"music is the great uniter. An incredible force. Something that people who differ on everything and anything else can have in common." ~ Sarah Dessen
Tuesday, May 21, 2013
Monday, May 20, 2013
Coca-Cola Small World Machines -- Bringing India & Pakistan Together
Good Morning to Everyone.
I hope you all had a nice weekend.
When I saw this video I thought it was a intersting so
I decided to share it.
I hope you all enjoy seeing it.
Sunday, May 19, 2013
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Saturday, May 18, 2013
May 18 New Recipes
New Weekly Recipes May 18 2013
Kentucky Rice Pudding
Categories Rice,Desserts
http://paminspire.blogspot.com/2013/05/bettys-kentucky-rice-pudding.html
Kentucky Rice Pudding
Categories Rice,Desserts
http://paminspire.blogspot.com/2013/05/bettys-kentucky-rice-pudding.html
Betty's Tomato and Basil Couscous
Categories.Rice,Grains
Island Spiced Chicken Salad
Categories,Salad,Chicken
Friday, May 17, 2013
Island-Spiced Grilled Chicken Salad with Mango
Categories Salad,Chicken,Fruit
6 Servings.
6 Servings.
Kosher salt
2 Anaheim or poblano chiles, halved, cored, and seeded
2 Anaheim or poblano chiles, halved, cored, and seeded
Freshly ground black pepper
6 scallions (both white and green parts), ends trimmed
6 scallions (both white and green parts), ends trimmed
1/2 teaspoon ground allspice
3 tablespoons canola or peanut oil
3 tablespoons canola or peanut oil
1/2 teaspoon ground cinnamon
2 mangos, pitted and cut into 1/2-inch dice
2 mangos, pitted and cut into 1/2-inch dice
1/4 teaspoon chipotle powder (heaping)
1 tablespoon fresh lime juice; more as needed
1 tablespoon fresh lime juice; more as needed
2 pounds boneless, skinless chicken thighs, trimmed of fatty patches
1 For a gas grill, light the front burner to medium high and the back burner(s) to medium.
For a charcoal grill, light a medium-high fire (400°F) with two-thirds of the coals banked to one side.
Clean and oil the grill grates.
For a charcoal grill, light a medium-high fire (400°F) with two-thirds of the coals banked to one side.
Clean and oil the grill grates.
2 In a small bowl, mix 11/2 tsp. salt and 1 tsp. pepper with the allspice, cinnamon, and chipotle powder.
Sprinkle the chicken all over with the spice rub.
Sprinkle the chiles and scallions with 1 Tbs. oil, 1/2 tsp. salt, and 1/2 tsp. pepper.
3 Set the chicken over the hot zone of the fire, and the chiles and scallions over the cooler zone.
Grill until the chicken, peppers, and scallions have good grill marks, 3 to 4 minutes.
Grill until the chicken, peppers, and scallions have good grill marks, 3 to 4 minutes.
Continue to grill the peppers and scallions until they brown and become just tender,
about 3 minutes more. Grill the chicken, flipping as needed, until it is firm to the touch and cooked through
(slice into a thicker piece of the chicken with a knife to check), 6 to 8 more minutes.
Transfer the chicken and vegetables to a large cutting board to cool.
Coarsely chop the chicken, peppers, and scallions.
Coarsely chop the chicken, peppers, and scallions.
4 In a large serving bowl, toss the mango with the chicken, peppers, and scallions.
Add the lime juice and the remaining 2 Tbs. oil and toss well. Season with more lime juice, salt, and pepper if needed. Serve immediately.
Add the lime juice and the remaining 2 Tbs. oil and toss well. Season with more lime juice, salt, and pepper if needed. Serve immediately.
Recipe Source Ivillage Food
Thursday, May 16, 2013
Wednesday, May 15, 2013
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