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Colorado Travel: Fall Trip to Estes Park and Rocky Mountain National Park

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Fall is an absolutely spectacular time to visit our Northern Colorado Mountains. Elk Watching is the main attraction. Join us for our latest adventure: Colorado Travel: Fall Trip to Estes Park and Rocky Mountain National Park.

The cowboy sign in Estes Park Colorado

Let’s take a little trip to the hills.

A week ago made our annual Fall trek to Estes Park. In between hiking, picnicking and sightseeing, I usually take about a hundred photos of elk. At this time of year, the elk migrate from high elevations to the meadows of our Rocky Mountains. The males with their harems gather and the rutting rituals begin.

Elk in Estes Park, Colorado Travel Fall in Rocky Mountain National Park

Elk Behavior In The Fall

This year for about 15 minutes, I watched a male slowly and strategically sharpen his antlers…just in case a stray bachelor elk challenged his status with the herd of females.

Elk in Estes park, Colorado Travel, Fall trip to Estes Park and Rocky Mountain National Park

Upon closer observation, he slowly angled the antlers across the trunk of the tree, moving back and forth making sure to sharpen even the smallest point.

Elk Watching Colorado Travel Estes Park Rocky Mountain National Park

In between sharpening his antlers, he’d rub his neck on the trunk to leave his scent. Protecting his territory is serious business.

Yorkshire terrier on picnic Colorado Travel Estes Park Rocky Mountain National Park

Taking Dogs to Rocky Mountain National Park:

Picnics are always on the agenda. This is a photo of Remy settling in nicely in his new adventure. This is our favorite spot to picnic in Rocky Mountain National Park. Endovalley picnic area at the base of old Fall River Road. And a picnic is easy with our favorite Prosciutto Parmesan Arugula Sandwich.

A place to walk your dogs in Rocky Mountain National Park Colorado Travel

Traveling with dogs to Rocky Mountain National Park can be a challenge. For very good reasons, the hiking trails in Rocky Mountain National Park do not allow dogs. It can be a tedious search to find a place to take your dog on a good long walk. And what a better place to find dog friendly trails near Estes Park. One of our favorites is off Bear Creek Road. Just past the Moraine Park Museum you’ll find a pullout on the right. This is a popular spot for fly fishing. Find a spot in the parking lot and then cross the bridge over the river. Dogs are allowed on areas accessed by vehicles. This road leads to private cabins and through a wide open space valley with fabulous views. Even though that open space might tempt you to let your dog run — keep them leashed. And park rules clearly state on a leash no longer than 6 feet. There are lots of opportunistic Coyote packs lurking in this area, Mountain Lions and elk are very common in this grassy valley. Be watchful.

From their website:

Although not allowed on trails, pets are still permitted in Rocky Mountain National Park. According to the park website, pets:

“are allowed only in areas accessed by vehicles, including roadsides, parking areas, picnic areas and campgrounds. They must be kept on a leash no longer than six feet and attended at all times. Pet etiquette dictates always cleaning up after your pet and disposing of waste in trash receptacles.”

Bear Lake Rocky Mountain National Park

A side trip to Bear Lake is one of the high points of the Estes Park side of Rocky Mountain National Park. Very picturesque. It’s an easy hike around the lake, less than a mile. However since they don’t allow dogs on the trail, While Bob walked the dogs around the parking lot, I stayed at the trailhead and did a little bird watching and took advantage of the photo opportunities.

We’ve always stayed at dog friendly Sunnyside Knoll Resort in Estes Park. Rocky Mountain National Park Hotels pretty much don’t exist. But this cabin complex is conveniently located between Estes and Rocky Mountain National Park. It’s right off Fall River Road, but in Cabin 18, you won’t hear any traffic noise at all. And so close to the park.

Annual Trips have Annual Traditions. For our Fall trip to Estes Park, we always take a pot of my Pork Posole. A Southwestern pork stew that is a perfect Fall meal. Just click on the title to see the recipe.

Simple Pork Posole

Easy Pork Posole Recipe

Butternut Squash and Apple Soup, No Dairy Recipe

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This velvety butternut squash and apple soup is super easy, crazy delicious very healthy. It’s savory, sweet and absolutely divine. Adding apple and apple juice makes this a delightful dinner entree.

Butternut squash and apple soup garnished with sliced apples and chives

Fall is in the air and this butternut squash and apple soup couldn’t be more perfect for crisp weather.

This soup is amazing due to the fact that there isn’t any heavy cream involved. The liquid is chicken broth and apple juice. And with plenty of savory butternut squash, we really enjoyed this incredibly colorful bowl of soup.

It’s an easy soup to make, even for a weeknight meal. That “it’s Tuesday and I’m tired” type of recipe, and it’s elegant enough for entertaining or even for a special dinner.

Using an immersion blender to puree butternut squash soup

The only special equipment needed for this recipe is an immersion blender. Using this handy tool makes pureeing this soup a breeze. If you don’t have one, you can use a blender. Just put the hot soup in a blender in batches, only filling the blender half full each time. Puree in batches.

Be careful with the lid, hold it loosely in place, as if you seal it, the heat might blow it off.

All you need for a side dish is a sliced baguette, or a simple tossed salad.

Non Dairy Butternut Squash Soup with Apple

Butternut Squash Soup With Apple

Butternut Squash and Apple Soup garnished with sliced apples and chives

I hope you give this butternut squash apple soup recipe a try and if you do, please come back and give the recipe a star rating and scroll down and leave a comment about your experience with the recipe.

And if you have a favorite butternut squash soup recipe, let me know, I’d love to give it a try.

More Fall Soup Recipe Ideas

And if you love soup as much as we do, don’t miss my soup category, you’ll find lots of great recipes, including the most popular soup on my site for Anthony Bourdain’s New Mexico Style Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Butternut squash and apple soup garnished with sliced apples and chives
Print Recipe
5 from 1 vote

Butternut Squash Soup With Apple

This velvety butternut squash and apple soup is super easy, crazy delicious very healthy. It's savory, sweet and absolutely divine. Adding apple and apple juice makes this a delightful dinner entree.
Prep Time40 minutes
Cook Time45 minutes
Total Time1 hour 25 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 8
Calories: 116kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Butter
  • 1 Large onion finely diced
  • 36 ounces Butternut Squash one inch cubes
  • 6 Cups Chicken broth
  • 1 Large apple peeled, cored and diced
  • ½ Cup Apple juice
  • Salt and pepper

Instructions

  • Melt the butter in a large stock pot and then add the onions. Saute the onions until they are soft and translucent. About five minutes.
  • Add the broth, butternut squash, apple and apple juice. Season with salt and pepper to taste. Bring to a boil, then turn to low and simmer for about 30 to 45 minutes, until the squash and apples are completely soft. Use an emulsion blender or puree in batches in a blender until all of the soup is silky smooth. Taste and season with salt and pepper.
  • Use an emulsion blender or puree in batches in a blender until all of the soup is silky smooth. Taste and season with salt and pepper.

Nutrition

Calories: 116kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 677mg | Potassium: 650mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13661IU | Vitamin C: 41mg | Calcium: 76mg | Iron: 1mg

Butternut Squash Soup with Apple … It’s what’s for Dinner.

Calico Beans, Using Canned Beans for the Best Flavor and Texture

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Calico Beans are the kind of irresistible comfort food that never seems to go out of style. A big baking dish loaded with bacon, colorful beans, and a rich sweet, tangy sauce has a way of disappearing fast at potlucks, backyard cookouts, and family dinners. It’s hearty, inexpensive, and feeds a crowd without much fuss. Simply stated, this is the best pot of beans you’ll ever tango with.

Calico beans in a terra cotta serving bowl.

What To Expect From This Recipe

  • Made with canned beans = easy!
  • Thick, sweet and savory sauce that clings to every bite. It’s a great combo of sweet and tangy.
  • Perfect for potlucks, picnics, and backyard barbecues.
  • Many calico bean recipes include ground beef. My recipe does not. The only meat in the recipe is bacon.
  • Feeds a hungry crowd without stretching your budget.
  • Easy to make ahead.
  • Freezer friendly.
  • A couple of simple tricks to keep the sauce from getting watery.

I make my calico beans with canned beans because, honestly, they give me exactly what I’m after. No soaking. No guessing whether the different variety of beans will soften at the same time. Just dependable results every time.

Table of contents

What Are Calico Beans?

Calico heans are a classic All-American bean casserole. They’re called “calico” from the colorful mix of beans. Traditional versions use several bean varieties, and bacon is always involved. Calico beans are popular throughout the midwest and very popular at church suppers, family reunions and back yard BBQ’s.

Calico Beans vs. Cowboy Beans

Cowboy Beans:

  • Usually contain fewer variety of beans, and commonly include pinto beans.
  • Smokier BBQ Flavor
  • Contains ground beef or beef chunks.
  • Contains some sort of tomato product, either canned tomatoes, BBQ sauce, or ketchup.
  • Chuckwagon inspired.

Calico Beans

  • Several variety of beans that are not “Western” in nature.
  • Calico beans have a sweeter sauce.
  • Can contain ground beef, but always has bacon.
  • A traditional pot-luck favorite.

The Sauce Makes The Difference

Early versions of this recipe turned out thinner than I wanted because the beans released additional moisture during baking. Test batches found me reducing the liquid slightly and allowing the casserole to bake in the oven, uncovered. Creating the rich, glossy sauce that coats every bean. And doesn’t turn out watery. I’ve not liked the versions I made in the crock pot, (too watery) or cooked stovetop (doesn’t deepen flavors). Oven baking creates the best results.

Why My Version Is Different

  • No Ground Beef: The main difference is the lack of ground beef hamburger. I’ve tried that recipe and I think the addition of ground beef takes away from the beautiful, thick, sweet and spicy sauce. And omitting it, makes this recipe more budget friendly.
  • Simple Cooking Method: Almost every recipe you’ll find for calico beans uses a slow cooker, crock pot method. I’ve tried it and the sauce simply doesn’t thicken. Plus these recipes used canned beans, which are already cooked. A slow cooker renders these cooked beans to almost a mushy state. And I’ve seen recipes who use a Dutch Oven method, like I do, but instruct to cook them covered. Don’t cover that pot. Again, the sauce won’t thicken.
  • Flavor: Most recipes use a scant amount of brown sugar and vinegar. My recipe doesn’t skimp. One cup of brown sugar and ½ cup vinegar elevates the flavor to WOW.

Ingredients You’ll Need

Ingredients to make Calico Beans.

Best Beans To Use

  • Colorful Canned Beans: Green lima beans, white butter beans, red kidney beans, and Bush’s original baked beans bring a sweet and tangy flavor profile.

For The Sweet and Tangy Sauce

  • Bacon: Cooked crispy.
  • Sweet Onion
  • Brown Sugar
  • Apple Cider Vinegar
  • Mustard Powder and Garlic Powder

Step by Step Instructions

Frying chopped bacon to make calico beans.
Step 2: Cooking chopped onions to make calico beans.
  1. Step 1: Cut bacon into good sized bacon bits. Fry until fat is rendered and bacon is crispy. Remove bacon to a plate and drain most of the grease.
  1. Step 2: Add the chopped onion to the skillet and cook until softened.
Step 3, making sauce for calico beans.
Draining canned beans to make calico beans.
  1. Step 3: Add vinegar, brown sugar, garlic powder and mustard to the onions. Stir and simmer for 15 minutes.
  1. Step 4: In the meantime, drain lima beans, butter beans and kidney beans in a colander.
Add all beans to a skillet to make calico beans.
Adding calico beans to a dutch oven to be baked.
  1. Step 5: Add all of the beans to the sauce, stir in half of the bacon and mix well.
  1. Step 6: Pour ingredients from the skillet into a Dutch oven. Sprinkle the remaining bacon on top. Cook at 325 degrees for 50 minutes, uncovered.
Calico beans in a serving bowl.
  1. Step 7: Allow the beans to rest for about 15 minutes. This simple step will thicken the sauce even more. Serve.

Variations

I truly wouldn’t change a thing about this recipe, but here are some ideas if you’re inclined.

Make It Spicier

  • Chipotle Pepper in Adobo: Add some smoky heat. Stir in one or two finely chopped chipotle peppers for a deeper, barbecue-style flavor.
  • Jalapeno Peppers: Bring a bright, crisp heat. Dice one or two peppers and cook them with the onions.
  • Roasted Pueblo chile peppers are my Colorado favorite. They add a mild, earthy flavor without overpowering the casserole. If you’re wondering how they compare to Hatch chiles, see my Pueblo Chile Peppers vs. Hatch Chile Peppers guide.
  • Diced green chiles are the easiest pantry option. Stir in a small can for a subtle Southwestern flavor. Their mild flavor goes will with the sweet and tangy sauce. I add Hatch chile peppers to my Spicy Baked Beans recipe, we love the addition.
  • New Mexico Red Chile Sauce: Add a couple of tablespoons for some pure Southwestern savory, earthy heat. Another option is a tablespoon or two of New Mexico Chimayo Chile Powder.

Add Smoked Sausage

  • Make Calico Beans heartier, by switching out half of the bacon with smoked sausage. Kielbasa is a good choice here.
  • Looking for a hearty Southwestern Twist for a bean side dish? Take a look at my recipe for Mexican Chorizo Instant Pot Pinto Beans.

Tips For Success

  • Drain Most, But Not All, of the Beans. I drain the kidney beans, butter beans, and lima beans that are packed in plain liquid. The Bush’s Baked Beans stay just as they are. That seasoned sauce belongs in the casserole.
  • Brown The Bacon: Make sure all of the fat is rendered from the bacon and the bacon is crispy (but not burnt). If the fat isn’t rendered, the bacon will become flabby once it’s baked in the casserole.
  • Bake Until the Sauce Looks Thick: Forget watching the clock. Look at the sauce instead. When it bubbles slowly around the edges and coats the beans instead of running across the top of the pan, it’s ready. And this is the biggest reason for cooking this recipe uncovered.
  • Don’t Stir: No reason to stir the beans once they’re in the oven. Stirring hot cooked canned beans may make them mushy.
  • Let It Rest: Give the casserole about ten minutes before serving. The sauce thickens even more, and every spoonful holds together beautifully.

What To Serve With Calico Beans

Round out the meal with a few comfort food favorites:

Make Ahead, Storage and Freezing

  • Make Ahead: This is a great make ahead recipe for pot-lucks. Flavors enhance as the ingredients have a chance to absorb the sauce and everything transforms from distinct flavors to one harmonious pot of beans.
  • Refrigerate: Refrigerate any leftovers in a sealed container in the refrigerator for up to four days.
  • Freeze: These beans will freeze well. I like to use freezer safe zip-lock style bags. Just stand the bags up, spoon in any leftover beans, squeeze the air out, make sure the bag is sealed well and store flat in the freezer to optimize space. Be sure to date and label the bag. They’ll keep for up to three months.
  • Reheat: If frozen, let beans thaw in the refrigerator over night. Microwave: Reheat beans in the microwave using a microwave safe container. The 50% power feature is your best friend here. Reheat in one minute increments at 50% to gently reheat the beans and avoid those microwave “food explosions”.

FAQ’s

Can You Make Calico Beans With Dried Beans?

I don’t like this idea. If you try to cook dried beans in the crockpot, or stovetop, the different bean varieties won’t become tender at the same time. Plus Kidney beans need special attention to remove toxins that can cause stomach issues. Stick with canned beans for this recipe.

Why Are My Calico Beans Watery?

You cooked the beans covered, which didn’t allow the sauce to thicken. Did you forget to drain the beans that are packed in liquid? Another reason is you may not have cooked them quite long enough.

Are Calico Beans The Same As Baked Beans?

They’re very similar. The main difference is that calico beans is more like a hearty bean casserole and uses a variety of colored beans to live up to it’s “calico” name. Traditional baked beans are usually made with one type of bean, cooked in a sweet sauce flavored with ingredients like molasses, brown sugar, or maple syrup. Baked beans are typically served as a classic barbecue side.

There’s something very irresistible about Calico Beans. Maybe it’s the smoky bacon, the rich sweet-and-tangy sauce, or the colorful mix of beans that makes everyone come back for another scoop. Enjoy the recipe.

Explore More Classic Comfort Food Recipes

And don’t miss my Classic Comfort Food Category. You’ll find lots of church supper, potluck favorites like the most popular on my website for Amish Macaroni Salad and Old Fashioned Brown Sugar Green Beans with Bacon.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Calico baked beans served in a terra cotta bowl.
Print Recipe
5 from 4 votes

Calico Beans, Using Canned Beans for the Best Flavor and Texture

Calico Beans are the kind of irresistible comfort food that never seems to go out of style. A big baking dish loaded with bacon, colorful beans, and a rich sweet, tangy sauce.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Resting time15 minutes
Total Time1 hour 45 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 12
Calories: 506kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Thick sliced bacon cut up into pieces
  • 1 large sweet onion chopped
  • 1 cup brown sugar
  • ½ cup Apple Cider Vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic salt
  • 15 ounce Kidney Beans canned, drained
  • 15 ounce Butter beans canned, drained
  • 15 ounce Lima beans canned, drained
  • 56 ounce Bush's baked beans 2-28 ounce cans, not drained

Instructions

  • Cut bacon into pieces and cook in a large fry pan until fat has rendered and bacon is crispy. Once cooked, remove to a plate and drain most of the grease off.
  • Sautee onion in bacon drippings until soft. About 4 – 5 minutes. Add brown sugar, vinegar, mustard powder and garlic powder. Simmer 15 minutes.
  • Drain the lima beans, butter beans and kidney beans in a colander.
  • Add all of the beans to the sauce and mix. Mix half the bacon into the beans and pour into a Dutch oven. Crumble the rest of the bacon on top.
  • Bake uncovered at 325 degrees for 50 minutes.

Notes

Tips For Success
  • Drain Most, But Not All, of the Beans. I drain the kidney beans, butter beans, and lima beans that are packed in plain liquid. The Bush’s Baked Beans stay just as they are. That seasoned sauce belongs in the casserole.
  • Brown The Bacon: Make sure all of the fat is rendered from the bacon and the bacon is crispy (but not burnt). If the fat isn’t rendered, the bacon will become flabby once it’s baked in the casserole.
  • Bake Until the Sauce Looks Thick: Forget watching the clock. Look at the sauce instead. When it bubbles slowly around the edges and coats the beans instead of running across the top of the pan, it’s ready. And this is the biggest reason for cooking this recipe uncovered.
  • Don’t Stir: No reason to stir the beans once they’re in the oven. Stirring hot cooked canned beans may make them mushy.
  • Let It Rest: Give the casserole about ten minutes before serving. The sauce thickens even more, and every spoonful holds together beautifully.

Nutrition

Calories: 506kcal | Carbohydrates: 70g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 34mg | Sodium: 1002mg | Potassium: 1052mg | Fiber: 15g | Sugar: 21g | Vitamin A: 14IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 5mg

Calico Beans …It’s what’s for your next Pot Luck.

Weekend Trip Grand Junction Colorado

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Weekend Trip Grand Junction. If you’re looking to take a long weekend trip from Denver to Grand Junction you’ll find some ideas about how to spend your time in this post. Wineries, scenery and a great pet friendly hotel in downtown Grand Junction.

It was great to be back on the Western Slope! Depending on traffic, it’s about a four hour drive from Denver to Grand Junction. A beautiful trip on I-70 passing jagged mountain peaks and ski slopes. The Colorado River guides you through the grandeur of Glenwood Canyon. Its canyon walls climb as high as 1,300 feet above the river. 

Little Book Cliffs Grand Jucntion

Once through the canyon, you empty out onto the Western slope dessert, canyons and mesas. A few miles east of Grand Junction, we took the Cameo exit. Our mission was to do a little bird watching and look for wild Chukar, and to drive the Little Book Cliff area to perhaps catch a glimpse of our Colorado Wild Horses.

Colorado Wild Horses Grand Junction

We spotted about a dozen horses, and they were hard to photograph. Like mysterious ghosts, they drifted in and out of sight in the canyon rocks. rarely coming in full view. These horses are allowed to roam the cliffs, making this magical area an even more enchanting experience.

Tweet: Colorado Western Slope, did you know we had wild horses?

Dog Friendly Grand Junction

We stayed at dog friendly Springfield Suites in Historic Downtown Grand Junction. Loved the place. Modern in decor, the spacious rooms seemed cozy and comfortable. Beds and pillows were perfect and maybe one of the best hotel showers ever.

I spent the next morning with a client and that afternoon we had plans to hit the wineries. Our western slope warm valleys and plateaus are home to our famous Colorado peaches and other fruits. Not surprising that the area would also be a good host for grapes. Colorado’s wine industry is young. Warm days, cool mountain-air nights and watered with mountain runoff, we found some brag-worthy glasses of vino.

Remy at Winery

A short drive to Palasade, we enjoyed the hospitality at the Plum Creek tasting room. With the temperature hitting 99 degrees, it was awfully nice of them to allow Remy and Zia to enjoy the air conditioned quarters. We really liked the Pinot Gris and Chardonnay and several reds including a Cabernet Sauvignon. We purchased a dozen bottles to prove it.

Next stop was Canyon Wind Cellars. You couldn’t ask for a more perfect setting to enjoy a tasting of their wine selection. A picnic table under an enormous shade tree with towering flat top mesas as a back drop, we spent quite a bit of time here.

Colorado National Monument

The next morning was scheduled for a field trip to see the landscape of the  Colorado National Monument.  A very short drive from Grand Junction and part of our National Park System, the two hour drive offers spectacular views of sheer canyon walls cut deep into sandstone. Spectacular.

Coke Ovens Colorado National Monument

These massive rounded formations are referred to as the Coke Ovens. These Sandstone domes formed over millions of years by erosive forces including wind, water and frost.

Sagebrush and Mesa at Colorado National Monument

The park offers lots of pull outs to enjoy the jaw dropping scenery.

Canyon at Colorado National Monument.

And if your jaw was only partially open, this will show those tonsils some sunshine. A word of warning, there are a few white knuckle points along this drive.

Two Rivers Winery

Just outside the monument and located in the Redlands area, you’ll find Two Rivers Winery and Chateau. More than just a winery, you can host that special event here. Two Rivers is surrounded by the Colorado National Monument to the southwest, the Bookcliffs to the north, and the Grand Mesa to the east.

Two Rivers Winery Tasting Room

We met the lovely family who owns the winery. While dad poured wine at the counter, Zia held court and entertained young Finn, his mother and grandmother.

Zia and Finn

With hospitality like this, we could have easily spent the entire afternoon. But we had a mesa to drive and lakes to see.

That afternoon we enjoyed a serene drive over the Grand Mesa. The Grand Mesa is the largest flat top mountain in the world.

Visitor center grand mesa colorado

300 lakes are scattered along the top of the formation. The round trip drive from north to south and back west to Grand Junction took about three hours. This is a shot of the lake at the Visitor’s Center.

Lots to do in the Grand Junction area of our state. We allowed four days for this trip. It consisted of one day leisurely travel from Denver to Grand Junction, a half day visiting wineries, a half day at the Colorado National Monument an a half day drive over Grand Mesa and another leisurely drive home. Instead of taking I-70 home on a busy Sunday travel day, we opted for the longer scenic route on US-50 which took about six hours.

Colorado spicy chow chow relish

Now, let’s talk about some Western Slope Food Products.

Have I mentioned that my pantry is currently void of Chow Chow? With the absence of an Eastern Colorado supplier at our Farmer’s market I’ve been threatening to make own.

Enter Lee with Decadence Cheesecakes to the rescue. I received an email asking if I’d like to sample of his newest creation, his Colorado- style Southern Chow Chow. I couldn’t type “yes” and hit the reply button fast enough. Lee has taken this southern relish to a unique level by adding some heat to kick up this relish. Ghost Pepper to be exact.

Before I get to the rest of the chow chow review, I have to say this whole Lee connection became quite a coincidence. The day I received the shipment from him I noticed the return label said “Grand Junction.” It just so happened that Bob, the dogs and I were loading up the car that very next day for a long weekend on the Western Slope. The first night we arrived, I decided to take a stroll down Grand Junction’s Historic Main Street and much to my surprise, the opening day Farmer’s Market was in full swing. And whose booth do I happen upon? You got it, Lee’s. We only talked briefly as his booth was swarmed with customers. But what I did learn was not to worry about the heat of that Ghost Pepper, as he’d specially handled it to insure only “flavor” comes through.

Colorado Spicy Chow Chow

Lee’s Colorado Chow Chow is just plain good stuff. Vibrant in color, a little bit of tart from the tomatillo, a perfect bite of vinegar, not too sweet and with that dry smoky heat from the Ghost Pepper and tartness it was a killer topping for our hot dogs.

Colorado Cheesecakes in a jar

More fun. Lee also sent me some of his signature product, individual cheesecakes in a jar. They arrived frozen. After a couple hours thaw, we enjoyed these wonderful little treats. Thank you Lee. You should head over to his site and look at all the flavors he offers. Impressive.

Steak with Cognac Creamed Mushrooms

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Classic steak and mushrooms take on an elegant feel by adding cognac to mushroom cream sauce. An absolutely incredible mix of flavors fit for any king of a steak.

Cognac Cream Mushrooms over steak.

Look that that beautiful steak topped with mushroom cognac cream sauce.

Mushrooms are sauteed in olive oil until golden and crispy, then finished with fresh thyme and garlic, after popping a couple of these in my mouth, I wondered why I needed to continue with the plan of adding cream…..oh, that’s right, for the New York Strip Steak with Cognac Creamed Mushrooms…of course.

What is Cognac?

Simply stated, Cognac is a variety of brandy named after the town of Cognac, France. For a brandy to be called cognac, it must be distilled from grapes grown in the AOC. It’s double-distilled in copper pot stills and aged at least two years in oak barrels. Cognac must be at least 40 percent alcohol.

Here’s a great article about the different brands of Cognac from Town and Country Magazine.

Way back when, it seemed every restaurant that served steak served a bowl of traditional creamed mushrooms along side …and what I find interesting is that they were always canned button mushrooms.

I’m not sure if fresh mushrooms were not as readily available as they are today…or if canned was the tradition. Googling the three top Denver steak houses and scanning their side dish menus, only sautéed mushrooms are offered. I wonder if creamed was a Kansas-Midwest “thing”?

It’s been years since I’ve had creamed mushrooms. So when friends were invited over for a steak dinner, I decided to kick up the impress level and cream some mushrooms to pass in a fancy little bowl at the table.

After browning the mushrooms, I removed them and deglazed the pan with cognac, and added some cream.

Steak and Creamed Mushrooms

After a brief simmer I added the mushrooms back in to the cream and simmered until blended. Alongside a baked potato with butter and sour cream, this was a fabulous meal.

And no reason to stick with plain old button mushrooms, switch it up, I’ve made this recipe several time and used baby bellas and shiitake. The shiitake mushrooms really add a beautiful depth of flavor.

It’s important to get a good golden crust on the mushrooms. That’s where all the flavor it. Plus it releases the moisture from the mushrooms and a delightful crispy texture.

Recipe for Steak and Mushrooms. Cognac Creamed Mushrooms with Thyme.

I hope you give this steak and mushrooms recipe a try and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite creamed mushrooms recipe that you use for steak, let me know, I’d love to give it a try.

More Fancy Steak Recipes – for Entertaining

And if you’re looking for more beef recipes, don’t miss my Beef Category, you’ll find lots of mouth watering recipes including the most popular on my site for Beef Tagliata, Italain Steak.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Cognac Cream Mushrooms over steak.
Print Recipe
5 from 4 votes

Cognac Creamed Mushrooms

Steak with Cognac Creamed Mushrooms. Turn a classic steakhouse combination into an elegant entree by adding Cognac to the cream sauce. A beautiful steak and mushrooms recipe for entertaining.s
Prep Time30 minutes
Total Time30 minutes
Course: Main Course Beef
Cuisine: French
Servings: 4
Calories: 660kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds mushrooms wild, trimmed, brushed clean with a towel and stemmed, caps left whole
  • 4 sprigs thyme fresh, leaves only
  • 2 cloves garlic chopped
  • ¼ cup Cognac
  • ½ cup heavy cream
  • 4 New York Strip Steaks

Instructions

  • Remove steaks from refrigerator for 30 minutes. Sprinkle with salt and pepper.
  • Heat a sautee pan over medium high heat. When hot add ¼ cup olive oil. When the oil is hot, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. 
  • Add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. 
  • Take the pan off the heat and add the Cognac. Return the pan to the burner and simmer the Cognac for 2 minutes. Add the cream and cook 2 to 3 minutes it starts to thicken. 
  • Return the mushrooms to the pan along with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.
  • Remove from heat and cover while you cook the steak. Heat grill to 500 degrees. Add steaks and sear on both sides, about two minutes per side or until well browned. Lower heat to 350, insert meat thermometer and cook about 7 – 8 minutes per side or until thermometer reads 140 degrees for medium. (135 medium rare).
  • Gently reheat the mushrooms if needed. Pass mushrooms in bowl at the table. They can be served as a side dish or over the steak.

Nutrition

Calories: 660kcal | Carbohydrates: 8g | Protein: 53g | Fat: 43g | Saturated Fat: 21g | Cholesterol: 178mg | Sodium: 140mg | Potassium: 1349mg | Fiber: 2g | Sugar: 4g | Vitamin A: 520IU | Vitamin C: 6.8mg | Calcium: 49mg | Iron: 5.2mg

New York Strip Steak with Cognac Creamed Mushrooms …They’re what’s for Dinner.