COTW: Jennifer Thomas

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This week’s Cook of the Week is Jennifer Thomas. She was born and raised in Dublin but has lived in Swainsboro for 6 1/2 years. Thomas is an occupational therapy practitioner and is employed as a therapist at Pruitt Healthcare. She is a single parent of three boys who enjoys hunting, fishing, traveling, cooking and spending time with her friends and family. Here are three recipes she would like to share. Enjoy!
Pepper Jelly Recipe
• 1.5 c. sweet peppers (preferably three colors), finely diced
• 3 c. sugar
• 3/4 c. apple cider vinegar
• 1 85 ml. pouch liquid pectin

In a large stainless steel or enamel pot, combine diced peppers, sugar and vinegar. Over high heat, bring to a boil, stirring constantly, and boil for one full minute. Stir in liquid pectin, bring back to a boil, and boil hard for one full minute. Remove from heat and ladle into hot, sterilized jars. Put on lids and twist screw bands just finger tight. Process in boiling water bath 10 minutes. Allow to cool, in which time you should hear the pop of the sealing jars, and your jelly will thicken.

Bacon Wrapped Deer Rolls
• 4-5 deer cubed steak
• 1 pack of bacon
• 1 jar jalapenos
• 7.5 oz. onion and chive cream cheese
• Kinder’s Buttery Steakhouse Seasoning

Mix jalapeno’s, cream cheese and seasoning to taste. Place a spoonful of mixture in each slice of cubed steak. Roll up and wrap with bacon and place toothpick to hold together. Grill or bake at 350°F until bacon is crisp.

Creamy Honey Mustard Chicken
• 4 skinless, boneless chicken breasts
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 3 garlic cloves, minced
• 1 c. white wine
• 1 Tbsp. Dijon mustard
• 1 Tbsp. grainy mustard
• 3 Tbsp. honey
• 1/2 c. heavy cream
• 1/2 c. chicken broth
• salt and pepper to taste

Heat a large skillet to medium high and heat butter and oil until butter has melted. Cut chicken lengthwise so they are thin cutlets. Place into skillet and brown on each side. Remove chicken and set aside on a plate. Reduce heat to medium and sauté garlic until tender. Add white wine and continue to cook until reduced by half. Add mustards and stir to combine. Then add in heavy cream, chicken broth and honey. Add salt and pepper to taste. Add chicken back to sauce and allow chicken to cook in sauce for a few more minutes.