What’s Cooking in the Kitchen of Kimberly Moyers?


recipes. Enjoy! Bite-Size Chicken


1 pkg boneless, skinless chicken breasts, rinsed


bread crumbs (I use Italian- style)


Preparing new recipes is a fun


and creative part of cooking for Kimberly Moyers of Weaver- ville. “Trying out different reci- pes is one of my favorite parts of cooking,” she said. “I make a lot of dishes with chicken and pastas and I also like trying new ‘Southern Living’ recipes from time to time.” Like many of us, Moyers has


benefited from watching others cook over the years. Her moth- er, Peggy Miller and her grand- mother, Loretta Dugger always welcomed her into their kitch- ens. “I didn’t cook a lot when I was young but I loved watch- ing my mother make things. My grandmother was always busy with her garden so I got to help her snap beans and shuck corn. I remember watching her fry fish too.” When asked what her favorite part of cooking was, Moyers gladly answered, “eat- ing it!” Certainly other cooks would agree! Moyers is originally from


Bristol, Tenn. but grew up in Virginia. She is a 1988 gradu- ate of John Battle High School. In 1993, she graduated from the University of Virginia with her bachelor’s degree in English and her master’s degree in edu- cation. Following her gradua- tion, she immediately began her teaching career in Johnson City. She taught middle-school Eng- lish for seven years before com- ing home to be with her young children. She returned to work part-time in 2009, working at North Buncombe Elementary School as a Title 1 assistant. Tis year she is a kindergarten teacher’s assistant at NBES. Her husband, Jeff, has been in pharmaceutical sales for the past six years. Tey are the proud parents of three children: Den- ver (11), Carly (10), and Edie (6). Tey are active members of North Point Baptist Church where Moyers enjoys serving in children’s ministry. She is also an active PTO volunteer at North Windy Ridge School. In her free time, she loves to read, run, make cards and sew. Be- low are several of her favorite


1 stick butter 1 c chicken bullion (1 chicken bullion cube in 1 c. boiling water)


4-6 slices Muenster cheese 2 eggs, beaten salt and pepper


Cut chicken into bite-size pieces.


Soak in eggs one hour with light salt and dash of pepper. After one hour, pour off excess egg. Roll chicken pieces in bread crumbs. Brown in 1 stick melted butter. Place browned chicken in rectangular casserole dish. Pour chicken bullion (along with the 1 cup water) over chicken. Top with slices of Muenster cheese. Bake at 350º for 30 minutes, un- covered. Before serving, drain any excess liquid.


Crème Brule French Toast


1 stick unsalted butter 1 c brown sugar 2 T corn syrup Tick French bread (I use Earth Grains sliced French Bread)


5 large eggs 1 ½ c half and half 1 t vanilla 1 t Grand Marnier (liqueur-op- tional)


1/4 t salt In small saucepan, melt butter


with brown sugar and syrup over medium heat, stirring until smooth. Pour into 13 X 9 baking dish. Cut six 1”-thick slices from bread and arrange in one layer in baking dish. In bowl, whisk together remaining ingredients until combined well. Pour evenly over bread. Chill eight hours to one day. Bring bread to room temperature. Preheat oven to 350º. Bake uncovered 35-40 min- utes or until puffed and edges are pale golden. Serve immediately. Yields 6-8 servings.


Chicken Poppers Orzo Salad


20 vanilla wafers crushed 1 ½ t seasoned salt ¾ t ground red pepper (option- al)


½ t pepper 1 1/3 c all-purpose flour, divided ¼ c milk 1 large egg


14 THE TRIBUNE - August 26 - September 1, 2010


2 c chicken broth 2 c water 1 ½ c orzo ½ c finely chopped red onion 1 ½ c chopped tomato 1 cucumber peeled and chopped


www.weavervilletribune.com


6 skinned and boned chicken breast halves, cut into nug- get-size pieces


1 c canola or vegetable oil Stir together first four ingre-


dients and one cup flour. Stir together milk and egg. Dredge chicken pieces in


remaining flour; dip in egg mixture, and dredge in wafer mixture. Pour oil into skillet or fry-daddy. Heat to 375º. Fry chicken pieces in four batches, 2 to 3 minutes on each side or until done. Drain chicken on paper towels, and serve with Ranch dressing if desired.


Cream Corn Vinaigrette


12 oz frozen corn 1 t salt ½ t pepper 2 c half and half 2 T flour 1 T sugar 1 T butter 1 T bread crumbs


Cook first six ingredients to-


gether over medium or medium- high heat on stove. Stir while cooking until mixture is thick. Remove from heat and add but- ter and bread crumbs.


Cracker Candy


40 saltine crackers 1 c brown sugar 1 c butter 2 c chocolate chips


Line cookie sheet with alu-


minum foil. Arrange 40 saltine crackers in pan. Set aside. Pre- heat oven to 400º. On stovetop, bring butter and brown sugar to boil and cook three minutes, stirring constantly. Pour mix- ture over crackers. Spread with spoon to cover as necessary. Bake four minutes. Remove and sprinkle chocolate chips on top. Let stand to melt. Place pan back in the oven for a minute if necessary. Spread chocolate with knife and refrigerate until hard. Break apart and serve.


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Childrens package (not on all frames) N.C. Health choice accepted for exams & glasses


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½ c red wine vinegar ¼ c fresh lemon juice 2 t honey 2 t salt ¾ t freshly ground black pepper 1 c extra virgin olive oil


Mix vinegar, lemon juice, honey,


salt and pepper in blender. With ma- chine running, gradually blend in oil. Season with more salt and pepper as desired.


Tomato-Mushroom-Basil Pasta


24 oz pkg cheese-stuffed tortellini 2 T olive oil 3 garlic cloves, chopped 1 (8 oz) pkg. fresh mushrooms, sliced


2 cans black eyed peas 1 can corn 1 can mild Rotel tomatoes ½ c onion, diced ½ c red and/or green peppers, diced


small jar pimientos ½ c diced, seeded jalapeño 8 oz Italian dressing


Drain and rinse first three in-


gredients. Add remaining ingre- dients. Refrigerate. Serve with chips.


Tis report filed by Loren Metts for the Tribune.


¼ c sliced black olives ½ c feta cheese ½ c chopped basil leaves @¾ c red wine vinaigrette (see be- low)


Salt and freshly ground black pep- per


Bring broth and water to boil in


large saucepan. Stir in orzo. Cook until orzo is tender but still firm to bite, stirring frequently, about seven minutes. Drain orzo through strainer. Transfer orzo to large wide bowl and toss until cooled slightly. Set aside to cool completely. Toss orzo with on- ion, tomato, cucumber, olives, feta and basil and enough vinaigrette to coat. Season to taste with salt and pepper.


Cook pasta according to pack-


age directions. Drain and set aside. Sauté garlic and mush- rooms in olive oil in large skillet five minutes or until mushrooms are tender. Stir in tomatoes and next three ingredients. Serve over cooked pasta; sprinkle with parmesan cheese and green on- ions to taste. Makes 6-8 serv- ings


1 can Rotel tomatoes ¼-½ t dried, crushed red pep- per


1 cup whipping cream 3 T chopped fresh basil 3 green onions, chopped grated Parmesan cheese


828-658-2901 6 Weaverville Plaza • Weaverville


Tues.-Thur. 9-6, Fri. 9-3, Sat. 9-12


Eye exam arranged for independent Doctor of Optometry


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