Author Archives: Amanda J. Fuller

Crockpot French Dip Sandwiches

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Oh the happiness of a French Dip!  Let’s get a fact out there: A French Dip is not from France.  The name is derived from the actual bread that is used to create this delectable sandwich.  During my research, I discovered that Philippe Mathieu, inventor of the French Dip Sandwich, was French and living in Los Angeles. In 1914, according to the story at Mathieu’s  restaurant, Philippe was preparing a sandwich for a policeman and accidentally dropped the sliced French roll into the drippings of a roasting pan. The policeman liked the sandwich and came back the next day with some friends to order the sandwich “dipped” in the meat pan. From that day on, a new sandwich was born. See accidents in the kitchen can turn out to be a wonderful thing! There’s your history for the day.  So put on a little French music and fire up your crockpot.  It’s that easy.  Can’t trust a name of a sandwich! -Amanda

Crockpot French Dips Sandwiches

3 lbs beef chuck roast
16 oz. beef broth (1 1/2 cans)
1 can condensed French onion soup
1 white onion, thinly sliced
1 t garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese

Trim excess fat off of beef roast and season meat all over with salt and pepper.  Pour beef broth, French onion soup, onion slices, and garlic powder into slow cooker and place beef roast into liquid.
Cook on low for 6-8 hours.  Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. I cooked our roast for 7 hours and it was so tender.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls.  Divide beef onto rolls and spoon the remaining beef juice into ramekins. Serve each sandwich with its own dip.

Seves 4-6

Happy Birthday Pancakes

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My sweet, energetic, determined, little boy turned 7!  The sky was the limit for his birthday dinner.  He could go to his favorite restaurant, order pizza, whatever… William requested I make breakfast for dinner.  I wanted to whip up a special treat.  Our Happy Birthday Pancakes, complete with sprinkles, create a celebration.  Warning: They are very sweet so you will need a large glass of milk.  Happy Birthday, William!  Love, Mommy

Happy Birthday Pancakes

1 1/2 cups all purpose flour
2/3 cup yellow cake mix (I used Betty Crocker)
1 T sugar
3/4 t baking powder
pinch of salt
2 eggs
1 t vanilla extract
1-2 cups milk
assorted sprinkles

Combine flour, cake mix, baking powder, sugar, and salt in a bowl and mix. Add 1 cup of milk, eggs, and vanilla and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. You might need to add a little more milk.  Take a small taste test as well to see if the pancakes are flavored enough.

Preheat a skillet on medium heat.  Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.

Vanilla Glaze

1 cup powdered sugar
1 T milk
1/2 t vanilla extract
assorted sprinkle

Mix milk, vanilla, and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix sprinkles into glaze and drizzle on pancakes.

Happy 7th Birthday, William!

Pumpkin Bread

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We have entered my favorite time of the year.  Baking in the fall just makes me happy.  The other night our kitchen was alive with the smell of pumpkin bread.  Seriously, nothing says “Hello Fall” like pumpkin bread.  This easy recipe was given to me by my mother-in-law when I first entered the Fuller family.  It has been a traditional recipe ever since.  Make it the night before to experience the ultimate goodness.  Oh the smell of fall!-Amanda

Pumpkin Bread

3 1/3 cup flour

3 cup sugar

1/2 t salt

1 t cinnamon

1 t nutmeg

2 t baking soda

1 cup vegetable oil

4 eggs

2/3 cup water

1 can pumpkin

1 cup chopped walnuts (optional)

On a low speed, mix flour, sugar, salt, cinnamon, nutmeg, and soda.  Mix well.  Make a hole in the middle.  Add cooking oil, 4 eggs, water, and pumpkin.  Stir well.  Add walnuts.  Grease and flour 2 bread pans.  Split the batter between the two bread pans.  Cook 1 hour or little longer at 350 degrees.  Cool completely on rack.  Wrap bread and refrigerate.  Make the night before for total yumminess.

Crazy Good Roast

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Okay, Roast!   Last Sunday I wanted to be all 1950’s and whip up a roast.  Now June Cleaver did not have a crockpot but if she did, it would have totally changed her life and the way she prepared a roast.  Honestly, just throw it all in the crockpot and curl up with a good book.  To make it a little exciting, I shredded some roast and served on small rolls.  It was a HUGE family hit.  Here’s to a restful Sunday! -Amanda

Crazy Good Roast

4 -5 lb. chuck pot roast

1 pkg. Hidden Valley Ranch mix

1 pkg. McCormick Au jus mix

8 T butter (1 stick)

6 whole pepperoncini peppers

If you want: Potatoes (cubed) and/or Carrots (chopped)

Place the pot roast in the crock pot on low.  Sprinkle ranch and au jus mix over the roast.  Place a stick of butter on top of the roast.
Put 6 peperoncini peppers on top of the roast.  Add potatoes and carrots now if you want them with your roast.  Let the roast cook at least 7 hours.  Trust me don’t add water.  Pull your roast out of the crockpot and prepare to serve.  If you want sandwiches, shred your roast and serve with rolls.

Minestrone Soup

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Soup weather!  You know what I’m talking about.  The kind of weather that you can’t wait to get in your jammies and call it a day.  Well, our last rainy day called for minestrone soup.  It takes a little time to prepare but then you will have plenty of time to be lazy.  Serve it with warm, garlic bread to complete the goodness.  Feel free to experiment with veggies and noodles.  Stay dry and warm! -Amanda

Minestrone Soup

 

2 T extra-virgin olive oil

1/4 pound pancetta or thick-cut prosciutto, finely chopped

1 lb. zucchini, cut into strips lengthwise, then cut into small pieces

2 ribs celery, finely chopped

1 onion, finely chopped

2 bay leaves

2 cloves garlic, finely chopped

Salt and pepper

32 ounces  (4 cups) chicken stock

16 ounces (2 cups) chicken broth

15 ounce can cannellini beans, rinsed

15 ounce can  tomato puree

1/4 lb. whole wheat penne or other short-cut pasta

Handful basil, torn into pieces

About 1/2 cup freshly grated parmigiano

In a soup pot, heat the EVOO, over medium-high heat. Add the pancetta and cook until browned, a couple of minutes. Add the zucchini, celery, onion, bay leaves and 2 cloves garlic; season with salt and pepper. Cook until the vegetables are tender, 7 to 8 minutes.

Stir the chicken stock and broth, beans and tomatoes into the soup and bring to a boil. Add the pasta and cook until al dente. Stir in the basil and lower the heat to low.

Serve soup in bowls and top with parmigiano cheese.  Add warm, garlic bread to complete the meal. This soup is thick and full of stuff.  Feel free to add a little more chicken broth to thin out the soup.

“Say What” Brownies

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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

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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

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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

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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.

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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.

Patriotic Shortcakes

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So, I have been busy!  I know it has been a few weeks since I have added any recipes.  At the beginning of the month, we had a great visit with my parents.  I was able sing and dance around the kitchen for fun family meals.  Although my broadway moves are polished and poised, I did receive a few raised eyebrows from my father.  Nevertheless, I wanted to make a special treat on July 4th.  Chris loves REAL strawberry shortcake (not that spongy junk) so I decided to kick it up Uncle Sam style.  Fireworks!  Plus there were leftover shortcakes for a repeat the following evening.  It is easy to say that I believe it has become a family favorite.  Enjoy!- Amanda

Patriotic Shortcakes

1 (16-oz.) container fresh strawberries, rinsed & quartered

1 pint container fresh blueberries, rinsed

3/4 cup sugar, divided

1/4 t almond extract

1 cup whipping cream

2 T sugar

2 3/4 cups all-purpose flour

4 t baking powder

3/4 cup cold butter, cut up

2 large eggs, lightly beaten

1 (8-oz.) container sour cream

1 t vanilla extract

Combine strawberries and blueberries, 1/2 cup sugar, and almond extract. Cover berry mixture, and let stand 2 hours.   Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 T sugar, beating until soft peaks form. Cover and chill up to 2 hours.


Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender until crumbly.  Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet.  Bake at 450° for 12 to 15 minutes or until golden. 

Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Serve with remaining whipped cream.  Using 1/3 cupfuls you will make around 12 shortcakes