Flake's chicken tacos are a crowd fave
Destini Flake discovered her love for cooking through her grandmother, Geneva Williamson, who prepared meals daily and ensured her family always had breakfast, lunch, and supper.
“She was always in the kitchen,” Flake said. “She didn’t mind us being in the kitchen with her, but she preferred us to stay and watch from a distance. One of my favorite things she always made was sweet potato casserole.”
Flake has been married to Taylor Flake for a year and a half, and they have a seven-month-old daughter, Mamie James. She works as a stylist at Pretty In Pink Salon and Spa.
Some of Flake’s favorite meals to prepare include a breakfast log, chicken cobbler, and chicken tacos in a crockpot. Her chicken tacos are a crowd favorite and have become a go-to dish for her to serve at the Fair or during parties.
Her husband’s favorite dish, the breakfast log, features crescent rolls filled with a mixture of sausage and cream cheese, topped with eggs and shredded cheese. She folds the crescent rolls over the filling and bakes it to perfection.
“My cooking is pretty simple, especially with a seven-month-old,” Flake said. “She’s getting into everything now, so I try to keep it pretty easy.”
Flake said her husband enjoys grilling chicken and brisket and experimenting with new flavors and seasonings.
“He grills a lot if we just have people over,” she said. “For the holidays, we all bring a finger food, and I love making my breakfast log for Christmas. I’ve done that for a few years now.”
Her advice to aspiring cooks is to stay patient. “I’ve made a few things that weren’t perfect in my eyes, but instead of getting discouraged, I tried again and tried to see what I could do to perfect it a little bit more.”
When she isn’t cooking, Flake enjoys attending church, spending time with family and friends, and watching football on the weekends. She and her family are active members of The Sanctuary of Philadelphia.
BREAKFAST LOG
1lb. of sausage
1 canister of crescent rolls
5 eggs
1 8oz. cream cheese
Shredded cheddar cheese
Cook the sausage completely, drain, put the cream cheese in and mix. Scramble the eggs. Roll crescent rolls out and press all the "dotted lines" together. Take a knife and cut lines on both sides about 1 inch thick.
Put the Sausage mixture down the center, put the eggs on top of sausage, and top with cheese. Fold the sides over the top and pinch it together. Bake for 12 to 15 minutes until it is golden brown.
CHICKEN COBBLER
For the cobbler:
1 stick unsalted butter, melted
1 rotisserie chicken, (shredded)
12 oz. bag frozen peas and carrots
1 (10.5 oz.) cream of chicken soup with herbs
1 cup chicken broth
1/2 cup celery
1/2 cup onions
For the biscuit mix:
1 11oz. box Biscuit Mix
2 cups milk
1/2 cup shredded cheddar cheese
Pre head oven to 375. Pour the melted butter into a greased baking dish. In a bowl, combine the frozen vegetables with onions and celery.
Spread the chicken into the casserole dish and then add the mixed vegetables evenly on top of the chicken layer.
In a separate bowl, combine the box of red lobster biscuit mix with
milk and the contents of the seasoning packet, along with 1/2 cup of the cheddar cheese. Mix until well combined.
In another bowl, combine chicken stock with cream of chicken soup until it has a gravy consistency.
Pour over the vegetable mixture into the casserole dish. Do not mix, let it naturally settle.
Pour the biscuit mixture over the broth mixture. Place casserole dish in oven and bake for 50 minutes or until the biscuit-like crust top is golden brown and the inside is bubbling.
CROCKPOT CHICKEN TACOS
2 lbs. boneless skinless chicken breast
1 pack of taco seasoning
1 10oz. can of rotel diced tomatoes and green chilies (drained)
1 cup of Mexican cheese dip
Place chicken in a 6-qt slow cooker.
Sprinkle with taco seasoning and top with tomatoes. Cover and cook on low for 4-6 hours.
Remove chicken from slow cooker and shred. Return chicken to slow cooker and stir in cheese dip. Serve with tortillas or hard taco shell and your favorite taco toppings.