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Optional; fresh parsley for garnish
For the marinade; In a small bowl whisk together mustard, honey, mayonnaise, and lemon juice. Reserve ¼ cup sauce in a covered container and refrigerate until serving time.
Meanwhile, place the chicken breast in a large plastic zipper-top bag. Pour in remaining sauce and turn in bag until evenly coasted. Refrigerate 30 minutes or overnight.
To make the chicken; Turn griddle on low heat on one side and add bacon to cook. Remove onto paper towels until ready to use.
On the other side using medium heat add 2 tablespoons butter to melt and toss mushroom slices in the butter. You may want to slide into some of the bacon fat for flavor. Remove from heat once cooked.
Family, friends say goodbye to Adrian King
Kinston/Jones Free Press (kfp)
Family and friends said goodbye to Lenoir County icon Adrian King on Sunday as he was laid to rest in the King Family Cemetery.
Richard Adrian King, a North Carolina native born in Kinston on January 28, 1942, died due to COVID-19 on January 4.
Rev. Tom Warren of St. Mary s Episcopal Church officiated the graveside service with members of King s family in attendance. Members of the community were, to name a few, John and Lucy Marston, Tammy Kelly, Felicia Solomon, Craig Hill, Leon Steele, Leraine Tolston, and two people who had the opportunity to kiss King on the cheeks when he was named Kinston-Lenoir County Chamber of Commerce Citizen of the Year – Frances Theodorakis and June Cummings.
Tammy Kelly
Bring in the New Year with your “bubble” of friends and family with some delicious and mostly healthy Holiday appetizers. Your guests will scoop up these tasty starters to give you energy to make to the ball drop!!
Kale and Asiago Brussels Sprouts Dip
4 cups brussels sprouts, chopped
2 cups kale chopped
1 cup asiago cheese, grated
½ cup parmesan cheese, grated
1 teaspoon garlic powder
½ teaspoon each salt and pepper
8 slices bacon, cooked and chopped
½ large onion, finely chopped
For Serving, assorted cracker crisps, tortilla chips, assorted vegetables
Bring a large pot of slightly salted water to a boil. Remove the ends of brussels sprouts and chop each thinly until you have about 4 cups worth. Chop kale finely. Boil brussels sprouts and kale for 2-3 minutes then drain.
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