"Hulk" Muffins

We spend a significant amount of our free time around our friends' toddlers, and there is always a common theme: picky eaters. Mamas out there, just know you are not alone... every child goes through a phase in which every healthy option is met with "I don't like that!" 

So, I set out on a quest to make our godson eat his vegetables. Yes, I know, I'm mean. I tried to force feed him carrots the other day, and he wasn't even enticed with ranch. That's when I knew  I needed to up the ante. I knew if I could hide the veggies in a baked good, he would down them, as long as it tasted nothing like a vegetable. And that brings us to "hulk" muffins. They're seriously magic. I felt like a champion when I watched him down a mini-muffin in one bite and promptly ask for another one. Victory!

I adapted this recipe from superhealthykids.com, by adding a protein booster (chia seeds), eliminating the white sugar, and adding some more veggies. I'm sure you could use a variety of whatever veggies you have on hand, you just need a total of 2 1/2 cups of produce puree. Also, you can change the name of these muffins to whatever will entice your kiddo - the Hulk or all things scary/monstrous are what works for little man!

Ingredients:

• 1 c. whole wheat flour
• 1 c. all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/2 c. honey
• 4 tbsp unsalted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 c. unsweetened applesauce
• 1 Tbsp. chia seeds
• 1 medium carrot
• 1 ripe banana
• 1 small apple, cored
• 1 c. baby spinach
• 1/2 c. steamed broccoli
• 1/2  c. steamed green beans
• 1/4 c. plain yogurt

1. Preheat oven to 375 degrees F.
2. Mix together dry ingredients in a bowl. Set aside.
3. Beat together the honey, butter, eggs and vanilla in a large bowl.
4. Combine the applesauce, carrot, apple and spinach in a powerful blender (I use my Blendtec) or a food processor. Blend until smooth. 
5. Add the steamd vegetables and banana to the puree and pulse until smooth.
6. Combine the puree and yogurt into the butter mixture and beat until mixed.
7. Finally, add the dry ingredients and mix just until combined and wet.
8. Scoop the mixture into a prepared muffin pan
9. Bake them in a 375 degree oven for about 20 minutes for regular size muffins, and 350 for 20 minutes for mini-muffins. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.

These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.

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Tuscan Beef Stew with Polenta

I haven't been to Italy yet, but I imagine this dish from America's Test Kitchen brings me as close to the tastes and scents as I will get. Usually, I love stews that are chock full of vegetables, so I was a little leary of this being just beef. I was pleasantly surprised by the final product! The flavor pairings and the aroma filling your house as it simmers are incredible. Enjoy!

Tuscan Beef Stew

From Cooks Illustrated Magazine: January & February 2015 issue

Ingredients:

4 lbs. boneless beef short ribs (or a 5 lb chuck roast), trimmed and cut into 2-inch pieces
1 T. vegetable oil
1 (750-ml) bottle Chianti
1 cup water
4 shallots, peeled and halved lengthwise
2 carrots, peeled and halved lengthwise
1 garlic head, cloves separated, unpeeled, and crushed
4 sprigs fresh rosemary
2 bay leaves
1 T. cracked black peppercorns, plus extra for serving
1 T. unflavored gelatin
1 T. tomato paste
1 tsp. anchovy paste (I left this out and I think it turned out just fine!)
2 tsp. ground black pepper
2 tsp. cornstarch

Directions:

Toss beef and 1 1/2 tsp. salt together in a bowl and let stand at room temperature for 30 minutes. Adjust oven rack to lower-middle position and heat oven to 300 degrees.

Hear oil in a large Dutch oven over medium-high heat until just smoking. Add half of the beef in a single layer and cook until well browned on all sides, about 8 minutes total, reducing heat if fond begins to burn. Stir in 2 cups wine, water, shallots, carrots, garlic, rosemary, bay leaves, cracked peppercorns, gelatin, tomato paste, anchovy paste, and remaining beef. Bring to simmer and cover tightly with sheet of heavy-duty aluminum foil, then lid. Transfer to oven and cook until beef is tender, 2 to 2 1/4 hours, stirring halfway through cooking time.

Using slotted spoon, transfer beef to bowl; cover tightly with foil and set aside. Strain sauce through fine-mesh strainer into fat separator. Wipe out pot with paper towels. Let liquid settle for 5 minutes, then return defatted liquid to pot.

Add 1 cup wine and ground black pepper and bring mixture to boil over medium-high heat. Simmer briskly, stirring occasionally, until sauce is thickened to consistency of heavy cream, 12 to 15 minutes.

Combine remaining wine and cornstarch in small bowl. reduce heat to medium-low, return beef to pot, and stir in cornstarch-wine mixture. Cover and simmer until just heated through, 5 to 8 minutes. Season with salt to taste. Serve with polenta or crusty bread.

Creamy Polenta

From America's Test Kitchen Healthy Family Cookbook

Ingredients:

4 c. water

Salt and Pepper

1 c. coarse-ground polenta

1 1/2 T. unsalted butter, cut into pieces

1/2 c. grated Parmesan cheese

Directions:

Bring the water and 1/2 tsp salt to a boil in a large heavy-bottomed saucepan. Following the photo, slowly add the polenta while stirring constantly in a circular motion to prevent clumping. Bring to a simmer, stirring constantly.

Cover and reduce the heat to low. Cook, stirring often and vigorously (make sure to scrape the corners of the pot), until the polenta becomes soft and smooth, 10 to 20 minutes.

Stir in the butter and 6 tablespoons of the Parmesan. Season with salt and pepper to taste. Sprinkle with the remaining 2 tablespoons Parmesan before serving. 

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Easy Superbowl Feast {Chips & Dip, Chili & Cornbread}

12th Man Sugar Cookies

Even though Mac's Seahawks lost in the final minute, we had a blast watching the Superbowl this year! I absolutely love having friends in our home, especially when it involves 4 toddlers scooting/crawling/running around. I love any opportunity I can get to make good food, eat it, and share it with others. We used simple recipes that can be prepped ahead of time to compile a homemade spread of deliciousness. I stuck with my favorite go-to's to ensure the least amount of stress. We had guests bring their own beverages to chip in. All the recipes can be found right here on the blog, minus the cornbread (which I'll share here).

The Menu:

• Mac's *famous* 7-layer dip - we even made homemade refried beans the day before!
• Pioneer Woman's Spinach Artichoke Dip (dangerous, delicious stuff!)
• Veggie and Fruit tray
• America's Test Kitchen Chili
• America's Test Kitchen Northern Cornbread (see below)
• Seahawks Sugar Cookies
• Ghiradeli brownies (okay, these were from a box... if you're feeling super ambitious, you can make the best brownies ever)
• Skittles (in honor of Marshawn Lynch)

The Game Plan:

• Sometime the week before (or up to a month before): make the sugar cookies and freeze.
• The day before:
• Make the Spinach Artichoke dip up to the last step. 
• Cornbread!
• Assemble the chili.
• Bake the brownies. Lick the bowl.
• Wash the dishes as you go - you'll thank yourself later!
• Game day:
• Pull the cookies out of the freezer in the morning, and they're good as new!
• Have your significant other make the 7-layer dip - save him/her some time and dishes by buying shredded cheese and sliced olives. 
• Allow the spinach artichoke dip to sit at room temperature for about 30 minutes, then bake at 375 for 15-20 minutes right before serving.
• Turn the oven off and let the cornbread warm in it.
• Reheat the chili on med-low when the game starts - it'll be ready at halftime.
• Assemble your fruit and veggie tray (blueberries, grapes, orange slices, sliced bell pepper, celery, english cucumber, and baby carrots).
• (Notice there are hardly any dishes to do today!)
• Eat with your friends, instead of slaving away in the kitchen during the game!

You, of course, can prep everything the morning of the gathering; everything is very simple to assemble - the waiting is the hardest part. Whatever you prefer, this spread took very little effort to make, it was fairly inexpensive (I think the grocery bill was around $55), it all turned out great, and it fed 9 adults with about a week's worth of leftovers. Also, it helps if you only have to go to the store once...unlike me, who tends to forget at least one thing even with a list. To help you avoid my mistakes, you will find a grocery list of everything you'll need to make our Superbowl Feast right after the cornbread recipe!

Northern Cornbread

from America's Test Kitchen Menu Cookbook

Ingredients:

2 1/4 c. all-purpose flour

1 1/2 c. yellow cornmeal

2 1/2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. salt

1 1/2 c. buttermilk

1 c. frozen corn kernels, thawed

6 T. packed light brown sugar

3 large eggs

12 T. unsalted butter, melted and cooled

Directions:

Adjust oven rack to middle position and heat oven to 400 degrees. Line 13 by 9-inch baking pan with aluminum foil sling and grease foil (I just used my stoneware pan without foil).

Whisk flour, cornmeal, baking powder, baking soda, and salt together in a medium bowl. Process buttermilk, corn, and brown sugar in a food processor until combined, about 5 seconds. Add the eggs and continue to process until well combined (some corn lumps will remain), about 5 seconds. Fold buttermilk mixture into flour mixture with a rubber spatula. Fold in melted butter until just incorporated (do not overmix).

Scrape batter into prepared pan and smooth top. Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes, rotating pan halfway through baking. Let the cornbread cool in the pan for 10 minutes, then remove from the pan using the sling and let cool on a wire rack for 20 minutes. Serve warm or at room temperature.

The Superbowl Feast Players:

• Produce
• 3 large, ripe avocados
• 1 lime
• 1 red onion
• 2 yellow onions
• 1 red bell pepper
• 4 roma tomatoes
• 2 heads of garlic
• 1 bunch fresh cilantro
• 1 Jalapeno (optional)
• 1 10 oz. baby spinach
• 1 c. frozen corn
• Desired produce for your fruit and veggie tray (see above for my choices)
• Pantry
• Salt
• Pepper
• Cayenne Pepper
• Chili powder
• Cumin
• Vegetable oil
• 1 pkg. powdered sugar
• Vanilla extract
• All-purpose flour (7 1/4 cups total)
• Yellow cornmeal
• Baking Powder
• Baking Soda
• Cream of tartar
• White Sugar
• Brown Sugar
• Meat
• 2 lbs. ground beef (85% lean to help with the moisture)
• Dairy
• 6 large eggs 
• 16 oz. sour cream (you only need 8 oz., but you can use the extra for the chili)
• 1 pkg. shredded Colby Jack cheese
• 2 - 1 lb. pkgs. butter 
• 1.5 c. whole milk
• 1.5 c. buttermilk (or add vinegar/lemon juice to the quart of whole milk you just bought)
• 2 - 8 oz. pkgs. cream cheese
• 1/2 c. feta cheese
• 1/2 c. parmesan cheese
• 3/4 c. pepper jack cheese  
• Cheddar cheese to serve with the chili
  
• Ranch or other dip for the veggie tray
• Canned Goods
• 1 can refried Beans (or 2 cups dry pinto beans)
• 1 can sliced black olives 
• 1 (28 oz) can tomato puree
• 1 (28 oz) can diced tomatoes
• 2 (15.5 oz) cans red kidney beans
• 2 (15 oz) cans artichoke hearts
• 1 box Ghiradeli brownie mix
• Snacks
• French baguette (to serve with the spinach artichoke dip)
• Tortilla chips
• Skittles

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The Year of No-Fuss Cooking {Breakfast Sandwiches}

This post will wrap up the No-Fuss Cooking Series. Don't worry, I guarantee that there will be plenty more slow cooker freezer meals featured on the blog, as I tend to be all about simplicity. If you have been following the series, you may have noticed how many different meals are in the picture, and also noticed that I have not posted every recipe. The Peking Chicken, while easy, was not a favorite. I most likely will not make it again. However, if you want to test it out for yourself, you can visit this blog.  Also, here is the Monster Cookie recipe if you would like - they freeze wonderfully!

Now, on to the Breakfast Sandwiches! We have a pretty set morning routine here in our busy house. We both need a good, solid breakfast to get through our day. These breakfast sandwiches were a lifesaver on those mornings that we were moving slow, but needed more than a bowl of cereal! Mister got a Breakfast Sandwich Maker for Christmas that is even quicker than the frozen sandwiches, and probably a bit better! I have never been one for speciality appliances like this, but we have thoroughly enjoyed it! They even make a *double* sandwich maker if you want to cut even more time. 

But, really... our freezer breakfast sandwiches! The key about this recipe is making enough to feed an army at one time and then prep to eat individually. The hardest part about the recipe is cleaning out the muffin tin after baking the eggs (you'll see), but if you spray it with non-stick spray, you should be good!

Ingredients:

12 English muffins

1 dozen large eggs

12 slices canadian bacon

12 slices cheddar cheese (or cheese of choice)

Directions:

Preheat oven to 350 degrees. Spray muffin tin with non-stick spray, and crack one egg in each compartment. Season with salt and pepper. Bake for 15-20 minutes, or until desired doneness. 

While eggs are cooling, slice English muffins in half, and top one side with canadian bacon and cheese. Add the egg, then the other half of the muffin. Wrap each sandwich tightly in plastic wrap, then place in a freezer bag.

To cook: Microwave for about 3 minutes, or put in the toaster oven for 5 - 10 minutes. If you are proactive, put desired number of sandwiches in the fridge the night before - this cuts down baking time.

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