Hometown Rankin- February 2018

More documents

Recommendations

Info

Hometown goodness Chicken Tamale Pie • 3 cups diced cooked chicken (about 12 ounces) • 1-1/2 cups prepared salsa • One 15-ounce can black beans, drained and rinsed • 1-1/2 cups chicken broth • 1 tablespoon chili powder • 2 scallions (white and green parts), sliced • 3/4 cup cornmeal • 1 cup shredded sharp cheddar • 1 tablespoon unsalted butter • Kosher salt and freshly ground black pepper • Sour cream, for serving Preheat oven to 400 degrees. Heat chicken, salsa, beans, 1/2 cup of broth and chili powder in a 10-inch cast- iron skillet over medium heat, stirring, until simmering. Stir in scallions and remove from the heat. Meanwhile, combine cornmeal with the remaining 1 cup broth and 1 cup water in a medium pan. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes. Remove from the heat and stir in the cheese and butter. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes. Serve with sour cream. Pizza Pot Pies Tomato sauce • 1 tablespoon olive oil • 2 cloves garlic, minced • 1 teaspoon fresh minced rosemary • 2 ounces diced pancetta • 1 can crushed tomatoes (28-ounce) • 1/4 teaspoon salt • 1/4 teaspoon freshly ground black pepper Pies • 3 cups tomato sauce • 2 cups diced roasted chicken • 2 cups broccoli cut into small, bite-sized pieces • 1-1/2 cups diced mozzarella • 1/2 teaspoon salt • 1/4 teaspoon freshly ground black pepper • 1-1/2 pounds pizza dough • 1/3 cup olive oil • 6 tablespoons grated Parmesan Special equipment: 6, 10-ounce ramekins For the tomato sauce: Warm the olive oil in a small saucepan over medium heat. Add garlic, rosemary, and pancetta. Sauté until crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, simmer over very low heat for 15 minutes. Add salt and pepper. Set aside. Preheat oven to 400 degrees. In a large bowl combine tomato sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a paring knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the dough with olive oil and sprinkle with parmesan cheese. Cut a small slit in the top of the dough with a paring knife. Bake until crust is golden, about 25 minutes. Remove from oven and let cool slightly before serving. Pork Chops with Wine & Garlic • 2 tablespoons olive oil • 3 tablespoons butter • Kosher salt and freshly ground black pepper • 4 bone-in T-bone pork chops, 1 inch thick • 16 cloves garlic, peeled • 1-1/2 cups red wine • 1 bay leaf • 1/2 cup beef broth, plus more if needed • 1 tablespoon balsamic vinegar Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear until golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove from skillet and set aside. Reduce heat to medium high, throw in the whole cloves of garlic. Stir and cook until golden brown, Add red wine, then bay leaf. Stir and cook, raising the heat inecessary, until the sauce is reduced and thick, several minutes. Stir in beef broth (add more if it needs the liquid) and add the chops back to the skillet, arranging them so they’re swimming in the sauce. Cook chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to distribute, then cook for a couple more minutes, or until the chops are done. Remove chops from the skillet, let the sauce reduce a little more if needed, until it’s very thick and rich and the garlic is soft. Swirl in the remaining tablespoon of butter and sprinkle in a little salt and pepper. Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. 28 • February 2018
Spicy Turkey & Green Bean Stir-Fry Slow-Cooker Pulled Pork Sandwiches Cheesy Gnocchi Casserole with Ham & Peas • 1-1/2 cups basmati rice • 1-1/2 pounds green beans, trimmed • 3 tablespoons vegetable oil • 1/2 teaspoon sugar • 3/4 pound 99 percent lean ground turkey • 1 clove garlic, minced • 1 small half-sour pickle, finely chopped • 2 teaspoons Asian chili paste, such as sambal oelek • 1 cup fat-free low-sodium chicken broth • 2 tablespoons low-sodium soy sauce • 1 tablespoon dry sherry or rice vinegar (not seasoned) • 2 teaspoons cornstarch Bring a large pot of water to a boil. Stir in the rice, cover and boil until tender, about 18 minutes; drain well and keep warm. Meanwhile, preheat the broiler. Toss the green beans, 1-1/2 tablespoons vegetable oil and sugar on a rimmed baking sheet. Broil, stirring once, until the beans are tender and charred, about 8 minutes. Heat the remaining 1-1/2 tablespoons vegetable oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 minutes. Add the garlic, pickle and chili paste and cook until the garlic is slightly golden, about 3 minutes. Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Serve with the rice. • 3 tablespoons light brown sugar • 2 teaspoons hot paprika • 1 teaspoon mustard powder • 1/2 teaspoon ground cumin • Kosher salt and freshly ground pepper • 1 3-to-4-pound boneless pork shoulder, trimmed of excess fat • 2 teaspoons vegetable oil • 1/2 cup apple cider vinegar, plus more to taste • 3 tablespoons tomato paste • 6 potato buns • Barbecue sauce and prepared coleslaw, for serving Combine 1 tablespoon brown sugar, paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture over the pork. Heat oil in a large skillet; add pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker. Add vinegar, tomato paste, remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine. Add pork, cover and cook on low, 8 hours. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw. • 1 tablespoon unsalted butter • 1 onion, chopped • One 8-ounce piece deli ham, diced • 1/2 teaspoon chopped fresh thyme • 1/2 cup low-sodium chicken broth • One 17.5-ounce package potato gnocchi • 1 cup frozen peas, thawed • 1/4 cup heavy cream • Kosher salt and freshly ground black pepper • 1 cup shredded Swiss or Gruyere cheese Preheat the broiler to high heat. Melt the butter in a large ovenproof skillet over medium heat. Add onions and cook until softened, about 3 minutes. Add ham and thyme and continue to cook until ham is lightly browned. Add chicken broth and 3/4 cup water and bring to a simmer. Add gnocchi, stir well, cover and cook until gnocchi is slightly tender, about 5 minutes. Remove from heat. Uncover and stir in peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle cheese over the top and broil until golden and bubbly, about 3 minutes. Barbecue Mac & Cheese • Kosher salt • 1 pound large shell pasta noodles • 4 cups stemmed and chopped collard greens (about 1 large bunch) • 5 ounces beer • 5 ounces half-and-half • 2/3 cup your favorite spicy barbecue sauce • 6 ounces American cheese, chopped or shredded • 4 ounces extra-sharp cheddar, shredded (about 1 cup) • 4 ounces Havarti, shredded (about 1 cup) • Freshly ground black pepper Bring a large pot of salted water to a boil. Cook the pasta and collards until the pasta is al dente, according to package directions. Drain and reserve. Combine the beer, half-and-half and barbecue sauce in a large saucepan over medium-low heat and cook, whisking, until it simmers. Stir in the cheddar and Havarti and cook over low heat, stirring, until all the cheese is melted. Add the pasta and collards and toss to combine. Season with salt and pepper. Serve immediately! Hometown Rankin • 29
Page 1 and 2: volume 5 number 1 February 2018 5 C
Page 3: Hometown Rankin • 3
Page 8 and 9: 8 • February 2018
Page 10 and 11: Rankin First 25th Anniversary Novem
Page 14 and 15: didn’t leave clothes hangers on t
Page 20 and 21: 20 • February 2018 Batman’s Bea
Page 24 and 25: Valentine Week Camille Anding While
Page 34 and 35: Brittany Farrar Height 5’6” Hom
Page 36 and 37: Catherine Covey Height 5’6 Hometo
Page 38 and 39: Davis Watts Height 6 ft. Hometown P
Page 40 and 41: Whitney Sasser Height 5’2’’ H
Page 42 and 43: Marcus Stewart Height 6’0 Hometow
Page 44 and 45: ©2014 Ergon, Inc. All rights reser
Page 48 and 49: Patient comfort close to home. •
Page 56 and 57: Nominees & Winners Dining Out Best
Page 58 and 59: Nominees & Winners Retail & Persona
Page 60 and 61: When you need a perfect day, call M
Page 62 and 63: Dani Edmonson Personal gun ownershi
Page 68 and 69: Live like you were dying... Mary An
Page 70 and 71: Turning your hopes into a home. As
Page 72 and 73: 72 • February 2018 Camille Anding
Page 74 and 75: His real livelihood was in real est
Page 76 and 77: Make a commitment to secure your fu
Page 78 and 79:
MilitaryBall December 9, 2017 The V
Page 81 and 82:
Eliana Salinas The Sole Healer Dani
Page 83 and 84:
Within a couple of weeks, Eliana an
Page 85 and 86:
Hometown Rankin • 85
Page 87 and 88:
gift you have ever received? Justin
Page 89 and 90:
Page 91 and 92:
How to Identify Healthy & Unhealthy
Page 93 and 94:
Hometown Rankin Reader SPOTLIGHT Ma
Page 95 and 96:
2018 1898 8 2018 1898 1898 2018 201
Page 97 and 98:
Logan Miller 7TH GRADE NORTHWEST RA
Page 99 and 100:
Affordable tuition, financial aid a
Page 101 and 102:
Page 103 and 104:
alentine’s Day. My earliest thoug
Page 105 and 106:
Page 107 and 108:
McLaurin “All in. Every student.
Page 109 and 110:
Pisgah Pisgah Elementary began the
Page 111 and 112:
Pelahatchie In the fall of 2013, Pe
Page 113 and 114:
Submissions provided by local offic
Page 115 and 116:
show all

Hometown Rankin- February 2018

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?