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Cook of the Week: Kristin Anderson

NAME: Kristin Anderson

HOME: Oxford

WORK: Part-time at Student Counseling Center at Miami University, of Oxford.

SCHOOL: Full-time Family Studies major who will graduate from Miami University in December 2006.

HOW LONG COOKING: Anderson started helping her grandmas bake when she was around 6 years old. She started cooking meals about two years ago.

HOW OFTEN COOKS: She cooks about twice a month.

COOKING MENTOR: Her parents, Robin and Daryle Anderson, of Oxford, and friends taught her how to cook.

COOKING SPECIALTY: She likes to bake, especially cupcakes and cakes.

FAVORITE COOKBOOK OR CULINARY RESOURCE: She doesn't use cookbooks; she relies on tried-and-true recipes from family and friends.

FAVORITE RESTAURANT: The Cheesecake Factory at Kenwood Mall.

SPECIAL INTERESTS: Anderson likes to spend her free time with family and friends, coaching field hockey, and enjoying life.

TWO FAVORITE RECIPES: Barbecued chicken and Roasted red potatoes.

Barbecued chicken

6 chicken breasts, boneless, skinless

3 tbs ketchup

2 tbs Dijon mustard

4 tbs water

1 tbs vinegar

1 tbs honey or maple syrup

2 tbs butter

1 tbs cayenne pepper

1 tsp chili powder

1 tsp paprika

3 tsp lemon juice

On the stove top in a deep pan, add all ingredients, except for chicken; then let the sauce simmer. Stir together. (Note: If you want hotter, spicier chicken, add more pepper, chili powder, and paprika. If you want a sweeter chicken, add more honey or syrup.)

After the ingredients are incorporated, turn the heat up to medium-high to a low boil.

Put the chicken breasts in the sauce 2 or 3 at a time, leaving them in the cooking sauce for about 2 or 3 minutes. Transfer chicken breasts to an ungreased oven-safe pan. Pour the leftover sauce over the chicken. Cover with aluminum foil and refrigerate to marinate for up to 24 hours. Transfer to a 350-degree oven and bake for 1 hour. (Note: Cover for first 45 minutes, if desired.) After 30 minutes of baking, spoon sauce over chicken so it doesn't get dry. (Note: Anderson got this recipe from her friend, Jennifer Ellis, of Middletown.)

Yield: 6 servings.

Roasted red potatoes

6 - 8 small red potatoes

1/2 stick butter, cut up

salt and pepper, to taste

dill, to taste and garnish

Wash red potatoes and pat dry. Cut potatoes in half. Put potatoes in an oven-safe dish. Put butter over top and around potatoes. Sprinkle with salt and pepper, to taste. Bake uncovered at 350 degrees for 1 hour. When done, sprinkle dill over top, if desired. (Note: To complete this lovely meal, add a side dish or corn or asparagus.)

Yield: 6 - 8 servings.