This Is Why Im Full

Full is the new beautiful

Salt

Char Siu

By Leave a Comment

thisiswhyimfull

Char Siu|This Is Why I’m Full

I’m personally not the biggest fan of pork (with the exception of BACON obviously) but my fiancee LOVES it, so I endeavored to find a recipe that both of us could enjoy, and boy did I find one! The flavors in this dish are absolutely fantastic!  I didn’t put the oyster sauce in (my fiancee freaked when I said the word oyster) I have never liked any pork dish as much as I loved this.
It tasted like food from a Chinese restaurant!  It was amazing, we made some fried rice to go with it because fried rice is one of my favorite foods.
Let us know what you think of our Char Siu and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Char siu - Chinese barbecued pork
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 -6 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 -6 10 minutes
Cook Time
20 minutes
Char siu - Chinese barbecued pork
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 -6 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 -6 10 minutes
Cook Time
20 minutes
Ingredients
Servings: -6
Units:
Instructions
  1. Clean and dry pork.
  2. Mix all the ingredients for the marinade (except salt) and marinate pork over night.
  3. Add salt to marinated pork 30 minutes before cooking.
  4. In a medium wok, heat peanut oil over medium heat. Brown pork on all sides. Add marinade and water. Simmer over low heat for about 45 minutes until marinade thickens to form sauce.
  5. Meanwhile, heat oven to 350 degrees
  6. Brush the meat with the sauce and remove from wok. Remove excess oil and further thicken the sauce if required.
  7. Bake pork in oven until the sides are nicely charred, about 5-10 minutes each side.
  8. Remove and let Char Siu rest before slicing and serving.
Share this Recipe

 

Bacon Chicken Ranch Pockets

By Leave a Comment

thisiswhyimfull

Bacon Chicken Ranch Pockets|This Is Why I’m Full

I love these Bacon Chicken Ranch Pockets, they are delicious! The bacon and chicken go well together, and the cream cheese makes everything all creamy and fantastic. Dan and I love to use rotisserie chicken, so this was a recipe that we instantly fell in love with. We made homemade potato chips as a side with this and that was a good choice! I also think that these would go well with some fresh avocado.
Let us know what you think of our Bacon Chicken Ranch Pockets and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Bacon Chicken Ranch Pockets
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4 -8
Servings
4 -8
Bacon Chicken Ranch Pockets
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4 -8
Servings
4 -8
Ingredients
Servings: -8
Units:
Instructions
  1. Preheat oven to 425 degrees and line a baking sheet with foil.
  2. In a large bowl, mix the room temperature cream cheese and ranch seasoning. Add chicken, cheese, bacon, and green onions.
  3. Stir to combine.
  4. Spoon 1/8 of the chicken mixture (about 1/3 cup or so) down the center of the tortilla.
  5. Fold up both short ends of the tortilla and fold over one of the long ends. Brush the open edge of the tortilla with beaten egg and fold over creating a rectangular tortilla pocket.
  6. Repeat with remaining tortillas and place seam-sides down on the baking sheet.
  7. Brush pocket tops with oil and sprinkle with salt.
  8. Bake at 425 degrees for 15-18 minutes until golden brown.
  9. Serve ranch dressing on the side to dip tortilla pockets.
Share this Recipe

Chicken & Dumpling Casserole

By Leave a Comment

thisiswhyimfull

Chicken & Dumpling Casserole|This Is Why I’m Full

This Chicken & Dumpling Casserole is some major comfort food, and it is absolutely delicious! I’ve always been a little leery when it comes to dumplings because I’m not a huge fan of soggy food, but this was perfect! Very simple and easy to make, especially since I used pre-cooked rotisserie chicken. Super yummy! I’m sure that even my picky nephew would love this!
Let us know what you think of our Chicken & Dumpling Casserole and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

 

Chicken & Dumpling Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 -8 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 -8 10 minutes
Cook Time
45 minutes
Chicken & Dumpling Casserole
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 -8 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 -8 10 minutes
Cook Time
45 minutes
Ingredients
Servings: -8
Units:
Instructions
  1. Preheat oven to 400.
  2. Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.
  3. Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.
  4. Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir.
  5. Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.
Share this Recipe

Cinnamon Pull-A-Part Bread

By 9 Comments

Cinnamon Pull-A-Part Bread is a great alternative to Cinnamon rolls, and its a lot more fun to eat! For this pull-a-part bread make sure you mash the slices all together so you can get it out of the pan in one piece. Once you have it out and put the icing on you’ll be golden. This is best right out of the oven, there’s just something about warm bread that can’t be replaced in my mind and tummy. I would also suggest making more of the filling than the recipe says I personally double the filling because that’s just one of my favorite parts of the bread, and it makes it easier to pull the pieces apart.

This is something I make year round when I get the craving for cinnamon rolls, though I don’t like the time it takes me to make cinnamon rolls so cutting the pieces was just a natural thing to me, it’s so much simpler and quicker to do than traditional cinnamon rolls. If you take this to a party make sure you make at least two as I haven’t come across a person who hasn’t loved this bread.

Cinnamon Pull-A-Part Bread

Cinnamon Pull-A-Part Bread | This Is Why I’m Full

Let us know what you think of this delicious Cinnamon Pull-A-Part Bread and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Cinnamon Pull-A-Part Bread
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Cinnamon Pull-A-Part Bread
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat your oven to 170 degrees Fahrenheit. Heat the 1 cup of milk in the microwave for 1 minute. Carefully place the 4 tablespoons of butter into the hot milk. Let it sit for a minute or two, or until the butter starts to melt.
  2. Into your stand mixer place 2 C flour, 1 1/2 teaspoons salt, 1/2 cup sugar and 2 eggs. Let it mix for just a few seconds. Just long enough for the egg to get a bit covered up. Pour in 3/4 cup hot water.
  3. Add the milk/butter mixture. Mix for 30 seconds.
  4. Add the 1 tablespoon yeast and mix until combined.
  5. With the mixer on low, begin to add the rest of your flour. Add the flour until the dough pulls away from the side of the bowl. Once you have the right amount of flour, mix on medium speed for 5 minutes.
  6. Cut the dough into two equal parts. Shape each half into a round ball and let it rest for about 5 minutes. Letting the dough rest will make it much, much easier to roll it out.
  7. Roll each ball of dough out into a large rectangle. Spread 4 tablespoons softened butter over the top of each rectangle. Sprinkle 3/4 teaspoon cinnamon and 1/2 cup brown sugar over the butter. Using your loaf pan for a guide, cut the rectangle into three long strips the width of your pan.
  8. Cut each strip into 6 or 7 pieces.
  9. Stack the pieces on top of each other
  10. and carefully set them into the loaf pans. Place them into a 170 degree oven
  11. for about 15-20 minutes, or until the dough has risen up and over the top of the pans (about 1-2 inches). Turn your oven temperature to 350 degrees Fahrenheit, leaving the pans in the oven to rise a bit more as the temperature increases. Once the oven reaches 350 degrees Fahrenheit bake the loaves for 15-20 minutes, or until the top is golden brown and the loaves are cooked through.
  12. While your loaves are baking make the glaze. Into a small mixing bowl place 2 cups powdered sugar, 3 tablespoons milk, 4 tablespoons melted butter and 1 teaspoon vanilla. Whisk it all together with a fork until it’s nice and smooth.
  13. When the loaves are done baking take them out of the oven and let them rest for about 10 minutes. Then remove the bread from the pans to a serving plate and drizzle the glaze over the tops and between a few of the layers while the loaves are still warm.
  14. Enjoy!
Share this Recipe

 

Pumpkin Waffles With Maple Cream Cheese

By Leave a Comment

thisiswhyimfull

Pumpkin Waffles With Maple Cream Cheese|This Is Why I’m Full

Pumpkin season. You know what that means, everyone wants to have pumpkin. Bread, waffles, muffins, pie. If it has pumpkin, then chances are everyone will want to eat it. It’s almost a guarantee that anyone who tries these Pumpkin Waffles With Maple Cream Cheese won’t want to eat a “regular” waffle again. It could be the pumpkin aspect, or it could be the maple cream cheese icing. Either way cream cheese is delicious, oh, and pumpkin waffles.

I’ve used this recipe as a wake up call for my finance many times during pumpkin season, and I swear she wont get out of bed faster for anything else. Not even coffee can wake her up as quickly as pumpkin waffles. Like me she loves bacon and I’ve figured out that if I make her enough waffles and THEN make the bacon she won’t have enough room for bacon. That’s a win-win in itself, happy fiance, and I get all of the bacon. Hopefully she won’t read this post as I’ve just outed myself for my greed of bacon.

Let us know what you think of the Pumpkin Waffles With Maple Cream Cheese and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Pumpkin Waffles With Maple Cream Cheese
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 30 minutes
Cook Time
10 minutes
Servings Prep Time
2 30 minutes
Cook Time
10 minutes
Pumpkin Waffles With Maple Cream Cheese
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 30 minutes
Cook Time
10 minutes
Servings Prep Time
2 30 minutes
Cook Time
10 minutes
Ingredients
Servings:
Units:
Instructions
  1. Blend the ingredients together and let sit for 30 minutes, then follow your normal waffle iron method.
  2. I don't have an exact recipe for the Maple Cream Cheese recipe, I just make a large batch of it every time I make these.
Share this Recipe

 

Beef Stew with Carrots & Potatoes

By 1 Comment

thisiswhyimfull

 

Beef Stew with Carrots & Potatoes|This Is Why I’m Full

It’s winter time. So its time to get out the stew recipes, this is a large batch of Beef Stew with Carrots & Potatoes I would suggest saving and freezing some so you can have it as a snack for later. These leftovers I don’t eat cold. Eating a cold stew just isn’t appealing to me in any way.

Careful with the Garlic on this Beef Stew with Carrots & Potatoes, if you’re a big fan of garlic then you’ll be fine but putting too many cloves will actually overpower the recipe. Though if you do that, you wont have to worry about any vampires as your entire house will smell like garlic. You’ll have a good 50 foot radius of vampire free zone. Though this doesn’t account for the twilight movies. My fiance was watching Twilight while I was making this, and sadly enough the movie didn’t end, and they wern’t affected by my garlic-y Beef Stew with Carrots & Potatoes in any way.

At least I had a delicious Beef Stew with Carrots & Potatoes rather than watching Twilight… Again…

Let us know what you think of this Beef Stew with Carrots & Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Beef Stew with Carrots & Potatoes
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 15 minutes
Cook Time
60 minutes
Servings Prep Time
8 15 minutes
Cook Time
60 minutes
Beef Stew with Carrots & Potatoes
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 15 minutes
Cook Time
60 minutes
Servings Prep Time
8 15 minutes
Cook Time
60 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 325°F with rack in middle.
  2. Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
  3. Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
  4. Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary (freshly ground black pepper and a pinch of sugar go a long way). Let cool, then store in refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley if desired.
Share this Recipe

 

Chicken Piccata with Lemon

By Leave a Comment

thisiswhyimfull

Chicken Piccata with Lemon|This Is Why I’m Full

Don’t forget the Parchment Paper on this one. It makes clean up a great help and nothing seems to stick, I use the cheap stuff from Kirkland if you’ve never used it before its really handy to have around the kitchen. The lemons in this recipe really bring out the subtle flavors of the chicken and wine. Feel free to experiment with other ingredients if you want to add more flavor. Maybe wrap it in bacon and you’ll have Bacon wrapped Chicken Piccata. I want to try this, and I think I’ll leave the lemons out of the recipe when I do it. Lemons and bacon don’t sound right in my mind. Bacon.

Or maybe I’ll sprinkle cheese on the chicken and then wrap it in bacon. Then I’ll have a gooey cheesy bacon-y chicken. mmmm

I made this dinner with mashed potatoes and green beans as sides. My fiancee loved it!

Let us know what you think of our Chicken Piccata with Lemon and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Chicken Piccata with Lemon
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 10 minutes
Cook Time
15 minutes
Chicken Piccata with Lemon
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 10 minutes
Cook Time
15 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  2. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to ¼-inch thick. Sprinkle both sides with salt and pepper.
  3. Mix the flour, ½ teaspoon salt, and ¼ teaspoon of pepper in a shallow plate. In a second plate, beat the egg and ½ tablespoon of water together. Place the breadcrumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and breadcrumb mixtures.
  4. Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  5. For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, ½ teaspoon salt, and ¼ teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve one chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Share this Recipe

 

Peanut Butter Chocolate Chip Cookies

By Leave a Comment

thisiswhyimfull

Peanut Butter Chocolate Chip Cookies | This Is Why I’m Full

Everyone has a family recipe for Chocolate chip cookies. How about peanut butter? I used to make these all the time with my parents. Some of my fondest childhood moments were sitting in the kitchen helping my mother make some cookies. She would let me lick the spoons and if I was really helpful let me have cookies right out of the oven. Those moments would have to be the most well behaved I’ve been as a child, because these cookies are delicious, and when they’re warm you will want to eat the entire batch before they have a chance to cool off.
If my mom left me alone in the kitchen with them she undoubtedly came back to only half a batch of cookies as I would eat as many as I could before she came back. But I was cute, so I was never scolded we just made another batch of cookies to account for what I had eaten. When I eventually have kids of my own I think I will make these Peanut Butter Chocolate Chip Cookies with them!

If you have kids, this is a great recipe to create some amazing memories that they will hold onto for the rest of their lives.

Let us know what you think of our Peanut Butter Chocolate Chip Cookies and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Peanut Butter Chocolate Chip Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 10 minutes
Cook Time
12 minutes
Servings Prep Time
8 10 minutes
Cook Time
12 minutes
Peanut Butter Chocolate Chip Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 10 minutes
Cook Time
12 minutes
Servings Prep Time
8 10 minutes
Cook Time
12 minutes
Ingredients
Servings:
Units:
Instructions
  1. It's optional to add chocolate chips. I do this, its even more delicious!
  2. Preheat the oven to 350 F.
  3. Cream together the butter, brown sugar and peanut butter. Add the egg and vanilla extract, mix well. Add in the flour, baking soda and salt.
  4. Optional: Add chocolate chips for a peanut butter chocolate chip version!
  5. Roll dough into 1-inch balls (or drop by tablespoon scoop) and place onto ungreasedcookie sheet. Made a criss-cross design with a fork, slightly pushing cookie down.
  6. Bake for 10-12 minutes at 350 degrees.
  7. Let cool for 1-2 minutes on cookie sheet before moving to cooling rack.
  8. Enjoy!
Share this Recipe