Salsa Bread

Need a break from ordinary bread? Don’t have all day to spend making a loaf of bread from scratch? Enter Salsa Bread.  A quick bread recipe full of spicy jalapenos, green chilies and juicy tomato goodness of the salsa you love. Perfect for sandwiches or even as a side to spice up taco night.

Salsa Bread | Bottom Left of the Mitten

As I’ve stated many times before I really haven’t had the easiest time learning how to bake. I like to stick to hearty meals that can be paired with beer. The closest I get is jazzing up boxed cake mix for sweet or pizza crust for savory.  However I was willing to give baking a try so I could make this bread for a specific sandwich I am trying to recreate.

After a little searching I found and baked this recipe for Dill Pickle Bread from Delish. It turned out fabulous and the recipe was so simple that I figured it was a perfect one to adapt for this.  Guess what?  It turned out exactly how I wanted.  Yeah! So now on to the recipe.

Salsa Bread | Bottom Left of the Mitten

First let’s start by preheating the oven to 350 degrees and make the salsa.  In a food processor combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion.  Pulse until there are no longer chunks and it has a slightly soupy consistency.

In another bowl or mixer start to make the bread base.  Add sour cream, vegetable oil, egg and salsa mixture.  Stir to mix all the wet ingredients together.  Now start adding dry ingredients: flour, baking powder, sugar and salt.

Salsa Bread | Bottom Left of the Mitten

Prepare a bread loaf pan with spray or oil then add dough to the pan.  Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle. Let the bread cool for 10 minutes then slice and eat.  And here you are…..

Salsa Bread | 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.

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Print Recipe
Salsa Bread
An easy quick bread recipe full of spicy jalapenos, green chilies and juicy tomato goodness of the salsa you love. Perfect for sandwiches or even as a side to spice up taco night.
Salsa Bread | Bottom Left of the Mitten
Course Baked Goods
Cuisine Bread
Prep Time 5 minutes
Servings
loaf
Ingredients
Course Baked Goods
Cuisine Bread
Prep Time 5 minutes
Servings
loaf
Ingredients
Salsa Bread | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 350 degrees
  2. In a food processor combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion. Pulse until there are no longer chunks and it has a slightly soupy consistency.
  3. In another bowl or mixer start to make the bread base. Add sour cream, vegetable oil, egg and salsa mixture. Stir to mix all the wet ingredients together. Now start adding dry ingredients: flour, baking powder, sugar and salt.
  4. Prepare a bread loaf pan with spray or oil then add dough to the pan. Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle.
  5. Let the bread cool for 10 minutes then slice and eat. Enjoy!

Pulled Pork Mac and Cheese

Welcome to the first Mitten Movie Night of Spring! We are ready to settle in and start enjoying the warmer weather.  Today I am sharing a recipe that is inspired by a wonderful meal that we had while on our Spring Break trip to Florida, Pulled Pork Mac and Cheese.

Pulled Pork Mac and Cheese | Bottom Left of the Mitten

A little more on the backstory of where this recipe originated from.  This year was the first year that we actually ventured out of Michigan for Spring Break. The Winter has been long and we were all in need of some serious Sunshine.  So we headed down to a place that I grew up going to as a kid – Venice, Florida. Right on the Gulf of Mexico we couldn’t have asked for a better place to get away from it all….well expect for the traffic with everyone else having the same idea…but I digress and do not want to complain because this was easily one of my favorite vacations we’ve ever had.  I mean look at this picture of the boys heading down to the beach.  A picture truly is worth a thousand words.

Spring Break 2018 Venice Florida | Bottom Left of the Mitten

While we were in Florida we visited my friend and her family who hosted us for Easter.  Visited the Clearwater Marine Aquarium to see Winter & Hope.  Then enjoyed lots of time at the pool, the beach and eating really good food.  On the suggestion of one of the residents at the condo we headed over to Darrell’s BBQ. It was a treat because anyone with kids and driving 24 hours to get to a location knows it means lots of fast food and we were ready for a sit down meal.  The husband had the pulled pork platter, Big A had a burger and Little A and I shared a big bowl of Mac & Cheese with piles of pork and sweet BBQ sauce.  It was so good and one that I kept note of so I could make it as soon as we got home.

Pulled Pork Mac and Cheese | Bottom Left of the Mitten

Let’s start with the pulled pork.  For this recipe I made the pork in the slow cooker.  You can easily smoke the meat if you like but I ran short on time and really didn’t feel like pulling out the smoker so the slow cooker worked just as good.  Mix the beef broth and seasonings in the bottom of the crock pot and add the pork. Set for 6-8 hours on low and the pork is ready to be taken out and pulled.

About 20 minutes before the pork is ready to come out start the macaroni and cheese. Boil the pasta according to package directions.  Once it is done remove from the pan, drain and set aside in another bowl.  To the pot you cooked the pasta add the butter and over medium heat melt the butter.  Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk.  Stir until combines and you have a nice sauce appearance.  Now add the nutmeg, pepper, garlic powder then finally add the 3 different cheeses.  Make sure you stir the whole time.  See how awesome this sauce comes out. The ‘pull’ of the cheese.  Thick enough to coat all the noodles.  Another word for it is ‘cheesetastic’.

Pulled Pork Mac and Cheese | Bottom Left of the Mitten

Now add the noodles to the pot and stir to get all the sauce all over the noodles.  Now set out a plate and add the mac and cheese.  Heap some pulled pork on there.  Drizzle with BBQ sauce (I recommend my Best BBQ Sauce).  Finish off with pickled red onions and jalapenos.

Even though most of this post talks about Florida I am a Michigan girl and happy to be home because we do have some of the best craft beer in the country.  Wouldn’t you know we came back just in time for the release of Hopsoulution Double IPA from Bell’s.  And here you are….

Pulled Pork Mac and Cheese | 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.


Print Recipe
Pulled Pork Mac and Cheese
Creamy homemade macaroni and cheese is topped with tender pulled pork and sweet BBQ sauce. The perfect meal for when your looking for cheesy decadence.
Pulled Pork Mac and Cheese | Bottom Left of the Mitten
Course Main Dish
Cuisine Pork
Prep Time 15 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Pulled Pork
Mac and Cheese
Course Main Dish
Cuisine Pork
Prep Time 15 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Pulled Pork
Mac and Cheese
Pulled Pork Mac and Cheese | Bottom Left of the Mitten
Instructions
Pulled Pork
  1. To a slow cooker add beef broth, onion powder, minced garlic and seasonings then set for 6-8 hours on low and the pork is ready to be taken out and pulled.
Mac and Cheese
  1. Boil the pasta according to package directions. Once it is done remove from the pan, drain and set aside in another bowl.
  2. To the pot you cooked the pasta add the butter and over medium heat melt the butter. Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk. Stir until combines and you have a nice sauce appearance.
  3. Add the nutmeg, pepper, garlic powder then finally add the 3 different cheese. Make sure you stir the whole time.
  4. Add the noodles to the pot and stir to get all the sauce all over the noodles.
  5. To plate: Add the mac and cheese. Heap some pulled pork on there. Drizzle with BBQ sauce. Finish off with pickled red onions and jalapenos. Enjoy!

Skillet Chicken, Mushrooms & Garlic

Looking to have a cozy Friday night in?  And how would you like to make up a chicken dinner that can be made all in one pan and bake while you lounge on the couch reading or watching movies? Am I speaking your language yet? This Skillet Chicken, Mushrooms and Garlic is the perfect dinner for a great night in.

Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten

So tonight for Mitten Movie Night I made one of my favorites, a simple chicken dinner.  I love nothing more than chicken with a light gravy and mashed potatoes.  This meal paired so well with the White Chocolate Blonde from Grand Armory Brewing that we picked up when we were out hunting for Hopslam.  With only a hint of chocolate it went great with the meaty mushrooms, tender chicken and light sauce perfectly.

Recommended to watch: The Secret of Marrowbone.  This movie had me thinking about it long after it was over.  A little bit of horror with a surprise twist at the end.  So cuddle up because the weather is still cold and let’s get to the meal.

Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten

Do you have a cast iron skillet?  If not this dish works well in a dutch oven too.  I’ve been using my cast iron like crazy since I got it this summer.  Before having one I always thought that it would be too intimidating but I was simply wrong about it. Easy to clean and you can make everything from burgers to dessert in it.

Start off by preheating the oven to 350 degrees.  On the stove heat the pan and add the 1/4 cup olive oil. On a plate add the flour, salt, pepper and thyme.  Combine the spices and flour together then dredge each chicken piece into it then add them skin side down to the pan.  Cook for 5 minutes, flip over and cook another 5 minutes on the other side.  While the chicken is cooking chop the onion, clean the mushrooms and get the garlic peeled.

Once the chicken is cooked remove and put on a separate plate.  The chicken does not have to be cooked you just wanted to crisp up the skin.  To the same pan add 1 Tbs of butter.  With a spatula bring up the little bits on the bottom of the pan and add the onions.  Brown them until translucent for 2-3 minutes.  By now the kitchen should be smelling amazing!

Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten

Now that the onions are cooked add the liquids: wine and chicken stock.  Add the chicken back to the pan.  Then finally add the mushrooms and garlic on top of that.  Turn off the heat to the skillet on the stove top then put the whole pan into the oven.

Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken.  While it’s cooking make up some mashed potatoes and a vegetable side.  Plate it up and here you are…..

Skillet Chicken, Mushrooms & Garlic | 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.

Get The Recipe, Get The Goods

                 

Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten #chicken #skilletcooking
Print Recipe
Skillet Chicken, Mushrooms & Garlic
Crispy chicken thighs bake in a light wine sauce with whole garlic cloves, onions and mushrooms. Break out the cast iron skillet and enjoy this one pan meal that is perfect for a great night in.
Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten
Instructions
  1. Start off by preheating the oven to 350 degrees. On the stove heat the pan and add the 1/4 cup olive oil.
  2. On a plate add the flour, salt, pepper and thyme. Combine the spices and flour together then dredge each chicken piece into it then add them skin side down to the pan. Cook for 5 minutes, flip over and cook another 5 minutes on the other side.
  3. While the chicken is cooking chop the onion, clean the mushrooms and get the garlic peeled.
  4. Once the chicken is cooked remove and put on a separate plate. The chicken does not have to be cooked you just wanted to crisp up the skin. To the same pan add 1 Tbs of butter.
  5. With a spatula bring up the little bits on the bottom of the pan and add the onions. Brown them until translucent for 2-3 minutes.
  6. Now that the onions are cooked add the liquids: wine and chicken stock. Add the chicken back to the pan. Then finally add the mushrooms and garlic on top of that. Turn off the heat to the skillet on the stove top then put the whole pan into the oven.
  7. Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken. Plate it up. Enjoy!

Shrimp Cannelloni #SundaySupper

February is here and love is in the air.  Looking for a romantic meals for two that won’t take you all day to make?  Try my Shrimp Cannelloni that has a short cut so you can spend more time with your love and not in the kitchen.

Shrimp Cannelloni | Bottom Left of the Mitten

The inspiration for these came after watching one of my favorite shows Diner, Drive-In’s & Dives.  They were at a restaurant where they made cannelloni and instead of spending all the time stuffing the tubes they used egg roll wrappers instead.  Genius!  Right up there with the making ravioli using ice cube trays that I want to try soon.  For the filling they used a food processor to make the filling.  Also genius!  So let’s get to it.

Shrimp Cannelloni | Bottom Left of the Mitten

Start by thawing out the shrimp.  I used cocktail already cooked shrimp to make quick work of this and then I have shrimp leftover for tacos and salads.  In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley.  Process until all the has been combined.  Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese.  Mix all together.  The mixture should be well combined to make it easy to spread onto the egg roll wrappers.

Shrimp Cannelloni | Bottom Left of the Mitten

Preheat the oven to 350 degrees.  Now start the Alfredo sauce.  Start by melting the butter in a sauce pan once melted add the flour and make a roux.  Now add the milk, the whole shrimp that was set aside and the Parmesan cheese.  Stir to completely combine and it thickens up.  In a 8×8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.

Now time to wrap the ‘Cannelloni’.  Take the shrimp and ricotta mixture into 6 servings.  Lay out each egg roll wrapper and spread the filling in the middle.  Fold over the top edges over the filling then then one end over the filling and finally roll it up.  Place into the dish seam side down.  Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese.  Put in the oven and bake for 30 minutes.  And here you are…..

Shrimp Cannelloni | 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 the other recipes that will make for a delicious and cozy night for two.

Simple Dinner Ideas for Two

Entrees for Two

Desserts for Two

Sunday Supper Movement
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

 

Shrimp Cannelloni | Bottom Left of the Mitten
Print Recipe
Shrimp Cannelloni
Creamy Alfredo covers a rolls filled with savory shrimp stuffing then baked. The perfect romantic meal for two for Valentine's or any date night.
Shrimp Cannelloni | Bottom Left of the Mitten
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Shrimp Cannelloni | Bottom Left of the Mitten
Instructions
  1. Start by thawing out the shrimp.
  2. In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley. Process until all the has been combined.
  3. Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese. Mix all together.
  4. Preheat the oven to 350 degrees.
  5. Now start the Alfredo sauce. Start by melting the butter in a sauce pan once melted add the flour and make a roux. Now add the milk, the whole shrimp that was set aside and the Parmesan cheese. Stir to completely combine and it thickens up. In a 8x8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.
  6. Take the shrimp and ricotta mixture into 6 servings. Lay out each egg roll wrapper and spread the filling in the middle. Fold over the top edges over the filling then then one end over the filling and finally roll it up. Place into the dish seam side down.
  7. Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese.
  8. Put in the oven and bake for 30 minutes. Enjoy!

Pecan Crusted Chicken Salad #SundaySupper

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

Pecan Crusted Chicken Salad | Bottom Left of the Mitten

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

Pecan Crusted Chicken Salad | Bottom Left of the Mitten

Start by heating your oven to 375 degrees.  Taking the 2 chicken breasts split them down them down the center so you have 4 total thinner pieces.  In a food processor chop add the nuts and the cheddar cheese.  Pulse until it has been finally chopped together.  Take a plate and add the flour.  Whisk one egg in a bowl.   Then on the final plate add the pecan & cheddar mixture.

On a baking sheet add parchment paper or tin foil, spray with cooking spray then get ready to assemble the chicken.  Dredge the chicken in the flour on both sides.  Now dip into the egg.  Finally cover the whole chicken piece with the pecan/cheddar mix.  Place on baking sheet.  Repeat with the last 3 pieces.  Place in the oven for 35 minutes.  Make sure to check and make sure chicken is cooked completely through before serving.

Chop the lettuce and apple and add them to a large salad bowl.  Sprinkle with dried cranberries and sunflower seeds.  Slice or chop the chicken and add to the salad.  Serve the dressing on the side or drizzle over as much as you or your guests like.  And here you are…..

Pecan Crusted Chicken Salad | Bottom Left of the Mitten

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

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

Holiday Salad Recipes #SundaySupper

Festive Holiday Salad Recipes

Bountiful Holiday Salad Recipes

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

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

Chicken a la King

Comfort food! Comfort food! Do you love comfort food?  If you do I’ve got a dish for you.  Creamy chicken, crunchy vegetables then ladled on top of cheesy potatoes (or noodles if you like) make for the ultimate comfort food. Make Chicken a la King for your family tonight.

Chicken a la King

What is best about Chicken a la King is that it doesn’t take too long.  Here’s a tip:  When I make any type of soup with chicken I usually take a whole large pack of chicken and cook it in a crock pot then freeze the leftovers for when I make recipes like this.  Cooking it in the crock pot not only saves time it makes it tender and tasty.  Now on to the recipe.

Chicken a la King

To start chop up the onions, carrots and celery.  In a pan heat 2 Tbs butter then add the vegetables and start to sautee.  Cook them stirring occasionally until softened, around 6 minutes.  To the vegetables add the Tbs of flour then stir until the flour is all combined with the vegetables.  This will make a roux to thicken everything up, but here’s the kicker, not too thick.  When this goes over the potatoes or noddles you want it to be smooth not clumpy.

Time to add the chicken stock.  Again stir everything together and let simmer for around 3 minutes.  Now add the shredded chicken.

How to cook Chicken a la King

The last ingredient that makes this so creamy is Cream of Chicken.  Add the can to the chicken mixture and heat through or 5 minutes.  For this I made some cheesy mashed potatoes.  Feel free to put this on top of regular potatoes or noodles.  And here you are….

Chicken a la King

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

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

Get The Recipe, Get The Goods

                                                                               

Crazy 8 Sale On Now!

Chicken a la King | Bottom Left of the Mitten #chickenrecipe #comfortfood #chickenalaking
Print Recipe
Chicken a la King
Creamy chicken, crunchy vegetables then ladled on top of cheesy potatoes make for the ultimate comfort food. Make it for your family tonight.
Chicken a la King | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Chicken a la King | Bottom Left of the Mitten
Instructions
  1. To start chop up the onions, carrots and celery. In a pan heat 2 Tbs butter then add the vegetables and start to sautee. Cook them stirring occasionally until softened, around 6 minutes.
  2. To the vegetables add a Tbs of flour then stir until the flour is all combined with the vegetables.
  3. Add chicken stock. Stir everything together and let simmer for around 3 minutes.
  4. Add the shredded chicken.
  5. Finally add the Cream of Chicken and heat through or 5 minutes.
  6. Ladle over potatoes or noodles. Enjoy!

Gnocchi, Sausage & Spinach Soup #SundaySupper

I first made this Gnocchi, Sausage & Spinach Soup recipe as something quick to take my best friend who was sick in the hospital. I was originally going to make a pasta dish with most of these ingredients but adjusted it on the fly to make the ultimate ‘comfort food’ soup to take to her so she could skip the hospital food. I’m glad I did because it has become something that I now make, a lot.

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten

Top this with some homemade croutons and a sprinkle of Parmesan. The croutons give it really good crunch. Now on to the soup!

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten

Start by melting half of the butter in a large stockpot, adding the onions and cook until softened.  Add garlic now—not before it will brown to fast and get bitter.

Now add your sausage and cook until browned. Once the sausage is cooked I usually either drain this on a plate with a paper towel or drain in colander. I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot.  I now also add the other half of my butter.  Wilt the spinach. Chop up your tomato and add to the pot. Add your sausage back in.

To the sausage mixture sprinkle 1 Tbs of flour over it then stir to combine the flour.  This is what thickens the stock.

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten

Add the chicken stock now.  I love using bouillon so I heat up 1 cup of water and dissolve the cubes in that.  Then add the remaining water after that.  Finally put the gnocchi into the pot and set to cook over medium heat for 10 minutes.

Serve it up and add croutons & additional Parmesan.  And here you are……

Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Originally published March, 2016. Updated photos & recipe.

Thank you to this weeks Sunday Supper host! Check out all the other recipes that will keep your soup pot boiling all Winter long.

Comfort Food Soup and Stew Recipes #SundaySupper

Superb Soups

Stupendous Soups

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Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten #soup #gnocchi #spinach
Print Recipe
Gnocchi Sausage & Spinach Soup
The ultimate ‘comfort food’ soup with spicy sausage and bites of gnocchi. Top with homemade croutons and Parmesan and dig in.
Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Gnocchi, Sausage & Spinach Soup | Bottom Left of the Mitten
Instructions
  1. Start by melting half of the butter in a large stockpot, adding the onions and cook until softened. Add garlic now—not before it will brown to fast and get bitter.
  2. Add your sausage and cook until browned. Once the sausage is cooked drain **I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot.
  3. Add the other half of my butter. Wilt the spinach. Chop up your tomato and add to the pot. Add your sausage back in.
  4. To the sausage mixture sprinkle 1 Tbs of flour over it then stir to combine the flour.
  5. Add the chicken stock. Finally put the gnocchi into the pot and set to cook over medium heat for 10 minutes.
  6. Serve it up and add croutons & additional Parmesan. Enjoy!

Crock Pot Ranch Pork Roast

This is one of my favorite meals to make for my boys. For me, one of my true joys is making them a meal that has them leaving the dinner table full & happy. This week I thought this is a perfect meal to share, Crock Pot Ranch Pork Roast.

Crock Pot Ranch Pork Roast | Bottom Left of the Mitten

Now I’m going to be honest and give what is possibly be an unpopular opinion-I really don’t use my crock-pot often.  Even in the cooler months.  Not sure if it’s just that I forget that I even have one or maybe I’m not a big fan of the way some meat turns out after cooking.  But there is one meat that I cook that I almost always pull out the underused crock pot for and that is pork.  It only takes a few ingredients to get this tender roast that practically makes it’s own gravy.  Let’s get started.

Crock Pot Ranch Pork Roast | Bottom Left of the Mitten

In a bowl mix together the dry ranch, Worcestershire Sauce, soy sauce, minced garlic and water.  Mix all ingredients together then pour on top of pork. Easy! Once that is all in just cook on low for 6-8 hours.

Crock Pot Ranch Pork Roast | Bottom Left of the Mitten

Remove the roast from the crock-pot and put on a plate or sheet pan.  Pull meat apart and dispose of any fat that is left on the roast.  Time to make the gravy:  Ladle 1 cup of the liquid from the slow cooker and add to a pot.  In a small bowl whisk 1 Tbs flour with 3 Tbs milk.  Bring liquid to a boil then add the flour/milk mixture.  Whisk constantly until it thickens, usually takes 2-4 minutes.  This can easily be doubled depending on how much gravy your looking for.

So rich & creamy. Perfect to top off this delicious roast.  Roast up some asparagus and mash some potatoes to complete this meal. And here you are…..

Crock Pot Ranch Pork Roast | Bottom Left of the Mitten

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

Originally published April, 2016. Updated photos & recipe.

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


Crock Pot Ranch Pork Roast | Bottom Left of the Mitten #crockpot #slowcooker #porkroast
Print Recipe
Crock Pot Ranch Pork Roast
Fix it and forget it with this Crock-Pot Pork Roast. Cooking all day leaves this savory roast so tender it falls apart at forks touch. Don't forget to make the quick gravy for added flavor.
Crock Pot Ranch Pork Roast | Bottom Left of the Mitten
Course Main Dish
Cuisine Slow Cooker
Servings
servings
Ingredients
Crock Pot Ranch Pork Roast
Gravy
Course Main Dish
Cuisine Slow Cooker
Servings
servings
Ingredients
Crock Pot Ranch Pork Roast
Gravy
Crock Pot Ranch Pork Roast | Bottom Left of the Mitten
Instructions
Crock Pot Ranch Pork Roast
  1. Mix all ingredients together. Pour on top of pork. Cook on low for 6-8 hours.
  2. Remove the roast from the crock-pot and put on a plate or sheet pan. Pull meat apart and dispose of any fat that is left on the roast.
Gravy
  1. Ladle 1 cup of the liquid from the slow cooker and add to a pot.
  2. In a small bowl whisk 1 Tbs flour with 3 Tbs milk.
  3. Bring liquid to a boil then add the flour/milk mixture. Whisk constantly until it thickens, usually takes 2-4 minutes.
  4. Serve pork with gravy and any other side you wish. Enjoy!

Tuna Casserole

School is in full swing.  Fall is here. The weather is finally cooling down after quite a heat spell here in Southwestern Michigan and I think most of the Midwest.  Time for cozy casserole that is easy any night of the week.  Try out my Tuna Casserole full of vegetables and cheese.

Tuna Casserole | Bottom Left of the Mitten

It’s taken a few weeks to get into the groove of the school year.  With the move to the new house our 11 yr old started a new school which isn’t nearly as close as the old one.  He is going on the bus which is a new experience for him and even our 3 year old started preschool.  Little A can be a bit of handful but it’s actually been going good!  Okay enough about that now on to this comforting casserole.

Tuna Casserole | Bottom Left of the Mitten

Cook the egg noodles according to package directions.  When I add the noodles to the boiling water I also add the peas and carrots so they can cook at the same time.  Once they have cooked (around 12 minutes) remove from the pot and drain then add to a separate bowl.  In the same pot that the noodles were cooked we’re going to make a roux.

Making a roux is so simple and once you learn how to do it you will never use a box with cheese sauce already in it again.  To the pot on medium heat add 1 Tbs of butter.  Once it’s melted add the flour and stir until combed.  Now add the milk.  Stir to combine the butter and flour mixture then add the can of cream of chicken.  Finally add 1/2 a cup of the cheese.

Tuna Casserole | Bottom Left of the Mitten

To the noodle mixture add the two cans of drained tuna.  Mix all together then add into the pot of cheese sauce.  Stir to combine so all the cheese gets into all the crevices.  In a greased 9×13 dish  add the noodle casserole.

Preheat the oven to 375 degrees.  In a bowl melt the remaining 1 Tbs of butter.  Crush the sleeve of crackers into fine pieces then add to the melted butter.  Sprinkle over the top of the casserole then top with the final 1/4 cup of cheese on top.  Bake for 10 minutes to melt then cheese.  And here you are….

Tuna Casserole | 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.


Tuna Casserole | Bottom Left of the Mitten #tuna #casserole #comfortfood


Print Recipe
Tuna Casserole
Egg noodles coated in rich creamy and cheesy sauce then packed full of vegetables, perfect for the whole family any night of the week.
Tuna Casserole | Bottom Left of the Mitten
Course Main Dish
Cuisine Casserole
Servings
servings
Ingredients
Course Main Dish
Cuisine Casserole
Servings
servings
Ingredients
Tuna Casserole | Bottom Left of the Mitten
Instructions
  1. Cook the egg noodles according to package directions. When I add the noodles to the boiling water I also add the peas and carrots so they can cook at the same time. Once they have cooked (around 12 minutes) remove from the pot and drain then add to a separate bowl.
  2. In the same pot that the noodles were cooked we're going to make a roux. To the pot on medium heat add 1 Tbs of butter. Once it's melted add the flour and stir until combed. Now add the milk. Stir to combine the butter and flour mixture then add the can of cream of chicken. Finally add 1/2 a cup of the cheese.
  3. To the noodle mixture add the two cans of drained tuna. Mix all together then add into the pot of cheese sauce. Stir to combine so all the cheese gets into all the crevices.
  4. In a greased 9x13 dish add the noodle casserole. Preheat the oven to 375 degrees.
  5. In a bowl melt the remaining 1 Tbs of butter. Crush the sleeve of crackers into fine pieces then add to the melted butter. Sprinkle over the top of the casserole then top with the final 1/4 cup of cheese on top.
  6. Bake for 10 minutes to melt then cheese. 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.

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 this takes.  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 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 are covered with sausage then dipped in panko so they bake into crispy perfection. These sliders may be little but they are big on flavor.
Scotch Egg Sliders | Bottom Left of the Mitten
Course Main Dish
Cuisine Sliders
Servings
sliders
Ingredients
Course Main Dish
Cuisine Sliders
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!

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