Thursday, December 23, 2010


3 Tablespoons olive oil
2 pounds ground chicken breast
2 Tablespoons chili powder
2 teaspoons ground cumin
1 cup taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn
8 (8 inch) soft corn or flour tortillas
2 1/2 cups shredded Cheddar cheese
sliced black olives for topping


1. Preheat oven to 425°F.

2. Preheat a large skillet over medium high heat. Add 2 Tablespoons of the olive oil to the skillet.

3. Add ground chicken and season with chili powder and cumin. Brown the meat (about 5 minutes).

4. Add taco sauce, black beans and corn. Heat the mixture through then season with salt to taste.

5. Coat a shallow baking dish with remaining Tablespoon of olive oil.

6. Cut the tortillas in quarters for easy layering.

7. Start with a layer of the meat mixture, then layer with tortillas and then cheese.Repeat for a second layer, ending with cheese.

8. Bake lasagna 12 to 15 minutes until cheese is slightly browned.

9. Remove from oven, top with sliced black olives and serve.


3/4 lb. baby red potatoes, washed and quartered
1 Tablespoon olive oil
1/2 teaspoon dried basil
salt and pepper


1. Preheat oven to 450°F.

2. Spray an oven-proof dish with non-stick cooking spray.

3. Add potatoes and drizzle with olive oil, tossing to coat.

4. Sprinkle with freshly ground pepper and salt to taste.

5. Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.

6. Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving. Serves 4.

Monterrey Chicken Recipe


4 boneless skinless chicken breasts
2 Tablespoons Bull's Eye barbecue sauce
4 slices crisp bacon
1/2 cup monterey jack and cheddar cheese blend
fresh tomato, chopped

Monterrey Chicken Directions:

1. Pound chicken breasts until somewhat flattened, season with salt and pepper.

2. Spray cooking spray in a nonstick skillet.

3. Cook chicken breasts for 6-8 minutes on one side. Turn breasts over, cook for 6-8 minutes longer or until no longer pink inside.

4. Remove chicken from skillet and place in a casserole dish or baking pan.

5. Top chicken breasts with barbecue sauce, bacon, and cheese.

6. Broil chicken breasts in oven until cheese is melted.

7. Sprinkle with a small amount of fresh chopped tomatoes and chives. Serves 4.

1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 teaspoon olive oil
1 (8 ounce) package elbow macaroni
2 ½ cups chicken broth
1 cup chopped zucchini
½ cup chopped onion
1 teaspoon dried oregano
1 can (14½ ounce) Italian stewed tomatoes
½ cup mild cheddar cheese


1. In a large skillet, cook chicken in oil over medium-high heat until no longer pink.

2. Add the macaroni, broth, zucchini, onion and oregano to the chicken in the skillet.

3. Bring to a boil. Reduce heat, cover and simmer for 7 to 8 minutes or until pasta is tender, stirring occasionally.

4. Stir in tomatoes and cheddar cheese.

5. Cook and stir for 3 to 4 minutes or until heated through. Makes 6 servings.
Simple Secrets to Perfect Cheesecake

Use these 10 easy tips to make sure your cheesecake comes out uncracked and perfectly baked.

1. The cream cheese should be at room temperature (and soft) before you begin mixing, or you'll end up with lumps in your cheesecake.

2. Do not overbeat your cheesecake batter.

3. Cheesecake should be removed from the oven before it looks done, the center will appear jiggly. Cheesecakes become firm only after they’ve cooled and have chilled for several hours.

4. When you remove your cheesecake from the oven, immediately run a thin knife along the edges, pressing the knife against the wall of the pan to loosen the top. This prevents cracking as the cheesecake cools and contracts.

5. If your cheesecake batter has starch in the recipe (flour or cornstarch), you do not need a water bath.

6. If you use a water bath, use this foolproof method:

* Wrap aluminum foil around the sides and bottom of the springform pan.

* Place the springform pan which has all the cheesecake ingredients in it, into a larger deep baking pan (approximately 3 inches deep) that it will fit into with room to spare.

* Place the pans in a preheated oven. Using a teakettle filled with very hot water, pour water into the larger pan about halfway up the sides of the pan.

* Bake cheesecake as directed. When the cheesecake is done baking, remove the springform pan from the water bath pan and set aside so you can remove the larger pan with the water in it from oven. Be very careful, as it will be extremely hot.

* Remove the aluminim foil from the sides and bottom of the springform pan after the cheescake has chilled completely in the refrigerator.

7. Do not cool your cheesecake in the oven. If the recipe calls for the cheescake to finish baking in a turned-off oven, do so. However, if you are to remove it from the oven, do not leave it in to cool.

8. Do not attempt to remove your cheesecake from the pan until it has chilled overnight, at least 12 hours. This will ensure that it is firm enough to avoid breakage.

9. To remove the cheesecake from the springform pan bottom, make sure the cake has been chilled in the refrigerator overnight. Place the cheesecake in its pan (with sides) over a burner set at low heat and turn it every 10 seconds until the entire bottom is warmed. This softens the butter in the crust, which will help release the cake from the pan.

10. To remove the cheesecake from the springform pan sides, use a very thin knife that has been warmed by dipping in hot water and dried. Go around the edge of the cheesecake to loosen it using a slow up and down motion. Open the springform pan's ring. The cheesecake will slide easily on to a plate.
Easy Roast Chicken Recipe

After many variations, this is now my family's one and only favorite roast chicken recipe. We have it often for Sunday dinner and even my super picky kids ask for seconds. It makes a delicious moist roast chicken recipe the kids and whole family will love.

For a light roast dinner serve this with roast potatoes (see below) and a mixed salad. For a heartier roast dinner simply add a selection of your favorite cooked veggies and enjoy!


1 good quality whole chicken
Sea salt and freshly ground black pepper
1 large lemon
5 cloves garlic
Fresh thyme
Olive oil
Fresh rosemary (leaves only)

Potatoes (for roasting)


Step 1 - Rinse the chicken and pat dry with a paper towel. Rub the chicken inside and out with sea salt and black pepper. If possible do this a few hours before cooking. Cover chicken and place back in refrigerator until time to cook. This will make the meat really tasty.

Step 2 - Before cooking chicken, bring a large pot of salted water to a boil. Peel and cut potatoes into golf size pieces and put them in boiling water along with the whole lemon and whole garlic cloves. Boil potatoes for 12 minutes (no longer). Drain well. Remove lemon and garlic and set aside. Toss the potatoes in the colander a few times to give them a rough outer edge. This will make crispier potatoes. Set aside.

Step 3 - Take the chicken and gently pull breast skin back and pour a little olive oil between skin and breast meat. Rub remainder of chicken inside and out with olive oil. Take the whole lemon and carefully pierce a few times. Place the whole pierced lemon, garlic cloves and few sprigs of fresh thyme into the cavity of the chicken. Take another few sprigs of thyme and place them between the skin and breast meat. Place chicken on roasting tray and cook at 350F for about 45 minutes. Remove chicken to plate.

Step 4 -Take the potatoes and rosemary leaves and toss them around in the tray with the chicken fat drippings. Sprinkle with salt. Make a gap in center of potatoes and place chicken back in tray. Cook for a further 45 minutes or until the chicken is cooked and potatoes are golden.

Step 5 - Take chicken out of oven and remove lemon, thyme and garlic from cavity and discard. Carve roast chicken and serve with roasted potatoes and fresh garden salad.

Extra Tip:

If you're a garlic lover and the kids don't mind, vary this recipe by mashing up the garlic once the chicken and potatoes have finished cooking and rub all over cooked chicken.

For an even juicier roast chicken recipe try placing about 6 bacon strips over chicken for the last 45 minutes. Place the bacon on the chicken at the same time you add the potatoes to the tray.

As we have this as a light dinner with salad, we don't bother with gravy. The chicken is moist enough.

However, if you'd like gravy simply place fat drippings in a small saucepan and bring to a boil. Place one tablespoon of flour in 1/2 cup cold water and stir.

Gradually add the flour mixture to the fat drippings stirring often to avoid lumping. Stir until gravy thickens. It may be necessary to add a little butter if you don't have enough fat drippings.

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what do i feel after watching nicks video

After watching Nick's life from the video, I feel touched and motivated eventhough
I am not disabled like him. During watching the video, I heard that he wanted to kill himself for just being disabled, but he did not go with it instead he lives on and become a motivator.
At the early on the video, Nick said that he has hobby such as playing golf, and that makes me doubt how does he plan 2 play when he is in that kind of condition. I kept on watching the video and saw how he play golf then i realized he does not use his disability as an excuse so that he cannot enjoy his hobby.
As i kept on watching the video,I saw nick giving motivate speech at schools. He shows that people without disability should not feel miserable about their life as they have body parts that would help them to hold and walk while as Nick does not have.
So overall I think that people without or with disability should not think that they have a hard life and makes people despised them. As for Nick, he live on his life and become famous for his motivated speech.We should respect people with disability as they are perfect as you are.