Adams enjoys using family recipes

Adams enjoys using family recipes

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Meredith Adams is a pageant girl who has always had a sweet tooth and a values her family over everything.

The first things she learned to cook was actually manicotti when she was seven — which is still one of her favorite dishes to this day. It’s even her mom’s, Monica Adams, favorite dish. 

“I finally got my mom to teach me how to cook manicotti because we had a project for school and we could cook something as a part of it so she finally taught me,” she said.

When she was younger she would go to her grandmother’s, Judy McCray, where she had lemon trees. The two would always pick the fresh lemons and Adams would ask every time she went over if the lemons were ready to be picked. 

Adams and her brother Jackson Adams would always haves foam sword fights at her house because Jackson loved Ninja Turtles and The Power Rangers and he always had it playing on the TV. 

“I love going to my Juju’s house and picking lemons and when I was younger we’d pick them and make fresh lemonade and lemon pie,” she said. 

Her grandfather, Donald Belvin, always grew a garden while Adams was growing up and he would always let her help him out and they’d grow watermelons together. He always made her feel like she grew them all by herself. 

“My pappy bless his heart he’d always make me feel like I grew it all by myself but he really did all the work but he would always do most of the work,” she said.

Adams loves to make cornbread using her pappy’s recipe and when she goes to see him she always asks for him to make it. 

Adams has always wanted to compete and even had to convince her mother to let her.

Her mother is a fourth-grade teacher at Leake Academy and her dad, Russell, is a forester at Shuqualak Lumber.

Meredith Adams will be graduating from Leake Academy this spring of 2022 and will then go to MSU. She will also be competing in the Miss Mississippi Teen USA pageant this coming weekend.

FRUIT SALAD

1lb fresh strawberries, chopped

1 lb. chopped fresh pineapple

12 oz. fresh blueberries

12 oz. red grapes, sliced into halves

4 kiwis, peeled and chopped

3 mandarin oranges

2 bananas, sliced, optional

Honey lime dressing

1/4 c honey

2 tsp lime zest (zest of 2 medium limes)

1 1/2 fresh lime juice

Add all fruit to a large icing bowl. In a small mixing bowl, whisk together the honey, lime zest and lime juice.  For over fruit and toss to evenly coat, serve immediately.

CHICKEN SALAD

2 boneless, skinless chicken breasts or use rotisserie chicken breast chopped

Lemon pepper to taste

1 cup red grapes halved

3/4c sliced almonds, toasted

1 c mayonnaise

1tbsp sour cream

1 1/2 tbsp. honey

1 1/2 tbsp. lemon juice

 1 tbsp. apple cider vinegar

1tsp dried basil

1/4 tsp dried rosemary

Add all ingredients and mix everything until well combined.

MEDITERRANEAN FETA DIP

6 oz. crumbled feta cheese

2 c chopped tomato

1 c chopped cucumber

1/2 c chopped green onion

3-4 tbsp. lemon juice

1/2 tsp dried basil

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

1/8 tsp dried dill

1/8 tsp dried oregano leaves

Chop vegetables, which together olive oil lemon juice and spices , pour over vegetables and mix well.  Enjoy with your choice of dipper.






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