Air Fryer Empanadas
Air Fryer Empanadas are the answer snack time or anytime! Made with flaky pie crust, savory beef filling, and cheese you will find yourself making batch after batch.
There’s nothing better than a great recipe to have in the back of your pocket for nights when you just want some comfort snack foods that don’t take too much effort. Good thing I’ve got this ground beef empanada recipe for just those kinds of nights!
The great thing about this air fryer beef empanada recipe is that you don’t use all of the ground beef for the initial preparation. What I do is freeze the additional beef that’s leftover so I can make these again without having to remake all the meat.
Bonus, you can freeze storebought pie crust. Grab them when they are on sale so when you want to whip these up, the beef and the crust are already in my freezer. I just put both items in the refrigerator to thaw the night before and it’s HELLO snack time the next night!
What movie pairs well with air fryer empanadas?
For this Mitten Movie Night, we are watching The Great Outdoors in honor of the late, great John Candy who passed away 26 years ago this week.
What beer pairs well with flaky pie crust stuffed with ground beef and cheese then dipped in lots of sour cream and salsa?
The beer: Dirty Blonde from Atwater Brewery.
You will see this beer in many of my posts because it just happens to be 1) my favorite, 2) a perfect example of blonde ales because it can literally be paired with any dish.
Do you own an air fryer? If so, check out these other air fryer recipes on the site:
How to make Empanadas in the Air Fryer:
The key to making this empanadas recipe is to KEEP IT COOL.
- Make sure the ground beef has cooled completely before using it.
- Roll out one sheet of pie crust at a time, keep the other one in the refrigerator and only remove when ready to cut the circles out.
Start by browning the ground beef. Cook over medium/high heat on top of the stove. When the beef is halfway cooked, add the garlic powder, black pepper, chili powder, and cumin.
Once the ground beef is cooked all the way through and no longer pink drain the grease from it and add to a bowl. LET IT COOL COMPLETELY.
When the beef has cooled, remove one of the pie crusts from the refrigerator to start cutting out the circles.
On a piece of wax or parchment paper add a small amount of flour and roll the pie crust out onto it.
Using a glass or biscuit cutter cut out 7-8 circles.
There will be remaining dough. Pick it up and roll it together into a ball.
Using the same glass, roll the dough out into a circle again and cut additional circles. I can usually get 11-12 circles of dough out of each crust.
Add the cooled ground beef and shredded cheese onto one half of the pie crust circle. *Any additional ground beef that is leftover put into a freezer-friendly container and freeze for up to a month. To thaw, put in the refrigerator 24 hours before use.
The best way to make sure that they seal and you don’t make a mess of the air fryer basket, pinch the edges then fold the edges over. Crimp the folded edge with a fork.
Spray the bottom of the air fryer basket with spray vegetable oil. Add the prepared empanadas to the basket. Spray the tops with additional oil or brush with melted butter (this is my favorite way to make them but spray works well too).
Set the air fryer to 350 degrees and fry for 8 minutes. With a fork, gently flip each one. Spray again with oil or brush with butter and fry for 1 more minute.
Remove the empanadas from the basket and continue the process until they are all made, should take about 3-4 times. Keep the already made ones warm in the oven or eat as you make them!
Serve these with sour cream and salsa. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 15 minutes |
| Cook Time | 24 minutes |
| Servings |
servings
|
- 1 pounds ground beef I used 80/20
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp chili powders
- 1/4 tsp cumin
- 2 9-inch pie crusts
- 1/2 cup shredded cheddar jack cheese
- 1 Tbs flour
- chunky salsa for serving
- sour cream for serving
- vegetable oil spray
Ingredients
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|
- Start by browning the ground beef. Cook over medium/high heat on top of the stove. When the beef is halfway cooked, add the garlic powder, black pepper, chili powder, and cumin.
- Once the ground beef is cooked all the way through and no longer pink drain the grease from it and add to a bowl. LET IT COOL COMPLETELY.
- When the beef has cooled, remove one of the pie crusts from the refrigerator to start cutting out the circles.
- On a piece of wax or parchment paper add a small amount of flour and roll the pie crust out onto it.
- Using a glass or biscuit cutter cut out 7-8 circles. There will be remaining dough. Pick it up and roll it together into a ball.
- Using the same glass, roll the dough out into a circle again and cut additional circles. I can usually get 11-12 circles of dough out of each crust.
- Add the cooled ground beef and shredded cheese onto one half of the pie crust circle. *Any additional ground beef that is leftover put into a freezer-friendly container and freeze for up to a month. To thaw, put in the refrigerator 24 hours before use.
- The best way to make sure that they seal and you don't make a mess of the air fryer basket, pinch the edges then fold the edges over. Crimp the folded edge with a fork.
- Spray the bottom of the air fryer basket with spray vegetable oil. Add the prepared empanadas to the basket. Spray the tops with additional oil or brush with melted butter.
- Set the air fryer to 350 degrees and fry for 8 minutes. With a fork, gently flip each one. Spray again with oil or brush with butter and fry for 1 more minute.
- Remove the empanadas from the basket and continue the process until they are all made, should take about 3-4 times. Keep the already made ones warm in the oven or eat as you make them!
- Serve these with sour cream and salsa. Enjoy!
Asparagus Soup #SundaySupper
This Asparagus Soup recipe is so easy and makes a great recipe for a creamy yet light lunch or dinner. You will be craving this soup all season long!
When my husband and I got married we went to Riviera Maya for our honeymoon. Where we stayed at had the best Asparagus Soup. I would order it every night for a late night snack…and I’ll admit that I would order a steak with it too. Hey, we were on vacation! So when this weeks Sunday Supper theme came out, Easy Spring Recipes, I knew I had to finally try and recreate this soup recipe with one of my favorite Spring vegetables.
One thing that is plentiful throughout the Spring & Summer in Michigan is asparagus. I actually grew up next to a field of it when I was a kid and you can find it at roadside stands for cheap! A great tip is to buy it in bulk and freeze it so when it goes up to almost $5/pound in the Winter I don’t have to worry about it when I have a craving.
Thinking about this got me interested in knowing when fruits and vegetables are at their peak growing season in Michigan. I found this great resource from PickYourOwn.org with all the fruits and vegetables and when the crop will become available. Check it out to see what goodies are coming soon to a farm near you.
How to make Asparagus Soup recipe:
Chop off those pesky hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
Making this soup ‘creamy’ is a two-step process. For the first part of adding creaminess, take a small bowl add 1/4 cup milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture. Add to the stove over medium heat and simmer for 2-3 minutes until thickened.
Next, use a little tool called an ‘immersion blender’. This is actually something my Mother-In-Law gave me and I don’t use it too often but always glad I have it as part of my kitchen. If you do not have one I would suggest taking most of the soup mixture and putting into a blender.
Finally the last part of making this soup ‘Wow’ is adding the thyme, nutmeg and Parmesan and the last 1/4 cup of whole milk.
Top this creamy soup off with some homemade croutons.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
This post was originally from March 2017-it has been updated with photos & text.
Thank you so much to this weeks Sunday Supper host Anne from Simple and Savory. Check out all these wonderful Spring recipes from other taste makers:
Breakfast
- Broccoli and Asparagus Frittata by A Mind “Full” Mom
- Herb and Leek Frittata by My Imperfect Kitchen
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
Main Courses
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
Pastas
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
Seafood
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 1 pound asparagus chop hard stalks off then discard, chop remaining asparagus into smaller pieces
- 3 garlic cloves minced
- 1/2 Tbs avocado or olive oil
- 4 cups chicken broth
- 1/2 cup whole milk 1/4 for initial cooking, 1/4 cup to add before serving
- 1-1/2 Tbs flour
- 1/2 Tbs Cornstarch
- 1/4 tsp ground thyme
- 1/4 tsp nutmeg
- 1/4 cup parmesan cheese plus more for serving
- homemade croutons for serving
Ingredients
|
|
Instructions
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Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
-
Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
-
Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
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Take a small bowl to add 1/4 cup milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture. Add to the stove over medium heat and simmer for 2-3 minutes until thickened.
-
Use an immersion blender or regular blender to cream the vegetables.
-
Add the milk, thyme, nutmeg, and Parmesan.
-
Top this creamy soup off with some homemade croutons. Enjoy!
Chicken Parmesan #SundaySupper
Layers of egg noodles, crispy chicken, spaghetti sauce and loads of cheese. Chicken Parmesan is a great go-to for busy weeknights.
I can’t believe we are already talking about Back To School! If your like my house, back to school also means back to sports. Busy weeknights of homework and practice call for a meal that can pull double duty-one night dinner, tomorrow leftovers or freezing half for dinner when dirtying dishes is the last thing you want to do.
This week I have been seeing TONS of back to school pics because we live very close to Indiana who start right now. I’m saying to myself, ‘We still have 4 weeks!’.
Did you know that in Michigan it is the law you cannot start until after Labor Day? Some schools are starting to challenge it and getting waivers but for us, I am so glad that it’s that way. I really feel like it gives kids time to enjoy more of the warmer months. We are getting ready though because it will be here soon enough.
So as I mentioned above, this Chicken Parmesan casserole is a great meal because it makes TONS, is easy to freeze, and can be made ahead placed in the refrigerator then popped into the oven later in the evening or even the next day. Take the guess work out of dinner and add this to your dinner rotation ASAP!
How to make Chicken Parmesan:
Start to cook the egg noodles according to package directions. These are the frozen kind that are found by ravioli in the frozen food section.
Grease a 9×13 pan then cover the bottom with some of the spaghetti sauce.
While they cook chop the chicken into bite sized pieces. Heat up oil in the pan and get ready to fry the chicken. On a plate add the bread crumbs, flour and parmesan cheese.
Once the oil is heated take the chicken and dredge in the crumb mixutre then add to the hot oil.
Fry chicken for 5-6 minutes on each side until thoroughly cooked through and super crisp. This is the key to a great casserole.
Both the noodles and the chicken should take around 15-20 minutes to finish.
Drain the noodles and now it’s time to layer. One layer noodles, one layer chicken, one layer cheese, one layer sauce.
Do it one more time then top with remaining cheese. Yes, use the whole bag! Sprinkle with garlic powder and parsley for a little extra oomph.
Bake at 375 degrees for 15 minutes. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
This post was originally from August 2017-it has been updated with photos & text.
Thank you to this weeks Sunday Supper host. Check out all of the other recipes that will give your family a great start to the Back To School season.
Back to School Dinners
Beef and Pork
- Bacon Cheeseburger Zucchini Boats by The Crumby Kitchen
- Beef and Sweet Potato Stew by What Smells So Good?
- Easy Meatloaf Meatballs by Palatable Pastime
- Mexican Lasagna with Corn Tortillas by Sunday Supper Movement
- One Dish Taco Goulash by Fantastical Sharing of Recipes
- Pierogi with Sausage and Peppers by Hezzi-D’s Books and Cooks
- Pot Roast with Mushrooms, Tomatoes and Red Wine by That Skinny Chick Can Bake
Pastas, Soups, Rice and Stews
- Casimer Rice by A Day in the Life on the Farm
- Dad’s Glop by My Blissful Mess
- Homemade Lasagna by Soulfully Made
- Kid-friendly Salmon Curry by Caroline’s Cooking
- Salmon with Pappardelle and a Brandy Cream Sauce by Mysavoryspoon
- Slow Cooker Stuffed Pepper Soup by Books n’ Cooks
Poultry
- Chicken Enchiladas by The Freshman Cook
- Chicken Parmesan by Bottom Left of the Mitten
- Chicken with Creamy Lemon Caper Sauce & Roasted Asparagus by Gourmet Everyday
- Chicken with Sautéed Zucchini Peppers and Mushrooms by Cindy’s Recipes and Writings
- Cornflake Chicken Tenders by Renee’s Kitchen Adventures
- Easy Instapot Roast Chicken by Our Good Life
- Easy Ranch Chicken Pasta with Bacon by Cricket’s Confections
- Perfect Scrambled Eggs by Pies and Plots
- Roasted Chicken Breasts by Life Tastes Good
- Slow Cooker Creamy Tomato Chicken & Spinach by My Life Cookbook
- Whole30 Mini Turkey Meatloaf by Bites of Wellness
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 16 ounce bag egg noodles, frozen cooked to package directions
- 2 small chicken breasts cut into small pieces
- 1/4 cup bread crumbs
- 1/4 cup flour
- 1/4 tsp garlic powder
- 1/4 tsp dried parsley
- 1/4 cup parmesan
- 3 Tbs olive oil
- 8 ounces shredded italian style cheese blend
- 1 jar spaghetti sauce
Ingredients
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|
- Grease a 9x13 pan then cover the bottom with some of the spaghetti sauce. Start to cook the egg noodles according to package directions.
- While they cook chop the chicken into bite sized pieces. Heat up oil in the pan and get ready to fry the chicken.
- On a plate add the bread crumbs, flour and parmesan cheese. One the oil is heated take the chicken and dredge in the crumb mixutre then add to the hot oil. Fry chicken for 5-6 minutes on each side until thoroughly cooked through and super crisp. Both the noodles and the chicken should take around 15-20 minutes to finish.
- Drain the noodles and now it's time to layer. One layer noodles, one layer chicken, one layer cheese, one layer sauce.
- Do it one more time then top with remaining cheese.
- Sprinkle with garlic powder and parsley.
- Bake at 375 degrees for 15 minutes.
Zesty Cheesy Chicken and Spaghetti
This Zesty Cheesy Chicken and Spaghetti has just a few ingredients but when they come together, they make for a brilliant meal that features crispy cheese and chicken on a bed of spaghetti covered in a sauce with a kick.
Let’s talk about comfort food for a minute. The weather is getting colder and I’m sure your thinking soups, casseroles, and things covered in gravy BUT might I remind you how comforting cheese is?
I mean…ccccchhhhheeeesssseeee. The gooey, melty goodness that only gets better when it’s cooked in a cast iron pan. The bits that get just a little overcooked and then the bits that are melted perfectly.
I mean look at that crispy chicken with the melty cheese! I’m not ashamed to say that when I make this chicken recipe, I grab a big forkful of all the goodness and take a big bite before serving.
Then to top it all off, this recipe comes together after you place the chicken on top of spaghetti noodles and a zesty sauce. EASY COMFORT FOOD – that’s what this is all about.
What beer pairs well with a cheesy chicken and spaghetti dinner?
The beer: 312 from Goose Island.
Light wheat beer pairs well with nearly every dish. Plus, it’s a great way to chase down the spiciness in the sauce.
What movie should you watch while eating chicken on top of spaghetti?
We’re starting the first of MANY times we’ll watch National Lampoon’s Christmas Vacation. It’s a family favorite for sure.
What is your family’s favorite Christmas movie?
How to make Zesty Cheesy Chicken and Spaghetti:
First, cook the spaghetti according to package directions.
Next, cut the chicken breasts into strips.
On a plate add the flour then HALF the packet of Zesty Italian Salad Dressing Mix to the flour, combine it using a fork.
Dredge the chicken into the flour mixture. Add to a heated cast iron pan that has 2 Tbs olive oil over medium/high heat.
Fry the chicken on each side for 5-6 minutes. Check the chicken to make sure that it has cooked through, turn off the heat and cover with the cheese.
Once the spaghetti is cooked, remove and drain the water. Add the noodles back into the pan.
Add the rest of the Italian Mix to the pan. Then finally add the spaghetti sauce and stir to combine.
Cook up some garlic bread, plate up the spaghetti and chicken and here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 3 boneless, skinless chicken breasts cut into strips
- 2 Tbs olive oil
- 1/2 cup flour
- 0.6 ounces Zesty Italian Salad Dressing Mix 1/2 in flour mixture, 1/2 in pasta
- 4-6 ounces shredded colby jack cheese
- 8 ounces spaghetti pasta cooked according to package directions
- 24 ounces spaghetti sauce
Ingredients
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|
- Cook the spaghetti according to package directions.
- Cut the chicken breasts into strips.
- On a plate add the flour then HALF the packet of Zesty Italian Salad Dressing Mix to the flour, combine it using a fork.
- Dredge the chicken into the flour mixture. Add to a heated cast iron pan that has 2 Tbs olive oil over medium/high heat.
- Fry the chicken on each side for 5-6 minutes. Check the chicken to make sure that it has cooked through, turn off the heat and cover with the cheese.
- Once the spaghetti is cooked, remove and drain the water. Add the noodles back into the pan.
- Add the rest of the Italian Mix to the pan. Then finally add the spaghetti sauce and stir to combine.
- Plate up the spaghetti and chicken. Enjoy!
Cajun Chicken Pasta
This Cajun Chicken Pasta is a perfect mix of spicy and creamy. Blackened chicken makes this pasta recipe really stand out and will become one of your go-to comfort foods!
Oh, hello spicy. Nice to see you. There was a time that I didn’t hold such an affinity for you, and that makes me sad. Thankfully I am back to your side. Especially after enjoying a big plate of pasta, creamy sauce, crunchy peppers, and so much spicy goodness. This recipe for Cajun Chicken Pasta is ready to put the spice back into life.
What beer pairs well with Cajun Pasta with Chicken?
The beer: Amber from Abita.
With spicy you don’t want overwhelming. Spicy chicken plus spicy sauce PLUS carbs…you want something that isn’t trying to fight with all the goodness of this dish so a pale ale like
What TV series pairs well with a spicy pasta dish?
Since in our house anything featuring Danny McBride cannot be missed, Righteous Gemstones is where it’s at this Mitten Movie Night
How to make Cajun Chicken Pasta:
I REALLY think that the key to this easy pasta recipe is the blackened chicken. Sprinkle the chicken with lots of Cajun seasoning then cooking it until crispy on the outside but juicy on the outside. That is what makes it meld so perfectly with this creamy pasta.
To achieve blackened chicken perfection it’s all about coating, frying, then taking it off at just the right moment. See the below example: I hate to brag, but yeah, that’s how you do it.
First, cut the chicken breasts in half. I try to cut mine to about 2-3 inches in the middle, no more. I want these to cook quick and stay juicy. The thicker they are, the longer they take to cook.
Sprinkle each side with 1 Tbs Cajun Seasoning.
To a shallow rimmed pan add oil. Let the pan heat up then place the chicken in the pan. Cook 4-5 minutes then flip. Cook 4-5 additional minutes depending on the thickness of the cut. *Make a cut in the thickest part of the chicken breast to make sure that it has cooked through. If not, return to the pan and cook 1-2 minutes per side.
While the chicken is cooking, add the fettucini to a pot and boil according to package directions. Drain and reserve 1/4 cup of the pasta water for the sauce.
Next, chop the red and green peppers, onions and mince the garlic.
Once the chicken has cooked, remove and place on a cutting board. Slice the chicken.
In the same pan that you cooked the chicken, leaving the heat on medium, add 1 Tbs butter and let melt. Once the butter is melted add the sliced peppers, onions, and garlic and sautee. Cook for 5 minutes to soften but allowing them to still stay crunchy.
Add the flour, stirring the ingredients together, then slowly add 1/4 cup reserved water* from the fettucini. *I have found that using the pasta water when making a cream sauce stretches the sauce out without making it clumpy.
Next, add the heavy cream, Parmesan cheese, and 1 Tbs Cajun seasoning.
Finally to the pan, add the drained cooked pasta. Top with the reserved green onions and jalapenos.
Like adding jalapenos to food? Try these recipes that are better with the spicy stuff on top:
I like to use tongs to combine everything together and then to serve. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 4 ounces fettucini pasta Cooked according ot package directions. Reserve 1/4 cup of the water.
- 2 boneless, skinless chicken breasts cut in half
- 2 Tbs avocado oil or vegetable oil
- 3 Tbs Cajun Seasoning
- 1 Tbs butter
- 1 medium green pepper cleaned, core removed and sliced
- 1 medium red pepper cleaned, core removed and sliced
- 2 stalks green onions chop white part for sautee. Save green parts for topping.
- 2 garlic cloves, minced minced
- 1/2 pint heavy whipping cream
- 1 Tbs flour
- 1/2 cup parmesan cheese
Ingredients
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|
- Cut the chicken breasts in half.
- Sprinkle each side with 1 Tbs Cajun Seasoning.
- To a shallow rimmed pan add oil. Let the pan heat up then place the chicken in the pan. Cook 4-5 minutes then flip. Cook 4-5 additional minutes depending on the thickness of the cut.
- While the chicken is cooking, add the fettucini to a pot and boil according to package directions. Drain and reserve 1/4 cup of the pasta water for the sauce.
- Next, chop the red and green peppers, onions and mince the garlic.
- Once the chicken has cooked, remove and place on a cutting board. Slice the chicken.
- In the same pan that you cooked the chicken, leaving the heat on medium, add 1 Tbs butter and let melt. Once the butter is melted add the sliced peppers, onions, and garlic and sautee. Cook for 5 minutes.
- Add the flour, stirring the ingredients together, then slowly add 1/4 cup reserved water from the fettucini.
- Next, add the heavy cream, Parmesan cheese, and 1 Tbs Cajun seasoning.
- Finally to the pan, add the drained cooked pasta.
- Top with the reserved green onions and jalapenos. Enjoy!
Salsa Chicken Skillet #SundaySupper
Salsa Chicken Skillet is the perfect one-pan meal! With chicken, a creamy sauce, tortillas and lots of cheese this will quickly become your busy weeknight go-to.
This is something that I’ve been making for years. It’s really quick, just a few ingredients and all cooked in one pan. Did I mention that it’s fast? Did I mention it’s delicious? Did I mention that kids and adults both will love this meal? Did I mention how good this is even though it may not *look* extra appealing?
There really wasn’t a way, no matter how I staged this meal, to look anything but sloppy. BUT HOW DELICIOUSLY SLOPPY IT IS!Â
Everything in this dish melds so well together so perfectly that presentation will be the least of your worries if you make this for your family.
How to make Salsa Chicken Skillet:
Start by dicing the chicken and onions. Add oil to a skillet over medium/high then add chicken and onion. Start to saute. Cook chicken through until no longer pink.
Next, cut up the tortilla pieces like a pie.
Once the chicken is cooked pour the flour over the top, stir to combine with chicken. Then add the chicken stock and ranch dressing.
Bring to a boil and let the sauce thicken.
Add your tortillas to the top of the skillet and stir to combine. Cook for around 3-5 minutes.
On top of the chicken & tortillas pour the entire jar of salsa on top. Don’t stir.
Place cheese on top. Cook until cheese is melted or put this under the broiler to melt the cheese.
Serve with some lettuce and sour cream. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in September of 2016. Updated photos & recipe April of 2019.
Thank you so much to this Sunday Supper host Liz from that Skinny Chick Can Bake. Do you need more quick meal ideas? Check these out……
Favorite Skillet Breakfasts
- Sweet Potato, Bacon, and Egg Skillet by Positively Stacey
Favorite Skillet Sides
- Crispy Roasted Sweet Potatoes by Home Sweet Homestead
Favorite Skillet Entrees
- Alex’s Favorite Skillet Meal by The Freshman Cook
- Apple, Squash and Chicken Skillet by The Redhead Baker
- Black Bean and Rice Skillet by Wholistic Woman
- Chakchouka (Tunisian Eggs in Tomato Sauce) by Curious Cuisiniere
- Chili Joes by A Kitchen Hoor’s Adventures
- How to cook ChopSuey Vegetable Stir Fry with Beef by Asian In America
- Clean Eating Hamburger Helper Skillet by A Mind Full Mom
- Creamy Paprika Chicken & Peppers by My Life Cookbook
- Easy Pink Pasta Skillet by Family Foodie
- Easy Skillet Lasagna by New South Charm
- Greek Turkey Spinach Skillet by Cooking Chat
- Hatch Chile Shakshuka by Helpful Homemade
- Healthy Vegetable Skillet Dinner by Cindy’s Recipes and Writings
- Huevos Rancheros by The Hungry Goddess
- Japanese Korean Tofu Sliders by The Ninja Baker
- Healthy Kielbasa, Brussels Sprouts, Potato & Pear Skillet by Food Done Light
- Kung Pao Chicken by A Day in the Life on the Farm
- Lemon Fettuccine Alfredo with Chicken and Vegetables by Hezzi-D’s Books and Cooks
- Loaded Skillet White Pesto Pizza by Crazed Mom
- One Pan Taco Rice Skillet by The Chef Next Door
- One Pot Beef Stroganoff by My World Simplified
- Pork and Sweet Potato Hash by The Bitter Side of Sweet
- Pork with Gingered Pluots by Palatable Pastime
- Salsa Chicken Skillet by Bottom Left of the Mitten
- Sautéed Gnocchi with Pomodo Crudo by What Smells So Good?
- Smothered Potatoes and Sausage by Sunday Supper Movement
- Spanish Rice and Beef Skillet Dinner by Meal Planning Magic
- Spicy Sausage Pasta Skillet by Caroline’s Cooking
- Summer Squash Frittata by Pies and Plots
- Tamale Pie by Monica’s Table
- Unstuffed Cabbage Roll Skillet by Fantastical Sharing of Recipes
- Veggie-Packed Sloppy Joes by Powered By BLING
- Yellow Rice Skillet by Cricket’s Confections
Favorite Skillet Desserts
- Fudgy Skillet Brownies by That Skinny Chick Can Bake
- Pumpkin Chocolate Chip Skillet Cookie by The Crumby Cupcake
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 2 boneless, skinless chicken breasts cubed
- 8 10 inch tortillas
- 1 small onion chopped
- 16 ounces chunky salsa
- 2 cup chicken broth
- 2 Tbs. flour
- 1/4 cup ranch dressing
- 2 Tbs. oil
- 8 ounces mexican blend shredded cheese
Ingredients
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Instructions
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Start by dicing the chicken and onions. Add oil to a skillet over medium/high then add chicken and onion. Start to saute. Cook chicken through until no longer pink.
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Next, cut up the tortilla pieces like a pie.
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Once the chicken is cooked pour the flour over the top then add the chicken stock and ranch dressing.Â
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Bring to a boil and let the sauce thicken. Add your tortillas to the top of the skillet and stir to combine. Cook for around 3-5 minutes.Â
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On top of the chicken & tortillas pour the entire jar of salsa on top. Don't stir. Place cheese on top.
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Cook until cheese is melted or put this under the broiler to melt the cheese.
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Serve with some lettuce and sour cream. Enjoy!
Bubble & Squeak
 Boiled potatoes and fried cabbage come together to form a great side dish or main ingredient in this Bubble & Squeak. Round out the meal with ham steaks, fried eggs and Hollandaise Sauce on the top.Â
Binge watching cooking shows on the weekend paid off big time. I mean look how good this recipe that was made on Food Paradise! The Chef made a classic dish, Bubble and Squeak, then added ham, eggs and one of my favorites…Hollandaise Sauce.
What beer pairs well with Bubble & Squeak?
The beer: Guinness, of course.
Would you like an alternative, local Irish beer? Short’s Brewing Uncle Steve’s Traditional Irish Style Stout.
Try my Irish Stout Cake made with Uncle Steve’s for a St. Patrick’s Day dessert.
What movie pairs well with a St. Patrick’s Day themed dinner?
For Mitten Movie Night why not just sit back and relax? Play some music, talk with each other and enjoy the fact that Spring is just about here.
But if you must watch something check out this article for some great recommendations—> 15 Best Movies to Watch for St. Patrick’s Day
For this classic dish, it’s a basic combination of cabbage and potatoes. I made this in two pots-a larger pot then a deep skillet.
How to make Bubble & Squeak:
Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
Tips for making Bubble & Squeak:
- Previously, I chopped the cabbage for this recipe but felt like it was too chunky to form good patties. I updated the recipe and shredded the cabbage in the food processor.Â
- When forming the patties I let them chill in the freezer to firm them up, a step I didn’t do last time – even if you put them in the freezer for 10 minutes they will work much better for frying.
You will only need half of this, I made some coleslaw with the remaining half, yum!
To a food processor add the cabbage, onion and garlic and pulse until they are in small pieces.
Soften 1 Tbs butter in the pan the potatoes were cooked in. To the pot that the potatoes were cooked in sautee the cabbage mixture for 4-5 minutes.
Add the potatoes back into the pan plus the milk, butter, salt and pepper to taste, and parsley flakes. Using a potato masher smash everything together.
Take a cookie sheet and add parchment paper. Scoop out 8 patties then put them into the freezer for up to an hour. This step makes it SO MUCH EASIER to fry the patties.Â
Once they have cooled set up the staging area. In 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
Bring 1/2 cup oil to frying to med/high heat for frying. Take the patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
Add to oil in the pan frying on each side for 4-5 minutes. Crispy!! Remove and add to a plate with a paper towel.
The Chef on the show served the patties with poached eggs, ham steaks and Hollandaise Sauce, the sauce is what sold me on making this for sure. Eggs Benedict is what I order whenever I go out if it’s on the menu. While I’ve tried to make the sauce many, many times at home with a 100% fail rate I quickly realized there was a better alternative. The best part is it isn’t too buttery, cook the eggs I add or have a bitter lemon taste. Win! That alternative is this—>
Prepare the sauce as recommended on the package. Then all that’s left to do is to cook the eggs which can be fried or poached. Heat the ham steaks.
Prepare on a plate and drizzle with the sauce.
Need some more St. Patrick’s Day recipes?
- Check out these Unique St. Patrick’s Day Recipes
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in February of 2017. Updated photos & recipe March of 2019.Â
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 1/2 small head cabbage chopped
- 1 small white onion chopped
- 2 cloves garlic
- 4 potatoes peeled and chopped, add water to boil
- 2 Tbs milk
- 1 Tbs butter
- 1/2 cup flour
- 2 eggs beaten
- 1/2 cup bread crumbs, original
- salt and pepper to taste
- 1 Tbs parsley flakes 1/2 in potato pattoe, 1/2 in sauce
- 8 eggs poached
- 6 ham steaks heated
- 0.9 ounces Knorr Hollandaise Sauce pkg prepared to package directions
Ingredients
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- Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
- To a food processor add the cabbage, onion and garlic and pulse until they are in small pieces.
- Soften 1 Tbs butter in the pan the potatoes were cooked in. To the pot that the potatoes were cooked in sautee the cabbage mixture for 4-5 minutes.
- Add the potatoes back into the pan plus the milk, butter, salt and pepper to taste, and parsley flakes. Using a potato masher smash everything together.
- Take a cookie sheet and add parchment paper. Scoop out 8 patties then put them into the freezer for up to an hour. This step makes it SO MUCH EASIER to fry the patties.
- Once they have cooled set up the staging area. In 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
- Bring 1/2 cup oil to frying to med/high heat for frying. Take the patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
- Add to oil in the pan frying on each side for 4-5 minutes. Remove and add to a plate with a paper towel.
- Prepare the sauce as recommended on the package. Then all that's left to do is to cook the eggs which can be fried or poached. Heat the ham steaks.
- Prepare on a plate and drizzle with the sauce. Enjoy!
Shrimp and Corn Chowder
Dig into the comforting bowl of Shrimp & Corn Chowder. Thick and full of shrimp, crunchy corn, potatoes, and a creamy broth. The perfect comfort food soup.
Well, it’s still REALLY cold here. The beginning of the week was brutal and now it’s about to start a weekend of storms and high winds. This though I can easily get over because Spring is going to come eventually. Until then, I have this beautiful soup and tonight’s Mitten Movie Night to keep me warm.
What movie pairs well with cold weather and warm soup?
If you have Hulu you have to watch Down. This movie was a real nail biter! Suspense fans will love it.
What beer pairs well with Shrimp & Corn Chowder?
The beer: The Poet from New Holland Brewing.
This creamy stout will warm you up as much as the soup will and pairs perfectly with the flavors in this chowder.
This whole meal will leave you satisfied but not weighed down and napping on the couch before the movie even starts.
The best part of this soup is that it’s easy to make. As always, I use frozen already cooked shrimp. This may not be popular but it’s one of my top convenience items.
How else can you use frozen precooked shrimp?
- Baked Coconut Shrimp Wontons (one of my most popular recipes)
- Shrimp Spaghetti
- Shrimp Cannelloni
How to make Shrimp & Corn Chowder:
Start by thawing the shrimp in warm water.
Next, wash and cube the potatoes, red peppers, onions and mince the garlic.
Once the vegetables have been chopped and the shrimp thawed add 2 Tbs to a large stockpot.
Now add the chopped vegetables, garlic, and thawed shrimp. Sautee the vegetables for 2 minutes.
Add the flour then stir it all together. Now add the corn, vegetable broth, and seasoning. Let simmer for 25 minutes.
During the last 10 minutes take a small bowl and mix together the milk and flour. This will thicken up the chowder. Now add the Parmesan cheese. Pour into the soup and let finish cooking.
Sprinkle with more Parmesan and shrimp if you like. Serve with crackers. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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- 8 ounces cooked shrimp thawed
- 2 potatoes cleaned and chopped
- 1 red pepper chopped
- 1 small yellow onion chopped
- 15.25 ounces sweet corn
- 3 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp Spanish paprika
- 2 Tbs flour
- 1/2 cup milk
- 1/4 cup parmesan cheese
- Paremsan Cheese & Extra Shrimp for topping
Ingredients
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- Start by thawing the shrimp in warm water.
- Next, wash and cube the potatoes, red peppers, onions and mince the garlic.
- Once the vegetables have been chopped and the shrimp thawed add 2 Tbs to a large stockpot.
- Now add the chopped vegetables, garlic and thawed shrimp. Sautee the vegetables for 2 minutes.
- Add the flour then stir it all together. Now add the corn, vegetable broth, and seasoning. Let simmer for 25 minutes.
- During the last 10 minutes take a small bowl and mix together the milk and flour. This will thicken up the chowder. Now add the Parmesan cheese. Pour into the soup and let finish cooking.
- Sprinkle with more Parmesan and shrimp if you like. Serve with crackers. Enjoy!
Dilled Brussels Sprouts Pizza
Looking for a simple pizza recipe that isn’t simple on flavor? Dilled Brussels Sprouts Pizza has a creamy garlic sauce, lots of cheese and is topped with dilled vegetables. Perfect for when you are looking for a slice of something different.
*Affiliate links are included in this post. Please read my Discloser Policy. I received Paisley Farm Food products complimentary but all opinions stated in this post are my own. For more information about Paisley Farm visit their site.
I’ve been seeing pickle pizza all over social media lately. So when I got these great jars of ready-to-serve vegetables from Paisley Farm, I knew I had to try my own take on dill pizza!
This pizza turned out so good! It would make a great holiday party appetizer, a snack while watching Christmas movies or a great addition to a New Year’s Eve pizza buffet.
When I made this I decided to go with a nice, light garlic sauce. It worked out to perfection!
If you are interested in trying a different Paisley Farm vegetable and sauce combination might I recommend these pairings:
- Red tomato sauce, Hot Brussels Sprouts, and mozzarella cheese.
- An Asian inspired sauce (get the recipe here), Asian Bean Salad, and cheddar cheese.
- Chunky salsa, Southwest Bean Salad, and pepper jack cheese.
How to make Dilled Brussels Sprouts Pizza:
Preheat the oven to 375 degrees and prepare the pizza crust according to package directions or your favorite pizza crust recipe. (I’ve got a great one here.)
Next, I made the garlic sauce to go on top of the pizza crust. In a small saucepan melt the butter over medium heat.
Whisk in the minced garlic then sauté for 30 seconds.
To the butter, add the 1 Tbs flour a little at the time, constantly whisking the butter.
Finally, whisk in the milk to thin out the mixture then let thicken to a sauce. Turn off the heat.
Top the prepared pizza crust with the sauce. Add the cheese.
Finally, slice the Dilled Brussels Sprouts and add to the top of the pizza and sprinkle dill weed over the top of the pizza.
Bake the pizza for 18-20 minutes. Slice into 8 slices.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Prep Time | 5 minutes |
| Cook Time | 18 minutes |
| Servings |
servings
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- 1 pizza crust either premade or made per package directions
- 4 Tbs unsalted butter
- 3 garlic cloves minced
- 1 Tbs flour
- 3-4 Tbs milk
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 1/2 cup mozzarella cheese, shredded
- 1/2 cup Paisley Farms Dilled Brussels Sprouts halved
- 1/2 tsp dill weed
Ingredients
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- Preheat the oven to 375 degrees and prepare the pizza crust according to package directions or your favorite pizza crust recipe.
- In a small saucepan melt the butter over medium heat.
- Whisk in the minced garlic then sauté for 30 seconds.
- To the butter, add the 1 Tbs flour a little at the time, constantly whisking the butter.
- Whisk in the milk to thin out the mixture then let thicken to a sauce. Turn off the heat.
- Top the prepared pizza crust with the sauce. Add the cheese.
- Slice the Dilled Brussels Sprouts and add to the top of the pizza and sprinkle dill weed over the top of the pizza.
- Bake the pizza for 18-20 minutes. Slice into 8 slices. Enjoy!
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. Â
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.
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.
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.
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.
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…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Recipe adapted from CopyKat.com
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 90 minutes |
| Servings |
servings
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Ingredients
- 1 pound cheese curds
- 1 cup flour
- 1/4 tsp salt
- 4 eggs
- 1 Tbs milk
- 2 cups breadcrumbs
- 1/2 tsp italian seasoning
- marinara or ranch dressing for dipping
Ingredients
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|
Instructions
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Open the package of cheese curds and place them on a plate. Let them 'sweat' for about half an hour.
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Set up an assembly line of 1 plate flour, 1 bowl of whisked eggs, 1 plate of breadcrumbs mixed with salt and Italian seasoning.
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First, roll a cheese curd into the flour.
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Next, dip the cheese curd into the egg.
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Roll the cheese curd into the breadcrumb mixture.
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Place on a large cookie sheet with a wire rack. Continue with the rest of the curds.
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Put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.
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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.
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Add about 10 curds to the pan and fry for about 40 seconds, then flip. Fry another 10 seconds.
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Remove and add to the paper towel sheet to drain.
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Work these fried cheese curds in batches.
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Once they are all cooked serve immediately with rach or my favorite, marinara sauce. Enjoy!
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