Slow Boat to China #SundaySupper

In my new take on a classic, I use quick cooking rice so there is nothing ‘slow’ about my Slow Boat to China recipe.  Easy comfort food that is perfect for busy nights.

Slow Boat to China on a plate with a bisuits and butter.

I call this a ‘retro’ recipe because I think anytime I bring it up-someone my age inevitably knows exactly what I’m talking about.  When I say, ‘the rice one with celery’ or any other version of that.  Both my grandmothers made it, then my mom and now me.

Doesn’t making food from your childhood bring back the best memories?  Sometimes I get the recipe directly from the source or like this one I had to wing it.  While it was a staple I had growing up it is one of those recipes that has possibly changed so much over the years that it probably isn’t the original at all.

Slow Boat to China on a plate with a bisuits and butter.

When I first wanted to make it I did some research and found that most of the recipes used the same basic ingredients-rice, beef, celery, cream of mushroom and soy sauce.   My first couple test runs were…bland.  And frankly, nothing like I ate as a child.  It was missing the ‘Stroganoff ‘ element that I remembered.  So that’s easy, add sour cream!  Now use quick cooking rice and I had myself a dinner that was quick and delicious.

How to make Slow Boat to China:

Start first by cooking the rice according to package directions.  Add 2 beef bouillon cubes to the rice and water so that while it cooks the cubes dissolve and the flavor gets throughout the rice.

In a skillet cook the ground beef until completely cooked all the way through.  Chop the onions and clean and chop the celery while it cooks.  Once the beef is cooked thoroughly remove from heat then drain the beef and set aside.

Take a paper towel and clean any grease out of the bottom of the pan so you can use it to cook the onions and celery.  Add 1 Tbs butter and start melting it.

Place the onions and celery in and start sautee and cook until tender, around 7 minutes.  I like to lave the celery just a little crunchy.

Return the drained beef to the pan.

A pan on the stove with ground beef, celeray and onions.

In a bowl combine the items for the sauce: cream of mushroom soup, sour cream, milk, Worcestershire sauce, and soy sauce.  Mix until well combined.

Pour over the beef mixture.  Once the rice is cooked add both cups to the pan with the beef and sauce mix.

Stir it all up then cook for another 3-4 minutes to warm everything through completely.

Serve Slow Boat to China with some warm buttered biscuits or croissants.

Tips for making Slow Boat to China:

  • Make sure to drain the beef once it has cooked so there isn’t too much grease in the final dish.
  • I’ve gotten some feedback that this recipe could be a little creamier, so I have updated to add another 1/2 cup of sour cream to the dish. 

And here you….

Slow Boat to China on a plate with a bisuits and butter. More Slow Boat to China in a pan off to the side.

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

Instagram | Bottom Left of the Mitten

Thank you to this weeks Sunday Supper host.  Check out all of the other recipes to make any night of the week.

Simple Rice Recipes for Dinner #SundaySupper

What’s for dinner?

Rice is for dinner!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Slow Boat to China | Bottom Left of the Mitten #groundbeef #ricedish #retrorecipe
Print Recipe
Slow Boat to China
Quick cooking rice updates this retro recipe for Slow Boat to China. This is a quick meal that is perfect for busy nights.
Slow Boat to China | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef, Comfort Food
Prep Time 10 minutes
Cook Time 18 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Beef, Comfort Food
Prep Time 10 minutes
Cook Time 18 minutes
Servings
servings
Ingredients
Slow Boat to China | Bottom Left of the Mitten
Instructions
  1. Cook the rice according to package directions. Add 2 beef bouillon cubes to the rice and water.
  2. In a skillet cook the ground beef until completely cooked all the way through. Once the beef is cooked thoroughly remove from heat then drain the beef and set aside.
  3. Chop the onions and clean and chop the celery.
  4. To the same pan add 1 Tbs butter and start melting it. Place the onions and celery in and start sautee and cook until tender, around 7 minutes.
  5. In a bowl combine the items for the sauce: cream of mushroom soup, sour cream, milk, Worcestershire sauce and soy sauce. Mix until well combined. Pour over the beef mixture.
  6. Once the rice is cooked add both cups to the pan with the beef and sauce mix.
  7. Stir it all up then cook for another 3-4 minutes to warm everything through completely. Serve with some warm buttered biscuits or croissants. Enjoy!

Easy Chicken & Dumplings #SundaySupper

This week officially was the start of sports season.  My son started football practice which means that except for a few weeks over the holidays my husband, who coaches most of his sports, and him are gone to practice at least 2 nights a week.  Then every Saturday is a game.  For football, soccer and basketball…until mid-March.  So that means I need to have quick meals ready before they are back out the door again.  One of my kids favorites is this Easy Chicken & Dumplings.  I can get this on the table and it’s a great way to make sure he’s got good wholesome fuel to power him through his practices.

Kids favorite Easy Chicken & Dumplings from Bottom Left of the Mitten

The things I use for these are usually what I have on hand in my pantry and freezer.  Freezer you say?  Yes, freezer.  When I find carrots and celery on sale I will chop them up and put them in a plastic freezer bag and put them in the freezer.  It ensures that I always have these on hand for soups.  So gather your ingredients….

Easy Chicken & Dumplings from Bottom Left of the Mitten

For this recipe use any type of shredded chicken you desire.  I personally like to use chicken thighs that I cook in the crock pot with just salt and pepper then shred.  I used the whole large package and had enough leftover for chicken tacos later in the week.  Win! Of course though you can just as easily use leftover rotisserie chicken or cook a few chicken breasts on the stove.

Easy Chicken & Dumplings from Bottom Left of the Mitten

Chop all your good veggies up.  Add to a large pot with your 2 Tbs. butter.  Saute for around 5 minutes to make onion and garlic soft.  Now add your stock and water.  (I use chicken bouillon versus chicken stock.  This is a preferred taste for me so feel free to use either.  When using chicken bouillon I usually heat water to boil and place cubes in that water to dissolve.  Then then just add the remaining water separate.  This is what you see in my Donald Duck cup.  From one of my favorite places ever, Disney World!)  Finally add your chicken.

Easy Chicken & Dumplings from Bottom Left of the Mitten

Bring your pot to a good rolling boil for around 10 minutes.  Time to make your biscuits.  Add milk, oregano, thyme and the Jiffy mix.  Stir to combine.  Viola!  Done.  Easy as that!  Once pot is at a rolling boil you are going to drop your biscuit mix in one spoonful at a time on top of the broth and vegetables.  Drop all the way around filling up the top of the pot.

Chicken & Dumplings from Bottom Left of the Mitten

Keep the pot at a roiling boil for another 10 minutes.  This is the consistency you want.  The dumplings cooked completely through.

Chicken & Dumplings from Bottom Left of the Mitten

This is a perfect & easy weeknight dinner that your kids will love, trust me!  And here you are…….

Easy Chicken & Dumplings from Bottom Left of the Mitten

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

Thank you to Ellen Folkman from Family Around the Table for hosting this weeks Sunday Supper.  Keep kids happy with these other Kid Friendly Recipes from the Sunday Supper Family.

Appetizers

Desserts

Main Dish

Snacks

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Print Recipe
Easy Chicken & Dumplings
A quick and hearty meal that's Kid Approved!
Kids favorite Easy Chicken & Dumplings from Bottom Left of the Mitten
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Kids favorite Easy Chicken & Dumplings from Bottom Left of the Mitten
Instructions
  1. Chop all veggies up. Add to a large pot with your 2 Tbs. butter. Saute for around 5 minutes to make onion and garlic soft.
  2. Now add your stock and water. Finally add your chicken. Simmer on a rolling boil for 10 minutes.
  3. For biscuits: Add milk, oregano, thyme and the Jiffy mix. Stir to combine. Once pot is at a rolling boil for 10 minutes you are going to drop your biscuit mix in one spoonful at a time on top of the broth and vegetables. Drop all the way around filling up the top of the pot.
  4. Keep the pot at a roiling boil for another 10 minutes. This is the consistency you want. The dumplings cooked completely through.
  5. Serve & enjoy!

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