McGoughs passionate about ministry work

Anna McGough is originally from Natchez and eventually her family moved to Philadelphia when her father, Mark Powell, got a job at the Dancing Rabbit in her high school years. 

After graduating from Philadelphia High School, McGough went on to get a degree in communications studies from Mississippi State University in 2013.

McGough works as a family and childrens pastor at Saint Mark's UMC in Brandon. McGough has been working in ministry for a year. 

“I feel like I have the job that I've always but never knew I wanted," McGough said. 

Eventually, McGough wants to start working on writing children's vacation bible school studies and a year’s worth of Bible study for children with arts and crafts. 

McGough and her husband are both in ministry. Ryan McGough, her husband, is associate/youth pastor pastor at First United Methodist in Philadelphia but is originally from Brandon. They have a “furbaby” named Rory. McGough enjoys playing golf with her husband and tennis as well. 

McGough is passionate about getting mental health awareness out to the community. She is also passionate about the Wesley House Community Center in Meridian and Camp Wesley Pines.

“I've partnered with Saint Marks with a couple of people to start a group of people who can support some of our members who might need help during this time battling mental illnesses,” said McGough.

McGough’s cooking influence is her mother, Susan Powell. Her mother is her biggest cooking influence. McGough loves eating her mother’s crawfish pie. McGough enjoys cooking dips and other types of finger foods. Her sister, Betsy Theilen, is also one of her cooking influences. 

“My sister is obsessed with cooking. She has a recipe book beyond the Encyclopedia,” said McGough.

When McGough lived with her sister in Austin, Texas, Theilen would make her taste everything, and this made McGough got out of her normal taste into new spices and other things. McGough’s favorite food is anything seafood. She also likes going out to eat to try other people's cooking style.

CRAWFISH DIP 

1 package of cream cheese

1 pound of peeled crawfish tails 

1 small green bell pepper

8 oz of pimiento peppers diced

3 cloves minced garlic 

1 tbsp Tony’s spices 

1 bunch of green onions chopped

1 stick butter 

Large pan on medium high heat on stovetop. Cook butter, diced bell peppers, garlic and onions for about 5 minutes. 

Add crawfish, pimiento and Tony’s and continue to cook for 10 minutes. 

Add cream cheese in cubes and turn heat to medium-low until cheese is fully incorporated. 

Serve hot with toasted French bread rounds.

BEER BREAD 

3 cups self-rising flour

Half cup sugar

12 ounces beer

Stir together and add a cup or 2 of cheese if desired. Turn into large loaf pan and bake at 325 degrees for 1 hour. 

FISH TACOS

3 tablespoon extra-virgin olive oil 

Juice of 1 lime

2 tsp chili powder

1 tsp paprika 

½ tsp ground cumin

½ tsp cayenne pepper 

1 ½ lb cod fish (or other flaky white fish)

½ tbsp vegetable oil 

Kosher salt 

Freshly ground black pepper 

8 corn tortillas 

1 avocado diced 

Lime wedges and sour cream for serving 

In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. 

Add cod, tossing until evenly coated. Let marinate 15 minutes. 

Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper. 

In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.

Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.