Golden layers Biscuit Taco Casserole

I apologize for not having a picture for this recipe, however as I began to gather things up to publish the blog I realized that the ONLY picture I took of this recipe was NOT very appetizing. So you'll have to use your imagination! (or you can go to the Pillsbury site and find a picture...)


Golden Layers Biscuit Taco Casserole
Pillsbury Crescents, Biscuits & More - March 2007
The Line Up
1 jar (16 oz) taco sauce
1 can (12 oz) refrigerate buttermilk or flaky biscuits
1 c shredded sharp cheddar cheese
1 c shredded mozzarella cheese
1 can (2 1/4 oz) sliced ripe olives, drained
1/2 lb lean ground beef
1/4 c chopped red bell pepper, if desired
1/4 c chopped green bell pepper, if desired
1 can (4 oz) mushroom stems and pieces, drained, if desired

The Game Plan
Heat oven to 400. Lightly spray 13x9 inch (3 qt) glass baking dish with cooking spray. Spread taco sauce evenly in bottom of baking dish.
Separate dough into 10 biscuits. Cut each biscuit into quarters. Place viscuit pieces in taco sauce; turn to coat. Sprinkle 1/2 c of the cheddar cheese, 1/2 c of the mozzarella cheese and the olives over top; stir gently to mix.
Bake 15-18 minutes or until bubbly. Meanwhile in medium skillet, combine ground beef, bell peppers and mushrooms. Cook over medium-high heat until beef is throughly cooked. Stirring frequently. Drain.
Remove baking dish from oven. Sprinkle remaining 1/2 c cheddar cheese and 1/2 c mozzarella cheese over mixture. Top evenly with ground beef mixture.
return to oven; bake an additional 5-7 minutes or until mixture bubbles vigorously around edges.

Coach's Post Game Conference
As I do not like olives I automatically omit those from EVERY recipe that lists them as an ingredient! The night I made this, Catcher was at work and wouldn't be home for dinner. Knowing how picky The All-Star is, I also omitted the green and red bell peppers.
This ended up being a quick, easy dinner. It wasn't the best by any means, but Team Matos has definitely eaten worse. It tasted much like the Old El Paso Enchilada Box mix that I make frequently at The All Star's request.

Final Score
Coach - Double
The All-Star - Double

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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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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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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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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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Pico de Gallo

I have a problem, I need to admit something and a public admission is the best way to do this so here goes. My name is Coach Matos and I am addicted to pico de gallo. I love this stuff and could eat it every day. Honestly, I love Mexican food in general, but I absolutely LOVE LOVE LOVE pico de gallo. I eat it with chips, I have been known to put it on top of grilled chicken breasts but my most favorite way to eat it is... with a spoon! That's right, straight from the bowl as if it's some sort of cold soup.
Over the past couple of years I have developed my own "recipe" taking an ingredient or two from one recipe and and one or two from another recipe etc.

Pico De Gallo
The Line Up

2 Large Tomatoes - I believe the ones I use are called "Green House" tomatos - they really are pretty big - almost softball size
1/2 - 1 red onion (judge based on how how it looks)
2 jalepenos (leave the ribs/seeds in one, remove from the other.. or adjust according to taste)
Cilantro (adjust according to taste)
3-4 decent sized cloves of garlic
Corn (to taste)
Black beans (I use canned black beans - rinsed well)
1/4 - 1/2 packet of taco seasoning powder
1 TBSP lemon juice
1 TBSP lime juice
1 TBSP red wine vinegar

The Game Plan
Chop up the tomatoes, onion, jalepenos and cilantro, place in large non-metal bowl. Add corn, black beans, taco seasoning, lemon juice, lime juice and vinegar. Mix well. Refrigerate several hours before eating.

Coach's Post Game Conference
I generally make a batch of pico in the evening and let it sit in the refrigerate until at least noon the next day before I dig in. The jalapenos can be altered to suit your taste buds or the taste buds of those you will be serving. Recently I took this to a party, since I didn't know how sensitive taste buds would be, I removed  all the jalapeno veins & seeds (for those who don't know the veins inside the jalepeno & the seeds are what house the "heat"). I chopped up the jalepeno and added it to the pico as usual. Then I took a little cup with me where I carried the veins and seeds separately, this allowed the pico to stay mild, but let those who like a lot of "heat" to add some of the veins & seeds to their own bowl.

TV Commercial Break
I have two products that I use when making pico that are unbelievable time savers, I generally make this recipe in under 10 minutes.

With the Vidalia Onion Wizard I simply cut the tomatoes & onions in quarters and chop, chop, chop, chop... and they are done! No muss, no fuss.

 NexTrend's Garlic Twist makes mincing garlic as easy as a few twists of the wrist. So much easier than chopping with a knife

Final Score
Coach - Outta the park, grand slam, walk off, game 7 of the World Series winning Home Run
Catcher - yea, he likes it too!
The All-Star - Well... as much as he likes the salsa from our favorite Mexican restaurant in town, he will not touch pico because he "doesn't like tomatoes, or onions"

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

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