Indulge Yourself with this Delectable Dish Featured in an Explore Liberty Southern Cooks Episode

I don’t know about you, but I have been doing a lot more cooking these days since dining in is still not an option for many restaurants. As much as I love cooking though, I find myself cooking the same recipes over and over again which can become pretty boring. Thankfully, we have hosted a ton of episodes of Southern Cooks on our Explore Liberty Facebook page where we have had great cooks for all over Liberty County come and share some of their favorite recipes with us. Last year, Rebekah Brown came in and cooked this delicious meal for us, and we are here to share the recipe with you!

Lemon Chicken
1 pack boneless, skinless chicken breast with rib meat
8 ounce can of cream of mushroom soup
12-ounce bag of frozen peppers and onions blend
1 medium lemon
4 teaspoons of salt
1 teaspoon of pepper
2 teaspoon of paprika
2 teaspoon of garlic powder
2 tablespoons of oil

-Heat a deep pan on the stove with the oil while preparing your chicken.
-Take each piece of chicken and sprinkle both sides with salt, pepper, paprika and garlic powder.
-Place seasoned chicken into pan and cook on each side for 5-6 minutes.
-Add half of the frozen peppers and onions blend to the pan with the chicken.
-Cook until peppers and onions are tender.
-Add cream of mushroom soup to pan.
-Fill empty soup can with water and add to pan as well.
-Allow to simmer for 10-15 minutes or until chicken is fully cooked.
-Cut lemon in half and add juice from half the lemon to pan.
-Slice the rest of the lemon for garnish.

Coconut Rice
12 ounces of uncooked jasmine rice
8 ounce can of coconut milk
1 ½ cups of water
2 tablespoons of butter
1 tablespoon of salt
½ tablespoon of pepper

-Combine coconut milk, water, and butter in a pot and heat until butter melts.
-Stir in jasmine rice and bring to a boil.
-Once it reaches a boil, turn heat down to low and cover the pot.
-Cook for 20 minutes or until rice is tender.
-Salt and pepper to taste or use recommended amounts.
-Fluff with fork and serve.

Roasted Brussel Sprouts
2 pounds of fresh Brussel sprouts
3 tablespoons of oil
1 tablespoon of salt
½ tablespoon of pepper
1 tablespoon of garlic powder

-Preheat oven to 350° F
-Cut Brussel sprouts in half.
-Toss Brussel sprouts with oil.
-Sprinkle salt, pepper and garlic powder over Brussel sprouts and toss.
-Spread Brussel sprouts evenly out on a baking sheet and place in oven.
-Bake for 15-20 minutes or until sprouts are tender and slightly browned on edges.