Kling love mother’s Chicken Alfredo

Kling love mother’s Chicken Alfredo

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Ana Kling is 19 years old and not only does she love to cook but she also has several other hobbies. 

When they lived in Missouri she remembers her mother making she and her sister, Maria Kling, Chicken Alfredo and she has loved it ever since.” 

To this day Ana will often cook Chicken Alfredo and whenever her little sister asks for Chicken Alfredo she never says no and always makes it for her! 

When she was younger and her mom was busy working she’d stay with her Granny Shelia, Shelia Williamson. 

“While I was working she was would always cook the girls their favorites like fried chicken, goulash, and chicken and dumplins!” 

Nicole’s mom, Rhonda Taylor, even taught Ana how to make cornbread and biscuits from scratch, and she taught her how to cook a roast. 

Although Ana loves to cookChicken Alfredo she also is a woman of many talents. For instance, when she went to prom with her boyfriend, Logan Davis, she painted her own version of the famous painting Starry Night on her prom dress. 

She won Best of Show in the amateur art contest at last year’s Neshoba County Fair. 

They went to London a few years ago for Ana to compete in the World Martial Arts Games where she won two silver medals for her skills in martial arts. 

Her father, Wesley Kling, who passed away in 2018, taught her how to cook gumbo. He was from Baton Rouge, La., and he loved to cook gumbo and Cincinnati Chili. 

Her mother, Nicole Fredrick, is a paramedic at Neshoba General. She had originally gone to school to become a vet but decided that being a paramedic was best for her and she graduated in 2011. 

CHICKEN ALFREDO

Ingredients:

1 chicken breast

1 jar of RAGÚ roasted garlic parmesan

Garlic Powder

Onion Powder

Sea salt

Pepper

1 tbsp. butter

Direction:

In a medium saucepan, melt the butter on med. While butter is melting, chop the chicken into cubes. Add the chicken to the melted butter, and season with 1 tsp sea salt, 1 tsp garlic powder, and a sprinkle of pepper. Sauté chicken until fully cooked. Add RAGÚ sauce to the chicken and butter. Season with 1 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp of sea salt. Simmer sauce on med for about 7 minutes, stirring often. Turn off heat, add your desired noodles, and enjoy. 

CHOCOLATE 

BUTTERCREAM ICING

Ingredients:

2 sticks (I cup) softened butter, room temp

1/2 cup shortening

1 lb. Powdered sugar (about 8 cups)

1 tsp vanilla extract

8-9 tablespoons heavy whipping cream

1/2-1 cup cocoa powder 

Directions: 

Cream the butter and shortening on medium high for a few minutes. Add in vanilla. Turn the mixer on low and slowly add in the powdered sugar, 1/2 cup at a time. After every cup add 1 Tablespoon of heavy cream. Continue until you've added all the powdered sugar and cream. If you want it thinner, add more cream, and if you prefer it thicker, add more powdered sugar. Mix in cocoa powder until you have the desired flavor. I usually use about 1/2-1 cup depending on what I’m icing. Beat on medium-high for about 20 seconds at the end, and you're ready to frost! Tip: if you want less of a butter flavor, just add more cream and sugar. 

BLACKBERRY PIE 

FILLING

Ingredients:

2 pints’ blackberries (I use freshly picked)

1/2 cup sugar

3 tablespoons all-purpose flour

1 tablespoon fresh lemon juice

1 tablespoon cold, unsalted butter

Directions:

In a bowl, stir the blackberries with the sugar, flour and lemon juice, lightly mashing a few berries. Scrape into a prepared pie crust, and sprinkle the butter cubes on top.

GRAN-MAMMIE’S 

BISCUITS

Ingredients:

2 cups all-purpose flour

1/2 Tsp of salt

Buttermilk (Bulgarian style cultured whole)

1/2 tsp baking soda

Very heaping tablespoon of baking powder

Preheat oven to 425

Directions:

Sift together. Make a little well. 1/3 cup (about) Olive oil in well. Cut oil into flour until crumbly looking. Pour in about 1/2 cup milk. Stir, add more milk if necessary. When you have enough milk dough starts clinging to self-more than the bowl, and it’s not too wet. Knead dough, fold over several times…helps biscuits to be flakier. Don’t “drown” in flour. Dough should have a little elasticity in it. Roll to about 1/2” thickness. “Rolled out into the ultimate biscuit”. Bake for 10-15 minutes on middle rack.





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