COTW: Kaelyn Amerson Meadows

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This week’s Cook of the Week is Kaelyn Amerson Meadows. She is the wife  of Austin Meadows of Swainsboro. Together, they share three children, Skylar Lynn Tran, LeeAnna Marie Meadows,  and Thomas “Brooks” Meadows. Kaelyn enjoys spending her spare time with family and friends. Here are three recipes that she would like to share. Enjoy!

Chocolate pound cake
1 c. butter, softened 
1/2 c. shortening 
3 c. sugar
6 large eggs
3 c. all-purpose flour 
1/2 tsp. baking powder 
1/4 c. baking cocoa
 1 c. milk 
1 Tbsp. vanilla extract 

Preheat oven to 350°F and place oven rack in center of oven. Butter or spray with non-stick vegetable spray, a 9 x 5 inch loaf pan. Line bottom of pan with a piece of parchment paper. In a small bowl, mix cocoa powder into boiling water until cocoa powder has dissolved and is smooth. Let cool to room temperature. In a separate bowl, sift or whisk cake flour with baking powder and salt. In the bowl an electric mixer, fitted with the paddle attachment (or with a hand mixer), beat butter until smooth. Add sugar and vanilla extract and beat, on medium high speed, until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Scrape down sides and bottom of bowl as needed. Beat in cooled cocoa mixture. With mixer on low speed, add flour mixture (in two additions) along with milk (in one addition) and mix only until combined. Scrape batter into prepared pan and smooth top with an offset spatula or back of a spoon. Bake for about 55 to 65 minutes or until a toothpick inserted into center of the cake just comes out clean. Remove cake from oven and place on a wire rack to cool for about 15-20 minutes. Run a spatula or knife around inside of pan and then remove cake from pan, peel off parchment paper, re-invert, and cool completely on a wire rack.

Loaded mashed potatoes
4 slices of bacon (more, if desired)
3 lbs. of potatoes pulled and cut up into chucks 
1/2 c. of butter
16 oz. sour cream
8 oz. shredded cheddar cheese
1/2 c. milk 
Salt and Pepper to taste
Chives (optional)

In a large pot, cover potatoes with water and season generously with salt. Bring to a boil and cook until potatoes can be easily pierced with a fork, 16 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth. Meanwhile, in a small saucepan over medium heat, melt butter with milk until warm. Pour mixture over potatoes and stir until creamy. Stir in sour cream then season with salt and pepper. Stir in bacon, cheddar, and chives. Transfer potatoes to a serving bowl. Season with more pepper and garnish with more chives before serving.


Spinach stuffed chicken breast
4 chicken breasts 
1 Tbsp. olive oil or avocado oil 
1 tsp. paprika 
1 tsp. salt 
1/4 tsp. garlic powder
4 oz. cream cheese, softened
1/4 c. parmesan cheese
1/4 tsp. onion powder
2 c. fresh spinach

Chicken
Split chicken breast and season with salt. Use a sharp knife to make a pocket in each breast, then season each breast inside and out with salt.
Filling
Grate parmesan cheese. Mix together cream cheese, spinach, and garlic powder. Add grated cheese and onion powder mix.
Fill and brown breast
Use a soup spoon or your hands to scoop filling into pocket of each breast. Pin breast closed. Use a toothpick to hold each pocket closed by inserting it on either side of pocket. Brown breast in a large skillet until golden on each side (breasts reaches 165°F in thickest part) or place chicken breasts in pre-heated oven at 350°F for 25-30 minutes.

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