Dry Rub Chicken Wings
This chicken wing recipe will make sure you don’t miss saucy wings at all. Dry Rub Chicken Wings are rubbed with a smoky and sweet coating then baked to a crispy perfection.
Kicking off Father’s Day weekend with Mitten Movie Night! I thought I would make my husband a special dish just for him.
When I was thinking about what to make my husband this weekend I remembered some really great wings that we had in Florida. While there we stayed in a condo so we hit the local Costco and grabbed some already made up dishes from the deli area. That is where we got the chicken wings and they were fabulous. We heated them up in the oven and paired with a giant salad.
When we got home sadly our local Costco did not have them. So light bulb moment, I will make my own dry rub chicken wings at home!
Full disclosure, I have never made wings before. If you read my post about Wing Sauce Sliders you would know why and how I just finally came around to buffalo sauce. I was willing to give it a try though you know since I kind of like the guy who has been a part of my life for the better part of 20 years.
So off to the internet I went to check out how some of my favorite bloggers make dry rub chicken wings. Then since I don’t have a grill, how to bake chicken wings.
How to make Dry Rub Chicken Wings:
For the rub, I visited Bewitchin’ Kitchen and followed the recipe for Sweet n’ Smoky Rib Rub.
It had all the spices I thought were in the rub I was basing these on. It turned out great and I didn’t need to go out and buy any fancy ingredients. I had all of them in my spice cabinet.
Next, I headed over to The Chunky Chef’s site and followed the directions for baked chicken wings from her Epic Dry-Rubbed Chicken Wings recipe.
To a large bowl, I added the wings then drizzled them with 2 Tbs oil.
Sprinkle them with 3/4 of the rub but saved some for after the chicken bakes to add some extra flavor.
Then rubbed all the wings with that good flavor.
On a prepared cookie sheet I put down tinfoil and a baking rack.
Layer the wings out then put into a preheated 400-degree oven for 45 minutes. Be prepared because if you make these the house will smell downright amazing!
Once the chicken was done I decided to use a part of The Suburban Soapbox’s Grilled Old Bay Chicken Wings recipe.
At the end of the recipe, it called for melting 4 Tbs of butter. Pour it over the chicken.
Add the spice that was left over to it the bowl. Toss to coat the chicken with the butter and spices.
Make a bowl of blue cheese dressing to dip them into and a side of crunchy carrots.
What beer pairs well with Dry Rub Chicken Wings?
The beer: Greenbush Brewing, Star Chicken Shotgun.
These sweet and smoky dry rub chicken wings pair great with my hubbies favorite style of beer, an IPA.
Poultry and IPA’s work well together but add the spice of the rub and crispy skin and you have a perfect combination.
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 | 45 minutes |
| Servings |
servings
|
- 4 pounds chicken wings I used fresh but you could use frozen just follow package directions for thawing them
- 2 Tbs oil
- 1 Tbs Spanish paprika
- 1 Tbs brown sugar
- 2 tsp garlic powder
- 1 tsp pepper
- 1 tsp coarse kosher salt
- 1 tsp dry mustard
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 1/2 tsp cumin
- 4 Tbs butter, melted
Ingredients
|
|
- Mix together the paprika, brown sugar, garlic powder, peppers, coarse kosher salt, dry mustard, chili powder, cayenne powder and cumin in a small bowl.
- To a large bowl, I added the wings then drizzled them with 2 Tbs oil. Sprinkled them with 3/4 of the rub but saved some for after the chicken bakes to add some extra flavor. Then rubbed all the wings with that good flavor.
- On a prepared cookie sheet I put down tinfoil and a baking rack. Lay the wings out then put into a preheated 400 deree oven for 45 minutes.
- When chicken is done melt 4 Tbs of butter and add the remining rub to it.
- Toss chicken in butter mixture. Serve with blue cheese dressing on the side. Enjoy!
Beef Ragu
Slow cooking this Beef Ragu on low makes it so the beef falls apart at forks touch. While it cooks a rich tomato gravy comes together so you have barely any work to do once it comes out of the oven.
Tonight is our local Christmas parade. It’s the one thing that I refuse to miss so this Mitten Movie Night will be played out on the streets of our little town.
The holiday parade in our little town reminds me of every small town in almost every Christmas movie I’ve ever seen. The town crier comes out to start and ends with the most authentic Santa and in between the floats filled with people you do business with or have grown up with pretty much your whole life. It always makes me feel like I live in one of the most special places around.
So tonight we will fill out bellies up with this delicious dinner then head off to see over 100 floats–let’s just say it doesn’t go quickly. Then once we get home it will be time for some Holiday ‘Cheer’.
What beer pairs well with a Christmas Parade?
The beer: Christmas Ale from Breckenridge Brewery.
We picked up mini kegs of this Christmas Ale at Costco last week. Perfect for sharing with guests who are visiting after the parade.
How to make Beef Ragu:
To start remove any extra fat on the eye of round roast. When I first started making this I didn’t remove the fat and it would make the sauce very oily. The roast still stays very tender.
Preheat the oven to 350 degrees and make sure your racks are placed so you can add the large pot or dutch oven since you will cook this all in one pot.
In a large pot or dutch oven heat 2 Tbs oil. Salt and pepper each side then add to the pot. Sear each side to trap in the juices for 2-3 minutes.
Remove the beef and put on a plate.
There will still be some oil in the pan to that add the onion and garlic. Sautee for 2-3 minutes. To the onions now add the wine, beef stock, and tomato paste. Stir to combine all the liquids together and cook down the tomato sauce so there are no more clumps. Add the beef back into the pan. Finally, add the carrots.
Place a top over the pot and into the oven this goes for 3 hours. Check the roast at 2 to 2-1/2 hours to make sure that there is still liquid in the pot.
When this comes out of the oven you should have a sauce that while thick, it will still have a little ‘give’ to it. Take the roast out of the sauce and shred or slice it as you like. Add the meat back into the sauce and combine.
This beef is very versatile so boil some noodles or whip up some mashed potatoes. I made some yellow-skinned mashed potatoes because they are a major food group in my life.
Ladle the sauce and beef over the top.
Tips & Variations for Beef Ragu:
- If you prefer to leave the fat on the roast, skim the sauce of fat once it is done the cooking.
- Depending on the varying temperatures of oven you may have to add a little more beef stock so it does not dry out. Try adding 1/4 cup at a time as needed.
Bake up some fluffy rolls 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 | 3 hours |
| Servings |
servings
|
- 2-1/2 pounds beef eye of round roast trim off fat
- 2 Tbs oil
- 1 small white onion chopped
- 3 garlic cloves minced
- 8 ounces red wine I used Merlot
- 6 ounces tomato paste
- 3 cups beef broth
- 2 cups baby carrots
Ingredients
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|
- Preheat the oven to 350 degrees and make sure your racks are placed so you can add the large pot or dutch oven since you will cook this all in one pot.
- Remove any extra fat on the eye of round roast.
- In a large pot or dutch oven heat 2 Tbs oil. Salt and pepper each side then add to the pot. Sear each side to trap in the juices for 2-3 minutes. Remove the beef and put on a plate.
- In the same pot add the onion and garlic. Sautee for 2-3 minutes. To the onions now add the wine, beef stock and tomato paste. Stir to combine all the liquids together and cook down the tomato sauce so there are no more clumps.
- Add the beef back into the pan. Finally add the carrots.
- Place a top over the pot and into the oven this goes for 3 hours. Check the roast at 2 to 2-1/2 hours to make sure that there is still liquid in the pot. Adding 1/4 cup at a time as needed.
- Take the roast out of the sauce and shred or slice it as you like. Add the meat back into the sauce and combine. Serve with noodles or mashed potatoes. Enjoy!
Tips & Variations for Beef Ragu:
- If you prefer to leave the fat on the roast, skim the sauce of fat once it is done the cooking.
- Depending on the varying temperatures of oven you may have to add a little more beef stock so it does not dry out. Try adding 1/4 cup at a time as needed.
Beef Tips and Gravy
We are getting ready to settle in for the long Winter. That means it’s time for some classic comfort food, Beef Tips and Gravy. Low and slow is the name of the game so these beef tips come out tender. The gravy doesn’t get too thick which is perfect to use to soak into the noodles and dip bread into it.
We had our first dusting of snow last night. So for this Mitten Movie Night I am ready for the colder weather, snuggling up in front of the fireplace and a big blanket.
What movie pairs well with a hearty beef and noodle recipe and beer?
This is our first holiday in the new house. While I’m excited to start decorating the new house, I am feeling almost a little ‘homesick’. We lived in our old house for 15 years. That’s 15 Thanksgivings, Christmases and New Years. Two babies came home to have their first visits with Santa there. So many wonderful memories but now it’s time to focus on the new memories here.
However, I can still stick with tradition and enjoy a few things that we do every year and one of them is watching Scrooged. Hands down one of my favorite holiday movies.
What beer pairs well with Beef Tips and Gravy?
The beer: The Double Magician from Short’s Brewing.
The malty, caramel flavors in Red Ales pair well with the noodles and the savory beef gravy.
This recipe is one that I’ve been making since before Pinterest was invented. I did find it online and then printed it out but I’ve been making it so long that I threw it out. Luckily I think that I found it on Taste of Home and pretty sure this is it!
First off, know that this recipe is time intensive. If your hanging out at home on a Sunday this is the perfect meal for you. I have tried cutting down on the time this simmers and it never comes out nearly as good as when I let it go the whole 1-1/2 hours. So be warned.
How to make Beef Tips and Gravy:
Start by browning the beef tips into a medium saucepan in some oil. This is just to brown it no need to cook all the way through.
In a measuring cup put 1 cup water, soy sauce and Worcestershire Sauce. Stir it then add to the beef tips. Turn the heat to low then cover.
Let cook for 1-1/2 hours making sure to check every 30 minutes.
During the last 20 minutes in a separate pot cook the noodles according to package directions.
Cook for 12-14 minutes then empty into a strainer. Turn the low simmering beef tips up to high.
In a bowl add the other cup of water and the package of brown gravy. Stir to combine and add to the beef tips. Let cook and thicken up just a little while you do the next part.
In the pot that the noodles cooked add 1 Tbs butter and start melting it.
Then add the mushrooms, onions, and garlic and saute until the mushrooms are cooked down. It should take about 8 minutes.
Finally to this pot add the beef tips and gravy then the noodles.
Stir everything to combine.
Tips for making Beef Tips and Gravy:
- For the noodles: bring the water to a boil before adding to the pot it cooks the noodles better and they don’t stick together.
- Make sure to check on the beef tips every 30 minutes as they cook. If you have the heat too high it will cook off the liquid then you might burn your tips–oh no!
Add a side of bread and a vegetable 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 | 90 minutes |
| Servings |
servings
|
- 1 pound beef boneless stew meat
- 1 Tbs oil
- 1/4 cup soy sauce
- 1/4 cup Worcestershire Sauce
- 2 cups water divded
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 8 ounces sliced mushrooms
- 0.87 ounce brown gravy package
- 12 ounces no yolk noodles
Ingredients
|
|
- Brown the beef tips into a medium saucepan in some oil. This is just to brown it no need to cook all the way through.
- In a measuring cup put 1 cup water, soy sauce and Worcestershire Sauce. Stir it then add to the beef tips.
- Turn the heat to low then cover. Let cook for 1-1/2 hours making sure to check every 30 minutes.
- During the last 20 minutes in a separate pot cook the noodles according to package directions. Bring the water to a boil before adding to the pot it cooks the noodles better and they stick together. Cook for 12-14 minutes then empty into a strainer.
- Turn the low simmering beef tips up to high. In a bowl add the other cup of water and the package of brown gravy. Stir to combine and add to the beef tips. Let cook and thicken up while you do the next part.
- In the pot that the noodles cooked add 1 Tbs butter and start melting it. Then add the mushrooms, onions and garlic and sautee until the mushrooms are cooked down. It should take about 8 minutes.
- Finally to this pot add the beef tips and gravy then the noodles.
- Add a side of bread and a vegetable. Enjoy!
Tips for making Beef Tips and Gravy:
- For the noodles: bring the water to a boil before adding to the pot it cooks the noodles better and they don't stick together.
- Make sure to check on the beef tips every 30 minutes as they cook. If you have the heat too high it will cook off the liquid then you might burn your tips--oh no!
PB&J Burger
Are unique burger combinations your thing? If so, this PB & J Burger is just what you’ve been looking for. A toasted bun slathered with peanut butter, homemade bacon jam then a juicy burger with lots of cheese and jalapenos loaded on top. The perfect boring burger escape.
What TV show pairs well with burgers and beer?
For this Mitten Movie Night we are watching Stranger Things. In honor of it, I decided to go all out and try to make something special to coincide with a night of binge watching this awesome show. If you follow my blog you know that I love recreating regional favorites. Whether it’s Michigan or Memphis Hot Dogs or recreating a sandwich I had in Ohio, I’m in for taking a culinary trip with my taste buds. So, why not make something from Indiana which is were the show takes place? The Peanut Butter Burger.
Even though I live very close to Indiana I’ll be honest I’m not totally immersed in what foods are big there. So off to the little ‘tell me what I don’t know’ box called the internet I went. With some research I found 9 Strange Food Combinations Only People In Indiana Will Love from Only In Your State. Right at the Top #1-Peanut Butter and Hamburgers. Hmm…..this might just be interesting enough to try. Never had it, but I’ll try it. The article said that it usually comes with jalapenos so of course this was going to be delicious with the sweet, salty and spicy flavors all working together.
What beer pairs well with Peanut Butter and Jelly Burgers?
The beer: I thought a Halloween themed beer would be good so Voodoo Ranger 8 Hop Pale Ale from New Belgium it is.
While a more locally sourced craft beer would probably have been better this beer was purchased in Mishawaka at Costco so close enough! Now on to this peanut butter burger that really was a delicious surprise.
For the burgers we’re keeping it simple so mix the ground beef, pepper, salt and garlic powder and shape into 4 patties. I always cook my burgers in a cast iron skillet with some oil. After a recent episode of Diners, Drive-Ins & Dives there was a restaurant that covered the burgers with a dish so they stayed moist. I tried this trick and it worked great.
How to make PB&J Burgers:
Place burgers in skillet and cook without the bowl over it for 3 minutes. Cover with a bowl as shown below and cook for another 5 minutes. Using a spatula flip up the side of the bowl then use tongs to take it off completely. Do not touch the bowl, it is hot!
Flip burgers and let cook for 3 minutes.
Using the tongs place the bowl back over and cook for another 5 minutes.
Using the same technique as before flip the bowl off, add the shredded cheese equally over the burgers and return the bowl one last time.
Cook finally for another 2-3 minutes to melt cheese then remove them from the pan.
So the ‘PB’ is of course for peanut butter but the ‘J’ is for jam. Bacon jam to be exact. I thought this would be a good addition.
I recently had a burger on it at a local brewery and now I’m obsessed. In an effort to keep some in my house at all times now I made some using this Easy Skillet Bacon Jam recipe.
Toast the bun with a little butter then assemble the burger. Spread the peanut butter on the bottom, burger, jalapenos and bacon jam.
Add lettuce and tomatoes if you wish.
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 | 15 minutes |
| Servings |
burgers
|
- 1 pound ground hamburger (80/20 mix)
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 Tbs oil
- 4 Tbs peanut butter 1 Tbs per burger
- 1/4 cup jalapenos from jar
- 4 Tbs bacon jam
- 1/2 cup shredded colby jack cheese divided over 4 burgers
- lettuce & tomato for garnish
- 4 hamburger buns
- 1 Tbs butter
Ingredients
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|
- Mix the ground beef, pepper, salt and garlic powder and shape into 4 patties.
- To use the bowl method: Place burgers in skillet with a small amount of oil and cook without the bowl over it for 3 minutes. Cover with a bowl as shown below and cook for another 5 minutes.
- Using a spatula flip up the side of the bowl then use tongs to take it off completely. Do not touch the bowl, it is hot! Flip burgers and let cook for 3 minutes. Using the tongs place the bowl back over and cook for another 5 minutes.
- Using the same technique as before flip the bowl off, add the shredded cheese equally over the burgers and return the bowl one last time. Cook finally for another 2-3 minutes to melt cheese then remove them from the pan.
- Toast the bun with a little butter then assemble the burger. Spread the peanut butter on the bottom, burger, jalapenos and bacon jam. Add lettuce and tomatoes if you wish. Enjoy!
Skillet Sweet Dijon Chicken & Potatoes
Sweet potatoes are just made for Fall aren’t they? The sweetness is perfect in casseroles and is especially good with chicken. This dish is cooked all in one pan so if you are a cast iron lover this Skillet Sweet Dijon Chicken and Potato dish is for you.
Fall for me is easily my favorite time of year. So much so that my husband and I chose it for our wedding. It also doesn’t hurt that we live in a beautiful State that is at it’s peak during Autumn. A few years ago for our anniversary we headed to Traverse City and I have to say that the drive up was just magical. Enough about ‘falling’ in love with Fall and on to the recipe.
This skillet meal is so simple. It starts with chopping the yellow onion and sweet potatoes into cubes. Take 2 chicken breasts and split it down the middle. Season with salt and pepper. In a cast iron skillet heat 1 Tbs of oil. Gently add the chicken and cook for 3 minutes, flip and cook for 3 minutes on the other side. You don’t need to cook through this is just to brown it and crisp the chicken.
*Affiliate links are included in this post. Please read my Discloser Policy.
I received Steviva Products complimentary but all opinions stated in this post are my own.
Turn off the heat to the skillet. In a small bowl add the minced garlic, Dijon mustard and then the Nectevia with Stevia. Whisk together. Arrange the sweet potatoes and onions around the chicken in the skillet. Finally pour the Dijon sauce over the top of the chicken.
Put the skillet into a preheated 350 degree oven and bake for 50 minutes. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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| Servings |
servings
|
- 2 boneless, skinless chicken breasts split in half to make 4 pieces
- 1 medium yellow onion chopped
- 3 small sweet potatoes cleaned, skin removed and chopped into cubes
- 2 cloves garlic minced
- 1/4 cup Nectevia with Stevia
- 1/3 cup dijon mustard
- 1 Tbs oil
- salt & pepper
Ingredients
|
|
- Chop the yellow onion and sweet potatoes into cubes.
- Take 2 chicken breasts and split it down the middle. Season with salt and pepper.
- In a cast iron skillet heat 1 Tbs of oil. Gently add the chicken and cook for 3 minutes, flip and cook for 3 minutes on the other side. Turn off the heat to the skillet.
- In a small bowl add the minced garlic, Dijon mustard and then the Nectevia with Stevia. Whisk together.
- Arrange the sweet potatoes and onions around the chicken in the skillet.
- Pour the Dijon sauce over the top of the chicken.
- Put the skillet into a preheated 350 degree oven and bake for 50 minutes. Enjoy!
Cheesy Turkey Burger with Ranch
These Cheesy Turkey Burger with Ranch are extra crispy on the outside and juicy on the inside. Slather with ranch dressing for another level of deliciousness!
Can you believe we are heading into the end of August already? By now I am ready for it. Not only are the kids heading back to school but it also is the beginning of Fall which is hands down my favorite time of year. And what better way to kick it off? By celebrating my birthday!
So this Mitten Movie Night I am kicking off my birthday weekend (yes I said weekend!) with a burger that I came up with over the Summer, a cheesy turkey burger smothered in ranch.
What beer pairs well with Cheesy Turkey Burger with Ranch?
The beer: Beach Cruiser from Latitude 42.
This week we are actually planning on taking our projector outside by the pool and watch a movie. We’ve been wanting to do it but have had to wait for it to get darker earlier. Finally, I think we’re good to go out around 9 pm but the weather has been cooler here so we will see how long it lasts.
How to make Cheesy Turkey Burger with Ranch:
For the burger mix everything together in a bowl and make 4 patties. I love to cook my burgers in a cast iron skillet but a regular skillet will work just as well. Add the oil and butter to the pan on medium heat and get it melted together.
Once the pan is well and heated place in burgers making sure not to let them touch. Cook 5 minutes then flip and cook another 5 minutes. Ten minutes should do the check but as always check to make sure it is cooked thoroughly through.
Recently I made these Crispy Dill Chicken Sandwiches from Yellow Bliss Road. The dressing was so good! The secret ingredient I think was dill pickle juice in it.
Combine the sour cream, mayonnaise, ranch, and pickle juice.
Since the burgers are so crispy I did not toast the buns like I normally love to do.
Slice up some lettuce and tomato then add pickles. Slather on the ranch.
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 |
burgers
|
- 1 pound ground turkey
- 4 buns
- 1/4 cup breadcrumbs
- 1/2 cup shredded colby jack cheese
- 1/2 tsp Worcestershire Sauce
- 1/2 tsp parsley flakes
- 2 garlic cloves minced
- 1 Tbs grated onion
- 2 Tbs butter
- 1 Tbs oil
- 2 tsp dry ranch seasoning
- 1 tsp pickle juice
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- Lettuce, tomato & pickles for garnish
Ingredients
|
|
- For the burger mix everything together in a bowl and make 4 patties.
- In a cast iron or regular skillet add the oil and butter to the pan on medium heat and get it melted together. Once the pan is well and heated place in burgers making sure not to let them touch.
- Cook 5 minutes then flip and cook another 5 minutes. Ten minutes should do the check but as always check to make sure it is cooked thoroughly through.
- for the homemade ranch combine the sour cream, mayonnaise, ranch powder and pickle juice.
- Add burger to a bun. Slice up some lettuce and tomato. Slather on the ranch. 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.
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.
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!
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.
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….
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
- Breakfast Burrito Sandwich on the Go by A Day in the Life on the Farm
- Whole30 Sundried Tomato Turkey Sliders by Bites of Wellness
- Ham & Spinach Breakfast Sandwich by Bottom Left of the Mitten
- Low Carb Breakfast Sandwich by Lowcarb-ology
- Matcha Ice Cream Teatime Sandwiches by NinjaBaker.com
- Maple Almond Ice Cream Sandwiches by Pies and Plots
- Dark Chocolate Cherry Dessert Grilled Cheese by The Crumby Kitchen
Any time ‘Wiches
- BLFGT (Bacon Lettuce Fried Green Tomato) Sandwich by A Kitchen Hoor’s Adventures
- Sausage and Pepper Hoagies by A Little Fish in the Kitchen
- Southern Sweet Tea Brined Chicken Biscuit Sandwich by Gourmet Everyday
- Muffuletta by Hezzi-D’s Books and Cooks
- California Club Sandwich Recipe by Life Tastes Good
- The Rachel {kin to The Reuben} Sandwich by Our Good Life
- Smoked Salmon on Croissant by Palatable Pastime
- Chicken Salad Sandwich by Restless Chipotle
- Authentic Cuban Sandwich by Soulfully Made
Anywhere ‘Wiches
- Tuna Bacon Salsa Wrap by Cindy’s Recipes and Writings
- Peanut Butter and Pepperoni Sandwich by Cricket’s Confections
- Eggplant Parmesan Sandwich by Healing Tomato
- Grilled Eggplant, Zucchini and Mushroom Sandwich by Mysavoryspoon
- Mediterranean Veggie Sandwich by Simple and Savory
- Italian Pressed Sandwich by Sunday Supper Movement
- Brie, Jam and Salami Sandwich by That Skinny Chick Can Bake
- Chipotle Chicken Sandwich by The Freshman Cook
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.
| Servings |
sandwich
|
- 2 eggs
- 1 tsp milk
- 2 pieces sliced ham
- 1 handful spinach
- 1 tsp onion chopped
- 1 tsp oil
- 2 pieces ciabatta bread
- 1 tsp butter
- 1 Tbs pesto fresh or prepared
Ingredients
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|
- 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.
- 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.
- 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!
Cast Iron Onion Burgers
Did you know that May is National Burger Month? 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.
This Mitten Movie Night is kicking off Season 3 of Unbreakable Kimmy Schmidt. With these burgers, we’re drinking some 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. Now on to the 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. I got my pan as a set through Walmart the Pioneer Woman collection and the top fits great. 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!
Sheet Pan Salmon #SundaySupper
While I’ve never been one to cook seafood at home I decided to give it a spin since I’ve been wanting to add some fish to our diets. The one that I have been making lately has been a huge hit at dinnertime and that’s what I like to call ‘Sheet Pan Salmon’.
To say that this dinner is family friendly would be an understatement. My 10 year old LOVES seafood. I was a little worried what the 3 year old would think since he can tend to be a picky eater but he gobbled up a few pieces I cut then asked for more. Even my husband who isn’t a big seafood eater liked it. For me I’ve always enjoyed seafood and salmon especially. Growing up my family was full of adventurous eaters and I’m hoping my boys will be too as I expand my home cooking skills.
The fish that I used was on sale and already came seasoned with a spicy peppercorn marinade. You can choose one already seasoned, it really added to the flavor of the dish and wasn’t overpowered by the topping I added. This will take one average sized sheet pan. Cover with tin foil then oil it so the fish doesn’t stick. Preheat oven to 400 degrees. Wash and chop the asparagus (my favorite-check out my other Sunday Supper recipe Asparagus Soup), chop the onions then put them both in a bowl. Drizzle with 1 Tbs oil, salt and pepper. Stir to coat all the veggies. Now combine the ingredients for the creamy topping: mayo, Parmesan cheese, garlic, artichoke hearts and lemon juice.
Place the fish onto the greased sheet pan. Take the asparagus mixture and layer around the salmon. Spread the mayonnaise mixture on top the salmon. For the crunchy topping you can easily use breadcrumbs to top this off why not crush up some homemade croutons? Place it all into the preheated oven and cook for 30 minutes.
I served this meal with some mashed sweet potatoes. So sweet and creamy they were a perfect balance with the fish. And here you…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
I would like to thank this weeks Sunday Supper host Claire McEwen of Sprinkles & Spouts. For more sensational seafood recipes check these out……
25+ Best Sunday Supper Seafood Recipes
Appetizers
- Chili-Lime Scallops by Girl Abroad
- Cilantro Lime Shrimp by Simple and Savory
- Coconut Mahi Kale Salad with Citrus Dijon Vinaigrette by Gourmet Everyday
- Crab Cake Bites by A Kitchen Hoor’s Adventures
- Crab Cakes with Tartar Sauce by Palatable Pastime
- Easy Salmon Sliders by Sunday Supper Movement
- Grilled Baby Octopus by Food Lust People Love
- Manhattan Clam Chowder by Cindy’s Recipes and Writings
- Mediterranean Shrimp Bruschetta by The Weekend Gourmet
- Salmon Tartare by Caroline’s Cooking
- Smoked Salmon, Orange and Avocado Salad by Sprinkles and Sprouts
- Ten Minute Sweet and Spicy Shrimp by Jersey Girl Cooks
Main Dishes
- Cioppino by Monica’s Table
- Easy Tilapia Pomodoro Dinner by My Life Cookbook
- Frutti Di Mare by A Day in the Life on the Farm
- Lemony Salmon and Asparagus Foil Packets by Our Good Life
- New Orleans Style Barbecue Shrimp by Flour On My Face
- No Fail Beer Battered Fish by Hezzi-D’s Books and Cooks
- One Pan Mustard Crusted Halibut and Vegetables by Pies and Plots
- Pecan Crusted Cod by From the Bookshelf
- Salmon Honey-Lemon Teriyaki by Asian In America
- Saucy Cod Fillets Florentine by Turnips 2 Tangerines
- Scallops with Orange Butter Sauce by My savory spoon
- Seafood Fettuccine Alfredo by The Freshman Cook
- Seafood Laksa by Brunch-n-Bites
- Sheet Pan Salmon by Bottom Left of the Mitten
- Shrimp Salad Sandwich by Soulfully Made
- Shrimp Scampi Pasta by Crazed Mom
- Soft Shell Salmon Tacos with Mango Salsa by That Skinny Chick Can Bake
- Sweet and Sour Salmon by Cricket’s Confections
- Teriyaki Mahi Mahi with Mango Salsa by Wholistic Woman
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.
| Servings |
servings
|
- 1.25 pounds salmon I used a salmon brand that was already spiced with smoky peppercorn
- 1/2 cup mayonnaise
- 1/4 cup parmesan cheese I use the powder kind
- 1 tsp lemon juice
- 3 ounces artichoke hearts chopped
- 1 pound asparagus chopped
- 2 small sweet onions chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tbs oil plus more for greasing the tin foil so fish doesn't stick
- 1/2 cup breadcrumbs I used smashed homemade croutons
Ingredients
|
|
- On an average sized sheet pan. Cover with tin foil then oil it so the fish doesn't stick.
- Preheat oven to 400 degrees.
- Wash and chop the asparagus, chop the onions then put them both in a bowl. Drizzle with 1 Tbs oil, salt and pepper. Stir to coat all the veggies.
- Combine the ingredients for the creamy topping: mayo, Parmesan cheese, garlic, artichoke hearts and lemon juice.
- Place the fish onto the greased sheet pan.
- Take the asparagus mixture and spread around the salmon.
- Spread the mayonnaise mixture on top the salmon.
- Cover the top with breadcrumbs or crushed croutons.
- Place it all into the preheated oven and cook for 30 minutes. Enjoy!
Jalapeno Popper Chicken with Cajun Potatoes
Can you believe it’s already been 2 months since Super Bowl? Geesh! This recipe is an inspiration from a dip that I made for it. Quick Tomato Jalapeno Popper Dip from A Joyfully Mad Kitchen. Earlier that day I was browsing through Pinterest and found this recipe then made a special trip to the store just so I could make it. Worth it! It was just the special treat I was looking for.
While I ate and ate…..and ate on it (I couldn’t stop myself!) I thought about how great this would taste if I used it for the filling in my Cream Cheese Stuffed Chicken Roll Ups. Touchdown! I had a winner. Pair it with some potatoes sprinkled with my favorite Cajun seasoning and we have a dinner, Jalapeno Popper Chicken with Cajun Potatoes.
For this Mitten Movie Night we are drinking some Rapunzel from Arcadia Ales and watching Office Christmas Party. I know we are way off on seasons here but we don’t judge! I really love Arcadia Ales and recently paired my Under The Troll Bridge Pasties with their Hopmouth. That was a great meal and so is this one. The fruit and hop combo cannot be beat with the spiciness of this dish.
The chicken and potatoes can be made in two dishes but cooked together to save the guess work. Preheat the oven to 375 degrees. Starting with chopping the potatoes and onions into bite sized cubes. Drizzle with oil and Cajun seasoning then stir to combine and add to a small greased baking dish.
Thank you again to the Checkered Chef for letting me try out their awesome products!
For the chicken stuffing combine the jalapenos, chilies, garlic powder, salt, pepper, cheese, softened cream cheese and sour cream then stir to combine. Slice each chicken breast horizontally to make 2 equally sized pieces-will make 8 in total. Take a tenderizer with the flat side and pound out the chicken until it’s about 1/2 inch thick. Spread filing on the middle of the chicken then roll. Roll into the chicken coating then place in greased baking dish.
Put both dishes into the preheated over and cook for 45 minutes. Plate, crack open a beer 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 |
servings
|
- 24 ounces potato medly chopped into bite size pieces
- 1 medium sweet onion chopped into bite size pieces
- 2 Tbs oil
- 1 Tbs Cajun Seasoning
- 4 boneless, skinless chicken breasts sliced through the middle horizontally
- 4 ounces cream cheese softened
- 4 ounces sour cream
- 1/2 cup shredded colby jack cheese
- 1 Tbs green chilies
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 pkg homestyle chicken coating mix
Ingredients
Cajun Potatoes
Jalapeno Popper Chicken
|
|
- Preheat the oven to 375 degrees.
- First cut each breast through the center creating two separate but equal pieces. Starting with chopping the potatoes and onions into bite sized cubes.
- Drizzle with oil and Cajun seasoning then stir to combine and add to a small greased baking dish.
- Combine the jalapenos, chilies, garlic powder, salt, pepper, cheese, softened cream cheese and sour cream then stir to combine.
- Slice each chicken breast horizontally to make 2 equally sized pieces-will make 8 in total.
- Take a tenderizer with the flat side and pound out the chicken until it's about 1/2 inch thick.
- Spread filing on the middle of the chicken then roll. Roll into the chicken coating then place in greased baking dish.
- Put both dishes into the preheated over and cook for 45 minutes. Enjoy!
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