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.

Salsa Chicken Skillet | Bottom Left of the Mitten

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?

Salsa Chicken Skillet | Bottom Left of the Mitten

There really wasn’t a way, no matter how I staged this meal, to look anything but sloppy.  BUT HOW DELICIOUSLY SLOPPY IT IS! 

Overhead shot of chicken dish.

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.

Tortillas cut into pieces

Once the chicken is cooked pour the flour over the top, stir to combine with chicken. Then add the chicken stock and ranch dressing.

Steps of how to make a this dish.

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….

Salsa Chicken Skillet | Bottom Left of the Mitten

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

Instagram | Bottom Left of the Mitten

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

Favorite Skillet Sides

Favorite Skillet Entrees

Favorite Skillet Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Salsa Chicken Skillet from Bottom Left of the Mitten
Print Recipe
Salsa Chicken Skillet
This Salsa Chicken Skillet is a great addition to your busy dinner routine. One pan, a few ingredients, and dinner is on the table.
Salsa Chicken Skillet | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken, Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Course Main Dish
Cuisine Chicken, Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Salsa Chicken Skillet | Bottom Left of the Mitten
Instructions
  1. 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.
  2. Next, cut up the tortilla pieces like a pie.
  3. Once the chicken is cooked pour the flour over the top then add the chicken stock and ranch dressing. 
  4. 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. 
  5. On top of the chicken & tortillas pour the entire jar of salsa on top. Don't stir. Place cheese on top.
  6. Cook until cheese is melted or put this under the broiler to melt the cheese.
  7. 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. 

Bubble & Squeak | Bottom Left of the Mitten

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

Bubble & Squeak | Bottom Left of the Mitten

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. 
  • 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.

Bubble & Squeak | Bottom Left of the Mitten

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.  Crispy!!  Remove and add to a plate with a paper towel.
Bubble & Squeak | Bottom Left of the Mitten

The Chef on the show served the patties with poached eggs, ham steaks and Hollandaise Sauce, the sauce is what sold me on making this for sure.  Eggs Benedict is what I order whenever I go out if it’s on the menu.  While I’ve tried to make the sauce many, many times at home with a 100% fail rate I quickly realized there was a better alternative.  The best part is it isn’t too buttery, cook the eggs I add or have a bitter lemon taste. Win!  That alternative is this—>

Bubble & Squeak | Bottom Left of the Mitten

Prepare the sauce as recommended on the package.  Then all that’s left to do is to cook the eggs which can be fried or poached.  Heat the ham steaks.

Prepare on a plate and drizzle with the sauce.

Need some more St. Patrick’s Day recipes?

And here you are…..
Bubble & Squeak | Bottom Left of the Mitten

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

Originally published in February of 2017. Updated photos & recipe March of 2019. 

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

Bubble & Squeak | Bottom Left of the Mitten #cabbage #potato #breakfast
Print Recipe
Bubble & Squeak
This Bubble and Squeak has crispy potato and cabbage patties served alongside poached eggs and ham. The final touch, Hollandaise Sauce. The perfect breakfast or 'brinner'.
Bubble & Squeak | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Bubble & Squeak | Bottom Left of the Mitten
Instructions
  1. Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
  2. To a food processor add the cabbage, onion and garlic and pulse until they are in small pieces.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add to oil in the pan frying on each side for 4-5 minutes. Remove and add to a plate with a paper towel.
  9. 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.
  10. 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.

Shrimp and Corn Chowder in a bowl with a craft beer and buttered crackers off to the side.

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.

Creamy and light this is the perfect pairing 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.

Shrimp and Corn Chowder in a bowl.

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?

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.

Ingredients to make Shrimp & Corn Chowder laid out on a counter ready to make it.

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.

Items for Shrimp and Corn Chowder chopped up and in a pot.

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……

Shrimp and Corn Chowder in a bowl with a craft beer and buttered crackers off to the side.

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

InstagramMMN

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

Print Recipe
Shrimp and Corn Chowder
This Shrimp and Corn Chowder is just the thing the end of Winter has been looking for. It has shrimp, potatoes, red pepper, corn, and a creamy broth.
Shrimp and Corn Chowder | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Shrimp and Corn Chowder | Bottom Left of the Mitten
Instructions
  1. Start by thawing the shrimp in warm water.
  2. Next, wash and cube the potatoes, red peppers, onions and mince the garlic.
  3. Once the vegetables have been chopped and the shrimp thawed add 2 Tbs to a large stockpot.
  4. Now add the chopped vegetables, garlic and thawed shrimp. Sautee the vegetables for 2 minutes.
  5. Add the flour then stir it all together. Now add the corn, vegetable broth, and seasoning. Let simmer for 25 minutes.
  6. 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.
  7. 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.

Dilled Brussels Sprouts Pizza ready to cut with Dilled Brussels Sprouts off to the side.

*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.

A slice of Dilled Brussels Sprouts Pizza up close with the rest of the pizza in the background.

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.
Paisely Farms vegetable medleys.

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.

Pizza crust, garlic sauce and Dilled Brussels Sprouts off to the side.

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……

Dilled Brussels Sprouts Pizza ready to cut with Dilled Brussels Sprouts off to the side.

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

Instagram | Bottom Left of the Mitten


Print Recipe
Dilled Brussels Sprouts Pizza
Dilled Brussels Sprouts Pizza has a creamy garlic sauce, gooey cheese, and the best part is the Dilled Brussels Sprouts on the top.
Dilled Brussels Sprouts Pizza | Bottom Left of the Mitten
Course Main Dish
Cuisine Pizza, Vegetables
Prep Time 5 minutes
Cook Time 18 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Pizza, Vegetables
Prep Time 5 minutes
Cook Time 18 minutes
Servings
servings
Ingredients
Dilled Brussels Sprouts Pizza | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 375 degrees and prepare the pizza crust according to package directions or your favorite pizza crust recipe.
  2. In a small saucepan melt the butter over medium heat.
  3. Whisk in the minced garlic then sauté for 30 seconds.
  4. To the butter, add the 1 Tbs flour a little at the time, constantly whisking the butter.
  5. Whisk in the milk to thin out the mixture then let thicken to a sauce. Turn off the heat.
  6. Top the prepared pizza crust with the sauce. Add the cheese.
  7. Slice the Dilled Brussels Sprouts and add to the top of the pizza and sprinkle dill weed over the top of the pizza.
  8. 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.  

Fried Cheese Curds on a pan ready to eat!

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

What movie pairs well with fried cheese and beer?

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

What beer pairs well with Fried Cheese Curds?

The beer: Wisconsin Dells Brewing Co., Sconnie Smash

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

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

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

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

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

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

How to make Fried Cheese Curds:

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

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

First, roll a cheese curd into the flour.

Steps and ingredients for making Fried Cheese Curds.

Next, dip the cheese curd into the egg.

Roll the cheese curd into the breadcrumb mixture.

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

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

Cheese curds on a cookie sheet going into the freezer.

Set up a frying assembly line.

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

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

Remove and add to the paper towel sheet to drain.

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

Work these fried cheese curds in batches.

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

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

And here you are…..

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

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

InstagramMMN

Recipe adapted from CopyKat.com

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





Print Recipe


Fried Cheese Curds

These fried cheese curds are the perfect crunchy, cheesy treat you've been looking for! Breaded with a hint of Italian Seasoning then fried to crispy perfection. Serve with a side of sauce for dipping.

Fried Cheese Curds | Bottom Left of the Mitten

Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 90 minutes

Servings
servings


Ingredients

Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 90 minutes

Servings
servings


Ingredients

Fried Cheese Curds | Bottom Left of the Mitten


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

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

  3. First, roll a cheese curd into the flour.

  4. Next, dip the cheese curd into the egg.

  5. Roll the cheese curd into the breadcrumb mixture.

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

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

  8. Set up a frying assembly line. In a cast iron pan add the oil. Bring to frying level. On another cookie sheet add paper towels.

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

  10. Remove and add to the paper towel sheet to drain.

  11. Work these fried cheese curds in batches.

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

Brown Sugar Scones with Chocolate Drizzle

This Scones Recipe is full of brown sugar flavor, chocolate and sprinkled with walnuts.  Brown Sugar Scones with Chocolate Drizzle is the perfect start to the day with coffee or an afternoon treat with tea.

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

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

Just like the Swedish Sticky Cake that I made this week for Choctoberfest, scones have been a recipe that I’ve been wanting to try for a while.  Once I knew that Imperial Sugar would be a sponsor again this year I knew exactly what I was going to make, Brown Sugar Scones.  Then, since it’s Choctoberfest, add lots and LOTS of chocolate over the top! 

Imperial brown sugar is my favorite brown sugar to use.  I also used brown sugar for last years Choctobfest for a holiday recipe called Cracker Candy.  Can’t wait to make that recipe again this year for Christmas.

Imperial brown sugar is so easy to use and it comes in a great sealed bagged so you don’t have to mess with transferring it to another container or worrying about it getting hard.  Time and time again Imperial products are ones that I turn to in all my baking.  To find out more about Imperial visit their sepcial Halloween page here.

So now let’s stop daydreaming about brown sugar and get on to this brown sugar scones recipe.

How to make Brown Sugar Scones with Chocolate Drizzle:

Preheat oven to 350 degrees.

In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg.  Start stirring the ingredients and slowly add butter 1 Tbs at a time.  When all the dough has combined place the dough on a floured surface.  Form the dough into a round disc and roll out to about a 1-inch thickness.

Recipe steps for Brown Sugar Scones with Chocolate Drizzle.

Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat.  Put into the oven and bake for  15-18 minutes.  Take out of them and let cool.

Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream.  Microwave for 30-40 seconds.  Stir to combine the chocolate until it is all combined.  Drizzle over the scones that add nuts.

Baked scones ready to have chocolate drizzled on them.

Are there other ways to top scones?

Yes!  Swap out these substitutions:

  • White chocolate and dried cranberries.
  • Milk chocolate and crushed pistachios.
  • Butterscotch and mini milk chocolate chips.

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

How to store scones:

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

And here you are…..

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

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

Choctoberfest2018

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

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

 

Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2018:

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

Print Recipe
Brown Sugar Scones with Chocolate Drizzle
These Brown Sugar Scones with Chocolate Drizzle are so soft and fluffy. They make the perfect breakfast for an afternoon snack.
Brown Sugar Scones with Chocolate Drizzle | Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast, Scones
Prep Time 10 minutes
Cook Time 15 minutes
Servings
scones
Ingredients
Course Breakfast
Cuisine Breakfast, Scones
Prep Time 10 minutes
Cook Time 15 minutes
Servings
scones
Ingredients
Brown Sugar Scones with Chocolate Drizzle | Bottom Left of the Mitten
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg. Start stirring the ingredients and slowly add butter 1 Tbs at a time. When all the dough has combined place the dough on a floured surface. Form the dough into a round disc and roll out to about a 1-inch thickness.
  3. Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat. Put into the oven and bake for 15-18 minutes. Take out of them and let cool.
  4. Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream. Microwave for 30-40 seconds. Stir to combine the chocolate until it is all combined. Drizzle over the scones that add nuts.
  5. Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours. Enjoy!
Recipe Notes

How to store scones:

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

My Dad’s Chicken & Rice

My Dad’s Chicken & Rice is a chicken and rice recipe that you will want to have in your back pocket for busy nights.  Fancy mixed vegetables, crispy chicken, mushrooms and crunchy water chestnuts make this a delicious dinner that’s ready in under 30 minutes!

My Dads Chicken and Rice in a bowl with a craft beer off to the side.

I’m serious when I say that I have been eating this meal most of my life. It’s a recipe that my dad invented, thus the name ‘My Dad’s Chicken & Rice’. He cooked it for us growing up and when I was old enough he gave the recipe to me and I’ve been making it myself for about 20 years now.

My dad is a great cook! He makes the most unbelievable grilled chicken. My mouth is watering a little right now as I’m thinking about it. I want to think that he got his skills from my grandmother. On Sunday’s growing up, we would have big dinners of lamb, creamed spinach, and croissants.

Dessert was almost always chocolate pudding with whipped cream. I loved those Sunday’s and I try and keep the tradition alive in our house.  Sunday’s here usually start with Swedish Pancakes and end with a big comforting meal like Crock Pot Ranch Pork Roast.

My Dads Chicken and Rice in a bowl with a craft beer off to the side.

For quick weeknight dinners though, I look to this chicken and rice recipe.  It’s full of chicken, meaty mushrooms, and crunchy water chestnuts.  Perfect when you want a one-dish meal that goes from stove to table with little cleanup.

How to make My Dad’s Chicken & Rice:

First, take the chicken and cut into cubes.  On a plate, put the flour, garlic powder, and pepper.  Dredge the chicken in the mixture coating all pieces.

Chicken covered with flour on a plate.

In the bottom of a large pan, I use a covered stockpot, heat about 1 tbs. of oil in the bottom of a pan.

Add the chicken to the pan and cook until all the chicken is nice and crispy around 10 minutes.  Stirring occasionally to make sure all parts are browned.  *Look at that! Again, this is what makes this dish amazing.*

Cooked chicken on a plate.
Once the chicken has cooked take it out of the pan and set aside.  In the same pan add butter and let it melt.  Add the sliced mushrooms and chopped onion.  Cook until the mushrooms start to shrink and the onions are browned.

To the pan add the chicken back in.  Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not drain liquid), and soy sauce.

Finally to the pot add the rice and stir it all together.  Cover the pot and cook for 10 minutes.  After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn’t dry out and stir so the rice doesn’t stick to the pan.

If there’s still plenty of liquid allow to cook another 5-8 minutes covered.

Taste to make sure that the rice has cooked thoroughly and then add salt, pepper, and more soy sauce to your taste. I always end up adding more but please add at your discretion.  Top with some crunchy noodles.

Tips for making My Dad’s Chicken & Rice:

  • The key to really good chicken and rice is making sure the chicken in really crispy.  In order to do that it means cooking the chicken separate from the mushrooms and onions.

And here you are……

My Dads Chicken and Rice in a bowl with a craft beer and a pot of Chicken and Rice off to the side.

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

Originally published March of 2016. Updated photos & recipe July of 2018.

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



Print Recipe
My Dad's Chicken & Rice
This is 'my Dad's' Chicken & Rice recipe. A hearty meal of chicken, fancy mixed vegetables, and instant rice that cooks up in under 30 minutes.
My Dads Chicken and Rice | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
My Dads Chicken and Rice | Bottom Left of the Mitten
Instructions
  1. Take the chicken and cut into cubes. On a plate, put the flour, garlic powder, and pepper. Dredge the chicken in the mixture coating all pieces.
  2. In the bottom of a large pan, I use a covered stock pot, heat about 1 tbs. of oil in the bottom of a pan. Add the chicken to the pan and cook until all the chicken is nice and crispy, around 10 minutes. Stiring occasially to make sure all parts are browned. Once the chicken has cooked take it out of the pan and set aside.
  3. In the same pan add butter and let it melt. Add the sliced mushrooms and chopped onion. Cook until the mushrooms start to shrink and the onions are browned.
  4. To the pan add the chicken back in. Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not dain liquid), and soy sauce. Finally to the pot add the rice and stir it all together.
  5. Cover the pot and cook for 10 minutes. After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn't dry out. If there's still plenty of liquid allow to cook another 5-8 minutes covered.
  6. Taste to make sure that the rice has cooked thoroughly and then add salt, pepper and more soy sauce to your taste. Enjoy!
Recipe Notes

Tips for making My Dad's Chicken & Rice:

  • The key to really good chicken and rice is making sure the chicken in really crispy.  In order to do that it means cooking the chicken separate from the mushrooms and onions.

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 on a board ready to cut and eat.

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.

A load of Salsa Bread ready to eat.

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 for this spicy Salsa Bread.

How to make Salsa Bread:

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.

Homemade salsa and a mixer.

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…..

A load of Salsa Bread ready to eat.

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

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




Print Recipe
Salsa Bread
This quick recipe for Salsa Bread is full of spicy jalapenos, green chilies and juicy tomato goodness of the salsa you love. Perfect for sandwiches!
Salsa Bread | Bottom Left of the Mitten
Course Baked Goods
Cuisine Appetizer, Bread
Prep Time 5 minutes
Cook Time 45 minutes
Servings
loaf
Ingredients
Course Baked Goods
Cuisine Appetizer, Bread
Prep Time 5 minutes
Cook Time 45 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

A creamy homemade cheese sauce coats noodles and makes the perfect bed for pulled pork.  Drizzle this Pulled Pork Mac and Cheese with BBQ sauce then top with spicy jalapenos and pickled red onions. 

Pulled Pork Mac and Cheese on a plate with some BBQ sauce off to the side.

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

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

Spring Break 2018 Venice Florida.

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 pulled pork mac and 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 on a plate ready to eat.

What beer pairs well with Pulled Pork Mac and Cheese?

The beer: Hopsoulution Double IPA from Bell’s.

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.

How to make Pulled Pork Mac and Cheese:

Let’s start with the pulled pork.  For this pulled pork mac and cheese 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’.

Cheese sauce in a pan.

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 this pulled pork mac and cheese with pickled red onions and jalapenos.

And here you are….

Pulled Pork Mac and Cheese on a plate with some BBQ sauce and a craft beer off to the side.

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

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


Print Recipe
Pulled Pork Mac and Cheese
Pulled Pork Mac and Cheese has creamy homemade sauce and is topped with tender pulled pork and sweet BBQ sauce. The perfect meal for when you're looking for cheesy decadence.
Pulled Pork Mac and Cheese | Bottom Left of the Mitten
Prep Time 15 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Pulled Pork
Mac and Cheese
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

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 & Garlic is the perfect dinner for a great night in.

Break out the cast iron skillet and enjoy this Skillet Chicken, Mushrooms & Garlic. This one-pan meal that is perfect for a great night in. | 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.

What beer pairs well with Skillet Chicken, Mushrooms & Garlic?

The beer: White Chocolate Blonde from Grand Armory Brewing

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.

What movie pairs well with a one-pan chicken dinner?

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 recipe for skillet chicken, mushrooms & garlic.

Break out the cast iron skillet and enjoy this Skillet Chicken, Mushrooms & Garlic. This one-pan meal that is perfect for a great night in. | Bottom Left of the Mitten

Do you have a cast iron skillet?  If not this skillet chicken 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.

How to make Skillet Chicken, Mushrooms & Garlic:

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!

Break out the cast iron skillet and enjoy this Skillet Chicken, Mushrooms & Garlic. This one-pan meal that is perfect for a great night in. | 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…..

Break out the cast iron skillet and enjoy this Skillet Chicken, Mushrooms & Garlic. This one-pan meal that is perfect for a great night in. | Bottom Left of the Mitten

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

InstagramMMN

Originally published in March of 2018. Updated post in April of 2019.

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

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

Print Recipe
Skillet Chicken, Mushrooms & Garlic
Break out the cast iron skillet and enjoy this Skillet Chicken, Mushrooms & Garlic. This one-pan meal that is perfect for a great night in.
Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
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!

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