The Barnesville-Lamar County Chamber of Commerce is currently accepting applications from those interested in participating as a food judge for the 10th Annual BBQ & Blues Festival.
This event is sanctioned by the Florida BBQ Association (FBA), however judges do not have to be certified to participate. Preference will be given to judges who are certified. For more information on judging, please contact Chamber President Marshall Hooks at (770) 358-5884 or visit bbqandblues.org to download an application. Completed applications may be e-mailed to firstname.lastname@example.org or faxed to (770) 358-5886.
Former Outstanding Citizens of the year and community philanthropists Charles and Jean Dukes will be honored by friends Friday, April 11 from 5-7 p.m. at the Depot.
They are moving to Suwanee from their home at 530 Thomaston Street to be closer to two of their chlldren.
In the 30 years here, they have generously opened their home to countless organizations for fundraisers and events. This past weekend, it was used for as a site for junior-senior prom pictures.
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2 ½ pounds bone-in, skin-on chicken breast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped (1 ½ cups)
2 small heads broccoli, cut into florets (about 2 cups)
1 tablespoon garlic, minced
1 teaspoon ground cumin
1 teaspoon turmeric or pinch of saffron threads
1/4 teaspoon cayenne pepper (plus more to taste if desired)
3 cups low sodium chicken broth
1 ½ cups basmati or long-grain white rice
3/4 cup frozen peas
2 tablespoon chopped fresh parsley leaves
Lemon or lime wedges, for serving
Season chicken on all sides with salt and pepper. Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add chicken skin-side down and cook without moving until well browned, 6 to 7 minutes. Flip and brown second side, about 5 minutes longer. Transfer chicken to a plate and set aside.
Reduce heat to medium, and add the onions, broccoli and a pinch of salt, stirring until softened, 2 to 3 minutes. Add the garlic, cumin, turmeric, and cayenne and cook for until fragrant, about 30 seconds longer. Add the chicken stock to the pan and then add the rice and lay the chicken carefully on top.
Bring the liquid to a boil and then lower the heat to maintain a gentle simmer. Cover and cook until the rice and chicken are finished cooking, 15-20 minutes. Add the frozen peas during the last 3 to 4 minutes of cooking.
Remove from heat. Sprinkle with fresh chopped parsley and serve with lemon or lime wedges