Recipes

I have made several recipes over the past few weeks that I wanted to document so I would have a virtual record for myself on the blog/Pinterest.  I would actually love to get rid of my recipe books and have most if not all of my recipes on my computer and/or internet. These first two are Jay's grandmother's recipes and I have made them many times but don't think I have ever put them on my blog.

Homemade chicken and dumplins

4 chicken breasts on a bone

2 sticks of butter

sage

3 cups self-rising flour, plus a little extra

1 1/2 cups water

1/4 cup shortening

Put chicken breasts in large pot and cover with water.  Add 2 sticks of butter and sage to taste and boil for about 30 minutes or until chicken is done.  Take chicken out, let cool and shred chicken away from bone, set aside.  While it is cooling, make dumplins.  Mix 3 cups self-rising flour with 1 1/2 cups water and 1/4 cup shortening.  Roll out onto a floured surface to 1/4 inch or thinner and cut into strips.  Season broth with salt/pepper BEFORE you put dumplins in.  I also put some corn starch (1/2 cup) in cold water and mix and add to broth to thicken it up some. Then, drop dumplins into hot broth one at a time and DO NOT STIR.  Cook until dumplins are cooked (about 10 minutes) and then add chicken back in.  Serve hot.

 

 This is one of my favorites...Banana bread!  You can add nuts if you want but we never do since we are allergic.

Banana Bread

Jay's grandmothers recipe

1 cup oil

2 cups sugar

3 bananas (preferrably overripe)

1 tbsp. cinnamon

2 cups self rising flour

3 eggs

1 tbsp. vanilla

Nuts (optional)

Mix all ingredients with a mixer or fork.  Pour into bundt pan (or 2 loaf pans) and cook at 325 for about 50 minutes.  Best served the next day heated for 20 seconds with butter.  YUM!

This is one of my family's favorite go-to meals.  I found it online a couple of years back here and we have it occasionally.

Teriyaki Chicken Stir Fry
Serves 6-8 people

This was the first stir-fry I ever tried making, and since then I make it on a regular basis when my turn to cook supper for the family comes around. The preparation is the longest step of all, and once you've got the hang of it, cutting stuff up for stir frying isn't as tedious as it looks.

If you're really short on time, just prepare the chicken and substitute the veggies for an equal amount (more or less) of frozen chinese mixed veggies and cook them just like the vegetables in the recipe. Add a bit more cornstarch to the sauce, since the frozen vegetables will add extra water as they thaw during cooking.

Marinade
½ cup teriyaki sauce
2 tbsp brown sugar
3 tbsp vegetable oil
2 tbsp rice wine vinegar (can be substituted with white vinegar or lemon juice)
Stir Fry Ingredients
1 lb. chicken breasts, sliced into ½" thick strips
1 small green pepper, cut into strips
1 small red pepper, cut into strips
1 small white onion, cut into eights
1 tbsp corn starch

1. Mix together the marinade ingredients in a bowl and stir until the brown sugar dissolves.
2. Add chicken and mix to coat all the pieces. Refrigerate for at least 2 hours to marinate properly.
3. Pour a little puddle of oil into a wok or skillet and put on maximum heat.
4. Using a slotted spoon or a fork, take chicken from bowl and put in wok, leaving the marinade still in the bowl. Stir fry, moving the chicken around quickly, until there is no pink left and the chicken is just cooked. This should take only a few minutes.
5. Take the chicken out and place in a clean bowl. Add the vegetables to the wok, and cook like the chicken, until the onion starts to turn translucent.
6. Whisk the cornstarch into the bowl of marinade, making sure there aren't any lumps. Pour over the veggies and stir around until the liquid reaches a boil and begins to thicken.
7. Put the chicken back in the wok and stir around to coat with sauce and heat through. Serve on a bed of plain rice.