All posts by mrfitzer

recipe

Leftover potroast Italian Sandwich

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20140320-064051.jpg

Italian Sandwich
 
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Perfect quick recipe for leftover potroast
Author:
Recipe type: Entree
Cuisine: Italian
Ingredients
  • 2-3 cups leftover pot roast cut into thin slices
  • 2 green peppers cut into thin slices
  • 5-6 Peperoncini stems removed and chopped
  • 3 tbsp Peperoncini brine
  • 2 tbsp oregano
  • 3 cloves garlic minced
  • red pepper flakes to taste
  • salt to taste
  • EVO
Instructions
  1. saute garlic in 1 tbsp evo for 1-2 minutes
  2. add peppers, peperoncini, brine, oregano red pepper and saute 5 minutes.
  3. add beef and cook another 3-4 minutes
  4. adjust seasoning
  5. serve on bread of choice
  6. also great served au jus.

 

 

Uncategorized

Baked Potato Wedges

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Baked Potato Wedges
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: American
Ingredients
  • 3 medium russet potatoes, about 1½ pounds, scrubbed and dried
  • 3 tablespoons EVO
  • 2 teaspoons kosher salt
  • Pinch cayenne, optional
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about ¾-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
  3. Transfer potatoes to a serving dish and serve immediately.

 

Uncategorized

I love beets!

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Chilled Beet Soup
 
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Chilled Beet Soup
Author:
Recipe type: Entree
Cuisine: American
Ingredients
  • 3 pounds beets
  • 1 tablespoon light olive oil
  • ½ yellow onion, coarsely chopped
  • Salt and pepper
  • 2 tablespoons garlic, minced
  • 2 cups vegetable or chicken stock
  • 2 to 3 cups water
  • ½ cup fresh orange juice
  • 2 to 3 teaspoons fresh lemon juice
  • Rice wine vinegar or Champagne vinegar
  • Sour cream
  • 2 teaspoons fresh dill
Instructions
  1. Trim beet greens at the base of the beet. Bring a large pot of water to a boil and add the beets. Reduce the heat and cook, uncovered, at a low boil until tender, 30 to 40 minutes. Test the beets by inserting a paring knife or skewer. If there is no resistance, they are ready to be drained. Drain when tender and allow to cool or run them under cold water to cool them quickly. Peel, cut into large pieces, and set aside.
  2. Heat oil in a small saute pan, add the onion and ¼ teaspoon salt, cook until tender, about 7 minutes. Add the garlic and cook for 2 more minutes. Combine the onion/garlic and beets in a blender or food processor. Add 2 cups stock and puree until smooth. Add water 1 cup at a time until desired consistency, being careful not to make soup too thin. Add the orange juice, 2 teaspoons lemon juice, 2 teaspoons vinegar, 1 teaspoon salt, and a few pinches of pepper. Season if needed with lemon juice, vinegar, salt and pepper. Chill the soup, ladle into bowls. Garnish each with a swirl of sour cream and a sprinkle of dill

 

education

Happy Teacher!

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The Interactive Media Program at the South-Western Career Academy sent 15 students to the state competition for Business Professionals of America on March 13 & 14, 2014. Business Professionals of America is the leading CTSO (Career and Technical Student Organization) for students pursuing careers in business management, office administration, information technology and other related career fields. The South-Western Career Academy (SWCA) services eligible juniors and seniors from the South-Western City Schools District. The Interactive Media Design program is taught by Jay DiMasso and Derek Fitzer.

Shane Richardson won 1st place in graphic design promotion and was awarded a $2500 scholarship to the School of Advertising Art for winning first in the state. Shane had to develop and present a flyer and logo promoting the Business Professionals of America National Leadership Conference in Anaheim, California, May 6-10, 2015. To qualify for state, Shane competed against 25 plus students from the Region 14 BPA schools which consists of Eastland, Pickerington North, Central Crossing, Grove City, Westland and Franklin Heights.   Shane won the regionals in February to qualify for state. At the state competition he competed against all regional champs from across Ohio. Shane score an almost perfect score of 79.5 out of 80 on his presentation to the judges.

ri

Ethan Olson was runner up in computer modeling. Ethan had to design a concept race car prototype to be driven in a futuristic Indianapolis 500 race and present an explanation of how and why he designed it. To present the info, Ethan created a video presentation that showed the step by step design and research process to create his rendered 3D model of the race car. Ethan won 1st place in the regional competition in February to qualify for state. Ethan competed against all regional champs from across Ohio in route to becoming the state runner up.

ethan
Ethan and Shane will be competing at Nationals in Indianapolis, IN April 30-May 4, 2014. Both of their graphics are attached as well.
Ethan Olson (Lt) & Shane Richardson (Rt) –when looking at photo
winner
In addition to the above mentioned students success, the team of Dakota Hubbard and Jessica Young placed in the top 10 for computer animation. Other students that participated in state competition were Ory Mattingly
Keagon King, Jeffrey Reed, Mohamed Abdi, Marianna Stephens, Thomas Flanders, Ana Montes, Nicholas Davidson, Jacob Metz, Glicerio Hawk, Anthony Vallette, and Thomas Flanders.

pixels

WordPress Slider Auto Start

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http://wordpress.org/support/topic/twenty-fourteen-slider-not-slide?replies=4#post-5046422

Here’s the code to be added to functions.php for the twentyfourteen template

function add_script_in_footer(){
?>
<script type="text/javascript" charset="utf-8">
    jQuery(document).ready(function(){
        var change_every = 5; // The number of seconds that the slider will auto-advance in
        var current = 1;
        function auto_advance(){
            if(current == -1) return false;
            jQuery('#featured-content .slider-next').eq(current % jQuery('#featured-content .slider-next').length).trigger('click', [true]);
            current++;
        };
        setInterval(function(){auto_advance()}, change_every * 1000);
    });
</script>
<?php
}
add_action('wp_footer', 'add_script_in_footer');
recipe

Austrian Cucumber Salad

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Austrian Cucumber Salad
 
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Austrian Cucumber Salad
Author:
Recipe type: Side
Cuisine: Austrian
Ingredients
  • 2 medium cucumbers
  • salt
  • 3 T. white vinegar
  • 3 T. olive oil
  • 1 tsp. sugar
  • White pepper
  • 1 T. minced chive, dill or parsley
Instructions
  1. Peel cucumbers. Score lengthwise and slice thinly. Put in colander, sprinkle with salt and allow to stand for 30 minutes. Put in serving dish. Add vinegar, oil and sugar. Season to taste with salt and pepper. Refrigerate two hours. Serve with chives, etc.
  2. Variations: You can add sour cream, yogurt, garlic, or garnish with paprika.

 

recipe

Soft Boiled Egg

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Soft Boiled Egg
 
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Soft Boiled Egg
Author:
Recipe type: Breakfast
Cuisine: American
Ingredients
  • 1 egg
Instructions
  1. Boil H20 depth @ 1.5 x height of egg
  2. boil 2 min
  3. rotate 180 deg
  4. boil 3 min
  5. remove, eat in shell, shot glass for egg cup