COTW Kylie Davis

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This week’s Cook of the Week is Kylie Davis. She is the 19-year-old daughter of Jed and Shaye Davis of Swainsboro. She and Jay Williams are the proud parents of three-year-old Braylee Williams. Kylie works at Allison's Learning Center, where she enjoys educating the sweet kiddos in her classroom with crafts and playtime. She graduated from Swainsboro High School this past week, with such excitement ready to see what the world has in store for her. In Kylie's free time, she enjoys spending time with friends and family, shopping, and relaxing by the pool! Here are three recipes she would like to share. Enjoy!



BBQ Chicken Grilled Cheese

BBQ Chicken
2 Tbsp. olive oil
1 small red onion, thinly sliced
3 cloves garlic, minced
2 1/2 c. shredded roast chicken
1/2 tsp. paprika
1 tsp. Worcestershire sauce
1 c. BBQ sauce
12 slices Havarti cheese

Garlic Butter Bread
1/4 c. butter
2 cloves garlic, minced
2 tsp. parsley, minced
12 slices sourdough bread or sturdy white bread

Heat oil in a large skillet over medium heat. Cook onions until soft, about two minutes. Add garlic and cook until fragrant, about 30 seconds. Add shredded chicken, smoked paprika, Worcestershire sauce and BBQ sauce. Stir to combine and cook until everything is heated through, about 2-3 minutes. Add butter, garlic and minced parsley in a medium bowl. Microwave until melted.
Lay 12 slices of bread on work surface. Spread melted butter mixture over each piece.
Turn each piece over and top six of the bread slices with six of the cheese slices and bbq chicken mixture, dividing evenly. Add remaining cheese over top of chicken and top with remaining six slices of bread (both the bottom and the top should have the buttered side exposed).
Set buttered sandwiches in a large non-stick skillet. Place over medium heat and cook until bottom of sandwiches are browned, 3 to 5 minutes. Turn sandwiches over, reduce heat to medium-low and continue cooking until bottom is browned and cheese is melted, 3 to 5 minutes longer.



Refreshing Watermelon Salad
5 c. watermelon cubed
2 c. strawberries sliced
1 c. cherries seed removed & sliced
1 c. raspberries
1 c. blueberries
juice of 1 lime
1 Tbsp. light golden syrup
A few mint leaves, chopped for garnish
Chia seeds for garnish
Organic sugar for extra sweetness, 100% (optional)

In a big bowl or plate, combine watermelon, strawberries, cherries, raspberries and blueberries.
Using a little bowl, mix together lime juice and light golden syrup. Pour dressing over fruit salad. Sprinkle with chia seeds and chopped mint.


Peach Lemonade

Peach Mixture
20 oz. peaches (3 large peaches)
1 c. white granulated sugar
1 tsp. vanilla extract
2 c. water
Peach Lemonade
1 c. freshly squeezed lemon juice (5-6 ripe lemons)
2 c. cold water
Juice lemons, strain and set aside the lemon juice. Peel peaches, take out pits and slice them. Add peaches into a sauce pot and combine with sugar, vanilla extract, and two cups of water. Stir and bring the mixture to simmer over medium heat. Lower the heat a little and let peaches cook until softened.
Pour peach mixture into a pitcher through a strainer. You can add some of the peaches to the pitcher or all of them. Add remaining cold water to the pitcher and fresh squeezed lemon juice. Stir everything together and refrigerate until cold.