CHICKEN AND DUMPLINGS

This is what you need

2chicken breast 

2 thighs

8 cups of chicken stock 

1 teaspoon black pepper 

2 teaspoons seasoning salt 

3 diced celery stalks

3 carrots chopped 

1 onion diced 

1 teaspoon paprika 

1 teaspoon thyme 

1 teaspoon garlic powder

 1 stick of butter plus 2 tablespoons 

2 cups of AP flour 

2 cups of heavy cream

1 / 2 cup of milk 

2 diced carrots 

Directions 

DIRECTIONS

In a large pot add the chicken the stock and the seasonings. Bring to a boil and cook for 45 minutes.while the chicken is cooking dice your vegetables. Sauté the vegetables in a tablespoon of vegetable oil until tender. Remove the thighs and debone them and add them back to the pot. Add the remaining flour to a cup of water mix well and add it to the pot. This is called a slurry and will make the dumplings thick.

Add the cooked vegetables to the pot with the cooked chicken . Add the heavy cream and let that simmer while you prepare the dumplings below.

For the dumplings 

1 3/4 cups of AP flour 

2 teaspoon baking powder 

1/2 teaspoon salt

1  stick of butter 

1/2 cup of milk

In a glass cup heat the milk and add the stick of butter. In a bowl add the flour, baking powder, and salt.  Add milk and butter mixture , stir with a fork until combined. Dough should be soft but not sticky.if sticky add a tiny bit more flour. Turn onto a floured surface and knead no more than 8 times. All you’re doing is mushing it together. Then flip. Roll it out with a rolling pin on a floured surface 

and cut into strips and then small squares.

Go back to your pot once the dough has been rolled out and cut into squares and drop them into the pot one at a time.

Cook for an additional 15 minutes so that the dough is completely done.

The best dumplings ever 

RED POTATO SALAD

• 3 to 4 pounds red potatoes, cut into chunks
• 1 cup  sour cream
• 1 cup of mayonnaise
• 2 teaspoons of  mustard
• 1 teaspoon white vinegar
• 4 hard-cooked eggs, chopped
  
  
• 1 tablespoon of sweet relish

• 2 celery stalks, chopped
• 2 green onions, chopped
• 1 dash hot sauce
• 1 tablespoon dried dill weed
• 1/2 teaspoon garlic powder
• 1 diced red onion
• salt and pepper to taste
• Add more if needed

Directions

1. Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool.
2. In a bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, relish, celery, green onions, and hot sauce. Season with dill, garlic powder, red onion, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving. but taste first to make sure you have enough salt and pepper.

SPICY GRILLED SAUSAGES

2 PACKAGES OF SPICY ITALIAN SAUAGES

INSTRUCTIONS

1. Prepare the grill (Gas Grill): Set the grill up for cooking with indirect high heat. For my Weber Summit, I preheat the grill with all the burners on for ten to fifteen minutes, then I clean grates with my grill brush. Then I set up for indirect heat by turning off two of the burners, and putting a foil pan under the grill grate, on top of those unlit burners. On my Summit 650, this means burner 1 is on, 2 and 3 are off and 4 to 6 are still on (I use 4-6 as a grilling area for other things…like peppers and onions.)
2. Prepare the grill (Charcoal Grill):For a charcoal grill, like my my Weber kettle, I light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in two equal piles on the sides of the charcoal grate, and put the drip pan on the charcoal grate, between the piles.
3. Cook the sausages: Put the sausages on the grill grate over indirect heat. (That is, over the unlit burners and drip pan). Cook with the lid closed for fifteen minutes. Flip the sausages, and check their temperature. They should be 160F in the middle; if they are not, cook with the lid closed for another five minutes, or until they are 160*F. Now, if the sausages aren’t browned enough, move them over the direct heat (one of the lit burners) and grill, watching carefully for flare-ups, for one to three minutes, until well browned. Flip the sausages and brown the other side, another 1-3 minutes.

BEEF AND SCALLIONS

Beef and Scallions

Ingredients:
10 oz beef tenderloin, thinly sliced
2 1/2 tablespoons cooking oil
3 stalks scallion, cut into 2-inch strips
1/2 onion, sliced
3 cloves garlic, thinly sliced
Marinade:
1 teaspoon constarch
1 teaspoon soy sauce

Sauce:
1/2 cup of oyster sauce
2 tablespoons soy sauce
1/4 teaspoon dark soy sauce
3 dashes pepper
1 tablespoon of cornstarch
Salt to taste
1/2 cup of water
Method:

Marinate the beef slices with all the ingredients in Marinade for 10 minutes.
Heat up a skillet with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done.

Heat up the remaining oil and stir-fry the garlic and onion until aromatic. Add the beef back into the skillet and do a few quick stirs before adding the Sauce. Continue to stir-fry until the beef slices are completely cooked, then add the scallions into the skillet.Do a few quick stirs, add salt to taste, dish out and serve hot with steamed rice. Top with Scallions/ green onion.

PHILLY LASAGNA

Philly Cheese Lasagna

I saw this on Facebook!
You gotta try it !

Ingredients
•Steak of your choice (I used 2 boxes of Steak Ums)
•1 diced bell pepper
•1 diced onion
•provolone cheese
* 1 bag of shredded Mozzarella cheese
* 1 bag of shredded Monterey Jack cheese
* 1 packet of provolone with 12 slices
3 cans of croissants (one can for each layer and you can use lasagna noodles as well)

Step by step

1. Prepare your steak , cook until brown and veggies until soft. Add one teaspoon of seasoning salt.
2. Place your first layer of croissants or lasagna noddles in this case we used croissants . Place into bottom of pan.
3. Place steak and veggies on top of croissants for your first layer
4. Top your first layer off with a Cheese , use all 3 cheeses.
5. Repeat steps 2-4 ending with 3 layers. And topping with the 3 cheeses.
6. Finally place your philly cheese steak lasagna into the oven for 45- if you use croissants and 60 if you use lasagna noodles at a temperature of 325 degrees

CHOCOLATE CHIP PANCAKES

Chocolate Chip Pancakes

Servings 6 - 8 pancakes
Author Recipe Momma
Ingredients
* Flour 2 cups
* Baking powder 1 tsp
* Baking soda 1/2 tsp
* Sugar 1 tbsp
* Eggs 2
* Milk 2 cups
* Butter melted,1 tbsp
* Chocolate Chips 1/2 cup
* Optional: top with more chocolate chips and syrup, when they’re all done,and whipped cream is optional 😍

Instructions
1. Sift together flour, baking powder, baking soda, and sugar. In a separate bowl beat egg then add milk and melted butter. Now mix together wet and dry ingredients. I added my chips to the batter or see step 2.
2. Heat a frying pan with a small amount of oil about a tablespoon,because butter will burn but you can use it if you choose to. When your pan is at a heated up pour a small amount of batter, about 1/4 cup. Sprinkle on chocolate chips. My stove has a griddle and I used that.
3. When you see bubble forming on your pancake it's ready to be flipped!
4. Cook each side until fully cooked. If you like your pancakes crispy on the edges use more oil.
5. Enjoy!!

Strawberry banana cake

Strawberry banana cake

2 boxes of yellow cake mix

Prepared according to the instructions on the package 

1 box of banana instant pudding , mix according to instructions and refrigerate until ready to use. This will be used between the 2 layers of cake.

FOR THE GLAZE:

• 2 cups of powdered sugar
• 3 Tablespoons of cream cheese 
• 2 Tbsp milk
• Mix well and refrigerate until cake is cooled, this will be the icing on the cake.

For the strawberry topping 

Ingredients

• 1 1/2 cups quartered strawberries
• 3/4 cup white sugar
• 1/2 cup water
• 1/2 teaspoon vanilla
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 tablespoon butter
• 1 additional cup of quartered strawberries
• red food coloring , optional
• This will be the topping on the cake.

1. In a saucepan over medium heat, stir together the strawberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla and lemon juice.
2. In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
3. Pour this into the boiling strawberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
4. Remove the pan from the heat.
5. Add 1 tablespoon of butter and mix until the butter has completely melted.
6. If you'd like your strawberry syrup to have a nice red color, add a few drops of red food coloring. This is completely optional.
7. Allow the mixture to cool for 15 minutes, then add the last cup of quartered, fresh strawberries.
8. Serve over whatever dessert you'd like!
9. Refrigerate the leftovers and save for pancakes or French Toast .

Casablanca Chicken

INGREDIENTS

1 lb skinless/boneless chicken thighs

1 packet Goya  sazon- for rice and salsa's (I use it for color)

2 teaspoons of garlic powder

1/4 tsp. tumeric

1/4 teaspoon paprika

2 tablespoons freshly chopped parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

1 onion (sliced)

1 red jalapeño (diced)

1/4 cup chicken broth

FOR CAULIFLOWER RICE:

• 1 small head cauliflower, cut into florets
• 1 tablespoon oil
• 1 clove of garlic, minced (optional)
• ½ teaspoon salt
• half diced onion
Rice the cauliflower by grating it on the larger holes on a grated or in a food processor

Heat the oil in a large pan or pot over medium-high heat; add onion and garlic then stir for less than 2 minutes then add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender , about 6-9 minutes. keeping it from getting too brown.

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INSTRUCTIONS

To begin, prepare chicken thighs,I like to cook them whole then cut them into cubes. But first Transfer the chicken to a mixing bowl, add seasoning packet, garlic, turmeric, paprika, parsley,  salt and black pepper and toss to combine. Now, heat 2 tablespoons of oil (any kind) in a deep skillet over med heat. Add chicken and  Sear the chicken  about 5-7 minutes or until the chicken starts to develop some color. on each side Now, add onions and jalapeño pepper, stir and sauté for a few minutes until onions are tender (about 4 minutes). Then add chicken broth to deglaze the pan. Lower the heat and simmer for 2-3 minutes. Then taste and season with more salt if necessary.

In a separate non-stick skillet, heat 1 tablespoon of oil over medium-high heat and see the Recipe above for the riced cauliflower. You an also use white rice or brown rice and cook according to the package.

ORANGE CHICKEN

Ingredients

FOR THE CHICKEN:

• 2 lb boneless skinless chicken thighs, cut into 1" pieces
• 1 egg
• 1 1/2 tsp salt
• 1 pinch black pepper
• 2 tbsp oil divided, plus more for frying
• 1/2 cup cornstarch
• 1/4 cup flour

FOR THE SAUCE:

• 1 tablespoon cornstarch
• 2 tablespoons rice wine
• 1/4 cup water
• 1 teaspoon vegetable oil
• 3 tablespoons soy sauce
• 10 tablespoons sugar
• 10 tablespoons white vinegar
• 2 tablespoons of orange marmelade

TO FINISH:

• 1 1/2 tablespoons ginger 
• 2 teaspoons garlic powder
• 1/2 tsp hot red chili pepper crushed

Instructions

1. To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, oil, soy sauce, sugar, white vinegar and orange .
2. To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
3. In a separate bowl, add 1/2 cup corn starch and flour and mix well.
4. In a large frying pan or a wok, heat oil in a wok 375 degrees.
5. Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
6. Fry the chicken for 6 to 8 minutes or until golden and crisp.
7. Transfer to a cooling rack and repeat with remaining chicken.
8. When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
9. Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
10. Add the orange sauce and bring to boil
11. Turn off the heat, and add cooked chicken and stir until well mixed.
12. I used chow mein noodles in this picture (cook according to package) or serve with rice
13. top with green onions (optional)