Monday Meals: Sausage Kale Stew

Kale.

I think we've discussed our love/hate relationship with this polarizing green. We HATE it, but we LOVE the food value. We LOVE kale when it's cooked in some kind of pork fat, but HATE the calorie count.

Love/Hate. Kale.

But here's one recipe we've been making for a long time (it's a Cool Dads Original recipe!) and it makes us LOOOOOVE some kale.

White Bean, Sausage, Kale Stew

1lb. sausage (we like chicken apple sausage, but any kind will work well)
2 bunches kale, stems removed and roughly chopped
1 can white cannellini beans, drained and rinsed
2 cloves garlic
1 cup chopped onion
4 cups chicken stock
1 tablespoon thyme
1 tablespoon rosemary
salt & pepper
1 tablespoon sugar

Pre-heat oven to 350 degrees.

Heat 2 tablespoon of olive oil in a Dutch oven over medium heat and brown the sausages. **If you are using pre-cooked sausage, you only need to add some color. If you're using raw sausage, cook all the way through.

Remove the sausages from the Dutch oven, and add 1 tablespoon water, use a plastic spoon to scrape up any pieces that might be stuck to the bottom of the pot.

Add garlic and onion to the Dutch oven, cook until translucent (about 5 minutes).

 Add the rosemary and thyme, stirring constantly for one minute, and add the kale, letting it begin to wilt.

Once the kale has wilted slightly, pour the chicken stock, cannellini beans and sugar into the Dutch oven. Bring stew to a boil.

While you're waiting for the stew to boil, slice sausages into 1/2" thick slices.

Once stew comes to a boil, add sausage.

Cover the Dutch oven and bake for 25 minutes.

Remove from oven and serve with warm, crusty bread.

We decided a long time ago this dish is the epitome fall heartiness in a bowl. And with it being the first full week of fall- you're going to love this hearty, delicious dish.

Stay Cool,
The Cool Dads Crew

Football Friday: Spicy Dr. Pepper Ribs

The Wisconsin and Arkansas Cool Dads may not agree on much (football being their main point of contention); but they both have soft spots for redheads and women named Ree.

Their second favorite Ree (the first of course being the spunky and illustrious editor of this fine blog) is The Pioneer Woman- Ree Drummond. The Wisconsin Test Kitchen has tried at least ten of her recipes; and the results are always delicious. Think: simple, straightforward food that people love. And she's adorable. Seriously.

A few weeks ago the Wisconsin Test Kitchen found a recipe for her Spicy Dr. Pepper ribs, and we couldn't stop thinking about it. We needed to make those ribs! And ribs are awesome game day food. Especially this recipe, you can start them early in the morning and by the late afternoon game- you have ribs!

Spicy Dr. Pepper Ribs
Recipe courtesy of: http://thepioneerwoman.com/cooking/2014/02/spicy-dr-pepper-ribs/

1 cup Brown Sugar
1 can Dr. Pepper
1 can (5 Ounces) Chipotle Peppers Packed In Adobo
1/3 cup Brown Mustard
1 Tablespoon White Vinegar
3 cloves Garlic, Minced
2 packages Pork Baby Back Ribs

 Prepare the marinade by gently boiling the first 6 ingredients in a medium saucepan until reduced and thick, about 20 minutes.

Allow to cool completely. Divide into two containers and refrigerate one container for later.

Place ribs on a large baking sheet lined with heavy foil. Brush half the marinade all over the ribs on both sides. Cover with foil and refrigerate for 8 hours to marinate.

When you're ready to cook the ribs, preheat the oven to 275 degrees. Place the pan, still covered in foil, into the oven for 2 hours. Remove the foil and increase the temperature to 300. Using the other half of the sauce, brush another generous layer all over the ribs. Return the pan to the oven and continue cooking for another 30 to 40 minutes, brushing on another layer of sauce as it cooks.

Remove the ribs when they're fork tender (keep cooking until they are). Slice and serve!

 
 These ribs packed a fair amount of heat, but the sweetness from the Dr. Pepper really helped mellow out the spice. While this recipe wasn't ideal for the smallest member of our test kitchen, the adult members really enjoyed it with fried green tomatoes and homemade risotto. It was a delicious weekend in the Wisconsin Test Kitchen. Oh- and the smell of the ribs had us craving meat all afternoon. I believe the phrase, "I want to chew off my arm and eat it, those ribs smell so good!" was uttered once or twice. We don't recommend that. Just make the ribs instead.

After three weeks of football predictions, Dad #1 is still in the lead with seven points (28-21). Here are our week 4 predictions
 
Redskins vs. Giants
Dad #1: Washington
Dad #2: Washington

Bears vs. Packers
Dad #1: Green Bay
Dad #2: Chicago

Texans vs. Bills
Dad #1: Buffalo
Dad #2: Buffalo

Colts vs. Titans
Dad #1: Indy
Dad #2: Indy

Panthers vs. Ravens
Dad #1: Carolina
Dad #2: Carolina

Lions vs. Jets
Dad #1: Detroit
Dad #2: Detroit

Buccaneers vs. Steelers
Dad #1: Pittsburgh
Dad #2: Tampa Bay

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

Jaguars vs. Chargers
Dad #1: San Diego
Dad #2: Jacksonville

Falcons vs. Vikings
Dad #1: Atlanta
Dad #2: Atlanta

49ers vs. Eagles
Dad #1: Philadelphia
Dad #2: San Francisco

Saints vs. Cowboys
Dad #1: New Orleans
Dad #2: New Orleans

Patriots vs. Chiefs
Dad #1: Kansas City
Dad #2: New England

Hope you have a great weekend of football and food!
Stay Cool,
The Cool Dads Crew

Football Friday: Homemade Pizza Rolls

When watching football on Friday, Saturday, Sunday, or Monday; the number one food commercial you see is for pizza. And whose mouth doesn't start watering at the sight of one of those big Papa John's pizzas? My mouth is watering while typing this! 

But why buy pizza when you can make pizza rolls at home that taste better than cardboard frozen pizza, and take less time than delivery? 

Cool Dads Pizza Rolls

4 cans crescent roll dough (I used Pillsbury)
48 small pepperoni slices
16 slices Canadian bacon
16 mozzarella cheese sticks
1 jar marinara

Directions
1. Pre-heat oven to 375 degrees
2. Roll out crescent roll dough into triangles
3. Place 3 Pepperoni slices, 1 Canadian bacon and 1/2 of a cheese stick on each triangle 

4. Carefully roll up each triangle, making sure all edges are closed (this prevents the cheese from spilling out and making a monster mess on your cookie sheets)
5. Place on a foil-lined cookie sheet

6. Bake for 12-15 minutes or until golden brown and the dough is cooked all the way through

9. Serve with warm marinara sauce and enjoy.

This may be an easy recipe, but sometimes it's the simple stuff that tastes the best!

Notes from the Test Kitchen
-If you can find garlic butter crescent rolls, use them in this recipe. They will make these pizza bites even better.
-Experiment with adding vegetables (green pepper, black olives), or even turkey pepperoni if you're looking to cut calories. This is an easy recipe to customize based on the guests you're serving.

Cool Dads Football Picks

Falcons vs. Buccs

Dad #1: Atlanta

Dad #2: Atlanta

Chargers vs. Bills

Dad #1: San Diego

Dad #2: Buffalo

Cowboys vs. Rams

Dad #1: Dallas

Dad #2:Dallas

Eagles vs. Redskins

Dad #1: Washington

Dad #2: Philly

Texans vs. Giants

Dad #1: Houston

Dad #2: Houston

Saints vs. Vikings

Dad #1: New Orleans

Dad #2: Minnesota

Bengals vs. Titans

Dad #1: Cinncinati

Dad #2: Tennessee

Browns vs. Ravens

Dad #1: Baltimore

Dad #2: Baltimore

Packers vs. Lions

Dad #1: Green Bay

Dad #2: Green Bay

Jaguars vs. Colts

Dad #1: Indy

Dad #2: Indy

Patriots vs. Raiders

Dad #1: New England

Dad #2: New England

Cardinals vs. 49ers

Dad #1: San Francisco

Dad #2: Arizona

Broncos vs. Seahawks

Dad #1: Denver

Dad #2: Denver

Chiefs vs. Dolphins

Dad #1: Miami

Dad #2: Miami

Steelers vs. Panthers

Dad #1: Carolina

Dad #2: Pittsburgh

Jets vs. Bears

Dad #1: New Jersey

Dad #2: Chicago

At the end of week 2, Dad #1 has increased his lead over Dad #2 by eight points: it's currently 20-12. This has been a crazy NFL season so far- we hope you're enjoying it as much as we are!

Stay Cool,
The Cool Dads Crew

Kids in the Kitchen Wednesday: No-Bake Granola Bars

It's that magical time of the school year when kids are already getting sick of the selections you pack in their lunch box every day. Apple slices again? Groan. Why can't you skip the apples and just give me more Oreos? Yeah, we hear it too.

This past weekend the Wisconsin Test Kitchen tried making no-bake granola bars in an attempt to liven up the lunchtime routine. One of our devoted readers passed this recipe onto us; and we immediately loved how you could customize the granola bars. We happened to have mini M&M's in our cupboard; so we ended up with slightly sweeter bars. Cranberries, white chocolate chips and/or peanut butter are also excellent additions. 

No-Bake Granola Bars
Recipe courtesy of: http://www.madefrompinterest.net/2013/06/no-bake-granola-bars/

2 cups quick cooking oats (or pulse whole oats in a food processor a bit)
1 C rice crispy cereal
1/4 C shredded coconut
1/4 C butter
1/4 C honey
1/2 C brown sugar
1/2 tsp salt
1/2 tsp vanilla

1. In a large mixing bowl, mix together the oats, cereal and coconut. 

 Set a small saucepan over medium high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone as it comes to a boil. 

 Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn’t overflow, but be sure it keeps boiling.

2. Pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. 

 Mix the ingredients together until the oats are completely coated. 

 Add in your desired mix-in then press very firmly into a lightly greased 9×13″ pan.

 If you like your bars thicker, you can use a smaller pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.

Here are directions for different add-ins you can try in the granola bars:

Chocolate Chip

Add 1/2 C of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cooljust a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are pressed into the pan.

White Chocolate Cranberry

Add 1/3 C of white chocolate chips and 1/3 C of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.

Candy Bar

Add 1/3 C of Heath bar pieces, 1/3 C of mini M&M’s and 1/3 C of chopped pretzels to the finished mixture before pressing into the pan.

Peanut Butter

Add 2 Tb of peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed with the oats, add 1/2 C peanut butter chips before pressing into the pan.

Raisin Nut

Add 1/3 C of chopped raisins and 1/3 C of chopped pecans to the finished mixture before pressing into the pan.

Yum! These were a big hit with the smallest member of our test kitchen, and she's been requesting them in her lunch every day for the past week. We consider that a success.

Stay Cool,
The Cool Dads Crew

Monday Meals: Roasted Red Pepper Soup

Here in Wisconsin, we've gotten our first taste of fall. The air is getting cooler, hoodies have emerged and there's football on the television all weekend. In honor of the first cool weekend, we decided soup and homemade bread would be a perfect Sunday dinner. We had a fridge full of produce, so we made a pot of roasted red pepper soup.

We were slightly intimidated at the prospect of roasting peppers, but it was actually pretty easy, and it added a nice, smoky flavor to the soup. It was the perfect meal to warm us up on a chilly afternoon.

Roasted Red Pepper Soup

Recipe courtesy of: http://unihomemaker.com/2013/10/03/roasted-red-pepper-soup/ 

2 large red bell peppers
olive oil for cooking
1 onion, chopped
3 small carrots, peeled and diced
3 cloves of garlic, finely chopped
2 teaspoons of fresh thyme leaves, chopped
1/2 cup of white wine (I used a Chardonnay)
1 (32 ounce) can/box of chicken broth
1 starchy potato, peeled and cut into 1/2″ cubes
1 teaspoon of sugar
salt and pepper to season

Arrange bell peppers on a baking sheet covered with aluminum foil and place it under the broiler. Roast the bell peppers and turn them occasionally with tongs until charred, about 15-20 minutes. 

 Transfer to a large bowl and cover tightly with plastic wrap. Let the peppers cool for 15-20 minutes before handling them. 

 Using your fingers, rub or peel the skin off the peppers and discard. Cut the stem and seeds from the peppers and discard. Chop or dice peppers and set aside.

In a large Dutch oven over medium heat add olive oil, chopped onions, carrots, garlic and thyme. Cook until onions are translucent, about 5-7 minutes.

 Add wine, chicken broth, potato, sugar and bell peppers. Bring the soup pot to a boil and reduce to heat to low. Simmer for 30 minutes or until potatoes are tender. 

 Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. Season the soup with salt and pepper.

We served this with a crusty baguette, and it was a quick, healthy dinner that warmed us all up. We look forward to sharing more of our fall favorites with you as the weather turns cooler!

Stay Cool,
The Cool Dads Crew

Football Friday: Italian Beef Sandwiches

The fine city of Chicago is known for their amazing deep dish pizza; their sports teams; and of course their Italian Beef Sandwiches. Residents of the Windy City will fiercely debate the merits of Portillo's verses Al's; the benefits of hot versus sweet (peppers) and cheese or no cheese. 

This past weekend, the Wisconsin Test Kitchen was craving Italian beef; but didn't want to make the drive to Chicago. So, we decided to try and make Italian beef at home instead. We found an easy crock pot recipe and fired it up while watching Jay Cutler and the Bears. Don't hate... the Packers had played on Thursday night, and fantasy football required us to quasi-root for Da Bears. Ugh. 

Italian Beef Sandwiches
Recipe courtesy of: http://iowagirleats.com/2013/10/23/crock-pot-italian-beef-sandwiches/

Ingredients
3lb chuck roast, trimmed of visible fat and cut into large hunks
1 envelope Good Seasons Zesty Italian salad dressing mix
8oz pepperoncini pepper slices + splash of juice (plus extra for serving)
8oz Giardiniera (Chicago-Style Italian Sandwich Mix,) drained (plus extra for serving)
14.5oz can beef broth
provolone cheese slices
hoagie buns

Directions
Place chuck roast into the bottom of a 5.5 – 6 quart crock pot then sprinkle with salad dressing mix. 

Add pepperoncini peppers plus a splash of juice, Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath.

 Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork. 

Shred then place meat back into crock pot and cook on low for 1 more hour.
Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.

We served these sandwiches with some sweet potato fries, and these delicious green beans: http://www.foodnetwork.com/recipes/ree-drummond/the-best-green-beans-ever-recipe.html  We love The Pioneer Woman- her recipes are the best. 

All and all? This satisfied the Italian Beef craving we had. Now, time to satisfy the football prediction craving we're sure you have! 

Ravens vs. Steelers
Dad 1: Baltimore
Dad 2: Pittsburgh

Bears vs. 49ers
Dad 1: San Francisco
Dad 2: San Francisco

Cowboys vs. Titans
Dad 1: Tennessee
Dad 2: Tennessee

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

Redskins vs. Jaguars
Dad 1: Washington
Dad 2: Jacksonville

Giants vs. Cardinals
Dad 1: Arizona
Dad 2: Arizona

Vikings vs. Patriots
Dad 1: Minnesota
Dad 2: New England

Saints vs. Browns
Dad 1: New Orleans
Dad 2: New Orleans

Bengals vs. Falcons
Dad 1: Atlanta
Dad 2: Atlanta

Lions vs. Panthers
Dad 1: Carolina
Dad 2: Detroit

Buccaneers vs. Rams
Dad 1: Tampa Bay
Dad 2: Tampa Bay

Seahawks vs. Chargers
Dad 1: Seattle
Dad 2: Seattle

Raiders vs. Texans
Dad 1: Houston
Dad 2: Houston

Packers vs. Jets
Dad 1: Green Bay
Dad 2: Green Bay

Broncos vs. Chiefs
Dad 1: Denver
Dad 2: Denver

Eagles vs. Colts
Dad 1: Philly
Dad 2: Indy

At the end of Week One, so far Dad #1 is in the lead with 11 correct predictions, and Dad #2 is close behind with 7 points. 

May the odds be ever in your favor this weekend, Cool Dads!

Stay Cool,
The Cool Dads Crew

Kids in the Kitchen Wednesday: Pumpkin Spice Krispy Treats

It's a well documented fact the Cool Dads Crew love all things pumpkin spice. We even have an annual pumpkin spice latte phone chat date. Yes, we know- there's no actual pumpkin in a pumpkin spice latte. Go ahead... ask us if we care...

The answer is a resounding NO.

But, we do have a seasonal treat for you that actually involves pumpkin. And spices. Mmmm. This recipe will make you think of crunchy leaves, warm hoodies and bonfires. Yeah... they're that good. And super easy to make. Make a pan of these for your next college football tailgate or bonfire party; you'll be glad you did.

Bonus: Rice Krispy treats are a great recipe to make with kids- they can measure ingredients, pour stuff into the bowls, and help you press the bars into a pan. If it wasn't for the stove-  kids could practically make these treats themselves! 

Pumpkin Spice Rice Krispy Treats
Recipe courtesy of: http://www.essentiallyeclectic.com/2013/09/pumpkin-spice-krispie-treats-festive.html 

4 cups mini marshmallows
3 T butter
6 cups Rice Krispy cereal
1 teaspoon pumpkin pie spice
1/4 cup pumpkin puree

Over low heat, melt the butter. Once melted, add marshmallows and stir until melted. 

Once the marshmallows are melted, add the pumpkin puree and spices. 

Remove from heat and stir in cereal. 

Spread mixture into a buttered 9"x13" pan. Let cool completely before slicing and eating. However, eating any remaining mixture off the spoon is acceptable. 

If you're craving a fall treat; this is the perfect recipe to try. We hope you love these delicious bars as much as we do!

Stay Cool,
The Cool Dads Crew

Monday Meals: Kale, Mushroom & Wild Rice Casserole

Ever find a recipe and think to yourself, "Yeah... I can make that even easier and healthier!" 

Us too. That's one of the great things about being a Cool Dad that Cooks. 

The Wisconsin Test Kitchen has been receiving a crazy amount of kale in our weekly CSA deliveries, and we're always looking for new kale recipes. We're not really fans of the strong tasting green; but we keep looking for new recipes that might make kale more palatable. We found/modified a new recipe this past week that we really enjoyed. And besides, it's been a while since we posted a recipe for our vegetarian contingency. You're welcome, vegetarians! Vegans, we'll get one for you soon. Pinky promise.

Kale, Mushroom & Wild Rice Casserole

Recipe inspired by: http://www.thekitchenpaper.com/mushroom-kale-wild-rice-casserole/

4 Tbsp butter
2 large sweet onions, sliced into thin rings
1 pound white mushrooms, sliced
2 Tbsp olive oil
3 cloves garlic, minced
2 Tbsp fresh oregano, minced
¼ tsp nutmeg
½ tsp salt
½ tsp pepper
1 tsp crushed red pepper flakes
2 large bunches of Kale, leaves torn and stems removed
¼ cup flour
1 cup milk
1 cup vegetable broth
¼ cup Greek yogurt
4 cups cooked wild rice (do yourself a favor and buy the packets of pre-made wild rice that you simply need to microwave and serve. You'll thank us for this later).
2 cups shredded swiss cheese

Preheat the oven to 375 F and grease a 9x13" baking dish- set aside.

In a large saucepan over medium heat, melt 2 Tbsp butter, then add the onions. Stir to coat the onions with butter. Continue to cook the onions until they caramelize- about 30 minutes. You might need to turn down the heat to keep the onions from burning and drying out. You also might need to add a splash of olive oil, to keep the onions from sticking to the bottom of your pan. Stir every 5 minutes or so. **We know it seems time consuming to caramelize the onions; but we promise it's worth it. 

Once the onions are carmelized, add another 2 T of butter and the sliced mushrooms to the pan. Sautee until the mushrooms are soft. You might need to add a splash of olive oil, along with the garlic, oregano, nutmeg, salt, pepper, and crushed red pepper flakes. Stir to combine, and cook for 30 seconds before adding the torn kale leaves.

Cook the kale leaves with the mushrooms until fully wilted. Sprinkle the flour over the mixture, stir to fully incorporate, and then add the milk and vegetable broth.

Cook, while stirring, until the mixture thickens — about 3 minutes after boiling. Add the Greek yogurt, stir to combine, and remove from heat.

Stir the wild rice, along with 1 cup of the grated cheese.
Pour the mixture into your prepared pan, and top with the remaining cheese. Bake for 20-25 minutes, or until the cheese is fully melted and the casserole is bubbling. 

This recipe had a huge yield, and we're already talking about making it again for Thanksgiving; we think it's a perfect hearty, fall side dish the family would love (alongside copious amounts of meat, of course). 

Stay Cool,
The Cool Dads Crew

Football Friday: Smoked Bologna

Sometimes the simple things in the kitchen or on the smoker are the best. The Arkansas Test Kitchen was at church one Sunday, talking with the Pastor and the Sound Guy about smoking bologna. It was a new venture for the Test Kitchen, and to be honest something we had never considered. But after trying it over the Labor Day weekend, I am ready to smoke another 5 - 10 pounds: it was that good! The best thing is bologna is extremely versatile, and yields enough for meals later in the week.










Smoked Bologna

Tube Bologna (I used 5 lbs tubes)
BBQ Rub of your choice (if you want)








1. Set your smoker to indirect grilling
2. Score your tube of bologna in a diamond pattern
3. Rub in BBQ Rub (if you are using)
4. Place in smoker at 225ish degrees (hey it is a smoker, and not an oven- it can be difficult to hold at a constant temperature)
5. Allow to smoke for 2 - 3 hours.
6. I used oak wood for the smoke, and it created a fabulous flavor.
7. Slice and enjoy.

Alternate Suggestions:
After the initial smoking, people offered great suggestions to make this simple recipe even better- so I decided to add them here:

1. Core out the center of the bologna tube, and place a stick of cheese inside so that it will melt during the smoking process.
2. Add a BBQ sauce, mopping it on during the last 30 minutes of cooking:

BBQ Mop Sauce:
1 cup BBQ Sauce
1/4 cup Apple Juice
1 teaspoon BBQ Rub







Ways to eat bologna:


1. On white bread with mustard and cheese while it is still warm. OOOOOHHHHH- SO GOOD!!!
2. Slice it up and serve it with cheese and crackers
3. Slice it thinly, and place it into a skillet and brown on both sides
3. Once you are done smoking, slice it up and place in an aluminum pan with some BBQ Sauce.







Ok, we know we have given you many different ways to cook and serve this great meat. Bologna is kind of a nostalgic meal, because I remember hearing stories from my grandfather about going into a local grocery store where they would have tubes of bologna on the counter with crackers; and he would take his pocket knife out and cut a slice and eat while he was there doing business.


Now that you have plenty ideas of what to do with bologna, it's time for some Football Friday Picks!


Packers vs. Seahawks

Dad #1: Green Bay

Dad #2: Seattle


Saints vs. Falcons

Dad #1: New Orleans

Dad #2: New Orleans


Vikings vs. Rams

Dad #1: Minnesota

Dad #2: Minnesota


Steelers vs. Browns

Dad #1: Pittsburgh

Dad #2: Pittsburgh


Eagles vs. Jaguars

Dad #1: Philly

Dad #2: Philly


Raiders vs. Jets

Dad #1: New York

Dad #2: Oakland


Ravens vs. Bengals

Dad #1: Cincinnati

Dad #2: Baltimore


Bears vs. Bills

Dad #1: Chicago

Dad #2: Chicago


Redskins vs. Texans

Dad #1: Houston

Dad #2: Washington


Chiefs vs. Titans

Dad #1: KC

Dad #2: KC

Patriots vs. Dolphins

Dad #1: New England

Dad #2: New England


Buccs vs. Panthers

Dad #1: Carolina

Dad #2: Tampa Bay


49ers vs. Cowboys

Dad #1: San Francisco

Dad #2: San Francisco


Broncos vs. Colts

Dad #1: Denver

Dad #2: Denver

Lions vs. Giants

Dad #1: Detroit

Dad #2: Detroit


Chargers vs. Cardinals

Dad #1: Arizona

Dad #2: San Diego


Have a great weekend- may the odds be ever in your teams favor!


Stay Cool,
The Cool Dads Crew

Kids in the Kitchen Wednesday: Chocolate Chip Blondies

Ever have one of those nights when you're craving a warm, homemade chocolate chip cookie? You know... when the craving is so strong you know a handful of Oreos or a few Chips Ahoy are not going to cut it? 

We had one of those nights last Saturday in the Wisconsin Test Kitchen; and we knew that making some kind of homemade treat was the only way to satisfy our baked goods craving. Luckily, Rebecca had just found a recipe on Pinterest for chocolate chip blondies, and we happened to have all the ingredients. Faster than you could say, 'extra chocolate chips please'- we had a pan of these in the oven to enjoy with our family movie night. 

Chocolate Chip Blondies
Recipe courtesy of: http://www.errenskitchen.com/chocolate-chip-blondies/


Ingredients
2 cups all-purpose/plain flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks butter, softened
1½ cups packed light-brown sugar
¼ cup granulated sugar
2 large eggs, at room temperature
1½ teaspoons vanilla extract
2 cups semisweet/plain chocolate chips

Preheat the oven to 350 degrees.
Grease and flour an 8 x 12 baking pan.
Sift the flour, salt, baking soda and baking powder together into a large mixing bowl.
In a large mixing bowl, beat the butter, brown sugar and granulated sugar until fluffy.
Mix in the eggs one at a time, then add the vanilla.
Mix in the flour mixture by hand until combined (this avoids a cake like consistency).
Fold in the chocolate chips.

Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Be careful not to overbake. A toothpick may not come out clean. Allow to cool completely in the pan and cut into bars.

These blondies were perfect! They were a combination between chocolate chip cookies and a brownie. We were big fans, and it was an easy way to cure our hankering for baked goods. Bonus: there's enough left for packing in a certain tiny chef's lunchbox on Tuesday!

Stay Cool,
The Cool Dads Crew

Monday Meals: Balsamic Pork Roast

Happy Labor Day, Cool Dads fans! We thought we'd celebrate this important holiday by providing you with a meal that's practically labor free. Get it? Get it? Oh, we're hilarious...

So with the long weekend, the Wisconsin Test Kitchen was looking forward to spending time together as a family, relaxing, and eating some delicious food. Cooking is a lot more fun when it's not a race to get a meal on the table quickly, before all parties need to go to bed. This weekend was a chance for us to have fun cooking again. 

We had a nice sized pork shoulder in the freezer; and decided to make a roast with vegetables. The end result was pretty spectacular.

Balsamic Pork Roast
Recipe courtesy of www.skinnytaste.com


Ingredients

2 pound boneless pork shoulder roast (sirloin roast)
kosher salt, to taste
1/2 tsp garlic powder
½ teaspoon red pepper flakes
1/3 cup chicken or vegetable broth
1/3 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey

Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker. 

 Mix together the broth and vinegar and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low.

Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and put back into the slow cooker and ladle 1/2 cup sauce over the pork and keep warm until ready to eat.

Notes from the Test Kitchen:

-Instead of the red pepper, garlic powder and salt; we sprinkled barbecue seasoning over the pork roast. Not sure it made a world of difference; but honestly we were out of red pepper flakes, and it was just easier to grab the jar of pre-mixed seasonings.

-Once the pork roast was cooked all the way through, we  let it rest for a few minutes, and added a little bit of cornstarch to the liquid in the slow cooker, and thickened it up into a gravy that was delicious drizzled over the top of the pork. Be careful with the cornstarch! Start with a few tablespoons and whisk it into the drippings. If you add too much, you'll end up with paste instead of gravy. 

We hope you enjoyed the long weekend with your family- and good luck with the back to school crazies this week!

Stay Cool,
The Cool Dads Crew