Fried Cheese Curds

Fried cheese curds are a Midwest pub staple that can easily be made right at home. Little balls of cheese fried until crunchy. Dip them into marinara sauce or ranch and you have an appetizer or snack that fills that cheese void you’ve been looking for.  

Fried Cheese Curds on a pan ready to eat!

We are on to the first Mitten Movie Night of the holiday season.  The tree is up, stockings are hung and I have to admit that I am getting pretty jazzed about it. Along with the holidays, Christmas movie watching and football playoffs you should always have a great snack on hand for that extra binge-worthy, lazy on the couch kinds of days.  That’s where these Fried Cheese Curds come into play.

What movie pairs well with fried cheese and beer?

In the mood for a new Christmas movie?  Check out The Christmas Chronicles on Netflix.  Kurt Russell as St. Nick is pretty genius casting.  Super cute and perfect to watch with the family.

What beer pairs well with Fried Cheese Curds?

The beer: Wisconsin Dells Brewing Co., Sconnie Smash

We just spent a wonderful few days for our youngest’s birthday in Wisconsin Dells.  Yes, Wisconsin Dells can still be fun in the winter.

While the town was pretty dead and not many businesses were open, we stayed at Mt. Olympus which had an indoor waterpark.  After a day of play, we hit Moosejaw Pizza & Brewing Co. for some great food (I even remade my favorite there, Portobello Mushroom Burger), homemade pop for the kids and a cold glass of beer for the adults.

I went with the Sconnie Smash.  This beer was part of the Sconnie Beer line. It was so tart and flavorful, almost tasted like cherry pop.  Before heading home we picked up a few 6 packs at the local liquor store.

Fried Cheese Curds on a pan and one with a bite taken out of it. A craft beer and sauce off to the side.

For these cheese curds, I made them in the way of Culver’s.  Some recipes call for using a batter but I like the breading on Culver’s curds so it was an easy decision of what method I would use.

Here is a pro-tip for making cheese curds:  It takes time!  Don’t plan on having these hot and ready in 20 minutes.  You are looking more like 3 hours.

How to make Fried Cheese Curds:

Open the package of cheese curds and place them on a plate.  Let them ‘sweat’ for about half an hour.

Set up an assembly line of 1 plate flour, 1 bowl of whisked eggs, 1 plate of breadcrumbs mixed with salt and Italian seasoning.

First, roll a cheese curd into the flour.

Steps and ingredients for making Fried Cheese Curds.

Next, dip the cheese curd into the egg.

Roll the cheese curd into the breadcrumb mixture.

Place on a large cookie sheet with a wire rack.  Continue with the rest of the curds.

Put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.

Cheese curds on a cookie sheet going into the freezer.

Set up a frying assembly line.

In a cast iron pan add the oil.  Bring to frying level.  On another cookie sheet add paper towels.

Add about 10 curds to the pan and fry for about 40 seconds, then flip.  Fry another 10 seconds.

Remove and add to the paper towel sheet to drain.

Cheese curds on a pan and a pan on the stove with oil in it ready to fry the cheese curds.

Work these fried cheese curds in batches.

Once they are all cooked serve immediately with rach or my favorite, marinara sauce.

Make fried cheese curds and these burger & hot dog recipes:

And here you are…..

Fried Cheese Curds on a pan with a craft beer and sauces off to the side.

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

InstagramMMN

Recipe adapted from CopyKat.com

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




Print Recipe
Fried Cheese Curds
These fried cheese curds are the perfect crunchy, cheesy treat you've been looking for! Breaded with a hint of Italian Seasoning then fried to crispy perfection. Serve with a side of sauce for dipping.
Fried Cheese Curds | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 90 minutes
Servings
servings
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 90 minutes
Servings
servings
Fried Cheese Curds | Bottom Left of the Mitten
Instructions
  1. Open the package of cheese curds and place them on a plate. Let them 'sweat' for about half an hour.
  2. Set up an assembly line of 1 plate flour, 1 bowl of whisked eggs, 1 plate of breadcrumbs mixed with salt and Italian seasoning.
  3. First, roll a cheese curd into the flour.
  4. Next, dip the cheese curd into the egg.
  5. Roll the cheese curd into the breadcrumb mixture.
  6. Place on a large cookie sheet with a wire rack. Continue with the rest of the curds.
  7. Put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.
  8. Set up a frying assembly line. In a cast iron pan add the oil. Bring to frying level. On another cookie sheet add paper towels.
  9. Add about 10 curds to the pan and fry for about 40 seconds, then flip. Fry another 10 seconds.
  10. Remove and add to the paper towel sheet to drain.
  11. Work these fried cheese curds in batches.
  12. Once they are all cooked serve immediately with rach or my favorite, marinara sauce. Enjoy!

Swedish Sticky Chocolate Cake

A few ingredients come together to make this classic Swedish Sticky Chocolate Cake recipe.  This cake comes out of the oven with a crispy top and a gooey, fudgy center with chocolate in every bite.  Swedish Sticky Chocolate Cake is the perfect dessert for a dinner party or the holidays.

A baked Swedish Sticky Chocolate Cake on a plate ready to cut.

Welcome to Choctoberfest 2018!  This is a wonderful time of year.  Over 100 bloggers are in our kitchens and churning out the best chocolate recipes to get you through October and the holidays.  Past Choctoberfest’s have produced some of my most inspired recipes like Homemade Chocolate Pudding and Cracker Candy.  This year I decided to use this as an opportunity to make a recipe I’ve had on my list for a while, Swedish Sticky Chocolate Cake (Kladdkaka).

A baked Swedish Sticky Chocolate Cake on a plate cut and ready to eat.

*Affiliate links are included in this post. Please read my Discloser Policy. I received Barlean’s Butter Flavored Coconut Oil complimentary but all opinions stated in this post are my own. For more information about Barlean’s visit their About page.

I was SO EXCITED to see that Barlean’s was a partner again this year.  They are such a great supporter of food bloggers and have participated not only in Choctoberfest but Cookout Week as well.  I made a wonderful Margarita Pie with a pretzel crust with Barleans’s instead of butter and it turned out great.

Why swap out butter for butter flavored coconut oil?

  • It’s a simple 1 for 1 swap.  Use butter flavored coconut oil in cookies, brownies or most anywhere that butter is called for in recipes.
  • Unlike regular coconut oil, you almost completely miss the coconut taste.
  • It’s not just for baking!  Butter flavored coconut oil works great in sautees, sauces, and light frying as well.

I’ve had this cake on my mind for the past year or so.  While I’ve been sharing more recipes from Michigan and my family, I have been wanting to delve a little deeper into recipes from my heritage as well.  My dad’s family is from Sweden and my husband’s family is Norwegian so you might be seeing more and more of these recipes on the blog soon.  Until then, let’s get on to this delicious chocolate cake recipe.

How to make Swedish Sticky Chocolate Cake:

Preheat the oven to 325 degrees.

In a medium-sized bowl whisk 2 eggs.

Ingredients and steps for how to cook a Swedish Sticky Chocolate Cake.

Slowly whisk the sugar in with the eggs.

Add a mesh strainer to the top of the bowl.  Pour in the flour, cocoa powder, and salt.  Lift up the strainer and gently shake all the ingredients into the bowl.

Pour in the vanilla.

Ingredients and steps for how to cook a Swedish Sticky Chocolate Cake.

Next, melt the Barlean’s Butter Flavored Coconut Oil then add pour it into the flour/cocoa mixture.  Whisk to combine.

Cover the bottom of an 8″ spring-form pan with parchment/baking paper.  Grease the sides so they release easily.  Add the batter to the pan.  Bake for 25-28 minutes.

Remove the sides of the pan then let cool. then sprinkle with powdered sugar.

Tips & Variations for Swedish Sticky Cake:

  • Don’t have butter flavored coconut oil on hand?  Swap out 1:1 for unsalted butter.  If you only have salted butter omit the salt.
  • No springform pan?  That’s fine, just use a regular pie plate that is well oiled.
  • Make it even better served with fresh fruit or fruit sauce.

And here you are….

A baked Swedish Sticky Chocolate Cake on a plate ready to cut.

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

Recipe adapted from The Cafe Sucre Farine.

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
Swedish Sticky Chocolate Cake
This recipe for Swedish Sticky Chocolate Cake (Kladdkaka) comes out of the oven with a crispy top and gooey center with chocolate in every bite.
Swedish Sticky Chocolate Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Regional
Prep Time 5 minutes
Cook Time 25 minutes
Servings
pieces
Ingredients
Course Dessert
Cuisine Cake, Regional
Prep Time 5 minutes
Cook Time 25 minutes
Servings
pieces
Ingredients
Swedish Sticky Chocolate Cake | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 325 degrees.
  2. In a medium-sized bowl whisk 1 egg.
  3. Slowly whisk the sugar in with the egg.
  4. Add a mesh strainer to the top of the bowl. Pour in the flour, cocoa powder, and salt. Lift up the strainer and gently shake all the ingredients into the bowl.
  5. Pour the vanilla into the bowl.
  6. Melt the Barlean’s Butter Flavored Coconut Oil then add pour into the flour/cocoa mixture. Whisk to combine.
  7. Cover the bottom of an 8" spring-form pan with parchment/baking paper. Grease the sides so they release easily. Add the batter to the pan.
  8. Bake for 25-28 minutes.
  9. Remove the sides of the pan then let cool. Sprinkle with powdered sugar then cut into 8 pieces. Enjoy!
Recipe Notes
  • Don't have butter flavored coconut oil on hand?  Swap out 1:1 for unsalted butter.  If you only have salted butter omit the salt.
  • No springform pan?  That's fine, just use a regular pie plate that is well oiled.

Toad In The Hole

The classic English dish Toad In a Hole is made with sausage, a simple bread pudding, then topped with a mustard-onion gravy. This is a perfect meal when you are looking for something a little different.

A piece of sausage and bread pudding aka Toad In a Hole cut with gravy on it ready to eat!

Welcome to Mitten Movie Night the Royal Wedding Edition! I decided to make a classic English dish for this special occasion.

I hadn’t had Toad In The Hole before I knew that it was going to be something that I would love.  Meat, onions, carbs….GRAVY!!!  Of course, I had to add some Michigan appeal to this dish by using Beer Brats made with Founder’s Dirty Bastard Craft Beer.  We eat these a lot during the Summer and they worked great in this recipe.

What beer pairs well with sausages?

The beer: Soft Parade from Short’s Brewing.

While I did do some research about favorite beers of England I felt like I would rather share a Michigan beer that I felt was fitting not only with the meal but also the name, Soft Parade from Short’s Brewing.  This beer is full of fruit flavor: strawberries, blueberries, raspberries, and blackberries.

Fruit beers pair so well with dishes that aren’t exactly complex in flavor and that’s why a simple sausage dish like this is perfectly contrasted with this beer. Plus the name gets you in the mood for the ‘procession’ that the Royal Wedding will have.

See how I did that?  Wink, wink….I know it was a weak analogy but like most things, I’m going with it!

A big bowl of mustard-onion gravy.

So after going through about a million recipes, I settled on this one from Cooking Channel TV for Toad in the Hole with Mustard-Onion Gravy.

How to make Toad In a Hole:

For the base, it’s just flour, salt, eggs, and milk.  To one bowl add the flour and salt.  In another bowl add the milk and eggs then whisk to combine.  Slowly add the milk and egg mixture to the flour whisking it together to make a batter.

Simple enough but then the trick seemed to be what you do with it once the ingredients are mixed together.  Half the recipes said to just keep it out on the counter for 10-30 minutes.  The other half said that you had to keep it in the refrigerator overnight or at least a few hours to set.  What I did was make the batter in the morning and put in the refrigerator until I was ready to make this about 6 hours later.

Flour in a bowl with eggs and milk off to the side.

The other part of this recipe that was in all of them was heating up the pan you are cooking the pudding and sausages in.  About an hour before you are ready to put this on the table take the batter out of the refrigerator and preheat the oven to 375 degrees. 

Now put the pan you plan on baking this in into the oven.  I used a metal pan because I was worried about adding the cold batter to a hot pan would break it. 

Next, brown the sausages in a pan on the stove with 1 Tbs oil.  Brown all sides which take about 8 minutes but don’t worry about cooking all the way through.  Reserve any oil in the pan for the gravy.

Carefully take the pan out of the oven then add a small bit of oil to that pan.  You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages.

Return it to the oven and cook for 45 minutes.

For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions.  Using very low heat cook them down slowly for about 10 minutes.  To the onions add the flour and stir to coat.  Now add the beef broth, mustard.  Continue cooking down until it thickens to a gravy consistency.  Add salt and pepper to taste.

Take out the Toad In The Hole from the oven.  Slice and serve topped with gravy.

And here you are……

 

Toad In a Hole in a pan with a craft beer and dish of mustard-onion gravy 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
Toad In a Hole
I tried my hand at a classic English dish, Toad In The Hole. Savory sausage is baked on top of a simple bread 'pudding'. Top with an onion gravy and you have a meal fit for a King.
Toad In a Hole | Bottom Left of the Mitten
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Toad In The Hole
Mustard-Onion Gravy
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Toad In The Hole
Mustard-Onion Gravy
Toad In a Hole | Bottom Left of the Mitten
Instructions
Toad In The Hole
  1. To one bowl add the flour and salt. In another bowl add the milk and eggs then whisk to combine. Slowly add the milk and egg mixture to the flour whisking it together to make a batter.
  2. Keep batter on the counter for 10-30 minutes or keep in the refrigerator up to overnight if you like.
  3. Take the batter out of the refrigerator and preheat the oven to 375 degrees. Put just the pan you plan on baking this in into the oven.
  4. Next brown the sausages in a pan on the stove with 1 Tbs oil. Brown all sides which takes about 8 minutes but don't worry about cooking all the way through. Reserve any oil in the pan for the gravy.
  5. Carefully take the pan out of the oven then add a small bit of oil to that pan. You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages. Return it to the oven and cook for 45 minutes.
Mustard-Onion Gravy
  1. For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions. Using very low heat cook them down slowly for about 10 minutes.
  2. To the onions add the flour and stir to coat. Now add the beef broth, mustard. Continue cooking down until it thickens to a gravy consistency. Add salt and pepper to taste.
  3. Take out the Toad In The Hole from the oven. Slice and serve topped with gravy. Enjoy!

Scotch Egg Sliders

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.

Scotch Egg Sliders | Bottom Left of the Mitten

I was first introduced to the scotch egg 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!

With dinner we are drinking Mosaic-Hero IPA from Revolution Brewing.  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

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! 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

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.

Preheat the oven to 400 degrees.  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!

*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
Course Main Dish
Cuisine Appetizer, Sliders
Prep Time 10 minutes
Cook Time 35 minutes
Servings
sliders
Ingredients
Course Main Dish
Cuisine Appetizer, Sliders
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!

Ham & Spinach Breakfast Sandwich #SundaySupper

Are you a breakfast eater?  I am not really.  I prefer to get up and have my coffee then maybe eat an early lunch.  However on the weekends it’s a different story.  Weekends are for big breakfasts with the family on Sunday.   Eggs, bacon, pancakes, french toast or omelettes.  This Ham & Spinach Breakfast Sandwich is the perfect balance of eggs and ham, chewy ciabatta bread and one of my favorite condiments, pesto.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

The pesto is really what made this sandwich great.  I’ve been growing basil out in my back yard for a few years now so it’s pretty much a staple in our house.  Don’t have fresh basil?  I find that the store version is good too so don’t get overwhelmed with an extra step if you don’t want to.  The other good thing is that this sandwich can be made all in one pan.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

This recipe is based off a sandwich I had when my husband and I took a little trip to Toledo & Cleveland last year.  While there we stayed at a beautiful hotel, the Hyatt Regency Cleveland at the Arcade.  It was a great hotel right across from all kinds of restaurants, shops and a really cool brewery.  It was a great trip! We visited the Rock & Roll Hall of Fame and my favorite, The Christmas Story House!  I also got to eat a great breakfast sandwich in the hotel restaurant, this Ham & Spinach Breakfast Sandwich.  Now on to the food!

The lobby of our hotel.#stunning #clevelandarcade

A post shared by Bottom Left of the Mitten (@mittenmommy) on

This sandwich is a one pan wonder.  Heat up 1 tsp of oil then add the onion.  Let soften for 2-3 minutes stirring so they don’t burn.  In a bowl combine the eggs and milk and whip to combine.  Now add spinach to the pan.  Cook for about a minute to let it soften.  Add the eggs on top.  Using a spatula thin out the eggs and cook by pushing the bottom up and letting the egg run under.  Cook for about 2 minutes then flip.  Now add ham to the other side of the pan.  Heat through for 2 minutes while the other side of the egg cooks.  Put ham on top of the eggs.  Take the 2 pieces of bread and spread butter on them then place face down in the open section of the pan.  Let brown for about 1 minute.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

Now time to plate it.  Place 1 piece of bread browned side down.  Put stacked eggs and ham on top of it.  Add a generous amount of prepared or freshly make pesto to the other slice of bread and put on top.  And here you are….

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you to this weeks Sunday Supper host.  Check out all of the other sandwich recipes for all the sandwich lovers in your house.

Simple Sandwich Recipes That Will Make You Love Lunch #SundaySupper

Any day ‘Wiches

Any time ‘Wiches

Anywhere ‘Wiches

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.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten #breakfast #sandwich #spinachandeggs

Print Recipe
Ham & Spinach Breakfast Sandwich
Eggs, spinach and ham made into a little omelet perfect for resting on crispy ciabatta bread. Spread pesto on the bread to make this the ultimate breakfast sandwich.
Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
Course Breakfast
Cuisine Sandwich
Servings
sandwich
Ingredients
Course Breakfast
Cuisine Sandwich
Servings
sandwich
Ingredients
Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
Instructions
  1. Heat up 1 tsp of oil then add the onion. Let soften for 2-3 minutes stirring so they don't burn.
  2. In a bowl combine the eggs and milk and whip to combine.
  3. Now add spinach to the pan. Cook for about a minute to let it soften. Add the eggs on top.
  4. Using a spatula thin out the eggs and cook by pushing the bottom up and letting the egg run under. Cook for about 2 minutes then flip.
  5. Add ham to the other side of the pan. Heat through for 2 minutes while the other side of the egg cooks. Put ham on top of the eggs.
  6. Take the 2 pieces of bread and spread butter on them then place face down in the open section of the pan. Let brown for about 1 minute.
  7. Place 1 piece of bread browned side down. Put stacked eggs and ham on top of it. Add a generous amount of prepared or freshly make pesto to the other slice of bread and put on top. Enjoy!

Raspberry Cheesecake with Pound Cake Crust

I love raspberries.  This time of year you can finally get them reasonable so I take full advantage of it.  Recently I was watching one of my favorite shows, Diners Drive In’s & Dives, and they showed a raspberry cheesecake recipe that looked out of this world from Tin Roof Grill in Utah.  While I didn’t get down the whole recipe what I was most infatuated with was the crust…..made of pound cake.  I knew right then that this was so getting made to the best of my ability.

Buttery pound cake crust filled with an easy cream cheese filling with fresh delicious raspberries. This Raspberry Cheesecake is a berry lovers dream! | Bottom Left of the Mitten

I was in a baking mood the day I made this so I ended up going double duty and made my first ever pound cake.  Using Paula Deen’s Sour Cream Pound Cake recipe.  It turned out so great!  So great that I got anxious and didn’t let it cool enough so you will see that it ended up not coming ‘perfectly’ but you know what?  That’s okay!  So now on to the rest of the raspberry cheesecake recipe.

Buttery pound cake crust filled with an easy cream cheese filling with fresh delicious raspberries. This Raspberry Cheesecake is a berry lovers dream! | Bottom Left of the Mitten

Let’s start with the crust.  Preheat the oven to 350 degrees and grease a spring-form pan.  Cut the pound cake into slices.  Save the ends of the cake to cut into smaller pieces to put on the cheesecake before putting into the oven.  Like I said above I got too eager with mine and took it out while still hot so it kind of fell apart.  However, I was still able to get enough slices to cover the bottom and the sides. Lightly press down on the pieces so it forms a nice crust and covers up any large holes.

Buttery pound cake crust filled with an easy cream cheese filling with fresh delicious raspberries. This Raspberry Cheesecake is a berry lovers dream! | Bottom Left of the Mitten

Once you are done layering the pound cake now it’s time for the filling.  In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream and sour cream.  So you don’t damage the raspberries fold them gently into the cheesecake filling.  Pour mixture into the crust then top with the chopped up cake pieces.

Buttery pound cake crust filled with an easy cream cheese filling with fresh delicious raspberries. This Raspberry Cheesecake is a berry lovers dream! | Bottom Left of the Mitten

As a safeguard I always put my spring-firm pan on top of a larger cookie sheet in case of any drips.  Put into oven and cook for 1 hour.  Let cheesecake completely cool before serving.  And here you are….

Buttery pound cake crust filled with an easy cream cheese filling with fresh delicious raspberries. This Raspberry Cheesecake is a berry lovers dream! | Bottom Left of the Mitten

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

Cheesecake recipe adapted from Pillsbury.

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

Award Winning Activity Kits

Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten #cheesecake #raspberry #cheesecakerecipe
Print Recipe
Raspberry Cheesecake with Pound Cake Crust
Buttery pound cake crust filled with an easy cream cheese filling with fresh delicious raspberries. This Raspberry Cheesecake is a berry lovers dream!
Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten
Course Dessert
Cuisine Cake
Prep Time 10 minutes
Cook Time 60 minutes
Servings
pieces
Ingredients
Course Dessert
Cuisine Cake
Prep Time 10 minutes
Cook Time 60 minutes
Servings
pieces
Ingredients
Raspberry Cheesecake with Pound Cake Crust | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 350 degrees and grease a spring-form pan. Cut the pound cake into slices. Save the ends of the cake to cut into smaller pieces to put on the cheesecake before putting into the oven.
  2. Lightly press down on the pieces so it forms a nice crust and covers up any large holes.
  3. In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream and sour cream.
  4. Fold raspberries gently into the cheesecake filling.
  5. Pour mixture into the crust then top with the chopped up cake pieces.
  6. Put spring-form pan on top of a larger cookie sheet in case of any drips. Put into oven and cook for 1 hour.
  7. Let cheesecake completely cool before serving. Enjoy!

Avery’s Potato Salad #CookoutWeek

We’re finally here! We made it! Que Will Smith ‘Summer, summer, summertime…summertime.’  Break out the flip flops and tank tops.  Get ready for long days in the pool or at the beach and bellies full of BBQ.  This time of year requires a hand full of quick sides to please cookout guests whether it’s planned or impromptu.  I think my son’s favorite potato salad fits any party big or small.

Averys Potato Salad | Bottom Left of the MItten

When I told my son I was making one of his favorites he was excited.  I’ve made some of his favorites like Cheesy Pierogi Casserole, Easy Chicken & Dumplings or Out of a Can Chili but this is a very specific favorite of his.  He takes the first bite and says ‘I love this!’ so I just started calling it ‘Avery’s Potato Salad’.  Let’s get on to the recipe so you can get on with your summer.

Averys Potato Salad | Bottom Left of the MItten

The key to this recipe is to have equal parts potato to equal parts egg.  Chop the potatoes into small pieces then add to a pot with the eggs.  Add enough water to the pot to cover them cook over medium heat (not so high it boils over) and cook for 14 minutes. Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.

At this point I put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.  This cools the potatoes down more and makes it so I don’t burn my fingers peeling the eggs.  That is no fun!

Averys Potato Salad | Bottom Left of the MItten

Once the items are cooled peel the eggs.  Add the cooked yolks to the potatoes then chop them into small pieces.  Dice up the onion and add that.  Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar. The sugar and vinegar add a slight sweet and sour taste that gives the salad a nice kick to it.

Averys Potato Salad | Bottom Left of the MItten

Return it back to the refrigerator for another hour or so to let the flavors meld.  Top with oregano or paprika and here you are….

Averys Potato Salad | Bottom Left of the MItten

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

Don’t forget to enter the #CookoutWeek giveaway!  This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:


Follow the other bloggers as well to get great ideas for your next cookout.  Here are all the bloggers who are part of #CookoutWeek 2017:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresAmy’s Cooking AdventuresAshees CookbookBaking SenseBody RebootedBottom Left of the MittenChef Sarah ElizabethCook’s HideoutCookaholic WifeCooking with SapanaEat, Drink, Be Healthy!FairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFull Belly SistersHezzi-D’s Books and CooksHome Sweet HomesteadJoin Us, Pull up a ChairKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLittle House Big AlaskaMy Southern Sweet ToothOur Good LifeOven Tales By SyamaPalatable PastimeRants From My Crazy KitchenSavory MomentsSeduction in the KitchenSidewalk ShoesThat RecipeThe Freshman CookThe Mad Scientists KitchenThe Pajama ChefThe Redhead BakerThe Saucy SouthernerThe Spiffy CookieThe Weekday GourmetTramplingroseTurnips 2 TangerinesUncle Jerry’s Kitchen

As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?

Averys Potato Salad | Bottom Left of the MItten #cookoutweek #sidedish #potatosalad
Print Recipe
Avery's Potato Salad
Not your ordinary potato salad. Loaded with extra eggs, vinegar and a sweet hint of sugar make this a hit at any cookout.
Averys Potato Salad | Bottom Left of the MItten
Course Side Dish
Cuisine Salad
Servings
servings
Ingredients
Course Side Dish
Cuisine Salad
Servings
servings
Ingredients
Averys Potato Salad | Bottom Left of the MItten
Instructions
  1. Chop the potatoes into small pieces then add to a pot with the eggs. Add enough water to the pot to cover them cook over medium heat and cook for 14 minutes.
  2. Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.
  3. Put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.
  4. Once the items are cooled peel the eggs. Add the cooked yolks to the potatoes then chop them into small pieces.
  5. Dice up the onion and add that.
  6. Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar.
  7. Return it back to the refrigerator for another hour or so to let the flavors meld. Top with oregano or paprika. Enjoy!

Cupcakes & Measuring-Get Kids Cooking

I am excited this week to have Education.com as a guest poster! My first ever. This fun recipe combines the fun of getting kids in the kitchen and learning. Big A right now is learning measurements so this is a great project. And the cooler weather has me thinking Fall so the recipe can’t be beat.

Cupcakes & Measurements | Bottom Left of the Mitten

Missing the flavors of fall? For those of you who are “apple people” all year long – and who may have kids who are – try baking these scrumptious spiced apple cupcakes! At a quick glance, these lovely little treats look like caramel apples. But look again and you’ll see that they’re actually soft, delicious cupcakes coated in caramel. Baking is a great way for your child to practice important math skills like measurement and fractions, while she prepares some delicious food for the family. No doubt about it, these cupcakes are as much fun to make as they are to eat!

Print Recipe
Bake Caramel Apple Spiced Cupcakes
Spiced apples are added to cake & pudding mix then topped with a rich caramel glaze. All the flavors of Fall!
Cupcakes & Measurements | Bottom Left of the Mitten
Course Dessert
Cuisine Cupcakes
Servings
cupcakes
Ingredients
Course Dessert
Cuisine Cupcakes
Servings
cupcakes
Ingredients
Cupcakes & Measurements | Bottom Left of the Mitten
Instructions
  1. Place a rack in the center of the oven and preheat your oven to 350°F.
  2. Line 24 cups on your cupcake pans with paper liners. Set the pans aside.
  3. Prepare the cupcake batter: Place the drained apple rings in the food processor and finely chop them with the pulse button for 15 seconds.
  4. Place the cake mix, pudding mix, chopped apple rings, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for about 30 seconds.
  5. Stop the machine and scrape down the sides of the bowl with a rubber spatula to make sure all of the batter is incorporated. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides again if needed. The batter should look well combined.
  6. Spoon or scoop about 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way. You will get between 22 and 24 cupcakes.
  7. Remove the empty liners if any and fill the empty cups in the pan each with a small amount of water. Place the pans side by side in the oven.
  8. Bake the cupcakes until they are golden and the top springs back when lightly pressed with your finger, about 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for about 5 minutes.
  9. Gently remove the cupcakes from the pans and place them on a wire rack to cool for 15 minutes before glazing.
  10. Meanwhile, prepare the caramel glaze: Unwrap the caramels and place them in a medium-size saucepan. Add the evaporated milk. Stir with a wooden spoon over medium heat until all the caramels are melted and the mixture is combined, about 5 to 6 minutes. At the very end, stir in the vanilla.
  11. Immediately spoon the warm caramel glaze over the top of each cooled cupcake and sprinkle the chopped peanuts around the edges. Careful! The caramel will be hot and this part can get pretty sticky too!
  12. Push a craft stick in the center of each cupcake, if desired, to make them look like caramel apples. The cupcakes are ready to serve and enjoy!
  13. Store these cupcakes, in a cake saver, under a glass dome or in a large tupperware container, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them (without the craft sticks), wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
Recipe Notes

*The Cupcake Doctor Says...

If you can't find spiced apples, you can use fresh apples as a substitute. Cut 3 to 4 fresh apples (any kind you like) into slices and throw them into a saut*The Cupcake Doctor Says...

If you can't find spiced apples, you can use fresh apples as a substitute. Cut 3 to 4 fresh apples (any kind you like) into slices and throw them into a saute pan with 1/3 cup of water, about a Tbsp of sugar, and a sprinkling of cinnamon and nutmeg. Saute over medium low heat for a few minutes until the apples are tender. Once they've cooled for a few minutes, chop them up or throw them into the food processor for a rough chop. Add the apples to the batter and follow the recipe accordingly. These cupcakes are perfect for parties, and they look beautiful lined up on a wooden tray!
e pan with 1/3 cup of water, about a Tbsp of sugar, and a sprinkling of cinnamon and nutmeg. Saute over medium low heat for a few minutes until the apples are tender. Once they've cooled for a few minutes, chop them up or throw them into the food processor for a rough chop. Add the apples to the batter and follow the recipe accordingly. These cupcakes are perfect for parties, and they look beautiful lined up on a wooden tray!

Bubble & Squeak

Over the holidays the boys and I were SUPER sick.  Like almost 3 weeks of misery sick.  Good thing we recovered 100% and for me I didn’t lose my appetite so I binge watched Food Paradise episodes and took notes on some of the recipes I saw.  So for tonight’s Mitten Movie Night I am making one that was featured, Bubble & Squeak.  I loved the way that the Chef made this dish so I couldn’t wait to try it for myself and I most certainly wasn’t disappointed.

Bubble & Squeak | Bottom Left of the Mitten

Tonight we are drinking some Kolsch 45 from Short’s Brewing.  Short’s has great beer!  I paired one of my sites most popular recipes, Jerk Chicken Sandwiches, with their Bellaire Brown.  For our entertainment as I discussed in my last Mitten Movie Night we are in the middle of a few series and finally getting through the last episodes of Bates Motel.  I really felt like last season had me a little **blah** about where the show was going but it’s really taken a turn for the better and has me newly interested in it.  Okay, so now on to this recipe.

Bubble & Squeak | Bottom Left of the Mitten

For this classic English dish it’s a basic combination of cabbage and potatoes.  I made this in two pots-a larger pot then a deep skillet.  Clean, peel and chop potatoes then add to water.  Boil for 20 minutes until tender then drain.  While the potatoes are boiling divide the head of cabbage.  You will only need half of this, I made some coleslaw with the remaining half, yum!  Chop the cabbage and onion into small pieces then soften with 1 Tbs butter in another pan.  To the pot that the potatoes were cooked in add them back into the pan and then add the cabbage.  Using a potato smasher smash them together.

Bubble & Squeak | Bottom Left of the Mitten

Once well combined set up the staging area for frying.  Into 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.  Form potatoes and cabbage into 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 2-3 minutes.  Crispy!!  Remove and add to a plate with a paper towel.

Bubble & Squeak | Bottom Left of the Mitten

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—>

Bubble & Squeak | Bottom Left of the Mitten

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.  And here you are…..

Bubble & Squeak | 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.

Bubble & Squeak | Bottom Left of the Mitten #cabbage #potato #breakfast
Print Recipe
Bubble & Squeak
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
Course Main Dish
Cuisine Sandwich
Servings
servings
Ingredients
Course Main Dish
Cuisine Sandwich
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. Chop 1/2 the head of cabbage and onion into small pieces then soften with 1 Tbs butter in another pan.
  3. To the pot that the potatoes were cooked in add them back into the pan and then add the cabbage. Using a potato smasher smash them together.
  4. Once well combined set up the staging area for frying. Into 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
  5. Bring 1/2 cup oil to frying to med/high heat for frying.
  6. Form potatoes and cabbage into patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
  7. Add to oil in the pan frying on each side for 2-3 minutes.
  8. Remove and add to a plate with a paper towel.
  9. Prepare the sauce as recommended on the package.
  10. Poach the eggs. Heat the ham steaks. Prepare on a plate and drizzle with the sauce. Enjoy!

Fried Pork Chops

I have to say that pork is easily one of my favorite meats to cook and eat.   Crock pot, stove top, braised, baked, chops, roast…..so many ways to cook it! What’s not to love?  One way that I make it is a family favorite and that is by frying it.  Just a few ingredients and very little time will leave you in Hog Heaven with my Fried Pork Chops.

Fried Pork Chop | Bottom Left of the Mitten

When I’m feeling like ‘comfort food’ without the fuss this is the dish I make.  It’s quick and tasty.  The buttery cracker crust is crunchy and satisfying.  And it’s as simple as these steps:

  1. Take a sleeve of crackers and crush them.  If you are careful enough you can do this right in the plastic sleeve and not even dirty a dish or waste a plastic Ziploc bag.  Put on a plate.  Add seasonings.
  2. Beat 2 eggs.
  3. Heat 1/4 cup of vegetable oil in the bottom of a pan.  Set to medium/high heat.
  4. Place pork chop in egg, then crackers.
  5. Then add pork chop to oil and place a lid part-way over the pan.  I find that this cooks them more even.
  6. Cook for 5-6 minutes, depending on the thickness of the chops.  I always buy the ‘thin sliced’ package at my local grocery.  If you buy them too thick, they will not cook quick enough and you can risk burning the cracker coating.  Flip then cook 4-5 minutes more.

Fried Pork Chop | Bottom Left of the Mitten

The best thing about these Fried Pork Chops is that they go with so many different sides.  I made these with roasted potatoes and asparagus.  I also serve it with mashed potatoes and creamed corn (a great combo in itself).  Mix it up and enjoy!  Here you are….

Fried Pork Chop | Bottom Left of the Mitten

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

As always I would love to thank our Sunday Supper host Shelby from Grumpy’s Honeybunch.  Our hosts make it look easy!

Here are 30+ more Pork Recipes from baked, BBQ and smothered to enjoy:

Pork Chops

Pork Chops

And More Pork Chops

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.

 

Fried Pork Chop | Bottom Left of the Mitten #pork #porkchop #easyrecipe
Print Recipe
Fried Pork Chops
Buttery crackers make for the perfect crust on these Fried Pork Chops. Comfort food without the fuss.
Fried Pork Chop | Bottom Left of the Mitten
Course Main Dish
Cuisine Pork
Servings
chops
Ingredients
Course Main Dish
Cuisine Pork
Servings
chops
Ingredients
Fried Pork Chop | Bottom Left of the Mitten
Instructions
  1. Take a sleeve of crackers and crush them. If you are careful enough you can do this right in the plastic sleeve and not even dirty a dish or waste a plastic Ziploc bag. Put on a plate. Add seasonings.
  2. Beat 2 eggs.
  3. Heat 1/4 cup of vegetable oil in the bottom of a pan. Set to medium/high heat.
  4. Place pork chop in egg, then crackers.
  5. Then add pork chop to oil and place a lid part-way over the pan. I find that this cooks them more even.
  6. Cook for 5-6 minutes, depending on the thickness of the chops.
  7. Flip then cook 4-5 minutes more. Make sure no longer pink in the center. Enjoy!

Food Blog Theme from Nimbus
Powered by WordPress