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Scary mummies with devilish dipping sauce

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This spooky twist on pigs in a blanket is fun to eat and even easier to make. Kids of all ages will be delighted.

Start to finish: 30 minutes
Servings: 20

Ingredients

Mummies

• 12-ounce package of crescent roll dough
• 10 hot dogs

Dipping sauce

• 1/2 cup mayonnaise
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Red food coloring (optional)

Directions

1. Preheat the oven to 350 ° F.
2. Cover a baking sheet with parchment paper.
3. Cut the hot dogs in half to make two shorter pieces (or you can keep them whole and make ten bigger mummies).
4. Unroll crescent roll dough and cut it into strips that are about half-an-inch wide.
5. Wrap the strips around each hot dog, leaving a portion unwrapped near the end to make the “face.” Place the dough covered hot dogs on the baking sheet.
6. Bake for 15 minutes or until the dough is golden brown.
7. While the hot dogs are baking, in a bowl combine all the dipping sauce ingredients.
8. Let the mummies cool for 5 to 10 minutes and then serve with the sauce. Enjoy!

Give your mummies eyes by using cream cheese and black peppercorns — or any other ingredients you have on hand. Happy Halloween!

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Food

Slow-cooked chili con carne

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There’s nothing better than a meal made in the slow cooker, especially when it’s this chili con carne.

Start to finish: 8 hours and 15 minutes (15 minutes active)
Servings: 10

Ingredients
• 1 pound ground beef
• 2 tablespoons olive oil, divided
• 1 large onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 2 tablespoons chili seasoning
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 cup ketchup
• 1 28-ounce can diced tomatoes
• 1 18-ounce can kidney beans, rinsed and drained
• 1 red pepper, diced
• 1/4 cup brown sugar
• 1/4 cup beef broth
• Salt and pepper
• 1 cup sour cream
• 2 green onions, sliced

Directions
1. In a large pan over high heat, warm 1 tablespoon of the olive oil and brown the beef in it. Transfer the meat to the slow cooker.
2. In the same pan, heat the remaining olive oil and cook the onion, celery and carrot. When it’s almost done, add the garlic, chili seasoning, cumin and dried oregano. Cook for 2 or 3 minutes or until fragrant.
3. Add the ketchup, diced tomatoes, beans, red pepper, brown sugar and beef broth and cook until hot. Salt and pepper to taste.
4. Pour over the beef in the slow cooker and cook on low for 8 hours or on high for 4 hours.
5. Taste and adjust the flavor by adding more chili seasoning, salt and pepper, if necessary.
6. Serve topped with a dollop of sour cream and some of the sliced green onion.

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Food

Homemade fried chicken

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If you want fried chicken that’s crispy on the outside and perfectly cooked on the inside, then try this recipe. You won’t regret it!

Start to finish: 5 hours (1 hour active)
Servings: 6

Ingredients
• 1 whole chicken
• 2 quarts 2% milk
• Juice of half a lemon
• 2 teaspoons dried oregano, divided
• 2 teaspoons dried basil, divided
• 2 teaspoons grated fresh ginger, divided
• 2 teaspoons paprika, divided
• 2 teaspoons black pepper, divided
• 2 teaspoons white pepper, divided
• 2 teaspoons salt, divided
• 2 teaspoons garlic salt, divided
• 2 teaspoons celery salt, divided
• 2 teaspoons dried thyme, divided
• 2 cups all-purpose flour
• 1-1/2 quarts vegetable oil

Directions
1. Cut the chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks and 2 wings).
2. In a large bowl, combine the milk and lemon juice to make buttermilk. Let sit for about 10 minutes.
3. Add a teaspoon of each herb and spice to the buttermilk mixture and stir to combine. Put the chicken into the milk to marinate and refrigerate overnight or for at least 4 hours.
4. After marinating, put the flour into a bowl and add one teaspoon of each herb and spice. Mix well to combine.
5. Remove the chicken from the buttermilk marinade and coat it completely in the flour mixture. Let rest for a few minutes.
6. Heat the oil in a large, deep pot until it reaches 400 °F.
7. Carefully put 2 pieces of chicken in the oil, and fry until they reach an interior temperature of 165 °F. Repeat until the entire chicken in cooked.
8. Drain on a piece of paper towel and serve with your choice of sauce.

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Food

Baked brie with pear jam

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This decadent dish is easy to prepare. Serve it as an appetizer or as a crowd-pleasing dessert. Either way, it’s sure to be a winner.

Start to finish: 15 minutes
Servings: 4

Ingredients
• 1 10-ounce wheel of brie
• 1/4 cup pear jam
• 1/4 cup walnuts, chopped
• 3 tablespoons honey
• 1 sprig rosemary
• 1 baguette, sliced

Directions
1. Preheat the oven to 400 °F.
2. Cut the brie in half horizontally, thereby creating 2 round slices.
3. Spread the pear jam on the inside of one section of the wheel and cover with the other half, thereby reassembling the entire wheel of cheese with the pear jam in the middle.
4. Place the wheel on a baking sheet covered with parchment paper.
5. Using a knife, score the top of the cheese to create a checkered pattern.
6. Top with walnuts, honey and rosemary and bake for 10 minutes or until the cheese is just starting to melt.
7. Serve with slices of baguette.

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Food

Spicy chicken and sweet potato stew warms up everyone

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Ahhh, stew. It’s a comfort food in the harsh winter, not only in its makeup but in its usefulness: we can stand over a steaming bowl and feel warmth on our face. Plus, it’s a great way to use up that stray potato left over from the holidays.

Stews start with a base of liquid, meat cut into cubes, and typically some type of root vegetables. Categories typically include brown stews, in which the meat is browned in fat before the liquid is added, and white stews, in which it is not.

Although stews are generally considered a pedestrian dish, there are some, like beef burgundy, that are fine dining-approved. And every culture seems to have its twist, according to Encyclopedia.com: from Argentinians who add fruit and bake them in a pumpkin or squash shell, to bigos, also known as hunter’s stew, considered Poland’s national dish.

Here is a recipe for spicy chicken and sweet potato stew from the website Allrecipes. It’s easy, hearty, and, like the appeal of most stews, it’s a one-pot meal.

Ingredients:
6 servings
1 teaspoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 pound sweet potato,
peeled and cubed
1 orange bell pepper,
seeded and cubed
1 pound cooked chicken
breast, cubed
1 (28 ounce) can diced tomatoes
2 cups water
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
11/2 tablespoons all-purpose
flour
2 tablespoons water
1 cup frozen corn
1 (16 ounce) can kidney
beans rinsed and drained
1/2 cup chopped fresh cilantro

Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil.

Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.

Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

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Food

Beef Stroganoff

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This classic Russian dish is hearty and easy to make — and perfect when paired with a glass of red wine. It’s best enjoyed on a cold and frosty evening but can be made anytime you need to whip together a quick meal.

Start to finish: 30 minutes
Servings: 6

Ingredients
• 25 ounces beef sirloin, cut into strips
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large onion, chopped finely
• 16 ounces button mushrooms, sliced
• 2 garlic cloves, minced
• 1 cup beef broth
• 1/2 cup red wine
• 1 sprig fresh thyme
• 1 tablespoon old-fashioned mustard
• 3/4 cup sour cream
• Salt and pepper to taste

Directions
1. Coat the beef strips with a thin layer of flour. Shake to remove any excess.
2. In a deep pan, heat the butter and olive oil over high heat. Sear the beef on all sides. Remove and set aside on a paper towel.
3. Lower the heat to medium and sauté the onions in the same pan. Cook for 5 minutes or until golden. Add the mushrooms and garlic and continue to cook for 3 minutes. Add the beef and stir to combine.
4. Add the red wine, beef broth, thyme and mustard and stir well. Lower the heat and simmer for 15 minutes.
5. Remove from heat and add the sour cream to the sauce, stir well to incorporate. Salt and pepper to taste.
6. Garnish with fresh parsley and serve over egg noodles.

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Food

Cranberry, mascarpone and white chocolate verrines

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This dessert is equal parts sweet and tart, making it a perfect way to end a hearty holiday meal.

Start to finish: 25 minutes (not including cooling time)
Servings: 10

Ingredients

Ganache
• 1-1/2 cups whipping cream, divided
• 1 vanilla bean or 3 teaspoons vanilla extract
• 7 ounces white chocolate, melted
• 9 ounces mascarpone cheese

Cranberry gelatin
• 3 cups frozen cranberries, divided
• 1 cup white sugar
• 1 cup cranberry juice
• 1 package cherry gelatin powder
• 1 cup cold water

Directions
1. In a small pot, heat 1/2 cup of the cream with the vanilla. Pour 1/3 of the heated mixture over the melted chocolate, mixing well with a spatula. Repeat twice more until combined completely.
2. Add the rest of the cold cream to the mixture, stir to combine thoroughly. Place a piece of plastic wrap directly on top and refrigerate overnight.
3. The next morning, lightly beat the mascarpone using an electric mixer. Add the cream mixture very slowly, beating constantly until the mixture is firm. Refrigerate.
4. In a large pot, heat 2-1/2 cups of the cranberries. Add the sugar and cranberry juice, stirring well and taking care not to crush the fruit. Add the gelatin powder and stir until it’s completely dissolved. Add the cold water and mix well.
5. Pour equal amounts of the gelatin mixture into 10 small glasses and refrigerate for at least 6 hours.
6. Take the gelatin out of the refrigerator and carefully top with the ganache. Garnish with the remaining cranberries and serve with a small Christmas cookie or shortbread.

Here’s how to use whole vanilla bean. First, split the pod by slicing it vertically with a paring knife. Then, scrape the seeds out with a spoon or the dull side of the knife. For best results, use the seeds immediately. Also, remember that one full pod equals about three teaspoons of vanilla extract.

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Upcoming Events

Jan
20
Mon
9:00 am Martin Luther King Prayer Breakfast @ Esbie Baptist Church
Martin Luther King Prayer Breakfast @ Esbie Baptist Church
Jan 20 @ 9:00 am – 11:00 am
Martin Luther King Prayer Breakfast @ Esbie Baptist Church
Monday, January 20, 2020, starting at 9:00am, Esbie Baptist Church will be having their annual MLK Prayer Breakfast. The speaker of the hour will be Rev. Dr. Donald Reid, Pastor of Mt. Parah Baptist Church[...]
Jan
21
Tue
2:30 pm Inspiring speaker Rodney Smith t... @ Boggs Chapel at Randolph-Macon Academy
Inspiring speaker Rodney Smith t... @ Boggs Chapel at Randolph-Macon Academy
Jan 21 @ 2:30 pm – 3:30 pm
Inspiring speaker Rodney Smith to visit R-MA @ Boggs Chapel at Randolph-Macon Academy
On Tuesday, January 21st, at 2:30 pm, in Boggs Chapel at Randolph-Macon Academy (R-MA), the public is invited to be inspired by Rodney Smith, a man who has chosen to make a difference in the[...]
4:30 pm Novel Ideas @ Samuels Public Library
Novel Ideas @ Samuels Public Library
Jan 21 @ 4:30 pm – 5:30 pm
Novel Ideas @ Samuels Public Library
Children will explore popular books and book series through S.T.E.M. activities, games, food, and more! Tuesday, January 7 – Based on books about Balto, we will learn more about service dogs this week. For ages[...]
Jan
22
Wed
10:15 am Toddler and Preschool Story Time @ Samuels Public Library
Toddler and Preschool Story Time @ Samuels Public Library
Jan 22 @ 10:15 am – 12:00 pm
Toddler and Preschool Story Time @ Samuels Public Library
10:15 Toddler story time | 11:00 Preschool story time Wednesday, December 18 and Thursday, December 19: Something we all enjoy this time of year is giving and receiving gifts. Our stories, songs, and craft will[...]
Jan
23
Thu
10:15 am Toddler and Preschool Story Time @ Samuels Public Library
Toddler and Preschool Story Time @ Samuels Public Library
Jan 23 @ 10:15 am – 12:00 pm
Toddler and Preschool Story Time @ Samuels Public Library
10:15 Toddler story time | 11:00 Preschool story time Wednesday, December 18 and Thursday, December 19: Something we all enjoy this time of year is giving and receiving gifts. Our stories, songs, and craft will[...]
Jan
24
Fri
9:00 am Veterans Services Meeting at Abl... @ Able Forces
Veterans Services Meeting at Abl... @ Able Forces
Jan 24 @ 9:00 am – 12:00 pm
Veterans Services Meeting at Able Forces @ Able Forces
Able Forces Foundation will once again be hosting a visit by Andre Miller, Resource Specialist, Virginia Veteran and Family Support, Department of Veteran Services, Commonwealth of Virginia, and Danielle Cullers, Homeless Veteran Advocate-Volunteers of America[...]
Jan
25
Sat
11:00 am Goldilocks and the Three Bears @ Samuels Public Library
Goldilocks and the Three Bears @ Samuels Public Library
Jan 25 @ 11:00 am – 12:00 pm
Goldilocks and the Three Bears @ Samuels Public Library
A Story Ballet. Join us in a celebration of classic literature through dance! The whole family will enjoy this ballet performance, presented by the Northern Virginia Academy of Ballet.
2:00 pm Aspiring Artists @ Samuels Public Library
Aspiring Artists @ Samuels Public Library
Jan 25 @ 2:00 pm – 3:00 pm
Aspiring Artists @ Samuels Public Library
Are you aged 7 or older? Do you enjoy art? If so, please join us for our children’s art class. Using the classic scissor cutting art of Scherenschnitte, we will make silhouettes in a nature[...]
Jan
28
Tue
4:30 pm Novel Ideas @ Samuels Public Library
Novel Ideas @ Samuels Public Library
Jan 28 @ 4:30 pm – 5:30 pm
Novel Ideas @ Samuels Public Library
Children will explore popular books and book series through S.T.E.M. activities, games, food, and more! Tuesday, January 7 – Based on books about Balto, we will learn more about service dogs this week. For ages[...]
Jan
29
Wed
10:15 am Toddler and Preschool Story Time @ Samuels Public Library
Toddler and Preschool Story Time @ Samuels Public Library
Jan 29 @ 10:15 am – 12:00 pm
Toddler and Preschool Story Time @ Samuels Public Library
10:15 Toddler story time | 11:00 Preschool story time Wednesday, December 18 and Thursday, December 19: Something we all enjoy this time of year is giving and receiving gifts. Our stories, songs, and craft will[...]