Bubble & Squeak
Boiled potatoes and fried cabbage come together to form a great side dish or main ingredient in this Bubble & Squeak. Round out the meal with ham steaks, fried eggs and Hollandaise Sauce on the top.
Binge watching cooking shows on the weekend paid off big time. I mean look how good this recipe that was made on Food Paradise! The Chef made a classic dish, Bubble and Squeak, then added ham, eggs and one of my favorites…Hollandaise Sauce.
What beer pairs well with Bubble & Squeak?
The beer: Guinness, of course.
Would you like an alternative, local Irish beer? Short’s Brewing Uncle Steve’s Traditional Irish Style Stout.
Try my Irish Stout Cake made with Uncle Steve’s for a St. Patrick’s Day dessert.
What movie pairs well with a St. Patrick’s Day themed dinner?
For Mitten Movie Night why not just sit back and relax? Play some music, talk with each other and enjoy the fact that Spring is just about here.
But if you must watch something check out this article for some great recommendations—> 15 Best Movies to Watch for St. Patrick’s Day
For this classic dish, it’s a basic combination of cabbage and potatoes. I made this in two pots-a larger pot then a deep skillet.
How to make Bubble & Squeak:
Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
Tips for making Bubble & Squeak:
- Previously, I chopped the cabbage for this recipe but felt like it was too chunky to form good patties. I updated the recipe and shredded the cabbage in the food processor.
- When forming the patties I let them chill in the freezer to firm them up, a step I didn’t do last time – even if you put them in the freezer for 10 minutes they will work much better for frying.
You will only need half of this, I made some coleslaw with the remaining half, yum!
To a food processor add the cabbage, onion and garlic and pulse until they are in small pieces.
Soften 1 Tbs butter in the pan the potatoes were cooked in. To the pot that the potatoes were cooked in sautee the cabbage mixture for 4-5 minutes.
Add the potatoes back into the pan plus the milk, butter, salt and pepper to taste, and parsley flakes. Using a potato masher smash everything together.
Take a cookie sheet and add parchment paper. Scoop out 8 patties then put them into the freezer for up to an hour. This step makes it SO MUCH EASIER to fry the patties.
Once they have cooled set up the staging area. In 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
Bring 1/2 cup oil to frying to med/high heat for frying. Take the patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
Add to oil in the pan frying on each side for 4-5 minutes. Crispy!! Remove and add to a plate with a paper towel.
The Chef on the show served the patties with poached eggs, ham steaks and Hollandaise Sauce, the sauce is what sold me on making this for sure. Eggs Benedict is what I order whenever I go out if it’s on the menu. While I’ve tried to make the sauce many, many times at home with a 100% fail rate I quickly realized there was a better alternative. The best part is it isn’t too buttery, cook the eggs I add or have a bitter lemon taste. Win! That alternative is this—>
Prepare the sauce as recommended on the package. Then all that’s left to do is to cook the eggs which can be fried or poached. Heat the ham steaks.
Prepare on a plate and drizzle with the sauce.
Need some more St. Patrick’s Day recipes?
- Check out these Unique St. Patrick’s Day Recipes
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy! 
Originally published in February of 2017. Updated photos & recipe March of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 1/2 small head cabbage chopped
- 1 small white onion chopped
- 2 cloves garlic
- 4 potatoes peeled and chopped, add water to boil
- 2 Tbs milk
- 1 Tbs butter
- 1/2 cup flour
- 2 eggs beaten
- 1/2 cup bread crumbs, original
- salt and pepper to taste
- 1 Tbs parsley flakes 1/2 in potato pattoe, 1/2 in sauce
- 8 eggs poached
- 6 ham steaks heated
- 0.9 ounces Knorr Hollandaise Sauce pkg prepared to package directions
Ingredients
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- Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
- To a food processor add the cabbage, onion and garlic and pulse until they are in small pieces.
- Soften 1 Tbs butter in the pan the potatoes were cooked in. To the pot that the potatoes were cooked in sautee the cabbage mixture for 4-5 minutes.
- Add the potatoes back into the pan plus the milk, butter, salt and pepper to taste, and parsley flakes. Using a potato masher smash everything together.
- Take a cookie sheet and add parchment paper. Scoop out 8 patties then put them into the freezer for up to an hour. This step makes it SO MUCH EASIER to fry the patties.
- Once they have cooled set up the staging area. In 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
- Bring 1/2 cup oil to frying to med/high heat for frying. Take the patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
- Add to oil in the pan frying on each side for 4-5 minutes. Remove and add to a plate with a paper towel.
- Prepare the sauce as recommended on the package. Then all that's left to do is to cook the eggs which can be fried or poached. Heat the ham steaks.
- Prepare on a plate and drizzle with the sauce. Enjoy!
Shrimp and Corn Chowder
Dig into the comforting bowl of Shrimp & Corn Chowder. Thick and full of shrimp, crunchy corn, potatoes, and a creamy broth. The perfect comfort food soup.
Well, it’s still REALLY cold here. The beginning of the week was brutal and now it’s about to start a weekend of storms and high winds. This though I can easily get over because Spring is going to come eventually. Until then, I have this beautiful soup and tonight’s Mitten Movie Night to keep me warm.
What movie pairs well with cold weather and warm soup?
If you have Hulu you have to watch Down. This movie was a real nail biter! Suspense fans will love it.
What beer pairs well with Shrimp & Corn Chowder?
The beer: The Poet from New Holland Brewing.
Creamy and light this is the perfect pairing with the flavors in this chowder.
This whole meal will leave you satisfied but not weighed down and napping on the couch before the movie even starts.
The best part of this soup is that it’s easy to make. As always, I use frozen already cooked shrimp. This may not be popular but it’s one of my top convenience items.
How else can you use frozen precooked shrimp?
- Baked Coconut Shrimp Wontons (one of my most popular recipes)
- Shrimp Spaghetti
- Shrimp Cannelloni
How to make Shrimp & Corn Chowder:
Start by thawing the shrimp in warm water.
Next, wash and cube the potatoes, red peppers, onions and mince the garlic.
Once the vegetables have been chopped and the shrimp thawed add 2 Tbs to a large stockpot.
Now add the chopped vegetables, garlic, and thawed shrimp. Sautee the vegetables for 2 minutes.
Add the flour then stir it all together. Now add the corn, vegetable broth, and seasoning. Let simmer for 25 minutes.
During the last 10 minutes take a small bowl and mix together the milk and flour. This will thicken up the chowder. Now add the Parmesan cheese. Pour into the soup and let finish cooking.
Sprinkle with more Parmesan and shrimp if you like. Serve with crackers. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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- 8 ounces cooked shrimp thawed
- 2 potatoes cleaned and chopped
- 1 red pepper chopped
- 1 small yellow onion chopped
- 15.25 ounces sweet corn
- 3 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp Spanish paprika
- 2 Tbs flour
- 1/2 cup milk
- 1/4 cup parmesan cheese
- Paremsan Cheese & Extra Shrimp for topping
Ingredients
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- Start by thawing the shrimp in warm water.
- Next, wash and cube the potatoes, red peppers, onions and mince the garlic.
- Once the vegetables have been chopped and the shrimp thawed add 2 Tbs to a large stockpot.
- Now add the chopped vegetables, garlic and thawed shrimp. Sautee the vegetables for 2 minutes.
- Add the flour then stir it all together. Now add the corn, vegetable broth, and seasoning. Let simmer for 25 minutes.
- During the last 10 minutes take a small bowl and mix together the milk and flour. This will thicken up the chowder. Now add the Parmesan cheese. Pour into the soup and let finish cooking.
- Sprinkle with more Parmesan and shrimp if you like. Serve with crackers. Enjoy!
Dilled Brussels Sprouts Pizza
Looking for a simple pizza recipe that isn’t simple on flavor? Dilled Brussels Sprouts Pizza has a creamy garlic sauce, lots of cheese and is topped with dilled vegetables. Perfect for when you are looking for a slice of something different.
*Affiliate links are included in this post. Please read my Discloser Policy. I received Paisley Farm Food products complimentary but all opinions stated in this post are my own. For more information about Paisley Farm visit their site.
I’ve been seeing pickle pizza all over social media lately. So when I got these great jars of ready-to-serve vegetables from Paisley Farm, I knew I had to try my own take on dill pizza!
This pizza turned out so good! It would make a great holiday party appetizer, a snack while watching Christmas movies or a great addition to a New Year’s Eve pizza buffet.
When I made this I decided to go with a nice, light garlic sauce. It worked out to perfection!
If you are interested in trying a different Paisley Farm vegetable and sauce combination might I recommend these pairings:
- Red tomato sauce, Hot Brussels Sprouts, and mozzarella cheese.
- An Asian inspired sauce (get the recipe here), Asian Bean Salad, and cheddar cheese.
- Chunky salsa, Southwest Bean Salad, and pepper jack cheese.
How to make Dilled Brussels Sprouts Pizza:
Preheat the oven to 375 degrees and prepare the pizza crust according to package directions or your favorite pizza crust recipe. (I’ve got a great one here.)
Next, I made the garlic sauce to go on top of the pizza crust. In a small saucepan melt the butter over medium heat.
Whisk in the minced garlic then sauté for 30 seconds.
To the butter, add the 1 Tbs flour a little at the time, constantly whisking the butter.
Finally, whisk in the milk to thin out the mixture then let thicken to a sauce. Turn off the heat.
Top the prepared pizza crust with the sauce. Add the cheese.
Finally, slice the Dilled Brussels Sprouts and add to the top of the pizza and sprinkle dill weed over the top of the pizza.
Bake the pizza for 18-20 minutes. Slice into 8 slices.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Prep Time | 5 minutes |
| Cook Time | 18 minutes |
| Servings |
servings
|
- 1 pizza crust either premade or made per package directions
- 4 Tbs unsalted butter
- 3 garlic cloves minced
- 1 Tbs flour
- 3-4 Tbs milk
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 1/2 cup mozzarella cheese, shredded
- 1/2 cup Paisley Farms Dilled Brussels Sprouts halved
- 1/2 tsp dill weed
Ingredients
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- Preheat the oven to 375 degrees and prepare the pizza crust according to package directions or your favorite pizza crust recipe.
- In a small saucepan melt the butter over medium heat.
- Whisk in the minced garlic then sauté for 30 seconds.
- To the butter, add the 1 Tbs flour a little at the time, constantly whisking the butter.
- Whisk in the milk to thin out the mixture then let thicken to a sauce. Turn off the heat.
- Top the prepared pizza crust with the sauce. Add the cheese.
- Slice the Dilled Brussels Sprouts and add to the top of the pizza and sprinkle dill weed over the top of the pizza.
- Bake the pizza for 18-20 minutes. Slice into 8 slices. Enjoy!
Fried Cheese Curds
Fried cheese curds are a Midwest pub staple that can easily be made right at home. Little balls of cheese fried until crunchy. Dip them into marinara sauce or ranch and you have an appetizer or snack that fills that cheese void you’ve been looking for.
We are on to the first Mitten Movie Night of the holiday season. The tree is up, stockings are hung and I have to admit that I am getting pretty jazzed about it. Along with the holidays, Christmas movie watching and football playoffs you should always have a great snack on hand for that extra binge-worthy, lazy on the couch kinds of days. That’s where these Fried Cheese Curds come into play.
What movie pairs well with fried cheese and beer?
In the mood for a new Christmas movie? Check out The Christmas Chronicles on Netflix. Kurt Russell as St. Nick is pretty genius casting. Super cute and perfect to watch with the family.
What beer pairs well with Fried Cheese Curds?
The beer: Wisconsin Dells Brewing Co., Sconnie Smash
We just spent a wonderful few days for our youngest’s birthday in Wisconsin Dells. Yes, Wisconsin Dells can still be fun in the winter.
While the town was pretty dead and not many businesses were open, we stayed at Mt. Olympus which had an indoor waterpark. After a day of play, we hit Moosejaw Pizza & Brewing Co. for some great food (I even remade my favorite there, Portobello Mushroom Burger), homemade pop for the kids and a cold glass of beer for the adults.
I went with the Sconnie Smash. This beer was part of the Sconnie Beer line. It was so tart and flavorful, almost tasted like cherry pop. Before heading home we picked up a few 6 packs at the local liquor store.
For these cheese curds, I made them in the way of Culver’s. Some recipes call for using a batter but I like the breading on Culver’s curds so it was an easy decision of what method I would use.
Here is a pro-tip for making cheese curds: It takes time! Don’t plan on having these hot and ready in 20 minutes. You are looking more like 3 hours.
How to make Fried Cheese Curds:
Open the package of cheese curds and place them on a plate. Let them ‘sweat’ for about half an hour.
Set up an assembly line of 1 plate flour, 1 bowl of whisked eggs, 1 plate of breadcrumbs mixed with salt and Italian seasoning.
First, roll a cheese curd into the flour.
Next, dip the cheese curd into the egg.
Roll the cheese curd into the breadcrumb mixture.
Place on a large cookie sheet with a wire rack. Continue with the rest of the curds.
Put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.
Set up a frying assembly line.
In a cast iron pan add the oil. Bring to frying level. On another cookie sheet add paper towels.
Add about 10 curds to the pan and fry for about 40 seconds, then flip. Fry another 10 seconds.
Remove and add to the paper towel sheet to drain.
Work these fried cheese curds in batches.
Once they are all cooked serve immediately with rach or my favorite, marinara sauce.
Make fried cheese curds and these burger & hot dog recipes:
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Recipe adapted from CopyKat.com
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 90 minutes |
| Servings |
servings
|
Ingredients
- 1 pound cheese curds
- 1 cup flour
- 1/4 tsp salt
- 4 eggs
- 1 Tbs milk
- 2 cups breadcrumbs
- 1/2 tsp italian seasoning
- marinara or ranch dressing for dipping
Ingredients
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Instructions
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Open the package of cheese curds and place them on a plate. Let them 'sweat' for about half an hour.
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Set up an assembly line of 1 plate flour, 1 bowl of whisked eggs, 1 plate of breadcrumbs mixed with salt and Italian seasoning.
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First, roll a cheese curd into the flour.
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Next, dip the cheese curd into the egg.
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Roll the cheese curd into the breadcrumb mixture.
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Place on a large cookie sheet with a wire rack. Continue with the rest of the curds.
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Put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.
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Set up a frying assembly line. In a cast iron pan add the oil. Bring to frying level. On another cookie sheet add paper towels.
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Add about 10 curds to the pan and fry for about 40 seconds, then flip. Fry another 10 seconds.
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Remove and add to the paper towel sheet to drain.
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Work these fried cheese curds in batches.
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Once they are all cooked serve immediately with rach or my favorite, marinara sauce. Enjoy!
Sausage Hash Brown Casserole
Do you love making big breakfasts during the weekend? Or like to make a breakfast casserole on Sundays so there are plenty of leftovers for weekday mornings? If you say ‘yes’ to either of those then this Sausage Hash Brown Casserole is for you!
This casserole is loaded with potatoes, sausage, cheese, eggs and a special ‘secret ingredient’. This stick to your ribs recipe is made for a crowd or even better as leftovers.
I first had this dish while staying the weekend with my family up in Muskegon. It was such a great weekend visiting with family and lots of great food. On Sunday morning, we woke up and my stepmom made a big breakfast and the main dish was this sausage hash brown casserole. It was so good!
While I was gobbling it down I asked her what was all in it so that I could make it once we got home. She said the first few ingredients which were a given: hash browns, sausage, cheese….but then she said ‘french onion dip’. What? You mean like chip dip? Yes! Even though it’s not something that I would have thought of, I now can’t imagine a savory breakfast casserole that isn’t a combination of creamy sour cream and french onion dip. Now on to the breakfast casserole recipe!
How to make Sausage Hash Brown Casserole:
Start by defrosting the hash browns according to the package directions.
While the hash browns are thawing, in a pan on the stovetop cook the breakfast sausage and onions until cooked all the way through. Should take around 8-10 minutes.
Remove the sausage from the pan and place on a plate with a few paper towels. Depending on how fatty your sausage is there may be grease that needs to drain off.
Preheat the oven to 350 degrees and grease a 9×13 dish.
Next in a bowl whisk the eggs, milk, salt, pepper, and Spanish paprika. In a large bowl add the container of sour cream and french onion dip. Stir to combine.
Now add the thawed hash browns to the bowl followed by the egg mixture.
Finally, add all but 1/2 a cup of the cheese to the bowl.
Stir it all together so that everything is all combined well. Add it to the prepared pan and spread it evenly. Sprinkle with the remaining cheese on the top.
Cover the pan with tin foil then cook for 50 minutes.
Cut into 12 pieces and serve with a big bowl of fruit, biscuits, and jelly.
Tips for making Sausage Hash Brown Casserole:
- Do not skip defrosting the frozen hash browns. If you try to cook them frozen your casserole will take about…5 hours to cook. Now if you are having a really lazy Sunday then fine but you would probably have all your coffee drank by then and what fun is that?
- Need this recipe for an even bigger crowd? Double the batch and bake in a large foil 20×12 baking pan. Add 20 additional minutes to baking time.
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 | 50 minutes |
| Servings |
servings
|
- 8 ounces sour cream
- 8 ounces french onion dip
- 30 onces frozen hash browns thawed according to package directions
- 1/2 cup yellow onion chopped
- 1 pound breakfast sausage
- 6 eggs, large
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp Spanish paprika
- 8 ounces shredded colby jack cheese
Ingredients
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- Defrost the hash browns according to the package directions.
- In a pan on the stovetop cook the breakfast sausage and onions until cooked all the way through. Should take around 8-10 minutes.
- Remove the sausage from the pan and place on a plate with a few paper towels. Depending on how fatty your sausage is there may be grease that needs to drain off.
- Preheat the oven to 350 degrees and grease a 9x13 dish.
- In a bowl whisk the eggs, milk, salt, pepper and Spanish paprika.
- In a large bowl add the container of sour cream and french onion dip. Stir to combine. Now add the thawed hash browns to the bowl followed by the egg mixture. Finally add all but 1/2 a cup of the cheese to the bowl.
- Stir it all together so the everything is all combines well. Add it all into the preprared pan and spread it all evenly. Sprinkle with the remaining cheese on the top.
- Cover the pan with tin foil then cook for 50 minutes.
- Cut into 12 pieces and serve. Enjoy!
Tips for Sausage Hash Brown Casserole:
- Do not skip defrosting the frozen hash browns. If you try to cook them frozen your casserole will take about...5 hours to cook. Now if you are having a really lazy Sunday then fine but you would probably have all your coffee drank by then and what fun is that?
- Need this recipe for an even bigger crowd? Double the batch and bake in a large foil 20x12 baking pan. Add 20 additional minutes to baking time.
Toad In The Hole
The classic English dish Toad In a Hole is made with sausage, a simple bread pudding, then topped with a mustard-onion gravy. This is a perfect meal when you are looking for something a little different.
Welcome to Mitten Movie Night the Royal Wedding Edition! I decided to make a classic English dish for this special occasion.
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.
What beer pairs well with sausages?
The beer: Soft Parade from Short’s Brewing.
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!
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.
How to make Toad In a Hole:
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.
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 take 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……
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 | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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- 2/3 cup all purpose flour
- 3/4 tsp kosher salt
- 1 cup milk
- 2 eggs
- 18 ounces beer brats I used Open Acres Dirty Bastard Beer Brats
- 1 Tbs vegetable oil
- 1 medium yellow onion sliced thinly
- 1 Tbs all purpose flour
- 1-1/2 cup beef broth
- 1 tsp Worcestershire Sauce
- 1 Tbs whole grain mustard
Ingredients
Toad In The Hole
Mustard-Onion Gravy
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- 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.
- Keep batter on the counter for 10-30 minutes or keep in the refrigerator up to overnight if you like.
- 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.
- 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. 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.
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.
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.
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…..
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
- Air Fryer Cajun Shrimp by Wholistic Woman
- Beef Carpaccio with Truffle Vinaigrette by Caroline’s Cooking
- Butter Poached Cod with Lentils by A Day in the Life on the Farm
- Cacio e Pepe with Parmesan Frico by Pies and Plots
- Chicken Mushroom Stuffed Squash by Cindy’s Recipes and Writings
- Cheesy Chicken with Broccoli by Recipes Food and Cooking
- Easy Chicken Pesto Pasta by Brunch-n-Bites
- Filet with Crabéarnaise by A Kitchen Hoor’s Adventures
- Peppered Chicken with Saffron Polenta by Gourmet Everyday
- Sausage and Vegetable Orzo by Hot Eats and Cool Reads
- Sheet Pan Greek Chicken and Potatoes by Sunday Supper Movement
- Shrimp Biranyi by Our Good Life
- Shrimp Canneloni by Bottom Left of the Mitten
- Spaghetti Squash Pad Thai by Take A Bite Out of Boca
- Teriyaki Rice Bowl by Life Tastes Good
Desserts for Two
- Chocolate Cherry Skillet Cookie by The Bitter Side of Sweet
- Deep Dish Chocolate Chip Cookies for 2 by Hezzi-D’s Books and Cooks
- Kahlua Tiramisu for Two by That Skinny Chick Can Bake
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.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
- 6 egg roll wrappers, premade
- 1 cup cooked shrimp, thawed
- 2 garlic cloves
- 1/2 cup parsley
- 1 ounce sundried tomatoes
- 1/2 cup whole milk ricotta cheese
- 1/2 cup italian shredded cheese split
- 2 Tbs butter
- 1 Tbs flour
- 1 cup milk
- 1/4 cup parmesan cheese
Ingredients
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- Start by thawing out the shrimp.
- 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.
- 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 8x8 dish that has been greased put part 1/2 of the Alfredo into the bottom of the pan.
- 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. Enjoy!
Homemade Chocolate Pudding
This Pudding Recipe that will transport you back to childhood. A bowl of warm, chocolatey pudding with the extra special layer on top of it. Homemade Chocolate Pudding is easy to make and you probably have all the ingredients on hand.
*Affiliate links may be 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.
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.
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!
How do you make Homemade Chocolate Pudding?
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. Give the pudding at least 10 minutes to cool down and firm up a little if eating warm.
Serve warm or chilled. With or without whipped cream.
Tips & Variations for Homemade Chocolate Pudding:
- Don’t like pudding skin? 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.
- Feel free to substitute dark cocoa powder for a dark chocolate homemade pudding.
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 | 10 minutes |
| Servings |
servings
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- 1 cup sugar
- 1/2 cup Rodelle’s Gourmet Baking Cocoa
- 1/4 cup Cornstarch
- 1/2 tsp salt
- 4 cup milk I use whole milk
- 2 Tbs butter
- 2 tsp vanilla extract
Ingredients
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- 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.
- If eating warm give the pudding at least 10 minutes to cool down and firm up a little.
- For no skin: 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. Enjoy!
- Don't like pudding skin? 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.
Crock Pot Ranch Pork Roast
Looking for a cozy meal that takes very little time to make? Set the crock pot and add a simple sauce to pork then let it do its work. Crock Pot Ranch Pork Roast is a slow cooker favorite the whole family will love.
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.
Now I’m going, to be honest and give what is possibly 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 almost always pull out the underused crock pot for and that is pork. This crock pot ranch pork roast only takes a few ingredients to get this tender roast that practically makes its own gravy.
How to make Crock Pot Ranch Pork Roast:
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.
Remove the roast from the crockpot 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 you’re looking for.
So rich & creamy. Perfect to top off this crockpot ranch pork roast. Roast up some asparagus and mash some potatoes to complete this meal.
Variations for Crock Pot Ranch Pork Roast:
- Want an Italian twist to this dish? Swap out the dry ranch dressing for dry Italian dressing.
- Add some whole peppercini’s to the crockpot for some extra flavor.
- This pork roast is also great on sandwich buns with melted cheese.
And here you are…..
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.
| Prep Time | 5 minutes |
| Cook Time | 6 hours |
| Servings |
servings
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- 1 Pork Loin Roast
- 1 Pkg Dry Ranch Dressing
- 1/4 Cup Worcestershire Sauce
- 1/4 Cup soy sauce
- 2 Cloves Garlic, Minced
- 2 Cup water
- 1 Cup Reserved Liquid from Crock Pot
- 3 Tbs milk
- 1 Tbs flour
Ingredients
Crock Pot Ranch Pork Roast
Gravy
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- Mix all ingredients together. Pour on top of pork. Cook on low for 6-8 hours.
- 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.
- 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.
- Serve pork with gravy and any other side you wish. Enjoy!
Tuna Casserole
Time for a cozy Tuna Casserole recipe that is easy any night of the week. Try out my Tuna Noodle Casserole full of vegetables and cheese and topped with a buttery cracker crust.
School is in full swing. Fall is here. No better time to have a really cozy, comforting casserole recipe in your back pocket for busy nights. Or the weekend. Or to make sure there are leftovers in the fridge for busy nights. Whatever the case, this tuna casserole is for you!
What sets this Tuna Casserole apart from the crowd?
- Cheese! Don’t let the plain name fool you. This is a cheesy tuna noodle casserole. The creamy cheese sauce in this casserole takes this recipe to the next level.
- The buttery cracker crust really makes this casserole true comfort food.
The weather is finally cooling down after quite a heat spell here in Southwestern Michigan, and I think most of the Midwest. 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 well! Okay, enough about that now on to the tuna casserole recipe.
How do you make Tuna Casserole?
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 for this tuna casserole 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 combined. 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.
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 the cheese.
Tips & Variations for Tuna Casserole:
- No tuna lovers in your house? Swap out for cooked chicken.
- Triple cheddar is what I used but feel free to use any cheese you like!
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 | 20 minutes |
| Servings |
servings
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- 2 5 ounce cans albacore tuna drained
- 1 cup peas & carrots, frozen
- 12 ounces egg noodles cooked according to package directions
- 2 Tbs butter 1 Tbs for casserole and 1 Tbs for top
- 1 Tbs flour
- 10.5 ounce can cream of chicken soup
- 1 cup milk
- 3/4 cup triple cheddar cheese
- 1/2 sleeve Ritz Crackers
Ingredients
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- 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. 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.
- 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 9x13 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. Enjoy!
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