This week’s Cooks of the Week are Jordan and Cameron Braswell of Swainsboro. This coming Sunday, the couple will celebrate their one year marriage anniversary since their exchanging of vows on October 10, 2020. Jordan and Cameron have two beautiful pups, Dottie and Remi, that they spend most of their time with. The Braswells just purchased their first home in the Swainsboro area and are so excited to build memories in their new home. Here are three of their favorite meal recipes they would like to share with you. Enjoy! One Pot Taco Stuff 1 lb. ground turkey 1 lb. mushrooms 1/2 small yellow onion, minced 2 Tbsp. taco seasoning 1 15-oz. can black beans, rinsed and strained 1 15-oz. can sweet corn, rinsed but not strained 1 15-oz can fire roasted tomatoes 1/2 block of cream cheese 8 oz. Mexican shredded cheese Place ground beef in a large cast iron pan and cook thoroughly. Remove from heat and set aside. Next, using grease from the beef, sauté yellow onion & mushrooms for 3-4 minutes or until the onion is translucent & then drain. Add the beef and then add taco seasoning, tomatoes, black beans, sweet corn, & half a block of cream cheese. Bring to a bubble. Lower heat & cook for 15-20 mins. When finished cooking, add shredded cheese. You can place in tortilla shells, eat as a dip, whatever!
Sautéed Squash and Onions 2 Tbsp. butter or olive oil 5 medium yellow squash, sliced 1/2 medium sweet onion, diced salt and pepper to taste
garlic powder (optional) Melt butter over medium-low heat in a skillet. Add squash and onions and cook until onions are translucent and squash has become fork tender, about 8-10 minutes. Remove from heat. Add salt and pepper and garlic power. Serve warm. Best Chocolate Chip Cookies 2 c. all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt 3/4 c. unsalted butter, melted 1 c. packed brown sugar 1/2 c. white sugar 1 Tbsp. vanilla extract 1 egg 1 egg yolk 2 c. semisweet chocolate chips Preheat the oven to 325°F. Grease cookie sheets or line with parchment paper. Sift together flour, baking soda and salt; set aside. In a medium bowl, cream together melted butter, brown sugar and white sugar until well blended. Beat in vanilla, egg and egg yolk until light and creamy. Mix in sifted ingredients until just blended. Stir in chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in preheated oven, or until edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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