Latest news with #GTCC
Yahoo
6 days ago
- Health
- Yahoo
Fire up the grill for these sizzling summer recipes
(WGHP) — Fire up the grill and cook your whole meal. Summer's grilling season so on this Recipe Wednesday, Chef Al Romano from GTCC's Culinary School shows us how to cook everything on the grill, from the fruit and vegetables to the meat, even pizza. Juice of 1 lime 1/4 cup honey 1 tbsp olive oil Small watermelon, cut into 1-inch-thick wedges Freshly torn mint leaves, for serving Flaky sea salt, for serving 1. Place the watermelon in vacuum-sealed bags 2. In the mixing bowl, add honey, lime, olive oil, and marinade. Add two bags and vacuum seal. If you don't have a vacuum sealer, just use freezer bags and place them in the refrigerator for a few hours. This will help intensify the flavors. 3. Heat grill or grill pan to medium heat. 4. When ready to grill, remove watermelon from bags, place them on a tray and brush them with the marinade from the bag 5. Place on grill. Cook until grill marks form and fruit softens slightly, about 2 minutes per side. 6. Sprinkle with mint and flaky sea salt and serve. Four Servings For the sweet potatoes 2 pounds sweet potatoes 3 to 4 tablespoons extra virgin olive oil Kosher salt For the dressing 1/4 cup finely chopped fresh cilantro (including tender stems) 1 teaspoon lime zest or lemon zest 2 tablespoons fresh lime or lemon juice 1/4 cup extra virgin olive oil Pinch salt Prepare the grill, prep the sweet potatoes: Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4-inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt. Make the cilantro lime dressing: Combine all of the dressing ingredients in a small bowl. Grill the sweet potatoes: Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3 to 6 minutes for each side, depending on how hot your grill is. Toss with dressing: Toss the sweet potatoes in a bowl with the dressing and serve hot. YIELD: 4 servings 4 medium ears of corn (silks removed and peeled) Melted butter, olive oil spray optional (salt to taste) Method 1: Juicy and Moist (In the Husk) Prepare the corn: Peel back the husks of the corn, but leave them attached at the base. Remove the silk threads from the corn and discard them. Replace the husks. Soak the corn: Soak the corn in cold water for about 15-30 minutes before grilling. Preheat the grill: Preheat your grill to medium-high heat. This usually takes about 10-15 minutes. Season the corn (optional): Brush the corn with olive oil or melted butter, and sprinkle it with salt, pepper, or any other desired seasonings before replacing the husk and grilling. This step is optional but adds flavor to the corn. Grill the corn: Place the corn directly on the preheated grill grates. Close the grill and cook the corn for about 10-15 minutes, turning occasionally. The exact cooking time may vary depending on the heat of your grill. Check for doneness: To check if the corn is done, carefully peel back a small section of the husk and check the kernels. They should be tender and cooked through. If the corn needs more time, re-wrap it in the husks and continue grilling for a few more minutes. Serve and enjoy: Once the corn is grilled to your liking, remove it from the grill. Let it cool for a few minutes before serving. Method 2: Charred and Smoky (without the Husk) Preheat the grill: Start by preheating your grill to medium-high heat, which usually takes about 10-15 minutes. Prepare the corn: Remove the husks and silk from the corn cobs. Rinse the corn under cold water to remove any remaining silk or debris. Pat the corn dry with a paper towel. Season the corn: Spritz the corn with olive oil and sprinkle it with salt and pepper, if desired. Grill the corn: Place the corn directly on the preheated grill grates. Close the grill and cook the corn for about 10-12 minutes, turning occasionally. The corn should develop grill marks and a slightly charred appearance. Check for doneness: To check if the corn is done, insert a fork or skewer into the thickest part of the corn cob. The kernels should be tender and easily pierced. If needed, continue grilling for a few more minutes until the desired tenderness is achieved. Serve and enjoy: Once the corn is grilled to your liking, remove it from the grill. Let it cool for a minute or two before serving. Yield: Two grilled pizzas Pizza Dough: 1 cup warm water (110 degrees F/45 degrees C) 1 (.25 ounce) package active dry yeast 1 pinch white sugar 3 ⅓ cups all-purpose flour 1 tablespoon olive oil 2 teaspoons kosher salt 2 cloves garlic, minced 1 tablespoon chopped fresh basil Garlic Oil: ½ cup olive oil 1 teaspoon minced garlic Pizza Toppings: ¼ cup tomato sauce, divided 6 oz fresh mozzarella cheese or fresh, divided 4 tablespoons chopped fresh basil, divided Gather all ingredients. Make dough: Pour warm water into a large bowl; dissolve yeast and sugar in warm water. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes. Mix in flour, 1 tablespoon olive oil, and salt until the dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place the dough in a well-oiled bowl and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down; knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again. Meanwhile, make garlic oil: Combine 1/2 cup olive oil with minced garlic in a microwave-safe cup or bowl. Heat for 30 seconds in the microwave. Preheat an outdoor grill for high heat; brush the grate with garlic oil. Make pizzas: Punch down the dough and divide it in half. Form each half into an oblong shape, 3/8 to 1/2 inch thick. Carefully place one piece of dough on the hot grill. Dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush garlic oil over the crust. Top with 1/2 of each of the following: tomato sauce, cheese, topping of your choice and basil. Close the lid and cook until the cheese melts. Remove from the grill and set aside to cool for a few minutes. Repeat with the second piece of dough. Servings: 6 Cook: 10 minutes Marinating: 10 minutes Ready in: 25 minutes This grilled salmon is one of the best salmon recipes I have tried and it only takes FIVE ingredients. Bonus: There is minimal prep and minimal cleanup. 3 lb. side of salmon, skin on 3 tbsp soy sauce 2 tbsp dijon mustard 1 1/2 tsp minced garlic (1 large clove) 1/3 cup olive oil, plus more for brushing the grill 1 tbsp minced parsley (optional, for looks) Lay the salmon skin side down on a cutting board and cut the salmon crosswise into 6 equal portions. Transfer to a 13 by 9-inch baking dish, skin side down. In a small mixing bowl, whisk together soy sauce, mustard, garlic and olive oil until mixture is emulsified (fully comes together). Set aside about 2 tbsp of the marinade mixture, then spoon and spread the remaining mixture over the salmon, let rest at room temperature for 10 minutes. Meanwhile, preheat grill over medium-high heat to about 400 degrees F. Clean grill grates and brush with oil. Place salmon on grill skin side down and cook about 4 minutes, then carefully flip (I sort of roll it) and continue to cook another 4 minutes or to desired doneness. Remove skin from salmon, then plate and brush remaining 2 Tbsp marinade mixture over salmon. Serve warm, garnished with parsley if desired. Notes: If you do not have a grill, you can likely bake the salmon at 400°F for 10 to 15 minutes instead. There is no need to remove the salmon skin beforehand. It is safe to eat and tastes delicious! Grilled salmon pairs nicely with grilled corn on the cob, black bean and corn salad, a simple side salad, and so much more. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
23-05-2025
- Business
- Yahoo
GTCC to launch new biotechnology program to train students for jobs in growing industry
GUILFORD COUNTY, N.C. (WGHP) — Biotech is growing in North Carolina, and now one Triad college is stepping up to help train the workforce. Guilford Technical Community College is launching a new program this fall to help students land jobs in the growing biomanufacturing industry. GTCC leaders said that with biotech companies already growing in Guilford County, they say now is the time to build a local pipeline of skilled talent. The program is designed to help students step directly into jobs like bioprocess technicians, pharmaceutical production specialists and quality control analysts in the Triad. 'We've got multiple companies that are currently in Guilford County and biotech … It's a growing field,' GTCC Dean of STEM Anne Simpson said. The new Bioprocess Manufacturing Technology Program at GTCC is launching this fall. Students will train hands-on in microbiology, cell culture and manufacturing processes, which are skills that match what employers are asking for. It will span five semesters. 'It is an associate of applied science degree. The students who will complete the program will be able to enter the workforce and our biomanufacturing field,' Simpson said. Companies in the industry are already operating in Guilford County. 'We have Galera, Syngenta, and a smaller one that we've worked with so far is BioGreen Synergy, and they do biofuel also,' Simpson said. GTCC hopes their graduates will stay local after they graduate. They're also working directly with companies to align coursework with their workforce needs. 'We have started our industry committee for the new program. and that allows the industry folks to be able to tell us what their needs are, and we can ensure our curriculum is meeting those needs … That can be from the actual curriculum. That can be soft skills that students need to develop while they're training with us and ensuring that as the technology changes, our curriculum changes to match those industry needs as well,' Simpson said. GTCC is capping the first cohort at 24 students, and registration is now open for the fall semester. While classes will begin on Aug. 14 in GTCC's existing biology labs, a new lab space is already in the works at the GTCC Center for Advanced Manufacturing on the Jamestown campus. GTCC is also participating in a MentorLinks grant through the NSF. The partnership will support the continued development of the new program. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
17-05-2025
- Entertainment
- Yahoo
GTCC lays down the beat
JAMESTOWN, N.C. (WGHP) — A group of college students couldn't be more excited about an album drop, but it's not from Taylor Swift, Foo Fighters or Harry Styles. It's from Guilford Technical Community College. Yep, the students themselves wrote, recorded and are now distributing their first album. Teacher Mark Dillon says it might not be such a surprise if you saw their classrooms. 'You wouldn't believe this is a community college. It's crazy how much facilities we have,' Dillon said. 'Our students recorded all the tracks and then mixed all the tracks.' Ally Young is one of them. She began taking piano lessons when she was five and even considered majoring in musical performance when she went to college. But life took her in other directions until she found the program at GTCC. Now at 32, she's part of the album with a song she wrote called 'Wolf Song.' 'This is something I have dealt with as an adult, and a lot of my female friends have dealt with … I got angry and decided to write a song about it,' Young said. She believes women are often not believed when they say something happened to them. Young not only wrote and sang the song, but she also played keyboards for some of her classmates' songs. Dillon says this is far from a vanity project. 'A lot of them will walk away with studio credits. A lot of them will walk away with recording engineering credits, which is valuable in the field. If you can walk into a studio and say, 'This is what I've done. I have credits. They're listed and everything. I'm available on Spotify and Amazon,' that carries weight out in the field,' Dillon said. 'Students who probably wouldn't work together under different circumstances are now clearly back there hanging out and doing their thing. They're literally back there plotting their next album.' Hear some of the songs in this edition of The Buckley Report. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
14-05-2025
- Business
- Yahoo
GTCC partnership provides work credential scholarships
GUILFORD COUNTY — Guilford Technical Community College and shift_ed have partnered to form a pilot program to help residents of a designated opportunity zone who graduated from Guilford County Schools in the past five years earn an in-demand work credential. The Career Accelerator program will provide scholarships to cover registration fees, books and testing fees. Priority will be given to students in specific high-need areas of the county based on census data. Certificate programs eligible for the scholarship include CompTIA (Computing Technology Industry Association) fundamentals, CompTIA network, introduction to HVAC/refrigeration, and certified production technician. The Career Accelerator program will begin during GTCC's summer session starting in May, with classes held on the GTCC Cameron and Greensboro campuses. Interested and qualified Guilford County Schools graduates should register for the program as soon as possible, no later than at least two business days prior to the start of class. For more information or to register for a class, to online to
Yahoo
16-04-2025
- General
- Yahoo
Try these Easter recipes for your Sunday meal
JAMESTOWN, N.C. (WGHP) — Many families gather on Easter Sunday for a special meal. On this Recipe Wednesday, we're showing you some traditional and new recipes to try. Shannon Smith learns from the culinary instructors at GTCC in Jamestown These Greek marinated lamb chops are succulent, delicious, and surprisingly easy to make. The zesty Greek marinade delivers perfect Mediterranean flavor for an amazing dinner you're going to love. 1 rack of lamb, cut into individual chops 1/2 cup extra virgin olive oil 1/4 cup fresh lemon juice (1 lemon) 2 tsp lemon zest 2 tbsp vinegar (white) 1/2 tsp garlic powder 1 tsp dried oregano 2 tsp dried thyme 1/2 tsp dried dill weed 1/2 tsp crushed red pepper 1 tsp sugar 2 tsp salt (kosher) 1 tsp freshly ground black pepper 1. Make the marinade. Combine all the ingredients, except the lamb chops, to a marinating bag or large bowl. Mix or thoroughly. Reserve a couple of tablespoons of the marinade in a separate container. 2. Add the lamb chops to the marinade and rest in the refrigerator for 1 to 24 hours before grilling. 3. One hour before grilling, take the chops out of the fridge and transfer them to a cooling rack and dab with a paper towel to remove excess marinade on both sides. 4. Set up your charcoal grill so that you have an even layer of hot coals covering 2/3 of the grilling area. Allow to pre-heat for 5 minutes. Leave the lid off the grill and keep the bottom vents fully open. (See the post for more details on how to do this) 5. Apply a thin layer of oil over the cooking grate before adding the chops. (See Recipe Note #1) 6. Add the chops directly over the hot coals, keeping a minimum of 1 inch between the chops. 7. After 2 minutes, begin to check the underside for char. Once you have good grill marks, flip over to cook the other side. 8. Once flipped, cook an additional 2 minutes. At this point, start checking each chop for doneness using an instant-read thermometer. Remove each chop separately once it is 5°F from your desired final temperature and place it onto a large platter. 9. Once all the chops have been removed, cover with tin foil and allow them to rest 5 minutes. Drizzle with reserved marinade and serve. 2 1/2 lbs AP flour 6 Eggs 2 Pkgs. Yeast 2 Cups warm water 2 1/2 Cups of Sugar 3oz Margarine or Butter 2t Vanilla Powdered sugar and colored sprinkles Put the yeast into water and set aside. Mix flour, sugar, and margarine in a bowl and rub between your hands until smooth Add eggs and half of yeast and water mixture, then knead Add the rest of the yeast mixture as you knead to make a soft dough Let proof until double in size Shape into rounds and bake at 350 for about an hour or till golden brown Dust powdered sugar and sprinkles on while still warm 2 cups (275 g) elbow macaroni 2 tablespoons (30 ml) unsalted butter – plus more for baking dish 1 large egg – beaten, room temperature 1 13 oz. can evaporated milk 1 cup (249 g) whole milk – room temperature 12 oz Gouda cheese 8 oz (227 g) sharp cheddar cheese – good quality 12 oz (340 g) mild cheddar cheese – 8 oz Monterey Jack, cheese 8 oz (227 g) mascarpone cheese – ot cream cheese room temperature 1 large can cream of chicken soup 1½ tsp. (9 g) salt – or to taste (taste mixture before adding egg) 1 teaspoon (5 ml) cajun or creole seasoning ½ teaspoon (2 ml) dry mustard powder ⅛ teaspoon (1 ml) ground nutmeg fresh cracked pepper – for topping 1. Preheat oven to 375°F. Lightly coat a 3-quart casserole dish or 9×13 pan with butter or spray with cooking spray. 2. Cook macaroni in unsalted water according to package directions, adding 2 minutes to the maximum time listed on the package (I usually aim for 12 minutes). Drain; stir butter into macaroni until butter is melted. 3. While macaroni is boiling, shred cheese blocks using a box grater or food processor. Combine shredded cheese varieties until evenly mixed. 4. In a large bowl, whisk together mascarpone and evaporated milk until smooth (there may still be some lumps, which are okay). 5. Mix in the milk, followed by the salt, creole seasoning, mustard powder, and nutmeg. 6. Add buttered macaroni to the bowl, followed by ½ of cheese. Stir to combine. 7. Stir in cream of chicken soup 8. Taste mixture to see if seasonings are to your preference and adjust if necessary. Stir in beaten egg. 9. Pour half of mixture into a 9×13 baking dish, using a spoon to distribute evenly if needed. Sprinkle half of remaining cheese on top, then repeat with remaining macaroni mixture and remaining cheese. Top with some fresh cracked pepper, if you like. 10. Bake in preheated oven for 25-30 minutes or until cheese on top is melted and filling is bubbling. If you prefer a browner top, place it under the broiler for 2-3 minutes, watching carefully so it doesn't burn. Cool about 15 minutes before serving to let the filling set. Hard Boiled Eggs Mayo Butter Mustard (yellow and dijon mustard) Sweet pickle juice Sugar Salt & pepper Tabasco sauce (optional) Optional toppings: paprika, sweet pickle slices, crumbled bacon. Do not assemble your deviled eggs more than a day in advance. If you'd like to make them two days in advance you can boil, cut, and remove the yolks from the whites. Make your filling and then store the eggs and the prepared filling in separate airtight containers in the refrigerator. When you're ready to serve the eggs, give the filling a quick stir and everything can be quickly assembled. 5 eggs 3 ¼ cups sugar 14 fl oz vegetable oil 3 ¾ cups bread flour 2 ¼ tsp baking soda 1 tsp. salt 1 tsp. cinnamon 1 lb grated fresh carrots 64 oz crushed pineapple drained 1 ½ cups pecan, walnuts, or choice 1 tablespoon vanilla Using the paddle attachment of the mixer, blend eggs, sugar, and oil until combined. Add flour, soda, salt, and cinnamon and mix. Scrape the sides of the bowl. Add remaining ingredients and mix until just combined. Grease 2 – 10' pans and paper the bottom of the pans. Split batter equally into the pans. Bake at 350 degrees for about 45 minutes or until a cake tester comes out clean in the center of the cake. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
