Data collected by the flying telescope. NASA Photo
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Songs about flying or planes.
No music fan in their right mind would think of traveling these days without a suitable playlist. Airplane travel lends itself especially well to a thematic mix, since pop music history is so loaded with great flight songs.
Put a little crunch in your life. Portabella Mushroom Salad Recipe | Chicken and Mushroom Salad. Alot of ingredients, but this is a very good recipe.
Ingredients you will need for salad:
2 chicken breasts, sliced
4 to 6 portabella mushrooms
Mixed greens
1 C. roasted red and yellow peppers, sliced
Goat cheese
Toasted pine nuts
Ingredients you will need for chicken marinade:
1/4 C. Greek yogurt
2 T. white wine or red wine vinegar
1 T. chopped garlic
Oregano
Seasoning salt
Ingredients you will need for mushroom marinade:
1 T. chopped garlic
1/4 C. balsamic vinegar
Extra virgin olive oil
Salt and pepper
De-stem portabella mushrooms. In a mixing bowl, combine balsamic vinegar, garlic, extra virgin olive oil, and salt and pepper to make the mushroom’s marinade.
Place the marinade in a plastic bag or Tupperware container. Add a mushroom, seal the container, and shake, coating mushroom with marinade. Repeat until all mushrooms are marinated
In another bowl, combine Greek yogurt, white wine, chopped garlic, oregano, and seasoning salt to make chicken marinade. Coat chicken breasts. If possible, leave in refrigerator for 12 hours. Make sure chicken is thoroughly coated. Cook chicken breasts and mushrooms on grill pan.
On the bottom side of the mushrooms, place chicken, mixed greens, red and yellow peppers, goat cheese, and toasted pine nuts.
The unofficial beginning of Summer. In the USA Memorial day has always been the unofficial beginning of Summer. So let’s play songs about summer, bands that have summer in their name, orsongs that have summer in the title.
Just in time for the Holiday. For those who are new here, My wife has different themes that she decorates mostly our kitchen. This is the Patriotic Theme. So enjoy her decoration skills and my lousy picture taking.
Make these tasty cheesecake pretzel pops for a dessert your friends and family will love! These sweet cream cheese bites are a refreshing treat that are unbeatable at a party or special occasion. Try them with caramel and strawberry dipping sauce.
Ingredients.
2 8 oz. pkgs. cream cheese, softened
1 t. vanilla
1 t. lemon juice
1 C. powdered sugar
1 C. graham crackers, finely crumbled
Pretzel sticks
Directions
Combine cream cheese, vanilla, lemon juice, and powdered sugar. Place bowl in freezer for a brief period to allow ingredients time to set.
Using a spoon, scoop out of dollop of cream cheese mixture and place in a bowl of finely crushed graham crackers.
Carefully roll into a ball.
Insert pretzel sticks into cheesecake ball. Repeat until mixture is used up. Refrigerate cheesecake balls for at least an hour.
Songs from the late 60’s and 70’s are my favorites. What about you? OK so I’m old. The 60’s and 70’s was the golden age for me. Be it Classic, Pop, or Soul.
But you can play any era you feel has the best music. Be it the 50’s, 80’s,90’s todays music. Play it.
Make this cauliflower rigatoni recipe for a pasta and vegetable dish everyone will love! Featuring fresh vegetables, delicious rigatoni pasta, and the perfect blend of cheeses and seasoning, this is a wonderful meal that you’ll want to make again and again.
Cauliflower Rigatoni Recipe
Ingredients:
1 bunch cauliflower cut into 1 1/2″ sections
2 sweet bell peppers, julienned
1 small red onion, sliced
2-3 cloves garlic chopped
¼ t. red pepper flakes
¼ C. extra virgin olive oil, divided in half
1 C. Parmesan cheese
1 t. chicken or veggie base
½ C. toasted Italian breadcrumbs
1 box rigatoni, prepared al dente
½ C. fresh parsley, chopped
Directions:
Prepare your vegetables. Saute 1/4 cup oil, garlic, and red pepper flakes.
Add cauliflower, peppers, and onions. Saute at medium-high heat.
Add parsley and cooked vegetables to a bowl of cooked rigatoni.
Songs having to do with animals. Let’s play those tunes about animals, or have animals in the title, or the band has an animal name. This should be an easy one.
If you were able to come back, but it had to be an animal. What animal would you wish to be?
I don’t believe in being able to come back, but if I did, I would pick the animal that could run the fastest. It’s a eat or be eaten world so I would not want to be another’s breakfast, lunch, or supper.
The cheetah (Acinonyx jubatus) holds the title of the world’s fastest land animal. With acceleration that would leave most automobiles in the dust, a cheetah can go from zero to 60 miles an hour in only three seconds. But it can only hold that speed for about 30 seconds.
Everyone loves Pasta. Don’t They? Bacon Cheeseburger Skillet. There are few things as comforting as a bowl of pasta at the end of a long day.
This bacon cheeseburger skillet is meal that’s incredible tasty and surprisingly easy to make. The whole family will adore this hearty dinner so much they won’t believe you didn’t spend all day on it!
Ingredients.
6 bacon strips
1/2 lb. ground beef
Season salt to taste
Black pepper to taste
1/4 C. chopped onion
1 15 oz. can tomato sauce
1 C. beef broth
1/2 C. water
8 oz. uncooked rotini pasta
3 Roma tomatoes, diced
1 C. canned diced tomatoes
2 T. ketchup
1 T. spicy brown mustard
1/2 C. shredded cheddar cheese
Directions
Brown 6 bacon strips and 1/2 lb. ground beef in skillet, breaking ingredients apart as they cook. Season to taste with season salt and black pepper.
Dice 3 Roma tomatoes and 1/4 cup onion.
Add diced onions and tomatoes to skillet.
Add 1/2 cup water, 15 oz. tomato sauce, and 1 cup beef broth.
Add 8 oz. uncooked rotini pasta.
Add 8 oz. canned, diced tomatoes.
Add 2 tablespoons ketchup.
Add 1 tablespoon spicy brown mustard.
Bring heat to a boil.
Once boil is reached, reduce heat and simmer 10 minutes.
Bread is such a staple food that it’s often synonymous with sustenance itself, as in “putting bread on the table,” “breadwinner,” or “daily bread.” Indeed, humans have been eating bread for a long, long time. The earliest loaf of bread ever discovered is a whopping 8,600 years old, unearthed at Çatalhöyük, a Neolithic settlement in what is now southern Turkey, comprised of mud-brick dwellings built on top of one another.
While excavating the site, archaeologists found the remains of a large oven, and nearby, a round, organic, spongy residue among some barley, wheat, and pea seeds. After biologists scanned the substance with an electron microscope, they revealed that it was a very small loaf of uncooked bread. It had been fermented, like a sourdough loaf, and someone had pressed their finger in the center of it. The dough had been encased in clay, which allowed it to survive for thousands of years.
The preserved loaf dates back to around 6600 BCE, but by that point, humans had already been baking bread for thousands of years. Some baking even predates agriculture, meaning our prehistoric ancestors were making the food with foraged grains. The oldest known evidence of bread, found in the Black Desert in modern-day Jordan, dates back around 14,000 years. Researchers recovered crumbs from large, circular stone fireplaces — one archaeobotanist compared it to the charred crumbs at the bottom of a toaster. This ancient bread was made of wild wheat and root vegetables, kneaded, then baked on hot stones. The process would have been labor intensive, so archaeologists theorize that bread was a treat reserved for special occasions.
Make this easy Huevos Rancheros Casserole for a breakfast dish everyone will love! Friends and family alike will marvel at this easy breakfast casserole, which features Mexican-inspired flavors with delicious eggs, cheese, and chorizo. A batch of this baked huevos rancheros will make any morning perfect.
Huevos Rancheros is a classic Mexican egg dish. It’s a hearty, filling, and flavorful dish. Although this is typically a breakfast dish, there’s no reason why this flavorful casserole can’t be served for dinner too!
Our version includes enchilada sauce, corn tortillas, beans, chorizo, eggs, and cheese. All topped with avocado and cilantro. Delish. Follow the recipe below to make this delicious dish!
It’s the Perfect Way to Feed a Crowd!
This casserole is the perfect way to feed a crowd for breakfast or brunch. Why fret over frying eggs, cooking bacon, and flipping pancakes when you can just make one flavor-packed casserole? The ingredients are easy to keep on hand and it’s a breeze to throw together. This flavorful breakfast casserole will become your new go-to breakfast recipe!
Ingredients you will need:
1 large can enchilada sauce
Corn tortillas (small)
1 can black beans (drained & rinsed)
2 small cans green chilies
1 lb. pkg. chorizo
4 C. shredded Mexican cheese blend
12 Eggs
Green onions, chopped
Cilantro, chopped
Avocado, sliced
Instructions
Preheat the oven to 350 degrees. Coat the bottom of a 9″ x 13″ pan with half of the enchilada sauce.
Cover the sauce with a layer of small corn tortillas.
Spread the black beans on top of the tortilla layer.
Spread the green chilies on top of the black bean layer.
Cook the chorizo sausage in a skillet over medium heat.
Layer the cooked chorizo over the green chilies.
Add a layer of shredded cheese on top of the chorizo.
Add another layer of small corn tortillas.
Top the tortillas with enchilada sauce.
Add another layer of shredded cheese.
Crack the eggs over the cheese layer. Bake at 350 degrees for 25 minutes.
Top with cilantro, green onions, and avocado. Yum!
Notes
What is Chorizo? Chorizo is a type of spicy sausage that’s popular in Mexican and Spanish cuisines. Chorizo is made from ground pork that has been seasoned with paprkia, chili peppers, and vinegar. It’s commonly used in tacos, burritos, and egg dishes. If you can’t find chorizo in your grocery store, you can make your own homemade version by combining 1 pound ground pork, 2 T. chili powder, 2 T. paprika, 1 tsp. cumin, 1 clove minced garlic, and 1/4 C. apple cider vinegar.
Archaeologists found something incredibly rare in the cellar of George Washington’s home at Mount Vernon: Two intact jars of cherries buried in the basement of the first U.S. president’s house.
The story of a young George Washington chopping down a cherry tree may be a myth, but the first U.S. president did likely dine on cherries at Mount Vernon, as evidenced by a recent discovery. Archeologists came upon two intact bottles of cherries that had been buried beneath a brick floor at the Virginia estate.
Principal archaeologist Jason Boroughs called the preserved fruit an “extraordinary” find. “They’re plump, they have flesh, they have pits and stems,” he told USA Today. “They don’t look as if they’ve been sitting in a bottle for 250 years, although they have.”
According to a press release from Mount Vernon, the liquid still even smelled of cherry blossoms. The European-manufactured jugs were likely produced in the mid-18th century and ended up buried when the brick floor was laid in the 1770s.
Make this chicken strip pizza for an easy meal everyone will love! This easy recipe combines garlic bread, chicken strips, and pizza, three favorites that features delicious chicken strips and pizza sauce topped with Parmesan cheese.
It’s a cinch to make, and tastes absolutely delicious. Give it a try. It’ll instantly become one of your all-time favorite chicken pizza recipes!
In addition, marinara sauce can be substituted for the pizza sauce. You might want a little extra for dipping!
Prep Time 4minutesmins
Cook Time 18minutesmins
Total Time 22minutesmins
Servings: 6
Ingredients
5 to 6pcs.breaded chicken strips, thawed
1pkg.frozen garlic bread loaf, sliced
3/4C.pizza sauce
1 1/2C.shredded Italian cheese blend
Instructions
Preheat oven to 400 degrees. Cut 5 to 6 thawed breaded chicken strips into half-inch pieces.
Cut 1 loaf of frozen garlic bread into thirds and bake butter side up for 8 to 9 minutes.
Remove from oven and spread 3/4’s cup pizza sauce on top of bread.
Cover bread with chicken pieces.
Sprinkle with 1 1/2 cups shredded Italian cheese. Bake for 8 to 10 minutes.
Tuesday is daytrip day to Amish Country. With that comes grocery shopping at the Amish Salvage stores and a stop at a Swiss cheese factory and dinner at Mary Yoders. Below are the groceries we bought two weeks ago. Our Trunk after the first stop.
Forty miles outside of Cleveland, Ohio, Geauga County has been a hub for Amish settlements since the 1880s – boasting the fourth-largest Amish population in the world. It’s also home to some of the rarest genetic diseases in the world.
Now stop number two.
And our trunk after stop number three.
And a stop at Mary Yoders for their stuffed cabbage, bread rolls, and mashed potatoes. for only $9.99. Tuesday special.
This recipe for apple crisp is adapted from a classic 50-year-old recipe. It works best with fresh, crisp cooking apples.
Many of the Amish Restaurants we go to feature the Apple Crisp. This is one delicious dessert.
Ingredients
2 ½cupsapples – peeled, cored, and sliced
1cupsifted all-purpose flour
1cupwhite sugar
½teaspoonground cinnamon
¼teaspoonsalt
½cupbutter, softened
Directions
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
Arrange apple slices evenly in the prepared baking dish. Sift flour, sugar, cinnamon, and salt into a bowl. Cut in butter using a pastry blender, or 2 knives, until mixture resembles coarse cornmeal; sprinkle over apples.
Bake in the preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.
The butter should be gently cut into the flour so it remains in small lumps. This will result in a light, crunchy topping.