Presenting our 1st Guest Contributor Melissa: Chicken Cutlets with Fresh Spinach and Mushrooms and melted Mozzarella Cheese

We are ending March on a high note!  The blog has only been in existence for a month now, and so far, so good!  I have been anxiously awaiting feedback, and have started to receive it, please keep your comments coming!  I've put it out there numerous times that if you have a recipe that you would like to share, don't hesitate!  I am so pleased to present the blog's first contributing writer!  

I have known Melissa for going on 2 decades now.  She is a fellow Mommy, to a 9 month old boy.  She, like me, only wants to provide the best meals for her family.  As we all know, home-cooked is really the best way!  She has very graciously decided to share a recipe that I can't wait to try out for my son.  He hasn't tried mushrooms yet, but since it is all cooked on top of the cutlet, I can't imagine a better way of introducing mushrooms to him.  Of course, as I try out this recipe multiple times, I may or may not add notes, which will be italicized.  In the future, I encourage all of you to share your favorite family-friendly recipes, and I hope Melissa will contribute again!  So without further adieu...

Melissa's Chicken Cutlets with Fresh Spinach and Mushrooms and melted Mozzarella Cheese 

4 chicken breast cutlets (3 ounces each)
2 tablespoons flour
1 tablespoon olive oil
1/2 cup chopped mushrooms
3 scallions, thinly sliced
2 cloves garlic, minced
3/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound spinach, stemmed
1/2 cup shredded part-skim mozzarella (2 ounces)


1. Dredge the chicken in the flour, shaking off the excess. Preheat the broiler.
2. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 2 minutes per side. Transfer to a plate.
3. Add the mushrooms, scallions, oregano, salt, and pepper, and cook, stirring frequently until the mushrooms are soft, about 5 minutes.
4. Add the spinach, cover, and cook until the spinach has wilted, about 3 minutes.
5. Place the chicken on the broiler pan. Top the chicken with the spinach-mushroom mixture. Sprinkle the mozzarella on top and broil 4 to 6 inches from the heat until the cheese has melted, about 2 minutes.

Makes 4 servings


I make brown rice on the side

Pork Chops with Apple Slices

Ok, so I LOVE apples!  I craved apples all throughout my pregnancy.  Since I was pregnant in the fall, there were apple donuts, apple pie, and apple cider (Oh my!)  So it only makes sense that I, in turn, gave birth to a baby boy that also loves apples.  And to complete our apple loving family, Bill also likes them!  In fact, that's probably the only fruit Bill will willingly eat!  He's the type of guy that likes a good pork chop, baked potato and apple sauce for dinner.  However, that does get old.  I make another pork chop dinner, thanks to Trish, that I'll talk about at a later date (aka the next time I make it).  This one I came across in (I think) Parents Magazine.  Let me just state that I am not overly fond of pork chops, and even I loved this dish!  Eoin is just starting to really want apples in any other form than juice or sauce, so he loved eating the apple slices!  

Yields 4 servings

Prep Time  10 minutes   Cook time  30 minutes

Ingredients:

• 4 center-cut pork chops, with fat trimmed off
• Salt and pepper, to taste
• 2 Tbsp olive oil
• 1/2 cup water
• 1 tsp minced garlic (fresh or jarred, I used jarred)
• 1/2 cup chicken stock (low sodium canned, or homemade)
• 4 apples (I used 2 granny smith, 2 red delicious; but you can use whatever kind(s) of apples you like), cute into cored and sliced into 8 pieces

Directions: 

1. *If you're like me and only have limited time on your hands, whenever you have a second during the day (ie nap time)  rinse the chops and trim excess fat off, salt and pepper both sides, and refrigerate until later use.  Cut up apples, and squeeze lemon juice over slices, then rinse with water and refrigerate in air-tight container. 
   This "ahead of time" shortcut will eliminate the need for an immediate before-you-cook-prep, and you'll only really need to be hands-on at the stove for a total of about 5 minutes. 
2. Preheat skillet over high heat for about 4 minutes.  CAREFULLY add 2 Tbsp olive oil.  Wait about 2 minutes, until oil is hot, and then add chops.  Brown on each side 2 minutes. 
3. Reduce heat to medium.  Add the water and the garlic and cook for 3 minutes, turning after each minute.  Lower heat slightly and add the chicken stock.  Cook chops for 15 minutes, make sure all your liquids don't evaporate, lower heat if you're running too low.  
4. Remove chops from heat, put onto a plate and cover to keep warm.  Add apples, and stir up the rest of the liquids left in the pan.  If you need to, add slightly more chicken stock, if the pan is too dry.  Cook the apples for 10 minutes.  Serve apples on top of chops, with some sauce drizzled over.  Serve with Colcannon.

Colcannon

Colcannon is a traditional Irish dish.  Traditionally, it was served around Halloween, with coin prizes hidden within the dish.  Obviously for sanitary reasons, it hasn't been kept up!  It's an easy dish to make, albeit time consuming, especially when you have a highly energetic toddler running around!  It is, in it's simplest fashion, literally mashed potatoes, cabbage (or kale), salt and pepper.  However, you can add pretty much ANYTHING to this dish.  Scallions, leeks, chives, garlic, onions, parsnips, carrots, bacon, ham, rashers just to name a few!  I made mine with onions and carrots.  That way I can get ANOTHER serving of vegetables out to my family, and if the baby is not fond of one thing (ie:  the cabbage)  he can pick out the carrots instead.  You can eat this as a main course, or you can use it as a side, like mashed potatoes.  This will be served on the side of Pork Chops with Apple Slices, which I will post a recipe for later.

Yields 6 Servings

Ingredients:

• 2 lbs potatoes
• 1 small head of cabbage, chopped with white core removed
• 1 cup baby carrots, sliced in quarters length-wise
• 1 medium-sized onion, chopped
• 1 -- 1 1/2 cups of milk (approximate measurement)
• salt and pepper, to taste
• approximately 6 Tbsp butter

Directions:

1.  Scrub and boil the potatoes in a pot of salted water for 30 minutes, until done.
2. Cook cabbage in a small amount of boiling water for 6 minutes.  You want the cabbage tender,  but not limp and soggy.
3. In another small pot, boil the carrots until just tender.
4. Melt 1-2 Tbsp in a small pan, and add onions, sweat until just tender.
5. Drain potatoes, peel outer skin and mash.  (I used a hand-masher, so you still have SOME lumps)
6.  Add warmed milk and continue to mash, until desired consistency.  
7. Add cabbage, carrots and onions and mix well.  Season with salt and pepper and serve hot with a well of butter in the middle!  

Chuck-Wagon Pot Roast

Today my boyfriend went back to work in the city.  That means I can expect him to be home somewhere around 6 P.M. or later.  And I have both of the boys again today.  And it looks almost as if Winter has returned.  So I opted for a slow-cooked pot roast recipe from the January 2011 issue of Parents Magazine.  I have had this terrible hobby of ripping out recipes from any and all magazines within reach since I was about 17 years old, and then proceeding to not exactly file them, but kind of shove them in whatever binder or folder that is laying around.  Needless to say, I need a better way of organizing these recipes.   Luckily, since I've started this blog, I have just that!  Of course when I post recipes from another source, I'll add my own notes, italicized, within the recipe!  

I have also just noticed that for my book club I need to buy 4 more selections from them by July.  So I'm trying to narrow it down between about 5 cookbook selections, so as I try out the recipes, I will share with everyone my own experiences with them!

Yields 8 Servings

Ingredients:

• Nonstick cooking spray
• 2 to 2 1/2 lbs beef chuck roast
• salt and pepper
• 1 26 oz jar pasta sauce 
• 1 cup water
• 2 cups mini wagon-wheel pasta (I used tri-color fiori)
• 1 cup baby carrots, halved diagonally
• 1 cup fresh or frozen cut green beans

Directions:

1. Coat a 4 quart slow cooker with cooking spray; set aside.
2. Season beef with salt and pepper.  Place beef in the slow cooker.  Add sauce and water.  Cover; cook on LOW heat for 8 hours or HIGH heat for 4 hours.
3. Add pasta, carrots, and beans, stirring into liquid.  Increase to HIGH heat and cook 45 minutes more.

Chicken Enchiladas Verde

Everyone has their own way of making chicken enchiladas.  Some people buy enchilada sauce, which either comes in red or green.  Some people (me) make their own simple sauce.  This is truly such a simple recipe.  It is a little time consuming, which is why I make these over a 2-day period.  If you don't have the time to bang it out all at once, don't worry, this is a meal that you can make in phases.  Yesterday was a very busy day over here, luckily I already had our dinner for last night sitting in a casserole dish in our fridge.  I knew today was going to be yucky out, and definitely a lot less busy, so I decided to cook my chicken for the enchiladas in the slow cooker, right before making the kids their lunch.  It cooked for the rest of the day, and I refrigerated the chicken and sauce overnight.  This morning I shredded the chicken, and in a little while I will assemble the enchiladas and bake them for dinner tonight.  It gets done on my time, and this is probably one of the most time consuming dishes I make, but it's soooo delicious!  To not give my son unnecessary tummy troubles, we'll be making his enchiladas without the peppers and sauce, they'll simply be chicken and cheese roll-ups.

Serves 4, makes anywhere from 4-8 enchiladas, depending on what size you make them.

Ingredients:

• 1-1 1/2 lbs of boneless, skinless chicken breasts
• 1 jar of chicken gravy
• 1 medium onion, chopped
• 1/4 cup banana peppers, or Chile peppers, chopped
• corn tortillas
• cream cheese
• shredded cheese, cheddar, Monterrey jack, Mexican blend, it's totally up to personal preference

Directions:

1. Rinse and trim fat off chicken breasts and put in slow cooker.  Add chicken gravy, chopped onions and peppers.  Cook on low for 5 hours.  (If you do this the day before, after this cooks, refrigerate the meat and sauce together overnight)
2. Shred chicken (Again, if you do this in phases, this would be phase 2, you can then refrigerate the sauce and the chicken separately until you are ready for the final steps.)
3. Spread thin layer of cream cheese on each tortilla.  Put meat and sauce into each tortilla and roll up.  Arrange enchiladas in a baking dish sprayed with non-stick cooking spray.  Pour excess sauce over enchiladas and sprinkle with your choice of shredded cheese.  Bake for 30 minutes at 350°F, or until heated thoroughly.  

Rigatoni Bake

Two days a week I usually help a Grandma watch her 3 Grandchildren (3 year old twins and a 1 year old).  For the next two weeks, said Grandma is on vacation with her husband, so the 1 year old is coming to my home for 8 hour days.  He's only 10 weeks younger than my son, and they are on completely different schedules, so I definitely have my work cut out for me!  My boyfriend will be in and out during this time, due to interviews and training classes, but will help out when he is here.  Regardless, at the end of the day, we need to eat dinner!  In preparation for our first crazy day I made 2 dinners last night.  One to eat then and one to eat today!  It really is a simple recipe and you can throw in whatever you have around.  The batch I made, made a lot, so today my Mom came by and picked up a small casserole for her house.  Next time, I'll attempt to freeze half of my batch, and let you know how it freezes.  

My son only likes pasta with sauce.  He doesn't like the butter and Parmesan cheese, he needs his marinara!  This has everything I look for in a dinner for him all rolled into one!  I even put the spinach in so he gets that extra serving of vegetables without really realizing it!  He definitely wouldn't eat spinach on it's own!  I used jar tomato sauce (yeah, I know!) in this recipe.  However, we're going to start to grow basil, and my landlords usually give us their home-grown tomatoes, so we'll have plenty of homemade sauce come summer!

Yields 6-8 Servings

Prep Time:  15 Minutes            Cook Time:  20-30 Minutes

Ingredients:

• 2 Tbsp olive oil, just enough to coat frying pan
• non-stick cooking spray
• 1 lb sweet Italian sausage, or Italian turkey sausage, casings removed
• 3 cups jarred, or homemade, marinara sauce
• 10 oz chopped spinach (fresh or frozen, previously cooked; I usually buy my green veggies frozen) you could also use shredded carrot or broccoli rabe
• 1 cup pitted black olives, coarsely chopped
• 1 lb rigatoni
• 15 oz part-skim ricotta cheese
• 1/4 cup shredded Italian cheese mix, OR grated Parmesan cheese

Directions:

1. Preheat oven to 350°F.  Spray a 3 or 4-quart baking dish with non-stick cooking spray.  Bring large pot of salted water to a boil.  Warm coating of oil in frying pan over medium-high heat.
2. Saute sausage in pan, until browned.  As you cook the sausage, break it up with a fork.  Drain the excess oil and fat from pan.  Add sauce, spinach, olives and combine; set aside.
3. Add rigatoni to boiling water.  Cook to just before al dente, approximately 8 minutes.  Drain.
4. I have a large pan so I added pasta to sauce mixture, if not add sauce mixture to your pasta pot, add ricotta cheese.  Mix until all ingredients are combined.  Spoon mixture into prepared baking dish.  Sprinkle the top with shredded or grated cheese.  
5. Bake for 20-30 minutes, until cheese turns a golden brown.

Chicken Fingers

I'll admit it, I have a package of Perdue Chicken Nuggets in my freezer in case of an emergency.  I know my son more-than-likely won't eat it, but I have it in there "just in case."  I don't like to give him them, but if I ever need to, I know they're there.  Besides he doesn't like them, nor does he like Chicken McNuggets or anything from a restaurant or diner.  I think he just knows what is actual food and what is not.  He is a smart little boy after all!  About once a month, I'll make baked chicken fingers.  I usually don't fry anything, I'll either bake it or George Foreman Grill it.  After all, it is going into my child's mouth!  Tonight, we had these with pierogies and creamed corn.  I usually make a batch of home-made white and sweet potato fries and some sort of veggie.  I also usually make a decent amount of them, so there are le1ftovers for Eoin's lunches.

Yields about 15-20 "Fingers"

Prep Time: 30 Minutes      Cook Time:  20-30 Minutes

Ingredients:

• About 1 1/2 lbs boneless, skinless chicken breast
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups breadcrumbs
• 1 Tbs Lemon Pepper Seasoning
• 2 Eggs
• 2 dashes hot sauce
• 1/2 cup water

Directions:

1. Preheat oven to 400°F.
2. Wash and trim fat off chicken breasts.  Cut breasts into strips (thick enough that it won't dry out and burn)
3. Spray 2 baking sheets with non-stick cooking spray.
4. Combine flour, salt and pepper on Plate #1.  Combine breadcrumbs and lemon pepper on Plate #2.  Combine 2 eggs, hot sauce and water in a bowl.
5.  Dip each strip into bowl, plate #1, bowl, plate #2.  Then place on baking sheet. 
6. After all chicken fingers have been breaded, bake for 20-30 minutes, turning over halfway through.
7. Serve with your favorite dipping sauce, my personal favorite is either Honey Dijon or Horseradish.

Irish Soda Bread

Usually for St Patrick's Day I make a Bailey's Irish Cream Cheesecake.  Unfortunately for the past two years I haven't been able to make it.  Last year we had to stay with my parents because a bad storm knocked out power at our house the night before the baby's Christening, and wasn't restored until a day or two after St. Patty's.  This year, I work Tuesdays and Thursdays and there just isn't enough time, and I really don't want to rush it.  My hope for next year is to renew my tradition.  This year I really wanted to make Soda Bread with my son.  I had a slightly different recipe from my days of a daycare teacher, but unfortunately that seems to have been lost forever.  Luckily, Irish Soda Bread recipes are as common as the "Irish" on St. Patrick's Day and I found one very similar to the one I had!  I will be making a traditional Irish Brown Bread at a later date, and honestly you can make that at any time of year, as well as Irish Soda Bread.  Please share your favorite Irish Soda Bread Recipes below!  I myself may try another one I have that uses buttermilk.  I'll even use home-made buttermilk (you can find the "How-To" in my You can catch more flies with honey... post, under "Cooking and Food Uses" #9.  Caraway Seeds are optional in this recipe, you won't see them in Soda Bread I make, as I despise Caraway Seeds, but to each his/her own!
I made 4 loaves of Irish Soda Bread in 2 days.  We made Irish Soda Bread as a family, and Eoin liked helping me mix everything up!  Even Dada (Da) got into the mix!  One of the loaves we kept and the other we brought to my parents for St Patty's Dinner.  Everyone liked it, my sister preferred it over store bought, and my uncle said it reminded him of the "Old Country."  That right there means it was a HUGE success.  I also made 2 loaves with the kids that I help sit.  Apparently word got out, and their cousins came over to help to.  With 4 children under the age of 5, it worked out perfectly.  There were just enough ingredients to split up so they each got to help me twice.  I also let them help mix up the dry ingredients.   We put the loaves in the oven and went outside to enjoy the beautiful day.  When we came back in to take them out, the children commented on how good it smelled!  For the first time I've made so many in so little time, I think it went well!

Yields 2 9x5 inch loaves

Prep Time:  10 Minutes         Bake Time:  About 50-60 Minutes

Ingredients:

• 4 cups of all-purpose flour
• 1 cup white sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1 cup California raisins
• 2 Tbs Caraway Seeds (Optional)
• 4 eggs
• 1 pint (16 OZ) Sour Cream (It's really up to each individual if they want to use Low or Non Fat)

Directions:

1. Preheat oven to 325°F.
2. Spray 2 9x5 loaf pans with cooking spray.
3. Sift together flour, sugar, salt, baking powder and baking soda in a bowl.  (Again, you DO NOT need a sifter for this, just take either a whisk or a fork and mix all of the dry ingredients upwards, you want to get air throughout)
4. Add raisins, caraway seeds(optional), eggs and sour cream.  Mix until combined, make sure there isn't any flour on the bottom of the bowl.
5. Split batter between the two pans.  You may need to use your hands to form some sort of "loaf" shape.  Just wet your hands in icy cold water before doing so, otherwise it WILL be a mess!
6. Bake loaves for about 50-60 minutes at 325°F, the loaves should be a nice golden brown.

Bleu Cheese Sliders

I guess I should feel good that my son only likes burgers (whether they're beef or turkey) if I make them.  However burgers, along with meatballs, are the simplest thing in the world to make.  And I basically make my meatballs the same exact way as my burgers, the only difference is my meatballs cook in sauce!  Obviously, this is a variation of my burgers, so please don't try to turn these into meatballs!  I'm always trying to change things up, so we don't wind up having the same thing ALL the time, since hamburgers are one of those quick and easy meals.  I also try, when possible, to use my George Foreman grill to make burgers, it's just a pain in the neck to clean...These are good served with home-made french fries, or sweet potato fries!  We personally don't use buns in our house, but if you make it full-size and not my slider-size, it would be great on a nice kaiser roll.

Makes roughly 6-8 sliders

Ingredients:

• 1 lb of ground beef, chicken or turkey
• 3/4 cup plain breadcrumbs
• 1 egg
• 2 Tbsp hot sauce (more, if you like a more intense burger)
• 1 Tbsp garlic powder
• 1 tsp basil
• 1/2 cup crumbled blue cheese (please only use pasteurized if feeding your child)

Directions:

1. Combine all ingredients except for crumbled blue cheese.
2. Form  into small patties, and make a little dent in the middle.
3. Form a small ball of blue cheese and put into middle of patty, then cover with surrounding meat.
4. Grill, (or fry) until desired "done-ness."

Savory Pea Soup with Sausage

As I've said before family dinners are extremely important to me.  More important though is making homemade dinners for my family when possible.  That is why I pick recipes that are realistic, simple and don't take a lot of time to make.  I hate making pretentious foods, and let's face it, they aren't exactly family friendly.  I am very busy during the day, so if I can get everything together for a slow cooker meal while my son eats breakfast, then that's what I'll opt for.  That way I can spend time with him while he's awake and do chores and have some "me" time while he naps.  Especially now that the weather is getting warmer, I plan on being at the park or on a walk, anywhere but stuck inside my kitchen!  And since I'm always with my son, tedious meals are utterly impossible anyway.  Since spending time with him is obviously more important to me than anything else, we opt for simple home-cooked meals!
I love split pea soup, and I will be trying a different recipe via stove-top further down the road, but I wanted to give this slow-cooker recipe a shot.  This is another one from Crock-Pot:  Slow Cooker Recipes.  Again, to give it to my son, I drain out whatever fluids there are.  Eoin usually likes peas and there are chunks of carrots, which he liked to feed himself.  I substituted the smoked sausage with a Chicken Hardwood Smoked Sausage from Hillshire Farms so he had that too, and loved it!  I also found a mix of celery sticks and carrots sticks together, so I used that instead of getting everything separately. 

Makes 6 Servings

Ingredients:

• 8 ounces smoked sausage, cut lengthwise into halves, then cut into 1/2-inch pieces
• 3 medium carrots, sliced
• 1 package (16 ounces) dried split peas, rinsed and sorted
• 2 stalks celery, sliced
• 1 medium onion, chopped
• 3/4 teaspoon dried marjoram leaves
• 1 bay leaf
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (you can use homemade if you make your own)

Directions:

1. Heat medium nonstick skillet over medium heat.  Add sausage; cook 5 to 8 minutes or until browned.  Drain fat.  Combine sausage, carrots, peas, celery, onion, marjoram and bay leaf in slow cooker.  Pour broth over mixture.  
2. Cover; cook on LOW 4-5 hours or until peas are tender.  Remove and discard bay leaf.  Cover; let stand 15 minutes to thicken.  

Best-Ever Blueberry Muffins

This is a recipe that I received a few cards in the mail, and if I wanted to, I could order the whole booklet-type of thing.  It's from "Great American Recipes"  and I really don't know if I received it 10 years ago or 10 months ago, but I tried it out and they're great!  

I've previously stated how my son LOVES his fruit.  He's been eating blueberries since he was 5 months old.  When I used to make him blueberry puree, I would save the cooking water and make his cereal with it.  Soon he was onto cut up blueberries, and it has quickly become probably his favorite fruit!  He isn't a fan of eggs, not even pancakes, so sometimes introducing new breakfasts become a challenge when we get tired of the same old thing.  I decided to try these out, and as I wouldn't make them every week, at least I know we can switch it up every now and then!

Prep Time:  10 Min              Bake Time:  18-24 Min

Makes 10 Muffins

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 4 tbsp (1/2 stick) unsalted butter, melted and cooled
• 1 large egg, beaten
• 3/4 cup plus 2 tbsp milk
• 1 cup blueberries (you can also use 1 cup of fresh cranberries, chopped bananas, or apricots)

Directions:

1. Preheat oven to 400°F.  Line a muffin pan with 10 paper muffin cups or spray with nonstick cooking spray.  Fill empty cups halfway with water.
2. Sift the flour, baking powder and salt into a large bowl. (remember, if you don't have a sifter, you can whisk, you just need to bring the bottom up and get air to the dry products)  Stir in the sugar.  In a separate bowl, whisk together the melted butter, egg and milk  Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).
3. Add the blueberries to bowl and stir them in just enough to combine.
4. Divide the batter evenly among the prepared muffins cups.  Bake the muffins until golden, 18-24 minutes.  Remove the muffins from the pan and transfer to a wire rack to cool.  Muffins are best served warm.

Greek-Style Chicken

I love days in mid-march when it's 50° and sunny!  Weekends is family time, but it's also when I get most of my cleaning done.  If the weather is bad, sometimes I devote an entire Saturday to cooking, that way with the hustle and bustle of every day life, I don't have to worry about running around during the week.  But days like these, I don't want to be cooped up in the kitchen all day.  This is one of the many reasons why I love my two magical slow cookers!  I put everything together in the morning, and then I rush around and do whatever household chores that need to be done, so by the time nap time is over, we can get outside!  This is another recipe from my Crock-Pot:  Slow Cooker Recipes book.  Even before it started slow-cooking it smelled AMAZING! 

Yields 4 to 6 Servings

Ingredients:

• about 6 chicken thighs, depending on size (boneless and skinless preferred)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 Tbs olive oil
• 1/2 cup chicken broth (homemade is best, but you can also used canned)
• 1 lemon, thinly sliced
• 1/4 cup pitted kalamata olives
• 1 clove garlic minced
• 1/2 tsp dried oregano
• Hot cooked orzo or rice

Directions:

1. Remove visible fat from chicken; sprinkle chicken with salt and pepper.  Heat oil in large skillet over medium-high heat.  Brown chicken on all sides.  Place in slow cooker.
2. Add broth, lemon, olives, garlic and oregano to slow cooker.
3. Cover, cook on LOW 5-6 hours or until chicken is tender.  Serve with orzo or rice.  

"You can catch more flies with honey than VINEGAR, assuming you want to catch flies!"

Here it is!  My first household tips posting, hopefully the first of many!  I hope to make this some sort of series!  So without further adieu...

~This post was originally written on 3-11-11, I have since added to it, and will continue to do so as I come across more useful tidbits to share with my readers~

If you look on Wikipedia, you'll find the following facts:  vinegar has been used for about 10,000 years.  It's mentioned in the Bible and can be traced back to being first used in Egypt.  "Vinegar" comes from the Old French word "vinaigre" meaning "sour wine."  However, this is the most common misconception.  You can make vinegar from Red Wine, but spoiled wine is NOT vinegar.  The two are made by two completely different processes which are not in conjunction with one another.  

Vinegar is one of the cheapest and yet most useful items in the supermarket.  I usually use vinegar for cooking and cleaning out the cool-midst humidifier and coffee pot, even disinfecting the sponge I use for dishes.  A common belief is that if you add a Tbs of vinegar and a tsp of sugar to the vase water of fresh cut flowers it will prolong their life.  I decided that since I use vinegar for these things, there must be a multitude of other genuinely helpful uses for vinegar.  After some research, I found some extraordinary uses, and hopefully these will help my readers as well.  I really can't wait to test some of these out to see if they do indeed work!  

DISCLAIMER: These tips have been compiled through a search of websites, magazines and internet forums, none of this is EXPERT advice!  I have NOT tested out all of the uses described below, and CANNOT  guarantee all will work for you.  If you are unsure of something, please don't try it!  If you do ultimately have success with one of the uses below, please share your feedback.  Like always, if you have other uses, not described below, please feel free to share!

Cleaning/disinfecting/deodorizing:(You can clean just about anything with a 1/2 water, 1/2 vinegar solution, from counter tops to ovens to your bathtub!)

1. I've had a very sensitive nose since A: I quit smoking and B: I got pregnant.  So the slightest bit of grossness on the sponge I clean our dishes with, leads me to throw it in the garbage.  However we were going through sponges like there was no tomorrow!  The solution came in the form of an email.  To disinfect AND deodorize sponges:  Wring out fully and soak each side with white distilled vinegar.  Microwave on HIGH for 6 minutes.  Take out of microwave with a pot holder as sponge with be HOT!  This prolonges the lives of my sponges vastly!
2. To clean a cool-midst humidifier:  Poor 2 TBSP white distilled vinegar into water basin and fill with cool water.  Let stand a few minutes, shaking every so often to clean thoroughly.  Repeat a few times, if necessary.  For all other parts of humidifier, wet a paper towel with vinegar and wipe down.
3. To clean the glass of a picture frame:  Dampen a cloth with a mild vinegar and water solution and wipe glass.  Polish with a coffee filter or used dryer sheet, both are lint free.
4. To clean a coffee pot:  Run vinegar through entire system 1 time, then flush twice with water.  
5. It is suggested to clean a litter box once a week with white vinegar.
6. To remove old wallpaper paste:  Use a window squeegee.  Fill a bucket with very hot water and add 1 cup of white vinegar.  Apply solution to the wall and then use a blade to remove the glue.
7. If you live in an area with hard water, you can unclog your own shower heads!  If the shower head is removable, remove and let soak in white vinegar overnight!  If it is not removable, pour the vinegar into a plastic bag, and tape around the shower head until  it is fully immersed.  Let soak for at least 2 hours.  After soaking, unclog the hole by sticking a needle or toothpick into the holes then wipe down with a cloth dipped in vinegar.
8. Add a few drops of white vinegar to your mop bucket to remove traces of soap. 
9. To remove coffee stains from cups:  Soak overnight in vinegar.
10. To remove food stains from pots and pans:  Soak in vinegar for 30 minutes, then rinse with hot soapy water. You can also get rid of grease and odor on dishes by adding 1 Tbsp to the hot soapy water you would use to soak everything in. 
11. To remove caked on food in the microwave:  In a small bowl, take 1 part vinegar and 1 part water and microwave on HIGH for 5 minutes.  When the solution cools, take a paper towl dipped in it and wipe down the entire microwave.  This solution also helps prevent grease build-up in ovens.
12. To clean outdoor equipment:  Use 1 part vinegar to 1 part water to clean outdoor play equipment such as swingsets, kiddie cars and bicycles.  For stubborn, caked on messes, rub the spot with baking soda on a damp rag or sponge and rinse.  You can use this vinegar solution to also clean car seats.
13. To remove all other stains (other than rust or water stains) in your stainless steel sink, use white vinegar.  It is known to be an excellent polisher
14. Clean and deodorize the refrigerator:  Clean with a solution of 1/2 vinegar and 1/2 water.  You can keep a small bowl of white distilled vinegar in the refrigerator instead of baking soda.
15. To deodorize a lunch box:  I saw a lot of tips involving a piece of bread, but you can also soak a paper napkin in vinegar and leave in lunchbox overnight.
16. Kill bathroom germs:  Spray a solution of 1/2 water and 1/2 vinegar on all faucets and fixtures.  
17. I found 2 on how to clean a toilet bowl...so I'm taking one as the bare minimum and the other as the maximum.  Minimum:  Take 1 cup of white distilled vinegar and let stand for 5 minutes, flush.  Maximum:  Take 3 cups of white distilled vinegar and let stand for 30 minutes, flush.
18. To remove mold from grout:  Spray grout with vinegar and scrub!
19. Take the rust out of tools:  Soak in vinegar overnight.
20. Repel ants:  Spray solution of 1/2 vinegar and 1/2 water around areas pertinent to ants:  doors, windows, cracks in the foundation, and pipes. 
21. Flush grease from kitchen drains:  1/2 cup baking soda followed by 1/2 cup white vinegar.  Cover the drain, let the chemicals do their job!  Then flush drain with warm water.  Use this INSTEAD of store-bought, NOT in combination with!  THE COMBINATION OF THE NATURAL AND COMMERCIAL REMEDIES CAN CAUSE DANGEROUS FUMES!
22. Make your own Fabric Softener!  Ingredients:  2 cups white vinegar, 2 cups baking soda, 4 cups water.  Combine the ingredients in a pail, or large stockpot and stir to make sure all of the baking soda dissolves.  Pour solution into an old laundry detergent bottle.  Add 1/4 cup of softener to the washer's final rinse cycle. 
23. For slower fading jeans:  Before first wash, soak the jeans in a 50/50 solution of water and white vinegar.  Turn the jeans inside out and keep the temperature setting on cold!
24. For the Mommies:  To freshen baby clothes:  Add 1 cup of white distilled vinegar in the rinse cycle.  This alleviates soap/detergent buildup, brightens colors, is used as a fabric softener and static reducer and works as a mildew inhibitor!
25. For the Mommies:  When a child has an accident in the bed:  Clean the mattress with a solution of 1/2 vinegar and 1/2 water.  Pour baking soda onto mattress and vacuum off once it dries!
26. Although winter is coming to a close, maybe we all can remember this for next year!  Get the rock salt off your sneakers/shoes/boots:  Prolonged exposure to rock salt on your footwear can actually crack and disintegrate them!  Wipe fresh stains with a paper towel in undiluted white distilled vinegar.
27. Make your own antibacterial spray:  Combine 1 cup rubbing alcohol, 1 cup water and 1 tablespoon white vinegar in a spray bottle.  Can be used on surfaces from tile to chrome.  Spray and wipe off!
28. Get coffee stains out of clothes:  Presoak the stain in a solution of 1 qt water, 1 tbsp white vinegar, and 1 tsp laundry detergent
29. Get grass stains out of clothes:  soak the stain in full strength white vinegar.
30. Get mustard stains out of clothes:  stir 1 tbsp white vinegar and 1/2 tsp liquid laundry detergent into 1 qt warm water.  Sponge the solution on the stain and let air-dry.  Before washing, pour more laundry detergent directly onto the spot.
31. To remove stains in your carpet:  

                      For light stains:  Put a solution of 2 Tbs salt & 1/2 cup vinegar on stain.  Let dry, then vacuum.

                      Larger or darker:  Add 2 Tbs Borax to the solution.

                      Tough, ground-in dirt, etc:  

                        1 Tbs vinegar & 1 Tbs cornstarch.  Rub in using a dry cloth, let sit for 2 days, then vacuum.

Cooking and food uses:

1. Disinfect cutting boards:  Wipe down after each use with vinegar.
2. Take out unpleasant cooking odors by boiling 1 cup of water with 1 Tbs of vinegar.
3. To get rid of the onion smell on your hands after chopping an onion:  Rub hands with vinegar.
4. When cooking cabbage, broccoli, cauliflower, or beans:  Add vinegar to water to reduce gassiness.
5. For flakier pie crusts:  Replace the 1 TBSP of ice water in a crust recipe with 1 TBSP of either chilled lemon juice or white vinegar.
6. To keep peeled potatoes white:  Add 1 tsp to water when boiling.  If peeled for a later use, cover with water and add 2 tsp of vinegar.  You can use white or cider vinegar.
7. When boiling eggs:  Add 2 Tbs vinegar to each quart of water when making hard-boiled eggs.  This prevents cracking, and if they do crack, it will prevent the whites from leaking out.  It also helps the shell peel off faster and easier.  When making Easter eggs it makes the colors brighter.  
8. I'm not sure if I'm brave enough to try this one but...to prolong the life of cheese:  Store cheese in a vinegar soaked cloth.  
9. Use White Distilled Vinegar for marinating meat:  This kills bacteria and tenderizes the meat.  Use 1/4 cup of vinegar for every 2-3 lbs of roast.  Marinate overnight and then cook in pan with vinegar, make sure you season the vinegar with whatever seasonings before marinating.  
10. If a recipe calls for buttermilk, you can make your own!  Very simple!  Use 1 Tbs of vinegar to 1 cup of milk.  Let stand 5 minutes to thicken, you'll never have to buy buttermilk again!
11. For fluffier rice:  Add a tsp of vinegar to the water when it boils.
12. Every 4th of July my Mom makes Trifle, so this may help her!  To keep gelatin from melting or "sweating" in the Summer heat:  Add 1 tsp to every box of gelatin.
13. As a kid, we definitely did this when we had fish sticks during Lent:  Use Malt Vinegar as a condiment for Fish and Chips.
14. You can use Cider Vinegar as a substitute for fresh lemon juice in recipes!

For "Medicinal" Uses:  DO NOT USE THESE IN PLACE OF A DOCTOR!  I AM NOT GIVING ANY ONE ANY MEDICAL ADVICE...THESE ARE ALL NATURAL AIDES IF ANYTHING!

  

1. For bug bites:  Use a cotton ball to dab on bites to relieve itching.  This also works on poison ivy rashes. 
2. For Mommies-to-be:  You can supposedly lessen morning sickness by drinking a mixture of Apple Cider Vinegar and Honey.  However, another place I read that for anyone who has an upset stomach, 2 tsp of Apple Cider Vinegar in a cup of water (8 ounces) should soothe you.  It contains malic acid which helps to adjust the PH of the stomach.
3. To soothe a cold:  Mix 1/4 cup of apple cider vinegar and 1/4 cup of honey.  Take 1 Tbs 6-8 times a day.
4. To relieve a cough:  Combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp cayenne pepper, 4 tsp honey.  Take 1 Tbs when cough acts up, 1 Tbs at bedtime.
5. To help soothe a sore throat:  Add 2 tsp to your humidifier.  
6. To help soothe sunburn:  (I was initially wary of this one, but then again toothpaste on a burn actually works!) Directly apply either white or cider vinegar to sunburn.
7. To fight toenail fungus:  Short-term only.  Mix equal parts of water, vinegar (white or cider) and mouthwash with 1 tablespoon of powdered cinnamon.  Soak, then dry feet and then sprinkle with cornstarch. 
8. If you ever have to drink water you're unsure of:  Add a few drops of apple cider vinegar to your water or canteen.  It helps to kill bacteria in the water. 
9. Make a tea of 2 tablespoons of apple cider vinegar, 1 cup watm water and 1 teaspoon of honey.  It is said this tea will help fight fatigue.
10. To take the sting out of a bee or jelly fish sting: get the stinger out, then pour undiluted vinegar directly on the sting.
11. To dry up a cold sore:  Apply white vinegar to cold sore 3-4 times a day.

***Again, I must stress that these are mere suggestions, to use at your own discretion.  Please share any and all feedback, as always, it is greatly appreciated.  I also plan on adding to and updating this list as I see fit, so please check back!***

Check out this page for even more great uses for Vinegar: Vinegar Tips

Homemade Stain Fighting Relief!

So...this isn't my big first household tip post like I intended (that will hopefully come out tomorrow or Saturday), but I just had to share this little "tried and true" tidbit.  My son feeds himself, which is a huge mess!  No matter which kind of bib I buy, it's not big enough, thick enough, what have you.  So unless I strip him down at every meal time, he tends to get messy!  I read a ridiculous amount of parenting magazines as well as parenting websites and forums, and have pretty much since Eoin's conception.  Due to this fact, I'm not quite sure where this tip came from, but I would really like to say either Parents Magazine or Parenting The Early Years Magazine.  In our household, we don't have a washer/dryer.  Therefore, once a week our wash gets done.  Because of this, as soon as a potential stain appears, I need to get it out immediately!  Well, one of the frequently read parenting magazines previously mentioned, had the ultimate stain fighting solution...

Get a spray bottle and fill it with an entire bottle of Hydrogen Peroxide, seriously like the cheapest thing ever!  Add to it a couple of tablespoons of Dawn.  Let it sit overnight, until the blue completely dissolves.  Spray onto any stains as soon as you see them, let the spray sit, and then repeat if necessary.  Just be careful about spraying on colors, dark colors to be exact.  I have sprayed on light blues and red patterned, and nothing has happened, but I would NOT use on blacks or navy blues.  This morning I sprayed it on a stain, and when I just checked now, it was gone, hence why I felt the urgency to share this information!  I honestly wish I knew this little tip when my son was still a newborn, it would have helped save a few onesies and outfits!  I have not yet met a stain that this glorious solution can't get rid of!  If you have other homemade stain fighting solutions, please feel free to share them below!

Zesty Ranch Fish Fillets

This is another recipe that I had found a while back, and honestly, I don't even remember exactly what the original recipe was, as simple as it is!  Since today was Ash Wednesday, there was absolutely no way we could have meat, and having just pasta wasn't cutting it for me, so fish it was!  I don't make fish often, pretty much because it scares me!  When I first started cooking on a daily basis, I was extremely intimidated by fish,.  I never knew exactly when it was done, or if I overcooked it and it was going to be dry.  Now of course, through trial and error, I get it a little more, although it's still not a regular occurrence in our home.  My son has only tried fish 3 times ever, and he has actually tried this particular dish twice now.  And both time he LIKED it!  It really is a simple dish, the ingredients are so common, you probably have them in your kitchen at any given time.  Maybe we'll be seeing some more fish dishes on the menu this Lent...

Yields 6 Servings

Prep Time 5 Min   Cook Time 20 Min

Ingredients:

• 6 fish fillets (you can use sole, flounder, fluke, tilapia, cod and even whiting)
• about 1 Tbsp of Ranch Dressing per fillet (you can use reg, light, or creamy)
• 2 Cups Italian Breadcrumbs
• 1 Cup Pecorino Romano (you can use Parmesan if you don't have the Romano)
• pinch salt
• pinch black pepper

Directions:

1. Preheat oven to 350° F.
2. Combine breadcrumbs, cheese, salt and pepper.
3. Brush each side of fish fillet with 1 Tbsp of Ranch Dressing.
4.  Dip fish in breadcrumb mixture and coat both sides.
5. After arranged on pan, coat the tops of the fillets with a little extra of leftover breadcrumb mixture.
6. Bake for 20 minutes, until fish flakes easily.

 You can serve this with a rice pilaf, or brown or white rice.  Tonight we had pilaf, lentils and steamed zucchini. 

Baked Sweet Potato "Steak Fries"

Today is Ash Wednesday which means no meat on the menu today in my house!  I've been thinking of a Lenten Menu all week so far, and a few things have been suggested to me, which I may make posts about.  Tonight I'll be making breaded baked sole fillets for the family and will be posting the recipe along with photos later.  I'm also trying my hand at gnocchi for the first time very soon and will be posting that recipe as well (providing it comes out edible).  Also, next week, in 2 days I'll be making 4 loaves of Irish Soda Bread, and will make a special St Patrick's themed post for that!  I'll be making the Irish Soda Bread first with Eoin, then with the kids I sit, it will be a fun activity for all!  I'm also doing some research on my first household tips blog, and I'm sure some will be surprised at what I've found!  I'm super-excited about it, and should be posting within the next few days! 

However, back to what the post was originally about...one of Eoin's first foods was the sweet potato, initially, he loved it!  Since the initial love fest, the form in which his sweet potatoes have taken has morphed.  First it was pureed, then baked, now he likes them in the form of a "steak fry." 

** NOTE: Sweet Potatoes and Yams are often mistaken for one another, but are often prepared the same ways.

Traditional Baked Sweet Potato

• Preheat oven to 400° F
• Scrub the Sweet Potato
• Poke holes in Sweet Potato with fork while running under cold water
• Wrap in foil, leaving top open
• Put in a baking dish sprayed with cooking spray (as potato cooks, a "syrup" comes out)
• Bake for about 45, until tender

Sweet Potato Steak Fries

•  Preheat oven to 400° F
•  Scrub the Sweet Potato
• Peel Sweet Potato and cut into thick strips, like steak fries
• Toss with the tiniest amount of olive oil (to keep sweet potato chunks from drying out)
• Line on a baking sheet sprayed with cooking spray
• Cook for about 20-30 minutes, until tender, flipping half way through
• Sprinkle a tiny amount of cinnamon on top (optional) about 5 min prior to taking out of oven.

I make this especially for my son, and one large potato lasts him a few days.

Quick and Easy Sweet Pineapple Ham Steak

My son LOVES ham!  I mean like really loves it, eats it with such incredible enthusiasm.  Along with the ham, he absolutely loves his fruit, pineapple being amongst the vast list of likes!  While we were still in the Stage 2 Dinner stage, he LOVED the ham dinners!  Most of the dinners it took him a few times to figure out if he likes it or not, and he had enough of the chicken and turkey after awhile, but the ham was IMMEDIATE!  As he grew, I needed to come up with a quick and easy ham dinner that didn't involve baking a ham for hours on end.  Alas, the ham steak!  It's prepared the same way a baked ham would be, and in a fraction of the time.  It can be served with rice or with potatoes (baked, roasted or mashed)

Yields about 4 servings

Cook time:  20-30 min, a little less the smaller the ham steak, longer the bigger

Ingredients:

• 1-2 lb ham steak
• 1 (14 OZ) can of preferably sliced, but can use chunk, pineapple
• brown sugar, just enough to sprinkle on top of ham steak (optional)

Directions:

1. Preheat oven to 350°.
2. Trim fat off ham steak and place in a baking dish.  Arrange pineapple slices on top of steak, and pour juices all over.  
3. Bake for 20-25 minutes uncovered.  Baste occassionally so the ham doesn't dry out!
4. After 20-25 minutes, baste again and sprinkle some brown sugar over the top.
5. Return to oven, BROIL for about 5 minutes, this is so the sugar on top of the pineapple can start to almost carmelize.

*If you choose to omit the brown sugar, leave the ham in for an extra 5 minutes at Step 3.

Kielbasa and Kraut

Here's another slow cooker recipe that I used for one of the dishes for Eoin's 1st Birthday Party.  My Mom was making a Shepard's Pie dish, and since my child is pretty much 75% Irish and 25% German, I figured maybe I could incorporate this dish into the mix to represent his German side.  I know, I know, this coming from an Irish girl...  This dish is excellent, and it makes a lot.  This is great for entertaining, alongside other chafing dishes!  For some odd reason my son loves sauerkraut, and he likes kielbasa, but obviously I don't give him a lot of this only if it's with other stuff that he's trying due to the resulting gassiness!

Yields approximately 15-20 servings

Ingredients:

•  2 lbs of turkey kielbasa
• 12 oz bottle of German beer, such as Heineken, or you can use something domestic if that's what you have readily available.
• Large can of Sauerkraut, I think it's a 27 OZ can.  You can actually get away with using a 16 OZ bag of Sauerkraut

Directions:

1.  Slice kielbasa into 1 inch slices.
2. Combine kielbasa, sauerkraut and beer in slow cooker.  Cook on HIGH for 6 hours, until meat is tender.

You could probably serve this with some boiled potatoes if you wanted to try and make a main dish out of it.

Chicken and Wild Rice Soup

So for Christmas this past year my Mom had gotten me a Crockpot Recipe Book.  Since I became a Mom, I've become slightly obsessed with slow cooking.  I love that I can put everything in in the morning, and play with my son, and do chores around the house all day, while such a lovely aroma fills my home.  Dinner has never been easier!  Since I am obsessed with slow cooking, and frequently mention it on facebook, I've gotten quite a few requests for recipes.  This fact alone was a huge factor in me starting this blog.  With most of the soups, if there are solids in it, I simply strain them out for my son, so he can enjoy the meal with the family without winding up sopping wet!  This was another soup experiment for January '11, and I have to say, it was mighty tasty!  So, without further adieu, here is my first slow cooker posting!

Yields 9 Servings

Ingredients:

• 3 cans (14.5 OZ each) chicken broth
• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 2 cups water
• 1 cup sliced celery
• 1 cup diced carrots
• 1 package (6 OZ) converted long grain and wild rice mix with seasoning packet (not quick-cooking  or instant rice)
• 1/2 cup chopped onion
• 1/2 tsp black pepper
• 2 tspns white vinegar (optional)
• 1 Tbsp dried parsley flakes

Directions:

1. In slow cooker, combine broth, chicken, water, celery, carrots, rice and seasoning packet, onion and pepper; mix well.
2. Cover; cook on LOW 6-7 hours or on HIGH 4-5 hours or until chicken is tender.
3. Stir in vinegar, if desired.  Sprinkle with parsley.

Cream of Broccoli Soup

I love cream soups!  Again, it was a terrible winter and I became a little soup crazy!  Originally, I wanted to start off my experimenting with cream soups with a Cream of Cauliflower Soup.  I searched for an easy recipe, and unfortunately did not find any.  Disappointed, and pushing this idea aside, I came across a sale on broccoli at our local supermarket.  I searched for an easy recipe for Cream of Broccoli Soup, finally finding one.  However, over time, I've made so many modifications to it, that I think I finally made it to be the easiest Cream of Broccoli Soup recipe EVER!  My son has only tried this a few times, and seemed to like it.  He hasn't tried it since becoming so independent, and wanting to feed himself, so I'm not quite sure how he would like it these days!

Yields about 8 servings

Prep time: 15 min   Cook time:  30 min

Ingredients:

• 2 1/2 cups preferably fresh, but can use frozen, broccoli, steamed (NOTE: you can divide the amount after steaming if you would like some chunks of broccoli in your soup, otherwise it will be all liquid)
• The original recipe calls for 1 clove of freshly minced garlic, I like it a little more garlicky, I felt at 1 clove it was still a little too bland, so this is strictly to your taste
• 1 cup sliced sauteed White Mushrooms, optional
• 1 1/2 cups of Vegetable Broth
• 3 tablespoons Margarine
• 1/2 cup All-Purpose Flour
• 3 1/2 cups of Milk (you can use whatever milk you have in the house, skim, whole, whichever!)
• salt and pepper, to taste 

Directions:

For a totally liquid soup (you may still get tiny pieces of broccoli and mushroom in the soup):

1. Take the mushrooms, broccoli, garlic and 3/4 cup of broth and puree in food processor.
2. In a deep pot over medium heat, melt the margarine.  Add the flour and continuously mix, until it thickens and starts to brown.
3. Add the milk and the remaining broth, slowly.  Stir until it thickens, about 5 minutes. Stir in pureed mixture.  
4. (Note:  I've added this step in case there is a clumping issue with the flour, which I found happens frequently)  In batches, liquidize in food processor or blender. (You'll need 2 pots for this; the pot everything was in prior to liquidation and the pot everything will go into and get heated in)  
5. Heat thoroughly.  Season with salt and pepper.

 For a soup with larger chunks of broccoli and mushroom:

1. Take 1 cup steamed broccoli, garlic and 1/2 cup of broth and puree in food processor.
2. In a deep pot over medium heat, melt the margarine.  Add the flour and continuously mix, until it thickens and starts to brown.
3. Add the milk and remaining broth, slowly, Stir until it thickens, about 5 minutes.  Add the pureed mixture, the remaining broccoli and the mushrooms and heat thoroughly.  Season with salt and pepper.  Let stand a few minutes to allow it to thicken.

Carrot Cake Cupcakes

For my son's 1st Birthday party, we bought a cake for the adults, and I made carrot cake cupcakes with cream cheese frosting for the kids.  I searched and searched through recipes until I finally found one that I deemed the "safest" to try.  In any recipe that calls for vegetable oil, feel free to substitute applesauce for a healthier version!  This recipe does not contain any nuts, although if that's what you like, you are free to add them.  I'm sure you can break this recipe down until it is totally allergy free, maybe omit the cinnamon and use egg substitute, please let me know if anyone can break it down further for a completely allergy-free recipe, and of course how it tastes!

Yields approximately 24 cupcakes

Prep time:  20 Min     Cook time:  20 Min

Ingredients:

For Cupcakes:

• 2 2/3 cups all-purpose flour
• 1 tsp salt
• 2 1/2 tspns baking powder
• 1 Tbsp ground cinnamon
• 1 Tbsp baking soda
• 6 Eggs
• 4 cups grated carrot
• 2 cups white sugar
• 2 tspn vanilla extract
• 1 1/2 cups vegetable oil 

For Frosting:

• 1/2 cup cream cheese, softened
• 1/4 cup butter, softened
• 2 tspns vanilla extract
• 3 cups sifted confectioners sugar

Directions: 

1. Preheat oven to 350°.  Coat the bottoms of the muffin pans with non-stick cooking spray, or line with baking cups.  
2. Sift together the flour, the baking soda, the baking powder, cinnamon and salt, set aside. (NOTE: If you do not have a sifter, take a fork and stir up all the dry ingredients upwards, you want to get everything from the bottom onto the top.  This allows the air to get inside of the dry ingredients, thus making it fluffy)
3. Beat the eggs and sugar until frothy and light in color.  Stir in oil, vanilla extract, and grated carrot.  Fold into the flour mixture.  Pour into prepared muffin pans.
4. Bake for 20 minutes, or until toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then transfer to wire racks to cool completely.
5. While cupcakes are baking, prepare frosting.  Beat together the cream cheese, butter, vanilla extract and confectioners sugar until fluffy.  After the muffins have cooled, frost them with cream cheese and chill until ready to serve.