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***

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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***

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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!

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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

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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)

Parson's Sun - December 28 1998

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

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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

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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!!

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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.

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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!)

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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

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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.

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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! :)

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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!

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Garlic Chicken Breasts

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

Garlic Chicken Breasts

Taste of Home

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!!

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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***

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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"

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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

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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!

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