Hacienda Torta Cubana
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 it high with slow cooked pork, ham, cheese and a special spicy sauce to top it off.
What are your plans this weekend? We are actually going to have our first date night in awhile Saturday. We might go to a non-kids movie or a brewery to watch the Derby. What do you do when you and your significant other have a little time off?
For tonight though we are easting this Torta Cubana and enjoying some 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. Now on to the recipe!
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 at 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 sandwich 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 then the other half for this one.
The amount of ingredients should make 6 sandwiches. Divide the pork and ham up and you will make each of these made-to-order style 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!
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| 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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|
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.
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.
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.
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’.
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….
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 | 15 minutes |
| Cook Time | 8 hours |
| Servings |
servings
|
- 1 1/2-2 pounds boneless pork loin
- 2 cups beef broth I use beef broth base
- 1/2 tsp salt
- 1/2 tsp onion powder
- 3 garlic cloves minced
- 1/4 tsp Spanish paprika
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 3 cups dry pasta (I used rotini) cooked to package directions
- 2 Tbs butter
- 2 Tbs flour
- 1-1/2 cup whole milk
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 cup shredded parmesan
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded colby jack cheese
Ingredients
Pulled Pork
Mac and Cheese
|
|
- 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.
- 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.
- Add the nutmeg, pepper, garlic powder then finally add the 3 different cheese. Make sure you stir the whole time.
- Add the noodles to the pot and stir to get all the sauce all over the noodles.
- 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!
Salad Delight
This Mitten Movie Night I’m taking it to the tropics so Salad Delight it is! Don’t let the name fool you this ‘salad’ is a tropical fruit salad that is a sweet treat. Fruits, marshmallows and whipped cream topped with toasted coconut. This vintage recipe stands the test of time and perfect for holidays, picnics or any night of the week. I may not be able to escape to a warmer climate right now but I can make a tropical salad, sit under a bright light with sunglasses and sip on a mango sour beer. Sounds good, huh?
With this I am serving it as a side with some slider sandwiches. A perfect beer to pair this with is In The Flesh from Two Brothers Artisan Brewing. I’m a really big fan of sour beers and this one made with mango is on the top of my favorites list. The sourness does cut the sweetness of the salad. Delicious!
Recommended watching: We are catching up on a new to us show, Atlanta. If you are a fan of Donald Glover either the show he started in Community or his music you will see him at his finest in this drama. A little thing you may not know about him thought (and no he is NOT related to Danny Glover) he was actually discovered by Tina Fey and wrote for my favorite show ever, 30 Rock. Now on to the ‘salad’ that’s not a salad at all.
While I do usually like to have pictures of each step there simply was no reason for it. All you have to do is set the whipped cream and frozen fruit on the counter and let thaw. You could also do this overnight in the refrigerator. Once the items have thawed make sure to drain the frozen fruit as it may have water in the bottom. Next open the can of crushed pineapple and drain that too. You don’t want it making your salad runny.
In a medium sized bowl add the fruit, pineapple, whipped cream, chopped banana and marshmallows. Mix to combine all the ingredients. In a small pan on the stove over medium heat melt 1/2 tsp of butter. Add the coconut and toast for 2-3 minutes. Take off the stove and let cool. Sprinkle on top of the salad. 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 | 2-3 minutes |
| Servings |
servings
|
- 8 ounces frozen whipped topping, thawed
- 1 medium banana chopped
- 20 ounces can crushed pineapple drained
- 1 cup frozen Daybreak Blend, thawed I use WaWona Organic Daybreak Blend from Costco
- 1 cup marshmallows I used regular but you can use Tutti Fruity too
- 1/4 cup shredded coconut
- 1/2 tsp butter
Ingredients
|
|
- Set the whipped cream and frozen fruit on the counter and let thaw. You could also do this overnight in the refrigerator. Once the items have thawed make sure to drain the frozen fruit as it may have water in the bottom.
- Next open the can of crushed pineapple and drain that too. You don't want it making your salad runny.
- In a medium sized bowl add the fruit, pineapple, whipped cream, chopped banana and marshmallows. Mix to combine all the ingredients.
- In a small pan on the stove over medium heat melt 1/2 tsp of butter. Add the coconut and toast for 2-3 minutes. Take off the stove and let cool.
- Sprinkle the coconut on top of the salad. Enjoy!
Skillet Chicken, Mushrooms & Garlic
Looking to have a cozy Friday night in? And how would you like to make up a chicken dinner that can be made all in one pan and bake while you lounge on the couch reading or watching movies? Am I speaking your language yet? This Skillet Chicken, Mushrooms and Garlic is the perfect dinner for a great night in.
So tonight for Mitten Movie Night I made one of my favorites, a simple chicken dinner. I love nothing more than chicken with a light gravy and mashed potatoes. This meal paired so well with the White Chocolate Blonde from Grand Armory Brewing that we picked up when we were out hunting for Hopslam. With only a hint of chocolate it went great with the meaty mushrooms, tender chicken and light sauce perfectly.
Recommended to watch: The Secret of Marrowbone. This movie had me thinking about it long after it was over. A little bit of horror with a surprise twist at the end. So cuddle up because the weather is still cold and let’s get to the meal.
Do you have a cast iron skillet? If not this dish works well in a dutch oven too. I’ve been using my cast iron like crazy since I got it this summer. Before having one I always thought that it would be too intimidating but I was simply wrong about it. Easy to clean and you can make everything from burgers to dessert in it.
Start off by preheating the oven to 350 degrees. On the stove heat the pan and add the 1/4 cup olive oil. On a plate add the flour, salt, pepper and thyme. Combine the spices and flour together then dredge each chicken piece into it then add them skin side down to the pan. Cook for 5 minutes, flip over and cook another 5 minutes on the other side. While the chicken is cooking chop the onion, clean the mushrooms and get the garlic peeled.
Once the chicken is cooked remove and put on a separate plate. The chicken does not have to be cooked you just wanted to crisp up the skin. To the same pan add 1 Tbs of butter. With a spatula bring up the little bits on the bottom of the pan and add the onions. Brown them until translucent for 2-3 minutes. By now the kitchen should be smelling amazing!
Now that the onions are cooked add the liquids: wine and chicken stock. Add the chicken back to the pan. Then finally add the mushrooms and garlic on top of that. Turn off the heat to the skillet on the stove top then put the whole pan into the oven.
Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken. While it’s cooking make up some mashed potatoes and a vegetable side. Plate it up 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.
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| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
servings
|
- 4 pounds chicken thights I used bone in
- 1/2 cup chicken stock
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground thyme
- 1 small yellow onion chopped
- 8 ounces while white mushrooms cleaned and stemmed
- 1 whole garlic head peeled
- 1 cup white wine
- 1/4 cup olive oil
- 1 Tbs butter
Ingredients
|
|
- Start off by preheating the oven to 350 degrees. On the stove heat the pan and add the 1/4 cup olive oil.
- On a plate add the flour, salt, pepper and thyme. Combine the spices and flour together then dredge each chicken piece into it then add them skin side down to the pan. Cook for 5 minutes, flip over and cook another 5 minutes on the other side.
- While the chicken is cooking chop the onion, clean the mushrooms and get the garlic peeled.
- Once the chicken is cooked remove and put on a separate plate. The chicken does not have to be cooked you just wanted to crisp up the skin. To the same pan add 1 Tbs of butter.
- With a spatula bring up the little bits on the bottom of the pan and add the onions. Brown them until translucent for 2-3 minutes.
- Now that the onions are cooked add the liquids: wine and chicken stock. Add the chicken back to the pan. Then finally add the mushrooms and garlic on top of that. Turn off the heat to the skillet on the stove top then put the whole pan into the oven.
- Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken. Plate it up. Enjoy!
Shrimp Cannelloni #SundaySupper
February is here and love is in the air. Looking for a romantic meals for two that won’t take you all day to make? Try my Shrimp Cannelloni that has a short cut so you can spend more time with your love and not in the kitchen.
The inspiration for these came after watching one of my favorite shows Diner, Drive-In’s & Dives. They were at a restaurant where they made cannelloni and instead of spending all the time stuffing the tubes they used egg roll wrappers instead. Genius! Right up there with the making ravioli using ice cube trays that I want to try soon. For the filling they used a food processor to make the filling. Also genius! So let’s get to it.
Start by thawing out the shrimp. I used cocktail already cooked shrimp to make quick work of this and then I have shrimp leftover for tacos and salads. In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley. Process until all the has been combined. Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese. Mix all together. The mixture should be well combined to make it easy to spread onto the egg roll wrappers.
Preheat the oven to 350 degrees. Now start the Alfredo sauce. Start by melting the butter in a sauce pan once melted add the flour and make a roux. Now add the milk, the whole shrimp that was set aside and the Parmesan cheese. Stir to completely combine and it thickens up. In a 8×8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.
Now time to wrap the ‘Cannelloni’. Take the shrimp and ricotta mixture into 6 servings. Lay out each egg roll wrapper and spread the filling in the middle. Fold over the top edges over the filling then then one end over the filling and finally roll it up. Place into the dish seam side down. Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese. Put in the oven and bake for 30 minutes. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you to this weeks Sunday Supper host! Check out all the other recipes that will make for a delicious and cozy night for two.
Simple Dinner Ideas for Two
Entrees for Two
- Air Fryer Cajun Shrimp by Wholistic Woman
- Beef Carpaccio with Truffle Vinaigrette by Caroline’s Cooking
- Butter Poached Cod with Lentils by A Day in the Life on the Farm
- Cacio e Pepe with Parmesan Frico by Pies and Plots
- Chicken Mushroom Stuffed Squash by Cindy’s Recipes and Writings
- Cheesy Chicken with Broccoli by Recipes Food and Cooking
- Easy Chicken Pesto Pasta by Brunch-n-Bites
- Filet with Crabéarnaise by A Kitchen Hoor’s Adventures
- Peppered Chicken with Saffron Polenta by Gourmet Everyday
- Sausage and Vegetable Orzo by Hot Eats and Cool Reads
- Sheet Pan Greek Chicken and Potatoes by Sunday Supper Movement
- Shrimp Biranyi by Our Good Life
- Shrimp Canneloni by Bottom Left of the Mitten
- Spaghetti Squash Pad Thai by Take A Bite Out of Boca
- Teriyaki Rice Bowl by Life Tastes Good
Desserts for Two
- Chocolate Cherry Skillet Cookie by The Bitter Side of Sweet
- Deep Dish Chocolate Chip Cookies for 2 by Hezzi-D’s Books and Cooks
- Kahlua Tiramisu for Two by That Skinny Chick Can Bake
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
- 6 egg roll wrappers, premade
- 1 cup cooked shrimp, thawed
- 2 garlic cloves
- 1/2 cup parsley
- 1 ounce sundried tomatoes
- 1/2 cup whole milk ricotta cheese
- 1/2 cup italian shredded cheese split
- 2 Tbs butter
- 1 Tbs flour
- 1 cup milk
- 1/4 cup parmesan cheese
Ingredients
|
|
- Start by thawing out the shrimp.
- In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley. Process until all the has been combined.
- Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese. Mix all together.
- Preheat the oven to 350 degrees.
- Now start the Alfredo sauce. Start by melting the butter in a sauce pan once melted add the flour and make a roux. Now add the milk, the whole shrimp that was set aside and the Parmesan cheese. Stir to completely combine and it thickens up. In a 8x8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.
- Take the shrimp and ricotta mixture into 6 servings. Lay out each egg roll wrapper and spread the filling in the middle. Fold over the top edges over the filling then then one end over the filling and finally roll it up. Place into the dish seam side down.
- Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese.
- Put in the oven and bake for 30 minutes. Enjoy!
Hot Chocolate and Toast
Well now that Thanksgiving is over let’s get cozy and ready for Christmastime. That also means here in the Bottom Left of the Mitten at any moment we can be visited with the dreaded 4 letter word: S-N-O-W. Now don’t get me wrong I love snowy days until about January then I’m done with it. However Michigan does not listen to me and the last few years it can snow March-March I say! So why not cozy up with a warm bowl of soup. Or go out and play it then come home to a piping hot cup of homemade hot chocolate.
As a kid Winter was racing down the biggest hill in our area, Kincheloe Hill, on a bobsled that had *gasp* real metal skis on it. My brother and I would build igloos brick by brick and then sit in it for hours. No matter what the wintertime activity was when we were finally forced to come in and peel off the wet layers full of ice balls we would then sit down with one of my favorite treats. The best way to warm up was a big mug of hot chocolate brimming with gooey marshmallows and buttery toast on the side to dip in it.
This hot chocolate could not be simpler. Forget ever buying a packet again all you will want to make sure to keep on hand is some sugar, milk and really good cocoa powder. In a medium saucepan add the milk and turn it on to medium heat. Now to the milk whisk in the sugar, cocoa powder and vanilla. Keep whisking and cook the cocoa for 5 minutes. Turn off heat.
Now it’s time to toast the bread. Slather on LOTS of butter. Split the milk between 2 cups. Top with marshmallows. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Adapted from Gimme Some Oven
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
servings
|
- 4 pieces whole wheat bread
- 2 Tbs butter slightly melted
- 4 cups whole milk
- 1/3 cup white sugar
- 3 Tbs cocoa powder
- 1/2 tsp vanilla extract
- 1/2 cup minature marshmallows
Ingredients
|
|
- In a medium saucepan add the milk and turn it on to medium heat. Now to the milk whisk in the sugar, cocoa powder and vanilla. Keep whisking and cook the cocoa for 5 minutes. Turn off heat.
- Now it's time to toast the bread. Slather on LOTS of butter. Split the milk between 2 cups. Top with marshmallows. Enjoy!
Chicken a la King
Comfort food! Comfort food! Do you love comfort food? If you do I’ve got a dish for you. Creamy chicken, crunchy vegetables then ladled on top of cheesy potatoes (or noodles if you like) make for the ultimate comfort food. Make Chicken a la King for your family tonight.
What is best about Chicken a la King is that it doesn’t take too long. Here’s a tip: When I make any type of soup with chicken I usually take a whole large pack of chicken and cook it in a crock pot then freeze the leftovers for when I make recipes like this. Cooking it in the crock pot not only saves time it makes it tender and tasty. Now on to the recipe.
To start chop up the onions, carrots and celery. In a pan heat 2 Tbs butter then add the vegetables and start to sautee. Cook them stirring occasionally until softened, around 6 minutes. To the vegetables add the Tbs of flour then stir until the flour is all combined with the vegetables. This will make a roux to thicken everything up, but here’s the kicker, not too thick. When this goes over the potatoes or noddles you want it to be smooth not clumpy.
Time to add the chicken stock. Again stir everything together and let simmer for around 3 minutes. Now add the shredded chicken.
The last ingredient that makes this so creamy is Cream of Chicken. Add the can to the chicken mixture and heat through or 5 minutes. For this I made some cheesy mashed potatoes. Feel free to put this on top of regular potatoes or noodles. 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.
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 1/2 cup carrots chopped
- 1/4 cup white onion chopped
- 1/2 cup celery chopped
- 2 Tbs butter
- 2 cloves garlic cloves minced
- 1 Tbs flour
- 1 cup chicken stock
- 10-1/2 ounces (1 can) cream of chicken soup
- 1-1/2 cups cooked chicken shredded
Ingredients
|
|
- To start chop up the onions, carrots and celery. In a pan heat 2 Tbs butter then add the vegetables and start to sautee. Cook them stirring occasionally until softened, around 6 minutes.
- To the vegetables add a Tbs of flour then stir until the flour is all combined with the vegetables.
- Add chicken stock. Stir everything together and let simmer for around 3 minutes.
- Add the shredded chicken.
- Finally add the Cream of Chicken and heat through or 5 minutes.
- Ladle over potatoes or noodles. Enjoy!
Chocolate Pecan Pie
Happy November! Time to dust off Halloween and enjoy a few short weeks before we officially kick off the holidays. If you’re anything like me even though I have to wait for Thanksgiving feasts I start planning out the menu now. With any luck you will want to save this Chocolate Pecan Pie recipe for yours.
This actually is a pie that I have been wanting to make forever. I was talking to my Step-Mom about a drink recipe that I wanted to make for the holidays. ‘You know this and your sister’s pie are always what I think about when I remember the holidays.’ A crisp, crunchy top with pecans made way for a fudge center then finally flaky pie crust. This pie is close your eyes and give a sigh good. Luckily for me, she knew the recipe and gave it to me right then and there.
According to her I could find the recipe on Baker’s German Chocolate baking squares. Her sister then just omitted the coconut because her family didn’t care for it. So off to the store I went and picked up the ingredients. Unfortunately the Baker’s Chocolate did not have this pie recipe in it but no worries I found this German Chocolate Pie Recipe from Betty Crocker and guess what? It was spot on.
For this I used a pre-made pie crust. Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate. Put the pie plate on a cookie sheet in case there is any run over from the pie.
To start in a bowl combine the sugar, cornstarch and salt. Mix with a whisk until combined. In a separate bowl whisk together the egg yolks and vanilla. Break the chocolate bar into pieces. In a pot on the stove over medium/high heat start melting the butter then add the chocolate. Stir until the butter and the chocolate have melted together completely. Turn off the heat then whisk in the evaporated milk. Let cool for a few minutes.
To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step. Mix in the sugar and cornstarch mixture. Pour filling into the pie crust. Finally pour the pecans over the top. Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.
Let the pie cool for at least 4 hours. Slice it up and serve with whipped cream. 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.
Get The Recipe, Get The Goods
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
pieces
|
- 1 prepared 9" pie shell
- 4 ounces Baker's German Chocolate broken into pieces
- 1/4 cup butter
- 12 ounces evaporated milk
- 1-1/2 cup sugar
- 2 Tbs Cornstarch
- 1/8 tsp salt
- 4 egg yolks
- 1/2 tsp vanilla extract
- 1 cup pecans
Ingredients
|
|
- Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate. Put the pie plate on a cookie sheet in case there is any run over from the pie.
- To start in a bowl combine the sugar, cornstarch and salt. Mix with a whisk until combined.
- In a separate bowl whisk together the egg yolks and vanilla. Break the chocolate bar into pieces. In a pot on the stove over medium/high heat start melting the butter then add the chocolate. Stir until the butter and the chocolate have melted together completely. Turn off the heat then whisk in the evaporated milk. Let cool for a few minutes.
- To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step. Mix in the sugar and cornstarch mixture.
- Pour filling into the pie crust. Finally pour the pecans over the top. Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.
- Let the pie cool for at least 4 hours. Slice it up and serve with whipped cream. Enjoy!
PB&J Burger
For this Mitten Movie Night we are watching Stranger Things. In honor of it I decided to go all out and try to make something special to coincide with a night of binge watching this awesome show. If you follow my blog you know that I love recreating regional favorites. Whether it’s Michigan or Memphis Hot Dogs or recreating a sandwich I had in Ohio, I’m in for taking a culinary trip with my taste buds. So, why not make something from Indiana which is were the show takes place? The Peanut Butter Burger.
Even though I live very close to Indiana I’ll be honest I’m not totally immersed in what foods are big there. So off to the little ‘tell me what I don’t know’ box called the internet I went. With some research I found 9 Strange Food Combinations Only People In Indiana Will Love from Only In Your State. Right at the Top #1-Peanut Butter and Hamburgers. Hmm…..this might just be interesting enough to try. Never had it, but I’ll try it. The article said that it usually comes with jalapenos so of course this was going to be delicious with the sweet, salty and spicy flavors all working together.
I thought a Halloween themed beer would be good so Voodoo Ranger 8 Hop Pale Ale from New Belgium it is. While a more locally sourced craft beer would probably have been better this beer was purchased in Mishawaka at Costco so close enough! Now on to this peanut butter burger that really was a delicious surprise.
For the burgers we’re keeping it simple so mix the ground beef, pepper, salt and garlic powder and shape into 4 patties. I always cook my burgers in a cast iron skillet with some oil. After a recent episode of Diners, Drive-Ins & Dives there was a restaurant that covered the burgers with a dish so they stayed moist. I tried this trick and it worked great.
Place burgers in skillet and cook without the bowl over it for 3 minutes. Cover with a bowl as shown below and cook for another 5 minutes. Using a spatula flip up the side of the bowl then use tongs to take it off completely. Do not touch the bowl, it is hot! Flip burgers and let cook for 3 minutes. Using the tongs place the bowl back over and cook for another 5 minutes. Using the same technique as before flip the bowl off, add the shredded cheese equally over the burgers and return the bowl one last time. Cook finally for another 2-3 minutes to melt cheese then remove them from the pan.
So the ‘PB’ is of course for peanut butter but the ‘J’ is for jam. Bacon jam to be exact. I thought this would be a good addition. I recently had a burger on it at a local brewery and now I’m obsessed. In an effort to keep some in my house at all times now I made some using this Easy Skillet Bacon Jam recipe.
Toast the bun with a little butter then assemble the burger. Spread the peanut butter on the bottom, burger, jalapenos and bacon jam. Add lettuce and tomatoes if you wish. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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Get The Recipe, Get The Goods
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
burgers
|
- 1 pound ground hamburger (80/20 mix)
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 Tbs oil
- 4 Tbs peanut butter 1 Tbs per burger
- 1/4 cup jalapenos from jar
- 4 Tbs bacon jam
- 1/2 cup shredded colby jack cheese divided over 4 burgers
- lettuce & tomato for garnish
- 4 hamburger buns
- 1 Tbs butter
Ingredients
|
|
- Mix the ground beef, pepper, salt and garlic powder and shape into 4 patties.
- To use the bowl method: Place burgers in skillet with a small amount of oil and cook without the bowl over it for 3 minutes. Cover with a bowl as shown below and cook for another 5 minutes.
- Using a spatula flip up the side of the bowl then use tongs to take it off completely. Do not touch the bowl, it is hot! Flip burgers and let cook for 3 minutes. Using the tongs place the bowl back over and cook for another 5 minutes.
- Using the same technique as before flip the bowl off, add the shredded cheese equally over the burgers and return the bowl one last time. Cook finally for another 2-3 minutes to melt cheese then remove them from the pan.
- Toast the bun with a little butter then assemble the burger. Spread the peanut butter on the bottom, burger, jalapenos and bacon jam. Add lettuce and tomatoes if you wish. Enjoy!
Gnocchi, Sausage & Spinach Soup #SundaySupper
I first made this Gnocchi, Sausage & Spinach Soup recipe as something quick to take my best friend who was sick in the hospital. I was originally going to make a pasta dish with most of these ingredients but adjusted it on the fly to make the ultimate ‘comfort food’ soup to take to her so she could skip the hospital food. I’m glad I did because it has become something that I now make, a lot.
Top this with some homemade croutons and a sprinkle of Parmesan. The croutons give it really good crunch. Now on to the soup!
Start by melting half of the butter in a large stockpot, adding the onions and cook until softened. Add garlic now—not before it will brown to fast and get bitter.
Now add your sausage and cook until browned. Once the sausage is cooked I usually either drain this on a plate with a paper towel or drain in colander. I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot. I now also add the other half of my butter. Wilt the spinach. Chop up your tomato and add to the pot. Add your sausage back in.
To the sausage mixture sprinkle 1 Tbs of flour over it then stir to combine the flour. This is what thickens the stock.
Add the chicken stock now. I love using bouillon so I heat up 1 cup of water and dissolve the cubes in that. Then add the remaining water after that. Finally put the gnocchi into the pot and set to cook over medium heat for 10 minutes.
Serve it up and add croutons & additional Parmesan. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published March, 2016. Updated photos & recipe.
Thank you to this weeks Sunday Supper host! Check out all the other recipes that will keep your soup pot boiling all Winter long.
Comfort Food Soup and Stew Recipes #SundaySupper
Superb Soups
- “Make it Your Own” Soup Bar by The Freshman Cook
- Baked Potato Soup by That Skinny Chick Can Bake
- Cabbage and Kielbasa Soup by Our Good Life
- Chicken and Dumplings by Palatable Pastime
- Easy Homemade Chicken Noodle Soup by Pies and Plots
- Gnocchi, Sausage & Spinach Soup by Bottom Left of the Mitten
- Habitant Pea Soup by What Smells So Good?
- Instant Pot Mexican Chicken and Rice Soup by Sunday Supper Movement
- Meatball and Orzo Soup by Fantastical Sharing of Recipes
Stupendous Soups
- Milchnudeln (German Milk Noodles) by Tara’s Multicultural Table
- Mushroom Fennel Soup by Caroline’s Cooking
- Pasta Fagioli Soup by Soulfully Made
- Slow Cooker Black Bean Chili by Cricket’s Confections
- Crock Pot Chicken Posole by My Imperfect Kitchen
- Slow Cooker Smoky Chicken-Potato Soup by The Weekend Gourmet
- Spicy Lentil Soup with Swiss Chard by Cooking Chat
Join 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.
| Servings |
servings
|
- 1 box potato gnocchi
- 12 ounces baby spinach
- 1/2 pound Italian sausage
- 1 Tbs butter divided
- 1 Tbs flour
- 1 cup cherry tomatoes hlaved
- 1 small white onion chopped
- 3 cloves garlic chopped
- 3 tsp chicken bouillon
- 4 cups water
- 1/4 cup parmesan plus additional for topping
Ingredients
|
|
- Start by melting half of the butter in a large stockpot, adding the onions and cook until softened. Add garlic now—not before it will brown to fast and get bitter.
- Add your sausage and cook until browned. Once the sausage is cooked drain **I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot.
- Add the other half of my butter. Wilt the spinach. Chop up your tomato and add to the pot. Add your sausage back in.
- To the sausage mixture sprinkle 1 Tbs of flour over it then stir to combine the flour.
- Add the chicken stock. Finally put the gnocchi into the pot and set to cook over medium heat for 10 minutes.
- Serve it up and add croutons & additional Parmesan. Enjoy!
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