Today on DelmarvaLife –
Steve and Lorrie Walker, of Lewes, spent 30 years as prop masters for television and film. Next week, they’ll be holding a free virtual workshop during the Ocean City Film Festival. They tell us some fascinating stories about their job and working with some big-name stars.
Winners of the latest Herl’s Bath and Home Solutions Dream Bath Giveaway show us the finished product and talk about why this makeover is not just beautiful, it’s a life changer.
When you think of integrity and morals, who comes to mind? The Rotary Club of Salisbury is looking for nominations for it’s prestigious 4-Way Test Award.
Our Monday Memories takes us back to when Lisa visited a Pittsville woman to learn how to make Ukranian eggs.
With March being Frozen Food Month, we thought it would be fun to share a recipe that was inspired by a handful of items we picked up after checking out all that the freezer aisle has to offer. And since all these items are cleaned, prepped, and ready-to-go, they allow us to have dinner on the table in less than 15 minutes. If you’re looking for something quick & tasty…this is it!
What You’ll Need
- 1 (24-ounce) package frozen zucchini spirals
- 6 tablespoons butter, divided
- 1 1/2 cups frozen diced onions and peppers
- 3 cups (12 ounces) frozen, oven-roasted diced chicken
- 1 cup fresh cherry tomatoes
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1/4 cup sliced fresh basil
What to Do
- In a microwaveable bowl, heat zucchini spirals for 8 to 10 minutes or until thawed, drain well and set aside.
- Meanwhile, in a large skillet over medium heat, melt 4 tablespoons butter. Stir in onions and peppers and cook for 4 minutes. Add chicken, tomatoes, garlic, salt, black pepper, and chicken broth; cook for 8 to 10 minutes or until tomatoes soften and start to burst.
- Stir in remaining 2 tablespoons butter, lemon juice, the zucchini and basil; cook for 3 to 5 minutes or until heated through.