Wednesday, October 08, 2008

Picture This! Faces of Ability-Oct. 08: Presenting Andrew Mulholland & Cerebral Palsy

Presenting Andrew Mulholland, a 14-year-old budding chef with cerebral palsy, and his cool dog, Petey, a Portuguese Water Dog. 

I'll let Andrew's mom, Linda, tell you a bit more about her son and his culinary talent. (Photos & recipe below used with permission).

"Above is a photo of Andrew cooking his chili. Andrew loves to create his own
recipes and help me cook. He began by coming up with new kinds of simple
appetizers for my dinner parties, but quickly grew tired of me reading the
recipes to him. Andrew has a vision disability and most of his textbooks and leisure books are on cd. Andrew decided to become more independent in the kitchen and began creating his own recipes."

Today, with nearly 30 recipes on his plate, Andrew is now working on publication of a family cookbook. Congratulations, Andrew, and big kudos to you and your mom for focusing on your abilities!

Here's one of Andrew Mulholland's tasty recipes:

Cheesy Mexican Chili Topped Baked Potatoes

• 1lb. Extra Lean Ground Beef
• ½ pound Mexican Chorizo Sausage
• ½ pound Ground Turkey Breast
• 1 large onion. chopped
• 2 cloves garlic, chopped
• 1 package 2-Alarm Chili Kit
• ½ cup prepared enchilada sauce
• 1 8 oz. can tomato sauce
• 1 15 oz. can of black beans
• 1-2 cups shredded sharp cheddar cheese
• ½ cup chopped cilantro
• 4 large Idaho baking potatoes, scrubbed
• olive oil spray

Pre-heat oven to 350 degrees. Spray potatoes with olive oil spray and salt. Poke each potato a few times on each side evenly with a fork. Place directly on the rack in the oven. Bake for 1 and ½ hours.

Brown ground beef, chorizo and ground turkey together in large pot. Add chopped onion and garlic to the meat as it is browning. Drain the fat from the meat after it is browned. Follow the directions on the 2- Alarm Chili Kit for the chili. Replace ½ cup of the water called for in the chili kit with ½ cup of prepared enchilada sauce. Add black beans last.

When potatoes are done, let cool for five minutes. Slice each potato in half length-wise. Top with chili, cheddar cheese and sprinkle with cilantro. Enjoy!

  • For more information on cerebral palsy, visit:
  • To stay updated on Andrew's cookbook, visit Linda Mulholland's blog:
  • To submit your child's photo for the monthly Picture This! email: with photo in the body of the email.
All this talk about food is making me hungry...
Breakthrough Parenting for Children with Special Needs: Raising the Bar of Expectations

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