Slow Boat to China #SundaySupper

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.  In my new take on a classic I use quick cooking rice so there is nothing ‘slow’ about about my Slow Boat to China recipe.

Slow Boat to China | Bottom Left of the Mitten

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.

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.  So now on to the food.

Slow Boat to China | Bottom Left of the Mitten

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.  I use a strainer and bowl to make sure all the grease gets out.

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.  Now return the drained beef to the pan.

Slow Boat to China | Bottom Left of the Mitten

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 with some warm buttered biscuits or croissants.  And here you….

Slow Boat to China | Bottom Left of the Mitten

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

Thank you to this weeks Sunday Supper host.  Check out all of the other 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 from your childhood. Ground beef, sauteed onions and celery combine with a creamy sauce and comes together for a quick comforting meal perfect for busy nights.
Slow Boat to China | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef
Servings
servings
Ingredients
Course Main Dish
Cuisine Beef
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!
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Tyler Florence’s Chicken & Sausage Etouffee

This Mitten Movie Night is the first in July!  Did you have a good 4th?  Last week instead of Mitten Movie Night I posted my Best BBQ Sauce recipe for #CookoutWeek.  It was an honor to be a part of it.  Can’t wait to be a part of this great group once again for Choctoberfest too!  Tonight I am making an etouffee recipe that I watched Tyler Florence make on The Food Network years ago when I was just getting into cooking.  It sounded great so I made it and have been loving it ever since.

Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten

Pairing this meal with a long time love of mine Bell’s Oberon.  Fun Fact: Oberon’s release is celebrated with ‘Oberon Day’…what a World we live in!  Check out all their other release dates here.  We are watching What We Do In The Shadows.  It came on Netflix and we started watching a little of it then decided to save it for tonight.  What I did see was hilarious and I don’t think you can go wrong with a ‘documentary’ about Vampires living together.  That’s my kind of humor.  Now on to the food.

Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten

If I described this dish in one word it would be ‘simple’.  However using that word would lead you to believe that the flavor is pretty basic too-nope. Wrong.  If your looking for an easy meal with lots of flavor this is it.  Start by chopping the chicken into pieces.  Sautee in a pan with a 2 teaspoons of oil for about 5 minutes.  Chop the sausage then add to the pan.  Cook for another 5 minutes until the chicken is cooked through and sausage is crisp.

While the meat is cooking take the pepper, onion, garlic cloves and celery and add to a food processor.  Chop items until they are small and well combined.  Remove the cooked chicken and sausage from the pan.

Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten

To the same pan add chicken stock and the processed vegetables.  Start cooking over medium/high heat.  Add the chicken and sausage back to the pot.  Let the stock reduce by half until it make a smooth sauce.  Serve over rice and maybe a side of Hone-Jalapeno Cornbread.  And here you are……

Tyler Florence's Chicken & Sausage Etouffee | 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.

Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten #etouffee #chickenandsausage #chicken
Print Recipe
Tyler Florence's Chicken & Sausage Etouffee
Spicy andouille sausage and chicken are sauteed then combined with a light sauce. This meal is all about simple flavors combing to make one spectacular dish.
Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Tyler Florence's Chicken & Sausage Etouffee | Bottom Left of the Mitten
Instructions
  1. Start by chopping the chicken into pieces. Sautee in a pan with a 2 teaspoons of oil for about 5 minutes. Chop the sausage then add to the pan. Cook for another 5 minutes until the chicken is cooked through and sausage is crisp.
  2. Take the pepper, onion, garlic cloves and celery and add to a food processor. Chop items until they are small and well combined.
  3. Remove the cooked chicken and sausage from the pan.
  4. To the same pan add chicken stock and the processed vegetables. Start cooking over medium/high heat.
  5. Add the chicken and sausage back to the pot. Let the stock reduce by half until it make a smooth sauce. Serve over rice. Enjoy!
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Wing Sauce Sliders

I’ll be upfront right now. And this may make me unpopular but for a long time I couldn’t even smell Buffalo Wing Sauce. In fact it’s been over a decade that even looking at the sauce would give me chills. Flash back 2003….my husband had just won Virginia’s Strongest Man. We actually had friends in the area so we went out and celebrated afterwards at a local wing place. Well, let’s just say that I ‘Celebrated’ a little too much **insert you shaking your head here because most of us have ‘been there’**.

Wing Sauce Sliders | Bottom Left of the Mitten

So, there’s that. But I can FINALLY say that after my pregnancy with my youngest my taste buds must have been awakened because I craved spicy stuff constantly and have been on the Wing Sauce bandwagon ever since. I’m like ‘Let’s put it on everything!’ Just like I do with these Wing Sauce Sliders.

Wing Sauce Sliders | Bottom Left of the Mitten
Not only have my tastes changed over the years but my entertainment habits have too.  Now instead of going out and getting crazy I much prefer staying at home and spending Mitten Movie Nights  making a great meal and pairing it with some great beer while watching some great entertainment.  Ok, now on to the food!

First you will prepare your chicken. Cut the pieces down to size for as many sliders as you are expecting to prepare. After cutting them into as many pieces as you have buns (I had 12) pound them out with a mallet to thin them out. This helps to tenderize them and you don’t have to cook them as long so they turn out a little juicer.

Wing Sauce Sliders | Bottom Left of the Mitten
Add vegetable oil to the pan. I usually use about 1/2 cup. Bring oil to a temperature that will ‘fry’ the chicken breasts. You can test by adding a little of the dredging mixture and see if it sizzles. While that is heating up put 1/2 cup flour onto a plate. Dredge the chicken so it is coated on all sides of the chicken. Test to see if oil is hot enough. If it is add chicken to pan.  Cook first side around 6-8 minutes–DO NOT TOUCH IT once it’s in the oil. I’m telling you, you want the crunchy part of this chicken to stay intact because it’s delicious and you will ruin it if you mess with it. Ok, rant over :’) Flip over (again, only 1 time) and cook another 6-8 minutes. Remove from pan and let drain on paper towel.

While your chicken is cooking make up the sauces to go with these. First off let’s start with the Garlic Parmesan Sauce.  Mix all the ingredients together in a covered bowl. Once the chicken is cooked take the amount of you want to have the Garlic Parmesan sauce on it and add to bowl with the combined sauce. Cover & shake. Go ahead and get your arm workout for the day.

WingSauceSliders_1f

For the Buffalo Wing sliders just take some Frank’s Red Hot Buffalo Wing Sauce and add it to a covered bowl. Just like with the Garlic Parmesan sauce shake the daylights out of it until the sauce covers all parts of the chicken.

Wing Sauce Sliders | Bottom Left of the Mitten

The topper for these sliders is a Blue Cheese Sauce that is a perfect combination with the bite of the cheese, creaminess and then the crunch of the celery.  The perfect topping!

Wing Sauce Sliders | Bottom Left of the Mitten

Put chicken onto your slider buns. Viola!  Take your sauce & slather it all over the top of your sliders. Add tomato and lettuce so you get your veggies. And here you are……

Wing Sauce Sliders | 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.

Originally published May, 2016. Updated photos & recipe.

Garlic Parmesan Sauce adapted from Raining Hot Coupons

Blue Cheese Dressing adapted from Domestic Superhero

 

Wing Sauce Sliders | Bottom Left of the Mitten #buffalosauce #sliders #chickensandwich
Print Recipe
Wing Sauce Sliders
Crunchy chicken on soft slider buns slathered in Wing Sauce then topped with Blue Cheese & Celery Sauce.
Wing Sauce Sliders | Bottom Left of the Mitten
Course Main Dish
Cuisine Sliders
Servings
sliders
Ingredients
Chicken for Wing Sauce Sliders
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
Course Main Dish
Cuisine Sliders
Servings
sliders
Ingredients
Chicken for Wing Sauce Sliders
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
Wing Sauce Sliders | Bottom Left of the Mitten
Instructions
Chicken for Wing Sauce Sliders
  1. Add vegetable oil to the pan. Bring oil to a temperature that will 'fry' the chicken breasts.
  2. Dredge the chicken in flour so it is coated on all sides of the chicken. Test to see if oil is hot enough. If it is add chicken to pan.
  3. Cook 6-8 minutes each side. Only turning once.
  4. Remove from pan and let drain on paper towel.
Garlic Parmesan Sauce
  1. Mix all ingredients together in a covered bowl.
  2. Add cooked chicken to covered bowl. Cover & shake.
Buffalo Wing Sauce
  1. Add sauce and cooked chicken to covered bowl. Cover & shake.
Blue Cheese & Celery Sauce
  1. Chop your celery and mix with all other ingredients together.
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