What’s Happening Today – April 4, 2019
Today on DelmarvaLife-
Three letters you are probably seeing a lot these days are CBD, and many who use it say it has changed their lives. You can even give it to your dog. CBD stands for Cannabidiol, and it is processed from the hemp plant. Today, we learn more about his natural supplement from the experts at The Hemp Health Community Farmacy, formerly Community Pharmacy.
We are also hearing a lot about concussions these days. How to prevent them and how to manage and them them is the subject of a discussion Saturday in Dover that you can be part of. George DelFarno, Director of Strategic Initiatives with Post Acute Medical Rehabilitation Hospital of Dover talks with us about concussions and the Second Annual Concussion Grand Rounds.
We are getting closer to finding out who will be the City of Salisbury’s first Poet Laureate and this week is Salisbury Poetry week. Poet-in-Residence, Jane Satterfield and Salisbury Middle School English and Languate Arts Teacher Tara Elliott join us to talk about poetry and it’s place in our society. We are also treated to a ready by Satterfield.
You’ll soon be able to get your fill of some sweet rides that are coming together for a great cause. We learn about the 5th Annual Heroes Haven Car and Truck Show. It’s Sunday, April 7th at Johnny’s Tavern in East New Market. Registration is a 9 a.m.
What do you get when you combine favorite flavors and comfort foods into one dish? You get a meal that dreams are made of. B.J. Rushin, with Rushin Soul Snatching Foods of Rehoboth Beach joins us in the Kirby and Holloway Kitchen to show us how to make Smack and Cheesesteak egg rolls. Recipe below.
Smack N’ Cheesesteak egg rolls
•1 pack Egg roll wraps
•3 large eggs
•Sliced rib eye (beef slices)
• 1 cup of cooked elbow mac noodles
• 2 of your favorite shredded cheeses (will only use a bag and a half)
• Heavy Cream (1 – 1 1/2 cups)
• Butter (1 tablespoon)
• Chicken seasoning
• 1 1/2cups Vegetable oil
Grab a frying pan and turn it to medium heat. Once it starts to heat up, throw in your beef slices. Halfway through start chopping the beef slices with your cooking utensil & season. Cook them approximately 7-10 minutes.
Turn off the heat drain Excess water/oil is left let it cool.
Next take your tablespoon of butter and throw it in a pot over medium heat. Once it’s melted throw in the one cup of cooked elbow macaroni noodles. Toss it around in the butter until they are all covered and heated. After that’s done throw in half of each bag of cheese and mix until you get a Mac n’ cheese consistency. Once it starts coming together add your heavy cream and the other half of one of the bags of cheese from earlier in the recipe. Stir that until you get a creamy consistency. Take off of heat and let cool.
Beat the 3 large eggs in a bowl and set aside. Grab a frying pan and pour in your vegetable oil, about a cup or two depending on the size of the pan. Turn it on medium heat so we can get that oil hot. While it’s heating, grab an egg roll wrap and lay it on the counter creating a diamond shape. You can use two put together if you see that your mixture is still a little warm. Take 4 fingers, excluding your pinky and grab some of your now cooled off Mac. Place it at the bottom of the egg roll wrap half way to the middle. Now grab some of your sliced beef and throw it on top of the Mac. Take two fingers and lightly dip in the egg wash. Rub all four outsides of the egg roll. Fold the bottom part over the mixture and tuck. Bring each side over one by one and then roll as you tuck. Take the egg roll and roll it in the egg wash to secure the egg roll. By now the oil should be heated and ready for the egg roll. Fry on each side for about 3 maybe 4 minutes. Place on a wire rack to drain access oil. Try not to use paper towel, it will make the egg rolls soggy. Cut diagonally and enjoy with your favorite dipping sauce.
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