“Say What” Brownies

Honestly! The name says it all!  In a quest to create homemade brownies for some new friends, I stumbled upon a brownie that makes you question everything.  You will be grabbing a chilled glass of milk or a freshly brewed decaf to complete this delectable treat.  To treat my friends, we topped with Vanilla Blue Bell Ice Cream.  Enough is never enough! -Amanda

“SAY WHAT” Brownies

“Say What” Brownies

4 ounces unsweetened Ghirardelli chocolate; coarsely chopped
3/4 cup butter
1 ½ cups white sugar
3 eggs, lightly beaten
1 t vanilla extract
¼ t kosher salt
1 c flour
12 mini Snickers candy bars; cut into fourths

Microwave chocolate and butter in large bowl at medium power for 3-4 minutes or until butter is melted. Then whisk until chocolate is melted. Stir in sugar. Add in eggs, vanilla extract, and salt. Gradually add in flour and stir until just combined. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
Spread ½ the batter into prepared pan. Add an even layer of Snickers and cover with remaining ½ of brownie batter. Bake at 350 degrees for 30-35 minutes; do not over bake.
Remove to cooling rack.  Cool completely before cutting. Makes about 16 small brownies.

Classic Brownies

Classic Brownies

Sometimes you just want it classic!  No frills!  Yes, Betty Crocker has a brownie mix and it is completely fine to use a box mix from time to time.  These brownies just taste like your mom whipped them up and placed them on a sweet vintage plate.  So, put your snazzy apron and grab a whisk.  I know someone will thank you later! -Amanda

1½ cups sugar
¾ cup flour
¾ cup Hershey’s cocoa powder
3 eggs
¾ cup unsalted butter, melted
¾ cup Ghirardelli semi-sweet chocolate chips

By hand (you can do that) mix together the sugar, flour, salt, cocoa, eggs and melted butter.  Once the dry ingredients are mixed in, you are set.  Stir in the chocolate chips.

You know how much I love parchment paper.  Line a 9×13 baking dish with parchment.  This will keep your brownies from sticking to the edge and make it ever so easy to get out of the baking dish.

Pour the batter and spread it out. If you get crazy, you will move around your parchment paper.  Take it easy and push the batter down with a rubber spatula.

Bake at 325 degrees for 25-30 minutes. It’s done when a toothpick inserted in the tallest part comes out clean. Keep in mind you’ve got chips in there. If you hit one with the toothpick it will have melted chocolate on it. You might need to poke a couple of spots to make sure you aren’t hitting a chip.

Carefully lift the parchment out of the baking dish. Get a spare set of hands if you can.  Then peel the edges and let cool for a few minutes before slicing.

Spicy Chicken Rigatoni

Pasta dishes always make me happy!  Yes, I might need to run a few extra miles but it is so worth it.  This Spicy Chicken Rigatoni totally hit the spot.  I served it with warm garlic bread and a fresh green salad.  I’m thinking next time I will recreate this dish with linguine instead of rigatoni.  Warning:  Be careful adding extra crushed red pepper.  Of course Chris and I added the kick but we did not add to Will’s.  Keep it Spicy! -AJF

Spicy Chicken Rigatoni

1/4 cup olive oil

1/2 T crushed red pepper

1/8 t salt

1/8 t ground black pepper

1 T chopped garlic

1 lb. chicken, sliced

3/4 cup. Marinara sauce

1/2 cup Alfredo sauce

1/4 cup english peas (completely optional)

2 t butter

1/2 lb. Rigatoni pasta, cooked according to package directions

additional 1/2 t crushed red pepper (for garnish)
In a large sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper, and garlic.  Sauté long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.

In sam pan add marinara sauce first and then alfredo sauce and bring to a simmer. Cook until sauce thickens slightly and chicken is fully cooked. (Internal temp is usually about 165 degrees.) Turn off flame, add butter (english peas if you want to) and incorporate into sauce.

Toss cooked pasta with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Garnish with crushed red pepper (if you want a big spicy kick) and serve.

Tuscan Salmon

It’s been awhile!  Although new creations and fab cooking has been taking place in the Fuller kitchen, I have neglected to update my blog.  Please forgive me!  I promise that I will make it up to you with tasty treats and easy dinners.  Today I had to share our new favorite salmon creation.  Super easy and full of all the salmon goodness.  Just wrap it all up in foil, bake, and serve.  We served up our salmon with fresh, steamed broccoli and couscous.  I love the idea of making individual salmons for our next dinner party.

Tuscan Salmon

Salmon 1 1/2lb piece
4 Rosemary sprigs
3 T butter
1 large lemon, cut into thin slices
salt and pepper (if desired)

Place salmon filet on a large piece of aluminum foil.  Add thin “pats” of butter on top of salmon.  Place lemon slices on top of salmon. Then add your rosemary on top of lemons.
Wrap your salmon creation up tightly in aluminum foil. Bake for 25 minutes at 300 degrees.  Remove lemons and rosemary before eating.