Food and Features

Melt in Your Mouth Barbecued Ribs

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in Food

Monday, December 14. 2009

Comments (3)

Here is another rib recipe that will make your mouth water.

Ingredients:

2 sides pork spareribs (about 6 pounds), separated
1 (28 oz.) can chunky tomato sauce
1/3 cup brown sugar
2 tbsp. red wine vinegar
1 tbsp. worcestershire sauce
1 tbsp. reduced-sodium soy sauce
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients.
Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. [Full Story »]

More holiday spirit courtesy Kim Ozier dancers

Posted by

Walter Geiger

in Features

Thursday, December 10. 2009

Comments (16)

The Kim Ozier School of Dance presented its annual Christmas recital December 6 at the new Lamar County Fine Arts Center. [Full Story »]

Green Apple Bake

Posted by

Tasha Webster

in Food

Monday, December 7. 2009

Comments (11)

This dish is absolutely wonderful. My cousin-in-law made this for Thanksgiving this year and it was a hit. This is perfect for a dessert because it is not as sugary. I love the tartness of it. I hope you will enjoy it too!

3 cups sliced green apples
2 cups cranberries (I use 1 bag of cran raisins)
1.5 cups oatmeal
1/2 cup sugar
1/2 cup brown sugar
1/3 cup flour
1 cup chopped nuts
1 stick of butter, melted

Place in 9x13 casserole dish.
Mix 1 1/2 cups oatmeal, 1/2 cup sugar, 1/2 cup brown sugar, 1/3 cup flour, 1 cup chopped nuts, and 1 stick of butter, melted.
Pour mixture (crumble) over apples and cranberries.
Bakes at 350 for 40 minutes. [Full Story »]

A little holiday spirit from New York City

Posted by

Walter Geiger

in Features

Friday, December 4. 2009

Comments (7)

Need a break from trimming the tree and hanging the stockings and garland around the house? [Full Story »]

Barnesville pastor goes web 2.0 to counsel couples

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in Features

Thursday, December 3. 2009

Comments (9)

Want to take your marriage beyond ordinary? Need a coach to encourage and equip you? Rev. Jay Tenney, pastor of Barnesville First UMC, has developed a tool to help: www.mymarriagecoach.com. [Full Story »]

Cuban sandwich

Posted by

in Food

Tuesday, December 1. 2009

Comments (5)

Serves 4
Hands-On Time: 15m
Total Time: 30m

INGREDIENTS

* 1/2 pound Swiss cheese, sliced
* 1/2 pound deli ham, sliced
* 4 dill pickles, thinly sliced (or about 24 hamburger slices)
* 4 cooked pork cutlets, shredded
* 1 large baguette, cut into 4 pieces, each halved lengthwise

DIRECTIONS

1. Heat oven to 400º F. Layer some of the cheese, ham, pickles, and pork on the bottom half of each of the 4 baguette pieces. Top with the remaining bread.
2. Wrap each sandwich tightly in a 12-inch square of aluminum foil, then press them with the palm of your hand to flatten slightly.
3. Place the sandwiches in the oven and heat until crispy and warm, about 15 minutes. Unwrap and serve.

[Full Story »]

Mashed Sweet Potatoes

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in Food

Tuesday, November 24. 2009

Comments (5)

Thanksgiving is here. Granted. But so is my appetite for sweet potatoes and that never goes away! Stepping in for our normal recipe reaconteur, I thought I would post a simple side dish how-to for these table favorites.

INGREDIENTS

Makes 3 cups

* 2 medium sweet potatoes, peeled and cut into 2-inch chunks
* 1/2 cup half-and-half
* 3 tablespoons butter
* 2 tablespoons light-brown sugar
* Coarse salt and ground pepper

DIRECTIONS

1. Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
2. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
[Full Story »]

Green Beans

Posted by

Tasha Webster

in Food

Monday, November 16. 2009

Comments (5)

This is a green bean recipe that can replace the traditional green bean casserole.

Ingredients:

2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper

Directions:

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

[Full Story »]

Nacho Tacos

Posted by

Laura Geiger

in Food

Thursday, November 12. 2009

Comments (2)

As we approach the holiday season our lives only become more busy. Dinner prep is given less time. But who wants to eat fast food every night? Why not try these easy Nacho Tacos?

Prep Time: 10 min. Cook Time: 15 min. [Full Story »]

Free As A Bird contest

Posted by

Staff Writer

in Features

Tuesday, November 10. 2009

Comments (16)

The Beatles tribute band The Return is performing at the Lamar County Schools Fine Arts Center in Barnesville on November 19 at 8 p.m.

Tickets are $10.00 each but this is your chance to win a free pair of tickets courtesy of The Herald-Gazette and the Fine Arts Center. [Full Story »]

Cottage Potatoes

Posted by

Tasha Webster

in Food

Monday, November 2. 2009

Comments (5)

Ingredients:

3 large Idaho potatoes
1/4 cup butter
1 cup cottage cheese
1/2 onion, diced
salt and pepper
paprika

Directions:

Preheat the oven to 350 degrees.
Scrub the potatoes, slice them and put in a pot of boiling water. Boil the potatoes until tender, then drain and mash them with 2 tablespoons of the butter. Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture gently and then put in a greased casserole dish. Dot the remaining 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes.
[Full Story »]

Grand Canyon piece to be la grande chose

Posted by

in Features

Tuesday, October 27. 2009

Comments (2)

Just as children are counting down to the witching hour in which their imaginations will let loose with characters of creativity, ghouls of confectionary greed and fairies of fantasy, so will another of Barnesville's creative minds be on display. (interview video after the jump)
[Full Story »]

Chinese Noodles

Posted by

Tasha Webster

in Food

Tuesday, October 20. 2009

Ingredients:

1 pound rice noodles
1 cup frozen green peas
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1/2 teaspoon chili paste, or to taste
1 tablespoon peanut butter
1 cup diced roasted red peppers (from water-packed jar)
2 tablespoons chopped fresh cilantro leaves

Directions:

Cook rice noodles according to package directions, adding peas for the last 30 seconds of cooking. In a large bowl, whisk together the soy sauce, sesame oil, chili paste (if using) and peanut butter. Add the diced roasted peppers to the bowl and stir to combine. Drain rice noodles and transfer to the bowl. Toss to combine. Sprinkle chopped cilantro on top and serve warm.

[Full Story »]

No Bake Spider Cookies

Posted by

Tasha Webster

in Food

Tuesday, October 13. 2009

Comments (2)

Here is a fun recipe that the kids can help you make just in time for Halloween.

Ingredients:

1.5 cups semi-sweet chocolate morsels
1 5oz. can chow mein noodles
1 cup salted peanuts

Place chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low, cook until chocolate melts. Add noodles and peanuts, stirring well. Drop mixture by teaspoonfuls onto greased baking sheets. Refrigerate 8 hours or overnight. Makes about 3 dozen cookies.

[Full Story »]

Layered Mexican Chicken

Posted by

Tasha Webster

in Food

Tuesday, October 6. 2009

Comments (2)

Ingredients:

1 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup(s) fat-free sour cream
2 cup(s) shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies,
two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup(s) salsa, mild, medium or hot

Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
[Full Story »]