9/9/2009 6:00:00 PM COOK/Bowen sisters enjoying life in new town
By LEAH TOLBERT Staff Reporter
Since arriving in the community of Bethsaida on a cold January evening last year, sisters Sarah and Emily Bowen have found Neshoba County to be a welcoming place and look forward to seeing the seasons change for the first time in 17 years.
One day, Sarah, 26, and Emily, 24, decided they'd had enough of the big city life in Fort Lauderdale, Fla. and were exhausted from it. Florida didn't feel like home anymore, said Sarah.
The Bowen sisters moved here last winter with not much more than the clothes on their backs and whatever they managed to fit in their father's Toyota Tundra.
Sarah said she brought clothes, pictures, a TV and a wooden chessboard. Everything else was left behind such as furniture and decorations.
On her first night in Mississippi, Sarah saw snow for the first time in over 17 years. That day, Sarah and Emily learned to light a fire.
Without much insulation to stay warm in their camp house, the girls used books, leaves, paint thinner and anything possible to start a fire. That night, we saw the fire leap out of the fireplace and learned never to put paint thinner in a fire, said Sarah.
Since then, the two learned how to light a fire and have tried several new foods not common to the Everglades. Two weeks ago, they were introduced to boiled peanuts, okra and crawfish.
"Everyone is just so welcoming; they just want to take you in their homes and feed you," said Sarah.
After working in restaurants since the age of 14, the self- taught chef, Sarah is more than willing to share some of her recipes. Neither Sarah nor Emily learned to cook from anyone in particular, they learned by watching and playing in the kitchen.
While working in food service, Sarah met people from all over the world that shared secrets to certain recipes. In Boca Raton, she met the entire Atlanta Braves baseball team and tennis player, Andy Roddick.
"I had no clue who he was, all I knew was his name was Andy Roddick and was friends with the manager," said Sarah. "The next week, his parents came in and said that's our son on TV. That's when I realized the Andy Roddick that was here was Andy Roddick the tennis pro."
One of the things Sarah has enjoyed most about living here is not working on Sundays, a day when she can enjoy her family and relax. On Sundays, the girls try new recipes in the kitchen, go bass fishing, ride horses, garden or simply choose not to do anything. I have found home here, said Sarah.
Instead of going to the Everglades and lassoing a gator for dinner, the girls enjoy homegrown vegetables without the hassle of chasing anything that might bite. Sarah said she loves homegrown tomatoes.
While southern Florida is great for vacationing, Sarah has no plans to leave Neshoba. In fact, she hopes to begin training to be a paramedic in January and later have her own farm with a garden and horses and other animals, or maybe open a sports restaurant in town with greasy food.
Life is short, and I wouldn't mind trying 20 different things, she said.
Sarah's daughter is Kayla Betancourt, 4. The girls' parents are John and Mindy Bowen, who both work at Neshoba Central. Their siblings are Nathan, 31, Lee, 12, Anna, 10, and Alexandra Bowen, 9.
Currently, Sarah and Emily work at the Philadelphia Athletic Club.
TROPICAL CHICKEN
3-4 boneless chicken breasts
2 red peppers
1 orange pepper
1 yellow pepper
1/2 red onion
1 can chunk pineapple
1/2 cup honey barbecue sauce
2 teaspoons lemon pepper
1 teaspoon crushed red pepper
Dash salt and black pepper
Cut all peppers in thin long strips, and chop onion.
Mix peppers and onion with half the can of pineapple and splash of pineapple juice in skillet set on medium-high for approximately 15 minutes. Stir occasionally.
Dice and lightly cook chickn breasts in a seperate skillet with lemon pepper and crushed red pepper. Set on medium for approximately 15 minutes.
Drain the juice out of veggies and add more pineapple if desired, and lower heat to medium.
When chicken is almost done mix it in the skillet with peppers. Add 1/2 cup of barbecue sauce and mix, keep it on medium-low for approximatley 15 minutes.
MARGARITA CHICKEN
3-4 boneless chicken breasts
4 tomatoes
4 limes or 2 limes and lime juice
1 sprig parsley
2 oranges
1/4 cup orange juice
2 teaspoons sea salt
1 cup (badia) mojo marinade
2 teaspoons black pepper
Peel and slice both oranges. Cut limes. Set aside in fridge.
Dice tomatoes, add 2 tablespoons lime juice, parsley, 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Set to side.
Mix 2 ounces lime juice, 1/2 cup orange juice and 1 cup Mojo, 2 teaspoons sea salt and 2 teaspoons black pepper.
Marinate chicken over night.
Mix chicken breasts in large oven safe pan with the remaining marinade. Bake in oven at 425 degrees for about 25-30 minutes.
Take out chicken and place in large sauce pan. Add the diced tomatoe on top of breasts, cover and cook on med for approximately 10 minutes.
When chicken is done add chilled orange and lime slices as desired.
PORTABELLA
MUSHROOM CHICKEN
3-4 boneless chicken breasts
2 packages sliced baby portbella mushrooms
4-6 slices provolone cheese
Approximately 8 asparagus spears
2 tablespoons soy sause
2 tablespoons worcestershire sauce
2 teaspoons garlic powder
4 teaspoons crushed red pepper
Set stove top on medium-high. Place chicken in large skillet cook with worcestershire, crushed red pepper, garlic powder and soy sauce until chicken is done on both sides.
In seperate pan, lightly sautee baby mushrooms and asparagus with 1 teaspoon salt and 1 teaspoon pepper on medium for approximately 10-15 minutes.
When chicken is done on both sides lay in oven safe pan. Spread baby mushrooms across the top of each breast(as many as desired).
Cover chicken ad mushrooms with 1-2 slices provolone cheese and bake at 225 degrees for approximately 10 minutes or until cheese is melted. When cheese is melted lay asparagus over cheese. Add a dash of black pepper.
SPANISH RICE
1 tub Sofrito
1 1/2 cups olive oil
1/2 cup chicken broth
2 tablespoons Adobo
2 teaspoons Cumin
1 packet Sazon
1 tablespoon garlic powder
2 cups white rice
3/4 cup diced ham or vienna sausage
1 can red beans
1/3 cup diced red onion
1/3 cup diced jalepeno pepper
In large pot, mix 1/2 tub sofrito with 1 1/2 cups olive oil, 1/2 chicken broth, 2 tablespoons Adobo, 2 teaspoons Cumin and packet of Sazon.
Set on high until contents begin to boil. Turn down to medium, and add 1/3 cup diced onions, 1/3 cup jalepeno, 1 tablespoon garlic powder and can of red beans. Stir well.
Add 2 cups white rice, stir and let cook on medium high for approximately 30 minutes. Stir often.
When rice is almost done add 3/4 cup of ham or sausage. mix and let stand until ready to serve.
Use more or less meat as you choose. Serve as side or meal.
