What’s Cooking in the Kitchen of Rick and Kelly Pressley?


Rick and Kelly Pressley of Weav-


erville have enjoyed cooking to- gether since they first began dating many years ago. “We both love to cook and have always enjoyed cook- ing together,” Kelly said. “We like trying new recipes and usually find them either online or in the Kraft Food & Family Recipes magazine. When we eat something good at a restaurant, we like to try making our own version of it at home.” Rick’s mother, Pat Pressley, has


shared many recipes with the couple throughout their 15 years of mar- riage. “I remember watching my mom cook a lot when I was young,” Rick recalled.


“Once I was older


and she was working more, a lot of nights she would start dinner and let me finish making it.” Te Pressleys like lots of flavor and variety too. Beth said, “We eat all types of foods; pastas, cheesecakes, Mexican and Chinese dishes. We like it all!” Rick and Kelly are both natives to


Buncombe County. Rick graduated from North Buncombe in 1987 and Kelly is a 1994 Enka High graduate. Rick studied electrical engineering at Asheville-Buncombe Technical Community College. After work- ing in the printing industry, he was employed in heating and air condi- tionaing for over a decade. For the past five years, he has worked as a tech trainer for Charter Communi- cations. Kelly has worked part-time as a lab technician at Mission Hospi- tals for the past seven years. Tey are the proud parents of three children: Dylan (13), Conor (7) and Brooklyn (5). Te Pressleys have been very involved in the North Buncombe Youth Athletic Association for the past 10 years and are currently serv- ing as football commissioners. Rick has been a community baseball coach for the last three years and Kelly has volunteered in the Weav- erville schools for many years as well. In their free time, the Pressleys can usually be found on an athletic field, in a gym or cooking in their kitchen. Below are several of their favorite dishes to prepare:


Stuffed Pork Tenderloin


2-3 l. pork tenderloin (4 ¼ in. pork chops)


½ c carrot, shredded ¼ c pecans, chopped


¼ c blue cheese, crumbled 1 green onion, sliced 1 t Worcestershire sauce ¼ c plain yogurt 4 t flour, all-purpose ¾ c milk ½ t instant chicken bouillon Dash of black pepper


Preheat oven to 350º. In a small bowl,


combine carrot, pecans, blue cheese, green onion, and Worcestershire sauce for stuffing and set aside. Trim excess fat from meat and cut in half, leaving only small side that is not cut to form a pocket in tenderloin. Spoon stuffing into tenderloin and then brown on both sides in pan over medium to high heat. Place browned tenderloin in baking dish and bake 45 minutes – 1 hour or until done. During last 15 minutes of baking, in small saucepan combine yo- gurt and flour and mix well. Add milk, chicken bouillon, and black pepper to mixture and cook over low heat, stir- ring constantly, until mixture starts to bubble and thicken. Cook and stir for additional two minutes. To serve, pour yogurt gravy mixture over tenderloin and eat immediately.


Easy BBQ Pork


2-3 lb pork tenderloin 1 small bottle BBQ sauce (I prefer Sweet Baby Ray’s)


1 can Coke Place tenderloin in crockpot and


cover thoroughly with BBQ sauce. Add Coke to crockpot and begin cooking on high. After approximately an hour, turn crockpot down to low and cook additional 4 hours until done. Goes well with slaw and may be served as sandwich or just on a plate. Quick and easy on-the-go recipe.


Turtle Cheesecake


1 box No Bake cheesecake ½ c chopped pecans ¼ c caramel topping ½ c chocolate chips


Make cheesecake according to box


directions. Take chocolate chips (re- serve ¼ cup) and heat in microwave for @20 seconds, just until they begin to soften. Mix softened chocolate chips and half of caramel topping in cheese- cake mixture and place in refrigerator to set up overnight. Before serving take


20 THE TRIBUNE/LEADER - September 23 - September 29, 2010


caramel topping and zigzag over top of cake. Finish by garnishing with remaining pecans and chocolate chips. Serve immediately.


Garden Layered Salad


1 bag baby spinach or romaine lettuce mix


4-5 baby carrots, finely chopped 1 small bunch broccoli, finely chopped


¼ c real bacon bits ½ c shredded Colby jack cheese ¼ c ranch dressing (more or less if desired)


Place lettuce in medium bowl.


Cover with layer of carrots and then layer of broccoli. Add dressing and toss until well coated. Cover with layer of cheese and then bacon bits. Serve immediately.


Greek Chicken


1 package chicken tenderloins ½ c feta cheese 1 c Greek dressing 1 small onion, chopped 3-4 mushrooms, sliced (optional) 1 T olive oil


In 12 inch skillet, heat olive oil.


Take chicken and cut into 1-inch cubes and place in skillet. Add on- ions and sauté until chicken begins to brown.


Add mushrooms and


Greek dressing. Cook until dressing begins to thicken, about 15 minutes. Add feta cheese and serve.


Cheese Peas


1 - 16 oz can early peas 4-5 slices American cheese 2 T butter 1 T flour ½ c milk


Place butter in medium saucepan


over low heat and allow to melt. Af- ter melted, add flour and mix. Ten add milk and continuously stir un- til mixture begins to thicken. Add cheese and continue to stir until mixture is smooth. Add peas and mix together. Cook over low heat until peas are heated, continuously stirring. Serve immediately.


Tis report filed by Loren Metts for the Tribune.


Sandy Wells said this


old barn was built by her husband’s great grandfather, Joseph Stringfield, in 1896. The barn was part of a dairy farm and was used for tobacco storage. Today his brother-in law, Ken Wells, uses the barn for storage. Sandy Wells pointed to


a milking stanchion where she helped milk cows years ago. Today the more than 100-year-old barn is used to store hay and equipment. The barn is at least four


stories tall, approximately 75 feet long and 72 feet wide. Photos by Catherine Hunter


First Church of God OctoberFest Te first annual First Church of God OctoberFest will begin at 6


pm on Oct. 2. Tere will be an auction, pig picking, cake walk, face painting, bounce house and live music. Tickets are $10 for adults and $5 for children. Te event will be held at the Buncombe County Firefighters Train-


ing Center on Erwin Hills Road in Asheville. For more information or advanced tickets, call 280-2312.


Back to School Frame & Lens $


Bifocals starting at $


Dairy farm barn The Barns of Leicester


99.95


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


89.95 Call for details


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


www.weavervilletribune.com


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