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We have 15 new
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Henry County’s Cooking with
Deb Nardy

 

  Our Cook of the Week is Deb Nardy. She is divorced with two children, both young men in their 20s. She is a rea

l estate broker for Keller Williams Atlanta Partners Stockbridge.

Special photo

  In her spare time, Deb enjoys reading and tennis. Both of her grandmothers taught her to cook when she was younger. Her favorite dish to prepare is Braciole and she enjoys eating Italian food.

  She says the worst recipe she ever tried was one for a cornbread dressing. Deb’s favorite kitchen utensil is  a Cutco filet knife and her favorite cookbook is the Southern Living Cookbook.

  When we asked her for a cooking tip, she said, “just do it!”

  The first main dish she remembers preparing was country fried steak. Deb says one of her favorite food memories is “baking cakes with my grandmother on Saturday evening to prepare for the big Sunday lunch with our extended family.” If she could have any chef prepare a meal for her, it would be Tony Chachere. She would order softshell crabs with jambalaya.

For more of this week’s recipes in the printed edition,
get your copy here!

 

Honey Chicken Kabobs

1-1/2 lbs. boneless, skinless chicken breasts
1/4 cup soy sauce
3 Tbsp. honey
2 Tbsp. lemon juice
2 Tbsp. olive oil
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/8 tsp. pepper
1 red bell pepper
1 green bell pepper
1/2 lb. asparagus
1/2 lb. mushrooms
1 zucchini or yellow summer squash

  Cut chicken into 1-1/2" pieces. In medium bowl, combine soy sauce, honey, lemon juice, olive oil, oregano, salt, and pepper and mix well. Add chicken and turn to coat. Cover and refrigerate for 6-12 hours.

  Preheat grill. Drain chicken, reserving marinade. Cut peppers into 1-1/2" pieces. Cut asparagus into 2" long pieces. Slice zucchini into thick slices.

  Slide chicken and vegetables onto metal skewers. Place on grill and cook on medium coals, turning frequently and brushing with marinade, for 10 to 12 minutes or until chicken is thoroughly cooked and vegetables are crisp-tender. Serves 4 to 6.


For more of this week’s recipes in the printed edition,
get your copy here!

 

 

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