Long carrying on family traditions

Krissy Long learned her culinary skills from her mother, Stephany Winstead, a generational cook taught by her great-grandmother.

“Everybody who knows me says, ‘Man, your mama can cook,’” Long said. “I’ve always wanted to be like her because everyone loves her cooking. That’s her love language.”

Long recalled her mother always cooking for those in need, sharing not only food but also the word of God. Among the dishes she learned from her mother are her Rice Krispy cake and salmon with biscuits.

One of Long’s favorite memories is when her mother was featured as Cook of the Week in the Democrat when she was younger. They still treasure the newspaper clipping today.

Married to Matthew Long for nearly 10 years, the couple has two children: four-year-old Beau, and Lawson, who was called home to the Lord earlier this year at just three months old. They attend Antioch Baptist Church in Union.

Long has been teaching math and science at Neshoba Central for almost eight years but is currently solely teaching fifth-grade math.

“When my husband and I first got married, we didn’t have much, but I threw together what I called ‘Pepperjack Krissy Joe’s,’” Long said. “My husband still requests it to this day.”

Her favorite meal to cook is breakfast, especially on Sunday mornings. “I love getting up early and making pancakes, bacon, and eggs for my family,” she said. “That’s just my time to listen to music and relax.”

While spaghetti and hamburgers are household staples, Long’s specialty is Cajun chicken. She also has a much-loved shrimp bisque recipe that’s in high demand, but she prefers not to share the secret.

“I recently got a Blackstone griddle, and I’m obsessed with cooking anything on it,” she added. Her Cajun pasta, made on the griddle, is her best version of the dish yet.

“I love entertaining,” Long said. “We often have friends over, and I always make sure everyone is fed with something delicious. We used to have family game nights, but now that our kids are older, we mostly cook, hang out, and watch them play. It’s become one of our favorite things to do.”

For Long, the joy of cooking lies in making her family happy and ensuring they have everything they need.

Long also enjoys writing children’s books. She and her best friend, Dekota Cheatham, co-authored a series inspired by their mischievous standard poodle, Watson. The duo also co-owns Local Authority, a cooperative for local artisans and merchandisers that promotes Philadelphia by supporting local talent.

CHEESY DORITO RICE CASSEROLE

1 lb. ground beef (or ground turkey)

1 packet taco seasoning

1 box (6.4 oz) Cheesy Rice-A-Roni (prepared according to package instructions)

1 can (10 oz) Rotel (diced tomatoes with green chilies)

1 can (10.5 oz) cream of chicken soup

1/2 cup sour cream

2 cups shredded cheddar cheese (divided)

1 bag (9.75 oz) Nacho Cheese Doritos (crushed)

Optional toppings: diced tomatoes, green onions, sliced jalapeños

Preheat to 350°F (175°C). Cook the meat: In a large skillet, brown the ground beef over medium heat. Drain excess fat. Add taco seasoning and Rotel (undrained) and cook for a few minutes.

Follow the instructions on the box to prepare the Cheesy Rice-A-Roni. In a large bowl, combine the cooked meat, prepared Rice-A-Roni, cream of chicken soup, sour cream, and 1 cup of shredded cheese.

In a greased 9x13-inch baking dish, layer half of the crushed Doritos. Spread the meat and rice mixture over the Doritos. Top with the remaining crushed Doritos and sprinkle the rest of the cheese on top.

Bake for 20-25 minutes, until the cheese is melted and bubbly. Garnish with your favorite toppings like diced tomatoes, green onions, or sliced jalapeños.

CREAMY CAJUN CHICKEN

2 boneless skinless chicken breasts thinly sliced

1 ½ tbsp. olive oil

Cajun seasoning

Onion powder

Garlic Powder

Paprika

Pepper

4 tbsp. butter

1 cup parmesan cheese

1 ½ cup heavy whipping cream

Cooked rice

Start by cooking the rice, cook it per the package instructions based on the measurements of how many people you are cooking for. If the chicken breasts are thick, slice them horizontally into two equal size pieces.

Season the chicken breasts on both sides with Cajun seasoning, onion powder, garlic powder, and pepper. You can season with how much or how little seasonings you prefer.

In a hot skillet over medium high heat, add olive oil and the chicken breast, let the chicken sear for 3-4 minutes before flipping. Cooking time will vary based on thickness so cook it until the internal temp reaches 165 degrees. Remove from skillet and set aside.

With a paper towel soak up the excess olive oil from the skillet and add the butter. Let the butter melt and add the heavy whipping cream, stirring to combine. Season the mixture with Cajun seasoning, paprika, pepper, and stir to combine. Add parmesan cheese and stir continuously until it develops a creamy texture. Turn off the heat and pour most of the sauce into a separate bowl, leave a small amount of sauce in the skillet.

Add cooked rice to the skillet and season with Cajun seasoning and paprika. Combine the rice and sauce that is left in the skillet. Slice chicken breasts up into thin pieces. Serve the chicken over a bed of rice and top with as much sauce as desired. Enjoy!

REESE’S PEANUT BUTTER PIE

1 9- inch pre-made chocolate pie crust

8 oz. softened cream cheese

1 cup powdered sugar

1 cup creamy peanut butter

1 cup heavy whipping cream

1 tsp. vanilla extract

½ cup Reese’s miniature cups

½ cup Peanut butter chips

½ of a chocolate bar

In a large mixing bowl add cream cheese, powdered sugar, peanut butter, heavy whipping cream, vanilla extract, and use a hand mixer to combine until it is whipped consistency.

Fill pie crust with peanut butter mixture and set aside. Chop Reese’s miniature cups into halves and crumble the chocolate bar into small pieces. Top the pie with the chopped Reese’s, peanut butter chips and crumbled chocolate. Let chill in refrigerator for 4 hours. Slice, serve and enjoy!