Football Friday: Meatball Sub Casserole

Ever make something so delicious and tasty; you want to make it again the next night for dinner? And potentially every night for the rest of your life? Yeah... that was how the Wisconsin Test Kitchen felt about making Meatball Sub Casserole last week.

It's everything you want a tasty meatball sub to be: meaty, saucy and SUPER cheesy. We were so excited to make (and promptly devour) this dish; that we forgot to take a lot of pictures. Sorry. But take our word for it... this is a keeper recipe. It's easy to make, it's perfect Sunday football food, and if you're inspired to make a double batch; it re-heats really well for lunch or dinner the next day.

Meatball Sub Casserole
Recipe courtesy of Gooseberry Patch

Ingredients
1 loaf Italian bread, cut into 1-inch thick slices
8-oz. pkg. cream cheese, softened
1/2 c. mayonnaise
1 t. Italian seasoning
1/4 t. pepper
2 c. shredded mozzarella cheese, divided
1-lb. pkg. frozen meatballs, thawed
28-oz. jar pasta sauce
1 c. water


Directions
1. Arrange bread slices in a single layer in an ungreased 13″x9″ baking pan; set aside. In a bowl, combine cream cheese, mayonnaise and seasonings; spread over bread slices. If you're like the Wisconsin Test Kitchen and forgot to let the cream cheese soften, you can microwave the ingredients on low for a minute or two so they combine and spread easily.

2. Sprinkle with 1/2 cup cheese; set aside. Gently mix together meatballs, spaghetti sauce and water; spoon over cheese. Sprinkle with remaining cheese.

3. Bake, uncovered, at 350 degrees for 30 minutes.

Hungry yet? Typing this blog makes me want to whip up another pan of this... immediately. And now for something else meaty and cheesy: football predictions!

Football Friday Predictions

Miami vs. Buffalo
Dad #1: Dolphins
Dad #2: Dolphins

Cincinnati vs. Minnesota
Dad #1: Bengals
Dad #2: Bengals

Indy vs. Kansas City
Dad #1: Chiefs
Dad #2: Chiefs

St. Louis vs. Tampa Bay
Dad #1: Rams
Dad #2: Rams

NYJ vs. Cleveland
Dad #1: Browns
Dad #2: Browns

Washington vs. Dallas
Dad #1: Redskins
Dad #2: Cowboys

New Orleans vs. Carolina
Dad #1: Panthers
Dad #2: Panthers

Jacksonville vs. Tennessee
Dad #1: Titans
Dad #2: Titans

Houston vs. Denver
Dad #1: Broncos
Dad #2 Broncos

Detroit vs. NYG
Dad #1: Giants
Dad #2: Giants

Arizona vs. Seattle
Dad #1: Seahawks
Dad #2: Cardinals

Pittsburgh vs. Green Bay
Dad #1: Pittsburgh
Dad #2: Packers
San Diego vs. Oakland
Dad #1: Chargers
Dad #2: Chargers
Baltimore vs. New England
Dad #1: Patriots
Dad #2: Patriots
Philly vs. Chicago
Dad #1: Bears
Dad #2: Eagles
Atlanta vs. San Francisco
Dad #1: 49ers
Dad #2: 49ers

Hope you have a great weekend!

Stay Cool,
The Cool Dads Crew

Kids in the Kitchen: Snickerdoodles

I think we can universally agree one of the best parts of the holiday season is COOKIES. In the Wisconsin test kitchen we have a few tried and true recipes we make every year without fail. One of our signature cookies is snickerdoodles. Sawyer loves helping roll them in cinnamon and loves watching them bake and get all crinkly at the top. She's a natural in the kitchen... she gets it from her two foodie centric parents. Of course her favorite part of the cookie baking process is actually eating the snickerdoodles! We prefer them while they're still warm- with a big glass of milk.

Here's our signature cookie recipe:

Sawyer's Snickerdoodles

1 cup butter                                                  

1 1/2 cups sugar                                                  

2 large eggs                                                  

2 3/4 cups flour                                                  

2 teaspoons cream of tartar                                                  

1 teaspoon baking soda                                                  

1/4 teaspoon salt                                                  

3 tablespoons sugar                                                  

3 teaspoons cinnamon                                                  

Directions:

1. Pre-heat oven to 350 degrees.

2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.

3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. Coat by gently rolling balls of dough in the sugar mixture.

9. Place on chilled ungreased cookie sheet, and bake 10 minutes.
10. Remove from pan immediately.

What are the cookies that make your holiday celebrations complete? Stay tuned to the blog over the next week; we have more delicious treat recipes to share!

Stay Cool,
The Cool Dads Crew

Monday Meals: Chicken Curry in a Hurry

Doesn't it seem like Thanksgiving just happened? I don't know about the rest of you; but I am so not ready for Christmas next week. Where did 2013 go? The past few weeks have been a flurry of shopping, gift wrapping, and life as usual. But amidst all that, we still need to cook meals.

It's months like this when one pot meals that can be prepared in under 30 minutes really come in handy. Last week the Wisconsin Test Kitchen made a pot of "Chicken Curry in a Hurry"- and it was the perfect meal for a cold, snowy night.

Chicken Curry in a Hurry

Ingredients

• 1 can coconut milk
• 1 tsp. red curry paste
• 2 chicken breasts, cut into ½-inch pieces
• 1 Tbsp. fish sauce (optional)
• ⅓ cup low-sodium chicken broth
• 1 onion, chopped
• 1 red pepper thinly sliced
• 2-3 medium sized carrots, thinly sliced into matchsticks
• ¼ cup fresh cilantro, chopped
• Sriracha for serving (optional)
• 1 small can bamboo shoots

 

Instructions

1. In a large saucepan over medium-high heat, stir curry paste into the coconut milk and bring to a simmer. Simmer for 5 minutes.

2. Add chicken, fish sauce, chicken broth,  bamboo shoots and vegetables. Simmer, covered for 10 minutes.

 

3. Stir in fresh cilantro.

4. Serve over rice or noodles.

5. (Optional: top with Sriracha and more fresh cilantro)

Recipe courtesy of www.inspiredrd.com

 

 

 

Final verdict? As good as take-out curry; and it was ready much faster than waiting for the delivery guy to show up. If you're craving curry (like a certain member of the Wisconsin Test Kitchen constantly seems to be...); this is the perfect recipe. You can modify it to include any vegetables you like... Rebecca is obsessed with a red curry at a restaurant that serves it with red peppers and carrots- hence our ingredients. But leeks, green peppers or even mushrooms would be an excellent addition. For our vegetarian and vegan fans, this recipe could easily be modified (omit the fish sauce, and replace the chicken with tofu chunks).

 

What one-dish meals do your families rely on during busy weeks? We'd love to hear from you!

 

Stay Cool,

The Cool Dads Crew

 

Kids in the Kitchen: Monkey Bread

This week the Arkansas Test Kitchen is sharing a nostalgic, fun recipe your kids are going to love. Yep, it got a little bananas up in the Arkansas Test Kitchen over Thanksgiving...

One of Doug's fondest winter memories is waking up in the morning and smelling monkey bread in the oven. So over Thanksgiving break while his niece and nephew were in town; all three children set to work making a family favorite.

Monkey Bread:

4 cans of biscuit dough, each piece of dough cut into quarters
1/2 cup sugar
Cinnamon to taste
1/2 cup brown sugar
1 stick melted butter

1. Mix sugar, cinnamon and brown sugar together.
2. Coat each quarter of biscuit dough in sugar mixture.
3. Pour 1/2 of the melted butter in the bottom of a 9x13 baking dish.
4. Place sugar coated biscuits into baking dish.
5. Pour remainder of the melted butter over the top of the mixture.
6. Bake in the oven until golden brown (about 10-15 minutes) at 400 degrees

Icing for the top:

2 cups of confectioners sugar with a little water. Mix together thoroughly until a thick paste is created. Drizzle icing over the top of cooked monkey bread.

This is a great recipe for the kids to help with. The kids were able to use a butter knife to cut the biscuits into quarters, and then they had a blast rolling the biscuit dough into the sugar mixture and placing into the baking dish.

As the weather continues to get colder, this is a great weekend breakfast recipe that's guaranteed to warm you up.

Stay Cool,
The Cool Dads Crew

Monday Meals: Chili

With the up coming (now passed) ice storm that we received in Arkansas; the Arkansas Test Kitchen thought it would be a great idea to make some food that could be heated on the wood burning stove- in case we were to lose power. So, what better food to make than chili? Plus, one of our loyal readers (Rachel) had requested a Cool Dads Cook chili recipe.

So Rachel without further ado; here is your chili recipe!

Doug and Ken's Chili

2 lbs ground meat (either ground beef, turkey, pork, or a combination)
1 onion, chopped
2 green bell peppers, chopped
2 cloves garlic, minced
2 tbs. oil
32oz. can tomato sauce
1 28 - 30 oz. can diced tomatoes (fire roasted diced tomatoes add a great flavor)
1 14.5 oz can black beans, drained and rinsed
1 14.5 oz can pinto beans, drained and rinsed
1 14.5 oz. can kidney beans drained and rinsed
Onion powder to taste
Garlic powder to taste
Ground sage to taste
Oregano leaves to tasteChipotle Tobasco Sauce
Carroll Shelby's Chili Kit

Directions:

1. Sauté onion, bell pepper, and garlic in oil for approx. 5 minutes in a large pot over medium to medium high heat.
2. Brown ground meat in the pot with the onion, bell pepper, and garlic. Cook until all meat is brown, over medium to medium high heat
3. While the meat is browning, add in your first round of seasonings: onion power, garlic powder, ground sage, oregano, and Chipotle Tobasco. The idea is to season the meat. DO NOT USE CHILI KIT YET!
4. Once all the ground meat is browned, pour in the tomato sauce, diced tomatoes and spice packet from Chili Kit and turn heat to medium low to simmer for approx. 30 minutes.
5. Dump in all the cans of rinsed beans, and mesa packet from chili packet into the chili pot.
6. Let sit for approx. 15 minutes, stirring frequently so the beans will not stick to the bottom of the pot.
7. Taste the chili and add additional seasonings as needed.
7. Serve with corn chips, grated cheese, and sour cream.

 So why is the chili recipe called Doug and Ken's chili? About ten years ago; a friend of mine and I decided we wanted to make chili. So, we started dumping things into our soup pot until this recipe was created. Since then, Ken has passed away, however he had a significant influence on my cooking style.  Every time I make this chili recipe; I always remember making it with him. I remember looking into the spice cabinet and figuring out what spices will go great with our chili; and looking into the cupboards to see what we had that we could dump into the chili. Our first couple of tries were ok; but this is was the best chili we created together; in my humble opinion. I hope you and your families enjoy it as much as we do!

Stay Cool,
The Cool Dads Crew

Football Friday: Smoked Pork Shoulder

 

Part of being a Cool Dad is multi-tasking. Cool Dads are sometimes responsible for laundry, washing dishes and even watching PBS kids along with the little ones. Sometimes it's nice to have a dinner recipe you don't have to babysit, so you can spend time on the things that really matter (ie: more PBS Kids viewing time).

 

Here's a recipe that doesn't take too much effort, but will still make you look like a Rock Star Cool Dad.

 

Smoked Pork Shoulder

Ingredients:
10 lbs. pork shoulder
Dry rub to taste (I used Strawberry's Grand Champion Shake-On Bar Be Cue Seasoning) However, you can find many recipes to make on your own.
1 - 2 cups apple juice
Apple wood

Directions:
1. Remove meat from refrigerator and sprinkle it with dry rub.
2. Let the meat sit at room temperature for approximately 45 minutes
3. While the meat is warming to room temperature, light the charcoals. I like to use Weber Chimney Starter with lump charcoal (it seems to burn longer and at a more steady temperature). By using the Chimney Starter instead of the lighter fluid, you don't have the smell of the fluid, or run a chance of it getting flavor into the meat.
4. Set the grill for indirect heat, with a drip pan under the location of the meat.

5. Pour apple juice into the drip pan.
6. Place wood on top of the charcoal.
7. Let the grill sit until you see smoke coming out.
8. Place meat onto the grill, and grill 1 hour for every pound of meat.
9. Once the meat reaches a temperature of 190 degrees in the fattest section; it's done cooking.
10. Let the meat rest for at least 10 minutes before cutting or shredding.

 

Notes:

1. Most people recommend letting your wood soak in water for at least 2 hours before placing on the fire, however I believe that I get a better smoke flavor using dry wood.

2. If you are using a charcoal grill, I recommend using wood chunks.

3. If using a gas grill, you can make your own smoke packet. Youtube has videos to show you how!

 

Ok, we know what you're all thinking: winter is coming and I can't use a grill in snow or ice-but this looks yummy- how do I make it?!

 

 Easy.

 

Go to your local meat market and ask for a 6 lb. pork shoulder, sprinkle your favorite dry rub on it, maybe add a little Chipotle Tabasco on it for a smokey flavor, and place it into a slow cooker for 8 - 9 hours. The meat will come out tender, juicy, and extremely delicious. This should help cure the 'I want barbecue!!!' craving you're experiencing.

 

Finally, we know it may seem easier to go to the local barbecue restaurant and buy the meat already smoked. However, smoking your own meat provides so many benefits:

 

1) the joy of smoking your own meat, and the pride you can take in the finished product

2) the manly cologne smell of yummy smoke coming from your smoker

3) you can experiment to create your own flavor. Each person's tastes are completely different and you can find / create the taste for you.

 

Hungry yet? Good, so are we. Hungry for some football predictions!

 

Indianapolis vs. Cleveland

Dad #1: Colts

Dad #2: Colts

 

Atlanta vs. Green Bay

Dad #1: Falcons

Dad #2: Packers

 

Cleveland vs. New England

Dad #1: Patriots

Dad #2: Patriots

 

Oakland vs. NYJ

Dad #1: Raiders

Dad #2: NYJ

 

Detroit vs. Philly

Dad #1: Eagles

Dad #2: Lions

 

Miami vs. Pittsburgh

Dad #1: Steelers

Dad #2: Steelers

 

Buffalo vs. Tampa Bay

Dad #1: Buccaneers

Dad #2: Buccaneers

 

Kansas City vs. Washington

Dad #1: Chiefs

Dad #2: Chiefs

 

Baltimore vs. Minnesota

Dad #1: Ravens

Dad #2: Ravens

 

Arizona vs. St. Louis

Dad #1: Cardinals

Dad #2: Cardinals

San Diego vs. NYG
Dad #1: Chargers
Dad #2: Giants

Seattle vs. San Francisco
Dad #1: Seahawks
Dad #2:

Tennessee vs. Denver
Dad #1: Broncos
Dad #2: Broncos

Carolina vs. New Orleans
Dad #1: Saints
Dad #2: Panthers

Dallas vs. Chicago
Dad #1: Bears
Dad #2: Cowboys

Hope you all have a wonderful weekend full of food, family and football!

Stay Cool,
The Cool Dads Crew
 

 

 

 

 

 

Kids in the Kitchen: Baked Cinnamon Apple Chips

I don't know about the rest of you; but the Wisconsin test kitchen is still in something of a food coma after Thanksgiving last week. We've finished off almost all the leftovers, and never want to look at a turkey ever again.

So, we spent the week making some healthy vegetable filled meals and snacks. We had a big bag of apples in the fridge, and decided to use them to make one of our favorite tried-and-true snacks: baked cinnamon apple chips.

This is seriously one of the easiest recipes- it only calls for two ingredients, and produces a snack kids LOVE.

Baked Cinnamon Apple Slices

2-3 medium to large apples
Cinnamon

Pre-heat oven to 275 degrees. Lightly spray a baking sheet with non-stick cooking spray.

Wash, core and thinly slice the apples.

Place apple slices onto the cookie sheet (this is a perfect step for your little chef to help with).

Lightly sprinkle the apple slices with cinnamon (another good step for your little chef to help with).

Bake apples for two hours total (flip the slices after an hour and let them keep baking). You want the apples to have a "crisp" but NOT burned consistency. After an hour and a half, check on them and see how they look.

This is the perfect snack if you're craving something sweet, but you're avoiding sugar. I don't know why, but I prefer apples this way compared to raw. Added bonus? This recipe will leave your whole house smelling delicious.

What are some of your favorite healthy snacks?

Stay Cool,
The Cool Dads Crew

Monday Meals: Maple & Brown Sugar Pork Loin

 

With all of the turkey and ham being consumed lately; we needed something a little different in the Arkansas Test Kitchen. We found this recipe on Pinterest and it was love at first bite. And with all of the hustling this time of year, this is an easy recipe to throw in the slow cooker and forget about it until dinner time. And your family is sure to love it.

 

 

 

Slow Cooker Maple and Brown Sugar Pork Tenderloin

 

Ingredients:

2 lbs pork tenderloin ( I did not have a 2 lb. pork loin, but used a 3 lb. cut in half)
salt and pepper to taste
1 clove garlic, minced
1/4 cup maple syrup (use only 2 tablespoons if you are using pure maple syrup)
4 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1/2 teaspoon dried thyme leaf, crumbled

Gravy Ingredients:
1 tablespoon cornstarch
1 tablespoon cold water

 

 

Directions:

1. Sprinkle tenderloins lightly with salt and pepper.

2. Place pork in a slow cooker sprayed with non-stick cooking spray.

 

 

3. Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup; pour over the pork.

4. Turn pork to coat thoroughly. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 to 4 hours.

5. Remove pork to a plate, cover with foil, and keep warm.
6. Pour the juices into a saucepan and bring to a boil over medium heat.
7. Simmer for 8 to 10 minutes.
8. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer.
9.Serve pork sliced with the thickened juices.

Adapted from Six Sisters' Stuff

 

We hope you and your families had a wonderful Thanksgiving!

 

Stay Cool,

The Cool Dads Crew