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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.

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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

 

recipe

Baked Asian Style Chicken Wings

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charsui

Perfect Baked Asian Style Chicken Wings
 
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Slightly modified Crispy Baked Chicken Wings by Fifteen Spatulas. Par boiling completely makes this recipe. The secret ingredient is Char Sui.
Author:
Recipe type: Appetiser
Cuisine: Japanese
Ingredients
  • 2 lbs chicken wing pieces
  • salt
  • 3 tbsp Frank's hot sauce
  • 1 tbsp butter
  • 1 tbs evo
  • 3 tbsp Char Sui chinese bbq sauce
  • ground cayenne pepper to taste, optional
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Heat up a big pot of boiling water. Season the water like you would for cooking pasta (taste the
  3. water, it should taste a little repulsively salty, like sea water).
  4. Boil the chicken wings for 7-8 minutes, then remove them to a wire rack so the excess water can
  5. drain off. Let them drip dry a little bit, then dry them well with a paper towel.
  6. Place the chicken wings directly on a sheet pan. Bake the chicken wings for 25-30 minutes on one
  7. side, then flip the wings and bake for another 5 minutes on the other side. The wings should have
  8. crispy crackly golden skin on the side that was in contact with the sheet pan.
  9. In a small saucepan or in the microwave, heat up the hot sauce, butter, evo Char Sui and
  10. cayenne pepper, if using, until melted and combined. Toss the hot wings in the sauce, and serve
  11. immediately. Gobble them up while they're still crisp, and coated with sauce. Enjoy!
Notes
Updated note about cooking time: Chicken wings sold in grocery stores vary in size, so if you have
smaller wings, you will probably only need to bake them for a total of 25-30 minutes. I've always done
around 40 for mine, but they've been large wings.

 

recipe

Tamale Pie

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20140316-163031.jpg

Tamale Pie
 
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I like to make big batches of chicken chili. This is a perfect recipe for the leftovers. In a pinch I'll use instant mashed potato,
Author:
Recipe type: Pantry Meal
Cuisine: Mexican
Ingredients
  • 12 corn tortillas cut into 1 inch strips
  • 1 can creamed corn
  • 3 cups chicken chili
  • 3 cups mashed potatoes
  • shredded cheddar cheese
  • salt pepper to taste
  • chili powder to taste
Instructions
  1. layer tortilla strips in a pyrex baking dish
  2. mix chicken chili with creamed corn and season to taste
  3. make a thin layers of chili mixture and tortilla strips
  4. repeat with mashed potatoes with cheese and tortilla strips
  5. repeat till you fill the pan, end with a layer of chili mixture
  6. top with extra cheese
  7. bake at 350 till warmed and cheese bubbly
  8. garnish with sour cream and your favorite hot sauce

 

recipe

Recipe Widget Test – Perfect Chicken Breast

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Perfect Chicken Breast
 
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Found this on google searching the above title:
Author:
Ingredients
  • 1 to 4 boneless skinless chicken breasts
  • Salt and freshly ground black pepper
  • ¼ cup flour
  • 1 teaspoon freshly chopped herbs (optional)
  • Olive oil
  • ½ tablespoon butter
  • Equipment
  • 10-inch sauté pan with lid
Instructions
  1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.
  2. Lightly salt and pepper the chicken breasts.
  3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.
  4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.
  5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.
  6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.
  7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
  8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
  9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren’t dried out in the least. Doublecheck them to make sure there is no pink in the middle. Slice and eat.