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!

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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!

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.

Beef Tips and Gravy in a bowl with bread off to the side ready to eat.

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.

Beef Tips and Gravy in a bowl with bread and a craft beer off to the side ready to eat.

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.

Beef tips browning in a pan on the stove.

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….

Beef Tips and Gravy in a bowl and on a plate with bread and a craft beer off to the side ready to eat.

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

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Online Knitting Class

Beef Tips and Gravy | Bottom Left of the Mitten #beeftips #gravy #comfortfood
Print Recipe
Beef Tips and Gravy
These beef tips and gravy cook low and slow so they come out tender. Serve over noodles for a stick to the ribs dinner, perfect for the colder weather.
Beef Tips and Gravy | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 90 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 90 minutes
Servings
servings
Ingredients
Beef Tips and Gravy | Bottom Left of the Mitten
Instructions
  1. 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.
  2. In a measuring cup put 1 cup water, soy sauce and Worcestershire Sauce. Stir it then add to the beef tips.
  3. Turn the heat to low then cover. Let cook for 1-1/2 hours making sure to check every 30 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Finally to this pot add the beef tips and gravy then the noodles.
  8. Add a side of bread and a vegetable. Enjoy!
Recipe Notes

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!

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.

Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten

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.

Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten

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.

Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten

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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.

Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten

Put the skillet into a preheated 350 degree oven and bake for 50 minutes.  And here you are….

Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten

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

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Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten #skilletrecipe #chicken #sweetpotatoes
Print Recipe
Skillet Sweet Dijon Chicken & Potatoes
Chicken and sweet potatoes set the stage for the main event-Sweet Dijon sauce. Made all in one pan this dish is perfect for your Fall dinner table.
Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Skillet Sweet Dijon Chicken & Potatoes | Bottom Left of the Mitten
Instructions
  1. Chop the yellow onion and sweet potatoes into cubes.
  2. Take 2 chicken breasts and split it down the middle. Season with salt and pepper.
  3. 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.
  4. In a small bowl add the minced garlic, Dijon mustard and then the Nectevia with Stevia. Whisk together.
  5. Arrange the sweet potatoes and onions around the chicken in the skillet.
  6. Pour the Dijon sauce over the top of the chicken.
  7. Put the skillet into a preheated 350 degree oven and bake for 50 minutes. Enjoy!

Slow Boat to China #SundaySupper

In my new take on a classic, I use quick cooking rice so there is nothing ‘slow’ about my Slow Boat to China recipe.  Easy comfort food that is perfect for busy nights.

Slow Boat to China on a plate with a bisuits and butter.

I call this a ‘retro’ recipe because I think anytime I bring it up-someone my age inevitably knows exactly what I’m talking about.  When I say, ‘the rice one with celery’ or any other version of that.  Both my grandmothers made it, then my mom and now me.

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

Slow Boat to China on a plate with a bisuits and butter.

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

How to make Slow Boat to China:

Start first by cooking the rice according to package directions.  Add 2 beef bouillon cubes to the rice and water so that while it cooks the cubes dissolve and the flavor gets throughout the rice.

In a skillet cook the ground beef until completely cooked all the way through.  Chop the onions and clean and chop the celery while it cooks.  Once the beef is cooked thoroughly remove from heat then drain the beef and set aside.

Take a paper towel and clean any grease out of the bottom of the pan so you can use it to cook the onions and celery.  Add 1 Tbs butter and start melting it.

Place the onions and celery in and start sautee and cook until tender, around 7 minutes.  I like to lave the celery just a little crunchy.

Return the drained beef to the pan.

A pan on the stove with ground beef, celeray and onions.

In a bowl combine the items for the sauce: cream of mushroom soup, sour cream, milk, Worcestershire sauce, and soy sauce.  Mix until well combined.

Pour over the beef mixture.  Once the rice is cooked add both cups to the pan with the beef and sauce mix.

Stir it all up then cook for another 3-4 minutes to warm everything through completely.

Serve Slow Boat to China with some warm buttered biscuits or croissants.

Tips for making Slow Boat to China:

  • Make sure to drain the beef once it has cooked so there isn’t too much grease in the final dish.
  • I’ve gotten some feedback that this recipe could be a little creamier, so I have updated to add another 1/2 cup of sour cream to the dish. 

And here you….

Slow Boat to China on a plate with a bisuits and butter. More Slow Boat to China in a pan off to the side.

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

Instagram | Bottom Left of the Mitten

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

Simple Rice Recipes for Dinner #SundaySupper

What’s for dinner?

Rice is for dinner!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Slow Boat to China | Bottom Left of the Mitten #groundbeef #ricedish #retrorecipe
Print Recipe
Slow Boat to China
Quick cooking rice updates this retro recipe for Slow Boat to China. This is a quick meal that is perfect for busy nights.
Slow Boat to China | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef, Comfort Food
Prep Time 10 minutes
Cook Time 18 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Beef, Comfort Food
Prep Time 10 minutes
Cook Time 18 minutes
Servings
servings
Ingredients
Slow Boat to China | Bottom Left of the Mitten
Instructions
  1. Cook the rice according to package directions. Add 2 beef bouillon cubes to the rice and water.
  2. In a skillet cook the ground beef until completely cooked all the way through. Once the beef is cooked thoroughly remove from heat then drain the beef and set aside.
  3. Chop the onions and clean and chop the celery.
  4. To the same pan add 1 Tbs butter and start melting it. Place the onions and celery in and start sautee and cook until tender, around 7 minutes.
  5. In a bowl combine the items for the sauce: cream of mushroom soup, sour cream, milk, Worcestershire sauce and soy sauce. Mix until well combined. Pour over the beef mixture.
  6. Once the rice is cooked add both cups to the pan with the beef and sauce mix.
  7. Stir it all up then cook for another 3-4 minutes to warm everything through completely. Serve with some warm buttered biscuits or croissants. Enjoy!

Cast Iron Onion Burgers

These Cast Iron Onion Burgers are so juicy! Topped with melted cheese, horseradish sauce and onions, this is one burger recipe you won’t want to miss.

Cast Iron Onion Burgers | Bottom Left of the Mitten

One of my earliest memories involved a burger and a pretty funny story from my childhood.  My Dad loves to cook on the grill.  One day he made burgers and I did not like it so I fed it to…my dog.  Needless to say, he was not happy. I should have felt bad but the dog looked so happy so I think I remember it being worth it.

As an adult though I am a HUGE burger lover.  This includes one that I make in my new favorite kitchen essential, the cast iron pan.  That’s why I call these cast iron onion burgers.

What TV shows on Netflix pair well with a juicy burger recipe?

This Mitten Movie Night is kicking off Season 3 of Unbreakable Kimmy Schmidt.

What beer pairs well with burgers?

The beer:  Hoptronix from New Holland.

Do you agree that hops go with everything?  I think my husband would because they are his favorite types of beer.

Cast Iron Onion Burgers | Bottom Left of the Mitten

How to make Cast Iron Onion Burgers:

Let’s start with the patties.  Take the ground hamburger and add Worcestershire Sauce, A1 Sauce, salt and pepper and mix.  Form into 4 burgers.

Shake the dry rub on top, this makes a nice little flavor crust when cooked in the cast iron skillet.

Cast Iron Onion Burgers | Bottom Left of the Mitten

Place the cast iron skillet on the stove top and heat on medium/high for 3-4 minutes to get it good and hot.

Add oil to the pan.

Place onions let sizzle for a few seconds then place burger on top.  To cook the burger as evenly as possible cover with a lid. 

Cook 8 minutes, that was the ‘sweet spot’ on medium heat for these cast iron onion burgers.

Cast Iron Onion Burgers | Bottom Left of the Mitten

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…..

Cast Iron Onion Burgers | Bottom Left of the Mitten

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

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Cast Iron Onion Burgers | Bottom Left of the Mitten #nationalburgermonth #burgerrecipe #onionburger
Print Recipe
Cast Iron Onion Burgers
These Cast Iron Onion Burgers are so juicy! Topped with melted cheese, horseradish sauce and onions, this is one burger recipe you won't want to miss.
Cast Iron Onion Burgers | Bottom Left of the Mitten
Course Main Dish
Cuisine Burger
Prep Time 5 minutes
Cook Time 20 minutes
Servings
burgers
Ingredients
Course Main Dish
Cuisine Burger
Prep Time 5 minutes
Cook Time 20 minutes
Servings
burgers
Ingredients
Cast Iron Onion Burgers | Bottom Left of the Mitten
Instructions
  1. 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.
  2. Place the cast iron skillet on the stove top and heat on medium/high for 3-4 minutes to get it good and hot.
  3. Add oil to the pan. Place onions let sizzle for a few seconds then place burger on top.
  4. To cook the burger as evenly as possible cover with a lid. Cook 8 minutes, that was the 'sweet spot' on medium heat.
  5. 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.
  6. Take the buns and smother in some butter and cook on a sheet pan for around 5 minutes.
  7. 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!

Loaded Cheese Fries

It has been a long week for a Michigander!  We’ve had 3, yes I said 3, snow days this week.   So to reminisce on the days of Summer for this Mitten Movie Night we fired up the smoker, a thing we do often when it’s warmer, to slow cook a bottom round roast.  It was the perfect addition to put on top of some Loaded Cheese Fries!

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten
For the beer we’re enjoying some Devil Dancer from Founders.  The movie, Lights Out.  I had wanted to see this in the theaters so bad because I LOVE scary movies but alas we just didn’t have time to go.  This is precisely why I love Mitten Movie Night because it gives me a chance to make great meals like a Pepper Steak Pizza or even special treats for the kids like these Peanut Butter Candy Bar Blossoms and catch up on a movie we’ve been waiting to see. Thank you Netflix! So now on to the recipe.

Loaded Cheese Fries | Bottom Left of the Mitten

A key that I’ve found to smoking meat is ‘prior preparation’.  The night before take the meat and put it into a great brine and make sure to give it at least 8 hours in the refrigerator.  We use a brine of Coca-Cola, garlic & onion powders, kosher salt, molasses and apple cider vinegar.  Before putting the meat into the smoker pat it dry then generously cover with a dry rub like this Bayou Black from Legion of Spice.  I also used their Jerk seasoning to make these amazing Jerk Chicken Sandwiches which has been my most popular recipe on the blog to date.  Follow your smokers user directions for cooking time but it generally is 1 Hour per 1 Pound of meat.  This roast took an 2-1/2 hours.  Turn off heat.  Take out the roast and cover with tinfoil and return to smoker to rest for 20 minutes.

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten

About a half hour before the meat is done prepare the bagged fries according to package directions.  I grabbed a bag of Alexia Organics Fries from the grocery store.  Now let me tell you-I’ve used other types of frozen fries before and never liked the way they came out.  Usually soggy and never crispy.  These however were phenomenal and not to mention easier than making my own.  For the toppings chop up some tomatoes and jalapenos. Sautee an onion in some butter.  Get some parsley for added flair.  Whip up a quick cheese sauce by creating a roux with butter and milk then add cheese.

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten

The smoked roast came out perfect.  Juicy and moist with a slight crust on it from the rub.  It came out medium/rare with the cooking method I mentioned above but as always with meat cook to your preference and follow food safety guidelines.  Now time to assemble!

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten

Start with a french fry base, add sweet onions, tomatoes and jalapenos, the meat that has been cut into strips then finally smother in cheese sauce.  Garnish with parsley and here you are…..

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten

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

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

Loaded Cheese Fries with Smoked Bottom Round Roast | Bottom Left of the Mitten #loadedfries #smokedmeat

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Print Recipe
Loaded Cheese Fries
Crisp french fries loaded with all the goodies like tomatoes, jalapenos, smoked beef and a smooth and creamy cheese sauce. Perfect for sharing...if you want!
Loaded Cheese Fries| Bottom Left of the Mitten
Course Main Dish
Cuisine Beef
Servings
servings
Ingredients
Brine/Rub
Cheese Sauce
French Fries & Topping
Course Main Dish
Cuisine Beef
Servings
servings
Ingredients
Brine/Rub
Cheese Sauce
French Fries & Topping
Loaded Cheese Fries| Bottom Left of the Mitten
Instructions
Brine/Rub
  1. On the stove top heat up all the ingredients in a small pan. Let come to a boil then remove from heat and allow to cool.
  2. Once cooled put in a baking dish with the meat. Cover and refrigerate for at least 8 hours.
  3. Before putting the meat into the smoker pat it dry then generously cover with a dry rub. Follow your smokers user directions for cooking time but it generally is 1 Hour per 1 Pound of meat. This roast took an 2-1/2 hours. Turn off the smoker. Take out and cover with tinfoil and return to smoker to rest another 20 minutes.
Cheese Sauce
  1. Melt butter in a small pan. Gradually add flour. Then gradually add milk. Once it's all combined add cheese to mixture. Stir until melted. Use to top the french fries.
French Fries & Topping
  1. Prepare bagged fries to package directions.
  2. For the toppings chop up some tomatoes and jalapenos. Sautee an onion in some butter.
  3. Assemble by starting with a french fry base, add sweet onions, tomatoes and jalapenos, the meat that has been cut into strips then finally smother in cheese sauce. Garnish with parsley. Enjoy!

Thirteen Bean & Bacon Soup

Bean soup is filling, easy to make and economical.  This recipe for Thirteen Bean and Bacon Soup is full of vegetables, beans, and bacon. Top with green onions and you’ve got a great meal to get you through the colder weather.

Thirteen Bean & Bacon Soup in a bowl ready to eat!

Well, we missed the snow!  Last Saturday we hightailed it out of here when it just started sleeting and missed the light dusting that came soon after.  Where did we head to you might ask?  Oh, a little place called ‘Disney’!  While Michigan had it’s first cold spell we were basking in the sun, swimming & riding roller coasters.

It was a great trip but now it’s time to settle into the reality that Winter is coming.  I’m okay with that–because I get to celebrate Mitten Movie Night snuggled up while the wind howls drinking some craft beer and enjoying a warm bowl of soup.

What movie pairs well with bean and bacon soup and beer?

For the movie, we’re watching Elf.  Will Ferrell is my favorite actor.  As I mentioned before I really think he’s one of Hollywood’s hottest.  I also need to watch a holiday movie because after spending Thanksgiving week in Florida I’ll be honest, I kind of forgot that it even IS the holidays.  When we got to the hotel in Disney they were playing Christmas songs and it was decorated but something just felt ‘off’ about it.

Don’t get me wrong, Disney World does a fantastic job, but they do not have the two things that make the season for a Michigander and that’s bone-chilling cold and the possibility of a White Christmas.  It may seem like I’m a State snob but I’m not Michigan has ‘Winter Wonderland’ in spades and we do it better than most.  Time to reset my mind now that we’re home.

What beer pairs well with Thirteen Thirteen Bean & Bacon Soup?

The beer: Accumulation from New Belgium.

A White IPA perfectly pairs with the beefy bacon and tang of the tomato base in this bean and bacon soup.

The tomato comes from a favorite of mine, condensed soup.  This time of year I can get such a great deal on them so I stock up.  Adding it to recipes like my Cream of Chicken Bake or just for heating up to dip grilled cheese in.

Thirteen Bean & Bacon Soup in a bowl ready to eat!

This Thirteen Bean mix came from Fresh Thyme Market in Mishawaka, IN.  We’ve been to this store a few times but just decided to peruse the loose bins section.  The convenience of filling the bags with just the amount I needed and the ‘required’ gummy worms that Little A was unable to leave the store without was great.

How to make Thirteen Bean & Bacon Soup:

Starting off soak your beans for 6-8 hours in cold water.

Drain the water and rinse them when it’s time to cook the soup.

Add 5 cups of chicken stock to a large stockpot with the beans then set to medium heat.

Now dice the bacon and cook to the preferred doneness.

Ingredients and direction for how to make Thirteen Bean & Bacon soup.

While the bacon is cooking chop the onions, garlic, and carrots.

When bacon has cooked remove and put on a plate with a paper towel. Reserve 1 Tbs of the bacon grease.

Add onions, garlic, and carrots to the pan with the bacon grease and saute for 5 minutes. Let the veggies slightly softened.  To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.

Into the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.  Set to low/medium heat then cover and let it do its thing for around 1-1/2 hours.

Chop up some green onion for the top.

Tips & Variations for Thirteen Bean & Bacon Soup:

  • If you can’t find a bean combination great northern bean would work as well.
  • For an even fuller meal, add some cooked ground beef.

And here you are…….

Thirteen Bean & Bacon Soup in a bowl 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.

Get double the sweets in your first Treatsie box!

 

Thirteen Bean & Bacon Soup from Bottom Left of the Mitten
Print Recipe
Thirteen Bean & Bacon Soup
Who knew that making a delicious soup could be so simple and taste as good as the canned original? Thirteen Bean and Bacon Soup makes a cozy winter meal.
Thirteen Bean & Bacon Soup | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 90 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 90 minutes
Servings
servings
Ingredients
Thirteen Bean & Bacon Soup | Bottom Left of the Mitten
Instructions
  1. Soak beans for 6-8 hours in cold water. Drain the water and rinse them.
  2. Add 5 cups of chicken stock to a covered pot with the beans then set to medium heat.
  3. Dice and cook bacon to desired doneness.
  4. Chop the onions, garlic, and carrots. When bacon has cooked remove the bacon and put on a plate with a paper towel reserving 1 Tbs of the bacon grease. Add onions, garlic, and carrots to the pan with the bacon grease and saute for 5 minutes until the veggies have slightly softened. To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.
  5. To the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.
  6. Set to low/medium heat and let it do its thing for around 1-1/2 hours.
  7. Place in a serving bowl and add chopped green onions if desired. Enjoy!

Double Batch Smashed Beans

I call this ‘Double Batch’ for two reasons.  First, I’m taking two beans made in two separate ways and smashing them together.  Second, I like quirky names.  So therefore Double Batch Smashed Beans it is!  A delicious side dish for your burrito and taco nights.

Double Batch Bean Smash | Bottom Left of the Mitten

Do you have a favorite cuisine in your house? Our top for sure has to be Mexican Food.  Burritos, tacos, nachos, fajitas and on and on.  While we do like to eat out at our favorite local restaurant in town it is nice to have some go-to recipes at home and these beans are one that I make often.

The steps for this are ridiculously easy.  So instead of just opening a plain old can of refried beans and stopping there why not just go a few steps further?  Might as well, right?

How to make Double Batch Smashed Beans:

Melt 1 Tbs butter.  Sautee 1/2 the onions, 1/2 the tomatoes and the garlic.

Add both cans of beans to the pan.  Press down on the beans with a potato masher to combine.  Bonus if you have any angst on the day these are prepared you can take it out on the beans.  Smash it, smash it good!

Double Batch Smashed Beans from Bottom Left of the Mitten

Cook for around 10 minutes stirring every few minutes until completely heated through.

Place in an oven proof dish before putting it into the oven.  Sprinkle with cheese then place in 375-degree oven for 8-10 minutes until cheese is melted.

Top with tomatoes and green onions.  Now you have a lovely side dish that was so easy to make.

Here are a few dishes that would go great with Double Batch Smashed Beans:

And here you are….

Doubel Batch Smashed Beans from Bottom Left of the MItten

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

Instagram | Bottom Left of the Mitten

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

Crazy 8 Sale On Now!

Print Recipe
Double Batch Smashed Beans
Two types of beans, chili & refried, smashed together then topped with melted cheese. Double Batch Smashed Beans is a new side dish for your taco nights.
Double Batch Bean Smash | Bottom Left of the Mitten
Course Side Dish
Cuisine Mexican, Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican, Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Double Batch Bean Smash | Bottom Left of the Mitten
Instructions
  1. Melt 1 Tbs butter. Sautee 1/2 the onions, 1/2 the tomatoes and the garlic.
  2. Add both cans of beans to the pan.
  3. Smash with a potato masher to combine.
  4. Cook for around 10 minutes stirring every few minutes until completely heated through.
  5. Place in an oven proof dish. Sprinkle with cheese then place in 375 degree oven for 8-10 minutes until cheese is melted.
  6. Top with reserved onions and tomatoes. Enjoy!

Porcupine Meatballs and Zoodles

Tender turkey meatballs filled with rice then added on top of a bed of zucchini noodles. Serve with chunky vegetables, spaghetti sauce, and Parmesan. Porcupine Meatballs and Zoodles is the perfect dinner for when you are craving a different kind of Italian dish.

Porcupine Meatballs with Zoodles from Bottom Left of the Mitten

You know….I love carbs.  I L-O-V-E them.  Bread! Pasta! YUM! But I honestly don’t love them as much as I love zucchini.  Oh, zucchini!  Such a diverse veggie whether I fry it, put it in some muffins or making zoodles like these there are so many ways to make it delicious.  How about adding one of my families favorites to it? Yes! So now we have a new recipe to add to our dinner routine, Porcupine Meatballs and Zoodles.

Porcupine Meatballs and Zoodles | Bottom Left of the Mitten

It’s funny to think that this was one of the very first recipes that I put on my blog.  Looking back almost 8 months in I have realized how far I’ve come with my photos so I’m going through and giving them a fresher look.  And this one needed it….badly!  While the pictures were bad, I will give myself a little credit in the fact that I had basically 0.2% experience in photography.  So on to the recipe that got this all started only with better pictures.

How to make Porcupine Meatballs and Zoodles:

First, let’s start off with the meatballs. You can use any beef flavor rice you like or even shake it up with different flavors but I always stick to the beef flavored as I find it gives the best taste.

Cook the rice according to package directions.

Once the rice has cooled add it to your turkey and egg.  Toast the bread and crush up into the meat mixture. Form into meatballs and put onto a greased baking sheet.

At this time preheat the oven to 350 degrees.

Porcupine Meatball with Zoodles from Bottom Left of the Mitten

Prepare your ‘zoodles’ using a spiralizer.

Chop onions, garlic, green peppers.  Add all of it into a bowl then top with olive oil.

Put onto another baking sheet then put both the meatballs and the zoodles now go into the oven for 35 minutes.

In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce.

Assemble this beautiful ‘pasta’ by taking all the vegetables and zoodles, top with meatballs then finally pour sauce over the top of your meatballs.

Sprinkle with Parmesan.

Tips for making Porcupine Meatballs and Zoodles:

  • Let the rice completely cool before adding to the meatball mixture. Not only could you burn your hands when mixing the meatballs together it could end up cooking the eggs.

And here you are….

Porcupine Meatballs with Zoodles from Bottom Left of the Mitten

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

Instagram | Bottom Left of the Mitten

This recipe has been updated with photos & recipe.

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

Porcupine Meatballs with Zoodles from Bottom Left of the Mitten
Print Recipe
Porcupine Meatballs and Zoodles
Porcupine Meatballs and Zoodles is a delicious dish when you are craving something other than pasta. Serve this dish for dinner tonight!
Porcupine Meatballs with Zoodles | Bottom Left of the Mitten
Course Main Dish
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Porcupine Meatballs
Course Main Dish
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Porcupine Meatballs
Porcupine Meatballs with Zoodles | Bottom Left of the Mitten
Instructions
Porcupine Meatballs
  1. Cook the rice according to package directions then…...and this is *Important*…let it cool!
  2. Once it’s cooled add it to your turkey, and egg. Toast the bread and crush up into the meat mixture. Form into meatballs and put onto greased baking sheet.
  3. Preheat the oven to 350 degree.
Zoodles
  1. Prepare zucchini 'zoodles' using a spirilizer. Chop onions, garlic, green peppers. Add all of it into a bowl then top with olive oil. Put onto another baking sheet.
  2. Both the meatballs and the zoodles now go into the oven for 35 minutes.
  3. In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce to pour over the top of your meatballs and zoodles.
  4. Sprinkle with Parmesan. Enjoy!
Recipe Notes

Tips for making Porcupine Meatballs and Zoodles:

  • Let the rice completely cool before adding to the meatball mixture. Not only could you burn your hands when mixing the meatballs together it could end up cooking the eggs.

Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce

Tender sweet potatoes are loaded up with tangy pulled pork.  Loads of flavor and easy to make, you will find yourself making this Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce again and again.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

TGIF!   Friday means Mitten Movie Night.  I have prepared something really special.  It was a few step process but really required more waiting than working.  First I put the sweet potatoes in the slow cooker.  Then I braised the pork and put it in the oven.  Whisked the Asian BBQ sauce.  Chilled the beer.

I recommend this Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce on a cool Fall day when your lounging on the couch binge watching Netflix wanting to put much effort into a great meal.

What beer pairs well with Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce?

The beer: Fifth Voyage Coconut Porter from Cranker’s Brewery.

This beer was part of an ‘I Love Michigan’ Craft Beer pack that we picked up at Meijer.  I really enjoyed this pack since it let us try a few different beers from all over the state.

What movie pairs well with craft beer and pulled pork?

For entertainment, we’re watching The Boss.  I have been binging on funny stuff all week after the premier of The Walking Dead Sunday.  Done. Over. I cannot handle anything remotely scary or stomach turning…..until this Sunday when I watch it again.

Sorry, I’ve invested too much time to quit now.  Alright! So onto the meal (unless you’re having TWD flashbacks then come back later).

How to make Stuffed Sweet Potato with Asian BBQ Sauce:

As I mentioned I made this meal in stages.  For the sweet potatoes, I wash them and then put them in a crock pot for 6 hours.  Done! See didn’t I say that was easy?

For the pork in an oven-proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides then add salt & pepper to your liking and one bottle of beer.  Take off heat and put in a 350 degree oven.  Cook for 1 hour.

Remove from the oven then add 1 cup water.  Put back into the oven to finish cooking for another 1-1 1/4 hours.   When the pork comes out so tender it shreds easily.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

How to make Asian BBQ Sauce:

Whisk all ingredients together except for the sesame oil.  Add 2/3 of the sauce to shredded pork.  Save the remainder for topping.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

Split top of sweet potato with a knife.  Stuff with pulled pork then before serving to add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes.

Garnish with chopped parsley.

Want more pulled pork recipes?

And here you are….

Pulled Pork Stuffed Sweet Potato from Bottom Left of the Mitten

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

InstagramMMN

Originally published in October of 2016. Updated post March of 2019. 

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

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Pulled Pork Sweet Potato with Asian BBQ Sauce from Bottom Left of the Mitten

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Print Recipe
Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce
Sweet potatoes topped with tender pork and a tangy sauce. Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce is the perfect slow-cooked comfort food.
Prep Time 10 minutes
Cook Time 6 hours
Servings
potatoes
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
Prep Time 10 minutes
Cook Time 6 hours
Servings
potatoes
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
Instructions
Sweet Potatoes
  1. Add washed potatoes to slow cooker. Cook on low for 4-6 hours.
Asian BBQ Sauce
  1. Whisk all ingredients together except for the sesame oil. Add 2/3 of the sauce to shredded pork. Save the remainder for topping.
  2. Split top of sweet potato with a knife. Stuff with pulled pork.
  3. Right before serving add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes. Garnish with chopped parsley. Enjoy!
Pork
  1. For the pork in an oven proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides. Then add salt & pepper to your liking and one bottle of beer.
  2. Take off heat and put in a 350 degree oven. Cook for 1 hour. Take out of oven then add 1 cup water. Put back into the oven to finish cooking for another 1-1 1/4 hours.

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