Bacon Wrapped Hot Dog
Do you love hot dogs? How about bacon? Now, how about garlic aioli? Let’s put those all together to make this Bacon Wrapped Hot Dog. Crack open a cold beer and dive into a different way to eat hot dogs.
Warmer weather just calls for some good hamburger and hot dog recipes! This specific recipe has been one that I’ve wanted to recreate at home for a while. While we were at a picnic through our local energy co-op there was a gourmet hot dog truck there and this was the one that I chose.
I picked it because: 1) It had bacon on it! 2) There was a sauce on it that sounded amazing, garlic aioli. My interest was peaked and I am glad that I chose this one, amazing.
Now that I’ve made this recipe at home, I will definently be adding it to my hot dog rotation for sure!
What beer pairs well with Bacon Wrapped Hot Dogs with Garlic Aioli?
The beer: Woody Wheat Ale from Austin Brothers Beer Company.
A perfect wheat ale that doesn’t take away from the bacon and aioli.
What movie pairs well with hot dogs that have been wrapped in bacon:
For this Mitten Movie
How to make a Bacon Wrapped Hot Dog:
Wrapping bacon on hot dogs is so simple! Start by preheating the oven to 375 degrees.
Wrap a baking sheet with tin foil. This will make clean up so much easier!
Start by taking a piece of bacon at the top of a hot dog. Wrap the bacon going down around the hot dog. Place on the baking sheet and continue until they are all wrapped.
Bake in the oven for 12-18 minutes. The quickness of these getting done depending on your oven temperature.
Take the bacon and put under the broiler for 40-50 seconds.
Take them out and turn, put under the broiler again for another 40-50 seconds to crisp the other side.
Steam some buns and add the hot dogs to them. Now they are ready for topping!
How to make Garlic Aioli:
In a small bowl mix together the mayo, garlic cloves, 1 tsp lemon juice, salt and pepper.
To top off the hot dog I slathered garlic aioli on top, sprinkled Monterey Jack cheese, green onions, and jalapenos.
Want more hot dog recipes?
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Garlic Aoili recipe from Baking Mischief
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 18 minutes |
| Servings |
servings
|
- 8 hot dogs
- 8 slices bacon
- 8 hot dog buns
- 1/4 cup mayonnaise
- 1 garlic clove, minced or 1 Tsp already peeled garlic
- 1 tsp lemon juice
- 1/8 tsp salt
- 1/8 tsp pepper
Ingredients
Bacon Wrapped Hot Dogs
Garlic Aioli
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Salsa Chicken Skillet #SundaySupper
Salsa Chicken Skillet is the perfect one-pan meal! With chicken, a creamy sauce, tortillas and lots of cheese this will quickly become your busy weeknight go-to.
This is something that I’ve been making for years. It’s really quick, just a few ingredients and all cooked in one pan. Did I mention that it’s fast? Did I mention it’s delicious? Did I mention that kids and adults both will love this meal? Did I mention how good this is even though it may not *look* extra appealing?
There really wasn’t a way, no matter how I staged this meal, to look anything but sloppy. BUT HOW DELICIOUSLY SLOPPY IT IS!
Everything in this dish melds so well together so perfectly that presentation will be the least of your worries if you make this for your family.
How to make Salsa Chicken Skillet:
Start by dicing the chicken and onions. Add oil to a skillet over medium/high then add chicken and onion. Start to saute. Cook chicken through until no longer pink.
Next, cut up the tortilla pieces like a pie.
Once the chicken is cooked pour the flour over the top, stir to combine with chicken. Then add the chicken stock and ranch dressing.
Bring to a boil and let the sauce thicken.
Add your tortillas to the top of the skillet and stir to combine. Cook for around 3-5 minutes.
On top of the chicken & tortillas pour the entire jar of salsa on top. Don’t stir.
Place cheese on top. Cook until cheese is melted or put this under the broiler to melt the cheese.
Serve with some lettuce and sour cream. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in September of 2016. Updated photos & recipe April of 2019.
Thank you so much to this Sunday Supper host Liz from that Skinny Chick Can Bake. Do you need more quick meal ideas? Check these out……
Favorite Skillet Breakfasts
- Sweet Potato, Bacon, and Egg Skillet by Positively Stacey
Favorite Skillet Sides
- Crispy Roasted Sweet Potatoes by Home Sweet Homestead
Favorite Skillet Entrees
- Alex’s Favorite Skillet Meal by The Freshman Cook
- Apple, Squash and Chicken Skillet by The Redhead Baker
- Black Bean and Rice Skillet by Wholistic Woman
- Chakchouka (Tunisian Eggs in Tomato Sauce) by Curious Cuisiniere
- Chili Joes by A Kitchen Hoor’s Adventures
- How to cook ChopSuey Vegetable Stir Fry with Beef by Asian In America
- Clean Eating Hamburger Helper Skillet by A Mind Full Mom
- Creamy Paprika Chicken & Peppers by My Life Cookbook
- Easy Pink Pasta Skillet by Family Foodie
- Easy Skillet Lasagna by New South Charm
- Greek Turkey Spinach Skillet by Cooking Chat
- Hatch Chile Shakshuka by Helpful Homemade
- Healthy Vegetable Skillet Dinner by Cindy’s Recipes and Writings
- Huevos Rancheros by The Hungry Goddess
- Japanese Korean Tofu Sliders by The Ninja Baker
- Healthy Kielbasa, Brussels Sprouts, Potato & Pear Skillet by Food Done Light
- Kung Pao Chicken by A Day in the Life on the Farm
- Lemon Fettuccine Alfredo with Chicken and Vegetables by Hezzi-D’s Books and Cooks
- Loaded Skillet White Pesto Pizza by Crazed Mom
- One Pan Taco Rice Skillet by The Chef Next Door
- One Pot Beef Stroganoff by My World Simplified
- Pork and Sweet Potato Hash by The Bitter Side of Sweet
- Pork with Gingered Pluots by Palatable Pastime
- Salsa Chicken Skillet by Bottom Left of the Mitten
- Sautéed Gnocchi with Pomodo Crudo by What Smells So Good?
- Smothered Potatoes and Sausage by Sunday Supper Movement
- Spanish Rice and Beef Skillet Dinner by Meal Planning Magic
- Spicy Sausage Pasta Skillet by Caroline’s Cooking
- Summer Squash Frittata by Pies and Plots
- Tamale Pie by Monica’s Table
- Unstuffed Cabbage Roll Skillet by Fantastical Sharing of Recipes
- Veggie-Packed Sloppy Joes by Powered By BLING
- Yellow Rice Skillet by Cricket’s Confections
Favorite Skillet Desserts
- Fudgy Skillet Brownies by That Skinny Chick Can Bake
- Pumpkin Chocolate Chip Skillet Cookie by The Crumby Cupcake
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
Ingredients
- 2 boneless, skinless chicken breasts cubed
- 8 10 inch tortillas
- 1 small onion chopped
- 16 ounces chunky salsa
- 2 cup chicken broth
- 2 Tbs. flour
- 1/4 cup ranch dressing
- 2 Tbs. oil
- 8 ounces mexican blend shredded cheese
Ingredients
|
|
Instructions
-
Start by dicing the chicken and onions. Add oil to a skillet over medium/high then add chicken and onion. Start to saute. Cook chicken through until no longer pink.
-
Next, cut up the tortilla pieces like a pie.
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Once the chicken is cooked pour the flour over the top then add the chicken stock and ranch dressing.
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Bring to a boil and let the sauce thicken. Add your tortillas to the top of the skillet and stir to combine. Cook for around 3-5 minutes.
-
On top of the chicken & tortillas pour the entire jar of salsa on top. Don't stir. Place cheese on top.
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Cook until cheese is melted or put this under the broiler to melt the cheese.
-
Serve with some lettuce and sour cream. Enjoy!
Air Fryer Rosemary Cashews
For parties or anytime it’s necessary to make sure you always have snacks on hand! Air Fryer Rosemary Cashews are full of flavor and crunch and simple to make.
A handful of nuts is one of my very favorite snacks! Whether they are peanuts that I have to
A few years back my friend gave me a great recipe for Rosemary Cashews. The recipe was initially to be made in the oven but since I’m currently obsessed with my air fryer, I decided to give it a try in there.
Making these cashews in the air fryer meant that I could make a small batch for just me or a larger batch if we had guests or if I want to have extras for snacks.
How to make Air Fryer Rosemary Cashews:
I made these in a small batch for snacking so I used 1/4 of the recipe that I have below. I love that I can whip up a small amount for movie night, it works great in the air fryer.
In a microwave proof bowl melt the butter.
To the melted butter add Worcestershire Sauce, rosemary, chili powder, mustard powder,
Add the cashews to another bowl. Pour the butter mixture over the top.
Stir to coat the nuts with the butter mixture.
Place the nuts in a layer in the air fryer tray.
Set the air fryer to 300 degrees and cook for 4 minutes. Remove the tray and stir the nuts. Put the tray back and cook for an additional 4 minutes. Repeat one final time.
Check the nuts to see if they are golden. Take the nuts and spread them on a cookie sheet with parchment paper to cool.
Serve with some great craft beer and a good movie. Have extras? Store in a sealed container for up to 1 week.
Tips for making cashews in the air fryer:
- When making a larger batch, half the mixture and make in 2 separate batches.
- Do not be alarmed when you see that they are ‘soft’ to touch.
Want more air fryer recipes?
And here you are…
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 2 minutes |
| Cook Time | 16 minutes |
| Servings |
servings
|
- 2 pounds cashews
- 2 Tbs butter
- 2 tsp Worcestershire Sauce
- 4 Tbs rosemary
- 1 tsp chli powder
- 1 tsp mustard powder
- 4 tsp brown sugar
Ingredients
|
|
- In a microwave proof bowl melt the butter.
- To the melted butter add Worcestershire Sauce, rosemary, chili powder, mustard powder, and brown sugar. Stir to combine.
- Add the cashews to another bowl. Pour the butter mixture over the top.
- Stir to coat the nuts with the butter mixture.
- Place the nuts in a layer in the air fryer tray. When making a larger batch, half the mixture and make in 2 separate batches.
- Set the air fryer to 300 degrees and cook for 4 minutes. Remove the tray and stir the nuts. Put the tray back and cook for an additional 4 minutes. Repeat one final time.
- Check the nuts to see if they are golden. Do not be alarmed when you see that they are 'soft' to touch. Take the nuts and spread them on a cookie sheet with parchment paper to cool.
- Store in a sealed container for up to 1 week.
No Air Fryer, No Problem Mix the butter mixture and nuts then add to a sheet pan. Cover with foil and bake in a 350 degree oven for 10-20 minutes, mixing half way through.
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.
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.
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.
This week is also 3 months at my new job! The new year had me
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.
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.
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
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……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
- 1 13-ounce bag restaurant style tortilla chips
- 1 small yellow onion chopped
- 1 green pepper chopped
- 1 orange pepper chopped
- 1 yellow pepper chopped
- 14 ounces smoked sausage I used skinless smoked sausage
- 1 tsp olive oil
- 2 cups beer cheese sauce I used The Chunky Chef's Creamy Beer Cheese Sauce recipe
Ingredients
|
|
- For the beer cheese sauce: I used a recipe from, The Chunky Chef. I used Yuengling for the beer.
- Chop 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.
Berrylicious Sweet Tea
With the warmer weather coming we need to have a great drink recipe on hand that uses all the flavors of the season! Sit back, relax and enjoy this Berrylicious Sweet Tea.
*Affiliate links are included in this post. Please read my Discloser Policy. I received Stash Tea complimentary but all opinions stated in this post are my own. For more information visit the Stash Tea website and visit their about page.
Brewing up a big batch of this sweet tea is the perfect way to enjoy the warmer weather when entertaining friends and family. Set up the snacks, grab some glasses and ice and you are set for a relaxing afternoon.
Stash Tea is offering Bottom Left of the Mitten readers a discount on online orders.
Visit this special link Stash Tea’s:
https://www.stashtea.com/discount/BOTTOMLEFTOFTHEMITTEN-SC
and use the Promo Code: BOTTOMLEFTOFTHEMITTEN-SC.
How to make Berrylicious Sweet Tea:
Start by gathering up the ingredients for this sweet tea. You will need a large pitcher, 10 Stash Tea Pomegranate Raspberry bags, berry trio (blueberries, raspberries and blackberries), and 10 cups of water.
In a large stockpot bring 10 cups of water and the 10 tea bags to a boil for 14 minutes. Be sure to clip the paper ends off so that the tea bags can be completely submerged in the water while boiling.
Rinse the berries off.
Next, smash all the berries together, this will release their flavor better.
Take the pot off the heat and remove the tea bags.
Add the smashed berries to the pot along with the honey. Let the tea cool completely.
Pour the liquid through a strainer into a clean pitcher.
Find out more about Stash Tea by following them on social media:
Serve tea over a glass of ice and more berries.
And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Prep Time | 5 minutes |
| Cook Time | 14 minutes |
| Servings |
servings
|
- 10 bags Stash Tea Pomegranate Raspberry Tea
- 10 cups water
- 1 cup raspberries cleaned
- 1 cup blueberries cleaned
- 1 cup blackberries cleaned
- 1/4 cup honey
- ice and more berries for serving
Ingredients
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|
- In a large stockpot bring 10 cups of water and the 10 tea bags to a boil for 14 minutes. Be sure to clip the paper ends off so that the tea bags can be completely submerged in the water while boiling.
- Rinse the berries off.
- Smash all the berries together, this will release their flavor better.
- Take the pot off the heat and remove the tea bags.
- Add the smashed berries to the pot along with the honey. Let the tea cool completely.
- Pour the liquid through a strainer into a clean pitcher.
- Serve tea over a glass of ice and more berries.
Bubble & Squeak
Boiled potatoes and fried cabbage come together to form a great side dish or main ingredient in this Bubble & Squeak. Round out the meal with ham steaks, fried eggs and Hollandaise Sauce on the top.
Binge watching cooking shows on the weekend paid off big time. I mean look how good this recipe that was made on Food Paradise! The Chef made a classic dish, Bubble and Squeak, then added ham, eggs and one of my favorites…Hollandaise Sauce.
What beer pairs well with Bubble & Squeak?
The beer: Guinness, of course.
Would you like an alternative, local Irish beer? Short’s Brewing Uncle Steve’s Traditional Irish Style Stout.
Try my Irish Stout Cake made with Uncle Steve’s for a St. Patrick’s Day dessert.
What movie pairs well with a St. Patrick’s Day themed dinner?
For Mitten Movie Night why not just sit back and relax? Play some music, talk with each other and enjoy the fact that Spring is just about here.
But if you must watch something check out this article for some great recommendations—> 15 Best Movies to Watch for St. Patrick’s Day
For this classic dish, it’s a basic combination of cabbage and potatoes. I made this in two pots-a larger pot then a deep skillet.
How to make Bubble & Squeak:
Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
Tips for making Bubble & Squeak:
- Previously, I chopped the cabbage for this recipe but felt like it was too chunky to form good patties. I updated the recipe and shredded the cabbage in the food processor.
- When forming the patties I let them chill in the freezer to firm them up, a step I didn’t do last time – even if you put them in the freezer for 10 minutes they will work much better for frying.
You will only need half of this, I made some coleslaw with the remaining half, yum!
To a food processor add the cabbage, onion and garlic and pulse until they are in small pieces.
Soften 1 Tbs butter in the pan the potatoes were cooked in. To the pot that the potatoes were cooked in sautee the cabbage mixture for 4-5 minutes.
Add the potatoes back into the pan plus the milk, butter, salt and pepper to taste, and parsley flakes. Using a potato masher smash everything together.
Take a cookie sheet and add parchment paper. Scoop out 8 patties then put them into the freezer for up to an hour. This step makes it SO MUCH EASIER to fry the patties.
Once they have cooled set up the staging area. In 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
Bring 1/2 cup oil to frying to med/high heat for frying. Take the patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
Add to oil in the pan frying on each side for 4-5 minutes. Crispy!! Remove and add to a plate with a paper towel.
The Chef on the show served the patties with poached eggs, ham steaks and Hollandaise Sauce, the sauce is what sold me on making this for sure. Eggs Benedict is what I order whenever I go out if it’s on the menu. While I’ve tried to make the sauce many, many times at home with a 100% fail rate I quickly realized there was a better alternative. The best part is it isn’t too buttery, cook the eggs I add or have a bitter lemon taste. Win! That alternative is this—>
Prepare the sauce as recommended on the package. Then all that’s left to do is to cook the eggs which can be fried or poached. Heat the ham steaks.
Prepare on a plate and drizzle with the sauce.
Need some more St. Patrick’s Day recipes?
- Check out these Unique St. Patrick’s Day Recipes
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in February of 2017. Updated photos & recipe March of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
Ingredients
- 1/2 small head cabbage chopped
- 1 small white onion chopped
- 2 cloves garlic
- 4 potatoes peeled and chopped, add water to boil
- 2 Tbs milk
- 1 Tbs butter
- 1/2 cup flour
- 2 eggs beaten
- 1/2 cup bread crumbs, original
- salt and pepper to taste
- 1 Tbs parsley flakes 1/2 in potato pattoe, 1/2 in sauce
- 8 eggs poached
- 6 ham steaks heated
- 0.9 ounces Knorr Hollandaise Sauce pkg prepared to package directions
Ingredients
|
|
Instructions
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Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
-
To a food processor add the cabbage, onion and garlic and pulse until they are in small pieces.
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Soften 1 Tbs butter in the pan the potatoes were cooked in. To the pot that the potatoes were cooked in sautee the cabbage mixture for 4-5 minutes.
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Add the potatoes back into the pan plus the milk, butter, salt and pepper to taste, and parsley flakes. Using a potato masher smash everything together.
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Take a cookie sheet and add parchment paper. Scoop out 8 patties then put them into the freezer for up to an hour. This step makes it SO MUCH EASIER to fry the patties.
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Once they have cooled set up the staging area. In 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
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Bring 1/2 cup oil to frying to med/high heat for frying. Take the patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
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Add to oil in the pan frying on each side for 4-5 minutes. Remove and add to a plate with a paper towel.
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Prepare the sauce as recommended on the package. Then all that's left to do is to cook the eggs which can be fried or poached. Heat the ham steaks.
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Prepare on a plate and drizzle with the sauce. Enjoy!
Shrimp and Corn Chowder
Dig into the comforting bowl of Shrimp & Corn Chowder. Thick and full of shrimp, crunchy corn, potatoes, and a creamy broth. The perfect comfort food soup.
Well, it’s still REALLY cold here. The beginning of the week was brutal and now it’s about to start a weekend of storms and high winds. This though I can easily get over because Spring is going to come eventually. Until then, I have this beautiful soup and tonight’s Mitten Movie Night to keep me warm.
What movie pairs well with cold weather and warm soup?
If you have Hulu you have to watch Down. This movie was a real nail biter! Suspense fans will love it.
What beer pairs well with Shrimp & Corn Chowder?
The beer: The Poet from New Holland Brewing.
Creamy and light this is the perfect pairing with the flavors in this chowder.
This whole meal will leave you satisfied but not weighed down and napping on the couch before the movie even starts.
The best part of this soup is that it’s easy to make. As always, I use frozen already cooked shrimp. This may not be popular but it’s one of my top convenience items.
How else can you use frozen precooked shrimp?
- Baked Coconut Shrimp Wontons (one of my most popular recipes)
- Shrimp Spaghetti
- Shrimp Cannelloni
How to make Shrimp & Corn Chowder:
Start by thawing the shrimp in warm water.
Next, wash and cube the potatoes, red peppers, onions and mince the garlic.
Once the vegetables have been chopped and the shrimp thawed add 2 Tbs to a large stockpot.
Now add the chopped vegetables, garlic, and thawed shrimp. Sautee the vegetables for 2 minutes.
Add the flour then stir it all together. Now add the corn, vegetable broth, and seasoning. Let simmer for 25 minutes.
During the last 10 minutes take a small bowl and mix together the milk and flour. This will thicken up the chowder. Now add the Parmesan cheese. Pour into the soup and let finish cooking.
Sprinkle with more Parmesan and shrimp if you like. Serve with crackers. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 8 ounces cooked shrimp thawed
- 2 potatoes cleaned and chopped
- 1 red pepper chopped
- 1 small yellow onion chopped
- 15.25 ounces sweet corn
- 3 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp Spanish paprika
- 2 Tbs flour
- 1/2 cup milk
- 1/4 cup parmesan cheese
- Paremsan Cheese & Extra Shrimp for topping
Ingredients
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|
- Start by thawing the shrimp in warm water.
- Next, wash and cube the potatoes, red peppers, onions and mince the garlic.
- Once the vegetables have been chopped and the shrimp thawed add 2 Tbs to a large stockpot.
- Now add the chopped vegetables, garlic and thawed shrimp. Sautee the vegetables for 2 minutes.
- Add the flour then stir it all together. Now add the corn, vegetable broth, and seasoning. Let simmer for 25 minutes.
- During the last 10 minutes take a small bowl and mix together the milk and flour. This will thicken up the chowder. Now add the Parmesan cheese. Pour into the soup and let finish cooking.
- Sprinkle with more Parmesan and shrimp if you like. Serve with crackers. Enjoy!
Roasted Pepper Turkey Sandwich
This Roasted Pepper Turkey Sandwich is made with turkey, lots of cheese, sweet red peppers and crunchy ciabatta bread. Making sandwiches in the air fryer is going to become your new FAVORITE thing!
When I’m asked what my favorite food is I instantly say, ‘Sandwiches.’ I definitely live by my personal heroine’s wisdom on what makes the sandwich so great.
“Can I share with you my worldview? All of humankind has one thing in common: the sandwich. I believe that all anyone really wants in this life is to sit in peace and eat a sandwich.” – Liz Lemon
So many combinations of flavors from the meat and bread, to what vegetables and types of cheese to add and what sauce to slather on it.
My favorite though has to be one that is warm and has a nice and crunchy bread. So guess what I do to get that nice and toasty bread? Tip: I use my air fryer to make sandwiches!
What movie pairs well with a turkey sandwich and craft beer pairing?
For tonight’s Mitten Movie Night we are watching Bohemian Rhapsody. I know I’m a little late to the party but honestly I was having a hard time wrapping my head around Sacha Baron Cohen NOT being in it. Did you know he was originally slated to play the lead?
What beer pairs well with a Roasted Pepper Turkey Sandwich?
The beer: Blonde Ale from Green Flash Brewing
Blonde’s are by far my favorite beer. Slight citrus and the sweetness of honey this is a beer that pairs well with pretty much any sandwich craving I’m having.
How to make Roasted Pepper Turkey Sandwich in the air fryer:
Butter one side of two slices of ciabatta bread. Lay one piece butter side down in the bottom of the air fryer basket.
To the bread add half the cheese, half the red peppers.
Layer the turkey on top.
Repeat the cheese, red peppers and the final piece of bread with the butter side up.
To the top of the bread sprinkle with garlic powder and Parmesan cheese.
Place the basket back into the air fryer and set at 350 degrees for 5 minutes.
After 5 minutes in the air fryer. Open the drawer and flip the sandwich. Cook an additional 2-3 minutes.
Get inspired with these other sandwich & beer pairings:
- Roast Beef Sandwich with Poolside from Bell’s
- Chicken & Mushroom Subs with Michigan Honey Amber from Latitude 42
- Hacienda Torta Cubana with Nectar of the Goddess from Latitude 42
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 2 minutes |
| Cook Time | 8 minutes |
| Servings |
serving
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- 2 pieces ciabatta bread
- 2 tsp butter
- 1 Tbs roasted pepper bruschetta
- 3 ounces oven roasted turkey breast
- 1/2 cup Italian blend shredded cheese
- 1/2 tsp garlic powder
- 1/2 tsp Parmesan for sprinkling
Ingredients
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- Butter one side of two slices of ciabatta bread. Lay one piece butter side down in the bottom of the air fryer basket.
- To the bread add half the cheese, half the red peppers.
- Layer the turkey on top.
- Repeat the cheese, red peppers and the final piece of bread with the butter side up.
- To the top of the bread sprinkle with garlic powder and Parmesan cheese.
- Place the basket back into the air fryer and set at 350 degrees for 5 minutes.
- After 5 minutes in the air fryer. Open the drawer and flip the sandwich. Cook an additional 2-3 minutes.
- Cut the sandwich in half and serve. Enjoy!
Cream Cheese Stuffed Chicken Roll Ups
Cream Cheese Stuffed Chicken Roll Ups are easy to make any night of the week. Chicken breasts are stuffed with savory cream cheese filling then baked with a crispy coating. Dinner is served!
This recipe can easily be updated by switching up the cream cheese filling ingredients too. Try some of these alternatives:
- Basil & Sun-Dried Tomatoes
- Cajun Seasoning & Green Onions
- Chopped Mushrooms & Steak Seasoning (this sounds weird but so good!)
- Pimento & Cheddar (yes, more cheese)
Two main ingredients, 45 minutes and dinner is on the table. What could be easier? Nothing I tell you.
How to make Cream Cheese Stuffed Chicken Roll Ups:
First off you need to flatten out your chicken breasts. Lay it down, cover in plastic wrap and then pound them until they are about 1/2″ thick. Thin enough so that you can fill and roll them up easily.
Take the block of cream cheese and put it in a bowl then add the herbs & spices.
Stir to combine all the ingredients.
Now it’s time to fill, roll & bread the chicken. Shake out 1/2 a box of Oven Fry Extra Crispy onto a plate.
Spoon a dollop of cream cheese on each chicken breast-this recipe covers just enough for 6 chicken breasts.
Roll each chicken breast and coat in the Oven Fry.
Place each roll up into a baking dish. Bake uncovered at 375 for 45 minutes.
Need more easy chicken breast recipes for dinner?
And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published May of 2016. Updated photos & recipe February of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 8 ounces cream cheese
- 1/2 pkg Oven Fry Extra Crispy, chicken
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tbs oregano
- 1/2 tsp onion powder
Ingredients
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Instructions
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Flatten out your chicken breasts. Lay the chicken down, cover in plastic wrap and then pound them until they are about 1/2" thick.
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Take 1/2 the block of cream cheese and put it in a bowl. Add the herbs & spices. Stir to combine all the ingredients.
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Spoon a dollop of cream cheese on each chicken breast.
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Shake out 1/2 a box of Oven Fry Extra Crispy onto a plate. Roll each chicken breast and coat in the Oven Fry.
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Place each roll up into a baking dish. Bake uncovered at 375 for 45 minutes.
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.
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!
So that got me thinking, what if I made my favorite ham and potato
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.
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.
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.
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?
- Beef Tips & Gravy with The Double Magician from Short’s Brewing
- Under the Troll Bridge Pasties with Arcadia Ale’s Hopmouth
- Turkey Meatballs with Balsamic Vinegar Glaze with Melonfest Cantaloupe Wheat from Roak Brewing
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 stalks celery chopped
- 2 stalks carrots peeled and chopped
- 4 large russet potatoes peeled, cleaned and chopped
- 8 ounces diced ham
- 1 Tbs butter
- 4 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 cup whole milk
- 2 Tbs all purpose flour
- 2 9-inch pie crusts
- 5 ounces raspberry jam
- 1 egg whisked
Ingredients
Ham and Potato Soup
Raspberry Pie Dippers
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- 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.
- 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.
- 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.
- Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers. Enjoy!
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