Wednesday, August 21, 2013

After Work Stir Fry for #WeekdaySupper

It was back to school this week for us in the Fuller home. Unlike most families who's kids go back to school giving parents a break, we homeschool so time in the kitchen becomes even more scarce! We like to make things as quick and easy as possible on busy school days and can be found turning to home made freezer meals or 20 min or less dinners.

This after work stir fry is a favorite on our home. You can even prechop the meats and veggies days before for an even quicker meal prep on the day!


  • 2 tablespoons peanut oil
  • 1/2 lb thinly cut sirloin (or protein of choice)
  • 1 cup green beans cut into 1-2 inch pieces 
  • 1 carrot thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 garlic clove, crushed
  • 1/4 cup beef stock (or chicken/veg depending on chosen protein)
  • 1/4 cup black bean sauce
  • 4 green onions thinly sliced 
  • 1 can bamboo shoots, drained 

Heat half of oil in wok or pan. Stir fry protein until browned all over. Remove from pan and set aside. Heat remaining oil in same wok/pan.  Stir fry beans, carrot, bell pepper, and garlic until tender. Return beef to wok/pan with remaining ingredients and stir fry until hot.

Back to School Time is a time when we are busier than ever!  I am excited to turn to our other #weekdaysupper contributors for help with Easy Weekday Supper Meals:

The Weekend Gourmet  - Easy Cheesy-Chicken Enchiladas
The Foodie Army Wife – Creamy Farfalle with Peas & Carrots
Doggie At The Dinner Table – After Work Chicken Stir Fry
Daily Dish Recipes – Roasted Vegetable and Chicken Pesto Penne
Hezzi-D’s Books and Cooks - Baked Orange Chicken

Hope everyone has a great Back to School season with all your family and friends and may your last days of summer be filled with fun!

Sunday, August 11, 2013

Thai Cashew Chicken for #Sunday Supper

I have a confession. Daddy F and I are obsessed with heat. I mean, we have competitions all the time to see who can eat hotter things. Habenero, Thai, even Ghost chiles....yep we are nuts. The hotter the better and we sit there and cry and sweat to our delight. Did I mention I am pretty sure we are also now poster children for peptic ulcer aggravation?

Our family has lived in a lovely little home for about a year and a half now. The first few days we lived here we didnt have all of our furniture and were forced to venture out and find places to eat. The first night we happened into this little Thai restaurant and it was the best thing ever! We ended up eating there 3 nights in a row and for the last year have eaten there about once a week. They know all our kids names and know my "regular" order. Yeah, it's an addiction. Earlier this year we hit hard times in the Fuller home and our income was scarce so eating out was no longer an option. I begged the owner to give me the recipe and she finally obliged but would not tell me her secret ingredient. So to the best of my guessing, here is the recipe we have been using and loving the last 6 months to feed our habits!


  • 2 tablespoons peanut oil 
  • 2 chicken breasts thinly sliced 
  • 2 garlic cloves, crushed 
  • 1 teaspoon fresh grated ginger 
  • 4 thai chiles thinly sliced (more or less for personal heat level)
  • 1 medium onion thinly sliced
  • 1/2 cup mushrooms thinly sliced 
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped 
  •  1/4 cup dry roasted cashews
  • 1 large carrot thinly sliced 
  • 1/4 cup oyster sauce 
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1/2 cup chicken stock 


Heat half of oil in wok or large pan. Stir fry chicken in small batches until cooked and browned.
Heat remaining oil in wok. stir fry vegetables until onion softens and mixture is fragrant (about 2 mins). Return chicken to wok with sauces and stock and cook until sauce slightly thickens. Serve over jasmine rice! For even more spice you can mix in hot oil by the teaspoon until the desired level of heat is achieved.

Our Ratings:

Mama F - 10 - It is one of my favorite dishes for a reason! We love the heat and cooked ours with 6 chiles and plenty of hot oil!

 Daddy F - 10 - Wow! That was so good! I am pretty sure I sweat out any toxins I may have had in my body!

 Fuller Girls - 3 - Only Middle E was brave enough to try this dish. She started to chew and then spit it out screaming and crying and then wanted her drink. The 3 rating is mostly for the laugh we got as parents after she said "it's not too hot, I will like it". We recommend omitting any spice if you will be feeding this dish to children!

 Lucky the Dog - 0 - Although she sat and did her best at begging, I was not about to give her some and then endure the aftermath of doggie indigestion at 3 am. :/

For more great recipes to spice up your life - check out these other great dishes from my fellow #sunday supper contributors!

Snappy Starters & Snacks

  • Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
  • Spicy Tempeh Chips from The Urban Mrs
  • Sriracha Popcorn from The Girl In The Little Red Kitchen
  • Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
  • Baked Banana Pepper Poppers from Daily Dish Recipes
  • Spicy Black Bean and Corn Stew from Mama's Blissful Bites
  • Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
  • Bajia with Tomato and Chili Chutney from My cute bride
  • Buffalo Chicken {shredded} Salad from Casa de Crews
  • Baked Sriracha Potato Chips (Crisps) from Mess Makes Food
  • Smoky Salmon Chowder from Cindy's Recipes and Writings
  • Hummus with Spicy Turkish Ezme Salad from Neighborfood
  • Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
  • Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni's Food

  • Fiery Main Dishes

  • Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
  • Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
  • Baked Tilapia en Escabeche from La Cocina de Leslie
  • Spicy Grilled Chicken Wings with a Chipotle Honey Dipping Sauce from Runner's Tales
  • Chorizo and Scallop Skewers from Jane's Adventures in Dinner
  • Buffalo Chicken Pizza from Cookin' Mimi
  • Thai Cashew Chicken from Doggie at the Dinner Table
  • Skillet Jambalaya from Hezzi-D's Books and Cooks
  • Firecracker Chicken from Juanita's Cocina
  • Cumin, Coriander and Fennel Turkey Pitas from Cook the Story
  • Aubergine and Chickpea Curry from Small Wallet, Big
  • Savory Tomato & Poblano Pie from An Appealing Plan
  • Venison Mole Rojo from Curious Cuisiniere
  • Za'atar Chicken with Fattoush from Food Lust People Love
  • Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
  • Skinny Buffalo Chicken Strips from Webicurean
  • BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
  • Spicy Thai Beef Salad from Magnolia Days
  • Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
  • Spicy Lemon Paprika Chicken Thighs from Family Foodie

  • Searing Sauces & Seasonings

  • Homemade Buffalo Sauce from Growing Up Gabel
  • Homemade Creole & Cajun Seasonings from The Foodie Army Wife
  • Spicy Tomato Sauce from Basic N Delicious
  • Whole grain Mustard recipe - Moutarde à l'ancienne from Masala Herb
  • Homemade Sriracha Sauce from kimchi MOM

  • Zesty Sweets & Sips

  • Cinnamon Streusel Scones from Killer Bunnies, Inc
  • Chocolate Chili Ice Cream (No Machine) from Gotta Get Baked
  • Habanero Cooler from My Other City By The Bay
  • Cinnamon Monkey Bread from That Skinny Chick Can Bake
  • Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
  • Goldilocks and the 3 Asian-Fusion Bars from

  • Tuesday, July 30, 2013

    Here we go again with Balsamic Chicken and Root Veggies

    It has been almost a year since my last post. I had a lot going on with family health issues, going back to school, and just being a mommy of 3 kids 5 and under! For my birthday a few weeks back, my friends independently all purchased me kitchen items. "We know how much you love to cook" they all said. I realized then that with my busy life I was lucky if I had been getting a wholesome home cooked meal on the table once a week. What happened to me? It used to be so important to me to cook at home for my family. And to have my 3 girls in the kitchen cooking with me, teaching them the importance of the family's bond around the table.

     "It doesn't have to be a 5 course meal." Daddy F said, "We enjoy the simple things you cook just as much as the extravagant". He is so kind to me. I know he loves me even though I drive him crazy with my need to be super organized and wanting everything to be oh so Stepford. (Notice I said want, trust me my home is far from perfect!)

    So back to the kitchen I have gone to create simple, whole foods meals for a busy mom's lifestyle. I am sure I am not alone in that boat! This is one of my favorite go to weekly dinners. I fount this great local olive farm that makes flavored oils and vinegars. I used blueberry, but you can use whatever flavor suits your palate! I just make the marinade in the morning and throw everything in a giant ziplock after breakfast and let it sit till dinner time.


    • 1/2 cup balsamic vinegar 
    • 1/4 cup olive oil 
    • 1 tablespoon sugar
    • 2 teaspoons salt 
    • 2 teaspoons ground black pepper
    • 2 tablespoons chopped fresh rosemary 
    • 2 teaspoons garlic, minced 
    • 2 tablespoons chopped fresh thyme 
    • 2 tablespoons chopped fresh sage 
    • 4 boneless skinless chicken breasts
    • 3 cups baby carrots
    • 4 cups red onions chopped in quarters 
    • 2 cups red bell pepper
    • 2 cups chopped parsnips 
    • 2 cups chopped sweet potato 
    • 3 cups chopped asparagus 
    • 2 cups sliced mushrooms 

    Preheat oven to 425F. 

    In a bowl, mix vinegar, oil, sugar, salt, garlic, and herbs. In two smaller bowls or air tight bags place chicken in one and veggies in another and pour half of marinade in each. Marinate in fridge for at least 2 hours but no more than 8. Drain the marinade and place chicken and veggies on a roasting pan. Make sure to have veggies in one layer or they may not roast properly. Bake for 45 mins or until chicken is no longer pink. I like to take out the chicken and then turn the broiler on the veggies for the last few minutes to give it that extra crunch!

    Our Ratings:

    Mama F - 8 - I love the flavor of Balsamic vinegar and the extra hint of blueberry that we used was really nice.

    Daddy F - 9 - Loved the flavor and the fact that is was low card and full of fresh local veg.

    Fuller Girls - 5 - They all liked the chicken and the carrots but the "other" veggies were not met with love. :/

    Lucky the Dog - 4 - Chicken good. Green stuff very, very bad.

    Sunday, August 26, 2012

    Double Duty Chicken Fajitas for #Sunday Supper

    For many in my hometown, tonight will be a night of last summer fun as the sun sets on back to school eve. The kids have all their school supplies organized in their bags and tomorrow's painstakingly picked outfit waiting to be admired by all their friends. Moms and Dads are full of mixed emotions of anxiousness, sadness, and complete glee that their little ones will soon be out of their hair for 40 hours a week.

    We are not like that family. We have chosen to homeschool. Tonight when my children go to bed tomorrow will be just another Monday filled with a love for learning. Sometimes I wonder what it would be like to send my children to a public school. I question myself daily on if I am doing the right thing. But in the end my heart always knows the answer for us is yes.

    No matter what kind of school year you are looking forward to, the truth is you are busy. Summer is dwindling down and we as parents are expected to put back on our many hats and wear them not only well but remain looking good while doing so!

    One of my favorite ways to cut back time on busy weeknight meals is to plan meals in the same week that consist of the same ingredients. This week I decided to use chicken fajita meat. On Monday I cooked 6 chicken breasts on the grill with fajita seasonings and then divided them up into 3 sandwich bags in the fridge. From those I was able to make a couple family meals for dinner and prepare a chicken fajita salad for Daddy F to take to work!

    Meal 1: Chicken Fajita Enchiladas

    • 2 cooked chicken fajita breasts, shredded 
    • 2 tablespoons canola oil
    • 1/2 cup onion, chopped
    • 1 tablespoon garlic, minced
    • 1 can (15 oz) your favorite enchilada sauce (or if you enjoy chipotle spice try my homemade recipe found here) reserve 3 tablespoons for the sauce
    • 1 1/2 cups grated Mexican cheese blend
    • 6 corn tortillas
    •  3 tablespoons enchilada sauce
    • 3/4 cup salsa verde
    • 1/2 cup sour cream
    Pre-heat oven to 350F. Heat oil in pan over medium heat. Add in chicken, onion, and garlic and cook until translucent and fragrant, about 3 mins being careful not to let garlic burn. Add in half of enchilada sauce and let simmer about 10 mins. While it is cooking grease an 8X8 baking dish. Pour a small amount of enchilada sauce into the bottom, just enough to cover.  Add in 1/2 cup of shredded cheese to the chicken mixture. Warm tortillas in the microwave for 30 seconds. Place about 1/4 cup of chicken mixture into the middle of each tortilla and roll up. Place seam side down into the dish. Pour any leftover chicken and enchilada sauce on top of enchiladas. Sprinkle remaining 1 cup of shredded cheese over top and bake for 20 mins, until cheese is melted.

    For the sauce combine all ingredients in a small saucepan. Mix well and heat through. Serve over cooked enchiladas.

    Meal #2: Chicken Fajita Nachos Supreme

    • 2 cooked chicken fajita breasts roughly chopped
    • tortilla chips
    • 1 can refried beans (or try my no fried crock pot beans)
    • shredded mexican blend cheese
    • pico de gallo
    • sour cream
    • quacamole

    Pre-heat oven to 350F. Layer tortilla chips on a foil lined baking sheet.  Spread beans on top of chips. Then layer the chicken and cheese until the chicken is all gone. Bake in oven for about 15 mins or until cheese is melted. Top with generous portions of pico, sour cream, and guac! Yum!! We have this meal at least once a week in our house!

    If you would like to see some other quick and easy back to school meals, check out the recipes from my fellow #sundaysupper bloggers!

    Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
    All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
    We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!

    Friday, August 24, 2012

    Disney Dining Friday - Making the Most Out of Your Snack Credits at WDW

    Our family loves the savings and convenience of adding on the Disney Dining plan when we head to The World. We always get the Deluxe Dining plan, which include 3 meals (seated or quick service) and two snacks per day. Most people spend tons of time planning out where they are going to eat their meals and how they can get the most out of their dining points but people sometimes tend to over look the value in their snack credits. 

    First off, if you are planning to go to WDW during the Epcot Food and Wine Festival you have just hit the snack credit jackpot! What we like to do is save up our snacks and do a “journey around the world in 180 minuets” meal. In past years, a vast majority of the yummy food finds at the festival booths have been included in the eligible snack points. With most options still only counting as 1 snack point you can stuff yourself with 3-5 snack points and save one of your meal points to go towards something extra fun like a dinner theatre meal!

    If you are traveling during any other time of the year, never fear! There are still an abundance of filling eligible snacks waiting for you! Here are my top 10 favorite picks!

    1. Bakeries – They have them all over the world and you have a bunch of options! Cinnamon Rolls, cupcakes, muffins, bagels…. The list goes on and on. Remember, most things that are a single serving and cost under $4.50 are included on the snack point menu!
    1. Funnel Cakes
    1. Dole Whip

    1. Homemade Ice Cream Sandwiches

    1. Baked Potato
    1. Beignets
    2. FUDGE!!
    1. pretzels
    1. chicken fried rice and egg rolls ---- YUM

     10. Crepes

    If you don’t manage to use all your credits that’s ok too! On our first trip using a dining plan a few years back we ended up with 10 snack credits each left over! We were able to cash them in at the Main Street Bakery for some great goodies to take home to our friends who were doggie sitting for us (and the ones we just wanted to brag to about how much fun we had just had!).  

    If you have any questions about the dining plans or would like to get YOUR free quote – contact me at 

    Momma's Meals

    I am honored to be featured today over at Momma's Meals! Tammy will be trying out one of her favorite recipes of mine and rating it herself. She features a different mom's blog every Friday so bookmark her blog and remember to check it out weekly for links to great new blogs!

    Thursday, August 23, 2012

    Crockpot Nofried Beans

    This is a dish I have been wanting to try for quite sometime but I always figured it would be really difficult so I kept buying the same old stuff in a can. Let me tell you. Not hard. Easy peasy. And it tastes so good and warms my heart to know that I now have another simple recipe that I can feed my family that is not full of all that icky preservative gunk! I made a big batch and put it into smaller freezer friendly containers to take out for a busy day.


    • 1 lb of pinto or black beans (or mix it up for fun!)
    • 1 onion chopped in large chunks
    • 2 Serrano peppers seeded and roughly chopped (or leave the seeds in for more heat)
    • 2 tablespoons chopped garlic
    • 1 teaspoon salt
    • 1 teaspoon black pepper 
    • 1 teaspoon cumin
    • 7 cups chicken (or vegetable) broth

    Place all ingredients into a slow cooker and cook on low for 8 hours or overnight. Once cooked mash up all the ingredients until you reach desired consistency.

    Our Ratings:

    Mama F: 8 - These were really good! I was surprised they tasted so good without the bacon grease most restaurants add in. 

    Daddy F: 9 - I can't believe these came out of a crock pot! I would have liked them more spicy but I know Mama was wanting the kids to eat them. 

    Fuller Kids: 10 - AMAZING!! I had to literally fight my 5 year old over eating the whole bowl. 

    Lucky the Dog: 3 - NO BACON???? Hmph!

    Sunday, August 19, 2012

    Peppercorn Steak for #Sunday Supper

    Welcome again to another addition of #sundaysupper! This week we are all bringing dishes with wine to the table. I have to admit, I am not a big wine drinker so I was a little in left field when we were given this task. But I had just visited a beautiful winery for a friend's birthday celebration last month out in the Texas Hill Country and had brought back some recommended wines for my mom who IS a big wine drinker. She loved the selection from the Grape Creek Winery so much that I signed her up for their wine club and she is excited to get her first shipment!

    Grapes on the vine at Grape Creek Vineyards

    Not knowing too much about wine I decided to try something classic and simple. I had a glass of their 2011 Grand Rouge and it was suprisingly sweet and fruity for a red wine. It has great undertones of blackberries and blueberries so I thought it would be the perfect wine to try in my sauce!

    If there IS one thing I know a lot about it is steak. Yum. I am pretty sure I could eat steak everyday of my life and die happily (of cardiac arrest probably, but happy none the less!) The creamy sauce made the perfect accompanyment to my delicious ribeye!

    • 1 teaspoon olive oil
    • 1/4 cup thinly diced onions
    • 2 cloves garlic, minced
    • 1/4 cup red wine (I used Grape Creek's Grand Rouge)
    • 1 cup beef stock
    • 1 cup heavy whipping cream
    • 2 tablespoons black peppercorns roughly chopped

    Heat oil in pan and add onions and garlic. Cook until soft and fragrant, about 2 mins. Add in the wine and let simmer for about 5 mins before adding in the remaining ingredients. Allow to simmer until sauce begins to thicken, about 10 mins stirring frequently. Pour over a yummy well cooked steak and enjoy!

    Please take a moment to check out all of the great recipes from my fellow #sundaysupper bloggers!

    We welcome you to grab a glass of wine and join us for this week’s special Sunday Supper Wine Event.  We will be sharing these fabulous recipes along with the perfect wine pairing at 7:00 pm ET.
    But the fabulous recipes don’t stop there, there are more amazing recipes to pair with this fabulous wine:
    Wine Pairings by  ENOFYLZ
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