Cheatham began cooking at an early age

For Dekota  Cheatham, her love of cooking started with her grandmother, Jane Myers, who was featured as Cook of the Week when Cheatham was just 10 years old.

“She was the cook for the family and passed that along to us,” Cheatham said. “I was a very picky eater but would eat things at her house that I would never eat at other people’s houses because she was good at it.”

Her grandmother taught her how to make beef stew, a family favorite that Cheatham recently cooked for a sick friend.

Another popular dish Cheatham enjoys making is chicken and leek stew served over rice. She loves preparing dishes with onion and garlic, which are staples in her home.

Cheatham, who has been married to Daniel Cheatham for 11 years, is a biology and nutrition teacher at East Central Community College. They have two children, Roma Jane, 5, and John Clois, 3.

Her background in nutrition influences her cooking. “I plan a protein, veggies, and some kind of starchy carb,” she said. “That’s really what our meals revolve around.”

She is also known for bringing Brussels sprouts to family gatherings. “At first, people turned their noses up at them, but once they tried them, they wanted more,” she said with a laugh.

Cheatham keeps a well-stocked pantry of staples, including root vegetables, heavy cream, sour cream, parmesan cheese, dry goods, and proteins.

She grows and dries her own herbs from her garden, a practice she learned from her grandmother, who believed growing vegetables made children more likely to eat them.

Cheatham said her grandmother even kept the socks that her children and grandchildren wore in her garden as keepsakes.

Cheatham now shares those gardening and cooking traditions with her own children, creating cherished memories despite the occasional mess.

Beyond cooking, she is deeply involved in her community. Cheatham volunteers at schools and daycares, currently mentors a group at Neshoba Central writing a children’s book, and co-authored a series with her best friend, Krissy Long, inspired by their mischievous poodle, Watson.

She and Long also co-own The Local Authority, promoting local talent and artisans in Philadelphia.

For Cheatham, cooking is a way to show love and create lasting memories while blending her family’s traditions with her creativity.

MAMMAW JANE’S BEEF STEW

2 packs stew meat

2 Packets Lipton Onion Soup Mix

1 Sweet Onion Diced

2 Peppers (optional)

1 15 oz. can Sweet Corn (drained)

1 15 oz. can Sweet Peas (drained)

1 15 oz. can Tomato Sauce

2 large, cubed Potatoes

1 cup Ketchup

Salt, Pepper, Sugar

Half stick butter

Trim stew meat into bite sized pieces. Dice onion and add it to the pot with meat and onion soup packets. Add cold water to cover and bring to a boil. Add in about 2 teaspoons of sugar and salt and pepper to taste.

Add peppers, if desired, and boil until meat is tender (roughly 1.5 hours). Add potatoes and tomato sauce and bring it back to a boil. Add peas, corn, ketchup, and butter.

Let simmer for 20-30 more minutes. This makes a large batch and freezes well! Enjoy!

CHICKEN AND LEEK STEW

1 lb. chicken breast (cubed)

2 Leeks sliced into thin discs (rinse well)

1 8 oz. package of fresh sliced mushrooms

1.5 cup chicken broth

1 tablespoon chopped thyme

3 tablespoons sour cream

2 teaspoons Dijon mustard

Olive Oil

Salt, pepper, all-purpose flour

Heat Olive Oil in a skillet. Add leeks and cook on moderate heat until tender. Add mushrooms to skillet and season with salt and pepper to taste. Cover and let cook for 5-7 minutes (until mushrooms are tender).

Remove Leeks and Mushrooms from the skillet and set aside. Season cubed chicken with salt and pepper, then lightly dust with flour. In the same skillet, heat another

tablespoon of olive oil and add chicken to cook until done.

Set chicken aside and simmer chicken stock in skillet until reduced by half. Cut the heat. Add back the cooked chicken, leeks, and mushrooms.

In a separate bowl, whisk Dijon mustard with sour cream until blended and add the mixture to the skillet. Serve over rice.

MOM’S NO-BAKE COATED PEANUT

BUTTER CRACKERS

Ritz Crackers

Crunchy Peanut Butter

Almond Bark, either flavor works!

Optional: Themed Sprinkles

Using a double boiler, melt almond bark. If it’s really thick, you can add a bit of coconut oil. Spread peanut butter onto a ritz cracker and top with a second cracker to create a sandwich.

Next, dip the cracker sandwiches into the melted almond bark, making sure to cover all sides, and tap to allow excess to drip off the cookie. Place coated cookies onto wax paper and immediately add sprinkles, if desired. These are really fun to let the kids help with!