Jessica Easley

Jessica Wade Easley likes to look at Pinterest for recipe ideas to take and make her own and probably types in “quick, healthy dinner” at least three times a week, since her desire to change her eating habits.
Veggie Stuffed Mushrooms is a recipe she made her own. She found it while looking for anything to follow the Mediterranean diet. “However, we do not follow that diet very well,” she said.
“I like to grow herbs–parlsey, oregano, basil is my most favorite and I love Rosemary,” she said.

A Caprese salad of fresh tomato, basil and mozzarella with balsamic vinaigrette is something that she likes now in trying to eat and be healthy.
She likes all fruits and vegetables and likes to play around with combinations and ingredients. Fresh cranberry sauce is something she likes to make.

Jessica likes different food and does not always follow a recipe. She usually starts with one and ends up with it a little different each time she cooks it. The Mexican Quinoa is a recipe she found that she tweaked until she liked it.
When children Jack and Emma were little she made their baby food using fresh fruits and veggies. She would steam and puree them, making apple sauce, pear sauce, sweet potatoes and squash.

The kids, now 5 and 7, like salmon, grilled or baked. She will sometimes puree sweet potatoes and mix that with bread crumbs and seasoning to make breading for chicken strips.
Shrimp and Grits is one of her family’s favorite things and is what they usually have for their  Father’s Day meal. “It is spicy and has lots of cheese,” she said.
Jessica, sister Jena Anthony and sister-in-law Jennifer Wade “made the recipe evolve” as they would add to or take away depending on the likes of the family.
Jessica loves pasta–spaghetti, alfredo sauce, roasted veggie pasta–and for her mom, Debra, to make spaghetti salad.
An eighth grade teacher, Jessica really didn’t get into cooking until during college.
Sugar cookies are something she likes to make and decorate for her kids to take to their classes on different occasions.

Roasted Veggie Pasta
2 large red onions
5 summer squash
8 garlic cloves
1 pint cherry tomatoes
Parmesan cheese, freshly grated
1 lb. bow tie pasta
Olive oil
Sea salt and freshly ground black pepper
Chop onions and squash. Peel garlic cloves. In large bowl, put chopped veggies, garlic and tomatoes. Lightly coat with olive oil. Place veggies on foil lined baking sheet. Roast  approximately 35 minutes at 400°. While they are roasting, cook pasta according to package directions. Drain and return to pot. Mix in with freshly grated Parmesan cheese. When veggies are done, mix with pasta and cheese. Salt and pepper to taste.

Mexican Quinoa
1 cup quinoa
1 lb. ground beef
1 cup corn kernels
1 (15 oz.) can black beans, drained and rinsed
1 can fire roasted diced tomatoes
1 cup chicken broth
1 lime
1 avocado
1 fresh jalapeño, seeded and diced (leave seeds for more heat)
4 cloves garlic, minced
1/2 -1 tsp. cumin
1 tsp. chili powder
Sea salt and freshly ground pepper,  to taste
1 Tbsp. + fresh parsley, chopped
In large pan, brown ground beef, drain and set aside. Heat olive oil in same pan. Sauté jalapeño and garlic until fragrant. Add ground beef, quinoa, chicken broth, tomatoes, corn, cumin, chili powder, salt and pepper. Cover and let simmer approximately 20 minutes. Add lime juice, diced avocado, and cilantro. Serve immediately.

Shrimp and Grits
1 cup quick grits
4 Tbsp. butter
1 lb. extra sharp white cheddar
8 oz. freshly grated Parmesan
Crushed cayenne pepper, to taste
Smoked paprika, to taste
Louisiana hot sauce, to taste
Sea salt and freshly ground pepper, to taste
Cook grits according to package directions. As grits are finishing, add butter, cheeses, paprika, cayenne and hot sauce. Season with salt and pepper.
2 cups smoked bacon, chopped
Olive oil
2 lbs. shrimp, raw and peeled
2 Tbsp. garlic, minced
1 container fresh mushrooms, sliced
Lemon juice
Scallions
Brown bacon in large pan. Remove from heat, strain and reserve 2 Tbsp. bacon grease. Bring pan back to high temperature, add olive oil and bacon grease. Toss shrimp in pan and season with salt and pepper before stirring. When shrimp begin to turn pink, stir in garlic and bacon pieces. Add sliced mushrooms and stir until mixed well. Stir in lemon juice. Top with scallions after removing from heat. Serve shrimp over grits.

Veggie Stuffed Mushrooms
4 large Portobello mushrooms
1 large handful of baby spinach
1 sweet onion
2 medium zucchini
2 medium red peppers, roasted
1/4 cup dried breadcrumbs
1 pinch dried oregano
4 cloves garlic, minced
1 dash red pepper flakes
1/4 cup Parmesan
1/4 cup mozzarella
Cut and seed peppers. Lay flat on baking sheet and broil until skins turn black. Remove from oven and place in airtight bowl to steam. Turn oven to 375°. Sauté onion until it begins to soften. Add zucchini and sauté until soft. Add garlic, red pepper flakes and oregano, cook fragrant. Remove peppers from bowl and remove skins. Dice pepper and add to onions and zucchini. Mix in spinach and cook until it begins to wilt. Stir in breadcrumbs and Parmesan. Divide mixture into four parts. Brush mushrooms with olive oil and place on baking sheet stem side up. Fill mushroom with veggie mixture. Bake 30 minutes. Top with mozzarella and cook until golden, approximately 10 minutes.