Cooking is stress relief for Myers

Jonni Myers’ favorite part of cooking is being able to sit down and enjoy a meal with her family. 

“I like when we’re able to sit down and talk about what happened that day,” Myers said. “We also like to cook for entertainment since we have events around our pool. We’re social people. We get to hang out and munch on dishes while spending time with our friends and it brings everyone together,” she said.

“Cooking is a stress reliever, especially baking. I’m trying to get Avery into it as well.” 

Myers husband Jason is a pharmacist at the Choctaw Health Center. They have a daughter, Avery, who is going into the fifth grade at Neshoba Central Elementary School. 

Myers works for the District Attorney as the Victims Assistance Coordinator. 

She said she originally got into cooking by watching her mother make dinner every night. 

“My mom cooked every night and that’s what I do now,” Myers said. “I didn’t truly get into cooking until I was in college and really started cooking more when I got married. I do my best with my schedule and Avery’s schedule and try to cook most nights.” 

The first things she made were real banana pudding on the stove and other sweets like brownies, cookies and cakes. 

“My niche is baking and sweets,” Myers said. “My mom is known for her red velvet cake.”

These days she tries to make quick and easy recipes. Her daughter loves ribs and she’s learned to make those in an instant pot. 

“I can make fall-off-the-bone ribs with it now and they’re delightful,” she said. “My husband loves to grill, and we have lots of taco nights.”

INSTA POT RIBS 

1 rack of baby back pork ribs

¼ cup brown sugar

2 tbsp chili powder

2 tsp dried parsley

1 tsp salt, pepper, cumin, garlic powder, onion powder

¼ tsp cayenne pepper

1 cup water

½ cup apple cider vinegar

¼ tsp liquid smoke, optional

½ cup bbq sauce

Remove the lining from the bottom side of the ribs by running a butter knife under the skin and then using a paper towel to grip and remove it completely.

Combine the brown sugar, chili powder, parsley, salt, pepper, cumin, garlic powder, onion powder, and cayenne pepper in a small dish and rub all over the ribs.

Place the rack in your pressure cooker and place the ribs inside the pot, standing on their side, wrapping around the inside of the pot.  Pour in the water, apple cider, and liquid smoke (if using), being careful to not wash off any of the seasonings.

Secure the lid, making sure the vent is closed. Press the Meat button and set it to 25 minutes. Let the pressure naturally release for 10 minutes, then quickly release the rest of the way.

Carefully remove the ribs from the pressure cooker and set them on a foil-lined baking sheet.  Brush down with your favorite BBQ sauce, and pop under the broiler for 5 minutes, but keep an eye on it so it doesn’t burn. 

CHICKEN ENCHILADAS

1 tbsp butter

1 medium onion, chopped

4.5 oz chopped green chilies (slightly drained)

8 oz cream cheese, softened

3 ½ cups chicken breast – shredded

1 package flour tortillas (10 – 8” inch)

16 oz pepper jack cheese

2 cups whipping cream

Melt butter in a skillet. Sauté onions for 5 minutes, add chilies and sauté 1 minute. Stir in cream cheese and chicken until melted.  

Spoon 2-3 tablespoons of mixture into a tortilla, and roll up. Place seam side down into greased 9x13 glass pan. Cover with pepper jack cheese. Pour whipping cream on top. Bake at 350 for 35-40 minutes.

GLAZED PORK CHOPS

4 thick-cut pork chops (bone-in or boneless) 

1/4 cup brown sugar 

½ tsp cayenne powder 

½ tsp garlic powder

½ tsp paprika 

½ tsp salt 

½ tsp black pepper 

Preheat the oven to 350 degrees. In a bowl, combine the brown sugar and spices. Remove the pork chops from their package and rub the brown sugar/spice mix all over both sides. 

Heat 2 tbsps of olive oil in a skillet over medium/high heat. When the oil is hot, add the pork chops. Cook the chops for about 5 minutes on each side or until they are nicely browned. 

If you are using an oven-safe skillet, place the skillet in the oven for an additional 5 minutes to make sure they are cooked thoroughly. Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.