What’s Cooking in the Kitchen of Rebecca Pickens?


In the busy pace of life today, eat-


ing together is a thing of the past for many families. For Rebecca Pickens of Weaverville, eating dinner togeth- er is an important family tradition. “We have a lot of fun around our din- ner table and it is something that we think is worth sacrificing for.” Pickens first started cooking when


she was a young girl. Her mother, Marie Ward of Asheville, has always been a wonderful cook. “My mom was in the kitchen a lot when I was young and I always liked helping her. She was a country cook who made everything homemade.” Pickens also has many sweet kitchen memories with her grandmother, the late Beu- lah Hensley. “I remember watching her cook on an old wood stove. Her fried pies were my favorite.” Pickens enjoys making seasonal recipes from Southern Living.


She


has also found many delicious reci- pes on the Food Network website. “I love to cook,” she said. “I try mak- ing healthy meals because it is so late most nights when everyone is able to eat together.” Pickens loves grilling out all year round and likes making salads and casseroles. Pickens grew up in Weaverville


and is a 1985 graduate of North Buncombe High School. In 1990, she earned her bachelor’s degree in business from Mars Hill College. Following her graduation, she began working in the retail industry. Over the years, Pickens and her husband, Phillip, have owned several busi- nesses in the Asheville area. Tey briefly ran a clothing store before opening the Asheville Pet Center and Grooming on Leicester Highway. Tis pet store was in business for 13 years and closed in 2005. Since then, the couple has run a trophy business called Asheville Awards in the same location. Phillip has also worked as a UPS driver for the past 22 years. Tey are the proud parents of three children: Kolton (18), Rayce (8) and Karlyn (6). Tey are active members of Woodland Hills Church, where Pickens serves in the children’s min- istry. She also volunteers within the Upward basketball program. In her free time, she likes exercising and spending time with her family. En- joy some of her favorite recipes listed below:


Hoisin-Marinated Pork Chops ¼ c Hoisin sauce ¼ c teriyaki sauce


2 T rice vinegar 2 T soy sauce 2 T honey 1 t bottled minced garlic ½ t ground fresh ginger 8 (1/2-inch) bone-in pork loin chops (about 8 oz each)


Whisk together first seven ingredi-


ents in glass measuring cup. Pour 1/2 cup Hoisin mixture into large zip-top freezer bag. Reserve remaining 1/4 cup mixture. Add pork chops to bag; seal bag, and marinate in refrigerator no longer than 30 minutes, turning bag once.


Preheat grill to medium-


high (350-400º). Remove pork from bag and discard marinade. Grill chops over medium-high heat 7-8 minutes on each side until done, basting with reserved marinade during the last five minutes. Tis marinade is concentrat- ed so it penetrates meat quickly. Yields eight servings.


Pork Lettuce Wraps 4 Hoisin-Marinated Pork Chops (see


recipe above) 2 t vegetable oil 1 T bottled minced ginger 2 T rice wine vinegar 2 T teriyaki sauce 2 T soy sauce 2 T honey 1 T chili-garlic sauce 1 t cornstarch 2 c shredded carrots 3 green onions, thinly sliced ½ c dry-roasted peanuts, chopped 1 head iceberg lettuce, cut in half and separated into leaves (cut through stem end)


Bottled peanut sauce (optional) Soy sauce (optional)


Remove pork from bones; cut pork


into 1/2-inch pieces. Heat oil in large skillet over medium-high heat. Add pork and ginger; sauté two minutes. Whisk together vinegar and next five ingredients in small bowl. Add vin- egar mixture, carrots, and green onions to pork. Cook three minutes or until mixture thickens slightly, stirring of- ten. Stir in peanuts.


Extra-virgin olive oil Combine first six ingredients in


food processor bowl. Process until smooth. Set aside 1/4 cup tomato mixture. Place chicken in large zip- top freezer bag. Pour remaining to- mato mixture over chicken. Seal bag and turn bag to coat chicken. Mari- nate in refrigerator for eight hours. Remove chicken from marinade, and discard remaining marinade in bag. Lightly brush or spray tomato halves with oil. Place chicken and tomato halves on cooking grate. Grill over direct medium-high heat until tomato is cooked but still slightly firm and juices run clear, 8 to 10 minutes turning tomato and chicken once. Place chicken on four individual serving plates; top each chicken breast with one tablespoon reserved tomato mixture. Arrange two grilled tomato halves on each plate with chicken. Yield: four serv- ings. Note: the cheese lover may want to add crumbled goat cheese to top of chicken two minutes be- fore removing from grill.


Brownie Bombs 4 oz unsweetened chocolate ½ c butter or margarine 1 2/3 c sugar ½ t vanilla 3 eggs 3/4 c flour 8 oz cream cheese, softened 4 t all-purpose flour 1 egg ¼ t vanilla ½ c semisweet chocolate pieces


Melt unsweetened chocolate and


butter in saucepan over low heat. Remove from heat. Stir in 1 1/3 cups of sugar and 1/2


Spoon mixture


onto lettuce leaves; roll up. Serve with peanut sauce and soy sauce if desired. Pork wraps also make a great appetizer. Yields six servings.


Grilled Tomato Basil Chicken 1 garlic clove, halved 4 plum tomatoes, quartered 3/4 c balsamic vinegar ¼ c fresh basil leaves ½ t ground black pepper ¼ t salt 4 - 4 oz skinned and boned chicken breasts


4 plum tomatoes, halved 8 THE TRIBUNE/LEADER - October 21 - October 27, 2010


teaspoon vanilla. Cool 15 minutes. Beat in three eggs and ¾ cup flour. In mixing bowl, combine remain- ing 1/3 cup sugar, cream cheese, 4 teaspoons flour, 1 egg, and 1/4 tea- spoon vanilla. Spray an 8x8x2-inch baking pan with non-stick spray coating. Spread 2/3 of chocolate batter in pan. Spoon cream cheese layer over batter. Dollop with re- maining chocolate batter. Bake in 350º oven 20 minutes. Sprinkle with chocolate pieces. Bake for 12 minutes. Cool, cover and store in refrigerator. Let stand at room temperature for 30 minutes before serving.


Fresh & Delicious Cakes, Pies & Cookies Fall Favorites


• Pumpkin Pound Cake • Pumpkin Cake Rolls • Pumpkin Bars


Fresh Apple Cakes!


• Shopping convenience for all your home improvement needs


• Services and experienced assistants for do-it-yourselfers


• Ace - a trusted name for more than 80 years


• Locally owned and operated


Apple Pie


Tis report filed by Loren Metts for the Tribune.


Pumpkin Squares


Western North Carolina’s ONLY RBA Certified Cake Decorator!


146 Weaverville Hwy. (828) 645-2038 Tues-Fri 9-6, Sat 10-2 www.BakeShoppeAsheville.com


www.weavervilletribune.com


Store Hours


Mon-Fri. 8am - 8pm Sat. 8am - 6pm Sun. 10am - 6pm


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28