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
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. Now on to My Dad’s Chicken & Rice recipe.
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. 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 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!
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.
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
|
|
- 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
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.
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’.
Now add the noodles to the pot and stir to get all the sauce all over the noodles. Now set out a plate and add the mac and cheese. Heap some pulled pork on there. Drizzle with BBQ sauce (I recommend my Best BBQ Sauce). Finish off this pulled pork mac and cheese with pickled red onions and jalapenos.
Even though most of this post talks about Florida I am a Michigan girl and happy to be home because we do have some of the best craft beer in the country. Wouldn’t you know we came back just in time for the release of Hopsoulution Double IPA from Bell’s. And here you are….
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
|
|
- 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!
Pecan Crusted Chicken Salad #SundaySupper
Next week is Thanksgiving already! Can you believe it? Time to hit the ground running with the shopping, baking, school activities and family gatherings wouldn’t it be nice to sit back and relax and still have a filling and satisfying meal that won’t weigh you down? This salad is very easy and perfect to make between all the hustle and bustle.
Coating the chicken breasts in a pecan and cheddar mixture just adds an almost buttery crunch to it. Then you get a sweet bite of apple and cranberries. Add the creamy zing of the vinaigrette . It just hits all the right notes. Did I also mention that it’s really quite easy to make? Yes, yes I did.
Start by heating your oven to 375 degrees. Taking the 2 chicken breasts split them down them down the center so you have 4 total thinner pieces. In a food processor chop add the nuts and the cheddar cheese. Pulse until it has been finally chopped together. Take a plate and add the flour. Whisk one egg in a bowl. Then on the final plate add the pecan & cheddar mixture.
On a baking sheet add parchment paper or tin foil, spray with cooking spray then get ready to assemble the chicken. Dredge the chicken in the flour on both sides. Now dip into the egg. Finally cover the whole chicken piece with the pecan/cheddar mix. Place on baking sheet. Repeat with the last 3 pieces. Place in the oven for 35 minutes. Make sure to check and make sure chicken is cooked completely through before serving.
Chop the lettuce and apple and add them to a large salad bowl. Sprinkle with dried cranberries and sunflower seeds. Slice or chop the chicken and add to the salad. Serve the dressing on the side or drizzle over as much as you or your guests like. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you to this weeks Sunday Supper host! Check out all the other recipes that will keep your family in fresh salads all Winter long.
Holiday Salad Recipes #SundaySupper
Festive Holiday Salad Recipes
- Best Ambrosia Salad by That Skinny Chick Can Bake
- Cranberry Fluff Salad by Palatable Pastime
- Cranberry Walnut Potato Salad by Cindy’s Recipes and Writings
- Easy Green Bean Salad by Cricket’s Confections
- Layered Christmas Gelatin Salad by Positively Stacey
- Orange Fennel Salad by Pies and Plots
- Pecan Crusted Chicken Salad by Bottom Left of the Mitten
Bountiful Holiday Salad Recipes
- Roasted Artichoke Salad by Sunday Supper Movement
- Roasted Vegetable & Goat Cheese Salad by My Life Cookbook
- Shaved Brussels Sprouts Salad with Creamy Balsamic Dressing by Bites of Wellness
- Shaved Brussels Sprouts with Drunken Cranberries by Our Good Life
- Shredded Brussels Sprouts with Bacon Dressing by Life Tastes Good
- Sweet Potato French Bean Lentil Salad by Food Lust People Love
- Winter Beet Salad with Goat’s Cheese Dressing by Caroline’s Cooking
- Winter Fruit Salad by Turnips 2 Tangerines
- Winter Slaw with Pecans and Maple Dressing by Sprinkles and Sprouts
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 | 35 minutes |
| Servings |
servings
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- 1 cup pecan halves
- 1 cup shredded cheddar cheese
- 2 boneless, skinless chicken breasts split down the middle to make 4 pieces
- 1 medium egg whisked
- 1/2 cup flour
- 3 cups chopped romain lettuce
- 1/4 cup dried cranberries
- 1 medium apple chopped
- 1/4 cup sunflower seeds
- 1-2 cups Apple Cider Vinaigrette add to to your taste
Ingredients
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- Preheat the oven to 375 degrees. Taking the 2 chicken breasts split them down them down the center so you have 4 total thinner pieces.
- In a food processor chop add the nuts and the cheddar cheese. Pulse until it has been finally chopped together.
- Take a plate and add the flour. Whisk one egg in a bowl. Then on the final plate add the pecan & cheddar mixture.
- On a baking sheet add parchment paper or tin foil, spray with cooking spray then get ready to assemble the chicken. Dredge the chicken in the flour on both sides. Now dip into the egg. Finally cover the whole chicken piece with the pecan/cheddar mix. Place on baking sheet. Repeat with the last 3 pieces.
- Place in the oven for 35 minutes. Make sure to check and make sure chicken is cooked completely through before serving.
- Chop the lettuce and apple and add them to a large salad bowl. Sprinkle with dried cranberries and sunflower seeds. Slice or chop the chicken and add to the salad.
- Serve the dressing on the side or drizzle over as much as you or your guests like. Enjoy!
Chicken a la King
Comfort food! Comfort food! Do you love comfort food? If you do I’ve got a dish for you. Creamy chicken, crunchy vegetables then ladled on top of cheesy potatoes (or noodles if you like) make for the ultimate comfort food. Make Chicken a la King for your family tonight.
What is best about Chicken a la King is that it doesn’t take too long. Here’s a tip: When I make any type of soup with chicken I usually take a whole large pack of chicken and cook it in a crock pot then freeze the leftovers for when I make recipes like this. Cooking it in the crock pot not only saves time it makes it tender and tasty. Now on to the recipe.
To start chop up the onions, carrots and celery. In a pan heat 2 Tbs butter then add the vegetables and start to sautee. Cook them stirring occasionally until softened, around 6 minutes. To the vegetables add the Tbs of flour then stir until the flour is all combined with the vegetables. This will make a roux to thicken everything up, but here’s the kicker, not too thick. When this goes over the potatoes or noddles you want it to be smooth not clumpy.
Time to add the chicken stock. Again stir everything together and let simmer for around 3 minutes. Now add the shredded chicken.
The last ingredient that makes this so creamy is Cream of Chicken. Add the can to the chicken mixture and heat through or 5 minutes. For this I made some cheesy mashed potatoes. Feel free to put this on top of regular potatoes or noodles. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
Get The Recipe, Get The Goods
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 1/2 cup carrots chopped
- 1/4 cup white onion chopped
- 1/2 cup celery chopped
- 2 Tbs butter
- 2 cloves garlic cloves minced
- 1 Tbs flour
- 1 cup chicken stock
- 10-1/2 ounces (1 can) cream of chicken soup
- 1-1/2 cups cooked chicken shredded
Ingredients
|
|
- To start chop up the onions, carrots and celery. In a pan heat 2 Tbs butter then add the vegetables and start to sautee. Cook them stirring occasionally until softened, around 6 minutes.
- To the vegetables add a Tbs of flour then stir until the flour is all combined with the vegetables.
- Add chicken stock. Stir everything together and let simmer for around 3 minutes.
- Add the shredded chicken.
- Finally add the Cream of Chicken and heat through or 5 minutes.
- Ladle over potatoes or noodles. Enjoy!
Gnocchi, Sausage & Spinach Soup #SundaySupper
I first made this Gnocchi, Sausage & Spinach Soup recipe as something quick to take my best friend who was sick in the hospital. I was originally going to make a pasta dish with most of these ingredients but adjusted it on the fly to make the ultimate ‘comfort food’ soup to take to her so she could skip the hospital food. I’m glad I did because it has become something that I now make, a lot.
Top this with some homemade croutons and a sprinkle of Parmesan. The croutons give it really good crunch. Now on to the soup!
Start by melting half of the butter in a large stockpot, adding the onions and cook until softened. Add garlic now—not before it will brown to fast and get bitter.
Now add your sausage and cook until browned. Once the sausage is cooked I usually either drain this on a plate with a paper towel or drain in colander. I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot. I now also add the other half of my butter. Wilt the spinach. Chop up your tomato and add to the pot. Add your sausage back in.
To the sausage mixture sprinkle 1 Tbs of flour over it then stir to combine the flour. This is what thickens the stock.
Add the chicken stock now. I love using bouillon so I heat up 1 cup of water and dissolve the cubes in that. Then add the remaining water after that. Finally put the gnocchi into the pot and set to cook over medium heat for 10 minutes.
Serve it up and add croutons & additional Parmesan. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published March, 2016. Updated photos & recipe.
Thank you to this weeks Sunday Supper host! Check out all the other recipes that will keep your soup pot boiling all Winter long.
Comfort Food Soup and Stew Recipes #SundaySupper
Superb Soups
- “Make it Your Own” Soup Bar by The Freshman Cook
- Baked Potato Soup by That Skinny Chick Can Bake
- Cabbage and Kielbasa Soup by Our Good Life
- Chicken and Dumplings by Palatable Pastime
- Easy Homemade Chicken Noodle Soup by Pies and Plots
- Gnocchi, Sausage & Spinach Soup by Bottom Left of the Mitten
- Habitant Pea Soup by What Smells So Good?
- Instant Pot Mexican Chicken and Rice Soup by Sunday Supper Movement
- Meatball and Orzo Soup by Fantastical Sharing of Recipes
Stupendous Soups
- Milchnudeln (German Milk Noodles) by Tara’s Multicultural Table
- Mushroom Fennel Soup by Caroline’s Cooking
- Pasta Fagioli Soup by Soulfully Made
- Slow Cooker Black Bean Chili by Cricket’s Confections
- Crock Pot Chicken Posole by My Imperfect Kitchen
- Slow Cooker Smoky Chicken-Potato Soup by The Weekend Gourmet
- Spicy Lentil Soup with Swiss Chard by Cooking Chat
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Servings |
servings
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- 1 box potato gnocchi
- 12 ounces baby spinach
- 1/2 pound Italian sausage
- 1 Tbs butter divided
- 1 Tbs flour
- 1 cup cherry tomatoes hlaved
- 1 small white onion chopped
- 3 cloves garlic chopped
- 3 tsp chicken bouillon
- 4 cups water
- 1/4 cup parmesan plus additional for topping
Ingredients
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- Start by melting half of the butter in a large stockpot, adding the onions and cook until softened. Add garlic now—not before it will brown to fast and get bitter.
- Add your sausage and cook until browned. Once the sausage is cooked drain **I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot.
- Add the other half of my butter. Wilt the spinach. Chop up your tomato and add to the pot. Add your sausage back in.
- To the sausage mixture sprinkle 1 Tbs of flour over it then stir to combine the flour.
- Add the chicken stock. Finally put the gnocchi into the pot and set to cook over medium heat for 10 minutes.
- Serve it up and add croutons & additional Parmesan. Enjoy!
Crock Pot Ranch Pork Roast
Looking for a cozy meal that takes very little time to make? Set the crock pot and add a simple sauce to pork then let it do its work. Crock Pot Ranch Pork Roast is a slow cooker favorite the whole family will love.
This is one of my favorite meals to make for my boys. For me, one of my true joys is making them a meal that has them leaving the dinner table full & happy.
Now I’m going, to be honest and give what is possibly an unpopular opinion-I really don’t use my crock pot often. Even in the cooler months. Not sure if it’s just that I forget that I even have one or maybe I’m not a big fan of the way some meat turns out after cooking but there is one meat that I almost always pull out the underused crock pot for and that is pork. This crock pot ranch pork roast only takes a few ingredients to get this tender roast that practically makes its own gravy.
How to make Crock Pot Ranch Pork Roast:
In a bowl mix together the dry ranch, Worcestershire sauce, soy sauce, minced garlic, and water.
Mix all ingredients together then pour on top of pork. Easy! Once that is all in just cook on low for 6-8 hours.
Remove the roast from the crockpot and put on a plate or sheet pan. Pull meat apart and dispose of any fat that is left on the roast.
Time to make the gravy: Ladle 1 cup of the liquid from the slow cooker and add to a pot. In a small bowl whisk 1 Tbs flour with 3 Tbs milk. Bring liquid to a boil then add the flour/milk mixture. Whisk constantly until it thickens, usually takes 2-4 minutes. This can easily be doubled depending on how much gravy you’re looking for.
So rich & creamy. Perfect to top off this crockpot ranch pork roast. Roast up some asparagus and mash some potatoes to complete this meal.
Variations for Crock Pot Ranch Pork Roast:
- Want an Italian twist to this dish? Swap out the dry ranch dressing for dry Italian dressing.
- Add some whole peppercini’s to the crockpot for some extra flavor.
- This pork roast is also great on sandwich buns with melted cheese.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published April 2016. Updated photos & recipe.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 6 hours |
| Servings |
servings
|
- 1 Pork Loin Roast
- 1 Pkg Dry Ranch Dressing
- 1/4 Cup Worcestershire Sauce
- 1/4 Cup soy sauce
- 2 Cloves Garlic, Minced
- 2 Cup water
- 1 Cup Reserved Liquid from Crock Pot
- 3 Tbs milk
- 1 Tbs flour
Ingredients
Crock Pot Ranch Pork Roast
Gravy
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- Mix all ingredients together. Pour on top of pork. Cook on low for 6-8 hours.
- Remove the roast from the crock-pot and put on a plate or sheet pan. Pull meat apart and dispose of any fat that is left on the roast.
- Ladle 1 cup of the liquid from the slow cooker and add to a pot.
- In a small bowl whisk 1 Tbs flour with 3 Tbs milk.
- Bring liquid to a boil then add the flour/milk mixture. Whisk constantly until it thickens, usually takes 2-4 minutes.
- Serve pork with gravy and any other side you wish. Enjoy!
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