What’s Happening Today – July 7, 2016

Today on DelmarvaLife:

Jimmy and Lisa talking with Sean, live from the Nanticoke River in Seaford, Del.

Sean joins us live from the Nanticoke River in Seaford, Del., to talk about the 22nd annual Riverfest, happening this weekend, July 8 and 9, right in Downtown Seaford, Del. This year, the famous “Float-In,” where hundreds grab their inflatable tubes and cruise down the Nanticoke, will start at 10:30 a.m., with registration from 8:30 a.m. to 10:30 a.m.

Jimmy and Lisa with Etiquette Expert, Grace Foxwell Murdock

Etiquette Expert and Owner of Professional Grace, Grace Foxwell Murdock keeps us up-to-date on wedding traditions, and the do’s and don’ts of being a guest. Jimmy and Lisa learn how much cash is suitable to give as a gift, if you can assume you can bring a plus-one, and when it’s appropriate to take pictures during the ceremony. Grace’s mission is to guide people towards confidence and success. She offers seminars in business and dining etiquette, and workplace professionalism. You can get in contact and find out more on her website.

_____ with Jimmy and Lisa to talk about ____

Coordinator for Secondary Initiatives with Wicomico County, Md., Public Schools, David Harner, with Jimmy and Lisa

Wicomico County, Md., hosts a delegation of Chinese officials and teachers from China’s Jiangxi Province each year so they can study American culture and the English language. For the first time, middle school students from China will be visiting Salisbury, Md., this summer as apart of the international exchange program. David Harner, coordinator for secondary initiatives with Wicomico County public schools, sits down with Jimmy and Lisa to explain the program and ask families if they would like to host one or more of the students and teachers. Forty-five students and a handful of teachers will be in Salisbury for 10 days, from Friday, July 22, to Monday, August 1. Host families with a child from grades 7 to 10 will have the opportunity to have their child participate in the exchange experience as well. For more information on becoming a host family contact Gretchen Boggs at 410-677-4504 or gboggs@wcboe.org, or David Harner at 410-677-4537 or dharner@wcboe.org. Get more information on the Forte International Exchange Association programs here.

Kitchen Manager at The Deli, Hannah Phillips, with Jimmy and Lisa in the DelmarvaLife kitchen

California Chicken Sandwich made in the DelmarvaLife kitchen with guest, kitchen manager Hannah Phillips from The Deli

Kitchen Manager Hannah Phillips, from The Deli restaurant in Salisbury, Md., visits the DelmarvaLife kitchen to cook up a California Chicken Sandwich and Hawaiian Chicken Salad.

Recipes:

California Chicken Sandwich

To Make The Bruschetta:

2-3 tomatoes
3 cloves garlic
1 tsp. olive oil
First core the tomatoes, then dice into small 1/4 inch pieces. Mince the garlic cloves and mix with the diced tomatoes. Add olive oil and mix well.

To Build The Sandwich:

green leaf lettuce
avocado slices
swiss cheese
bruschetta
ranch dressing
chicken breast
kaiser rolls

Bake the chicken in an oven set at 400 degrees for about 20 minutes or until fully cooked.Once fully cooked place swiss cheese slices on chicken and put it back in the oven just long enough to melt the cheese. Take the Kaiser roll and slice in half. Place enough ranch dressing to cover the bottom and top of the roll. On the bottom of the roll place the bruschetta first, then the avocado slices. Now place the cooked chicken breast with melted cheese on top of the avocado. Top it with the green leaf lettuce and the top roll.

Hawaiian Chicken Salad

Yogurt Dressing

2/3 cups plain nonfat yogurt
1/3 cup sour cream
1/4 balsamic vinaigrette
1 tbsp. honey mustard
S & P to taste
Mix all ingredients together and set in refrigerator.

Chicken Salad

1 lb. cooked chicken
3 oz. mandarin oranges
4 oz. crushed pineapple
2 oz. dried cranberries
1/1/2 oz coconut
1/4 cup candied walnuts or pecans (optional)
Yogurt dressing
Bread of your choice

Cut chicken into bite size pieces. Dice oranges and place in a bowl with chicken. Add pineapple, cranberries and coconut. (If using nuts, chop and add to the bowl of ingredients.) Mix together the ingredients in the bowl and add yogurt dressing. Continue to mix until everything is evenly coated. Place on your bread or try on top of a garden salad.