Haley Nichols

Haley Mitchell Nichols of Bruce says she picked everything up from being in the kitchen with her grandmother, the late Allie Mae Mayhan.
“She was the best cook,” and she had lunch on the table every day and Sunday lunch with dessert every week.
“We ate out of the garden” and Haley especially recalls her grandmother’s “Shake & Bake” pork chops and augratin potatoes.
She also remembers making fresh coconut cake with her. “It took a lot of hands to make that cake and it took all day– Granddaddy, Grandmother, Holly and me. And once it took four attempts at getting the icing right.”

She and sister, Holly, always helped their grandmother make chicken and dressing also, but they always called cousin Paula Mayhan Maddox to be the taste tester.
Haley looks at Pinterest and cookbooks for recipes, and does a lot of meal preparation throughout the week. She posts some recipes on Facebook.

She doesn’t eat much bread or carbs, and says her big thing right now is spaghetti squash. She likes to roast it in the oven with olive oil, salt and pepper, then turn it over and fill it with grilled chicken and cheese.
She also likes what she calls loaded broccoli–steamed broccoli with cheese, sour cream and bacon bits on top.
As far as the foil packets, you can use chicken or salmon, and she sometimes uses the Cloud Bread to make herself turkey sandwiches.
She has three children: Max, 11; Maggie, 8, and McCoy, 6.

Max is the picky one, so when he does eat something, she knows she’s done something right. Maggie is her “sweet” girl, who eats anything with sugar.
McCoy loves food, will basically try anything and loves vegetables. He also always tells the cook how good it is. And he tries to get everybody to make him banana pudding and sometimes says, “hold the bananas!”

Maggie has started to like to help cook, but Haley often gives all three kids little jobs in the kitchen.
She does the most of her cooking on Saturday for weekly meal preps, but Sunday is her big cooking day for her family.
It’s always a good time in the kitchen especially at the holidays with her, Holly and their mother, Becky Mitchell, said Haley.

Lemon Chicken & Asparagus Foil Packs
4 boneless, skinless chicken breasts pounded to even thickness OR 6-8 boneless, skinless chicken thighs
1 large bundle of asparagus spears (about 1 lb.)
2 lemons
1 tsp. minced garlic
3 Tbsp. butter, melted
1 1/2 tsp. Italian seasoning
Salt and pepper to taste
Lay four 12×12” squares of foil on flat surface. Place one chicken breast or 1-2 thighs in center of each. Trim flat end of asparagus 1-2” from end and discard. Cut remaining spears in half and divide between foil packs. Thinly slice one lemon and divide slices between packs, tucking slices in, around and between chicken and asparagus. Stir together butter, garlic, juice of remaining lemon and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste. Fold foil over to close it off. Pinch ends together so pack stays closed. Grill over medium-high heat 7-9 minutes on each side OR bake at 400° for 15-20 minutes or until chicken is cooked through and asparagus is tender.

Cloud Bread
4 large eggs, separated
1/2 tsp. cream of tartar
2 oz. cream cheese
1 tsp. Italian herb seasoning
1/2 tsp. salt
1/4-1/2 tsp. garlic powder
Preheat oven to 350°. Line two baking sheets with parchment paper. Separate egg whites and yolks. Place whites in mixer. Add cream of tartar and beat on high until whites peak. Move to separate bowl. Place cream cheese into bowl. Beat on high to soften. Add egg yolks one at a time, then beat in Italian seasoning, salt and garlic powder. Gently fold the firm meringue into yolk mixture. Try not to deflate meringue, so mixture is still firm and foamy. Spoon 1/4 cup portions onto baking sheets and spread into 4” circles, 3/4”  high. Make sure to leave space around each one. Bake 15-8 minutes. Bread should be golden on the outside and firm. Cool several minutes on baking sheet, then move to serve.

McCoy’s Banana Pudding in a Sack
10 snack packs (1 oz. each bag) mini Nilla Wafers
1/2 cup plus 2 Tbsp. granulated sugar, divided
2 Tbsp. cornstarch
1 can (12 oz.) evaporated milk or 1 1/2 cups whole milk
2 eggs, lightly beaten
2 tsp. vanilla extract
3-4 firm, ripe bananas
1/2 Tbsp. lemon juice
1 1/4 cups heavy whipping cream
Open each pack and pour half contents of each into large bowl. Stand bags upright in baking dish leaning against each other. Place 1/2 cup sugar, cornstarch and milk into medium saucepan. Whisk until combined. Cook over medium-high heat until mixture begins to bubble, whisking constantly. Remove saucepan from heat. Gradually pour eggs into pan in thin stream (tempering them) while whisking vigorously. Reduce heat to medium. Cook until thick and smooth, again whisking constantly. When mixture is thick, remove from heat. Stir in unsalted butter and vanilla. Stir constantly until butter is melted and well-incorporated. Pour pudding in separate bowl. Set aside to cool slightly. Chop bananas into rounds. Toss into bowl with lemon juice until all are covered, to prevent browning. In bowl of electric mixer, beat heavy cream on high until it starts to thicken. Gradually add remaining 2 Tbsp. of granulated sugar. Beat until stiff peaks form. Transfer to piping bag fitted with fancy decorator tip OR have spoon ready for dolloping. Pour two rounded tablespoons of pudding over wafers in each bag. Top with a few banana slices and more wafers. Layer a rounded tablespoon of pudding on top of wafers, top with additional banana slices and wafers. Pipe or dollop whipped cream on top. Serve immediately or refrigerate 1-2 hours so wafers become soft.

Maggie Mae’s Cookies
(Peanut Butter Chocolate Chip Shortbread)
1/3 cup creamy peanut butter
1 stick (1/2 cup) unsalted butter
1 1/4 cups all-purpose flour
1/4 confectioners sugar
3/4 cup milk chocolate ships
1/2 tsp. salt
1/2 tsp. vanilla
Cream butter and peanut butter together with mixer, then beat in vanilla. Whisk dry ingredients together except chocolate chips, and add to butter mixture. Mix until dough comes together and is no longer crumbly. Stir in chocolate chips. Once it’s mixed together, lay dough on waxed paper. Gently pull dough together to form log shape. Roll up in wax paper. Refrigerate one hour. Preheat oven to 350°. Slice dough into 1/3” pieces. Lay on ungreased cookie sheet and bake 12-15 minutes. Cookies will not be browned and may look a little undone, but don’t overbake. Let them cool on pan five minutes before transferring to wire rack.

Max’s Chicken Poppers
3 boneless, skinless chicken breasts
1 cup buttermilk
2 tsp. salt
1 cup all-purpose flour
1 1/2 tsp. baking powder
2 tsp. cayenne pepper
1/2 tsp. dried oregano
1 tsp. onion powder
1/2 tsp. turmeric
Ground pepper to taste
Canola or vegetable oil
Cut chicken into equal bite-sized pieces. In large bowl combine it with buttermilk and 1 tsp. salt. Cover and chill in fridge one hour. In ziplock bag combine flour, 1 tsp. salt, baking powder, cayenne pepper, oregano, turmeric, onion powder, ground pepper. In saucepan heat 2 cups oil over medium heat OR pre-heat oven to 350° and spray cookie sheet with no-stick spray. Remove chicken from marinade and add to bag of breading mix. Seal bag and shake to coat all pieces well. Add chicken to hot oil OR cookie sheet. Cook 3-4 minutes in oil OR bake in oven 20 minutes or until center is no longer pink. Drain excess oil on paper towel.