Food and Features - Topics from June, 2011
Wednesday Market offers locally-grown goods
As fruits and vegetables are harvested across the county, Wednesday Market’s variety of goods is blossoming. The online market started by Pike County’s agribusiness authority allows consumers to pre-order items and have them fresh picked by local farmers. Go to wednesdaymarket.locally-grown.net to see photos of the products available and place an order.
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Mozzarella Chicken Sandwich
Ingredients:
1/4 cup (about 2 ounces) sun-dried tomato pesto
2 tablespoons fat-free mayonnaise
3/4 pound skinless, boneless chicken breasts
1/4 teaspoon pepper
1/8 teaspoon salt
1 teaspoon olive oil
1 (8-ounce) loaf ciabatta
12 large basil leaves
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup sliced bottled roasted red bell peppers
1 large tomato, thinly sliced
Directions:
Combine pesto and mayonnaise in a small bowl, stirring to blend.
Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.
Preheat broiler.
Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread. Cut into 4 equal pieces.
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1/4 cup (about 2 ounces) sun-dried tomato pesto
2 tablespoons fat-free mayonnaise
3/4 pound skinless, boneless chicken breasts
1/4 teaspoon pepper
1/8 teaspoon salt
1 teaspoon olive oil
1 (8-ounce) loaf ciabatta
12 large basil leaves
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup sliced bottled roasted red bell peppers
1 large tomato, thinly sliced
Directions:
Combine pesto and mayonnaise in a small bowl, stirring to blend.
Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.
Preheat broiler.
Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper and tomato over cheese, and cover with top half of bread. Cut into 4 equal pieces.
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P3 to feature The Rush Band
P3: Passion, Power, and Purpose, a free community event for young people, will be held Wednesday, June 29 at Life Springs Church on Highway 19 south. The event will feature The Rush Band of Upson County, area students serving as emcees and a presentation about making wise life choices.
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Friday full of fun, music in Pike
Pike County Parks and Recreation will hold the first ever Movie in the Park Friday night at 6:30 p.m. with Diary of a Wimpy Kid II airing on a giant inflatable screen. Third Fridays on the Square will kick off at 6:30 p.m. featuring bands that were rained out last Friday.
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Peanut Butter Pie
Ingredients:
1 cup powdered sugar
1 cup natural-style, reduced-fat creamy peanut butter
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (14-ounce) can fat-free sweetened condensed milk
12 ounces frozen fat-free whipped topping, thawed
2 (6-ounce) reduced-fat graham cracker crusts
20 teaspoons fat-free chocolate sundae syrup
Directions:
Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup. [Full story »]
1 cup powdered sugar
1 cup natural-style, reduced-fat creamy peanut butter
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (14-ounce) can fat-free sweetened condensed milk
12 ounces frozen fat-free whipped topping, thawed
2 (6-ounce) reduced-fat graham cracker crusts
20 teaspoons fat-free chocolate sundae syrup
Directions:
Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup. [Full story »]
Locals travel to Haiti to help orphans
BY KAY S. PEDROTTI
Haiti was a poor country before the 2010 earthquake. Now it is destitute, and those suffering most include orphans at Grace Orphanage and Theophile (love of God) School in a Port-au-Prince suburb. A team of caring people including two from Pike County, three from Barnesville and two from Spalding County – leaving for Haiti on June 28 – has plans to change the lives of some “graduating” orphans. [Full story »]
Haiti was a poor country before the 2010 earthquake. Now it is destitute, and those suffering most include orphans at Grace Orphanage and Theophile (love of God) School in a Port-au-Prince suburb. A team of caring people including two from Pike County, three from Barnesville and two from Spalding County – leaving for Haiti on June 28 – has plans to change the lives of some “graduating” orphans. [Full story »]
Scallop Pasta
Ingredients:
9 oz. angel hair pasta
1/4 cup and 2 tbsp. fresh grated romano cheese
2 tbsp. extra virgin olive oil
2 tbsp. chopped basil
1/2 tsp. pepper
1/8 tsp. salt
1.5 lbs. scallops
4 lemon wedges
Directions:
Boil pasta; drain and keep 2 tbsp. of water.
Combine pasta with the reserved water, 1/4 cup of cheese, 1 tbsp. olive oil, salt, pepper and basil.
Use the remaining 1 tbsp. olive oil to cook scallops. Combine scallops with pasta. Sprinkle remaining cheese and use lemon wedges if desired. [Full story »]
9 oz. angel hair pasta
1/4 cup and 2 tbsp. fresh grated romano cheese
2 tbsp. extra virgin olive oil
2 tbsp. chopped basil
1/2 tsp. pepper
1/8 tsp. salt
1.5 lbs. scallops
4 lemon wedges
Directions:
Boil pasta; drain and keep 2 tbsp. of water.
Combine pasta with the reserved water, 1/4 cup of cheese, 1 tbsp. olive oil, salt, pepper and basil.
Use the remaining 1 tbsp. olive oil to cook scallops. Combine scallops with pasta. Sprinkle remaining cheese and use lemon wedges if desired. [Full story »]
Ancho Chicken Tacos
Ingredients:
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
3/4 teaspoon ancho chile powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
Cooking spray
1/8 teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
1/4 cup light sour cream
2 tablespoons 1% low-fat milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair slaw
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt
8 (6-inch) corn or flour tortillas
Directions:
1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.
2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
4. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.
[Full story »]
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
3/4 teaspoon ancho chile powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
Cooking spray
1/8 teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
1/4 cup light sour cream
2 tablespoons 1% low-fat milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair slaw
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt
8 (6-inch) corn or flour tortillas
Directions:
1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.
2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
4. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.
[Full story »]
Pike's history told through photos
Local pictorial history is recorded in Images of America: Pike County which showcases more than 200 vintage images of people and places in Pike County. Each of 223 photographs were gathered from local residents or family members who live as far away as Michigan and New York.
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Pilots give Young Eagle rides Saturday
The Experimental Aircraft Association Chapter 468 has two unique plane projects that have recently been completed. Provisional Airworthiness Certificates have been issued and the planes were fired up for their first flights.
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Calendar Girls announced
In all, 29 girls competed in the first ever Calendar Girl pageant, a fundraiser for the Pike County Middle School cheerleaders. The winners’ photos will be featured in a 2012 calendar.
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