Wednesday, December 29, 2010

Buckeyes

For many of us buckeye candies are a holiday tradition. This year it was one that I was going to miss out on as we weren't traveling for the holidays and the only person in my family who makes them is my aunt who is over 4 hours away.
I definitely did NOT want to miss out, and I happened to stumble upon a recipe for them in my mother's recipe box a couple months ago.
So The All Star and I set out today to make a batch of buckeyes.



Buckeyes
Mom's recipe box
The Line Up
1 lb of butter - room temperature
2 lbs of creamy peanut butter
3 lbs of powdered sugar
24 oz of chocolate chips
1 bar parrafin wax

The Game Plan
Using hands, combine the first three ingredients and shape into walnut sized balls.
Melt the remaining 2 ingredients in a double boiler and dip the peanut butter balls into the chocolate. Place on waxed paper and allow chocolate to set.

(Because this recipe is so short and sweet, I thought I'd share some extra pictures today - please don't mind the All-Star's hair, he refused to allow me to do anything with it before we started this process)





And just a word of warning to those who might also be brave enough to attempt this with a member of the younger set... THIS is what your kitchen will look like when you're done!



Coach's Post Game Conference
The All-Star and I measured out our peanut butter for the mixture with a 1 TBSP measuring spoon, they seemed to be a good size once we decided to NOT include a bit extra over the edges.
We ended up with about 130 buckeyes, and a cup or so of the chocolate left over. I think next time I will cut the recipe in half!

Final Score
What is there to NOT be a hit with this one? Peanut butter, sugar, and chocolate... how can you strike out with that combination?
Yes, this was definitely a home run!!

Sunday, December 26, 2010

Christmas Dinner with Team Matos

Christmas Day tradition for Team Matos dictates that we head to The Owners' house to enjoy what the Coach and Owners have had as Christmas lunch and dinner for decades




Here we have hot spinach & artichoke dip with toasted pita points, ensalada rusa (see Catcher Cooks), potato chips, roasted chicken and an assortment of rolls

Above: Rye Bread with dill dip, baked brie, shrimp cracker spread, various cheeses, multiple cheese balls, summer sausage, roast beef, turkey, deviled eggs, celery, carrots, an assortment of crackers

Not pictured: Meatballs, barbequed little smokies, sauteed mushrooms and a chocolate pudding cake


And now we graze for days... Oh... and... New Years Day - rinse and REPEAT!!

Catcher's Cooking!

Coach Matos isn't the only member of Team Matos that likes to cook. Catcher likes to cook also, he cooks typical Dominican dishes. Since I don't have recipes to share, I thought I might just leave you with some pictures of dishes he likes to make!

Red Snapper with tomatoes & onions, tostones (fried plantain) and avocado
 


Shrimp & Rice with Tostones and Avocado


Pastelon de Platano Maduro


Pica Pollo con Tostones (chicken w/ tostones)


Christmas Eve Dinner - al estilo dominicano

Pollo al horno (roasted chicken), arroz con grandules (rice with pigeon peas), ensalada rusa (Russian salad) y pan (bread)


Hey folks - Good news!!! I finally nailed Catcher down to a recipe!! - Check out the recipe for "Batida De Guineo" (Banana Shake)


I'll share more pictures as he cooks more! :)


Alton Brown's Tres Leches

I've shared a Tres Leces cake recipe previously and teased with the notion that Team Matos had another recipe that we like better. Well... here it is! The All Star helped make one for Coach's birthday earlier this week.

Tres Leches
Alton Brown
The Line Up

Cake:
Vegetable Oil
6 3/4 oz cake flour, plus extra for pan (this turns out to about 1 1/2 cups plus the extra for the pan)
1 tsp baking powder
1/2 tsp kosher salt
4 oz unsalted butter, room temperature
8 oz sugar (this is about 1 cup)
5 whole eggs
1 1/2 tsp vanilla extract

Glaze:
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
1 c half-and half

Topping:
2 c heavy cream
8 oz sugar (again, 1 cup)
1 tsp vanilla extract


The Game Plan
Cake
Preheat oven to 350 F. Lightly oil and flour a 13x9" metal pan and set aside. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to throughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of the batter. Bake on the middle rack of the oven for 20-25 minutes or until the cake is lightly goden and reaches an internal temperature of 200 F. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool compeletely and then prepare the glaze.



Glaze:
Whisk together the evaporated milk, sweetened condensed milk and half-and-half in a 1-qt measuring cup. Once combined, pour the glaze over the cake. Cover and refrigerate the cake overnight.



Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chil in the refrigerator until ready to serve

Coach's Post Game Conference
This recipe makes the most delicious Tres Leches cake we have found! We have discovered that it's actually better to let the cake sit for closer to 48 hours than just "overnight" as it becomes more and more moist as it sits.


Final Score:
This is always a home run for everyone in the batting order each time it's made!!

Tuesday, November 30, 2010

Meaty, Meat-less Chili

I really owe Ms. Rachael Ray this week. Got me through two meals with minimal planning! On the same show as yesterday's Spinach and Artichoke Pasta she also shared this recipe.

Meaty, Meat-less Chili
Rachael Ray's Week in a Day
The Line Up
 3 medium ancho chiles
1 quart vegetable or chicken stock-in-a-box
1/4 cup extra-virgin olive oil
8 portabella caps, wiped clean, gills scraped, chopped
4 large cloves garlic, thinly sliced
1 large onion, chopped
1 green or red chile, thinly sliced
Salt and freshly ground black pepper
A scant palmful smoked paprika
A scant palmful cumin
A scant palmful coriander
Pinch ground cinnamon
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can fire-roasted diced or crushed tomatoes
1 ripe avocado
1 cup sour cream - use dairy free sour cream for dairy free
Juice of 1 lime
A handful fresh cilantro or fresh parsley
Toasted pepitas or sunflower seeds for garnish, optional
Tortilla chips, 2 (1-ounce) bags or couple handfuls, optional

The Game Plan
Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm. Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
Puree the reconstituted chiles and stock in a food processor. Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve.
Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.

Coach's Post Game Conference
Made this as directed, omitted the pepitas and served with tortilla chips and bread sticks.

Final Score
Coach - Triple (I like my regular chili better) but this was a nice change of pace
Catcher - Triple
The All-Star  - 5 run lead to anyone who adds a comment on the blog with what they think The All Star thought of this dish

***Edited - Please see label disclaimer in "True Confessions" - 11/7/2013***

Monday, November 29, 2010

Spinach and Artichoke Baked Whole Grain Pasta

Thanksgiving is over and most of the left overs are gone. That means that it's time for Coach to step up again and get some food on the plate. I didn't have the opportunity to prepare for the week so today was compliments of Rachel Ray's show on the Cooking Channel (Week in a Day) that I saw for the first time today.

Spinach and Artichoke Baked Whole Grain Pasta
The Line Up

2 (10-ounce) boxes frozen spinach
Salt
1 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta)
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
4 cloves garlic, finely chopped or grated
1 (10-ounce) box frozen artichoke hearts, defrosted, halved, pat dry
1/2 cup dry white wine
4 tablespoons butter
3 slightly rounded tablespoons flour
2 cups milk
Freshly ground black pepper
Freshly grated nutmeg
5 ounces Gruyere cheese, shredded (about 1 1/2 cups)
1 cup shredded Parmigiano-Reggiano cheese

The Game Plan

(hmmmm --- looks like I need to go find this one and finish the recipe 11/7/2013)

***edited - please see label disclaimer in "True Confessions" - 11/7/2013***

Sunday, November 21, 2010

Crock Pot Triple Chocolate Mess

An easy chocolate pudding cake made in the crockpot! How awesome is that?
(oops! Forgot to take a picture until it was almost gone)

Crock pot Triple Chocolate Mess
This one's from Mom

The Line Up
1 package chocolate cake mix
1 pint sour cream
1 small package instant chocolate pudding
1 small bag chocolate chips
3/4 c oil
4 eggs
1 c water

The Game Plan
Spray crockpot with non-stick spray. Mix all ingredients, pour into crockpot. Cook on low for 4-5 hours. Serve in a bowl with ice cream.

Final Score
Home Run s for everyon on Team Matos - and the fans said it was a great game!

Gorgonzola and Mushroom Stuffed Beef Tenderloin with Merlot Sauce

I have been drooling over this recipe for a couple of months, however knowing full well that The All-Star would grumble about the mushrooms and most likely not like the gorgonzola I've put off making it waiting for captive dining fans. Tonight was just the night! I was so excited for the opportunity to try this recipe out I almost couldn't sleep with anticipation. I was making my grocery list at 8:30 this morning and hit the store at 10!

Gorgonzola-and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce
Betty Crocker Holiday November 2004
The Line Up
1 beef tenderloin (about 2 1/2 lb)
1 TBSP butter of margarine
1 c sliced fresh mushrooms (3 oz)
1 c soft bread crumbs (about 1 1/2 slices bread)
1/2 c crumbled Gorgonzola or Roquefort cheese
1/4 c chopped fresh parsley
1 TBSP olive or vegetable oil
1/4 tsp coarse kosher salt, coarse sea salt or regular salt

Merlot Sauce
1/2 c currant jelly
1/2 c Merlot, Zinfandel or nonalcoholic red wine
1/4 c beef broth
1 TBSP butter or margarine



The Game Plan
Heat oven to 425. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef to within 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from inside edge to within 1/2 inch of opposite edge; open flat.
In 10" skillet, melt 1 TBSP butter over medium high heat. Cook mushrooms in butter, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
Sprinkle bread crumb mixture over beef to within 1" of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6" so it cooks evenly. Tie beef with kitchen string at about 1 1/2" intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
Bake uncovered 30-40 minutes or until thermometer reads at least 140. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145. (Temperature will continue to rise about 5 degrees and beef will be easier to carve).
Meanwhile, in 1-qt saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 35-40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce. 8 servings.

Coach's Post Game Conference
I didn't follow the instructions to cut the beef, I had my (not so) friendly neighborhood butcher cut it. He didn't know what I was trying to describe to him so he just butterflied it open. (After lecturing me about how expensive a tenderloin is and how I was ruining a good cut of beef by having it split to roll).
We were very pleased with the flavor of the beef and stuffing. Will definitely be on my entertaining menu again!

Final Score
Coach - Home Run
Catcher - Triple
The All-Star - Double (he didn't care for the stuffing)
Fans - I belive we had a run down between 3rd and home plate.

Mashed Red Potatoes with Garlic and Parmesan
The Line Up
2 1/2 lbs red potatoes, unpeeled, quartered
3 cloves garlic, peeled
2 TBSP butter
1/2 c milk
1 tsp salt
1/4 c grated parmesan cheese

Put potatoes and garlic in large pan.
Cover with water, bring to a boil. Reduce heat and simmer for 25 minutes, until potatoes are tender. Drain well.
Mash with butter, milk and salt. Stir in parmesan cheese.

Coach's post game conference
A yummy twist to mashed potatoes

Final Score
Triples by everyone

Friday, November 19, 2010

Mexican Tortilla Dinner (aka Turkey Flautas)

With Thanksgiving coming up next week, I know that many people might be having their family Thanksgiving dinner over the weekend. Since I share this recipe every year around this time, I figured that now would be the time to share it with you! This has been a tradition in my family since the year it was printed in our (then) local news paper. It is a nice way to use up some of the leftover turkey that is quite a change from turkey and dressing or a turkey sandwich.


Mexican Tortilla Dinner (aka turkey flautas)
The Line Up
1/2 c mayonnaise (use REAL mayonnaise)
1 tsp ccumin
1/4 tsp onion powder
1 3/4 c finely chopped turkey
1 1/2 c (6 oz) shredded Monterrey Jack Cheese (use dairy free substitute for dairy free) 
12 (or so) of the larger (8"...12"?) flour tortillas

The Game Plan
Combine mayonnaise and seasonings; mix well. Add turkey and cheese; mix lightly. Spoon scant 1/3 c turkey mixture down one side of each tortilla, slightly off center roll up tightly. Secure with wooden picks. Fry each tortilla in 1/2 inch hot oil 1-2 minutes or until golden brown, turning once. Drain on paper towels. Keep warm in 200 degree oven while frying remaining tortillas. Remove wooden picks before serving. Top with guacamole, salsa or salad cream and lettuce.

Coach's Post Game Conference
These tortillas are a hit year after year for 22 years and counting!! They can also be made using left over chicken (or if you REALLY want to you can cook up some chicken just to make these!)
While going through my mother's recipe box this summer I ran across the original recipe and we realized that for umpteen years, we have been leaving out the onion powder and never knew it!

EDIT - I was just reading the original article and it says "makes 4-6 servings" since the recipe doesn't actually say how many tortillas to use this concerns me. When I made them the other day it worked out perfectly and I used a whole package of torgillas. I also ignored the amounts and juged based on looks of the amount in the bowl. This recipe can be easily doubled, tripled, quadrupled etc. :)

Final score
Coach - GRAND SLAM (oh and they are delicious left over and cold for breakfast!!
Catcher - Grand slam
The All-Star - Grand slam

***Edited - Please see label disclaimer in "True Confessions" - 11/7/2013

Wednesday, November 17, 2010

French Onion Beef Noodle Bake

I absolutely LOVE French onion soup, so when I saw this recipe you know I had to try it!


French Onion Beef Noodle Bake
Pillsbury Casseroles & Slow Cooker - Jan/Feb 2007

The Line Up
5 c uncooked wide egg noodles (8 oz)
3 TBSP butter or margarine
2 lb boneless beef sirloin steak, cut into 1"cubes
4 medium onions, thinly sliced (4 cups)
2 c sliced fresh mushrooms
3 c beef broth
1/4 c all purpose flour
1 tsp dried rosemary leaves
1 tsp salt
2 c seasoned croutons (4 oz)
2 c shredded Swiss cheese (8 oz)

Game Plan
Heat oven to 350. Cook and drain noodles oas directed on package.
Meanwhile, in a 5 qt Dutch oven, melt butter over medium-high heat. Add beef, onions & mushrooms, cook about 20 minutes, stirring frequently until beef is browned on all sides, onions are soft and mushrooms are browned.
Spread noodles in bottom of ungreased 13x9" (3 qt) glass baking dish. Spoon beef mixture over noodles.
In same Dutch oven, heat 2 1/2 c of the broth to boiling over medium-high heat. In small bowl, mix remaining 1/2 c broth and the flour until smooth. Stir flour mixture into boiling broth. Cook, stirring constantly until bubbly and thickened. Stir in rosemary, salt and pepper. Pour over beef mixture; stir until well blended. Sprinkle with croutons, then cheese. Bake 25-35 minutes or until bubbly around edges and cheese is melted.

Coach's Post Game Conference
First - silly thought - who would have thought that I would have French, Swiss and Dutch all in the same recipe!? :)
I need to cook the meat longer. I cooked it about the time suggested but it wasn't very tender at all. Quit tough. So I highly suggest checking to see that the meat is tender before it goes into the oven.
I promised The All-Star last week that this week would be a mushroom free week, so I had to omit the mushrooms. Will definitely add the mushrooms next time! How can I not?
I didn't put the croutons in until after it was baked. I feared that putting the croutons in under the cheese and having them in the sauce would make them mushy and I didn't want that at all.

Final Score
Coach -  I'd give this a triple ONLY because the meat was tough tonight.
Catcher - Well - he worked a long shift and was sleeping. I know I saw him eat, he mumbled something about "good" - but I'm pretty sure he was still asleep because he disappeared almost as quickly as he emerged from the bed.
The All Star - He said it was a home run

Chocolate Bread with Hot Fudge Butter

A former teacher shared this recipe a few weeks ago and my mouth watered all week waiting until I had time to bake. It was SO well worth the wait. So thank you to the JET's Coach for sharing this recipe. Tell me this doesn't look delish!!



Chocolate Bread with Hot Fudge Butter
The Line Up

2 1/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla
2 cups semisweet chocolate morsels
1 1/2 cups chopped pecans (optional)
1/2 cup butter, softened (That's one whole stick)
2 tablespoons hot fudge topping

The Game Plan

Preheat oven to 325 degrees.

In a large bowl combine the flour, sugar, cocoa, baking powder, and salt.  Beat in the milk, oil, eggs, and vanilla at medium low speed with an electric mixer until combined.  Beat in the chocolate morsels and pecans.  Spoon the batter evenly into the prepared pans.  Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. 

In a small bowl, beat the butter and fudge topping at medium speed with an electric mixer until creamy.

Cool bread before spreading with the butter.

Coach's Post Game Conference
Not sure what I can say about this recipe. It is definitely a hit with the sweets eating team-mates in our clubhouse!

The All Star says "Make sure you lick the batter"

(and as Coach I must say "Unless you're one of those that is concerned about salmonella and the likes")

Final Score
Coach - Home Run
The All Star - Home Run - I think he ate 3/4 of a loaf on his own!!

Thursday, November 11, 2010

Pork Chops in Creamy Champagne Sauce with Rustic Garlic Mashed Potatoes

I must thank my friend for sharing this recipe with me when I was trying to fill out my pork recipes.

Pork Chops in Creamy Champagne Sauce with Rustic Garlic Mashed Potatoes
http://www.foodnetwork.com/
The Line Up
4 medium red potatoes, unpeeled and quartered
4 peeled garlic cloves
1/2 c sour cream
3 TBSP fresnly chopped parsley
salt & pepper
1 TBSP olive oil
6 pork loin chops (5 oz each)
1/4 c chopped shallots
2 tsp dried thyme
1 tsp dried tarragon
1 c sparkling wine or dry champagne
1 TBSP all-purpose flour
1 c milk

The Game Plan
Place potatoes and garlic in a medium sauce pan and pour over enough water to cover. Set pan over high heat and bring to a boil. cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste with salt and black pepper.

Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3-5 minutes, until pork is cooked through and sauce thickens. Serve pork chops with the sauce and mashed potatoes.

Coach's Post Game Conference
I don't drink wine and I don't pretend to know anything about it. So yesterday when I went into the liquor store to get "sparkling wine" or champagne for this recipe I asked the clerk to help me find something. He found one bottle and then put it down and handed me a different bottle saying that it was "cheaper" so it would be "better" for cooking. (I know I know I know... 'Don't cook with something you wouldn't drink'... but since I don't drink wine that leaves my cooking wine selection quite limited, don't ya think!?). So I took the bottle he handed me. I noticed it said it was Marsala and asked him to confirm that Marsala is "sparkling wine" his response was "Well yes, it must be... it is in the sparkling wine section, isn't it?"
When I talked to my friend who shared the recipe, she mentioned that she has used white wine with a splash of Marsala. So I took that and used 3/4 c of white wine with 1/4 c marsala. I also added mushrooms. (There are 3 things I try to work into a recipe any time I think they will work... wine, garlic and mushrooms.)

Final Score
Coach - Home Run
Catcher -  Home Run
The All-Star - triple - he didn't care much for the potatoes.

Tuesday, November 9, 2010

Balsamic Asparagus

Coach and I have decided that we really like asparagus. I bought some last week to put in a salad and had some left over. I knew I needed to use it soon or it would be in the garbage disposal. So I found a recipe other than my favorite Garlic/Parmesan Asparagus that I decided to try out. Kinda glad I did.

Balsamic Asparagus
Food.com/Recipezaar.com
The Line Up
1 bunch of asparagus
1 TBSP olive oil
ground black pepper
1 TBSP balsamic vinegar

The Game Plan
Prepare asparagus by washing and snapping off tough end
Heat oil in frying pan
Place asparagus in pan, keep moving until the asparagus changes color (3-5 minutes)
Add the balsamic vinegar & pepper, sprinkling over all the asparagus & mix to coat asparagus
Remove from the heat and cover for a few minutes to let the flavors develop

Coach's Post Game Conference
Not much to say about this recipe. It was very good, and very easy.

Final Score
Coach - Home Run
Catcher - Home Run
The All-Star - HA! I make him eat 1/2 a piece hoping that we'll fall on a way of fixing it that he'll like, but I don't count his score (it was a strike out for what it matters!)

Slow Cooked Beef Stroganoff Topped Potatoes

Another of The All-Star's favorites lately has been stroganoff. So I figured I'd take a shot at making some. When I saw this recipe mention putting the stroganoff ontop of baked potatoes rather than noodles I decided this was the one to try.


Slow Cooked Beef Stroganoff Topped Potatoes
Pillsbury Slow Cooker Recipes - January 2002
The Line Up
1 medium onion, chopped
1 1/2 boneless beef round steak, cut into 2 x 1/4 inch strips
2 (4.5 oz) jars sliced mushrooms & garlic, drained
1 tsp beef base
1/4 tsp pepper
dash nutmeg
1 TBSP dry sherry or water
6 medium baking potatoes
1 (8 oz) container sour cream (use dairy free substitute for dairy free)
1 TBSP all purpose flour
1 TBSP ketchup

The Game Plan
In a 4-6 qt slow cooker, layer onion, beef and mushrooms. In small bowl, combine beef base, pepper, nutmeg and sherry; mix well. Pour over beef mixture. Cover; cook on low setting 8-10 hours
About 20 mintues before servint, pierce potatoes several times with a fork. Place on microwave safe paper towel in microwave. Microwave on high 10-13 minutes or until tender, turning over and re-arranging 1/2 way through cooking. Let stand 5 minutes.
Meanwhile, combine sour cream, flour and ketchup; blend well. Stir into beef mixture. Increase to high setting, cover and cook an additional 5-10 minutes or until slightly thickened.
To serve, lightly roll potatoes on counter to soften center. Cut potatoes in half lengthwise; place on individual serving plates. If desired, sprinkle with salt. Spoon beef mixture over potatoes. Sprinkle with parsley.

Coach's Post Game Conference
Put this in the crockpot around 8:30 this morning on low and let it cook until about 5:30. The meat was very tender... shredding on it's own. It had a good flavor.
For the potatoes, I didn't follow the instructions above. I put them in the oven in a glass baking dish, a table spoon of butter on the top of each, sprinkled with garlic salt. Cooked them at 325 for a little over an hour (turning them once or twice during that time)... YUM!

Final Score
Coach - Home Run
Catcher - Home Run
The All-Star -  "GRAND SLAM!"

***Edited - see label disclaimer in "True Confessions" - 11/7/2013

Monday, November 8, 2010

Buffalo Chicken enchiladas with Creamy Ranch Sauce

The All-Star's current 2 favorite dishes are buffalo chicken (anything) and enchiladas so when I ran across this recipe for Buffalo Chicken Enchiladas, I couldn't pass it up!


Peeking in the oven they looked SOOO good!!

Buffalo Chicken Enchiladas with Creamy Ranch Sauce
Pillsbury Casseroles & Slow Cooker - Jan/Feb 2007
The Line Up
1 can (10 3/4 oz) condensed cream of chicken soup
1 c refrigerated sour cream ranch dip (aka ranch chip dip from the refrigerated dip section)
2/3 c chopped green onions (about 10 medium)
3 c chopped cooked chicken
3/4 c buffalo wing sauce
1 package flour tortillas (twelve 6" soft taco/fajita tortillas)
3 c shredded cheddar cheese

The Game Plan
Heat oven to 350. Spray 13x9 glass baking dish with cooking spray. In medium bowl, mix soup, dip and 1/3 c of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.
Spoon 2 TBSP soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 c cheese for garnish. Top each tortilla with about 1/4 c chicken mixture and scant 1/4 c cheese. Fold sides of tortilla over filling. Plce seam side down in baking dish. Spoon remaining soup mixture over filled tortillas.
Cover dish tightly with foil. Bake 40-45 minutes or until hot and bubbly.
Remove from oven. Sprinkle with reserved 1/2 c cheese and remaining 1/3 c onions. Bake uncovered about 5 minutes longer or until cheese is melted.


Coach's Post Game Conference
The only thing I did differently was that I used "Queso Fresco"

I used it only because when I typed up my recipe card I left off what KIND of cheese i was supposed to use and didn't check until I got home from the store!

Final Score
Coach - Double
Catcher - Double
The All-Star - Double

I guess I'm going to have to keep looking for a recipe to combine the All-Star's favorite dishes. We think the issue with this one was the "sauce" it was very thick, (in my opinion at least) kind of salty though no salt was added to the dish.

Saturday, November 6, 2010

Frozen Peanut Butter, Chocolate, and Banana Loaf

I'm adding recipes to my play book this weekend, and I ran across this recipe and couldn't stop thinking about it. I could almost taste it before I even had the right equipment for the play! The All-Star and I ventured out to check out our small town's "big" new grocery store and I gathered up what I needed.


Frozen Peanut Butter, Chocolate and Banana Loaf
Everyday Food Magazine April 2005
The Line Up
1/2 c roasted salted peanuts (chopped)
3/4 cup creamy peanut butter
12 oz semi-sweet chocolate
2 ripe bananas
1 c heavy cream (whipped to steaf peaks, about 2 cups)
Nonstick cooking spray and waxed paper for loaf pan

The Game Plan
Coat an 8 1/2 x 4 1/2 inch loaf pan with cooking spray; line with waxed paper, leaving overhang on both long sides. Set aside.
Melt chocolate; cool to room temperature. Meanwhile, in a food processor, puree bananas until smooth.
Stir peanut butter into cooled chocolate until combined, then stir in banana puree. Gently fold in whipped cream until combined. Pour into prepared pan; top with peanuts. Fold waxed paper over top; wrap into prepared pan; top with peanuts. Fold waxed paper over top; wrap tightly in plastic. Freeze until firm at least 3 hours.
To serve, remove loaf from pan (run a hot towel across sides and bottom of pan if necessary).
Slice about 1/2 inch thick, as needed; re-wrap remaining (unsliced) loaf and freeze up to 1 month.

Coach's Post Game Conference
All I can say is MMMMMMMMMMM.... so rich and so sweet!!!

Final Score
Coach -  HOME RUN
The All-Star - HOME RUN
Catcher - isn't one for a lot of sweets... which is why I made it while he was gone for the day! :)

Meal Planning

As we've tried to manage Team Matos into a more organized lifestyle (HA HA HA) I've started planning our dinners a week in advance. And it has me wondering what others' weekly menus look like.
I only plan dinner, not other meals, though with The All-Star we do look at his weekly lunch menu from school and decide at the beginning of each month which days he will buy and which he will pack.
Each week as I plan the menu (generally M-F only), I ask Catcher & The All-Star if they have any meal requests. I also give Catcher the opportunity to cook one day, as he likes his Dominican food, and that's one set of recipes I'm afraid to tackle, as he doesn't have RECIPES... just "some of this and some of that"

So here's what some of weekly menus have looked like:
Week 1
Monday - eat on the fly
Tuesday - Enchiladas & salad
Wednesday - Salsa chicken w/ confetti corn
Thursday - Garlic Steak w/ mushrooms, onion roasted potatoes & salad
Friday - clean the fridge

Week 2
Monday - Eva's crockpot chicken w/ black beans & cream cheese
Tuesday - Lasagna, garlic bread, salad - All Star's choice
Wednesday - Garlic Steak w/ mushrooms, garlic & parmesan mashed red potatoes, & salad
Thursday - Coach cooks
Friday - Clean the fridge

Week 3
Monday - Szechuan Beef Fried Rice
Tuesday - Crockpot Buffalo Chicken Pasta - All Star's choice
Wednesday - Lasagna blanca
Thursday - Coach cooks shrimp
Friday - Burgers on the George


Funny that the first two random weeks I pulled up, we had garlic steaks! We love steaks!

So what do YOUR menus look like? How far out do you plan? I used to figure out dinners one night at a time. If I was lucky, I'd plan ahead by 24 hours so that I could have a roast to throw in the crockpot. Running nightly to the store though was starting to become impossible with The All-Star's extra-curricular activities. Now I plan the week in advance, write up my shopping list and head to the store on Sunday afternoon. Life is SO much easier this way! I don't think I could be one of those who plans a month in advance though. It's hard enough to figure out what we will all "want" to eat one week at a time!

Friday, November 5, 2010

Garlic Chicken Breasts

This has officially been dubbed the "Easiest, yummiest chicken ever!"


Garlic Chicken Breasts
The Line Up
1/2 c grated Parmesan Cheese
1 envelope garlic and herb or Italian salad dressing mix
2 boneless skinless chicken breast halves

The Game Plan
In a large Ziploc bag combine cheese and dressing mix; add chicken. Seal bag and shake to coat.
Place chicken in a greased 8" square baking dish. Bake, uncovered at 400 for 20-25 minutes or until a meat thermometer reads 170.

That's it. That simple!

Coach's Post Game Conference 

 I couldn't find garlic & herb dressing mix, so I used Lipton Savory Garlic & Herb Mix. Because I was making 3 breasts I used 1/4 c of Parmesan cheese. The recipe didn't say whether to discard the extra seasoning/cheese mix or to use it. So I dumped it in the baking dish ontop of the breasts. Then, as the chicken was cooking I couldnt' help but think how yummy the cheese/seasoning mix smelled and how good of a gravy it would make. So I grabbed some of the home made stock I made last week from the roasted chicken (you could use any chicken broth/stock you have on hand obviously) and poured some of it in along with a splash of white wine.
When the chicken was done cooking, I pulled out a tablespoon or so of the broth and dissolved a bit of cornstarch in it and poured it back in to thicken up the sauce. Then we drizzled this ontop of the chicken.
Served it with a salad and fresh bread!

Final Score
Coach - Home Run
Catcher - Home Run
The All Star - see below

He gave it two grand slams.... liked it so much he was trying to steal home plate!!


Tuesday, November 2, 2010

Turkey & Mushroom Soup

After making the Garlic Roasted Chicken with Gravy, I had some chicken left over. I've been dying to try this soup and decided we wouldn't notice a difference between turkey and chicken in this recipe.


Turkey & Mushroom Soup
Better Homes & Gardens One Dish Dinners 2001
The Line Up
2 c sliced fresh mushrooms (crimini, shitake, porcini or button)
1 stalk celery, thinly sliced
1 medium carrot, thinly sliced
1 small onion, chopped
1 TBSP margarine (use dairy free alternative for dairy free)
1 TBSP chicken bouillon granules
1/2 c dried orzo pasta
2 TBSP snipped fresh parsley
1 tsp snipped fresh thyme

The Game Plan
In a large saucepan cook mushrooms, celery, carrot and onion in hot margarine until crisp-tender. Add 4 1/2 c water, bouillon granules and 1/8 tsp pepper.
Bring to boiling, stir in orzo. Return to boiling; reduce heat. Simmer, uncovered, 5-8 minutes or until orzo is tender but still firm. Stir in turkey. parsley and thyme; heat.

Coach's Post Game Conference
I bet you'll NEVER guess one of the changes I made when I was making this....If you guessed doubling the liquid, you'd be right! :) Also, I splashed in some white wine!
Also I'll save you the research time... 1 TBSP bouillon granuels - 3 cubes.
Loved this recipe. I used crimini (aka baby bellas) and shitaki mushrooms. I don't know that I've used shitaki mushrooms before, but I doubt I will use them in this recipe again. Only because I found the texture to be odd (once I sliced them... I don't know they felt a little "slimey" and just threw me off every time I found one in my soup)
Also - we had left overs, so I tossed what was left into a bowl and threw them in the fridge for lunch the next day. I was glad to know that I had some beef broth/stock left over because when I opened up the bowl I found NO "soup" it was more of a casserole, the orzo had absorbed 3/4 of the remaining liquid overnight! no problem, i just threw some extra broth on top when I threw it in the microwave!

Final Score
Coach -  Home Run
Catcher - Triple - wasn't dense enough - thinks it needed more meat or pasta, or even suggested adding chunked up cooked potatoes
The All-Star - Double - just didn't like it much

***Edited - Please see label disclaimer in "True Confessions" - 11/7/2013***

Monday, November 1, 2010

Garlic Roasted Chicken with Gravy

I've never cooked a whole bird before, I figured it was time that I attempt.



Garlic Roasted Chicken with Gravy
Weight Watchers New Complete Cookbook
The Line Up
1 (3 1/2 lb) chicken
1 lemon, halved
1 onion, halved
4 fresh rosemary sprigs
6 cloves of garlic, peeled
1 c basic chicken stock, or low sodium chicken broth.
2 TBSP fresh lemon juice
1 TBSP cornstarch
3 TBSP dry white wine
1 shallot, finely chopped
1/4 tsp dried sage
1/4 tsp salt
1/4 c water

The Game Plan
Preheat the oven to 400. Spray the rack of a roasting pan with non-stick spray. Remove the chicken giblets and neck from body cavity; refrigerate or freeze for another use. Rinse the chicken under cold running water, inside & out; pat with dry paper towels.
Place the lemon, onion, rosemary and 5 of the cloves of garlic in the body cavity. Place the chicken, breast-side up, on the rack in the roasting pan.
Roast 30 minutes; pour the broth and lemon juice over the chicken. Reduce the oven temperature to 325.
Roast, basting frequently; until cooked through and the juiced run clear with the thigh is pierced in the thickest part, and an instant-read thermometer reads 180 (about 1 hour longer). Transfer chicken to a cutting board; let stand 15 minutes.
Meanwhile, mince the remaining garlic clove. Pour the pan juices into a medium saucepan, skimming off any fat and reserving 1 TBSP of the juices in a small bowl. Dissolve the corn starch in the reserved juices. Add the wine, minced garlic, shallot, sage, salt and water to the saucepan. Bring to a boil, and boil 5 minutes. Reduce heat to low and whisk in the dissolved cornstarch; cook constantly, until the gravy thickens, about 1 minute.
Remove the lemon, onion & herbs from the cavity and discard; carve the chicken and serve with the gravy, remove the skin before eating.

Coach's Post Game Conference
I used 3/4 c of chicken broth and 1/4 c of white wine for the basting liquid, instead of a whole cup of broth. Then I realized how LITTLE gravy that was going to make, and, if you've read other recipes... you KNOW that Team Matos loves our gravy/sauces... so of course I ended up doubling it.
I cooked the chicken as instructed, until my meat thermometer read 180 in the thigh, then moved it to the breast and cooked it until it said 180 there. The aroma in the house during the day was amazing! The flavor of the meat was great! However I believe that somehow it was still undercooked. It was tough to cut and nearly impossible to remove meat from the bones.
Also - if you're like me and LIVE for the scrumptious skin from a roasted bird, I'll let you know now, there is a REASON Weight Watchers suggests removing the skin before eating. If you follow this recipe as it is written, the skin will NOT be edible... it was like rubber. Quite disappointing after smelling it cook all day and longing for that golden, crispy skin.
All in all I will definitelly make this recipe again, and allow it to cook even LONGER. And I think I'll add some butter to the skin to make it crisp up better.
Served with mashed potatoes

Final Score
Coach - double
Catcher - Triple
The All-Star - Home Run (he had two helpings of chicken AND he ate all of his mashed potatoes... I usually can't get him to TRY the mashed potatoes!)

**Edited - please see label disclaimer in "True Confessions"

Spicy Pork Soft Shell Tacos

We've never had pork tacos before, but these sounded too good to pass up.

Ok, I forgot to take a picture of the meal before it was gone, so until I make it again, you'll have to settle for a picture of The All-Star as "OwlMan" on Halloween 2010

Spicy Pork Soft Shell Tacos
Pillsbury Garden Fresh Fruits & Vegetables - July 1995
The Line Up
1 tsp salt
2 tsp cumin
1 tsp chili powder
1/2 tsp corriander
1/4 tsp crushed red pepper flakes
3/4 lb boneless pork loin chops
8 (6") flour tortillas
3/4 c fresh corn kernels
1/2 c salsa
1 c shredded lettuce
3 oz (3/4 c) shredded cheddar cheese (omit, or use dairy free substitute for dairy free)

The Game Plan
In a small bowl, combine salt, cumin, chili powder, corriander, and red pepper flakes; mix well. Sprinkle mxiture venly over both sides of pork chops, pressing mixture into pork.
Heat Grill. Cut 18x12" sheet of foil. Place tortillas in center of foil. Wrap packet securely using double fold seals; set aside.
When ready to grill, place pork chops on gas grill over medium head or on charcoal 4-6" from medium coals. Cook 8-10 minutes or until pork is no longer pink, turning once. Place tortilla packet on grill last 4-5 minutes.
To serve, slice pork as thin as possible. Arrange pork slices down center of warm tortillas; top with cooked corn, salsa, lettuce and cheese, fold or roll up tortillas. Serve immediately.

Coach's Post Game Conference
Catcher didn't feel like grilling tonight, and mentioned something about being "out of charcoal" ... so I improvised and threw these on a broiler pan and under the broiler in the oven. Cooked them until they were 170, and no longer pink.

Final Score
Coach - Home Run
Catcher - Home Run
All-Star - well, when I asked him to rate it he said it was a strike out, then quickly changed it to a Home Run. You figure it out!

***edited - Please see label disclaimer in "True Confessions" - 11/7/2013

Guarding Home Plate

The All-Star told me tonight at dinner that he didn't think it was "fair" that other people have our recipes and that he doesn't want me to share them any more. So I guess I won't.







I mean... that is... unless you LIKE seeing the recipes. :)
Have you tried any? Have you found a new "hit" at your house? Are there recipe types you'd like to see? We're open to try just about everything. Let me know!

Thursday, October 21, 2010

Garlic Steak & Chili-Lime Corn and Spinach Salad

I put tonight's dinner on to marinate around noon today and spent the rest of the afternoon longing for dinner time! All I could smell was garlic & steak sauce and it smelled SOOOO good! Dinner time was no disappointment when it finally arrived!


Garlic Steak
Better Your Home A.1. Steak House Favorites Recipe Book 1998
The Line Up
2 TBSP finely chopped garlic
1 (1 1/2 lb) bonelss beef top sirloin steak (3/4" thick)
1/2 c A.1. Original Steak Sauce

The Game Plan
Spread garlic onto both sides of steak, pressing into steak. Place in non-metal dish or plastic bag; add steak sauce, turning to coat both sides. Cover; refrigerate for 30 minutes.
Remove steak from marinade; discard marinade. Grill or broil steak for 5-7 minutes on each side or until desired doneness.

Coach's Post Game Conference
I let this marinate quite a bit longer than what the recipe calls for, figure it only gave it more time to let the flavor sink in. And WOW! did it ever! I think I would have used a bit more garlic but the flavor was great!

Chili-Lime Corn and Spinach Salad
http://www.pillsbury.com/
The Line Up
Dressing:
2 tsp sugar
1 tsp chili powder
1/4 tsp salt
1/8 tsp grated gingerroot
1 garlic clove minced
6 TBSP oil
2 TBSP fresh lime juice

In medium bowl, combine ingredients; mix well.

Salad:
1 (11 oz) can white shoepeg corn, drained
1 (4.5 jar) sliced mushrooms, drained
1/4 c coarsley chopped fresh cilantro
1 green onion, chopped
2 c packed fresh baby spinach leaves
4 tsp finely chopped red bell pepper

Add corn, mushrooms, cilantro and onion to dressing. Turn to coat. To serve, arrange spinach leaves on serving plates, top with mixture.

Coach's Post Game Conference
I didn't follow the serving directions specifically. As you can tell from the picture above, I simply put everything in a bowl and tossed.
Tasted great, but it didn't have as much flavor from the dressing as I thought it would. I think next time I'll add more lime & chili.

Final Score
Coach - steak - home run
            - salad -  triple
Catcher - steak -  home run
              - salad - home run
The All-Star - steak - home run
                     - salad - HA! You're pretty funny if you think I was able to get The All-Star to eat a salad without Italian dressing and WITH fungus in it!!

***edited - Please see label disclaimer in "True Confessions" - 11/7/2013***

Monday, October 18, 2010

Tres Leches Cake

Catcher is Dominican and one of their favorite desserts is a Tres Leches Cake (Three Milk). I've tried a few recipes and we have one that we REALLY like. This weekend I wanted to try a new recipe. We decided that this one is a close second.


Tres Leches Cake
http://www.landolakes.com/
The Line Up
1 (18/25 oz) package white cake mix with pudding
1 c whipping cream
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
2 TBSP white cacao flavored liqueur
1/2 c milk
1 (2.8 oz) package chocolate mousse mix
1 TBSP white cacao-flavored liqueur

The Game Plan
Heat oven to 350. Spray 13x9" baking pan with no stick cooking spray; set aside. Prepare cake mix according to package directions. Pour into prepared pan. Bake as directed on package until toothpick inserted in center comes out clean; Cool 10 minutes in pan.
Meanwhile, in large mixer bowl, combine cream, sweetened condensed milk, evaporated milk and 2 TBSP liqueur. Beat at medium speed until well mixed.
Poke holes all over surface of cake. Slowly pour milk mixture over cake until completely soaked. Cover; refrigerate 3 hous or over night.
In medium bowl, combine 1/2 c milk, mousse mix and 1 TBSP liqueur. Mix well. Refrigerate at least 1 hour. stir mousse mixture. Pipe with pastry bag or dollop with spoon onto each serving of cake.

Coach's Post Game Conference
I used Pillsbury's Supreme Moist Classic White cake mix. It was the only one I could find that said it had pudding. I don't know why, but initially I was looking for a cake mix like the brownie mixes that come with Hershey's syrup... a separate package of pudding! I'll tell you, this cake mix isn't like that! The pudding powder mix is IN the cake mix!
Also - I didn't have any white cacao liqueur so I used Kaluha instead! :) Just a little something I happened to have on hand.
This version of Tres Leches was quick and easy to make. I definite keeper for those days that I decide I want to make Tres Leches, but don't want to spend all day doing so.
The version we like just that much better will be posted at a later date! For now, give this one a try and I bet it's a hit at your house!

Final Score
Coach -  Triple
Catcher - Triple
The All-Star - what does he care? He got cake and Catcher's home made hot chocolate before bed!

Sunday, October 17, 2010

Chicken with Lemon-Mushroom Sauce

This was a quick meal that we had earlier this week. AND... I got to use my new meat mallet!! So therapeutic! I believe I will begin using it weekly!


Chicken with Lemon-Mushroom Sauce
Better Homes & Gardens Dinner on the Double - 1996
The Line Up
4 medium skinless, boneless chicken breast halves
1/8 tsp salt
1/8 tsp pepper
1/2 c chicken broth
2 TBSP lemon juice
1 TBSP dry white wine
2 c sliced fresh mushrooms
1 TBSP cold water
2 tsp cornstarch
1 TBSP snipped fresh parsley

The Game Plan
Rinse chicken, pat dry with paper towels. Place each breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to edges, pound lightly with the flat side of a meat mallet until 1/8 inch thick. Sprinkle chicken with salt and pepper.
Spray an unheated 12-inch skillet with nonstick spray. Preheat the skillet over medium heat. Cook chicken in hot skillet for 3 to 4 minutes or until no longer pink, turning once. Transfer chicken to a serving platter, cover and keep warm.
Add broth, lemon juice and, if desired, wine to skillet. Stir in mushrooms. Bring to boiling over medium heat; reduce heat. Simmer, covered, about 5 minutes or until mushrooms are tender. Stir together cold water and cornstarch; add to mixture in skillet. Bring to boiling, cook and stir for 2 minutes more. Stir in parsley.
Spoon over chicken.

Coach's Post Game Conference
If there's one thing I've noticed it's that recipes never make as much "sauce" as our team likes. I always end up doubling (or more) the sauce recipe, as I did here. Served over egg noodles

Commercial break
Did I mention that I love my meat mallet??

Final Score
Coach- Triple - I don't think it was as lemon-y as I was expecting it to be. I can fix that next time.
Catcher -  Home Run
The All-Star - Home Run

***edited - please see label disclaimer in "True Confessions" - 11/7/2013***

Magical Breakfast Burritos

Apparently not only am I Coach, but I'm also a magician. I'm not sure how I did it, but I took a handful of ingredients that The All-Star doesn't like and made them into a dish and got a TRIPLE!!!



Breakfast Burritos
source - My Mom
The Line Up
1 package of bacon
3 baking potatoes
8 eggs
shredded cheddar cheese (omit or use diary free substitute for dairy free)
salsa
tortillas

The Game Plan
Brown the bacon until crisp. Remove bacon from pan, leave drippings
Cut potatoes into cubes. Brown in bacon drippings. Once tender and brown, remove from pan. Leaving any remaining drippings.
Scramble eggs and cook in the pan with the last bits of the bacon drippings.
Take a tortilla - add some of the eggs, potatoes & bacon - top with shredded cheddar cheese and salsa, wrap like a burrito (fold one end up, then roll from the sides).

Coach's Post Game Conference
Wow! I'm not sure how we pulled off a win with this one! I was sure we were going to lose this game. The All-Star doesn't like potatoes, eggs OR cheese, so with all three of those in the line up I figured we were destined to lose. He ate one whole burrito and said it was good!
I cooked this in the electric skillet tonight, mainly because my large skillet was in the dishwasher. But it worked out perfectly. Just before I began cooking, I was talking to my mom and she suggested that I nuke the potatoes until "almost done" (as in baked potato consistency) and then cube them and throw them in to brown them. They cooked up nicely and quicker too as I was able to microwave the potatoes while I was cooking up the bacon. I added a little onion just for kicks and giggles tonight.
Wasn't sure how much everyone would eat... we have plenty of leftovers!

Final Score
Coach - Home run
Catcher - Home run
The All-Star - Triple

***Edited - please see label disclaimer in "True Confessions" - 11/7/2013
 

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