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
|
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- 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!
Beef Tips and Gravy
For this Mitten Movie Night, we are getting ready to settle in for the long Winter. That means it’s time for some classic comfort food, beef tips and gravy with noodles. Low and slow is the name of the game so these beef tips come out tender. This gravy doesn’t get too thick which is perfect to use to soak into the noodles and dip bread into it. Stick to the ribs dinner perfect for the colder weather.
We had our first dusting of snow last night. I am so ready for the colder weather, snuggling up in front of the fireplace and a big blanket. Not going to lie thought that with the impending holidays while I’m excited to start decorating the new house I am feeling almost a little ‘homesick’. We lived in our old house for 15 years. That’s 15 Thanksgivings, Christmases and New Years. Two babies came home to have their first visits with Santa there. So many wonderful memories but now it’s time to focus on the new memories here.
However, I can still stick with tradition and enjoy a few things that we do every year and one of them is watching Scrooged. Hands down one of my favorite holiday movies. With dinner, we’re drinking The Double Magician from Short’s Brewing. So while the beer is cold and outside is colder let’s get on to the recipe for beef tips and gravy.
This recipe is one that I’ve been making since before Pinterest was invented. I did find it online and then printed it out but I’ve been making it so long that I threw it out. Luckily I think that I found it on Taste of Home and pretty sure this is it!
First off know that this recipe is time intensive. If your hanging out at home on a Sunday this is the perfect meal for you. I have tried cutting down on the time this simmers and it never comes out nearly as good as when I let it go the whole 1-1/2 hours. So be warned.
To begin the recipe for this beef tips and gravy, start by browning the beef tips into a medium saucepan in some oil. This is just to brown it no need to cook all the way through. In a measuring cup put 1 cup water, soy sauce and Worcestershire Sauce. Stir it then add to the beef tips. Turn the heat to low then cover. Let cook for 1-1/2 hours making sure to check every 30 minutes. If you have the heat too high it will cook off the liquid then you might burn your tips–oh no!
During the last 20 minutes in a separate pot cook the noodles according to package directions. Bring the water to a boil before adding to the pot it cooks the noodles better and they don’t stick together. Cook for 12-14 minutes then empty into a strainer. Turn the low simmering beef tips up to high. In a bowl add the other cup of water and the package of brown gravy. Stir to combine and add to the beef tips. Let cook and thicken up just a little while you do the next part.
In the pot that the noodles cooked add 1 Tbs butter and start melting it. Then add the mushrooms, onions, and garlic and saute until the mushrooms are cooked down. It should take about 8 minutes. Finally to this pot add the beef tips and gravy then the noodles. Add a side of bread and a vegetable and here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 1-1/2 hours |
| Servings |
servings
|
- 1 pound beef boneless stew meat
- 1 Tbs oil
- 1/4 cup soy sauce
- 1/4 cup Worcestershire Sauce
- 2 cups water divded
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 8 ounces sliced mushrooms
- 0.87 ounce brown gravy package
- 12 ounces no yolk noodles
Ingredients
|
|
- Brown the beef tips into a medium saucepan in some oil. This is just to brown it no need to cook all the way through.
- In a measuring cup put 1 cup water, soy sauce and Worcestershire Sauce. Stir it then add to the beef tips.
- Turn the heat to low then cover. Let cook for 1-1/2 hours making sure to check every 30 minutes.
- During the last 20 minutes in a separate pot cook the noodles according to package directions. Bring the water to a boil before adding to the pot it cooks the noodles better and they stick together. Cook for 12-14 minutes then empty into a strainer.
- Turn the low simmering beef tips up to high. In a bowl add the other cup of water and the package of brown gravy. Stir to combine and add to the beef tips. Let cook and thicken up while you do the next part.
- In the pot that the noodles cooked add 1 Tbs butter and start melting it. Then add the mushrooms, onions and garlic and sautee until the mushrooms are cooked down. It should take about 8 minutes.
- Finally to this pot add the beef tips and gravy then the noodles.
- Add a side of bread and a vegetable. Enjoy!
Gnocchi, Sausage & Spinach Soup #SundaySupper
I first made this Gnocchi, Sausage & Spinach Soup recipe as something quick to take my best friend who was sick in the hospital. I was originally going to make a pasta dish with most of these ingredients but adjusted it on the fly to make the ultimate ‘comfort food’ soup to take to her so she could skip the hospital food. I’m glad I did because it has become something that I now make, a lot.
Top this with some homemade croutons and a sprinkle of Parmesan. The croutons give it really good crunch. Now on to the soup!
Start by melting half of the butter in a large stockpot, adding the onions and cook until softened. Add garlic now—not before it will brown to fast and get bitter.
Now add your sausage and cook until browned. Once the sausage is cooked I usually either drain this on a plate with a paper towel or drain in colander. I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot. I now also add the other half of my butter. Wilt the spinach. Chop up your tomato and add to the pot. Add your sausage back in.
To the sausage mixture sprinkle 1 Tbs of flour over it then stir to combine the flour. This is what thickens the stock.
Add the chicken stock now. I love using bouillon so I heat up 1 cup of water and dissolve the cubes in that. Then add the remaining water after that. Finally put the gnocchi into the pot and set to cook over medium heat for 10 minutes.
Serve it up and add croutons & additional Parmesan. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published March, 2016. Updated photos & recipe.
Thank you to this weeks Sunday Supper host! Check out all the other recipes that will keep your soup pot boiling all Winter long.
Comfort Food Soup and Stew Recipes #SundaySupper
Superb Soups
- “Make it Your Own” Soup Bar by The Freshman Cook
- Baked Potato Soup by That Skinny Chick Can Bake
- Cabbage and Kielbasa Soup by Our Good Life
- Chicken and Dumplings by Palatable Pastime
- Easy Homemade Chicken Noodle Soup by Pies and Plots
- Gnocchi, Sausage & Spinach Soup by Bottom Left of the Mitten
- Habitant Pea Soup by What Smells So Good?
- Instant Pot Mexican Chicken and Rice Soup by Sunday Supper Movement
- Meatball and Orzo Soup by Fantastical Sharing of Recipes
Stupendous Soups
- Milchnudeln (German Milk Noodles) by Tara’s Multicultural Table
- Mushroom Fennel Soup by Caroline’s Cooking
- Pasta Fagioli Soup by Soulfully Made
- Slow Cooker Black Bean Chili by Cricket’s Confections
- Crock Pot Chicken Posole by My Imperfect Kitchen
- Slow Cooker Smoky Chicken-Potato Soup by The Weekend Gourmet
- Spicy Lentil Soup with Swiss Chard by Cooking Chat
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.
| Servings |
servings
|
- 1 box potato gnocchi
- 12 ounces baby spinach
- 1/2 pound Italian sausage
- 1 Tbs butter divided
- 1 Tbs flour
- 1 cup cherry tomatoes hlaved
- 1 small white onion chopped
- 3 cloves garlic chopped
- 3 tsp chicken bouillon
- 4 cups water
- 1/4 cup parmesan plus additional for topping
Ingredients
|
|
- Start by melting half of the butter in a large stockpot, adding the onions and cook until softened. Add garlic now—not before it will brown to fast and get bitter.
- Add your sausage and cook until browned. Once the sausage is cooked drain **I DO NOT drain out all of the oil, I leave a little bit in the bottom and add then put the spinach into the pot.
- Add the other half of my butter. Wilt the spinach. Chop up your tomato and add to the pot. Add your sausage back in.
- To the sausage mixture sprinkle 1 Tbs of flour over it then stir to combine the flour.
- Add the chicken stock. Finally put the gnocchi into the pot and set to cook over medium heat for 10 minutes.
- Serve it up and add croutons & additional Parmesan. Enjoy!
Crock Pot Ranch Pork Roast
This is one of my favorite meals to make for my boys. For me, one of my true joys is making them a meal that has them leaving the dinner table full & happy. This week I thought this is a perfect meal to share, crockpot ranch pork roast.
Now I’m going, to be honest and give what is possibly be an unpopular opinion-I really don’t use my crockpot often. Even in the cooler months. Not sure if it’s just that I forget that I even have one or maybe I’m not a big fan of the way some meat turns out after cooking. But there is one meat that I almost always pull out the underused crock pot for and that is pork. It only takes a few ingredients to get this tender roast that practically makes its own gravy. Let’s get started with this recipe for crockpot ranch pork roast.
In a bowl mix together the dry ranch, Worcestershire sauce, soy sauce, minced garlic, and water. Mix all ingredients together then pour on top of pork. Easy! Once that is all in just cook on low for 6-8 hours.
Remove the roast from the crockpot and put on a plate or sheet pan. Pull meat apart and dispose of any fat that is left on the roast. Time to make the gravy: Ladle 1 cup of the liquid from the slow cooker and add to a pot. In a small bowl whisk 1 Tbs flour with 3 Tbs milk. Bring liquid to a boil then add the flour/milk mixture. Whisk constantly until it thickens, usually takes 2-4 minutes. This can easily be doubled depending on how much gravy you’re looking for.
So rich & creamy. Perfect to top off this crockpot ranch pork roast. Roast up some asparagus and mash some potatoes to complete this meal. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published April 2016. Updated photos & recipe.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 6 hours |
| Servings |
servings
|
- 1 Pork Loin Roast
- 1 Pkg Dry Ranch Dressing
- 1/4 Cup Worcestershire Sauce
- 1/4 Cup soy sauce
- 2 Cloves Garlic, Minced
- 2 Cup water
- 1 Cup Reserved Liquid from Crock Pot
- 3 Tbs milk
- 1 Tbs flour
Ingredients
Crock Pot Ranch Pork Roast
Gravy
|
|
- Mix all ingredients together. Pour on top of pork. Cook on low for 6-8 hours.
- Remove the roast from the crock-pot and put on a plate or sheet pan. Pull meat apart and dispose of any fat that is left on the roast.
- Ladle 1 cup of the liquid from the slow cooker and add to a pot.
- In a small bowl whisk 1 Tbs flour with 3 Tbs milk.
- Bring liquid to a boil then add the flour/milk mixture. Whisk constantly until it thickens, usually takes 2-4 minutes.
- Serve pork with gravy and any other side you wish. Enjoy!
Red, White & Blue No Bake Cheesecake #SundaySupper
Who is ready for 4th of July? ** Raises hand, Me! Me! Me!** Anyone else? I mean what is not to love? Cookouts, fireworks, ice cold beer, fireworks, parades and more fireworks and best of all cookout food! This year I decided to try something different with my no bake cheesecake and ended up very happy with the results. My Red, White & Blue No Bake Cheesecake will be making the cookout rounds this year.
Every year for the 4th of July growing up we would have big parties at my grandparents house. Their home was on the main street of a small town and the parade went right by. Afterwards we would have a cookout. So much fun and so many great memories.
This year we plan on spending most of the time by the pool at our new home. Kicking back and relaxing and spending time with the family is what it is all about, am I right? So now on to the dessert!
To get the ‘blue’ obviously I decided to use blueberries. Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch. Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes. Remove from the heat and let cool completely.
Once the blueberries have cooled it’s time to make the rest of the cheesecake. Prepare the crust using the graham cracker mix, sugar and melted butter. Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well. Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.
Take half of the cheesecake filling and mix with the cooled blueberry sauce. Place the blueberry layer on the crust. Add the rest of the filling on top of the blueberry layer. Now put the pie into the refrigerator for at least 2 hours. Before serving add the cherry topping after refrigerating. Slice and serve…and here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Blueberry Sauce adapted from Farm Girl Gabs.
As always thank you to our Sunday Supper host! Check out these other recipes your 4th of July crowd will be sure to love.
Red, White, and Blue Sunday Supper Recipes
Patriotic Picnic Picks
- American Flag Layered Dip by Soulfully Made
- Baked Blueberry Pancake with Cherry Syrup by Pies and Plots
- Gluten Free Blueberry Almond Coffee Cake by Cricket’s Confections
- Blueberry Cherry Chia Pudding Parfaits by Daily Dish Recipes
- Blueberry Watermelon Salad by The Crumby Cupcake
- Boozy Red, White and Blue Fruit Salad by Food Lust People Love
- Healthy Greek Yogurt Parfait with Summer Fruit by Confessions of an Over-worked Mom
- Patriotic Slaw by Our Good Life
- Red White and Blueberry Dinner Salad by Cooking With Carlee
- Red, White and Blue Deviled Eggs by A Kitchen Hoor’s Adventures
- Tomato, Cucumber and Bleu Cheese Salad by A Day in the Life on the Farm
Liberating Desserts
- American Flag Fruit Tart by That Skinny Chick Can Bake
- Blueberry Strawberry Swirl Sherbet by Cindy’s Recipes and Writings
- Key Lime Cream Puffs by Gourmet Everyday
- Patriotic Low Carb Vanilla Mousse in the Instant Pot by My Life Cookbook
- Red White & Blue Bundt Cake by Restless Chipotle
- Red White and Blue Banana Ice Cream by The Bitter Side of Sweet
- Red, White & Blue No Bake Cheesecake by Bottom Left of the Mitten
- Red, White and Blue Broken Glass Jell-o by Turnips 2 Tangerines
- Rollitos de Vino Blanco by What Smells So Good?
- Rose Petal Jam Filled Blueberry Cupcakes by NinjaBaker.com
- Star Spangled Cookies by The Freshman Cook
- Strawberry and White Chocolate Panna Cotta by Tara’s Multicultural Table
More recipes: Red White and Blue Recipes That will Make You Want to Party Right Now
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 | 15 minutes |
| Servings |
pieces
|
- 2 cups blueberries washed
- 1/2 cup sugar
- 1/2 cup water
- 1 Tbs Cornstarch
- 1 box Jello-O No Bake Cheesecake Cherry
- 2 Tbs sugar
- 5 Tbs butter melted
- 1-1/2 cup milk
Ingredients
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|
- Clean and wash 2 cups of them then add to a pot with sugar, water and cornstarch. Bring to a boil over medium heat and let reduce and cook the berries down for 15 minutes. Remove from the heat and let cool completely.
- Prepare the crust using the graham cracker mix, sugar and melted butter. Put crust into a greased pie plate making sure to get the crust up onto the sides of the plate as well.
- Mix the cheesecake filling and milk together with an electric mixer for 2-4 minutes.
- Take half of the cheesecake filling and mix with the cooled blueberry sauce. Place the blueberry layer on the crust.
- Now add the rest of the filling on top of that.
- Put the pie into the refrigerator for at least 2 hours.
- Before serving add the cherry topping after refrigerating. Slice and serve. Enjoy!
The Best BBQ Sauce #CookoutWeek
When I signed up to be a part of #CookoutWeek I knew that I needed to share my Best BBQ Sauce Recipe for sure! This is a sauce I’ve been making ever since we started smoking meat a few years ago. So put some ribs on the smoker or chicken on the grill and whip up a quick batch of this tangy sauce.
Are you a sauce connoisseur? My blog speaks for itself as to where I stand with sauce. Here in the Bottom Left of the Mitten you can find me making slider sandwiches slathered in ‘Isn’t That Special’ Sauce or two different Wing Sauces. Baked chicken casserole smothered in a Cream of Chicken sauce. Sauce that’s smothered, dipped, smeared, drizzled any which way–I LOVE IT! Now on to this easy BBQ sauce recipe. I would be surprised if you don’t already have all the ingredients in your pantry already.
Add all ingredients to a small size pot. Bring to a boil. Reduce heat to medium so that the sauce is at a low boil. Let reduce by half, usually takes about 15 minutes. Add to a jar or sealed container and enjoy up to two weeks. See, I said it was easy right! 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 $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:
Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2017:
The PinterTest Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Kitchen Hoor’s Adventures • Amy’s Cooking Adventures • Ashees Cookbook • Baking Sense • Body Rebooted • Bottom Left of the Mitten • Chef Sarah Elizabeth • Cook’s Hideout • Cookaholic Wife • Cooking with Sapana • Eat, Drink, Be Healthy! • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fix Me a Little Lunch • For the Love of Food • Full Belly Sisters • Hezzi-D’s Books and Cooks • Home Sweet Homestead • Join Us, Pull up a Chair • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Little House Big Alaska • My Southern Sweet Tooth • Our Good Life • Oven Tales By Syama • Palatable Pastime • Rants From My Crazy Kitchen • Savory Moments • Seduction in the Kitchen • Sidewalk Shoes • That Recipe • The Freshman Cook • The Mad Scientists Kitchen • The Pajama Chef • The Redhead Baker • The Saucy Southerner • The Spiffy Cookie • The Weekday Gourmet • Tramplingrose • Turnips 2 Tangerines • Uncle Jerry’s Kitchen
As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?
| Servings |
servings
|
- 6 ounces tomato paste
- 1 cup dark soda
- 1 tsp minced onion
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp worstershire sauce
- 1 Tbs garlic powder
- 3 Tbs brown sugar
- 2 Tbs molasses
- 2 Tbs apple cider vinegar
- 1/2 cup water
Ingredients
|
|
- Add all ingredients to a small size pot. Bring to a boil.
- Reduce heat to medium so that the sauce is at a low boil. Let reduce by half, usually takes about 15 minutes.
- Add to a jar or sealed container and enjoy up to two weeks. Enjoy!
Out of a Can Chili #SundaySupper
Happy Father’s Day! When I asked my husband what he would like me to make him he said I like nachos, maybe something on the smoker or chili. No matter what time of year chili is always a hit at our house so chili won out, even on Father’s Day. My Out of a Can Chili is so easy if you couldn’t already tell that the name gives it all away.
I have tried dozens of chili recipes over the years. Even one with pumpkin that did not go over well at all with my 10 year old. Some were great but my boys love this original recipe that I’ve made forever. Like my My Dad’s Chicken and Rice recipe this one I learned from a parent, my mom.
The base of my chili always stayed the same and has been forever. It’s the recipe my mom showed me and I haven’t veered from it. One can chili with beans, one can chili without beans and finally one can of chili beans.
For the rest of the chili I have perfected it over the years and added one can tomato soup, one can diced tomatoes and one can drained northern beans. Do you see now why this is called ‘Out of a Can Chili’? Start by cooking the hamburger and onion. Cook in a large pot on medium/high heat for around 5 minutes. Drain if you use the higher fat beef. I like to use 80/20 or even ground turkey. Return the meat to the same pot. No need to dirty another one!
Add all the cans to the pot. Make sure to drain and wash the northern beans then add those. Put a lid on it and let simmer for 10 minutes. Serve with sharp cheddar cheese and crackers. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
As always thank you to our Sunday Supper host! Check out these other recipes the Father in your life will be sure to love.
Sunday Supper Father’s Day Menu Ideas
Sides Dad Will Love
- Best Dark and Stormy by Cricket’s Confections
- Spanish Cheese Plate by Caroline’s Cooking
Mains for the Main Man
- Blue Cheese Bacon Burger with Crispy Onions Strings by Confessions of a Cooking Diva
- Chicken Fajita Burgers by A Kitchen Hoor’s Adventures
- Chili Cheese Omelet by Food Lust People Love
- Chinese Chicken Salad by Pies and Plots
- Cider Braised Pork Belly Tacos by Gourmet Everyday
- Crock Pot Italian Beef Sandwiches by Soulfully Made
- Grilled Pork Tenderloin with Cilantro Pesto by Cooking Chat
- Jalapeno Cream Cheese Burger (The JCB) by This is How I Cook
- Korean BBQ Steak Bowls by Fantastical Sharing of Recipes
- Out of a Can Chili by Bottom Left of the Mitten
- Pork Chops With Brandied Cherries by Mysavoryspoon
Dad’s Favorite Desserts
- Banana Coconut Chocolate Chip Brownies by Desserts Required
- Chocolate Tofu Cupcakes by NinjaBaker.com
- Devil’s Food Strawberry Shortcake by The Freshman Cook
- Simple Fudgy Brownies by That Skinny Chick Can Bake
- Snickery Springform Cookie by What Smells So Good?
The Best Recipes You Need Now for Father’s Day by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 1 pound ground beef I like to use 80/20 mix
- 1 white onion chopped
- 10.75 ounce can condensed tomato soup
- 1 can (use the tomato soup) water
- 14.5 ounce can diced tomato, chili ready
- 15.8 ounce can great nothern beans drained and rinsed
- 15 ounce can chili with beans
- 15 ounce can chili no beans
- 15.5 ounce can chili beans
Ingredients
|
|
- Start by cooking the hamburger and onion. Cook in a large pot on medium/high heat for around 5 minutes. Drain if you use the higher fat beef.
- One can chili with beans, one can chili without beans and finally one can of chili beans. Add one can tomato soup, then one can water (using tomato soup can), one can diced tomatoes and one can drained northern beans.
- Return the meat to the same pot.
- Put a lid on it and let simmer for 10 minutes. Serve with sharp cheddar cheese and crackers. Enjoy!
Cheesy Cauliflower #SundaySupper
Looking for a simple side dish that your kids will love? Have a picky eater that thinks veggies are evil? Try my Cheesy Cauliflower that is a proven winner with my kids and I’m sure yours will love this side dish too.
My two boys couldn’t be more different nutrition wise. If you set a bowl of fruit and a cookie in from of my 10 year old he would always choose the fruit. He likes to generally eat healthy and only complains when I serve green beans or Brussels sprouts.
My 3 year old on the other hand could sniff out a sugar laden treat from 10 miles away. Most days it’s a struggle to get a banana down him for breakfast, unless I make my Swedish Pancakes with Brown Sugar Bananas, but even then it’s a struggle. So I make small concessions and try my very best to make good things as appealing as possible. And this dish is a hit with both my boys.
Start by chopping the core off the cauliflower and chop into similar sizes. Add to a pot of water and set to boil for 15 minutes. The base for the sauce is just a basic white one. Remove the cooked cauliflower from the pot and drain the water. To that pot add the butter and cook over medium heat to melt. Once melted whisk the flour 1 Tablespoon at a time and stir to combine. Now add the milk and continue to whisk until it starts thickening. It’s time to add the spices.
Four simple ingredients: salt, pepper, garlic powder then Parmesan. I love the powder kind and use it constantly. Now the fifth spice is really what makes this dish a stand out~nutmeg. A few years back I was watching The Rachel Ray Show and she recommended adding nutmeg to cheese sauces. Ever since then that is what I’ve done. Who am I to question Rachel Ray!
Once you’ve added the spices and Parmesan whisk to combine then add 1/2 cup of the cheddar cheese and stir until melted and combined completely. Add the cauliflower back into the pot and stir the sauce and cauliflower so that it covers every piece. Cheesy……so good! Put the cauliflower into a greased oven proof bowl then sprinkle with the reminding 1/4 cup cheddar cheese. Put into a 350 degree preheated oven for 15 minutes. This is the perfect kid friendly recipe to add to any dish. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
As always thank you to our Sunday Supper host this week, Anne from Simple and Savory. If you want more vegetable recipes to make kids happy check out all these other recipes from Sunday Supper bloggers.
Sunday Supper Kid Friendly Vegetable Recipes
Breakfast
- Cinnamon Zucchini Muffins by That Skinny Chick Can Bake
- Creamy Kid Sized Smoothies by The Freshman Cook
- Sweet Potato Crust Quiche by Pies and Plots
- Sweet Potato Muffins with Veggie Cream Cheese by Cindy’s Recipes and Writings
Dinners
- Cauliflower Mac and Cheese by Food Lust People Love
- Chicken and Broccoli Shells and Cheese by Fantastical Sharing of Recipes
- Eat Your Veggies Beef Tacos by Simple and Savory
- Hidden Vegetable Pasta Sauce for Orange Orzo by Caroline’s Cooking
- Veggie Ramen by NinjaBaker.com
Sides
- Broccoli Tots by Hezzi-D’s Books and Cooks
- Cheesy Cauliflower by Bottom Left of the Mitten
- Kid-Friendly Baked Potato Fries by Hardly A Goddess
- Salad on a Stick by My Imperfect Kitchen
- Zuppa di Ravioli by Gourmet Everyday
Snacks
- Dairy Free Veggie Ice Pops by Our Good Life
- Healthy Homemade Taquitos by Cricket’s Confections
- Vegan Sweet Potato Chocolate Chip Oatmeal Cookies by A Mind Full Mom
- Veggie Egg Rolls by My Savory Spoon
For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Servings |
servings
|
- 1 head cauliflower chopped
- 4 cups water or enough to cover cauliflower
- 2 Tbs butter
- 2 Tbs flour
- 1 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- 2 Tbs parmesan
- 3/4 cup cheddar cheese 1/2 cup for sauce then 1/4 cup for topping
Ingredients
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|
- Start by chopping the core off the cauliflower and chop into similar sizes. Add to a pot of water and set to boil for 15 minutes.
- Remove the cooked cauliflower from the pot and drain the water. To that pot add the butter and cook over medium heat to melt. Once melted whisk the flour 1 Tablespoon at a time and stir to combine. Now add the milk and continue to whisk until it starts thickening.
- Now add salt, pepper, garlic powder, nutmeg then Parmesan.
- Once you've added the spices and Parmesan whisk to combine then add 1/2 cup of the cheddar cheese and stir until melted and combined completely.
- Add the cauliflower back into the pot and stir the sauce and cauliflower so that it covers every piece.
- Put the cauliflower into a greased oven proof bowl then sprinkle with the reminding 1/4 cup cheddar cheese.
- Put into a 350 degree preheated oven for 15 minutes. Enjoy!
Cupcakes & Measuring-Get Kids Cooking
I am excited this week to have Education.com as a guest poster! My first ever. This fun recipe combines the fun of getting kids in the kitchen and learning. Big A right now is learning measurements so this is a great project. And the cooler weather has me thinking Fall so the recipe can’t be beat.
Missing the flavors of fall? For those of you who are “apple people” all year long – and who may have kids who are – try baking these scrumptious spiced apple cupcakes! At a quick glance, these lovely little treats look like caramel apples. But look again and you’ll see that they’re actually soft, delicious cupcakes coated in caramel. Baking is a great way for your child to practice important math skills like measurement and fractions, while she prepares some delicious food for the family. No doubt about it, these cupcakes are as much fun to make as they are to eat!
| Servings |
cupcakes
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- 1 jar (14.5 ounces) red spiced apple rings drained (or substitute with 3 fresh apples; see below*)
- 1 package (18.25 ounces) plain yellow cake mix
- 1 package (3.4 ounces) vanilla instant pudding mix
- 3/4 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 24 paper liners for cupcake pans (2 1/2 inch size)
- 45-50 caramels
- 1/3 cup evaporated milk
- 1 tsp pure vanilla extract
- 1/2 cup unsalted peanuts chopped
- 24 wooden craft sticks optional
Ingredients
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- Place a rack in the center of the oven and preheat your oven to 350°F.
- Line 24 cups on your cupcake pans with paper liners. Set the pans aside.
- Prepare the cupcake batter: Place the drained apple rings in the food processor and finely chop them with the pulse button for 15 seconds.
- Place the cake mix, pudding mix, chopped apple rings, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for about 30 seconds.
- Stop the machine and scrape down the sides of the bowl with a rubber spatula to make sure all of the batter is incorporated. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides again if needed. The batter should look well combined.
- Spoon or scoop about 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way. You will get between 22 and 24 cupcakes.
- Remove the empty liners if any and fill the empty cups in the pan each with a small amount of water. Place the pans side by side in the oven.
- Bake the cupcakes until they are golden and the top springs back when lightly pressed with your finger, about 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for about 5 minutes.
- Gently remove the cupcakes from the pans and place them on a wire rack to cool for 15 minutes before glazing.
- Meanwhile, prepare the caramel glaze: Unwrap the caramels and place them in a medium-size saucepan. Add the evaporated milk. Stir with a wooden spoon over medium heat until all the caramels are melted and the mixture is combined, about 5 to 6 minutes. At the very end, stir in the vanilla.
- Immediately spoon the warm caramel glaze over the top of each cooled cupcake and sprinkle the chopped peanuts around the edges. Careful! The caramel will be hot and this part can get pretty sticky too!
- Push a craft stick in the center of each cupcake, if desired, to make them look like caramel apples. The cupcakes are ready to serve and enjoy!
- Store these cupcakes, in a cake saver, under a glass dome or in a large tupperware container, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them (without the craft sticks), wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
*The Cupcake Doctor Says...
If you can't find spiced apples, you can use fresh apples as a substitute. Cut 3 to 4 fresh apples (any kind you like) into slices and throw them into a saut*The Cupcake Doctor Says...
If you can't find spiced apples, you can use fresh apples as a substitute. Cut 3 to 4 fresh apples (any kind you like) into slices and throw them into a saute pan with 1/3 cup of water, about a Tbsp of sugar, and a sprinkling of cinnamon and nutmeg. Saute over medium low heat for a few minutes until the apples are tender. Once they've cooled for a few minutes, chop them up or throw them into the food processor for a rough chop. Add the apples to the batter and follow the recipe accordingly. These cupcakes are perfect for parties, and they look beautiful lined up on a wooden tray!
e pan with 1/3 cup of water, about a Tbsp of sugar, and a sprinkling of cinnamon and nutmeg. Saute over medium low heat for a few minutes until the apples are tender. Once they've cooled for a few minutes, chop them up or throw them into the food processor for a rough chop. Add the apples to the batter and follow the recipe accordingly. These cupcakes are perfect for parties, and they look beautiful lined up on a wooden tray!
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing
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! 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. 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 chorizo and beef taco salad! 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.
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.
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! Just 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
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- 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!
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