Salmon Tacos with Avocado Ranch

These Salmon Tacos are not only easy to make, but they are also delicious! Top with a homemade avocado ranch dressing and pair with a craft beer for a great light dinner.

Salmon Tacos paired with craft beer and avocado ranch dressing

We are just getting back from a H-O-T end of school year vacation to Florida. Ugh. While it has been cooler here lately in Michigan, I will not complain about it after spending a week there.

When we got home it was finally feeling like summer so to celebrate I’m making salmon tacos with fresh tomatoes, creamy avocado ranch, and crispy tortillas. This meal was giving me ALL the warm weather feels.

Close up of a salmon fish tacos drizzled with homemade avocado ranch

What beer pairs well with Salmon Tacos?

The beer: Local’s Light from Short’s Brewing.

For this taco and craft beer pairing ‘light’ meets ‘light’. A subtle beer that’s perfect for a summer afternoon then transitions perfectly to enjoy with this seafood taco recipe.

What to watch while eating tacos?

Season 3 of Claws just started! If you aren’t watching this show, you are missing out. It also works well with this Mitten Movie Night because it’s set in Florida.

Three tacos on a plate with an avocado ranch dressing on the side

How to Make Salmon Tacos:

Start by preparing the salmon. Lay the salmon out and sprinkle with a mixture of chili pepper, garlic powder, onion powder, cayenne pepper, paprika and cumin.

Salmon fillets on a cutting board sprinkled with seasoning

Next, cook the salmon in a frying pan with 2 tsp olive oil, skin side facing up. Fry for 3-5 minutes, then flip. Cook an addition 3-5 minutes.

Remove from pan and flake the salmon by using two forks.

How to make Avocado Ranch Dressing:

In a food processor add the skinned and pitted avocado, sour cream, mayonnaise, lemon juice, parsley, garlic, onion powder, white vinegar, salt, and pepper.

Pulse the ingredients adding a light stream of olive oil until you get the consistency that you like. I used about 2 tsp of olive oil as I like it to thicker.

We LOVE Tacos! How about you? Check out these other taco recipes!

Crisp the flour tortillas over an open flame if you wish. Serve with chopped tomatoes, red onions, and a side of re-fried beans and here you are….

Delicious Salmon Tacos with a side of refried beans and avocado ranch

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

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Print Recipe
Salmon Tacos
Salmon Tacos with Avocado Ranch are so easy to make they will be on your dinner list all summer long. Pairs well with a light lager beer and warm weather.
Salmon Tacos paired with craft beer and avocado ranch dressing
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Salmon Tacos
Avocado Ranch Dressing
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Salmon Tacos
Avocado Ranch Dressing
Salmon Tacos paired with craft beer and avocado ranch dressing
Instructions
Salmon Tacos
  1. Start by preparing the salmon. Lay the salmon out and sprinkle with a mixture of chili pepper, garlic powder, onion powder, cayenne pepper, paprika, and cumin.
  2. Cook the salmon in a frying pan with 2 tsp olive oil. Fry for 3-5 minutes, then flip. Cook an addition 3-5 minutes.
  3. Remove from pan and flake the salmon by using two forks.
Avocado Ranch Dressing
  1. In a food processor add the skinned and pitted avocado, sour cream, mayonnaise, lemon juice, parsley, garlic, onion powder, white vinegar, salt, and pepper.
  2. Pulse the ingredients adding a light stream of olive oil until you get the consistency that you like.
  3. Crisp the flour tortillas over an open flame if you wish. Serve with chopped tomatoes, red onions, and a side of refried beans. Enjoy!

Roasted Pepper Turkey Sandwich

This Roasted Pepper Turkey Sandwich is made with turkey, lots of cheese, sweet red peppers and crunchy ciabatta bread. Making sandwiches in the air fryer is going to become your new FAVORITE thing!

A roasted pepper turkey sandwich cut in half ready to eat with a craft beer in the background.

When I’m asked what my favorite food is I instantly say, ‘Sandwiches.’ I definitely live by my personal heroine’s wisdom on what makes the sandwich so great.

“Can I share with you my worldview? All of humankind has one thing in common: the sandwich. I believe that all anyone really wants in this life is to sit in peace and eat a sandwich.” – Liz Lemon

So many combinations of flavors from the meat and bread, to what vegetables and types of cheese to add and what sauce to slather on it.

My favorite though has to be one that is warm and has a nice and crunchy bread. So guess what I do to get that nice and toasty bread? Tip: I use my air fryer to make sandwiches!

A roasted pepper turkey sandwich cut in half ready to eat with a craft beer in the background.

What movie pairs well with a turkey sandwich and craft beer pairing?

For tonight’s Mitten Movie Night we are watching Bohemian Rhapsody. I know I’m a little late to the party but honestly I was having a hard time wrapping my head around Sacha Baron Cohen NOT being in it. Did you know he was originally slated to play the lead?

What beer pairs well with a Roasted Pepper Turkey Sandwich?

The beer: Blonde Ale from Green Flash Brewing

Blonde’s are by far my favorite beer. Slight citrus and the sweetness of honey this is a beer that pairs well with pretty much any sandwich craving I’m having.

How to make Roasted Pepper Turkey Sandwich in the air fryer:

Butter one side of two slices of ciabatta bread. Lay one piece butter side down in the bottom of the air fryer basket.

To the bread add half the cheese, half the red peppers.

All the stuff for a roasted pepper turkey sandwich set on a counter with half the sandwich in the bottom of an air fryer.

Layer the turkey on top.

Repeat the cheese, red peppers and the final piece of bread with the butter side up.

To the top of the bread sprinkle with garlic powder and Parmesan cheese.

Place the basket back into the air fryer and set at 350 degrees for 5 minutes.

After 5 minutes in the air fryer. Open the drawer and flip the sandwich. Cook an additional 2-3 minutes.

Get inspired with these other sandwich & beer pairings:

And here you are……

A roasted pepper turkey sandwich cut in half ready to eat with a craft beer next to it.

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

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Roasted Pepper Turkey Sandwich
This Roasted Pepper Turkey Sandwich is so easy and delicious! Turkey, red peppers, lots of cheese and a crunchy bread made right in the air fryer.
Roasted Pepper | Bottom Left of the Mitten
Prep Time 2 minutes
Cook Time 8 minutes
Servings
serving
Prep Time 2 minutes
Cook Time 8 minutes
Servings
serving
Roasted Pepper | Bottom Left of the Mitten
Instructions
  1. Butter one side of two slices of ciabatta bread. Lay one piece butter side down in the bottom of the air fryer basket.
  2. To the bread add half the cheese, half the red peppers.
  3. Layer the turkey on top.
  4. Repeat the cheese, red peppers and the final piece of bread with the butter side up.
  5. To the top of the bread sprinkle with garlic powder and Parmesan cheese.
  6. Place the basket back into the air fryer and set at 350 degrees for 5 minutes.
  7. After 5 minutes in the air fryer. Open the drawer and flip the sandwich. Cook an additional 2-3 minutes.
  8. Cut the sandwich in half and serve. Enjoy!

Cream Cheese Stuffed Chicken Roll Ups

Cream Cheese Stuffed Chicken Roll Ups are easy to make any night of the week. Chicken breasts are stuffed with savory cream cheese filling then baked with a crispy coating. Dinner is served!

Cream Cheese Stuffed Chicken Roll Ups | Bottom Left of the Mitten

This recipe can easily be updated by switching up the cream cheese filling ingredients too. Try some of these alternatives:

  • Basil & Sun-Dried Tomatoes
  • Cajun Seasoning & Green Onions
  • Chopped Mushrooms & Steak Seasoning (this sounds weird but so good!)
  • Pimento & Cheddar (yes, more cheese)

Cream Cheese Stuffed Chicken Roll Ups | Bottom Left of the Mitten

Two main ingredients, 45 minutes and dinner is on the table.  What could be easier? Nothing I tell you.

How to make Cream Cheese Stuffed Chicken Roll Ups:

First off you need to flatten out your chicken breasts. Lay it down, cover in plastic wrap and then pound them until they are about 1/2″ thick. Thin enough so that you can fill and roll them up easily.

Take the block of cream cheese and put it in a bowl then add the herbs & spices.

Stir to combine all the ingredients.

Cream Cheese Stuffed Chicken Roll Ups | Bottom Left of the Mitten

Now it’s time to fill, roll & bread the chicken. Shake out 1/2 a box of Oven Fry Extra Crispy onto a plate.

Spoon a dollop of cream cheese on each chicken breast-this recipe covers just enough for 6 chicken breasts.

Roll each chicken breast and coat in the Oven Fry.

Place each roll up into a baking dish. Bake uncovered at 375 for 45 minutes.

Need more easy chicken breast recipes for dinner?

And here you are…….

Cream Cheese Stuffed Chicken Roll Ups | Bottom Left of the Mitten
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

Originally published May of 2016. Updated photos & recipe February of 2019.

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



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Cream Cheese Stuffed Chicken Roll Ups

I first had this recipe at a restaurant. It was so delicious that I knew I had to recreate these Cream Cheese Stuffed Chicken Roll Ups at home.

Cream Cheese Stuffed Chicken Roll Ups | Bottom Left of the Mitten

Course Main Dish
Cuisine Chicken

Prep Time 5 minutes
Cook Time 45 minutes

Servings
servings


Ingredients

Course Main Dish
Cuisine Chicken

Prep Time 5 minutes
Cook Time 45 minutes

Servings
servings


Ingredients

Cream Cheese Stuffed Chicken Roll Ups | Bottom Left of the Mitten


Instructions
  1. Flatten out your chicken breasts. Lay the chicken down, cover in plastic wrap and then pound them until they are about 1/2" thick.

  2. Take 1/2 the block of cream cheese and put it in a bowl. Add the herbs & spices. Stir to combine all the ingredients.

  3. Spoon a dollop of cream cheese on each chicken breast.

  4. Shake out 1/2 a box of Oven Fry Extra Crispy onto a plate. Roll each chicken breast and coat in the Oven Fry.

  5. Place each roll up into a baking dish. Bake uncovered at 375 for 45 minutes.

Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce #SundaySupper

Turkey & Bacon Sliders with ‘Isn’t That Special Sauce’ have crispy bacon, slices of turkey, melted mozzarella cheese and a creamy sauce.  The perfect slider recipe for any night of the week.

Turkey & Bacon Sliders | Bottom Left of the Mitten

Sliders have been a huge hit in my house since I started making them about a year ago.  In the summer they pair well with chips and other cold side dishes. In the winter they are perfect for dipping into soups.  They are also big on flavor when you hit the right combination.  I think I have a winner for you today for Sunday Supper, Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce.

Turkey & Bacon Sliders | Bottom Left of the Mitten

Sure you can make these sliders just plain or maybe add some boring mayonnaise on it but WHY would you when you can add some ‘Isn’t That Special’ Sauce? 

While this is similar to the pickle & vinegar based sauce we all know and love, I really wanted to set mine apart with a unique name.  So I am paying homage to a show that I have loved since my early teen’s, Saturday Night Live.

You know that question, “Who are the 3 people you would invite to dinner?” 

I could easily answer that and everyone at the table would be a former cast member of SNL.  I am a super Tina Fey Fan Girl.  Will Ferrell in my eyes is the hottest guy in Hollywood.  And Steve Martin is a genius. Who would you invite to dinner?

Turkey & Bacon Sliders | Bottom Left of the Mitten

How to make Turkey & Bacon Sliders with ‘Isn’t That Special Sauce:

Cook your bacon according to package direction.  I just make mine right on my stove top but my friend swears by baking it in the oven.

Drain the bacon then set up a slider assembly.

Grease the bottom of a baking dish.  Add buns, turkey, bacon, and cheese.  Top off with the bun.

In a microwave-safe mug add 4 Tbs. butter and 1/2 tsp. garlic powder.  Melt butter in the microwave.  Pour on top of the sliders.

Put sliders into a preheated 375-degree oven for 20 minutes.

For the sauce.  Mix all the ingredients together in a bowl.  Done!

Add lettuce and tomatoes if you wish.

And here you are…..

Turkey & Bacon Sliders | Bottom Left of the Mitten

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

Originally published August of 2016. Updated photos & recipe January of 2019.

Instagram | Bottom Left of the Mitten

As always I would like to thank our host for this Sunday Supper, Erica from The Crumby Cupcake.  She is actually the one that introduced me to this wonderful group.  So thank you, Erica! Now go ahead and try these other 40+ bacon recipes:

Bacon in Appetizers

Bacon for Breakfast

Bacon for Dessert

Bacon for Dinner

Bacon in Beverages

Bacon for Lunch

Bacon as a Side Dish

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Easy to put together Turkey & Bacon sliders with a special creamy sauce. Have this on the table quickly for a delicious weeknight meal. Bottom Left of the Mitten

Print Recipe
Turkey & Bacon Sliders with 'Isn't That Special' Sauce
Easy to put together Turkey & Bacon sliders with a special creamy sauce. Have this on the table quickly for a delicious weeknight meal.
Turkey & Bacon Sliders | Bottom Left of the Mitten
Course Main Dish
Cuisine Sandwich, Sliders, Turkey
Prep Time 5 minutes
Cook Time 20 minutes
Servings
sandwiches
Ingredients
Turkey & Bacon Sliders
'Isn't That Special' Sauce
Course Main Dish
Cuisine Sandwich, Sliders, Turkey
Prep Time 5 minutes
Cook Time 20 minutes
Servings
sandwiches
Ingredients
Turkey & Bacon Sliders
'Isn't That Special' Sauce
Turkey & Bacon Sliders | Bottom Left of the Mitten
Instructions
Turkey & Bacon Sliders
  1. Cook your bacon according to package direction. Drain the bacon then set up a slider assembly.
  2. Grease the bottom of a baking dish. Add buns, turkey, bacon and cheese. Top off with the bun.
  3. In a microwave safe mug add 2 Tbs. butter and 1/2 tsp. garlic powder. Melt butter in microwave. Pour on top of the sliders.
  4. Put sliders into a preheated 375 degree over for 20 minutes
'Isn't That Special' Sauce
  1. Mix all the ingredients together in a bowl. Pour over sliders when serving.

The BEST Marinade for Smoking Meat

A smoker is a great way to have amazing BBQ right at home. This Marinade for Smoking Meat is easy and leave whatever meat you are smoking so tasty! 

Ingredients for the BEST Smoker Marinade.

A few years ago I got my husband a smoker for Christmas.  It ended up being a great purchase because we use it a lot!  Weekends are spent slowly smoking pork or beef for a great dinner and then we have plenty of leftovers to get us through the rest of the weekend.

This marinade is one that I’ve been using since we got the smoker.  A great marinade is a key to tender meat, so don’t miss this step.

How to make the BEST Marinade for Smoking Meat:

To a pan add the Coca-Cola, spices, apple cider vinegar then the molasses.

Over medium-high heat cook for 5 minutes, stirring as it cooks.

Turn off the heat and add the ice.  Let the marinade cool.

Ingredients and steps for the BEST Smoker Marinade.

In a dish add the meat then pour the marinade over it.

Cover the pan with plastic wrap and refrigerate for up to 12 hours, flipping the meat about halfway through.

Two pork roasts in a pan covered with plastic wrap.

Smoke meat as you like.

What ways are best to smoke meats?

  • Low and slow – My husband made this pork roast below by just letting it go low and slow over 9 hours.  It fell apart and had some amazing burnt ends on it.
  • Texas Crutch – This involves smoking the meat for a time then wrapping it with foil.  Check out this great article about it here.

Pork that has been smoked and shredded in a pan.

What should you serve with smoked meats?

The BEST Smoker Marinade |in a pan and two pork roasts in a pan next to it.

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

Instagram | Bottom Left of the Mitten

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

 




Print Recipe
The BEST Marinade for Smoking Meat
This is the BEST Marinade for Smoking Meat! From pork to beef, this smoker marinade is so easy and leaves whatever meat you choose to smoke full of flavor.
The BEST Smoker Marinade | Bottom Left of the Mitten
Prep Time 5 minutes
Servings
serving
Ingredients
Prep Time 5 minutes
Servings
serving
Ingredients
The BEST Smoker Marinade | Bottom Left of the Mitten
Instructions
  1. To a pan add the Coca-Cola, spices, apple cider vinegar then the molasses.
  2. Over medium-high heat cook for 5 minutes, stirring as it cooks.
  3. Turn off the heat and add the ice. Let the marinade cool.
  4. In a dish add the meat then pour the marinade over it.
  5. Cover the pan with plastic wrap and refrigerate for up to 12 hours, flipping the meat about halfway through.
  6. Smoke meat as you like. Enjoy!

Mac and Cheese for a Crowd

This is the time of year for tailgates and holiday parties, so having a Quick Recipe that will feed lots of people is a must! This Mac and Cheese for a Crowd has only a few ingredients and comes together easily.  Set it and forget it in the slow cooker so you can enjoy the party and not be stuck in the kitchen.

Mac and Cheese for a Crowd | Bottom Left of the Mitten

I’ve been making this mac and cheese recipe for years.  It’s always my go-to when people are coming over.  The pasteurized cheese spread melts perfectly with the pasta to create this deliciously cheesy dish that goes with literally any main dish that you are servings – hot dogs, hamburgers or smoked meats.

Did you just say ‘pasteurized cheese spread’?

Yes, yes I did.  It still exists and it’s truly THE BEST way to make this mac and cheese. While I do not keep it in my fridge on a regular basis this recipe is one reason why you might want to keep it on hand.

Mac and Cheese for a Crowd | Bottom Left of the Mitten

This recipe calls for only half the amount of pasteurized cheese spread.  I made this twice in a month for my son’s birthday and then a pool party so all I was out was 2 boxes of pasta and two cans of evaporated milk.  Total cost for this macaroni and cheese for 2 parties: Less than $11.00.  Double bonus: This mac and cheese for a crowd is very economical.

How to make Mac and Cheese for a Crowd: {VIDEO BELOW}

Cook the elbow pasta according to package directions and drain.

Add the drained pasta to a greased slow cooker.

Mac and Cheese for a Crowd | Bottom Left of the Mitten

Cube 1/2 the package of pasteurized cheese spread.  Place on top of the pasta in the slow cooker.

Shake the evaporated milk then open and pour over the pasta and cheese.

In a small bowl add the garlic powder, onion powder, black pepper, and parsley flakes.  Stir to combine then pour over the pasta and cheese.

Stir to completely combine all the ingredients together.

Cover and set the slow cooker as follows:

Since the pasta will continue to cook in the slow cooker *do not* leave on high heat for very long.

  • Serving immediately – set the slow cooker to high for up to 10 minutes, stirring often.
  • Eating within 30 minutes – set the slow cooker to low, stirring every 10 minutes.
  • Waiting longer than an hour – set the slow cooker to keep warm, stirring every 20 minutes. 

And here you are……

Mac and Cheese for a Crowd | Bottom Left of the Mitten

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

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Mac and Cheese for a Crowd
This recipe for Mac and Cheese for a Crowd is a cheesy dish that's ready to party! Easy comfort food that has just a few ingredients but is so satisfying.
Mac and Cheese for a Crowd | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Mac and Cheese for a Crowd | Bottom Left of the Mitten
Instructions
  1. Cook the elbow pasta according to package directions and drain.
  2. Add the drained pasta to a greased slow cooker.
  3. Cube 1/2 the package of pasteurized cheese spread. Place on top of the pasta in the slow cooker.
  4. Shake the evaporated milk then open and pour over the pasta and cheese.
  5. In a small bowl add the garlic powder, onion powder, black pepper and parsley flakes. Stir to combine then pour over the pasta and cheese.
  6. Stir to completely combine all the ingredients together.
  7. Cover and set according to timing below. Enjoy!
Recipe Notes

Cover and set the slow cooker as follows:

Since the pasta will continue to cook int he slow cooker *do not* leave on high heat for very long.

  • Serving immediately - set the slow cooker to high for up to 10 minutes, stirring often.
  • Eating within 30 minutes - set the slow cooker to low, stirring every 10 minutes.
  • Waiting longer than an hour - set the slow cooker to warm, storring every 20 minutes. 

My Dad’s Chicken & Rice

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

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

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

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

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

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

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

How to make My Dad’s Chicken & Rice:

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

Chicken covered with flour on a plate.

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

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

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

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

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

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

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

Tips for making My Dad’s Chicken & Rice:

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

And here you are……

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

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

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

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

Tips for making My Dad's Chicken & Rice:

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

Dry Rub Chicken Wings

This chicken wing recipe will make sure you don’t miss saucy wings at all.  Dry Rub Chicken Wings are rubbed with a smoky and sweet coating then baked to a crispy perfection. 

Dry Rub Chicken Wings in a basket with blue cheese dressing and a craft beer to the side.

Kicking off Father’s Day weekend with Mitten Movie Night! I thought I would make my husband a special dish just for him.

When I was thinking about what to make my husband this weekend I remembered some really great wings that we had in Florida.  While there we stayed in a condo so we hit the local Costco and grabbed some already made up dishes from the deli area.  That is where we got the chicken wings and they were fabulous.  We heated them up in the oven and paired with a giant salad.

When we got home sadly our local Costco did not have them.  So light bulb moment, I will make my own dry rub chicken wings at home!

Dry Rub Chicken Wings in a basket with blue cheese dressing on the side.

Full disclosure, I have never made wings before.  If you read my post about Wing Sauce Sliders you would know why and how I just finally came around to buffalo sauce.  I was willing to give it a try though you know since I kind of like the guy who has been a part of my life for the better part of 20 years.

So off to the internet I went to check out how some of my favorite bloggers make dry rub chicken wings.  Then since I don’t have a grill, how to bake chicken wings.

How to make Dry Rub Chicken Wings:

For the rub, I visited Bewitchin’ Kitchen and followed the recipe for Sweet n’ Smoky Rib Rub.

It had all the spices I thought were in the rub I was basing these on. It turned out great and I didn’t need to go out and buy any fancy ingredients. I had all of them in my spice cabinet.

Next, I headed over to The Chunky Chef’s site and followed the directions for baked chicken wings from her Epic Dry-Rubbed Chicken Wings recipe.

To a large bowl, I added the wings then drizzled them with 2 Tbs oil.

Sprinkle them with 3/4 of the rub but saved some for after the chicken bakes to add some extra flavor.

Then rubbed all the wings with that good flavor.

Ingredients and steps of how to make Dry Rub Chicken Wings.

On a prepared cookie sheet I put down tinfoil and a baking rack.

Layer the wings out then put into a preheated 400-degree oven for 45 minutes.  Be prepared because if you make these the house will smell downright amazing!

Cooked dry rub chicken wings with butter and dry rub seasoning to the side.

Once the chicken was done I decided to use a part of The Suburban Soapbox’s Grilled Old Bay Chicken Wings recipe.

At the end of the recipe, it called for melting 4 Tbs of butter.  Pour it over the chicken.

Add the spice that was left over to it the bowl.  Toss to coat the chicken with the butter and spices.

Make a bowl of blue cheese dressing to dip them into and a side of crunchy carrots.

What beer pairs well with Dry Rub Chicken Wings?

The beer: Greenbush Brewing, Star Chicken Shotgun.

These sweet and smoky dry rub chicken wings pair great with my hubbies favorite style of beer, an IPA.

Poultry and IPA’s work well together but add the spice of the rub and crispy skin and you have a perfect combination.

And here you are……..

Dry Rub Chicken Wings in a basket with blue cheese dressing and a craft beer to the side.

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

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



Print Recipe
Dry Rub Chicken Wings
Chicken wings are coated with a sweet and smoky dry rub then baked to crispy perfection. Serve with a side of blue cheese for a great appetizer or meal.
Dry Rub Chicken Wings | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Dry Rub Chicken Wings | Bottom Left of the Mitten
Instructions
  1. Mix together the paprika, brown sugar, garlic powder, peppers, coarse kosher salt, dry mustard, chili powder, cayenne powder and cumin in a small bowl.
  2. To a large bowl, I added the wings then drizzled them with 2 Tbs oil. Sprinkled them with 3/4 of the rub but saved some for after the chicken bakes to add some extra flavor. Then rubbed all the wings with that good flavor.
  3. On a prepared cookie sheet I put down tinfoil and a baking rack. Lay the wings out then put into a preheated 400 deree oven for 45 minutes.
  4. When chicken is done melt 4 Tbs of butter and add the remining rub to it.
  5. Toss chicken in butter mixture. Serve with blue cheese dressing on the side. Enjoy!

Pulled Pork Mac and Cheese

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

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

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

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

Spring Break 2018 Venice Florida.

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

Pulled Pork Mac and Cheese on a plate ready to eat.

What beer pairs well with Pulled Pork Mac and Cheese?

The beer: Hopsoulution Double IPA from Bell’s.

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

How to make Pulled Pork Mac and Cheese:

Let’s start with the pulled pork.  For this pulled pork mac and cheese recipe, I made the pork in the slow cooker.  You can easily smoke the meat if you like but I ran short on time and really didn’t feel like pulling out the smoker so the slow cooker worked just as good.

Mix the beef broth and seasonings in the bottom of the crock pot and add the pork. Set for 6-8 hours on low and the pork is ready to be taken out and pulled.

About 20 minutes before the pork is ready to come out start the macaroni and cheese. Boil the pasta according to package directions.  Once it is done remove from the pan, drain and set aside in another bowl.

To the pot you cooked the pasta add the butter and over medium heat melt the butter.  Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk.  Stir until combines and you have a nice sauce appearance.

Now add the nutmeg, pepper, garlic powder then finally add the 3 different cheeses.  Make sure you stir the whole time.  See how awesome this sauce comes out. The ‘pull’ of the cheese.  Thick enough to coat all the noodles.  Another word for it is ‘cheesetastic’.

Cheese sauce in a pan.

Add the noodles to the pot and stir to get all the sauce all over the noodles.  Now set out a plate and add the mac and cheese.

Heap some pulled pork on there.  Drizzle with BBQ sauce (I recommend my Best BBQ Sauce).  Finish off this pulled pork mac and cheese with pickled red onions and jalapenos.

And here you are….

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

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

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


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

PB&J Burger

Are unique burger combinations your thing?  If so, this PB & J Burger is just what you’ve been looking for.  A toasted bun slathered with peanut butter, homemade bacon jam then a juicy burger with lots of cheese and jalapenos loaded on top.  The perfect boring burger escape.

Peanut Butter and Jelly Burger

What TV show pairs well with burgers and beer?

For this Mitten Movie Night we are watching Stranger Things.  In honor of it, I decided to go all out and try to make something special to coincide with a night of binge watching this awesome show.  If you follow my blog you know that I love recreating regional favorites.  Whether it’s Michigan or Memphis Hot Dogs or recreating a sandwich I had in Ohio, I’m in for taking a culinary trip with my taste buds.  So, why not make something from Indiana which is were the show takes place?  The Peanut Butter Burger.

Even though I live very close to Indiana I’ll be honest I’m not totally immersed in what foods are big there.  So off to the little ‘tell me what I don’t know’ box called the internet I went.  With some research I found 9 Strange Food Combinations Only People In Indiana Will Love from Only In Your State. Right at the Top #1-Peanut Butter and Hamburgers. Hmm…..this might just be interesting enough to try.  Never had it, but I’ll try it. The article said that it usually comes with jalapenos so of course this was going to be delicious with the sweet, salty and spicy flavors all working together.

What beer pairs well with Peanut Butter and Jelly Burgers?

The beer: I thought a Halloween themed beer would be good so Voodoo Ranger 8 Hop Pale Ale from New Belgium it is.

While a more locally sourced craft beer would probably have been better this beer was purchased in Mishawaka at Costco so close enough!  Now on to this peanut butter burger that really was a delicious surprise.

Peanut Butter Burger

For the burgers we’re keeping it simple so mix the ground beef, pepper, salt and garlic powder and shape into 4 patties.  I always cook my burgers in a cast iron skillet with some oil.  After a recent episode of Diners, Drive-Ins & Dives there was a restaurant that covered the burgers with a dish so they stayed moist.  I tried this trick and it worked great.

How to make PB&J Burgers:

Place burgers in skillet and cook without the bowl over it for 3 minutes.  Cover with a bowl as shown below and cook for another 5 minutes.  Using a spatula flip up the side of the bowl then use tongs to take it off completely. Do not touch the bowl, it is hot! 

Flip burgers and let cook for 3 minutes.

Using the tongs place the bowl back over and cook for another 5 minutes.

Using the same technique as before flip the bowl off, add the shredded cheese equally over the burgers and return the bowl one last time.

Cook finally for another 2-3 minutes to melt cheese then remove them from the pan.

Cap over cooking burgers in skillet

So the ‘PB’ is of course for peanut butter but the ‘J’ is for jam.  Bacon jam to be exact.  I thought this would be a good addition.

I recently had a burger on it at a local brewery and now I’m obsessed.  In an effort to keep some in my house at all times now I made some using this Easy Skillet Bacon Jam recipe.

Bacon Jam going on hamburger bun

Toast the bun with a little butter then assemble the burger.  Spread the peanut butter on the bottom, burger, jalapenos and bacon jam.

Add lettuce and tomatoes if you wish.

And here you are…..

Peanut Butter and Jelly Burger

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

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

Check out the great deals on favorite items in the Beauty Box 5 Shop

PB&J Burger | Bottom Left of the Mitten #burger #peanutbutterburger #baconjam

Print Recipe
PB&J Burger
This is not the peanut butter and jelly you grew up with. It's not your average burger. PB & J=Peanut Butter and Bacon Jam make this burger an all-out hit!
PB&J Burger | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 15 minutes
Servings
burgers
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
burgers
Ingredients
PB&J Burger | Bottom Left of the Mitten
Instructions
  1. Mix the ground beef, pepper, salt and garlic powder and shape into 4 patties.
  2. To use the bowl method: Place burgers in skillet with a small amount of oil and cook without the bowl over it for 3 minutes. Cover with a bowl as shown below and cook for another 5 minutes.
  3. Using a spatula flip up the side of the bowl then use tongs to take it off completely. Do not touch the bowl, it is hot! Flip burgers and let cook for 3 minutes. Using the tongs place the bowl back over and cook for another 5 minutes.
  4. Using the same technique as before flip the bowl off, add the shredded cheese equally over the burgers and return the bowl one last time. Cook finally for another 2-3 minutes to melt cheese then remove them from the pan.
  5. Toast the bun with a little butter then assemble the burger. Spread the peanut butter on the bottom, burger, jalapenos and bacon jam. Add lettuce and tomatoes if you wish. Enjoy!

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