Chinese Vegetable Stir Fry

1/2 lb bacon, cut into 1" pieces

1 1/2 lbs boneless skinless chicken breast

1 tablespoon cornstarch

2 dash ground ginger

1 red bell pepper, cut into 1"chunks

1 green bell pepper, cut into 1" chunks

1 bunch green onions, trimmed and cut into 1 1/2" pieces

1 small onion cut in chucks

1 cup small broccoli  florets

1/2 cup snow peas, halved

1/2 cup bamboo shoots cut in half

1/2 cup celery

1/4 cup cashews

Heat a large skillet or wok at just under high heat.

 Add the bacon pieces and cook

 Stirring frequently, until they are crisp and browned, about 5 minutes.

Without draining the dripping add raw chicken cook tossing constantly until browned about 4-5 minutes take chicken out and put a side.

Add to wok the vegetables and stir to combine.Toss constantly while they cook until crisp tender, about 4 minutes.

Adding broccoli last stir to combine. Tossing constantly cook for about 1 more minute until the colors are bright green and everything is slightly softened.

 add cook chicken cut up in bite size

Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables

Add the soy sauce mixture and stir to combine.

Soy Sauce Mixture

2/3 cup soy sauce

1/2 cup chicken broth

1/3 cup rice wine

4 tablespoons brown sugar

1 tablespoon sesame oil

1/4 teaspoon black pepper

2 tablespoons cooking oil

1 tablespoon garlic powder

Dash  ground ginger

2 tablespoons cornstarch

1/4 cup water

Directions:

In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and black pepper.

Dissolve the cornstarch in 1/4 cup water.

Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.

Add the soy sauce mixture; bring to a boil.

Reduce heat to medium and cook for 1 minute.

Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

 Serve and top with cashews over fried rice if desired.

Pecan Sour Cream Buns

What's for breakfast? Pecan Sour Cream Buns...Ohhhhhhh What a treat with a cup of hot coffee poured in your favorite cup.

1 pkg. dry yeast

1/4 c. warm water

1 (8 oz.) carton of sour cream

1/2 c. butter

1/2 c. sugar

2 eggs

1 tsp. salt

1 tsp. vanilla

4 c. flour

1/4 c. sugar

1 tsp. cinnamon
1 c. pecans crushed


1 c. sifted powdered sugar
1 1/2 tsbsp. milk
1/2 t. vanilla

Dissolve yeast in warm water in large mixing bowl. Let stand 5 minutes. Stir in sour cream
and next 5 ingredients. Add 1 ½ cups of flour and beat until smooth. Stir
remainder of flour and vanilla in a cover and refrigerate for 8 hours. Punch down dough
and knead on lightly floured board. Roll dough to 18x15 inch rectangle. Spread with ¼ cup
of butter. Combine 1/3 cup of sugar, cinnamon and ¼ cup of pecans and sprinkle
over dough.  Carefully roll dough into jelly roll fashion. Cut in 1 inch slices. Place cut
side down in two 9 inch square pans. Cover and let rise in warm place for 1 hour.  Place
the remainder of pecans on top of rolls. Bake at 375 f. for 18 to 20 minutes.
Mix icing of last three ingredients and drizzle over warm rolls.

Or

For the Sticky Caramel Pecan Topping:

½ cup butter

½ cup sour cream

1 ½ cup brown sugar

1 cup dark karo syrup

1 tablespoon vanilla

1 ½ cup pecans

In a large pan, whisk the butter over medium heat until melted. Whisk in the remaining ingredients. Bring just to a boil. Add pecans, if desired. Remove from heat and pour over fresh cooked buns.

Cornbread with crispy smoked turkey

2 c.self-rising cornmeal

1 1/2 c. buttermilk

1/2 pound smoked crispy turkey cooked in cooking oil

1 1/2 c.self- rising flour

1/4 c. sugar

2 large eggs

1 stick  butter, melted

1 small whole canned corn with water removed

1 bunch scallions

cup cheddar cheese

cook turkey with oil in a cast iron pan.  Remove turkey  leaving  grease in the pan.whisk dry ingredients together.whisk eggs in a bowl.In another bowl, melt butter then half clumble up bacon add to the eggs.

add that to the dry ingredients and stir together until smooth. add corn, chopped scallions and a cheddar
cheese. Pour into the cast iron pan (with turkey grease in it)  and shake to settle.Top with the remaining turkey and bake for 35 mins. Let cool in the cast iron pan then remove once cool and slice into wedges.

Serve with honey butter.

Waffles House Syrup And Waffles

I love me some waffles and I know you do too. So I found Three of the best ones you can try in your home when you have that waffles attack.I also have a homemade syrup recipe to share with you to pour over your
waffles,pancakes or French toast.

Syrup comes in many thicknesses and flavors. Store bought pancake syrup often has too many preservatives and not enough flavor. I desided one morning to making my own syrup, because I did not wanted to go out to the store ( good reason right) Well making your own syrup from natural ingredients allows you to know exactly what's in it. You can also adjust the intensity of the flavor and the thickness to your preferences and your family liking.

Instructions

Place the brown sugar in the saucepan. Slowly add the water. Stir gently until the sugar is completely dissolved. Place over medium heat and stir frequently.

Add the granulated sugar when the brown sugar mixture is warm but not hot, stirring constantly as it is added. Continue to stir after all of the sugar is added. Make sure there is no sugar on the bottom of the pan that has not dissolved.


Stir in the vanilla and maple extracts when the sugar mixture begins to simmer. Stir gently until the flavors are completely mixed in.


Bring the mixture to a gentle boil and hold it there for 1 to 2 minutes. Reduce heat and simmer the syrup for about 15 minutes. If you cook it longer the syrup will be thicker; if you cook it less it will be thinner.

Remove from heat and serve immediately over pancakes, waffles, or French toast. Store any leftover, cooled syrup in a covered jar, an old syrup bottle that has been cleaned or a mason jar. It will keep for several weeks in the refrigerator.

The First Waffles

Sweet potato waffles  : (adapted from Alton Brown’s recipe)

1 c. sweet potato puree
2 c. flour
1 T baking powder
1/2 tsp. salt
6 egg whites
1 1/2 c. milk
1/4 c. brown sugar
1/4 c. butter melted
1/2 T. orange zest
Whisk together flour, baking powder, and salt in one bowl.

In another bowl, mix the sweet potatoes, milk, brown sugar, butter, and orange zest.  Make a well in the center of the flour mixture and add the wet ingredients until combined.  Beat the egg whites until stiff peaks form. Add the egg whites into the sweet potato mixture a 1/3 at a time. It will be thick! Set up your waffle maker and go!

Next One

Zucchini Waffles : Source: Adapted from The Perfect Pantry. (Fool The Kids With One).

Ingredients

1 large zucchini, ends trimmed
1-1/2 cups white whole wheat flour (or all-purpose unbleached flour)
1 Tbsp. baking powder
1 tsp. kosher salt
1 tsp. cinnamon
1/3 cup sugar
1-1/2 cups milk
2 large eggs
1 tsp. pure vanilla extract

Preheat waffle maker to 400°F.

Grate the zucchini on the large holes of a box grater. Use a strainer or dishtowel to then squeeze some of the moisture out of the zucchini, then set aside.

In a large mixing bowl, combine flour, baking powder, salt, cinnamon and sugar. Stir together.

In another large bowl, whisk together the milk, eggs, and vanilla extract. Add the dry ingredients (the flour mixture), and beat until smooth. Fold in the zucchini and mix well.

Spray the waffle maker with cooking spray (top and bottom plates). Spread half of the batter evenly over the bottom of the waffle maker (generally about 1/2 cup per waffle), and close the top. Cook for 5 minutes, or until the waffles are as crisp as you like them. (Different waffle making equipment will cook at different rates, so please follow the instructions that come with your machine.) Repeat with remaining batter.

Serve hot, topped with butter and maple syrup.


Last One

Caramelized Banana Waffles

Slightly adapted from the Brûléed Banana Waffles recipe from the Chobani Vanilla Greek Yogurt container
( I love this one because sometime I don't eat syup).

INGREDIENTS:

2 1/4 cups vanilla Greek yogurt, divided
1/4 cup instant oatmeal
1 cup buttermilk
1/4 cup canola oil
1 large eggs
2/3 cup all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 bananas, halved and chopped
3/4 cup orange juice
1/4 cup toasted, slivered almonds
DIRECTIONS:

Mix 1/4 cup yogurt with oatmeal. Add buttermilk, oil and egg.
Mix flour, cornstarch, baking powder, baking soda and salt. Combine with yogurt mixture. Cook in a greased waffle iron.
Brown bananas in a greased nonstick pan over medium heat for 2 min. Flip, add orange juice, cook 30 seconds.
Serve over waffles with more yogurt and almonds.