‘Beauty and the Beast’ actress has a passion for cooking – nwitimes.com
Jen Bechter grew up with an appreciation for interesting flavors and creative home cooked meals.
“Cooking is a big part of my background. I was raised in (an environment) where you had family meals every single night together,” said Bechter.
Bechter is currently starring as Madame de la Grande Bouche in the touring production of “Beauty and the Beast” running through Aug. 7 at the Oriental Theatre in Chicago. FYI: (800) 775-2000 or www.BroadwayInChicago.com
The actress said among her cooking specialties are barbecuing and grilling, some of her family’s favorite activities.
Steaks and fresh produce from the home garden regularly make an appearance on family menus.
Bechter’s recipe for Margarita Southwest Chicken was something she created in her home kitchen.
“I made that up by playing with ingredients,” she said.
The actress, who learned to cook from her parents, said when she’s on the road she always tries to travel with a blender and skillet.
“I cook breakfast often and I like to make smoothies,” she said. Different egg dishes and apple chicken sausage are common morning selections.
Bechter said when she goes out to eat, she likes to try foods that are popular or native to whatever region she’s in.
“I will try everything once,” the Kansas native said. “I’ve been to Thailand and ate alligator there.”
When it comes to famous chefs she admires, Bechter said she’d love to have Ina Garten, also known as “The Barefoot Contessa,” cook for her.
“Anything she makes looks visually stunning.”
Margarita Southwest Chicken
4 chicken breasts
Bottle of Margarita mix (non-alcoholic)
3/4 cup salsa
3/4 cup ranch dressing
Crushed tortilla chips
Monterey Jack cheese, sliced or shredded
Onion powder
Garlic powder
Salt and pepper
DIRECTIONS: Make small punctures in the chicken and lay flat in a dish. After almost covering completely with Margarita mix, sprinkle generously with onion powder, garlic powder, and salt and pepper. Let marinate for at least 20 minutes. Using tin foil, make a small boat for each chicken breast. This should look like a canoe, big enough to place the chicken flat in and have sides all around. Set aside. Grill chicken, brushing it with a little more Margarita mix marinade several times on each side. When the chicken is just about done put the boats on the grill and place the chicken inside. Using equal parts salsa (I use Picante) and ranch dressing, mix together in a bowl and dump over the chicken in the boat. Top with cheese (as much as you desire) and grill until cheese is fully melted. Unfold one end of the boat (carefully, it will be hot) and slide the chicken and the sauce onto the crushed tortilla chips. Serve with grilled corn on the cob and a lime garnish. Happy Summer grilling!
Source: Jen Bechter