Sep 132014
 

BBQ Chicken Sweet Potato Skins

BBQ Chicken Sweet Potato

Ingredients

  • 4 red garnet sweet potatoes (long and narrow, not too fat)
  • 1 lb boneless, skinless chicken breasts, cut into small pieces
  • 1 large shallot, chopped
  • 1 Tbsp bacon fat
  • 1 Tbsp Ghee (or Grass-Fed Butter)
  • 4 slices bacon, cooked & chopped
  • ¾ cup Sweet & Smoky BBQ sauce
  • 1 cup fresh spinach chopped
  • Olive oil
  • Sea salt, to taste
  • Fresh ground black pepper, to taste

Instructions

  1. Preheat the oven to 375F.
  2. Scrub the sweet potatoes to clean the skins and pat dry. Place them on a foil lined baking sheet and bake for 45-60 minutes, or until fork-tender.
  3. Remove potatoes from the oven and cut in half lengthwise. Let them cool about 10-15 minutes.
  4. Scoop out some of the sweet potato and place in a large bowl, leaving some potato flesh on the skins. Mash the scooped out flesh with some salt and pepper.
  5. While the potatoes are baking, add your bacon fat to a sauté pan on medium high heat.  Add your shallots and cook until translucent (about 3 minutes) and then add your chopped spinach.
  6. In the same skillet, add the ghee until melted. Add the chicken breast pieces and ¼ cup of BBQ sauce and cook until no longer pink. Add your chopped bacon just until heated through.  Remove from skillet (don’t overcook, chicken will be tough).
  7. Drizzle the potato skins with a little olive oil and place them back on the baking sheet (skin side up) and bake for 5 minutes to get them crispier.
  8. Remove skins from the oven. Spoon the some of the mashed potato into each potato skin followed by a heaping spoonful of chicken/bacon mixture.  Return to the oven for 5-10 more minutes.  Remove the skins for the oven, slice in half and drizzle with some BBQ sauce and ranch dressing (optional).
Jul 182014
 

Jicama Nutrition FactsJicama Slaw

  • 3 Tbsp. fresh lime juice
  • 2 Tbsp. coconut oil
  • 2 tsp. sugar
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • 2 lbs. jicama, peeled and cut into julienne strips (8 cups)
  • 1 medium red onion, finely chopped
  • 1/3 cup finely chopped fresh cilantro

Procedure:

Whisk together the lime juice, oil, sugar, salt, and pepper in a large bowl until well combined. Add jicama, onion, and cilantro and toss well. Quick, easy, and nutritious!

 

What Is Jicama Good For? – Mercola.com.

Feb 282014
 

SCIgen randomly generates nonsense papers, complete with graphs, diagrams and citations, and its purpose was to demonstrate how easily conferences accept meaningless submissions.

Computer-generated papers made it into more than 30 conferences, and over 120 have been published by academic publishing houses — over 100 by the the Institute of Electrical and Electronic Engineers IEEE and 16 by Springer.The papers were generated by a piece of free software called SCIgen, developed in 2005 by scientists at MIT.

via Publishers remove gibberish computer-generated research papers – Crave.

Jan 192014
 

Consciousness derives from deeper level, finer scale activities inside brain neurons. The recent discovery of quantum vibrations in “microtubules” inside brain neurons corroborates this theory called Orchestrated Objective Reduction.

via Discovery of quantum vibrations in ‘microtubules’ inside brain neurons supports controversial theory of consciousness.

Oct 282013
 

UltravioletThe Ultraviolet is a beautiful and sophisticated cocktail.  Delicate flavors of pomegranate and Elderflower are blended with a lightly sweet citrus, and punctuated with a bite of bitter lemon and aromatic rosemary.

This Ultraviolet recipe uses premium flavored vodka and liqueur to reproduce the complex and unique flavors of the traditional gin cocktail, as an exotic vodka tonic.  The premium mixers add key flavor ingredients and keep the recipe simple to make.

The  mysterious purple color glows violet under blacklight.  Crisp sparkling hints of melon carry the herbal aroma of the rosemary. Quinine enhances the bitter lemon and berry undertones add a dry finish.

Ingredients:

  • 1 oz. Van Gogh Pomegranate Vodka
  • 1/2 oz. BOLS Parfait Amour
  • 1/2 oz. Monin Elderflower Syrup
  • splash of Fever Tree Bitter Lemon
  • 5 needles of dried rosemary

Directions:

Crush five rosemary needles and add them to a shaker.  Pour in pomegranate vodka, Parfait Amour, and Elderflower syrup.  Fill shaker with ice and shake.  Double strain into a chilled martini glass.  Add a splash of bitter lemon tonic water.  Garnish with a lemon spiral and serve under a black light.

Hints:

You will want to spend time in advanced finding the ingredients for this drink, but it’s worth it.   A well made Ultraviolet is delicious, sophisticated and unique.  An exciting purple cocktail for Halloween parties.

You can pre-mix the vodka, Parfait Amour and Elderflower syrup in a pitcher to save time.  Just pour two ounces of the mix into the shaker before you add the ice.

Use a shaker with a strainer lid and pour through a small screen strainer to catch any rosemary bits that escape the ice.

If you don’t like the quinine flavor in tonic water, use  1/4 oz. fresh squeezed lemon juice and club soda as a substitute for lemon bitter.

To create a lemon spiral, thoroughly wash an organic lemon.  Use the long blade on a lemon zester to peel the zest from the top center of the lemon around and down the side of the lemon in a spiral as you rotate the lemon.  Gently curl the zest around a small straw and slide it off the straw into your drink dangling the last curl over the edge of the glass.

Enjoy!

Oct 062013
 
exps7668_CW1989C37

exps7668_CW1989C37Crockpot pumpkin pudding

  • 1  15oz can pumpkin puree
  • 1 12oz can evaporated milk
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup Bisquick
  • 2 tablespoons butter
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla

 

Spray crockpot with non-stick spray or lightly oil the inside.  Combine all ingredients in a mixing bowl. Using an electric hand-held mixer at low to medium speed, beat until smooth.  Pour the mixture into the crockpot.

Cover and cook on Low for 6 -8 hours, or cook on High for 3-4 hours.

Spoon into cups, top with whip cream and sprinkle with cinnamon.