Tag Archives: recipes

Smells Like Christmas Spirit

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There is nothing that makes my home feel more in the Christmas Spirit than a good simmering potpourri. Once as the yuletide scent hits the room you will find me Singing & Dancing while baking cookies, wrapping gift, and making new holiday creations.

I feel like this time of year all my favorite stores have a distinct Christmas smell. So I wanted to create my own. Experimenting with cranberries, oranges, cinnamon, rosemary, and vanilla, I came up with my “Christmas Scent”.

The fun part is there is NO WRONG WAY to make your Christmas Scent. Play with your favorite smells and ingredients.

Fruits: Slice up fresh oranges or throw in dried oranges. You can use mandarin oranges, tangerines, clementines or lemons. They all work and smell wonderful.

Fresh Rosemary or Pine: This adds the depth scent and screams Christmas.

Cranberries: These are not a must but I believe they make your potpourri beautiful and add to the aroma. This time of year cranberries are easy to find.

Vanilla: use the extract or pop open a vanilla bean

Cinnamon: The powder or the sticks. The sticks are easy to find on Amazon or even your local grocery store.

Whole Cloves: A few go along way!

Simmering Potpourri

Cut oranges in slices. Add all your ingredients to a large pot (or slow cooker). Add water to fill pot to 3/4 full.

Bring pot to a boil. Then take the potpourri to a simmer. Enjoy it for hours. Keep an eye on it to add water as needed. Never leave it unattended for an extended period of time. You don’t want the water to completely evaporate.

Make it a Gift

Add all the potpourri items to a cellophane bag and tie it up with a cute bow. Tie on the directions. You have a gift all ready to go.

Keep Singing & Dancing,
Amanda

How I Brine A Turkey!

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Look At That Brine

So I brine a turkey every year because it makes me happy. What is Brining?   Brining involves soaking a turkey in a very salty solution for a certain length of time, long enough for the salt to get into the turkey and actually make the meat so yummy. It doesn’t turn it into a salty mess, either. It just results in a juicy, fantastic turkey. You will Sing & Dance

You can buy pre-made brining solutions. The one that I have trusted comes from The Pioneer Woman.  It works every time and nothing needs to be changed in my opinion.  

Let’s Brine!

3 c. apple juice or apple cider

2 gallons cold water

4 tbsp. fresh rosemary leaves

5 cloves garlic, minced

1 1/2 c. kosher salt

2 c. brown sugar

3 tbsp. peppercorns

5 whole bay leaves

Peel of three large oranges

Brine Bag or Tub to submerge the turkey

Combine all the ingredients in a large pot and bring to a boil, stirring until the salt and sugar dissolve. Turn off heat, cover and allow the brine to cool completely. 

Place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours. 

Before roasting, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with fresh, cold water for 15 minutes. This removes excess salt from the outside. 

Remove the turkey from the water, pat dry, and cook according to your normal roasting method.

Change Your Life Grilled Chicken Marinade (Seriously)

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In our home, I rule our kitchen and Chris is the king of the grill.  We are getting close to twenty-two years of marriage and we have not blurred those lines at all.  It’s like that line on Dirty Dancing where Patrick Swayze tells Jennifer Grey, “This is my dance space. This is your dance space. I don’t go into yours, you don’t go into mine.”  It is our happy places and we love it. 

During the last few months of really cooking at home, we have found a marinade that has taken our grilled chicken game to the next level.  Like Will (14.5 yo) can take down 2 or 3 chicken breasts because he loves them.  I will ask Chris to double the amount just to have extra for grilled chicken salad the next day.  This chicken is so good and yummy! 

Keep Singing and Dancing!
Amanda

Change Your Life Grilled Chicken Marinade (Seriously)

1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/3 cup soy sauce
1/4 cup Worcestershire sauce
1/8 cup lemon juice
3/4 cup brown sugar
2 t dried rosemary
2 T Dijon mustard
2 t  kosher salt
2 t ground black pepper
2 t garlic powder
6 chicken breasts 

Combine all ingredients, except for chicken, in a large mixing bowl. Whisk all the ingredients together until well blended.
  
Remove a half a cup of marinade and reserve for basting the chicken later.

Take chicken breast and remove any extra fat.  If needed, flatten chicken breast to a consistent level to guarantee  the breast will grill at the same consistency.

Place chicken in a large ziplock bag and pour marinade over the top. Close securely. Or you can put in a big glass container with a lid.

Marinate for at least 4 hours.  You can marinate up to 24 hours.  

Preheat the grill to medium high heat.
  
Remove the chicken from the marinade, letting the excess drip off.

Grill chicken for 5 to 6 minutes on each side or until cooked through (165 degrees)

Use the additional marinade to baste the chicken occasionally.  

Once your chicken is complete, remove from the grill.  Let the chicken rest for 5 minutes for serving.  

Homemade Taco Seasoning

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During our weeks of staying at home and lots of experimenting in the kitchen, I decided to make my own taco seasoning. If I’m being honest, I ran out of taco seasoning and I needed taco seasoning. After a few times of playing with seasoning and measurements, I found a combination that made my guys say “throw out the pre-made stuff.” Complete Win in the Kitchen.

When I make tacos, I usually prepare 2 lbs of ground beef, turkey or chicken. I DOUBLE the following recipe to add to our tacos. BUT, when you have time you need to make up extra just to sprinkle on your black beans, scrambled eggs, popcorn, you see where I’m going. This has such a yummy flavor you will add it to lots of things.

Happy Taco Tuesday,
Amanda

Make your own Taco Seasoning

1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika (you can use plain paprika)
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (add more if you want more kick)

Combine all the seasonings.  Add to your ground beef for tacos.  Add a few shakes to your black beans.  Add to your scrambled eggs.  Yum!!  Store in a sealed container if you don’t use all.

Porcupine Meatballs

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Me: “Whitaker, we need to look for 3 porcupines for dinner tonight!” 

W: (His Face) “Wait, What?”

Me: “We are having Porcupine Meatballs for dinner.  I need to find 3 porcupines on our walk to use for dinner.”

W: (His Face, Again!) “Mom, I don’t think that’s a very good idea.”

Ok, you don’t use real PORCUPINES but these fun meatballs studded with rice will remind you of little porcupine quills.  Our weather in Atlanta has been a bit rainy and gloomy.  These little meatballs add a little fun to dinner.  

At dinner, it gave us a great time discussing the creativity of God.  I mean look at a porcupine.  How cool!

Keep Singing and Dancing,
Amanda

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Porcupine Meatballs

1 1/2 lb. ground beef

3/4 c. uncooked long grain white rice

1/2 c. whole milk

1/2 yellow onion, finely chopped

2 T finely chopped parsley, plus more for garnish 

2 t Worcestershire sauce, divided 

1/2 t garlic powder 

⅛ t cayenne pepper 

Kosher salt 

2 T extra-virgin olive oil 

1 (28-oz.) can whole peeled tomatoes, pureed 

Freshly ground black pepper

Grated parmesan cheese

Preheat the oven to 350°. In a large bowl, combine ground beef, rice, milk, onion, parsley, 1 teaspoon Worcestershire, garlic powder, cayenne pepper, and 1 teaspoon salt. Shape beef mixture into 1 ½” meatballs.

In a large skillet over medium heat, heat oil. Add meatballs in a single layer and cook until golden, turning occasionally, about 10 minutes. Remove meatballs to a plate.

In a 9”-x13” baking dish, whisk together pureed tomatoes and remaining teaspoon Worcestershire. Season with salt and pepper. Add meatballs to the baking dish and cover with foil. 

Bake until rice is tender, about 40 minutes. Remove foil and bake until sauce is thickened and meatballs are cooked through, about 15 minutes more. *Be sure to cook rice until tender or your family will experience a porcupine situation in their mouths.*

Sprinkle with more parsley and parmesan before serving.

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Business/Party Nacho Cheese Dorito Chicken

The last ten weeks have been like nothing we have ever experienced.  I have used the words “quarantine”, “shelter-in-place”, “Covid19”, “Coronavirus” so much that even my 6 year old understands everything is completely different because of one of those words.

I have been introduced to Zoom calls.  While not my favorite thing, I understand it is a way to connect and get to “see” others.  I also understand like many that you only have to be presentable from the waist up!  Business/Professional/Put Together on top and Party/Whatever/PJ pants I have been wearing for three days on the bottom.

During this ten weeks of our “Corona Chronologicals”, Will (14.5) and Chris, my hubby, have talked about the idea of a Mullet.  (Like “Business in the Front, Party in the Back” haircut.)  Will had no where to be and why not go for this look during his time off.  Chris watched a few Youtubes and felt confident that he could make this look happen.  So, a couple Saturday nights ago, on our outdoor deck, Chris and Will proceeded to make a memory with hair clippers. Within a few minutes, Will was ready for business and party!  I will admit that Will could pull off any haircut.  (The kid has good hair!)

This whole experience of Zoom calls in PJ pants and teenagers with mullet reminded me of a meal.  A meal that says, “I look like a hot mess with the ingredients I bring to the table but trust me.  I mean business!”  A meal that says, “Yes, I have Nacho Cheese Doritos all over me but guess what Fancy Pants?  You are going to be drooling over the business I bring to your mouth.”  

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In all seriousness, my boys loved that this momma brought a little party to the dinner table.  Don’t knock it until you try it.  Seriously, we are all trying new things right now.  Go for it!

Looking Forward,
Amanda

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Nacho Cheese Dorito Crusted Chicken 

4 chicken breasts, pounded
1 cup mayo
1 t Italian seasoning
2 cups Nacho Cheese Doritos, crushed
¼ cup butter, melted

Preheat the oven to 350 degrees.
Put chicken breasts in a zip-lock bag and pound to flatten.
Combine mayonnaise and Italian Seasoning in a pie plate.
Crush Doritos in a zip-lock bag.  You want chips small.
Dip chicken breast into mayo mixture and then roll in Dorito crumbs.
Place in a casserole dish and drizzle with melted butter all over the chicken.
Bake uncovered for thirty minutes.

Amanda’s Apple Crisp

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Filed under Sweet Tooth, Sweet Tooth- Desserts

Whether you have already been apple picking or it’s on your “apple bucket” list, you will want to save some apples for this crisp recipe.  All the ingredients play together to make fall come alive. My boys believe it must be topped with a scoop of vanilla ice cream. This Apple Crisp is the perfect fall dessert.  

Keep Sing and Dancing in the Kitchen, Amanda

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Warm Apple Crisp

Yields: 12 servings

6 Granny Smith apples, peeled and chopped (other varieties can be used)

2 Tbsp. granulated sugar

1 3/4 tsp ground cinnamon, divided

1 1/2 tsp lemon juice

1 cup light brown sugar

3/4 cup old fashioned oats

3/4 cup all-purpose flour

1/2 cup cold unsalted butter, diced into small cubes

1 tsp of vanilla

pinch of kosher salt

Preheat oven to 350 F degrees.  Butter an 8×8 baking dish. Set aside.

In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of cinnamon and lemon juice.  Stir to combine. Transfer to prepared baking dish.

In a separate mixing bowl, add crisp ingredients (brown sugar, oats, flour, 1 tsp cinnamon, vanilla, salt, and diced cold butter).  Use a pastry cutter to mix the butter into the oat mixture, using a slight downward twisting motion, until mixture is in small crumbs.  If you don’t have a pastry cutter, you can use two forks or even your hands to cut butter into the mixture.

Spread topping over apples in baking dish, and gently pat to even it out.  Bake uncovered for 40-50 minutes, until golden brown and bubbly.

Serve warm.  We like to add a scoop of vanilla ice to our Apple Crisp.  Enjoy!  

I thought we were just having coffee

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Filed under Memories in the Kitchen, Sweet Tooth

Back in July, I received a text from a friend who I had not seen in awhile asking to meet up for coffee. We became friends several years ago sharing elementary PTA adventures. Now our kids were a little older and in different places. I was excited to see her name pop up on my phone. Also completely thrilled to actually get to share coffee and a conversation with her. We had so much to catch up on.

Our anticipated coffee date arrived. We started with catching up and she quickly moved to the reason she called the coffee date. My friend had recently became editor of a local magazine. She shared how the oppopportunity came up and her vision for the future of the magazine.

Then she dropped her big idea! Without a pause in her conversation or thoughts, my friend throws out “and in the magazine we will feature a monthly recipe. I WANT YOU TO WRITE THEM.” (WHAT!?! ME? Amanda Fuller, girl from small town Texas?). She goes on to tell me she needs my headshot. (What, again?) She gives me deadlines and criteria. Then she smiles, says she is so excited to work with me, and cannot wait to see my work.

So lots of details in between: One hour with my favorite photographer, a few test products and pictures, and my first article was ready.

I share all this with you because it was a big step for me to take and to believe in myself when others already had. This is my first time to be published for my work in the kitchen. I’m beyond thrilled to be a contributing recipe writer for Our Milton Neighbor.

As I publish my monthly recipes, you will find them added to my blog as well. Thanks for sharing along with me in this new adventure.  Here’s my first published article:

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Looking Forward,
Amanda

 

Strawberry & Blueberry Bruschetta

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We are getting ready to celebrate the 4th of July.  Desserts that include strawberries and blueberries naturally give you a patriotic feeling.  This little recipe was inspired by my friend, Erin at The Speckled Palate.  Jump over to her blog to be completely inspired plus she makes meal planning fun!

This little dessert will leave your family and friends wanting more!  Prep is simple and can be done ahead of time.  Feel free to play with the ingredients and make it your own.  Have a happy and safe 4th of July! -Amanda

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2 cups strawberries, sliced

2 Tablespoons granulated sugar

1 pint blueberries

1 pre-made Pound Cake loaf (I purchased a Vanilla Pound Cake at Whole Foods)

2 Tablespoons unsalted butter , melted

8oz of Cream Cheese,  allow to sit at room temp for 15 to 20 minutes

1/2 cup of powdered sugar

1 teaspoon of vanilla

Wash & Dry your strawberries and blueberries.  Slice your strawberries.  Toss  strawberries with 2 tablespoons of sugar.

Slice your pound cake into 1inch (or less) thickness. I made sure to make 12 slices to have enough for dessert.   Brush the pound cake slices with melted butter.  On a preheated grill or grilling pan, toast both sides of your pound cake.  Let the pieces set long enough to get grill lines.  Once all slices are toasted, set aside and allow to cool.  

With a mixer, combine cream cheese, powdered sugar, and vanilla.  Once all combined, place in refrigerator until ready to create dessert.

When you are ready to serve dessert, place your pound cake slices on a serving platter or individual plates.  Smear the cream cheese mixture on to your cake slices.  Make sure there is enough cream cheese mixture to allow the fruit to stick to your cake slices.  Then top that with a tablespoon of strawberries and their juice. Add blueberries by giving them a little push to stay on the cake slices.  Serve immediately, or let stand in the refrigerator until ready to serve.  

Make Your Own Pizza Night

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Filed under Main Dish, Memories in the Kitchen

One item on our summer bucket was “Make Your Own Pizza Night” We have done this several times but we jazzed it up with our head chef, Whitaker!

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You can buy pre-made dough or make your own. This is my go to Pizza Dough. If you want to try something different, Trader Joe’s has a great frozen Cauliflower Crust.

We are all about the ingredients in this house. Chop up what you want and add some variety. In my mind there can never be too many toppings. I love them all! Some our favorites: Mozzarella cheese (shredded or sliced), pepperoni, olives, sausage (cooked ahead), bell peppers, onions, jalapeños, and mushrooms.

We use pre-made pizza sauce to keep it easy. Once your dough is ready, start adding all the fun. It’s a great way to get everyone on the kitchen.

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