Meatballs in Mushroom Sauce

I     LOVE     MUSHROOMS... Unfortunately for The All Star, he doesn't like them at all. I cook with them ANYWHERE I can, so it should go without saying that I would want to try this recipe when I found it!

Meatballs in Mushroom Sauce

Kayotic

The Line Up

Meatballs

1 lb ground beef (or 50/50 ground beef/ground pork)

2 TBSP sweet chili sauce

1/2 TBSP ground nutmeg

2 TBSP coarse mustard

1/2 tsp white pepper

6 TBSP breadcrumbs

1 TBSP milk (I used canned coconut milk for dairy free)

1 1/2 tsp salt

1 egg

butter (I used dairy free/safe butter)

Sauce

10 oz mushrooms

1 small onion

1 garlic clove

1 c beef broth

2 tsp yellow mustard

1/4-1/2 tsp ground black pepper

1 TBSP Worcestershire sauce

tobasco to taste

1 TBSP cornstarch (mixed with 3 TBSP beef broth)

1 TBSP butter

The Game Plan

Mix meatball ingredients and shape into balls. Melt butter and brown meatballs. Remove meatballs from skillet and set aside. 

Melt 2nd TBSP of butter in same skillet, add onions and sautè for a minute, then add mushrooms and garlic. Cook for 3-4 minutes.

Add a few drops of tobasco, the Worcestershire sauce, mustard, pepper and parsley, stir and cook for a minute.

Add beef broth, and return meatballs to skillet. Bring to a boil and simmer for 5 minutes.

Mix the constarch with 3 TBSP beef broth and pour it into the pan.

Let simmer for a few more minutes and taste to see if more seasoning is needed.

Coach's Post Game Conference

I followed the recipe as listed above (I believe) and served over egg noodles. We were very pleased with the flavor, except we thought the meatballs had too much nutmeg. I now wonder if I did more than 1/2 a TBSP (like maybe 2 TBSP)?? I will have to try it again soon. Regardless, these were great and the few left overs we had were eaten quickly (and happily) for lunch the next day!

Final Score

Coach - Triple (due to the nutmeg issue)

Catcher -  Triple 

The All-Star - Triple

The Rookie - ?? She ate them! 

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Spicy Caramelized Pork

I am ALWAYS on the lookout for new pork recipes. Seriously, if you have one you'd like to see us try and share - send it to me! I ran across this one on Pinterest and HAD to try it. I mean what's not to like?? Pork, brown sugar and spice!

This recipe was originally named Sweet Caramelized Pork, but I changed it to spicy to remind myself that it is, in fact, spicy! :)

Spicy Caramelized Pork
Picture the Recipe

The Line Up
1 1/2 lbs boneless pork rib meat
1/2 c brown sugar
1 tsp cayenne (or paprika for less heat) - or to taste
1 tsp ground ginger powder
1/2 tsp black pepper
1 tsp salt
1 medium onion
2 TBSP oil
1 green onion (for garnish)

Game Plan
Pre-heat oven to 375°.
Then start by mixing together the brown sugar, cayenne, ginger powder, black pepper and salt.
Spoon half of the dry rub onto the pork ribs on all sides and rub it into the meat well. Save the other 1/2 of the rub for later.
Heat oven proof pan on high and add about a TBSP of oil.
Sear the pork ribs to brown on all sides, then place in the oven for 25-30 minutes.
Turn the pork about 1/2 way through the cooking time.
Take the pan out and allow meat to rest for 10 minutes.
Meanwhile, chop onion into large diced pieces.
Once the meat has rested, slice into thin slices.
Heat 1 TBSP oil in wok or frying pan on medium-high and saute onion for about 2 minutes.
Add sliced pork and toss it well with the onion.
Add the remaining brown sugar/spice mix and stir it in with the pork.
Keep stirring the pork around in the sauce until it becomes sticky.

Coach's Post Game Conference
I realized as I started cooking this that I didn't have "cayenne" pepper, rather just "red pepper" so I used that. I also doubled the meat, as I've got two hungry players on this team! Oh... I also just rolled the pork in the brown sugar/spice mixture, instead of rubbing.  Aside from that, I followed the instructions as they are written above. I served it on mini-pretzel rolls and made the "Sweet and Tangy Apple Slaw" that Noreen mentions on Picture The Recipe to serve on top.

Final Score
Coach -  Triple
Catcher - Triple
The All-Star - Triple
The Rookie - Didn't taste it - you see -- apparently she is still on a Halloween Candy only diet.

We all agreed that this was a LITTLE spicy for our tastes, but that the flavor was REALLY good, and a definite recipe up for replay - with a little less spice.

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Stuffed Pork Chops

The other day I got a bug in me that wanted to cook stuffed porkchops. But then I quickly realized that this bug didn't want to do a lot of work... I wanted to make EASY stuffed pork chops. So I did a search and found this recipe for stuffed pork chops.

Stuffed Pork Chops
Food.com
The Line Up
4 pork chops
1/2 c butter, melted
6 slices bread
2 TBSP onions, chopped
1/4 c water
1/4 tsp poultry seasoning
1 (10 3/4 oz) can cream of mushroom soup
1/2 c milk

The Game Plan
Brown pork chops in melted butter. Place in casserole.

Tear bread slices into tiny pieces and mix with onion, water, and pultry seasoning.

Place equal mounds of stuffing on each pork chop.
Combine soup and milk, pour over pork chops.

Bake uncovered at 350 degrees for 1 hour.


Coach's Post Game Conference
1/2 c butter looked like a lot to brown the pork chops in, so I only used 1/4 c (1/2 stick). I used the other 1/2 stick (1/4 c) butter in the stuffing instead of water. I've watched enough shows on The Cooking Channel and Food Network that say not to use water when you can add something with flavor to make the easy decision to add butter instead of water to moisten the stuffing. (Not to mention my mommy's Thanksgiving stuffing recipe is similar to this and uses butter instead of water.) Everything else I did as instructed.
Also - I took the butter & bits from browning the chops and added a bit of garlic - then tossed in some asparagus. I rolled the asparagus around in this mixture to coat them and then put them in a glass baking dish and poured the remaining "juices" ontop, sprinkled some parmesan cheese and baked for about 10 minutes. -- DELICIOUS!!!

Final Score
Coach - home run - easy and delicious
Catcher - home run
The All Star -  didn't taste 'em

***Edited 11/19/2013 (see below)***

Made this again tonight, for the first time since going dairy free -- and guess what... It was a home run with all 4 team Matos teammates!!

I used this dairy free cream of mushroom soup recipe, Earth Balance dairy free buttery spread, and coconut milk. It was DELICIOUS!! Will definitely make it back into our regular rotations now that I know it will work! 

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Pork Quesadillas

Pork Quesadillas
Everyday Food - July/August 2005
The Line Up
1 large garlic clove
coarse salt and ground pepper
1 TBSP vegetable oil, plus more for grates
1 pork tenderloin (3/4-1 lb)
1 large red onion, cut into 1/2" thick slices
4 flour tortillas (10" or burrito-size)
4 TBSP spicy brown mustard, plus more for serving
6 oz thinly sliced baked ham
3-4 dill pickles, thinly sliced lengthwise
8 oz provolone or swiss cheese, coarsley shredded (about 2 cups) - for dairy free omit or use dairy free cheese substitute

The Game Plan
Use garlic and salt to make a paste. In a small bowl, combine with 1/4 tsp pepper and the oil. Rub all over pork.
Heat grill to high; oil grates. Place pork on hottest part of the grill; cover. Cook turning occasionally, until an instant read thermometer inserted in thickest part reads 155 (10-20 minutes) let rest 5 minutes; thinly slice across the grain.
Meanwhile, place onion slices on cooler part of grill; cover. Cook, turning once until soft and beginning to brown, about 10 minutes. Reduce grill to medium-low.
Spread 1 TBSP mustard on each tortilla, leaving a 1/2" border. Dividing evenly, layer half of each tortilla with ham, pork, onion, pickles and cheese. Fold tortillas; press to close.
Lightly oil grates. Place quesadillas on grill; cover. Cook, turning once until browned in spots and cheese has melted, about 4 minutes. Cut into wedges, serve immediately.

Coach's Post Game Conference
This is basically a grilled version of a Cuban sandwich.  I've made these twice so far.
We were very pleased with the flavor (I used 2 full tortillas for each quesadilla, but will likely make 1/2 sized quesadillas next time).
We love the flavor of the pork tenderloin even before it's placed into the quesadilla.. but the additional flavors just enhance the deliciousness.

Final Score
Coach  - Home Run
Catcher - Home Run
The All Star - Home Run (though he usually just has pork, ham and cheese)

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Orange Teriyaki Pork Skillet

Orange Teriyaki Pork Skillet
Pillsbury 5 Ingredient 15 Minute Recipes July 2011
The Line Up
1 lb pork tenderloin, cut in half lengthwise, cut crosswise into thin slices
1 bag (19 oz) green giant frozen teriyaki-flavor stir-fry vegetables
1/4 c orange marmalade
1 can (11 oz) mandarin orange segments, drained
2 packages (8.8 oz each) original flavor ready-to-heat rice, heated as directed on package

Game Plan
In a 12" nonstick skillet, cook and stir pork over medium-high heat 4-6 minutes or until no longer pink in center.
Stir in frozen vegetables, contents of teriyaki sauce pouch and marmalade. Cover; cook 5-7 minutes, stirring occasionally until bubbly and vegetables are crisp-tender. Fold in oranges.
Spoon 1 c rice onto each of 4 serving plates. Top each with about 1 c pork mixture. Garnish with sliced green onions if desired

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

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Slow-Cooker Orange BBQ Pulled Pork Sandwiches

The All Star is helping me write the blog tonight and this is what he wants me to say:
"I never knew that sandwiches could talk like this one, but darn it sure was good!"

Slow-Cooker Orange BBQ Pulled Pork Sandwiches
Kraft Food & Family Winter 2008
The Line Up
1 boneless pork shoulder (3 lbs)
1 bottle (18 oz) Kraft original BBQ sauce
Juice from 1 orange
1/2 c mayonnaise
12 sandwich rolls, split and toasted

The Game Plan
Place meat in slow cooker; top with BBQ sauce and orange juice. Cover with lid
Cook on low for 8-10 hours (or on high 4-6 hours). Remove meat from slow cooker, cut into small pieces or shred with a fork.
Return meat to slow cooker; stir until meat is evenly coated with the BBQ sauce mixture
Spread mayo onto cut sides of rolls. Fill rolls evenly with meat mixture

Coach's Post Game Conference
Let's see - I put the pork (frozen solid) in the slow cooker around 8:00 this morning. Although you're not supposed to open the slow cooker, I am horrible and always do several times while it's cooking. I also like to turn the roasts to make sure they cook evenly, and are equally moist all the way around. sometime around 3:30 I turned the slow cooker up to high just to make sure the pork shoulder would be done well enough to shred. IT WAS!!! By 5:00 I was able to shred it with no problem. (I did NOT take it out of the cooker and put it back in).
I didn't put mayo on the rolls, just be cause i forgot. We also didn't toast the rolls, because we were all hungry and didn't want to wait! :)

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

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

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Peppered Pork Medallions in Tangy Mushroom Sauce

Another entry in my never ending quest for new pork recipes! :)

Peppered Pork Medallions in Tangy Mushroom Sauce
The Best Life Diet - January 2008
The Line Up
1 pork tenderloin (1- 1 1/4 lb) cut into 1/2 inch thick slices
1/2 tsp coarse ground black pepper
1/4 tsp salt
2 tsp canola or olive oil
3/4 c reduced sodium chicken broth
2 TBSP all purpose flour
1 TBSP balsamic vinegar
1/2 tsp dried thyme leaves
1 pkg (8 oz) fresh whole mushrooms, quartered
Hot cooked brown rice, if desired

The Game Plan
Sprinkle both sides of pork slices with pepper and salt. In 10" nonstick skillet, heat oil over medium high heat. Add pork, cook 3-5 minutes, turning once, until browned.
Meanwhile, in a small bowl, mix broth and flour until smooth. Add broth mixture and remaining ingredients to skillet. Heat to boiling, reduce heat. Cover and cook 8-10 minutes or until pork is no longer pink in center and mushrooms are tender, stirring occasionally. Serve with rice.

Coach's Post Game Conference
I just realized as I was typing this up that I forgot the thyme... didn't miss it! I think I doubled the amount of broth and vinegar. When I put the broth/flour mixture in initially it was VERY thick and was not going to make a sauce.
Aside from that I made it as directed. I didn't want rice so we just had it with asparagus and flakey dinner rolls.

Final Score
Coach -  home run
Catcher -  home run
The All-Star - HOME RUN!!!

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

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Pork Medallions with Lemon & Honey Mustard Sauce

Still trying to add variety to my pork recipe collection

Pork Medallions with Lemon and Honey Mustard Sauce
Readers Digest Guides - New Year! New You! - February 2011
The Line Up
1 1/4 lbs pork tenderloin
1 TBSP minced fresh thyme leaves
1 tsp grated lemon zest
1/8 tsp freshly ground black pepper
1 TBSP olive oil
2 TBSP minced shallots
1/2 c reduced-sodium low fat chicken broth
2 TBSP fresh lemon juice
1 tsp honey mustard (or to taste)

The Game Plan
Slice the pork into 12 medallions each, about 3/4" thick. layer a few at a time between sheets of plastic wrap and pound with a meat pounder or the bottom of a small heavy skillet until they are about 1/4" thick.
Combine the thyme, lemon zest and pepper in a cup and sprinkle it evenly over the pork, pressing it into the surface with your finger tips.
Heat the oil in a medium skillet or saute pan set over medium-high heat until hot enough that a drop of water sizzles. Add the pork, a few slices at a time, and cook for 3 minutes. Turn and cook the other side for 2 minutes longer. Remove to a plate.
Reduce the heat to medium-low, add the shallots to the pan and cook, stirring, until tender, about 3 minutes.
Add the broth and raise the heat to high. Boil, stirring to loosen any browned bits from the pan, until the liquid is reduced by half. Add the lemon juice and honey mustard, stirring until blended. Return the pork to the pan, turning it in the sauce just to heat through.

Coach's Post Game Conference
I bought sliced pork medallions rather than slicing the tenderloin myself ... and skipped the pounding step. Followed the rest of the recipe as written. As you can see - I drizzled some sauce over the pork and a bit over our asparagus... I'm not sure which was better! What a great quick, easy dinner!

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

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

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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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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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Garlic Pork Chops and Garlic Roasted Asparagus with Parmesan

This week was a busy one for Team Matos. The All-Star's football season is coming to a close. I can't say I'm sad to see it ending, we can definitely use some down time. But now that we've survived the week and made it through to the weekend, it's time to catch up and share with you what I've been cooking!

Of course, with practice 4 days a week this week I was going for some easy, QUICK recipes!

Garlic Pork Chops
http://www.recipesecrets.com/
The Line Up
6 Bone in pork chops 3/4" thick
1 envelope savory herb and garlic soup mix
2 TBSP vegetable oil
1/2 c hot water

The Game Plan
Preheat oven to 425. In broiler pan, without the rack, arrange chops. Brush both sides of chops with soup mix combined with oil. Bake chops 25 minutes or until done. Remove chops to serving platter. Add hot water to pan and stir, scraping brown bits from bottom of pan, serve sauce over chops.

Coach's Post Game Conference
As you can see from the picture, I did not use bone in chops. I also read a recipe recently that mentions soaking pork chops in milk & salt for a couple hours to tenderize them. I've tried it a couple times, and make pork chops a time or two without soaking them, and can definitely say that soaking them does help! (2 c milk + 2 tsp salt in a shallow bowl or baking dish to cover the chops - soak for 1-4 hours).
Also - when deglazing the baking pan, I splashed just a bit of white wine in to add just that little bit more flavor.

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

Garlic Roasted Asparagus with Parmesan
http://www.food.com/ Recipe # 88945
The Line Up
1 lb fresh asparagus
10 garlic cloves, minced
3 TBSP olive oil
salt (to taste)
pepper (to taste)
1/4 c freshly grated Parmesan cheese (omit or use dairy free alternative for dairy free)

The Game Plan
Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool.
Bend asparagus gently at a natural point and when it snaps, discard end pieces.
Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces.
Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan.
Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.
Serve at once.

Coach's Post Game Conference
I don't infuse the oil with the garlic. I dump the oil in a large resealable plastic bag, add the garlic and asparagus and "toss" it in the bag (just moving everything around in the bag until everything's covered). Then Place it in the baking dish and sprinkling with the Parmesan.
Catcher had never had asparagus until I made this recipe the first time and he loved it! Between he and I we have eaten the entire batch the two times I've made it. The All-Star.. well, let's just say he's not a fan of any team who's colors include green!

Final Score
Coach - Home Run
Catcher - Home Run
The All-Star - didn't even show up to play!

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

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Braised Porkchops in Sour Cream Sauce & Broccoli Braised in Wine

I decided to try two new recipes tonight and pork was the meat of the day.

Braised Pork Chops in Sour Cream Sauce

The Line Up

6  (4 oz) boneless pork loin chops

1/4 tsp salt

1/8 tsp pepper

3/4 c beef broth

1 TBSP barbeque sauce

1/3 c evaporated milk

1/3 c nonfat sour cream

3 TBSP all purpose flour

The Game Plan

Sprinkle pork chops with salt and pepper. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork chops; cover and cook 2-3 minutes on each side or until golden brown.

In small bowl, combine 1/2 c of the broth and the barbeque sauce, mix well. Pour over pork chops; cover tightly. Reduce heat to medium-low; simmer 5-10 minutes or until pork is no longer pink in center. Remove pork chops from skillet; cover to keep warm.

In same small bowl, combine remaining 1/4 c broth, evaporated milk, sour cream and flour; beat with wire whisk until smooth. Pour into same skillet, cook and stir over medium heat for 2-4 minutes until bubbly and thickened.

Serve sauce over pork chops

Broccoli Braised in Wine

The Line Up

1/4 c olive oil

1 tsp finely chopped garlic

5-6 c fresh broccoli (about 2 lbs including stems)

1 1/2 c dry wine

1/2 tsp salt

freshly ground black pepper

The Game Plan

In a 10 or 12 inch skillet, heat oil very hot. Remove skillet from heat and add garlic. Stir for 30 seconds. Return skillet to moderate heat and toss the broccoli in the oil until well coated. Add wine, salt and pepper and simmer, uncovered, for 5 minutes, stirring occasionally.

Stir the skillet and simmer for another 15 minutes, or until broccolis is tender. To serve, remove the broccoli to a heated serving dish with a slotted spoon. Boil the liquid remaining in the pan over high heat until reduced to about 1/2 c. Pour over broccoli

Coach's Post Game Conference

Well... let's call tonight's dinner a pre-season game. The score doesn't REALLY matter, what matters is that it was a learning experience and we'll get better for the next game. Right? That's what is important.

To say tonight's dinner was a home run would be a stretch. I've got to sit down and reivew the plays and figure out what went wrong. On paper it looked good. However, when it was done the predominant flavor was the flour. What we could taste behind the flour tasted like it would have been really good but we just couldn't get past the flour taste.

The broccoli, on the other hand... two out of three team members really enjoyed

Final Score

Coach - pork chops - double

             - broccoli - triple

Catcher - triple

The All Star - pork chops - triple

                     - broccoli - double

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