Lyons hopes to hand down cooking to kids


Food has generally been a joy in Tarra Lyons’ lifetime. 

When she was growing up, her spouse and children would observe the Foodstuff Network jointly. It was their most loved point to do collectively, Lyons stated.

Lyons’ mom, Yolonda, would enable her and her brother Xavier enable in the kitchen.

Lyons, a lifelong Philadelphia resident, mentioned she began cooking with her mom when she was 7 years outdated. 

Now a mother of two boys, Jace and Korey, and her new child newborn female, Xara, Lyons loves to prepare dinner for her individual relatives, like her husband, Chris Lyons, who owns Lyons Heating & Cooling Providers LLC in Philadelphia.

Lyons loves all sorts of food stuff but some stand out much more than others.

“Baked salmon with lemon Cajun butter and white rice,” is amid her beloved foodstuff and would be her very last meal is she had to pick. The recipe is integrated down below.

“I really like anything with white rice and I appreciate the flakiness of the salmon … I adore to insert garlic on the fish as properly,” Lyons stated. 

Lyons credits her mom with passing on a enjoy for white rice, which she stated her mother served with pretty much just about every food.

Lyons stated her grandmother Evelyn Youthful, who died this spring, was also a massive inspiration for her in the kitchen area. 

The turkey recipe highlighted in this short article was her grandmother’s. Lyons, a remain-at-residence mother, said she doesn’t have any unique hobbies other than increasing her little ones. She loves to cook and hopes to pass on her enjoy of cooking to her small children.



1 1/2 cup of rice

4 cups of hen broth

2 cans or 1 significant can of product of chicken soup

1 pound of hen of your preference, (breast, hen legs or thighs)

1/2 massive onion

1/2 tbsp. of black pepper

1 1/2 tbsp. of salt

1 tbsp. of garlic powder

1 tbsp. of onion powder

1 tbsp. of Tony’s creole seasoning

1/2 stick of butter


Preheat oven to 350 levels. Rinse the chicken with drinking water and pat dry. Season the rooster with black pepper, garlic powder, onion powder, 1/2 tbsp. of salt, and Tony’s Creole Seasoning. Rub seasonings into the rooster, entrance and back again. Set rooster apart.

Chop or slice onions (your alternative). Established onions apart. In a huge casserole dish, sprinkle rice into the dish. Insert in rooster broth, product of rooster soup, and 1 tbsp. of salt. Stir mixture. Include in rooster and onions on prime of the rooster. Minimize butter into pieces and sprinkle on leading. Address with aluminum foil. Bake for 1 1/2 – 2 hrs.




1 large salmon filet

2 tsp of Tony’s seasoning

2 tsp minced garlic

2 tsp of garlic powder

2 tsp of salt

1 sliced lemon

1 stick of butter

1/2 cup of h2o


Preheat oven to 350 degrees. Scale and gently rinse the salmon filet. Pat dry. Season 1 facet of salmon filet with 1 tsp of Tony’s seasoning, 1 tsp of salt, 1 tsp of garlic powder, 1 tsp of minced garlic. Flip salmon, sprinkle remaining seasoning on the other side of salmon, rub in both of those sides.

Spot salmon in a big pan, location pats of butter and lemon slices on major of salmon. Incorporate 1/2 cup of water into the pan. Deal with with aluminum foil. Bake for 45 minutes. Take out aluminum foil, enhance the temperature to 400 levels, bake for an supplemental 5-10 minutes right until browned.

Serve with rice or/vegetable of your decision.



1 huge turkey

2 sticks of butter (softened)

1 tbsp. of salt

1 tbsp. of seasoning salt

1 tbsp. of garlic salt

1 tsp of cayenne pepper

1 tbsp. of garlic powder

1 tbsp. of onion powder

1 tsp of black pepper

32 oz. of rooster broth

1 1/2 Chopped onions and bell peppers or 1 offer of seasoning blend.


Rinse and clean up the turkey. Pat Dry. Mix all seasonings in with the butter. Smear butter all over the turkey and underneath the skin. Enable sit in the refrigerator right away. Pour onions/bell peppers and chicken broth in a substantial roasting pan.

Incorporate in turkey, include with aluminum foil, bake right away at 300 levels for 7-8 several hours, until eventually tender.

Trisha Anderson

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