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.
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.
- 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.
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.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
- 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.
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.
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
|
- 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
|
|
- 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
|
- 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
|
|
- 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.
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
|
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
-
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. 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.
*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.
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.
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…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
scones
|
- 2 cup flour
- 1 Tbs baking powder
- 3/4 tsp salt
- 1/2 cup brown sugar
- 6 Tbs butter cut into Tbs peices
- 3/4 cup heavy whipping cream
- 1 egg
- 1/4 cup semi-sweet chocolate chips
- 1 Tbs heavy whipping cream
- 1/4 cup walnuts crushed
Ingredients
|
|
- 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.
- 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.
- Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours. Enjoy!
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!
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.
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.
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.*
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……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published March of 2016. Updated photos & recipe July of 2018.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 1 pound chicken tenderloins cut into chunks
- 1 cup instant brown rice
- 2 cups chicken stock
- 1/2 Tbs butter
- 8 ounces sliced mushrooms
- 1 small yellow onion
- 1 tbs vegetable oil
- 1 8-ounce can water chestnuts chopped
- 1 14-ounce can fancy mixed vegetables
- 1 tsp garlic powder
- 1/4 cup flour
- 1/2 tsp pepper
- 1/4 cup soy sauce
Ingredients
|
|
- 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.
- 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.
- 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 dain 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. 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. Enjoy!
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.
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 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.
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…..
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 | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
loaf
|
- 1/2 cup petite diced tomatos with green chilies drained
- 2 garlic cloves skinned
- 1/2 tsp cumin
- 1 Tbs sliced jalapenos you can use fresh or jarred
- 1 Tbs red onion
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 eggs, large
- 1 Tbs sugar
- 1-3/4 cup flour
- 1-1/4 tsp baking powder
- 1/2 tsp salt
Ingredients
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|
- Preheat the oven to 350 degrees
- 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.
- 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. 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.
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.
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.
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’.
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….
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 | 8 hours |
| Servings |
servings
|
- 1 1/2-2 pounds boneless pork loin
- 2 cups beef broth I use beef broth base
- 1/2 tsp salt
- 1/2 tsp onion powder
- 3 garlic cloves minced
- 1/4 tsp Spanish paprika
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 3 cups dry pasta (I used rotini) cooked to package directions
- 2 Tbs butter
- 2 Tbs flour
- 1-1/2 cup whole milk
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 cup shredded parmesan
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded colby jack cheese
Ingredients
Pulled Pork
Mac and Cheese
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|
- 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.
- 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.
- Add the nutmeg, pepper, garlic powder then finally add the 3 different cheese. Make sure you stir the whole time.
- Add the noodles to the pot and stir to get all the sauce all over the noodles.
- 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 & garlic is the perfect dinner for a great night in.
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 recipe for skillet chicken, mushrooms & garlic.
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.
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!
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…..
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 | 60 minutes |
| Servings |
servings
|
- 4 pounds chicken thights I used bone in
- 1/2 cup chicken stock
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground thyme
- 1 small yellow onion chopped
- 8 ounces while white mushrooms cleaned and stemmed
- 1 whole garlic head peeled
- 1 cup white wine
- 1/4 cup olive oil
- 1 Tbs butter
Ingredients
|
|
- 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.
- 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. 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.
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.
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.
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…..
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
- Air Fryer Cajun Shrimp by Wholistic Woman
- Beef Carpaccio with Truffle Vinaigrette by Caroline’s Cooking
- Butter Poached Cod with Lentils by A Day in the Life on the Farm
- Cacio e Pepe with Parmesan Frico by Pies and Plots
- Chicken Mushroom Stuffed Squash by Cindy’s Recipes and Writings
- Cheesy Chicken with Broccoli by Recipes Food and Cooking
- Easy Chicken Pesto Pasta by Brunch-n-Bites
- Filet with Crabéarnaise by A Kitchen Hoor’s Adventures
- Peppered Chicken with Saffron Polenta by Gourmet Everyday
- Sausage and Vegetable Orzo by Hot Eats and Cool Reads
- Sheet Pan Greek Chicken and Potatoes by Sunday Supper Movement
- Shrimp Biranyi by Our Good Life
- Shrimp Canneloni by Bottom Left of the Mitten
- Spaghetti Squash Pad Thai by Take A Bite Out of Boca
- Teriyaki Rice Bowl by Life Tastes Good
Desserts for Two
- Chocolate Cherry Skillet Cookie by The Bitter Side of Sweet
- Deep Dish Chocolate Chip Cookies for 2 by Hezzi-D’s Books and Cooks
- Kahlua Tiramisu for Two by That Skinny Chick Can Bake
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.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
- 6 egg roll wrappers, premade
- 1 cup cooked shrimp, thawed
- 2 garlic cloves
- 1/2 cup parsley
- 1 ounce sundried tomatoes
- 1/2 cup whole milk ricotta cheese
- 1/2 cup italian shredded cheese split
- 2 Tbs butter
- 1 Tbs flour
- 1 cup milk
- 1/4 cup parmesan cheese
Ingredients
|
|
- Start by thawing out the shrimp.
- 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.
- 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 8x8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.
- 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. Enjoy!
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