Good Cooking with Chef Betty


Chef Betty’s Test Kitchen Tips: 

• Freeze leftovers in individual servings. Great to have on hand for a quick meal or if you have a cold or are under the weather. Add more vegetables and spices when reheating, if desired.

• Ingredients can be halved. Prepare following directions to make 4 servings.

Betty Thompson Morton grew up in Winston-Salem. Her company is Betty’s Good Cooking in Kernersville where she is a food coach, cooking instructor, cookbook author and a media coach.  She is a graduate of North Carolina Central University with a major in Foods & Nutrition. Like her on Facebook at Betty Thompson Morton.

Homemade Chicken Noodle Soup

2 1/2 lb cut up chicken pieces

8 cups water

1 large onion, chopped

1 tsp salt or salt-free seasoning blend

1/4 tsp black pepper

1 tsp dried basil, oregano or thyme

4 medium carrots, chopped or sliced

4 stalks celery, chopped or sliced

2 c dried whole wheat or whole grain noodles

2 Tbs snipped fresh parsley (optional)

1. In a 6- to 8-quart large stock pot or Dutch oven, combine chicken, water, onion, salt, pepper, and basil. Bring to boiling; reduce heat. Simmer, covered, about 1 hour or until chicken is very tender.

2. Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Reserve chicken; set aside.

3. Bring broth to boiling. Stir in reserved cooked chicken, carrot and celery. Simmer, covered, about 5 minutes. Stir in noodles. Simmer, covered, 7 to 10 minutes or until noodles are tender.

4. Stir in parsley, if desired. Serve hot.
Makes 8 servings (10-1/2 cups)

Fiesta Vegetable Soup

1 Tbs olive oil

1 medium onion, minced

2 medium cloves garlic, chopped

3 c low sodium chicken broth, vegetable broth or water

1 (15 oz.) can diced tomatoes

1 (15 oz.) can pinto or black beans, rinsed and drained

1 package (10 oz.) frozen yellow corn

2 c finely chopped collard greens

1 tsp EACH dried oregano and ground chili powder or cumin

1. Heat oil in a large stock pot or Dutch oven over medium heat.

2. Cook onion and garlic in oil about 5 minutes, stirring often.

3. Add chicken broth and tomatoes. Cook for another 5 minutes, stirring occasionally.

4. Stir in beans, corn, collard greens, oregano, and chili powder.

5. Bring to a boil on high heat, stirring occasionally. Once it begins to boil, reduce heat to medium-low and simmer uncovered for 10 to 15 minutes longer or until vegetables are tender.

6. Season with salt, and pepper to taste. Serve hot.
Serves 6

Cheesy Herbed Artichoke Dip

By Laura Goodman

4 tsp. Big Daddy’s Superb Herb Seasoning

1 to 2 tbsp. Big Daddy’s Marinade (to taste)

12 oz. cream cheese

8 oz. Monterey Jack cheese

8 oz. parmesan cheese

8 oz. sour cream

1 can quartered artichoke hearts, finely chopped

1 cup milk

1. Mix all ingredients in crockpot or on stove top.

2. Heat until warm and bubbly.

3. Serve with tortilla chips, veggies or wheat crackers.

Big Daddy’s marinades and seasonings can be found at local Harris Teeter and Lowes food stores. For information on Big Daddy’s products, go to

Pan Roasted Brussel Sprouts

By Laura Goodman

Brussel sprouts

Extra virgin olive oil

Big Daddy’s Superb-Herb Seasoning

3 strips of bacon


1. Cut ends off Brussel sprouts and then cut  length wise once.

2 Place into medium size pan with lid, pour extra virgin olive oil to coat Brussel sprouts, generously shake Big Daddy’s Superb-Herb Seasoning over Brussel sprouts.

3 Stir/mix the above contents and heat on medium high until you hear the oil sizzle. Stir contents and turn down to low.

4. Cook bacon extra crispy. After about 10-15 minutes (you’ll notice the bright color and flavorful smell of the Brussel sprouts), break bacon over the Brussl sprouts into the pan.

5. Drizzle about 1-2 tablespoons of honey over contents, cover and let reheat over low.

Big Daddy’s marinades and seasonings can be found at local Harris Teeter and Lowes food stores. For information on Big Daddy’s products, go to


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