A Duck's Oven

A food blog with comforting, simple recipes.

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Let’s face it: getting dinner on the table after a long, busy day is no simple task. A Duck’s Oven is here to help you make meal time the easiest and most exciting part of your day.

Recipes

Chorizo and Pimento Cheese Jalapeno Poppers

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These easy Chorizo and Pimento Cheese Jalapeno Poppers are topped with bacon and a fun spin on a delicious appetizer classic!

Hand taking jalapeno popper off a white plate on a hot pink background

I. love. jalapeno poppers.

My parents make them all the time out when hosting big groups and they fly off the sheet pan before they make it onto a platter. The crunch of the jalapeno, creamy cheesy middle, and BACON. It is thee best.

I recently saw pimento cheese in a jalapeno popper and thought:

  1. That’s brilliant.
  2. I should add chorizo.

How to Easily Remove Seeds and Ribs

The heat of a jalapeno can be unpredictable, so to help mitigate that, it’s important to remove all the seeds and ribs. Here’s how I do it:

  1. Remove the top. Just as cloooose to the edge as you can.
  2. Slice down the middle long ways.
  3. Use a small spoon to scoop the ribs and seeds out into a bowl.

Make sure to get every little seed and rib!

Stuffing the Poppers

Once you have them all sliced and de-seeded and de-ribbed, fill them with ground, cooked chorizo. Don’t fill them super full: you’ll need room for pimento cheese and bacon. Not to mention, if they’re too full, they get harder to eat.

Tray of sliced in half jalapenos filled with chorizo on pink surface

Next, top them with pimento cheese. I find it to be easiest if you fill a plastic sandwich bag with cheese, cut off the corner of the bag, and pipe it over the peppers. You’re going to bake the poppers which will cause the cheese to melt and spread, so a thick layer right down the middle of the popper is sufficient.

Tray of sliced in half jalapenos filled with chorizo and pimento cheese on pink surface

Bake the jalapeno poppers at 400 degrees F for 12 minutes, then top with crumbled cooked bacon.

Jalapeno poppers on white platter on pink background

Serve, and watch people silently stuff jalapeno poppers into their face.

For more pork + cheese appetizer goodness, make some Queso Fundido, too. Or maybe you feel like you need to serve some real veggies along side this. Try my Zucchini Chips with Zesty Coconut Cream. And if you’re looking for a cocktail to go with this app, might I recommend A Nerd Cook’s recipe for Kentucky Bourbon Lemonade?

Watch the Chorizo and Pimento Cheese Jalapeno Popper Video

 

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Chorizo and Pimento Cheese Jalapeno Poppers

  • Author: Chelsea
  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 minutes
  • Yield: 26 servings 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: American
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Description

These easy Chorizo and Pimento Cheese Jalapeno Poppers are topped with bacon and a fun spin on a delicious appetizer classic!

Scale

Ingredients

13 jalapenos

1 pound ground chorizo, browned

8 oz pimento cheese

1/2 cup cooked and crumbled bacon

Instructions

Preheat oven to 400 degrees F.

Cut off stem of jalapenos, then slice in half long ways and remove ribs and seeds with a spoon.

Line a baking sheet with foil and arrange jalapenos, cut side up, on foil.

Fill each jalapeno with cooked ground chorizo (but not too full). Transfer pimento cheese to a sandwich sized zipper bag and cut off the tip. Pipe pimento cheese on top of chorizo.

Bake for 12 minutes, until cheese is melted and jalapenos are starting to soften.

Sprinkle crumbled bacon over the top of each popper and serve.

Notes

Make sure to thoroughly clean out each jalapeno to control the spice level. I like to cook chorizo until it’s really well browned and crispy for an extra delicious popper!

Keywords: jalapeno popper

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Brown Butter Apple Blondies

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This easy recipe for Brown Butter Apple Blondies results in the most chewy, almost caramel-like dessert with tons of fall flavor.

Brown butter apple blondies in glass baking dish being set down on white surface with apples

I am the person who likes the following types of candies and desserts:

  • Salted caramel anything
  • Toffee
  • Praline

I don’t really go for sour or fruity (which is perfect because this is what Husband loves). So when I was dreaming up fall desserts this year, my brain went to ooey-gooey, caramel apples. And I recreated this in a handheld, non-messy dessert.

Blondie vs Brownie

Honestly, I’m not sure why we think of blondies and brownies being the same. They are nothing alike except that they are both cut into bars.

The first difference you’ll notice when making this recipe: the batter is more of a dough consistency, way thicker than brownie batter. Just trust the recipe.

Brown Butter Apple Blondies on a yellow cake stand with flowers and hexagon tile in the background

Tips and Tricks for Brown Butter Apple Blondie Success

  1. Browning the butter is tricky: you’re looking for a deep golden brown, but it can go from perfect to burnt quickly. Keep a close eye.
  2. Cream the butter and sugar until the mixture is significantly lighter in color and creamy looking.
  3. These blondies will take a long, long time to bake. There’s a sweet spot between underdone and just the right amount of gooey, be patient but don’t be afraid to pull them out a little underdone.

Watch the Video for Step by Step

Later, of course, I thought these would be awesome served with Tillamook French Vanilla Ice Cream. Looking for a similar recipe? Try my Peppermint Patty Stuffed Brownies or Pumpkin Pie Filled Snickerdoodles.

 

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Brown butter apple blondies in glass baking dish being set down on white surface with apples

Brown Butter Apple Blondies

  • Author: Chelsea
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 20 blondies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

This easy recipe for Brown Butter Apple Blondies results in the most chewy, almost caramel-like dessert with tons of fall flavor.

Scale

Ingredients

  • 1½ cups (3 sticks) butter
  • 3 cups light brown sugar, packed
  • 3 large eggs
  • 1½ teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 tsp pumpkin pie spice
  • 2 medium apples, peeled, cored, and thinly sliced

Instructions

Preheat the oven to 350°F. Grease a 9- by 13-inch baking pan with butter.

Add the butter to a medium saucepan over low heat, stirring occasionally. Check it after about 10 minutes; it should be a medium-brown color, not too light, not burned. Once it reaches that color, take it off the heat and let it cool.

Set aside about 1/4 cup of the browned butter. In a bowl of a mixer fitted with the paddle attachment, beat the remaining cooled brown butter and brown sugar until creamy.

Add the eggs and vanilla and mix, scraping the sides of the bowl, until fully incorporated. Add the flour, baking powder, salt, and pumpkin pie spice and mix until combined.

In the same saucepan, cook all but about 15 of the apple slices with reserved 1/4 cup of brown butter over medium-low heat until softened.

Press half the dough evenly into the prepared pan. Spread the cooked apples over the mixture. Press the remaining dough over the apples. Press the set aside slices into the top of the dough decoratively.

Bake the blondies for 45 minutes – 1 hour, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it.

Let cool, then slice and serve. Store in the freezer or at room temperature.

Notes

Dough will be a lot thicker than brownie batter – don’t fear!

I like these blondies kind of gooey – don’t be afraid to go a little underdone.

Keywords: brown butter apple blondies

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Amatriciana

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This simple pasta recipe for Amatriciana straight out of Italy combines tomato sauce, black pepper, and bacon for a simple but unforgettable meal!

Bowls of pasta arranged on a pink background

Summer 2019, it finally happened: Eurotrip! Husband and I went to Paris, Nice, Berlin, and Rome. I loved them all. For all the pics and recs and things, head over to my Instagram account and check out the highlights.

Whenever you come back from a trip like this, people say, “What was your favorite place?!” and it’s really hard to come up with an answer. I go back and forth between Paris and Rome and don’t say anything all that interesting.

But when people ask what the best thing I ate was, it’s unequivocal: amatriciana. Our very first night of #Eurotrip, in Rome, at a restaurant we stopped at on the way to the restaurant we were planning to go to.

What is Amatriciana?

Amatriciana is a pasta usually made with rigatoni or bucatini pasta, but I wanted to use fresh pasta and fettuccine was what my little market had on hand that day. Ultimately, you want something a little sturdy – no angel hair, here.

The sauce is simple: a basic red sauce, thick cut bacon, parmesan, and, the most important part, lots of black pepper. Black pepper + bacon = a match made in heaven. You want enough pepper that this dish is practically spicy.

What should I pair Amatriciana with?

Pair it with a bold Italian wine, and you’ve got yourself a meal. No one is stopping you from making some simple focaccia or a warm brussels sprouts caesar, either.

Watch it before you make it.

Recap: 3 keys to perfect Amatriciana

  1. The right pasta shape. Rigatoni or bucatini are best, but just make sure it’s sturdy! Bonus points if you can get your hands on fresh pasta.
  2. Thick cut bacon. Make it easy on yourself and go right to the butcher counter in your store. Ask for ends or to cut it thick. My favorite bacon to use is ends and pieces from Porter Road.
  3. Be generous with the black pepper. You want the dish to practically taste spicy with black pepper! Don’t be afraid to go big.
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Amatriciana

  • Author: Chelsea
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Pasta
  • Method: Stove Top
  • Cuisine: Italian
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Description

This simple pasta recipe straight out of Italy combines tomato sauce, black pepper, and bacon for a simple but unforgettable meal!

Scale

Ingredients

16 oz pasta of choice (fresh bucatini or rigatoni recommended)

8 oz thick cut plain bacon, diced into 1/2 inch pieces

2 15 oz cans of tomato sauce (or 3 cups of your favorite marinara)

1/2 tsp kosher salt

1/2 tsp garlic powder

1 tbsp tomato paste

1/3 cup grated parmesan

1 tsp freshly ground black pepper

Parmesan for serving

Black pepper for serving

Instructions

In a large saucepan, cook bacon over medium heat until crispy and fat is rendered. Remove to a paper towel lined plate. Wipe the pan out with a paper towel.

In the same saucepan, bring the tomato sauce to a simmer over low heat. Add kosher salt, garlic powder, and tomato paste. Taste and adjust seasoning as desired.

Add the cooked bacon, parmesan, and black pepper to the sauce. Let simmer gently until cheese is melted. Taste and adjust seasoning.

Cook pasta according to package instructions to very al dente. Reserve 1/3 cup pasta water before draining.

Add the pasta water to the sauce and stir to combine. Add the cooked but al dente pasta to the sauce immediately and toss in the sauce. Continue cooking until sauce is well coated.

Remove from heat and serve with additional parmesan and black pepper.

Notes

  1. Use a sturdy pasta, like bucatini or rigatoni. Nothing “wimpy” like angel hair!
  2. Use a thick cut bacon. Ask your butcher to cut you some or give you ends and pieces!
  3. Use plenty of black pepper, don’t be afraid!

Keywords: amatriciana

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Sous Vide Steak Picanha with Horseradish Dijon Sauce

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Picanha (sirloin cap) is one of the meatiest cuts – it rivals prime rib! Do it sous vide & serve with Horseradish Dijon Sauce for an easy, delicious meal.

Sliced picanha steak on a platter with parsley and horseradish dijon sauce spooned over the meat.

So, what the hell is picanha?

PICANHA. The holy grail of meat lovers and sous viders everywhere.

According to fan favorite Wikipedia:

“Picanha is a cut of beef called sirloin cap in the United States or the rump cap in the United Kingdom, that is popular in Brazil. In the United States, it is little known, but referred to as the rump cover, rump cap, or culotte.”

Here’s how I did it.

I have been trying to get my hands on picanha for months. Months, I say! And last month, when I was placing my monthly Porter Road order, I saw it in their inventory and jumped at the chance.

P.S. Have you heard of Porter Road? They are my favorite online butcher. The quality of meat is going to up your cooking game with no effort on your behalf.

I really psyched myself up to cooking it. I did a ton of research, asked all of my sous vide friends for their opinions, and really thought about all of the red meat cooks I’ve done. Here’s what I eventually settled on for my picanha, and it was perfect: 131 degrees F for 6 hours.

Why 131? Typically, I like my steaks at 129, but I really wanted the fat cap to get to render. Not to mention, for long cooks like this, it’s safest to cross the 130 threshold to pasteurize the meat.

Why 6 hours? This is where I really deliberated. A lot of people say 2 hours is plenty. But this is a really thick cut with a massive fat cap, and two of my favorite sous vide people, Cole Wagoner of Anova Culinary and Erika Turk of Food and Frenchies, recommend a 6-8 hour cook. And I would not go any shorter.

This delicious, meaty cut eats like a prime rib. No exaggeration, here. It’s one of my favorite things I’ve ever cooked.

Sliced steak picanha steak with horseradish sauce over it

After the sous vide bath, I let my cast iron skillet get to smoking temps. I covered the picanha in mayo (a mayo sear is king for crust and browning!), then seared the fat cap first to render the fat down so I wouldn’t need to use another cooking oil. Then I continued to sear on all sides until well-browned. The thickness of the crust gives you wiggle room with time: you can sear for a little longer without worrying you’ll overcook.

To serve, I made a sauce with horseradish cream, dijon mustard, minced garlic, fresh parsley, red wine vinegar, and olive oil. Oooh my gosh, it was the perfect accompaniment.

To keep things keto and amazing, pair this with my Cauliflower Gratin or Warm Brussels Sprouts Caesar for a complete meal and happy mouths.

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Sliced beef on a platter with parsley and horseradish dijon sauce spooned over the meat.

Sous Vide Picanha with Horseradish Dijon Sauce

★★★★★ 5 from 1 reviews
  • Author: Chelsea
  • Prep Time: 10 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6-10 servings 1x
  • Category: Beef
  • Method: Sous Vide
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Description

Picanha (sirloin cap) is one of the meatiest cuts – it rivals prime rib! Do it sous vide & serve with Horseradish Dijon Sauce for an easy, delicious meal.

Scale

Ingredients

1 3-5 pound picanha (sirloin cap)

Kosher salt

Pepper

Mayonnaise

2 tbsp horseradish cream

1 tbsp dijon mustard

2 tsp red wine vinegar

1 tbsp olive oil

1 tbsp chopped parsley

Instructions

  1. Preheat waterbath with immersion circulator to 131 degrees F for medium-rare.
  2. Season picanha liberally with salt and pepper. Vacuum seal and add to water bath. Cook for 6-8 hours.
  3. While the picanha is cooking, prepare the sauce by mixing together horseradish cream, dijon, red wine vinegar, olive oil, and chopped parsley. Season with salt and pepper to taste. Refrigerate until time to serve.
  4. When picanha is done, thoroughly pat dry with paper towels and reseason with salt and pepper.
  5. Cover the picanha in a thin layer of mayonnaise on all sides except the fat cap.
  6. Bring a cast iron skillet to smoking over high heat. Sear the picanha on the fat cap side first until deep golden brown. Continue to sear on all other sides until deep golden brown on all sides.
  7. Remove to a cutting board and let sit for 5 minutes. Slice into 1/2 inch thick slices and serve with Horseradish Dijon Sauce.

Keywords: picanha

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Flatbread with Tomatoes, Peppers and Burrata

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Flatbread with tomatoes and burrata cut into pieces on a marble slab

I definitely took the easy way out with this Flatbread with Tomatoes, Peppers and Burrata. And you know what? No shame.

What do I mean by “easy way out”? I used Trader Joe’s pizza dough instead of making it myself. You can totally make the dough from scratch if ya want! In fact, I’ve got a great pizza dough recipe – just cut it in half, and you’re good to go.

Okay, are you over the fact that I used store bought pizza dough yet? Moving on.

A crucial step to preventing soggy flatbread: salt your tomatoes and let them sit to pull moisture out. You will not regret the little bit of forethought!

Salted tomatoes on a paper towel to pull out excess moisture

I topped this flatbread with a little olive oil, the salted tomatoes, and my favorite ingredient in the world, Mama Lil’s Peppers. Then baked it until everything got shrively and those delicious tomato flavors got all deep and awesome and the bread got nice and brown.

Oh and then? I topped it all with burrata because burrata.

I had burrata for the FIRST TIME this summer in Italy (what took me so loooong?) and it’s as good as everyone said it would be. I crave it constantly. I might even like it more than brie.

Last but not least, plenty of fresh basil. And if you’re feeling feisty, a little flaked sea salt.

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Flatbread with tomatoes and burrata cut into pieces on a marble slab

Flatbread with Tomatoes, Peppers and Burrata

★★★★★ 5 from 1 reviews
  • Author: Chelsea Cole
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Description

1 package pizza dough

1 tbsp olive oil

1/2 tsp kosher salt

3 large tomatoes, thinly sliced

1/4 cup Mama Lil’s Peppers (or another spicy pickled pepper)

1 8 oz or 4 2 oz ball burrata

2 tbsp julienned fresh basil

1 tsp flaked sea salt (optional)

Ingredients

  1. Lightly salt thinly sliced tomatoes and lay on a few layers of paper towels to pull out excess liquid.
  2. Preheat oven to package directions on pizza dough. Stretch pizza dough into a large rectangle and brush with olive oil.
  3. Top pizza dough with tomatoes and Mama Lil’s Peppers. Bake according to package directions, or until dough is golden brown.
  4. Let cool for about 5 minutes, then stretch the burrata over the pizza and pull into pieces to distribute evenly. Top with fresh basil and sea salt.

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Best Ever Oven Fries

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After many years, I have finally perfected the french fry.

I’ve suffered through burnt french fries, soggy french fries, and bland french fries. I’ve said goodbye to those fries and perfected the new method.

The bad news? This method is a little more labor intensive. The good news? These fries will rock your world.

So here’s what makes these fries special: you boil them first! Not only do you boil them, you boil them in salty-like-the-sea water. I want you to salt your water and then taste it. Salt it until it tastes like the ocean. I mean it. This helps you avoid the “bland”.

I like to cut my fries a little on the thick (“thicc” if you’re Husband) side – somewhere between a McDonald’s french fry and a jojo.

Once they’re cut, boil for about 10 minutes, drain, and rinse with cold water. Lay out some paper towels and pat them thoroughly dry. Then toss them in olive oil and a little more salt (trust) and bake for 25-30 minutes at 425 degrees F.

Your fries will be golden and crispy on the outside, tender on the inside, and perfectly salty. You. Are. Welcome.

Need a burger recipe now? I gotchu.

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Best Ever Oven Fries

  • Author: Chelsea Cole
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
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Description

Get ready for my best ever oven fries! This method for baked fries is so easy and results in crispy, tender french fries that are perfectly seasoned every time.

Scale

Ingredients

2 lbs russet potatoes, scrubbed clean (peeling optional)

Kosher salt

1 tbsp olive oil

Instructions

Preheat oven to 425 degrees F.

Bring a large stockpot of water to a boil.

While you’re waiting for the water to boil, slice the potatoes into your desired french fry shape. I like a thickness of about 1/2 inch.

Once the water is boiling, add kosher salt 1 tbsp at a time. Taste between tbsp. Salt until the water is salty like the ocean (noticeably salty on your tongue).

Add the potatoes to the boiling, salted water and boil for about 8 minutes, until fries are just fork tender but not falling apart.

Strain and rinse with cold water. Lay out paper towels. Set the potatoes on top of the paper towels and pat dry with additional paper towels.

Once dry, add the potatoes to a rimmed baking sheet. Toss with olive oil and about 1 tsp kosher salt.

Bake for 15 minutes, flip the fries, and bake for an additional 10-15 minutes until golden brown.

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