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Cooking

  • Crispy Cornell Chicken and Syracuse Salt Potatoes are a perfect fit

    Invented in the 1940s in Ithaca, N.Y., by Bob Baker, a professor of food science at Cornell University, Cornell Chicken is crispy-skinned grilled chicken basted with a white vinegar-based barbecue sauce that has been a favorite across Western New York for many years.

    Baker was a specialist in poultry and was also credited with helping to invent chicken nuggets.

  • Senior site menus

    Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, Feb. 28

    Herbed baked chicken filet, mashed potatoes, chicken gravy, collards, butterscotch pudding, grape juice, whole-wheat bread/margarine, beverage.

    Tuesday, March 1

    Macaroni and cheese, diced ham, vegetable blend, pears, biscuit/margarine, beverage.

    Wednesday, March 2

    Sloppy Joe/bun, corn pudding, turnip greens, applesauce, beverage.

    Thursday, March 3

  • Tasty romesco sauce can be used on meats, potatoes or veggies

    Would you like to have an all-purpose sauce that you can mix with pasta, shrimp, chicken or vegetables, either before or after they are cooked, much like you would a pesto? Even use it as a dipping sauce for meats and veggies?

    Romesco sauce is a classic and popular Spanish condiment, a spicy almond and red pepper pesto-like mixture. It can be used on everything from grilled fish and meats to cold vegetable salads.

  • Senior site menus

    Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, Feb. 21

    Chicken and dumplings, lima beans, peaches, Jell-O, biscuit/margarine, beverage.

    Tuesday, Feb. 22

    Baked pork chop/gravy, corn casserole, turnip greens, pears, dinner roll/margarine, beverage.

    Wednesday, Feb. 23

    Beef macaroni casserole, green beans, sugar cookies, grape juice, Italian bread/margarine, beverage.

    Thursday, Feb. 24

  • Low and slow is the answer when barbecuing your ribs

    G

    etting down the technique of indirect heat is the difference between grilling and burning your ribs. When it comes to barbecue sauce, don’t even think about it until the last 15 or 20 minutes of cooking. Then, think about it constantly.

    When finishing ribs with sauce, coat one side of the ribs with sauce, flip them over, coat the other side and then flip them over again. Repeat the basting process at least three or four times during the final minutes of cooking to ensure the ribs are well coated with sauce and evenly caramelized…not burned.

  • Senior site menus

    Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, Feb. 14

    Turkey a la King/gravy, mashed potatoes, collards, grape juice, whole-wheat bread/margarine, beverage.

    Tuesday, Feb. 15

    Baked ziti/meat sauce, vegetable blend, pears, Italian bread/margarine, beverage.

    Wednesday, Feb. 16

    Beans’n franks, hotdog bun, coleslaw, peach cobbler, orange juice, beverage.

    Thursday, Feb. 17

  • These boneless, chicken breast dishes are anything but boring

    Boneless, skinless chicken breasts are the ultimate fast food for family and guests-quick to prepare and low in fat. But if you’re like me, they can be boring.

    Before I share a few of my favorites, why not review the best way to sauté chicken breasts for tender, juicy, anything-but-boring results? You’ll need four boneless, skinless chicken breasts (about 5 oz. each) for each dish of four servings.

  • Senior site menus

    Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, Feb. 7

    Fried chicken filet/gravy, mashed potatoes, green beans, apple juice, banana pudding, dinner roll/margarine, beverage.

    Tuesday, Feb. 8

    Sliced roast beef au jus, brown rice, vegetable blend, orange juice, Jell-O, white bread/margarine, beverage.

    Wednesday, Feb. 9

    Stuffed cabbage roll, field peas, peaches, brownie, whole-wheat bread/margarine, beverage.

    Thursday, Feb. 10

  • Herbs and spices add significant flavors to Creole dishes

    Creole cooking is based upon French stews and soups, but was mainly influenced by Spanish, African and Native-American cooking.

    The Spanish were responsible for the use of cooked onions, green peppers, tomatoes and garlic. African chefs are best known for introducing okra to Creole cooking. Crawfish, shrimp, oysters, crabs and pecans, native to the area, eventually found their way into both Cajun and Creole cuisine. 

    The use of filé, a powdered herb from sassafras leaves, came from the Choctaw Indians, which was then used to thicken gumbo. 

  • Senior site menus

    Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, Jan. 31

    Herbed baked chicken filet, mashed potatoes, chicken gravy, collards, butterscotch pudding, whole-wheat bread/margarine, beverage.

    Tuesday, Feb. 1

    Macaroni and cheese, diced ham, vegetable blend, pears, biscuit/margarine, beverage.

    Wednesday, Feb. 2

    Sloppy Joe/bun, corn pudding, turnip greens, applesauce, beverage.

    Thursday, Feb. 3