Lasagna French Bread

Just a few ingredients turn ordinary loaves of French bread into this wonderful lasagna/pizza bread hybrid. Lots of sauce, lots of cheese and so toasty on top. Everyone will love this Lasagna French Bread.

Lasagna French Bread pizza on a pan

Growing up french bread pizzas from the freezer section were one of mine & my brothers favorites! Now that I’m the cook in the house I skip the freezer section and make my own French bread right at home.

What beer pairs well with Lasagna French Bread and a movie?

The beer: Lager from Simpler Times.

We pick this beer up at Trader Joe’s. It tastes great and is a great value at less than $5 for a 6-pack.

Is Trader Joe’s a great place to buy beer?

Yes! Not only do they have a great selection of beers, they also let you taste anything you want before buying.

A shot of a cut piece of French bread. A craft beer is off to the side.

What movie pairs well with crunchy french bread pizzas and a cold beer?

For this Mitten Movie Night we are starting Harry Potter from the very beginning. We are heading to Florida in a few weeks and visiting Universal Studios while there.

This will be Little A’s first time going when he can actually enjoy everything there. He wasn’t even 2 the last time we went so I’m excited to get him into the movies so he will understand just how cool that part of the park is.

How to make Lasagna French Bread:

In a pan brown the ground beef until cooked through, drain the grease.

To the same pan add onions and garlic. There should be grease still in the pan, if not add a small amount of olive oil. Lightly brown then add the ground beef back to the pan. Now add the spaghetti sauce and cook until warmed through and all mixed together.

Cut the French bread loaves in half and removing some of the bread in the center.

Tips for making great french bread:

  • Removing some of the bread in the center makes a
    shallow area for adding the cottage cheese fillings. Makes it so much easier to eat!
  • Brush some melted butter and garlic on the bread to give it a ‘garlic bread’ feel.
A combination of photos with step-by-step for making Lasagna French bread.

Preheat the oven to 375 degrees.

On a baking sheet lay down some parchment paper. Place the cut bread on top.

In a small bowl mix together the cottage cheese and beaten egg together. Place the mixture into the wells of the bread.

Spread the ground beef mixture on the top of the cottage cheese mixture evenly over the 4 slices of bread.

Finally spread the shredded cheese on top.

Place in the oven and bake for 20 minutes until cheese is golden and bubbly.

Want more foodie mash-up recipes?

And here you are…..

Overhead shot of some pizza bread with melted cheese and a craft beer off to the side.

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

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Print Recipe
Lasagna French Bread
Lasagna French Bread is stuffed with cottage cheese filling, ground beef, spaghetti sauce and then baked with tons of cheese on top. An easy meal that will leave everyone satisfied.
Lasagna Bread | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Lasagna Bread | Bottom Left of the Mitten
Instructions
  1. In a pan brown the ground beef until cooked through, drain the grease.
  2. To the same pan add onions and garlic. Lightly brown then add the ground beef back to the pan. Now add the spaghetti sauce and cook until warmed through and all mixed together.
  3. Cut the French bread loaves in half and removing some of the bread in the center.
  4. Preheat the oven to 375 degrees.
  5. On a baking sheet lay down some parchment paper. Place the cut bread on top.
  6. In a small bowl mix together the cottage cheese and beaten egg together. Place the mixture into the wells of the bread.
  7. Spread the ground beef mixture on the top of the cottage cheese mixture evenly over the 4 slices of bread.
  8. Finally spread the shredded cheese on top.
  9. Place in the oven and bake for 20 minutes.

Smoked Sausage Nachos

Crispy tortilla chips, smoked sausage, a mix of peppers and onions drowned in beer cheese sauce. For a main dish or easy appetizer, Smoked Sausage Nachos are not your ordinary finger food.

Overhead shot of Smoked Sausage Nachos with a craft beer off to the side.

I was looking around from some Midwest favorites to remake for Mitten Movie Night. That’s when I came across this article: 52 Comfort Foods All Midwesterners Know. Even as a Midwesterner, there were loads of recipes in here I had never even heard of. One that immediately jumped out to me on the list was Beer and Brat Nachos from Taste of Home.

NACHOS LOADED WITH MEAT THEN COVERED IN BEER CHEESE? Yeah, that sounds good. In mine, I swapped out the bratwurst and made it even simpler with cooked smoked sausage. Made a simple recipe for beer cheese sauce and we are on our way to tasty town.

A close up of nachos with toppings on it.

This week is a “celebration’ of sorts on the blog! It’s the first time that I get to show off what I’ve been up to besides the blog.

A few months back I was asked if I would be interested in writing recipe and craft beer pairings for an area magazine, Michiana Life. Having this honor really felt like Bottom Left of the Mitten is not only online but also reaching out to local readers too!

I had been struggling lately with the decision to rebrand the blog name for a larger audience, but this just made me realize that sticking with what I started with was the right move.

A copy of Michigan Life magazine and an open copy behind it.

This week is also 3 months at my new job! The new year had me doing some real soul searching. After the better part of 10 years working from home as a virtual assistant, I decided that I really needed an outside focus for myself.

Working from home can be lonely and frustrating. Long hours paired with long winters and work always beckoning from the sleeping laptop even when you want to focus on other things. It’s rough. Since Little A started school in the Fall I felt like this was a great time to look for a part-time job.

So with resume in hand, I jumped at the chance to apply for a job at our local library, and happily got it! I couldn’t have asked for a better position. It gets me out of the house while still affording me time to work on my virtual assistant business and blog. Bonus, I get to be around books all day.

“Books are a uniquely portable magic.” – Stephen King in On Writing (print from InkInTheOzarks)

I’ve always been an avid reader so I thought this would be a great time to add another entertainment aspect of the blog and start adding book recommendations along with movies and TV shows. So let’s get started!

—-> Let’s follow each other on GoodReads! <——-

What book pairs well with beer and nachos smothered in beer cheese?

The book: No Exit by Taylor Adams.

Holy smokes, this book is a thrill ride from beginning to end. I could not put it down and you won’t want to either.

The book No Exit by Taylor Adams

What craft beer pairs well with Smoke Sausage Nachos?

The beer: Larry’s Fruit Flight from Bell’s

The fruity notes and lime pair so well with not only the smoky sausage but the warm weather that is finally here!

How to make Smoked Sausage Nachos:

The best thing about this recipe is how easy it is! Let’s start with the beer cheese sauce.

For this I used a recipe from one of my favorite bloggers, The Chunky Chef. This Creamy Beer Cheese Sauce turned out great using Yuengling.

Steps and ingredients for making beer cheese sauce and nachos.

Start the rest of the nacho recipe by chopping the smoked sausage, peppers and onions.

In a pan heat up 1 tsp olive oil then sautee the sausage, peppers, and onions until the peppers and onions are cooked, around 6-8 minutes.

On a sheet pan spread out the tortilla chips. Add the sausage and peppers over the top.

Finally, pour the beer cheese sauce over the top. Add more chopped peppers and cilantro if you wish. Serve immediately.

Looking for more Sausage & Beer pairings?

And here you are……

Overhead shot of Smoked Sausage Nachos with Bells Larrys Fruit Fight off to the side.

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

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Print Recipe
Smoke Sausage Nachos
Layers of tortilla chips, smoked sausage, peppers, and onions are smothered in beer cheese sauce. Smoked Sausage Nachos make a great appetizer or main dish.
Smoked Sausage Nachos | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Smoked Sausage Nachos | Bottom Left of the Mitten
Instructions
  1. For the beer cheese sauce: I used a recipe from, The Chunky Chef. I used Yuengling for the beer.
  2. Chop the smoked sausage, peppers and onions.
  3. In a pan heat up 1 tsp olive oil then sautee the sausage, peppers, and onions until the peppers and onions are cooked, around 6-8 minutes.
  4. On a sheet pan spread out the tortilla chips. Add the sausage and peppers over the top.
  5. Finally, pour the beer cheese sauce over the top. Add more chopped peppers and cilantro if you wish. Serve immediately.

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.

Shrimp and Corn Chowder in a bowl with a craft beer and buttered crackers off to the side.

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.

Shrimp and Corn Chowder in a bowl.

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?

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.

Ingredients to make Shrimp & Corn Chowder laid out on a counter ready to make it.

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.

Items for Shrimp and Corn Chowder chopped up and in a pot.

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……

Shrimp and Corn Chowder in a bowl with a craft beer and buttered crackers off to the side.

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

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Print Recipe
Shrimp and Corn Chowder
This Shrimp and Corn Chowder is just the thing the end of Winter has been looking for. It has shrimp, potatoes, red pepper, corn, and a creamy broth.
Shrimp and Corn Chowder | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Shrimp and Corn Chowder | Bottom Left of the Mitten
Instructions
  1. Start by thawing the shrimp in warm water.
  2. Next, wash and cube the potatoes, red peppers, onions and mince the garlic.
  3. Once the vegetables have been chopped and the shrimp thawed add 2 Tbs to a large stockpot.
  4. Now add the chopped vegetables, garlic and thawed shrimp. Sautee the vegetables for 2 minutes.
  5. Add the flour then stir it all together. Now add the corn, vegetable broth, and seasoning. Let simmer for 25 minutes.
  6. 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.
  7. Sprinkle with more Parmesan and shrimp if you like. Serve with crackers. Enjoy!

Ham and Potato Soup with Raspberry Pie Dippers

There is nothing like a comforting bowl of soup in the winter. It’s even better when it’s Ham and Potato Soup with Raspberry Pie Dippers. The ultimate savory and sweet combination.

Ham and potato soup in the background with a hand holding raspberry pie dippers.

The inspiration for the dippers came from a sandwich that I love, the Monte Cristo. A local restaurant here serves a ham and cheese sandwich fried with a side of raspberry jam. It’s fantastic!

Ham and Potato Soup | Bottom Left of the Mitten

So that got me thinking, what if I made my favorite ham and potato soup and incorporated a sweet side to go with it? Who knew this is what potato soup had been missing all along?

What TV show pairs well with a warm bowl of soup and craft beer?

My husband and I binged Russian Doll in just a few nights. If you are a fan of dark comedies then this show is for you.

What beer pairs well with Ham and Potato Soup with Raspberry Dippers?

The beer: Holy Moses Raspberry White Ale from Great Lakes Brewing.

I’m a fan of fruit beers and this one did a nice job of not being too sweet. Even though I already had raspberry in the pie dippers, I felt like more raspberry could not hurt. I was right.

How to make Ham and Potato Soup:

Peel, clean and chop the potatoes and carrots.

Chop the celery and onions. Mince the garlic.

In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.

Add the chicken broth, potatoes, carrots, salt, pepper and herbs. Simmer for 20 minutes.

In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.

Potatoes, celery, carrots, onions, garlic and ham chopped and sitting on a cutting board.

How to make Raspberry Pie Dippers:

Spread a prepared pie crust onto a floured surface.

Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.

Whisk one egg then brush along the sections that do not have jam on them.

Pie crust with spoonfuls of raspberry jam sitting on it.

Add the other pie crust to the top of the raspberry jam. Press down between each ‘pocket’ to seal the edges.

Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.

Pie crust with filling in the center ready to be cut.

Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers.

Want more cold weather comfort food and beer pairings?

And here you are……

Ham and potato soup in a bowl with raspberry pie dippers and a craft beer off to the side.

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

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Print Recipe
Ham and Potato Soup with Raspberry Pie Dippers
This Ham and Potato Soup is the perfect comfort food for the colder months. The Raspberry Pie Dippers takes this soup from ordinary to extraordinary.
Ham and Potato Soup | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Ham and Potato Soup
Raspberry Pie Dippers
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Ham and Potato Soup
Raspberry Pie Dippers
Ham and Potato Soup | Bottom Left of the Mitten
Instructions
Ham and Potato Soup
  1. Peel, clean and chop the potatoes and carrots.
  2. Chop the celery and onions. Mince the garlic.
  3. In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
  4. Add the chicken broth, potatoes, carrots, salt, pepper, and herbs. Simmer for 20 minutes.
  5. In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.
Raspberry Pie Dippers
  1. Spread a prepared pie crust onto a floured surface.
  2. Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.
  3. Whisk one egg then brush along the sections that do not have jam on them.
  4. Add the other pie crust to the top of the raspberry jam. Press down between each 'pocket' to seal the edges.
  5. Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.
  6. Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers. Enjoy!

Roast Beef Sandwich

Say goodbye to boring pieces of bread with uninspiring meats on them!  This Roast Beef Sandwich has tender roast beef, bacon, onions and mushrooms loaded on top of a soft loaf of Italian bread.  Don’t forget the chunky blue cheese spread!

Roast Beef Sandwich layed out and ready to eat with toppings and a craft beer off to the side.

Well, it’s official. This Mitten Movie Night marks 1 month until….my birthday! In honor of the downward slide and creeping closer to the middle of 40, I figured I would treat myself to one of my favorite food groups-sandwiches.  There is nothing better than a BIG sandwich that you can sink your teeth into and just enjoy. The best thing about sandwiches is that almost anything goes and that goes for this roast beef sandwich that’s anything but average.

When I was thinking of what type of sandwich to make I decided to make it like a big sub sandwich.  Growing up, my mom would make sub sandwiches in the summer and it was always a special treat.  While I was at it I thought some bacon would be really good with this too.  Then finally, let’s slather a blue cheese sauce on it.

A roast beef sandwich.

What movie pairs well with a roast beef sandwich and beer?

For the movie recommendation, I HIGHLY suggest Father of the Year. Who doesn’t love Adam Sandler movies?  David Spade returns to a little bit of Joe Dirt character which made this movie too funny! So now on to the roast beef sandwich recipe.

What beer pairs well with a roast beef sandwich?

The beer: Pooltime Ale from Bell’s Brewing.

The beefy concoction will pair perfectly with this refreshing summer brew.  This beer is slightly tart from the cherries which make a perfect contrast to all the beef and tangy blue cheese in this.  I may even say that I hit this combination out of the park!

How to make this Roast Beef Sandwich:

First, start by cooking the bacon.  I like bacon very crisp so I cooked it for about 6 minutes then turn and cook for an additional 6-8 minutes.

Take the loaf of bread and cut it in half.  Spread with butter and place face down on a cookie sheet.

Put into a preheated 350-degree oven and let it toast up for about 5-8 minutes.

Steps and ingredients of how to make a Roast Beef Sandwich.

Once the bacon is done remove it from the pan and put on a plate with paper towels to allow it to drain.  Remove all the grease in the pan from the bacon reserving about 1-2 tsp.

Add 1 Tbs of butter to that (this is not very diet friendly if you can’t tell) then add the sliced mushrooms and onions.

Let those cook down for about 5 minutes.  Then add the roast beef.

While those cook flip the bread over and spread the cheese equally on each side.  Put back into the oven and let the cheese melt, around 5 minutes.

Make the sauce by mixing the blue cheese, mayonnaise and horseradish sauce together.

Crumble the bacon and add to the cooked roast beef.  Take the bread out of the oven then pile it high onto one side of the bread then top off with the other.

Cut into 6 pieces then serve.  Let others add lettuce, tomatoes, and the blue cheese mixture as they like.

And here you are…..

Roast Beef Sandwich layed out and ready to eat with toppings and a craft beer off to the side.

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

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Roast Beef Sandwich

This is not your average Roast Beef Sandwich. It's a big, bold sandwich filled with roast beef, mushrooms, onions, and bacon. Slather with a blue cheese spread for the ultimate in sandwiches.

Roast Beef Sandwich | Bottom Left of the Mitten

Prep Time 10 minutes
Cook Time 15 minutes

Servings
servings


Ingredients

Prep Time 10 minutes
Cook Time 15 minutes

Servings
servings


Ingredients

Roast Beef Sandwich | Bottom Left of the Mitten


Instructions
  1. Start by cooking the bacon. Cook for about 6 minutes then turn and cook for an additional 6-8 minutes.

  2. Take the loaf of bread and cut it in half. Spread with butter and place face down on a cookie sheet. Put into a preheated 350-degree oven and let it toast up for about 5-8 minutes.

  3. Once the bacon is done remove it from the pan and put on a plate with paper towels to allow it to drain. Remove all the grease in the pan from the bacon reserving about 1-2 tsp.

  4. Add 1 Tbs of butter to that then add the sliced mushrooms and onions. Let those cook down for about 5 minutes. Then add the roast beef.

  5. While those cook flip the bread over and spread the cheese equally on each side. Put back into the oven and let the cheese melt, around 5 minutes.

  6. Now make the sauce which is just mixing the blue cheese, mayonnaise and horseradish sauce together.

  7. Crumble the bacon and add to the cooked roast beef.

  8. Take the bread out of the oven then pile it high onto one side of the bread then top off with the other. Cut into 6 pieces then serve. Let others add lettuce, tomatoes, and the blue cheese mixture as they like. Enjoy!

My Dad’s Chicken & Rice

My Dad’s Chicken & Rice is a chicken and rice recipe that you will want to have in your back pocket for busy nights.  Fancy mixed vegetables, crispy chicken, mushrooms and crunchy water chestnuts make this a delicious dinner that’s ready in under 30 minutes!

My Dads Chicken and Rice in a bowl with a craft beer off to the side.

I’m serious when I say that I have been eating this meal most of my life. It’s a recipe that my dad invented, thus the name ‘My Dad’s Chicken & Rice’. He cooked it for us growing up and when I was old enough he gave the recipe to me and I’ve been making it myself for about 20 years now.

My dad is a great cook! He makes the most unbelievable grilled chicken. My mouth is watering a little right now as I’m thinking about it. I want to think that he got his skills from my grandmother. On Sunday’s growing up, we would have big dinners of lamb, creamed spinach, and croissants.

Dessert was almost always chocolate pudding with whipped cream. I loved those Sunday’s and I try and keep the tradition alive in our house.  Sunday’s here usually start with Swedish Pancakes and end with a big comforting meal like Crock Pot Ranch Pork Roast.

My Dads Chicken and Rice in a bowl with a craft beer off to the side.

For quick weeknight dinners though, I look to this chicken and rice recipe.  It’s full of chicken, meaty mushrooms, and crunchy water chestnuts.  Perfect when you want a one-dish meal that goes from stove to table with little cleanup.

How to make My Dad’s Chicken & Rice:

First, take the chicken and cut into cubes.  On a plate, put the flour, garlic powder, and pepper.  Dredge the chicken in the mixture coating all pieces.

Chicken covered with flour on a plate.

In the bottom of a large pan, I use a covered stockpot, heat about 1 tbs. of oil in the bottom of a pan.

Add the chicken to the pan and cook until all the chicken is nice and crispy around 10 minutes.  Stirring occasionally to make sure all parts are browned.  *Look at that! Again, this is what makes this dish amazing.*

Cooked chicken on a plate.
Once the chicken has cooked take it out of the pan and set aside.  In the same pan add butter and let it melt.  Add the sliced mushrooms and chopped onion.  Cook until the mushrooms start to shrink and the onions are browned.

To the pan add the chicken back in.  Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not drain liquid), and soy sauce.

Finally to the pot add the rice and stir it all together.  Cover the pot and cook for 10 minutes.  After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn’t dry out and stir so the rice doesn’t stick to the pan.

If there’s still plenty of liquid allow to cook another 5-8 minutes covered.

Taste to make sure that the rice has cooked thoroughly and then add salt, pepper, and more soy sauce to your taste. I always end up adding more but please add at your discretion.  Top with some crunchy noodles.

Tips for making My Dad’s Chicken & Rice:

  • The key to really good chicken and rice is making sure the chicken in really crispy.  In order to do that it means cooking the chicken separate from the mushrooms and onions.

And here you are……

My Dads Chicken and Rice in a bowl with a craft beer and a pot of Chicken and Rice off to the side.

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

Originally published March of 2016. Updated photos & recipe July of 2018.

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My Dad's Chicken & Rice
This is 'my Dad's' Chicken & Rice recipe. A hearty meal of chicken, fancy mixed vegetables, and instant rice that cooks up in under 30 minutes.
My Dads Chicken and Rice | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
My Dads Chicken and Rice | Bottom Left of the Mitten
Instructions
  1. Take the chicken and cut into cubes. On a plate, put the flour, garlic powder, and pepper. Dredge the chicken in the mixture coating all pieces.
  2. In the bottom of a large pan, I use a covered stock pot, heat about 1 tbs. of oil in the bottom of a pan. Add the chicken to the pan and cook until all the chicken is nice and crispy, around 10 minutes. Stiring occasially to make sure all parts are browned. Once the chicken has cooked take it out of the pan and set aside.
  3. In the same pan add butter and let it melt. Add the sliced mushrooms and chopped onion. Cook until the mushrooms start to shrink and the onions are browned.
  4. To the pan add the chicken back in. Now add the wet ingredients: chicken broth, fancy mixed vegetables (do not drain liquid), water chestnuts (do not dain liquid), and soy sauce. Finally to the pot add the rice and stir it all together.
  5. Cover the pot and cook for 10 minutes. After 10 minutes check to see if you need to add any additional chicken stock so that the rice doesn't dry out. If there's still plenty of liquid allow to cook another 5-8 minutes covered.
  6. Taste to make sure that the rice has cooked thoroughly and then add salt, pepper and more soy sauce to your taste. Enjoy!
Recipe Notes

Tips for making My Dad's Chicken & Rice:

  • The key to really good chicken and rice is making sure the chicken in really crispy.  In order to do that it means cooking the chicken separate from the mushrooms and onions.

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!

A slice of Sausage Hash Brown Casserole with a bisuit and jam next to it ready to eat!

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!

Sausage Hash Brown Casserole in a pan with a bisuit and jelly next to it on a plate.

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.

Ingredients and steps for making Sausage Hash Brown Casserole.

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.

Ingredients for Sausage Hash Brown Casserole in a bowl being stirred.

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……

Sausage Hash Brown Casserole in a pan ready to eat!

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

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



Print Recipe
Sausage Hash Brown Casserole
This sausage hash brown breakfast casserole is made with a special ingredient - french onion dip! Perfect for weekend breakfast or brunch. Fill up a big glass of orange juice and dig in.
Sausage Hash Brown Casserole | Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast, Casserole
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Course Breakfast
Cuisine Breakfast, Casserole
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Sausage Hash Brown Casserole | Bottom Left of the Mitten
Instructions
  1. Defrost the hash browns according to the package directions.
  2. In a pan on the stovetop cook the breakfast sausage and onions until cooked all the way through. Should take around 8-10 minutes.
  3. 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.
  4. Preheat the oven to 350 degrees and grease a 9x13 dish.
  5. In a bowl whisk the eggs, milk, salt, pepper and Spanish paprika.
  6. 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.
  7. 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.
  8. Cover the pan with tin foil then cook for 50 minutes.
  9. Cut into 12 pieces and serve. Enjoy!
Recipe Notes

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.

BBQ Baked Potatoes #CookoutWeek

Warmer weather means grilling out! Give these BBQ Baked Potatoes a try. Loaded with beef and beans then topped with cheese and green onions this potato makes a wonderful meal.

BBQ Baked Potatoes | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy. I received Chef Shamy complimentary but all opinions stated in this post are my own. For more information about Chef Shamy visit their About page. You can purchase Chef Shamy here and save 10% with the discount code 10BUTTER10 through July 4th.

 I’m so excited to be participating in another #CookoutWeek! Time sure goes by fast when it feels like we just got done with Choctoberfest.

I feel like summer just started yet we are a week away from the 4th of July.  Michigan is odd though because due to the law we do not start school until after Labor Day.  Where we live in Michigan it’s very close to Indiana and they’ve already been out of school for what feels like weeks!

Well, whenever your summer starts no matter where summer usually means cooking out.  So let’s get to my first contribution to #CookoutWeek, BBQ baked potatoes.

BBQ Baked Potatoes | Bottom Left of the Mitten

Chef Shamy sent me two tubs of what I am referring to now as ‘the good stuff’.  From beginning to end Chef Shamy is what made these potatoes. The whole time we were eating them my 11-year-old kept saying, ‘The butter is what makes it.’

How to make BBQ Baked Potatoes:

After looking into a few different variations of making BBQ baked potatoes on the grill it seemed like the only logical choice would be to season the tin foil that we are wrapping our potato in.

Start by ripping off 6 large sheets of tin foil.  Wash the potatoes then set them aside.  In a microwaveable bowl melt the Chef Shamy Garlic butter.

With a basting brush spread the butter on one side of each piece of tin foil.  Sprinkle with sea salt.

BBQ Baked Potatoes | Bottom Left of the Mitten

Poke each potato with a fork to make holes for steam to escape as they cook.

Put the baked potato right in the center of the tin foil then fold at the top then the sides.  It is now ready for the grill.

Crank the heat on the grill to medium heat so these cook low and slow for 45 minutes-1 hour.

BBQ Baked Potatoes | Bottom Left of the Mitten

In the last 15 minutes of the potato, cooking make the toppings. I decided on beef, beans, and a slightly sweet BBQ sauce would be perfect!

In a pan brown the beef, garlic and chopped onion until the meat is cooked all the way through.  Drain off the extra fat from the pan.  Now add the chili beans, beef broth,  ketchup, brown sugar, mustard, apple cider vinegar, molasses, chili powder, and paprika.  Stir to combine and heat through.

Take the potatoes off the grill and let sit for a few minutes.  Open the foil carefully since steam will escape.  Cut the potato in half.

Fluff the potato then add some more Chef Shamy Garlic Butter.  Top with the beef and beans.  Sprinkle the BBQ baked potatoes with cheese and green onion.   Return to the grill for 2-4 minutes to melt the cheese.

Need more cookout recipes?

And here you are….

BBQ Baked Potatoes | Bottom Left of the Mitten

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

Instagram | Bottom Left of the Mitten

Don’t forget to enter the #CookoutWeek giveaway!  This prize pack has an ARV of over $750! You have until June 30th at 11:59 PM to enter, follow our sponsors and bloggers on social media by entering your information below:

Cookout Week 2018 | Bottom Left of the Mitten
To enter, follow our sponsors and bloggers on social media by entering your information below:

Check out all these delicious recipes from all the participants of #CookoutWeek!


Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2018:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresApril GoLightlyAuthentically CandaceBlogghettiBody RebootedBottom Left of the MittenCheese Curd In ParadiseChef Sarah ElizabethCoconut & LimeCookaholic WifeCookwithRenuDaily Dish RecipesEveryday EileenFairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFrankly EntertainingFrugal & FitGet the Good Stuff!Hardly A GoddessHerbivore CucinaJoin Us, Pull up a ChairJolene’s Recipe JournalJonesin’ For TasteKaren’s Kitchen StoriesKelly Lynn’s Sweets & TreatsMildly MeanderingMoore or Less CookingOur Good LifeOven Tales By SyamaPalatable PastimeSarah Cooks the BooksSavory MomentsSeduction In The KitchenStrawberry Blondie KitchenSweet CoraliceTampa Cake GirlTechnotiniThat RecipeThe Baking FairyThe Beard and The BakerThe Freshman CookThe Simple SupperThe Spiffy CookieThe Weekday GourmetThis is How I CookWho Needs A Cape?Wildflour’s Cottage Kitchen

Print Recipe
BBQ Baked Potatoes
Potatoes are even better when made on the grill! Loaded with a BBQ beef and beans and topped with cheese and green onions this potato makes a meal.
BBQ Baked Potatoes | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
BBQ Baked Potatoes | Bottom Left of the Mitten
Instructions
  1. Rip off 6 large sheets of tin foil. Wash the potatoes then set them aside.
  2. In a microwaveable bowl melt the Chef Shamy Garlic butter. With a basting brush spread the butter on one side of each piece of tin foil. Sprinkle with sea salt.
  3. Poke each potato with a fork to make holes for steam to escape as they cook. Put the baked potato right in the center of the tin foil then fold at the top then the sides.
  4. Crank the heat on the grill to medium heat sthen place these on the grill and cook low and slow for 45 minutes-1 hour.
  5. In the last 15 minutes of the potato cooking make the toppings. In a pan brown the beef, garlic and chopped onion until the meat is cooked all the way through. Drain off the extra fat from the pan.
  6. Add the chili beans, beef broth, ketchup, brown sugar, mustard, apple cider vinegar, molasses, chili powder, and paprika. Stir to combine and heat through.
  7. Take the potoatoes off the grill and let set for a few minutes. Open the foil carefully since steam will escape. Cut the potato in half.
  8. Fluff the potato then add some more Chef Shamy Garlic Butter. Top with the beef and beans. Sprinkle cheese and green onion. Return to the grill for 2-4 minutes to melt the cheese. Enjoy!

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.

A piece of sausage and bread pudding aka Toad In a Hole cut with gravy on it ready to eat!

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!

A big bowl of mustard-onion gravy.

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.

Flour in a bowl with eggs and milk off to the side.

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……

 

Toad In a Hole in a pan with a craft beer and dish of mustard-onion gravy off to the side.

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

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



Print Recipe
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 a Hole | Bottom Left of the Mitten
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Toad In The Hole
Mustard-Onion Gravy
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Toad In The Hole
Mustard-Onion Gravy
Toad In a Hole | Bottom Left of the Mitten
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!

Skillet Chicken, Mushrooms & Garlic

How would you like to make up a chicken dinner that can be made all in one pan and bake while you lounge on the couch reading or watching movies? Am I speaking your language yet? This Skillet Chicken, Mushrooms & Garlic is the perfect dinner for a great night in.

Break out the cast iron skillet and enjoy this Skillet Chicken, Mushrooms & Garlic. This one-pan meal that is perfect for a great night in. | Bottom Left of the Mitten

So tonight for Mitten Movie Night I made one of my favorites, a simple chicken dinner.  I love nothing more than chicken with a light gravy and mashed potatoes.

What beer pairs well with Skillet Chicken, Mushrooms & Garlic?

The beer: White Chocolate Blonde from Grand Armory Brewing

We picked up when we were out hunting for Hopslam.  With only a hint of chocolate, it went great with the meaty mushrooms, tender chicken, and light sauce perfectly.

What movie pairs well with a one-pan chicken dinner?

Recommended to watch: The Secret of Marrowbone.  This movie had me thinking about it long after it was over.  A little bit of horror with a surprise twist at the end.  So cuddle up because the weather is still cold and let’s get to the recipe for skillet chicken, mushrooms & garlic.

Break out the cast iron skillet and enjoy this Skillet Chicken, Mushrooms & Garlic. This one-pan meal that is perfect for a great night in. | Bottom Left of the Mitten

Do you have a cast iron skillet?  If not this skillet chicken dish works well in a dutch oven too.  I’ve been using my cast iron like crazy since I got it this summer.  Before having one I always thought that it would be too intimidating but I was simply wrong about it. Easy to clean and you can make everything from burgers to dessert in it.

How to make Skillet Chicken, Mushrooms & Garlic:

Start off by preheating the oven to 350 degrees.  On the stove heat the pan and add the 1/4 cup olive oil. On a plate add the flour, salt, pepper, and thyme.

Combine the spices and flour together then dredge each chicken piece into it then add them skin side down to the pan.  Cook for 5 minutes, flip over and cook another 5 minutes on the other side.

While the chicken is cooking chop the onion, clean the mushrooms and get the garlic peeled.

Once the chicken is cooked remove and put on a separate plate.  The chicken does not have to be cooked you just wanted to crisp up the skin.

To the same pan add 1 Tbs of butter.  With a spatula bring up the little bits on the bottom of the pan and add the onions.  Brown them until translucent for 2-3 minutes.  By now the kitchen should be smelling amazing!

Break out the cast iron skillet and enjoy this Skillet Chicken, Mushrooms & Garlic. This one-pan meal that is perfect for a great night in. | Bottom Left of the Mitten

Now that the onions are cooked add the liquids: wine and chicken stock.  Add the chicken back to the pan.

Then finally add the mushrooms and garlic on top of that.  Turn off the heat to the skillet on the stove top then put the whole pan into the oven.

Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken.

While it’s cooking make up some mashed potatoes and a vegetable side.

Plate it up and here you are…..

Break out the cast iron skillet and enjoy this Skillet Chicken, Mushrooms & Garlic. This one-pan meal that is perfect for a great night in. | Bottom Left of the Mitten

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

InstagramMMN

Originally published in March of 2018. Updated post in April of 2019.

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

Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten #chicken #skilletcooking

Print Recipe
Skillet Chicken, Mushrooms & Garlic
Break out the cast iron skillet and enjoy this Skillet Chicken, Mushrooms & Garlic. This one-pan meal that is perfect for a great night in.
Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten
Instructions
  1. Start off by preheating the oven to 350 degrees. On the stove heat the pan and add the 1/4 cup olive oil.
  2. On a plate add the flour, salt, pepper and thyme. Combine the spices and flour together then dredge each chicken piece into it then add them skin side down to the pan. Cook for 5 minutes, flip over and cook another 5 minutes on the other side.
  3. While the chicken is cooking chop the onion, clean the mushrooms and get the garlic peeled.
  4. Once the chicken is cooked remove and put on a separate plate. The chicken does not have to be cooked you just wanted to crisp up the skin. To the same pan add 1 Tbs of butter.
  5. With a spatula bring up the little bits on the bottom of the pan and add the onions. Brown them until translucent for 2-3 minutes.
  6. Now that the onions are cooked add the liquids: wine and chicken stock. Add the chicken back to the pan. Then finally add the mushrooms and garlic on top of that. Turn off the heat to the skillet on the stove top then put the whole pan into the oven.
  7. Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken. Plate it up. Enjoy!

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