Portobello Mushroom Burger
Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes off this Portobello Mushroom Burger perfectly.
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 snapped 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 that is how #MittenMovieNight was born.
Here is just a taste of some of my FAVORITE recipe & beer pairings:
What to watch while eating a juicy mushroom burger?
For this Mitten Movie Night we’re watching, The Bronze
What should I drink with a Marinated Portobello Mushroom Burger?
The beer: Boom Boom Betty from Three Blondes Brewing
Blondes are my favorite type of beer. Subtle with a nice fruity flavor and everyone I try is different from the other. But what I do know is that I will never go wrong. It’s delicious.
How to make Portobello Mushroom Burgers in the oven:
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. *Pro-tip: Basil mayo is also great on sandwiches!
Next, mix the marinade ingredients together for mushrooms. Oil, vinegar, salt and lemon juice. Set aside.
Prepare the mushrooms by removing the stems and scraping the gills out. Don’t miss this step since leaving the gills in the mushroom can make them release more water, therefore, making them soggy.
Place mushrooms in a dish and pour the marinade over them. Let it sit in the marinade at room temperature for 10 minutes.
While the mushrooms marinate, chop peppers and onion.
Add 2 Tbs. of butter in a pan, let it melt over medium/high heat then add the peppers and onions to the pan. Sautee 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.
Bake 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…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in August of 2016. Updated photos in October 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 22 minutes |
| Servings |
burgers
|
- 4 Portobello Mushrooms stems removed and gills scraped
- 1/4 cup avocado or olive oil
- 1/4 cup white wine vinegar
- 2 Tbs. lemon juice
- 2 Tbs. soy sauce
- 1 tsp kosher salt
- 1 red pepper chopped
- 1 small yellow onion chopped
- 4 rolls
- 1/2 cup shredded mozzarella cheese
- 2 Tbs. butter
- 1/4 cup mayonnaise
- 1/2 cup fresh basil leaves
- 2 clove garlic
- 1/2 tsp salt
- 1/4 cup avocado or olive oil
- 1/4 cup parmesan
Ingredients
Portobello Mushrooms & Marinade
Basil Mayonnaise
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|
- 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.
- 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 10 minutes.
- Add 2 Tbs. of butter in a pan, let it melt over medium/high heat then add the peppers and onions to the pan. Sautee for 5 minutes.
- Assemble the marinated mushrooms on a greased baking pan. With mushroom cup side up add onions and peppers. Top with mushrooms.
- Cook at 425 degrees for 20-22 minutes.
- Smear the rolls of your choosing with pesto mayo. Add mushroom burger. Enjoy!
Lasagna French Bread
Just a few ingredients turn ordinary loaves of French bread into this wonderful lasagna/pizza bread hybrid. Lots of sauce, lots of cheese and so toasty on top. Everyone will love this Lasagna French Bread.
Growing up french bread pizzas from the freezer section
What beer pairs well with Lasagna French Bread and a movie?
The beer: Lager from Simpler Times.
We pick this beer up at Trader Joe’s. It tastes great and is a great value at less than $5 for a 6-pack.
Is Trader Joe’s a great place to buy beer?
Yes! Not only do they have a great selection of beers, they also let you taste anything you want before buying.
What movie pairs well with crunchy french bread pizzas and a cold beer?
For this Mitten Movie Night we are starting Harry Potter from the very beginning. We are heading to Florida in a few weeks and visiting Universal Studios while there.
This will be Little A’s first time going when he can actually enjoy everything there. He wasn’t even 2 the last time we went so I’m excited to get him into the movies so he will understand just how cool that part of the park is.
How to make Lasagna French Bread:
In a pan brown the ground beef until cooked through, drain the grease.
To the same pan add onions and garlic. There should be grease still in the pan, if not add a small amount of olive oil. Lightly brown then add the ground beef back to the pan. Now add the spaghetti sauce and cook until warmed through and all mixed together.
Cut the French bread loaves in half and removing some of the bread in the center.
Tips for making great french bread:
- Removing some of the bread in the center makes a
shallow area for adding the cottage cheese fillings. Makes it so much easier to eat! - Brush some melted butter and garlic on the bread to give it a ‘garlic bread’ feel.
Preheat the oven to 375 degrees.
On a baking sheet lay down some parchment paper. Place the cut bread on top.
In a small bowl mix together the cottage cheese and beaten egg together. Place the mixture into the wells of the bread.
Spread the ground beef mixture on the top of the cottage cheese mixture evenly over the 4 slices of bread.
Finally spread the shredded cheese on top.
Place in the oven and bake for 20 minutes until cheese is golden and bubbly.
Want more foodie mash-up recipes?
- Wontons meet Coconut shrimp with these Baked Coconut Shrimp Wontons
- Pulled pork melds beautifully with creamy macaroni & cheese with this recipe for Pulled Pork Mac and Cheese
- Sliders topped with Scotch Eggs!?!? Scotch Egg Sliders are a match made in heaven
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 | 20 minutes |
| Servings |
servings
|
- 1 pound ground beef cooked and drained of grease
- 1 small yellow onion chopped
- 2 garlic cloves, minced
- 2 small loaves of French Bread sliced in half lengthwise
- 16 ounces cottage cheese
- 1 medium egg beaten
- 12 ounces pasta sauce
- 2 cup mozzarella cheese, shredded
Ingredients
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|
- In a pan brown the ground beef until cooked through, drain the grease.
- To the same pan add onions and garlic. Lightly brown then add the ground beef back to the pan. Now add the spaghetti sauce and cook until warmed through and all mixed together.
- Cut the French bread loaves in half and removing some of the bread in the center.
- Preheat the oven to 375 degrees.
- On a baking sheet lay down some parchment paper. Place the cut bread on top.
- In a small bowl mix together the cottage cheese and beaten egg together. Place the mixture into the wells of the bread.
- Spread the ground beef mixture on the top of the cottage cheese mixture evenly over the 4 slices of bread.
- Finally spread the shredded cheese on top.
- Place in the oven and bake for 20 minutes.
Smoked Sausage Nachos
Crispy tortilla chips, smoked sausage, a mix of peppers and onions drowned in beer cheese sauce. For the main dish or easy appetizer, Smoked Sausage Nachos are not your ordinary finger food.
I was looking around from some Midwest favorites to remake for Mitten Movie Night. That’s when I came across this article: 52 Comfort Foods All Midwesterners Know. Even as a Midwesterner, there were loads of recipes in here I had never even heard of. One that immediately jumped out to me on the list was Beer and Brat Nachos from Taste of Home.
A NACHO RECIPE LOADED WITH MEAT THEN COVERED IN BEER CHEESE? Yeah, that sounds good. For this nacho recipe, I swapped out the bratwurst and made it even simpler with cooked smoked sausage. Then made a simple recipe for beer cheese sauce and we are on our way to tasty town.
This week is a “celebration’ of sorts on the blog! It’s the first time that I get to show off what I’ve been up to besides the blog.
A few months back I was asked if I would be interested in writing recipe and craft beer pairings for an area magazine, Michiana Life. Having this honor really felt like Bottom Left of the Mitten is not only online but also reaching out to local readers too!
I had been struggling lately with the decision to rebrand the blog name for a larger audience, but this just made me realize that sticking with what I started with was the right move.
This week is also 3 months at my new job! The new year had me
Working from home can be lonely and frustrating. Long hours paired with long winters and work always beckoning from the sleeping laptop even when you want to focus on other things. It’s rough. Since Little A started school in the Fall I felt like this was a great time to look for a part-time job.
So with resume in hand, I jumped at the chance to apply for a job at our local library, and happily got it! I couldn’t have asked for a better position. It gets me out of the house while still affording me time to work on my virtual assistant business and blog. Bonus, I get to be around books all day.
“Books are a uniquely portable magic.” – Stephen King in On Writing (print from InkInTheOzarks)
I’ve always been an avid reader so I thought this would be a great time to add another entertainment aspect of the blog and start adding book recommendations along with movies and TV shows. So let’s get started on these Smoke Sausage Nachos!
——-> Let’s follow each other on GoodReads! <——-
What book pairs well with beer and nachos smothered in beer cheese?
The book: No Exit by Taylor Adams.
Holy smokes, this book is a thrill ride from beginning to end. I could not put it down and you won’t want to either.
What craft beer pairs well with Smoked Sausage Nachos?
The beer: Larry’s Fruit Flight from Bell’s
The fruity notes and lime pair so well with not only the smoky sausage but the warm weather that is finally here!
How to make Smoked Sausage Nachos:
The best thing about this recipe is how easy it is! Let’s start with the beer cheese sauce.
For this, I used a recipe from one of my favorite bloggers, The Chunky Chef. This Creamy Beer Cheese Sauce turned out great using Yuengling.
Start the rest of the nacho recipe by chopping the smoked sausage, peppers, and onions.
In a pan heat up 1 tsp olive oil then
On a sheet pan spread out the tortilla chips. Add the sausage and peppers over the top.
Finally, pour the beer cheese sauce over the top. Add more chopped peppers and cilantro if you wish. Serve immediately.
Tips & Variations for this Nachos recipe:
- Eat these nachos IMMEDIATELY! The beer cheese sauce, once poured, can make the nachos soggy.
- What if I’m thinking of serving them at a party? Add the items in serving trays and bowls and let guests build their nachos directly on the plate.
- Not a fan of beer cheese sauce? Skip it and use regular shredded cheese. Put under the broiler in the oven to melt for 3-5 minutes.
Looking for more Sausage & Beer pairings?
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
- 1 13-ounce bag restaurant style tortilla chips
- 1 small yellow onion chopped
- 1 green pepper chopped
- 1 orange pepper chopped
- 1 yellow pepper chopped
- 14 ounces smoked sausage I used skinless smoked sausage
- 1 tsp olive oil
- 2 cups beer cheese sauce I used The Chunky Chef's Creamy Beer Cheese Sauce recipe
Ingredients
|
|
- For the beer cheese sauce: I used a recipe from, The Chunky Chef. I used Yuengling for the beer.
- Chop the smoked sausage, peppers and onions.
- In a pan heat up 1 tsp olive oil then sautee the sausage, peppers, and onions until the peppers and onions are cooked, around 6-8 minutes.
- On a sheet pan spread out the tortilla chips. Add the sausage and peppers over the top.
- Finally, pour the beer cheese sauce over the top. Add more chopped peppers and cilantro if you wish. Serve immediately.
Shrimp and Corn Chowder
Dig into the comforting bowl of Shrimp & Corn Chowder. Thick and full of shrimp, crunchy corn, potatoes, and a creamy broth. The perfect comfort food soup.
Well, it’s still REALLY cold here. The beginning of the week was brutal and now it’s about to start a weekend of storms and high winds. This though I can easily get over because Spring is going to come eventually. Until then, I have this beautiful soup and tonight’s Mitten Movie Night to keep me warm.
What movie pairs well with cold weather and warm soup?
If you have Hulu you have to watch Down. This movie was a real nail biter! Suspense fans will love it.
What beer pairs well with Shrimp & Corn Chowder?
The beer: The Poet from New Holland Brewing.
This creamy stout will warm you up as much as the soup will and paris perfectly with the flavors in this chowder.
This whole meal will leave you satisfied but not weighed down and napping on the couch before the movie even starts.
The best part of this soup is that it’s easy to make. As always, I use frozen already cooked shrimp. This may not be popular but it’s one of my top convenience items.
How else can you use frozen precooked shrimp?
- Baked Coconut Shrimp Wontons (one of my most popular recipes)
- Shrimp Spaghetti
- Shrimp Cannelloni
How to make Shrimp & Corn Chowder:
Start by thawing the shrimp in warm water.
Next, wash and cube the potatoes, red peppers, onions and mince the garlic.
Once the vegetables have been chopped and the shrimp thawed add 2 Tbs to a large stockpot.
Now add the chopped vegetables, garlic, and thawed shrimp. Sautee the vegetables for 2 minutes.
Add the flour then stir it all together. Now add the corn, vegetable broth, and seasoning. Let simmer for 25 minutes.
During the last 10 minutes take a small bowl and mix together the milk and flour. This will thicken up the chowder. Now add the Parmesan cheese. Pour into the soup and let finish cooking.
Sprinkle with more Parmesan and shrimp if you like. Serve with crackers. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 8 ounces cooked shrimp thawed
- 2 potatoes cleaned and chopped
- 1 red pepper chopped
- 1 small yellow onion chopped
- 15.25 ounces sweet corn
- 3 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp Spanish paprika
- 2 Tbs flour
- 1/2 cup milk
- 1/4 cup parmesan cheese
- Paremsan Cheese & Extra Shrimp for topping
Ingredients
|
|
- Start by thawing the shrimp in warm water.
- Next, wash and cube the potatoes, red peppers, onions and mince the garlic.
- Once the vegetables have been chopped and the shrimp thawed add 2 Tbs to a large stockpot.
- Now add the chopped vegetables, garlic and thawed shrimp. Sautee the vegetables for 2 minutes.
- Add the flour then stir it all together. Now add the corn, vegetable broth, and seasoning. Let simmer for 25 minutes.
- During the last 10 minutes take a small bowl and mix together the milk and flour. This will thicken up the chowder. Now add the Parmesan cheese. Pour into the soup and let finish cooking.
- Sprinkle with more Parmesan and shrimp if you like. Serve with crackers. Enjoy!
Ham and Potato Soup with Raspberry Pie Dippers
There is nothing like a comforting bowl of soup in the winter. It’s even better when it’s Ham and Potato Soup with Raspberry Pie Dippers. The ultimate savory and sweet combination.
The inspiration for the dippers came from a sandwich that I love, the Monte Cristo. A local restaurant here serves a ham and cheese sandwich fried with a side of raspberry jam. It’s fantastic!
So that got me thinking, what if I made my favorite ham and potato
What TV show pairs well with a warm bowl of soup and craft beer?
My husband and I binged Russian Doll in just a few nights. If you are a fan of dark comedies then this show is for you.
What beer pairs well with Ham and Potato Soup with Raspberry Dippers?
The beer: Holy Moses Raspberry White Ale from Great Lakes Brewing.
I’m a fan of fruit beers and this one did a nice job of not being too sweet. Even though I already had raspberry in the pie dippers, I felt like more raspberry could not hurt. I was right.
How to make Ham and Potato Soup:
Peel, clean and chop the potatoes and carrots.
Chop the celery and onions. Mince the garlic.
In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
Add the chicken broth, potatoes, carrots, salt, pepper and herbs. Simmer for 20 minutes.
In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.
How to make Raspberry Pie Dippers:
Spread a prepared pie crust onto a floured surface.
Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.
Whisk one egg then brush along the sections that do not have jam on them.
Add the other pie crust to the top of the raspberry jam. Press down between each ‘pocket’ to seal the edges.
Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.
Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers.
Want more cold weather comfort food and beer pairings?
- Beef Tips & Gravy with The Double Magician from Short’s Brewing
- Under the Troll Bridge Pasties with Arcadia Ale’s Hopmouth
- Turkey Meatballs with Balsamic Vinegar Glaze with Melonfest Cantaloupe Wheat from Roak Brewing
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 stalks celery chopped
- 2 stalks carrots peeled and chopped
- 4 large russet potatoes peeled, cleaned and chopped
- 8 ounces diced ham
- 1 Tbs butter
- 4 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 cup whole milk
- 2 Tbs all purpose flour
- 2 9-inch pie crusts
- 5 ounces raspberry jam
- 1 egg whisked
Ingredients
Ham and Potato Soup
Raspberry Pie Dippers
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|
- Peel, clean and chop the potatoes and carrots.
- Chop the celery and onions. Mince the garlic.
- In a large stockpot melt 1 Tbs butter. Add the onions, garlic, celery, and ham. Sautee 2-4 minutes.
- Add the chicken broth, potatoes, carrots, salt, pepper, and herbs. Simmer for 20 minutes.
- In the last 5 minutes of cooking combine in a small dish 1/4 cup milk with 2 Tbs flour. Add to the pot. This will thicken up the soup.
- Spread a prepared pie crust onto a floured surface.
- Add spoonfuls of raspberry jam to the crust. Make sure to have spaces in between each one.
- Whisk one egg then brush along the sections that do not have jam on them.
- Add the other pie crust to the top of the raspberry jam. Press down between each 'pocket' to seal the edges.
- Cut the pie dippers along the seams then add to a sheet pan. Bake at 375 degrees for 18 minutes.
- Pour the soup into a bowl. Serve with a cold beer and warm raspberry pie dippers. Enjoy!
Roast Beef Sandwich
Say goodbye to boring pieces of bread with uninspiring meats on them! This Roast Beef Sandwich has tender roast beef, bacon, onions and mushrooms loaded on top of a soft loaf of Italian bread. Don’t forget the chunky blue cheese spread!
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.
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.
What movie pairs well with a roast beef sandwich and beer?
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.
What beer pairs well with a roast beef sandwich?
The beer: Pooltime Ale from Bell’s Brewing.
The beefy concoction will pair perfectly with this refreshing summer brew. 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!
How to make this Roast Beef Sandwich:
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.
Make the sauce by 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
|
Ingredients
- 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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|
Instructions
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Start by cooking the bacon. Cook for about 6 minutes then turn and cook for an additional 6-8 minutes.
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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.
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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.
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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.
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Now make the sauce which is just mixing the blue cheese, mayonnaise and horseradish sauce together.
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Crumble the bacon and add to the cooked roast beef.
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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
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!
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.
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.
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.
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……
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
|
|
- 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!
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.
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!
This casserole is 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!
How to make Sausage Hash Brown Casserole:
Start by defrosting the hash browns according to the package directions.
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 that everything is all combined well. Add it to the prepared pan and spread it 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.
Tips for making Sausage Hash Brown Casserole:
- Do not skip defrosting the frozen hash browns. 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?
- Need this recipe for an even bigger crowd? Double the batch and bake in a large foil 20×12 baking pan. Add 20 additional minutes to baking time.
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
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- 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
|
|
- 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!
Tips for Sausage Hash Brown Casserole:
- Do not skip defrosting the frozen hash browns. 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?
- Need this recipe for an even bigger crowd? Double the batch and bake in a large foil 20x12 baking pan. Add 20 additional minutes to baking time.
BBQ Baked Potatoes #CookoutWeek
Warmer weather means grilling out! Give these BBQ Baked Potatoes a try. Loaded with beef and beans then topped with cheese and green onions this potato makes a wonderful 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’m so excited to be participating in another #CookoutWeek! Time sure goes by fast when it feels like we just got done with Choctoberfest.
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!
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.’
How to make BBQ Baked Potatoes:
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.
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 chili beans, beef broth, ketchup, brown sugar, mustard, apple cider vinegar, molasses, chili powder, and paprika. Stir to combine and heat through.
Take the potatoes off the grill and let sit 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.
Need more cookout recipes?
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 pound ground beef I used 80/20 mix
- 1 small yellow onion chopped
- 2 garlic cloves minced
- 15.5 ounces chili beans
- 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
|
|
- 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 chili beans, 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
The classic English dish Toad In a Hole is made with sausage, a simple bread pudding, then topped with a mustard-onion gravy. This is a perfect meal when you are looking for something a little different.
Welcome to Mitten Movie Night the Royal Wedding Edition! I decided to make a classic English dish for this special occasion.
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.
What beer pairs well with sausages?
The beer: Soft Parade from Short’s Brewing.
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!
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.
How to make Toad In a Hole:
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 take 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!
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