In this week’s Personality Profile, we are featuring Lynette P. Kelly, a local cookbook author.
Lynette was born in New York but moved to New Bern, North Carolina (home of Pepsi Cola) when she was 7 years old. Nearly 9 years ago, her husband, Keith, took a job at Harbor Golf Club as Head Golf Professional. They moved with their two boys.
“Our oldest was 4 years old at the time and we had a newborn of only 3 weeks,” she says. “Talk about culture shock! I had never been in a rural community before in my life. I was pretty spoiled in New Bern, the closest grocery store was 5 minutes away. I became a stay-at-home mom for the first time in my life.”
She was watching the popular TV cooking show, THE CHEW, one day when they were looking for recipe ideas on what to do with Thanksgiving leftovers. Lynette decided to submit her idea.
“One day, while Keith was off, I was watching it and out of know where they announced the names of people who submitted their ideas,” she recalls. “Suddenly I heard my name being called as the hosts of the show, Clinton Kelly, Michael Symon, and Carla Hall, were eating my food and sharing my idea on national TV! It was at that moment, I found my “calling” and my purpose of also moving here to Eatonton.”
Lynette says that she can use her degree in Community Health Education to educate people on healthy eating. She had always made their boys’ baby food.
“Bryan loved garlic mashed potatoes with cauliflower and Jacob’s was broccoli,” she says. “From there I wrote my cookbook, Treasures For Tots and went on to teach a parent-child cooking class at Farmview Market in Madison, started a Facebook page, entitled Food Treasures For Tots. I even got my book registered at the Library of Congress. My cookbook appears simple from the outside but, it is sure to get you and your child energized about the joys of having fun in the kitchen with your kids in an enjoyable way.”
Another passion of hers is to raise awareness for Breast Cancer.
Almost 12 years ago, she did a Breast Cancer Awareness program on the campus of EAST CAROLINA UNIVERSITY FOR 20,000 students. She shared with them some alarming facts about this sad disease that affects both men and women.
“Imagine yourself in a room of 8 people,” she says. “One of those 8 people will develop invasive breast cancer in the course of his or her lifetime. In the year 2020, it is estimated that 30% of the cancer cases will be breast cancer-related.”
How many ever heard the phrase, “Come on Down”? This was the famous saying by Rod Roddy the announcer of Prices Right. Please don’t confuse him with Bob Barker, adds Lynette.
“TV host Montel Williams was another person from the MONTEL WILLIAMS SHOW also had it,” she says. “This is just to show you that BOTH men and women can get this horrible cancer. Don’t ever be afraid to go get those girls/guys checked out. It could save your life. Don’t be another statistic!”
Lynette’s Favorite Family Recipes
Lynette asked to share with our readers two of her family’s favorite recipes.
“The first one came about when we did not have any breadcrumbs in the house,” she says. “The boys love cheese-its and goldfish. I thought what better coating for chicken tenders. My other one came for the love of broccoli, a family favorite. Whether it’s steamed, grilled, roasted, or in this soup, you must try this. This is the recipe I taught in my cooking class, HEALTHY COZY COMFORT FOODS. It is perfect to eat on a cold fall or winter evening paired with a grilled cheese with bacon or just with Nana’s Easy Homemade Herb Flatbread (also in my cookbook).”
If you would like to purchase a copy of Lynette’s cookbook, please email requests to email@example.com or put a request in on her Facebook page. Please follow her today and you will see how much fun it is to cook at home with your kids!
BROCCOLI CHEDDAR SOUP
- 1 small shallot
- 4 T. all purpose flour (cornstarch works well here to)
- 4 T. unsalted butter
- 2 cups half and half
- 1 cup chicken stock
- 1 cup fresh broccoli florets chopped into small pieces
- 1 medium carrot, grated
- 1 T. fresh or 1 tsp. dried thyme
CRISPY, CHEESY, AND CRUNCHY BAKED CHICKEN STRIPS
- 1 lb. boneless, skinless chicken breast cut into tenders
- 1 cup all purpose flour plus 2 T. cornstarch
- 1 cup crushed cheese its and goldfish combined
- ½ tsp. garlic powder
- 1 tsp. Italian or Greek seasoning
- 2 eggs plus 1 egg white
- ¼ cup ranch dressing *I like to use Greek yogurt for added protein*
You will need three shallow dishes for your breading stations. Begin by scrambling your egg and your egg white together in a shallow pan with 1 tsp. lemon juice. In a second pan, combine your flour and cornstarch, and in your third pan add your crushed cheese its and goldfish and seasonings. Place cut up chicken in egg mixture, then flour, and finally your cheese crumbs. Place them on a plate in the refrigerator for 30 minutes or you can do them in the morning. This is a total make ahead. If you do them in the morning, they will be ready for you when you come home from a busy day to just bake.
Preheat oven to 425. Drizzle one tablespoon of olive oil on the cookie sheet. Place chicken strips on the cookie sheet. Bake for 10 minutes. After 10 minutes, turn them over and bake another 10 minutes or until chicken is no longer pink. ** We love to eat these on a salad, dipped in ranch during the Georgia games with French fries, or in a Caesar salad wrap the next day for lunch. That is if you have any leftover. ☺