Street Corn Taquitos
A sweet chicken and corn filling is rolled up in and fried to crispy perfection.
Street Corn Taquitos make a great appetizer or dinner!
Has this Summer been busy! I have been doing so much around the house, we’ve been running around and I haven’t had much time to work on this little blog. Even sadder is it’s been weeks since I’ve celebrated Mitten Movie Night which is probably my favorite of all posts to do on the blog. So let’s rectify that right now and enjoy some Michigan craft beer and these Street Corn Taquitos.
What beer pairs well with Street Corn Taquitos?
The beer: Oval Beach Blonde from Saugatuck Brewing Company
Tonight I am pairing this dish with one of my favorite types of beer, a blonde. This pairs perfectly with the crispy tortillas, the bursts of sweet corn in the filling and the creaminess of the mayo.
What movie pairs well with street corn themed appetizers?
In anticipation of the upcoming Eclipse I want to watch a classic from the 80’s that always freaked me out, Night of the Comet. I know it’s not an eclipse but it is space related phenomena so close enough. Where are you planning on watching the eclipse? The boys and I are going to our local library where they are having a watching party. How exciting!
For the chicken, I cooked mine in the crock pot with some salt & pepper.
How to make shredded chicken?
To shred it I wanted to try something that I saw on Pinterest and guess what, it WORKED! Use a KitchenAid mixer to shred the chicken. I cut the chicken in half, put it into the mixing bowl and turned it on high. Less than 3 minutes later beautifully shredded chicken without the work. Genius!
How to make Street Corn Taquitos:
To the same bowl add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese, and spices. Stir to combine.
Add enough oil to the bottom of the pan that it will fry these up around 1/2 cup. While the oil heats upstart assembling the taquitos. Place the filling along the longest end, not too much that it spills out. Roll it up.
Once the oil is heated up place the tortilla in seam side down. Fry for 2 minutes, then flip.
Fry for another 2 minutes then place on a plate lined with paper towels to drain.
Work the taquitos in batches of 2-3 depending on the size of your frying pan. Don’t overcrowd or they won’t fry properly.
Serve with sour cream, chopped tomatoes, and lettuce.
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
|
- 12 corn tortillas
- 1 medium chicken breast cooked and shredded
- 3 Tbs mayonnaise
- 1 Tbs sour cream
- 2 Tbs cream cheese
- 2 Tbs lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 Tbs jalapenos chopped
- 1 Tbs cilantro chopped
- 1/2 cup mexican style cheese
- 1 cup sweet corn
- 1/2 tsp garlic powders
- oil for frying
Ingredients
|
|
- Cook the chicken breast then shred it to make small pieces. (Try the KitchenAid mixer!)
- To a bowl with the chicken in it add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese and spices. Stir to combine.
- Add enough oil to the bottom of the pan that it will fry these up around 1/2 cup. While the oil heats up start assembling the taquitos.
- Place the filling along the longest end, not too much that it spills out. Roll the it up.
- Once the oil is heated up place the tortilla in seam side down. Fry for 2 minutes, then flip. Fry for another 2 minutes then place on a plate lined with paper towels to drain.
- Work the taquitos in batches of 2-3 depending on the size of your frying pan.
- Serve with sour cream, chopped tomatoes and lettuce. 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!
Avery’s Potato Salad #CookoutWeek
Summer requires a hand full of quick sides to please cookout guests whether it’s planned or impromptu. I think my Avery’s Potato Salad fits any party big or small.
We’re finally here! We made it! Que Will Smith ‘Summer, summer, summertime…summertime.’ Break out the flip flops and tank tops. Get ready for long days in the pool or at the beach and bellies full of BBQ.
When I told my son I was making one of his favorites he was excited. I’ve made some of his favorites like Cheesy Pierogi Casserole, Easy Chicken & Dumplings or Out of a Can Chili but this is a very specific favorite of his. He takes the first bite and says ‘I love this!’ so I just started calling it ‘Avery’s Potato Salad’.
The key to this recipe is to have equal parts potato to equal parts egg.
How to make Avery’s Potato Salad:
Chop the potatoes into small pieces then add to a pot with the eggs. Add enough water to the pot to cover them cook over medium heat (not so high it boils over) and cook for 14 minutes.
Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.
At this point, I put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so. This cools the potatoes down more and makes it so I don’t burn my fingers peeling the eggs. That is no fun!
Once the items are cooled peel the eggs. (Check out a great tip for peeling eggs here!)
Add the cooked yolks to the potatoes then chop them into small pieces. Dice up the onion and add that.
Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar, and vinegar. The sugar and vinegar add a slight sweet and sour taste that gives the salad a nice kick to it.
Return it back to the refrigerator for another hour or so to let the flavors meld.
Top with oregano or paprika and here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Don’t forget to enter the #CookoutWeek giveaway! This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:
Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2017:
The PinterTest Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Kitchen Hoor’s Adventures • Amy’s Cooking Adventures • Ashees Cookbook • Baking Sense • Body Rebooted • Bottom Left of the Mitten • Chef Sarah Elizabeth • Cook’s Hideout • Cookaholic Wife • Cooking with Sapana • Eat, Drink, Be Healthy! • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fix Me a Little Lunch • For the Love of Food • Full Belly Sisters • Hezzi-D’s Books and Cooks • Home Sweet Homestead • Join Us, Pull up a Chair • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Little House Big Alaska • My Southern Sweet Tooth • Our Good Life • Oven Tales By Syama • Palatable Pastime • Rants From My Crazy Kitchen • Savory Moments • Seduction in the Kitchen • Sidewalk Shoes • That Recipe • The Freshman Cook • The Mad Scientists Kitchen • The Pajama Chef • The Redhead Baker • The Saucy Southerner • The Spiffy Cookie • The Weekday Gourmet • Tramplingrose • Turnips 2 Tangerines • Uncle Jerry’s Kitchen
As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?
| Prep Time | 5 minutes |
| Cook Time | 14 minutes |
| Servings |
servings
|
- 4 potatoes chopped into small pieces
- 4 eggs
- 1/2 medium white onion chopped into small pieces
- 2 Tbs sweet relish
- 1/2 Tbs sugar
- 1/2 Tbs white vinegar
- 1/2 cup mayonnaise
- 1/2 Tbs mustard
Ingredients
|
|
- Chop the potatoes into small pieces then add to a pot with the eggs. Add enough water to the pot to cover them cook over medium heat and cook for 14 minutes.
- Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.
- Put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.
- Once the items are cooled peel the eggs. Add the cooked yolks to the potatoes then chop them into small pieces.
- Dice up the onion and add that.
- Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar.
- Return it back to the refrigerator for another hour or so to let the flavors meld. Top with oregano or paprika. Enjoy!
Wing Sauce Sliders
Crispy chicken is slathered in two different kinds of wing sauce then put on top of soft slider buns and topped with a crunchy Blue Cheese sauce. Wing Sauce Sliders have all the things you love about wings on a slider!
I’ll be upfront right now. And this may make me unpopular but for a long time, I couldn’t even smell Buffalo Wing Sauce. In fact, it’s been over a decade that even looking at the sauce would give me chills. Flashback 2003….my husband had just won Virginia’s Strongest Man. We actually had friends in the area so we went out and celebrated afterward at a local wing place. Well, let’s just say that I ‘Celebrated’ a little too much **insert you shaking your head here because most of us have ‘been there’**.
But I can FINALLY say that after my pregnancy with my youngest my taste buds must have been awakened because I craved spicy stuff constantly and have been on the Wing Sauce bandwagon ever since. I’m like ‘Let’s put it on everything!’ Just like I do with these Wing Sauce Sliders.
Not only have my tastes changed over the years but my entertainment habits have too. Now instead of going out and getting crazy I much prefer staying at home and spending Mitten Movie Nights making a great meal and pairing it with some great beer while watching some great entertainment. Ok, now on to the food!
How to make Wing Sauce Sliders:
First, prepare the chicken. Cut the pieces down to size for as many sliders as you are expecting to prepare. After cutting them into as many pieces as you have buns (I had 12) pound them out with a mallet to thin them out. This helps to tenderize them and you don’t have to cook them as long so they turn out a little juicer.
How to make Wing Sauce Sliders:
Add vegetable oil to the pan. I usually use about 1/2 cup. Bring oil to a temperature that will ‘fry’ the chicken breasts. You can test by adding a little of the dredging mixture and see if it sizzles.
While that is heating up put 1/2 cup flour onto a plate. Dredge the chicken so it is coated on all sides of the chicken. Test to see if oil is hot enough. If it is, add chicken to pan. Cook first side around 6-8 minutes–DO NOT TOUCH IT once it’s in the oil. I’m telling you, you want the crunchy part of this chicken to stay intact because it’s delicious and you will ruin it if you mess with it. Ok, rant over :’)
Flip over (again, only 1 time) and cook another 6-8 minutes. Remove from pan and let drain on paper towel.
While your chicken is cooking make up the sauces to go with these.
How to make Garlic Parmesan Wing Sauce:
Mix all the ingredients together in a covered bowl. Once the chicken is cooked take the amount of you want to have the Garlic Parmesan sauce on it and add to bowl with the combined sauce.
Cover & shake. Go ahead and get your arm workout for the day.
For the Buffalo Wing sliders just take some Frank’s Red Hot Buffalo Wing Sauce and add it to a covered bowl.
Just like with the Garlic Parmesan sauce shake the daylights out of it until the sauce covers all parts of the chicken.
How to make Blue Cheese & Celery Sauce:
The topper for these sliders is a Blue Cheese Sauce that is a perfect combination with the bite of the cheese, creaminess and then the crunch of the celery. The perfect topping!
Put chicken onto your slider buns. Viola!
Take your sauce & slather it all over the top of your sliders.
Add tomato and lettuce so you get your veggies.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
Originally published May, 2016. Updated photos & recipe.
Garlic Parmesan Sauce adapted from Raining Hot Coupons
Blue Cheese Dressing adapted from Domestic Superhero
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
sliders
|
- 2 garlic cloves crushed
- 1/4 tsp minced onion
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper
- 1 Tbs parmesan
- 1 Tbs olive oil
- 1/2 Tbs corn syrup
- 1/2 tsp lemon juice
- 1 Tbs apple cider vinegar
- 1/4 cup mayo
- 3 stalks celery cleaned and chopped
- 1/4 cup mayonnaise
- 2 tbs milk
- 1 tsp white vinegar
- 1 tsp white wine vinegar
- 1/4 tsp white sugar
- 1/4 tsp garlic powder
- 1/2 cup blue cheese crumbles
Ingredients
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
|
|
- Mix all ingredients together in a covered bowl.
- Add cooked chicken to covered bowl. Cover & shake.
- Add sauce and cooked chicken to covered bowl. Cover & shake.
- Chop your celery and mix with all other ingredients together.
Cast Iron Onion Burgers
These Cast Iron Onion Burgers are so juicy! Topped with melted cheese, horseradish sauce and onions, this is one burger recipe you won’t want to miss.
One of my earliest memories involved a burger and a pretty funny story from my childhood. My Dad loves to cook on the grill. One day he made burgers and I did not like it so I fed it to…my dog. Needless to say, he was not happy. I should have felt bad but the dog looked so happy so I think I remember it being worth it.
As an adult though I am a HUGE burger lover. This includes one that I make in my new favorite kitchen essential, the cast iron pan. That’s why I call these cast iron onion burgers.
What TV shows on Netflix pair well with a juicy burger recipe?
This Mitten Movie Night is kicking off Season 3 of Unbreakable Kimmy Schmidt.
What beer pairs well with burgers?
The beer: Hoptronix from New Holland.
Do you agree that hops go with everything? I think my husband would because they are his favorite types of beer.
How to make Cast Iron Onion Burgers:
Let’s start with the patties. Take the ground hamburger and add Worcestershire Sauce, A1 Sauce, salt and pepper and mix. Form into 4 burgers.
Shake the dry rub on top, this makes a nice little flavor crust when cooked in the cast iron skillet.
Place the cast iron skillet on the stove top and heat on medium/high for 3-4 minutes to get it good and hot.
Add oil to the pan.
Place onions let sizzle for a few seconds then place burger on top. To cook the burger as evenly as possible cover with a lid.
Cook 8 minutes, that was the ‘sweet spot’ on medium heat for these cast iron onion burgers.
Now flip over the burger so the onions are on top. Cook 6 minutes. Add cheese then cover again and cook an additional 2-3 minutes to melt.
Check the center for the desired coloring. I like my burgers cooked all the way through so the times stated above are what I used. Please Note: Check your pan and stove directions to make sure that you do not consume undercooked meat.
For any burger or sandwich, a toasted bun is a must! Take the buns and smother in some butter and cook on a sheet pan for around 5 minutes.
Now it’s sauce time! I just whipped together mayonnaise and horseradish sauce.
Top the toasted bun with the burger. Smother as much as you like the sauce on the bun.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
burgers
|
- 1 pound ground hamburger
- 1 Tbs Worcestershire Sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbs A1 Sauce
- 1 Tbs A1 Dry Rub
- 4 hamburger buns
- 2 Tbs butter
- 1 large yellow onion cut into thick slices
- 4 slices cheddar cheese
- 4 tsp oil
- 1/4 cup mayonnaise
- 1/4 cup horseradish sauce
Ingredients
|
|
- Take the ground hamburger and add Worcestershire Sauce, A1 Sauce, salt and pepper and mix. Form into 4 patties. Shake the dry rub on top.
- Place the cast iron skillet on the stove top and heat on medium/high for 3-4 minutes to get it good and hot.
- Add oil to the pan. Place onions let sizzle for a few seconds then place burger on top.
- To cook the burger as evenly as possible cover with a lid. Cook 8 minutes, that was the 'sweet spot' on medium heat.
- Flip over so the onions are on top. Cook 6 minutes. Add cheese then cover again and cook an additional 2-3 minutes to melt.
- Take the buns and smother in some butter and cook on a sheet pan for around 5 minutes.
- Whip together mayonnaise and horseradish sauce. Top the toasted bun with the burger. Smother as much as you like of the sauce on the bun. Enjoy!
Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese #SundaySupper
Roasted peppers, tomatoes and onions make the base for this delicious Tomato & Roasted Red Pepper Soup. Make a side of Pimento Grilled Cheese sandwiches for the ultimate soup & sandwich combination.
Let’s start off Mitten Movie Night with a meal combo that hits the spot no matter the weather, soup & grilled cheese.
What TV show pairs well with soup & sandwiches?
Mitten Movie Night was moved this week from Friday when it usually is to tonight. We saved it because it’s a big TV night at our house. It’s The Walking Dead season finale. Are you a fan? I found last season kind of bland but this season has certainly made up for it minus the first episode.
What beer pairs well with Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese?
The beer: Guinness Golden Ale.
Now enough about zombies and on to the food!
This soup is so easy! The thing that I love most about vegetable soups is that you can mix them up and then make them creamy with a little thing called an ‘immersion blender’. I recently used it to make an amazing Asparagus Soup for another Sunday Supper. I was trying to recreate a favorite of mine and it turned out perfect!
How to make Tomato & Roasted Red Pepper Soup:
This soup is just a 4 step process: 1) Chop up the vegetables.
2) Mix these together in 2 Tbs oil.
3) Place on a baking sheet then roast them in a 350-degree oven for 40 minutes.
4) Once they are roasted add to a large stockpot with minced garlic, puree, chicken/vegetable stock, and sugar.
Set to low/medium heat while you make up the grilled cheese.
For the grilled cheese you could use any kind of bread. This sandwich is made with English Muffin Bread that Little A and I made. He loves to help me in the kitchen so I am always looking for things to bake because it’s something that I would like to get better at as well.
How to make Pimento Grilled Cheese:
Mix the mayo, cheese, and pimento in a bowl.
Slice and spread butter on the bread.
Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted.
This sandwich is perfect for dipping.
After your grilled cheese is nice and toasty and the soup is nice and roasty your ready.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you so much to this weeks host Rini from Healing Tomato. What a perfect fit for this Sunday Supper! Check out all the other delicious tomato recipes below:
Sunday Supper Recipes Using Fresh Tomatoes
Chicken Recipes
- Caprese Chicken with Bacon by Family Around The Table
- Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures
Main Courses
- Bronzed Tomato Spinach Cheddar Panini by Cindy’s Recipes and Writings
- Ground Beef Curry by Wholistic Woman
- Lamb and Fresh Tomato Curry by Sunday Supper Movement
- One Pan Pork Chop Dinner with Tomatoes by Simple and Savory
- Tuna and Tomato Bento by Ninja Baker
Pizza, Pies, and Pastas
- Angel Hair Pomodoro by Healing Tomato
- Heirloom Tomato Tart by Authentically Candace
- Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
- Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
- Three Cheese Tomato Basil Pie by Jersey Girl Cooks
- Tomato and Caramelized Onions Galette by Brunch-n-Bites
- Tuscan Pasta with White Beans and Tomatoes by A Mind “Full” Mom
Side Dishes
- Bacon Caprese Stuffed Portobello Mushrooms by Crazed Mom
- Bloody Mary Mix by Our Good Life
- Bruschetta di Pomodoro by The Freshman Cook
- Caprese Garlic Bread with Arugula Pesto by The Crumby Cupcake
- Slow Roasted Tomatoes by Caroline’s Cooking
- Tomato Cauliflower Rice by Family Foodie
- Tomato Tulips for a Veggie Platter by Sew You Think You Can Cook
Snacks
- Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
- How to Make Homemade Salsa by Cosmopolitan Cornbread
- IPA (India Pale Ale) Green Tomato Pickles by Gourmet Everyday
- Italian Nachos by A Day in the Life on the Farm
- Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
- Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
- Tropical Fruit Salsa by Pies and Plots
Soups and Salads
- 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
- Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
- Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
- Cupboard Tomato Mozzarella Salad by Food Lust People Love
- Fresh Tomato and Couscous Salad by Basic N Delicious
- Fried Green Tomato BLT Salad by Palatable Pastime
- Rustic Dill Tomato Soup by Hot Eats and Cool Reads
- Summer Tomato and Bread Soup by Monica’s Table
- Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
servings
|
- 1 small sweet onion chopped
- 3 garlic cloves minced
- 1 red pepper chopped
- 3 roma tomatoes chopped
- 2 Tbs oil
- 28 ounces tomato puree
- 1 Tbs sugar
- 1 cup chicken/vegetable stock
- 8 pieces bread
- 1-1/2 cup colby jack cheese
- 1 tsp chopped pimentos
- 2 Tbs butter
- 2 Tbs mayonnaise
Ingredients
Tomato & Roasted Red Pepper Soup
Pimento Grilled Cheese
|
|
- Chop up the vegetables: tomatoes, red pepper and onion.
- Mix these together in 2 Tbs oil.
- Place on a baking sheet then roast them in a 350 degree oven for 40 minutes.
- Once they are roasted add to a large stockpot with minced garlic, tomato puree, chicken/vegetable stock and sugar. Set to low/medium heat.
- Mix the mayo, cheese and pimento in a bowl. Slice and spread butter on the bread.
- Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted.
- Add soup to the bowl and plate the grilled cheese. Enjoy!
Party Perfect Spinach & Artichoke Dip
Well, the Holiday Season is upon us. Whether I have to drag you kicking and screaming and inject you with season cheer. Or if you’ve had your finger on the Christmas tree lights while wearing your reindeer antlers. It’s here. Alas! Now me, I’m a holiday person. Pumpkin pie, dress the turkey, trim the tree, hang the stockings. Yes to all of it! But once the holiday is over-I’m over it. The next day: Tree-gone! Lights on the house-gone! Let’s not dwell and start thinking about the new year. But while it is here, I really do enjoy every moment of it. So this year one of the ways we’re going to enjoy it is by having some friends over for a Craft Beer Tasting Party!
Santa likes craft beer as much as I do! Or I inadvertently placed that there.
Usually when we have a party it’s BYOB and a dish to pass. Which is great as the host I only have to come up with one dish and also get to try all the great food that our friends make. This year I’m making Party Perfect Spinach & Artichoke Dip. It’s a dish that I see on almost every brew pub menu so it’s a great appetizer for this party. Let’s get cooking. Or stirring, because it’s that simple. Cook the spinach to package directions and make sure it’s strained. Mix all other ingredients together up until the shredded cheese. Split half into the mixture. Put dip into an oven proof dish. Top with remaining cheese. Bake at 375 degrees for 15-18 minutes or until cheese is melted. Like I said, party perfect!
For the ultimate craft beer party a tasting set is key. It gives guests a unique way to experience craft beer. Each glass contains a tasting marker for what beer goes best with what glass. These also make spectacular Christmas gifts for the Craft Beer Lover in your life.
Since we are having a craft beer party I thought I would throw out the usual BYOB for this party and call it the ‘Sixer Mixer’. Bring a six pack of beer for all to share. Some like IPA’s, some like Hefeweizen. Some like Pilsners, some like Stouts. Beer has a unique talent of finding just the right one for you. Plus this beer sharing goes perfectly with the fun game that we’re playing, Brew Haha! Can you get creative enough to beat your friends?
And finally what is a party without music? Hook up the Friday Afternoon Speaker and crank up the jams. Crack your beer open, tip it over then put the phone in the now available ‘holder’. I highly suggest queuing up some Yelawolf. He is backed up by a Michigan native, maybe you’ve heard of him, Eminem! If you have someone on your gift list that loves music and beer, this would make a great gift.
Love what I showed you here for the party? Visit Uncommon Goods for more gift ideas!
From our home in the Bottom Left of the Mitten to yours ~ Party On & Happy Holidays!
I received items in this post complimentary from Uncommon Goods. All opinions stated in this post are my own. Please read my Discloser Policy for further information.
| Servings |
servings
|
- 8 ounces cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup parmesan cheese
- 1 tsp garlic powder
- 8 ounces water chestnuts chopped
- 14 ounces spinach, frozen cooked to package directions then drained of all liquid
- 3 ounces artichoke hearts about 1/2 of a 6 ounce jar
- 1/2 cup shredded italian cheese divided
Ingredients
|
|
- Combine all ingredients through the shredded Italian cheese. Please 1/2 into the dip.
- Place dip into an oven proof dish. Top with remaining cheese.
- Bake at 375 degrees for 15-18 minutes or until cheese is melted.
- Serve with crackers, bread, or pita crisps. Just don't double dip! Enjoy.
About Me
Follow Me On Social Media
