Toad In The Hole

Welcome to Mitten Movie Night the Royal Wedding Edition!  Tonight I tried my hand at a classic English dish, Toad In The Hole.  Savory sausage is baked on top of a simple bread ‘pudding’.  Top with an Mustard-Onion gravy and you have a meal fit for a King.

Toad in the hole covered in gravy

I hadn’t had Toad In The Hole before I knew that it was going to be something that I would love.  Meat, onions, carbs….GRAVY!!!  Of course I had to add some Michigan appeal to this dish by using Beer Brats made with Founder’s Dirty Bastard Craft Beer.  We eat these a lot during the Summer and they worked great in this recipe.

While I did do some research about favorite beers of England I felt like I would rather share a Michigan beer that I felt was fitting not only with the meal but also the name, Soft Parade from Short’s Brewing.  This beer is full of fruit flavor: strawberries, blueberries, raspberries and blackberries.  Fruit beers pair so well with dishes that aren’t exactly complex in flavor and that’s why a simple sausage dish like this is perfectly contrasted with this beer. Plus the name gets you in the mood for the ‘procession’ that the Royal Wedding will have.  See how I did that?  Wink, wink….I know it was a weak analogy but like most things I’m going with it!  Now on to the meal.

Gravy for toad in the hole

So after going through about a million recipes I settled on this one from Cooking Channel TV for Toad in the Hole with Mustard-Onion Gravy.  For the base it’s just flour, salt, eggs and milk.  To one bowl add the flour and salt.  In another bowl add the milk and eggs then whisk to combine.  Slowly add the milk and egg mixture to the flour whisking it together to make a batter.

Simple enough but then the trick seemed to be what you do with it once the ingredients are mixed together.  Half the recipes said to just keep it out on the counter for 10-30 minutes.  The other half said that you had to keep it in the refrigerator overnight or at least a few hours to set.  What I did was make the batter in the morning and put in the refrigerator until I was ready to make this about 6 hours later.

Flour and eggs in a bowl with whisk

The other part of this recipe that was in all of them was heating up the pan you are cooking the pudding and sausages in.  About an hour before you are ready to put this on the table take the batter out of the refrigerator and preheat the oven to 375 degrees.  Now put the pan you plan on baking this in into the oven.  I used a metal pan because I was worried about adding the cold batter to a hot pan would break it.  Next brown the sausages in a pan on the stove with 1 Tbs oil.  Brown all sides which takes about 8 minutes but don’t worry about cooking all the way through.  Reserve any oil in the pan for the gravy.

Carefully take the pan out of the oven then add a small bit of oil to that pan.  You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages.  Return it to the oven and cook for 45 minutes.

For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions.  Using very low heat cook them down slowly for about 10 minutes.  To the onions add the flour and stir to coat.  Now add the beef broth, mustard.  Continue cooking down until it thickens to a gravy consistency.  Add salt and pepper to taste.  Take out the Toad In The Hole from the oven.  Slice and serve topped with gravy.  And here you are……

Toad In The Hole

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

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Print Recipe
Toad In a Hole
I tried my hand at a classic English dish, Toad In The Hole. Savory sausage is baked on top of a simple bread 'pudding'. Top with an onion gravy and you have a meal fit for a King.
Toad in the hole with gravy
Course Main Dish
Cuisine Pork
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Toad In The Hole
Mustard-Onion Gravy
Course Main Dish
Cuisine Pork
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Toad In The Hole
Mustard-Onion Gravy
Toad in the hole with gravy
Instructions
Toad In The Hole
  1. To one bowl add the flour and salt. In another bowl add the milk and eggs then whisk to combine. Slowly add the milk and egg mixture to the flour whisking it together to make a batter.
  2. Keep batter on the counter for 10-30 minutes or keep in the refrigerator up to overnight if you like.
  3. Take the batter out of the refrigerator and preheat the oven to 375 degrees. Put just the pan you plan on baking this in into the oven.
  4. Next brown the sausages in a pan on the stove with 1 Tbs oil. Brown all sides which takes about 8 minutes but don't worry about cooking all the way through. Reserve any oil in the pan for the gravy.
  5. Carefully take the pan out of the oven then add a small bit of oil to that pan. You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages. Return it to the oven and cook for 45 minutes.
Mustard-Onion Gravy
  1. For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions. Using very low heat cook them down slowly for about 10 minutes.
  2. To the onions add the flour and stir to coat. Now add the beef broth, mustard. Continue cooking down until it thickens to a gravy consistency. Add salt and pepper to taste.
  3. Take out the Toad In The Hole from the oven. Slice and serve topped with gravy. Enjoy!

Shrimp Cannelloni #SundaySupper

February is here and love is in the air.  Looking for a romantic meals for two that won’t take you all day to make?  Try my Shrimp Cannelloni that has a short cut so you can spend more time with your love and not in the kitchen.

Shrimp Cannelloni | Bottom Left of the Mitten

The inspiration for these came after watching one of my favorite shows Diner, Drive-In’s & Dives.  They were at a restaurant where they made cannelloni and instead of spending all the time stuffing the tubes they used egg roll wrappers instead.  Genius!  Right up there with the making ravioli using ice cube trays that I want to try soon.  For the filling they used a food processor to make the filling.  Also genius!  So let’s get to it.

Shrimp Cannelloni | Bottom Left of the Mitten

Start by thawing out the shrimp.  I used cocktail already cooked shrimp to make quick work of this and then I have shrimp leftover for tacos and salads.  In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley.  Process until all the has been combined.  Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese.  Mix all together.  The mixture should be well combined to make it easy to spread onto the egg roll wrappers.

Shrimp Cannelloni | Bottom Left of the Mitten

Preheat the oven to 350 degrees.  Now start the Alfredo sauce.  Start by melting the butter in a sauce pan once melted add the flour and make a roux.  Now add the milk, the whole shrimp that was set aside and the Parmesan cheese.  Stir to completely combine and it thickens up.  In a 8×8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.

Now time to wrap the ‘Cannelloni’.  Take the shrimp and ricotta mixture into 6 servings.  Lay out each egg roll wrapper and spread the filling in the middle.  Fold over the top edges over the filling then then one end over the filling and finally roll it up.  Place into the dish seam side down.  Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese.  Put in the oven and bake for 30 minutes.  And here you are…..

Shrimp Cannelloni | Bottom Left of the Mitten

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

Thank you to this weeks Sunday Supper host! Check out all the other recipes that will make for a delicious and cozy night for two.

Simple Dinner Ideas for Two

Entrees for Two

Desserts for Two

Sunday Supper Movement
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

 

Shrimp Cannelloni | Bottom Left of the Mitten
Print Recipe
Shrimp Cannelloni
Creamy Alfredo covers a rolls filled with savory shrimp stuffing then baked. The perfect romantic meal for two for Valentine's or any date night.
Shrimp Cannelloni | Bottom Left of the Mitten
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Course Main Dish
Cuisine Seafood
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Shrimp Cannelloni | Bottom Left of the Mitten
Instructions
  1. Start by thawing out the shrimp.
  2. In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley. Process until all the has been combined.
  3. Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese. Mix all together.
  4. Preheat the oven to 350 degrees.
  5. Now start the Alfredo sauce. Start by melting the butter in a sauce pan once melted add the flour and make a roux. Now add the milk, the whole shrimp that was set aside and the Parmesan cheese. Stir to completely combine and it thickens up. In a 8x8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.
  6. Take the shrimp and ricotta mixture into 6 servings. Lay out each egg roll wrapper and spread the filling in the middle. Fold over the top edges over the filling then then one end over the filling and finally roll it up. Place into the dish seam side down.
  7. Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese.
  8. Put in the oven and bake for 30 minutes. Enjoy!

Homemade Chocolate Pudding

This week for Choctoberfest I thought I would make a rich, chocolate dessert that takes me back to my childhood.  Sunday’s were spent at my Grandma & Grandpa’s house and dessert was usually a big bowl of homemade chocolate pudding.  Rodelle’s Dutch-processed cocoa gives this chocolate pudding a rich flavor and easy enough to make to make your sweet tooth happy.

Homemade Chocolate Pudding | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Rodelle Gourmet Baking Cocoa complimentary but all opinions stated in this post are my own.

I was very excited to partner with Rodelle in making this recipe for Choctoberfest.  Not only is their baking cocoa versatile for recipes it is also full of good things for you and your family: antioxidants, dietary fiber, calcium and vitamins.  It’s also naturally cholesterol free Kosher, gluten-free and non-GMO.  So now on to the recipe!

Homemade Chocolate Pudding | Bottom Left of the Mitten

In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch and salt whisk together the ingredients so they are all combined.  Move the pot to the stove top.  Measure out 2 cups of milk and whisk it into the dry ingredients.  Turn on the stove to medium heat.  Add the additional 2 cups milk, butter and vanilla.

With the heat going constantly keep the whisk going.  The lumps at the top will eventually disappear so be patient.  Keep stirring until the pudding starts to thicken–this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn’t burn.  When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.

Homemade Chocolate Pudding | Bottom Left of the Mitten

We love to eat our pudding warm.  Give the pudding at least 10 minutes to cool down and firm up a little if eating warm.  Now I LOVE the skin on my pudding.  However if you are a family that doesn’t you can cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.  If you want cold put it into the fridge for about half an hour.

Serve warm or chilled.  With or without whipped cream.  And here you are…..

Homemade Chocolate Pudding | Bottom Left of the Mitten

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

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Homemade Chocolate Pudding | Bottom Left of the Mitten #chocolatepudding #homemadepudding #cocoapowder
Print Recipe
Homemade Chocolate Pudding
Only a few minutes and a few ingredients to make the perfect comfort homemade chocolate pudding. Get ready to be transported to your childhood.
Homemade Chocolate Pudding | Bottom Left of the Mitten
Course Dessert
Cuisine Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Homemade Chocolate Pudding | Bottom Left of the Mitten
Instructions
  1. In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch and salt. Whisk together the ingredients so they are all combined. Move the pot to the stove top.
  2. Measure out 2 cups of milk and whisk it into the dry ingredients. Turn on the stove to medium heat. Add the additional 2 cups milk, butter and vanilla.
  3. With the heat going constantly keep the whisk going. The lumps at the top will eventually disappear so be patient. Keep stirring until the pudding starts to thicken--this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn't burn.
  4. When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.
  5. If eating warm give the pudding at least 10 minutes to cool down and firm up a little.
  6. For no skin: cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.
  7. If you want cold: put it into the fridge for about half an hour.
  8. Serve warm or chilled. With or without whipped cream. Enjoy!

Crock Pot Ranch Pork Roast

This is one of my favorite meals to make for my boys. For me, one of my true joys is making them a meal that has them leaving the dinner table full & happy. This week I thought this is a perfect meal to share, Crock Pot Ranch Pork Roast.

Crock Pot Ranch Pork Roast | Bottom Left of the Mitten

Now I’m going to be honest and give what is possibly be an unpopular opinion-I really don’t use my crock-pot often.  Even in the cooler months.  Not sure if it’s just that I forget that I even have one or maybe I’m not a big fan of the way some meat turns out after cooking.  But there is one meat that I cook that I almost always pull out the underused crock pot for and that is pork.  It only takes a few ingredients to get this tender roast that practically makes it’s own gravy.  Let’s get started.

Crock Pot Ranch Pork Roast | Bottom Left of the Mitten

In a bowl mix together the dry ranch, Worcestershire Sauce, soy sauce, minced garlic and water.  Mix all ingredients together then pour on top of pork. Easy! Once that is all in just cook on low for 6-8 hours.

Crock Pot Ranch Pork Roast | Bottom Left of the Mitten

Remove the roast from the crock-pot and put on a plate or sheet pan.  Pull meat apart and dispose of any fat that is left on the roast.  Time to make the gravy:  Ladle 1 cup of the liquid from the slow cooker and add to a pot.  In a small bowl whisk 1 Tbs flour with 3 Tbs milk.  Bring liquid to a boil then add the flour/milk mixture.  Whisk constantly until it thickens, usually takes 2-4 minutes.  This can easily be doubled depending on how much gravy your looking for.

So rich & creamy. Perfect to top off this delicious roast.  Roast up some asparagus and mash some potatoes to complete this meal. And here you are…..

Crock Pot Ranch Pork Roast | Bottom Left of the Mitten

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

Originally published April, 2016. Updated photos & recipe.

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


Crock Pot Ranch Pork Roast | Bottom Left of the Mitten #crockpot #slowcooker #porkroast
Print Recipe
Crock Pot Ranch Pork Roast
Fix it and forget it with this Crock-Pot Pork Roast. Cooking all day leaves this savory roast so tender it falls apart at forks touch. Don't forget to make the quick gravy for added flavor.
Crock Pot Ranch Pork Roast | Bottom Left of the Mitten
Course Main Dish
Cuisine Slow Cooker
Servings
servings
Ingredients
Crock Pot Ranch Pork Roast
Gravy
Course Main Dish
Cuisine Slow Cooker
Servings
servings
Ingredients
Crock Pot Ranch Pork Roast
Gravy
Crock Pot Ranch Pork Roast | Bottom Left of the Mitten
Instructions
Crock Pot Ranch Pork Roast
  1. Mix all ingredients together. Pour on top of pork. Cook on low for 6-8 hours.
  2. Remove the roast from the crock-pot and put on a plate or sheet pan. Pull meat apart and dispose of any fat that is left on the roast.
Gravy
  1. Ladle 1 cup of the liquid from the slow cooker and add to a pot.
  2. In a small bowl whisk 1 Tbs flour with 3 Tbs milk.
  3. Bring liquid to a boil then add the flour/milk mixture. Whisk constantly until it thickens, usually takes 2-4 minutes.
  4. Serve pork with gravy and any other side you wish. Enjoy!

Tuna Casserole

School is in full swing.  Fall is here. The weather is finally cooling down after quite a heat spell here in Southwestern Michigan and I think most of the Midwest.  Time for cozy casserole that is easy any night of the week.  Try out my Tuna Casserole full of vegetables and cheese.

Tuna Casserole | Bottom Left of the Mitten

It’s taken a few weeks to get into the groove of the school year.  With the move to the new house our 11 yr old started a new school which isn’t nearly as close as the old one.  He is going on the bus which is a new experience for him and even our 3 year old started preschool.  Little A can be a bit of handful but it’s actually been going good!  Okay enough about that now on to this comforting casserole.

Tuna Casserole | Bottom Left of the Mitten

Cook the egg noodles according to package directions.  When I add the noodles to the boiling water I also add the peas and carrots so they can cook at the same time.  Once they have cooked (around 12 minutes) remove from the pot and drain then add to a separate bowl.  In the same pot that the noodles were cooked we’re going to make a roux.

Making a roux is so simple and once you learn how to do it you will never use a box with cheese sauce already in it again.  To the pot on medium heat add 1 Tbs of butter.  Once it’s melted add the flour and stir until combed.  Now add the milk.  Stir to combine the butter and flour mixture then add the can of cream of chicken.  Finally add 1/2 a cup of the cheese.

Tuna Casserole | Bottom Left of the Mitten

To the noodle mixture add the two cans of drained tuna.  Mix all together then add into the pot of cheese sauce.  Stir to combine so all the cheese gets into all the crevices.  In a greased 9×13 dish  add the noodle casserole.

Preheat the oven to 375 degrees.  In a bowl melt the remaining 1 Tbs of butter.  Crush the sleeve of crackers into fine pieces then add to the melted butter.  Sprinkle over the top of the casserole then top with the final 1/4 cup of cheese on top.  Bake for 10 minutes to melt then cheese.  And here you are….

Tuna Casserole | Bottom Left of the Mitten

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.


Tuna Casserole | Bottom Left of the Mitten #tuna #casserole #comfortfood


Print Recipe
Tuna Casserole
Egg noodles coated in rich creamy and cheesy sauce then packed full of vegetables, perfect for the whole family any night of the week.
Tuna Casserole | Bottom Left of the Mitten
Course Main Dish
Cuisine Casserole
Servings
servings
Ingredients
Course Main Dish
Cuisine Casserole
Servings
servings
Ingredients
Tuna Casserole | Bottom Left of the Mitten
Instructions
  1. Cook the egg noodles according to package directions. When I add the noodles to the boiling water I also add the peas and carrots so they can cook at the same time. Once they have cooked (around 12 minutes) remove from the pot and drain then add to a separate bowl.
  2. In the same pot that the noodles were cooked we're going to make a roux. To the pot on medium heat add 1 Tbs of butter. Once it's melted add the flour and stir until combed. Now add the milk. Stir to combine the butter and flour mixture then add the can of cream of chicken. Finally add 1/2 a cup of the cheese.
  3. To the noodle mixture add the two cans of drained tuna. Mix all together then add into the pot of cheese sauce. Stir to combine so all the cheese gets into all the crevices.
  4. In a greased 9x13 dish add the noodle casserole. Preheat the oven to 375 degrees.
  5. In a bowl melt the remaining 1 Tbs of butter. Crush the sleeve of crackers into fine pieces then add to the melted butter. Sprinkle over the top of the casserole then top with the final 1/4 cup of cheese on top.
  6. Bake for 10 minutes to melt then cheese. Enjoy!

Cajun Steak & Potato Salad

Hello first Mitten Movie Night of the Fall! I am kicking it off with a reboot of one of my first recipes on the blog.  The original – let’s just say the recipe is STILL phenomenal but my photos….they were not good.  So I’ve freshened them up so that you can see the beauty that is this salad.  Cajun Steak & Potato Salad to be exact.  This is a very basic salad but comes together with a creamy poppy seed dressing that makes everything meld together in pure perfection.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

When I first made this recipe Mitten Movie Night wasn’t even a plan for the blog.  The big idea came when I was thinking about my upcoming birthday and what I was going to make for dinner.  I wanted to recreate a Portobello Mushroom Burger recipe from a restaurant that I love when we go to Wisconsin Dells.  If I pulled it off I was going to put it on the blog.  Then I was thinking about what beer I wanted to drink.  And then what movie we would watch.  Light bulb moment…and with a little tweeking that is when Mitten Movie Night came to be.

Just a little over a year now we’ve been celebrating every Friday that I can.  Things have slowed down for the blog since moving into the new house and a busy Summer but now that we are settled in and the kids are finally back in school I’m hoping it can become a regular feature throughout the year.  Now on to this recipe that I’m pairing with Sierra Nevada Peach IPA.  Perfect compliment to the tangy & sweet poppy seed dressing.  We are watching It to brush up before going and seeing it in theaters this weekend. The best thing about this time of year is getting ready for scary movies and Halloween! Enough about that now on to the food.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

Start off with the potatoes.  20 minutes before your planning on starting the meal clean and slice the potatoes.  Add the slices into a bowl of salted cold water.  This gets the extra water out of the potatoes so that they can get good and crispy when they cook.  Drain the water from them then layer out onto a paper towel.  Completely dry both sides as much as you can.  Once they are as dry as possible sprinkle on both sides with Cajun seasoning.  Warm a skillet and add oil.  Let it come to medium/high heat then add potatoes.  Cook on each side 4 minutes depending on your pan and your heat.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

While the potatoes cook, chop your onion.  Once the potatoes are done remove them from the pan on to a separate plate. Now it’s time to add your onion & steak.  I got these sizzler steaks which are very thin and cook quickly.  They also slice up nice and thin and end up very tender.  I cooked these about 2 minutes per side.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

While the steak is cooking make your delicious, creamy Poppy Seed Dressing. Grab a small jar and add the mayo, sugar, milk, vinegar, poppy seeds and mustard.  Add top and shake it to combine all the ingredients.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

Once the steak has cooked take it and cut into thin slices.  Chop lettuce up lettuce and tomatoes.  Assemble the lettuce, tomatoes, cheese, potatoes, steak and onion.  Either add dressing right on top of the salad or let everyone add their own.  And here you are……

Cajun Steak & Potato Salad | Bottom Left of the Mitten

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

Poppy Seed Dressing Adapted from Moms Need to Know

This post was originally from May 2016-it has been updated with photos & text.

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

Cajun Steak & Potato Salad | Bottom Left of the Mitten #salad #beef #dressingrecipe
Print Recipe
Cajun Steak & Potato Salad
Salads don't have to be boring! This spicy Cajun steak and potato salad with poppy seed dressing will have you eating your vegetables and asking for more.
Cajun Steak & Potato Salad | Bottom Left of the Mitten
Course Main Dish
Cuisine Salad
Servings
servings
Ingredients
Cajun Steak & Potato Salad
Poppy Seed Dressing
Course Main Dish
Cuisine Salad
Servings
servings
Ingredients
Cajun Steak & Potato Salad
Poppy Seed Dressing
Cajun Steak & Potato Salad | Bottom Left of the Mitten
Instructions
Cajun Steak & Potato Salad
  1. Start off with the potatoes. 20 minutes before your planning on starting the meal clean and slice the potatoes. Add the slices into a bowl of salted cold water.
  2. Drain the water from the potatoes then layer out onto a paper towel. Completely dry both sides as much as you can. Once they are as dry as possible sprinkle on both sides with Cajun seasoning.
  3. Warm a skillet and add oil. Let it come to medium/high heat then add potatoes. Cook on each side 4 minutes depending on your pan and your heat.
  4. While the potatoes cook, chop your onion. Once the potatoes are done remove them from the pan on to a separate plate. Now it's time to add your onion & steak. Cook thin steaks about 2 minutes per side or longer depending on steak cut, size and desired temperature.
  5. Once the steak has cooked take it and cut into thin slices.
  6. Chop lettuce up lettuce and tomatoes. Assemble the lettuce, tomatoes, cheese, potatoes, steak and onion. Enjoy!
Poppy Seed Dressing
  1. Grab a small jar and add the mayo, sugar, milk, vinegar, poppy seeds and mustard. Add top and shake it to combine all the ingredients.
  2. Pour over salad to serve or serve on the side.

Slow Boat to China #SundaySupper

I call this a ‘retro’ recipe because I think anytime I bring it up-someone my age inevitably knows exactly what I’m talking about.  When I say, ‘the rice one with celery’ or any other version of that.  Both my grandmothers made it, then my mom and now me.  In my new take on a classic I use quick cooking rice so there is nothing ‘slow’ about about my Slow Boat to China recipe.

Slow Boat to China | Bottom Left of the Mitten

Doesn’t making food from your childhood bring back the best memories?  Sometimes I get the recipe directly from the source or like this one I had to wing it.  While it was a staple I had growing up it is one of those recipes that has possibly changed so much over the years that it probably isn’t the original at all.

When I first wanted to make it I did some research and found that most of the recipes used the same basic ingredients-rice, beef, celery, cream of mushroom and soy sauce.   My first couple test runs were…bland.  And frankly nothing like I ate as a child.  It was missing the ‘Stroganoff ‘ element that I remembered.  So that’s easy, add sour cream!  Now use quick cooking rice and I had myself a dinner that was quick and delicious.  So now on to the food.

Slow Boat to China | Bottom Left of the Mitten

Start first by cooking the rice according to package directions.  Add 2 beef bouillon cubes to the rice and water so that while it cooks the cubes dissolve and the flavor gets throughout the rice.  In a skillet cook the ground beef until completely cooked all the way through.  Chop the onions and clean and chop the celery while it cooks.  Once the beef is cooked thoroughly remove from heat then drain the beef and set aside.  I use a strainer and bowl to make sure all the grease gets out.

Take a paper towel and clean any grease out of the bottom of the pan so you can use it to cook the onions and celery.  Add 1 Tbs butter and start melting it.  Place the onions and celery in and start sautee and cook until tender, around 7 minutes.  I like to lave the celery just a little crunchy.  Now return the drained beef to the pan.

Slow Boat to China | Bottom Left of the Mitten

In a bowl combine the items for the sauce: cream of mushroom soup, sour cream, milk, Worcestershire sauce and soy sauce.  Mix until well combined. Pour over the beef mixture.  Once the rice is cooked add both cups to the pan with the beef and sauce mix.  Stir it all up then cook for another 3-4 minutes to warm everything through completely.  Serve with some warm buttered biscuits or croissants.  And here you….

Slow Boat to China | Bottom Left of the Mitten

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

Thank you to this weeks Sunday Supper host.  Check out all of the other recipes to make any night of the week.

Simple Rice Recipes for Dinner #SundaySupper

What’s for dinner?

Rice is for dinner!

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.

 

Slow Boat to China | Bottom Left of the Mitten #groundbeef #ricedish #retrorecipe
Print Recipe
Slow Boat to China
Quick cooking rice updates this retro recipe from your childhood. Ground beef, sauteed onions and celery combine with a creamy sauce and comes together for a quick comforting meal perfect for busy nights.
Slow Boat to China | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef
Servings
servings
Ingredients
Course Main Dish
Cuisine Beef
Servings
servings
Ingredients
Slow Boat to China | Bottom Left of the Mitten
Instructions
  1. Cook the rice according to package directions. Add 2 beef bouillon cubes to the rice and water.
  2. In a skillet cook the ground beef until completely cooked all the way through. Once the beef is cooked thoroughly remove from heat then drain the beef and set aside.
  3. Chop the onions and clean and chop the celery.
  4. To the same pan add 1 Tbs butter and start melting it. Place the onions and celery in and start sautee and cook until tender, around 7 minutes.
  5. In a bowl combine the items for the sauce: cream of mushroom soup, sour cream, milk, Worcestershire sauce and soy sauce. Mix until well combined. Pour over the beef mixture.
  6. Once the rice is cooked add both cups to the pan with the beef and sauce mix.
  7. Stir it all up then cook for another 3-4 minutes to warm everything through completely. Serve with some warm buttered biscuits or croissants. Enjoy!

Ham & Spinach Breakfast Sandwich #SundaySupper

Are you a breakfast eater?  I am not really.  I prefer to get up and have my coffee then maybe eat an early lunch.  However on the weekends it’s a different story.  Weekends are for big breakfasts with the family on Sunday.   Eggs, bacon, pancakes, french toast or omelettes.  This Ham & Spinach Breakfast Sandwich is the perfect balance of eggs and ham, chewy ciabatta bread and one of my favorite condiments, pesto.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

The pesto is really what made this sandwich great.  I’ve been growing basil out in my back yard for a few years now so it’s pretty much a staple in our house.  Don’t have fresh basil?  I find that the store version is good too so don’t get overwhelmed with an extra step if you don’t want to.  The other good thing is that this sandwich can be made all in one pan.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

This recipe is based off a sandwich I had when my husband and I took a little trip to Toledo & Cleveland last year.  While there we stayed at a beautiful hotel, the Hyatt Regency Cleveland at the Arcade.  It was a great hotel right across from all kinds of restaurants, shops and a really cool brewery.  It was a great trip! We visited the Rock & Roll Hall of Fame and my favorite, The Christmas Story House!  I also got to eat a great breakfast sandwich in the hotel restaurant, this Ham & Spinach Breakfast Sandwich.  Now on to the food!

The lobby of our hotel.#stunning #clevelandarcade

A post shared by Bottom Left of the Mitten (@mittenmommy) on

This sandwich is a one pan wonder.  Heat up 1 tsp of oil then add the onion.  Let soften for 2-3 minutes stirring so they don’t burn.  In a bowl combine the eggs and milk and whip to combine.  Now add spinach to the pan.  Cook for about a minute to let it soften.  Add the eggs on top.  Using a spatula thin out the eggs and cook by pushing the bottom up and letting the egg run under.  Cook for about 2 minutes then flip.  Now add ham to the other side of the pan.  Heat through for 2 minutes while the other side of the egg cooks.  Put ham on top of the eggs.  Take the 2 pieces of bread and spread butter on them then place face down in the open section of the pan.  Let brown for about 1 minute.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

Now time to plate it.  Place 1 piece of bread browned side down.  Put stacked eggs and ham on top of it.  Add a generous amount of prepared or freshly make pesto to the other slice of bread and put on top.  And here you are….

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you to this weeks Sunday Supper host.  Check out all of the other sandwich recipes for all the sandwich lovers in your house.

Simple Sandwich Recipes That Will Make You Love Lunch #SundaySupper

Any day ‘Wiches

Any time ‘Wiches

Anywhere ‘Wiches

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.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten #breakfast #sandwich #spinachandeggs

Print Recipe
Ham & Spinach Breakfast Sandwich
Eggs, spinach and ham made into a little omelet perfect for resting on crispy ciabatta bread. Spread pesto on the bread to make this the ultimate breakfast sandwich.
Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
Course Breakfast
Cuisine Sandwich
Servings
sandwich
Ingredients
Course Breakfast
Cuisine Sandwich
Servings
sandwich
Ingredients
Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
Instructions
  1. Heat up 1 tsp of oil then add the onion. Let soften for 2-3 minutes stirring so they don't burn.
  2. In a bowl combine the eggs and milk and whip to combine.
  3. Now add spinach to the pan. Cook for about a minute to let it soften. Add the eggs on top.
  4. Using a spatula thin out the eggs and cook by pushing the bottom up and letting the egg run under. Cook for about 2 minutes then flip.
  5. Add ham to the other side of the pan. Heat through for 2 minutes while the other side of the egg cooks. Put ham on top of the eggs.
  6. Take the 2 pieces of bread and spread butter on them then place face down in the open section of the pan. Let brown for about 1 minute.
  7. Place 1 piece of bread browned side down. Put stacked eggs and ham on top of it. Add a generous amount of prepared or freshly make pesto to the other slice of bread and put on top. 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.

Fried Jalapeno Burger | Bottom Left of the Mitten
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.

Fried Jalapeno Burger | Bottom Left of the Mitten

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.

Fried Jalapeno Burger | Bottom Left of the Mitten

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?

Fried Jalapeno Burger | Bottom Left of the Mitten

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….

Fried Jalapeno Burger | Bottom Left of the Mitten

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

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Fried Jalapeno Burger | Bottom Left of the Mitten #jalapeno #burgerrecipe #aioli
Print Recipe
Fried Jalapeno Burger
All beef hamburger stuffed with cheddar cheese then topped with crunchy fried jalapenos. Pile on creamy jalapeno aioli to finish off with even more heat.
Fried Jalapeno Burger | Bottom Left of the Mitten
Course Main Dish
Cuisine Burger
Servings
burger
Ingredients
Course Main Dish
Cuisine Burger
Servings
burger
Ingredients
Fried Jalapeno Burger | Bottom Left of the Mitten
Instructions
  1. Take the jarred jalapenos and put them onto a paper towel, fold over and press down to dry them off as much as possible.
  2. Mix together the egg, milk, flour, salt and pepper for the batter.
  3. 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.
  4. Remove from pan and put on another clean plate and paper towel to drain.
  5. Mix burger with Worcestershire Sauce.
  6. 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.
  7. 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.
  8. For the aioli mix mayo, minced garlic clove and 1 teaspoon of jalapeno juice.
  9. Toast the buns. Top with the spicy aioli. Enjoy!

Red, White & Blue No Bake Cheesecake #SundaySupper

Who is ready for 4th of July? ** Raises hand, Me! Me! Me!**  Anyone else?  I mean what is not to love?  Cookouts, fireworks, ice cold beer, fireworks, parades and more fireworks and best of all cookout food!  This year I decided to try something different with my no bake cheesecake and ended up very happy with the results.  My Red, White & Blue No Bake Cheesecake will be making the cookout rounds this year.

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten

Every year for the 4th of July growing up we would have big parties at my grandparents house.  Their home was on the main street of a small town and the parade went right by.  Afterwards we would have a cookout.  So much fun and so many great memories.

This year we plan on spending most of the time by the pool at our new home.  Kicking back and relaxing and spending time with the family is what it is all about, am I right? So now on to the dessert!

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten

To get the ‘blue’  obviously I decided to use blueberries.  Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch.  Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes.  Remove from the heat and let cool completely.

Once the blueberries have cooled it’s time to make the rest of the cheesecake.  Prepare the crust using the graham cracker mix, sugar and melted butter.  Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.  Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten

Take half of the cheesecake filling and mix with the cooled blueberry sauce.  Place the blueberry layer on the crust.  Add the rest of the filling on top of the blueberry layer.  Now put the pie into the refrigerator for at least 2 hours.  Before serving add the cherry topping after refrigerating.  Slice and serve…and here you are…..

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten

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

Blueberry Sauce adapted from Farm Girl Gabs.

As always thank you to our Sunday Supper host! Check out these other recipes your 4th of July crowd will be sure to love.

Red, White, and Blue Sunday Supper Recipes

Patriotic Picnic Picks

Liberating Desserts

More recipes: Red White and Blue Recipes That will Make You Want to Party Right Now

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.

 

 

 

Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten #nobakedessert #cheesecake #4thofjuly
Print Recipe
Red, White & Blue No Bake Cheesecake
Blueberry sauce is combined with cheesecake mix then layered into a graham cracker crust. Top with more cheesecake filling then top with cherries. A perfect dessert for any summer get together.
Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake
Prep Time 5 minutes
Cook Time 15 minutes
Servings
pieces
Ingredients
Course Dessert
Cuisine Cake
Prep Time 5 minutes
Cook Time 15 minutes
Servings
pieces
Ingredients
Red White & Blue No Bake Cheesecake | Bottom Left of the Mitten
Instructions
  1. Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch. Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes. Remove from the heat and let cool completely.
  2. Prepare the crust using the graham cracker mix, sugar and melted butter. Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.
  3. Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.
  4. Take half of the cheesecake filling and mix with the cooled blueberry sauce. Place the blueberry layer on the crust.
  5. Now add the rest of the filling on top of that.
  6. Put the pie into the refrigerator for at least 2 hours.
  7. Before serving add the cherry topping after refrigerating. Slice and serve. Enjoy!

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