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Cooking

  • 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

  • Roasted corned beef will remind you a little bit of pastrami

    With an Irish background, I remember eating many traditional Irish dishes, especially corned beef and cabbage, which we always had on St. Patrick’s Day. But we liked it so much, we ate it quite often throughout the year. 

  • Senior site menus

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

    Monday, Jan. 24

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

    Tuesday, Jan. 25

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

    Wednesday, Jan. 26

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

    Thursday, Jan. 27

  • Most meats and seafood will benefit from a good marinade or rub

    There are many ways to cook a piece of meat. The use of a marinade adds flavor to the meat…seasonings will only adhere to the surface and may not alter the flavor of the meat inside. A good steak marinade will infuse into all parts of the meat if given enough time to soak in.

    Marinades accomplish two things: they season the food and they tenderize the food. 

  • Community briefs

    Open house set for utilities center

    Brunswick County Public Utilities will host an open house at its new utilities operations center from 2-4 p.m. Wednesday, Jan. 12. 

    The facility at 250 Grey Water Road in Supply houses administration, water, sewer and instrumentation and electrical segments of the operation serving citizens of Brunswick County with water and sewer services.  

    The public is invited to stop by to participate in tours of the facility and demonstrations.

  • Senior site menus

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

    Monday, Jan. 10

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

    Tuesday, Jan. 11

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

    Wednesday, Jan. 12

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

    Thursday, Jan. 13

  • Make food resolutions for healthier eating this coming New Year

    I’ve spent the last few weeks of December indulging in pies, cakes, candy, Christmas cookies and the occasional (?) cocktail.

    Once the New Year begins, we all pledge to lose weight, cut down on our salt intake and vow to eat more sensibly. Over the years, Americans have become increasingly overweight and prone to heart disease, so it’s no wonder we annually commit ourselves to eating better.