Steele's specialty is chicken spaghetti

Kensley Steele grew up spending summers in the kitchen watching his grandmother cook and his father grill ribs. From his grandmother, he learned to make homemade biscuits, stews, and soups, as well as how to can jalapeños and tomatoes.

Steele, a 2009 graduate of Neshoba Central High School, went on to attend Meridian Community College and currently works as a retail sales consultant at AT&T.

Steele said he loves cooking ribs, but his favorite dish to prepare is chicken spaghetti. His children, Carder, 6, and Oakley,2, particularly enjoy his regular spaghetti.

“My family likes my chicken and spinach quesadillas, my fried shrimp, and my chicken spaghetti,” he said.

Steele’s signature food is his spinach and artichoke dip, which he often sells through his small business, “KC’s Foodshop,” operated from his home. Steele said he sold out of his dip and gumbo at his very first pop-up shop.

He offers a variety of dishes including burgers, wings, chicken spaghetti plates, hamburger steaks, chicken and spinach dishes, and gumbo. He occasionally provides catering services as well.

“I don’t measure anything,” Steele said. “I just do how I feel and taste it a little bit, unless I’m trying a new recipe.”

Steele frequently adds his own twist to recipes, especially with the seasonings. His kitchen essentials include onion powder, garlic powder, Lawry’s seasoning salt, and Slap Ya Mama Cajun seasoning.

For the past five years, Steele has handled most of the grilling at family gatherings, preparing chicken, ribs, burgers, and hot dogs for his family to enjoy. 

“When grilling, you need to cook on low and slow, especially with ribs, so you don’t burn them,” he said. “When seasoning, if you can’t at least smell your seasonings, then it’s not seasoned enough. You can always taste it and see what’s missing.”

Steele’s advice to aspiring cooks is to embrace trial and error. 

“If one thing doesn’t work, try another, and always taste your food before letting someone else try it,” he said. 

“I like seeing people’s faces when they enjoy my food,” Steele added. “That’s how I know I did a good job.”

SLAP YA MAMA CHICKEN SPAGHETTI

2 boneless, skinless chicken breasts 

8 oz. spaghetti 

2 cups chicken broth from boiled chicken 

Salt 

Black pepper

Slap ya mama Cajun seasoning 

Half block of Velveeta cheese 

1 10 oz. can diced tomatoes with green chiles, drained (Rotel)

1 10 oz. cream of chicken 

1 10 oz. cream of mushroom

1/2 bag of seasoning blend

Place the 2 boneless, skinless chicken breasts in a large pot. Add 2 cups of chicken broth and enough water to cover the chicken. Add in 1/2 bag of season blend. Add slap ya mama, garlic powder, onion powder, salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 1 hour or until the chicken is cooked through. Remove the chicken from the pot and let it cool. Reserve the chicken broth for later use.

Cook the 8 oz. spaghetti in the reserved chicken broth until al dente. Drain and set aside.

In a large saucepan, combine: Half block of Velveeta cheese, 1 can (10oz) diced tomatoes with green chiles (Rotel), drained, 1 can (10oz) cream of chicken, 1 can (10oz) cream of mushroom, Slap Ya Mama Cajun seasoning (to taste, stir until the Velveeta cheese is melted and the sauce is smooth.

Shred the cooled chicken into bite-sized pieces. Add the cooked spaghetti to the saucepan with the sauce. Add the shredded chicken to the saucepan and stir until everything is well combined. Cook in oven on 350 for about 30 minutes. Serve hot and enjoy!

SPINACH ARTICHOKE DIP

1 package frozen chopped spinach, thawed and drained

1 cup mayonnaise

1 cup sour cream

1/4 cup hot sauce (such as Louisiana)

1 teaspoon garlic powder

Salt and pepper 

1 cup shredded Parmesan cheese

1 cup shredded mozzarella cheese

Bring spinach to a boil then drain. Preheat your oven to 350°F (180°C). Combine all ingredients in a bowl and mix until smooth. Transfer the mixture to a baking dish (such as a 9x13 inch dish). Bake for 20-25 minutes, or until the dip is hot and the cheese is melted and bubbly. Serve warm and enjoy!

Note: You can adjust the amount of hot sauce and seasonings to your desired level of FLAVOR. Also, you can serve this dip with homemade tortilla chips, as I do myself.