Enlightenment Issue MADE Magazine - Page 25

MADEXXXX MADELIFE Crystal Smit h COOKING WITH RENAY New season, new meal prep. We tapped Mrs. Crystal Renay Smith to share her top Spring recipes to prepare our palates for a few savory delights. 1 SKILLET CHICKEN AND POTATOES W VEGGIES Salt & Pepper to taste Paprika 1 garlic clove, diced 1/2 cup milk 1 cup carrots 1/2 pound red potatoes, cut in quarters 4 chicken breasts 3 lemons 1/2 bunch thyme 4 rosemary sprigs Flat-leaf parsley 1 1/2 tablespoons flour Unsalted chicken stock 425Β° degrees: 10-12 minutes PREPARATION 1) Season chicken on all sides with paprika, salt and pepper. 2) Heat oil in large skillet over medium-high heat. Add chicken and sautΓ© 3 minutes on each side or until browned on both sides. 3) Remove chicken from heat and place on a plate. 4) Add vegetables and cook for 2 minutes. 5) Add flour to vegetables and completely coat. 6) Stir in broth and wine; Bring to boil, stirring frequently. 7) Add browned chicken and any juices to skillet; Bring to boil. 8) Reduce heat to medium-low. 10) Cover and simmer until chicken is cooked (About 30 minutes). 11) Season with salt and pepper. 12) Sprinkle with parsley and serve. ORANGE CRANBERRY WAFFLES 2 eggs 1 egg white 2 cups flour 1 3/4 cup milk 3/4 cup melted butter 1 tblsp white sugar 4 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon vanilla extract 10 fresh cranberries (Can use frozen if preferred) 1 large orange squeezed and seeds removed (Using juice only) 1/2 cup walnuts chopped 1 teaspoon of grated orange peel 2 made-magazine.com | PREPARATION 1) In one bowl combine and whisk eggs, egg white, milk, orange peel and orange juice. Then set aside. 2) In another bowl, combine flour, baking soda, baking powder and salt. 3) Stir egg mixture into flour mixture. 4) Add cra Ή‰•ΙΙ₯•Μ…Ήέ…±ΉΥΡΜΈ)AΙ•‘•…Ё݅™™±”₯Ι½ΈΈ)Ι•…Ν”έ₯Ρ ‰ΥΡѕȁ…Ή…‘)΅₯αΡΥΙ”Έ(Τ€=Ή”½½­•°…‘‰ΥΡѕȁ…Ή)Ν•ΙΩ”₯΅΅•‘₯…Ρ•±δΈ(ΘΤ