Filming “Tuck Everlasting”
By Lisa Bryant

Today on DelmarvaLife –

Tuck Everlasting

Steve and Lorrie Walker, of Lewes, spent 30 years as prop masters for television and film. Next week, they’ll be holding a free virtual workshop during the Ocean City Film Festival. They tell us some fascinating stories about their job and working with some big-name stars.

Herl’s

Winners of the latest Herl’s Bath and Home Solutions Dream Bath Giveaway show us the finished product and talk about why this makeover is not just beautiful, it’s a life changer.

Rotary

When you think of integrity and morals, who comes to mind? The Rotary Club of Salisbury is looking for nominations for it’s prestigious 4-Way Test Award.

eggs

Our Monday Memories takes us back to when Lisa visited a Pittsville woman to learn how to make Ukranian eggs.

Chicken Veggie Skillet

With March being Frozen Food Month, we thought it would be fun to share a recipe that was inspired by a handful of items we picked up after checking out all that the freezer aisle has to offer. And since all these items are cleaned, prepped, and ready-to-go, they allow us to have dinner on the table in less than 15 minutes. If you’re looking for something quick & tasty…this is it!

What You’ll Need

  • 1 (24-ounce) package frozen zucchini spirals
  • 6 tablespoons butter, divided
  • 1 1/2 cups frozen diced onions and peppers
  • 3 cups (12 ounces) frozen, oven-roasted diced chicken
  • 1 cup fresh cherry tomatoes
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1/4 cup sliced fresh basil

What to Do

  1. In a microwaveable bowl, heat zucchini spirals for 8 to 10 minutes or until thawed, drain well and set aside.
  2. Meanwhile, in a large skillet over medium heat, melt 4 tablespoons butter. Stir in onions and peppers and cook for 4 minutes. Add chicken, tomatoes, garlic, salt, black pepper, and chicken broth; cook for 8 to 10 minutes or until tomatoes soften and start to burst.
  3. Stir in remaining 2 tablespoons butter, lemon juice, the zucchini and basil; cook for 3 to 5 minutes or until heated through.

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