Name: Brittany Stephens
Background: I grew up in the very small Heard County, where we only had one stop light.
Family: I am happily engaged to Benjamin Stone and we have two beautiful little boys, Landon and Brantley.
Job: I work as a secretary for Ben’s Automotive.
Hobbies, activities: I love to spend time with my family and take our kids to all kinds of exciting places.
How did you learn to cook? By just getting in the kitchen and mixing stuff together and when things would come together and tasted good, it made me proud. That’s what kept me trying new things out.
What ingredient is always in your pantry or refrigerator? Butter, not margarine, and lemon pepper seasoning.
What is your favorite cooking tool? My Paula Deen cookware. It never sticks and it cooks evenly.
When you go out to eat, what is your favorite thing to order? I love shrimp.
What’s the biggest disaster you’ve ever had in the kitchen? I was preheating the oven to make the boys a homemade taco pizza and I dropped the whole pizza in the oven. It landed on the burners and caught fire. I was terrified. When my husband got home my oldest boy told him I caught the oven on fire. To this day Landon never lets me forget that.
What is your “old faithful” recipe that you rely on time after time? My husband loves to grill so every weekend I throw something together and we all grill out by the pool. My favorite is Tuscan Italian chicken. It’s the best chicken you will ever put in your mouth. Also, lemon pepper shrimp is extremely yummy.
What is the weirdest thing you ever ate or cooked? Sushi. The first time I ate it I decided I would never eat it again. Then later on I tried it again and it was really good. Now I crave it.
Chili Cheese Enchiladas
1 pound hamburger meat
1 can diced tomatoes
1 can tomatoes and diced green chilies (Rotel)
Pinto or chili beans
Brown hamburger meat and drain. Mix together diced tomatoes, Rotel, chili powder, browned meat and beans and bring to a boil.In a casserole dish, pour a layer of the chili on the bottom. On the tortillas, sprinkle cheese and onions. Roll the tortilla up and lay it on top of the chili. Do this to about 10 tortilla. Top with remaining chili and more cheese. Bake at 400 degrees for 10 to 15 minutes or until cheese is melted.
Tuscan Italian Chicken
4 boneless chicken breasts
Tuscan Italian salad dressing
Rub the chicken breasts with chicken rub. Put in a nice sized bowl and, with a fork, poke holes in all the chicken breasts numerous times. Pour Tuscan Italian dressing over chicken and poke more holes so it can soak in. Let it set for two to three hours before putting it on the grill. It’s good by itself or on a bun to make a grilled chicken sandwich.
Lemon Pepper Italian Shrimp
Large size shrimp
Lemon pepper seasoning
1 package dry Italian dressing seasoning mix
1/2 stick butter
Melt butter, then mix with Italian dressing mix. Lay shrimp out on a flat baking pan and pour the melted butter and Italian mix evenly over the shrimp. Cut lemon in half and squeeze over shrimp. Sprinkle with lemon pepper seasoning and bake at 350 degrees for 15 to 20 minutes.
1 package cocktail wieners
1 package chili seasoning mix
Turn crock pot on high. Pour grape jelly and chili seasoning mix in crock pot and mix well. Add cocktail wieners and cook for 4 to 6 hours.