Sticky Buns

I have to thank one of The Owners (aka "My Mom") for finding this recipe and trying it out first. Super yummy and very easy sticky bun recipe! Enjoy

 Got buns in the oven!!

Sticky Buns

Barefoot Contessa - Back to Basics

The Line Up:

12 TBSP (1 1/2 sticks) unsalted butter, at room temperature

1/3 c light brown sugar, lightly packed

1/2 c pecans, chopped in very large pieces

1 package (17.3 oz/2 sheets) frozen puff pastry, defrosted

For the filling:

2 TBSP unsalted butter, melted and cooled

2/3 c light brown sugar, lightly packed

3 tsp ground cinnamon

1 c raisins

The Game Plan
Preheat the oven to 400. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 TBSP butter and 1/3 c brown sugar. Place 1 rounded TBSP of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter/sugar mixture.
Lightly flower a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1" border on the puff pastry, sprinkle each sheet with 1/3 c of the brown sugar, 1 1/2 tsp of cinnamon and 1/2 c of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about an inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. (Be careful - they are HOT!) Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Coach's Post Game Conference
These are so yummy!! I left out the raisins though, because we don't like raisins at our house.

Final Score
These were a home run all the way through the batting order - Coach, Catcher, All-Star, and both Owners

***edited - I hesitate to label this recipe as dairy free until I've tried it with dairy free butter, and checked the puff pastry ingredients 11/7/2013***

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Ranch Parmesan Chicken

 A new twist on chicken for our house. I have made chicken and pork both with ranch and parmesan cheese mixed into ritz cracker crumbs before and we've enjoyed them. So it wasn't a far stretch to think we might enjoy this one.

Ranch Parmesan Chicken
http://www.food.com/ (recipe #200296)
The Line Up

6 boneless skinless chicken breasts
1 c dry breadcrumbs (even better, use panko breadcrumbs)
1/4 - 1/3 cup parmesan cheese
1 tsp seasoning salt
1/2 - 1 tsp ground black pepper
1/2 - 1 tsp garlic powder
1 c prepared ranch salad dressing (use bottled dressing, you might need a bit more)
1/4 c melted butter

The Game Plan
Preheat oven to 400, set oven rack to lowest position
Lightly grease 13x9 inch baking dish
In a shallow bowl, mix together the breadcrumbs, parmesan cheese, season salt, pepper, and garlic powder.
Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off)
Coat in the breadcrumb mixture.
Place in a single layer onto the greased baking sheet (do not use a smaller baking dish or the bottom of the chicken will be soggy)
Lightly drizzle the melted butter over each breast
If desired, you can sprinkle black pepper over the chicken pieces.
Bake uncovered for 30-35 minutes or until chicken is cooked

Coach's Post Game Conference
I had to laugh when reading the original version of the recipe on food.com. In the ingredients it says "butter (no substitutions)" but then in the instructions it says "lightly drizzle over each chicken breast (for low-fat option omit the butter or use diet alternative)" Wouldn't that be a "substitution"?
I made this recipe as instructed - no substitutions for the butter. I did use thighs rather than breasts though. We all agreed that the flavor was great, though the bottom of the chicken was still quite soggy. We will definitely be adding this to the list of things we can make again!

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

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Sicilian Style Meatballs and Fettuccine

In an amazing turn of events, Team Matos has decided to no longer purchase marinara sauce for use in spaghetti. We will still use it when making other dishes that call for marinara sauce, but in a unanimous decision we've agreed that this recipe makes amazing sauce! This now means that we now have recipes that we love for marinara AND alfredo sauce!! And... both sauces are super easy!!

Sicilian-Style Meatballs and Fettuccine
Pillsbury Pasta, Breads & Pizza Snacks - April 1994
The Line Up

10 oz uncooked fettuccine
1 lb ground beef
1/2 lb bulk Italian sausage
1/4 c finely minced onion
2 TBSP dry bread crumbs
1 egg, beaten
1 (14 1/2 oz) can ready to serve beef broth
6 oz tomato paste
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp dried basil leaves
1/4 tsp pepper
2 TBSP chopped parsley

The Game Plan
Cook fettuccine to desired doneness as directed on package. Drain; keep warm. Meanwhile, in medium bowl, combine ground beef, Italian sausage, onion, bread crumbs and egg; blend well. Shape into thirty 1 1/2 inch meatballs. Spray large skillet with nonstick cooking spray. Add meatballs; cook over medium-high heat until well browned and on all sides, add beef broth, tomato paste, salt, garlic powder, basil and pepper; blend well. Bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until meatballs are thoroughly cooked, stirring occasionally. Serve meatballs with sauce over cooked fettuccine; sprinkle with parsley.

Coach's Post Game Conference
Not sure what I need to say about this that I haven't already said. It's definitely a grand slam for Team Matos. I'm not sure, though, that it would taste quite right if we were to make it without the meatballs. The "juices" from the meatballs add a lot of flavor to the sauce. We might try to make it into a meat sauce next by browning the meat rather than making it into meatballs. But we love the meatballs also!!!

Final Score
Coach - Grand Slam
Catcher - Grand Slam
The All-Star - Grand Slam


EXTRA INNINGS - added 2/13/2011

10th Inning - I have begun taking extras of this and freezing them in snack size resealable bags to send in The All Star's lunch box. Two meatballs and a bit of sauce with two Hawiian Sweet rolls (NOT dairy free - 11/7/2013) make amazing meatball mini-subs!!

11th Inning - I've been saying since I found this recipe that I wanted to try it as a meat sauce also, instead of meatballs. I decided to cut the meat in half so I only used 1/2 a pound of ground beef and 1/2 a pound of sweet Italian sausage. The rest of the recipe stayed the same. Again... AH-MAY-ZING!!!

***edited - Please see label disclaimers on True Confessions 11/7/2013***

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Fish Fillets in Foil and Wild Rice with Mushrooms and Hazelnuts

I made this fish recipe several times a few years back and then filed it away as something that was "yummy" that The All-Star would never eat.  Lately he's been more willing to try new foods. He even made it one of his New Years Resolutions "To try a little bit of everything you give me to eat." So I figured I should take advantage of it, right?!?

The picture doesn't do this justice - my camera batteries were dead and I just snapped a quick pic with the cell phone.

Fish Fillets in Foil
The New American Heart Association Cookbook
The Line Up
Vegetable oil spray
4 thin fish fillets
1/2 tsp pepper

Mushroom Sauce
Vegetable oil spray
1 tsp margarine (use diary free option for dairy free)
1 TBSP chopped shallots
1/2 lb fresh mushrooms chopped
3 TBSP dry white wine
1 TBSP snipped fresh parsley
1 TBSP fresh lemon juice

The Game Plan
Preheat oven to 400. Lightly spray four 8-inch square pieces of heavy-duty aluminum foil with vegetable oil spray. Rinse fish and pat dry with paper towels. Place Fillet on each piece of foil, season with pepper. Set aside.
For mushroom sauce, lightly spray a medium nonstick skillet with vegetable oil spray. Put skillet over medium-high heat. Melt margarine, then saute shallots for 2-3 minutes or until soft.
Add mushrooms and cook for 5 minutes, stirring occasionally.
Stir in remaining sauce ingredients and cook until most liquid evaporates. Spoon mushroom sauce evenl over fish, seal foil tightly.
Bake for 20 minutes or until fish flakes easily when tested with a fork.

Post Game Conference
I think this win speaks for its self!

Final Score
Coach - Triple
Catcher - Home Run
The All-Star - He doesn't know what to score it, but he ate a little over 1/2 the fillet

Wild Rice with Mushrooms and Hazelnuts
Readers Digest Guides January 2011 - New Year! New You! Recipes
The Line Up
3 cups water
1 c wild rice, rinsed
2 TBSP extra-virgin olive oil
3 c chopped white button mushrooms (8 oz)
1 1/4 c chopped (stems discarded) shitake mushrooms (4 oz)
1 clove garlic, finely chopped
2 TBSP flat leaf parsley
1/8 tsp freshly ground black pepper
2 TBSP chopped, peeled, toasted hazelnuts

The Game Plan
Heat the water and rice to boiling in a medium saucepan. reduce the heat to medium. Cook, covered, stirring occasionally until the water absorbed and the rice is tender, about 45 minutes. Let stand, covered for 10 minutes.

Heat the oil in a medium skillet over medium-high heat until hot enough to sizzle a piece of mushroom. Add the button and shitake mushrooms and cook, stirring, until browned and tender, about 5 minutes.

Stir in the garlic and cook for 1 minute. stir in the parsley, thyme and pepper.

Stir into the rice and sprinkle with the hazelnuts.

Post Game Conference
Followed the directions as they are. I believe this was the first time I've ever had straight wild rice (if anything other than Catcher's white rice, I occasionally have long grain & wild rice mixtures), so the texture was a little different for us. but the taste was rather good.

Final Score
Coach - Triple
Catcher - Double
The All-Star - DUH - it had mushrooms in it! (he was nice enough to give me the mushroom sauce from his fish!)

***edited - Please see label disclaimers on True Confessions - 11/7/2013***

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Mexican Chocolate Flan

I requested ramekins for Christmas because I have been wanting to make this recipe!! (Thanks to the Chicago Cubbies for granting that Christmas wish!)

I had to take the picture still in the ramekin - as The All-Star said "When you turned it upside down and put it on a plate it looked like cat food." It didn't make for an appealing picture

Mexican Chocolate Flan

Pillsbury Best of Italian, Mexican and Chinese Cooking January 1999

The Line Up

Topping:

3/4 c sugar

1/2 c water

Flan:

1/2 c sugar

1/4 c unsweetened cocoa

1/2 tsp cinnamon

3 eggs, beaten

1/2 tsp vanilla

2 c warm milk

The Game Plan

Heat oven to 325. In small heavy saucepan, combine 3/4 c sugar and water. Bring to a boil over medium heat. Cover, boil 1 minute. Uncover; cook until sugar becomes goden brown. DO NOT STIR, very carefully pour and swirl sugar into bottom of 6 (6 oz) custard cups.

In a large bowl, combine 1/2 c sugar, cocoa and cinnamon; mix well. Stir in eggs and vanilla. Gradually add milk; blend well. Pour mixture evenly over sugar in custard cups. Place custard cups in 12x8" baking dish. Fill baking dish with hot water 1/2 way up sides of cups.

Bake at 325 for 50-55 minutes or until knife inserted near edge of custard misture comes out clean. Remove cups from water; cool 5 minutes or until slightly cooled.

Refrigerate 50 minutes or until well chilled.

To serve, unmold flans onto individual dessert plates. If desired, top each with chocolate shavings.

Coach's Post Game Conference

These were very yummy. I think however, that next time I will cut back on the cinnamon by about 1/2. It was quite strong for me. My cocoa had some lumps which didn't dissolve when mixed, so I will make sure those get incorporated better next time. But all in all a yummy, easy, dessert!

Final Score

Coach - Home Run

Catcher - Home Run

The All Star - Home Run

Even the owners enjoyed a serving!

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Thai Chicken Wraps

Alrightie folks - Spring training is just around the corner, time to start focusing on the team again! I hope everyone has had a great off season, but now it's time to get down to business... the business of COOKING that is!

The Line Up
Thai Chicken Wraps
Better Homes & Gardens - One Dish Dinners 2001

6 (8-10") green, red &/or plain flour tortillas
1/2 tsp garlic salt
1/4 - 1/2 tsp black pepper
12 oz skinless, boneless chicken breast strips for stir-frying
1 TBSP cooking oil
4 c packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 tsp grated fresh ginger
1 recipe peanut sauce

Peanut Sauce
In a small saucepan combine 1/4 c sugar, 1/4 c creamy peanut butter, 3 TBSP soy sauce, 3 TBSP water, 2 TBSP cooking oil and 1 tsp bottled minced garlic. Heat until sugar is dissolved, stirring frequently.

The Game Plan
Wrap tortillas in foil. Bake in a 350 oven for about 10 minutes or until heated and softened. Meanwhile, in a medium mixing bowl, combine garlic salt and pepper. Add chicken, tossing to coat evenly.
In a large skillet heat oil. Cook and stir seasoned chicken in hot oil over medium high heat for 2-3 minutes or until no longer pink. Remove chicken from skillet, keep warm. Add broccoli, onion and ginger to skillet. Cook and stir for 2-3 minutes or until vegetables are crisp-tender. Remove from heat.
To assemble, spread each tortilla with 1 TBSP peanut sauce, top with chicken strips and vegetable mixture. Roll up each tortilla. Securing with toothpick. Serve with remaining peanut sauce.

Coach's Post Game Conference
I actually used left over chicken from a roasted chicken I made at the end of last week.
I really liked the peanut sauce, and don't have complaints about the dish in general. I would say, however, that this is probably best as a light lunch, or maybe with some other sides. We had just the wraps for dinner.

Final Score
Coach -  triple
Catcher - Run down between third and home
The All-Star - double (he doesn't like veggies remember)

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

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