Good Cooking

Story by Jacquelyn Hall Photos by David Moore

Stephanie Hadwin did not seek out candle-making and cooking as a career. Rather, it seems, candle-making and cooking sought her out.

What started as a mission to find candles that she could use in her home without triggering her husband’s and son’s asthma, turned into a passion-filled career which is built on a lifelong love of creativity, cooking beautiful and delicious food, and sharing her generous heart through everything she makes.

Living in New Jersey in 2016, Stephanie realized that some of her and her husband Damon’s favorite candles were triggering his asthma. Through some tedious trial and error, she and Damon found that soy-based candles were the culprit. So, after much research, Stephanie started pouring her own custom blended candles.

Shortly after she began, a friend asked to do a fundraiser with her to raise money to dig a well in Honduras. One well and 175 candles later, Stephanie found her footing and decided to open Hadwin House from their basement. After nurturing their budding business there for two years, they opened their first store in 2018.

In March 2020, with the business growing, they had no sooner gone through a mountain of paperwork and moved into a bigger store, when life abruptly pulled the Hadwins in an entirely different direction. They decided to move to Guntersville to help her mother-in-law.

“We say all the time, ‘If you want to hear God laugh, tell Him your plans,’ and boy did He laugh!” Stephanie says.

In a November whirlwind in the midst of a pandemic, they not only moved their family – which includes children Noah and Reagan – and life into a rental house in Guntersville, but two weeks later they reopened Hadwin House on Gunter Avenue. And three months after that move, they purchased their home in Guntersville.

“Everything felt crazy,” Stephanie says. “But I thought, ‘Hold on tight to the palm of God’s hand.’ And we got through it all – even better than we could have imagined.” Blossoming from her long love of

the food arts, Stephanie has added a bistro to her repertoire at Hadwin House.

“It’s all like spaghetti,” she laughs of the new effort. “Throw it up against the wall and see what sticks.”

In running her bistro, Stephanie leans on lessons learned over the years through different restaurant jobs she’s had. One of her first was as a country club hostess and server, but she always made a point to watch the chefs in the kitchen, picking up every detail and skill she could, from how to hold a knife to artful plating.

“Presentation is everything,” Stephanie says. “We eat with our eyes first.”

She expects those lessons and her love of cooking to help her build the bistro side of Hadwin House, but those same factors

‘Beautifully full and abundant’ plates are Stephanie’s way to communicate her love

have benefited the Hadwin home for years.

Cooking and feeding people are favorite ways to communicate her love. She wants the plates she serves to family, friends and

New Jersey transplant Stephanie Hadwin rewards herself with an iced coffee after cooking a family feast at home in her kitchen.

strangers alike to always be “beautifully full and abundant” and say to people, “I love you this much.”

Using fresh and locally sourced ingredients whenever possible is a priority for her. Those extra steps in preparation add to the experience of enjoying one of her meals and communicating her love to the diner.

Stephanie’s favorite quick and easy meal is shrimp with bow-tie pasta.

“You can whip it together in 30 minutes, and it’s always a hit,” she says. A hit for the chef with its expeditious preparation, and a hit with the diner for its wonderful flavors.

Of her more involved recipes, her

THOSE PORK CHOPS In our house these don’t have a fancy name, they are simply “those pork chops.”

2 Tbsp. all-purpose flour 1 Tbsp. zhug (you can also substitute cumin for less “kick”) 1 tsp. sea salt 1 tsp. fresh ground black pepper 4-6 oz. pork loin chops 1 Tbsp. olive oil 1 Tbsp. butter 2 small apples (Granny Smith gives more tart) cut into thin slices ¼ cup of fresh parsley chopped, more course than fine ½ cup beef broth – chicken broth will also work for a lighter flavor or if using white balsamic 2 Tbsp. dark balsamic (I like to use a red apple flavored dark balsamic or a Mediterranean)

Mix together flour, zhug (or cumin), salt and pepper on a large plate. Lightly coat each chop with flour mixture and set aside. Heat olive oil and butter in a large skillet over medium-high heat. Sprinkle the apple slices with a pinch of salt and pepper and cook about 5 minutes or until golden brown. Remove from skillet, cover and set aside.

Place pork in the skillet, sprinkle with parsley and cook until the meat is golden brown and crispy (4-6 minutes per side or longer depending on thickness of cut). While pork is cooking, whisk together broth and balsamic. Remove the pork from skillet once cooked to desired temp and set aside. Pour the broth mixture in skillet, stirring and scraping up any browned dripping bits to create a sauce. Bring to a boil carefully (the balsamic will boil quickly) and remove from heat once boiled and lightly thickened. Place apple slices over the pork and drizzle the sauce mixture over the pork and apples. Enjoy!

TIP – For added flavor experience, serve with a small bit of stone-ground mustard.

favorites are stuffed chicken and what her family calls “Those Pork Chops.”

“It’s not that they are difficult to make – it’s all easy – but the steps can be tedious and boring, Stephanie says. “But the results are always fantastic and worth it.”

The chicken always turns out perfectly moist, with just the right amount of cheese and bacon to round it out. It’s one of those meals that’s a balm to the soul; a wonderfully rich comfort food that instantly puts mind and body at ease.

Likewise with “Those Pork Chops,” which also come with an amusing name. Over the years, when she’d ask what the family wanted for supper, Damon would often answer “those pork chops.” The name eventually stuck.

The chops are popular for good reasons. They are perfectly tender and juicy with a balance between savory sweetness and a tangy, not-too-spicy kick. The caramelized apples really make the dish something extra special.

While Stephanie loves to cook just about everything, her favorite cuisines are Italian, American Southwest and traditional southern fare. She particularly enjoys incorporating her favorite blends of olive oil and balsamic when she can to add those extra layers of unsurpassed flavor and visual detail.

Her ultimate culinary goal is to make sure her plates are as beautiful as the food is delicious, so the person enjoying her cooking knows she cares for them, whoever they are.

CAPRESE INSALATA This Italian favorite makes the hostess look fabulous and keeps the kitchen clean!

2 tomatoes, sliced ¼ in. thick 1 pre-sliced log of mozzarella (or 2 large mozzarella balls sliced to ¼ inch thick) 10-12 basil leaves Mediterranean balsamic

Starting with mozzarella, make a pattern of mozzarella, basil, tomato, mozzarella, basil, tomato and so on.

You can go in straight lines or make a ring around the plate. The one thing to make sure of is that there is a leaf of basil between each slice of mozzarella and tomato.

Once you have created your plated masterpiece, drizzle it with a nice, thick balsamic such as a Mediterranean.

CHICKEN CAPRESE

5-6 tomatoes (I prefer a sweet variety such as Roma or Vine), cut into large chunks (you can also use at least 12 cherry tomatoes) 6 large basil leaves cut into ¼-inch strips 2 boneless skinless chicken breasts, cleaned and cut in quarters Sliced mozzarella log Extra virgin olive oil

In a large skillet lightly coated with 2 Tbsp. of extra virgin olive oil add cut tomatoes and basil; cook on medium-high for about 5 minutes, stirring constantly to make a roasted tomato blend; do not over-cook, tomatoes should not be too “mushy.” Once the tomatoes have softened and cooked, remove and place in a bowl.

Using the same bowl add another 2 Tbsp. of olive oil and heat to medium-high. Sear both sides of the chicken breasts. Once seared, cover. Turn stove temp to low. Cook until juices are clear and chicken has reached an internal temperature of 180 degrees. When chicken is almost done, add the tomatoes back into the skillet with the chicken and cover for remainder of cook time.

When chicken has reached temperature, place a slice of mozzarella on each chicken section and cover for 5 minutes to allow the mozzarella to soften. Remove chicken from the pan and serve with the tomatoes topped over the chicken. Add additional basil leaves for more basil flavor and/ or for garnish. Enjoy!

TIP – Use a flavor infused olive oil, such as an Italian herb style, to add a savory flavor to your dish!

BUFFALO

CHICKEN

SALAD

2 12 oz. cans chicken breast 3 Tbsp. ranch dressing ¼ cup Frank’s Red Hot

Combine ingredients and blend thoroughly. Serve as desired.

BACON MUSHROOM SWISS CHICKEN BREAST

4 boneless skinless chicken breasts Bacon, uncooked 1 can of cream of chicken soup Sliced mushrooms Swiss cheese slices

Preheat the oven to 350. Clean chicken and cut away any fat. Butterfly cut (create a pocket cut) in the side of the chicken breast. Then fill with 1 tablespoon of the cream of chicken soup. Next, make an “x” with 2 slices of bacon. Place the filled chicken cutlet on the bacon at the center of the “x.” Top with desired amount of sliced mushrooms. Wrap the chicken with the bacon and allow it to cross over the mushrooms.

Place bacon-wrapped chicken in a 13x9 pan (or whatever best fits your needs) and cover with foil. Bake approximately 1 hour or until the juices run clear (may take longer depending on thickness of chicken).

Once chicken has reached temperature remove the pan from the oven and uncover.

Place 1 slice of swiss per chicken wrap and gently spoon over juices to melt the swiss. Be cautious not to over-run the cheese so that it doesn’t over melt and make its way off of the chicken. Serve and enjoy.

TIP – I find that this particular dish pairs very nicely with rosemary cooked red potatoes.

EASY BOWTIE PASTA WITH SHRIMP AND SUN-DRIED TOMATOES

1 lb. box of bowtie pasta ½ cup Parmesan Romano cheese blend ½ cup light cream (half and half will do in a pinch) 1 bag of shrimp (sometimes I’ll use a small shrimp ring if the price is better) 3 Tbsp. butter ½ lemon Minced garlic Sun-dried tomatoes, julienne cut Parsley Cook pasta according to directions. Once cooked, add cheese mix and cream to make a simple white sauce. (You can add more cream or less Parmesan, depending on desired consistency.) In a skillet combine butter, ½ tsp. of garlic, the juice from lemon squeezed directly over the skillet and the shrimp. Cook until shrimp is moderately firm. Dish out the shrimp over the pasta and add sun dried tomatoes once plated. Complete dish with parsley and serve.

PICO DE GALLO

6 tomatoes, diced 1 yellow onion, diced 4 serrano peppers, finely chopped (I use a Ninja) Juice of 1 lime 2 Tbsp. extra virgin olive oil (for added kick use citrus Habanero extra virgin olive oil) A dash of garlic salt

Place ingredients in a bowl and blend together with two spoons. Refrigerate and serve when ready.

APPLE CRUMBLE DESSERT CUPS

Graham cracker crumbs 5 apples, peeled, cored and diced small ½ cup brown sugar 2 tsp. cinnamon 2 Tbsp. cornstarch Honey granola Whipped cream

Preheat oven to 450.

Combine apples, brown sugar, cinnamon and corn starch in a bowl and toss together.

Place in 13x9 baking pan, cover and bake for 25 minutes; allow to cool. Place 2 Tbsp. graham cracker crumbs in each of three large dessert cups. Top with granola and whipped cream and serve.

CINNAMON PANCAKES

1 ¼ cups flour 1 Tbsp. baking powder 1 Tbsp. sugar ½ tsp. salt 1 tsp. cinnamon (2 if you like) 1 cup milk 2 Tbsp. vegetable oil 1 Tbsp. vanilla extract 2 Tbsp. water

Whisk flour, baking powder, sugar, salt and cinnamon in a large bowl. In a medium bowl (or extra-large measuring cup) combine milk, vegetable oil, vanilla extract and 1 Tbsp. of water. Add water if needed. Cook on griddle or skillet.

HONEY CORNBREAD

1 cup cornmeal 1 cup all-purpose flour ¼ cup sugar 1 Tbsp. baking powder 1 tsp. salt 1 cup 2% milk (or whole milk) ¼ cup honey 1 large egg 4 Tbsp. divided into 2, to be used at separate times

Preheat oven to 400. Place a 10-inch cast iron skillet in oven for 10 minutes or so (enough to heat well). While that is heating up, whisk dry ingredients in a large bowl. In a separate medium bowl combine milk, honey and egg. Melt 2 Tbsp. of butter in microwave (careful not to scorch) and combine with milk mixture. Blend well. At this point, place the other 2 Tbsp. of butter into the skillet in the oven.

Combine milk mixture and flour/cornmeal mix to make a thick batter. Once butter has fully melted in skillet, remove from oven and add the batter to the skillet. Return the skillet to the oven and bake for 20 minutes or so until the top has achieved a golden brown and a skewer/knife/toothpick comes out clean from the center.