8 or 9 medium garlic cloves, minced to equal about 2 tablespoons
1 pound boneless, skinless chicken thighs and halved crosswise
1 red bell pepper, stemmed, seeded, and cut lengthwise into 1/2-inch-wide strips
8 ounces chourico, sliced 1/2 inch thick
1 medium onion, chopped fine (enough to equal 1 cup)
One 14.5-ounce can diced tomatoes, drained, minced, and drained again
2 cups Arborio rice
3 cups low-sodium chicken broth (store bought is fine)
1/3 cup dry white wine
1/2 teaspoon saffron threads, crumbled
1 dried bay leaf
1 dozen mussels, scrubbed and debearded (or little neck clams, if you prefer)
1/2 cup fresh or frozen peas (thawed)
2 tablespoons chopped fresh flat parsley leaves
1 lemon, cut into wedges, for serving
Heat the oven to 350°F.
Toss the shrimp, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon oil, and 1 teaspoon of the garlic in a medium bowl; cover with plastic wrap and refrigerate until needed.
Season the chicken thighs with salt and pepper; set aside.
Heat 2 teaspoons oil in a large Dutch oven over medium-high add the pepper strips and cook, stirring occasionally, until the skin begins to blister about 3 to 4 minutes. Transfer the pepper to a small plate and set aside.
Add 1 teaspoon oil and add the chicken pieces in a single layer; cook, without moving the pieces, until browned, about 3 minutes. Turn the pieces and brown on the second side. Transfer the chicken to a medium bowl. Reduce the heat to medium and add the chourico and cook, stirring frequently, until browned. Transfer to the bowl with the chicken and set aside.
Add 2 tablespoons; of oil & heat. Add the onion and cook, stirring frequently, until softened. Stir in the remaining garlic and cook about 1 minute. Stir in the tomatoes and cook until it thickens slightly. Stir in the rice and cook until the grains are well coated with the tomato mixture.
Stir in the chicken broth, wine, saffron, bay leaf, and 1/2 teaspoon salt. Return the chicken and chourico to the pot, increase the heat to medium-high, and bring to a boil, uncovered, stirring occasionally. Cover the pot and transfer it to the oven; cook until the rice absorbs almost all of the liquid, about 15 minutes.
Remove the paella from the oven (close the oven door to retain heat). Uncover the paella; scatter the shrimp over the rice, insert the mussels hinged-side down into the rice. Add the bell pepper strips and scatter the peas over the top.
Cover and return to the oven; cook until the shrimp are opaque and the mussels have opened, 10 to 12 minutes.
Let the paella stand, covered, about 5 minutes. Discard any mussels that have not opened and the bay leaf, if it can be easily removed. Sprinkle the paella with the parsley and serve, passing the lemon wedges separately.
There is only one last chance to enjoy the Buttonwood Park and Zoo's annual "Boo at the Zoo" on Friday, October 30th! Boo at the Zoo is a great time for young and old with not too scary decorations Boo at the Zoo is a great time for young and old with not too scary decorations and rides. Of course, there is trick or treating as well! Boo at the Zoo admission is $10/adult and $7/child for zoo members. Non-members’ admission for Boo at the Zoo is $15/adult and $12/child. Rides are included in the price of admission. Children under 3 are free. For more information, click here!
We live during a time where healthcare can be more confusing than ever. Unfortunately, we are also in the middle of a healthcare crisis around the country and have more rules and fewer choices. However, you DO have the right to seek treatment at an Urgent Care facility. This will save you time and money. Having the knowledge before you need medical care is important and the information provided should ease your confusion about when to use Urgent Care vs your primary care physician or the emergency room.
So, what is Urgent Care? Urgent Care is medical care provided by Certified Medical Staff that fills the gap between your primary care physician and the emergency room. Your primary care physician practices medicine to prevent illnesses and the ER treats life threatening issues like heart attack and stroke. Urgent Care can treat everything from the common cold to broken bones and everything in between.
Urgent Care centers are open 7 days a week for extended hours daily. Most Urgent Care centers accept insurance and cash payments and some have a self pay program. Not all Urgent Care centers accept Medicare. Your visit will be about 25% of the cost of an ER visit and is comparable to a visit to your primary care physician with the exception of higher co-pays. A typical Urgent Care co-pay is $30 - $50. You also have the choice of which Urgent Care facility you visit. It does not matter if your primary care physician belongs to a particular healthcare group; it’s your choice to go where you choose.
Have you ever called your primary care physician when not feeling well and been told they can see you in a week? When you’re not feeling well waiting a week is not feasible. This is a great example of when you should go to Urgent Care. Some other examples would be:
• 1 750 ml bottle of Pinot Grigio (or your favorite white wine)
• 1 cup caramel flavored vodka
• 6 cups apple cider
• 2 medium apples, cored and chopped
1. Stir the wine, vodka, and apple cider together in a large pitcher.
2. Add the chopped apples to the pitcher, or to individual glasses.
3. Serve the sangria over ice.
With winter soon approaching, so will the season of the flu, colds, bumps and bruises and there will be an uptick of Emergency Room visits or visits to the primary care physicians. The wait time for these visits can be excruciatingly long. By utilizing Urgent Care/Walk-In facilities, you can eliminate a lot of that wait time. Here is a list of Urgent Care/Walk-Ins by city/town:
Greater New Bedford area:
AFC/Doctors Express 119 Coggeshall St, New Bedford, MA 02746 Phone:(508) 990-1900 Hours: Mon-Fri8am - 8pm; Sat-Sun 8am - 5pmwww.doctorsexpressnewbedford.com
South Coast Urgent Care at Wareham Crossing
2421 Cranberry Highway,Wareham, MA 02571
Phone: 508-273-1810 Hours: Mon-Fri 8am - 8pm; Sat-Sun 9am-5pm
Southcoast Urgent Care at Center for Primary and Specialty Care Fairhaven
208 Mill Road, Fairhaven, MA 02719
Phone: 508-973-2432 Hours: Mon - Fri 8am-8pm; Saturday and Sunday - 9am - 5pm
Greater New Bedford Community Health Center 874 Purchase Street New Bedford, MA 02740 Phone:508-992-6553 Hours: Mon-Fri 7am-7pm; Sat 8am-4:30pm; Sun 8am-2pm www.gnbchc.org/urgent
Hawthorn Medical 531 Faunce Corner Road, Dartmouth, MA 02747 Phone: 508-996-3991 Hours: Mon-Fri 8am - 8pm; Sat-Sun 8am - 4pm www.hawthornmed.com/urgent-care-center
Greater Fall River area: The Truesdale Clinic 1030 President Ave. Rm. 214, Fall River, MA 02720 Phone: 508-676-3411 Hours: Mon-Fri 9am-5pm Fall River Ambulatory Care Center 289 Pleasant Street
Fall River, MA 02721
Prima Care Dartmouth Medical Center 39 Faunce Corner Rd, Dartmouth, MA 02747
Phone: 508-996-3311 website: www.prima-care.com/services/walkin_ambulatory Somerset/Swansea Medical Center
67 GAR Highway, Somerset, MA 02726
Phone: 508-678-5631Main Road Family Medicine 831 Main Road,Westport, MA 02790
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1-1/3 cups crisp rice cereal
• 1 cup cubed cooked chicken
• 2 tubes (10 ounces each) refrigerated regular biscuits (not Grands)
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3 cups frozen chopped broccoli, cooked and drained
1. Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides.
2. Add 1 tablespoon cheese and cereal to each cup.
3. In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup.
4. Bake at 375° for 20-25 minutes or until bubbly.
5. Sprinkle with remaining cheese. Makes about 12.
If you are on Facebook or watch late night TV, you probably have seen a commercial for a service called "Blue Apron". What the heck is that, you ask? It is a pretty ingenious way to grocery shop and cook healthy and creative meals in just 35 minutes or under! How it works is that Blue Apron delivers all the fresh ingredients you need to cook a meal with the exact proportions. They offer two plans, with no commitment and no fees. Blue Apron does the menu planning and shopping for you and then delivers all the ingredients and fresh food right to your front door. So, what do you do? All you need to do is follow the easy to understand recipe, cook and enjoy! There is no membership fee and no minimum commitment. You can even skip any week’s delivery in advance or cancel at any time. The menu is based on your dietary preferences...which you can change or update at any time! The service is designed to teach you how to cook new recipes, expose you to seasonal, farm-fresh produce and reduce unnecessary food waste. Where was this when I was single, in college and eating ramen noodles every night?
Want more information? Please click here or follow them on Facebook by clicking here!
1 small red apple like a Gala or Macoun apple, sliced
1 small green apple like a Granny Smith apple, sliced
1/2 cup chicken broth
2 Tablespoons white wine vinegar
1/4 cup fresh flat-leaf parsley, chopped
In a small bowl, combine flour, coriander, 1 teaspoon salt and 3/4 teaspoon black pepper. Lightly dip each piece of pork into the flour mixture, coating both sides evenly. Set aside. (Do not stack pork pieces on top of each other.)
Heat butter and oil over medium-high heat in a large skillet. Sprinkle apples with a little salt and pepper and cook them, cut side down until they are slightly golden brown. About 4 minutes, transfer to plates.
Working in batches of three (you might need to add more oil), cook the pork until golden brown and cooked through, about 3 minutes per side. Some pieces may take less time. Transfer to a plate and keep warm.
Add the chicken broth and vinegar to the pan and simmer until slightly reduced, about 5 minutes. Stir in the parsley.
Serve the pork with the apples and pan sauce poured over the top.