Food and Features
FCA hosts tailgate, movie screening
The Lamar County High School chapter of Fellowship of Christian Athletes will host a tailgate party to help kick off the prep football season Thursday at the Fine Arts Center.
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Chipotle Bean Burritos
Ingredients:
1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can black beans, drained
1 (15-ounce) can kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.
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1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can black beans, drained
1 (15-ounce) can kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.
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BLT Pasta Salad
Ingredients:
12 ounces corkscrew-shaped pasta
1/2 cup milk (2%)
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup low-fat mayonnaise
1/4 cup low-fat sour cream
4 tablespoons chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Directions:
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
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12 ounces corkscrew-shaped pasta
1/2 cup milk (2%)
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup low-fat mayonnaise
1/4 cup low-fat sour cream
4 tablespoons chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Directions:
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
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Buffalo Chicken Calzone with Blue Cheese Dip
Ingredients for calzone:
Cooking spray
2 reserved chicken breast halves, diced, about 2 cups
1 cup mozzarella cheese, shredded
2/3 cup reserved tomato sauce
1 teaspoon liquid smoke
1 teaspoon hot sauce
1 pound fresh or frozen pizza or bread dough, thawed according to package directions
1 tablespoon olive oil
2 tablespoons grated Parmesan
For dip:
1 cup sour cream
1/3 cup blue cheese, crumbled
2 tablespoons fresh chives, chopped
Directions:
Preheat oven to 450 degrees F.
Coat a large baking sheet with cooking spray.
In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside.
Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1-inch of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal.
Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle the top with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 minutes, until puffed up and golden brown. Let stand 5 minutes before serving.
For dip:
While the calzone is baking, in a small bowl, combine sour cream, blue cheese and chives.
Serve calzone sliced with sour cream dip on the side.
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Cooking spray
2 reserved chicken breast halves, diced, about 2 cups
1 cup mozzarella cheese, shredded
2/3 cup reserved tomato sauce
1 teaspoon liquid smoke
1 teaspoon hot sauce
1 pound fresh or frozen pizza or bread dough, thawed according to package directions
1 tablespoon olive oil
2 tablespoons grated Parmesan
For dip:
1 cup sour cream
1/3 cup blue cheese, crumbled
2 tablespoons fresh chives, chopped
Directions:
Preheat oven to 450 degrees F.
Coat a large baking sheet with cooking spray.
In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside.
Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1-inch of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal.
Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle the top with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 minutes, until puffed up and golden brown. Let stand 5 minutes before serving.
For dip:
While the calzone is baking, in a small bowl, combine sour cream, blue cheese and chives.
Serve calzone sliced with sour cream dip on the side.
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Classic cars cruise downtown today
Classic and custom cars will be on display in downtown Barnesville today as the Barnesville-Lamar County Chamber of Commerce hosts its monthly Cruise-In.
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Heat advisory issued for Lamar
The National Weather Service has issued a heat advisory for Lamar County.
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Pepper Pork Chops
Ingredients:
2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 (1 to 1 1/2-inch thick) bone-in pork chops
2 teaspoons kosher salt
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme
Directions:
Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
Place the apples in the slow cooker.
Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.
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2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 (1 to 1 1/2-inch thick) bone-in pork chops
2 teaspoons kosher salt
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme
Directions:
Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
Place the apples in the slow cooker.
Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.
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Be on the lookout for missing dog
Residents in the Cannafax Rd. area are asked to be on the lookout for a missing black lab mix named Chloe.
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Stuffed Chicken Breasts
Ingredients:
4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil
Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth
Directions:
Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
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4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil
Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth
Directions:
Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
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Spicy Shrimp and Pasta Casserole
Ingredients:
Butter, for greasing pan
2 eggs
1 1/2 cups half-and-half
1 cup plain yogurt
1/2 cup grated Swiss cheese
1/3 cup crumbled feta cheese
1/3 cup chopped fresh parsley leaves
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
9 ounces angel hair pasta, cooked
16 ounces mild salsa, thick and chunky
2 pounds shrimp, cleaned, peeled and deveined
1/2 cup grated Monterey Jack
Directions:
Preheat the oven to 350 degrees F.
Grease a 12 by 8-inch pan or glass dish with butter. Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended. Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over top of the casserole. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving. [Full Story »]
Butter, for greasing pan
2 eggs
1 1/2 cups half-and-half
1 cup plain yogurt
1/2 cup grated Swiss cheese
1/3 cup crumbled feta cheese
1/3 cup chopped fresh parsley leaves
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
9 ounces angel hair pasta, cooked
16 ounces mild salsa, thick and chunky
2 pounds shrimp, cleaned, peeled and deveined
1/2 cup grated Monterey Jack
Directions:
Preheat the oven to 350 degrees F.
Grease a 12 by 8-inch pan or glass dish with butter. Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended. Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over top of the casserole. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving. [Full Story »]
Mozzarella BLT
Ingredients:
1 4-inch piece of baguette
2 slices low sodium applewood-smoked bacon
1 1/2 tsp. store bought pesto
1 1/2 tsp. low fat mayo
1 spear romaine lettuce
2 thick slices of heirloom tomato
1 thick slice of fresh mozzarella
kosher salt and fresh ground pepper
Slice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels.
Combine the pesto with the mayonnaise and smear on the bottom part of the bread. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper.
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1 4-inch piece of baguette
2 slices low sodium applewood-smoked bacon
1 1/2 tsp. store bought pesto
1 1/2 tsp. low fat mayo
1 spear romaine lettuce
2 thick slices of heirloom tomato
1 thick slice of fresh mozzarella
kosher salt and fresh ground pepper
Slice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels.
Combine the pesto with the mayonnaise and smear on the bottom part of the bread. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper.
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Chili Rubbed Pork Chops
Ingredients:
4 loin pork chops
garlic salt
black pepper
2 tbsp. chili seasoning
1/2 cup barbecue sauce
Preheat broiler. Place pork chops on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side. Brush with barbecue sauce, broil 1 minute, turn, brush with more sauce and broil and additional minute. Serve hot.
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4 loin pork chops
garlic salt
black pepper
2 tbsp. chili seasoning
1/2 cup barbecue sauce
Preheat broiler. Place pork chops on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side. Brush with barbecue sauce, broil 1 minute, turn, brush with more sauce and broil and additional minute. Serve hot.
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Once Upon a Time...
Dancers from the Kim Ozier School of Dance performed their annual recital last weekend at the Fine Arts Center.
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Steak Sandwich
Ingredients:
1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2
1/2 cup baby arugula
Directions:
Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
Mustard Mayo:
3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt
Whisk the ingredients together in a small bowl. Serve at room temperature.
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1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2
1/2 cup baby arugula
Directions:
Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
Mustard Mayo:
3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt
Whisk the ingredients together in a small bowl. Serve at room temperature.
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Barnesville Remembers Saturday
For the second time this year, Barnesville-Lamar County will honor those who served in World War II.
Barnesville Remembers - A Tribute to our WWII Veterans gets underway Saturday morning at the Fine Arts Center on the Lamar County Schools campus. This event is open to the public and citizens are encouraged to come out and pay tribute to the vets. [Full Story »]
Barnesville Remembers - A Tribute to our WWII Veterans gets underway Saturday morning at the Fine Arts Center on the Lamar County Schools campus. This event is open to the public and citizens are encouraged to come out and pay tribute to the vets. [Full Story »]
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