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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Thai Chicken Wraps

Alrightie folks - Spring training is just around the corner, time to start focusing on the team again! I hope everyone has had a great off season, but now it's time to get down to business... the business of COOKING that is!

The Line Up
Thai Chicken Wraps
Better Homes & Gardens - One Dish Dinners 2001

6 (8-10") green, red &/or plain flour tortillas
1/2 tsp garlic salt
1/4 - 1/2 tsp black pepper
12 oz skinless, boneless chicken breast strips for stir-frying
1 TBSP cooking oil
4 c packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 tsp grated fresh ginger
1 recipe peanut sauce

Peanut Sauce
In a small saucepan combine 1/4 c sugar, 1/4 c creamy peanut butter, 3 TBSP soy sauce, 3 TBSP water, 2 TBSP cooking oil and 1 tsp bottled minced garlic. Heat until sugar is dissolved, stirring frequently.

The Game Plan
Wrap tortillas in foil. Bake in a 350 oven for about 10 minutes or until heated and softened. Meanwhile, in a medium mixing bowl, combine garlic salt and pepper. Add chicken, tossing to coat evenly.
In a large skillet heat oil. Cook and stir seasoned chicken in hot oil over medium high heat for 2-3 minutes or until no longer pink. Remove chicken from skillet, keep warm. Add broccoli, onion and ginger to skillet. Cook and stir for 2-3 minutes or until vegetables are crisp-tender. Remove from heat.
To assemble, spread each tortilla with 1 TBSP peanut sauce, top with chicken strips and vegetable mixture. Roll up each tortilla. Securing with toothpick. Serve with remaining peanut sauce.

Coach's Post Game Conference
I actually used left over chicken from a roasted chicken I made at the end of last week.
I really liked the peanut sauce, and don't have complaints about the dish in general. I would say, however, that this is probably best as a light lunch, or maybe with some other sides. We had just the wraps for dinner.

Final Score
Coach -  triple
Catcher - Run down between third and home
The All-Star - double (he doesn't like veggies remember)

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

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Buckeyes

For many of us buckeye candies are a holiday tradition. This year it was one that I was going to miss out on as we weren't traveling for the holidays and the only person in my family who makes them is my aunt who is over 4 hours away.
I definitely did NOT want to miss out, and I happened to stumble upon a recipe for them in my mother's recipe box a couple months ago.
So The All Star and I set out today to make a batch of buckeyes.

Buckeyes

Mom's recipe box

The Line Up

1 lb of butter - room temperature

2 lbs of creamy peanut butter

3 lbs of powdered sugar

24 oz of chocolate chips

1 bar parrafin wax

The Game Plan

Using hands, combine the first three ingredients and shape into walnut sized balls.

Melt the remaining 2 ingredients in a double boiler and dip the peanut butter balls into the chocolate. Place on waxed paper and allow chocolate to set.

(Because this recipe is so short and sweet, I thought I'd share some extra pictures today - please don't mind the All-Star's hair, he refused to allow me to do anything with it before we started this process)

And just a word of warning to those who might also be brave enough to attempt this with a member of the younger set... THIS is what your kitchen will look like when you're done!

Coach's Post Game Conference

The All-Star and I measured out our peanut butter for the mixture with a 1 TBSP measuring spoon, they seemed to be a good size once we decided to NOT include a bit extra over the edges.

We ended up with about 130 buckeyes, and a cup or so of the chocolate left over. I think next time I will cut the recipe in half!

Final Score

What is there to NOT be a hit with this one? Peanut butter, sugar, and chocolate... how can you strike out with that combination?

Yes, this was definitely a home run!!

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Christmas Dinner with Team Matos

Christmas Day tradition for Team Matos dictates that we head to The Owners' house to enjoy what the Coach and Owners have had as Christmas lunch and dinner for decades

Here we have hot spinach & artichoke dip with toasted pita points, ensalada rusa (see Catcher Cooks), potato chips, roasted chicken and an assortment of rolls

Above: Rye Bread with dill dip, baked brie, shrimp cracker spread, various cheeses, multiple cheese balls, summer sausage, roast beef, turkey, deviled eggs, celery, carrots, an assortment of crackers

Not pictured: Meatballs, barbequed little smokies, sauteed mushrooms and a chocolate pudding cake

And now we graze for days... Oh... and... New Years Day - rinse and REPEAT!!

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Catcher's Cooking!

Coach Matos isn't the only member of Team Matos that likes to cook. Catcher likes to cook also, he cooks typical Dominican dishes. Since I don't have recipes to share, I thought I might just leave you with some pictures of dishes he likes to make!

Red Snapper with tomatoes & onions, tostones (fried plantain) and avocado

 

Shrimp & Rice with Tostones and Avocado

Pastelon de Platano Maduro

Pica Pollo con Tostones (chicken w/ tostones)

Christmas Eve Dinner - al estilo dominicano

Pollo al horno (roasted chicken), arroz con grandules (rice with pigeon peas), ensalada rusa (Russian salad) y pan (bread)

Hey folks - Good news!!! I finally nailed Catcher down to a recipe!! - Check out the recipe for "Batida De Guineo" (Banana Shake)

I'll share more pictures as he cooks more! :)

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Alton Brown's Tres Leches

I've shared a Tres Leces cake recipe previously and teased with the notion that Team Matos had another recipe that we like better. Well... here it is! The All Star helped make one for Coach's birthday earlier this week.

Tres Leches
Alton Brown
The Line Up

Cake:
Vegetable Oil
6 3/4 oz cake flour, plus extra for pan (this turns out to about 1 1/2 cups plus the extra for the pan)
1 tsp baking powder
1/2 tsp kosher salt

4 oz unsalted butter, room temperature

8 oz sugar (this is about 1 cup)

5 whole eggs

1 1/2 tsp vanilla extract

Glaze:

1 (12 oz) can evaporated milk

1 (14 oz) can sweetened condensed milk

1 c half-and half

Topping:

2 c heavy cream

8 oz sugar (again, 1 cup)

1 tsp vanilla extract

The Game Plan
Cake
Preheat oven to 350 F. Lightly oil and flour a 13x9" metal pan and set aside. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to throughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of the batter. Bake on the middle rack of the oven for 20-25 minutes or until the cake is lightly goden and reaches an internal temperature of 200 F. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool compeletely and then prepare the glaze.

Glaze:
Whisk together the evaporated milk, sweetened condensed milk and half-and-half in a 1-qt measuring cup. Once combined, pour the glaze over the cake. Cover and refrigerate the cake overnight.

Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chil in the refrigerator until ready to serve

Coach's Post Game Conference
This recipe makes the most delicious Tres Leches cake we have found! We have discovered that it's actually better to let the cake sit for closer to 48 hours than just "overnight" as it becomes more and more moist as it sits.

Final Score:
This is always a home run for everyone in the batting order each time it's made!!

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