In the Kitchen With Becky Walker

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Becky Walker, a North Ellis County resident, and originally appeared in the NorthEllisCoNOW September 2016 issue.

Four-pepper Guacamole
Adjust heat to your liking by using more or less of the hot peppers.

  • 2-3 Hass avocadoes
  • Hellman’s Real Mayonnaise, to taste (No substitutes, as it will change the flavor.)
  • 1/2 small onion, chopped
  • 1 Roma tomato, diced
  • 1 serrano pepper, diced
  • 2 dried red chilies, crushed
  • 1/2 red bell pepper
  • 1/2 orange bell pepper
  • 2 cloves garlic, minced
  • Lime juice, to taste
  • Chili powder, to taste
  • Salt and pepper, to taste
  1. Peel and pit avocadoes. Add the flesh of the avocado to a large bowl and mash. Add enough mayonnaise to make the mixture smooth, but not runny. 
  2. Add next 7 ingredients; stir to combine. Add lime juice and seasonings to taste; stir and enjoy.

 

Becky’s Chicken and Rice

  • 2 cups water
  • 2 Tbsp. butter
  • 1 box Zatarain’s Yellow Rice
  • Vegetable oil (enough to cover bottom of skillet)
  • 1 small white onion, chunked
  • 1 medium green bell pepper, chunked
  • 3 cloves garlic, minced
  • 4 boneless/skinless chicken breasts, cut into 1- to 2-inch pieces
  • Lemon pepper, to taste
  • Oregano, to taste
  • Garlic powder, to taste
  • Sweet basil, to taste
  • Salt and pepper, to taste
  1. Boil water and butter; add rice. Return to boil; reduce heat and simmer on low. 
  2. Heat oil in a large skillet. When oil is hot, add onion, bell pepper and garlic; sauté until tender.
  3. Add chicken. When chicken begins to brown, add spices; cook until completely done and brown on top.
  4. Cook rice about 25 minutes; let sit for 5 minutes to absorb liquid. Once chicken is done, add rice to skillet. Cook until all liquid is absorbed and rice takes on a brownish tint.

 

Sweet Potato Pie

  • 3 lbs. yams
  • 1 stick butter
  • 1 1/2 cups sugar
  • 1 can evaporated milk
  • 2 eggs
  • 1 1/2 tsp. nutmeg
  • 1 tsp. vanilla
  • 1 9- or 10-inch pie shell
  • Dash of cinnamon
  1. Preheat oven to 400 F. Boil yams with the skin on until a fork or butter knife causes them to break apart when inserted; let cool slightly. Place yams in a colander and run cold water over them to help remove skins.
  2. Using a mixer set on medium speed, beat yams, stopping frequently to remove strings from the beaters. Once the strings are removed, add butter; continue mixing.
  3. Add remaining ingredients, adjusting nutmeg and sugar to your taste. Continue mixing until batter is smooth. (If too thick, add evaporated milk, 1 Tbsp. at a time, until the batter is smooth.)
  4. Pour batter into your favorite unbaked 9- or 10-inch pie shell, sprinkle a dash of cinnamon on top and bake for 50 minutes to 1 hour. (Tip: Brush the edges of the pie shell with ice water to prevent them from burning.)
  5. The pie is done when brown specks appear on the top, or when an inserted knife comes out clean. Cool for at least 1 hour before cutting and serving.

 

Grilled Chicken in Foil

  • 4 16-inch squares heavy-duty foil
  • 1 tsp. butter or nonstick cooking spray
  • 1 small green bell pepper, chopped
  • 1/2 small red bell pepper, chopped
  • 10 mushrooms, chopped
  • 4 large chicken breast halves
  • 1 8-oz. can pineapple slices
  • Garlic powder, to taste
  • Salt and pepper, to taste
  1. Coat a small area in the center of each piece of foil with a small amount of the butter or nonstick cooking spray.
  2. Divide the peppers and mushrooms into 4 equal portions; place one portion on the greased area of each piece of foil. Top with a chicken breast and a pineapple slice; add seasonings.
  3. Fold each foil square securely, and check for leaks. Place on the grill on the hot coals for 10-15 minutes per side.

 

Perfect Apple Pie
Crust:

  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 2/3 cup shortening
  • 5-7 Tbsp. cold water

Filling:

  • 3/4 to 1 cup sugar
  • 2 Tbsp. all-purpose flour
  • 1/2 to 1 tsp. cinnamon
  • Dash ground nutmeg
  • Dash salt
  • 6-8 Red Delicious apples, pared, cored and thinly sliced
  • 2 Tbsp. butter
  1. For crust: Sift flour and salt; cut in shortening until pieces are pea-size. Sprinkle 1 Tbsp. water over part of the mixture. Toss with fork until all is moistened. Form into two balls.
  2. Flatten first ball on a lightly floured surface by pressing with the edge of your hand 3 times in both directions. Roll from center until 1/8-inch thick.
  3. Lift pastry by rolling over rolling pin; unroll over pie plate; gently press into dish. Trim pastry evenly with rim of pie plate.
  4. Repeat step 2 for top crust.
  5. For filling: Combine first 5 ingredients; mix with apples. Fill pie shell with mixture; dot with butter.
  6. Lift top crust over well-filled pie. Trim 1/2-inch beyond edge of dish. Cut slits in the top crusts to allow steam to escape. Tuck top crust under the edge of the lower crust. Flute edge of pastry as desired. Sprinkle with sugar and bake at 400 F for 50 minutes or until done.