MAY JUNE 2017
Whole Pineapple (Pineapple should be a yellowish-green color when it’s ripe) 1 Cup Pineapple, Diced 1 Cup Peppers, Diced (use all combinations of red, green, orange, and yellow peppers for color) 1 Cup Roma Tomatoes, Diced 1/3 Cup Cilantro, chopped ¼Cup Onion, Minced (Use red or sweet onions for the best flavor) 2-4 Tsp Lime Juice Salt and Pepper to taste 1-2 Tsp Jalapenos, Diced (Optional) • To make the pineapple bowl: cut about 1/3 of the pineapple off leaving the stem fully intact on the larger piece for a festive appearance. Make a cut around the outer edge of the pineapple bowl and make cuts across the middle too. Be sure not to puncture the skin of the pineapple so that it doesn’t leak once you put your ingredients in it. Using a metal spoon, loosen and scoop out the pineapple chunks. Pour the extra juice out of the pineapple bowl so that it’s empty. • Dice enough of the pineapple chunks to make 1 cup of diced pineapple. Save the remaining chunks and use as decoration around the pineapple bowl. • In a small bowl, mix together diced pineapple, tomatoes, peppers, onions, cilantro, lime juice, salt and pepper. Transfer the salsa mixture to the pineapple bowl for serving. Refrigerate for at least one hour before serving. Store leftovers in the fridge but keep in mind that the pineapple bowl will age and not look as attractive as it did when it was fresh. 50 BUZZ Magazine May-June 2017
Tomato Spinach Chicken Spaghetti 28oz can of Hunt’s Diced Tomatoes with Basil, Garlic, & Oregano 2 tbsp Olive Oil ½ lb Boneless, Skinless Chicken (Breast or Thighs), chopped ¼ tsp Red Pepper Flakes ¼ tsp Salt ¼ tsp Pepper 4 Roma Tomatoes, chopped ¼cup Fresh Basil Leaves, chopped 8 oz Fresh Spinach 3 Garlic Cloves, diced 2 tbsp Sugar 6- oz Spaghetti or Angel Hair Pasta 3 tbsp High Quality Olive Oil (Optional) Parmesan Cheese (Optional) • Add Diced tomatoes and 2 tbsp’s of olive oil to a large frying pan on medium-low heat. • Add chopped chicken, red pepper flakes, salt and pepper and cook on medium heat until the chicken is cooked all the way through, no longer pink. Approximately 5 minutes. • Add chopped tomatoes, basil, spinach, sugar, and garlic to the frying pan. Cook on medium heat for about 3-5 minutes until spinach wilts just a little and the tomatoes release some of their juices. Remove from heat and cover with a lid. • Cook pasta according to directions on the package, al dente is preferred. Drain and add 3 tbsp’s of high quality olive oil and mix thoroughly. Make your plate(s) and sprinkle with parmesan cheese if desired. BUZZ Magazine May-June 2017 51
- Page 1 and 2: MAY - JUNE 2017 Magazine Safety Har
- Page 3 and 4: BUZZ Magazine May-June 2017 3
- Page 5 and 6: BUZZ Magazine May-June 2017 5
- Page 7 and 8: CONTENTS LOCAL MUSIC Chris Sgamatto
- Page 9 and 10: Sgammato Student Showcase: Homegrow
- Page 11 and 12: custom bike is designed using a par
- Page 13 and 14: music you really enjoy, that’s co
- Page 15 and 16: learn.” Jackie informed us. “We
- Page 17 and 18: Birthday’s Rock! Grant Peeples -
- Page 19 and 20: Holey Miss Moley is happy to announ
- Page 21 and 22: global center for art and studying
- Page 23 and 24: . Unlike most market where you shop
- Page 25 and 26: Meeting the members of The Rosewood
- Page 27 and 28: 27 BUZZ Magazine May-June 2017
- Page 29 and 30: Safety Harbor Songfest 2 Days! Live
- Page 31 and 32: Trevor Green From California, Trevo
- Page 33 and 34: The Accidentals The Accidentals is
- Page 35 and 36: Chasing Lovely Chloe and Taylor are
- Page 37 and 38: The Backtrack Blues Band Interview
- Page 39 and 40: music without blues. It's truly tha
- Page 41 and 42: Powersurge, Noiz, and Men From Eart
- Page 43 and 44: would perform on several occasions
- Page 45 and 46: If you’re a fan of the beach, a l
- Page 47 and 48: hot pizza. People drive from Orland
- Page 49: 4 Tbsp Balsamic Vinegar 2 Tbsp Hone
- Page 53 and 54: Rock Camp June 5th - June 9th Disne
- Page 55 and 56: BUZZ Magazine May-June 2017 55
- Page 57 and 58: BUZZ Magazine May-June 2017 57
Whole Pineapple (Pineapple should be<br />
a yellowish-green color when it’s ripe)<br />
1 Cup Pineapple, Diced<br />
1 Cup Peppers, Diced (use all<br />
combinations of red, green, orange, and<br />
yellow peppers for color)<br />
1 Cup Roma Tomatoes, Diced<br />
1/3 Cup Cilantro, chopped<br />
¼Cup Onion, Minced (Use red or sweet<br />
onions for the best flavor)<br />
2-4 Tsp Lime Juice<br />
Salt and Pepper to taste<br />
1-2 Tsp Jalapenos, Diced (Optional)<br />
• To make the pineapple bowl: cut about 1/3 of the<br />
pineapple off leaving the stem fully intact on the<br />
larger piece for a festive appearance. Make a cut<br />
around the outer edge of the pineapple bowl and<br />
make cuts across the middle too. Be sure not to<br />
puncture the skin of the pineapple so that it doesn’t<br />
leak once you put your ingredients in it. Using a<br />
metal spoon, loosen and scoop out the pineapple<br />
chunks. Pour the extra juice out of the pineapple<br />
bowl so that it’s empty.<br />
• Dice enough of the pineapple chunks to make 1 cup<br />
of diced pineapple. Save the remaining chunks and<br />
use as decoration around the pineapple bowl.<br />
• In a small bowl, mix together diced pineapple, tomatoes,<br />
peppers, onions, cilantro, lime juice, salt and<br />
pepper. Transfer the salsa mixture to the pineapple<br />
bowl for serving. Refrigerate for at least one hour<br />
before serving. Store leftovers in the fridge but keep<br />
in mind that the pineapple bowl will age and not look<br />
as attractive as it did when it was fresh.<br />
50 BUZZ Magazine May-June <strong>2017</strong>
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