Baked Meatballs

These delicious Baked Meatballs make the perfect addition to pasta night! Ground beef, Italian sausage, Parmesan and mozzarella cheese with fresh basil mixed together then form little balls of goodness that are baked, not fried.

A side view of cooked Italian meatballs.

I want to say that I make these meatballs every time I make pasta. It would be great to say, ‘This is a beloved recipe that my grandmother handed down to me.’ But I want to be honest with you, so I will. I just started making this recipe exactly one month ago.

While baking meatballs is my preferred way to make meatballs, I didn’t have a good recipe that went with spaghetti sauce. The usual grainy, bland and just plain yuck meatballs that I quickly make don’t leave any impression at all. Except for my 5-year-old, he LOVES spaghetti and meatballs, so for him, I felt like I really needed to up my game.

Baked Italian meatballs on a baking sheet, cut in half showing the inside of one.

After playing with a few different versions, this baked meatball recipe was by far the best and little kidapproved!

So what made the difference from these and the other meatballs I had made before?

What I had run across before was when I used breadcrumbs for the meatballs, they came out mealy. Soaking the breadcrumbs in milk before mixing them into the meat totally solved this problem. Soak the 1/2 cup of breadcrumbs in 1/4 cup milk for 5 minutes before adding the other ingredients.

How to make meatballs using breadcrumbs.

What is a good meat mixture for making baked meatballs?

Prior to this, I was just using ground beef. Boring! So I added half ground beef (80/20 mixture) and half Italian sausage. No longer boring.

Want some un-boring ground beef recipes?

After soaking the breadcrumbs, preheat oven to 350 degrees.

In the bowl with the soaked breadcrumbs add the two cheese, egg, seasoning, garlic, and chopped basil.

Steps for meatball mixture then placing them on baking sheet.

Add the two types of meat then form into 1 to 2-inch balls. I like them on the smaller size and this recipe makes about 35 meatballs. Place them on a baking sheet lined with parchment paper.

Bake the meatballs for 30 minutes and serve with cooked pasta and your choice of sauce. I love Trader Joe’s Red Lentil pasta and traditional sauce. And here you are…..

Baked meatballs on a sheet pan with spaghetti and sauce off to the side.

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.

Print Recipe
Baked Meatballs
Ground beef, Italian sausage, cheese, herbs, and fresh basil create little bites of delicious. Baked meatballs are the perfect way to upgrade pasta night!
Course Main Dish
Cuisine Beef, Italian, Meatballs
Prep Time 10 minutes
Cook Time 35 minutes
Servings
meatballs
Ingredients
Course Main Dish
Cuisine Beef, Italian, Meatballs
Prep Time 10 minutes
Cook Time 35 minutes
Servings
meatballs
Ingredients
Instructions
  1. Soak the 1/2 cup of breadcrumbs in 1/4 cup milk for 5 minutes before adding the other ingredients.
  2. After soaking the breadcrumbs, preheat oven to 350 degrees.
  3. In the bowl with the soaked breadcrumbs add the two cheese, egg, seasoning, garlic, and chopped basil.
  4. Add the two types of meat then form into 1 to 2-inch balls. I like them on the smaller size and this recipe makes about 35 meatballs. Place them on a baking sheet lined with parchment paper.
  5. Bake the meatballs for 30 minutes and serve with cooked pasta and your choice of sauce.

Lasagna French Bread

Just a few ingredients turn ordinary loaves of French bread into this wonderful lasagna/pizza bread hybrid. Lots of sauce, lots of cheese and so toasty on top. Everyone will love this Lasagna French Bread.

Lasagna French Bread pizza on a pan

Growing up french bread pizzas from the freezer section were one of mine & my brothers favorites! Now that I’m the cook in the house I skip the freezer section and make my own French bread right at home.

What beer pairs well with Lasagna French Bread and a movie?

The beer: Lager from Simpler Times.

We pick this beer up at Trader Joe’s. It tastes great and is a great value at less than $5 for a 6-pack.

Is Trader Joe’s a great place to buy beer?

Yes! Not only do they have a great selection of beers, they also let you taste anything you want before buying.

A shot of a cut piece of French bread. A craft beer is off to the side.

What movie pairs well with crunchy french bread pizzas and a cold beer?

For this Mitten Movie Night we are starting Harry Potter from the very beginning. We are heading to Florida in a few weeks and visiting Universal Studios while there.

This will be Little A’s first time going when he can actually enjoy everything there. He wasn’t even 2 the last time we went so I’m excited to get him into the movies so he will understand just how cool that part of the park is.

How to make Lasagna French Bread:

In a pan brown the ground beef until cooked through, drain the grease.

To the same pan add onions and garlic. There should be grease still in the pan, if not add a small amount of olive oil. Lightly brown then add the ground beef back to the pan. Now add the spaghetti sauce and cook until warmed through and all mixed together.

Cut the French bread loaves in half and removing some of the bread in the center.

Tips for making great french bread:

  • Removing some of the bread in the center makes a
    shallow area for adding the cottage cheese fillings. Makes it so much easier to eat!
  • Brush some melted butter and garlic on the bread to give it a ‘garlic bread’ feel.
A combination of photos with step-by-step for making Lasagna French bread.

Preheat the oven to 375 degrees.

On a baking sheet lay down some parchment paper. Place the cut bread on top.

In a small bowl mix together the cottage cheese and beaten egg together. Place the mixture into the wells of the bread.

Spread the ground beef mixture on the top of the cottage cheese mixture evenly over the 4 slices of bread.

Finally spread the shredded cheese on top.

Place in the oven and bake for 20 minutes until cheese is golden and bubbly.

Want more foodie mash-up recipes?

And here you are…..

Overhead shot of some pizza bread with melted cheese and a craft beer off to the side.

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
Lasagna French Bread
Lasagna French Bread is stuffed with cottage cheese filling, ground beef, spaghetti sauce and then baked with tons of cheese on top. An easy meal that will leave everyone satisfied.
Lasagna Bread | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Lasagna Bread | Bottom Left of the Mitten
Instructions
  1. In a pan brown the ground beef until cooked through, drain the grease.
  2. To the same pan add onions and garlic. Lightly brown then add the ground beef back to the pan. Now add the spaghetti sauce and cook until warmed through and all mixed together.
  3. Cut the French bread loaves in half and removing some of the bread in the center.
  4. Preheat the oven to 375 degrees.
  5. On a baking sheet lay down some parchment paper. Place the cut bread on top.
  6. In a small bowl mix together the cottage cheese and beaten egg together. Place the mixture into the wells of the bread.
  7. Spread the ground beef mixture on the top of the cottage cheese mixture evenly over the 4 slices of bread.
  8. Finally spread the shredded cheese on top.
  9. Place in the oven and bake for 20 minutes.

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.

Ham and potato soup in the background with a hand holding raspberry pie dippers.

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!

Ham and Potato Soup | Bottom Left of the Mitten

So that got me thinking, what if I made my favorite ham and potato soup and incorporated a sweet side to go with it? Who knew this is what potato soup had been missing all along?

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.

Potatoes, celery, carrots, onions, garlic and ham chopped and sitting on a cutting board.

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.

Pie crust with spoonfuls of raspberry jam sitting on it.

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.

Pie crust with filling in the center ready to be cut.

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?

And here you are……

Ham and potato soup in a bowl with raspberry pie dippers and a craft beer off to the side.

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
Ham and Potato Soup with Raspberry Pie Dippers
This Ham and Potato Soup is the perfect comfort food for the colder months. The Raspberry Pie Dippers takes this soup from ordinary to extraordinary.
Ham and Potato Soup | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Ham and Potato Soup
Raspberry Pie Dippers
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Ham and Potato Soup
Raspberry Pie Dippers
Ham and Potato Soup | Bottom Left of the Mitten
Instructions
Ham and Potato Soup
  1. Peel, clean and chop the potatoes and carrots.
  2. Chop the celery and onions. Mince the garlic.
  3. In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
  4. Add the chicken broth, potatoes, carrots, salt, pepper, and herbs. Simmer for 20 minutes.
  5. 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.
Raspberry Pie Dippers
  1. Spread a prepared pie crust onto a floured surface.
  2. Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.
  3. Whisk one egg then brush along the sections that do not have jam on them.
  4. Add the other pie crust to the top of the raspberry jam. Press down between each 'pocket' to seal the edges.
  5. Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.
  6. Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers. 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.

Brown Sugar Scones with Chocolate Drizzle on a plate ready to eat!

*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! 

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.

Recipe steps for Brown Sugar Scones with Chocolate Drizzle.

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.

Baked scones ready to have chocolate drizzled on them.

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…..

Brown Sugar Scones with Chocolate Drizzle on a plate ready to eat!
From our home in the Bottom Left of the Mitten to yours ~ Enjoy

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

Choctoberfest2018

To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018, and contacted via email. Good luck!

a Rafflecopter giveaway

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

 

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 2018:

The PinterTest Kitchen 2 Cookin Mamas 27th and Olive A Day in the Life on the Farm A Kitchen Hoor’s Adventures A Little Fish in the Kitchen addicted 2 recipes Amy’s Cooking Adventures An Affair from the Heart April GoLightly At the Table with R and R Baking Sense Blade & Barbell Blogghetti Body Rebooted Books n’ Cooks Bottom Left of the Mitten Canning and Cooking at Home Cheese Curd In Paradise Chef Sarah Elizabeth Cindy’s Recipes and Writings Coconut & Lime Cook With Renu Cook’s Hideout Cookaholic Wife Cookie Dough and Oven Mitt CopyKat.com Daily Dish Recipes Everyday Eileen Fairyburger Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Family Around the Table Fix Me a Little Lunch Frankly Entertaining Frugal & Fit Get the Good Stuff! Growing Up Gabel Hardly A Goddess Hezzi-D’s Books and Cooks Home Sweet Homestead House of Nash Eats Intelligent Domestications jenniferbakes JoAnn’s Food Bites Join Us, Pull up a Chair Jolene’s Recipe Journal Jonesin’ For Taste Karen’s Kitchen Stories Kate’s Recipe Box Kelly Lynn’s Sweets and Treats LeMoine Family Kitchen Life on Food Life, Love, and Good Food Lisa’s Dinnertime Dish Little House Big Alaska Long Distance Baking Maria’s Mixing Bowl Moore or Less Cooking Must Love Home Norine’s Nest Our Good Life Our Sutton Place OVENTales Palatable Pastime Prettysweetblog Red Cottage Chronicles Restless Chipotle Reviews, Chews & How-Tos Sarah Cooks the Books Sarah’s Bake Studio Savory Moments Seasonal and Holiday Recipe Exchange Seasoned Sprinkles Seduction In The Kitchen Simple Family Crazy Life Simply Inspired Meals Snacks and Sips Soulfully Made Stephie The Happy Mom Sumptuous Spoonfuls Sweet Coralice Take Two Tapas Tampa Cake Girl That Recipe The Baking Fairy The Beard and The Baker The Food Hunter’s Guide to Cuisine The Gingered Whisk The Heritage Cook The Mad Scientist’s Kitchen The Olive Blogger The Pajama Chef The Redhead Baker The Saucy Fig The Spiffy Cookie The Weekday Gourmet This is How I Cook Trampling Rose Turnips 2 Tangerines Walking Fruitfully Wendy Polisi Wildflour’s Cottage Kitchen Zesty South Indian Kitchen


Print Recipe


Brown Sugar Scones with Chocolate Drizzle

These Brown Sugar Scones with Chocolate Drizzle are so soft and fluffy. They make the perfect breakfast for an afternoon snack.

Brown Sugar Scones with Chocolate Drizzle | Bottom Left of the Mitten

Course Breakfast
Cuisine Breakfast, Scones

Prep Time 10 minutes
Cook Time 15 minutes

Servings
scones


Ingredients

Course Breakfast
Cuisine Breakfast, Scones

Prep Time 10 minutes
Cook Time 15 minutes

Servings
scones


Ingredients

Brown Sugar Scones with Chocolate Drizzle | Bottom Left of the Mitten


Instructions
  1. Preheat oven to 350 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours. Enjoy!


Recipe Notes

How to store scones:

  • Store in the refrigerator on a plate for up to 4 days.

Baked Coconut Shrimp Wontons

Coconut shrimp meets with a cream cheese wonton. Baked Coconut Shrimp Wontons are the best of both worlds. All wrapped together in a crunchy shell then sprinkled with powdered sugar.  So sweet!

Baked Coconut Shrimp Wontons on a plate with a side of sweet and sour sauce.

Happy Memorial Day weekend! Let’s start this Mitten Movie Night with a classic appetizer mashup.  Do you love coconut shrimp?  How about sweet and creamy wontons?  Why don’t we just combine them?  Of course we can.  So now let’s sit back and start the holiday with a sweet beer and an even sweeter treat with these baked coconut shrimp wontons.

Have you ever went out to dinner and instead of ordering a meal you just order an appetizer….for yourself?  I do because I can’t resist a good artichoke dip with crispy bread.  A local restaurant here has the best potato skins with ranch that again I will order and just eat as my meal.  This recipe came to me after I made these Sweet Cream Cheese Wontons from The Cozy Cook.  They were so good so how could I make these appetizers into a meal?  Add shrimp?  Sure! I was just waiting for the right beer to pair them with…..and it all came together last weekend.

What beer pairs well with Baked Coconut Shrimp Wontons?

The beer: Palisades Pineapple from Golden Road Brewing.

My husband, the kids and I went up to Flint, Michigan for our nephews graduation party.  With our in-laws we made a weekend out of it and got a hotel so the kids could swim and not worry about driving 6 hours round trip in one day.  It was a great get away and of course while away why not treat ourselves?  We stopped at the Kroger to pick up some beer. Wow!  What a wonderful selection they had.  After picking up then putting down a bunch of choices because it was hard to choose, I went with this Palisades Pineapple from Golden Road Brewing.

While it’s not a Michigan Craft Beer I have been on a fruit beer kick so, why not?  This beer ended up being one of my favorites this year.  Light, drinkable, fruity with pineapple and apricots but not overwhelming.

What movie pairs well with wontons and beer?

Finally, I have to perfect beer for Mitten Movie Night to pair with these wontons.  Now to pair a great beer with a great movie?  Since this beer was made in LA we’re watching Pulp Fiction.

Baked Coconut Shrimp Wontons on a plate with a side of sweet and sour sauce and a craft beer off to the side.

While the ingredients for this recipe are pretty basic the assembly can make them a little tedious to make.  Worth it but just a little *warning*.

How to make Baked Coconut Shrimp Wontons:

For the shrimp, I use already cooked salad shrimp.  I always have a bag in the freezer and you can easily take out how much you need and thaw in some hot water and it’s ready.  For this you need 2 cups.

On the stove top in a pan heat up 1/2 Tbs olive oil and add the thawed shrimp and sautee until brown around 2 minutes.  Add 1 minced garlic cloves and cook for another 1-2 minutes.

Once cooked through the meat needs to be minced.  You can either do this by chopping it into small pieces with a knife or you can do like I did for this Shrimp Cannelloni and bring out the small food processor.

Next, set the shrimp aside to cool then preheat the oven to 400 degrees and spray a baking sheet with cooking spray.

To another bowl add softened cream cheese, powdered sugar and the coconut.  In a smaller dish crack one egg and whisk it to combine.  Once the shrimp has cooled add it to the cream cheese and coconut mixture.

To this I added a ‘splash’ of sesame oil.  While I love the taste it can be overwhelming so proceed with caution or leave this off the recipe if you think you or your guests might not like it.

Lastly, is filling these baked coconut shrimp wontons.  This is the step I warned you about taking some time.  Place a small dollop in the middle of a wonton wrapper.  Take your finger and dip it into the egg then rub all the edges with it.

To create the little pillows of goodness pinch the 4 corners with your index and middle finger on top then thumbs on the bottom and pull together making an ‘X’.  A wobbly ‘X’ at best but sometimes flavor makes up for the presentation.

Baked Coconut Shrimp Wontons on a pan about to be covered with egg wash.

You won’t use all the egg for this so to the bowl add a splash of water then brush the egg wash onto the top of each wonton.

Pop these baked coconut shrimp wontons into the preheated oven for 12 minutes.

Sprinkle on some additional powdered sugar and serve with a side of sweet and sour sauce.

And here you are….

Baked Coconut Shrimp Wontons on a plate with a side of sweet and sour sauce and a craft beer off to the side.

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
Baked Coconut Shrimp Wontons
These Baked Coconut Shrimp Wontons have a creamy filling of shrimp and coconut is wrapped and then baked to crispy perfection in the oven.
Baked Coconut Shrimp Wontons | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 12 minutes
Servings
servings
Prep Time 10 minutes
Cook Time 12 minutes
Servings
servings
Baked Coconut Shrimp Wontons | Bottom Left of the Mitten
Instructions
  1. Thaw 2 cups of frozen, cooked shrimp. On the stove top in a pan heat up 1/2 Tbs olive oil and add the thawed shrimp and sautee until brown around 2 minutes. Add 1 minced garlic cloves and cook for another 1-2 minutes.
  2. Mince the shrimp by hand or food processor. Set the shrimp aside to cool
  3. Preheat the oven to 400 degrees and spray a baking sheet with cooking spray.
  4. To another bowl add softened cream cheese, powdered sugar and the coconut. In a smaller dish crack one egg and whisk it to combine. Once the shrimp has cooled add it to the cream cheese and coconut mixture. To this I added a 'splash' of sesame oil.
  5. Place a small dollop in the middle of a wonton wrapper. Take your finger and dip it into the egg then rub all the edges with it. To create the little pillows of goodness pinch the 4 corners with your index and middle finger on top then thumbs on the bottom and pull together making an 'X'.
  6. To the egg bowl add a splash of water then brush the egg wash onto the top of each wonton. Pop these into the preheated oven for 12 minutes.
  7. Sprinkle on some additional powdered sugar and serve with a side of sweet and sour sauce. Enjoy!

Pecan Crusted Chicken Salad #SundaySupper

Pecan Crusted Salad is full of flavor! Chicken, romaine lettuce, crunchy apples, dried cranberries, and an apple cider vinaigrette.

Pecan Crusted Chicken Salad | Bottom Left of the Mitten

Next week is Thanksgiving already! Can you believe it?  Time to hit the ground running with the shopping, baking, school activities, and family gatherings wouldn’t it be nice to sit back and relax and still have a filling and satisfying meal that won’t weigh you down?  This salad is very easy and perfect to make between all the hustle and bustle.

Coating the chicken breasts in a pecan and cheddar mixture just adds an almost buttery crunch to it.  Then you get a sweet bite of apple and cranberries.  Add the creamy zing of the vinaigrette.  It just hits all the right notes.  Did I also mention that it’s really quite easy to make?  Yes, yes I did.

Pecan Crusted Chicken Salad | Bottom Left of the Mitten

How to make Pecan Crusted Chicken Salad:

Start by heating your oven to 375 degrees.  Taking the 2 chicken breasts split them down the center so you have 4 total thinner pieces.

In a food, processor chop add the nuts and the cheddar cheese.  Pulse until it has been finely chopped together.  Take a plate and add the flour.  Whisk one egg in a bowl.   Then on the final plate add the pecan & cheddar mixture.

On a baking sheet add parchment paper or tin foil, spray with cooking spray then get ready to assemble the chicken.

Dredge the chicken in the flour on both sides.  Now dip into the egg.  Finally, cover the whole chicken piece with the pecan/cheddar mix.  Place on a baking sheet.  Repeat with the last 3 pieces.

Place in the oven for 35 minutes.  Make sure to check and make sure chicken is cooked completely through before serving.

Chop the lettuce and apple and add them to a large salad bowl.  Sprinkle with dried cranberries and sunflower seeds.  Slice or chop the chicken and add to the salad.

Serve the dressing on the side or drizzle over as much as you or your guests like.

And here you are…..

Pecan Crusted Chicken Salad | Bottom Left of the Mitten

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

Instagram | Bottom Left of the Mitten

Thank you to this weeks Sunday Supper host! Check out all the other recipes that will keep your family in fresh salads all Winter long.

Holiday Salad Recipes #SundaySupper

Festive Holiday Salad Recipes

Bountiful Holiday Salad Recipes

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.

Pecan Crusted Chicken Salad | Bottom Left of the Mitten #salad #wintersalad #pecanchicken

Print Recipe
Pecan Crusted Chicken Salad
Pecan Crusted Salad is full of flavor! Chicken, romaine lettuce, crunchy apples, dried cranberries, and an apple cider vinaigrette.
Pecan Crusted Chicken Salad | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken, Salad
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken, Salad
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Pecan Crusted Chicken Salad | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 375 degrees. Taking the 2 chicken breasts split them down them down the center so you have 4 total thinner pieces.
  2. In a food processor chop add the nuts and the cheddar cheese. Pulse until it has been finally chopped together.
  3. Take a plate and add the flour. Whisk one egg in a bowl. Then on the final plate add the pecan & cheddar mixture.
  4. On a baking sheet add parchment paper or tin foil, spray with cooking spray then get ready to assemble the chicken. Dredge the chicken in the flour on both sides. Now dip into the egg. Finally cover the whole chicken piece with the pecan/cheddar mix. Place on baking sheet. Repeat with the last 3 pieces.
  5. Place in the oven for 35 minutes. Make sure to check and make sure chicken is cooked completely through before serving.
  6. Chop the lettuce and apple and add them to a large salad bowl. Sprinkle with dried cranberries and sunflower seeds. Slice or chop the chicken and add to the salad.
  7. Serve the dressing on the side or drizzle over as much as you or your guests like. Enjoy!

Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies have peanut butter and chocolate chips combine with butter flavored coconut oil to make a crisp and crunchy cookie.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Choctoberfest is the perfect reason to dust off old cookie recipes and give them a fresh update.  I was excited to partner this week with Barlean’s and use a different version of one of my favorite items to cook with coconut oil.  For these, I used Barlean’s Butter Flavored Organic Coconut Oil.  Peanut butter and chocolate are made for each other in these Peanut Butter Chocolate Chip Cookies.

Trading out normal butter on a 1:1 ratio for Barlean’s Butter Flavored Organic Coconut Oil had these cookies coming out of the oven crispy, which is perfect because that is just how I like them. Now on to the recipe.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Barlean’s complimentary but all opinions stated in this post are my own.

How to make Chocolate Chip Peanut Butter Cookies:

In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla, and egg.

Start the mixer to start combining the ingredients.  Slowly add flour, baking soda, and salt.

Finally, add chocolate chips.

Once everything is all combined take off and preheat the oven to 350 degrees.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Cover a cookie sheet with parchment paper and grab the bowl of cookie dough.  The dough will be almost like crumbles when all combined.

Using a spoon scoop out a spoonful into the palm of your hand.  Roll into a ball and place onto the prepared sheet.  Continue with 11 more scoops so there is a dozen on the pan.

Like traditional peanut butter cookies press down with a fork horizontal then vertical.  Be careful because the dough is very delicate so press gently. 

Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bakes.

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

Let cookies bake 14-16 minutes.

Remove pan from the oven and let cool on the sheet for 5 minutes.  Using a spatula move the cookies to a cooling rack or on a piece of wax paper. Until they are fully cooled they will be easy to crumble so give just a bit before diving in.

Now do the same with the remaining dough that was staying chilled in the refrigerator.

After they have cooled store in an airtight container for up to 4 days but they probably won’t last that long!

And here you….

Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten

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

Instagram | Bottom Left of the Mitten

a Rafflecopter giveaway


Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten #peanutbuttercookies #cookies #coconutoil

Print Recipe
Chocolate Chip Peanut Butter Cookies
Chocolate Chip Peanut Butter Cookies have peanut butter and chocolate chips combine with butter flavored coconut oil to make a crisp and crunchy cookie.
Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten
Course Dessert
Cuisine Cookies, Dessert
Prep Time 5 minutes
Cook Time 14 minutes
Servings
cookies
Course Dessert
Cuisine Cookies, Dessert
Prep Time 5 minutes
Cook Time 14 minutes
Servings
cookies
Chocolate Chip Peanut Butter Cookies | Bottom Left of the Mitten
Instructions
  1. In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla and egg. Start the mixer to start combining the ingredients. Slowly add flour, baking soda and salt. Finally add chocolate chips.
  2. Preheat the oven to 350 degrees.
  3. Cover a cookie sheet with parchment paper and grab the bowl of cookie dough.
  4. Using a spoon scoop out a spoonful into the palm of your hand. Roll into a ball and place onto the prepared sheet. Continue with 11 more scoops so there is a dozen on the pan.
  5. Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bake.
  6. Let cookies bake 14-16 minutes.
  7. Remove pan from the oven and let cool on the sheet for 5 minutes. Using a spatula move the cookies to a cooling rack or on a piece of wax paper.
  8. Do the same with the remaining dough that was staying chilled in the refrigerator.
  9. After they have cooled store in an airtight container for up to 4 days. Enjoy!

Scotch Egg Sliders

These Scotch Egg Sliders make a great appetizer or dinner.  Sausage wrapped eggs make the perfect filling for soft slider buns then top whole grain mustard. 

Scotch Egg Sliders | Bottom Left of the Mitten

Welcome to this anniversary edition of Mitten Movie Night! Anniversary of my blog? No.  Anniversary of the first Mitten Movie Night? No.  It’s actually close enough to 14 years of marriage for me and my hubby.  It is next week so why not celebrate now?  And I think I came up with the perfect dinner for my slider loving hubby, scotch egg sliders.

I was first introduced to the scotch eggs just 3 short years ago.  My friend had a party pretty much every Friday over the Summer and everyone was to bring a dish.  One Friday, someone brought them and let me tell you-they went fast! Luckily I got one and I was blown away at how delicious they were.  So then, like most good food, I set out to make it at home.  I thought that I would give it a twist and thus these scotch egg sliders were born!

What beer pairs well with Scotch Egg Sliders?

The beer: Mosaic-Hero IPA from Revolution Brewing.

What beer pairs well with sliders and craft beer?

Then we are binge watching the last few episodes of Ozark.  Have you seen this show? I cannot believe that it took us so long to finally get into it.  I’ve heard several people rave about it and I’ll tell you, the reviews are spot on because it’s amazing.  I will say that Jason Bateman plays the perfect ‘man who has decided to not give a sh!$ anymore’ character.  So enough about that and my anniversary and on to the food!

Scotch Egg Sliders | Bottom Left of the Mitten

How to make Scotch Egg Sliders:

To start with let’s boil up 4 eggs.  I boil them for around 14 minutes so they are hard in the center.

Now I’ll be honest that while I was excited about this recipe I was NOT excited about peeling eggs.  I am just bad at it!

Need an EASY WAY to peel hard-boiled eggs?

Exhibit A: The below photo with the sad face is my failed attempt.  I knew if I kept that up there would be no egg to go into the middle of my sausage so that was a fail.

So instead of continuing, I hopped online and actually found a video for ‘5 Egg Hacks‘ and guess what, it worked!

See Exhibit B: The below photo with the happy face.  Success!  No more wanting to scream anytime I want to make a delicious hard boiled egg. How ’bout that!?!

Scotch Egg Sliders | Bottom Left of the Mitten

Preheat the oven to 400 degrees.

Slice the eggs enough so you have 8 thick slices.  I basically didn’t use the ends.  If you don’t want to have them go to waste maybe boil extra eggs and use the ends to make some of my son’s favorite potato salad?

Now take the sausage and cut it into 8 pieces.  Take a little over half of the meat of one patty and flatten it down.

Place the egg in the middle. Roll the edges over the egg then place the remaining sausage on top.

Smooth the edges so that it hides all the egg and makes a nice patty.

Line a baking pan with tin foil then spray with cooking spray.  Now set up the breading station-flour on one plate, egg in a bowl then panko breadcrumbs on another plate.

Take each patty and cover all sides with the flour.  Then dip both sides into the egg.

Finally, cover in panko.  Place onto the baking sheet.  Cook for 35 minutes flipping halfway through.

Scotch Egg Sliders | Bottom Left of the Mitten

Basically, that is all the cooking that these scotch egg sliders take.  Grab some slider buns and grainy mustard.

Our local store just got a new line of sauces and I picked up the Smoked Porter Mustard for this recipe.

Assemble the scotch egg sliders: bun, scotch egg patty then the mustard.  Simple and delicious.

And here you are……

Scotch Egg Sliders | Bottom Left of the Mitten

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.


Scotch Egg Sliders | Bottom Left of the Mitten #sliders #scotchegg #sandwich


Print Recipe
Scotch Egg Sliders
Hard-boiled eggs covered in sausage and panko then baked to crispy perfection. These Scotch Egg Sliders may be little but they are big on flavor.
Scotch Egg Sliders | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 35 minutes
Servings
sliders
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
sliders
Ingredients
Scotch Egg Sliders | Bottom Left of the Mitten
Instructions
  1. To start with boil let's boil up 4 eggs. I boil them for around 14 minutes so they are hard in the center.
  2. Slice the eggs enough so you have 8 thick slices.
  3. Take the sausage and cut it into 8 pieces. Take a little over half of the meat of one patty and flatten it down. Place the egg in the middle. Roll the edges over the egg then place the remaining sausage on top. Smooth the edges so that it hides all the egg and makes a nice patty.
  4. Preheat the oven to 400 degrees. Line a baking pan with tin foil then spray with cooking spray.
  5. Set up the breading station-flour on one plate, egg in a bowl then panko breadcrumbs on another plate. Take each patty and cover all sides with the flour. Then dip both sides into the egg. Finally cover in panko.
  6. Place onto the baking sheet. Cook for 35 minutes flipping halfway through.
  7. Assemble the sliders: bun, scotch egg patty then top with mustard. Enjoy!

Fried Jalapeno Burger

Can you believe it’s almost August?  Summer sure does seem to be not taking it slow.  We have been very busy though having fun visiting new places with the kids and spending tons of time in the pool.  So for the last Mitten Movie Night of July I’m making something extra spicy, a burger topped with Fried Jalapenos.

Fried Jalapeno Burger | Bottom Left of the Mitten
This week has been a long one so I am ready to relax.  I am currently in the process of pulling wallpaper down in what is known as the ‘Man Cave’.  Dubbed as such the first time we came to look a the house with the boys. There is a fair amount of wallpaper in this house so I felt it was a good place to start.  After getting into it I quickly realize that only 1 area a year might be getting done because it is WORK!

I got some great tips over on my Facebook page so I started with a water/fabric softener and scraper combo that actually worked pretty good.  Then I mentioned to my mother-in-law that a lot of people recommended a steamer.  Guess what?  She actually had a brand new one!  It has been working like a charm. Probably half the time it would have taken with the water/softener concoction. I’m so thankful too because I wanted to have this all done by the middle of August.  Looks like I am on track and I will post the before and afters soon for all to see.

After dinner I am kicking back and relaxing with  Wedding Crashers.  An oldie but goody and I love digging through our old DVD’s.  With dinner we’re drinking some Michigantuan from Short’s Brewing.  I can not resist a cherry beer especially one using Michigan cherries.  So now on to the food.

Fried Jalapeno Burger | Bottom Left of the Mitten

The fried jalapenos are simple enough.  Take the jarred jalapenos and put them onto a paper towel, fold over and press down to dry them off as much as possible. Mix together the egg, milk, flour, salt and pepper for the batter. Heat up 1/4 cup of oil in a pan (drop a little bit of the batter to see if it starts to fry to check if oil is ready)  and fry 2-3 minutes, on each side until golden brown. Remove from pan and put on another clean plate and paper towel to drain.

Fried Jalapeno Burger | Bottom Left of the Mitten

For the burger I actually finally used a hamburger press that I got from my son’s school fundraiser probably 3 years ago.  They really turned out great as you can see from the end result below.  I mix my burger some Worcestershire Sauce and that’s it.  Press half the meat into one side and then the other putting a piece of cheese into the middle and pressing it so the two halves connect.  If you don’t have a press just make a 1/2 pound patty and add cheese later.

As I’ve said before I don’t have a grill so I used my Foreman grill.  It took about 12 minutes total but check to make sure fully cooked for whatever method you are using.  Thinking I might have to remedy this whole no grill quick….maybe for my birthday coming up here in August?

Fried Jalapeno Burger | Bottom Left of the Mitten

For the aioli mix mayo, minced garlic clove and 1 teaspoon of jalapeno juice.  Toast the buns, always.  Top with the spicy aioli.  And here you are….

Fried Jalapeno Burger | Bottom Left of the Mitten

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

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

Kiss Boring Makeup Goodbye and subscribe to BeautyBox5

Fried Jalapeno Burger | Bottom Left of the Mitten #jalapeno #burgerrecipe #aioli

Print Recipe
Fried Jalapeno Burger
All beef hamburger stuffed with cheddar cheese then topped with crunchy fried jalapenos. Pile on creamy jalapeno aioli to finish off with even more heat.
Fried Jalapeno Burger | Bottom Left of the Mitten
Course Main Dish
Cuisine Burger
Servings
burger
Ingredients
Course Main Dish
Cuisine Burger
Servings
burger
Ingredients
Fried Jalapeno Burger | Bottom Left of the Mitten
Instructions
  1. Take the jarred jalapenos and put them onto a paper towel, fold over and press down to dry them off as much as possible.
  2. Mix together the egg, milk, flour, salt and pepper for the batter.
  3. Heat up 1/4 cup of oil in a pan (drop a little bit of the batter to see if it starts to fry to check if oil is ready) and fry 2-3 minutes, on each side until golden brown.
  4. Remove from pan and put on another clean plate and paper towel to drain.
  5. Mix burger with Worcestershire Sauce.
  6. Press half the meat into one side and then the other putting a piece of cheese into the middle and pressing it so the two halves connect. **If you don't have a press just make a 1/2 pound patty and add cheese later.
  7. Cook on each side around 6 minutes for a total of 12 minutes. **Check to make sure fully cooked for whatever method you are using.
  8. For the aioli mix mayo, minced garlic clove and 1 teaspoon of jalapeno juice.
  9. Toast the buns. Top with the spicy aioli. Enjoy!

Butterscotch Banana Bread

Have some overripe bananas on your counter?  Don’t know what to do with them?  How about making a classic loaf of banana bread with a butterscotch twist?  Butterscotch Banana Bread bakes the butterscotch chips making little pockets full of flavor throughout. 

Butterscotch Banana Bread | Bottom Left of the Mitten

If you follow my blog you will know that I’m not a big baker.  I’m getting better but I still prefer a quick no-bake dessert over breaking out the cake pans.  However, this bread is so easy and comes out of the oven so perfect that I find myself making it over and over again.  The inside ends up being soft and moist and the outside gets a slightly crunchy crust.  This combination has me making this treat at least every other week.

Butterscotch Banana Bread | Bottom Left of the Mitten

Since I started making this banana bread recipe, I’ve realized there is no better smell than something like bread baking in the oven.  Sweet and buttery almost.  Reminds me of growing up and my mom making big bowls and loaf after loaf of zucchini bread.  While I can’t get my boys to touch the stuff they do love banana bread.  They might eat it at night or even in the morning for breakfast with strawberries.

You cannot go wrong with this simple quick bread recipe.

How to make Butterscotch Banana Bread:

Preheat the oven to 350 degrees.

With a fork mash the overripe bananas.

In a separate bowl melt the butter and whisk the egg.  Add to the bananas.

Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.

Finally, add the butterscotch chips.

Grease one loaf pan with butter or oil then add the batter.

Butterscotch Banana Bread | Bottom Left of the Mitten
Bake at 350 degrees for 1 hour.  Sniff the air over and over again while it bakes. 

Serve warm with LOTS of butter.

And here you are……

Butterscotch Banana Bread | Bottom Left of the Mitten

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

Recipe adapted from I Wash You Dry

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

Butterscotch Banana Bread | Bottom Left of the Mitten #bananabread #butterscotch #bananabreadrecipe

Print Recipe
Butterscotch Banana Bread
Don't let overripe bananas go to waste, make this Butterscotch Banana Bread. Moist on the inside and crunchy on the outside and butterscotch in every bite.
Butterscotch Banana Bread | Bottom Left of the Mitten
Course Dessert
Cuisine Bread, Breakfast, Dessert
Prep Time 5 minutes
Cook Time 1 hour
Servings
pieces
Ingredients
Course Dessert
Cuisine Bread, Breakfast, Dessert
Prep Time 5 minutes
Cook Time 1 hour
Servings
pieces
Ingredients
Butterscotch Banana Bread | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 350 degrees.
  2. With a fork mush the overripe bananas.
  3. In separate bowl melt the butter and whisk the egg. Add to the bananas.
  4. Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.
  5. Finally add the butterscotch chips.
  6. Grease one loaf pan with butter or oil then add the batter.
  7. Bake at 350 degrees for 1 hour. Serve warm with lots of butter. Enjoy!

Food Blog Theme from Nimbus
Powered by WordPress