Roast Beef Sandwich
Well, it’s official. This Mitten Movie Night marks 1 month until….my birthday! In honor of the downward slide and creeping closer to the middle of 40, I figured I would treat myself to one of my favorite food groups-sandwiches. There is nothing better than a BIG sandwich that you can sink your teeth into and just enjoy. The best thing about sandwiches is that almost anything goes and that goes for this roast beef sandwich that’s anything but average.
One (of many!) of the best sandwiches I ever had was in Louisville. It was mine and my husband’s anniversary get away. No kids, just us. We visited museums and did all the touristy things and then we would hit breweries for lunch or dinner. While we have been to Louisville several times since then (it’s our favorite place to visit when we are looking for a quick kid-free getaway) I always think back to this trip and the roast beef sandwich that I had there. It was full of meat, cheese, and onions. Droooolllll.
So when I was thinking of what type of sandwich to make I decided to make it like a big sub sandwich. Growing up my mom would make sub sandwiches in the summer and it was always a special treat. While I was at it I thought some bacon would be really good with this too. Then finally, let’s slather a blue cheese sauce on it.
The beefy concoction will pair perfectly with Bell’s Pooltime Ale. This beer is slightly tart from the cherries which make a perfect contrast to all the beef and tangy blue cheese in this. I may even say that I hit this combination out of the park!
For the movie recommendation, I HIGHLY suggest Father of the Year. Who doesn’t love Adam Sandler movies? David Spade returns to a little bit of Joe Dirt character which made this movie too funny! So now on to the roast beef sandwich recipe.
First, start by cooking the bacon. I like bacon very crisp so I cooked it for about 6 minutes then turn and cook for an additional 6-8 minutes. Take the loaf of bread and cut it in half. Spread with butter and place face down on a cookie sheet. Put into a preheated 350-degree oven and let it toast up for about 5-8 minutes.
Once the bacon is done remove it from the pan and put on a plate with paper towels to allow it to drain. Remove all the grease in the pan from the bacon reserving about 1-2 tsp. Add 1 Tbs of butter to that (this is not very diet friendly if you can’t tell) then add the sliced mushrooms and onions. Let those cook down for about 5 minutes. Then add the roast beef.
While those cook flip the bread over and spread the cheese equally on each side. Put back into the oven and let the cheese melt, around 5 minutes. Now make the sauce which is just mixing the blue cheese, mayonnaise and horseradish sauce together. Crumble the bacon and add to the cooked roast beef. Take the bread out of the oven then pile it high onto one side of the bread then top off with the other. Cut into 6 pieces then serve. Let others add lettuce, tomatoes, and the blue cheese mixture as they like. 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 | 15 minutes |
| Servings |
servings
|
- 1 loaf Italian bread
- 1 pound bacon
- 1 pound cooked roast beef from the deli area
- 8 ounces white mushrooms cleaned and sliced
- 1 large yellow onion chopped
- 1-1/2 Tbs butter
- 1/2 cup mayo
- 1/4 cup horseradish sauce
- 1/4 cup blue cheese crumbles
- lettuce and tomato for topping
Ingredients
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|
- Start by cooking the bacon. Cook for about 6 minutes then turn and cook for an additional 6-8 minutes.
- Take the loaf of bread and cut it in half. Spread with butter and place face down on a cookie sheet. Put into a preheated 350-degree oven and let it toast up for about 5-8 minutes.
- Once the bacon is done remove it from the pan and put on a plate with paper towels to allow it to drain. Remove all the grease in the pan from the bacon reserving about 1-2 tsp.
- Add 1 Tbs of butter to that then add the sliced mushrooms and onions. Let those cook down for about 5 minutes. Then add the roast beef.
- While those cook flip the bread over and spread the cheese equally on each side. Put back into the oven and let the cheese melt, around 5 minutes.
- Now make the sauce which is just mixing the blue cheese, mayonnaise and horseradish sauce together.
- Crumble the bacon and add to the cooked roast beef.
- Take the bread out of the oven then pile it high onto one side of the bread then top off with the other. Cut into 6 pieces then serve. Let others add lettuce, tomatoes, and the blue cheese mixture as they like. Enjoy!
My Dad’s Chicken & Rice
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.
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. Now on to My Dad’s Chicken & Rice recipe.
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. 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.
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.*
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 and here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published March of 2016. Updated photos & recipe July of 2018.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 1 pound chicken tenderloins cut into chunks
- 1 cup instant brown rice
- 2 cups chicken stock
- 1/2 Tbs butter
- 8 ounces sliced mushrooms
- 1 small yellow onion
- 1 tbs vegetable oil
- 1 8-ounce can water chestnuts chopped
- 1 14-ounce can fancy mixed vegetables
- 1 tsp garlic powder
- 1/4 cup flour
- 1/2 tsp pepper
- 1/4 cup soy sauce
Ingredients
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- 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.
- 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.
- 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 dain 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. 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. Enjoy!
Sausage Hash Brown Casserole
Do you love making big breakfasts during the weekend? Or like to make a breakfast casserole on Sundays so there are plenty of leftovers for weekday mornings? If you say yes to either of those then this Sausage Hash Brown Casserole is for you! Loaded with potatoes, sausage, cheese, eggs and a special ‘secret ingredient’ this stick to your ribs recipe is made for a crowd or even better as leftovers.
I first had this dish while staying the weekend with my family up in Muskegon. It was such a great weekend visiting with family and lots of great food. On Sunday morning we woke up and my stepmom made a big breakfast and the main dish was this sausage hash brown casserole. It was so good!
While I was gobbling it down I asked her what was all in it so that I could make it once we got home. She said the first few ingredients which were a given: hash browns, sausage, cheese….but then she said ‘french onion dip’. What? You mean like chip dip? Yes! Even though it’s not something that I would have thought of I now can’t imagine a savory breakfast casserole that isn’t a combination of creamy sour cream and french onion dip. Now on to the breakfast casserole recipe!
Start by defrosting the hash browns according to the package directions. If you try to cook them frozen your casserole will take about…5 hours to cook. Now if you are having a really lazy Sunday then fine but you would probably have all your coffee drank by then and what fun is that?
While the hash browns are thawing in a pan on the stovetop cook the breakfast sausage and onions until cooked all the way through. Should take around 8-10 minutes. Remove the sausage from the pan and place on a plate with a few paper towels. Depending on how fatty your sausage is there may be grease that needs to drain off.
Preheat the oven to 350 degrees and grease a 9×13 dish. Next in a bowl whisk the eggs, milk, salt, pepper and Spanish paprika. In a large bowl add the container of sour cream and french onion dip. Stir to combine. Now add the thawed hash browns to the bowl followed by the egg mixture. Finally, add all but 1/2 a cup of the cheese to the bowl.
Stir it all together so the everything is all combined well. Add it all into the prepared pan and spread it all evenly. Sprinkle with the remaining cheese on the top. Cover the pan with tin foil then cook for 50 minutes. Cut into 12 pieces and serve with a big bowl of fruit, biscuits and jelly. 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 | 50 minutes |
| Servings |
servings
|
- 8 ounces sour cream
- 8 ounces french onion dip
- 30 onces frozen hash browns thawed according to package directions
- 1/2 cup yellow onion chopped
- 1 pound breakfast sausage
- 6 eggs, large
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp Spanish paprika
- 8 ounces shredded colby jack cheese
Ingredients
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- Defrost the hash browns according to the package directions.
- In a pan on the stovetop cook the breakfast sausage and onions until cooked all the way through. Should take around 8-10 minutes.
- Remove the sausage from the pan and place on a plate with a few paper towels. Depending on how fatty your sausage is there may be grease that needs to drain off.
- Preheat the oven to 350 degrees and grease a 9x13 dish.
- In a bowl whisk the eggs, milk, salt, pepper and Spanish paprika.
- In a large bowl add the container of sour cream and french onion dip. Stir to combine. Now add the thawed hash browns to the bowl followed by the egg mixture. Finally add all but 1/2 a cup of the cheese to the bowl.
- Stir it all together so the everything is all combines well. Add it all into the preprared pan and spread it all evenly. Sprinkle with the remaining cheese on the top.
- Cover the pan with tin foil then cook for 50 minutes.
- Cut into 12 pieces and serve. Enjoy!
BBQ Baked Potatoes #CookoutWeek
I’m so excited to be participating in another #CookoutWeek! Time sure goes by fast when it feels like we just got done with Choctoberfest. Here we are though heading straight into summer and that means grilling out! Give these BBQ baked potatoes a try. Loaded with a beef and beans then topped with cheese and green onions this potato makes a wonderful summer meal.
*Affiliate links are included in this post. Please read my Discloser Policy. I received Chef Shamy complimentary but all opinions stated in this post are my own. For more information about Chef Shamy visit their About page. You can purchase Chef Shamy here and save 10% with the discount code 10BUTTER10 through July 4th.
I feel like summer just started yet we are a week away from the 4th of July. Michigan is odd though because due to the law we do not start school until after Labor Day. Where we live in Michigan it’s very close to Indiana and they’ve already been out of school for what feels like weeks! I’m sure they feel the same when they go back to school close to the beginning of August and we’re still chilling through Labor Day though.
Well whenever your summer starts no matter where summer usually means cooking out. So let’s get to my first contribution to #CookoutWeek, BBQ baked potatoes.
Chef Shamy sent me two tubs of what I am referring to now as ‘the good stuff’. From beginning to end Chef Shamy is what made these potatoes. The whole time we were eating them my 11-year-old kept saying, ‘The butter is what makes it.’ He is my best go to for honesty on recipes and he loved these BBQ baked potatoes. So let’s get to the recipe!
After looking into a few different variations of making BBQ baked potatoes on the grill it seemed like the only logical choice would be to season the tin foil that we are wrapping our potato in. So start by ripping off 6 large sheets of tin foil. Wash the potatoes then set them aside. In a microwaveable bowl melt the Chef Shamy Garlic butter. With a basting brush spread the butter on one side of each piece of tin foil. Sprinkle with sea salt.
Poke each potato with a fork to make holes for steam to escape as they cook. Put the baked potato right in the center of the tin foil then fold at the top then the sides. It is now ready for the grill. Crank the heat on the grill to medium heat so these cook low and slow for 45 minutes-1 hour.
In the last 15 minutes of the potato cooking make the toppings. I decided on beef, beans and a slightly sweet BBQ sauce would be perfect! In a pan brown the beef, garlic and chopped onion until the meat is cooked all the way through. Drain off the extra fat from the pan. Now add the beef broth, ketchup, brown sugar, mustard, apple cider vinegar, molasses, chili powder and paprika. Stir to combine and heat through.
Take the potoatoes off the grill and let set for a few minutes. Open the foil carefully since steam will escape. Cut the potato in half. Fluff the potato then add some more Chef Shamy Garlic Butter. Top with the beef and beans. Sprinkle the BBQ baked potatoes with cheese and green onion. Return to the grill for 2-4 minutes to melt the cheese. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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Check out all these delicious recipes from all the participants of #CookoutWeek!
Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2018:
The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ April GoLightly ♥ Authentically Candace ♥ Blogghetti ♥ Body Rebooted ♥ Bottom Left of the Mitten ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Coconut & Lime ♥ Cookaholic Wife ♥ CookwithRenu ♥ Daily Dish Recipes ♥ Everyday Eileen ♥ Fairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ For the Love of Food ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Hardly A Goddess ♥ Herbivore Cucina ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kelly Lynn’s Sweets & Treats ♥ Mildly Meandering ♥ Moore or Less Cooking ♥ Our Good Life ♥ Oven Tales By Syama ♥ Palatable Pastime ♥ Sarah Cooks the Books ♥ Savory Moments ♥ Seduction In The Kitchen ♥ Strawberry Blondie Kitchen ♥ Sweet Coralice ♥ Tampa Cake Girl ♥ Technotini ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Freshman Cook ♥ The Simple Supper ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Who Needs A Cape? ♥ Wildflour’s Cottage Kitchen
| Prep Time | 5 minutes |
| Cook Time | 55 minutes |
| Servings |
servings
|
- 6 large baking potatoes
- 1/4 cup Chef Shamy Garlic Butter melted
- 2 Tbs sea salt
- 1 small yellow onion chopped
- 2 garlic cloves minced
- 1/2 cup beef broth
- 1/2 cup ketchup
- 1 Tbs lightly packed brown sugar
- 1 Tbs yellow mustard
- 2 tsp apple cider vinegar
- 1 tsp dark molasses
- 1 tsp chili powder
- 1/4 tsp Spanish paprika
- 1/4 cup Chef Shamy Garlic Butter not melted for topping after potatoes have cooked
- 1/2 cup shredded colby jack cheese
- 1/4 cup green onions chopped
Ingredients
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- Rip off 6 large sheets of tin foil. Wash the potatoes then set them aside.
- In a microwaveable bowl melt the Chef Shamy Garlic butter. With a basting brush spread the butter on one side of each piece of tin foil. Sprinkle with sea salt.
- Poke each potato with a fork to make holes for steam to escape as they cook. Put the baked potato right in the center of the tin foil then fold at the top then the sides.
- Crank the heat on the grill to medium heat sthen place these on the grill and cook low and slow for 45 minutes-1 hour.
- In the last 15 minutes of the potato cooking make the toppings. In a pan brown the beef, garlic and chopped onion until the meat is cooked all the way through. Drain off the extra fat from the pan.
- Add the beef broth, ketchup, brown sugar, mustard, apple cider vinegar, molasses, chili powder and paprika. Stir to combine and heat through.
- Take the potoatoes off the grill and let set for a few minutes. Open the foil carefully since steam will escape. Cut the potato in half.
- Fluff the potato then add some more Chef Shamy Garlic Butter. Top with the beef and beans. Sprinkle cheese and green onion. Return to the grill for 2-4 minutes to melt the cheese. Enjoy!
Toad In The Hole
Welcome to Mitten Movie Night the Royal Wedding Edition! Tonight I tried my hand at a classic English dish, Toad In The Hole. Savory sausage is baked on top of a simple bread ‘pudding’. Top with an Mustard-Onion gravy and you have a meal fit for a King.
I hadn’t had Toad In The Hole before I knew that it was going to be something that I would love. Meat, onions, carbs….GRAVY!!! Of course I had to add some Michigan appeal to this dish by using Beer Brats made with Founder’s Dirty Bastard Craft Beer. We eat these a lot during the Summer and they worked great in this recipe.
While I did do some research about favorite beers of England I felt like I would rather share a Michigan beer that I felt was fitting not only with the meal but also the name, Soft Parade from Short’s Brewing. This beer is full of fruit flavor: strawberries, blueberries, raspberries and blackberries. Fruit beers pair so well with dishes that aren’t exactly complex in flavor and that’s why a simple sausage dish like this is perfectly contrasted with this beer. Plus the name gets you in the mood for the ‘procession’ that the Royal Wedding will have. See how I did that? Wink, wink….I know it was a weak analogy but like most things I’m going with it! Now on to the meal.
So after going through about a million recipes I settled on this one from Cooking Channel TV for Toad in the Hole with Mustard-Onion Gravy. For the base it’s just flour, salt, eggs and milk. To one bowl add the flour and salt. In another bowl add the milk and eggs then whisk to combine. Slowly add the milk and egg mixture to the flour whisking it together to make a batter.
Simple enough but then the trick seemed to be what you do with it once the ingredients are mixed together. Half the recipes said to just keep it out on the counter for 10-30 minutes. The other half said that you had to keep it in the refrigerator overnight or at least a few hours to set. What I did was make the batter in the morning and put in the refrigerator until I was ready to make this about 6 hours later.
The other part of this recipe that was in all of them was heating up the pan you are cooking the pudding and sausages in. About an hour before you are ready to put this on the table take the batter out of the refrigerator and preheat the oven to 375 degrees. Now put the pan you plan on baking this in into the oven. I used a metal pan because I was worried about adding the cold batter to a hot pan would break it. Next brown the sausages in a pan on the stove with 1 Tbs oil. Brown all sides which takes about 8 minutes but don’t worry about cooking all the way through. Reserve any oil in the pan for the gravy.
Carefully take the pan out of the oven then add a small bit of oil to that pan. You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages. Return it to the oven and cook for 45 minutes.
For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions. Using very low heat cook them down slowly for about 10 minutes. To the onions add the flour and stir to coat. Now add the beef broth, mustard. Continue cooking down until it thickens to a gravy consistency. Add salt and pepper to taste. Take out the Toad In The Hole from the oven. Slice and serve topped with gravy. 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 | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
|
- 2/3 cup all purpose flour
- 3/4 tsp kosher salt
- 1 cup milk
- 2 eggs
- 18 ounces beer brats I used Open Acres Dirty Bastard Beer Brats
- 1 Tbs vegetable oil
- 1 medium yellow onion sliced thinly
- 1 Tbs all purpose flour
- 1-1/2 cup beef broth
- 1 tsp Worcestershire Sauce
- 1 Tbs whole grain mustard
Ingredients
Toad In The Hole
Mustard-Onion Gravy
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- To one bowl add the flour and salt. In another bowl add the milk and eggs then whisk to combine. Slowly add the milk and egg mixture to the flour whisking it together to make a batter.
- Keep batter on the counter for 10-30 minutes or keep in the refrigerator up to overnight if you like.
- Take the batter out of the refrigerator and preheat the oven to 375 degrees. Put just the pan you plan on baking this in into the oven.
- Next brown the sausages in a pan on the stove with 1 Tbs oil. Brown all sides which takes about 8 minutes but don't worry about cooking all the way through. Reserve any oil in the pan for the gravy.
- Carefully take the pan out of the oven then add a small bit of oil to that pan. You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages. Return it to the oven and cook for 45 minutes.
- For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions. Using very low heat cook them down slowly for about 10 minutes.
- To the onions add the flour and stir to coat. Now add the beef broth, mustard. Continue cooking down until it thickens to a gravy consistency. Add salt and pepper to taste.
- Take out the Toad In The Hole from the oven. Slice and serve topped with gravy. Enjoy!
Skillet Chicken, Mushrooms & Garlic
Looking to have a cozy Friday night in? And how would you like to make up a chicken dinner that can be made all in one pan and bake while you lounge on the couch reading or watching movies? Am I speaking your language yet? This skillet chicken, mushrooms & garlic is the perfect dinner for a great night in.
So tonight for Mitten Movie Night I made one of my favorites, a simple chicken dinner. I love nothing more than chicken with a light gravy and mashed potatoes. This meal paired so well with the White Chocolate Blonde from Grand Armory Brewing that we picked up when we were out hunting for Hopslam. With only a hint of chocolate, it went great with the meaty mushrooms, tender chicken, and light sauce perfectly.
Recommended to watch: The Secret of Marrowbone. This movie had me thinking about it long after it was over. A little bit of horror with a surprise twist at the end. So cuddle up because the weather is still cold and let’s get to the recipe for skillet chicken, mushrooms & garlic.
Do you have a cast iron skillet? If not this skillet chicken dish works well in a dutch oven too. I’ve been using my cast iron like crazy since I got it this summer. Before having one I always thought that it would be too intimidating but I was simply wrong about it. Easy to clean and you can make everything from burgers to dessert in it.
Start off by preheating the oven to 350 degrees. On the stove heat the pan and add the 1/4 cup olive oil. On a plate add the flour, salt, pepper, and thyme. Combine the spices and flour together then dredge each chicken piece into it then add them skin side down to the pan. Cook for 5 minutes, flip over and cook another 5 minutes on the other side. While the chicken is cooking chop the onion, clean the mushrooms and get the garlic peeled.
Once the chicken is cooked remove and put on a separate plate. The chicken does not have to be cooked you just wanted to crisp up the skin. To the same pan add 1 Tbs of butter. With a spatula bring up the little bits on the bottom of the pan and add the onions. Brown them until translucent for 2-3 minutes. By now the kitchen should be smelling amazing!
Now that the onions are cooked add the liquids: wine and chicken stock. Add the chicken back to the pan. Then finally add the mushrooms and garlic on top of that. Turn off the heat to the skillet on the stove top then put the whole pan into the oven.
Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken. While it’s cooking make up some mashed potatoes and a vegetable side. Plate it up and here you are…..
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 | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
servings
|
- 4 pounds chicken thights I used bone in
- 1/2 cup chicken stock
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground thyme
- 1 small yellow onion chopped
- 8 ounces while white mushrooms cleaned and stemmed
- 1 whole garlic head peeled
- 1 cup white wine
- 1/4 cup olive oil
- 1 Tbs butter
Ingredients
|
|
- Start off by preheating the oven to 350 degrees. On the stove heat the pan and add the 1/4 cup olive oil.
- On a plate add the flour, salt, pepper and thyme. Combine the spices and flour together then dredge each chicken piece into it then add them skin side down to the pan. Cook for 5 minutes, flip over and cook another 5 minutes on the other side.
- While the chicken is cooking chop the onion, clean the mushrooms and get the garlic peeled.
- Once the chicken is cooked remove and put on a separate plate. The chicken does not have to be cooked you just wanted to crisp up the skin. To the same pan add 1 Tbs of butter.
- With a spatula bring up the little bits on the bottom of the pan and add the onions. Brown them until translucent for 2-3 minutes.
- Now that the onions are cooked add the liquids: wine and chicken stock. Add the chicken back to the pan. Then finally add the mushrooms and garlic on top of that. Turn off the heat to the skillet on the stove top then put the whole pan into the oven.
- Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken. Plate it up. Enjoy!
Beef Tips and Gravy
For this Mitten Movie Night, 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 with noodles. Low and slow is the name of the game so these beef tips come out tender. This gravy doesn’t get too thick which is perfect to use to soak into the noodles and dip bread into it. Stick to the ribs dinner perfect for the colder weather.
We had our first dusting of snow last night. I am so ready for the colder weather, snuggling up in front of the fireplace and a big blanket. Not going to lie thought that with the impending holidays 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. With dinner, we’re drinking The Double Magician from Short’s Brewing. So while the beer is cold and outside is colder let’s get on to the recipe for beef tips and gravy.
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.
To begin the recipe for this 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. If you have the heat too high it will cook off the liquid then you might burn your tips–oh no!
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 don’t stick together. 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. Add a side of bread and a vegetable 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 | 1-1/2 hours |
| Servings |
servings
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- 1 pound beef boneless stew meat
- 1 Tbs oil
- 1/4 cup soy sauce
- 1/4 cup Worcestershire Sauce
- 2 cups water divded
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 8 ounces sliced mushrooms
- 0.87 ounce brown gravy package
- 12 ounces no yolk noodles
Ingredients
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|
- 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.
- 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.
- 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.
- 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.
- 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.
- Finally to this pot add the beef tips and gravy then the noodles.
- Add a side of bread and a vegetable. Enjoy!
Skillet Sweet Dijon Chicken & Potatoes
Sweet potatoes are just made for Fall aren’t they? The sweetness is perfect in casseroles and is especially good with chicken. This dish is cooked all in one pan so if you are a cast iron lover this Skillet Sweet Dijon Chicken and Potato dish is for you.
Fall for me is easily my favorite time of year. So much so that my husband and I chose it for our wedding. It also doesn’t hurt that we live in a beautiful State that is at it’s peak during Autumn. A few years ago for our anniversary we headed to Traverse City and I have to say that the drive up was just magical. Enough about ‘falling’ in love with Fall and on to the recipe.
This skillet meal is so simple. It starts with chopping the yellow onion and sweet potatoes into cubes. Take 2 chicken breasts and split it down the middle. Season with salt and pepper. In a cast iron skillet heat 1 Tbs of oil. Gently add the chicken and cook for 3 minutes, flip and cook for 3 minutes on the other side. You don’t need to cook through this is just to brown it and crisp the chicken.
*Affiliate links are included in this post. Please read my Discloser Policy.
I received Steviva Products complimentary but all opinions stated in this post are my own.
Turn off the heat to the skillet. In a small bowl add the minced garlic, Dijon mustard and then the Nectevia with Stevia. Whisk together. Arrange the sweet potatoes and onions around the chicken in the skillet. Finally pour the Dijon sauce over the top of the chicken.
Put the skillet into a preheated 350 degree oven and bake for 50 minutes. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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| Servings |
servings
|
- 2 boneless, skinless chicken breasts split in half to make 4 pieces
- 1 medium yellow onion chopped
- 3 small sweet potatoes cleaned, skin removed and chopped into cubes
- 2 cloves garlic minced
- 1/4 cup Nectevia with Stevia
- 1/3 cup dijon mustard
- 1 Tbs oil
- salt & pepper
Ingredients
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|
- Chop the yellow onion and sweet potatoes into cubes.
- Take 2 chicken breasts and split it down the middle. Season with salt and pepper.
- In a cast iron skillet heat 1 Tbs of oil. Gently add the chicken and cook for 3 minutes, flip and cook for 3 minutes on the other side. Turn off the heat to the skillet.
- In a small bowl add the minced garlic, Dijon mustard and then the Nectevia with Stevia. Whisk together.
- Arrange the sweet potatoes and onions around the chicken in the skillet.
- Pour the Dijon sauce over the top of the chicken.
- Put the skillet into a preheated 350 degree oven and bake for 50 minutes. Enjoy!
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 my slow boat to China recipe.
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 this retro recipe for 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. 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.
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. And here you….
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?
- Butternut and Brown Rice Soup by Cindy’s Recipes and Writings
- Crispy Rice Bites by Hardly A Goddess
- Easy Pork Fried Rice – Gluten Free by Cricket’s Confections
- Granny’s Sausage & Rice Casserole by Gourmet Everyday
- Italian Rice Pilaf with Toasted Almonds by That Skinny Chick Can Bake
- Meatloaf Stuffed Peppers by A Kitchen Hoor’s Adventures
- Nasi Lemak – Malay Coconut Milk Rice by Sprinkles and Sprouts
Rice is for dinner!
- Olive & Date Rice Side Dish by My Life Cookbook
- Qatiqli Hu’rda (Uzbek Rice Soup with Yogurt) by Tara’s Multicultural Table
- Savory Rice Porridge by Pies and Plots
- Slow Boat to China by Bottom Left of the Mitten
- Slow Cooker Jamaican Rice and Peas Soup by Palatable Pastime
- Slow-Cooker Chicken Cacciatore over Rice by My Blissful Mess
- Sushi Roll Rice Bowl by The Freshman Cook
- Tex Mex Chicken Skillet by Fantastical Sharing of Recipes
- Easy Paella Recipe with Beef and Shrimp by Sunday Supper Movement
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 | 10 minutes |
| Cook Time | 18 minutes |
| Servings |
servings
|
- 2 cups quick cooking rice cooked according to package directions
- 2 beef bouillion
- 1 pound ground beef
- 1 small yellow onion chopped
- 3 stalks celery washed and chopped
- 1 Tbs butter
- 1 10.5 ounce can cream of mushroom
- 1 cup sour cream
- 1/2 cup milk
- 1 tsp Worcestershire Sauce
- 2 tsp soy sauce
Ingredients
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- Cook the rice according to package directions. Add 2 beef bouillon cubes to the rice and water.
- 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.
- Chop the onions and clean and chop the celery.
- 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.
- 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. Enjoy!
Cast Iron Onion Burgers
Did you know that May is National Burger Month? One of my earliest memories involved a burger and a pretty funny story from my childhood. My Dad loves to cook on the grill. One day he made burgers and I did not like it so I fed it to…my dog. Needless to say, he was not happy. I should have felt bad but the dog looked so happy so I think I remember it being worth it. As an adult though I am a HUGE burger lover. This includes one that I make in my new favorite kitchen essential, the cast iron pan. That’s why I call these cast iron onion burgers.
This Mitten Movie Night is kicking off Season 3 of Unbreakable Kimmy Schmidt. With these burgers, we’re drinking some Hoptronix from New Holland. Do you agree that hops go with everything? I think my husband would because they are his favorite types of beer. Now on to the cast iron onion burgers.
Let’s start with the patties. Take the ground hamburger and add Worcestershire Sauce, A1 Sauce, salt and pepper and mix. Form into 4 burgers. Shake the dry rub on top, this makes a nice little flavor crust when cooked in the cast iron skillet.
Place the cast iron skillet on the stove top and heat on medium/high for 3-4 minutes to get it good and hot. Add oil to the pan. Place onions let sizzle for a few seconds then place burger on top. To cook the burger as evenly as possible cover with a lid. I got my pan as a set through Walmart the Pioneer Woman collection and the top fits great. Cook 8 minutes, that was the ‘sweet spot’ on medium heat for these cast iron onion burgers.
Now flip over the burger so the onions are on top. Cook 6 minutes. Add cheese then cover again and cook an additional 2-3 minutes to melt. Check the center for the desired coloring. I like my burgers cooked all the way through so the times stated above are what I used. Please Note: Check your pan and stove directions to make sure that you do not consume undercooked meat.
For any burger or sandwich, a toasted bun is a must! Take the buns and smother in some butter and cook on a sheet pan for around 5 minutes. Now it’s sauce time! I just whipped together mayonnaise and horseradish sauce. Top the toasted bun with the burger. Smother as much as you like the sauce on the bun. And here you are…..
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 | 20 minutes |
| Servings |
burgers
|
- 1 pound ground hamburger
- 1 Tbs Worcestershire Sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbs A1 Sauce
- 1 Tbs A1 Dry Rub
- 4 hamburger buns
- 2 Tbs butter
- 1 large yellow onion cut into thick slices
- 4 slices cheddar cheese
- 4 tsp oil
- 1/4 cup mayonnaise
- 1/4 cup horseradish sauce
Ingredients
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- Take the ground hamburger and add Worcestershire Sauce, A1 Sauce, salt and pepper and mix. Form into 4 patties. Shake the dry rub on top.
- Place the cast iron skillet on the stove top and heat on medium/high for 3-4 minutes to get it good and hot.
- Add oil to the pan. Place onions let sizzle for a few seconds then place burger on top.
- To cook the burger as evenly as possible cover with a lid. Cook 8 minutes, that was the 'sweet spot' on medium heat.
- Flip over so the onions are on top. Cook 6 minutes. Add cheese then cover again and cook an additional 2-3 minutes to melt.
- Take the buns and smother in some butter and cook on a sheet pan for around 5 minutes.
- Whip together mayonnaise and horseradish sauce. Top the toasted bun with the burger. Smother as much as you like of the sauce on the bun. Enjoy!
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