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    <title>WLOS Carolina Kitchen</title>
    <link>http://wlos.com</link>
    <description>RSS feed for stories from the "Carolina Kitchen" section of WLOS.</description>
    <language>en-us</language>
    <copyright>Copyright 2012, Sinclair Broadcast Group</copyright>
    <pubDate>Mon, Jun 17 2013, 01:19 PM EDT</pubDate>
    <lastBuildDate>Mon, Jun 17 2013, 01:19 PM EDT</lastBuildDate>
    <generator>SBG WCM - Story Module</generator>
    <docs>http://blogs.law.harvard.edu/tech/rss</docs>
    <ttl>60</ttl>
  
    <item>
      <title><![CDATA[Citrus Roasted Chicken]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_citrus-roasted-chicken-536.shtml?wap=0</link>
      <description><![CDATA[by Hickory Nut Gap Farm, Chef: Ann Araps<br><br><u>Ingredients</u><br>1 - 4-6 lb Chicken<br>1 Lemon<br>1/2 Onion, chopped<br>3 sprigs of fresh Rosemary<br>1 tsp. Oregano<br>Salt and Pepper<br>Olive Oil<br><br><u>Instructions</u><br><ol><li>Preheat oven to 400. ...]]></description>
      <pubDate>Mon, Jun 17 2013, 12:58 PM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_citrus-roasted-chicken-536.shtml?wap=0</guid>
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    <item>
      <title><![CDATA[Asian Cole Slaw]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_asian-cole-slaw-535.shtml?wap=0</link>
      <description><![CDATA[by Chef Sean Ruddy<br><br><u>Ingredients</u><br>Head Cabbage (sliced thinly)<br>Head Red Cabbage (sliced thinly)<br>1 ea. Carrot (matchsticks)<br>cup Green Onions (diced)<br>cup Cilantro (chopped)<br>1 oz. Minced Ginger<br>1 cup Mayonnaise<br>1/3 cup Rice Wine Vinegar<br>cup Sugar<br>Tbsp. ...]]></description>
      <pubDate>Sun, Jun 16 2013, 08:53 AM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_asian-cole-slaw-535.shtml?wap=0</guid>
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      <title><![CDATA[Steak Salad]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_steak-salad-534.shtml?wap=0</link>
      <description><![CDATA[by The Corner Kitchen Catering, Chef: Emily Abernathy<br><br><u>Ingredients</u><br>Flank or Flat Iron Steak<br>1 Red Onion, cut in half and sliced<br>1 Red Bell Pepper, sliced<br>1 Green Bell Pepper, Sliced<br>1/2 Cup&nbsp; Vinaigrette<br>&nbsp;<br><u>Instructions</u><br><ol><li>Roast onions and peppers at 350 degrees until wilted, but firm (approximately 30 minutes)</li><li>Salt and pepper steak to taste. ...]]></description>
      <pubDate>Thu, Jun 13 2013, 01:34 PM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_steak-salad-534.shtml?wap=0</guid>
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    <item>
      <title><![CDATA[Minted Israeli Cous Cous Salad]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_minted-israeli-cous-cous-salad-533.shtml?wap=0</link>
      <description><![CDATA[by Bruce's Fabulous Foods, Chef: Bruce Brown<br><br><u>Ingredients</u><br>3 TBS olive oil<br>1 1/2 Cups Israeli couscous<br>4 Cups hot water<br>1/2 Cup fresh parsley, minced<br>1 Cup petite diced tomatoes, seeded<br>1/2 Cup green onions, diced<br>1/2 Cup fresh mint leaves, minced<br>1/4 Cup each: lemon juice, olive oil<br>1 1/2 tsp each: salt, black pepper<br><br><u>Instructions</u><br><ol><li>Over medium high heat, warm the 3T oil in the sauce pot. ...]]></description>
      <pubDate>Wed, Jun 12 2013, 01:57 PM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_minted-israeli-cous-cous-salad-533.shtml?wap=0</guid>
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      <title><![CDATA[Bananas Foster]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_bananas-foster-532.shtml?wap=0</link>
      <description><![CDATA[by High Hampton Inn, Chef: Sean Ruddy<br><br><u>Ingredients</u><br>3 ea. Bananas (ripe, cut into 1 inch pieces)<br>1 Cup Brown Sugar<br>1 tsp. Cinnamon<br>1/4 tsp. Vanilla Extract<br>1/4&nbsp; lb. Butter (unsalted)<br>2 oz.&nbsp; Rum<br>1 pint Vanilla Ice Cream <br><br><u>Instructions</u><br><ol><li>Melt butter in a medium sized saute pan and add brown sugar until it begins to melt</li><li>Add cinnamon, vanilla extract and add rum carefully away from any flame. ...]]></description>
      <pubDate>Tue, Jun 11 2013, 01:55 PM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_bananas-foster-532.shtml?wap=0</guid>
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    <item>
      <title><![CDATA[Gluten Free Smoked Salmon Pasta]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_gluten-free-smoked-salmon-pasta-531.shtml?wap=0</link>
      <description><![CDATA[by Park Ridge Hospital, Chef: Robin Pharris<br><br><u>Ingredients</u><br>3 Cups Gluten free pasta-cooked<br>2 1/2 Cups fresh asparagus tips cut on the bias<br>1 1/2 Cup lemon-herb vinaigrette<br>2 Cups smoked salmon julienned<br>1 1/2 Cups parmesan cheese<br>2 1/2 tbsp fresh parsley<br>Lemon-Herb Vinaigrette<br>Juice and zest of 2 lemons (approx. ...]]></description>
      <pubDate>Tue, Jun 11 2013, 09:11 AM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_gluten-free-smoked-salmon-pasta-531.shtml?wap=0</guid>
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    <item>
      <title><![CDATA[Campfire Fries]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_campfire-fries-530.shtml?wap=0</link>
      <description><![CDATA[by Smokey Que's Chef: Caleb Parker<br><br><u>Ingredients</u><br>6 oz. Crinkle Cut French Fries<br>3 oz. Melted Nacho Cheese<br>4 oz.Chopped Pork BBQ<br>2 oz.Chopped Red Onion<br><br><u>Instructions</u><br><ol><li>Heat Frying Oil to 375'FCook French Fries until Golden Brown, approx 2-3 minutes depending on batch size</li><li>Remove Fries from Fryer and Drain, Place fries on paper towel to remove excess grease</li><li>Melt Nacho Cheese over stove top</li><li>Chop Red Onion. ...]]></description>
      <pubDate>Tue, Jun 11 2013, 09:09 AM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_campfire-fries-530.shtml?wap=0</guid>
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    <item>
      <title><![CDATA[Chorizo Stuffed Pork Chop]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_chorizo-stuffed-pork-chop-529.shtml?wap=0</link>
      <description><![CDATA[by Hickory Nut Gap, Chef: Ann Araps<br><br><u>Ingredients</u><br>1 - 12 oz. Pork Chop<br>1/4 Cup Chorizo, crumbled<br>1/4 Cup Arugula, chopped<br>1/4 Cup Brie style cheese, sliced<br>1/2 a Lime<br>4 oz. Fresh Asparagus<br>Salt and Pepper<br><br><u>Instructions</u><br><ol><li>Preheat oven to 350 and heat skillet to medium high. ...]]></description>
      <pubDate>Thu, Jun 06 2013, 01:16 PM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_chorizo-stuffed-pork-chop-529.shtml?wap=0</guid>
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    <item>
      <title><![CDATA[Ham & Okra Roll Ups]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_ham-okra-roll-ups-528.shtml?wap=0</link>
      <description><![CDATA[by Biltmore Baptist Cookbook, Chef: Rhonda Latrella<br><br><u>Ingredients</u><br>1 pkg deli boiled ham, rectangular shaped<br>1 (8 oz) pkg cream cheese, softened<br>1 jar pickled okra, well drained<br><br><u>Instructions</u><br><ol><li>Place ham on cutting board and blot with paper towels. ...]]></description>
      <pubDate>Wed, Jun 05 2013, 03:41 PM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_ham-okra-roll-ups-528.shtml?wap=0</guid>
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    <item>
      <title><![CDATA[Pan Fried Halibut]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_pan-fried-halibut-523.shtml?wap=0</link>
      <description><![CDATA[by The Blackbird, Chef: Graham Overall<br><br><u>Ingredients</u><br>5-6 oz fillet of halibut<br>Sliced:<br>Red peppers<br>Asparagus<br>Fennel<br>Snap peas<br>Green beans<br>Hot sauce<br>Cajun seasoning<br>Butter and oil<br>All-Purpose flour for coating the fish. ...]]></description>
      <pubDate>Tue, Jun 04 2013, 04:27 PM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_pan-fried-halibut-523.shtml?wap=0</guid>
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    <item>
      <title><![CDATA[Romesco Dip]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_romesco-dip-521.shtml?wap=0</link>
      <description><![CDATA[by Bruce's Fabulous Foods, Chef: Bruce Brown <br><br><u>Ingredients</u><br>1 1/2 Cup roasted red peppers, seeded<br>3/4 Cup sliced or chopped almonds<br>1/2 Cup walnut pieces<br>3 cloves garlic<br>1 tsp each: salt, paprika<br>1 TBS red wine vinegar<br>1/4 Cup olive oil <br>1/4 Cup fresh parsley leaves<br>1/2 Cup fresh mint leaves, minced<br>Fresh vegetable pieces and shovels for dipping<br><br><u>Equipment</u><br>Sauté pan<br>Food processor<br><br><u>Directions</u><br><ol><li>In sauté pan over medium high heat, lightly toast the almond and walnut pieces until fragrant and golden brown, no more than seven minutes. ...]]></description>
      <pubDate>Mon, Jun 03 2013, 01:53 PM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_romesco-dip-521.shtml?wap=0</guid>
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    <item>
      <title><![CDATA[Seared Herb Chicken]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_seared-herb-chicken-520.shtml?wap=0</link>
      <description><![CDATA[by Chef: Joe Scully The Chestnut<br><br>Yield: 4 Portions<br><br><u>Ingredients</u><br>1 pound boneless, skinless Chicken meat, breast or leg<br>Herb mix: Chopped oregano, sage, rosemary and parsley<br>2 Tablespoons light olive oil<br>2 cups Romaine lettuce<br>2 Tablespoons Walnuts<br>2 Tablespoons Grape tomatoes, split<br>2 Tablespoons Parmesan cheese, shaved<br>3 Tablespoons Italian Vinaigrette<br><br><u>Instructions</u><br><ol><li>Cut the chicken into one inch chunks and skewer a little over one ounce per skewer (you are looking to produce 3 skewers per diner). ...]]></description>
      <pubDate>Sun, Jun 02 2013, 11:52 AM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_seared-herb-chicken-520.shtml?wap=0</guid>
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      <title><![CDATA[Berry Torte]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_berry-torte-519.shtml?wap=0</link>
      <description><![CDATA[by Dottie Haynes, Biltmore Baptist Church Cookbook<br><br><u>Ingredients</u><br>2 Cups blueberries, cleaned<br>2 Cups raspberries, cleaned<br>2 Cups strawberries, cleaned &amp; sliced<br>(You may use any combination of berries of your choice)<br>1/2 cup Truvia, Splenda or sugar<br>2 purchased pound cakes. ...]]></description>
      <pubDate>Fri, May 31 2013, 06:38 PM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_berry-torte-519.shtml?wap=0</guid>
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    <item>
      <title><![CDATA[Sirloin Steak With Fresh Herb Sauce]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_sirloin-steak-fresh-herb-sauce-518.shtml?wap=0</link>
      <description><![CDATA[by Hickory Nut Gap, Chef: Ann Araps<br><br><u>Ingredients</u><br>1 - 16 oz. Sirloin Steak<br>1/3 c. Fresh Oregano<br>1/3 c. Olive Oil<br>1 T. Fresh Sage<br>2 Cloves Garlic<br>Salt and Pepper<br><br><u>Instructions</u><br><ol><li>Heat skillet to medium high. ...]]></description>
      <pubDate>Thu, May 30 2013, 02:58 PM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_sirloin-steak-fresh-herb-sauce-518.shtml?wap=0</guid>
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    <item>
      <title><![CDATA[Pasta Carbonara]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_pasta-carbonara-517.shtml?wap=0</link>
      <description><![CDATA[by The Chop House, Chef: Michelle Gurbal<br><br><u>Ingredients</u><br>1/4 Lb. bacon slices, chopped<br>1/4 Cup butter<br>1 Cup (1/2 pt.) whipping cream<br>8 oz. thin San Giorgio fettuccine, uncooked<br>1/2 Cup grated Parmesan cheese<br>2 Eggs slightly beaten<br>2 TBS chopped fresh parsley<br><br><u>Instructions</u><br><ol><li>Cook bacon until crisp remove from pan and crumble set aside. ...]]></description>
      <pubDate>Wed, May 29 2013, 01:27 PM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_pasta-carbonara-517.shtml?wap=0</guid>
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      <title><![CDATA[ Smokey's Smores]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_-smokeys-smores-516.shtml?wap=0</link>
      <description><![CDATA[by Smokey Que's Chef: Caleb Parker<br><br><u>Ingredients</u><br>2 Jumbo Marshmallows<br>4oz Melted Chocolate Sauce<br>4 Crushed Graham Crackers<br>14 oz. Sweet Pancake Batter (mixed)<br>1 Large Skewer<br><br><u>Instructions</u><br><ol><li>Melt Chocolate Sauce over a Double Broiler until Smooth</li><li>Place 2 Marshmallows on to Skewer. ...]]></description>
      <pubDate>Tue, May 28 2013, 02:24 PM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_-smokeys-smores-516.shtml?wap=0</guid>
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      <title><![CDATA[Indian Potato Pea Soup]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_indian-potato-pea-soup-515.shtml?wap=0</link>
      <description><![CDATA[by Deefield, Chef: Cary Shakelford<br><br><u>Ingredients</u><br>3 tbs olive oil<br>1 cup diced onions <br>1 cup diced celery<br>1 cup diced, blanched carrots<br>1 tbs minced garlic<br>2 lbs diced potatoes<br>2 qts vegetable stock<br>3 tbs curry paste<br>2 bay leaves<br>1 tsp tumeric<br>2 lbs. ...]]></description>
      <pubDate>Tue, May 28 2013, 02:10 PM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_indian-potato-pea-soup-515.shtml?wap=0</guid>
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    <item>
      <title><![CDATA[Pesto Shrimp On Spring Greens]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_pesto-shrimp-spring-greens-514.shtml?wap=0</link>
      <description><![CDATA[by The Chestnut, Chef: Joe Scully<br><br><u>Ingredients</u><br>20 each jumbo shrimp peeled and de-veined.<br>2 tablespoons of pesto (can be homemade or purchased at the grocery store).<br>2 cups of arugula.<br>cup of grape tomatoes, halved.<br>2 tablespoons of toasted pine nuts. ...]]></description>
      <pubDate>Mon, May 27 2013, 06:16 PM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_pesto-shrimp-spring-greens-514.shtml?wap=0</guid>
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    <item>
      <title><![CDATA[Honey Lime Shrimp]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_honey-lime-shrimp-513.shtml?wap=0</link>
      <description><![CDATA[by The Chop House, Chef: Michelle Gurbal<br><br><u>Ingredients</u><br>1/2 pound large shrimp, peeled and deveined<br>1/4 cup olive oil<br>2 T honey<br>juice of one small lime, or half a large lime (2-3 T)<br>zest of one small lime, or half a large lime<br>2 cloves garlic, smashed<br>1/2 tsp kosher salt<br>1/4 tsp black pepper<br>1/4 tsp red pepper flakes<br><u><br>Instructions</u><br><ol><li>In a large ziploc bag, combine all the marinade ingredients. ...]]></description>
      <pubDate>Thu, May 23 2013, 12:55 PM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_honey-lime-shrimp-513.shtml?wap=0</guid>
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    <item>
      <title><![CDATA[Shrimp with Pesto Penne]]></title>
      <link>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_shrimp-pesto-penne-512.shtml?wap=0</link>
      <description><![CDATA[Bruce`s Fabulous Foods, Chef: Bruce Brown<br><br><u>Ingredients</u><br>8 oz. raw shrimp, peeled and deveined<br>6 oz. penne pasta, uncooked<br>4 oz. sugar snap peas (about 1C), diced<br>1/4 Cup sun-dried tomatoes, diced<br>1/3 Cup pesto<br>1/2 Cup ricotta cheese<br>3 TBS olive oil<br>Freshly grated parmesan cheese<br><br><u>Instructions</u><br><ol><li>Cook penne in salted water according to instructions in the stock pot. ...]]></description>
      <pubDate>Wed, May 22 2013, 09:14 AM EDT</pubDate>
      <guid>http://wlos.com/shared/community/features/carolina-kitchen/stories/wlos_shrimp-pesto-penne-512.shtml?wap=0</guid>
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