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Food and Features

Fruit-and-Fire Flat Iron Steaks

Posted by
Andrew Odom
in Food and Features
Tuesday, June 16. 2009
Comments (3)
This recipe is courtesy of Better Homes and Gardens - June 2009

Summer = grilling. For me? That means steak and veggies fresh from the garden! [Full story »] 

Cool Corn Relish

Posted by
Staff Writer
in Food and Features
Tuesday, June 9. 2009
Comment (1)
Summertime is my favorite time of the year for food. There is always something fresh that needs to be grilled, sauteed or eaten straight from the vine. It will soon be time to have fresh corn from the garden. It is very rewarding to harvest a garden and eat the treats. This recipe is for corn that will soon be ready to pick. It calls for yellow corn, but my favorite is Silver Queen white corn. You choose your favorite.

Ingredients:

-5 large ears of yellow corn (3 cups kernels)
-1.5 cups of finely diced sweet onion
-3/4 cups of finely chopped flat leaf parsley
-3 tbsp. of lime juice
-2 tbsp. of EVOO (extra virgin olive oil)
-1/4 tsp. salt

Microwave corn in husks, on high, until they are steaming and tender (7-9 minutes). When cool, remove husks and silk. Slice kernels from corn. Combine corn kernels, onion, parsley, lime juice, oil and salt and refrigerate. Serve cold.
I always like to chop a tomato and add to it.




 
[Full story »] 

Kids! You gotta love 'em

Posted by
Staff Writer
in Food and Features
Wednesday, June 3. 2009
Comments (3)
Before my Mother left for Heaven, she told me "If you always want to hear the truth...ask someone under eight or over eighty." I was fortunate enough to come from a big family. I have four brothers and two sisters. This brings along many nieces and nephews, followed by cousins in the next generation. I hope you will be entertained by some of the comments from my family. Some young..some older. [Full story »] 

Chili-Lime Shrimp

Posted by
Staff Writer
in Food and Features
Monday, June 1. 2009
Chili-Lime Shrimp

With the temperature heating up, I always crave seafood. Especially fresh shrimp.
This recipe is perfect for a relaxing afternoon by the water or in your backyard.

Ingredients:
-Cooking spray
-3/4 cup chopped green onions, divided
-1.5 lbs. peeled and deveined large shrimp
-1 tsp. chili powder
-2 tbsp. fresh lime juice (about 1 lime)
-2 tbsp. butter
-1/2 tsp. salt

Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onions to pan; coat onions with cooking spray. Cook 1 minute, stirring occasionally. Add shrimp and chili powder to pan; cook 4 minutes or until shrimp are done, stirring occasionally. Remove from heat. Add juice, butter and salt to pan; stir until butter melts. Sprinkle with remaining 1/4 cup onions.

Makes 4 servings.
[Full story »] 

Vegetarian Chili

Posted by
Andrew Odom
in Food and Features
Tuesday, May 19. 2009
Face it. It's unseasonably cold. So, why not take this opportunity to make one last post of chili.

And why not make it a vegetarian bowl? [Full story »] 

Strawberry Milkshake

Posted by
Laura Geiger
in Food and Features
Tuesday, May 12. 2009
Comment (1)
My strawberries have not only come in but a few are starting to get ripe.

Seeing their bright red coats wrapped in a shawl of greenery got me thinking about my absolute love for strawberry milkshakes. [Full story »] 

Life without the printed word

Posted by
Staff Writer
in Food and Features
Tuesday, May 12. 2009
Comment (1)
"Like many industries, newspapers face serious challenges," says Mike Luckovich, the Pulitzer Prize-winning, nationally syndicated editorial cartoonist for the Atlanta Journal-Constitution. "But it's important to remember the millions of Americans who still love and rely on their local newspaper."

"We are thrilled to have these artists use their unique humor to remind us what we'd be missing without the printed newspaper," adds Randy Siegel, President and Publisher of PARADE and a co-founder of The Newspaper Project. [Full story »] 

Pike County Ghost Out 2009

Posted by
Andrew Odom
in Food and Features
Tuesday, May 5. 2009
Comments (2)
I know this video is a couple of months old but after finding it on YouTube I thought it was too good not to give a little more publicity to. Strong message and good video work. [Full story »] 

Chicken and Cheese Tostadas

Posted by
Laura Geiger
in Food and Features
Tuesday, May 5. 2009
In celebration of Cinco de Mayo it seems appropriate to fix a rather authentic Mexican dish. It only takes 20 minutes to prepare and make this dish and it serves 6.

Best served with a frozen strawberry margarita. [Full story »] 

Chicken and Cashews in Lettuce Cups

Posted by
Laura Geiger
in Food and Features
Tuesday, April 28. 2009
It's warm outside.

The garden is growing.

Let's make something cool and crisp. [Full story »] 

Smokin' Joe Kubek and B'nois King video clip of the day

Posted by
Andrew Odom
in Food and Features
Wednesday, April 22. 2009
A little taste of Texas blues... [Full story »] 

How to make North Carolina BBQ

Posted by
Laura Geiger
in Food and Features
Wednesday, April 22. 2009
North Carolina barbecue is one of the most famous and beloved regional cuisines in all the fifty states. NC BBQ, as locals call it, cooks pig meat at quite low temperatures for up to 18 hours at a time.

And since BBQ & Blues is upon us, I thought it would be a good time to get everyone started! [Full story »] 

Southern-Style Lima Beans

Posted by
Andrew Odom
in Food and Features
Thursday, April 16. 2009
Lima beans are popular in the southern part of the United States, perhaps less so in other regions, but good anywhere and any time. The trick is to cook them right. [Full story »] 

Barnesville's BBQ & Blues Festival just around the corner

Posted by
Walter Geiger
in Food and Features
Thursday, April 9. 2009
During the last weekend of every April (April 24-25 in 2009), downtown Barnesville is host to Georgia`s largest sanctioned BBQ cook off. The Barnesville BBQ & Blues Festival is sanctioned by the Florida BBQ Association and has 60 teams competing each year in the Triple Crown Series and the coveted Jack Daniels National Qualifier Competition. [Full story »] 

Potato Salad

Posted by
Staff Writer
in Food and Features
Tuesday, April 7. 2009
Potato Salad

Yet another way to utilize the Easter eggs that are hunted on Sunday morning. You can fix this and have it ready for Easter dinner.

Ingredients:

4 large potatoes (Freshway; 2/$5.00 10lb.bag)
Lots of onions (Freshway; 2/$3.00 3lb.bag)
Lots of celery
3 hard boiled eggs
Mayonnaise to your liking
Mustard to your liking
Salt and pepper to taste
Paprika for garnish

Hard boil the eggs in a pan and boil the potatoes in another pan. Once cooked, dice the potatoes to the size you like and add the chopped boiled eggs. Add your celery, onion, mayo, mustard and mix. Add salt and pepper to taste. Garnish with paprika.

Other suggestions to have for Easter dinner can be found at Freshway: Spiral ham ($1.59lb.), Collard greens (2/$3.00), Pictsweet chub corn (4/$5.00), Pillsbury Grands biscuits (2/$3.00) and Homemade fresh Easter cakes from the bakery ($3.99)
[Full story »] 
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