Cocke County Cuisine featuring Kathy Fish-Brooks

Kathy Fish-Brooks

Here is a lady in our community who may be best known as the owner of Petals Florist, but she is much more than a businesswoman.

She demonstrates her love of our community as an activist who supports many worthy causes, such as the Friends of the Library Annual Salad Luncheon and others.

She is busy, but she is also a terrific cook.

She began her culinary career in the U. S. Navy under the watchful eye of her roommate, Mary. Her first solo dish was egg salad; her favorite dish to cook today is beans and sausage. Her specialty is crock pot cooking. She says she can throw it in and forget it. Then when she comes home from a busy day, her meal is ready.

Note that in her recipes she mentions Clara and Doug. Clara is her sister-in-law, and Doug is her husband, and she shares with us recipes that they have shared with her.

In fact, she shares with us today her recipes for Doug’s Thai Chicken, Doug’s Sausage and Beans, and Clara’s Baked Penne with Roasted Vegetables. These recipes are absolutely scrumptious, so give them a try. Most of all ENJOY!!

Doug’s Thai Chicken

1 lb boneless chicken breasts

2 pints Thai peanut sauce (I recommend House of Tsang brand peanut dipping sauce)

1 can Thai Lite coconut milk

1 can pineapple chunks

1 can diced potatoes

1 can carrots — optional

1 can oriental style baby corn

1 can lightly salted peanuts

2 green peppers

1 red or orange pepper

1 yellow or Vidalia onion

Italian seasoning

Cajun seasoning

99% virgin olive oil

Jasmine white rice

Brown chicken in a large frying pan with 99% olive oil

While chicken is browning, dice peppers and onion.

Drain liquid from cans of potatoes, corn and pineapple.

When chicken is browned on all sides, drain excess olive oil.

Add one pint of peanut sauce.

Mix all chicken well into the sauce.

Add diced peppers, onion, and all canned vegetables.

Add the second pint of peanut sauce, and stir until everything is well mixed.

Add Italian and Cajun seasoning to taste.

Begin rice preparation as directed.

Cover chicken and vegetables and let simmer while rice is cooking.

Ten minutes before rice is done, sprinkle peanuts into the chicken mixture.

Pour half the can of coconut milk on top.

Place cover back on and allow to simmer until the rice is done.

When rice is ready, stir the peanuts and coconut milk into the dish and serve.

Doug’s Sausage and Beans:

1 pack hot Italian sausage

1 can Bush’s Steakhouse beans

1 can Bush’s Maple and Brown Sugar beans

Italian seasoning

Cajun seasoning

light brown sugar

maple syrup

1 green pepper

1 Vidalia onion

Dice 1/4 of the onion

Mix onion with both cans of beans.

Sprinkle in 2 TBSP of Italian seasoning and 1 TBSP Cajun seasoning.

Add 1/4 cup of light brown sugar.

Add 1/2 cup of maple syrup.

Mix all ingredients thoroughly and pour into a baking dish.

Bake at 350 degrees for 25 minutes.

When bean dish is in the oven, boil sausages until done.

  • Cut a slit in the outer skin of the sausage; the meat will cook faster.

When meat is done, cut into bite sized pieces and mix into the bean dish.

Bake another 5 minutes and serve.

Clara’s Baked Penne with Roasted Vegetables:

Mushrooms

Summer squash

Zucchini

2 sweet red bell peppers

Olive oil, salt, black pepper, butter, Herb de Provence

Onion

1 jar tomato sauce

1 pkg frozen peas, thawed

3 types cheese: Fontina, Smoked mozzarella, and Parmesan

Bake vegetables at 450 degrees for 15 minutes on a covered cookie sheet

Boil pasta for 6 minutes (this is undercooked for now).

Strain pasta.

Add 3 cups of fresh tomato sauce to the pasta.

Add defrosted peas

Add grated Fontina and smoked mozzarella cheeses.

Add baked vegetables to the pasta mix.

Toss all together thoroughly.

Place combined pasta and vegetables in a buttered ceramic baking dish..

Sprinkle grated Parmesan cheese and butter on top.

Bake the completed dish at 450 degrees for 25 minutes until there is a nice crust on top.

Allow to cool slightly before serving.

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