#10DaysofTailgate: Grilled Green Beans, Mushrooms, and Duck Bacon

Green beans tossed on the grill with mushrooms and duck bacon get toasty and roasty. They are so delicious!

Grilled Green Beans, Mushrooms, and Duck Bacon | thepajamachef.com #10DaysofTailgate

This week I’m sharing quite a few tailgate recipes with some blogging friends as part of #10DaysofTailgate. Camilla did a great job organizing this event and wrangled 14 great giveaways for you guys! So check out the giveaway here. :)

#10DaysofTailgate Sponsors

Green beans are one vegetable that Ben and I both LOVE so we have them as a dinner side pretty often. Usually I just steam them on the stove. Occasionally I toss them in the oven to roast with some sweet potatoes, but that’s usually the extent of my green bean repertoire. Not anymore! Now, I’m gonna be grilling them up every chance I get! Especially when I have mushrooms and duck bacon laying around. Mmmm! You guys… that was just the most amazing combo ever! These veggies grilled up roasty and sweet, caramelized from the grill… and the salt of the bacon just made that taste even better! I know green beans and bacon are a thing, but I hadn’t had it very often so it was a new flavor combo for me. And the fact that it was DUCK bacon took this side over the top. Before #10DaysofTailgate duck bacon was pretty unfamiliar to me. Maple Leaf Farms [out of Indiana--woohoo!] is one of our generous sponsors and sent the team ground duck, duck bacon, and duck fat to try out. I was surprised at how tender and flavorful the bacon was. It definitely had a different flavor than regular bacon, but it wasn’t gamey at all–sort of similar to turkey bacon but with more oomph. The fact that it’s applewood smoked probably helped. :) I could have made an entire meal of these veggies! But I also had some beef skewers [this awesome recipe is coming soon!] to enjoy on the side. Rough life, huh?

Grilled Green Beans, Mushrooms, and Duck Bacon | thepajamachef.com #10DaysofTailgate

You might notice that I didn’t just throw the veggies on the grill. That’s my handy new stainless grilling skillet thanks to another #10DaysofTailgate sponsor, Mr. Bar-B-Q! Before this, our grilling was pretty frills-free… just us and our grill. The grilling skillet allows for a little more control of things, but you could certainly make this recipe sans skillet by wrapping everything up in a foil packet. I gotta admit that having some grilling tools is pretty fun though! I’m sure glad that grilling season in Tennessee lasts well into the fall so we can have more tasty outdoors with my new toys. If you want to check out our generous sponsors on their social media so you can get more info on their products here’s all the info you need: Maple Leaf Farms is on Twitter, Facebook, Pinterest, and Instagram, and you can find Mr. Bar-B-Q on Twitter and Facebook too. Thank you both so much for your generosity! But they also have great prizes in our giveaway so be sure to go enter NOW! :)

Grilled Green Beans, Mushrooms, and Duck Bacon | thepajamachef.com #10DaysofTailgateI just loved these veggies and duck bacon! Wish I had some to enjoy right now…even though it’s 8 am! :)

Grilled Green Beans, Mushrooms, and Duck Bacon

  • Servings: 4
  • Time: 30 minutes
  • Print
Ingredients:

  • 1 pound green beans, washed, dried, & trimmed
  • 4 ounces Baby Bella Mushrooms, cleaned & sliced into large pieces
  • 4 slices duck bacon [from Maple Leaf Farms], sliced into eighths
  • freshly ground black pepper
  • salt

Directions: Add green beans, mushrooms, and bacon to a mesh grilling basket. Season as desired–I always use a lot of pepper and very little salt. Grill over indirect heat for 20 minutes, shaking every 5 minutes or so, or until bacon is fully cooked. If you don’t have a grilling basket, you can wrap ingredients in foil and grill in a foil packet. It won’t be exactly the same but the smoky flavors will still shine through.

Here’s what everyone brought to the table today…

Starters
Cheesy Maple Leaf Farm Duck Bacon Oven Chips by Making Miracles
Mango-Mustard Crock Pot Wings by Curious Cuisiniere
Cheesy Pulled Pork Egg Rolls by From Gate to Plate
Herbed Deviled Eggs by Culinary Adventures with Camilla

Sips
Amaretto Spiced Apple Cider by The Spiffy Cookie

Dips
Roasted Red Pepper Hummus by Debbi Does Dinner Healthy

Mains
Green and Gold Grilled Chicken (Green Curry and Pineapple) by Cheese Curd In Paradise
Turducken Meatballs by Miss Laura’s Kitchen
Meaty “Beast Mode” Baked Beans by OnTheMove-In the Galley
Chicken Apple Bratwurst Burgers by A Kitchen Hoor’s Adventures

Sides
Grilled Green Beans, Mushrooms, and Duck Bacon
 by The Pajama Chef

Disclosure: I received a complementary stainless grilling skillet from Mr. Bar-B-Q and complementary duck bacon, ground duck, and duck fat from Maple Leaf Farms as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.

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Pumpkin Chicken Meatballs with Spaghetti Squash

These Pumpkin Chicken Meatballs are a fun topping to a garlicky, buttery base of spaghetti squash. Though this dish takes awhile to prepare, it’s totally worth it!

Pumpkin Chicken Meatballs with Spaghetti Squash | thepajamachef.com

I don’t know about you, but I’m on a quest to eat as much pumpkin in the next three months as possible. It’s my goal to make/blog about at least one pumpkin dish per week! We’ll see how I do. :) So first…I have a confession to make. I made this dish last year. In fact, it was one of the first new recipes I made in our new Nashville kitchen after we moved here last year. And it just didn’t make it on the blog. Oooops! Moving to a new state and starting a new job kinda takes a lot of time. :) But despite the length of time between eating this dish and sharing it here, I think it’s utterly fabulous! Most people think of pumpkin as a sweet ingredient [helllooo pumpkin pie, cookies, bread, muffins, yada yada yada] but I love it when used at dinnertime. Though pumpkin by itself is actually a little bland, it can add some color, moisture, and substance to sauces, meatballs, or soups when used in a savory sense.  This was my first time using pumpkin in meatballs and I must say I’m super impressed! These meatballs were sooo flavorful and indulgent… if meatballs can be indulgent, haha.

Pumpkin Chicken Meatballs with Spaghetti Squash | thepajamachef.com

And don’t forget about the spaghetti squash! It’s garlicky and buttery and just plain perfect. It was Ben’s first taste of spaghetti squash and he loved it… especially because of the bacon. Everything’s better with bacon, right? Even pumpkin! With this dish you’ll certainly have one of the more unique ways to enjoy pumpkin. And it’s awesome! Hope you enjoyyy!

one year ago: Autumnal Muffins
two years ago: Peach Raspberry Clafouti
three years ago: Peach Shortbread
four years ago: Crock Pot Santa Fe Chicken

Pumpkin Chicken Meatballs with Spaghetti Squash

  • Servings: 6
  • Time: 2 hours, most of that not active so don't freak out
  • Print

from We are not Martha

Ingredients:

  • 1 spaghetti squash
  • 1 pound ground chicken [ground turkey would also work too]
  • 3/4 cup pumpkin puree
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon dried thyme
  • 1 cup panko bread crumbs
  • 1/4 cup parmesan cheese, plus more for serving
  • 1 egg, beaten
  • 2 tablespoons Star Fine Foods Butter Olive Oil – or regular butter or olive oil
  • 3 large cloves garlic, minced
  • 1/2 teaspoon dried sage
  • 4 strips bacon, cooked and crumbled

Directions:

Preheat oven to 375 degrees. Carefully poke holes all over the spaghetti squash with a sharp knife. Place in a baking dish and bake for 80 minutes, rotating halfway through.

While spaghetti squash is cooking, prepare meatballs. In a large bowl, mix together ground chicken, pumpkin, ginger, thyme, panko, parmesan, and egg. Scoop mixture into golfball-sized balls and place in a baking dish that has been greased with cooking spray. Bake for about 25-30 minutes or until cooked through and crisp on the outside. [Hint: put the meatballs in the oven after the squash has cooked for about 65 or 70 minutes--that'll be good timing so everything is finished about the same time.]

After 80 minutes, remove squash from oven and let cool.

When cool enough to touch, carefully cut in half. Scoop seeds out, then use a fork to remove the “spaghetti” and set aside.

In a large skillet set over medium heat, add olive oil and cook garlic for one minute. Add squash, sage, and crumbled bacon, then cook for about 3 minutes until tender.

Serve meatballs over spaghetti squash with parmesan on top.

Linked up with: Weekend Potluck, Foodie Friends Friday.

Chopped Kale Salad with Bleu Cheese & Bacon

Kale. Seriously can’t get enough of it. Ben can’t either. No complaints here.

Chopped Kale Salad | thepajamachef.com

Normally, our kale is cooked–in pasta, fried rice, or as a base for chicken or pork. But this time, I decided to do something different and make a chopped kale salad. That’s right… raw kale, chopped into a billion teeny tiny bites and tossed with a fabulous array of toppings and the most spectacular dressing ever. Intrigued?

Chopped Kale Salad | thepajamachef.com

What makes this salad special and different is ALL the tastes and textures going on. Crisp carrots, sweet apples, salty bacon, pungent bleu cheese, tart cranberries, crunchy toasted almonds. And a sweet peanut butter-maple vinaigrette that is nothing short of amazing. I was literally eating it with a spoon, for goodness sake! It has a peanut butter base, so that’s totally legit, right?

By the way, if you aren’t the biggest fan of bleu cheese, don’t let this scare you. There’s only enough to give a hint of the flavor, but if you like it you can always substitute feta or parmesan. I don’t always include cheese in my salads but it really works in this one, to make it more substantial. Just FYI.

Chopped Kale Salad | thepajamachef.com

I threw this recipe together quickly on a busy night when we were headed to a small group dinner, and it was all but polished off. Fortunately, there was enough leftovers to enjoy for lunch the next day, but the salad definitely got a little soggy on day 2 so I would recommend adding the dressing just before serving if at all possible. I only made this a couple weeks ago and am totally craving it now, as I write this at 10:27 pm. I have a feeling this salad is going to become a regular in our house and I hope it will in yours too! Enjoy!

So you tell me… have you ever had a kale salad before? What are your go-to [kale] salad mix-ins?

a year ago… Man Cupcakes
three years ago… Creamy Baked Spaghetti

Chopped Kale Salad with Bleu Cheese and Bacon [dressing adapted from Iowa Girl Eats]
click to print

Ingredients:

  • 1 1/2 bunches kale
  • 1 1/3 cups red cabbage
  • 1 large carrot
  • 1 large Fuji apple
  • 3 ounces bleu cheese, crumbled
  • 5 slices bacon, cooked and crumbled
  • 1/2 cup almonds, toasted and chopped
  • 1/3 cup dried cranberries
  • freshly ground black pepper

dressing

  • 4 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons natural peanut butter

Directions:

Wash and dry kale, then tear into small bite-size pieces, discarding thick stems. Add to a large bowl and set aside.

Wash and dry cabbage, carrot, and apple, then shred. I used my food processor but a grater would also work. Add to kale, along with bleu cheese, bacon, almonds, and cranberries.

Whisk together balsamic, olive oil, maple syrup, and peanut butter until smooth to make dressing, then drizzle half over the salad. Toss to combine, and add more dressing as desired. I used about 3/4 of the total dressing made. Season with black pepper to taste, and serve immediately.

Time: 20 minutes.

Yield: 10-12 side salads, 3-4 meal size salads.

Linked up with: Tuesday Talent Show.

Jalapeño Popper Grilled Cheese

So, any other Call the Midwife fans out there? The season finale was last night–and oh my goodness!!! If you haven’t seen that show, you are missing out. It’s my newest love this spring–right up there with jalapeños, both of which are QUITE surprising because I never have liked medical-type shows and I certainly have NEVER been a spice kind of person. But now I crave it. Spice and midwifes. Mhmm.

Jalapeño Popper Grilled Cheese | The Pajama Chef

The inspiration behind this incredibly cheesy, gooey grilled cheese with a kick is one of my absolute favorite restaurants, Scotty’s Brewhouse. Scotty’s is an Indiana chain and if we ever move from Indiana college towns I will be so super sad because pretty much everything there is great. From their waffle fries to their burgers to their salads, I’m just in love. We ate there at the end of April for my birthday and I randomly ordered this Jalapeño Popper Grilled Cheese. Why? I have no clue–it just sounded good. And it was good. So good in fact that I craved it for days on end, and was disappointed that this, of all times, was a date where Ben agreed to SHARE our entrees. He never wants to do that, but this time… man, what timing! Last week, I finally took it upon myself to recreate it at home. Allow me to introduce you to this masterpiece….!

Jalapeño Popper Grilled Cheese | The Pajama Chef

It is basically grilled cheese to the max. EEEEK! I can’t even describe it any further except to say it’s just awesome and you need to try it, like now. Cheesy, spicy, gooey. What more do you need to know? It has four kinds of cheese–sharp cheddar, Monterrey Jack, cream cheese, AND a pub cheese spread, and it also is amped up with sweet sauteed onions, crisp bacon, and spicy jalapeños! I mean COME ON! I apologize for the excessive use of capitalization and exclamation, but what can you do when something is this amazing?! Have you ever had anything like this before? This isn’t a healthy grilled cheese at all… but you can indulge a little on a Monday. In my case, I’ll be needing it to drown my sorrows about the end of this season of Call the Midwife… but in Ben’s case, he’ll be drowning his sorrows about the fact that the show has been renewed for season three. YAY! [Oh boys and their squeamishness.] Enjoy!

P.S. SHAMELESS PLUG! Please check out and like my new blog Facebook page… pretty please with a cherry on top? And sprinkles? And jalapeños? I started the page back in 2011 but just started using it over the weekend. Ha! Thanks! :)

Jalapeño Popper Grilled Cheese [a TPC original, inspired by Scotty's Brewhouse]
click to print

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1/4 cup thinly sliced Vidalia onion
  • 2 jalapeños, thinly sliced [partially deseeded if desired]
  • 4 slices whole wheat bread [or something that's good for grilled cheese]
  • 2 tablespoons softened butter [divided]
  • 3-4 tablespoons cream cheese, softened [divided]
  • 2 ounces Monterrey Jack cheese, thinly sliced [divided]
  • 2 ounces sharp cheddar cheese, thinly sliced [divided]
  • 3-4 tablespoons cheddar cheese spread [I used Trader Joe's pub cheese with jalapeños, but I think something like this recipe would work too]  [divided]
  • 3 slices of bacon, crisply cooked and chopped  [divided]

Directions:

In a small skillet, heat the olive oil over medium-high heat. When shimmering, add onion and jalapeños, and cook for 4-5 minutes until soft. Stir constantly, and if they start to burn, reduce heat slightly. Remove from heat and set aside.

Next, preheat grill pan or panini press–I used a panini press set on medium.

Butter one side of each piece of bread. Then assemble by spreading a layer of cream cheese on the non-buttered side of one piece of bread, topping with Monterrey Jack cheese, sharp cheddar cheese, bacon, and half of the onion/jalapeño mixture. Spread the cheddar cheese spread on the non-buttered side of another piece of bread, then place cheese spread on the onion/jalapeño mixture. This leaves the buttered sides on the outside. Repeat with remaining ingredients.

Place on grill pan/panini press for about 5-6 minutes so cheese melts and outside gets crispy. Enjoy!

Time: 20 minutes.

Yield: 2 sandwiches.

Linked up with: Weekend Potluck.

Man Cupcakes

Hello! Ben is back with his guest post column entitled One Tablespoon Testosterone, or OTT for short. Enjoy!

———

The dog days of summer are the worst.  It’s not the heat or the constant reminder that I’m getting old because I don’t get a summer break; it’s the fact that football season is tantalizingly close, yet still outside my grasp.  So in order to build anticipation for the slew of meaty and manly foods I’ll be making for those thrilling fall weekends, I decided to make a manly dessert.

Now it’s fair to say that cupcakes are hardly manly.  They’re delicious and I would never turn one down, but they’re often decorated with icing flowers and other colorful and aesthetically pleasing designs.  So I set out to make cupcakes that were none of those things.  There’s nothing froofy about these cupcakes.  They’re not aesthetically pleasing, unless you consider a strip of bacon to be beautiful (and I do).  But they are delicious and can be appreciated by anyone (except maybe small children).  They make a great dessert for a Super Bowl party, or any old time.

Man Cupcakes [cupcake recipe from Betty Crocker, idea inspired by a newspaper clipping from my mother-in-law]
click to print

Ingredients:

for cupcakes

  • 2 1/4 cups all-purpose flour
  • 1 2/3 cup sugar
  • 3/4 cup butter, softened
  • 12 ounce dark beer, like Guinness
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking powder
  • 2 large eggs

for frosting

  • 1 cup butter, softened
  • 2-4 cups powdered sugar
  • 1-2 ounces whiskey

toppings

  • chocolate chips
  • crispy bacon
  • salted peanuts

Directions:

We need to start by making the cupcakes.  Preheat the oven to 350 degrees.  Mix all those delicious cake ingredients together in a bowl, starting on low and then increasing to high until smooth.  When choosing your beer, I recommend Guinness Extra Stout as it blends wonderfully with the cocoa.  I can imagine that any chocolate stout variety would also be fantastic.  Pour the very devilish food cake batter into your cupcake papers (it should make two dozen-ish) and bake for 20-30 minutes or until a toothpick comes out clean.  While these are baking, lick the beaters and bowl.

Once the cupcakes are baked, remove from oven and allow to cool.  Now let’s make the frosting.  Combine the ingredients in another bowl and mix together until smooth.  Add more powdered sugar if it’s too thin (or more whiskey if it’s too thick!).  1-2 ounces of whiskey is enough to flavor it, but feel free to add more if you want your cupcakes to burn a bit going down (yum!).

When the cupcakes have cooled frost them and add toppings.  Peanuts and chocolate chips are good options; but sticking with the manly theme, we should add some bacon.  Cook a few strips, cut/tear them into pieces, and add it to the top of your cupcakes.  Now stand back, admire your work, and hold back the tears of joy that will inevitably want to come; there’s no room for crying in manly cooking.

Time: 1 hour active [plus cooling].

Yield: 24 cupcakes