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Category Archives: Food

Steaks make a great

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

When it’s time to tailgate, there aren’t many options better than grilling steak. And there are a few basic rules to apply to all steak grilling projects.

Never put a steak on a cold grill. Get the grill hot before starting. Leave the steak out of the refrigerator for 30 minutes before grilling. Let the steak rest, loosely covered with foil, after cooking. When you take the steak off the grill, put it on a platter that has been heated. Keeping the hot stuff hot is important.

Never leave the grill unattended. That’s about the size of it. Oh, and buy the best quality meat you can find. Cheap meat is never really a bargain. Go team!

 

Treat kids to lunches that meet all needs

School lunch may seem like a relatively easy concept for parents to master. However, day in and day out, enterprising moms and dads grow anxious over what to put into kids’ lunch boxes or bags.

Parents have foods they want their kids to eat, and then there are foods their grade-schoolers will actually consider. Schools may also place limitations on what kids can bring to school due to allergies or school rules on sweets versus healthy foods. Then there’s the packaging itself. Parents may weigh the benefits of everything from clever accessories to eco-friendly

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Promote healthy weight starting with school lunch

Although there are a variety of theories behind the growing obesity problem plaguing North American adults and children, the most consistent findings point to caloric intake as the culprit. Here’s a simple equation to get to the root of the problem:

Calories eaten > calories spent = weight gain.

According to National Health Examination Surveys, adult obesity trends in the United States between 1976 and 2014 indicate the percentage of the adult population classified as obese has roughly doubled to more than 38 percent in the last three decades. Children may be learning eating habits from their parents,

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Time to serve the awesome ears

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

There’s nothing in the world that can hold a candle to fresh corn, straight from the garden to the table.

Whether you prefer yellow corn, white corn or bicolor doesn’t matter. What is important is how much it has filled out, if it has received enough rain, how hot it has been and how long you cook it.

For plain corn on the cob, or roast’n ears, the kernels should not be large and tough. They should look like pearls, and if a kernel is pricked, juice should come out. Otherwise, pass it by.

Also, never boil fresh corn for more than 20 minutes. Overcooking will make any cob of corn tough and chewy.

Keeping all that in mind, enjoy it. Corn doesn’t hang around forever.

 

NO BERRIES LIKE BLUEBERRIES

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

If you’re fortunate enough to have access to fresh blueberries, take advantage of that fact and use them while they’re available.

If not, substitute frozen berries. Just make sure they’re completely thawed before use.

None of the featured recipes are difficult, and they really are delicious. They are a special treat for your family or make an exceptional item to take to a covered-dish supper.

Try one or all and enjoy.

 

Sweet treats with heat

 

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

 Almost everyone loves chocolate desserts, but this week we’re featuring chocolate with a twist.

You may not think chili peppers and chocolate make a good marriage, but amazingly enough, they do.

If you feel a little nervous about adding the chili powders, feel free to cut back just a little, but not too much. Sometimes we are surprised by how good new combinations taste, and this may be one of those times. Enjoy.

 

Tasty sides for your next cookout

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

There’s nothing that says summer like getting together with friends and family to cook out.

And whether its hamburgers, hot dogs, steaks or chicken, man cannot live by meat alone. You have to have some crowd-pleasing side dishes to complement the main course.

And it needs to be delicious, easy to prepare and hit all the right flavors for your most discriminating group.

Now, you don’t have to limit serving these sides just for cook outs. Enjoy them anytime.

There’s nothing that says summer like getting together with friends and family to cook out.

And whether its hamburgers, hot dogs, steaks or chicken, man cannot live by meat alone. You have to have some crowd-pleasing side dishes to complement the main course.

And it needs to be delicious, easy to prepare and hit all the right flavors for your most discriminating group.

Now, you don’t have to limit serving these sides just for cook outs. Enjoy them anytime.

 

Amazing pound cakes for any occasion

By Olivia Fowler
For the Courier
ofowler@thepccourier.com

Pound cakes don’t have to be dry, and they don’t have to be predictable.
But they do have to be rich, moist and flavorful. If you’re looking for a non-fat, low-sugar pound cake, you’ll have to look somewhere else, because you won’t find it here.
Don’t wait for a holiday to make one of these.
They’re not difficult — just follow the directions and enjoy.

Diversify with English Peas

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

English or green peas have a distinct sweet flavor whether they are fresh or frozen. There are a number of different delicious ways to prepare peas, but it’s important to remember that the key to success is in the quality of the pea.

If you can get fresh peas, make sure you know how fresh they are. The longer they’ve been picked and the bigger they are, the less flavor they will have.

Canned peas are not recommended for these recipes. They are inferior to frozen or fresh peas, as they’re full of sodium, are usually large, with tough skins, and are an unappealing color.

The key to optimum flavor for this week’s featured recipes is to buy baby peas in the freezer section and to be very careful not to overcook them. The cooked peas should be a bright green and should be slightly firm.

 

Grilling up a homemade gift

Impress dad with your DIY skills this Father’s Day

As a child, you knew dad would be thrilled with whatever card or sculpture your creative mind could conjure. As an adult, you can still give him a homemade gift for Father’s Day, but with a grown-up twist he can appreciate just as much.

Almost nothing beats a savory steak sizzling hot off the grill, and ribeyes are one of the most popular and flavorful cuts you can choose. Remember, though, not all ribeyes are the same. Learn about the different cuts and styles from the experts at Omaha Steaks:


The classic ribeye is rich and well-marbled, a true steak-lover’s steak with flavor that multiplies as marbling melts during cooking, creating buttery richness and irresistible steak flavor. A classic ribeye is easy to cook on the grill, in a pan or seared and roasted in the oven, and it’s easy to season since the rich beef flavor doesn’t require much help.

Bone-in Ribeye Cowboy Steaks

A Private Reserve Bone-In Ribeye, often called the “Cowboy Steak,” features flavor and tenderness with plenty of marbling for a signature ribeye taste. The bone-in cut not only lends even more flavor and extra juiciness, it makes for a striking presentation on a

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