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2011 Combat Sports EXPO
Saturday, April 23, 2011
Wild Bill’s

The 2011 Georgia Fighters Combat Sports EXPO will take place on Saturday, April 23 at Wild Bill’s. In an effort to create a more accessible facility with the flexibility to bring more attractions we decided to switch from the Renaissance Waverly to Wild Bill’s. While the Renaissance is a terrific venue, Wild Bill’s is more familiar to the fight community and allows us to orchestrate more events and bring a larger and more diverse crowd to the EXPO this year.

Inside Wild Bill’s:
EXPO: 10 am – 5 pm
COPA Grappling: 10 am – 4 pm
Amateur Boxing presented by Decatur Boxing: noon – 2 pm
Jason “Mayhem” Miller Training Seminar: noon – 2 pm
Charity Fight Night Dinner and Silent Auction: 4 pm – 5 pm
Charity Fight Night presented by Decatur Boxing: 5 pm – 7:30 pm
Feast With the Beast With Jason “Mayhem” Miller: 6 pm – 8 pm
Charity Fight Night post-fight party with Jazz Band: 7:30 pm – 8:30 pm
Pro/Amateur MMA (Wild Bill’s Fight Night): 8:30 pm – midnight

Wild Bill’s Parking Lot:
Drifting: noon – 5 pm
Car and Bike Show: noon – 5 pm
Motorcycle Jumping: 1 pm, 2:30 pm and 4:30 pm
Bikini Show: 5 pm – 7:30 pm

For More Information go to:  Georgia Fighter Magazine

Pancakes de Avena Recetas

That’s right, ME!!!

Yields 4 servings

Ingredients for Whole Wheat Pasta

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon sea salt
• 4 eggs
• 2 teaspoons olive oil

Directions for Whole Wheat Pasta

Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil.  Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together.  Knead on a lightly floured surface until the dough is stiff and elastic.  Cover, and let stand for 30 minutes to relax.

Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles.  Cut into desired width and shapes.  Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

Ingredients for Marinara Sauce

• 2 (14.5 ounce) cans stewed tomatoes
• 1 (6 ounce) can tomato paste
• 4 tablespoons chopped fresh parsley
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon of sugar
• Dash of ground cayenne red pepper
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• olive oil
• 1 clove garlic, minced
• 1/3 cup finely diced onion

Directions for Marinara Sauce

In a food processor place stewed tomatoes, tomato paste, chopped parsley, basil, oregano, sage, sugar, cayenne red pepper, salt, and pepper. Blend until smooth.

In a large skillet over medium heat sauté the minced garlic and finely chopped onion in olive oil for approximately 2 minutes. Add the blended tomato sauce then simmer for 30 minutes, stirring occasionally.

Chicken Parmesan

Yields 4 servings

Ingredients

• 2 pounds boneless, skinless chicken breast
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup whole wheat flour
• 1 teaspoon oregano
• 1 teaspoon basil
• 6 slices whole wheat bread
• 3 egg whites, beaten
• Salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

In a blender add the bread and blend making your own bread crumbs.  Place in a medium sized bowl and add oregano, basil and half the parmesan cheese.

In another medium sized bowl add the flour and salt and pepper and mix until evenly seasoned.  Dredge the chicken in the flour then in eggs then into bread crumbs and set on a sprayed cookie sheet and repeat.

Place the baking sheet in the oven and cook for approximately 20 minutes.  Remove from the oven and top each piece of chicken with 1-2 tablespoons of marinara sauce and mozzarella cheese.  Bake for an additional 20 minutes.  Serve with whole wheat pasta and marinara sauce.

Ingredients

• 2 pounds boneless, skinless chicken breast
• Salt and freshly ground black pepper
• 6 medium purple potatoes, sliced
• Olive oil
• 1 ear corn, kernels cut from cob
• 1 medium white onion, chopped (1/4 for marinade and 3/4 for salsa)
• 10 cloves garlic, minced (4 cloves for marinade and 6 cloves for salsa)
• 1 can black beans, drained and rinsed
• 1 small green pepper, cored, seeded and sliced
• 1 jalapeno, seeded and sliced
• 4 Roma tomatoes, chopped
• 2 bunches cilantro, leaves roughly chopped (1/2 for marinade and 1/2 for salsa)
• 2 lemons, halved (1 lemon for marinade and 1 for salsa)
• 2 limes, halved (1 lime for marinade and 1 for salsa)
• 4 flour tortillas
• 1/2 teaspoon cumin

Directions

Marinade: Mix cumin, cilantro, garlic, onion, lemon juice, lime juice and 2 tablespoons of olive oil in a bowl and pour into a zip lock bag.  Add the chicken and make sure the chicken is coated with the marinade.  Let sit in the refrigerator minimum 1 hour, up to 24 hours.

Preheat a grill or grill pan on medium heat.

Season the chicken with salt and pepper, to taste, and grill until golden brown on each side and cooked through, about 4 minutes per side.  Transfer the chicken to a cutting board.

Put the potatoes in a small pot of water over medium heat and bring to a boil.  Reduce the heat and simmer for just a few minutes until potatoes are cooked, but not soft.  Drain the potatoes and add them to a bowl.  Add some olive oil and season with salt and pepper, to taste.  Toss the potatoes to coat with the oil.  Put on the grill and cook for 1 minute on each side.  Remove from the grill to a serving dish.

In a large sauté pan over medium-high heat, heat 1 tablespoon olive oil.  Add the corn, onion, and garlic and sauté for 2 to 3 minutes.  Add black beans and cook 2 minutes.

Remove the pan from the heat and stir in the peppers, tomato and cilantro.  Squeeze in the juice from 1 lemon and 1 lime.  Transfer to a serving bowl.

Slice the chicken and arrange on a serving platter.  Serve with the grilled potatoes, the corn and bean salsa and flour tortillas.

Ingredients

• 1/2 cup quick cooking oats
• 1/2 cup whole wheat flour
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon cane sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup plain yogurt
• 1/2 cup cottage cheese
• 4 egg whites
• Olive oil

Directions

Place all the ingredients except the oil in a food processor and puree until smooth. Adjust as necessary to desired consistency.

Heat a lightly oiled frying pan or griddle over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve with topping of choice.

Pancakes de Avena

Ingredientes

• 1/2 taza de hojuelas de avena
• 1/2 taza de harina de trigo integral
• 1 cucharadita de canela
• 1 cucharadita de extracto de vainilla
• 1 cucharada de azúcar de caña
• 1 cucharadita de polvo de honear
• 1/2 cucharadita de sal
• 1/2 taza de yogurt natural
• 1/2 taza de queso cottage
• 4 claras de huevo
• Aceite de Oliva

Instrucciones

Coloque todos los ingredientes, excepto el aceite de oliva, en un procesador de alimentos y revuelva hasta obtener una mezcla uniforme. Ajuste la cantidad de harina hasta obtener la consistencia deseada.

Caliente una sartén ligeramente engrasada sobre fuego medio. Vierta una porción de la mezcla en la sartén, aproximadamente ¼ de taza por cada pancake. Cueza por ambos lados y sirva con miel o frutas.

Ingredients

• 3 medium butternut squash
• ½ cup chopped shallots
• ¼ finely chopped fresh ginger
• ½ cup thinly slice ginger
• 1 quart chicken or vegetable stock
• 2 teaspoon curry powder
• 2 cups 2% milk
• Salt and pepper to taste
• ½ cup olive oil
• ½ cup Greek yogurt in a Ziploc bag

Directions

Cut butternut squash in half, remove seeds.  Drizzle with olive oil and salt and pepper.  Cook in a preheated 375 degree oven and bake for 1 hour.  Remove from heat and let cool.

In a large pot add 2 tablespoons of olive oil.  Sauté chopped ginger and shallots till onions get translucent then add curry powder.  Take the cooled butternut squash and remove the meat and cook with onions and ginger for 2 minutes.  Add stock and heavy cream and cook for 5 minutes at medium heat.  Then with an Emerson blender or a regular blender, puree until smooth and put back on low heat for 10 minutes. Meanwhile in small pan fry the thinly sliced ginger and place to side for garnish.  To serve, garnish with fried ginger and a spoonful of yogurt.