Easiest Shredded Chicken in the World
Ingredients:
2-3 boneless, skinless chicken breasts (fresh or frozen)
1.5 cups salsa
1 medium onion, loosely diced (optional)
(I only used half of a yellow onion and also added in some taco seasoning)
Directions:
1) Pour 1/2 cup of salsa into the slow cooker, to coat the bottom.
2) Add the chopped onion
3) Nestle the chicken breasts into the salsa and onions
4) Add the rest of the salsa, so it covers the chicken
Cook in the slow cooker on High, for 6 hours.
Chicken is done when it's white throughout and shreds without resistance.
30 minutes before you're ready to eat, shred the chicken, using two forks, and let it simmer in the sauce.
ENJOY!
(You can find the original recipe and commentary here.)
Chicken, Artichoke and Mushroom Pizza
Ingredients:
1 boneless, skinless chicken breast, poached and shredded
(To poach: bring a large pot of water to a boil and then remove it from the heat. Drop in chicken breast, cover and let sit for 10-12 minutes. To shred: pull apart using two forks).
1 cup of heavy cream (I used this instead of the milk, flour and butter many recipes called for)
2 tbsp of fresh basil (about 2 tsp dried, or to taste)
2 cloves minced garlic
1/4 tsp salt
1/8 tsp pepper
1 small jar of artichoke hearts (regular or marinated), loosing chopped and patted dry
3-4 button mushrooms, sliced
1 8oz bag of mozzarella cheese
1 bag of pre-made Safeway Select pizza dough (or you can make your own)
Directions:
To make the white sauce: (I was pretty much winging this, so use your discretion when heating/stirring, etc.)
1) Heat heavy cream, garlic, basil, salt and pepper over medium heat (don't want to boil it).
2) Let cook for about 5 minutes, stirring occasionally (it will thicken upon standing).
To assemble the pizza: (do I even need to write this part? Lol)
1) Roll out the dough onto your cooking surface of choice. You may want to flour it first.
(I used a pizza stone seasoned with cornmeal)
2) Pour on your sauce (I didn't use all of it) and spread it around
3) Sprinkle on a layer of cheese (about 2/3 of the bag)
4) Add shredded chicken, artichoke hearts, and sliced mushrooms
5) Top with the remaining cheese
6) Follow the baking instructions on the pizza dough (about 15 minutes or until the crust is golden brown and the cheese in the middle is melted).
**Make sure your chicken and artichoke hearts aren't too wet. That will add too much extra juice to the pizza and take it longer to cook**
Homemade Applesauce for Baby
Ingredients:
Organic Apples (quantity, size and variety of your choice)
Water (a medium size bowl full, a medium size pot full and a little extra to add to the blender, if necessary)
White vinegar
Directions:
1) In a bowl, wash the apples in a mixture of three parts water and one part vinegar (to remove bacteria).
2) Rinse them under cool running water, dry and peel (I used a potato peeler).
3) Core the apple (either with a corer or by cutting the apple in half and scooping out the core).
4) Slice the apple into small size chunks (the smaller the chunks, the more mindful you'll have to be about your boiling time)
5) In a medium size pot or saucepan, bring water to a boil. Reduce heat so that the bubbles are small, and drop in your apples.
6) Cook apples until fork tender, check at 8 minutes (maybe earlier if your chunks are really small)
**It's important to minimize cooking time in order to preserve the apples' vitamins and minerals**
7) Drain the apples and run them under cold water for three minutes, to stop the cooking process.
8) In a blender or food processor, blend the apples until smooth. Add water sparingly, to help reach the desired consistency.
(You can also mash the apples with a potato masher, which will give you chunkier applesauce; ideal for babies over 10 months)
9) Cool and serve
Refrigerate for up to 3 days, freeze up to 3 months (to thaw, just place in the fridge overnight).
**UPDATE: My most recent, and trusted, recipe source is saying homemade baby food should be stored in the refrigerator for no longer than 48 hours and in the freezer for up to 1 month. Do with this info what you will. Happy cooking!**
Basic Breakfast Muffins
Ingredients:
2 cups flour
1 Tbsp baking powder
1/4 cup sugar
3/4 tsp salt
2 eggs
1 cup milk
1/2 cup canola oil
1 1/2 tsp vanilla extract
For Cinnamon Sugar topping:
3 Tbsp sugar
1 tsp cinnamon
Directions:
1) Preheat the oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray or use paper muffin cup liners.
2) In a medium bowl, combine flour, baking powder, sugar and salt.
3) In a large bowl, beat eggs, milk, oil and vanilla for 1 minute on medium.
4) Add flour mixture and beat just until no streaks of flour remain- do not over mix!
5) Spoon batter into muffin cups. (If desired, sprinkle on cinnamon sugar topping)
6) Bake for 18 to 20 minutes, or until the muffin tops spring back when pressed lightly.
Transfer muffins to a rack to cool slight and then, Enjoy!
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