Mar 132012

 I first had this all American bread two days before my wedding day. My hubbie’s math teacher was hosting my mother and I for a night after a 10 hour trip up north. When we came downstairs for breakfast, she had fresh, sweet and delicious banana bread waiting for us. What a nice welcome to Fulton. I have kept this recipe ever since and I always share it with family and friends for breakfast, midmorning snack or afternoon tea.

It’s easy to make and can be made just before guests arrive.

½ cup shortening or butter

1 cup sugar

2 eggs well beaten

½ teason salt

½ cup butter milk or sour milk (milk plus 1 tsp vinegar)

1 tsp baking soda dissolved in the sour milk

2 cups flour – (I like to use the 100% stone ground whole wheat flour)

3 ripe bananas, mashed.

1/4 cup chocolate chips ( optional)

 Cream or beat together the butter and sugar.  In a cup beat eggs and salt. Add to creamed sugar.  Add sour milk/ butter milk and baking soda. Mix well.  Add flour and mix. Stir in the bananas and optional items on hand. I added chocolate chips in this one.

Meanwhile heat oven to 350°F.

Grease bottom of baking dish or loaf pan. Pour batter into dish or pan and bake for 50-60 min. Insert toothpick and if clean when removed, the banana bread is ready.


Make this and share.  It keeps well in your refrigerator if, you don’t finish eating it in one seating.

Mar 192011

Oven-Fried Chicken

My inspiration usually comes from different places. In 2010, I visited the Akin’s Natural Food Store and found the Delicious Living Magazine July 2010. Okay you know I was hooked on this one. The magazine itself sounds edible.

On pg. 35, I found two delightful recipes: Oven-Fried Chicken. and Oatmeal Coconut Chocolate- Chip Cookie.
Chicken that was not deep friend and a Chocolate and Coconut dessert. Mmmmhhhh! You surely cannot go wrong.

Word of Caution
You need two days needed to prepare and cook this meal. We found out the hard way. Just as we were getting ready to cook this meal Sunday night, we found out about that we had to marinate the chicken overnight.

Marinade ingredients

  • 1 1/2 cups of low-fat butter milk
  • 2 teaspoons sea salt, divided (used regular salt)
  • 1/2 cup coarsely grated onion ( used a finely chopped whole medium onion)
  • 1 teaspoon black pepper, divided
  • 2 1/4 teaspoon dry mustard
  • 2 tablespoon white vinegar

Coating ingredients

  • 2 skinless, bone in chicken breast
  • 4 skinless bone in chicken thighs ( used 6 pieces of skinless, boneless chicken breasts)
  • 1 cup of panko or plain bread crumbs ( used the plain bread crumbs) also had a hard time with this word, crumps, crambs, cramps, oh! what is it?
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • canola oil cooking spray.

A day before cooking. Make the chicken marinade.
So, In a large container, whisk together buttermilk, 1 1/2 teaspoon salt, finely chopped onion, 3/4 teaspoon pepper, dry mustard, and vinegar. Add chicken. Cover and refrigerate overnight.

Day of cooking
Preheat Oven to 425ºF. Combine bread crumbs, paprika, remaining 1/2 teaspoon of salt
and 1/4 teaspoon pepper in a shallow dish. Crush thyme with fingers and add to bread crumbs mixture.

Remove chicken from marinade, scraping off excess (shaking was sufficient). Dredge the chicken in bread crumbs mixture and coat the chicken on all sides with cooking spray.

Place chicken, on baking rack ( or foil) placed in a rimmed backing dish. Bake until cooked through, 35-40 minutes.
Chicken should be cooked at 165ºF on the thermometer and looks golden brown when done.

We enjoyed this lovely chicken with Masala noodles ( akin to Ramen noodles) from the Indian store and mix of corn and peas.
Is that a scrumplicious meal or what?

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