Cheesy Turkey Burger with Ranch
These Cheesy Turkey Burger with Ranch are extra crispy on the outside and juicy on the inside. Slather with ranch dressing for another level of deliciousness!
Can you believe we are heading into the end of August already? By now I am ready for it. Not only are the kids heading back to school but it also is the beginning of Fall which is hands down my favorite time of year. And what better way to kick it off? By celebrating my birthday!
So this Mitten Movie Night I am kicking off my birthday weekend (yes I said weekend!) with a burger that I came up with over the Summer, a cheesy turkey burger smothered in ranch.
What beer pairs well with Cheesy Turkey Burger with Ranch?
The beer: Beach Cruiser from Latitude 42.
This week we are actually planning on taking our projector outside by the pool and watch a movie. We’ve been wanting to do it but have had to wait for it to get darker earlier. Finally, I think we’re good to go out around 9 pm but the weather has been cooler here so we will see how long it lasts.
How to make Cheesy Turkey Burger with Ranch:
For the burger mix everything together in a bowl and make 4 patties. I love to cook my burgers in a cast iron skillet but a regular skillet will work just as well. Add the oil and butter to the pan on medium heat and get it melted together.
Once the pan is well and heated place in burgers making sure not to let them touch. Cook 5 minutes then flip and cook another 5 minutes. Ten minutes should do the check but as always check to make sure it is cooked thoroughly through.
Recently I made these Crispy Dill Chicken Sandwiches from Yellow Bliss Road. The dressing was so good! The secret ingredient I think was dill pickle juice in it.
Combine the sour cream, mayonnaise, ranch, and pickle juice.
Since the burgers are so crispy I did not toast the buns like I normally love to do.
Slice up some lettuce and tomato then add pickles. Slather on the ranch.
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 | 10 minutes |
| Servings |
burgers
|
- 1 pound ground turkey
- 4 buns
- 1/4 cup breadcrumbs
- 1/2 cup shredded colby jack cheese
- 1/2 tsp Worcestershire Sauce
- 1/2 tsp parsley flakes
- 2 garlic cloves minced
- 1 Tbs grated onion
- 2 Tbs butter
- 1 Tbs oil
- 2 tsp dry ranch seasoning
- 1 tsp pickle juice
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- Lettuce, tomato & pickles for garnish
Ingredients
|
|
- For the burger mix everything together in a bowl and make 4 patties.
- In a cast iron or regular skillet add the oil and butter to the pan on medium heat and get it melted together. Once the pan is well and heated place in burgers making sure not to let them touch.
- Cook 5 minutes then flip and cook another 5 minutes. Ten minutes should do the check but as always check to make sure it is cooked thoroughly through.
- for the homemade ranch combine the sour cream, mayonnaise, ranch powder and pickle juice.
- Add burger to a bun. Slice up some lettuce and tomato. Slather on the ranch. Enjoy!
Smoked Sausage Sandwich
This Smoked Sausage Sandwich is easy to make and so delicious! Grilled sausage, sauteed peppers, tomato sauce on top of a soft bun makes this a hearty sandwich.
This week officially marked two months in our new home! So we are celebrating this Mitten Movie Night feeling like we are finally settled in. I made one of my favorite categories of food: the ‘sandwich‘. Topped with saucy goodness and peppers this Smoked Sausage Sandwich is a well-deserved reward for a job well done.
What beer pairs well with Smoke Sausage Sandwiches?
The beer: 400 Divine Rabbits from a local favorite Greenbush Brewing Co.
Greenbush is a great stop if you hit the beach or the casino in New Buffalo.
What TV show pairs well with an easy recipe and cold craft beer?
Then finishing up Orange Is The New Black. I have spent many nights since last Friday binge watching it. What shows are your favorites? I will need a new one once this is over.
How do I find an amazing realtor team in Southwestern Michigan?
I would love to take the opportunity to give a little shout out of people that helped us along the way. Since my blog is called ‘Bottom Left of the Mitten’ I thought it was a good platform to showcase who made buying a home in this area such a treat.
Realtor: ‘Power of 2’ Team from Cressy & Everett in Dowagiac. We actually looked at homes a few years ago and she walked us through any and everyone we wanted to look at. We just didn’t find ‘the one’ at the time. Called her up when we found this house to show it to us. Three weeks and one day later not only did we have this house but we also sold ours and 4 acres of land.
Inspector: Gary from Lake Michigan Inspections. I cannot recommend this gentleman and his father enough. They walked us through everything, I mean everything, for our new house. Living in town we were new to sewer and well. Same for a gas fireplace and even fixed a cap on the wood burning fireplace.
New Air Conditioner: Rohdy’s—Awesome job! Right before our recent heatwave, they worked us in for a quote and then installed the unit. Thanks to them we have stayed comfortable and cool.
Thank you again to everyone! Now on to the food.
How to make Smoked Sausage Sandwiches:
Chop up the peppers, onions and mince the garlic. To a bowl add the balsamic vinegar, sugar and olive oil then mix to combine.
Sautee over medium/high heat for 7-10 minutes. I love when the peppers are ‘burnt’ a little so I got a little closer to the 10-minute mark.
Our new appliances were purchased in the recent store closing for HH Gregg. This Frigidaire stove has a center griddle that I’ve been using non-stop. No worries if you don’t have a griddle you can use a regular frying pan.
Butter buns and place them split side down. Cut the sausage in 4 parts then split down the middle placing that split side down as well.
Heat the sausage through for around 3 minutes.
Flip both the bun and the sausage then cook around 3 minutes again.
Heating up the spaghetti sauce and assembling the sandwich is all that’s left to do. I heated it up in the microwave for 1 minute.
Place bun on a plate, add split smoked sausage, layer on the veggies then top with sauce.
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 | 15 minutes |
| Servings |
sandwiches
|
- 13.5 ounce smoked sausage cut into 4 pieces then split down the middle
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 small red onion chopped
- 2 garlic cloves minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 Tbs sugar
- 1 Tbs balsamic vinegar
- 1 Tbs olive oil
- 4 hot dog buns
- 1/2 cup spaghetti sauce
Ingredients
|
|
- Chop up the peppers, onions and mince the garlic.
- To a bowl add the balsamic vinegar, sugar and olive oil then mix to combine.
- Sautee over medium/high heat for 7-10 minutes.
- Butter buns and place them split side down on a heated griddle or frying pan.
- Cut the sausage in 4 parts then split down the middle placing that split side down as well.
- Heat the sausage through for around 3 minutes. Flip both the bun and the sausage then cook around 3 minutes again.
- Heat up spaghetti sauce in a microwave for 1 minute.
- Place bun on plate, add split smoked sausage, layer on the veggies then top with sauce. Enjoy!
Wing Sauce Sliders
Crispy chicken is slathered in two different kinds of wing sauce then put on top of soft slider buns and topped with a crunchy Blue Cheese sauce. Wing Sauce Sliders have all the things you love about wings on a slider!
I’ll be upfront right now. And this may make me unpopular but for a long time, I couldn’t even smell Buffalo Wing Sauce. In fact, it’s been over a decade that even looking at the sauce would give me chills. Flashback 2003….my husband had just won Virginia’s Strongest Man. We actually had friends in the area so we went out and celebrated afterward at a local wing place. Well, let’s just say that I ‘Celebrated’ a little too much **insert you shaking your head here because most of us have ‘been there’**.
But I can FINALLY say that after my pregnancy with my youngest my taste buds must have been awakened because I craved spicy stuff constantly and have been on the Wing Sauce bandwagon ever since. I’m like ‘Let’s put it on everything!’ Just like I do with these Wing Sauce Sliders.
Not only have my tastes changed over the years but my entertainment habits have too. Now instead of going out and getting crazy I much prefer staying at home and spending Mitten Movie Nights making a great meal and pairing it with some great beer while watching some great entertainment. Ok, now on to the food!
How to make Wing Sauce Sliders:
First, prepare the chicken. Cut the pieces down to size for as many sliders as you are expecting to prepare. After cutting them into as many pieces as you have buns (I had 12) pound them out with a mallet to thin them out. This helps to tenderize them and you don’t have to cook them as long so they turn out a little juicer.
How to make Wing Sauce Sliders:
Add vegetable oil to the pan. I usually use about 1/2 cup. Bring oil to a temperature that will ‘fry’ the chicken breasts. You can test by adding a little of the dredging mixture and see if it sizzles.
While that is heating up put 1/2 cup flour onto a plate. Dredge the chicken so it is coated on all sides of the chicken. Test to see if oil is hot enough. If it is, add chicken to pan. Cook first side around 6-8 minutes–DO NOT TOUCH IT once it’s in the oil. I’m telling you, you want the crunchy part of this chicken to stay intact because it’s delicious and you will ruin it if you mess with it. Ok, rant over :’)
Flip over (again, only 1 time) and cook another 6-8 minutes. Remove from pan and let drain on paper towel.
While your chicken is cooking make up the sauces to go with these.
How to make Garlic Parmesan Wing Sauce:
Mix all the ingredients together in a covered bowl. Once the chicken is cooked take the amount of you want to have the Garlic Parmesan sauce on it and add to bowl with the combined sauce.
Cover & shake. Go ahead and get your arm workout for the day.
For the Buffalo Wing sliders just take some Frank’s Red Hot Buffalo Wing Sauce and add it to a covered bowl.
Just like with the Garlic Parmesan sauce shake the daylights out of it until the sauce covers all parts of the chicken.
How to make Blue Cheese & Celery Sauce:
The topper for these sliders is a Blue Cheese Sauce that is a perfect combination with the bite of the cheese, creaminess and then the crunch of the celery. The perfect topping!
Put chicken onto your slider buns. Viola!
Take your sauce & slather it all over the top of your sliders.
Add tomato and lettuce so you get your veggies.
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.
Originally published May, 2016. Updated photos & recipe.
Garlic Parmesan Sauce adapted from Raining Hot Coupons
Blue Cheese Dressing adapted from Domestic Superhero
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
sliders
|
- 2 garlic cloves crushed
- 1/4 tsp minced onion
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper
- 1 Tbs parmesan
- 1 Tbs olive oil
- 1/2 Tbs corn syrup
- 1/2 tsp lemon juice
- 1 Tbs apple cider vinegar
- 1/4 cup mayo
- 3 stalks celery cleaned and chopped
- 1/4 cup mayonnaise
- 2 tbs milk
- 1 tsp white vinegar
- 1 tsp white wine vinegar
- 1/4 tsp white sugar
- 1/4 tsp garlic powder
- 1/2 cup blue cheese crumbles
Ingredients
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
|
|
- Mix all ingredients together in a covered bowl.
- Add cooked chicken to covered bowl. Cover & shake.
- Add sauce and cooked chicken to covered bowl. Cover & shake.
- Chop your celery and mix with all other ingredients together.
Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese #SundaySupper
Roasted peppers, tomatoes and onions make the base for this delicious Tomato & Roasted Red Pepper Soup. Make a side of Pimento Grilled Cheese sandwiches for the ultimate soup & sandwich combination.
Let’s start off Mitten Movie Night with a meal combo that hits the spot no matter the weather, soup & grilled cheese.
What TV show pairs well with soup & sandwiches?
Mitten Movie Night was moved this week from Friday when it usually is to tonight. We saved it because it’s a big TV night at our house. It’s The Walking Dead season finale. Are you a fan? I found last season kind of bland but this season has certainly made up for it minus the first episode.
What beer pairs well with Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese?
The beer: Guinness Golden Ale.
Now enough about zombies and on to the food!
This soup is so easy! The thing that I love most about vegetable soups is that you can mix them up and then make them creamy with a little thing called an ‘immersion blender’. I recently used it to make an amazing Asparagus Soup for another Sunday Supper. I was trying to recreate a favorite of mine and it turned out perfect!
How to make Tomato & Roasted Red Pepper Soup:
This soup is just a 4 step process: 1) Chop up the vegetables.
2) Mix these together in 2 Tbs oil.
3) Place on a baking sheet then roast them in a 350-degree oven for 40 minutes.
4) Once they are roasted add to a large stockpot with minced garlic, puree, chicken/vegetable stock, and sugar.
Set to low/medium heat while you make up the grilled cheese.
For the grilled cheese you could use any kind of bread. This sandwich is made with English Muffin Bread that Little A and I made. He loves to help me in the kitchen so I am always looking for things to bake because it’s something that I would like to get better at as well.
How to make Pimento Grilled Cheese:
Mix the mayo, cheese, and pimento in a bowl.
Slice and spread butter on the bread.
Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted.
This sandwich is perfect for dipping.
After your grilled cheese is nice and toasty and the soup is nice and roasty your ready.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you so much to this weeks host Rini from Healing Tomato. What a perfect fit for this Sunday Supper! Check out all the other delicious tomato recipes below:
Sunday Supper Recipes Using Fresh Tomatoes
Chicken Recipes
- Caprese Chicken with Bacon by Family Around The Table
- Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures
Main Courses
- Bronzed Tomato Spinach Cheddar Panini by Cindy’s Recipes and Writings
- Ground Beef Curry by Wholistic Woman
- Lamb and Fresh Tomato Curry by Sunday Supper Movement
- One Pan Pork Chop Dinner with Tomatoes by Simple and Savory
- Tuna and Tomato Bento by Ninja Baker
Pizza, Pies, and Pastas
- Angel Hair Pomodoro by Healing Tomato
- Heirloom Tomato Tart by Authentically Candace
- Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
- Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
- Three Cheese Tomato Basil Pie by Jersey Girl Cooks
- Tomato and Caramelized Onions Galette by Brunch-n-Bites
- Tuscan Pasta with White Beans and Tomatoes by A Mind “Full” Mom
Side Dishes
- Bacon Caprese Stuffed Portobello Mushrooms by Crazed Mom
- Bloody Mary Mix by Our Good Life
- Bruschetta di Pomodoro by The Freshman Cook
- Caprese Garlic Bread with Arugula Pesto by The Crumby Cupcake
- Slow Roasted Tomatoes by Caroline’s Cooking
- Tomato Cauliflower Rice by Family Foodie
- Tomato Tulips for a Veggie Platter by Sew You Think You Can Cook
Snacks
- Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
- How to Make Homemade Salsa by Cosmopolitan Cornbread
- IPA (India Pale Ale) Green Tomato Pickles by Gourmet Everyday
- Italian Nachos by A Day in the Life on the Farm
- Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
- Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
- Tropical Fruit Salsa by Pies and Plots
Soups and Salads
- 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
- Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
- Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
- Cupboard Tomato Mozzarella Salad by Food Lust People Love
- Fresh Tomato and Couscous Salad by Basic N Delicious
- Fried Green Tomato BLT Salad by Palatable Pastime
- Rustic Dill Tomato Soup by Hot Eats and Cool Reads
- Summer Tomato and Bread Soup by Monica’s Table
- Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
servings
|
- 1 small sweet onion chopped
- 3 garlic cloves minced
- 1 red pepper chopped
- 3 roma tomatoes chopped
- 2 Tbs oil
- 28 ounces tomato puree
- 1 Tbs sugar
- 1 cup chicken/vegetable stock
- 8 pieces bread
- 1-1/2 cup colby jack cheese
- 1 tsp chopped pimentos
- 2 Tbs butter
- 2 Tbs mayonnaise
Ingredients
Tomato & Roasted Red Pepper Soup
Pimento Grilled Cheese
|
|
- Chop up the vegetables: tomatoes, red pepper and onion.
- Mix these together in 2 Tbs oil.
- Place on a baking sheet then roast them in a 350 degree oven for 40 minutes.
- Once they are roasted add to a large stockpot with minced garlic, tomato puree, chicken/vegetable stock and sugar. Set to low/medium heat.
- Mix the mayo, cheese and pimento in a bowl. Slice and spread butter on the bread.
- Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted.
- Add soup to the bowl and plate the grilled cheese. Enjoy!
Asparagus Soup #SundaySupper
This Asparagus Soup recipe is so easy and makes a great recipe for a creamy yet light lunch or dinner. You will be craving this soup all season long!
When my husband and I got married we went to Riviera Maya for our honeymoon. Where we stayed at had the best Asparagus Soup. I would order it every night for a late night snack…and I’ll admit that I would order a steak with it too. Hey, we were on vacation! So when this weeks Sunday Supper theme came out, Easy Spring Recipes, I knew I had to finally try and recreate this soup recipe with one of my favorite Spring vegetables.
One thing that is plentiful throughout the Spring & Summer in Michigan is asparagus. I actually grew up next to a field of it when I was a kid and you can find it at roadside stands for cheap! A great tip is to buy it in bulk and freeze it so when it goes up to almost $5/pound in the Winter I don’t have to worry about it when I have a craving.
Thinking about this got me interested in knowing when fruits and vegetables are at their peak growing season in Michigan. I found this great resource from PickYourOwn.org with all the fruits and vegetables and when the crop will become available. Check it out to see what goodies are coming soon to a farm near you.
How to make Asparagus Soup recipe:
Chop off those pesky hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
Making this soup ‘creamy’ is a two-step process. One is to use a little tool called an ‘immersion blender’. This is actually something my Mother-In-Law gave me and I don’t use it too often but always glad I have it as part of my kitchen. If you do not have one I would suggest taking most of the soup mixture and putting into a blender.
For the second part of adding creaminess, take a small bowl add the milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture. Finally the last part of making this soup ‘Wow’ is adding the thyme, nutmeg and Parmesan.
Top this creamy soup off with some homemade croutons.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you so much to this weeks Sunday Supper host Anne from Simple and Savory. Check out all these wonderful Spring recipes from other taste makers:
Breakfast
- Broccoli and Asparagus Frittata by A Mind “Full” Mom
- Herb and Leek Frittata by My Imperfect Kitchen
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
Main Courses
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
Pastas
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
Seafood
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 1 pound asparagus chop hard stalks off then discard, chop remaining asparagus into smaller pieces
- 3 garlic cloves minced
- 1/2 Tbs avocado or olive oil
- 3-1/2 cups chicken broth
- 1/4 cup whole milk
- 1-1/2 Tbs flour
- 1/2 Tbs Cornstarch
- 1/4 tsp ground thyme
- 1/4 tsp nutmeg
- 1/4 cup parmesan cheese
Ingredients
|
|
- Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
- Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
- Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
- Use an immersion blender or regular blender to cream the vegetables.
- Take a small bowl add the milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture.
- Add the thyme, nutmeg and Parmesan.
- Top this creamy soup off with some homemade croutons. Enjoy!
Thirteen Bean & Bacon Soup
Bean soup is filling, easy to make and economical. This recipe for Thirteen Bean and Bacon Soup is full of vegetables, beans, and bacon. Top with green onions and you’ve got a great meal to get you through the colder weather.
Well, we missed the snow! Last Saturday we hightailed it out of here when it just started sleeting and missed the light dusting that came soon after. Where did we head to you might ask? Oh, a little place called ‘Disney’! While Michigan had it’s first cold spell we were basking in the sun, swimming & riding roller coasters.
It was a great trip but now it’s time to settle into the reality that Winter is coming. I’m okay with that–because I get to celebrate Mitten Movie Night snuggled up while the wind howls drinking some craft beer and enjoying a warm bowl of soup.
What movie pairs well with bean and bacon soup and beer?
For the movie, we’re watching Elf. Will Ferrell is my favorite actor. As I mentioned before I really think he’s one of Hollywood’s hottest. I also need to watch a holiday movie because after spending Thanksgiving week in Florida I’ll be honest, I kind of forgot that it even IS the holidays. When we got to the hotel in Disney they were playing Christmas songs and it was decorated but something just felt ‘off’ about it.
Don’t get me wrong, Disney World does a fantastic job, but they do not have the two things that make the season for a Michigander and that’s bone-chilling cold and the possibility of a White Christmas. It may seem like I’m a State snob but I’m not Michigan has ‘Winter Wonderland’ in spades and we do it better than most. Time to reset my mind now that we’re home.
What beer pairs well with Thirteen Thirteen Bean & Bacon Soup?
The beer: Accumulation from New Belgium.
A White IPA perfectly pairs with the beefy bacon and tang of the tomato base in this bean and bacon soup.
The tomato comes from a favorite of mine, condensed soup. This time of year I can get such a great deal on them so I stock up. Adding it to recipes like my Cream of Chicken Bake or just for heating up to dip grilled cheese in.
This Thirteen Bean mix came from Fresh Thyme Market in Mishawaka, IN. We’ve been to this store a few times but just decided to peruse the loose bins section. The convenience of filling the bags with just the amount I needed and the ‘required’ gummy worms that Little A was unable to leave the store without was great.
How to make Thirteen Bean & Bacon Soup:
Starting off soak your beans for 6-8 hours in cold water.
Drain the water and rinse them when it’s time to cook the soup.
Add 5 cups of chicken stock to a large stockpot with the beans then set to medium heat.
Now dice the bacon and cook to the preferred doneness.
While the bacon is cooking chop the onions, garlic, and carrots.
When bacon has cooked remove and put on a plate with a paper towel. Reserve 1 Tbs of the bacon grease.
Add onions, garlic, and carrots to the pan with the bacon grease and saute for 5 minutes. Let the veggies slightly softened. To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.
Into the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup. Set to low/medium heat then cover and let it do its thing for around 1-1/2 hours.
Chop up some green onion for the top.
Tips & Variations for Thirteen Bean & Bacon Soup:
- If you can’t find a bean combination great northern bean would work as well.
- For an even fuller meal, add some cooked ground beef.
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 | 90 minutes |
| Servings |
servings
|
- 1/2 pound thirteen bean mix, dry cover in water and let sit 6-8 hours
- 5 cups chicken broth
- 1 pound bacon diced and cooked to desired doneness-reserve 1 Tbs bacon grease
- 2 carrots chopped
- 1 yellow onion chopped
- 3 garlic cloves chopped
- 1 Tbs flour
- 10.75 ounces condensed tomato soup
- 1/4 tsp pepper
- 1/4 tsp ground thyme
- green onion for garnish
Ingredients
|
|
- Soak beans for 6-8 hours in cold water. Drain the water and rinse them.
- Add 5 cups of chicken stock to a covered pot with the beans then set to medium heat.
- Dice and cook bacon to desired doneness.
- Chop the onions, garlic, and carrots. When bacon has cooked remove the bacon and put on a plate with a paper towel reserving 1 Tbs of the bacon grease. Add onions, garlic, and carrots to the pan with the bacon grease and saute for 5 minutes until the veggies have slightly softened. To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.
- To the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.
- Set to low/medium heat and let it do its thing for around 1-1/2 hours.
- Place in a serving bowl and add chopped green onions if desired. Enjoy!
Pepper Steak Pizza
Who’s ready for Mitten Movie Night? I know I am, it’s been a long week. So let’s kick it off on a positive note and I’ll say a 4 letter word that makes probably 95% of people just feel better: P-I-Z-Z-A. Pepper Steak Pizza to be exact. Tonight we’re watching Mike & Dave Need Wedding Dates. I love Adam Devine. Then enjoying some Stone Brewing Ruination Double IPA 2.0. Lots of hoppy goodness!
Whenever I think of pizza I think of the movie Can’t Buy Me Love. Patrick Dempsey on the first day as the ‘popular kid’ spent the day probably not as he had imagined. When he finally gets out of school he and the girl of his dreams go to a pizza joint. Pizza arrives and he picks it up, looks at it and exclaims that it’s hot but it looks good and he is so hungry. About to take that first bite someone comes from behind and takes his piece and then the whole pan. I guess the point of this is this poor guy had a terrible day and all he wanted was to take some comfort in a piece of pizza. My thoughts are that pizza is ‘comforting’ food rather than ‘comfort’ food. Had a long hard week? Order a pizza and watch a movie~relax. Have a great day with big accomplishments? Stay home and make a pizza together and celebrate. Haven’t seen your friends in awhile? Meet at a great pizza place (I highly recommend Silver Beach Pizza in Saint Joseph, MI) and catch up. Ok, enough already with the pizza nostalgia! Let’s actually make it!
The crust for this is so easy and you do not need to let it rise. Add water, yeast and honey to a bowl. Set aside and let bubbles form on the top-usually takes around 10 minutes. This means the yeast is working. Stir in four and salt to combine into a ball. Place ball on a well floured surface then roll with rolling pin to desired size. I did not let this rise since I wanted a thinner style crust. Place on pizza pan.
On the steak I used a trick that my brother taught me. Take about 2 Tbs of softened butter and 2-3 cloves of minced garlic and smash it together. Slather over both sides of the steak then let it sit for about 20 minutes. While it’s sitting heat an oven proof pan in the oven at 400 degrees. Cut the steak into strips then remove the pan from the oven. The pan will be so hot that it will start browning the steak even though the stove top heat is not on. Brown on all sides then put back into over for about 5 minutes to get done cooking. So good! One of the best cooking tips I’ve ever gotten.
Now all that needs to be done is put all the sauce ingredients into a sauce pan and bring to a boil and let thicken. Usually within 3-5 minutes it will be ready. Sautee peppers and onion in 1/2 tsp butter. Assemble pizza: Sauce, steak (make sure the liquid has been drained if there is any to avoid soggy crust), peppers & onions, cheese and chopped tomatoes.
Place in a preheated 375 degree oven for 20-22 minutes. Cut it up into 8 pieces. Like my Pizza Cutter? I was honored when Checkered Chef asked if I would give this and their Pizza Peel a test drive. Love them! Check them out at CheckeredChef.com to get your own. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thin Crust adapted from How Sweet It Is
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
pieces
|
- 1 cup lukewarm water
- 1 tsp active dry yeast
- 1 tsp honey
- 3 cups flour
- 1 tsp salt
- 1 piece steak of your choice around a pound
- 2 Tbs butter softened
- 2-3 cloves garlic cloves mnced
- 1 yellow pepper chopped
- 1 red pepper chopped
- 1 cup beef broth
- 2 Tbs Cornstarch
- 1 Tbs brown sugar
- 3 Tbs soy suace
- 1/2 tsp ground ginger
- 1 tsp garlic powder
Ingredients
Thin Crust
Peppers & Steak
Pepper Steak Sauce
|
|
- Add water, yeast and honey to a bowl. Set aside and let bubbles form on the top-usually takes around 10 minutes. This means the yeast is working.
- Stir in four and salt to combine into a ball. Please ball on a well floured surface then roll with rolling pin to desired size and place on pizza pan. Do not allow to rise.
- Take about 2 Tbs of softened butter and 2-3 cloves of minced garlic and smash it together. Slather over both sides of the steak then let it sit for about 20 minutes.
- While it's sitting heat an oven proof pan in the over at 400 degrees. Cut the steak into strips then remove the pan from the oven. The pan will be so hot that it will start browning the steak even though the stove top heat is not on. Brown on all sides then put back into oven for about 5 minutes to complete cooking.
- Combine all sauce ingredients into a small pot. Cook on medium heat until thickened completely.
- Assemble pizza: Sauce, steak (make sure the liquid has been drained if there is any to avoid soggy crust), peppers & onions, cheese and chopped tomatoes.
- Place in a preheated 375 degree oven for 20-22 minutes. Cut it up into 8 pieces. Enjoy!
Double Batch Smashed Beans
I call this ‘Double Batch’ for two reasons. First, I’m taking two beans made in two separate ways and smashing them together. Second, I like quirky names. So therefore Double Batch Smashed Beans it is! A delicious side dish for your burrito and taco nights.
Do you have a favorite cuisine in your house? Our top for sure has to be Mexican Food. Burritos, tacos, nachos, fajitas and on and on. While we do like to eat out at our favorite local restaurant in town it is nice to have some go-to recipes at home and these beans are one that I make often.
The steps for this are ridiculously easy. So instead of just opening a plain old can of refried beans and stopping there why not just go a few steps further? Might as well, right?
How to make Double Batch Smashed Beans:
Melt 1 Tbs butter. Sautee 1/2 the onions, 1/2 the tomatoes and the garlic.
Add both cans of beans to the pan. Press down on the beans with a potato masher to combine. Bonus if you have any angst on the day these are prepared you can take it out on the beans. Smash it, smash it good!
Cook for around 10 minutes stirring every few minutes until completely heated through.
Place in an oven proof dish before putting it into the oven. Sprinkle with cheese then place in 375-degree oven for 8-10 minutes until cheese is melted.
Top with tomatoes and green onions. Now you have a lovely side dish that was so easy to make.
Here are a few dishes that would go great with Double Batch Smashed Beans:
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 | 20 minutes |
| Servings |
servings
|
- 1 can refried beans
- 1 can chili beans
- 1 Tbs butter
- 4 garlic cloves minced
- 1 small yellow onion chopped, a small portion left raw for garnish
- 4 ounces swiss cheese, shredded
- 2 green onions chopped, 1/2 for dish & 1/2 for garnish
- 1 tomato chopped, 1/2 for dish & 1/2 for garnish
Ingredients
|
|
- Melt 1 Tbs butter. Sautee 1/2 the onions, 1/2 the tomatoes and the garlic.
- Add both cans of beans to the pan.
- Smash with a potato masher to combine.
- Cook for around 10 minutes stirring every few minutes until completely heated through.
- Place in an oven proof dish. Sprinkle with cheese then place in 375 degree oven for 8-10 minutes until cheese is melted.
- Top with reserved onions and tomatoes. Enjoy!
Chicago Deep Dish Pizza #SundaySupper
Next time a craving for pizza takes over skip the local pizza place, forget the boxed cardboard frozen stuff and make your own! Thick crust that is loaded with toppings, cheese and tomatoes. Baked to gooey perfection. Forget traditional crust and make this Chicago Deep Dish Pizza.
Where we live we are about 2 hours from many major cities. That means we can stay home or go visit Indianapolis, Detroit, Toledo (their craft beer scene is awesome~I highly suggest giving it a try) or Chicago. While we don’t hit Chicago very often we were able for a time to get real deep dish at a Gino’s East location that they had about a half hour from us in Granger, Indiana. Sadly though it closed. So it was up to make the thick pizza that I loved so much! Other than the sausage that comes on an authentic Gino’s East, which is amazing, I think I pulled it off a pretty good copycat.
Start off with your crust. This recipe is very similar to my White Chicken Pizza with Basil & Blackberry Sauce with the exception of reducing the flour and adding cornmeal to the dough. It gives it that crunchy texture that most deep dish pizzas have. Gather your ingredients….
Mix yeast, water & honey together. Cover bowl with plastic wrap and let sit for 10 minutes. You should see bubbles are formed on the top of the water/yeast mixture. Now add the flour, honey & salt to the yeast mixture. Stir with a spatula then complete by hand. After it has formed a ball cover with 2 tsp. of olive oil. Put a towel over the bowl and let rise for 15-20 minutes.
Once the dough has risen uncover and place on a floured surface. Roll with a rolling pin to almost double the size of your pan so there is plenty to go around the deep edges of a greased springform pan. Place the dough into the pan cinching edges as not to overlap over the top of the pan. Brush crust with 2 Tbs. melted butter all over then place in a preheated 375 degree oven to bake for 8-10 minutes. Take out of the oven and now it’s time to load it up! Layer cheese, filling, more cheese then top with the drained tomatoes. It’s very important that the tomatoes are drained because you don’t want the juice making your crust soggy.
My filling is a combination of Italian sausage, hamburger, mushrooms, green peppers, olives, onions, garlic cloves mixed with Italian seasonings and tomato paste. I will put the full ingredients below but this is your pizza please add whatever you like! A great crust, lots of cheese and the crushed tomatoes really are what make a deep dish what it is. A blank slate to add whatever toppings you like. Once all your layers are on place in your oven that is already preheated at 375 degrees. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you Coleen of The Red Headed Baker for hosting this week! Need more pizza inspiration? Here are 50+ more recipes to check out….
Appetizers
- Cauliflower Crust Pizza by Monica’s Table
- Cool Veggie and Ranch Pizza Appetizer by Positively Stacey
- Pepperoni Cheese Pizza Sliders by Family Around the Table
- Pizza Beef Wontons by Asian in America
- Pizza Potato Skins by Casa de Crews
Breakfast
- Cinnamon Roll Pizza by Recipes Food and Cooking
Condiments
- Home Canned Pizza Sauce by What Smells So Good?
Desserts
- Caramel Apple Dessert Pizza by The Foodie Affair
- Cheesecake Pizza by The Redhead Baker
- Coconut Macaroon Pizza by Pies and Plots
- Fresh Fruit Pizza by That Skinny Chick Can Bake
Mains
- Bacon Jam, Pear and Butternut Squash Pizza by Caroline’s Cooking
- Bagel Pizzas by And She Cooks
- BBQ Bacon Mango Pizza by Fantastical Sharing of Recipes
- Candy Corn Pizza by Palatable Pastime
- Chicago Deep Dish Pizza by Bottom Left of the Mitten
- Chicken Pesto Calzone by A Day in the Life on the Farm
- Chicken Pot Pie French Bread Pizza by A Kitchen Hoor’s Adventures
- Chicken Vegetable Pizza (Low-Carb) by My Life Cookbook
- Copycat UNO’s Pizza by Sew You Think You Can Cook
- Deep Dish Fondue Pizza by Momma’s Meals
- Deluxe Imo’s Pizza Lasagna Rolls by Crazed Mom
- Easy French Bread Pizza by Confessions of a Cooking Diva
- Everything Pizza Tartin by Sunday Supper Movement
- Fall Veggie Pizza by The Culinary Compass
- Gluten Free Curried Pumpkin Chicken Pizza by Gluten Free Crumbley
- Grilled Pepperoni and Sausage Pizza Wraps by Food Lust People Love
- Hawaiian Pizza Salad by Cricket’s Confections
- Homemade Pan Pizza by Cosmopolitan Cornbread
- Lahmacun (Turkish Pizza) by Curious Cuisiniere
- Lunchtime Pizza Muffins by Jane’s Adventures in Dinner
- Meatball Sub Pizza by Life Tastes Good
- Mexican Pizza by Moore or Less Cooking
- Mexican-Style Corn Tortilla Pizzas by Home Sweet Homestead
- Mom’s Family Style Cavatini by Powered by BLING
- Onion Tart by Wholistic Woman
- Philly Cheesesteak Flatbread Pizza by Family Foodie
- Pizza Grilled Cheese by Eat, Drink and Be Tracy
- Pizza Pot Pies by Brunch-n-Bites
- Pizza Steak Hoagie by The Freshman Cook
- Pizza Toscana by Cooking with Carlee
- Roasted Garlic and Spinach Pizza with Balsamic Onions by Helpful Homemade
- Rustic Bacon & Citrus Pizza by Gourmet Everyday
- Sausage and Peppers Pizza by Cindy’s Recipes and Writings
- Sausage Arugula Pizza by The Bitter Side of Sweet
- Shaved Brussels Sprouts and Bacon Grilled Pizza by Our Good Life
- Spinach and Feta Stuffed Pizza Bread by Mindy’s Cooking Obsession
- Supreme Breakfast Pizza by The Crumby Cupcake
- Taco Dip Pizza by Hardly a Goddess
- Tandoori Chicken Pizza with Fresh Basil and Mozzarella by Sue’s Nutrition Buzz
- The Mac Pizza by Seduction in the Kitchen
- Vegan Margherita Pizza by Simple and Savory
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 |
slices
|
- 1 cup warm water 90 degrees
- 1 pkg active dry yeast
- 1 tsp honey
- 2 cup flour
- 1/2 cup cornmeal
- 1 tsp salt
- 2 tsp olive oil
- 2 Tbs butter melted to brush over crust
- 1/2 pound Italian sausage
- 1/2 pound ground hamburger
- 1 small yellow onion chopped
- 3 garlic cloves chopped
- 1 small green pepper chopped
- 3 Tbs tomato paste, Italian season
- 8 ounce sliced mushrooms
- 2.25 ounces black olives
- 1 Tbs sugar
- 1 Tbs italian herbs
- 8 ounces shredded italian cheese halved
- 14.5 ounces diced tomatoes, italian style drained very well
Ingredients
Deep Dish Crust
Sausage Filling
|
|
- Mix yeast, water & honey together. Cover bowl with plastic wrap and let sit for 10 minutes. Add flour, honey & salt to the yeast mixture. Stir with a spatula then complete by hand. After it has formed a ball cover with 2 tsp. of olive oil. Put a towel over the bowl and let rise for 15-20 minutes.
- Once the dough has risen uncover and place on a floured surface. Roll with a rolling pin to almost double the size of your pan so there is plenty to go around the deep edges of a greased springform pan. Place the dough into the pan cinching edges as not to overlap over the top of the pan. Brush crust with 2 Tbs. melted butter all over then place in a preheated 375 degree oven to bake for 8-10 minutes.
- Brown sausage and hamburger. Add onions, green peppers, olives, mushroom and garlic. Cook all together the meat is cooked through and the vegetables are soft.
- Add in tomato paste, Italian herbs and sugar. Take off heat. Add to pizza in a thick layer.
- Take crust out of oven. Load with layers like this: -1/2 Cheese -Filling -Remaining Cheese -Drained tomatoes
- Once all your layers are on place in your oven that is already preheated at 375 degrees.
- Cut into 8 pieces and enjoy!
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