Monday Meals: Pork Chop Stroganoff

As we've mentioned before, the Wisconsin Test Kitchen usually gets a whole butchered hog every year for Christmas. It's a very generous gift that keeps us in tasty, tasty (locally grown and organic) pork all year long. It allows us to feed smoked pig butt to our entire fantasy football league on draft day, Easter ham for the whole family, and ribs and cutlets all summer long. 

We usually have a TON of pork chops and have been burned out on the same recipes we've been making week after week. So, we took to the trusty Pinterest to find a new recipe. We're adding this one into our rotation immediately! The creamy, mushroom gravy paired well with the juicy, tender chops. We served this with roasted potatoes, and with a side of broccoli rabe. It was an easy, delicious weeknight dinner we'll be making again soon.

A few notes from the Test Kitchen: the recipe we followed called for thick cut pork chops... we have thin cut. As a result, we didn't brown the chops, because we didn't want them to get dried out. If you're using thick cut- follow the directions and brown them- it will seal the juices in, and add more flavor. If you're using thin cut- place the chops in the slow cooker, and cook on low for 3-4 hours. 

Pork Chop Stroganoff
Recipe courtesy of: Cooktop Cove

4 large bone-in rib pork chops
1 tbs butter
8 oz sliced mushrooms
1 can (10.75 oz) cream of mushroom soup
1 envelope pork gravy mix
½ cup water
⅓ cup sour cream

Instructions
1. Combine the soup and gravy mix in a bowl, add to the slow cooker and place the mushrooms on top.

2. Melt the butter in a large skillet and brown the pork chops on both sides, in two batches if necessary, before placing in the slow cooker on top of the mushrooms.

3. Deglaze the skillet using the water, scraping up any meaty or fatty cooked-on bits from the pan using a wooden spatula and pour the contents of the skillet over the pork chops before covering and cooking on low for 6 - 8 hours. 

4. Remove the pork chops and stir the sour cream through the mushroom gravy until smooth, then pour over the chops and serve with steamed rice.

With the kids heading back to school, sports and social leagues starting back up, life is hectic- no doubt. So do yourself a favor, and let the crock pot cook dinner for you tonight! 

Friday Fun: Blueberry French Toast Casserole

The Wisconsin Test Kitchen had friends in from out of town for brunch a few weeks ago; and were trying to think of a quick, but impressive meal to serve. Additionally, some of the guests were vegetarian; so we wanted to avoid any casseroles or bakes with meat. Disclaimer: of course we served bacon on the side... 

Kevin suggested we try a Blueberry French Toast Casserole. Since we had leftover hamburger buns from a cookout the weekend before, and a pint of fresh blueberries from our recent Door to Door Organics delivery- we were set. 

Blueberry French Toast Casserole
Recipe Courtesy of: Angelic Bakehouse

Ingredients
1 pack Angelic Bakehouse Sprouted Whole Grain Hamburger Buns,cubed

Butter, for greasing the pan

6 eggs
3 cups whole milk
¾ cup maple syrup, plus extra for serving
2 teaspoons ground cinnamon, plus 1 tablespoon
¼ teaspoon fine sea salt
1 lemon, zested
2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
3 tablespoons granulated sugar

Instructions
Place an oven rack in the middle of the oven.
Preheat the oven to 350° F.
Butter a 9 x 13-inch baking dish. Set aside.
In a large bowl, beat the eggs until frothy.

Add the milk, maple syrup, cinnamon, salt, and lemon zest.

Add the bread cubes and mix until coated.
Stir in the blueberries.
Pour the mixture into the prepared baking dish.

In a small bowl, mix together the remaining cinnamon and sugar.
Sprinkle the cinnamon sugar over the egg mixture in an even layer.
Bake for 40 to 45 minutes until the top is golden and the filling is set.

Spoon onto serving plates and drizzle with maple syrup. 

The french toast was a big hit; the combination of lemon and blueberry was delicious. And it helped that our guests just so happened to bring a large jug of real maple syrup with them! 

Next time you have a house full of people for breakfast or brunch- give this a try. It's easy to prepare and will impress your guests.

Stay Cool,

The Cool Dads Crew

Monday Meals: Creamy Sundried Tomato Chicken

We're back! Sorry it's been a few weeks since our last post: the Wisconsin Test Kitchen has been busy enjoying summer and soaking up as much sunshine as possible before the gloom of winter descends on us. 

We've crossed a few more items off our Summer Bucket List, including a trip to Bookworm Gardens and Kohler Andre State Park in Sheboygan. Bookworm Gardens is a MUST for all book lovers; the gardens are meticulously crafted to represent different children's books, and there are plenty of hands-on experiences kids will enjoy. Bonus: the gardens are FREE with a suggested donation. 

We also took a trip to Highway 18 Outdoor Theater to see Suicide Squad. While the movie was just okay; the outdoor theater experience was awesome! They have a fun indoor area with pool tables, pinball machines and Foosball; as well as food, and beverages. This was a fun way to spend time while we waited for the movie to start. 

And summer still isn't over yet! We have an upcoming trip to Bay Beach, as well as Labor Day weekend plans in the north woods. It's been a lovely summer so far, and we  really don't want to see it end. 

In addition to all our summer fun, we've still found time to cook. While we've relied on our crock pot, and cooked a lot of our favorite recipes, we have tried a few new recipes as well. Rebecca has been toying with the idea of trying the Whole 30; and wanted to test drive a few recipes before committing. We tried this easy one-dish meal on a Friday night, and even the non-Whole 30 enthusiasts enjoyed it. Even if you're not doing the Whole 30, this is a great meal for anyone looking to cut dairy out of their diet. The dish is creamy and indulgent, without all the lactose. 

Creamy Sundried Tomato Chicken
Recipe courtesy of: My Natural Family


1 T. salt
1 t. freshly ground pepper
8 chicken thighs, bone-in, skin removed (we used chicken breasts instead)
1 T. olive oil
1 yellow onion, sliced thinly
3/4 C. sliced sun-dried tomatoes (not packed in oil)
1 T. garlic, minced
1 t. Italian Seasoning (oregano, thyme, parsley)
Pinch red pepper flakes
1 can (13.5 oz.) coconut milk
1 C. chicken stock or broth
Basil, shredded, to top

Instructions

Add 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.

Add the coconut milk and chicken broth and bring to a boil.
Add the chicken into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.

Cover pan with a lid (make sure it is oven safe) and place it in the oven. Cook for 30-35 minutes at 350 degrees, or until chicken is cooked all the way through. 

Remove from the oven and top with shredded basil just before serving. We served the chicken over pasta, since we weren't adhering to Whole 30, but it would also be delicious served over zoodles (zucchini vegetable noodles, for those not in the know). 

We'll be back in the next few weeks with ideas for school lunches, batch cooking and fall (waaaah!) recipe ideas. Plus, the return of Cool Dads football predictions! 

Stay Cool,
The Cool Dads Crew

Friday Fun: Creamy Garlic Spinach Chicken Pasta

Summertime, and the living is easy! We hope you've been having amazing summers: lots of swimming, family time, cocktails and of course food! The Wisconsin Test Kitchen has been having a very active summer! We hit up Milwaukee Kayak Company, rented kayaks and toured the Milwaukee river. It was a blast, and so fun to see our great city from a new vantage point. 

SB has been spending her summer at day camp with her friends, and last week she passed her swimming test and can now swim in the deep end of the pool (much to her delight). 

We've also tried some new (to us) restaurants, and have declared Barnacle Bud's the best patio in Milwaukee. We've been fortunate to have beautiful weather so far this summer, and we hope it lasts!  

Between exploring all Milwaukee has to offer, we've also been cooking. We've tried to focus on meals that are easy to prepare, so we can spend our evenings playing in the yard, or meeting friends for ice cream. 

Here's an easy meal we made a few weeks ago and loved. 

Creamy Garlic Spinach Chicken Pasta
Recipe courtesy of: Becky's Best Bites

Ingredients
12 oz. penne pasta
10 oz. fresh spinach, coarsely chopped
1 tbsp. extra virgin olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 large, yellow onion, chopped
3-4 cloves garlic, minced or pressed
½ cup garlic and herb cream cheese (we used 4-5 Laughing Cow Garlic & Herb wedges)
⅓ cup grated parmesan cheese
1 tsp. crushed red pepper flake, more or less depending on your preference
sea salt and fresh cracked pepper, to taste.

Instructions

Cook pasta according to package directions, reserving one cup of starching cooking water. Drain and return to hot pot, add chopped spinach, cover and set aside to let spinach wilt.

Heat olive oil over medium-high heat in a large skillet.

Once hot, add chicken to the skillet and sauté for approximately 5 minutes, or until chicken is cooked through.

Add onion and garlic to the pan and saute for 2-3 minutes or until the onion has softened and beginning to turn translucent.

Add cream cheese and reserved cooking water to chicken. Stir to combine and melt cream cheese.

Add chicken/cream cheese mixture to pot with pasta and spinach. Add parmesan, crushed red pepper (if using), salt and pepper. Stir to combine.

Serve with additional parmesan cheese and red pepper flakes for garnish.

We hope you're having a fantastic summer; and can't wait to share more recipes with you!

Stay Cool,

The Cool Dads Crew

Monday Meals: Beef & Broccoli

The 4th of July was the official kick-off to summer: fireworks, grilled food and time with family and friends. With all the excitement (and heat) summer brings, sometimes cooking dinner is the last thing you want to think about. Especially if you don't have air conditioning, or a grill...

But never fear: Cool Dads to the rescue! Last week the Wisconsin Test Kitchen tried a new recipe that immediately became a family favorite. We loved that we could throw ingredients in the slow cooker, not heat up the house, and come home to a delicious, fresh, healthy dinner. This recipe is even kid tested and approved!

Beef & Broccoli
Recipe courtesy of: Buzzfeed

2 lbs sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 Tbsp. sesame oil
4 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
1 head of broccoli, cut into florets
White rice, cooked for serving


In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.

Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.

After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the broccoli and gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.

Serve over warm white rice. Enjoy!

We all know slow cookers are the perfect way to cook winter stews and soups; but summertime is also slow cooker time! Do you have any favorite recipes for your slow cooker in summertime? Leave your recipes in the comments below!

Stay Cool,
The Cool Dads Crew

Friday Fun: 4th of July Recap

Are you still recovering from the 4th of July weekend? The Wisconsin Test Kitchen sure feels that way... We spent most of the weekend at home, but did a lot of cooking and entertaining of family and friends. At one point, Rebecca joked she must have run the dishwasher 25 times that weekend because of all the dishes and cooking. But it was all worth it. We thought we'd break down some of our favorite summertime recipes we've prepared over the last week! Sorry for the lack of pictures; we were too busy cooking to remember to snap a lot of pics! 

We had some of our favorite families over for a cookout the week before 4th of July, and smoked a pork shoulder and some ribs. Even though Kevin thinks meat alone is an acceptable meal, Rebecca felt the need to prepare a few side dishes. 

One of our tried and true summer salad recipes is a Pea Salad from The Pioneer Woman. The combination of sweet peas, cheddar cheese, red onion and bacon is savory, salty and perfect for summer. It's easy to throw together, and it's usually the first salad to go at a cookout.

No cookout is complete without dessert, and this family meal was no exception. Since rhubarb is in season, we decided to make a Rhubarb Cake, and use some of the 12 cups (no exaggeration) of rhubarb in our freezer. This cake couldn't be easier to make; and is perfect served room temperature with a dollop of whipped cream on top. I have a feeling we'll be making it again, since we still have so much rhubarb to go through...

Over 4th of July weekend, we smoked more pork shoulder, experimented with some pizza recipes, and pretty much stuck to our tried and true recipes. But we did attend a 4th of July party, and brought along a Feta Dip that was easy to make the morning before the 4th of July parade, swimming and other festivities. We served this tangy dip with a side of red pepper slices and crackers. It's so easy, it will make you look like a culinary rockstar. Don't worry: your secret is safe with us! 

We look forward to sharing more of our recipes with you; and would love to hear some of your summertime favorites! Leave your recipes in the comments below.

Stay Cool,
The Cool Dads Crew

Friday Fun: Thai Pork

We wouldn't describe the smallest member of the Wisconsin Test Kitchen as picky; she's just very opinionated about the types of food she'll eat. 

Cantalope? No.
Honey dew melon? Yes
Raw octopus? Yes
Tomatoes? No
Anything that has the smallest amount of black pepper added? Don't even think about it.

So you can imagine how thrilled we've been lately with her desire to try new recipes. She loved our Eggplant Pasta with Red Pepper & Tomato; and our Broccoli Soup. But the biggest hit of the week was definitely the Thai Pork. 

Thai Pork wins on multiple levels: it only requires a handful of ingredients, it's easy to make, and according to the meat eaters in the house: it's seriously delicious. Kevin tried hard to keep it on the DL how delicious it was, not wanting to tempt his vegetarian wife. Sawyer was less discrete. "Mom! This is the best meal ever!" she loudly announced. 

Thai Pork
Recipe courtesy of: Sublime Reflection

Ingredients
One 2 lb. boneless pork loin or pork roast
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1/2 cup prepared Teriyaki sauce
2 T. rice vinegar
1 tsp. red pepper flakes
3 cloves garlic
3 T. creamy peanut butter
1/2 cup chopped cilantro
1/2 cup chopped green onion

Instructions

Place pork, Teriyaki sauce, rice vinegar, garlic, and red pepper flakes in crockpot.

Cook on low for 6-8 hours.
Remove meat from the crockpot and shred.
Stir peanut butter into the remaining liquid.
Add sliced peppers, and return meat to crockpot.
Cook approximately 30 minutes until peppers are slightly cooked, but still crisp.

Just before serving, stir in green onion and cilantro.

We served our pork over white rice, but it would be tasty in lettuce wraps, or over a salad as well. Take advantage of your crock pot this summer: let it do the cooking, and spend time with your family soaking up the sun. 

Stay Cool,
The Cool Dads Crew