Instant Pot No Bean Beef Chili
Chunks of tender beef, tomatoes, spices, and jalapeno come together beautifully in this Instant Pot No Bean Beef Chili. Hearty and full of flavor you will not miss the beans in this chili at all.
We have been busy around here lately. School, sports, work, etc. and everything in between so why not add even more to our plate? Enter a new addition to the family.
So for this Mitten Movie Night instead of recommending a movie, I want to introduce you to Titan.
We have been in discussions about getting a puppy for some time now but once we saw his little face, we knew we didn’t want to wait any longer.
Titan was one of a litter that my husband found through Paws Of Hope in Stevensville, MI. They were so great to work with and I would highly recommend them if you are in the area and interested in adding a new member of your family.
What beer goes well with Instant Pot No Bean Beef Chili?
The beer: Spaten Oktoberfest.
Yes, I know it’s no longer October but this beer is something I purchased extra of in October because it’s great to use in recipes and a light drinkable beer to have on hand for guests who don’t particularly like IPA’s.
I chose to make a beanless chili recipe because I wanted a chili recipe that would also double as a great way to use up a bag of tortilla chips that had been hanging around my cupboard.
Let’s start by talking about the ideal meat to use in the Instant Pot. I picked up this 2-pound eye of round roast from the store. With the marbeling on it, I just knew it would be great. Just like when we smoke meat I’ve noticed that the more fat content meat has in it, the more tender it gets.
How to make Instant Pot No Bean Beef Chili:
Prepare the ingredients that will go into the Instant Pot. Cube the meat, chop the onion and garlic, and handle with care when seeding and chopping the jalapeno.
Should you add jalapeno to your chili?
Yes! I really like jalapenos and find that they just heighten the taste of everything from pasta to burgers.
Set the Instant Pot to saute and add 1 Tbs olive oil to the bottom. Add the roast to the pot and brown on both sides using tongs to turn the meat, around 2 minutes each side.
Turn the Instant Pot off. To the browned beef add the two kinds of tomato, tomato paste, onion, garlic, jalapeno, sugar, flour, and spices.
Finally, add the bottle of beer and stir everything together one more time.
Place the lid on the Instant Pot until you hear the ‘good to go’ dings. Make sure the lid valve is pointing at ‘sealing’. Set the Instant Pot to the ‘Meat/Stew’ setting and set the timer for 45 minutes.
Once the 45 minutes are up, let the pressure come down naturally for 10 minutes. Turn the valve to venting to release any further steam then open the lid.
The Instant Pot spends around 10 minutes building up the pressure and then another 10 minutes to bring the pressure down before taking the lid off. Make sure to factor this additional time for serving this instant pot chili.
I served this beanless chili with tortilla chips, sharp cheddar cheese, white onion, and sour cream. These toppings helped to cool down the jalapeno and add even more flavor.
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 | 45 minutes |
| Servings |
servings
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- 2 pounds beef eye of round roast cubed
- 1 white onion chopped
- 3 cloves garlic minced
- 1 jalapeno seeded and chopped
- 2 14.5-ounces diced tomato with green chilies or other light lager
- 15 ounces tomato paste
- 1 Tbs granulated sugar
- 1 Tbs all purpose flour
- 1 Tbs olive oil
- 1 Tbs chili powder
- 1/2 tsp Spanish paprika
- 1/2 tsp cumin
- 1/2 cup sharp cheddar cheese for topping
- 2 cups restaurant style tortilla chips for topping
- 1/2 cup sour cream for topping
- 1 white onion chopped, for topping
Ingredients
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- Cube the meat, chop the onion and garlic, and handle with care when seeding and chopping the jalapeno.
- Set the Instant Pot to saute and add 1 Tbs olive oil to the bottom. Add the roast to the pot and brown on both sides using tongs to turn the meat, around 2 minutes each side.
- Turn the Instant Pot off. To the browned beef add the two kinds of tomato, tomato paste, onion, garlic, jalapeno, sugar, flour, and spices.
- Add the bottle of beer and stir everything together one more time.
- Place the lid on the Instant Pot until you hear the 'good to go' dings. Make sure the lid valve is pointing at 'sealing'. Set the Instant Pot to the 'Meat/Stew' setting and set the timer for 45 minutes.
- Once the 45 minutes are up, let the pressure come down naturally for 10 minutes. Turn the valve to venting to release any further steam then open the lid.
- Serve with tortilla chips, sharp cheddar cheese, white onion, and sour cream. Enjoy!
Portobello Mushroom Burger
Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes off this Portobello Mushroom Burger perfectly.
When I first got on IG I started something I hashtagged #MittenMovieNight. Usually, Friday nights hubby & I enjoy a few craft beers and watch a movie. I snapped what we are drinking and watching and tag it with this hashtag. I look forward to this fun little night and I also look forward to sharing it. So I thought, hey why not add a recipe to go along with it. YEAH! Dinner, Movie, Craft Beer! So that is how #MittenMovieNight was born.
Here is just a taste of some of my FAVORITE recipe & beer pairings:
What to watch while eating a juicy mushroom burger?
For this Mitten Movie Night we’re watching, The Bronze
What should I drink with a Marinated Portobello Mushroom Burger?
The beer: Boom Boom Betty from Three Blondes Brewing
Blondes are my favorite type of beer. Subtle with a nice fruity flavor and everyone I try is different from the other. But what I do know is that I will never go wrong. It’s delicious.
How to make Portobello Mushroom Burgers in the oven:
Start with the Basil Mayonnaise. In a food processor combine basil, garlic, and salt. While running add oil through the top and blend until smooth.
Take the ingredients from the processor and move to another bowl. Add the rest of the ingredients and stir until combined. Cover and refrigerate. This will keep for around 3 days. *Pro-tip: Basil mayo is also great on sandwiches!
Next, mix the marinade ingredients together for mushrooms. Oil, vinegar, salt and lemon juice. Set aside.
Prepare the mushrooms by removing the stems and scraping the gills out. Don’t miss this step since leaving the gills in the mushroom can make them release more water, therefore, making them soggy.
Place mushrooms in a dish and pour the marinade over them. Let it sit in the marinade at room temperature for 10 minutes.
While the mushrooms marinate, chop peppers and onion.
Add 2 Tbs. of butter in a pan, let it melt over medium/high heat then add the peppers and onions to the pan. Sautee for 5 minutes.
Assemble the marinated mushrooms on a greased baking pan. With mushroom cup side up add onions and peppers. Top with mozzarella cheese.
Bake at 425 degrees for 20-22 minutes.
In the last 5 minutes of cooking the mushrooms, I put butter on my split rolls and put them in the oven as well to crisp up the buns.
Smear the rolls of your choosing with pesto mayo. Add mushroom burger. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in August of 2016. Updated photos in October 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 22 minutes |
| Servings |
burgers
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Ingredients
- 4 Portobello Mushrooms stems removed and gills scraped
- 1/4 cup avocado or olive oil
- 1/4 cup white wine vinegar
- 2 Tbs. lemon juice
- 2 Tbs. soy sauce
- 1 tsp kosher salt
- 1 red pepper chopped
- 1 small yellow onion chopped
- 4 rolls
- 1/2 cup shredded mozzarella cheese
- 2 Tbs. butter
- 1/4 cup mayonnaise
- 1/2 cup fresh basil leaves
- 2 clove garlic
- 1/2 tsp salt
- 1/4 cup avocado or olive oil
- 1/4 cup parmesan
Ingredients
Portobello Mushrooms & Marinade
Basil Mayonnaise
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Instructions
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In a food processor combine basil, garlic and salt. While running add oil through the top and blend until smooth.
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Take the ingredients from the processor and move to another bowl. Add the rest of the ingredients and stir until combined.
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Cover and refrigerate. This will keep for around 3 days.
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Mix the marinade ingredients together. Oil, vinegar, salt and lemon juice. Set aside.
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Prepare the mushrooms by removing the stems and scraping the gills out.
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Place mushrooms in a dish and pour the marinade over them. Let it sit in the marinade at room temperature for 10 minutes.
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Add 2 Tbs. of butter in a pan, let it melt over medium/high heat then add the peppers and onions to the pan. Sautee for 5 minutes.
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Assemble the marinated mushrooms on a greased baking pan. With mushroom cup side up add onions and peppers. Top with mushrooms.
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Cook at 425 degrees for 20-22 minutes.
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Smear the rolls of your choosing with pesto mayo. Add mushroom burger. Enjoy!
Baked Meatballs
These delicious Baked Meatballs make the perfect addition to pasta night! Ground beef, Italian sausage, Parmesan and mozzarella cheese with fresh basil mixed together then form little balls of goodness that are baked, not fried.
I want to say that I make these meatballs every time I make pasta. It would be great to say, ‘This is a beloved recipe that my grandmother handed down to me.’ But I want to be honest with you, so I will. I just started making this recipe exactly one month ago.
While baking meatballs is my preferred way to make meatballs, I didn’t have a good recipe that went with spaghetti sauce. The usual grainy, bland and just plain yuck meatballs that I quickly make don’t leave any impression at all. Except for my 5-year-old, he LOVES spaghetti and meatballs, so for him, I felt like I really needed to up my game.
After playing with a few different versions, this baked meatball recipe was by far the best and little kid
So what made the difference from these and the other meatballs I had made before?
What I had run across before was when I used breadcrumbs for
What is a good meat mixture for making baked meatballs?
Prior to this, I was just using ground beef. Boring! So I added half ground beef (80/20 mixture) and half Italian sausage. No longer boring.
Want some un-boring ground beef recipes?
After soaking the breadcrumbs, preheat oven to 350 degrees.
In the bowl with the soaked breadcrumbs add the two cheese, egg, seasoning, garlic, and chopped basil.
Add the two types of meat then form into 1 to 2-inch balls. I like them on the smaller size and this recipe makes about 35 meatballs. Place them on a baking sheet lined with parchment paper.
Bake the meatballs for 30 minutes and serve with cooked pasta and your choice of sauce. I love Trader Joe’s Red Lentil pasta and traditional 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 | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
meatballs
|
- 1/2 pound Italian sausage
- 1/2 pound ground beef 80/20 mix
- 1/2 cup breadcrumbs
- 1/4 cup whole milk
- 2 cloves garlic minced
- 1/4 cup mozzerella cheese, shredded
- 1/4 cup parmesan cheese
- 1 egg
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp italian seasoning
- 1 bunch fresh basil leaves chopped
Ingredients
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- Soak the 1/2 cup of breadcrumbs in 1/4 cup milk for 5 minutes before adding the other ingredients.
- After soaking the breadcrumbs, preheat oven to 350 degrees.
- In the bowl with the soaked breadcrumbs add the two cheese, egg, seasoning, garlic, and chopped basil.
- Add the two types of meat then form into 1 to 2-inch balls. I like them on the smaller size and this recipe makes about 35 meatballs. Place them on a baking sheet lined with parchment paper.
- Bake the meatballs for 30 minutes and serve with cooked pasta and your choice of sauce.
Bubble & Squeak
Boiled potatoes and fried cabbage come together to form a great side dish or main ingredient in this Bubble & Squeak. Round out the meal with ham steaks, fried eggs and Hollandaise Sauce on the top.
Binge watching cooking shows on the weekend paid off big time. I mean look how good this recipe that was made on Food Paradise! The Chef made a classic dish, Bubble and Squeak, then added ham, eggs and one of my favorites…Hollandaise Sauce.
What beer pairs well with Bubble & Squeak?
The beer: Guinness, of course.
Would you like an alternative, local Irish beer? Short’s Brewing Uncle Steve’s Traditional Irish Style Stout.
Try my Irish Stout Cake made with Uncle Steve’s for a St. Patrick’s Day dessert.
What movie pairs well with a St. Patrick’s Day themed dinner?
For Mitten Movie Night why not just sit back and relax? Play some music, talk with each other and enjoy the fact that Spring is just about here.
But if you must watch something check out this article for some great recommendations—> 15 Best Movies to Watch for St. Patrick’s Day
For this classic dish, it’s a basic combination of cabbage and potatoes. I made this in two pots-a larger pot then a deep skillet.
How to make Bubble & Squeak:
Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
Tips for making Bubble & Squeak:
- Previously, I chopped the cabbage for this recipe but felt like it was too chunky to form good patties. I updated the recipe and shredded the cabbage in the food processor.
- When forming the patties I let them chill in the freezer to firm them up, a step I didn’t do last time – even if you put them in the freezer for 10 minutes they will work much better for frying.
You will only need half of this, I made some coleslaw with the remaining half, yum!
To a food processor add the cabbage, onion and garlic and pulse until they are in small pieces.
Soften 1 Tbs butter in the pan the potatoes were cooked in. To the pot that the potatoes were cooked in sautee the cabbage mixture for 4-5 minutes.
Add the potatoes back into the pan plus the milk, butter, salt and pepper to taste, and parsley flakes. Using a potato masher smash everything together.
Take a cookie sheet and add parchment paper. Scoop out 8 patties then put them into the freezer for up to an hour. This step makes it SO MUCH EASIER to fry the patties.
Once they have cooled set up the staging area. In 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
Bring 1/2 cup oil to frying to med/high heat for frying. Take the patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
Add to oil in the pan frying on each side for 4-5 minutes. Crispy!! Remove and add to a plate with a paper towel.
The Chef on the show served the patties with poached eggs, ham steaks and Hollandaise Sauce, the sauce is what sold me on making this for sure. Eggs Benedict is what I order whenever I go out if it’s on the menu. While I’ve tried to make the sauce many, many times at home with a 100% fail rate I quickly realized there was a better alternative. The best part is it isn’t too buttery, cook the eggs I add or have a bitter lemon taste. Win! That alternative is this—>
Prepare the sauce as recommended on the package. Then all that’s left to do is to cook the eggs which can be fried or poached. Heat the ham steaks.
Prepare on a plate and drizzle with the sauce.
Need some more St. Patrick’s Day recipes?
- Check out these Unique St. Patrick’s Day Recipes
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy! 
Originally published in February of 2017. Updated photos & recipe March of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
Ingredients
- 1/2 small head cabbage chopped
- 1 small white onion chopped
- 2 cloves garlic
- 4 potatoes peeled and chopped, add water to boil
- 2 Tbs milk
- 1 Tbs butter
- 1/2 cup flour
- 2 eggs beaten
- 1/2 cup bread crumbs, original
- salt and pepper to taste
- 1 Tbs parsley flakes 1/2 in potato pattoe, 1/2 in sauce
- 8 eggs poached
- 6 ham steaks heated
- 0.9 ounces Knorr Hollandaise Sauce pkg prepared to package directions
Ingredients
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|
Instructions
-
Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
-
To a food processor add the cabbage, onion and garlic and pulse until they are in small pieces.
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Soften 1 Tbs butter in the pan the potatoes were cooked in. To the pot that the potatoes were cooked in sautee the cabbage mixture for 4-5 minutes.
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Add the potatoes back into the pan plus the milk, butter, salt and pepper to taste, and parsley flakes. Using a potato masher smash everything together.
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Take a cookie sheet and add parchment paper. Scoop out 8 patties then put them into the freezer for up to an hour. This step makes it SO MUCH EASIER to fry the patties.
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Once they have cooled set up the staging area. In 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
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Bring 1/2 cup oil to frying to med/high heat for frying. Take the patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
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Add to oil in the pan frying on each side for 4-5 minutes. Remove and add to a plate with a paper towel.
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Prepare the sauce as recommended on the package. Then all that's left to do is to cook the eggs which can be fried or poached. Heat the ham steaks.
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Prepare on a plate and drizzle with the sauce. Enjoy!
Ham and Potato Soup with Raspberry Pie Dippers
There is nothing like a comforting bowl of soup in the winter. It’s even better when it’s Ham and Potato Soup with Raspberry Pie Dippers. The ultimate savory and sweet combination.
The inspiration for the dippers came from a sandwich that I love, the Monte Cristo. A local restaurant here serves a ham and cheese sandwich fried with a side of raspberry jam. It’s fantastic!
So that got me thinking, what if I made my favorite ham and potato
What TV show pairs well with a warm bowl of soup and craft beer?
My husband and I binged Russian Doll in just a few nights. If you are a fan of dark comedies then this show is for you.
What beer pairs well with Ham and Potato Soup with Raspberry Dippers?
The beer: Holy Moses Raspberry White Ale from Great Lakes Brewing.
I’m a fan of fruit beers and this one did a nice job of not being too sweet. Even though I already had raspberry in the pie dippers, I felt like more raspberry could not hurt. I was right.
How to make Ham and Potato Soup:
Peel, clean and chop the potatoes and carrots.
Chop the celery and onions. Mince the garlic.
In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
Add the chicken broth, potatoes, carrots, salt, pepper and herbs. Simmer for 20 minutes.
In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.
How to make Raspberry Pie Dippers:
Spread a prepared pie crust onto a floured surface.
Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.
Whisk one egg then brush along the sections that do not have jam on them.
Add the other pie crust to the top of the raspberry jam. Press down between each ‘pocket’ to seal the edges.
Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.
Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers.
Want more cold weather comfort food and beer pairings?
- Beef Tips & Gravy with The Double Magician from Short’s Brewing
- Under the Troll Bridge Pasties with Arcadia Ale’s Hopmouth
- Turkey Meatballs with Balsamic Vinegar Glaze with Melonfest Cantaloupe Wheat from Roak Brewing
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 | 25 minutes |
| Servings |
servings
|
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 stalks celery chopped
- 2 stalks carrots peeled and chopped
- 4 large russet potatoes peeled, cleaned and chopped
- 8 ounces diced ham
- 1 Tbs butter
- 4 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 cup whole milk
- 2 Tbs all purpose flour
- 2 9-inch pie crusts
- 5 ounces raspberry jam
- 1 egg whisked
Ingredients
Ham and Potato Soup
Raspberry Pie Dippers
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|
- Peel, clean and chop the potatoes and carrots.
- Chop the celery and onions. Mince the garlic.
- In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
- Add the chicken broth, potatoes, carrots, salt, pepper, and herbs. Simmer for 20 minutes.
- In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.
- Spread a prepared pie crust onto a floured surface.
- Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.
- Whisk one egg then brush along the sections that do not have jam on them.
- Add the other pie crust to the top of the raspberry jam. Press down between each 'pocket' to seal the edges.
- Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.
- Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers. Enjoy!
Skillet Sweet Dijon Chicken & Potatoes
Sweet potatoes are just made for Fall aren’t they? The sweetness is perfect in casseroles and is especially good with chicken. This dish is cooked all in one pan so if you are a cast iron lover this Skillet Sweet Dijon Chicken and Potato dish is for you.
Fall for me is easily my favorite time of year. So much so that my husband and I chose it for our wedding. It also doesn’t hurt that we live in a beautiful State that is at it’s peak during Autumn. A few years ago for our anniversary we headed to Traverse City and I have to say that the drive up was just magical. Enough about ‘falling’ in love with Fall and on to the recipe.
This skillet meal is so simple. It starts with chopping the yellow onion and sweet potatoes into cubes. Take 2 chicken breasts and split it down the middle. Season with salt and pepper. In a cast iron skillet heat 1 Tbs of oil. Gently add the chicken and cook for 3 minutes, flip and cook for 3 minutes on the other side. You don’t need to cook through this is just to brown it and crisp the chicken.
*Affiliate links are included in this post. Please read my Discloser Policy.
I received Steviva Products complimentary but all opinions stated in this post are my own.
Turn off the heat to the skillet. In a small bowl add the minced garlic, Dijon mustard and then the Nectevia with Stevia. Whisk together. Arrange the sweet potatoes and onions around the chicken in the skillet. Finally pour the Dijon sauce over the top of the chicken.
Put the skillet into a preheated 350 degree oven and bake for 50 minutes. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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| Servings |
servings
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Ingredients
- 2 boneless, skinless chicken breasts split in half to make 4 pieces
- 1 medium yellow onion chopped
- 3 small sweet potatoes cleaned, skin removed and chopped into cubes
- 2 cloves garlic minced
- 1/4 cup Nectevia with Stevia
- 1/3 cup dijon mustard
- 1 Tbs oil
- salt & pepper
Ingredients
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Instructions
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Chop the yellow onion and sweet potatoes into cubes.
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Take 2 chicken breasts and split it down the middle. Season with salt and pepper.
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In a cast iron skillet heat 1 Tbs of oil. Gently add the chicken and cook for 3 minutes, flip and cook for 3 minutes on the other side. Turn off the heat to the skillet.
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In a small bowl add the minced garlic, Dijon mustard and then the Nectevia with Stevia. Whisk together.
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Arrange the sweet potatoes and onions around the chicken in the skillet.
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Pour the Dijon sauce over the top of the chicken.
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Put the skillet into a preheated 350 degree oven and bake for 50 minutes. Enjoy!
Gnocchi, Sausage & Spinach Soup #SundaySupper
Little pillows of potato gnocchi, spinach, tomatoes and spicy sausage swirl around in a delicious broth. Gnocchi, Sausage & Spinach Soup is filling and great on cold nights.
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.
Top this with some homemade croutons and a sprinkle of Parmesan. The croutons give it really good crunch.
How to make Gnocchi, Sausage & Spinach 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 the 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.
Now add the other half of the butter. Wilt the spinach. Chop up your tomato and add to the pot. Add the 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.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 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!
Fried Jalapeno Burger
Can you believe it’s almost August? Summer sure does seem to be not taking it slow. We have been very busy though having fun visiting new places with the kids and spending tons of time in the pool. So for the last Mitten Movie Night of July I’m making something extra spicy, a burger topped with Fried Jalapenos.
This week has been a long one so I am ready to relax. I am currently in the process of pulling wallpaper down in what is known as the ‘Man Cave’. Dubbed as such the first time we came to look a the house with the boys. There is a fair amount of wallpaper in this house so I felt it was a good place to start. After getting into it I quickly realize that only 1 area a year might be getting done because it is WORK!
I got some great tips over on my Facebook page so I started with a water/fabric softener and scraper combo that actually worked pretty good. Then I mentioned to my mother-in-law that a lot of people recommended a steamer. Guess what? She actually had a brand new one! It has been working like a charm. Probably half the time it would have taken with the water/softener concoction. I’m so thankful too because I wanted to have this all done by the middle of August. Looks like I am on track and I will post the before and afters soon for all to see.
After dinner I am kicking back and relaxing with Wedding Crashers. An oldie but goody and I love digging through our old DVD’s. With dinner we’re drinking some Michigantuan from Short’s Brewing. I can not resist a cherry beer especially one using Michigan cherries. So now on to the food.
The fried jalapenos are simple enough. Take the jarred jalapenos and put them onto a paper towel, fold over and press down to dry them off as much as possible. Mix together the egg, milk, flour, salt and pepper for the batter. Heat up 1/4 cup of oil in a pan (drop a little bit of the batter to see if it starts to fry to check if oil is ready) and fry 2-3 minutes, on each side until golden brown. Remove from pan and put on another clean plate and paper towel to drain.
For the burger I actually finally used a hamburger press that I got from my son’s school fundraiser probably 3 years ago. They really turned out great as you can see from the end result below. I mix my burger some Worcestershire Sauce and that’s it. Press half the meat into one side and then the other putting a piece of cheese into the middle and pressing it so the two halves connect. If you don’t have a press just make a 1/2 pound patty and add cheese later.
As I’ve said before I don’t have a grill so I used my Foreman grill. It took about 12 minutes total but check to make sure fully cooked for whatever method you are using. Thinking I might have to remedy this whole no grill quick….maybe for my birthday coming up here in August?
For the aioli mix mayo, minced garlic clove and 1 teaspoon of jalapeno juice. Toast the buns, always. Top with the spicy aioli. 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.
| Servings |
burger
|
- 2 pounds ground hamburger (80/20 mix)
- 1 teaspoon Worcestershire Sauce
- 4 slices sharp cheddar cheese
- 4 hamburger buns
- 1/2 cup jalapenos
- 1 egg
- 1/4 cup milk
- 1/4 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup mayonnaise
- 1 clove garlic minced
- 1 tsp jalapeno juice from jarred jalapenos
Ingredients
|
|
- Take the jarred jalapenos and put them onto a paper towel, fold over and press down to dry them off as much as possible.
- Mix together the egg, milk, flour, salt and pepper for the batter.
- Heat up 1/4 cup of oil in a pan (drop a little bit of the batter to see if it starts to fry to check if oil is ready) and fry 2-3 minutes, on each side until golden brown.
- Remove from pan and put on another clean plate and paper towel to drain.
- Mix burger with Worcestershire Sauce.
- Press half the meat into one side and then the other putting a piece of cheese into the middle and pressing it so the two halves connect. **If you don't have a press just make a 1/2 pound patty and add cheese later.
- Cook on each side around 6 minutes for a total of 12 minutes. **Check to make sure fully cooked for whatever method you are using.
- For the aioli mix mayo, minced garlic clove and 1 teaspoon of jalapeno juice.
- Toast the buns. Top with the spicy aioli. Enjoy!
Tyler Florence’s Chicken & Sausage Etouffee
Chicken and Sausage Etouffee has spicy andouille sausage, chicken and a simple sauce that comes together to make one spectacular dish.
This Mitten Movie Night is the first in July! Did you have a good 4th? Last week instead of Mitten Movie Night I posted my Best BBQ Sauce recipe for #CookoutWeek. It was an honor to be a part of it.
Tonight I am making a chicken and sausage etouffee recipe that I watched Tyler Florence make on The Food Network years ago when I was just getting into cooking. It sounded great so I made it and have been loving it ever since.
What beer pairs well with Etouffee?
The beer: Bell’s Oberon.
Fun Fact: Oberon’s release is celebrated with ‘Oberon Day’…what a World we live in! Check out all their other release dates here.
What movie is great to pair with spicy food and craft beer?
We are watching What We Do In The Shadows. It came on Netflix and we started watching a little of it then decided to save it for tonight. What I did see was hilarious and I don’t think you can go wrong with a ‘documentary’ about Vampires living together. That’s my kind of humor.
If I described this dish in one word it would be ‘simple’. However, using that word would lead you to believe that the flavor is pretty basic too-nope. Wrong. If you’re looking for an easy meal with lots of flavors this is it.
How to make Chicken & Sausage Etouffee:
Start by chopping the chicken into pieces. Sautee in a pan with a 2 teaspoons of the oil for about 5 minutes.
Chop the sausage then add to the pan. Cook for another 5 minutes until the chicken is cooked through and sausage is crisp.
While the meat is cooking take the pepper, onion, garlic cloves and celery and add to a food processor. Chop items until they are small and well combined.
Remove the cooked chicken and sausage from the pan.
To the same pan add chicken stock and the processed vegetables. Start cooking over medium/high heat.
Add the chicken and sausage back to the pot. Let the stock reduce by half until it makes a smooth sauce.
Want more Bell’s Brewery food and beer pairings?
- Thick Crust Sausage Pizza paired with Two Hearted Ale
- Smoke Sausage Nachos with Larry’s Flamingo Fruit Fight
- Roast Beef Sandwich with Pooltime Ale
Serve over rice and maybe a side of Hone-Jalapeno Cornbread. 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 | 15 minutes |
| Servings |
servings
|
- 1 medium boneless, skinless chicken breasts cut into cubes
- 1 3.5 ounces andouille sausage chopped
- 1 green pepper
- 1 onion
- 2 stalks celery
- 2 cloves garlic
- 2 cups chicken stock
- 2 cups brown rice prepared
Ingredients
|
|
- Start by chopping the chicken into pieces. Sautee in a pan with a 2 teaspoons of oil for about 5 minutes. Chop the sausage then add to the pan. Cook for another 5 minutes until the chicken is cooked through and sausage is crisp.
- Take the pepper, onion, garlic cloves and celery and add to a food processor. Chop items until they are small and well combined.
- Remove the cooked chicken and sausage from the pan.
- To the same pan add chicken stock and the processed vegetables. Start cooking over medium/high heat.
- Add the chicken and sausage back to the pot. Let the stock reduce by half until it make a smooth sauce. Serve over rice. Enjoy!
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing is a great recipe to shake up taco! Spicy chorizo, beef, loads of toppings and a delicious dressing make for the ultimate fiesta.
I have to admit that I have never imaged that I would one day say that a ‘taco salad’ was appealing to me. In a sense, isn’t a taco in general, a taco salad? It has all the elements it’s just assembled differently and adds a lot more lettuce—and is that a good thing? Up until I made this recipe I would say a definite, “No!” My mind changed though when I decided to play around in the kitchen and created this chorizo and beef taco salad.
For this Cinco de Mayo inspired Mitten Movie Night, I remade and shot one of the very first posts I made. Wow, has my photography came a long way. Guess what though? The recipe was just as delicious then as it is now. Okay, enough patting myself on the back!
What beer pairs well with Chorizo & Beef Taco Salad?
The beer: Modelo Especial.
We are drinking some Modelo Especial and catching up on Better Call Saul. If you don’t follow me on social media you may not have heard that we recently moved into a new house :’) So in between moving and everything we haven’t had time to catch up on the 2nd Season that just started. This show is in my Top 5 of shows, it’s awesome.
What TV shows go well with eating tacos and drinking beer?
If you are interested in 5 shows that I am in love with for future viewing here they are:
- 30 Rock. Tina Fey is my idol. The question ‘Who would you want to have lunch with dead or alive.’ It would be her 100%. A close 2nd would be Steve Martin. A 3rd would be any cast of any season of Saturday Night Live. Some great things have come out of that show.
- Unbreakable Kimmy Schmidt. So cute! And of course, let me refer to #1…Produced by Tina Fey.
- Shameless. All of the actors in this series are spot on.
- A new one that just came out and surprised me was Santa Clarita Diet. It reminded me a lot of Weeds. Great show!
- And finally Better Call Saul.
Now let’s get on to this taco salad recipe! When I first made this I had the intention of making the taco bowls on my own using flour tortillas but then scratched that when I found these Fiesta Flats. They worked out perfectly because we ate them like tacos with a little flair and then the 3 yr old could scoop his goodies by himself.
How to make Chorizo & Beef Taco Salad with Lime-Cilantro Dressing:
First, for the taco salad, let’s get our meat and beans cooking on the stove top. Add your chorizo and ground hamburger to a pan.
I was sad that when I had plans to make this I found a great recipe from Mexican Please on how to make your own Easy Homemade Chorizo but I wasn’t able to find chilies in our local grocery store so I did purchase the local fare. If you have a chance though check out this recipe and make it for yourself!
Sprinkle the cumin and chili powder on top. Start sautéing everything together over medium/high heat until the sausage and meat are completely cooked through and no longer pink.
When cooked put the meat into a strainer to drain off the grease, chorizo has tons of it and you don’t want it making your taco shells soggy. Drain, drain, drain!
Now the best part of this chorizo and beef taco salad, in my opinion, the lime-cilantro dressing. It’s amazing and well worth getting out and cleaning your food processor (can you tell I find this to be a chore?) Put all ingredients in the food processor-EXCEPT THE OIL.
Ok, now we can get to the oil. Put the lid on your food processor and you will then pour the oil slowly into the top while it chops up the ingredients you’ve already put into the bowl.
When it gets to the consistency you like then stop adding. I put a ½ cup of oil as a general rule but you may like it a little chunkier (that’s how I prefer it) over runny. Trust me, once you make this you will make it again and again so adjust until you get it the way you like it.
A bonus recipe for GREAT Mexican Rice:
I also recently perfected some rice that is amazing with anything that is spicy inspired that goes perfectly on this chorizo and beef taco salad. This recipe is as simple as buying one of those pre-made packets. We live close to an amazing restaurant El Rodeo. Everything they serve is pretty amazing and I wanted to recreate it at home and I think I nailed it!
Add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas. Now if only I can remake their Enchilada Sauce….I could eat that stuff in a bowl with a spoon it’s so good.
Layer the chorizo and beef taco salad as you see fit. I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing.
Heat up some refried beans and plate the rice. Add some avocado and sour cream on top if desired.
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 | 10 minutes |
| Servings |
servings
|
- 1/2 pkg chorizo sausage
- 1/2 lb. ground hamburger
- 1 can pinto beans rinsed
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup lettuce
- 1 tomato
- 1/2 bunch green onion
- 1 box taco salad shells I used Fiesta Flats from Ortega
- 1 cup mexican blend shredded cheese
- avocado for topping, optional
- sour cream for topping, optional
- 1 bunch cilantro
- 2 cloves garlic
- 2 limes
- 1/2 cup avocado or olive oil
- 1 sugar
- 2 cups instant brown rice
- 1-3/4 cup water
- 1 cube Knorr Tomato Boullion
- 1/4 tsp cumin
- 1 tsp chicken bouillon
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Mexican Rice
|
|
- Add your chorizo and ground hamburger. Sprinkle the cumin and chili powder on top. Start sautéing everything together until the sausage and meat are completely cooked through and no longer pink. When cooked put the meat into a strainer to drain off.
- Add all ingredients but the oil. Put the top on the food processor. Add oil into the top funnel and blend until the consistency you prefer.
- Just add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.
- Layer as you see fit. I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing. Heat up some refried beans and plate the rice. Add some avocado and sour cream on top if desired. Enjoy!
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