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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Slow Cooker Meat Sauce

I've mentioned before that I've found a spaghetti sauce that we like enough to not have to buy canned sauce, but that doesn't mean I don't want to try to find something that might just as yummy as, or even BETTER than that one. So when I saw this one, to use in the crock pot, I decided to give it a try.

Slow Cooker Meat Sauce
Jelly Toast Blog

The Line Up
2 lbs ground Italian Sausage (I used sweet)
1 lb ground chuck
2 tsp extra virgin olive oil
2 onions, diced
2 bell peppers diced (I used one red, one green)
6 cloves garlic, minced
8 oz mushrooms, cleaned and sliced
3 28 oz cans crushed tomatoes
1 can tomato paste
1/2 c red wine
1 Parmesan rind (omit for dairy free)
1 tsp dried thyme (or 2 tsp fresh)
kosher salt
black pepper
1/4-1/2 crushed red pepper flakes (to taste)

The Game Plan
In a Dutch oven or heavy bottomed pot set over medium/high heat, brown sausage and ground chuck. Remove from heat, drain excess fat, and transfer cooked sausage and beef to 6 qt slow cooker.
Return Dutch oven to stove. Heat oven oil over medium high heat. Add onions, peppers and garlic and cook, stirring frequently, until onions and peppers are soft and garlic is fragrent, about 5 minutes. Add mushrooms and cook for an additional 3-5 minutes. Transfer mixture to slow cooker.
Add remaining ingredients to slow cooker and stir to combine.
Cook on low 6-8 hours.

Coach's Post Game Conference
As we are now dairy free, I left out the Parmesan rind, and didn't have red wine (I drink white!) in the house so I left that out also. Followed everything else as above.
I am usually skeptical of marinara sauces that have bell peppers visible in them as I don't care much for them. But this turned out great! We ate from it twice and have a gallon freezer bag of sauce in the freezer for later!

Final Score
Home Runs all the way around (even from the Rookie - remember, she LOVES all things pasta!)

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Sesame Noodles

I ran across this on Pinterest one day and thought it looked like it would work for lunch one day for The Rookie and myself. Not only was I right... but I was WAY RIGHT! We LOVE it, it's super easy, quick and YUMMY!! I don't make a full recipe for lunch, and have been known to heat up some frozen grilled chicken to throw in.

Sesame Noodles
Joysama

The Line Up
12 oz fluid, thin noodles, cooked and drained
1/4 cup soy sauce
2 TBSP sugar
4 cloves garlic, minced
2 TBSP rice vinegar
3 TBSP sesame oil
1/2 tsp hot chili oil
4 TBSP canola oil
4 whole green onions, sliced thin

The Game Plan
Ok - the page I found the recipe on, doesn't tell you what to do it says "See full instructions on thepioneerwoman.com"... but I didn't look, I figured it was pretty self explanatory... cook the noodles, mix the rest of the ingredients and stir onto noodles.

Coach's Post Game Conference
As I mentioned, I don't make a full recipe when I make this for The Rookie and myself for lunch. I use regular spaghetti noodles and omit the canola oil, I think that the sesame oil is enough oil. I don't top with green onions, but frequently add sesame seeds on top for good measure.

Final Score
Coach - Home run
The Rookie - HOME RUN - she eats SO MUCH of this (she loves pasta of any kind) This dish is frequently served in response to her endless requests for "Ung-getti!"

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Sausage & Potato Skillet

Need a quick, easy, flavorful meal?? Look no further! Here is is:

Sausage & Potato Skillet
Recipe.com

The Line Up
1/2 pound cooked smoked turkey sausage
3-4 TBSP olive oil or cooking oil
1 3/4 lbs unpeeled red-skinned potatoes - cut into quarters
2 medium onions - cut into thin wedges or chopped
1 tsp dried thyme, crushed
1 1/2-2 tsp cumin seed, slightly crushed
1/4 tsp salt
1/4 tsp pepper

The Game Plan
Pour 3 TbSP oil into heavy skillet and heat. Cook potatoes and onions, uncovered, in oil until potatoes are nearly tender, stirring occasonally. Diagonally slice sausage 1/4" thick; add sausage to potato mixture. Add 1 TBSP oil if necessary to prevent sticking. Cook, uncovered, about 10 minutes or until potatoes and onions are tender and slightly brown, stirring often. Stir in thyme, cumin, salt and pepper. Stir and cook 1 minute more.

Coach's Post Game Conference
Seriously - what is there to say? The herbs added just enough extra flavor for it to not be bland.. I added a bit more salt than called for and some garlic powder for kicks.

The Final Score
Coach - Triple
Catcher - Triple
The All Star - Triple
The Rookie -  she liked the sausage

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Honey Sesame Chicken

I've begun experimenting with"freezer meals."  You know the ones... you dump all the ingredients into a gallon freezer bag and stick it all in the freezer until you're ready to make it, then you pull it out and dump it in the crock pot the day you want it. Voilà - meal done! I've been buying and prepping one of these weekly, building up a stash in our chest freezer for when life gets crazy hectic with two sports at once this spring. BUT - I couldn't wait to try this one, it smelled so good going into the bag.

Honey Sesame Chicken
Graciously Saved

The Line up
1 lb chicken tenders
3 TBSP olive oil
1 c honey
2 TBSP sesame seeds
1/2 c soy sauce
1 TBSP sesame oil
1 tsp salt
1 tsp pepper

The Game Plan
Place all ingredients in freezer bag, toss to coat and freeze]
When ready, place in crockpot and cook on low for 4-5 hours
Remove chicken & Shred, then return to sauce


Coach's Post Game Conference
As you can see above, we didn't shred it. I didn't think it needed it. We served atop a combination of Pad Thai rice noodles and ramen noodles (mainly because I didn't realize we didn't have rice until it was time to MAKE the rice and I wasn't leaving the house - yup... LAZY)
The flavor was DELICIOUS - we will definitely be making this again - SEVERAL times through the spring!

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

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General Tso's Chicken and Bacon Fried Rice

Any time Team Matos orders from the local Chinese joint, Coach orders General Tso's and fried rice. I can't help it.... I LOVE the stuff! I love that it's sweet, spicy and salty all in the same bite. There are a few foods/drinks things in life that I love even more than General Tso's Chicken. Those things are - coffee, wine, chocolate and BACON (order depends on the day). Naturally when I found a recipe for BACON fried rice to serve with General Tso's, I had to jump on it and give it a try. 

Ordinarily I stray away from recipes with a large list of ingredients, but trust me... this is easy and SOOO worth the number of ingredients!!

General Tso's Chicken

Appetite For China

The Line Up

Marinade

1 lb boneless, skinless chicken thighs, cubed

1 TBSP soy sauce

1 TBSP Chinese Rice Wine or Dry Sherry

2 egg whites

Sauce

1/4 c chicken stock, or water

1 1/2 TBSP tomato paste

1 TBSP soy sauce

1 TBSP rice vinegar

1 tsp hoisin sauce

1 tsp chili paste

1 tsp sesame oil

1 TBSP sugar

1 tsp corn starch

1 1/2 c corn starch

1/2 tsp salt

1/2 tsp freshly ground black pepper

3 c peanut or vegetable oil for frying, plus 1 TBSP for stir-frying

8 dried whole red chilis (or 1/4 tsp dried red chili flakes)

2 cloves garlic, minced

1 tsp white sesame seeds, for garnish

Scallions, green parts thinly sliced, for garnish

The Game Plan

Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to marinate the mixture and let sit for 10 minutes.

Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar and the 1 tsp of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.

In a large bowl, or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.

Heat the 3 cups of oil in your wok until it registers 350° on an instant-read oil thermometer. Workin in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4-5 minutes. Remove chicken with a slotted spoon and drain on paper towels.Repeat with the rest of the chicken.

Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don't wash.

Reheat the wok or skillet over medium-high heat. Add another 1 TBSP of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 second. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.

Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.

Bacon Fried Rice

California Okie Girl

The Line Up

4 slices bacon

1 c rice

2 c water

1 c frozen peas

2 eggs, scrambled

2 green onions, sliced

3 TBSP soy sauce

The Game Plan

In a large pan, start by frying up bacon slices. Once cooked and crispy, remove bacon to paper towels to drain. Do not rinse or wipe out pan! There should be at least 2 TBSP bacon grease left. If not, add enough vegetable oil to get 2 TBSP. Add rice to pan and fry for 5 minutes, stirring occasionally. When rice is golden brown, add water, frozen peas and stir. Add lid, reduce heat to low and allow rice to cook for approximately 12-15 minutes. While rice is cooking, in a separate skillet, scramble two eggs. Then dice up cooled bacon.

When rice is done, add scrambled eggs, diced bacon and sliced green onion. Add soy sauce and stir together. Taste and add more salt if needed.

Coach's Post Game Conference

If you've been reading along for a while, you won't be shocked to know that I *doubled* the sauce recipe for the chicken. 

As far as the fried rice - I also add about 1/3 can of bean sprouts and occasionally some diced onion. I reserve the yolks from the 2 eggs that are separated for the chicken marinade and scramble those in with the two whole eggs for the rice. All sorts of possibilities! 

Final Score 

Coach - Home Run

Catcher - Home Run

The All-Star - Home Run

The Rookie - Home Run when she's in the mood to eat

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Chicken Marsala - Take Two

I know I have already done a chicken Marsala recipe, but Team Matos has declared the version below to be the be-all and end-all Marsala recipe. I've made this one a couple of times and it is ALWAYS a hit. Tonight was the first time I've altered it to be dairy free.

Chicken Marsala
Savory Sweet Life

The Line Up
2 skinles, boneless, chicken breasts
salt and freshly ground pepper
1/2 c all purpose flour (or corn starch for gluten-free)
up to 1/2 c olive or vegetable oil
8 oz container of mushrooms, cleaned and sliced
2 TBSP dairy free buttery spread
1/2 c sweet Marsala wine
1/4 c chicken stock
1/4 c sherry or dry white wine
Optional: up to 2 TBSP Tofutti Sour Supreme
Garnish with chopped parsley or oregano

The Game Plan
Split each chicken breast through the middle to make a total of 4 pieces. Place the breasts one at a time in a zipper storage bag and pound each one flat using a meat mallet until they are about 1/4 inch thick. Season with a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and dredge each piece in it.
Heat oil over medium-high heat and when the oil is hot, fry each piece of chicken for 3-4 minutes per side until golden brown (you may have to do this in 2 batches). Remove chicken and place them on your serving platter, covering them with foil. Carefully soak up any remaining oil with paper towels and discard.
Reduce the heat to medium and add "butter" and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them lightly with salt and pepper. Add Marsala, sherry, sour "cream" and chicken stock, allowing the liquid to reduce slightly - approximately 3 minutes. Pour mushrooms and sauce over chicken and serve.

Coach's Post Game Conference
I don't slice the chicken breasts. I use 4 whole breasts and then pound to about 1/4-1/2" thick. Also, as I've mentioned a time or two... we here on Team Matos like... no, LOVE... our sauces. I always (at LEAST) double sauce recipes. I served this along with some Ore-Ida steam and mash potatoes (dairy free, *almost* instant mashed potatoes!)

Final Score
Coach - Home Run - every single time
Catcher - Home Run
The All-Star - he had "dry" chicken and potatoes - but still considered it a home run
The Rookie - Home Run

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Vegetarian Taco Soup

I'm trying to institute Meatless Monday - or at least a "Meatless Someday" each week. This also helps ensure that I use the CrockPot frequently because I am making lots of soups, which will make it easier for sports nights when The All-Star starts lacrosse in a couple weeks.

Vegetarian Taco Soup
Food.com via Pinterest

The Line Up
1 (15 oz) can black beans
1 (15 oz) can pinto beans
1 (15 oz) can navy beans
1 (15 oz) can black-eyed peas (BOOM BOOM POW!)
1 (15 oz) can green beans
1 (15 oz) can corn
1 small onion, chopped
1 (14 oz) can tomato sauce
1 (10 oz) can Rotel tomatoes
2 c water
1 (1 1/4) package taco seasoning
1 (1 oz) package ranch dressing

The Game Plan
Drain and rinse the first 6 ingredients and put them in crockpot or a large pot
Add all other ingredients, stir to mix well
Simmer about 30 minutes to an hour or cook in crockpot on high for 2 hours

First 6 ingredients drained and rinsed

Coach's Post Game Conference
I was prepared to make this dairy free by using this recipe in place of the packet of ranch dressing. Then, while enjoying my alone time at the grocery store, I found kosher Lipton Ranch packets.They are dairy free!!

We topped this soup with cheddar cheese (Daiya for me!) and sour cream (Tofutti for me!) and scooped with Frito Scoops! We all had big bowls and I packed away a gallon bag for the freezer!

Final Score
Back-to-back-to back-to back HOME RUNS!!

The All-Star didn't complain about the beans and veggies... and Catcher didn't complain about no meat! I call that a GRAND SLAM!!

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Teriyaki Chicken & Garlic Noodles

Have I mentioned my new found love of all foods Asian inspired? I think it's partially because of the power-kick duo of no dairy and much flavor. Tonight's new recipe was compliments of Pinterest.

Teriyaki Chicken

Imperrfections

The Line Up

2 large boneless skinless chicken breasts, cut into strips

1 TBSP cornstarch

1 TBSP water

1/3 c soy sauce

1/3 c sugar

1/4 c apple cider vinegar

1/2 tsp garlic powder

1/2 tsp powdered ginger

1/4 tsp ground pepper

The Game Plan

Preheat oven to 425°F.

Line a 9x13 baking pan with foil then add the pieces of chicken.

In a small sauce pan, whisk together corn starch and water until smooth, then add the rest of the ingredients.

Whisk until combined, then simmer until thickened. Make sure to stir every few seconds to keep from burning.

Once the sauce has thickened, pour into the pan with chicken and mix to coat. 

Bake for 20-25 minutes

Garlic Noodles

Also from Imperrfections

The Line Up

1 box of angel hair spaghetti, cooked and drained

5 TBSP butter

6 cloves garlic, minced

1 1/2 c green onions, chopped

2 1/2 TBSP fish sauce

2 TBSP soy sauce

1 TBSP brown sugar

Game Plan

Heat a large sauce pan and melt 2 TBSP of butter. Saute garlic and green onion for about 3 minutes, then add fish sauce, soy sauce, brown sugar and the remaining butter. Make sure the sugar is dissolved before adding the cooked spaghetti and toss it all together.

Coach's Post Game Conference

I used 4 chicken thighs and 1 chicken breast (because that's what I had thawed). When it says to "watch the sauce" -- it MEANS it... I was stirring and stirring and walked away for 10 seconds and the sauce was SUPER thick... a few more seconds and it would have been trash. 

The other day - the Owner (my mom) and I were out and about and we stopped at the mall food court for lunch. The Chinese place looked good. We both got chicken and mushrooms with Lo Mein noodles. We both left 1/2 our noodles on our plates and nearly ran out of the food court in search of ANYTHING to take the FISH taste out of our mouths. There was WAY too much fish sauce on the noodles. When I realized that the noodles tonight had more fish sauce than anything else in the recipe (except maybe garlic) I panicked.  I made it "as is" and when I could SMELL the fish sauce, I added more soy sauce to try to tame down the fish scent/flavor. The noodles ended up being too salty. Next time, (and there WILL be a next time, because the chicken was DELICIOUS) I will only put 1-1 1/2 TBSP of fish sauce and only the noted 2 TBSP (I probably ended up with 4 tonight). Also - I used dairy free margarine instead of butter.

Final Score

Coach - run down between 2nd and 3rd

Catcher - double

The All Star - run down between 3rd and home

The Rookie - decided that the pasta was a MUCH better wall paper, carpet and hair treatment than food

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Baked Cream Cheese Spaghetti Casserole

I made this recipe several months ago, during the off season and before beginning our dairy free season and it was delicious! I attempted it again a couple months into our dairy free season and we were all quite disappointed. But I have MISSED it, so I decided this week to try again, and to tweak the recipe a bit. The Rookie LOVES LOVES LOVES anything pasta, and especially anything with marinara sauce so I definitely wanted her to be able to enjoy it as well.

Baked Cream Cheese Spaghetti Casserole
Plain Chicken

The Line Up
12 oz spaghetti
1 (28 oz) jar prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 oz cream cheese (I used Tofutti Better than Cream Cheese)
1/2 c Parmesan cheese (omit for dairy free)

The Game Plan
Prepare oven to 350° F.
In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.
Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thorougly coated.
Lightly grease a 9x13" pan. Spread a small amount of meat sauce on the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese on top.
Bake for 30 minutes, until bubbly.

Coach's Post Game Conference
When I made this originally - I made it as listed above and it was delicious!!
To make this dairy free, I used Toffuti brand cream cheese substitute and omitted the Parmesan on top, until it was plated. Once plated, those that can eat dairy, had Parmesan cheese if they wanted. Part of the problem I had on my first attempt at altering this recipe to be dairy free, was that the cream cheese was not softened enough to mix into the pasta well, so there were clumps of cream cheese and areas where there was no cream cheese. Also, I realized today, that while this stuff LOOKS and (kind of) feels like real cream cheese, it doesn't taste like it. It doesn't have quite the same sweetness as what the real stuff does. SOOO... I pulled the cream cheese out of the refrigerator early this morning, and left it on the counter. When it was time to cook, I realized it still wasn't going to mix into the spaghetti well, so I threw it in the microwave for about 45 seconds. That worked WONDERS. Then... to address the taste, I stirred in 1 TBSP of sugar. (I've since been told that Daiya brand cream cheese has a much better flavor than the Tofutti brand).  Aside from these slight alterations, I followed the recipe as it is above and this was a winner yet again!!!

Final Score
Coach - Home Run
Catcher - Home Run
The All-Star - Home Run
The Rookie - ate a whole bowl full with minimal spillage, so I would say she thinks it's a Home Run also

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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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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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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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