Tag Archives: kitchen

Crazy Good Roast

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Filed under Main Dish

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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Filed under Soup's On!

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.

Classic Brownies

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Filed under Sweet Tooth

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.

Tuscan Salmon

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Filed under Main Dish, Uncategorized

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.

Breakfast Hash Brown Casserole

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Filed under Morning Glory

My parents are in town!  I love having guests.  It is the perfect time to cook up my favorites that I typically don’t cook for just the three of us.  My family loves to share weekend breakfast.  This morning I cooked up one of our classic breakfast meals.  My breakfast hash brown casserole does not take a lot of prep.  I usually prepare it the night before and first thing in the morning stick it in the oven.  Today I served our casserole with turkey sausage and local strawberries.  It was a perfect way to start our day   -Amanda

Breakfast Hash Brown Casserole

1- 30oz bag of shredded hash brown potatoes

1/2 stick of butter (melted)

1 can cream of chicken

1 1/2 cup sour cream (I use light)

1/2 t salt

1/4 t pepper

3 green onions, chopped

2 cups shredded cheddar cheese

1 cup corn flakes, crushed

Add butter to soup; stir until smooth.  Blend in sour cream, salt, pepper, green onions, and 1 cup shredded cheese.  Pour over hash brown potatoes and stir gently just until blended.  Spoon into butter casserole dish (9 X 13).   Bake at 350 degrees, uncovered for 30 minutes.  Combine remaining cheese and corn flakes.  Sprinkle over casserole and bake 10-15 minutes longer.

Bite-Sized Tomato & Mozzarella Salad

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Filed under On the Side, Salads

On this Meatless Monday, I wanted to share a favorite “meatless” salad. In the summer, I make this salad once a week to accompany pasta dishes, steaks, or even hamburgers. It perfect to bring as your side to the next neighborhood cookout. And with the 4th right around the corner, serve your salad in a blue bowl to capture all the red, white, and blue! Taste the summer!- Amanda

Bite-Sized Tomato & Mozzarella Salad

1 cup small cherry tomatoes, cut in half

1 cup fresh mozzarella, diced

4 fresh basil leaves, chopped into pieces

1 1/2 T olive oil

1 t soy sauce (we use low sodium)

1 t balsamic vinegar

pinch of sugar

freshly ground pepper

Mix together the tomatoes and mozzarella. In separate bowl, whisk together oil, soy sauce, balsamic vinegar, and sugar. Toss the tomatoes and mozzarella in dressing. Then add the fresh basil. Top with fresh ground pepper.

Zucchini Tots

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Filed under On the Side

As Chris prepared some mean hamburgers, I whipped up some zucchini tots.  These bite-sized tots are the perfect guilt-free alternative that complete our hamburger night.  Just a little prep work and pop those tots in the oven.  Nothing to it!- Amanda

Zucchini Tots

1 cup zucchini, grated- like a cheese grater- The whole zucchini!

1 large egg

1/4 onion, diced

1/4 cup cheddar cheese

1 T parmesan, grated

1/8 cup Italian bread crumbs

1/8 cup Panko

Salt and Pepper

Take grated zucchini and by using paper towels squeeze out the excess water.  This will make sure your tots are not soggy.  No one likes a soggy tot! In a bowl combine all ingredients: egg, onion, cheese, bread crumbs, Panko,  zucchini, salt and pepper.

Prepare mini muffin pan by spraying with non-stick spray. Using a spoon, fill the muffin cups to the top. Bake at 400 degrees for 15-18 minutes, or until the top is browned and set.  Makes about 12 tots.

Strawberry Spinach Salad

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Filed under Main Dish, Salads

After a long, hot summer day, my family wants something cool and refreshing for dinner.    I believe in the summer you need to enjoy beautiful, seasonal fruits.  We will be eating lots of fruit salads (more to come).  This yummy salad is easy and leaves everyone feeling full but not heavy.  Serve as a side dish or add grilled chicken for the main entree.  Gotta love strawberries!- Amanda  

 Strawberry Spinach Salad

1 T poppy seeds

1 1/2 t minced onion

1/2 cup white sugar

1/4 t Worcestershire

1/4 t paprika

1/2 cup vegetable oil

1/4 cup red wine vinegar

1 bag (10 oz) spinach

1 pint (or more) strawberries, sliced thin

In blender, combine sugar, poppy seeds, onion, Worcestershire, paprika, oil, and vinegar.  Blend well.  If seems thick, add a few drops of water.

Remove stems of spinach (or not).  Arrange on plates, top with strawberries.  Drizzle the dressing over strawberries and serve.

To give a good punch of protein, add some grilled chicken.

Amanda Jean’s Chicken Salad

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Filed under Main Dish, Salads

Chicken Salad is another one of those items that everyone has opinion to add.  At the end of the day, you have chicken usually mayo and then all the other ingredients that you love in your chicken salad.  This is my plain “jean” chicken salad.  We have several favorites but this is an easy go to.  I’ll share our others soon.  This was a special request from Chris for Father’s Day lunch.  We love our plain “jean” chicken salad on flaky croissants.  Happy Summer!- Amanda

Amanda Jean’s Chicken Salad

1 1/2 cups chicken, cooked, finely shredded

1/2 cup celery, chopped

1/2 cup green onions, thinly sliced

1 T lemon juice, freshly squeezed

1/8 t pepper, freshly ground

1/3 cup Hellmann’s light mayo

2 T bell pepper, finely chopped

2 t prepared mustard

In a mixing bowl combine chicken, celery, green onions, lemon juice, and pepper.  Stir in mayo, bell pepper, and mustard.  Cover and chill for at least one hour.

Serve your chicken salad on crackers or our family favorite, croissants.  This makes about enough chicken salad for 4 croissant sandwiches.  Plus it makes great leftovers.

Zucchini Fries

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Filed under On the Side

It’s that time of year when the grills are heating up with yumminess.  I promised I would be sharing my favorites and some new summery side dishes.  This past week when Chris was grilling hamburgers we thought it was no better time to create a french fry substitute.  In about 25 minutes, I created zucchini fries that were devoured without any guilt.  This recipe is versatile and can compliment any meal.  It’s like a Choose Your Own Adventure in the kitchen.  You pick the veggies and seasonings.  Could it be any easier?  Eat your veggies! -Amanda

Zucchini Fries

Choose your Veggies– Zucchini, Carrots, Bell Peppers, Squash (you get the idea)
Choose your Seasonings– Always start with pepper and sea salt.  Just stick with one extra seasoning to make sure your veggies don’t come out crazy! Need some ideas: paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage.  You can also use premixed spice blends like Spike, Italian, Mexican, Old Bay.

Cut your veggies into 3-inch sticks.  Try to keep the same thickness to help even out cooking.
Now it’s time to play with your seasonings.  Start with pepper and easy on the sea salt.  Then get creative with a seasoning that excites your palate or compliments the main dish you have planned.  This time I used freshly ground pepper, sea salt and Spike (a favorite premixed spice blend).
Lightly toss your veggie with olive oil (not too much) and the herbs and spices.
Spread your seasoned veggies over a baking sheet that is lined with parchment paper and a light layer of olive oil.  Bake at 425 degrees for about 20 minutes (flipping halfway through) or until golden and slightly browned at the edges.