Ingredients:
2 medium-size ripe avocados, cubed
1 (15.5-oz.) can black beans, rinsed and drained
1 (15 1/4-oz.) can whole kernel corn, rinsed and drained
1 fresh jalapeño pepper, seeded and diced
1/3 cup chopped red onion
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
Gently mix everything together. Best if refrigerated for atleast and hour.
[Full story »]
Food and Features - Topics from May, 2010
Local medics honored for saving life
Paramedics provide care for patients while transporting them to the hospital, and sometimes that means fighting to keep them alive along the way. Paramedic Robert Ridgeway and EMT Gene Harvey of Zebulon's Mid Georgia Ambulance station were recently presented with a Save Award for their efforts to keep a woman's heart pumping after it stopped twice in the ambulance.
[Full story »]
[Full story »]
Relay raises $33,000 for research
By Asia Thomas
Pike County's annual Relay for Life raised around $33,000 at the all-night event at Jack Pilkenton Field on May 21. This year's theme was Making More Birthdays Means Less Cancer. Hundreds of people came to support and honor cancer survivors and patients.
[Full story »]
Pike County's annual Relay for Life raised around $33,000 at the all-night event at Jack Pilkenton Field on May 21. This year's theme was Making More Birthdays Means Less Cancer. Hundreds of people came to support and honor cancer survivors and patients.
[Full story »]
Beer Can Chicken
Beer Can Chicken Rub:
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
For the Chicken:
4 lb. whole chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub
1 (12-ounce) can beer
Directions for the chicken rub:
In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
For the chicken:
Preheat your grill to medium-high heat.
Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving. [Full story »]
2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons garlic powder
For the Chicken:
4 lb. whole chicken, washed and dried
Vegetable oil
Beer Can Chicken Rub
1 (12-ounce) can beer
Directions for the chicken rub:
In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.
For the chicken:
Preheat your grill to medium-high heat.
Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving. [Full story »]
Forestry Field Day set for May 27
The Pike County Farm Bureau is inviting land owners to a Forestry Field Day to learn how best to manage timber tracts and forest land. A morning session will be held Thursday, May 27 in the Farm Bureau conference room at 10 a.m., lunch will be served at noon and participants can travel out to a nearby timber tract to learn about prescribed burning, thinning timber and other forestry practices. Participants must pre-register by calling 770-567-3431 by May 24.
[Full story »]
[Full story »]
Inmates hold mini Relay
More than 100 inmates at the West Central Georgia Pre-Release Center took part in a Relay for Life walk Friday, May 14 and helped raise money for the cause. The Pike County Relay for Life will be held at the high school track on Friday, May 21.
[Full story »]
Fish Tacos
Ingredients:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped cilantro
1 pkg. taco seasoning, divided
1 lb. cod, grouper or tilapia (1 inch cubes)
2 tbsp. vegetable oil
2 tbsp. lemon juice
1 pkg. soft taco shells, warmed
Toppings: shredded cabbage, tomato, lime juice and salsa.
Combine sour cream, mayonnaise, cilantro, 2 tbsp. seasoning mix in bowl.
Combine fish, vegetable oil, lemon juice and remaining taco seasoning in bowl; pour into skillet. Cook, stirring constantly, over medium-high heat for 4-5 minutes until fish flakes.
Fill shells with mixture and garnish with toppings. [Full story »]
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped cilantro
1 pkg. taco seasoning, divided
1 lb. cod, grouper or tilapia (1 inch cubes)
2 tbsp. vegetable oil
2 tbsp. lemon juice
1 pkg. soft taco shells, warmed
Toppings: shredded cabbage, tomato, lime juice and salsa.
Combine sour cream, mayonnaise, cilantro, 2 tbsp. seasoning mix in bowl.
Combine fish, vegetable oil, lemon juice and remaining taco seasoning in bowl; pour into skillet. Cook, stirring constantly, over medium-high heat for 4-5 minutes until fish flakes.
Fill shells with mixture and garnish with toppings. [Full story »]
Family struggles with schizophrenia
The first week of May was National Children’s Mental Health Awareness Week. The 9-year-old son of a Molena native was featured May 4 on the Discovery Health Channel along with his family. The show was part of a Psych Week documentary called “Born Schizophrenic.”
There are an estimated 2.4 millions adults living with schizophrenia but children with the illness are often overlooked. [Full story »]
There are an estimated 2.4 millions adults living with schizophrenia but children with the illness are often overlooked. [Full story »]
Chicken Pita with Olive Oil Oven Fries
Ingredients:
3 grilled chicken breast fillets
3/4 cup ranch-style salad dressing
1 teaspoon dill weed, dried
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
1 medium onion, thinly sliced, separated into rings
1 cup shredded lettuce
4 large pita bread pockets, halved
Directions:
1. Blend salad dressing and dill in a small bowl. Set aside.
2. Grill chicken breasts. Dice.
3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.
Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing.
Olive Oil Oven Fries
Ingredients:
2 large russet potatoes (about 1 1/2 pounds)
2 tablespoons olive oil
8 medium garlic cloves, smashed
2 teaspoons kosher salt
Directions:
Heat oven to 475 degrees F and arrange rack in top.
Peel potatoes and cut lengthwise into 1/2-inch-wide planks. Cut planks lengthwise into 1/2-inch-wide strips then cut strips in half crosswise. Cover potatoes in hot tap water and let soak for 10 minutes before proceeding.
Meanwhile, combine oil and garlic in a small saucepan and bring to a simmer over medium-low heat. As soon as the mixture is aromatic and the garlic makes a sizzling noise, remove it from the heat and set aside to cool.
When potatoes are done soaking, drain, and thoroughly pat dry with paper towels. Place potatoes on a baking sheet, drizzle with garlic oil, sprinkle with 1 teaspoon of the salt, and turn to coat well. Spread fries out evenly across baking sheet and roast until fries are just beginning to color, about 25 minutes. Using a spatula, scrape sheet to turn fries and continue to roast until crisp on outside, potatoes give way when pierced with a knife, and are golden brown, about 15 minutes more.
Remove fries from oven, season with remaining 1 teaspoon of salt, and serve immediately. [Full story »]
3 grilled chicken breast fillets
3/4 cup ranch-style salad dressing
1 teaspoon dill weed, dried
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
1 medium onion, thinly sliced, separated into rings
1 cup shredded lettuce
4 large pita bread pockets, halved
Directions:
1. Blend salad dressing and dill in a small bowl. Set aside.
2. Grill chicken breasts. Dice.
3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.
Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing.
Olive Oil Oven Fries
Ingredients:
2 large russet potatoes (about 1 1/2 pounds)
2 tablespoons olive oil
8 medium garlic cloves, smashed
2 teaspoons kosher salt
Directions:
Heat oven to 475 degrees F and arrange rack in top.
Peel potatoes and cut lengthwise into 1/2-inch-wide planks. Cut planks lengthwise into 1/2-inch-wide strips then cut strips in half crosswise. Cover potatoes in hot tap water and let soak for 10 minutes before proceeding.
Meanwhile, combine oil and garlic in a small saucepan and bring to a simmer over medium-low heat. As soon as the mixture is aromatic and the garlic makes a sizzling noise, remove it from the heat and set aside to cool.
When potatoes are done soaking, drain, and thoroughly pat dry with paper towels. Place potatoes on a baking sheet, drizzle with garlic oil, sprinkle with 1 teaspoon of the salt, and turn to coat well. Spread fries out evenly across baking sheet and roast until fries are just beginning to color, about 25 minutes. Using a spatula, scrape sheet to turn fries and continue to roast until crisp on outside, potatoes give way when pierced with a knife, and are golden brown, about 15 minutes more.
Remove fries from oven, season with remaining 1 teaspoon of salt, and serve immediately. [Full story »]
Senior play set for May 13-14
The Pike County Arts Council is producing this year’s high school senior class play May 13-14 – a rousing, hilarious romp at summer camp!
[Full story »]
Mexican Rice with Guacamole
Mexican Rice
Ingredients:
2 cups long-grain white rice
3 tablespoons vegetable oil
1 clove garlic, roughly chopped
1/2 white onion, chopped
4 plum tomatoes, chopped
1 jalapeno pepper, halved
Kosher salt
Directions:
Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry.
Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender. Add to the rice and cook until absorbed, about 3 minutes. Add 3 1/2 cups water, the jalapeno and a pinch of salt; cover and cook over medium heat until the rice is tender, about 10 minutes.
Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired.
Guacamole
Ingredients:
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions:
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving. [Full story »]
Ingredients:
2 cups long-grain white rice
3 tablespoons vegetable oil
1 clove garlic, roughly chopped
1/2 white onion, chopped
4 plum tomatoes, chopped
1 jalapeno pepper, halved
Kosher salt
Directions:
Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry.
Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender. Add to the rice and cook until absorbed, about 3 minutes. Add 3 1/2 cups water, the jalapeno and a pinch of salt; cover and cook over medium heat until the rice is tender, about 10 minutes.
Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired.
Guacamole
Ingredients:
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions:
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving. [Full story »]
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