My Dad’s Chicken & Rice

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

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

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

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

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

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

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

How to make My Dad’s Chicken & Rice:

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

Chicken covered with flour on a plate.

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

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

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

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

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

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

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

Tips for making My Dad’s Chicken & Rice:

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

And here you are……

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

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

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

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

Tips for making My Dad's Chicken & Rice:

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

Chicken & Mushroom Subs

Not looking to spend a lot of time on dinner? Then I have the perfect sandwich for your busy Friday night. Chicken & Mushroom Subs on a steamed bun. Using pre-cooked chicken, sliced mushrooms and shredded cheese this is a one-pan wonder that will easily become your go-to meal.

Chicken & Mushroom Subs | Bottom Left of the Mitten

Well, we are heading into Mother’s Day weekend with lots of rain and dreary weather on this Mitten Movie Night. Trying not to get too down because we have really had great weather lately and it really was a long time coming.

What beer pairs well with Chicken & Mushroom Subs?

The beer: Michigan Honey Amber from Latitude 42.

This beer is such a unique mix of honey and citrus. The nice thing about this chicken sandwich is that it pairs so well with a big flavor craft beer like this.  For me, the perfect meal is this a great beer and a sandwich.

What movies pairs well with beer and sandwiches?

Tonight we are watching Super Troopers! We had a date night last weekend and watched Super Troopers 2 so naturally, we have to go back and re-watch the original classic.

Chicken & Mushroom Subs | Bottom Left of the Mitten

How to make Chicken & Mushroom Subs:

Start by preheating the oven to 375 degrees and grease a sheet pan.

This sandwich is a great use of cooked chicken. If you have a rotisserie chicken on hand shred it up.  Did you cook some chicken in the crock-pot and have some leftover? Great!  Even boil 2 chicken breasts on the stove top. Whichever way you choose to cook your chicken breast shred it then add to the pan. 

On top of that add the sliced mushrooms. Pop into the oven and cook for 10 minutes.

After 10 minutes take the pan out of the oven and add the cheese then put the pan back into the oven for another 5 minutes to let the cheese melt.

Chicken & Mushroom Subs | Bottom Left of the Mitten

For the buns, I decided that I wanted them to be steamed and not toasted.  I tried a little trick to steam buns in the microwave that I found online and it worked really well! Just leave them in the plastic bag (of course remove the bag tie first which could have metal on it) then microwave for 30 seconds, voila! Fresh steamed buns.

The sauce is simply made by combining 1/4 cup mayonnaise and 2 Tbs Caesar dressing.  This adds a creamy layer of flavor to the sandwich.

Slather the sauce on the buns then slide the chicken, mushroom, and cheese filling on to each bun.

Pair with some chips.  I recommend Better Made Garlic Dill Pickle!

And here you are……

Chicken & Mushroom Subs | Bottom Left of the Mitten

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

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




Print Recipe
Chicken & Mushroom Subs
Warmed buns, chicken and mushrooms with lots and lots of cheese. These Chicken & Mushroom Subs are quick to make and fast to the table for lunch or dinner.
Chicken & Mushroom Subs | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 10 minutes
Servings
sandwiches
Ingredients
Chicken & Mushrooms
Dressing
Prep Time 5 minutes
Cook Time 10 minutes
Servings
sandwiches
Ingredients
Chicken & Mushrooms
Dressing
Chicken & Mushroom Subs | Bottom Left of the Mitten
Instructions
Chicken & Mushroom Subs
  1. Preheat the oven to 375 degrees and grease a sheet pan. To the pan add the cooked and shredded chicken. On top of that add the sliced mushrooms. Put into the oven and cook for 10 minutes.
  2. After 10 minutes take the pan out of the oven and add the cheese then put pan back into the oven for another 5 minutes to let the cheese melt.
  3. To steam the buns leave them in the plastic bag (remove the bag tie first which could have metal on it) then microwave for 30 seconds.
  4. Slather the sauce on the buns then add the chicken, mushroom and cheese filling to each bun. Pair with some chips. Enjoy!
Dressing
  1. Combine 1/4 cup mayonnaise and 2 Tbs Caesar dressing.

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!

InstagramMMN

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

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!

Chicago Deep Dish Pizza #SundaySupper

Next time a craving for pizza takes over skip the local pizza place, forget the boxed cardboard frozen stuff and make your own!  Thick crust that is loaded with toppings, cheese and tomatoes.  Baked to gooey perfection.  Forget traditional crust and make this Chicago Deep Dish Pizza.

Chicago Deep Dish Pizza from Bottom Left of the Mitten

Where we live we are about 2 hours from many major cities.  That means we can stay home or go visit Indianapolis, Detroit, Toledo (their craft beer scene is awesome~I highly suggest giving it a try) or Chicago.  While we don’t hit Chicago very often we were able for a time to get real deep dish at a Gino’s East location that they had about a half hour from us in Granger, Indiana.  Sadly though it closed.  So it was up to make the thick pizza that I loved so much!  Other than the sausage that comes on an authentic Gino’s East, which is amazing, I think I pulled it off a pretty good copycat.

Chicago Deep Dish Pizza | Bottom Left of the Mitten

Start off with your crust.  This recipe is very similar to my White Chicken Pizza with Basil & Blackberry Sauce with the exception of reducing the flour and adding cornmeal to the dough.  It gives it that crunchy texture that most deep dish pizzas have.  Gather your ingredients….

Chicago Deep Dish Pizza from Bottom Left of the Mitten

Mix yeast, water & honey together.  Cover bowl with plastic wrap and let sit for 10 minutes.  You should see bubbles are formed on the top of the water/yeast mixture.  Now add the flour, honey & salt to the yeast mixture.  Stir with a spatula then complete by hand. After it has formed a ball cover with 2 tsp. of olive oil.  Put a towel over the bowl and let rise for 15-20 minutes.

Once the dough has risen uncover and place on a floured surface.  Roll with a rolling pin to almost double the size of your pan so there is plenty to go around the deep edges of a greased springform pan.  Place the dough into the pan cinching edges as not to overlap over the top of the pan.  Brush crust with 2 Tbs. melted butter all over then place in a preheated 375 degree oven to bake for 8-10 minutes.  Take out of the oven and now it’s time to load it up!  Layer cheese, filling, more cheese then top with the drained tomatoes.  It’s very important that the tomatoes are drained because you don’t want the juice making your crust soggy.

Chicago Deep Dish Pizza from Bottom Left of the Mitten

My filling is a combination of Italian sausage, hamburger, mushrooms, green peppers, olives, onions, garlic cloves mixed with Italian seasonings and tomato paste.  I will put the full ingredients below but this is your pizza please add whatever you like!  A great crust, lots of cheese and the crushed tomatoes really are what make a deep dish what it is.  A blank slate to add whatever toppings you like.  Once all your layers are on place in your oven that is already preheated at 375 degrees.  And here you are….

Chicago Deep Dish Pizza from Bottom Left of the Mitten

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

Thank you Coleen of The Red Headed Baker for hosting this week! Need more pizza inspiration?  Here are 50+ more recipes to check out….

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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.

 

Chicago Deep Dish Pizza from Bottom Left of the Mitten

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Print Recipe
Chicago Deep Dish Pizza
Next time a craving for pizza takes over skip the local pizza place, forget the boxed cardboard frozen stuff and make your own! Thick crust that is loaded with toppings, cheese and tomatoes. Baked to gooey perfection.
Chicago Deep Dish Pizza from Bottom Left of the Mitten
Course Main Dish
Cuisine Pizza
Servings
slices
Ingredients
Deep Dish Crust
Sausage Filling
Course Main Dish
Cuisine Pizza
Servings
slices
Ingredients
Deep Dish Crust
Sausage Filling
Chicago Deep Dish Pizza from Bottom Left of the Mitten
Instructions
Deep Dish Crust
  1. Mix yeast, water & honey together. Cover bowl with plastic wrap and let sit for 10 minutes. Add flour, honey & salt to the yeast mixture. Stir with a spatula then complete by hand. After it has formed a ball cover with 2 tsp. of olive oil. Put a towel over the bowl and let rise for 15-20 minutes.
  2. Once the dough has risen uncover and place on a floured surface. Roll with a rolling pin to almost double the size of your pan so there is plenty to go around the deep edges of a greased springform pan. Place the dough into the pan cinching edges as not to overlap over the top of the pan. Brush crust with 2 Tbs. melted butter all over then place in a preheated 375 degree oven to bake for 8-10 minutes.
Sausage Filling
  1. Brown sausage and hamburger. Add onions, green peppers, olives, mushroom and garlic. Cook all together the meat is cooked through and the vegetables are soft.
  2. Add in tomato paste, Italian herbs and sugar. Take off heat. Add to pizza in a thick layer.
  3. Take crust out of oven. Load with layers like this: -1/2 Cheese -Filling -Remaining Cheese -Drained tomatoes
  4. Once all your layers are on place in your oven that is already preheated at 375 degrees.
  5. Cut into 8 pieces and enjoy!

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