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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Buttermilk-brined Fried Chicken

Buttermilk-Brined Fried Chicken
160+ Money-Saving Meals
The Line Up
3 c plus 3/4 c buttermilk
1/3 c coarse salt
2 TBSP sugar
2 1/2 - 3 lbs meaty chicken pieces (breast halves, thighs, and drumsticks)
2 c all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
peanut oil for frying

The Game Plan
For brine - in a resealable plastic bag set in a bowl combine 3 c of the buttermilk, coarse salt and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2-4 hours; remove chicken from the brine. Drain chicken; pat dry with paper towels. Discard brine.
In a large bowl, combine flour, the 1/4 tsp salt and pepper. Place the 3/4 c buttermilk in a shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour mixture.
Meanwhile, ina  deep heavy Dutch oven or kettle, or a deep-fat fryer, heat 1 1/2 inches oil to 350.
Using tongs, carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325) Fry chicken for 12-15 minutes or until chicken is no longer pink (165) and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 oven while frying remaining chicken pieces.

Coach's Post Game Conference
I found that I needed much more than the 3/4 c buttermilk for breading the chicken - I used most of 1/2 a gallon between the brine and coating the chicken.
I also found that it took quite a bit longer to fry the chicken than the recipe states, even though my fryer temp was set to 350 and was generally right around that temp the whole time.

Final Score
Coach - Home Run - though a lot of work
Catcher - Home run
The All -Star -  Home Run - he even helped a bit with coating the chicken but ducked out early saying that now he can appreciate how hard I truly work to provide yummy meals because this was a LOT of work.

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Shrimp, Corn and Goat-Cheese Pasta Salad

Found this recipe in a recent check-out counter recipe magazine and made it to take to a 4th of July cookout. I've never had goat cheese before trying this recipe and really enjoyed it.

Shrimp, Corn, and Goat-Cheese Pasta Salad
160+ Money-Saving Meals
The Line Up
1 lb large shrimp, cleaned and deveined
3 TBSP extra-virgin olive oil
3 c fresh corn kernels
1 lb grape tomatoes, halved
4 oz orzo
2 c torn butter lettuce
2 oz soft mild goat cheese, crumbled
1/2 c fresh basil leaves
3 TBSP fresh lime juice, plus wedges for garnish

The Game Plan
Rinse and pat shrimp dry. Heat 1 1/2 TBSP of the olive oil in a large nonstick skillet over moderately high heat until hot but not smoking; cook shrimp, stirring until just cooked through, about 2 minutes. Transfer to a bowl.
Wipe skillet clean and add remaining 1 1/2 TBSp oil. Cook corn with tomatoes, stirring, until just tender about 3 minutes. Add corn mixture to bowl, salt and pepper to taste and let cool to room temperature,, stirring occasionally, 20-25 minutes.
Cook Orzo in boiling salted water until al dente, 8 minutes. Drain well and add to bowl with remaining ingredients, tossing to combine. Season with salt and pepper to taste and serve with lime wedges.

Coach's Post Game Conference
Can only say - YUMMMM

Final Score
Coach and Catcher both really enjoyed this.
As did the Home team that was hosting our game for the 4th of July

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Chicken Marsala

Chicken Marsala
Spark People
The Line Up
1/8 tsp black pepper
1/4 tsp salt
1/4 c flour
4 boneless, skinless chicken breasts
1 TBSP olive oil
1/2 c Marsala wine
1/2 c chicken stock, skim fat from top
juice from 1/2 a lemon
1/2 c sliced mushrooms
1 TBSP fresh parsley, chopped

The Game Plan
Mix together pepper, salt and flour. Coat chicken with seasoned flour.
In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
To the skillet, add wine and stir until the wine is heated. Add juice,s tock and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
Return browned chicken breasts to skillet. Spoon sauce over the chicken.
Cover and cook for about 5-10 minutes or until chicken is done.
Serve sauce over chicken, garnish with chopped parsley.

Final Score
We all enjoyed this - I allowed The All Star to eat around the mushrooms.

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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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Pizza Melts

Pizza Melts
Pillsbury
The Line Up
2 cans (8 oz) pillsbury crescent recipe creations refrigerated seamless dough (or regular crescent dinner folls, sealing the perforations)
1/4 c pizza sauce or 3 TBSP tomato paste with basil, garlic and oregano
1 pkg (3.5 oz) sliced pepperoni
2 c shredded mozzarella cheese
1 egg beaten
2 TBSP grated parmesan cheese
1 tsp dried oregano leaves
1 c pizza sauce, if desired, for dipping

The Game Plan
Heat oven to 375. Grease cookie sheet

If using crescent rolls: on cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pins or fingers, roll or press dough into 12x9" rectangle, firmly pressing perforations to seal. If using dough sheets; On cookie sheet, unroll 1 can of dough, with floured rolling pin or fingers, roll or press dough into 12x9" rectangle.

Spread 1/4 c pizza sauce over dough to within 1/4" of edges. Top with pepperoni and mozzarella cheese.

If using crescent rolls: On 14" length of parchment paper, unroll remaining can of dough. Press to make 12x9" rectangle, firmly pressing perforations to seal. If using dough sheets: on 14" length of parchment paper, unroll remaining can of dough. Press to make 12x9" rectangle.

While holding paper with dough, turn dough upside down to cover cheese. Remove paper. Brush with beaten egg. Sprinkle with Parmesan cheese and oregano.

Bake 12-15 minutes or until golden brown. Let stand on cooling rack 5-10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 c pizza sauce.

Coach's Post Game Conference:
I used Ragu pizza sauce for this. I've actually made it twice. It makes a nice snack or light lunch. I made it once and took it with us to the drive in for the team to munch on while we watched a movie.

Final Score
We deinitely liked this recipe - ESPECIALLY The All-Star who ate probably 1/2-3/4 of the entire thing the first time I made it!!

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HG's Caribbean Shrimp Surprise

During my rehab assignment I discovered Lisa Lillien (aka "Hungry Girl") - she has a large arsenal of tasty, healthy and lo cal recipes. I purchased her most recent book "300 under 300" which is just as it sounds - 300 recipes under 300 calories each. I have never earmarked more recipes in a single recipe book than what I did with this one. If you're looking for easy, tasty and healthy recipes (many single serving, but easily upsized to fit your needs) I highly recommend checking her out.

HG's Caribbean Shrimp Surprise
300 under 300
The Line Up
3 cups broccoli florets
1/3 c mango nectar
1 TBSP ketchup
1/2 TBSP lime juice
1/2 TBSP chopped garlic
1/2 tsp cornstarch
1/2 tsp chili powser
1/8 tsp salt (more to taste)
1/8 tsp black pepper (more to taste)
1 red bell pepper, seeded, sliced
8 oz raw shrimp, peeled, deveined, tails removed
3/4 c canned black beans, lightly drained

The Game Plan
Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add broccoli and 1/4 c water. Cover and cook until broccoli has slightly softened, about 5 minutes.

Meanhile, to make sauce, in a small bowl, combine mango nectar, ketchup, lime juice, garlic, cornstarch, chili powder, salt and black pepper. Mix well and set aside.

Mix bell pepper and shrimp to skillet. Stirring often, cook until shrimp are cooked through, about 5 minutes.

Add black beans and sauce, mix well. Continue to cook until sauce is evenly distributed and black beans are hot, about 1 minute.

Serve and enjoy!

Coach's Post Game Conference
I served this over a small bed of rice.

Final Score
It's been a while since I made this, but I remember it being pretty good. The All Star didn't care for it... bet you'll never guess why... wait... did you guess because of the veggies? How did you KNOW that!!??

(this recipe makes 2 servings at about 2 c per serving and without the additional rice one serving is 292 calories)

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

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Honey Garlic Shrimp and Linguine

Honey Garlic Shrimp and Linguine
Betty Crocker
The Line Up
1 package (9oz) refrigerated linguine
1 TBSP water
1/2 c coarsley chopped red bell pepper
1 bag (1 lb) frozen baby peas, carrots, pea pods and baby corn
1 lb uncooked peeled, deveined medium or large shrimp, thawed if frozen, tail shells removed
1/2 c roasted garlic and herb marinade
1 TBSP honey

The Game Plan
Cook and drain linguine as directed on package, cover to keep warm

Heat water in 12 inch nonstick skillet over medium-high heat. Add bell pepper and frozen vegetables; cook 2-3 minutes, stirring frequently.

Stir in shrimp. Cook, stirring frequently, until vegetables are crisp-tender and shrimp are pink. Stir in marinade and honey. Cook, stirring frequently, until throughly heated. Serve over linguine.

Coach's Post Game Conference
I wasn't a fan of the Garlic and herb marinade so it put a downer on the whole recipe for me. The All Star - well - guess what... it has vegetables, doesn't it?? The Catcher liked it! :)

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

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Portobello Lasagna Rollups

Portobello Lasagna Rollups
Cooking Channel
The Line Up
12 whole wheat lasagna noodles (about 3/4 lb)
2 tsp olive oil
12 oz portobello mushrooms, chopped
1/2 tsp salt
4 c easy tomato sauce (recipe follows)
1 (15 oz) container part-skim ricotta cheese
1 (10 oz) package frozen chopped spinach, thawed and drained
1 egg, lightly beaten
black pepper
pinch nutmg
1/4 c grated Parmesan
3 oz grated mozzarella cheese (about 2/3 c)

Easy Tomato Sauce:
1 TBSP olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 (28 oz) cans whole tomatoes, drained, chopped
3 TBSP tomato paste
1 tsp dried oregano
1 bay leaf
salt and pepper

The Game Plan
Preheat the oven to 375.

SAUCE: In a large pot heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper to taste.

Roll-Ups: Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 tsp of salt. Stir 1 1/2 c of the tomato sauce, and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, the remaining 1/4 tsp salt, a few turns of pepper and nutmeg.

Spread 1 c of tomato sauce on the bottom of a 9x12 inch baking dish. Spread about 2 TBSP of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 TBSP of the mushroom mixture. Roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 c of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, bake for 45 minutes. Uncover and bake for 15 minutes more.

Final Score:
It's been a while since I actually MADE this - but I remember that none of us cared for it much... it wasn't awful, and I'm sure that some of you might love it. I think it just didn't have the flavor I was expecting. With all the ingredients - it was surprisingly bland for our tastes. Not to mention that The All Star made notice of the mushrooms -- you MIGHT remember that the All Star is not a fan of mushrooms... and it had SPINACH in it, which he loves almost as much as mushrooms

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Whiskey Sour Slushies

Ok... so I admit it... I can be a bit of a lush sometimes. And during the summer I definitely enjoy a nice cool drink in the evenings. This has, for several years, been a favorite. Thanks to Mom and a church cookbook! 



Whiskey Sour Slush 

Rock Presbyterian Church Good food Recipes 1981

The Line Up

1 (6 oz) can frozen orange juice

2 (6 oz) cans frozen lemonade

1 1/2 c sugar

2 c strong tea (6-8 tea bags to brew 2 c)

2 c whiskey

7 c water

7-up, Sprite, Sierra Mist - your choice

The Game Plan

Mix orange juice, lemonade, sugar, tea whiskey and water

Freeze at least 24 hours

serve diluted with 7-up

Coach's Post Game Conference

This makes a LOT of slush, but I've found it nice to have in the freezer to scoop out and drink on warm summer nights.

Final Score

HOME RUN!!!!!!!

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Beef Stroganoff with Yogurt and Dill

I think I've mentioned before that The All Star likes beef stroganoff. I ran across a recipe for a "healthier" version and thought I'd give it a shot.

Beef Stroganoff with Yogurt and Dill
Classic Comfort Foods Made Healthy
The Line Up
12 oz multigrain noodles
2 TBSP olive oil
1 lb sirloin steak, thinly sliced
Kosher salt and pepper
1 lb button mushrooms, sliced
4 shallots, sliced
1/2 c dry white wine
1/4 c nonfat Greek yogurt
1/4 c chopped fresh dill

The Game Plan
Cook the noodles according to the package directions.
Meanwhile, heat 1 TBPS of oil in a large skillet over medium-high heat. Season the steak with 1/4 tsp each salt and pepper.
In 2 batches, cook the steak until browned, about 1 minute per side. Transfer to a plate.
Return the skillet to medium heat and add the remaining oil. Add the mushrooms and shallots; cook, stirring occasionally, until tender, 5-6 minutes.
Add the wine and simmer until the liquid has reduced by about half, 2 to 3 minutes.
Return the beef and accumulated juices to the skillet and cook until heated through, 1-2 minutes. Serve over the noodles; top with the yogurt and dil.

Coach's Post Game Conference
I followed the recipe (almost) as written. Only change was that I don't "top" or "garnish" dishes. I either omit or just mix it right in, depending on whether or not I think it will make a difference in the flavor. This I decided definitely needed the yogurt and dill (they are BOTH part of the name of the dish afterall!)
Simple enough recipe with lots of flavor! The All Star even asked to take some of the left overs to school for lunch tomorrow!

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

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Batida de Guineo - Banana shakes

Catcher decided to make these delicious shakes tonight and for some reason he decided that The All Star needed to learn how to make them. So while he was giving The All Star instructions, i was eavesdropping and writing it down.

Batida de Guineo - Banana Shake
The Line Up
4 bananas
2 TBSP peanut butter
1 can evaporated milk
1 tsp vanilla extract
Sugar or honey to taste (2/3 c sugar +/-)
1/2 can water
2-3 cups ice

The Game Plan
Blend well - serve immediately

Post Game Conference
Catcher doesn't really follow a recipe - he just throws it in and blends - so amounts can be adjusted depending on your family's preferences.

Final Score
Coach - Home Run Every time
Catcher - Home run
The All-Star - Home Run every time

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Spinach Topped Buffalo Chicken

As buffalo chicken is always a hit in our clubhouse, when I saw this one I had to give it a shot.

Spinach Topped Buffalo Chicken

Betty Crocker

The Line Up

4 Boneless skinless chicken breasts (1 1/4 lb)

1 egg

1/3 c buffalo wing sauce

1/2 c bisquick

2 TBSP cornmeal

2 tsp Italian seasoning

2 TBSP vegetable oil

2 TBSP French dressing

2 c packed fresh baby spinach

1/4 c crumbled blue cheese - omit for dairy free

The Game Plan

Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4" thick.

In shallow dish, beat egg and 2 TBSP buffalo wing sauce with whisk. In another shallow dish, stir bisquick mix, cornmeal and italian seasoning. Dip chicken in egg mixture, then coat with bisquick mixture.

In 12" skillet, heat oil over medium high heat. Cook chicken in oil 6-10 minutes, turning once, or until goldenb rown on outside and no longer pink in center.

Meanwhile, in small bowl, mix remaining buffalo wing sauce and the french dressing. Top each breast with 1/4 c spinach and 1 TBSP cheese. Drizzle each with 2 TBSP dressing mixture.

Coach's Post Game Conference

I leared a secret from a friend regarding pounding meat flat. Rather than putting it between plastic wrap or waxed paper, I put it in a plastic baggie. This way when it slips and slides around it's still in the plastic and I don't have to chase it!

Ok - now for the recipe - would any of my regular readers be surprised to learn that I goofed up the recipe?? Yea, didn't think so! I did! I flubbed it up! I put the whole 1/3 c of buffalo wing sauce in with the egg and had to then use MORE for the dressing!

I wasn't thrilled as I was cooking as all the breading was coming off of the chicken when I flipped it.

In the end, the flavor was pretty good!

Final Score

Coach -  triple

Catcher - Home Run

The All-Star  - Triple (He said it was almost too spicy)

**while this recipe has been tagged as "dairy free" please read all ingredient labels to ensure that your products are, in fact, dairy free - 11/7/2013**

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Three (or Four) Packet Roast

This recipe has long been a staple in our clubhouse. So much so that I can't believe I haven't already shared it. But I haven't, until NOW!! Tonight's dinner also included fresh croissants from our local bakery. Some things are best left to the professionals!

Three (or Four) Packet Roast
So old I don't remember where it originally came from
The Line Up
1 (2/3 oz) packet Italian dressing mix
1 (1 oz) packet ranch dressing mix
1 (1 1/4 oz) packet brown gravy mix
1 (1 1/4 oz) onion soup mix (optional)
1 roast of choice
1/2 c water (or dry white wine)


The Game Plan
Place Roast in crockpot. Sprinkle mix powders over the roast. Pour on water or wine. Cook 6-8 hours on low.

Coach's Post Game Conference
The recipe above is how I received it. I almost always make the 4 packet roast. I also throw in vegetables such as potatoes, carrots, mushrooms and today parsnips. I tend to go for cheaper cuts of meat when using the crockpot, as they become very tender with this method of cooking, no matter what the cut! (I use rump or bottom round roasts quite frequently) Today I also wanted a bit more gravy (I know... you're SHOCKED)... so I threw in a can of low sodium beef broth. I shared this recipe on Recipezaar (now food.com) quite a while ago and there have been several reviews that it is salty - I find that the vegetables tend to help absorb some of the saltiness.

Final Score
(ALWAYS)
Coach - Home run
Catcher - Home Run
The All-Star - Home Run (when his plate does not include vegetables!)

**while this recipe APPEARS to be dairy free looking at the ingredients, in fact, it is not... ranch dressing mix and brown gravy mix both have diary products in them - 11/7/2013**

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Spiced Tilapia with Honeyed Mango Lime sauce

Fish is not one of my most favorite things to eat OR cook... but sometimes I feel like we need to eat it more often, so I try to find something to make.

Spiced Tilapia with Honeyed Mango Lime Sauce
Bisquick - February 2011
The Line Up
Sauce
1 ripe mango seed removed, peeled and diced
grated peel and juice of 1 medium lime
2 green onions, coarsley chopped (2 TBSP)
1 TBSP honey
1/2 tsp kosher salt

Fish
1 egg
2 TBSP bisquick mix
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
4 tilapia fillets (1 lb)
1/4 c vegetable or canola oil
1 tsp chili paste
1 TBSP fresh cilantro

The Game Plan
Place all sauce ingredients in food processor. Cover; process until smooth. Set aside until serving time.
In shallow dish, beat egg and milk with fork. In another shallow dish, mix bisquick mix, salt and pepper. Dip fillets into egg mixture then coat with bisquick mixture.
In 12" skillet, heat oil and chili paste over medium heat; stir to combine. Cook fillets in oil 4-6 minutes. Turning once, until golden brown and fish flakes easily with fork.
To serve, place fish on serving platter or individual plates. Drizzle evenly with sauce. Sprinkle with cilantro.

Coach's Post Game Conference
Never heard of  "chili paste"?? Neither had I, nor had the manager at the local grocery store when I asked. I imagined that I was looking to something in a tube, similar to anchovy paste. When I found it I figured I better share, because it is NOT what I was looking for at all!! (It's in the "oriental food & sauce section")

Again - I used frozen fruit, rather than fresh... again... I need to remember to take it out in time for it to thaw before I try to make it into a sauce!
Aside from that - this recipe was very easy and very YUMMY!!!

Final Score
Coach - Home Run
Catcher  - Home run
The All-Star - Home Run - though he requested his fish sauce-less. He tasted the sauce and didn't care for it. He loved the fact that the fish was spicy!

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

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Doughnut French Toast with Strawberry Sauce

I saw Nigella Lawson make this the other day and couldn't stop thinking about it until I made it.

Doughnut French Toast
Food Network
The Line Up:
2 eggs
1/2 c full fat milk
4 tsp vanilla extract
4 slices from a small white loaf or 2 slices from a large white loaf, each slice cut in half
1 oz butter, plus a drop of flavorless oil for frying
1/4 c sugar

The Game Plan
Beat the eggs with the milk and vanilla in a wide shallow bowl.
Soak the bread halves in the egg mixture for 5 minutes a side.
Heat the butter and oil in frying pan/skillet. Fry the egg soaked bread until golden brown and scorched in parts on both sides.
Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut

Strawberry Syrup
The Line Up & Game Plan at once:
Place a handful of strawberries in a blender. Add powdered sugar to taste (1/4 c or less depending on how sweet your strawberries are.)
Add a little squeeze of fresh lemon and blend.


Coach's Post Game Conference
Well - I think I managed to do something wrong again - this recipe wasn't quite what I expected. I used Italian bread (was looking for Challah bread - but I think I picked the wrong day to do that... will have to make it to our neighborhood bakery one Friday soon).
I soaked the bread as it said and cooked it as instructed. It LOOKED ok - but it was like liquid bread on the inside... and maybe I didn't get enough sugar on them (HELLO - it's HOT when you take it out of the skillet so when you put in on the plate of sugar it begins to melt the sugar!) and it didn't taste as much like a doughnut as I had anticipated. Will have to play with this a bit
Also - ended up using more eggs and milk than it calls for - I originally doubled the recipe as I was making for 3 people and then had to add another egg and a bit of milk for the last 2 slices.
As for the sauce - I used frozen strawberries... next time I'll let them thaw before trying to make it! We all really loved the flavor though! It will definitely be an addition to our french toast meals when I make them.

The Final Score
French Toast
Coach -  Double
Catcher - Double
The All-Star - Triple

Strawberry sauce
Coach - Home Run
Catcher - Home Run
The All-Star - Home Run

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Snow Cream

What does Team Matos do when the snow won't stop falling?? We grab a big ol'e bowl and fill it up with that snow and show it who's boss... We are! And we LOVE snow cream!! This recipe is slightly different from what I had growing up, but it's OH SO GOOD! Tastes like real ice cream but only takes minutes to make (give or take how ever long it takes the snow to get deep enough to get a good clean helping of snow!)

Snow Cream
All Recipes
The Line Up
1 (12 oz) can evaporated milk
2 eggs, beaten 1 1/2 tsp vanilla extract
3/4 cup white sugar
1 gallon snow

The Game Plan
In a large bowl, combine milk, eggs, vanilla and sugar until smooth. Gradually stir in snow until mixture reaches desired consistency. Eat at once.

Coach's Post Game
Yes, you'll have to get over your issues (if you have any) of eating raw egg - just consider how many things you eat on a regular basis that have raw egg in them already. Been eating raw cookie dough, cake batter, brownie mix and so much more for years and I'm not dead yet so let's move on...
This recipe is simple and tastes like regular ice cream with a slightly different texture. Beware it melts QUICKLY so eat it!
The All Star insists on having chocolate syrup on his, but I'm a purist in this situation and just want the plain snow cream. But we all agree it's worth making it when we can!

Final Score
Coach  - Home Run
Catcher - Home Run
The All Star  - Home Run with chocolate syrup!

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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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Beefy Shells and Cheese

I've done regular beefy macaroni and cheese, but this has a few extra ingredients that make it slightly different and quite interesting.

Beefy Shells and Cheese
Taste of Home ground Beef - April 2009The Line Up
1 lb ground beef
1 pkg (12 oz) shells and cheese dinner mix
2 c water
1 1/4 c salsa
1 can (15 oz) black beans, rinsed and drained
1-2 tsp chili powder
1/8 tsp salt

The Game Plan
In a large skillet, cook beef over medium heat until no longer  pink; drain. set aside cheese sauce packet from dinner mix. Add shells and water to skillet. Bring to a boil; cover and simmer for 10-12 minutes or until pasta is tender.
Stir in the salsa, beans, chili powder, salt and contents of cheese sauce packet. Remove from the heat, cover and let stand for 5 minutes.

Coach's Post Game Conference
I omitted the salt out of accident. Have you noticed that I don't always read the recipes well?? ;)  That's ok, because I made up for the lack of salt by not measuring the little bit of chili powder I had left and I'm fairly certain that I had more than 2 tsp in the dish. Team Matos likes spicy food anyway so it's all good!
The All Star even asked for seconds I couldn't believe that but he really enjoyed it.

Final Score
Coach - Home Run
Catcher  - not in the line up tonight
The All-Star - Home Run - both bowls!

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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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Chicken Pot Pie

I've never made a pot pie, it was never something I thought I would want to make, rather something I ate when we got it from that frozen food delivery truck... but I saw this recipe and it looked easy enough!

Gram's Chicken Pot Pie Updated
Kraft Food and Family Winter 2008
The Line Up
2 TBSP Italian dressing
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
2 c frozen mixed vegetables
1 can (10 3/4 oz) condensed cream of chicken soup
1/4 lb (4 oz) Velveeta "cheese" cut up
1 sheet frozen puff pastry - thawed
1 egg lightly beaten

The Game Plan
Preheat oven to 400. Heat dressing in a large skillet. Add chicken, cook and stir 5 minutes or until cooked through. Stir in vegetables, soup and cheese. Spoon into greased 9" square baking dish.
Unfold pasty sheet, place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in top crust to permit steam to escape.
Place dish on baking sheet. Bake 30 minutes or until deep golden brown. Let stand 5 minutes before serving.

Coach's Post Game Conference
This recipe was easy enough. I used Velveeta singles simply because I couldn't find bricks of Velveeta at the store this weekend.
My only complaint would be that the crust didn't cook quite right - maybe I didn't leave it in long eough, but it was rather chewy under the initial top crisp/golden layer.
Aside from that, it was pretty good! The All Star didn't seem to care for it, but what can you do with picky eaters? ;)

Final Score
Coach - Triple
Catcher - Home Run
The All-Star - I think I was lucky to get the pitch across the plate... pretty sure it was a strike out with him

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Smokey Beef Brisket with Mashed Parsnips and Potatoes

This brisket is made in the crockpot and is super simple with a delicious flavor, accompanied by mashed potatoes with an added twist of parsnips.

Smokey Beef Brisket
Super-Fast Slow Cooking
The Line Up
2 1/2 lb beef brisket, halved
1 TBSP smoke flavored cooking sauce
1 tsp salt
1/2 tsp pepper
1/2 c onion, chopped
1/2 c ketchup
2 tsp dijon mustard
1/2 tsp celery seed

The Game Plan
Rub brisket with smoke flavored cooking sauce, salt and pepper; place in slow cooker. Top with onion, combine remaining ingredients; spread over brisket. Cover and cook on low setting 8-9 hours. remove brisket and keep warm. Transfer cooking juices to a blender; process until smooth. Serve with brisket. Serves 4-6

Coach's Post Game Conference
I used dried onion flakes (just dumped a bunch in) as I didn't have any onions in the house the night I made this. Also, I am WAY too lazy to blend cooking juices, who says this had to be smooth? It was perfectly acceptable and presentable without blending the juices smooth! Also - I ended up freezing 1/2 of the meat and some of the sauce for another meal in the future!

Final Score
Coach - Triple
Catcher - Triple
The All-Star - wasn't feeling well this night and didn't taste it!


Mashed Parsnips and Potatoes
Food Network - Tyler Florence
The Line Up
4 lbs yukon gold potatoes
2 lbs parsnips
kosher salt and freshly ground black pepper
1 c heavy cream
1/2 stick (1/4 c) butter
2 TBSP chopped chives

Game Plan
Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot. cover them with cold water and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20-30 minutes.
Meanwhile, in a small pot, gently heat the cream and butter over low heat. When the vegetables are done, drain them well.
Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

Coach's Post Game Conference
I've never had parsnips before and had to do a Google image search at the store to figure out what I was looking for. So if you're like me I'll let you know they look like white carrots, and (at least at my local grocer) are also packaged in plastic bags like carrots frequently are. The parsnips added a unique taste to the standard mashed potato.
I did NOT pass the potatoes through a ricer or food mill... I used my potato masher and was pleased with the texture. Also - no chives added.
This recipe makes a BOATLOAD of mashed food product. Coach and I each had multiple helpings the first night and then had them again with steaks a few nights later.

Final Score
Coach - triple
Catcher - triple

***edited - Please note - this was marked as dairy free for the brisket portion of the recipe. The potatoes & parsnips are NOT dairy free as written, though the could be with a few substitutions - please see label disclaimer in "True Confessions" 11/7/2013***

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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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Caramel Cashew Bars

I made these to take as a dessert for our Super Bowl party. (It's ok, I'm still a Steeler's fan and I'm ready for next season!)
Because of food allergies at the party we had what Team Matos refers to as "male" and "female" versions of this delight. Thanks to the head coach of the Blairsville Mountaineers for that term! :) In the Matos clubhouse... due to the 4th grade boy humor... "male" and "female" refers to with and without... yup... nuts!

Caramel Cashew Bars

Pillsbury Bake-Off May 2005

The Line Up

1 roll (18 oz) refrigerated chocolate chip cookie dough

1 bag (11.5 oz) milk chocolate chips

1 container (16 oz) caramel apple dip

3 c crisp rice cereal

1 1/4 c chopped cashews

The Game Plan
Heat oven to 375. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of ungreased 13x9 pan. Bake 10-18 minutes or until light golden brown. Cool 15 minutes
In 3 qt saucepan, place 1 cup of the chips and 1 cup of the dip. Cook over medium heat, stirring constantly, until melted and smooth. Remove from heat, stir in cereal and cashews. Spread over cooled crust.
In 1 qt saucepan, place remaining 1 c chips and 1/2 c dip; cook over medium heat stirring constantly until melted and smooth. Spread over cereal mixture. Refrigerate until set, about 30 minutes. Cut into bars.

Coach's Post Game Conference
YUMMMMM!!!!! As I said, I made two batches, one with cashews and one without.  I ended up bringing back a lot (there was SO MUCH FOOD)... so I cut them into serving size pieces and stuck them all in freezer resealable plastic baggies and threw them in the freezer. I pull out one or two pieces at a time when I need something sweet to nibble on.

Final Score
HOME RUNS by everyone who pinch hit for Team Matos

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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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Empanadas

One of the many things that I love about visiting the Dominican Republic is the readily accessible variety of empanadas. I had never had one until I went for my first visit. Yummm!!! Every street vendor has their own variation of these tasty treats, and they come in all sizes. Generally they are room temperature at best when bought at a street vendor, but sometimes you get lucky and find a colmado (corner store) that makes them to order.
My personal favorites are ground beef (carne molida) and ham & cheese (jamon y queso), The All Star also likes just cheese. And since travelling to the Dominican we have also discovered chicken empanadas.

Unfortunately I don't get to make these as often as I like as the empanada shells that I really like aren't sold in town. I'm going to ask and see if they can get some in for us though!

If you can find them... Goya's discos para empanadas are the best for making these (they are generally somewhere in the frozen section in FL they had a whole section of frozen Goya stuff), if not... ready made pie shells work also, but you'll need to cut discs, roll the scraps, cut the discs etc...

Starting with the easiest -

Empanadas de jamon y queso
Ham and Cheese Epanadas
The Line Up
shredded cheddar cheese - omit or use dairy free cheese substitute for dairy free
ham - I use Oscar Meyer chopped ham because it tastes closest to the ham in the Dominican, but you can use what ever you prefer

The Game Plan
I allow about 3/4 slice of ham for each empanada. Cut into small squares/rectangles. Place ham in the center of the disc and add a bit of cheese. Swipe the edges of the empanada disc with water to help seal. Fold the empanada over and pinch/roll/use a fork to crimp the ednges together. Fry until nice and golden brown.


Empanadas de Carne Molida
Beef Empanadas
The Line Up
Ground beef
taco seasoning
cheddar cheese - if desired - omit for dairy free or use dairy free cheese substitute

The Game Plan
Brown ground beef . Add about 1/4 to 1/2 of the packet of taco seasnong (not all or it will taste too taco-y) and cook as directed on seasoning packet. Place some of the ground beef in the middle of your disc and top with cheese. Swipe edges of empanada disc with water to help seal, fold over and pinch/roll/crimp edges to seal. Fry until golden brown

Empanadas de pollo
Chicken Empanadas
The Line Up
4 oz cream cheese - softened - use a dairy free cream cheese substitute for dairy free
2 TBSP chopped fresh cilantro
2 TBSP salsa
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp garlic powder
1 c finely chopped/shredded cooked chicken

The Game Plan
Mix all ingredients together and place spoonsful in the middle of the empanada disc. Swipe the edges of the empanada disc with water to help seal. Fold the empanada disc in half and pinch/roll/crimp the edges. Fry until nice and golden brown.


Coach's Post Game Conference
I generally make 20 empanadas at a time, they are just as good as left overs as they are the first day. I admit, I like mine room temperature. So while they may get stored in the refrigerator, I will take one out and let it sit for a while. ;) Makes an easy treat in the school lunch box also! ;)
Be careful not to fill the empanadas too full, or they won't seal... will rip... will open up in the fryer (all of which happen to me every time!)
When you take the finished empanada out of the fryer/oil... be sure to hold it for a few seconds to allow the oil that has gotten inside to drip out. I generally hold it up from a few different angles to make sure that it all gets out.

Final Score
Home Runs by everyone who's tried them!!

**edited - please note - these recipes can be made dairy free by simply replacing the dairy product with a non-dairy substitute or omitting - please check the ingredients on all products - 11/7/2013

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Wilted Red Lettuce Salad

If you've followed along for any period of time you know that Team Matos LOVES bacon. I truly feel that nothing bad can come from a recipe that includes bacon and bacon drippings! So a salad that calls for bacon, strawberries and sugar... has to be amazing, right!?

Wilted Red Lettuce Salad
Pillsbury Garden Fresh Fruits & Vegetables - July 1995
The Line Up
4 c red oakleaf lettuce or red tipped green leaf lettuce
1 c sliced strawberries
3 strips bacon
1/4 c red wine vinegar
3 TBSP sugar
1/4 tsp pepper

The Game Plan
In a large bowl, combine lettuce and strawberries; set aside.
Cook bacon in medium skillet over medium heat until crisp. Drain, reserving 1 TBSP drippings in skillet. Crumble bacon and set aside.
Reduce heat to medium low. Add vinegar, sugar and pepper; cook and stir 1-2 minutes or until sugar is dissolved and mixture boils. Pour over lettuce and strawberries; toss gently to combine.
Arrange salad on 4 individual salad plates; dprinkle with bacon. Serve immediately.

Post Game Conference
I couldn't find the specific lettuce they caleld for - we don't have fancy food stores here in town. ;) So I just grabbed a mix with some red lettuce in it. I put in the whole pint of strawberries because I love them.  The dressing on this was AH-MAY-ZING!!!  I may figure out how to make a bunch of this dressing to keep around and have on hand it was so yummy! Not bitter like you would think with the vinegar, but very sweet!

Final Score
Home Run through the batting order again.

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

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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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