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.  I love dark comedies!

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.

Wedding Save the Date Magnets

Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes of this burger perfectly. ~Bottom Left of the Mitten
Print Recipe
Portobello Mushroom Burger
Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes off this Portobello Mushroom Burger perfectly.
Prep Time 10 minutes
Cook Time 22 minutes
Servings
burgers
Ingredients
Portobello Mushrooms & Marinade
Basil Mayonnaise
Prep Time 10 minutes
Cook Time 22 minutes
Servings
burgers
Ingredients
Portobello Mushrooms & Marinade
Basil Mayonnaise
Instructions
Basil Mayonnaise
  1. In a food processor combine basil, garlic and salt. While running add oil through the top and blend until smooth.
  2. Take the ingredients from the processor and move to another bowl. Add the rest of the ingredients and stir until combined.
  3. Cover and refrigerate. This will keep for around 3 days.
Portobello Mushrooms & Marinade
  1. Mix the marinade ingredients together. Oil, vinegar, salt and lemon juice. Set aside.
  2. Prepare the mushrooms by removing the stems and scraping the gills out.
  3. Place mushrooms in a dish and pour the marinade over them. Let it sit in the marinade at room temperature for 10 minutes.
  4. 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.  
  5. Assemble the marinated mushrooms on a greased baking pan. With mushroom cup side up add onions and peppers. Top with mushrooms.
  6. Cook at 425 degrees for 20-22 minutes.
  7. Smear the rolls of your choosing with pesto mayo. Add mushroom burger. Enjoy!

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

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!

Bacon Wrapped Hot Dog

Do you love hot dogs? How about bacon? Now, how about garlic aioli? Let’s put those all together to make this Bacon Wrapped Hot Dog. Crack open a cold beer and dive into a different way to eat hot dogs.

Overhead shot of part of a bacon wrapped hot dog with toppings on it.

Warmer weather just calls for some good hamburger and hot dog recipes! This specific recipe has been one that I’ve wanted to recreate at home for a while. While we were at a picnic through our local energy co-op there was a gourmet hot dog truck there and this was the one that I chose.

I picked it because: 1) It had bacon on it! 2) There was a sauce on it that sounded amazing, garlic aioli. My interest was peaked and I am glad that I chose this one, amazing.

A closeup of a hot dog wrapped in bacon with jalapeno and a garlic aioli sauce on it.

Now that I’ve made this recipe at home, I will definently be adding it to my hot dog rotation for sure!

What beer pairs well with Bacon Wrapped Hot Dogs with Garlic Aioli?

The beer: Woody Wheat Ale from Austin Brothers Beer Company.

A perfect wheat ale that doesn’t take away from the bacon and aioli.

What movie pairs well with hot dogs that have been wrapped in bacon:

For this Mitten Movie Night I’m finishing up Santa Clarita Diet. I am so sad to hear that this show that I LOVE has been cancelled. So long Sheila, so long Gary.

How to make a Bacon Wrapped Hot Dog:

Wrapping bacon on hot dogs is so simple! Start by preheating the oven to 375 degrees.

Wrap a baking sheet with tin foil. This will make clean up so much easier!

Start by taking a piece of bacon at the top of a hot dog. Wrap the bacon going down around the hot dog. Place on the baking sheet and continue until they are all wrapped.

Bake in the oven for 12-18 minutes. The quickness of these getting done depending on your oven temperature.

Hot dogs wrapped in bacon and on a sheet pan covered in tin foil.

Take the bacon and put under the broiler for 40-50 seconds.

Take them out and turn, put under the broiler again for another 40-50 seconds to crisp the other side.

Steam some buns and add the hot dogs to them. Now they are ready for topping!

Hot dog buns with bacon wrapped hot dogs tucked inside.

How to make Garlic Aioli:

In a small bowl mix together the mayo, garlic cloves, 1 tsp lemon juice, salt and pepper.

Bacon Wrapped Hot Dog | Bottom Left of the Mitten

To top off the hot dog I slathered garlic aioli on top, sprinkled Monterey Jack cheese, green onions, and jalapenos.

Want more hot dog recipes?

And here you are…..

Hot dogs that are wrapped in bacon and with a craft beer off to the side.

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

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Garlic Aoili recipe from Baking Mischief

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

Print Recipe
Bacon Wrapped Hot Dog
A Bacon Wrapped Hot Dog is the best way to elevate your hot dog eating experience! Top with garlic aioli, cheese, jalapenos, and green onions.
Bacon Wrapped Hot Dog | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 18 minutes
Servings
servings
Ingredients
Bacon Wrapped Hot Dogs
Garlic Aioli
Prep Time 5 minutes
Cook Time 18 minutes
Servings
servings
Ingredients
Bacon Wrapped Hot Dogs
Garlic Aioli
Bacon Wrapped Hot Dog | Bottom Left of the Mitten

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.

Sugar Cookie and Apple Cobbler

Been apple picking yet this season?  Have you been looking for a super Easy Apple Dessert to make with all the apples you’ve got hanging around? This Sugar Cookie and Apple Cobbler has a warm apple filling and a crunchy cookie crust and uses less than 7 ingredients!

Sugar Cookie and Apple Cobbler in a casserole dish ready to eat!

A few months ago my step-mother stopped over with a HUGE shoebox full of recipe cards and books that she had.  After going through all the wonderful recipes I landed on one that would be perfect for fall!  It was in a Pillsbury/The Pampered Chef small cookbook called, Turning Out the Best Recipe Book.  

A shoebox full of cookbooks.

The basics of this recipe require sugar, some spices, a tube of cookie dough and apples.  That’s it.  I only had to hit the grocery store for the sugar cookie dough.  If you have a really good recipe to make your own dough you probably don’t even need to do that.

Since this apple dessert recipe bakes up nicely in a dish and can travel well it’s the perfect dish to bring to holiday parties or tailgates.

Sugar Cookie and Apple Cobbler with a slice cut out and on a plate next to it.

How to make Sugar Cookie and Apple Cobbler:

Preheat the oven to 350 degrees.

Core and chop the apples into bite-sized pieces then add the apples to a bowl.

To the apples add lemon juice, vanilla, nutmeg, cinnamon, brown sugar, and flour.  Stir to combine.

Add the apples to a greased 9×13 dish.

Apple in a dish with a tube of sugar cookies and cinnamon sugar next to it.

Next, open the cookie dough and cut into about 18 slices.  Place the slices over the top of the apple filling.

In a bowl mix, the sugar and cinnamon then sprinkle over the top.

Apples and sugar cookies in a dish with cinnamon sugar being sprinkled over it.

Put into the preheated oven and bake for 40 minutes.  Serve warm.

Tips & Variations for this Sugar Cookie and Apple Cobbler:

  • Don’t like apples with skin on them? I love cooking my apples with the skin on them but I know not everyone does so feel free to take the skin off before cooking with them.
  • I used Gala apples but you can use any red apple variety.
  • If you have apple pie spice on hand go ahead and substitute the cinnamon and nutmeg in the apples with 1/2 tsp.

And here you are……

Sugar Cookie and Apple Cobbler in a dish ready to eat!

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.



Print Recipe
Sugar Cookie and Apple Cobbler
Looking for the ultimate in fall desserts? Try this easy Sugar Cookie and Apple Cobbler. Apples, brown sugar and crispy sugar cookies - delicious!
Sugar Cookie and Apple Cobbler | Bottom Left of the Mitten
Course Dessert
Cuisine Dessert, Fall Food
Prep Time 10 minutes
Cook Time 40 minutes
Servings
pieces
Ingredients
Cinnamon-Sugar Topping
Course Dessert
Cuisine Dessert, Fall Food
Prep Time 10 minutes
Cook Time 40 minutes
Servings
pieces
Ingredients
Cinnamon-Sugar Topping
Sugar Cookie and Apple Cobbler | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 350 degrees.
  2. Core and chop the apples into bite-sized pieces then add the apples to a bowl.
  3. To the apples add lemon juice, vanilla, nutmeg, cinnamon, brown sugar, and flour. Stir to combine.
  4. Add the apples to a greased 9x13 dish.
  5. Next, open the cookie dough and cut into about 18 slices. Place the slices over the top of the apple filling.
  6. In a bowl mix, the sugar and cinnamon then sprinkle over the top.
  7. Put into the preheated oven and bake for 40 minutes. Serve warm. Enjoy!
Recipe Notes
  • Don't like apples with skin on them? I love cooking my apples with the skin on them but I know not everyone does so feel free to take the skin off before cooking with them.

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!

Wing Sauce Sliders | Bottom Left of the Mitten

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.

Wing Sauce Sliders | Bottom Left of the Mitten
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.

Wing Sauce Sliders | Bottom Left of the Mitten

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.

WingSauceSliders_1f

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.

Wing Sauce Sliders | Bottom Left of the Mitten

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!

Wing Sauce Sliders | Bottom Left of the Mitten

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……

Wing Sauce Sliders | Bottom Left of the Mitten

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.

Originally published May, 2016. Updated photos & recipe.

Garlic Parmesan Sauce adapted from Raining Hot Coupons

Blue Cheese Dressing adapted from Domestic Superhero

 

Wing Sauce Sliders | Bottom Left of the Mitten #buffalosauce #sliders #chickensandwich

Print Recipe
Wing Sauce Sliders
Wing Sauce Sliders have crunchy chicken, soft slider buns, two kinds of wing sauce slathered in Wing then topped with Blue Cheese & Celery Sauce.
Wing Sauce Sliders | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 15 minutes
Servings
sliders
Ingredients
Chicken for Wing Sauce Sliders
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
Prep Time 10 minutes
Cook Time 15 minutes
Servings
sliders
Ingredients
Chicken for Wing Sauce Sliders
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
Wing Sauce Sliders | Bottom Left of the Mitten
Instructions
Chicken for Wing Sauce Sliders
  1. Add vegetable oil to the pan. Bring oil to a temperature that will 'fry' the chicken breasts.
  2. Dredge the chicken in flour 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.
  3. Cook 6-8 minutes each side. Only turning once.
  4. Remove from pan and let drain on paper towel.
Garlic Parmesan Sauce
  1. Mix all ingredients together in a covered bowl.
  2. Add cooked chicken to covered bowl. Cover & shake.
Buffalo Wing Sauce
  1. Add sauce and cooked chicken to covered bowl. Cover & shake.
Blue Cheese & Celery Sauce
  1. Chop your celery and mix with all other ingredients together.

Sheet Pan Salmon #SundaySupper

Sheet Pan Salmon is baked with a crunchy coating and roasted asparagus. This one-pan meal is so easy and delicious it will become your go-to weeknight dinner. 

Sheet Pan Salmon | Bottom Left of the Mitten

While I’ve never been one to cook seafood at home I decided to give it a spin since I’ve been wanting to add some fish to our diets.  The one that I have been making lately has been a huge hit at dinnertime and that’s what I like to call ‘Sheet Pan Salmon’.

To say that this dinner is family friendly would be an understatement.  My 10-year-old LOVES seafood.  I was a little worried what the 3-year-old would think since he can tend to be a picky eater but he gobbled up a few pieces I cut then asked for more.

Sheet Pan Salmon | Bottom Left of the Mitten

The fish that I used was on sale and already came seasoned with a spicy peppercorn marinade.  You can choose one already seasoned, it really added to the flavor of the dish and wasn’t overpowered by the topping I added.  This will take one average sized sheet pan.

How to make Sheet Pan Salmon:

Cover with tin foil then oil it so the fish doesn’t stick.  Preheat oven to 400 degrees.  Wash and chop the asparagus (my favorite-check out my other Sunday Supper recipe Asparagus Soup), chop the onions then put them both in a bowl.  Drizzle with 1 Tbs oil, salt, and pepper.  Stir to coat all the veggies.

Now combine the ingredients for the creamy topping: mayo, Parmesan cheese, garlic, artichoke hearts, and lemon juice.

Sheet Pan Salmon | Bottom Left of the Mitten

Place the fish onto the greased sheet pan.

Take the asparagus mixture and layer around the salmon.  Spread the mayonnaise mixture on top the salmon.

For the crunchy topping, you can easily use breadcrumbs to top this off why not crush up some homemade croutons?  Place it all into the preheated oven and cook for 30 minutes.

I served this meal with some mashed sweet potatoes.  So sweet and creamy they were a perfect balance with the fish.

And here you…..

Sheet Pan Salmon | Bottom Left of the Mitten

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

Instagram | Bottom Left of the Mitten

I would like to thank this weeks Sunday Supper host Claire McEwen of Sprinkles & Spouts.  For more sensational seafood recipes check these out……

25+ Best Sunday Supper Seafood Recipes

Appetizers

Main Dishes

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.

Sheet Pan Salmon | Bottom Left of the Mitten #SundaySupper #salmon #seafood #bakedsalmon

Print Recipe
Sheet Pan Salmon
Sheet Pan Salmon is coated in a creamy sauce and topped with crunchy breadcrumbs. Baked in 30 minutes until flaky. A sheet pan supper for the whole family.
Sheet Pan Salmon | Bottom Left of the Mitten
Course Main Dish
Cuisine Seafood
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Seafood
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Sheet Pan Salmon | Bottom Left of the Mitten
Instructions
  1. On an average sized sheet pan. Cover with tin foil then oil it so the fish doesn't stick.
  2. Preheat oven to 400 degrees.
  3. Wash and chop the asparagus, chop the onions then put them both in a bowl. Drizzle with 1 Tbs oil, salt and pepper. Stir to coat all the veggies.
  4. Combine the ingredients for the creamy topping: mayo, Parmesan cheese, garlic, artichoke hearts and lemon juice.
  5. Place the fish onto the greased sheet pan.
  6. Take the asparagus mixture and spread around the salmon.
  7. Spread the mayonnaise mixture on top the salmon.
  8. Cover the top with breadcrumbs or crushed croutons.
  9. Place it all into the preheated oven and cook for 30 minutes. Enjoy!

Cherry Limeade Pretzel Pie

Did you know that Tuesday was National Pretzel Day ? When I saw this I knew that I had to make & share one of my favorite desserts. It has a sweet citrusy center and a crisp, salty crust made of…you guessed it ~ Pretzels!  It’s Cherry Limeade Pretzel Pie.

This is actually a take on a recipe that my Mother-In-Law makes. When I asked where she got it from she said a friend who she worked with made it. So where the original recipe comes from I can’t quit say but it’s delicious and I’m sure a classic in many households by now. I will never forget her making this for me and bringing it over right after we brought our now 9 yr. old home from the hospital. It was just the pick me up I needed to get through the long nights with a newborn.

My Mother-In-Law calls it ‘Margarita Pie’. Here is her hand written recipe card if you prefer to stick to her original version.

Pretzel Pie

For me I changed up the recipe to what it finally became which is Cherry Limeade Pretzel Pie. When she came over with the recipe she brought me a can of sweetened condensed milk so I was literally had everything for this pie BUT the orange juice. I looked in my refrigerator and I had Cherry Limeade so it only made sense to make a few minor changes and Viola! This new version of the ‘Margarita Pie’ that I know and love was created and it was just as good as the original.

So on to the recipe. Gather your ingredients.

Cherry Limeade Pretzel Pie

First, crush up some pretzels. I took about 1/2 a bag of my 2 yr. olds beloved Meijer Alphabet pretzels (Shhhh, don’t tell him!) and rolled them with a rolling pin to crush them. Roll to desired consistency. I like big pieces but you may prefer them as a finer texture.

Cherry Limeade Pretzel Pie

Melt 1/2 cup butter while crushing the pretzels. When done add them to your greased pie plate with 1/4 cup sugar.

Pretzel Crust

Mix it all together and form the crust on the bottom and around the sides of the pie plate.

Pretzel Crust

In separate bowl you are going to combine everything BUT your whipped topping. Once combined you will then fold in your whipped topping.

Spoon it into your crust.

Cherry Limeade Pretzel Pie

Refrigerate until chilled which takes a good 4-6 hours.  A perfect no-bake treat for any occasion. And here you are….

Cherry Limeade Pretzel Pie

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

Print Recipe
Cherry Limeade Pretzel Pie
Course Dessert
Cuisine Pie
Servings
servings
Ingredients
Pretzel Crust
Cherry Limeade Filling
Course Dessert
Cuisine Pie
Servings
servings
Ingredients
Pretzel Crust
Cherry Limeade Filling
Instructions
Pretzel Crust
  1. Crush pretzels to make 1 1/4 cup crushed pretzels.
  2. Melt 1/2 cup butter while crushing the pretzels.
  3. Add 1/4 cup sugar to greased pie plate. Add crushed pretzels and meted butter to plate with sugar.
  4. Mix it all together and form the crust on the bottom and around the sides of the pie plate.
Cherry Limeade Filling
  1. In separate bowl you are going to combine everything BUT your whipped topping. Stir to combine.
  2. Once combined you will then fold in your whipped topping.
  3. Spoon combined filling into pretzel pie crust.
  4. Refrigerate until chilled for 4-6 hours.

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