A handful of nuts is one of my very favorite snacks! Whether they are peanuts that I have to
A few years back my friend gave me a great recipe for Rosemary Cashews. The recipe was initially to be made in the oven but since I’m currently obsessed with my air fryer, I decided to give it a try in there.
Making these cashews in the air fryer meant that I could make a small batch for just me or a larger batch if we had guests or if I want to have extras for snacks.
How to make Air Fryer Rosemary Cashews:
I made these in a small batch for snacking so I used 1/4 of the recipe that I have below. I love that I can whip up a small amount for movie night, it works great in the air fryer.
In a microwave proof bowl melt the butter.
To the melted butter add Worcestershire Sauce, rosemary, chili powder, mustard powder,
Add the cashews to another bowl. Pour the butter mixture over the top.
Stir to coat the nuts with the butter mixture.
Place the nuts in a layer in the air fryer tray.
Set the air fryer to 300 degrees and cook for 4 minutes. Remove the tray and stir the nuts. Put the tray back and cook for an additional 4 minutes. Repeat one final time.
Check the nuts to see if they are golden. Take the nuts and spread them on a cookie sheet with parchment paper to cool.
Serve with some great craft beer and a good movie. Have extras? Store in a sealed container for up to 1 week.
Tips for making cashews in the air fryer:
- When making a larger batch, half the mixture and make in 2 separate batches.
- Do not be alarmed when you see that they are ‘soft’ to touch.
Want more air fryer recipes?
And here you are…
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 2 minutes |
| Cook Time | 16 minutes |
| Servings |
servings
|
- 2 pounds cashews
- 2 Tbs butter
- 2 tsp Worcestershire Sauce
- 4 Tbs rosemary
- 1 tsp chli powder
- 1 tsp mustard powder
- 4 tsp brown sugar
Ingredients
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|
- In a microwave proof bowl melt the butter.
- To the melted butter add Worcestershire Sauce, rosemary, chili powder, mustard powder, and brown sugar. Stir to combine.
- Add the cashews to another bowl. Pour the butter mixture over the top.
- Stir to coat the nuts with the butter mixture.
- Place the nuts in a layer in the air fryer tray. When making a larger batch, half the mixture and make in 2 separate batches.
- Set the air fryer to 300 degrees and cook for 4 minutes. Remove the tray and stir the nuts. Put the tray back and cook for an additional 4 minutes. Repeat one final time.
- Check the nuts to see if they are golden. Do not be alarmed when you see that they are 'soft' to touch. Take the nuts and spread them on a cookie sheet with parchment paper to cool.
- Store in a sealed container for up to 1 week.
No Air Fryer, No Problem Mix the butter mixture and nuts then add to a sheet pan. Cover with foil and bake in a 350 degree oven for 10-20 minutes, mixing half way through.
Bubble & Squeak
Boiled potatoes and fried cabbage come together to form a great side dish or main ingredient in this Bubble & Squeak. Round out the meal with ham steaks, fried eggs and Hollandaise Sauce on the top.
Binge watching cooking shows on the weekend paid off big time. I mean look how good this recipe that was made on Food Paradise! The Chef made a classic dish, Bubble and Squeak, then added ham, eggs and one of my favorites…Hollandaise Sauce.
What beer pairs well with Bubble & Squeak?
The beer: Guinness, of course.
Would you like an alternative, local Irish beer? Short’s Brewing Uncle Steve’s Traditional Irish Style Stout.
Try my Irish Stout Cake made with Uncle Steve’s for a St. Patrick’s Day dessert.
What movie pairs well with a St. Patrick’s Day themed dinner?
For Mitten Movie Night why not just sit back and relax? Play some music, talk with each other and enjoy the fact that Spring is just about here.
But if you must watch something check out this article for some great recommendations—> 15 Best Movies to Watch for St. Patrick’s Day
For this classic dish, it’s a basic combination of cabbage and potatoes. I made this in two pots-a larger pot then a deep skillet.
How to make Bubble & Squeak:
Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
Tips for making Bubble & Squeak:
- Previously, I chopped the cabbage for this recipe but felt like it was too chunky to form good patties. I updated the recipe and shredded the cabbage in the food processor.
- When forming the patties I let them chill in the freezer to firm them up, a step I didn’t do last time – even if you put them in the freezer for 10 minutes they will work much better for frying.
You will only need half of this, I made some coleslaw with the remaining half, yum!
To a food processor add the cabbage, onion and garlic and pulse until they are in small pieces.
Soften 1 Tbs butter in the pan the potatoes were cooked in. To the pot that the potatoes were cooked in sautee the cabbage mixture for 4-5 minutes.
Add the potatoes back into the pan plus the milk, butter, salt and pepper to taste, and parsley flakes. Using a potato masher smash everything together.
Take a cookie sheet and add parchment paper. Scoop out 8 patties then put them into the freezer for up to an hour. This step makes it SO MUCH EASIER to fry the patties.
Once they have cooled set up the staging area. In 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
Bring 1/2 cup oil to frying to med/high heat for frying. Take the patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
Add to oil in the pan frying on each side for 4-5 minutes. Crispy!! Remove and add to a plate with a paper towel.
The Chef on the show served the patties with poached eggs, ham steaks and Hollandaise Sauce, the sauce is what sold me on making this for sure. Eggs Benedict is what I order whenever I go out if it’s on the menu. While I’ve tried to make the sauce many, many times at home with a 100% fail rate I quickly realized there was a better alternative. The best part is it isn’t too buttery, cook the eggs I add or have a bitter lemon taste. Win! That alternative is this—>
Prepare the sauce as recommended on the package. Then all that’s left to do is to cook the eggs which can be fried or poached. Heat the ham steaks.
Prepare on a plate and drizzle with the sauce.
Need some more St. Patrick’s Day recipes?
- Check out these Unique St. Patrick’s Day Recipes
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in February of 2017. Updated photos & recipe March of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
Ingredients
- 1/2 small head cabbage chopped
- 1 small white onion chopped
- 2 cloves garlic
- 4 potatoes peeled and chopped, add water to boil
- 2 Tbs milk
- 1 Tbs butter
- 1/2 cup flour
- 2 eggs beaten
- 1/2 cup bread crumbs, original
- salt and pepper to taste
- 1 Tbs parsley flakes 1/2 in potato pattoe, 1/2 in sauce
- 8 eggs poached
- 6 ham steaks heated
- 0.9 ounces Knorr Hollandaise Sauce pkg prepared to package directions
Ingredients
|
|
Instructions
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Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
-
To a food processor add the cabbage, onion and garlic and pulse until they are in small pieces.
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Soften 1 Tbs butter in the pan the potatoes were cooked in. To the pot that the potatoes were cooked in sautee the cabbage mixture for 4-5 minutes.
-
Add the potatoes back into the pan plus the milk, butter, salt and pepper to taste, and parsley flakes. Using a potato masher smash everything together.
-
Take a cookie sheet and add parchment paper. Scoop out 8 patties then put them into the freezer for up to an hour. This step makes it SO MUCH EASIER to fry the patties.
-
Once they have cooled set up the staging area. In 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
-
Bring 1/2 cup oil to frying to med/high heat for frying. Take the patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
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Add to oil in the pan frying on each side for 4-5 minutes. Remove and add to a plate with a paper towel.
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Prepare the sauce as recommended on the package. Then all that's left to do is to cook the eggs which can be fried or poached. Heat the ham steaks.
-
Prepare on a plate and drizzle with the sauce. Enjoy!
Roasted Pepper Turkey Sandwich
This Roasted Pepper Turkey Sandwich is made with turkey, lots of cheese, sweet red peppers and crunchy ciabatta bread. Making sandwiches in the air fryer is going to become your new FAVORITE thing!
When I’m asked what my favorite food is I instantly say, ‘Sandwiches.’ I definitely live by my personal heroine’s wisdom on what makes the sandwich so great.
“Can I share with you my worldview? All of humankind has one thing in common: the sandwich. I believe that all anyone really wants in this life is to sit in peace and eat a sandwich.” – Liz Lemon
So many combinations of flavors from the meat and bread, to what vegetables and types of cheese to add and what sauce to slather on it.
My favorite though has to be one that is warm and has a nice and crunchy bread. So guess what I do to get that nice and toasty bread? Tip: I use my air fryer to make sandwiches!
What movie pairs well with a turkey sandwich and craft beer pairing?
For tonight’s Mitten Movie Night we are watching Bohemian Rhapsody. I know I’m a little late to the party but honestly I was having a hard time wrapping my head around Sacha Baron Cohen NOT being in it. Did you know he was originally slated to play the lead?
What beer pairs well with a Roasted Pepper Turkey Sandwich?
The beer: Blonde Ale from Green Flash Brewing
Blonde’s are by far my favorite beer. Slight citrus and the sweetness of honey this is a beer that pairs well with pretty much any sandwich craving I’m having.
How to make Roasted Pepper Turkey Sandwich in the air fryer:
Butter one side of two slices of ciabatta bread. Lay one piece butter side down in the bottom of the air fryer basket.
To the bread add half the cheese, half the red peppers.
Layer the turkey on top.
Repeat the cheese, red peppers and the final piece of bread with the butter side up.
To the top of the bread sprinkle with garlic powder and Parmesan cheese.
Place the basket back into the air fryer and set at 350 degrees for 5 minutes.
After 5 minutes in the air fryer. Open the drawer and flip the sandwich. Cook an additional 2-3 minutes.
Get inspired with these other sandwich & beer pairings:
- Roast Beef Sandwich with Poolside from Bell’s
- Chicken & Mushroom Subs with Michigan Honey Amber from Latitude 42
- Hacienda Torta Cubana with Nectar of the Goddess from Latitude 42
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 2 minutes |
| Cook Time | 8 minutes |
| Servings |
serving
|
- 2 pieces ciabatta bread
- 2 tsp butter
- 1 Tbs roasted pepper bruschetta
- 3 ounces oven roasted turkey breast
- 1/2 cup Italian blend shredded cheese
- 1/2 tsp garlic powder
- 1/2 tsp Parmesan for sprinkling
Ingredients
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|
- Butter one side of two slices of ciabatta bread. Lay one piece butter side down in the bottom of the air fryer basket.
- To the bread add half the cheese, half the red peppers.
- Layer the turkey on top.
- Repeat the cheese, red peppers and the final piece of bread with the butter side up.
- To the top of the bread sprinkle with garlic powder and Parmesan cheese.
- Place the basket back into the air fryer and set at 350 degrees for 5 minutes.
- After 5 minutes in the air fryer. Open the drawer and flip the sandwich. Cook an additional 2-3 minutes.
- Cut the sandwich in half and serve. Enjoy!
Ham and Potato Soup with Raspberry Pie Dippers
There is nothing like a comforting bowl of soup in the winter. It’s even better when it’s Ham and Potato Soup with Raspberry Pie Dippers. The ultimate savory and sweet combination.
The inspiration for the dippers came from a sandwich that I love, the Monte Cristo. A local restaurant here serves a ham and cheese sandwich fried with a side of raspberry jam. It’s fantastic!
So that got me thinking, what if I made my favorite ham and potato
What TV show pairs well with a warm bowl of soup and craft beer?
My husband and I binged Russian Doll in just a few nights. If you are a fan of dark comedies then this show is for you.
What beer pairs well with Ham and Potato Soup with Raspberry Dippers?
The beer: Holy Moses Raspberry White Ale from Great Lakes Brewing.
I’m a fan of fruit beers and this one did a nice job of not being too sweet. Even though I already had raspberry in the pie dippers, I felt like more raspberry could not hurt. I was right.
How to make Ham and Potato Soup:
Peel, clean and chop the potatoes and carrots.
Chop the celery and onions. Mince the garlic.
In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
Add the chicken broth, potatoes, carrots, salt, pepper and herbs. Simmer for 20 minutes.
In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.
How to make Raspberry Pie Dippers:
Spread a prepared pie crust onto a floured surface.
Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.
Whisk one egg then brush along the sections that do not have jam on them.
Add the other pie crust to the top of the raspberry jam. Press down between each ‘pocket’ to seal the edges.
Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.
Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers.
Want more cold weather comfort food and beer pairings?
- Beef Tips & Gravy with The Double Magician from Short’s Brewing
- Under the Troll Bridge Pasties with Arcadia Ale’s Hopmouth
- Turkey Meatballs with Balsamic Vinegar Glaze with Melonfest Cantaloupe Wheat from Roak Brewing
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 stalks celery chopped
- 2 stalks carrots peeled and chopped
- 4 large russet potatoes peeled, cleaned and chopped
- 8 ounces diced ham
- 1 Tbs butter
- 4 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 cup whole milk
- 2 Tbs all purpose flour
- 2 9-inch pie crusts
- 5 ounces raspberry jam
- 1 egg whisked
Ingredients
Ham and Potato Soup
Raspberry Pie Dippers
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- Peel, clean and chop the potatoes and carrots.
- Chop the celery and onions. Mince the garlic.
- In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
- Add the chicken broth, potatoes, carrots, salt, pepper, and herbs. Simmer for 20 minutes.
- In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.
- Spread a prepared pie crust onto a floured surface.
- Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.
- Whisk one egg then brush along the sections that do not have jam on them.
- Add the other pie crust to the top of the raspberry jam. Press down between each 'pocket' to seal the edges.
- Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.
- Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers. Enjoy!
Shrimp Spaghetti
Shrimp and pasta are covered with a creamy, spicy sauce that is big on flavor! Shrimp Spaghetti is easy enough for a weeknight dinner but an elegant enough for date night too.
My husband loves to visit a local Chinese buffet when we go out shopping. One of my favorite dishes on the buffet is a creamy dish they call ‘Shrimp Spaghetti’. So for this Mitten Movie Night, I decided this would be a great recipe to try and recreat at home.
The problem was though, I couldn’t quite pin down what type of sauce is used in this dish. It’s not alfredo sauce. The taste is sweet and creamy. After some research, the closest one I found was Bang Bang sauce.
While the pasta was spicier than what I get at the buffet it was still as good, if not better!
What movie pairs well with seafood and craft beer?
The big movie right now is Bird Box on Netflix.
Luckily I read the book before watching this movie. While it was good, the book is SO much better. It is also written by a Michigan author.
What beer pairs well with Shrimp Spaghetti?
The beer: HonkeyTonk Brewing Co. West Coast IPA
We picked this beer up along with a few others while we were in Nashville in November. I’m more of a New England IPA fan but my husband is a lover of all things IPA.
How to make Shrimp Spaghetti:
Cook the spaghetti according to package directions. Drain and set aside.
Thaw the shrimp then remove and discard the tails.
In a pan add the butter, shrimp and half of the chopped green onions.
Sauté the shrimp until cooked through.
Next, mix the ingredients for the sauce. It’s so simple – mayonnaise, sweet Thai chili sauce
To the pan the shrimp is in, add the cooked spaghetti and the sauce. Stir to combine. The spaghetti will warm the sauce so no need to cook further.
Top with the reserved green onions.
Tips & Variations for Shrimp Spaghetti:
- Want a less spicy dish? Swap out the sweet Thai chili sauce for
sweet & sour sauce. - I use pre-cooked shrimp to save time. If using uncooked shrimp prepare and cook according to package directions.
And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Recipe adapted from Spicy Southern Kitchen
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Servings |
servings
|
- 8 ounces spaghetti pasta
- 8 ounces shrimp I used pre-cooked shrimp but use whatever you like best
- 1 Tbs butter
- 2 garlic cloves minced
- 2 green onion stalks chopped
- 1/2 cup mayonnaise
- 1/4 cup sweet Thai chili sauce
- 1/2 tsp Spanish paprika
Ingredients
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|
- Cook the spaghetti according to package directions. Drain and set aside.
- Thaw the shrimp then remove and discard the tails.
- In a pan add the butter, shrimp and half of the chopped green onions.
- Sauté the shrimp until cooked through.
- Mix the ingredients for the sauce. It's so simple - mayonnaise, sweet Thai chili sauce and paprika.
- To the pan the shrimp is in, add the cooked spaghetti and the sauce. Stir to combine.
- Top with the reserved green onions. Serve and enjoy!
Tips & Variations for Shrimp Spaghetti:
- Want a less spicy dish? Swap out the sweet Thai chili sauce for sweet & sour sauce.
- I use pre-cooked shrimp to save time. If using uncooked shrimp prepare and cook according to package directions.
Pesto Fries
Want an out of this world french fry recipe for when you’re craving something salty and crunchy? Pesto Fries are drizzled with a buttery pesto sauce then sprinkled with cheese. The perfect snack or side to any main dish.
Who doesn’t love a big pile of hot, crispy french fries? They are like a really great little black dress, they go with everything and can be dressed up with a few accessories. The ‘accessories’ for these fries happen to be a delicious pesto sauce that is drizzled on then baked in. Sprinkle with some cheese and you’ve got a great dish for this Mitten Movie Night.
This recipe is inspired by a hot dog food truck that we had dinner from at our local energy cooperative customer appreciation day. I was sad that I didn’t get the name of it because if I had, I probably would be following it like a Grateful Dead groupie.
While waiting in line to order the smell coming out of the food truck was A-M-A-Z-I-N-G. Once I was up to the window I ordered a bacon-wrapped hot dog and for the side, pesto fries. They came out piping hot and loaded with pesto, cheese and tasted even better than I expected.
I locked the flavors away in my mind and knew that like most wonderful things I eat, I had to come home and recreate this Pesto Fries recipe and pair it with some great craft beer.
What movie or TV show pairs well with fries and beer?
I’m sure you have probably heard of a little show that is sweeping the horror scene called, The Haunting of Hill House. While Halloween is over this show will keep you in the creeps for a long time. My recommendation when you start watching is to plan for a binge session because you will NOT be able to turn away.
What beer pairs well with Pesto Fries?
The beer: Sunspot Hefeweizen Ale from Greenbush Brewing Company.Â
This beer was in a mixed 6 pack of Michigan beers that my husband picked up at one of his favorite beer store in Southwest Michigan.
What makes a Hefeweizen a great beer to pair food with?
This German beer is a drinkable beer that pairs well with nearly everything. It’s light and drinkable and you can enjoy it while you fill up on delicious food, not the beer.
Better yet, Hefeweizen has a fruity, lemony appeal so it may lend as a little breath refresher for all the garlic on these Pesto Fries.
How to make Pesto Fries:
Preheat the oven to 400 degrees or to the temperature that is on the package of fries.
On a sheet place parchment paper. Spread the whole bag of frozen french fries to the pan in a single layer.
Cook according to package directions, mine took about 30 minutes flipping halfway through.
In the last 5 minutes of cooking, make the pesto sauce to go on top.
In a heatproof cup or glass measuring cup melt the butter.
To the melted butter add the minced garlic.
Add the prepared pesto sauce.
Finally, pour in the olive oil. Stir to combine completely.
Take the french fries out the of the oven and pour the pesto sauce over the fries. Put back into the oven for 5 minutes.
Take out and serve individually with parmesan-romano cheese sprinkled on it.
Looking for a dish to serve with Pesto Fries?
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
Ingredients
- 1 28 ounce bag of french fries cooked according to package directions
- 1/4 cup butter melted
- 2 garlic cloves minced
- 2 Tbs prepared pesto
- 1/4 cup olive oil
- 1/4 cup parmesan-romano for topping
Ingredients
|
|
Instructions
-
Preheat the oven to 400 degrees or to the temperature that is on the package of fries.
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On a sheet place parchment paper. Spread the whole bag of frozen french fries to the pan in a single layer.
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Cook according to package directions, mine took about 30 minutes flipping halfway through.
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In the last 5 minutes of cooking, make the pesto sauce to go on top.
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In a heatproof cup or glass measuring cup melt the butter.
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To the melted butter add the minced garlic.
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Add the prepared pesto sauce.
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Finally, pour in the olive oil. Stir to combine completely.
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Take the french fries out the of the oven and pour the pesto sauce over the fries. Put back into the oven for 5 minutes.
-
Take out and serve individually with parmesan-romano cheese sprinkled on it. Enjoy!
Brown Sugar Scones with Chocolate Drizzle
This Scones Recipe is full of brown sugar flavor, chocolate and sprinkled with walnuts. Brown Sugar Scones with Chocolate Drizzle is the perfect start to the day with coffee or an afternoon treat with tea.
*Affiliate links are included in this post. Please read my Discloser Policy.
I received Imperial Sugar complimentary but all opinions stated in this post are my own.
Just like the Swedish Sticky Cake that I made this week for Choctoberfest, scones have been a recipe that I’ve been wanting to try for a while. Once I knew that Imperial Sugar would be a sponsor again this year I knew exactly what I was going to make, Brown Sugar Scones. Then, since it’s Choctoberfest, add lots and LOTS of chocolate over the top!Â
Imperial brown sugar is my favorite brown sugar to use. I also used brown sugar for last years Choctobfest for a holiday recipe called Cracker Candy. Can’t wait to make that recipe again this year for Christmas.
Imperial brown sugar is so easy to use and it comes in a great sealed bagged so you don’t have to mess with transferring it to another container or worrying about it getting hard. Time and time again Imperial products are ones that I turn to in all my baking. To find out more about Imperial visit their sepcial Halloween page here.
So now let’s stop daydreaming about brown sugar and get on to this brown sugar scones recipe.
How to make Brown Sugar Scones with Chocolate Drizzle:
Preheat oven to 350 degrees.
In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg. Start stirring the ingredients and slowly add butter 1 Tbs at a time. When all the dough has combined place the dough on a floured surface. Form the dough into a round disc and roll out to about a 1-inch thickness.
Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat. Put into the oven and bake for 15-18 minutes. Take out of them and let cool.
Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream. Microwave for 30-40 seconds. Stir to combine the chocolate until it is all combined. Drizzle over the scones that add nuts.
Are there other ways to top scones?
Yes! Swap out these substitutions:
- White chocolate and dried cranberries.
- Milk chocolate and crushed pistachios.
- Butterscotch and mini milk chocolate chips.
Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours.
How to store scones:
- Store in the refrigerator on a plate for up to 4 days.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
scones
|
- 2 cup flour
- 1 Tbs baking powder
- 3/4 tsp salt
- 1/2 cup brown sugar
- 6 Tbs butter cut into Tbs peices
- 3/4 cup heavy whipping cream
- 1 egg
- 1/4 cup semi-sweet chocolate chips
- 1 Tbs heavy whipping cream
- 1/4 cup walnuts crushed
Ingredients
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- Preheat oven to 350 degrees.
- In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg. Start stirring the ingredients and slowly add butter 1 Tbs at a time. When all the dough has combined place the dough on a floured surface. Form the dough into a round disc and roll out to about a 1-inch thickness.
- Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat. Put into the oven and bake for 15-18 minutes. Take out of them and let cool.
- Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream. Microwave for 30-40 seconds. Stir to combine the chocolate until it is all combined. Drizzle over the scones that add nuts.
- Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours. Enjoy!
How to store scones:
- Store in the refrigerator on a plate for up to 4 days.
Roast Beef Sandwich
Say goodbye to boring pieces of bread with uninspiring meats on them! This Roast Beef Sandwich has tender roast beef, bacon, onions and mushrooms loaded on top of a soft loaf of Italian bread. Don’t forget the chunky blue cheese spread!
Well, it’s official. This Mitten Movie Night marks 1 month until….my birthday! In honor of the downward slide and creeping closer to the middle of 40, I figured I would treat myself to one of my favorite food groups-sandwiches. There is nothing better than a BIG sandwich that you can sink your teeth into and just enjoy. The best thing about sandwiches is that almost anything goes and that goes for this roast beef sandwich that’s anything but average.
When I was thinking of what type of sandwich to make I decided to make it like a big sub sandwich. Growing up, my mom would make sub sandwiches in the summer and it was always a special treat. While I was at it I thought some bacon would be really good with this too. Then finally, let’s slather a blue cheese sauce on it.
What movie pairs well with a roast beef sandwich and beer?
For the movie recommendation, I HIGHLY suggest Father of the Year. Who doesn’t love Adam Sandler movies? David Spade returns to a little bit of Joe Dirt character which made this movie too funny! So now on to the roast beef sandwich recipe.
What beer pairs well with a roast beef sandwich?
The beer: Pooltime Ale from Bell’s Brewing.
The beefy concoction will pair perfectly with this refreshing summer brew. This beer is slightly tart from the cherries which make a perfect contrast to all the beef and tangy blue cheese in this. I may even say that I hit this combination out of the park!
How to make this Roast Beef Sandwich:
First, start by cooking the bacon. I like bacon very crisp so I cooked it for about 6 minutes then turn and cook for an additional 6-8 minutes.
Take the loaf of bread and cut it in half. Spread with butter and place face down on a cookie sheet.
Put into a preheated 350-degree oven and let it toast up for about 5-8 minutes.
Once the bacon is done remove it from the pan and put on a plate with paper towels to allow it to drain. Remove all the grease in the pan from the bacon reserving about 1-2 tsp.
Add 1 Tbs of butter to that (this is not very diet friendly if you can’t tell) then add the sliced mushrooms and onions.
Let those cook down for about 5 minutes. Then add the roast beef.
While those cook flip the bread over and spread the cheese equally on each side. Put back into the oven and let the cheese melt, around 5 minutes.
Make the sauce by mixing the blue cheese, mayonnaise and horseradish sauce together.
Crumble the bacon and add to the cooked roast beef. Take the bread out of the oven then pile it high onto one side of the bread then top off with the other.
Cut into 6 pieces then serve. Let others add lettuce, tomatoes, and the blue cheese mixture as they like.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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- 1 loaf Italian bread
- 1 pound bacon
- 1 pound cooked roast beef from the deli area
- 8 ounces white mushrooms cleaned and sliced
- 1 large yellow onion chopped
- 1-1/2 Tbs butter
- 1/2 cup mayo
- 1/4 cup horseradish sauce
- 1/4 cup blue cheese crumbles
- lettuce and tomato for topping
Ingredients
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- Start by cooking the bacon. Cook for about 6 minutes then turn and cook for an additional 6-8 minutes.
- Take the loaf of bread and cut it in half. Spread with butter and place face down on a cookie sheet. Put into a preheated 350-degree oven and let it toast up for about 5-8 minutes.
- Once the bacon is done remove it from the pan and put on a plate with paper towels to allow it to drain. Remove all the grease in the pan from the bacon reserving about 1-2 tsp.
- Add 1 Tbs of butter to that then add the sliced mushrooms and onions. Let those cook down for about 5 minutes. Then add the roast beef.
- While those cook flip the bread over and spread the cheese equally on each side. Put back into the oven and let the cheese melt, around 5 minutes.
- Now make the sauce which is just mixing the blue cheese, mayonnaise and horseradish sauce together.
- Crumble the bacon and add to the cooked roast beef.
- Take the bread out of the oven then pile it high onto one side of the bread then top off with the other. Cut into 6 pieces then serve. Let others add lettuce, tomatoes, and the blue cheese mixture as they like. Enjoy!
My Dad’s Chicken & Rice
My Dad’s Chicken & Rice is a chicken and rice recipe that you will want to have in your back pocket for busy nights. Fancy mixed vegetables, crispy chicken, mushrooms and crunchy water chestnuts make this a delicious dinner that’s ready in under 30 minutes!
I’m serious when I say that I have been eating this meal most of my life. It’s a recipe that my dad invented, thus the name ‘My Dad’s Chicken & Rice’. He cooked it for us growing up and when I was old enough he gave the recipe to me and I’ve been making it myself for about 20 years now.
My dad is a great cook! He makes the most unbelievable grilled chicken. My mouth is watering a little right now as I’m thinking about it. I want to think that he got his skills from my grandmother. On Sunday’s growing up, we would have big dinners of lamb, creamed spinach, and croissants.
Dessert was almost always chocolate pudding with whipped cream. I loved those Sunday’s and I try and keep the tradition alive in our house. Sunday’s here usually start with Swedish Pancakes and end with a big comforting meal like Crock Pot Ranch Pork Roast.
For quick weeknight dinners though, I look to this chicken and rice recipe. It’s full of chicken, meaty mushrooms, and crunchy water chestnuts. Perfect when you want a one-dish meal that goes from stove to table with little cleanup.
How to make My Dad’s Chicken & Rice:
First, take the chicken and cut into cubes. On a plate, put the flour, garlic powder, and pepper. Dredge the chicken in the mixture coating all pieces.
In the bottom of a large pan, I use a covered stockpot, heat about 1 tbs. of oil in the bottom of a pan.
Add the chicken to the pan and cook until all the chicken is nice and crispy around 10 minutes. Stirring occasionally to make sure all parts are browned. *Look at that! Again, this is what makes this dish amazing.*
Once the chicken has cooked take it out of the pan and set aside. In the same pan add butter and let it melt. Add the sliced mushrooms and chopped onion. Cook until the mushrooms start to shrink and the onions are browned.
To the pan add the chicken back in. Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not drain liquid), and soy sauce.
Finally to the pot add the rice and stir it all together. Cover the pot and cook for 10 minutes. After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn’t dry out and stir so the rice doesn’t stick to the pan.
If there’s still plenty of liquid allow to cook another 5-8 minutes covered.
Taste to make sure that the rice has cooked thoroughly and then add salt, pepper, and more soy sauce to your taste. I always end up adding more but please add at your discretion. Top with some crunchy noodles.
Tips for making My Dad’s Chicken & Rice:
- The key to really good chicken and rice is making sure the chicken in really crispy. In order to do that it means cooking the chicken separate from the mushrooms and onions.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published March of 2016. Updated photos & recipe July of 2018.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 1 pound chicken tenderloins cut into chunks
- 1 cup instant brown rice
- 2 cups chicken stock
- 1/2 Tbs butter
- 8 ounces sliced mushrooms
- 1 small yellow onion
- 1 tbs vegetable oil
- 1 8-ounce can water chestnuts chopped
- 1 14-ounce can fancy mixed vegetables
- 1 tsp garlic powder
- 1/4 cup flour
- 1/2 tsp pepper
- 1/4 cup soy sauce
Ingredients
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|
- Take the chicken and cut into cubes. On a plate, put the flour, garlic powder, and pepper. Dredge the chicken in the mixture coating all pieces.
- In the bottom of a large pan, I use a covered stock pot, heat about 1 tbs. of oil in the bottom of a pan. Add the chicken to the pan and cook until all the chicken is nice and crispy, around 10 minutes. Stiring occasially to make sure all parts are browned. Once the chicken has cooked take it out of the pan and set aside.
- In the same pan add butter and let it melt. Add the sliced mushrooms and chopped onion. Cook until the mushrooms start to shrink and the onions are browned.
- To the pan add the chicken back in. Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not dain liquid), and soy sauce. Finally to the pot add the rice and stir it all together.
- Cover the pot and cook for 10 minutes. After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn't dry out. If there's still plenty of liquid allow to cook another 5-8 minutes covered.
- Taste to make sure that the rice has cooked thoroughly and then add salt, pepper and more soy sauce to your taste. Enjoy!
Tips for making My Dad's Chicken & Rice:
- The key to really good chicken and rice is making sure the chicken in really crispy. In order to do that it means cooking the chicken separate from the mushrooms and onions.
Hacienda Torta Cubana
This copycat recipe for Hacienda Torta Cubana sandwich is made with homemade salsa bread stacked high with pulled pork, salty ham, cheese, and pickles. Add some Apricot Sriracha Sauce for some sweet heat!Â
Did you know that this weekend kicks off not only Cinco De Mayo but also the Kentucky Derby? Double celebrations for this Mitten Movie Night. Who is ready to party? I know I am. For this very special day, I made this copycat recipe that I really love from a very popular restaurant, Hacienda. Really going out for this recipe I made the bread from scratch then piled this Hacienda torta Cubana high with slow-cooked pork, ham, cheese and a special spicy sauce to top it off.
What beer pairs well with a Torta Cubana?
The beer: Latitude 42 Brewing Company, Nectar of the Goddess.
I really love this beer it is fruity and perfect for the warmer weather. Complimenting the sweet and spicy topping on this sandwich and cut the salty taste of the pork and ham.
As I said in the intro, I made the bread for this sandwich from scratch. This Salsa Bread was so good and I was pleased with how well it took off on the blog. In fact, just two days it is now my #1 post on the blog. If you do not want to make the bread from scratch any sandwich bun will work.
Need a use for leftover pulled pork?
Then this Hacienda torta Cubana is the perfect use for that. When I recently made my Pulled Pork Mac and Cheese I got the pork on a great deal and cooked it all at once. I used half for that recipe than the other half for this one.
How to make a Hacienda Torta Cubana:
Divide the pork and ham up and you will make each of these made-to-order in one pan.
To a pan add the pulled pork and ham. Start to cook it over medium heat for 2-3 minutes. Flip the meat.
Butter the bottoms of the bread with some butter then add to the pan butter side down.
Add cheese to the top of meat then cook for another 2-3 minutes until the bread is crispy and the cheese is melted.
Remove and stack the sandwich on a plate and then prepare the Apricot Sriracha Sauce.
While the description for the sauce on this is ‘Spicy Chipotle’ I decided to use one of my favorite condiments, sriracha.
Mix together some Apricot Jelly and sriracha according to taste but use the general recipe below to what I use and adjust from there.
Assemble the sandwich with warm and toasted salsa bread.
Pile high with the pork, ham, and cheese. Add the pickles and the sauce. Top off this deliciousness with the last piece of bread.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
sandwiches
|
- 6 buns or 12 pieces of Salsa Bread/Regular Bread
- 1 cup cooked pulled pork
- 1/2 pound cookied ham
- 1/2 cup shredded colby jack cheese
- 1/4 cup sliced dill pickles
- 2 Tbs butter
- 1/4 cup Apricot Preserves
- 2-4 tsp Sriracha Sauce depending on taste
Ingredients
Torta Cubana Sandwich
Apricot Srircha Sauce
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- Divide the pork and ham up and you will make each of these made-to-order in one pan.
- To a pan add the pulled pork and ham. Start to cook it over medium heat for 2-3 minutes. Flip the meat.
- Butter the bottoms of the bread with some butter then add to the pan butter side down.
- Add cheese to the top of meat then cook for another 2-3 minutes until the bread is crispy and the cheese is melted.
- Remove and stack the sandwich on a plate and then prepare the Apricot Sriracha Sauce.
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