Deli Counter Turkey Sandwich

This Deli Counter Turkey Sandwich is BIG on flavor! Crunchy bun, sliced turkey, creamy Swiss cheese, sweet dressing, and crunchy coleslaw. This will easily become your go-to sandwich!

Deli Counter Turkey Sandwich with coleslaw and catalina dressing drizzled over the top.

I call this the ‘deli counter’ sandwich since I get most of the ingredients from saying ‘Can I have a 1/4 pound of this..’ at the deli counter because like the beer being mine, I am just making this sandwich for myself.  Mine, mine, mine!  The fellas in my house don’t have the affinity I do for a good sandwich.  No worries, more for me.

Deli Counter Turkey Sandwich that was baked on a sheet pan with a craft beer off to the side.

What movie pairs well with a sandwich and craft beer?

For entertainment, we are watching a show called The Detour.  It is a HILARIOUS comedy about a family you will easily fall in love with. The perfect escape and very binge worthy.

What beer pairs well with a Deli Counter Turkey Sandwich?

The beer: Oberon from Bell’s Brewing.

It’s officially Oberon season!  So tonight for Mitten Movie Night we picked this up from a great store in St. Joseph, MI called The Liquor Cabinet.  When looking to get lost in rows and rows of craft beer I suggest you go and take a visit if you’re in the area.

Deli Counter Turkey Sandwich on a plate with potato chips on the side.

This amount made for a big sandwich with lots of flavors. If you’re making one sandwich (like me) get 1/4 sliced turkey then order the smallest bowl of coleslaw (around 1/4 pound).

The deli at my local store has homemade rolls that are amazing so I hope you do too, grab one!  I use them to make my Portobello Mushroom Burger.  Right by the counter, you can get slices of cheese, so I picked up some swiss cheese.

I was lucky enough to have the dressing so that was taken care of.

How to make a Deli Counter Turkey Sandwich:

Take a baking sheet then cut the bun in half, apply butter and place face down.  Put 1/4 turkey on the sheet pan with the bun then add the sliced cheese on top.

Buns, turkey and swiss cheese on a sheet pan ready to make a sandwich.

Bake at 350 degrees for 10 minutes.  As you can see below, baking the bun alongside the turkey and cheese make it the perfect base to build this turkey sandwich on. 

A sandwich bun thats been baked in the oven.

After all done assemble bun, turkey with the melted cheese, coleslaw and drizzle with dressing.

And here you are…..

Side shot of a Deli Counter Turkey Sandwich on a plate with coleslaw and catalina dressing.

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

This post was originally from March 2017-it has been updated with photos & text.

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

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Deli Counter Turkey Sandwich | Bottom Left of the Mitten #sandwich #turkeysandwich
Print Recipe
Deli Counter Turkey Sandwich
Crispy bun with warm turkey and melted Swiss cheese. Topped with crunchy coleslaw then drizzled with sweet Catalina dressing. The perfect 'one person' sandwich.
A turkey Sandwich drizzled with catalina dressing.
Course Main Dish
Keyword sandwich
Prep Time 5 minutes
Cook Time 10 minutes
Servings
sandwich
Ingredients
Course Main Dish
Keyword sandwich
Prep Time 5 minutes
Cook Time 10 minutes
Servings
sandwich
Ingredients
A turkey Sandwich drizzled with catalina dressing.
Instructions
  1. Take a baking sheet then cut the bun in half, apply butter and place face down. Put 1/4 turkey on the sheet pan with the bun then add the sliced cheese on top.
  2. Bake at 350 degrees for 10 minutes.
  3. After all done assemble bun, turkey with the melted cheese, coleslaw and drizzle with dressing. Enjoy!

Sheet Pan Salmon #SundaySupper

Sheet Pan Salmon is baked with a crunchy coating and roasted vegetables. This one-pan meal is so easy and delicious it will become your go-to weeknight dinner. 

Sheet pan salmon with veggies on a sheet pan. Salmon is covered in a mayonnaise and breadcrumb topping.

Looking to add more fish to your families diet but worried about picky eaters?  Try this creamy sheet pan salmon recipes that will not have everyone in family raving about this mild seafood recipe that’s comes with bonus vegetables.

Close up of vegetables used for this sheet pan dinner, Brussels sprouts and green beans.

To say that this dinner is family friendly would be an understatement.  My 10-year-old LOVES seafood.  I was a little worried what the 3-year-old would think since he can tend to be a picky eater but he gobbled up a few pieces I cut then asked for more.

Baked salmon on a sheet pan with a bite of it on a fork.

The fish that I used was on sale and already came seasoned with a spicy peppercorn marinade.  You can choose one already seasoned, it really added to the flavor of the dish and wasn’t overpowered by the topping I added.  This will take one average sized sheet pan.

How to make Sheet Pan Salmon:

Preheat the oven to 400 degrees.

Cover with tin foil then oil it so the fish doesn’t stick.  Preheat oven to 400 degrees.  Wash and chop the vegetables (my favorite-check out my other Sunday Supper recipe Asparagus Soup).  This is Michigan though so in the winter I use Brussels sprouts and green beans.

Brussels sprouts and green beans cleaned and in a colander.

Place the salmon onto the greased sheet pan.

Now combine the ingredients for the creamy topping: mayo, Parmesan cheese, garlic, artichoke hearts, and lemon juice.

Ingredients for making a sheet pan salmon dinner that's baked in the oven.

Then make the crunchy topping: in a microwave dish melt the butter for around 30 seconds.  Once melted add the breadcrumbs and stir until the butter and breadcrumbs combine compeltely.

Spread the mayonnaise mixture on top the salmon.

Salmon covered in a mayonnaise mixture and being sprinkled with breadcrumbs.

Take the vegetables and layer them around the salmon. Drizzle with olive oil.

Drizzling olive oil over cut vegetables.

Place it all into the preheated oven and cook for 30 minutes.

I served this meal with some mashed sweet potatoes.  So sweet and creamy they were a perfect balance with the fish.

And here you…..

Sheet Pan Salmon baked and ready to eat.

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

Instagram | Bottom Left of the Mitten

This post was originally from April 2017-it has been updated with photos & text.

I would like to thank this weeks Sunday Supper host Claire McEwen of Sprinkles & Spouts.  For more sensational seafood recipes check these out……

25+ Best Sunday Supper Seafood Recipes

Appetizers

Main Dishes

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.

Sheet Pan Salmon | Bottom Left of the Mitten #SundaySupper #salmon #seafood #bakedsalmon
Print Recipe
Sheet Pan Salmon
Sheet Pan Salmon is coated in a creamy sauce and topped with crunchy breadcrumbs. Baked in 30 minutes until flaky. A sheet pan supper for the whole family.
Course Main Dish
Cuisine Seafood
Keyword seafood
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Seafood
Keyword seafood
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. On an average sized sheet pan. Cover with tin foil then oil it so the fish doesn't stick.
  2. Preheat oven to 400 degrees.
  3. Wash and chop the vegetables.
  4. Combine the mayo, Parmesan cheese, garlic, artichoke hearts, and lemon juice.
  5. Microwave dish melt the butter for around 30 seconds.  Once melted add the breadcrumbs and stir until the butter and breadcrumbs combine completely.
  6. Place the salmon onto the greased sheet pan.
  7. Spread the mayonnaise mixture on top the salmon.
  8. Cover the top with breadcrumb mixture.
  9. Take the vegetables and layer them around the salmon. Drizzle with olive oil.
  10. Place it all into the preheated oven and cook for 30 minutes.

Chocolate Chip & Coconut Muffins

These Chocolate Chip & Coconut Muffins are delicious and easy to make. Have these on hand for breakfast or an afternoon snack.

Chocolate Chips & Coconut Muffins in a basket.

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

These muffins are tasty bites of goodness and make the perfect afternoon snack. My boys ate through these like nobodies business.

Loaded with chocolate chips and coconut, they are delicious.

A close up of Chocolate Chips & Coconut Muffins

How to make Chocolate Chip & Coconut Muffins:

Preheat the oven to 350 degrees.

In a bowl combine the milk, cooled melted butter, vanilla, and eggs.

Next, start combining the dry ingredients: white sugar, brown sugar, salt, baking powder. Then add the flour in 1/2 a cup at a time.

How to prepare Chocolate Chips & Coconut Muffins

Finally, fold in the nuts, chocolate chips, and coconut.

Place a large spoonful of muffin batter into each of the wells of a greased muffin pan. I love this silicone muffin pan. It makes cleanup a breeze and no need for muffin cups.

Muffin batter in a muffin pan with coconut sprinkled on top.

Bake the muffins for 30 minutes. Place a toothpick into the center of the muffins to test that they are cooked all the way through.

Cool the muffins for 20 minutes so they release from the pan easier. Store leftover muffins in an airtight container for up to 3 days.

And here you are…..

These Chocolate Chips & Coconut Muffins make the perfect breakfast or afternoon snack.

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

Instagram | Bottom Left of the Mitten

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

Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!

This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019, and contacted via email. See terms and conditions for more details. Enter the giveaway now:

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

You are invited to the Inlinkz link party!

Click here to enter

Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2019:

Triple Chocolate Kitchen2 Cookin MamasA Day in the Life on the FarmA Labour of LifeA Little Fish in the KitchenA Southern FairytaleAmy’s Cooking AdventuresAn Affair from the HeartBottom Left of the MittenBroken TeepeeBunsen Burner BakeryChampagne and CoconutsCindy’s Recipes and WritingsCook with RenuCook’s HideoutCookaholic WifeCrafty Cooking MamaDaily Dish RecipesDixie Chik CooksEveryday EileenFairyburgerFamily Breakfast RecipesFirst Timer CookFix Me a Little LunchFrugal & FitFun Happy HomeGet the Good Stuff!Glenda EmbreeHezzi-D’s Books and CooksHow Was Your Day?I Can Cook ThatJoin Us, Pull up a ChairKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLife & Medicine BlogLife on FoodLong Distance BakingLynchburg MamaMakes, Bakes and DecorMaking MiraclesMama Needs CakeMemories In The KitchenOur Good LifeOur Sutton PlacePalatable PastimeQueenslee AppétitReviewz & NewzSarah Cooks the BooksSarah’s Bake StudioSeduction In The KitchenShockingly DeliciousSimple Family Crazy LifeSimply Inspired MealsSneha’s RecipeStyle IslandSumptuous SpoonfulsSweet CoraliceSweet Dash of SassTake Two TapasThat RecipeThe Awesome MuseThe Beard and The BakerThe Delicious SpoonThe Food Hunter’s Guide to CuisineThe Freshman CookThe Redhead BakerThe Schizo ChefThe Spiffy CookieThe Urben LifeTrampling RoseTurnips 2 TangerinesWho Needs A Cape?Wildflour’s Cottage KitchenZesty South Indian Kitchen
Print Recipe
Chocolate Chip & Coconut Muffins
These Chocolate Chip & Coconut Muffins are delicious, easy to make, and are the perfect snack.
Prep Time 5 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a bowl combine the milk, cooled melted butter, vanilla, and eggs.
  3. Start combining the dry ingredients: white sugar, brown sugar, salt, baking powder. Then add the flour in 1/2 a cup at a time.
  4. Fold in the nuts, chocolate chips, and coconut.
  5. Place a large spoonful of batter into each of the wells of a greased muffin pan.
  6. Bake the muffins for 30 minutes. Place a toothpick into the center of the muffins to test that they are cooked all the way through.
  7. Cool the muffins for 20 minutes so they release from the pan easier. Store leftover muffins in an airtight container for up to 3 days.

Peanut Butter & Chocolate Chip Blondies

These Peanut Butter & Chocolate Chip Blondies are loaded with nuts from the crunchy peanut butter and sprinkled with chocolate chips throughout. The perfect PB & chocolate combination.

Close up of blondie brownies made with crunchy peanut butter and chocolate chips.

*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.

When I think of comfort food desserts, my mind instantly goes to brownies. They are easy to make in one pan, don’t take too many ingredients, and can be easily customized to everyones taste.

So for my first #Choctoberfest2019 dessert, I knew it had to be blondies. Different from regular chocolate brownies, blondies have a sweet dough that lets the additional ingredients be the star. Also, using Imperial Brown Sugar leaves that sweet brown sugar taste.

A peanut butter and chocolate chip blondie cut and shown up close.

Speaking of Imperial Sugar, for this month only Imperial is holding a ‘Scary Scramble’ Contest 2019! Check out the rules here and find out how to join in on this fun game!

How to make Peanut Butter & Chocolate Chip Blondies:

Preheat the oven to 350 degrees.

To a mixer or mixing bowl, add the peanut butter and stir to loosen it up. Add the eggs and melted butter.

Now add the salt, baking powder, and vanilla. Next, add the brown sugar. Then slowly fold the flour a 1/2 cup at a time.

Finally, add the chocolate chips. Stir to combine everything together.

Add the peanut butter brownie dough that’s loaded with chocolate chips into a 9×13 glass pan that has been lined with parchment paper. Bake for 35 minutes.

Blondie dough in a pan ready to bake.

Let the blondies cool and then cut into 12 pieces and serve. And here you are…..

Baked Peanut Butter and Chocolate Chip Blondies that have been baked.

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

Instagram | Bottom Left of the Mitten

Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!

This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019, and contacted via email. See terms and conditions for more details. Enter the giveaway now:

a Rafflecopter giveaway

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

You are invited to the Inlinkz link party!

Click here to enter

Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2019:

Triple Chocolate Kitchen2 Cookin MamasA Day in the Life on the FarmA Labour of LifeA Little Fish in the KitchenA Southern FairytaleAmy’s Cooking AdventuresAn Affair from the HeartBottom Left of the MittenBroken TeepeeBunsen Burner BakeryChampagne and CoconutsCindy’s Recipes and WritingsCook with RenuCook’s HideoutCookaholic WifeCrafty Cooking MamaDaily Dish RecipesDixie Chik CooksEveryday EileenFairyburgerFamily Breakfast RecipesFirst Timer CookFix Me a Little LunchFrugal & FitFun Happy HomeGet the Good Stuff!Glenda EmbreeHezzi-D’s Books and CooksHow Was Your Day?I Can Cook ThatJoin Us, Pull up a ChairKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLife & Medicine BlogLife on FoodLong Distance BakingLynchburg MamaMakes, Bakes and DecorMaking MiraclesMama Needs CakeMemories In The KitchenOur Good LifeOur Sutton PlacePalatable PastimeQueenslee AppétitReviewz & NewzSarah Cooks the BooksSarah’s Bake StudioSeduction In The KitchenShockingly DeliciousSimple Family Crazy LifeSimply Inspired MealsSneha’s RecipeStyle IslandSumptuous SpoonfulsSweet CoraliceSweet Dash of SassTake Two TapasThat RecipeThe Awesome MuseThe Beard and The BakerThe Delicious SpoonThe Food Hunter’s Guide to CuisineThe Freshman CookThe Redhead BakerThe Schizo ChefThe Spiffy CookieThe Urben LifeTrampling RoseTurnips 2 TangerinesWho Needs A Cape?Wildflour’s Cottage KitchenZesty South Indian Kitchen
Print Recipe
Peanut Butter & Chocolate Chip Blondies
Loaded with crunchy nuts, peanut butter, and chocolate chips these Peanut Butter and Chocolate Chip Blondies are the ultimate comfort food dessert.
Course Dessert
Cuisine Dessert
Keyword chocolate, dessert
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine Dessert
Keyword chocolate, dessert
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. To a mixer or mixing bowl, add the peanut butter and stir to loosen it up. Add the eggs and melted butter.
  3. Add the salt, baking powder, and vanilla. Next, add the brown sugar. Then slowly fold the flour a 1/2 cup at a time.
  4. Add the chocolate chips. Stir to combine everything together.
  5. Place the peanut butter brownie dough into a 9x13 glass pan that has been lined with parchment paper. Bake for 35 minutes.
  6. Let the blondies cool and then cut into 12 pieces and serve. Enjoy!

Portobello Mushroom Burger

Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes off this Portobello Mushroom Burger perfectly.

A veggie burger on a bun with mayonnaise ready to eat.

When I first got on IG I started something I hashtagged #MittenMovieNight.  Usually, Friday nights hubby & I enjoy a few craft beers and watch a movie.  I snapped what we are drinking and watching and tag it with this hashtag.  I look forward to this fun little night and I also look forward to sharing it.  So I thought, hey why not add a recipe to go along with it.  YEAH!  Dinner, Movie, Craft Beer!  So that is how #MittenMovieNight was born.

Here is just a taste of some of my FAVORITE recipe & beer pairings:

Side shot of a Portobello Mushroom Burger

What to watch while eating a juicy mushroom burger?

For this Mitten Movie Night we’re watching, The Bronze.  I love dark comedies!

What should I drink with a Marinated Portobello Mushroom Burger?

The beer: Boom Boom Betty from Three Blondes Brewing

Blondes are my favorite type of beer. Subtle with a nice fruity flavor and everyone I try is different from the other. But what I do know is that I will never go wrong. It’s delicious.

How to make Portobello Mushroom Burgers in the oven:

Start with the Basil Mayonnaise.  In a food processor combine basil, garlic, and salt.  While running add oil through the top and blend until smooth.

Take the ingredients from the processor and move to another bowl.  Add the rest of the ingredients and stir until combined.  Cover and refrigerate.  This will keep for around 3 days.  *Pro-tip: Basil mayo is also great on sandwiches!

Basil mayonnaise in a dish ready to go on a Portobello Burger.

Next, mix the marinade ingredients together for mushrooms.  Oil, vinegar, salt and lemon juice.  Set aside.

Prepare the mushrooms by removing the stems and scraping the gills out. Don’t miss this step since leaving the gills in the mushroom can make them release more water, therefore, making them soggy.

Place mushrooms in a dish and pour the marinade over them.  Let it sit in the marinade at room temperature for 10 minutes.

How to prepare a Portobello Mushroom to make it into a burger.

While the mushrooms marinate, chop peppers and onion.

Add 2 Tbs. of butter in a pan, let it melt over medium/high heat then add the peppers and onions to the pan.  Sautee for 5 minutes.

Assemble the marinated mushrooms on a greased baking pan.  With mushroom cup side up add onions and peppers.  Top with mozzarella cheese.

Stuffed Portobello mushrooms on a cooking sheet with cheese on top.

Bake at 425 degrees for 20-22 minutes.

In the last 5 minutes of cooking the mushrooms, I put butter on my split rolls and put them in the oven as well to crisp up the buns.

Smear the rolls of your choosing with pesto mayo.  Add mushroom burger.  And here you are…..

A Portobello Burger that is ready to eat.

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

Originally published in August of 2016. Updated photos in October 2019.

InstagramMMN

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

Wedding Save the Date Magnets

Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes of this burger perfectly. ~Bottom Left of the Mitten


Print Recipe


Portobello Mushroom Burger

Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes off this Portobello Mushroom Burger perfectly.

Course Main Dish
Keyword burger

Prep Time 10 minutes
Cook Time 22 minutes

Servings
burgers


Ingredients
Portobello Mushrooms & Marinade

Basil Mayonnaise

Course Main Dish
Keyword burger

Prep Time 10 minutes
Cook Time 22 minutes

Servings
burgers


Ingredients
Portobello Mushrooms & Marinade

Basil Mayonnaise


Instructions
Basil Mayonnaise
  1. In a food processor combine basil, garlic and salt. While running add oil through the top and blend until smooth.

  2. Take the ingredients from the processor and move to another bowl. Add the rest of the ingredients and stir until combined.

  3. Cover and refrigerate. This will keep for around 3 days.

Portobello Mushrooms & Marinade
  1. Mix the marinade ingredients together. Oil, vinegar, salt and lemon juice. Set aside.

  2. Prepare the mushrooms by removing the stems and scraping the gills out.

  3. Place mushrooms in a dish and pour the marinade over them. Let it sit in the marinade at room temperature for 10 minutes.

  4. Add 2 Tbs. of butter in a pan, let it melt over medium/high heat then add the peppers and onions to the pan.  Sautee for 5 minutes.  

  5. Assemble the marinated mushrooms on a greased baking pan. With mushroom cup side up add onions and peppers. Top with mushrooms.

  6. Cook at 425 degrees for 20-22 minutes.

  7. Smear the rolls of your choosing with pesto mayo. Add mushroom burger. Enjoy!

Cajun Chicken Pasta

This Cajun Chicken Pasta is a perfect mix of spicy and creamy. Blackened chicken makes this pasta recipe really stand out and will become one of your go-to comfort foods!

Chicken Pasta on a fork with a craft beer in the background

Oh, hello spicy. Nice to see you. There was a time that I didn’t hold such an affinity for you, and that makes me sad. Thankfully I am back to your side. Especially after enjoying a big plate of pasta, creamy sauce, crunchy peppers, and so much spicy goodness. This recipe for Cajun Chicken Pasta is ready to put the spice back into life.

What beer pairs well with Cajun Pasta with Chicken?

The beer: Amber from Abita.

With spicy you don’t want overwhelming. Spicy chicken plus spicy sauce PLUS carbs…you want something that isn’t trying to fight with all the goodness of this dish so a pale ale like an amber is the perfect compliment.

A closeup of Cajun Chicken Pasta on a plate

What TV series pairs well with a spicy pasta dish?

Since in our house anything featuring Danny McBride cannot be missed, Righteous Gemstones is where it’s at this Mitten Movie Night. What a wild ride this show it. Funny but still with LOTS of WTF moments.

How to make Cajun Chicken Pasta:

I REALLY think that the key to this easy pasta recipe is the blackened chicken. Sprinkle the chicken with lots of Cajun seasoning then cooking it until crispy on the outside but juicy on the outside. That is what makes it meld so perfectly with this creamy pasta.

To achieve blackened chicken perfection it’s all about coating, frying, then taking it off at just the right moment. See the below example: I hate to brag, but yeah, that’s how you do it.

Blackened chicken that has been cooked on a cutting board

First, cut the chicken breasts in half. I try to cut mine to about 2-3 inches in the middle, no more. I want these to cook quick and stay juicy. The thicker they are, the longer they take to cook.

Sprinkle each side with 1 Tbs Cajun Seasoning.

To a shallow rimmed pan add oil. Let the pan heat up then place the chicken in the pan. Cook 4-5 minutes then flip. Cook 4-5 additional minutes depending on the thickness of the cut. *Make a cut in the thickest part of the chicken breast to make sure that it has cooked through. If not, return to the pan and cook 1-2 minutes per side.

While the chicken is cooking, add the fettucini to a pot and boil according to package directions. Drain and reserve 1/4 cup of the pasta water for the sauce.

Next, chop the red and green peppers, onions and mince the garlic.

Once the chicken has cooked, remove and place on a cutting board. Slice the chicken.

Sliced blackened chicken

In the same pan that you cooked the chicken, leaving the heat on medium, add 1 Tbs butter and let melt. Once the butter is melted add the sliced peppers, onions, and garlic and sautee. Cook for 5 minutes to soften but allowing them to still stay crunchy.

Add the flour, stirring the ingredients together, then slowly add 1/4 cup reserved water* from the fettucini. *I have found that using the pasta water when making a cream sauce stretches the sauce out without making it clumpy.

Next, add the heavy cream, Parmesan cheese, and 1 Tbs Cajun seasoning.

Parmesan cheese being added to a pan on the stove

Finally to the pan, add the drained cooked pasta. Top with the reserved green onions and jalapenos.

Like adding jalapenos to food? Try these recipes that are better with the spicy stuff on top:

I like to use tongs to combine everything together and then to serve. And here you are……

An overhead shot of Cajun Chicken Pasta in a pan ready to serve

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

InstagramMMN

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

Print Recipe
Cajun Chicken Pasta
Cajun Chicken Pasta has crispy blackened chicken, spicy and creamy sauce, crunchy peppers then topped off with jalapenos and green onions. One-pan comfort food with a kick!
Course Main Dish
Keyword chicken, pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Keyword chicken, pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Cut the chicken breasts in half.
  2. Sprinkle each side with 1 Tbs Cajun Seasoning.
  3. To a shallow rimmed pan add oil. Let the pan heat up then place the chicken in the pan. Cook 4-5 minutes then flip. Cook 4-5 additional minutes depending on the thickness of the cut.
  4. While the chicken is cooking, add the fettucini to a pot and boil according to package directions. Drain and reserve 1/4 cup of the pasta water for the sauce.
  5. Next, chop the red and green peppers, onions and mince the garlic.
  6. Once the chicken has cooked, remove and place on a cutting board. Slice the chicken.
  7. In the same pan that you cooked the chicken, leaving the heat on medium, add 1 Tbs butter and let melt. Once the butter is melted add the sliced peppers, onions, and garlic and sautee. Cook for 5 minutes.
  8. Add the flour, stirring the ingredients together, then slowly add 1/4 cup reserved water from the fettucini.
  9. Next, add the heavy cream, Parmesan cheese, and 1 Tbs Cajun seasoning.
  10. Finally to the pan, add the drained cooked pasta.
  11. Top with the reserved green onions and jalapenos. Enjoy!

Pumpkin Spice Air Fryer Donuts

Pumpkin Spice Air Fryer Donuts have a crunchy, sugary coating with pumpkin spice added for fall flavor. Biscuit dough is used to make this air fryer donut recipe super easy.

Pumpkin Spice Donuts made in the air fryer.

I’ve made this Air Fryer Donut recipe from The Kitchn many times. So I decided to play around with the recipe and give it a fall upgrade! My boys LOVED these and immediately demanded a second batch so that they could have them for breakfast on school days.

A close up of air fryer donuts cooling on a rack.

How do you like to spend your Fall weekends?

This time of year for us is like most families I’m sure. School, sports, work. Trying to balance it all can sometimes be overwhelming with everyone going in different directions. On the weekends I really like to make sure that we have some family time either at breakfast or Sunday dinner.

Since both boys are now playing sports on both days of the weekend, breakfast seems to make the most sense. That is what makes these pumpkin spice air fryer donuts such a great breakfast. These donuts are easy to make, kids can help with the recipe and of course, they are delicious.

Donuts on a counter with a cup of coffee off to the side.

So grab the pumpkin spice and let’s break out the air fryer!

How to make Pumpkin Spice Air Fryer Donuts:

Start by separating the biscuits into 8 sections.

Pat the biscuits to flatten a little bit. Make sure not to flatten too much or you won’t have enough room to fit 4 donuts into the air fryer at a time.

Steps for cutting out biscuit dough for making air fryer donuts.

Next, using a small shot glass to cut a circle in the center of the dough.

Remove the circle and set aside. Take the donut holes and cook just like the other donuts. Bonus donut bites!

Now coat the bottom of the air fryer with a small amount of olive oil. Make sure to read your air fryer’s directions before using any type of oil though as not to damage your models coating.

Set the air fryer to 350 degrees and fry the donuts for 3 minutes, take out the basket and flip. Fry for another 3 minutes.

Step by step instructions for cooking and coating donuts made in the air fryer.

While the donuts are air frying, melt the butter in a shallow dish and add the coating ingredients to another bowl: sugar, pumpkin spice, and cinnamon.

As the donuts get done (you will cook these in batches of 4), take the donuts and dip both sides into the butter.

Then place the buttered donuts into the coating, flip the donut and coat the other side.

Finally, add the donuts to a cooling rack.

Need more Pumpkin recipe inspiration?

Eat warm or let cool. They can be stored in an airtight container on the counter for up to 3 days. And here you are….

Pumpkin Spice Donuts and donut holes on a cooling rack.

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

Instagram | Bottom Left of the Mitten

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Print Recipe
Pumpkin Spice Air Fryer Donuts
Flaky and doughy center with a crunchy pumpkin spice coating. Pumpkin Spice Air Fryer Donuts give you all the fall flavor you are craving for breakfast, made right at home!
Course Breakfast
Cuisine Breakfast
Prep Time 5 minutes
Cook Time 25 minutes
Servings
donuts
Ingredients
Course Breakfast
Cuisine Breakfast
Prep Time 5 minutes
Cook Time 25 minutes
Servings
donuts
Ingredients
Instructions
  1. Start by separating the biscuits into 8 sections.
  2. Pat the biscuits to flatten a little bit.
  3. Next, using a small shot glass to cut a circle in the center of the dough. Remove the circle and set aside.
  4. Now coat the bottom of the air fryer with a small amount of olive oil.
  5. Set the air fryer to 350 degree and fry the donuts for 3 minutes, take out the basket and flip. Fry for another 3 minutes.
  6. While the donuts are air frying, melt the butter in a shallow dish and add the coating ingredients to another bowl: sugar, pumpkin spice, and cinnamon.
  7. As the donuts get done (you will cook these in batches of 4), take the donuts and dip both sides into the butter.
  8. Then place the buttered donuts into the coating, flip the donut and coat the other side.
  9. Finally, add the donuts to a cooling rack.
  10. Eat warm or let cool. Can be stored in an airtight container on the counter for up to 3 days. Enjoy!

BBQ Chicken & Bacon Sandwich

This BBQ Chicken & Bacon Sandwich recipe has all my favorite things in it!
Sliced chicken piled high with bacon and crunchy homemade coleslaw then drizzled with BBQ sauce.
Full of flavor and so easy to make!

BBQ Chicken and Bacon Sandwich on a plate.

I often profess my love for sandwiches. There are so many sandwich combinations you can make that it would really be hard to tire of them. Summer is also a great time to have sandwich fixings on hand for quick lunches or dinners in between trips to the lake or pool.

“Too few people understand a really good sandwich.”

— James Beard
A hand holding a sandwich and a craft beer off to the side.

What craft beer pairs well with BBQ Chicken & Bacon Sandwiches:

The beer: Floridian Hefeweizen from Funky Buddha.

I fell in LOVE with this one while we were down in Florida on vacation. It’s a light drinkable beer that’s full of citrus notes and is similar to the blonde styles that I love so much.

A chicken sandwich piled high with bacon and coleslaw.

What should I watch on TV while eating a sandwich?

Of course, this Mitten Movie Night HAS to be all about binging Stranger Things. While I didn’t make an Indiana Themed menu as I did for Season One, this chicken sandwich is tasty no matter where you live.

How to make BBQ Chicken & Bacon Sandwiches:

Preheat the oven to 375 degrees.

This recipe uses already cooked chicken breasts. Cooking up a few in the crock-pot then shredding is a quick meal must!

On a sheet pan split 6 brioche hamburger buns in half. Butter the tops and place face down on one half of the pan. Place the bottom half on the plan and spread the shredded cheese evenly between the 6 bottom sides.

How to prepare chicken sandwiches for baking.

Top with the pre-cooked shredded chicken, splitting the chicken evenly over the bottoms.

Place in the oven and bake 12 minutes.

Cook the bacon to the desired doneness then remove and drain on a paper towel covered plate.

Quick Coleslaw Recipe:

In a small bowl combine the coleslaw mixture, mayonnaise, vinegar, mustard, and sugar.

Making it up to a half-hour early and placing it in the refrigerator makes sure all the flavors meld together beautifully.

Coleslaw makes for a great BBQ chicken sandwich topping. It’s creamy and crunchy and best of all, easy to make. Placing homemade coleslaw on top of a sandwich takes you to the pinnacle of sandwich Nirvana.

How to assemble BBQ chicken sandwiches

Now it’s time to assemble these BBQ Chicken Sandwich with coleslaw.

Top the baked bottom half of the sandwich with BBQ sauce of your choice. Add the coleslaw. Now the bacon. Finally, more BBQ Sauce.

Need more sandwich inspiration?

And here you are……

BBQ Chicken and Bacon Sandwiches and a craft beer.

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

InstagramMMN

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

Print Recipe
BBQ Chicken & Bacon Sandwich
With layers of sliced chicken, crispy bacon, creamy coleslaw, and tangy BBQ sauce, this BBQ Chicken and Bacon Sandwich recipe prove that sandwiches can be anything but boring.
Prep Time 10 minutes
Cook Time 15 minutes
Servings
sandwiches
Ingredients
BBQ Chicken & Bacon Sandwich
Quick Coleslaw
Prep Time 10 minutes
Cook Time 15 minutes
Servings
sandwiches
Ingredients
BBQ Chicken & Bacon Sandwich
Quick Coleslaw
Instructions
BBQ Chicken & Bacon Sandwich
  1. Preheat the oven to 375 degrees.
  2. On a sheet pan split 6 brioche hamburger buns in half. Butter the tops and place face down on one half of the pan.
  3. Place the bottom half on the plan and spread the shredded cheese evenly between the 6 bottom sides.
  4. Top with the pre-cooked shredded chicken, splitting the chicken evenly over the bottoms.
  5. Place in the oven and bake 12 minutes.
  6. Cook the bacon to the desired doneness then remove and drain on a paper towel covered plate.
  7. Top the baked bottom half of the sandwich with BBQ sauce of your choice. Add the coleslaw. Now the bacon. Finally, more BBQ Sauce. Enjoy!
Quick Coleslaw
  1. In a small bowl combine the coleslaw mixture, mayonnaise, vinegar, mustard, and sugar.

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, crunch and they’re simple to make.

Air Fryer Rosemary Cashews in a bowl.

A handful of nuts is one of my very favorite snacks! Whether they are peanuts that I have to shell myself or mixed nuts, I find that they always do the trick when I’m looking for a treat.

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.

Some cashews for snacks with a selection of craft beer behind them.

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. A handful of cashews with rosemary is great for snacking while enjoying a cold craft beer.

Rosemary Cashews that have been cooked in the air fryer.

How to make Rosemary Cashews in the air fryer:

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, 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.

Ingredients and steps for how to make rosemary cashews in the air fryer.

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. The cashews will harden as they cool.

Want more air fryer recipes?

And here you are…

Air Fryer Rosemary Cashews ready to snack on with craft beer in the background.

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

InstagramMMN

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

Print Recipe
Air Fryer Rosemary Cashews
Air Fryer Rosemary Cashews can be whipped up in no time at all in small or big batches. Crunchy, sweet and savory these make the perfect snack!
Air Fryer Rosemary Cashews | Bottom Left of the Mitten
Prep Time 2 minutes
Cook Time 16 minutes
Servings
servings
Ingredients
Prep Time 2 minutes
Cook Time 16 minutes
Servings
servings
Ingredients
Air Fryer Rosemary Cashews | Bottom Left of the Mitten
Instructions
  1. In a microwave proof bowl melt the butter.
  2. To the melted butter add Worcestershire Sauce, rosemary, chili powder, mustard powder, and brown sugar. Stir to combine.
  3. Add the cashews to another bowl. Pour the butter mixture over the top.
  4. Stir to coat the nuts with the butter mixture.
  5. 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.
  6. 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.
  7. 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.
  8. Store in a sealed container for up to 1 week.
Recipe Notes

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. 

Bubble & Squeak on a plate ready to eat.

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

Close up of ham, eggs over easy and yolk with bubble and squeak.

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.

Steps for making Bubble & Squeak

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.
Cabbage patties made on a sheet pan ready to be fried.

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—>

Close up of Hollandaise Sauce Mix from Knorr

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?

And here you are…..
Overhead view of Bubble & Squeak with Hollandaise Sauce, eggs over easy and a Guinness Stout off to the side.

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

Originally published in February of 2017. Updated photos & recipe March of 2019. 

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

Bubble & Squeak | Bottom Left of the Mitten #cabbage #potato #breakfast


Print Recipe


Bubble & Squeak

This Bubble and Squeak has crispy potato and cabbage patties served alongside poached eggs and ham. The final touch, Hollandaise Sauce. The perfect breakfast or 'brinner'.

Bubble & Squeak | Bottom Left of the Mitten

Prep Time 10 minutes
Cook Time 10 minutes

Servings
servings


Ingredients

Prep Time 10 minutes
Cook Time 10 minutes

Servings
servings


Ingredients

Bubble & Squeak | Bottom Left of the Mitten


Instructions
  1. Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.

  2. To a food processor add the cabbage, onion and garlic and pulse until they are in small pieces.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Add to oil in the pan frying on each side for 4-5 minutes. Remove and add to a plate with a paper towel.

  9. 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.

  10. Prepare on a plate and drizzle with the sauce. Enjoy!

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