Lowrey inspired by women in her life
Alex Lowrey loves to cook.
She graduated from Mississippi University for Women with a degree in biology and is considering law school.
Lowrey, 23, of Philadelphia plays the keyboard at Christian Life Apostolic Church in DeKalb where she is the music director alongside her mother who is the choir leader.
Lowrey is the daughter of Olivia and Stephen Lowrey who own Lowrey Logging LLC, started by her dad. She has two brothers, Grant and Graham.
She is the granddaughter of Clytee Lowrey and Kenneth Lowrey and is also the granddaughter of Faye Anthony and the late Oliver Anthony who founded Anthony’s Syrup Co.
Lowrey said her grandmothers, Faye and Clytee, her aunt Sheila and her mother, Olivia, are at the top of the list of people in her life who inspire her in the kitchen.
“They have all been inspirational and influential women all of my life in so many areas of my life,” she said.
Lowrey and her family love to have pizza night where she makes her own pizza dough, and invites family and friends over, including her grandparents, her aunt Sheila and uncle Gary, and her best friend Clover Eakes-Lilley.
“It’s so much fun to all make our own pizzas and just hang out together as family,” Lowery said. “Pizza night is always something I look forward to.”
Lowrey said she likes to experiment with recipes and try new things.
“Cooking isn’t really something you can put in a box,” she said. “You can add more, add less, add something extra that’s not even in the list of ingredients. I try not to take it too seriously and I’ve kind of become a master at just ‘winging it’ and it sounds crazy, but that’s really how you become a better cook.”
Lowrey said one of her favorite things to do is go to Walmart with her mom to pick up groceries for the meals she has planned to cook for the following week.
She said her mother is a big inspiration for her and is part of the reason why she loves to cook.
When she was 16 she began helping her mother in the kitchen and has been there ever since.
“Alex cooks and I’m left with the mess!” her mom said.
Cooking is Lowrey’s interest and she encourages others to pursue their interests.
“Find a hobby that you enjoy and that you’re good at,” she said. “Everyone is good at something. Practice doesn’t really make perfect but the feeling of fulfillment when you complete a meal and it turns out good is always great.”
CHICKEN PARMESAN
5 boneless chicken breasts
Salt to taste
Pepper to taste
1tsp Cumin
1tsp Oregano
1 tbsp Garlic Powder
½ tbsp Onion Powder
3 Cups Mozzarella (shredded)
½ Cup Parmesan (grated)
1 Jar (23 oz) Marinara
½ Cup All Purpose Flower
1 ½ cup of Italian breadcrumbs
Preheat the oven to 425 F. Combine Italian breadcrumbs, cumin, Italian seasoning, garlic powder, onion powder, oregano and parmesan in a bowl. Combine eggs, salt, and pepper in a bowl and whisk. Place flour in a separate bowl. Clean chicken and dredge flour, dip in egg mix and toss in breadcrumb mixture. Pour half the jar of marinara into a 9x13 dish. Place chicken into sauce. Place remaining sauce on top of chicken. Top with mozzarella cheese on each piece. Bake for about 25 minutes. Serve with garlic bread or fettuccine alfredo.
CHICKEN ENCHILADA SOUP
3 tbsp olive oil
Small white onion
4 tsp minced garlic
About 1/3 cup flour
About 4 cups chicken stock
About 2 cups shredded chicken
10 oz. can red enchilada sauce
14 oz. can black beans (rinsed and drained)
14 oz. can corn (drained)
½ cup cooked white rice
Cumin
Salt
Pepper
Paprika
Taco Sauce
1 cup heavy cream (or half and half)
14 oz. can diced (or crushed) tomatoes with juice
½ cup shredded cheddar cheese
Dried Cilantro
Cook half a cup of rice and set aside. Shred rotisserie chicken and set aside. Heat oil in a pot and sauté onion until cooked. Add garlic and sauté for another minute. Whisk in flour and cook for another minute. Pour in chicken stock and stir until no lumps remain. Add in chicken, enchilada sauce, beans, corn, tomatoes, and rice. Add taco sauce and seasonings to taste. Stir in cheddar cheese and serve!
PIZZA DOUGH
3 ½ cups all-purpose flour
1 tbsp salt
¼ cup olive oil
2 ¼ tsp active dry yeast (or 1 packet)
1 ½ tsp sugar
1 ¼ cups warm water
Whisk warm water, yeast, and sugar together in a small bowl. Mix flour and salt in a larger bowl. Stir the wet ingredients into the dry and mix until it becomes difficult to stir. Flour your counter and pour the contents of the bowl onto it. Knead until dough is smooth, place a ball of dough into a large bowl and let rise under a towel for about an hour. Cut into 6-8 pieces and shape into small balls. Cover them and let them rise under a towel for about 15 minutes. Roll out your ball of dough and place whatever toppings you want on your pizza.