Prep football preview: Pleasant Grove Vikings
By Alex Markham
Special to The Tribune
EDITOR’S NOTE: This is one in a series of previews of Utah’s high school football programs. They will run throughout the summer leading up to the 2014 regular season, which begins Aug. 21.
Pleasant Grove will hit the gridiron this year with a young team, noteworthy for its strong junior group. One year after finishing in a four-way tie for the Region 4 title, the Vikings will be looking to take that next step.
Last year » 9-3
Key returner » Demetrius Davis is a soon-to-be three-year starter, who will be anchoring the Vikings’ line as he moves over to tackle for his senior season.
Players to watch » Junior Jacob Doman is Pleasant Grove’s playmaker on both offense and defense. He’ll start at both receiver and cornerback. Linebacker Dallin Pili is also expected to contend for all-state honors.
Biggest hole » The Vikings will have to find a replacement for all-stater Jeremiah Evans, who threw for over 2,500 yards in 2013.
For the record: Jeremiah Evans is NOT replaceable.
Of course, I would not have him anywhere else in the world than where he is right now in San Antonio, Texas serving a LDS mission, but I do miss him like crazy--the way he makes me laugh, lifts every one's mood with his smile and positive energy. He is a champion on and off the football field!
If the Standard American Diet acronym is SAD then maybe it is time to look to other cultures and countries for a Reformed American Diet or RAD diet. A diet of mainly meat and potatoes is failing us as is evidenced by 60 % of Americans who are overweight.
Over the last few years, I have delved into recipes from other cultures including Asian, Hispanic, and Mediterranean, and Italian. It seems a matter of common sense to draw culinary inspiration from countries that have lower rates of cancer, cardiovascular disease, hypertension, and obesity.
Enjoy better health and weight control or with inspired recipes from around the globe on Sweet and Savory Seven.
This homemade version of Orange Chicken is divine. It is sweet and savory and blooming with Asian flavors.
2 chicken breasts, cut into 1 inch cubes
1 cup plus 2 Tbls. corn starch (divided use)
2 eggs, beaten
2 Tbls. green onions, thinly sliced
canola oil for frying
Marinade and Orange Sauce
2 cups chicken broth
2 cups fresh orange juice
3/4 cup sugar
2/3 cup rice vinegar
1/2 cup low-sodium soy sauce
2 Tbls. orange zest
3 cloves garlic, minced
2 tsp. chili sauce (Sriracha--found in Asian section of grocery store)
1 tsp. grated ginger
1/2 tsp. white pepper
1. In a medium bowl, combine chicken broth, orange juice, sugar, vinegar, soy sauce, orange zest, garlic chili sauce, ginger and pepper.
2. Place chicken in resealable bag. Pour 3/4 cup marinade over chicken and let sit in refrigerator for 30 minutes.
3. In a medium sauce pan, add remaining marinade.
4. In a small bowl combine 2 tablespoons cornstarch with 2 tablespoons water. Add to marinade.
5. Cook over medium heat for 2 to 3 minutes or until bubbly and thickened. Remove from heat and keep warm.
6. Remove chicken from marinade and discard. Dredge chicken in egg followed by cornstarch.
7. In a large saucepan, heat 3 inches of canola oil.
8. Working in batches, fry chicken for about 2 to 3 minutes or until no longer pink.
9. Pour orange sauce over chicken and sprinkle with green onions.
10. Serve over cooked rice.
This recipe is a revised version from Damn Delicious Orange Chicken.