Georgia Magazine - January 2018 - 48B

COURTESY JASMINE STEWART FAMILY

1/4 cup olive oil
4 sprigs rosemary

Jasmine Stewart prepares a pan of biscuits.
The teenager won Season 5 of "MasterChef
Junior." To read her story, see page 47.

dramatic look. If you would like to go
above and beyond, use a cheese slicer on the edge of a chocolate bar to
dust the top with chocolate shavings.

Jasmine's Garlic, Rosemary,
Salt-Crusted Roasted Chicken
2 limes, divided
1 bulb garlic, divided
3 teaspoons dried rosemary
1/2 tablespoon garlic powder
1-1/2 tablespoons sea salt
1-1/2 tablespoons salt
1/2 teaspoon black pepper
4 bone-in chicken breasts

Preheat oven to 400 degrees. In
a bowl, zest 1 lime and mix the zest
together with 2 cloves grated garlic.
Add in dried rosemary, garlic powder, sea salt, salt and black pepper;
mix together well. Brush both sides
of chicken generously with olive oil.
Spread the salt mixture evenly on
both sides of the chicken.
Slice the second lime into 8 pieces and add 2 slices onto each chicken
breast. Top each chicken breast with
a rosemary sprig and 2 garlic cloves.
Place chicken breasts in the oven and
cook for approximately 60 minutes,
turning them over halfway through
cooking time. After turning halfway,
let them cook for 10 minutes, then
flip back to other side and continue
cooking.
"These are really good and flaky
biscuits," Jasmine Stewart says. "Top
them with your favorite herb (like
sage or rosemary) for an extra pop
of flavor."

Jasmine's Savory Biscuits
1/2 cup sweet potato purée
1/2 cup cold buttermilk

2 eggs, divided
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 tablespoon brown sugar
1 cup cold butter, cut up
1 tablespoon whole milk
Sage leaves, to top biscuits with

Mix together purée, buttermilk, 1
egg and spices. In a separate bowl,
mix together the dry ingredients:
flour, baking powder, baking soda,
salt and brown sugar. Work the cold
butter into the dry ingredients. Make
a well in the middle of the dry ingredients and add the wet ingredients.
Mix well, then place dough on a dry,
floured surface and knead it.
Roll out dough and cut biscuits
using a round cookie cutter. Make
egg wash by mixing 1 egg with 1 tablespoon whole milk. Brush biscuits
with egg wash.
Bake at 400 degrees for 20 minutes in a greased cast-iron skillet. Top
biscuits with sage.

Georgia Grown spotlight recipe
Wild West East Stuffed Peppers
Courtesy of the Georgia Department of Agriculture

Preheat oven to 325 degrees. In a large skillet,
cook ground beef until pink is gone. Add onions to
the pan and cook 2-3 minutes. Drain excess fat off
meat. Add salt and pepper to taste and 1/2 cup Chinese Southern Belle Wild West East Sauce. Let simmer
several minutes. Add cooked rice, stirring to combine. Adjust seasoning to taste. Divide mixture evenly
among peppers.
Place peppers in an ovenproof dish. Drizzle
remaining sauce over top of peppers. Pour 1/4 cup
48B

ISTOCK.COM / AZURITA

1 pound ground beef
1/2 cup diced sweet onion
Salt and pepper, to taste
1 cup Chinese Southern Belle Wild West East Sauce, divided
(or your favorite brand of Asian barbecue-teriyaki sauce)
2 cups cooked rice
6 medium bell peppers, tops and seeds removed
1/4 cup water

water in bottom of pan. Cover pan with aluminum
foil. Bake about 1 hour or until peppers are tender.
Serves 6.
Visit Georgia Grown's website, www.georgiagrown.com,
for information on farms and producers across our state. To find
Chinese Southern Belle's sauces, visit chinesesouthernbelle.com.

More online at www.georgiamagazine.org

GEORGIA MAGAZINE

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Table of Contents for the Digital Edition of Georgia Magazine - January 2018