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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Dairy Free Cream of Mushroom Soup

SOOOOO many of the recipes that the "old me" - the ice cream eating, sour cream dolloping, cheese munching, milk shake slurping me - used to make called for "cream of" something soup. I have stayed away from those for the past 6 months because... well because store bought "cream of" soup had MILK products in it. I wasn't ready to take on the daunting task of making my OWN "cream of" soup. Today, I did just that.

Cream of Mushroom Soup
Gluten Free Dairy Free Recipes

The Line Up
1 TBSP Olive Oil
8 oz fresh mushrooms, diced
1/3 c onion, diced
2 garlic cloves, minced
1/3 c potato starch
2 c chicken broth
1 can full fat coconut milk (Cream only - do not shake - you'll need just the thick semi-solid cream)
1/2 t salt
1/4 t pepper

The Game Plan
Heat the oil in a large saucepan over medium heat, then add the mushrooms, onion and garlic, cooking for about 5 minutes or until softened. Dump the potato starch over the cooked veggies and stir until well combined. Add the chicken broth and the coconut cream from the can of coconut milk... ONLY THE CREAM. There will be approximately one cup of cream, maybe a little more. Whisk it all together. Increase heat a little and bring to a small boil, whisking often, until it starts to thicken, approximately 10 minutes. Stir in the salt and pepper. Turn off the heat and set aside to cool.

Coach's Post Game Conference
I slightly altered this as I was making it. I used pure/virgin/unprocessed coconut oil instead of olive oil, I used corn starch instead of potato starch (as we aren't avoiding gluten) and I used home made chicken stock instead of broth.
The last change, I will only take partial responsibility for. The original recipe simply stated "1 can full fat coconut milk - divided." To me, when a recipe lists an ingredient as "divided" that means "you'll need 1 cup total, but will use 1/2 a cup here and 1/2 a cup for another step later." So, as I gathered up my ingredients, I gave my coconut milk can a good shake. Then I read the instructions where it said "only the cream" -- so I poured the whole can in.

Commercial Break

I found a new use for my Pampered Chef Mix 'n Chop. "Dicing" the mushrooms went MUCH faster this way!!

The Final Score
The Rookie - ate an entire ramekin full
Coach - I had a few spoons full and it had a slight coconut flavor (most likely from the coconut oil, rather than the coconut milk) but it was very good. I can't wait to use it in my stuffed pork chops later this week!!

Catcher and The All Star haven't had this - All Star would hate it solo

***Edited 11/19/2013 to add that I used it in the stuffed pork chops mentioned above and it was DELICIOUS!!!***

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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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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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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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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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Meaty, Meat-less Chili

I really owe Ms. Rachael Ray this week. Got me through two meals with minimal planning! On the same show as yesterday's Spinach and Artichoke Pasta she also shared this recipe.

Meaty, Meat-less Chili
Rachael Ray's Week in a Day
The Line Up
 3 medium ancho chiles

1 quart vegetable or chicken stock-in-a-box

1/4 cup extra-virgin olive oil

8 portabella caps, wiped clean, gills scraped, chopped

4 large cloves garlic, thinly sliced

1 large onion, chopped

1 green or red chile, thinly sliced

Salt and freshly ground black pepper

A scant palmful smoked paprika

A scant palmful cumin

A scant palmful coriander

Pinch ground cinnamon
2 (15-ounce) cans black beans, rinsed and drained

1 (15-ounce) can fire-roasted diced or crushed tomatoes

1 ripe avocado

1 cup sour cream - use dairy free sour cream for dairy free

Juice of 1 lime

A handful fresh cilantro or fresh parsley

Toasted pepitas or sunflower seeds for garnish, optional

Tortilla chips, 2 (1-ounce) bags or couple handfuls, optional

The Game Plan

Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm. Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
Puree the reconstituted chiles and stock in a food processor. Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve.
Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.

Coach's Post Game Conference
Made this as directed, omitted the pepitas and served with tortilla chips and bread sticks.

Final Score
Coach - Triple (I like my regular chili better) but this was a nice change of pace
Catcher - Triple
The All-Star  - 5 run lead to anyone who adds a comment on the blog with what they think The All Star thought of this dish

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

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Gorgonzola and Mushroom Stuffed Beef Tenderloin with Merlot Sauce

I have been drooling over this recipe for a couple of months, however knowing full well that The All-Star would grumble about the mushrooms and most likely not like the gorgonzola I've put off making it waiting for captive dining fans. Tonight was just the night! I was so excited for the opportunity to try this recipe out I almost couldn't sleep with anticipation. I was making my grocery list at 8:30 this morning and hit the store at 10!

Gorgonzola-and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce
Betty Crocker Holiday November 2004
The Line Up
1 beef tenderloin (about 2 1/2 lb)
1 TBSP butter of margarine
1 c sliced fresh mushrooms (3 oz)
1 c soft bread crumbs (about 1 1/2 slices bread)
1/2 c crumbled Gorgonzola or Roquefort cheese
1/4 c chopped fresh parsley
1 TBSP olive or vegetable oil
1/4 tsp coarse kosher salt, coarse sea salt or regular salt

Merlot Sauce
1/2 c currant jelly
1/2 c Merlot, Zinfandel or nonalcoholic red wine
1/4 c beef broth
1 TBSP butter or margarine

The Game Plan
Heat oven to 425. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef to within 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from inside edge to within 1/2 inch of opposite edge; open flat.
In 10" skillet, melt 1 TBSP butter over medium high heat. Cook mushrooms in butter, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
Sprinkle bread crumb mixture over beef to within 1" of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6" so it cooks evenly. Tie beef with kitchen string at about 1 1/2" intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
Bake uncovered 30-40 minutes or until thermometer reads at least 140. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145. (Temperature will continue to rise about 5 degrees and beef will be easier to carve).
Meanwhile, in 1-qt saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 35-40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce. 8 servings.

Coach's Post Game Conference
I didn't follow the instructions to cut the beef, I had my (not so) friendly neighborhood butcher cut it. He didn't know what I was trying to describe to him so he just butterflied it open. (After lecturing me about how expensive a tenderloin is and how I was ruining a good cut of beef by having it split to roll).
We were very pleased with the flavor of the beef and stuffing. Will definitely be on my entertaining menu again!

Final Score
Coach - Home Run
Catcher - Triple
The All-Star - Double (he didn't care for the stuffing)
Fans - I belive we had a run down between 3rd and home plate.

Mashed Red Potatoes with Garlic and Parmesan
The Line Up
2 1/2 lbs red potatoes, unpeeled, quartered
3 cloves garlic, peeled
2 TBSP butter
1/2 c milk
1 tsp salt
1/4 c grated parmesan cheese

Put potatoes and garlic in large pan.
Cover with water, bring to a boil. Reduce heat and simmer for 25 minutes, until potatoes are tender. Drain well.
Mash with butter, milk and salt. Stir in parmesan cheese.

Coach's post game conference
A yummy twist to mashed potatoes

Final Score
Triples by everyone

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Garlic Steak & Chili-Lime Corn and Spinach Salad

I put tonight's dinner on to marinate around noon today and spent the rest of the afternoon longing for dinner time! All I could smell was garlic & steak sauce and it smelled SOOOO good! Dinner time was no disappointment when it finally arrived!

Garlic Steak
Better Your Home A.1. Steak House Favorites Recipe Book 1998
The Line Up
2 TBSP finely chopped garlic
1 (1 1/2 lb) bonelss beef top sirloin steak (3/4" thick)
1/2 c A.1. Original Steak Sauce

The Game Plan
Spread garlic onto both sides of steak, pressing into steak. Place in non-metal dish or plastic bag; add steak sauce, turning to coat both sides. Cover; refrigerate for 30 minutes.
Remove steak from marinade; discard marinade. Grill or broil steak for 5-7 minutes on each side or until desired doneness.

Coach's Post Game Conference
I let this marinate quite a bit longer than what the recipe calls for, figure it only gave it more time to let the flavor sink in. And WOW! did it ever! I think I would have used a bit more garlic but the flavor was great!

Chili-Lime Corn and Spinach Salad
http://www.pillsbury.com/
The Line Up
Dressing:
2 tsp sugar
1 tsp chili powder
1/4 tsp salt
1/8 tsp grated gingerroot
1 garlic clove minced
6 TBSP oil
2 TBSP fresh lime juice

In medium bowl, combine ingredients; mix well.

Salad:
1 (11 oz) can white shoepeg corn, drained
1 (4.5 jar) sliced mushrooms, drained
1/4 c coarsley chopped fresh cilantro
1 green onion, chopped
2 c packed fresh baby spinach leaves
4 tsp finely chopped red bell pepper

Add corn, mushrooms, cilantro and onion to dressing. Turn to coat. To serve, arrange spinach leaves on serving plates, top with mixture.

Coach's Post Game Conference
I didn't follow the serving directions specifically. As you can tell from the picture above, I simply put everything in a bowl and tossed.
Tasted great, but it didn't have as much flavor from the dressing as I thought it would. I think next time I'll add more lime & chili.

Final Score
Coach - steak - home run
            - salad -  triple
Catcher - steak -  home run
              - salad - home run
The All-Star - steak - home run
                     - salad - HA! You're pretty funny if you think I was able to get The All-Star to eat a salad without Italian dressing and WITH fungus in it!!

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

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Chicken with Lemon-Mushroom Sauce

This was a quick meal that we had earlier this week. AND... I got to use my new meat mallet!! So therapeutic! I believe I will begin using it weekly!

Chicken with Lemon-Mushroom Sauce
Better Homes & Gardens Dinner on the Double - 1996
The Line Up
4 medium skinless, boneless chicken breast halves
1/8 tsp salt
1/8 tsp pepper
1/2 c chicken broth
2 TBSP lemon juice
1 TBSP dry white wine
2 c sliced fresh mushrooms
1 TBSP cold water
2 tsp cornstarch
1 TBSP snipped fresh parsley

The Game Plan
Rinse chicken, pat dry with paper towels. Place each breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to edges, pound lightly with the flat side of a meat mallet until 1/8 inch thick. Sprinkle chicken with salt and pepper.
Spray an unheated 12-inch skillet with nonstick spray. Preheat the skillet over medium heat. Cook chicken in hot skillet for 3 to 4 minutes or until no longer pink, turning once. Transfer chicken to a serving platter, cover and keep warm.
Add broth, lemon juice and, if desired, wine to skillet. Stir in mushrooms. Bring to boiling over medium heat; reduce heat. Simmer, covered, about 5 minutes or until mushrooms are tender. Stir together cold water and cornstarch; add to mixture in skillet. Bring to boiling, cook and stir for 2 minutes more. Stir in parsley.
Spoon over chicken.

Coach's Post Game Conference
If there's one thing I've noticed it's that recipes never make as much "sauce" as our team likes. I always end up doubling (or more) the sauce recipe, as I did here. Served over egg noodles

Commercial break
Did I mention that I love my meat mallet??

Final Score
Coach- Triple - I don't think it was as lemon-y as I was expecting it to be. I can fix that next time.
Catcher -  Home Run
The All-Star - Home Run

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

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Beef and Mushrooms

On football nights Team Matos needs something that can either be ready quickly, or doesn't require much attention (ie slow cooker meals!). Tonight we went with the slow cooker it is always easy enough to throw that on during the day and have it ready when practice is over. Tonight was a beef night (or so I thought... read on)

Beef and Mushrooms
Fix it and Forget it Cookbook
The Line Up
1 1/2 lb stewing beef cubed
4 oz can mushroom pieces (drained, save liquid)
1/2 clove garlic minced
3 TBSP shortening
1 c hot water
2 tsp sugar
1 tsp dried basil
1/2 tsp salt
3/4 c sliced onions
1 beef bouillon cube
8 oz can tomato sauce
2 tsp Worcestershire sauce
1 tsp dried oregano
1/8 tsp pepper

The Game Plan
Brown meat, mushrooms, garlic and onions in shortening in skillet.
Dissolve bouillon cube in hot water, add to meat
stir in mushroom liquid and rest of ingredients. Mix well. Pour into slow cooker. Cover. Cook on high 3 hours or until meat is tender.
Serve over cooked noodles, spaghetti or rice

Coach's Post Game Conference
Ok - lets start off with how I changed the recipe
1) I forgot the garlic
2) I didn't save the mushroom liquid, so I put in 1/2 a can of white wine left from last night's broccoli
3) I put in 1/2 of a decent size yellow onion
4) I grabbed two pieces of meat from the freezer and cubed them myself. 1 piece was 1/2 of a London Broil from the Szechuan Beef and the other was what I thought was a roast. Apparently it was a pork shoulder so we had beef AND pork in tonight's dinner.
I could totally see this recipe over something like a spaghetti squash as well.

Final Score
Coach - Home Run
Catcher - Stand up Home run
The All-Star - claims it's 20 stars... I'm not sure how to translate that into extra base hits so we'll leave it at that! (oh... AND... he didn't complain about it having fungus in it!!)

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

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Beef and Mushroom Melts

Remember this? True Confessions? Remember when I said that I am NOT a cook? I guess then, that it should go without saying then that I am definitely NOT a gourmet fancy schmancy cook.  Tonight's dinner was one that most probably consider very basic, yet we hadn't had it until I ran across a recipe for it. We've now had them a couple times in the past few months.

Beef and Mushroom Melts
The Line Up
1 lb extra-lean ground beef
2 TBSP finely chopped onion
2 tsp Worcestershire Sauce
1 (4 oz) can mushroom pieces & stems (drained)
1 c shredded Swiss cheese
1 loaf (14 oz) baguette-style French Bread (about 16" split lengthwise)
1/2 c shredded Swiss cheese (I used Daiya swiss slices for dairy free)
**update** - 1 package Lipton Onion Mushroom Soup mix

The Game Plan
Heat oven to 450. Line cookie sheet with foil. In 10" non-stick skillet, cook ground beef and onion over medium-high heat, stirring frequently, until beef is throughly cooked; drain. Stir in Worcestershire sauce, mushrooms and 1 c cheese.
Spoon beef mixture evenly onto baguette halves, spreading mixture to edges. Cut each half into 3 sections. Place sandwiches in pan; cover with additional foil.
Bake 15 minutes. Remove cover; top with 1/2 c cheese. Bake 5 minutes longer or until cheese is melted.

Coach's Post Game Conference
Ok, the first time I made these sandwiches, we all thought they were really good but that they needed "something." For The All-Star that "something" would be to NOT have mushrooms... we all know how he feels about my absolute favorite addition to just about everything I make. For Catcher and I... we couldn't figure it out.
Tonight, I tried a few things differently... I added more onion (a whole small yellow onion)... I added salt (usually if a recipe doesn't specifically call for it, I don't add it)... I added more Worcestershire sauce (not much, but a bit more... like an additional tsp)
I think the best idea for a little "something" would have been to add mayonnaise to the sandwich just before serving. Unfortunately... we didn't have any in the dugout tonight. Catcher added ketchup, but that just didn't seem right for me.
So I'm asking YOU... how would you doctor up this recipe? What would YOU add to give it just a bit more flavor?

Final Score
I think we would all give this a double... a good hit, but not exactly something that's going to score a run.


***UPDATE*** 11/13/2012
I've now made this several times and we've decided that the "something" that has been missing is LIPTON ONION & MUSHROOM SOUP MIX - once that has been added the recipe has been a home run each time!!

***Update*** 11/7/2013
I am happy to report that I have continued to make this even into our new dairy free season. And it continues to be a hit!

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

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Lasagna Blanca

This recipe caught my eye while I was looking through Better Homes & Garden's One Dish Dinner recipe book from 2004.

Lasagna Blanca
The line up:
1 lb spicy pork sausage
1/2 c chopped green onion
1/2 tsp garlic powder
1 c low fat cottage cheese
1/2 of an 8 oz pkg reduced fat cream cheese
1 1/2 c shredded cheddar or Monterey Jack cheese
1 (17 oz) pkg frozen no-boil lasagna noodles, thawed
1/2 c chopped fresh mushrooms
1 TBSP butter
1 TBSP all purpose flour
1/8 tsp dried taragon
1 c milk

The Play
In a large skillet, cook sausage & green onions until meat is brown. Drain off fat. Stir in 1/4 tsp of the garlic powder and 1/8 tsp ground black pepper.
For filling: In a small bowl, combine cottage cheese, cream cheese, 1/2 c of the cheddar cheese, remaining garlic powder and 1/8 tsp ground black pepper.
Spread filling over lasagna noodles, sprinkle with sausage mixture and mushrooms. Roll up each noodle into spiral. Place spirals, seam sides down in greased 2 quart rectangular baking dish. Set aside.
For sauce: In Small saucepan, melt butter, stir in flour, tarragon and 1/8 tsp ground black pepper. Add milk. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in 1/2 c of the cheddar cheese. Pour sauce over spirals
Cover and bake at 350 for 25 minutes. Sprinkle with remaining cheddar cheese. Bake, uncovered about 10 minutes or until heated through.

Post Game Coach's Press Conference
I have never used no-boil frozen noodles. I use regular noodles that I boil in my electric skillet (perfect fit, and they stay flat) then let them cool. I don't know how many noodles are in a 17 oz pkg of frozen noodles, but I use 6 lasagna noodles, and it comes out perfectly.
The first time I made this we decided it didn't have quite enough sauce so when i made it the second time, I doubled the sauce recipe. I ended up only using about 2/3 of that doubled recipe and it was much better.
I forgot to put the mushrooms in tonight's lasagna, much to my dismay and The All-Stars pleasure! Though the flavor was still good.

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

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