Organizing What You Can't See

I continute to work on my tasks to help organize and clean up the house. So far, here's a list of items I completed:

• Clean entire guest bathroom
• Clean Master bath counters
• Steam clean all the carpet
• Mop all the floors
• Organize the kitchen drawers
• Organize the attic
• Tried to pinterest recipes
• Began dePenguinizing Aidan's room
• Wash and vacuum my truck
• Mount the bike trailer quick disconnect on my bike

However, there are things I did not accomplish, such as

• Order Aidan's pictures
• Make a 1 year memory book of Aidan's pictures
• Build a PVC shelf for organization of storage containers.

I had a feeling that I was missing a measuring spoon, but I couldn't tell because others who help put dishes away don't always find the right drawer, so I had to reorganize and straighten up the drawers.

I have a lot of kitchen gadgets, but I lose touch with them when the drawers get messy.  I also know that I have lots of duplicates, but that is necessary so that you aren't constantly washing dishes while cooking or baking.

So far, it's been over the week, and the drawers look just as organized.  Currently, my teaspoon measuring spoon is missing.  I have no idea where it's at since I searched the other drawers. 

For the attic organization, I had pinned this to try and build.  I measured my containers, checked AJ's tools for a pipe cutter, and drew up the plans and took off material quantities.

However, I quickly found that the cost of the crosses made building this pinned item more expensive then buying a shelf from Lowe's.  The crosses alone were over $64.00. 

If you can find 1" crosses for significantly less than $2.37 each, then you can probably build this shelf for less than something you can buy at Lowe's.  The advantages of the shelf were you could build it to whatever height and depth specifications you needed, where as a store bought shelf was set, unless you wanted to shell out a $100 and get a tall, adjustable shelf.  This is not what I wanted.  I wanted something easily built, but also easily taken apart.  I mean, working in the attic, even in October is very hot.

So I bought a shelf kit, assembled it in the attic using a rubber mallet, and began my organization.  It was quite the success and now we have a lot more room to store a lot more baby clothes...or penguins (the stuffed variety).


Before

After

 Of the two Pinterest recipes, one was a dud (cookie dough bites) and one was a huge success.  I made venison meatballs using this recipe.  They were a huge hit with everyone...in fact, Aidan gobbled up more than I did.



Community Supported Agriculture

I make Aidan's food, and in doing so, I picked up organic vegetables and fruits, especially those that were on the dirty dozen list for pesticide use and exposure.  While in the midst of searching for the next food to try, I came across a facebook group that was supporting a local farm.  I bought a few baskets here and there in order to get fruits and vegetables for Aidan.  However, there is no way Aidan can eat a half basket of these goodies, so I had to pick what I liked and committed to eating it.  Waste means money down the drain, and there's no way I was going to let that happen.

I was never a big fan of kiwi, but after having fresh picked kiwi, I am in love.  I also love the sweetness the fresh oranges and strawberries contain.  Not only am I getting pesticide free foods, but they taste great.

Did you know carrots have to be bleached prior to being sold in grocery stores? Crazy!  But not from the local farm.  Did you know that apples have the highest pesticide use?  Or that wax is added to the skin of a cucumber?

Not only does the farm provide fresh fruits and vegetables, but it also provides butter, cheese, eggs, and pork.  I have had all of these items, and I am hooked.  I love the fresh cheese, which contains mostly goat's milk. 

Prior to going to the farm, Aidan turned away from sweet potato, but now that I receive fresh sweet potato, he gobbles the food up!  He actually screeches if you take too long to feed it to him.

So far, I have made a lot of fresh salads, tried egg plant Parmesan and beer battered asparagus, and fell in love with new fruits. 

From the farm, Aidan has tried and liked! carrots, squash, sweet potato, apples, green beans and a melon hybrid fruit.  He has also tried the goat's cheese through baby led weaning techniques.

Additionally, the farm has live chickens, ducks, and rabbits.  Aidan actually touched a baby chicken and baby duck very gently.  He LOVED looking around and hearing all of the sounds. 

Overall, I am not sure if what I bought locally has cost more, but I do not that the experience and the taste of the produce is well worth the cost.  The farmers also give me free produce from time to time.   Well, they give it to me because they know I make Aidan's baby food, and they want him to try something new!

What's the Point of Pinterest?

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If you don't have Pinterest, you could count yourself lucky, but secretly wonder if you are being left out of something spectacular.  Pinterest did provide me two good recipes, but also gave me a dud.  I am amazed that I was able to try three recipes in one week in addition to making a diaper cake for a baby shower on Thursday!  Maybe that's why I have limited time to sleep...

The first of the Two Thumbs Up Recipes is Flourless Fudge Chocolate Chip Cookies

Here's the link to the original recipe: http://chocolateandcarrots.com/2011/07/flourless-fudge-chocolate-chip-cookies

Original Ingredients:

3 cups powdered sugar
2/3 cup unsweetened Hershey’s dark chocolate cocoa powder

1/8 tsp. salt
2 to 4 large egg whites, at room temperature
1 Tbsp. pure vanilla extract
1 1/2 cups 60% cacao chocolate chips

Instead of using egg whites, I used whole eggs.  I am thinking that the recipe was developed for those with allergies to gluten and/or eggs.  I also decreased the salt to a pinch.  Otherwise, I followed the directions. Thus...

3 cups powdered sugar

2/3 cup unsweetened Hershey’s dark chocolate cocoa powder

Pinch of salt

2 large eggs

1 Tbsp. pure vanilla extract

1 1/2 cups 60% cacao chocolate chips

  

1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
3. Beat in the vanilla and eggs until the batter is moistened.
4. Stir in the chocolate chips. (Next time, trying semi or milk chocolate)
5. Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.
6. Bake for 12-14 minutes, until the tops are glossy and lightly cracked.
7. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.
8. My one addition...add vanilla frosting to the top of the cookie and enjoy!  I love sweets, so while the fudgey cookie was delicious, I needed a little more oomph of sugar.

Chicken and Rice Slow Cooker Casserole

Here's the link to the original recipe: http://www.southernplate.com/2010/09/slow-cooker-cheesy-chicken-and-rice-the-downside-of-being-a-swan-princess.html

• 4 bonless, skinless chicken breasts
• 1 large onion, chopped
• 10 oz yellow rice
• 2 cup cheddar cheese
• 1 - 10.5 ounce can cream of chicken soup (regular or fat free)
• 1 -15 ounce bag of frozen corn, drained

I had pulled chicken from the freezer to thaw out for this recipe, but it wasn't completely dethawed before I attempted to make this recipe, but I tried it anyway with great results.  So this recipe can have partially frozen chicken breasts and still turn out great!

I place the chicken breasts in the bottom of the crock pot, topped with the cream of chicken, and diced the onion and threw it in the pot.  I set the crock pot on low for 8 and walked away.  I came back around dinner time, cooked the rice and corn, threw these two items in the pot, then added 2 cups of sharp cheddar cheese.  After the cheese melted, I stirred everything together and served with garlic bread.  Very good dinner and so easy.  I should add that I did use a knife to cut the chicken breasts into 8 pieces and then stirred the mixture - the chicken fell apart really well.

I'll save the dud recipe for another day when there's more time, but I will say I was disappointed in the Buffalo Chicken Rolls, but I think it's due to the shell.  I do love blue cheese, hot sauce, and chicken, so I am going to rip open the shells and eat the mixture with cheddar cheese and whole wheat dipping chips!

Spinach & Chicken Alfredo Bake

(For you, Chrissy)

When I worked at Fazoli's in high school, I despised having to try the Alfredo sauce to make sure its consistency and flavor were correct, though nothing was worse than having to taste the tea to determine if sugar had been added or not...Anyway, I love Italian food, and I always made a version of Fazoli's Pizza Baked Spaghetti.  Well, since I recently started making a chicken and spinach Alfredo dish, I decided to make it into a bake...What's the difference, you ask?  CHEESE!

Paula Dean:Butter::Diana:Cheese

If Paula Dean can add an extra stick of butter into to something, then I can add an extra cup or so of cheese to my recipes.  On to the recipe.

1 (16-ounce) package penne noodles
1 package of chopped spinach (I buy the frozen spinach)
2 (15-ounce) jars Alfredo sauce (I recommend Bertoulli's)
2 garlic clove, minced
2 lbs cooked chicken, cubed
2 T olive oil
Italian Seasoning
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
3 cups mozzarella cheese

Cube the chicken, heat up the olive oil in a sauce pan on medium-high.  Sprinkle Italian seasoning on raw chicken and then cook in the pan until chicken is no longer pink in the middle.
Prepare pasta according to package directions. 
Heat the spinach (if frozen)

Add chicken and Alfredo sauce in a 13 x 9 backing dish.  Then add pasta and spinach.  Stir the ingredients until all is well coated with Alfredo.  Top with the mozzarella cheese, then sprinkle with Parmesan cheese.  Top with the fresh parley. 

Bake on 350 deg F for 10 minutes, then on 400 degrees until cheese is bubbly.  I like to brown my cheese just slightly, so leave in the oven until the cheese is how you like it.

Cowboy Cookie

So again, using a pinterest recipe, I tried a one pan skillet cookie with the original recipe coming from here.

Here's the original recipe

1 stick (8 tablespoons) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup chocolate chunks

Directions:

1. Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.

2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.

So the only substitution I made was dark brown sugar for light brown sugar.  I love dark brown sugar in my chocolate chip cookies, and I always have it in my spice cabinet. Oh, I also eliminated salt; I hate salt in my cookies, and I usually halve it in most recipes.

Prior to adding the chocolate chunks

After making this cookie, I let it cool, and then I dove in expecting sheer cookie delight. However, I was disappointed.  The cookie tasted like FLOUR, thus, I added vanilla frosting to cover up or minimize the flour taste.  At first, I thought it was edible, but in the end, I had to throw it away.  But not to be defeated, I knew I could have the perfect cookie cake in a cast iron pan if I made a few modifications.

1 stick (8 tablespoons) unsalted butter
1/4 cup granulated sugar
3/4 cup light brown sugar1 teaspoon pure vanilla extract
1 egg
1 cups + 1 Tablespoon unbleached all-purpose flour1/2 teaspoon baking soda
1 cup chocolate chunks (semi sweet)

I, of course, tasted the dough before adding the chocolate (because who doesn't do that...admit it!), and it tasted like success.  So I added the chocolate, threw it in the oven and waited.

I hardly let the cookie cool (the roof of my mouth would be evidence, but sorry, no picture...) before tasting it.  Aw, yes, this is what I wanted.  Good cookie.  Soft, round, and would make the perfect cookie cake.  Just add your favorite icing and decorate!

And since I made some modifications and felt this cookie could be made on the range...or while camping, but using a dutch oven, I gave it the very original <insert sarcasm> name so that it was different that the one pan skillet chocolate chip cookie...

Buffalo Chicken Bites

By the title of this post, it IS safe to assume this post is not about Aidan. :)  I have joined pinterest and found a lot of recipes (and tagged a lot of Cloth Diapers...).  So I am starting to experiment with new recipes .

The original recipe is here: http://penniesonaplatter.com/2010/09/16/buffalo-chicken-bites/

I tried two variations.  One with bread crumbs and one with cornflakes.  I definitely liked the corn flakes better because it was crunchy.  I also added more of some ingredients...here's what I did:


3 cups shredded cooked chicken (I boiled chicken breasts in water, no seasoning though I might try adding some cayenne to give the bites more kick)
1/2 cup hot sauce
4 oz. cream cheese, softened
2 cups sharp fine shredded cheddar cheese
1/2 cup all-purpose flour
4 eggs, lightly beaten
6 - 8 cups Corn Flakes cereal, crushed

Then follow the original recipe's directions...

Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese and green onions.

Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate or separate baking sheet (not lined) until ready to dip.

In three separate bowls, set out the flour, eggs and Corn Flakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

**If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. To bake, place the frozen chicken balls back on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.