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CookingNOW
In the Kitchen With Ian Davis
— By Angel Morris
When Ian Davis was 5 years old, he told his parents he wanted to be a pizza maker. “I have always loved to cook,” he shared. “When I was in college at the University of Houston, my student organization — Par Excellence — and a local chef, prepared a luncheon for the Queen of England.” The 22-year Red Oak resident enjoys spending free time with family, traveling and serving as a Lifetime PTA Member. He’s also a Dallas Scottish Rite and DeSoto Masonic Lodge member. April is the perfect month for preparing Ian’s favorite dish one last time before summer. “Breakfast Pot Pie is so easy and always tastes great for any meal — breakfast, lunch or dinner.”
Breakfast Pot Pie 1 Tbsp. butter 1/2 large yellow onion 2 cups frozen hash brown potatoes 1 cup sliced mushrooms 1/2 lb. breakfast sausage, cooked and crumbled 12 eggs, scrambled and cooked 1/2 cup pickled jalapeños, chopped 1 cup cheddar cheese, shredded 2 cups prepared Pioneer Peppered Gravy 2 cups Pioneer Baking Mix 3/4 cup milk
1/4 lb. cooked bacon, chopped 6 green onions, white and light green parts, thinly sliced 1. Heat the butter in a large nonstick skillet over medium heat. 2. Mix together the onions, potatoes and mushrooms; add them to the pan. Heat on medium for 10 minutes. Shake the pan occasionally to prevent burning. 3. Preheat the oven to 450 F. Grease a 9x13-inch pan. Mix together the hash brown mixture, sausage, eggs, jalapeños, cheese and gravy. Add the mixture to the pan.
4. Mix together the Pioneer Baking Mix, milk and bacon. Crumble the mixture loosely over the top of the ingredients in the pan. 5. Bake 25-30 minutes, or until the top is nicely browned and the biscuit mixture is baked all the way through. 6. Top with sliced green onions; serve immediately.
Hatch Chile Enchiladas 2 lbs. boneless, skinless chicken tenders 1/2 Tbsp. salt 2 cups Pioneer Roasted Chicken Gravy Mix 1/2 cup cool water 2 cloves garlic, minced 1 Tbsp. olive oil 1/2 cup (4 oz.) Hatch green chiles, diced 1/4 cup cilantro, chopped (optional) 8 oz. cream cheese 4 oz. sour cream 12 corn or flour tortillas 1 lb. Jack cheese, shredded (divided use) 1. Preheat the oven to 350 F. 2. Place the chicken tenders in a large pot; cover with just enough water to submerge all of the chicken. Add the salt; bring to a
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