Football Friday: Pizza Boats

We don't know about you, but we're obsessed with those Tasty and Buzzfeed food videos filling up Facebook these days. In case you haven't seen them, it's a video of how to prepare some kind of delicious recipe (Oreo truffles, Beef Wellington, taco shells made out of cheese); and it's done in such a way that leaves you hungry and thinking, "Yeah! I could make that!"

The Wisconsin Test Kitchen saw a Tasty video for Pizza Boats; and we had to give it a try. It was, dare we say... Tasty! If you want to see the video for yourself, here you go:

If you want written directions; we've got those too.

1 baguette (we went with Angelic Bakehouse baguettes). One of our Cool Dads works there, so we need to show some brand loyalty and love
shredded mozzarella cheese
pepperoni
pizza sauce
pizza toppings of choice

Pre-heat oven to 350 degrees

Hollow out the inside of your baguette; leave about an inch on either side of the baguette, but remove the inside. 

Line the bottom with a thin layer of mozzarella cheese. Resist the urge to load it up... you have plenty of other toppings that need to fit inside.

Drizzle a thin layer of pizza sauce on top of the cheese.

Repeat layers; and then lay pepperoni on top of the bread, and tuck inside the bread: sealing all that pizza goodness in there.

Bake for 25 minutes.

We baked one pizza boat traditionally according to the directions, but then we jazzed the next one up. Instead of pizza sauce, we used pesto. Instead of pepperoni we added green pepper and black olives. 

This was a fun, different take on pizza that we all enjoyed. This is also the perfect appetizer to serve on game day. It's easy to make, customizable, and easier to hold than a whole slice of pizza. The Wisconsin Test Kitchen loved this one- just look at these happy faces!

We'll be back next week with some Super Bowl favorites.

Stay Cool,
The Cool Dads Crew

Weight Loss Wednesday: Tuscan Chicken Soup

We're almost done with the first month of 2016. How are your resolutions panning out? Are you actively counting calories, or watching your fat intake? Are you moving more? Maybe working towards running a 5 or 10K? 

If you're curious how Doug from the Arkansas Test Kitchen is doing, check out his fitness blog: Blood Sweat and Gears for updates on his progress. The Wisconsin Test Kitchen is focused on training for a 10K in March; and Kevin just registered for Tough Mudder in October. It's been almost a year since his spinal fusion surgery; and he's ready to get back to running and fitness again.

Let's talk about nutrition for a second. A lot of people give up before they even get started on healthy eating because they think the only thing they're allowed to eat is salads and chicken breasts. Not true. This time of year, soups are a great low-calorie, filling option. They're also a great way to incorporate more vegetables into your diet. Here's a soup recipe the Arkansas Test Kitchen tried out a few weeks back!

Tuscan Chicken Soup
Recipe courtesy of myrecipes.com/recipe/Tuscan-chicken-soup

1 cup chopped onion
2 tablespoon tomato paste
¼ teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (15 ounce) can white beans (try finding cannellini beans)
1 (14 ounce) can fat free, low sodium chicken broth
1 (7 ounce) bottle roasted red bell peppers (try looking in the Italian section of your grocery store)
1 lbs boneless, skinless chicken thighs
3 garlic cloves minced
6 ounces package fresh baby spinach
8 teaspoons grated Parmesan cheese (try using fresh if you can)

1. Cut the red bell peppers in 1/2” pieces

2. Cut the chicken thighs into 1” pieces

3. Place the first nine ingredients into the slow cooker

4. Cover and cook on high for 1 hour

5. After 1 hour, turn heat to low and cook for an additional 3 hours

6. After 3 hours on low, stir in the spinach and cook for an additional 10 minutes

7. Ladle soup in a bowl and top with grated Parmesan Cheese

8. Enjoy with a piece of toasted bread

Notes from the Test Kitchen:
1. While preparing, it might look like there isn't enough liquid in the crock pot. Don't worry- there will be plenty by the time the soup is done.

2. Fire roasted tomatoes would add a great flavor to the soup if you'd prefer.

8 servings
Calories: 295 Fat: 4.7 Fiber: 8.6

Nutritional Information provided by www.caloriecount.com

Let us know how you're doing on your New Years Resolutions! Leave your updates in the comments below.

Stay Cool,
The Cool Dads Crew

Football Friday: The Lemon Edition

Today's blog is a little special- we want to peel back the curtain to show you what really happens in one of our test kitchens. 

Lemons. Kind of appropriate considering the two test kitchens don't have a team to root for in the playoffs any longer. But, you know what they say... when life hands you lemons- you cook stuff. Or make potent alcohol beverages. Whichever you'd prefer. 

So, here's how this all started. The Wisconsin Test Kitchen received a pound of Meyer lemons in one of their weekly deliveries from Door to Door Organics. Rebecca intended to use the lemons to make a birthday pie for Kevin; but life happened. He had to settle for pork roast, sweet potatoes and kale salad instead. Sad, right? 

The lemons continued to sit in the fridge for another week, and we forgot to use them. Fast forward to last weekend. We didn't want the lemons to go to waste, so we decided to investigate a few fun recipe ideas. 

First, we decided on Limoncello. For those that don't know- it's a refreshing lemon flavored beverage served cold. It's really delicious splashed into champagne or served cold on a hot day. We even bought 6 more Meyer lemons so we had the 10 needed for the recipe. 

Well, there was a slight problem. The limoncello recipe only called for the RINDS of the lemons... not the actual juice. So, we were stuck with TEN LEMONS, instead of the original four. Talk about a test kitchen fail...

Plan B: Lemon Bars! We made a pan of delicious, tart, lemon bars that we took to a wine tasting that evening, and even shared with our babysitters. But... the lemon bars only used 1/3 cup of lemon juice. We still had eight lemons left to use. AHHHHHH!!!!! 

Kevin couldn't take it anymore. He swore his hands were going to smell like lemons forever. So, he took matters into his own hands and looked online. Boom: Lemon Drop Moonshine! The recipe called for 2 cups of lemon juice, which we had after all our baking shenanigans. We were completely out of butter, flour, sugar and eggs... but we had plenty of lemon juice. 

For those that have watched Packer games with the Wisconsin Test Kitchen, you know it's customary to pass around a jar of shine after the Packers score a touchdown. We now have plenty of shine for the 2015-2016 Packers season! 

I mean seriously: look at that jug of shine! 
We hope you enjoyed this entertaining look behind the scenes of the test kitchen. We'll report back in a few months when the shine and limoncello are ready for consumption.

Stay Cool,
The Cool Dads Crew

Weight Loss Wednesday: Hearty Country Vegetable Soup

Whether you are in Arkansas or Wisconsin; we believe Dean Martin said it best:  “Baby it's cold outside!" And wow, is Deano right!

In Arkansas, they're looking at a high of 27 degrees, and Wisconsin has been dealing with negative, double-digit windchills. BRRRRR! We don't know about you, but we're looking for some hearty soups and stews to keep us warm. We're still working on our resolutions to count calories and eat cleaner, healthier food. This recipe is the perfect compromise! 

Hearty Country Vegetable Soup
Recipe courtesy of Runners World

3 tablespoons olive oil
½ large onion thinly sliced (approximately 1 cup)
3 celery ribs roughly chopped (about 1/4”)
1 small head green cabbage (approximately 1 lb) roughly chopped
2 carrots, peeled and roughly chopped (about ½” thick)
2 cloves garlic minced
½ cups dried white beans, soaked overnight and drained
Vegetable Broth (approximately 43 ½ ounces)
½ teaspoon dried thyme
½ teaspoon dried sage
8 ounces green beans cut into ½” lengths (We used canned green beans rinsed and drained)
1 zucchini halved lengthwise, and coarsely chopped

1. Heat oil in a Dutch oven or soup pot over medium heat

2. Once the oil is warm, stir in onion, celery, cabbage, carrots, and garlic. Saute for approximately 12 to 15 minutes, or until vegetables are soft

3. Add white beans and vegetable broth, and bring to a boil

4. Once boiling, reduce heat to medium low, and stir in thyme and sage, cover, and cook until white beans are tender, approximately 1 ½ hours

5. Add the green beans and zucchini, cover partly and cook until green beans are tender (about 30 minutes)

6. Season with salt and pepper

7. Ladle into bowls and enjoy

This recipe makes 8 serving
Calories: 126 Fat: 7.2g
Nutritional Analysis provided by http://www.caloriecount.com

If you're looking for some fascinating listening material while enjoying your soup; check out Surprisingly Awesome for all kinds of strange and interesting facts on broccoli- including what DNA has to do with our love or aversion to broccoli. 

Let us know how you're doing on your New Years Resolutions- are you sticking to them? Leave us a comment in the notes section below!

Stay Cool,
The Cool Dads Crew

Monday Meals: Mojo Pork Tacos

The Wisconsin Test Kitchen takes their taco consumption very seriously. We frequent Bel Air Cantina on Tuesdays for $2.00 tacos (THE BEST tacos in the city, for reals); and when given enough time- we like to make tacos at home too. 

The best thing about tacos is the customization. Kevin likes his loaded with black beans, tomatoes, avocado, and meat. Rebecca likes just meat and avocado slices; and Sawyer likes just the meat and tortilla. But no matter how we load them; tacos are guaranteed to be a meal we all love. Tacos are love, people.

We tried a new recipe for Taco Friday (we're trying to make it a thing); and the recipe was so easy and delicious we couldn't wait to share it with our readers. Any recipe that involves a lot of pork, some citrus juice and a whole head of garlic is guaranteed to be amazing. Rebecca made the mistake of working from home the day the taco meat was cooking; and the smell was driving her insane. SO GOOD!

Mojo Pork
Recipe courtesy of: http://iowagirleats.com/2015/06/08/crock-pot-mojo-pork-with-cuban-style-black-beans/

3-4lb boneless pork butt, trimmed of excess fat then cut into big hunks
3/4 cup chicken broth
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
1 onion, cut into big chunks
1 jalapeno, sliced in half
1 head garlic, cloves separated and peeled
1-1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
2 bay leaves

Directions
Add all ingredients to a large crock pot then stir to combine. Cook on low for 8-10 hours or until pork shreds easily with a fork.

We had an especially large pork butt, so we added a little extra juice to make sure it didn't dry out while cooking. 

Serve with corn tortillas, taco fixings, or even on nachos. 

As you can see, the tacos were a hit. And the recipe couldn't have been any easier. Give this a try the next time you find yourself craving some delicious taco goodness.

Stay Cool,
The Cool Dads Crew

Football Friday: Creamy Salsa Verde Chicken Pasta

The Wisconsin Test Kitchen has been on a roll lately (more than we can say for our beloved Green Bay Packers). We've found and posted several delicious one-dish meals that are easy to prepare and SO delicious. 

This might be our new favorite. We were both wondering why we didn't cook more with Salsa Verde. It's such a zesty, fun ingredient that adds a discernable flavor to any dish. "We need more salsa verde dishes in our life!" Kevin announced after devouring this dinner. Yeah... Ok... Twist my arm more!

Last week we discussed why one-dish meals are awesome for Football Sundays. Make sure to add this one to your list of recipes to prepare during the play-offs!

Creamy Salsa Verde Chicken Pasta
Recipe courtesy of: http://www.kevinandamanda.com/recipes/dinner/creamy-salsa-verde-chicken-pasta.html

Ingredients
1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
2 cups low-sodium chicken broth
1 cup salsa verde
1 cup heavy whipping cream
3 cups uncooked penne pasta
salt and pepper to taste (about ½ teaspoon each)
1½ cups pepper jack cheese, shredded (we used mozzarella, because we accidentally used the pepper jack cheese in something else! It was still delicious)

Instructions
Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.

Add the broth, salsa verde, cream, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.

Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining ½ cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy!! 

Enjoy this creamy, delicious meal and we hope your teams have weathered well in the play-offs so far this season!

Stay Cool,

The Cool Dads Crew

Weight Loss Wednesday: Pork Roast with Apples, Carrots & Rosemary

You read that correctly! Cool Dads Cook is introducing a new feature: Weight Loss Wednesdays. Since Doug in the Arkansas Test Kitchen is on a mission to lead a healthier lifestyle by counting calories and moving more; we thought we'd post some of the low-calorie (but delicious!) recipes he's preparing. Doug is on a mission to prove that living a healthy lifestyle doesn't mean eating bland, tasteless food. He's finding all kinds of delicious, savory recipes you're sure to love. Welcome to the first post!

Slow Cooker Pork Roast with Apple, Carrots, and Rosemary
recipe courtesy: Everyday Good Thinking
Recipe serves 10


2 Granny Smith apples (cored and each cut into 8 slices)
1 tablespoon lemon juice
4 lbs pork loin roast (boneless)
1 teaspoon salt
1/2 teaspoon fresh black pepper
1 medium onion cut into eights
4 large carrots (peeled and cut 1 1/2" pieces)
1 sprig of Rosemary

1. In a bowl toss apple slices with the lemon juice and set aside
2. Season Pork Roast with the salt and pepper
3.Place half of the onions and apple slices in the bottom of the slow cooker
4. Place the pork roast on top of the apple and onions
5. Nestle the remaining apples, onions and carrots around the pork roast
6. Top the roast with the rosemary sprig
7. Cover and cook on high for 4 hours, or low for 7 to 8 hours

8. Check the meat with an instant read meat thermometer to make sure the meat has reached an internal temperature of 160 degrees
9. Allow roast to sit on a platter or cutting board for 5 - 10 minutes before cutting

Calories

Carbs

Fat

Protein

Sodium

Sugar

65

8

2

3

270

4

Dietary information calculate by Myfitnesspal

Make sure to check out Doug's fitness blog: www.bloodsweatandgears.blogspot.com for updates on his progress!

Stay Cool,
The Cool Dads Crew

Monday Meals: Dutch Baby Pancakes

Breakfast for Dinner... it's what's for dinner. Both Test Kitchens have blogged in the past about our love of pancakes and eggs for dinner; it's an easy thing to make and the Little Chefs love the novelty of it.

A few weeks ago, the Wisconsin Test Kitchen saw Alton Brown's recipe for a Dutch Baby pancake; and it was enough to get us out of bed on a cold Saturday morning to try making it. 

Several great things about a Dutch Baby pancake:

1. It's easy to make. You need to be precise with measurements and following directions, but it's easy-peasy.

2. One. Big. Pancake. It's one big pancake!!! You're not stuck standing over a griddle, flipping little pancakes while the finished product gets cold. You have ONE BIG PANCAKE!!

3. You put the Dutch Baby in the oven to bake, and literally leave it there for twenty minutes; giving you time to make fruit salad, set the table, pour juice... all the other stuff that goes along with Breakfast for Dinner. So easy for a weeknight dinner! 

Dutch Baby Pancake
Recipe courtesy of: http://altonbrown.com/dutch-baby-pancake-recipe/

Ingredients

3 tablespoons unsalted butter, divided
2 1/2 ounces (72 grams) all-purpose flour, approximately 1/2 cup
3 tablespoons granulated sugar
1/2 teaspoon kosher salt
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1/2 teaspoon vanilla extract
Powdered sugar, for serving
Lemon wedges, for serving

Instructions
Heat the oven to 375 degrees F.
Put 1 tablespoon of the butter in a 10-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly.

Pulse together the flour, sugar and salt in a blender of food processor. Add the eggs, milk, vanilla extract and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.

Carefully remove the hot skillet from the oven and immediately pour the batter into the center. 

Bake for 20 minutes, do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.

Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.

This was such an easy, delicious meal to prepare; and you best believe there wasn't any Dutch Baby left over! If you're looking for a new spin on Breakfast for Dinner; try this tasty, easy pancake recipe.

Stay Cool,
The Cool Dads Crew

Football Friday: One Pot Beef Stroganoff

When it comes to cooking on Football Sunday; the rules are simple:
1) The dish must be simple to prepare
2) The dish must feed a crowd of people
3) The dish must be delicious

The Wisconsin Test Kitchen tried a new recipe last week that fit all these requirements! We made a simple, one-dish Beef Stroganoff and it's the perfect dish to whip up before the games start on Football Sunday. The combination of beef stock, mushrooms and sour cream (we used Greek yogurt) made a rich, hearty dish we loved. And we only had one dish to wash after! 

One Pot Beef Stroganoff

Recipe courtesy of: http://www.tasteandtellblog.com/one-pot-ground-beef-stroganoff

3 tablespoons extra-virgin olive oil, divided
8 oz crimini mushrooms, sliced
salt and pepper
½ cup diced onion
2 cloves garlic, minced
1 lb ground beef
2 teaspoons paprika
4 cups low sodium beef broth
8 oz dry rotini
½ cup sour cream
fresh parsley, for serving

Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside.

Heat the remaining 2 tablespoons of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine.

Pour in the beef broth and the pasta. Bring to a light boil then cover the pot. 

Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.

Serve topped with fresh parsley.

We enjoyed this one-pot meal so much; we've actually made it twice in the time it took us to post this blog... which is great considering we forgot to take pictures the first time we made it! Stay tuned for more delicious, easy one-pot meals you'll love.

Stay Cool,
The Cool Dads Crew

Monday Meals: Slow Cooker Macaroni & Cheese

Happy 2016 Cool Dads Readers!! 

We're sure you've made some resolutions coming into the new year; and whether those resolutions are to eat healthier, cook more and eat out less, or stick to a budget; we have ways to help you with all of these goals.

What are your New Years resolutions? Studies show that writing your goal down and keeping it in front of you; as well as having accountability partners make you more likely to achieve your goals. Share your goals with us; and we'll help to keep our Cool Dad Community accountable!

Our first recipe of the year will help with your resolution to cook more, and stick to a budget. Our Crock Pot Macaroni and Cheese is quick to make, and budget friendly. The Arkansas Test Kitchen made it for Christmas dinner, and it was a big hit.

If you've been a long-time subscriber of our blog, you know how much we LOVE a good macaroni and cheese. If you're looking for something different, we have Mama's Mac and Cheese with three different kinds of gooey, melty cheese click here, we have a zesty green chili macaroni and cheese click here, and we have even done macaroni and cheese on the smoker click here.



Slow Cooker Macaroni and Cheese
Recipe Courtesy of http://www.tasteofhome.com/recipes/slow-cooker-mac--n--cheese

Ingredients:
1 Package (16 ounces / 1 lbs) elbow macaroni
1/2 cup butter melted (1 stick)
4 cups shredded cheese (we used cheddar, but use your imagination)- divided
1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 cup 2% milk
2 large eggs beaten


1. Cook macaroni according to the package directions. We recommend cooking them slightly al dente, since they will be cooking longer in the slow cooker.
2. Melt the butter in the microwave.
3. While the macaroni is cooking, combine 3 cups shredded cheese, evaporated milk, condensed soup, 2% milk, and eggs.

4. Pour the cooked macaroni into a 5 qt slow cooker, then pour the cheese mixture on top and combine well.
5. Turn slow cooker on low for 3 - 4 hours, or until an instant read thermometer reads 160 degrees.

6. Top the cooked macaroni and cheese with the remaining 1 cup of cheese, cover and cook for another 15 minutes.
7. Serve immediately and enjoy

We can't wait to share more delicious meals with you in 2016!

Stay Cool,

The Cool Dads Crew