Today on DelmarvaLife –
A couple weeks ago, Clinical Quality Specialist, Gail Lemay at Peninsula Regional Medical Center came on the show to discuss some heat related illnesses. She mentioned heat exhaustion, sun poisoning, and of course, sunburn. But, did you know that your eyes can get sunburned too? We talk with Dr. Jason Williams at Chesapeake Eye Center to learn more about eye sunburn.
In the fight against addiction, you may think the only major players are hospital and social workers. But, in Worcester County, members of the fire department are also a part of the team to support those on the road to recovery. In this week’s “Wellness Wednesday”, Katie sits down with Firefighter and Paramedic, Eric Olson with the Ocean City Fire Department to learn about the Peer Support Team.
The summer season calls for getting outside – especially after spending all this time cooped up at home. Well, good news, we have just the idea! We talk with Events and Downtown Coordinator with the City of Pocomoke, Karah Lacey, about the Concerts in the Park Summer Series. To find out more about the event, please visit downtownpocomoke.com or the City of Pocomoke’s Facebook page.
When you see pieces of farm equipment, there’s something that’s quite beautiful about them. They’re majestic and fascinating, certainly worth of respect and celebration. Those machines have come a long way over the years not only in the way they look, but also the way they operate. Katie visits Federalsburg to take you on a trip back in time.
As we enter into the hottest days of the year, it’s hard to believe that fall is around the corner. That means pumpkin spiced lattes, spiced cider and warm apple pie. But, you won’t have to wait until fall to get a taste of autumn. Delmarva Christian School graduate, Mia Rembold of Seaford, makes Apple Pie Cupcakes. Check out the recipe below:
- 2 cups all purpose flour
- 1 1/4 cup sugar plus 1 tbsp
- 1 3/4 tsp cinnamon
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 cup salted butter at room temperature
- 3 egg whites
- 2 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup softened butter (not melted)
- 3 cups powdered sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla
Apple pie filling ingredients:
- 1 1/3 cup peeled and chopped apples
- 4 tbsp granulated sugar
- 4 tbsp water
- 1/2 lemon, juiced
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove
- splash of vanilla extract
- Preheat oven to 350 degrees Farenheit and add cupcake liners to cupcake pan
- Mix together flour, cinnamon, sugar, baking soda, and baking powder in a mixing bowl
- Mix butter, egg whites, sour cream, vanilla and milk into a separate bowl
- Slowly add dry ingredients to the wet ingredients while mixing. Mix until all of the ingredients are thoroughly combined
- Fill each cupcake liner halfway with batter
- Bake cupcakes for 15-18 minutes.
- Allow cupcakes to cool on a wire cooling rack
Apple Pie Directions:
- Carefully peel, core and chop 1 and 1/3 cup of apples
- Add chopped apples, sugar, water, lemon juice, cinnamon, nutmeg, clove, and vanilla extract into one bowl and mix until combined
- Pour mixture into a medium sized saucepan and place over medium heat
- Allow mixture to simmer for 5-7 minutes, or until apples have softened.
- Allow mixture to cool then transfer to a container
- Using a stand mixer or hand held mixer, whip butter, vanilla, cinnamon, and brown sugar
- Gradually add in powdered sugar and mix until smooth
- Transfer frosting to a piping bag
- Once cupcakes have cooled, use a corer to create holes in the center of your cupcake
- Add apple pix mixture into the opening of your cupcake
- Frost each cupcake
- If desired, sprinkle cinnamon on top for extra flavor
Creamy, cheesy goodness and packed full of shrimp, Southern Shrimp and Grits have a little something for everyone. Perfect for breakfast, lunch or dinner! Check out the recipe below:
What You’ll Need
- 4 slices bacon
- 4 cups water
- 1 cup old-fashioned grits
- 3/4 teaspoon salt
- 1 cup (8 ounces) shredded sharp Cheddar cheese
- 1 pound frozen peeled and deveined medium-sized uncooked shrimp, thawed
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 2 scallions, sliced
What to Do
- In a large skillet over medium-high heat, cook bacon until crisp; remove bacon and drain on paper towels, reserving drippings in skillet. Crumble bacon.
- Meanwhile, in a medium saucepan over high heat, bring water to a boil; stir in grits and salt, cover, and cook 15 minutes, or until thickened. Reduce heat to low, add cheese, and stir until melted.
- Heat drippings in skillet over medium-high heat. Add shrimp and garlic to skillet. Saute 3 minutes, or just until shrimp turn pink. Stir in lemon juice, hot sauce, and scallions and heat 1 minute.
- Spoon grits into a bowl, top with shrimp mixture, and sprinkle with bacon.