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.

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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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!

Crock Pot Ranch Pork Roast

Looking for a cozy meal that takes very little time to make?  Set the crock pot and add a simple sauce to pork then let it do its work.  Crock Pot Ranch Pork Roast is a slow cooker favorite the whole family will love.

Crock Pot Ranch Pork Roast shredded on a pan ready to eat!

This is one of my favorite meals to make for my boys. For me, one of my true joys is making them a meal that has them leaving the dinner table full & happy.

Now I’m going, to be honest and give what is possibly an unpopular opinion-I really don’t use my crock pot often.  Even in the cooler months.  Not sure if it’s just that I forget that I even have one or maybe I’m not a big fan of the way some meat turns out after cooking but there is one meat that I almost always pull out the underused crock pot for and that is porkThis crock pot ranch pork roast only takes a few ingredients to get this tender roast that practically makes its own gravy. 

Crock Pot Ranch Pork Roast shredded on a pan with gravy on the side ready to eat!

How to make Crock Pot Ranch Pork Roast:

In a bowl mix together the dry ranch, Worcestershire sauce, soy sauce, minced garlic, and water.

Mix all ingredients together then pour on top of pork. Easy! Once that is all in just cook on low for 6-8 hours.

Pork roast in a crock pot getting ready to cook.

Remove the roast from the crockpot and put on a plate or sheet pan.  Pull meat apart and dispose of any fat that is left on the roast.

Time to make the gravy:  Ladle 1 cup of the liquid from the slow cooker and add to a pot.  In a small bowl whisk 1 Tbs flour with 3 Tbs milk.  Bring liquid to a boil then add the flour/milk mixture.  Whisk constantly until it thickens, usually takes 2-4 minutes.  This can easily be doubled depending on how much gravy you’re looking for.

So rich & creamy. Perfect to top off this crockpot ranch pork roast.  Roast up some asparagus and mash some potatoes to complete this meal.

Variations for Crock Pot Ranch Pork Roast:

  • Want an Italian twist to this dish? Swap out the dry ranch dressing for dry Italian dressing.
  • Add some whole peppercini’s to the crockpot for some extra flavor.
  • This pork roast is also great on sandwich buns with melted cheese.

And here you are…..

Crock Pot Ranch Pork Roast shredded on a pan with ranch gavy on the side ready to eat!

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

Originally published April 2016. Updated photos & recipe.

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


Crock Pot Ranch Pork Roast | Bottom Left of the Mitten #crockpot #slowcooker #porkroast
Print Recipe
Crock Pot Ranch Pork Roast
Fix dinner and forget it with this crockpot ranch pork roast. Cooking all day leaves this savory roast so tender it falls apart at forks touch.
Crock Pot Ranch Pork Roast | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Crock Pot Ranch Pork Roast
Gravy
Prep Time 5 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Crock Pot Ranch Pork Roast
Gravy
Crock Pot Ranch Pork Roast | Bottom Left of the Mitten
Instructions
Crock Pot Ranch Pork Roast
  1. Mix all ingredients together. Pour on top of pork. Cook on low for 6-8 hours.
  2. Remove the roast from the crock-pot and put on a plate or sheet pan. Pull meat apart and dispose of any fat that is left on the roast.
Gravy
  1. Ladle 1 cup of the liquid from the slow cooker and add to a pot.
  2. In a small bowl whisk 1 Tbs flour with 3 Tbs milk.
  3. Bring liquid to a boil then add the flour/milk mixture. Whisk constantly until it thickens, usually takes 2-4 minutes.
  4. Serve pork with gravy and any other side you wish. 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!

Turkey Meatballs with Balsamic Vinegar Glaze

This easy meatball recipe will surprise you with all of its flavor! A thick sauce is the star of these Turkey Meatballs with Balsamic Vinegar Glaze.  Place them on top of creamy mashed potatoes and you are in comfort food nirvana.

Turkey meatballs with balsamic vinegar glaze on a pile of mashed potatoes and a cold beer off to the side ready to eat.

It’s the first Mitten Movie Night of 2017!  Woot, Woot.  How is yours going so far?  Tonight I’ve got a great meatball recipe for you to start the year off right.

What movie pairs well with turkey meatballs and beer?

The movie we’re watching is Bridget Jones’s Baby.  I love this series of movies and just recently re-watched the others because I knew this was coming.

What beer pairs well with Turkey Meatballs with Balsamic Vinegar Glaze?

The beer: Melonfest Cantaloupe Wheat from Roak Brewing.

My husband picked this beer up and I’ll be honest, I wasn’t quite sure I would like it.  I love cantaloupe but wasn’t sure how it was going to work in a beer. I was pleasantly surprised!

Light and not overly fruity makes for a very drinkable beer that’s perfectly paired with the tang of the balsamic vinegar and soy sauce in the glaze on these meatballs.

Turkey meatballs with balsamic vinegar glaze on a pile of mashed potatoes and vegetables on the side ready to eat!

To say that I like meatballs is an understatement.  I LOVE them.  They are easy, very versatile and can come in many different combinations.  You can serve them on noodles, potatoes, as an appetizer.  In fact, one of the very first recipes I made for the blog was Porcupine Meatballs and Zoodles, a recipe I’ve been making for a long time.  I even celebrated National Meatball Day last year!

How to make Turkey Meatballs with Balsamic Vinegar Glaze:

First for the meatballs add the turkey, egg, and breadcrumbs to a bowl.  Mix all ingredients together and form into a ball.

Add about a tablespoon of oil to the bottom of a pan then set to medium heat.

Place the meatballs in the pan and cook for 5-6 minutes.  Flip them and cook for 5-6 minutes more.

Onions and garlic in a skillet being cooked with balsamic vinegar glaze off to the side ready to cook.

While the meatballs are cooking chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.

To the same pan melt 2 Tbs. butter then add onions and garlic.  Let soften for 2-3 minutes.

Add the sauce to the pan and cook until thickened, about 1 minute.  Return the meatballs back to the pan.

What do you serve with turkey meatballs?

  • Red-skinned mashed potatoes, roasted Brussels sprouts, and carrots for the side
  • Cheesy Cauliflower if you are looking for a lower carb side.
  • Serve these with noodles by doubling the sauce recipe so it can cover everything evenly. 

And here you are….

Turkey meatballs with balsamic vinegar glaze on a pile of mashed potatoes and a cold 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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Balsamic Vinegar Glaze adapted from Shugary Sweets

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Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten #turkeymeatball #balsamcvinegar
Print Recipe
Turkey Meatballs with Balsamic Vinegar Glaze
These Turkey Meatballs with Balsamic Vinegar Glaze have a thick, sweet, and tangy balsamic vinegar sauce and are great served with mashed potatoes.
Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten
Instructions
Turkey Meatballs
  1. First for the meatballs add the turkey, egg and breadcrumbs to a bowl. Mix all ingredients together and form into ball.
  2. Add about a tablespoon of oil to the bottom of a pan then set to medium heat. Place the meatballs in the pan and cook for 5-6 minutes. Flip them and cook for 5-6 minutes more.
Balsamic Vinegar Glaze
  1. Chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.
  2. To the same pan melt 2 Tbs. butter then add onions and garlic. Let soften for 2-3 minutes.
  3. Add the sauce to the pan and cook until thickened, about 1 minute. Return the meatballs back to the pan.
  4. Serve on top of mashed potatoes or noodles. Enjoy!

Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce

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.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

Tonight along with the meal we are drinking Fifth Voyage Coconut Porter from Cranker’s Brewery.  This was part of a ‘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. Like a little travel without the…travel.  On second thought, that isn’t fun! One of mine & hubby’s favorite ‘us’ time thing to do is take mini-vacations to check out the craft beer scene. Our last trip was to Toledo & Cleveland, Ohio.  While we were there we even visited the Rock & Roll Hall of Fame and the Christmas Story house!  I’m a huge history nerd so this trip had tons to offer–and did I mention these cities also have great craft beer?

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 your having TWD flashbacks then come back later).  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.  Take out of 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.   Now your ready for the sauce!

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

For the 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 add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes.  Garnish with chopped parsley.  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!

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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
Creamy sweet potatoes topped with tender pulled pork. Finished with a sweet & tangy Asian BBQ sauce. Perfect slow cooked comfort food with minimal effort.
Course Main Dish
Cuisine Pork
Servings
potatoes
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
Course Main Dish
Cuisine Pork
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.

Portobello Mushroom Burger

One thing that I really love about blogging is sharing.  And one of my favorite ways of doing that is through my Instagram.  Now mine may not be the most beautiful but whether it’s what I made for dinner last night or my kid crying on the ground it is an honest portrayal of me & my family.  Messy at times but mostly beautiful.

Portobello Mushroom Burger from Bottom Left of the Mitten

When I first got on IG I started something I hashtagged #MittenMovieNight.  Usually Friday nights hubby & I enjoy a few craft beers and watch a movie.  I snap what we are drinking and watching and tag it with this hashtag.  I look forward to this fun little night and I also look forward to sharing it.  So I thought, hey why not add a recipe to go along with it.  YEAH!  Dinner, Movie, Craft Beer!  So without further ado……

Portobello Mushroom Burger | Bottom Left of the Mitten

Let’s start with what we are eating, Portobello Mushroom Burger.  Next what we’re watching, The Bronze.  I love dark comedies! Lastly, what we are drinking: Lost Dune from New Holland Brewing in Holland, Michigan.  While I am not a huge blueberry fan I do love coriander and this is fruity & refreshing.  Pairs very well with the woody meatiness of the mushroom and the sweetness of the onions & peppers.  Let’s get cooking.  Gather your ingredients…..

Portobello Mushroom Burger from Bottom Left of the Mitten

Start with the Basil Mayonnaise.  In a food processor combine basil, garlic and salt.  While running add oil through the top and blend until smooth.  Take the ingredients from the processor and move to another bowl.  Add the rest of the ingredients and stir until combined.  Cover and refrigerate.  This will keep for around 3 days.

Basil Mayo from Bottom Left of the Mitten

Mix the marinade ingredients together.   Oil, vinegar, salt and lemon juice.  Set aside. Prepare the mushrooms by removing the stems and scraping the gills out. Place mushrooms in a dish and pour the marinade over them.  Let it sit in the marinade at room temperature for 30 minutes.

Portobello Mushroom Burger Marinade from Bottom Left of the Mitten

Chop peppers and onion.  Saute in 2 Tbs. of butter for 5 minutes.  Assemble the marinated mushrooms on a greased baking pan.  With mushroom cup side up add onions and peppers.  Top with mozzarella cheese.

Portobello Mushroom BUrger from Bottom Left of the Mitten

Cook at 425 degrees for 20-22 minutes.  In the last 5 minutes of cooking the mushrooms I put butter on my split rolls and put them in the oven as well to crisp up the buns.  Smear the rolls of your choosing with pesto mayo.  Add mushroom burger.  And here you are…..

Portobello Mushroom Burger with Basil Mayo from Bottom Left of the Mitten

I would love to know if you made this!  Follow & tag #MittenMovieNight on Instagram.

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

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Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes of this burger perfectly. ~Bottom Left of the Mitten
Print Recipe
Portobello Mushroom Burger
Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes off this burger perfectly.
Portobello Mushroom Burger from Bottom Left of the Mitten
Course Main Dish
Cuisine Burger
Prep Time 10 minutes
Cook Time 22 minutes
Servings
burgers
Ingredients
Portobello Mushrooms & Marinade
Basil Mayonnaise
Course Main Dish
Cuisine Burger
Prep Time 10 minutes
Cook Time 22 minutes
Servings
burgers
Ingredients
Portobello Mushrooms & Marinade
Basil Mayonnaise
Portobello Mushroom Burger from Bottom Left of the Mitten
Instructions
Basil Mayonnaise
  1. In a food processor combine basil, garlic and salt. While running add oil through the top and blend until smooth.
  2. Take the ingredients from the processor and move to another bowl. Add the rest of the ingredients and stir until combined.
  3. Cover and refrigerate. This will keep for around 3 days.
Portobello Mushrooms & Marinade
  1. Mix the marinade ingredients together. Oil, vinegar, salt and lemon juice. Set aside.
  2. Prepare the mushrooms by removing the stems and scraping the gills out.
  3. Place mushrooms in a dish and pour the marinade over them. Let it sit in the marinade at room temperature for 30 minutes.
  4. Chop peppers and onion. Saute in 2 Tbs. of butter for 5 minutes.
  5. Assemble the marinated mushrooms on a greased baking pan. With mushroom cup side up add onions and peppers. Top with mushrooms.
  6. Cook at 425 degrees for 20-22 minutes.
  7. Smear the rolls of your choosing with pesto mayo. Add mushroom burger. Enjoy!

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