This week's Cooks of the Week are Ava Adams and Slayden Lanigan.
Ava is a 14-yea-old freshman at Claxton HS and a member of the CHS varsity cheer squad. She enjoys shopping, singing, and spending time with her family and friends.
Slayden is an 11-year-old sixth grader at ECI. He enjoys playing baseball, playing his Xbox, and being at home.
The two are the children of Clay and Kelly Lanigan. Ava is also the daughter of Marah Adams and David Beasley.
Below are three recipes they would like to share. Enjoy!
• 12 oz. fettuccine pasta
• 1.5 c. plus 2 Tbsp. butter
• Boneless chicken breasts
• 1 Tbsp. garlic powder or 3 cloves
• 1 Tbsp. flour
• 2 c. heavy cream
• 1.5 cup shredded parmesan cheese
• Salt and pepper
Cook pasta according to package. Add 2 tablespoons butter to pan and quickly add chicken. Cook on medium-high heat until golden on first side, then flip. Cook until done. Set aside and slice when cooled. In a large skillet, add half cup butter and garlic. Cook on medium for 30 to 45 seconds. Add salt and pepper. Whisk flour into butter and stir until no curds remain. Add heavy cream and slowly whisk. Continue to cook until sauce is slightly thickened. Whisk parmesan cheese into sauce and stir until smooth. Place pasta on plate and top with sliced chicken and drizzle sauce. Top with additional parmesan cheese if desired.
Sour Cream Chicken
• Boneless chicken tenderloins
• 8 oz. sour cream
• 1 can cream of mushroom
• 1 can cream of chicken
• 2 Tbsp. melted butter
• Salt and pepper
Place chicken in 9"x13" baking dish. Mix all ingredients together and spread over chicken. Cover with foil and bake for 45 minutes. Serve over rice or mashed potatoes.
• 2 c. sugar
• 1 pkg. strawberry Jelly-O
• 1 c. butter, softened
• 4 large eggs
• 2.75 c. sifted cake flour
• 2.5 Tbsp. baking powder
• 1 c. milk
• 1 Tbsp. vanilla extract
• 1/2 c. strawberry puree made from frozen strawberries
Preheat the oven to 350º. Grease and flour two 9" round cake pans. In a large bowl, cream together the butter, sugar, and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes in the preheated oven or until a small knife inserted into the center of the cake comes out cleanly. Allow cakes to cool in their pans over a wire rack for at least 10 minutes before tapping out to cool completely.