Skinner loves experimenting with recipes - Philadelphia Neshoba Democrat

By JOHN LEE

For Sarah Skinner, getting weird with her recipes and experimenting is her favorite part of cooking. 

“For me, my favorite aspect of making food is the experimentation,” Skinner said. “I’ll find some weird recipes online and sometimes I can’t find all the proper ingredients, so I have fun putting weird twists on the recipes.”

Skinner was born and raised in Philadelphia and has owned Philadelphia Family Dental since April 2021. She is married to Thad Skinner, a veterinarian at Northside Animal Clinic. 

Skinner said she grew up helping her mother and grandmother in the kitchen and recalled her mother cooking supper every night since her family rarely went out to eat. 

“Nowadays I follow food bloggers on Instagram and TikTok and I enjoy experimenting with those foods and get good recipes from there,” Skinner said. 

Skinner prefers to make quick, easy dinners with fast cleanup time since she is busy working at the dental clinic and doesn’t have a lot of time to cook when she gets home.

“I really like foods with an Asian flare,” she said. “We love doing things like egg rolls in a bowl, ground chicken meatballs with sweet chili sauce, which is a TikTok recipe, shrimp fried rice, and more. These dishes are easy and quick, but we love adding in Asian flare to it. We also enjoy different soups in the fall and winter.” 

Skinner said while she likes to make savory foods, she will sometimes give desserts a shot. 

“I’m more of a savory meal cooker than a baker, but if I had to pick something it would be Joanna Gaines’ chocolate chip cookies,” she said. 

EGG ROLL IN A BOWL 

1 lb ground pork or beef

1 teaspoon minced garlic

14 ounces shredded cabbage OR coleslaw mix

¼ cup low-sodium soy sauce

1 teaspoon ground ginger

1 whole egg

2 tablespoons sriracha

1 tablespoon sesame oil

2 tablespoons sliced green onions

In a large skillet, brown the pork or beef until no longer pink. Drain the meat. Add the garlic and saute for 30 seconds. Add the cabbage and coleslaw, soy sauce, and ginger and saute until desired tenderness.

Add a little water if you need more liquid to saute the coleslaw down.  Make a well in the center of the skillet and add the egg, and scramble until done over low heat.

Stir in sriracha, drizzle with sesame oil, and top with green onions. Top with additional sriracha and soy sauce if desired. 

AIR FRYER SWEET CHILI GROUND CHICKEN MEATBALLS 

1 lb ground chicken OR turkey

¼ cup Panko bread crumbs

1 oz shredded parmesan cheese

1 tsp garlic powder

1 tsp ground ginger

1 tsp chili powder

½ tsp Kosher salt

1 large egg

2 tbsp sweet chili sauce

For glazing: ¼ cup sweet chili sauce

Mix the bread crumbs, parmesan, salt, and other spices together in a large bowl. Add the ground chicken, egg, and sweet chili sauce. 

Work everything together and form 12 large meatballs. Air fry for eight minutes at 400 degrees until the meatballs are cooked through. Brush the remaining sweet chili sauce on top of the meatballs, and air fry an additional two minutes at 400 degrees. Garnish with sesame seeds and green onions. Serve over rice with lime wedges.

WILD RICE AND SAUSAGE SOUP 

1 package wild and long grain rice mix

1 lb mild ground sausage

1 medium onion, chopped

1 can cream of potato soup

1 can cream of chicken soup

1 can cream of mushroom soup

3 ½ cans whole milk (measure in empty soup can)

½ pound Velveeta cheese

½ - 1 cup shredded cheddar cheese

1 can Rotel tomatoes (optional for a little spice)

Follow the directions on the package to prepare the wild rice. While the rice is cooking, brown the sausage with onion mixed in, and drain. Add other ingredients and simmer on low heat for 10 minutes or until the cheese is melted while stirring constantly. Add pepper to taste.

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