Duck Breast Wrapped In Bacon #CookoutWeek
For my last #CookoutWeek recipe I made something that I’ve never cooked at home before, duck. I was so excited to receive from one of our sponsors, Maple Leaf Farms, a whole bunch of duck goodies. Duck breasts, duck bacon, and half roasted ducks. So it was time to get creative and I think I created a winner for sure in this duck breast wrapped in duck bacon.
While I’ve had duck many times at restaurants and really enjoy it for me it’s like fish entrees, I prefer to eat them out instead of worry about how to make them at home. But I am up for a challenge and what better place to take a shot than Cookout Week?!
*Affiliate links are included in this post. Please read my Discloser Policy. I received Maple Leaf Farms Duck Breasts,
Duck Bacon and roasted half ducks complimentary but all opinions stated in this post are my own.
For more information about visit Maple Leaf Farms site or Instagram.
For this recipe, I decided to keep it simple. As simple as it gets to WRAPPING IT IN BACON! Make sure that the duck breasts are unthawed. Pat each one dry then place on a rack. Open 1 package of bacon then wrap at least 3 pieces on each breast. You won’t use the whole package so what I did was add the bacon to the sheet that I baked these on and my family enjoyed them as an addition to the breasts. The duck bacon was amazing! The boys raved and raved about it.
I ended up baking the breasts in the oven since Michigan weather has been kind of a pain (rain, rain, and more rain). Preheat the oven to 375 degrees and they should be done in around 1 hour. Next time I plan on cooking these on the grill! But I was very happy with how these turned out without going to grill route and it gives me a way to make these all year round.
One of my favorite combinations of flavors is chicken blackberries. Since duck has a similar flavor profile I thought a sweet sauce would be great with this. And then it’s summer so why not heat things up a little with chili powder? Yes! It’s so simple. Remove the pit from the apricots and chop. Add the preserves, salt, red pepper and chili powder. Done!
Check the final temperature to make sure the duck is cooked all the way through. It should be at an internal temp of 165 degrees. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Don’t forget to enter the #CookoutWeek giveaway! This prize pack has an ARV of over $750! You have until June 30th at 11:59 PM to enter, follow our sponsors and bloggers on social media by entering your information below:
To enter, follow our sponsors and bloggers on social media by entering your information below:
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 | 1 hour |
| Servings |
servings
|
- 2 7.5 ounce boneless duck breasts
- 12 ounces duck bacon
- 1/2 cup aprictot preserves
- 2 apricots chopped and pitted
- 2 Tbs water
- 1/2 tsp salt
- 1/2 tsp chili powder
Ingredients
|
|
- Make sure that the duck breasts are unthawed. Pat each one dry then place on a rack.
- Open 1 package of bacon then wrap atleast 3 pieces on each breast. You won't use the whole package so what I did was add the bacon to the sheet that I baked these.
- Preheat the oven to 375 degrees and they should be done in around 1 hour.
- Remove the pit from the apricots and chop. Add the preserves, salt, red pepper and chili powder.
- Check the final temperature to make sure the duck is cooked all the way through. It should be at internal temp of 165 degrees. Top with the apricots and 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!
Don’t forget to enter the #CookoutWeek giveaway! This prize pack has an ARV of over $750! You have until June 30th at 11:59 PM to enter, follow our sponsors and bloggers on social media by entering your information below:
To enter, follow our sponsors and bloggers on social media by entering your information below:
a Rafflecopter giveaway
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
|
|
- 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!
Dry Rub Chicken Wings
This chicken wing recipe will make sure you don’t miss saucy wings at all. Dry Rub Chicken Wings are rubbed with a smoky and sweet coating then baked to a crispy perfection.
Kicking off Father’s Day weekend with Mitten Movie Night! I thought I would make my husband a special dish just for him.
When I was thinking about what to make my husband this weekend I remembered some really great wings that we had in Florida. While there we stayed in a condo so we hit the local Costco and grabbed some already made up dishes from the deli area. That is where we got the chicken wings and they were fabulous. We heated them up in the oven and paired with a giant salad.
When we got home sadly our local Costco did not have them. So light bulb moment, I will make my own dry rub chicken wings at home!
Full disclosure, I have never made wings before. If you read my post about Wing Sauce Sliders you would know why and how I just finally came around to buffalo sauce. I was willing to give it a try though you know since I kind of like the guy who has been a part of my life for the better part of 20 years.
So off to the internet I went to check out how some of my favorite bloggers make dry rub chicken wings. Then since I don’t have a grill, how to bake chicken wings.
How to make Dry Rub Chicken Wings:
For the rub, I visited Bewitchin’ Kitchen and followed the recipe for Sweet n’ Smoky Rib Rub.
It had all the spices I thought were in the rub I was basing these on. It turned out great and I didn’t need to go out and buy any fancy ingredients. I had all of them in my spice cabinet.
Next, I headed over to The Chunky Chef’s site and followed the directions for baked chicken wings from her Epic Dry-Rubbed Chicken Wings recipe.
To a large bowl, I added the wings then drizzled them with 2 Tbs oil.
Sprinkle them with 3/4 of the rub but saved some for after the chicken bakes to add some extra flavor.
Then rubbed all the wings with that good flavor.
On a prepared cookie sheet I put down tinfoil and a baking rack.
Layer the wings out then put into a preheated 400-degree oven for 45 minutes. Be prepared because if you make these the house will smell downright amazing!
Once the chicken was done I decided to use a part of The Suburban Soapbox’s Grilled Old Bay Chicken Wings recipe.
At the end of the recipe, it called for melting 4 Tbs of butter. Pour it over the chicken.
Add the spice that was left over to it the bowl. Toss to coat the chicken with the butter and spices.
Make a bowl of blue cheese dressing to dip them into and a side of crunchy carrots.
What beer pairs well with Dry Rub Chicken Wings?
The beer: Greenbush Brewing, Star Chicken Shotgun.
These sweet and smoky dry rub chicken wings pair great with my hubbies favorite style of beer, an IPA.
Poultry and IPA’s work well together but add the spice of the rub and crispy skin and you have a perfect combination.
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 | 45 minutes |
| Servings |
servings
|
- 4 pounds chicken wings I used fresh but you could use frozen just follow package directions for thawing them
- 2 Tbs oil
- 1 Tbs Spanish paprika
- 1 Tbs brown sugar
- 2 tsp garlic powder
- 1 tsp pepper
- 1 tsp coarse kosher salt
- 1 tsp dry mustard
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 1/2 tsp cumin
- 4 Tbs butter, melted
Ingredients
|
|
- Mix together the paprika, brown sugar, garlic powder, peppers, coarse kosher salt, dry mustard, chili powder, cayenne powder and cumin in a small bowl.
- To a large bowl, I added the wings then drizzled them with 2 Tbs oil. Sprinkled them with 3/4 of the rub but saved some for after the chicken bakes to add some extra flavor. Then rubbed all the wings with that good flavor.
- On a prepared cookie sheet I put down tinfoil and a baking rack. Lay the wings out then put into a preheated 400 deree oven for 45 minutes.
- When chicken is done melt 4 Tbs of butter and add the remining rub to it.
- Toss chicken in butter mixture. Serve with blue cheese dressing on the side. Enjoy!
Double Deluxe Tacos
Crispy and crunchy these double deluxe tacos have everything that a taco lover is looking for. Double the taco goodness! A hard taco shell filled with spicy beef wrapped with a flour tortilla then spread with refried beans. Finish it off by sprinkling with cheese and bake. Top with crunchy lettuce, tomatoes, and sour cream. Don’t wait for Taco Tuesday to enjoy these.
For the start of June, I’m living for these fruity, lemon, citrus and bright beers. Nothing heavy just delicious and makes me think of sitting on a beach, getting a tan then taking a nap in the middle of the afternoon. Chicka Chicka Yeah from Odd Side Ales is the perfect beer for just that. Similar to my favorite beer, Dirty Blonde, but different enough to feel like it’s not a repeat.
Then for this Mitten Movie Night, Unbreakable Kimmy Schmidt is back so we must binge!! Sadly this is the first half of the last season of this adorable show. If your a fan of The Office, Parks & Recreation or 30 Rock I think you will love this show too. Now on to these double deluxe tacos!
Start by browning the pound of ground hamburger. Cook through until no longer pink, around 8-10 minutes. Then drain the grease from the pan. To the beef add the water, beef base, tomato bouillon, cumin and chili powder. Cook medium heat until the bouillon has dissolved and the sauce is reduced which just takes about 4 minutes.
Preheat the oven to 375 degrees and great an 8″x11″ pan the set up the assembly line. With a knife spread the refried beans over the flour tortilla shells. Place a hard shell in the center of the flour tortilla then add some the beef to the middle of that. Place the finished taco in the pan and repeat until all 6 of them are done. I found that 6 was the perfect amount for the beans and meat ratio.
What should I do with those extra taco shells then?
I always like to have tortillas on hand since my 4 yr old loves cheesy roll-ups. Just add cheese and some chili powder then microwave for 20 seconds and lunch is served. With a side of fruit, it’s perfect for busy days.
Once all the tacos are assembled top them off with cheese then put them into the oven to bake for 15 minutes. Chop up some lettuce, tomatoes and any other toppings you like. Open up some sour cream to top off these double deluxe tacos. 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 | 25 minutes |
| Servings |
tacos
|
- 6 flour tortillas 8 inch size
- 6 hard taco shells
- 16 ounces refried beans
- 1 pound ground hamburger (80/20 mix)
- 1 cube Knorr Tomato Boullion
- 1/2 cup cold water
- 1/2 tsp beef bouillion
- 1/4 tsp cumin
- 1/2 tsp chili powder
- 2 cups shredded cheese I used Triple Cheddar
Ingredients
|
|
- Start by browning the pound of ground hamburger. Cook through until no longer pink, around 8-10 minutes.
- Then drain the grease from the pan. To the beef add the water, beef base, tomato bouillon, cumin and chili powder. Cook medium heat until the bouillon has dissolved and the sauce is reduced which just takes about 4 minutes.
- Preheat the oven to 375 degrees and great an 8"x11" pan the set up the assembly line. With a knife spread the refried beans over the flour tortilla shells. Place a hard shell in the center of the flour tortilla then add some the beef to the middle of that. Place the finished taco in the pan and repeat until all 6 of them are done.
- Once all the tacos are assembled top them off with cheese then put them into the oven to bake for 15 minutes.
- Chop up some lettuce, tomatoes and any other toppings you like. Open up some sour cream. Enjoy!
Walking Chili Cheese Tacos #SundaySupper
Upgrade game day with these Walking Chili Cheese Tacos. Packaged chips make the perfect plate for chili, cheese, meat, and toppings. These walking tacos are a great idea for tailgates or parties.
With football season we usually spend mornings at my son’s games then the afternoons back at home watching the big games. Now I don’t watch but I do get my ‘Game On’ making food that I know my boys will love to snack on while they watch. They love the classics: burgers, wings and tacos. This week I’m making walking chili cheese tacos.
The great thing about these walking chili cheese tacos is that you can hit the store and grab a variety of chips for the base. While I went for the traditional nacho chip for most of them I did pick up few surprise bags special for my 11-year-old, spicy fries.
When we lived in town I knew he was getting older when a bunch of boys set off on their own to go to the convenience store up the road and pick out their own snack and pay with their own money. Inevitably they would come back with one kind or another of these fries and with fingers as orange as the sun. Since moving to the new house he doesn’t get to walk to the store anymore so I figured I would pick them up and make his walking chili cheese tacos with them.
How to make Walking Chili Cheese Tacos:
Start with browning the beef. To the meat add cumin, chili powder and garlic power. Cook until completely browned then drain the excess fat from the pan.
Add to a bowl and then you are ready for the chili cheese sauce. In a bowl add the one can of chili with beans and 1/2 cup Colby Jack cheese. Place a paper towel or two over the top of the bowl then microwave for 3 minutes. Stir to combine and that is it for the chili cheese.
For the bags, I cut a vertical slit down the middle then a slit horizontally to the top and bottom then opened it up.
Right on the top add the chili cheese then the meat. Chop up some lettuce, tomatoes, onions into small pieces.
Tips for serving Walking Chili Cheese Tacos:
- Set out some sour cream or guacamole and some more cheese of course.
- Go ahead and set this up bar style so that everyone can make their own and add what they like.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you to this weeks Sunday Supper host! Check out all the other recipes that will keep you in Taco Heaven.
Easy Taco Recipes #SundaySupper
Breakfast, Dessert, and Alternative Tacos
- Jalapeno Cornbread Taco Pie by Soulfully Made
- Loaded Taco Tots by Gourmet Everyday
- Naked Egg Breakfast Tacos by Palatable Pastime
- Spicy Beef Cheesy Corn Taco Muffins by Food Lust People Love
- Veggie Packed Mouth-Watering Cauliflower Breakfast Tostadas by Bites of Wellness
Lunch and Dinner Tacos
- 1970s Style Tacos by Fantastical Sharing of Recipes
- Asian-Spiced Black Cod Tacos with Kimchi and Avocado-Sriracha Mayo by Culinary Adventures with Camilla
- Buffalo Chicken Tacos by A Mind Full Mom
- Chorizo Tacos with Black Bean and Corn Salsa by Sew You Think You Can Cook
- Cinnamon Beef Tacos by Cindy’s Recipes and Writings
- Easy Fish Taco Recipe by Sunday Supper Movement
- Healthy Ground Turkey Tacos by Mid-Life Croissant
- Low Carb Beef Tacos by Our Good Life
- Salmon Tacos with Watermelon Pico de Gallo by Pies and Plots
- Sloppy Joe Tacos by A Day in the Life on the Farm
- Slow Cooker Asian Pork Tacos with Cabbage Slaw by That Skinny Chick Can Bake
- Slow Cooker Korean BBQ Tacos by Cricket’s Confections
- Steak Tacos with Chimichurri Sauce by The Freshman Cook
- Surf and Turf Tacos by The Weekend Gourmet
- Walking Chili Cheese Tacos by Bottom Left of the Mitten
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 | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
tacos
|
- 3/4 pound ground hamburger
- 1/4 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 6 1.8 ounce bag of chips, any style you like
- 15 ounce can chili with beans
- 3/4 cup colby jack cheese 1/2 cup for chili cheese sauce then the rest for topping tacos
- onion, lettuce and tomato for topping
Ingredients
|
|
- Start with browning the beef. To the meat add cumin, chili powder and garlic power. Cook until completely browned then drain the excess fat from the pan. Add to a bowl for serving.
- In a bowl add the one can of chili with beans and 1/2 cup Colby Jack cheese. Place a paper towel or two over the top of the bowl then microwave for 3 minutes. Stir to combine and that is it for the chili cheese.
- For the bags cut a vertical slit down the middle then a slit horizontally to the top and bottom then opened it up.
- Right on the top add the chili cheese then the meat.
- Chop up some lettuce, tomatoes, onions into small pieces. Set out some sour cream or guacamole and some more cheese.
- Set this up bar style so that everyone can make their own and add what they like. Enjoy!
Street Corn Taquitos
Has this Summer been busy! I have been doing so much around the house, we’ve been running around and I haven’t had much time to work on this little blog. Even sadder is it’s been weeks since I’ve celebrated Mitten Movie Night which is probably my favorite of all posts to do on the blog. So let’s rectify that right now and enjoy some Michigan craft beer and these Street Corn Taquitos.
Tonight I am pairing this dish with one of my favorite types of beer, a blonde. Oval Beach Blonde from Saugatuck Brewing Company pairs perfectly with the crispy tortillas, the bursts of sweet corn in the filling and the creaminess of the mayo. In anticipation of the upcoming Eclipse I want to watch a classic from the 80’s that always freaked me out, Night of the Comet. I know it’s not an eclipse but it is space related phenomena so close enough. Where are you planning on watching the eclipse? The boys and I are going to our local library where they are having a watching party. How exciting! Now on to the food.
For the chicken I cooked mine in the crock pot with some salt & pepper. To shred it I wanted to try something that I saw on Pinterest and guess what, it WORKED! Use a KitchenAid mixer to shred the chicken. I cut the chicken in half, put it into the mixing bowl and turned it on high. Less than 3 minutes later beautifully shredded chicken without the work. Genius!
To the same bowl add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese and spices. Stir to combine. Add enough oil to the bottom of the pan that it will fry these up around 1/2 cup. While the oil heats up start assembling the taquitos. Place the filling along the longest end, not too much that it spills out. Roll the it up. Once the oil is heated up place the tortilla in seam side down. Fry for 2 minutes, then flip. Fry for another 2 minutes then place on a plate lined with paper towels to drain.
Work the taquitos in batches of 2-3 depending on the size of your frying pan. Don’t overcrowd or they won’t fry properly. Serve with sour cream, chopped tomatoes and lettuce. 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.
| Servings |
servings
|
- 12 corn tortillas
- 1 medium chicken breast cooked and shredded
- 3 Tbs mayonnaise
- 1 Tbs sour cream
- 2 Tbs cream cheese
- 2 Tbs lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 Tbs jalapenos chopped
- 1 Tbs cilantro chopped
- 1/2 cup mexican style cheese
- 1 cup sweet corn
- 1/2 tsp garlic powders
- oil for frying
Ingredients
|
|
- Cook the chicken breast then shred it to make small pieces. (Try the KitchenAid mixer!)
- To a bowl with the chicken in it add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese and spices. Stir to combine.
- Add enough oil to the bottom of the pan that it will fry these up around 1/2 cup. While the oil heats up start assembling the taquitos.
- Place the filling along the longest end, not too much that it spills out. Roll the it up.
- Once the oil is heated up place the tortilla in seam side down. Fry for 2 minutes, then flip. Fry for another 2 minutes then place on a plate lined with paper towels to drain.
- Work the taquitos in batches of 2-3 depending on the size of your frying pan.
- Serve with sour cream, chopped tomatoes and lettuce. Enjoy!
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing is a great recipe to shake up taco! Spicy chorizo, beef, loads of toppings and a delicious dressing make for the ultimate fiesta.
I have to admit that I have never imaged that I would one day say that a ‘taco salad’ was appealing to me. In a sense, isn’t a taco in general, a taco salad? It has all the elements it’s just assembled differently and adds a lot more lettuce—and is that a good thing? Up until I made this recipe I would say a definite, “No!” My mind changed though when I decided to play around in the kitchen and created this chorizo and beef taco salad.
For this Cinco de Mayo inspired Mitten Movie Night, I remade and shot one of the very first posts I made. Wow, has my photography came a long way. Guess what though? The recipe was just as delicious then as it is now. Okay, enough patting myself on the back!
What beer pairs well with Chorizo & Beef Taco Salad?
The beer: Modelo Especial.
We are drinking some Modelo Especial and catching up on Better Call Saul. If you don’t follow me on social media you may not have heard that we recently moved into a new house :’) So in between moving and everything we haven’t had time to catch up on the 2nd Season that just started. This show is in my Top 5 of shows, it’s awesome.
What TV shows go well with eating tacos and drinking beer?
If you are interested in 5 shows that I am in love with for future viewing here they are:
- 30 Rock. Tina Fey is my idol. The question ‘Who would you want to have lunch with dead or alive.’ It would be her 100%. A close 2nd would be Steve Martin. A 3rd would be any cast of any season of Saturday Night Live. Some great things have come out of that show.
- Unbreakable Kimmy Schmidt. So cute! And of course, let me refer to #1…Produced by Tina Fey.
- Shameless. All of the actors in this series are spot on.
- A new one that just came out and surprised me was Santa Clarita Diet. It reminded me a lot of Weeds. Great show!
- And finally Better Call Saul.
Now let’s get on to this taco salad recipe! When I first made this I had the intention of making the taco bowls on my own using flour tortillas but then scratched that when I found these Fiesta Flats. They worked out perfectly because we ate them like tacos with a little flair and then the 3 yr old could scoop his goodies by himself.
How to make Chorizo & Beef Taco Salad with Lime-Cilantro Dressing:
First, for the taco salad, let’s get our meat and beans cooking on the stove top. Add your chorizo and ground hamburger to a pan.
I was sad that when I had plans to make this I found a great recipe from Mexican Please on how to make your own Easy Homemade Chorizo but I wasn’t able to find chilies in our local grocery store so I did purchase the local fare. If you have a chance though check out this recipe and make it for yourself!
Sprinkle the cumin and chili powder on top. Start sautéing everything together over medium/high heat until the sausage and meat are completely cooked through and no longer pink.
When cooked put the meat into a strainer to drain off the grease, chorizo has tons of it and you don’t want it making your taco shells soggy. Drain, drain, drain!
Now the best part of this chorizo and beef taco salad, in my opinion, the lime-cilantro dressing. It’s amazing and well worth getting out and cleaning your food processor (can you tell I find this to be a chore?) Put all ingredients in the food processor-EXCEPT THE OIL.
Ok, now we can get to the oil. Put the lid on your food processor and you will then pour the oil slowly into the top while it chops up the ingredients you’ve already put into the bowl.
When it gets to the consistency you like then stop adding. I put a ½ cup of oil as a general rule but you may like it a little chunkier (that’s how I prefer it) over runny. Trust me, once you make this you will make it again and again so adjust until you get it the way you like it.
A bonus recipe for GREAT Mexican Rice:
I also recently perfected some rice that is amazing with anything that is spicy inspired that goes perfectly on this chorizo and beef taco salad. This recipe is as simple as buying one of those pre-made packets. We live close to an amazing restaurant El Rodeo. Everything they serve is pretty amazing and I wanted to recreate it at home and I think I nailed it!
Add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas. Now if only I can remake their Enchilada Sauce….I could eat that stuff in a bowl with a spoon it’s so good.
Layer the chorizo and beef taco salad as you see fit. I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing.
Heat up some refried beans and plate the rice. Add some avocado and sour cream on top if desired.
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 | 10 minutes |
| Servings |
servings
|
- 1/2 pkg chorizo sausage
- 1/2 lb. ground hamburger
- 1 can pinto beans rinsed
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup lettuce
- 1 tomato
- 1/2 bunch green onion
- 1 box taco salad shells I used Fiesta Flats from Ortega
- 1 cup mexican blend shredded cheese
- avocado for topping, optional
- sour cream for topping, optional
- 1 bunch cilantro
- 2 cloves garlic
- 2 limes
- 1/2 cup avocado or olive oil
- 1 sugar
- 2 cups instant brown rice
- 1-3/4 cup water
- 1 cube Knorr Tomato Boullion
- 1/4 tsp cumin
- 1 tsp chicken bouillon
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Mexican Rice
|
|
- Add your chorizo and ground hamburger. Sprinkle the cumin and chili powder on top. Start sautéing everything together until the sausage and meat are completely cooked through and no longer pink. When cooked put the meat into a strainer to drain off.
- Add all ingredients but the oil. Put the top on the food processor. Add oil into the top funnel and blend until the consistency you prefer.
- Just add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.
- Layer as you see fit. I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing. Heat up some refried beans and plate the rice. Add some avocado and sour cream on top if desired. Enjoy!
Four B’s Tostadas
Tonight for Mitten Movie Night were getting spicy. Crunchy tostadas get the 4 B’s treatment: beef, beans, blue cheese & buffalo sauce then cooling it down a little with some creamy ranch dressing. A bold combination packed with tons of flavor.
For the movie we are watching The Nice Guys. Ryan Gosling? Yes please! With dinner and the movie we’re having Sam Adam’s Octoberfest. Now you might be asking yourself how on earth I think that these two go well together. When researching what pairs well with Octoberfest I came across a great article from Serious Eats Beer Pairings: What to Eat with Oktoberfest Beers. It says that going ‘South of the Border’ is totally acceptable. Since this is a recipe I’ve had on my mind for awhile and we got a great deal on the beer at our beloved Costco I ran with it. Now let’s get on to the food.
On the stove add ground beef, garlic powder, chili powder, seasoning salt and cumin. Cook beef all the way through. Add your refried beans to a microwave safe dish and heat for 3 minutes to warm them up. Once your beef and beans are cooked it’s time to make the tostadas. In a small pan add oil for frying. Heat the oil up for 2-3 minutes. When oil is heated use tongs to add tortillas into the pan. Fry one tortilla at a time for 2 minutes each side. Set up a plate with paper towels next to the pan to put the tostadas on once they are cook.
When the tortillas are all cooked it’s as simple as setting up an assembly line. Take the crispy (oh so good!) tostadas top with beans, seasoned beef, blue cheese and then drizzle with buffalo sauce and ranch to cool it off just a touch. You could always take this fiesta up a few notches and use my Double Batch Smashed Beans or homemade rice for this meal.
Serve with tomatoes, green olives, lettuce, sour cream and a rice dish on the side. 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.
| Servings |
servings
|
- 8 corn tortillas
- 1 16 ounce can refried beans
- 1 pound ground beef
- 1/2 tsp garlic powder
- 1/2 tsp seasoning salt
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 cup oil for frying
- 1/2 cup blue cheese
- 1/4 cup buffalo sauce
- 1/4 cup ranch dressing
Ingredients
|
|
- On the stove add ground beef, garlic powder, chili powder, seasoning salt and cumin. Cook beef all the way through.
- Add your refried beans to a microwave safe dish and heat for 3 minutes to warm them up.
- In a small pan add oil for frying. Heat the oil up for 2-3 minutes. When oil is heated use tongs to add tortillas into the pan. Fry one tortilla at a time for 2 minutes each side. Set up a plate with paper towels next to the pan to put the tostadas on once they are cook.
- Assemble the tostadas with beans, seasoned beef, blue cheese and then drizzle with buffalo sauce and ranch.
- Serve with tomatoes, green olives, lettuce, sour cream and a rice dish on the side
Stuffed Hatch Green Chiles
TGIF! It also means it’s time for Mitten Movie Night! I’m serving up stuffed hatch green chiles. Loaded with a cream cheese and chicken stuffing then baked to perfection.
Tonight I decided to experiment with an ingredient that I’ve been seeing in the stores a lot lately, hatch green chiles. This isn’t a food that I would normally cook with, actually never had one before, I knew that my husband enjoys jalapeno poppers so the recipe started taking shape in my head. Since these are large I figured they would be perfect for stuffing and I was right. You will really enjoy the mellow flavor of the chile letting the chicken and corn in the stuffing come through.
And of course, since it’s Mitten Movie Night so alongside it I’m having my favorite, Dirty Blonde from Atwater Brewery in Detroit. We’re watching Shameless the start of Season 6. They actually started putting the series on Netflix instant so if you haven’t watched it yet I HIGHLY recommend it. William H. Macy was born to play this roll in my opinion. Now let’s get started cooking these stuffed hatch green chiles!
Really this ended up being a very simple meal. Cut your onion and saute in a pan to brown. Set aside and just use same pan to cook your chicken. The recipe below calls for 1 pound chicken BUT you could easily use pre-cooked and save some time. I prepared the chicken for these stuffed hatch green chiles just as I did for my blackened chicken green chili enchiladas using Zataran’s Creole Seasoning. Here are the directions again:
Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. This puts the ‘blackened’ portion into the recipe. Once it is cooked flip and cook other side an additional 8-10 minutes.
Now it’s time to prepare the chiles. Leaving the stem on just cut horizontally down to the tip of the chile. With the split open remove the core and what seeds you can. Over the sink rinse out the inside of the chile removing the remaining seeds.
Onto a greased baking sheet place the cleaned peppers. Once the chicken is cooked shred and cut up in smaller pieces. Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and you’re drained can of corn.
Once the mix is all combined stuff your Chiles with it. I had 6 peppers but this amount of stuffing could have been spread over 8 but I only had 6 and they turned out great overstuffed. On top of that add the rest of the cheese. Bake at 350 degrees for 30 minutes. Done! I served with sour cream that had a small amount of Chipotle pepper in it. Maybe add a side of double batch smashed beans. 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 | 30 minutes |
| Servings |
chiles
|
- 6 Hatch Green Chiles split down the middle and seeded
- 1 Tbs oil
- 1 small onion diced
- 1 pound boneless, skinless chicken breasts If you are not using pre-cooked chicken
- 1 Tbs creole seasoning If you are not using pre-cooked chicken
- 8 ounces cream cheese softened
- 4 ounces mexican shredded cheese halved
- 1/4 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 cup frozen corn cooked in microwave according to package directions
Ingredients
|
|
- Cut your onion and saute in a pan to brown. Set aside and just use same pan to cook your chicken.
- If cooking your own chicken. Cover both sides of chicken generously with Cajun seasoning. Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. This puts the ‘blackened’ portion into the recipe. Once it is cooked flip and cook other side an additional 8-10 minutes.
- Leaving the stem on just cut horizontally down to the tip of the Chile. With the split open remove the core and what seeds you can. Over the sink rinse out the inside of the Chile removing the remaining seeds. Place onto a greased baking sheet.
- Once your chicken is cooked shred and cut up in smaller pieces. Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and your drained can of corn.
- Once the mix is all combined stuff your Chiles with it. On top of that add the rest of the cheese.
- Bake at 350 degrees for 30 minutes.
Michigan Hot Dog #SundaySupper
A Michigan Hot Dog features a meaty, beanless chili that is ladled on top of an all-beef hot dog. This is a great recipe for parties, tailgates, or even dinner!
When I saw the theme for this weeks #SundaySupper ‘All American Burgers & Dogs’ I knew I wanted to make one of my families favorites, chili dogs. But how do I set myself apart from all other chili dogs out there? Delving into foodie research I came across the most perfect dish……the Michigan hot dog. A hot dog with beanless chili that is named after my beloved home state? Yes!
But I’ll be honest….I didn’t even know what a Michigan hot dog was! However, I found this fabulous article, Hot Dog of the Week: Decoding the “Michigan Dog” of New York State by Serious Eats. It set me straight. Real straight. You see the title? That’s right, the Michigan hot dog is a staple of NEW YORK!?! However, it originated in Michigan, be it almost 100 years ago, so I am staking claim and feel safe to celebrate this chili dog as one of Michigan’s own.
Now you’ll say ‘Erin. You didn’t even know what a Michigan hot dog was. How are you going to even know if you did it right?’ For this, I trusted my husband’s taste buds since he has had them so he was my guide to whether they were close or not {PS. They were!}.
I decided to go with a slight vinegar based sauce. I LOVE vinegar (my favorite BBQ sauce is vinegar based too) and in doing my research it said that the sauce could be vinegar based. Or may contain cabbage. Or water from the cleanest Lake in Michigan. Or secret saliva from a wolverine. You get the fact that I’m joking but finding a truly original recipe was very hard so I improvised! I also used Nathan’s hot dogs as an homage to New York. Now let’s get started.
How to make Michigan Hot Dogs:
Prepare your hot dogs the usual way you would. I steam mine in the rice cooker.
Now time to make the chili. Add the beef, onions and all the spices right on the top.
When the burger cooked it set the spices right into the meat. It’s my favorite way to cook beef.
Once the beef is cooked through add the tomato sauce, vinegar, and ketchup to the pan. Do not drain the beef. Stir to combine.
Put a medium simmer for around 5 minutes. It does not take long to thicken up.
Now assemble your Michigan hot dog and add chili to the top along with mustard and the rest of your raw onion to the top.
If you’re looking to further your regional hot dog experience check out my Memphis Hot Dogs.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
This Sunday is All American Burgers & Dogs. I want to thank our host Christie of A Kitchen Hoor’s Adventures. Putting on these events takes a lot of work and you made it look easy. Check out all these other recipes that will have you cooking some great food all summer long.
All American Burgers & Dogs
- BLT Burgers by That Skinny Chick Can Bake
- Bourbon BBQ Bacon Burger Sliders by Hezzi-D’s Books and Cooks
- Bourbon Onion Bacon Dog by Grumpy’s Honeybunch
- Chicago Style Hot Dog by The Culinary Compass
- Copycat Guberburgers by Fantastical Sharing of Recipes
- Idaho Dogs by Culinary Adventures with Camilla
- Philly Cheesesteak Dog by Palatable Pastime
- Pimento Cheese Burger by Magnolia Days
- Southern Seasoned Beef Burger by April Go Lightly
- The Best Ever Bacon, Egg and Cheese Burger by The Chef Next Door
- The SmashBurger by Monica’s Table
- Whiskey Burgers by Serena Bakes Simply From Scratch
Cluck Burgers
- Chicken Cordon Bleu Burgers by Cindy’s Recipes and Writings
- Chicken Parmesan Burgers by A Mind “Full” Mom
- Chicken Satay Burger with Peanut Sauce by Baking Sense
- Chicken Tikka Burgers by Sunday Supper Movement
- Miso Glazed Chicken Burgers by Sew You Think You Can Cook
Worldly Burgers & Dogs
- Blue Cheese Burger with Fig Jam by Garden Matter
- Caprese Burgers by The Redhead Baker
- Cheddar Stuffed Taco Burger by My Life Cookbook
- Dominican Chimichurri Burgers by The Crumby Cupcake
- Guacamole Cilantro Lime Cheeseburger by Life Tastes Good
- Hot Dog Maki Roll by kimchi MOM
- Meatball Parmesan Burgers by Cupcakes & Kale Chips
- Portuguese Hamburger by Family Foodie
- Salchipapas (Peruvian Sausages and Potatoes) by Tara’s Multicultural Table
- Smoky Sliders with Chipotle Mayo by Cooking on the Ranch
- Spicy Shishito Dog by Brunch-n-Bites
Where’s the Beef Burgers
- Baby Back Rib Burger by The Freshman Cook
- Brown Rice & Lamb Burgers with Spinach by Wholistic Woman
- Fish Taco Burgers by Pies and Plots
- Greek Lamb Burgers with Blistered Tomatoes and Tzatziki Spread by A Kitchen Hoor’s Adventures
- Miso Tuna Burgers by Caroline’s Cooking
- The Perfect Lentil Burger by Food Lust People Love
Where’s the Bun Burger
- California Burger Bowl by Simple and Savory
- Cheeseburger Salad by Renee’s Kitchen Adventures
Dessert Burger
- Gluten Free Dessert Hamburgers by Gluten Free Crumbley
How to
- How to make Salmon Burgers with Mango Salsa by Asian In America
- How to Pan-fry Bratwurst by Cosmopolitan Cornbread
- The Ultimate #SundaySupper Hamburger and Hotdog Wine Pairing Guide by ENOFYLZ Wine Blog
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 #SundaySupperHashtag and remember 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 | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
Hot Dogs
|
- 1 pkg hot dog buns
- 1 pkg All Beef Hot Dogs
- 15 ounces tomato sauce
- 1 small onion chopped-1/2 for chili & 1/2 to top hot dogs
- 1/2-1 pound ground hamburger
- 1/2 cup ketchup
- 1 Tbs white vinegar
- 2 Tbs chili powder
- 1 Tbs garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Mustard to garnish
Ingredients
|
|
- Prepare your hot dogs the usual way you would.
- For chili: Add beef, onions and all the spices right on the top. When the burger cooked it set the spices right into the meat. Cook through thoroughly.
- Once the beef is cooked through add the tomato sauce, vinegar and ketchup to the pan. Do not drain the beef. Stir to combine. Put a medium simmer for around 5 minutes. It does not take long to thicken up.
- Assemble hot dogs and add chili to the top along with mustard and the rest of your raw onion to the top.
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