Carolina Kitchen

New Years

SAFETY RESOLUTIONS

Consider these safety-themed resolutions this year. They will help keep you and others safe!

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7. 8. 9.

10. Do not drive distracted, especially near or in work zones. Do not place a cell phone on bedding or under a pillow. If you see a downed power line, stay away and call 9-1-1. If you are in a car accident involving a downed line, do not get out. Do not take on electrical work if you are not qualified. Never use a portable generator indoors, in a garage or in an enclosed area. Test GFCI outlets monthly to ensure they are working. Ensure your home’s electrical system is up to code. Look up and look out for overhead power lines when working outside. Call 8-1-1 prior to your next digging project.

spaceHeater

Continued from Page B • Position the space heater away from the electrical outlet to prevent hot air from blowing back on the outlet which will further compromise outlet wiring. • If you see burn marks on the outlet discontinue use of the outlet and call an electrician. • Never leave a space heater underattended. • Never run space heater cords underneath rugs or through doorways. • Make sure space heaters are a safe distance away from draperies and household furnishings. tidelandemc.com

BOARD OF DIRECTORS

J. Douglas Brinson, President Clifton Paul, Vice President Mark Carawan, Secretary David Ipock, Treasurer Rudy Austin, Garry Jordan, Dawson Pugh, Paul Sasnett, Wayne Sawyer & Charles Slade

GENERAL MANAGER & CEO

Paul Spruill

EDITOR

Heidi Jernigan Smith

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Holiday

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Our offices will be closed Jan. 2. Our 24-hour call center will be Holiday fully staffed for outage reporting Closing Our offices will be closed December 24 and 25 as and account management. 2 23 well as January 1. Our 24-hour call center will be fully staffed for outage reporting and account Winter Reminder management. Remove window air-conditioning Merry Christmas units so windows can be properly and a Happy New Year! closed.

Warm Up Winter with Hearty Italian Classics

Bring color and excitement to the dinner table

Cool, crisp days call for comfort foods such as the classic flavors of traditional Italian cooking. Whether you’re Italian by heritage or simply by heart, learning the art of Italian cuisine could be easier than you think.

—Family Features

Bertolli Chicken and Broccoli Alfredo

With fettuccine This easy-to-make recipe takes 35 minutes and is a hit with kids. 1 tablespoon butter 1½ pounds boneless, skinless chicken breasts, cut into strips 1 jar Alfredo sauce 1 package (12 ounces) frozen broccoli florets, thawed 1 package (12 ounces) fettuccine pasta

Grated Parmesan cheese, for topping (optional)

In large nonstick skillet over medium-high heat, melt butter. Cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked (internal temp of 165 degrees). Remove chicken and set aside.

In same skillet, add sauce and broccoli; stir. Bring to boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, until broccoli is heated through, about 5 minutes.

Stir in chicken and cook, stirring occasionally, until cooked through, about 2 minutes.

In separate pan, cook fettuccine according to package instructions.

Serve chicken, broccoli and sauce over hot fettuccine and sprinkle grated Parmesan cheese on top, if desired.

Yield: 4 servings

Fresh Tomato Bruschetta Chicken If you’re a seafood lover, reimagine this dish by swapping in a mild white fish like halibut, cod or snapper. 1/3 cup extra-virgin olive oil 3 tablespoons finely chopped fresh basil, plus additional for garnish 3 cloves garlic, minced 2 teaspoons kosher salt ½ teaspoon ground black pepper ½ teaspoon dried oregano 1 large onion, thinly sliced 1 jar (24.7 ounces) marinara sauce 6 thinly sliced boneless, skinless chicken breast cutlets (about 1½ pounds) 2 cups multi-colored grape tomatoes, halved 2 stems cherry tomatoes on the vine ½ cup shredded Parmesan cheese 2 tablespoons balsamic glaze Preheat oven to 400 degrees.

In small bowl, whisk olive oil, basil, garlic, salt, pepper and oregano until combined.

Combine 2 tablespoons oil mixture and chicken in resealable plastic bag. Let stand 5–10 minutes at room temperature to marinate.

In medium skillet, heat 2 tablespoons oil mixture over medium heat. Add onions; cook 3–4 minutes or until crisptender. Stir in marinara sauce. Pour mixture into lightly greased 13-by-9-inch baking dish. Arrange chicken breasts in dish, overlapping if necessary. Top with grape tomatoes and cherry tomato stems. Spoon remaining oil mixture over tomatoes.

Bake, covered, for 25 minutes or until chicken reaches 165 degrees and tomatoes start to burst.

Sprinkle with Parmesan, drizzle with balsamic glaze and garnish with fresh basil leaves before serving.

Yield: 6 servings