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Friday, August 9, 2019

Chicken Fries




1 pound boneless, skinless chicken
2 cups Panko bread crumbs
1/2 teaspoon pepper
1 teaspoon salt
1/2 teaspoon garlic powder
2 eggs
1 cup flour
oil
Instructions
Slice chicken breast in half, and then cut into long, thin strips resembling a french fry.
In a shallow plate, combine bread crumbs, salt, pepper, and garlic powder.
In a shallow bowl, beat eggs until frothy.
In another shallow plate, place flour.
Dredge the chicken strips in flour, dip in egg, and then coat with bread crumbs.
In a wide, thick-bottomed pan, heat about 2 inches deep of oil to 350 F.
Gently add chicken strips one at a time. Deep-fry until golden and crisp and thermometer inserted in the chicken reads 165 F.

With a slotted spoon, remove chicken strips and set on wire rack to drain. Serve immediately with dipping sauce

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Tuesday, August 6, 2019

Hummus



This hummus is so easy to make and has the perfect kick of flavor!

Ingredients
1 (16 oz) can Garbanzo Beans, drained
1 clove garlic, minced
juice from ½ of lemon
1 Tablespoon olive oil
½ teaspoon salt
¼ teaspoon cayenne pepper
1 Tablespoon roasted red pepper
1/4 teaspoon chili powder
1/4 teaspoon cumin

Instructions
Blend all ingredients in a food processor until you get the correct consistency.

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Monday, August 5, 2019

Baked Beefy Cheesy Ramen Noodles


3 packages beef ramen noodles

1 1/2 ground beef

2 beef bouillon packages from ramen noodles

1 cup tomato , canned

1/4 cup tomato paste

1 - 3 tsp white sugar

2 tsp Worcestershire sauce

1 dried bay leaves

1/2 tsp dried thyme or oregano

1/2 cup each onion green bell and red bell pepper

Salt and pepper

cheese of your choice about a pound

Sauce:
Heat oil in a large, heavy based pot over medium high heat.
Add garlic and onion, cook 2 minutes.

Turn heat up to high, add beef and cook, breaking it up as you go.
Once beef is brown
Add remaining Sauce ingredients, stir.
Bring to simmer, lower heat, cover with lid. Simmer for 10 minutes
If liquid evaporates too much, add water - should be saucy Adjust salt and pepper to taste.
Assemble & Bake:
Preheat oven to 350
Cook pasta per packet directions, minus 1 minute.
Drain, then return into pot.
Add just over half the Sauce, toss.
Spread half the pasta in a casserole pan, spread with half remaining Sauce.
Top with cheese slices, then remaining pasta, remaining Sauce
bake 25 mins

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Tuesday, July 30, 2019

Cabbage Lasagna



1 large head cabbage, coarsely chopped

1 med onion chopped

3 garlic cloves minced

1 1/2 ground {chuck beef}

1/8 salt

1/8 black pepper

1 1/2 teaspoon

1 15 oz jar pasta sauce

1 8oz Gruyere smoke cheese

2 cup shredded cheese of your choice

1/2 cup grated parmesan

Heat the oil in a deep skillet on medium heat and saute the onion until softened,then add the garlic and cook lightly not brown.
Increase the heat to high and add the ground beef and season well with salt and pepper. Cook until browned, crumbling it up as it cooks.
keep 1/2 cup beef dripping grease
Stir in the herbs,and cook for about 3 mins before adding the tomatoes and pasta sauce.
Let this simmer for about 15 minutes,
In another large pan heat 1/2 cup beef dripping grease over medium high heat and add the chopped cabbage.  Cook and keep stirring until the cabbage is about half cooked add salt and pepper.
Heat your oven to 350 and grease a large casserole dish.
Spread about 1/2 the cabbage onto the bottom, pressing it down flat.
Spoon half the beef mixture over the cabbage, then sprinkle 1/2 cup  cheeses add the other half of the cabbage do the same and finish with the rest of the meat mixture and 1/2 cup cheese.
Cover tightly with foil and bake for about 30 minutes, after 30 mins uncover pour off extra juicy.
Sprinkle the 1 cup cheeses and grated parmesan cheeses on top.
Bake uncovered until the cheese melts and lightly brown.

Monday, July 29, 2019

Honey Based Barbecue Chicken

 


Baked Honey Barbecue Chicken - moist and juicy chicken thighs marinated with smoky honey barbecue sauce and baked to perfection. So good! 


Ingredients

2 lbs chicken   
dry rub 
smoke the chicken on grill
bottled barbecue sauce
honey
 Hickory Liquid Smoke 
apple cider vinegar 
light corn syrup 
light brown sugar

Thursday, July 25, 2019

Red Beans And Rice



I love Beans of all kinds and I will cook them up in a tinkle of an eye. one thing you much know you got to cook beans in smoke meat so they can get that flavor.

It don't have to be pork you can cook them in smoke turkey tails,"yes sir"

I like to put a biscuit on top of the rice...And pour the beans on top...Try that treat.
Happy Eating...Sandra

Ingredients

1 pound of dry red beans clean and picked and soak in water for 24 hours

1 pound sliced beef smoke sausages

2 smoke turkey tails

1 pound smoke beef sausages sliced

1 large onion chopped

2 garlic clove mashed

1/2 cup celery

1/8 teaspoon cayenne pepper

2 tablespoon Cajun Seasoning

1/4 cup Apple Cider Vinegar

2 tablespoon Hickory Smoked liquid

1 cup long grain rice (cooked)

Procedure:
1. Boil turkey tails in 8 cups of water 1 hour
2. Add Beans
3. Add all ingredients to the cooking beans.(not rice)
4. Cook 1 hour 30 minutes until beans are tender
5.start mashing some of the beans on the side of the pot with a big spoon
to make them creamy.... beans need to cook 30 minute more with the sliced smoke sausages.
6.Take out turkey tails before serving over rice

Barbecue Pulled Chicken



Place chicken thighs in a slow cooker. season heavy with your favorite barbeque seasoning Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. In a bowl start pulling chicken apart, mix the barbecue sauce Pour over the chicken.

You Can  Make A Dish Like This / Barbecue Pulled Chicken With Cheese Serve  Over Fries...




Monday, July 22, 2019

Turkey Cheese



BOIL ABOUT 4 POUNDS FRESH TURKEY NECK WITH A 1/2 CUP OF PICKLE SPICE  FOR 2 HOURS IN 1/2 GAL OF WATER   

Pickle Spice

Ingredients

Basic Pickling Spice

Yield: about 2 1/2 cups

1/2 cup mustard seeds

1/4 cup coriander seeds

1/4 cup fennel seed

1/4 cup whole allspice berries

1/4 cup whole cloves

1/4 cup dill seeds

1/4 cup celery seeds

1/4 cup cinnamon sticks, crushed

1/4 cup black pepper corns

2 tbsp. dried ginger, coarsely chopped

3 dried red peppers, crushed

LET TURKEY NECK KOOL AND TAKE MEAT OFF BONES
SAVING THE BROTH

ADDING

1/4 teaspoon dry mustard 

 1/4 teaspoon dry coriander 

1/4 teaspoon fennel seed 

1/4 teaspoon allspice 

1/4 teaspoon dry clove

1/4 teaspoon dry dill 

1/4 teaspoon celery seeds 

1/4 teaspoon dry cinnamon 

1/4 teaspoon black pepper corns 

1 teaspoon red peppers, crushed

2 tablespoon chopped onion and 1 teaspoon garlic 

mix well and add 1/3 cup vinegar 

PRESS DOWN IN A MOLD AND POUR 1/2 CUP VINEGAR ON TOP AND LET SET UNTIL SINK IN AND POUR TURKEY BROTH ON TOP AND SET IN FRIDGE

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Friday, July 19, 2019

Oven Baked Barbecue Chicken



6 Med sized chicken legs quarters clean and trim of fat
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
3 tablespoon garlic powder
3 tablespoon dry sweet basil
1 tablespoon dry rosemary
1 tablespoon  dry thyme
smoked paprika enough to sparkle and cover well six leg quarters
Dry leg quarter and place in baking dish.
Sparkle black pepper first evenly over legs
Next sparkle salt following the trails of black pepper.
Next sparkle the garlic powder all over and the basil and rosemary will be next
Adding more sparkle garlic and basil on the backside chicken leg so you can get more flavor
Sparkle cayenne pepper. you can do the spice heavy if you like and coat the leg quarter to your liking.
Cover and refrigerate over night. flavor of the spices go though the chicken.
Next sparkle smoked paprika all over leg quarter
Keep cover and place in per heated oven 400 degree for 1 1/2 hour pour juices in a bowl and pour over chicken and leave uncover bake for 15 mins or until golden brown.

Add your favorite sauce

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Thursday, July 18, 2019

Open Face Meatballs Spaghetti Sub


To make this sub you will need


Garlic bread Toasted on both sides



Your choice spaghetti and meatballs



mix the spaghetti with ketchup and spaghetti sauce





Place meatballs aside coat spaghetti with equals amount of both sauce and ketchup adding your favorite season and herbs.

mix cheese with spaghetti and top on garlic bread adding meatballs and

Pepperoni

 Turkey Bacon



Adding cheese on top and bake at 350 for 15 mins



Adding more cheese and black olives and bake another 10 mins


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Tuesday, July 16, 2019

Tracy Lee's Pineapple Pound Cake


My Grandma Tracy's Cake


Ingredients
3 cups sugar
thee stick butter at room temperature (no substitution)
6 large eggs at room temperature
3 cups cake flour
1 cup whipping cream NOT WHIPPED (also known as heavy cream)
1 tablespoon vanilla extract
Instructions
Preheat the oven to 325 degrees F.
flour and grease pan If you have a 10-inch tube pan
In the bowl of your stand mixer, beat on medium butter until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.
Add eggs, one at a time, beating well after each addition.
Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour.
Add vanilla and mix on low to medium until well combined.
Pour batter into a buttered and floured prepared 10-inch tube or bundt pan.
Bake for 1 hour 15 minutes at 325 degrees F
Take out oven and place on plate and let cool

Pineapple Glaze

1 16 oz can good brand crushed pineapple

1 teaspoon lemon flavor

1 teaspoon vanilla flavor

 2 stick Butter

1 cup sugar

1/4 cup corn starch

3/4 cup water

Place in a sauce pan butter,sugar and crushed pineapple . mix corn starch and water in a bowl and pour slowly in the pineapple mixture until it get thicken and pineapple get candy like.. now add lemon and vanilla flavor and stir into the mixture after than pour glaze while slightly warm over cake.

Baked Cod in Cream Sauce





Ingredients

5 - 6 oz fish fillets , about 1 1/2" thick, skinless and boneless
4 tbsp unsalted butter
1/4 cup cream chicken soup
1 - 2 garlic cloves , minced
2 tbsp yellow mustard
4 tbsp lemon juice
Salt & pepper
1 1/2 tbsp finely chopped eschallots
Fresh parsley and lemon slices , to serve
Instructions
Preheat oven 390F
Place fish in a baking dish Sprinkle both sides of fish with salt and pepper.
Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave  stirring in between, until melted and smooth.
Sprinkle fish with shallots, then pour over sauce.
Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

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Sunday, July 14, 2019

Peach Bread Pudding With Vanilla Sauce


Vanilla Sauce
peach juice from peaches
1 can evaporated milk
1 teaspoon vanilla extract
1 pinch salt
1 tablespoon butter
2 teaspoons cornstach mix with 1/4 cup water
heat until thick

12 cake donuts
1 can evaporated milk
3 beaten eggs
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract

1 can 32 oz peaches drained juice and put to side
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
mix together and set a side

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Saturday, July 13, 2019

Healthy Vegetarian Veggie Stir-Fry Recipe





1 whole Yellow Onion, Cut Into Large Chunks
1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
1 whole Yellow Bell Pepper, Seeded And Cut Into Large Chunks
2 whole Garlic Cloves, Minced
2 whole Medium Zucchini, Cut Into Large Wedges
Corn on cob
cherry tomatoes
mushrooms
Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm.

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Banana Upside Cake


Ingredients
Butter
brown sugar
Firm medium bananas
Yellow cake mix
Ground cinnamon
Eggs
Buttermilk
cooking oil

Topping
6 tablespoons butter, melted
1 1/2 cup packed brown sugar
  
4 tablespoons water
1 teaspoon ground cinnamon
6 firm medium bananas, cut into 1/4-inch slices
Cake
1 yellow cake mix
1/2 cup cooking oil
3 eggs
1 cup buttermilk (do not uses cup water replace it with buttermilk)
1 small box  pudding mix vanilla
Steps
Heat oven to 350°F
Stir 6 tablespoons butter, 1 1/2 cup brown sugar and 1 tablespoon water and cinnamon until well blended. heat until all combined. Arrange all banana slices to fit tightly together over brown sugar mixture in pans and set aside.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread cake batter over banana slices in each pan.
Bake 30 minutes or until toothpick inserted in center comes out clean. Run knife around side of pans to loosen cakes. Cool pans on cooling rack 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Repeat with remaining cake. Serve cakes warm. Store loosely covered in refrigerator.

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Friday, March 22, 2019

Martha Steward Pecan Pie



1/2 recipe (1 disk) Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
4 large eggs
1 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups pecan halves

Directions
1.
Preheat oven to 375 degrees. with rack set in lowest position.
2.
Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
3.
Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.

Recipe Link
https://www.marthastewart.com/312503/pecan-pie

Friday, January 18, 2019

Sausage And Chicken Gumbo


I love this guy Emeril...Chicken and Smoked Sausage Gumbo with White Rice
Recipe courtesy Emeril Lagasse from The Essence of Emeril

Serves: 6 to 7 cups, 6 to 8 servings
1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed (I used 1.75 pounds of boneless, skinless thighs)
1 tablespoon Essence or Creole seasoning, recipe follows
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon filé powder*
White long grain rice
Hot sauce

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Slowly adding the stock is key, allowing the stock to be completely incorporated into the roux.

Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Tuesday, January 8, 2019

Garlic Cheese Biscuits / Buttermilk Southern Biscuits





Garlic Cheese Biscuits

1 cup milk
1⁄2 cup mayonnaise
1 tablespoon sugar
2 cups self raising flour (up to 1/2 cup more may be necessary)
3 garlic cloves, minced very fine
1 1⁄2 cups grated cheddar cheese
melted butter

Directions
Preheat oven to 350°F.
Beat together in a medium bowl the milk, mayo, sugar, 2 cups flour and garlic, adding 1/2 cup more flour (if necessary) so that dough can be dropped from a spoon and hold its shape. At that point, streak dough with cheese. Drop by spoonful 1 inch apart on a greased baking sheet.
Brush a little melted butter on the top of each biscuit and bake for 25-30 minutes, until golden brown.


1 stick frozen butter

2 1/2 cups White Lily® Enriched Bleached Self-rising Flour(make the best baking products).

1 cup cold buttermilk

2 tablespoons butter, melted to brush on top

How to Make It

Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

Add buttermilk and stir about 10 or 15 times.

Pour dough out onto a floured surface. Lightly sprinkle flour on top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle. Fold dough in half making sure ends meet. Repeat rolling and folding process 4 more times.

Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured biscuits cutter, reshaping dough pieces and flouring as needed.

Place biscuits rounds on a lightly greased jelly-roll pan.make sure biscuits are touching each other, this will help them to rise. Bake at 475° for 15 minutes or until golden brown.

Thursday, September 6, 2018

Roast Beef And Stir Fry Veggies


Cut cold roast beef into thin strips or chunks, as desired. Prep and chop veggies, assorted peppers and onions and set aside till needed.

Add oil to large skillet, heat over medium high heat. Then add in the  peppers and onions, saute until vegetables are translucent about 6-8 minutes.

Now stir in the roast beef strips & extra vegetables, and any additional gravy you had left from the Roast Beef dinner. Saute over medium high heat until beef is heated through.

Serve over cooked rice or pasta.  I used Low Sodium Soy Sauce instead of adding additional salt.

Video
#roastbeefstirfryveggies

Thursday, August 30, 2018

Aretha Franklin's Peach Cobbler


This Recipe Is In Honor of Aretha Franklin ... I would like to put it on my website.. Happy Eating...Sandra


Serves: 8: / Prep time: 20 minutes / Total time: 1 hour 15 minutes

10 (8 1/2-ounce) cans (or equivalent) sliced peaches, well drained

1 ½ to 2 sticks unsalted butter, divided, 1 stick cut into small pieces

1 cup sugar, plus ¼ cup

½ teaspoon ground cinnamon

⅛ teaspoon grated nutmeg

½ cup plain bread crumbs

1 package (2 crusts) store-bought refrigerated pie dough

1/4 cup all-purpose flour

Canola oil spray

1 pint vanilla ice cream, for serving

Preheat the oven to 350 degrees.

In a large saucepan, add peaches, 1 stick of butter, 1 cup of sugar, cinnamon, and nutmeg and bring to a simmer. Add bread crumbs and stir. Cook about 5 minutes or or until thickened. Remove from heat and cool.

Spray a 10-inch square pan with canola oil and place 1 layer of dough into the baking dish. Scatter a few pieces of butter as well as a dusting of the remaining sugar, on the bottom crust. Pour the peach mixture into the baking dish. Cut the top layer of dough into strips and arrange them on the top of the peaches in a lattice pattern. Top with 3 or 4 more pieces of butter. Place a piece of foil in the bottom of the oven to catch any drips. Bake the cobbler for 25 to 30 minutes or until the crust is brown and the peaches are bubbling. Serve warm with vanilla ice cream.



Tuesday, August 28, 2018

Turkey Meats And Gravy

Ingredients

1
lb lean ground turkey
1/2
cup Progresso™ Italian-style bread crumbs
1/2
cup grated Parmesan cheese
1
teaspoon onion powder
1
teaspoon garlic powder
2
teaspoons parsley flakes
1
egg, beaten

Steps
1
Heat oven to 375°F. Spray large cookie sheet with cooking spray.
2
In large bowl, mix 1 lb lean ground turkey, 1/2 cup Progresso™ Italian bread crumbs and 1/2 cup grated Parmesan cheese. Season with 1 teaspoon onion powder, 1 teaspoon garlic powder and 2 teaspoons parsley flakes. Add 1 beaten egg; mix until just combined.

3
Shape mixture into 15 balls of 3 tablespoonsful each. Place on cookie sheet.

4
Bake 20 to 25 minutes or until thermometer inserted in center of meatballs reads at least 165°F. Cool 5 minutes. Serve with pasta brown gravy  or marinara sauce, or use in your favorite meatball dinner.

Video



Monday, August 27, 2018

Apple Tart Baked In A Muffin Pan


1 Kroger's pie crust in red box
1 Can Apple pie filling
Butter
Cinnamon
Egg wash
Deep muffin pan
Caramel topping store brand

Vanilla Glazy
1 ½ cups confectioners
2 ½ teaspoons milk
⅛ teaspoon salt
¼ teaspoon vanilla extract
1 teaspoon butter

Friday, August 24, 2018

Egg foo young and gravy


Egg foo young and gravy

Gravy

1-1/2 teaspoon sugar
1-1/2 tablespoons soy sauce
1 cup chicken broth
1 tablespoon cornstarch

Heat the broth and and soy sauce.  Mix cornstarch with 1/4 cup water, stir into the skillet and boil till thickened, about 2 minutes.   Set aside.

2 scallions, white and green parts, chopped
3/4 cup chopped raw shrimp, mushrooms or leftover chicken
1/4 cup water chestnuts, chopped
1/4 cup finely chopped celery or bamboo shoots
2 cups bean sprouts
2 tablespoon soy sauce, plus more for dipping
5 large eggs


Heat 1 tablespoon oil in a medium skillet.  Add the scallion and cook for about 15 seconds, or until aromatic. Add the shrimp, water chestnuts and celery.  Cook for about 45 seconds.  Add the bean sprouts and cook for 2 minutes, until slightly softened.  Add the soy sauce and cook for another minute until the bean sprouts have wilted.

In a bowl, beat the eggs. Add the cooked mixture and combine well.

Pour enough oil to film the bottom of a large skillet.  Heat over medium-high heat,  Ladle about 1/4 cup of the egg mixture to form  4 inch cakes.  Evenly distribute the veggies with a fork.  Gently fry for 2-3 minutes per side until golden brown.  Between batches replenish the oil and adjust the heat to prevent burning.  

Friday, August 17, 2018

Old Fashioned Banana Pudding


I love me some Banana Pudding... This pudding recipe can be also a banana cream pie just use a graham cracker crust and a pie pan ...Happy Eating Sandra

1 cup sugar

1 egg yolk

1 dash salt

4 tablespoons cornstarch

1 can milk

1 teaspoon vanilla

3 -4 ripe bananas, sliced

vanilla wafer

1 pint of whipping cream

Directions

Mix sugar and egg yolk together.
Add salt, cornstarch, and milk.
Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
Remove from heat; add vanilla and mix well.
Let cool and then add whipped whipping cream blend together

In serving bowl, layer the wafers, bananas, and the pudding.


Tuesday, August 7, 2018

Chinese Five Spice / Teriyaki Chicken


4 Boneless Skin Chicken Thighs

2 tbsp corn starch

2 tbsp cold water

1 cup white sugar

1 cup soy sauce

1⁄3 cup cider vinegar

2 clove garlic, minced

1/2 tsp ground ginger

1⁄2 tsp ground black pepper

INSTRUCTIONS
In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger,cold water, and cornstarch, black pepper. Turn the heat to medium high until it comes to a boil and reduce heat to low. Whisk until the sauce starts to thicken.
Line a 9×13 with aluminum foil and spray with cooking spray. This helps for easier clean up. Preheat oven to 425 degrees. Lightly sprinkle each side of the chicken with pepper.
Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze. Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear. Brush each side with the glaze every 10 minutes while cooking. When finished, serve over rice and pour the rest of the sauce over the chicken and rice

Or

Marinate the chicken for an hour mixture.
Heat oil in a skillet over high heat. Place the chicken on the pan (skin side down), sear for 1-2 minutes until the skin is browned.  Remove from skillet.
Place chicken in a baking dish (skin side up).  Bake in the preheated over at 400 degrees for 5 minutes.
Remove chicken from oven.  Brush chicken with the remaining sauce from marinate.  Bake the chicken for another 20 minutes or until no longer pink and juices run clear.