POPULARITY
30 episodes with chicken breasts
3 episodes with chicken breasts
3 episodes with chicken breasts
2 episodes with chicken breasts
2 episodes with chicken breasts
2 episodes with chicken breasts
2 episodes with chicken breasts
Today's recipe is Easy Smoked Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adHow to Brine Chicken BreastsMixing BowlMeasuring SpoonsMeasuring CupProbe ThermometerAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Chicken Thighs or Chicken Breasts? Give up underwear forever or give up chapstick forever? These questions and more in Would You Rather?Steve Harvey Morning Show Online: http://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.
Today's recipe is Chicken Breasts from Frozen.Here are the links to some of the items I talked about in this episode: #adBaking Sheet with Oven-Safe Wire RackBasting BrushInstant Read ThermometerAll New Chicken CookbookThis episode was also published in January, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
We serve these herbed breasts on Green Bean Salad. The colors are pretty together and the flavors compatible. This makes a lovely summer luncheon, and the chicken lends itself to being prepared in advance always a plus when it comes to summertime entertaining.
Today's recipe is Air Fryer Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adAir FryerMeasuring SpoonsOil MisterInstant Read ThermometerAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Brining is the secret to succulent chicken breasts, whether you cook them on the barbecue or in the oven.
Today's recipe is Easy Cheesy Stuffed Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adBaking SheetLarge and Small BowlCutting BoardChef's KnifeMeasuring SpoonsInstant Read ThermometerAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Today's recipe is Air Fryer Chicken Breasts and Chicken Breast Cutlets.Here are the links to some of the items I talked about in this episode: #adAir Fryer Chicken CutletsBrined Chicken BreastsCOOKtheSTORY/ROTDAir FryerMeat MalletWire Rack for Air FryerInstant Read ThermometerAll New Chicken CookbookThis episode was also published in December, 2022. Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Today's recipe is Juicy BBQ Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adHow to Brine Chicken BreastsMeasuring SpoonsMeasuring CupSmall Mixing BowlBasting BrushInstant Read ThermometerAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Today's recipe is Bacon-Wrapped Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adProbe ThermometerBig BowlBaking SheetAll New Chicken CookbookThis episode was also published in February, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Ask Shelley 6-17-2024 …Why don't Chicken Breasts have Nipples? …Where and when did Last Names originate? …Can Dogs get Poison Ivy?
I always make my own pesto, which literally takes minutes, with basil, toasted pine nuts, garlic, Parmesan and olive oil, or buy a good-quality one. These ultra trendy potato slices not only go well with these pesto-stuffed chicken breasts.
Follow 'Rem and Sam' as they discuss the latest in sports, movies, music, and more! Rem and Sam Podcast on Instagram Rem and Sam Podcast on YouTube - SPONSORS: Pura Vida Bracelets(link + promo for 20% off!) (Link) https://sldr.page.link/i9aW (Code) REMINGTONMORROW20 BETSTAMP (sign up and tell them we sent you!) (Link) betstamp (Code) REMINGTONM DRF SPORTSBOOK (use link + promo for up to $300 deposit match!)(rules and regulations apply) (Link) https://drf.btvsportsmarketing.com/drf-sign-up/?c=RemmingtonMorrow (Code) DRF300 (DM us an SS of your first bet to help support the pod!) - Hosts: Samson Kimani & Remington Morrow Guest Alli Pailant - Music: "Pictures Frames" (prod. Prigida)
Today Julie Biuso has a recipe that is a great seasonal meal. It starts off in the pan but gets finished in the oven. Julie shares how to maker her recipe of chicken breasts with bacon and shallots.
Today's recipe is Air Fryer Stuffed Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adAir FryerSmall BowlsChef's KnifeCutting BoardOil MisterInstant Read ThermometerFB: @COOKtheSTORYIG: @COOKtheSTORYTT: @COOKtheSTORYAll New Chicken CookbookThis episode was also published in January, 2023.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Today's recipe is Perfectly Baked Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adHow To Brine Chicken BreastsRolling PinMeat Mallet with Flat SideBig BowlLarge Measuring CupBaking DishOil MisterHomemade Seasoning Blends on TheCookfulInstant Read ThermometerOven ThermometerAll New Chicken CookbookThis episode was originally published in July, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Today's recipe is Quick and Easy Brined Chicken Breasts.Here are the links to some of the items I talked about in this episode: #ad4 Cups Measuring Cup8 Cups Measuring CupMeasuring BowlMeasuring SpoonsLarge BowlAll New Chicken CookbookThis episode was originally published in July, 2022Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Today's recipe is How To Cook Bone-In Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adHow to Brine Chicken BreastsBasting BrushMeasuring SpoonsBaking SheetInstant Read ThermometerAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Today's recipe is Easy Delicious Salsa Chicken.Here are the links to some of the items I talked about in this episode: #adRimmed Baking Sheet13" x 9" Baking PanMeasuring CupInstant Read ThermometerNewsletter Sign UpAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Today's recipe is Chicken Parm Using Frozen Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adSmall BowlMeasuring SpoonsBaking SheetBasting BrushInstant Read ThermometerROTD WeekendAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Today's recipe is Juicy Instant Pot Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adInstant PotBaked Chicken BreastsPoached Chicken BreastsTongsInstant Read ThermometerBest Way to Shred Chicken BreastsAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Today's Magic With Gadgets daily recipe is Ninja Foodi Chicken Breasts.Here is are new The Complete Air Fryer Cookbook which you can Buy here: https://geni.us/CompleteAirFryerUS/opt/0?iguid=HVVb1illFkuid83mX2_Qag&TRACK=defaultYou can also head over to our podcast page to explore all recipes in this season and quickly access free printable recipe cards for each recipe mentioned.If you want more great episodes like this one, don't forget to subscribe to our Podcast, and join our weekly newsletter at recipethis.com/newsletter. Thanks so much for listening, Sam & DomX
Renowned author and psychologist Gay Hendricks is here!!!!!!! His book "The Big Leap" was a life-changing read for me. I read it this past year. In this conversation, we explore the intriguing concept of the "Upper Limit Problem" and how it manifests in various aspects of our lives. From the fear of outshining others to the deep-seated worry about our own potential, Gay shares powerful anecdotes and strategies to break free from self-imposed limits. Discover the distinction between the Zone of Excellence and the Zone of Genius, and learn how embracing your true passion can lead to a life of fulfillment and purpose. Throughout the episode, Gay provides practical advice on nurturing positive feelings, savoring success, and making small adjustments that can result in major life changes. Uncover the truth about worry, criticism, and blame as addictions, and explore the liberating potential of stepping into your genius zone. This conversation is an invitation to examine the fears that hold us back, the lies we tell ourselves, and the incredible potential that lies within each of us. Don't miss this episode that could be the catalyst for a life-changing transformation. ** Order your copy of Ginny's new book Until the Streetlights Come On here >> ** Learn more about Gay Hendricks here >> www.hendricks.com Purchase your copy of The Big Leap here >> https://amzn.to/46conj2 ** Get $15 off and your choice of free protein for a year at Good Ranchers when you use code "1000hours" and subscribe to any box. The four options to choose from for their free gift for a year are Top Sirloin Steaks, Salmon, Chicken Breasts, or Bacon. Shop here >> https://www.goodranchers.com/
Today's recipe is How To Cook Chicken in the Air Fryer (All Types!).Here are the links to some of the items I talked about in this episode: #adAir FryerOil MisterInstant Read ThermometerAir Fryer Chicken Leg Quarters (with Video)All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Brian Tome is such a phenomenal podcast guest!!!!! The topics we discuss in this episode range from the crisis of modern masculinity, to the restorative power of challenging outdoor activities, to the critical importance of play (in childhood and beyond), to friendship, and more. I've been talking to all my friends about several of the main premises in this conversation. In a culture where digital screens often replace human connection, Brian and Ginny discuss the importance of building meaningful relationships and the transformative impact of fostering genuine friendships. Plus, don't miss the insight into Man Camp, an initiative to help men connect and grow. If you're looking to rediscover your sense of adventure, deepen your connections, and make the most of your life, this episode will inspire you to embrace the great outdoors and invest in the things that truly matter. Join us for an eye-opening conversation that challenges the status quo and encourages you to make the most of your time outside. ** Purchase The Five Marks of a Man here >> https://amzn.to/3u6G2vn Purchase The Five Marks of a Man Tactical Guide here >> https://amzn.to/40pMUA5 Purchase the Move Devotional here >> https://amzn.to/3Sx0PST Check out Brian's Podcast The Aggressive Life here >> https://podcasts.apple.com/us/podcast/the-aggressive-life-with-brian-tome/id1472047907 Learn more about Brian here >> https://www.briantome.com/ ** Pre-order Until the Streetlights Come On from Baker Books here >> https://bakerbookhouse.com/products/516449 Claim your pre-order bonuses here >> https://www.1000hoursoutside.com/streetlights ** Get $15 off and your choice of free protein for a year at Good Ranchers when you use code "1000hours" and subscribe to any box. The four options to choose from for their free gift for a year are Top Sirloin Steaks, Salmon, Chicken Breasts, or Bacon. Shop here >> https://www.goodranchers.com/
Today's recipe is Poached Chicken Breasts (From Fresh and From Frozen).Here are the links to some of the items I talked about in this episode: #adHow to Poach Chicken Breasts from FrozenProbe ThermometerLarge SkilletMeasuring CupMeasuring SpoonsAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
The inspiring and heartwarming Elsie Iudicello, a true pioneer in the world of homeschooling and education, joins us! In this episode, Elsie, also known as @farmhouse_schoolhouse, takes us on a captivating journey from her upbringing in urban Miami to her unconventional approach to teaching her own children. Her experiences as a daughter and granddaughter of political exiles have shaped her worldview, emphasizing the importance of family and nurturing young minds. Elsie's narrative is a testament to the power of imagination, resourcefulness, and embracing the beauty of simplicity. She shares her personal experiences of growing up without extravagant resources and how her father's dream-chasing entrepreneurial spirit left an indelible mark on her. As a former preschool and substitute teacher, she witnessed firsthand how the conventional education system often fails to accommodate the unique needs of boys and girls. Her mission? To help her own children chase their sparks and dreams, fostering an environment where learning is an adventure, and every moment is an opportunity for discovery. Listen as Elsie discusses the profound significance of allowing children to play freely, revealing the depths of their personalities. She highlights the importance of observing and connecting with your children through play, uncovering their interests and passions. In a world of overwhelming expectations, Elsie shares her wisdom on prioritizing and excelling in what truly matters. Elsie's journey has been deeply influenced by the principles of Charlotte Mason, particularly the idea that "Children are born persons." She elaborates on unmeasured growth in childhood and the immeasurable moments of beauty, emphasizing the importance of an education that transcends checklists. The podcast also explores the pivotal role of family as a powerful tool for education, love, worship, and glory, reminding us that there's nothing quite like the bond between parents and children. Don't miss this extraordinary conversation with Elsie Iudicello, a passionate advocate for alternative education and the unquantifiable treasures of childhood. Her story will inspire you to embrace simplicity, chase dreams, and create lasting connections with your loved ones. ** Follow Elsie on Instagram at @farmhouse_schoolhouse and check out her website here >> https://farmhouseschoolhouse.com/ ** Get $15 off and your choice of free protein for a year at Good Ranchers when you use code "1000hours" and subscribe to any box. The four options to choose from for their free gift for a year are Top Sirloin Steaks, Salmon, Chicken Breasts, or Bacon. Shop here >> https://www.goodranchers.com/
Today's recipe is Panko Fried Chicken.Here are the links to some of the items I talked about in this episode: #adGarlic Butter ChickenTT: Garlic Butter Chicken VideoIG: Garlic Butter Chicken VideoFB: Garlic Butter Chicken VideoLarge PotCandy ThermometerMeasuring SpoonsBaking Sheet with Oven Safe RackHoney Dill SauceHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Today's recipe is Garlic Butter Chicken.Here are the links to some of the items I talked about in this episode: #adCutting BoardChef's KnifeMeasuring SpoonsMeasuring CupLarge SkilletWooden SpoonAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Join us for a lively episode of Dinner Table Talks as host Aislynn welcomes the incredibly talented and witty community artist, muralist, and all-around creative force, Monica Marie Garcia. Their conversation unfolds like a captivating soap opera, touching on everything from farm life antics ("You can thank me"), the intricacies of rooster dynamics ("He'll end up in a group that cock fights, which technically is illegal in the United States. It's very inhumane."), to the heartwarming chaos of family gatherings ("You, me, your crazy tia, and then your uptight one"). Monica's infectious energy and passion for her craft shine through as she shares her journey from childhood dreams of being an artist to becoming a respected figure in the art scene. With humor and wisdom, Monica challenges the notion that artists should settle for less and encourages us all to support the hustle. Don't miss this episode that's bound to leave you both inspired and entertained. Sit back, relax, and join in the conversation! AI Did it again! 4 boneless, skinless chicken breasts 1 bunch Malabar spinach leaves (washed and chopped) 1 cup fresh basil leaves (chopped) 1 cup quinoa 2 cups water or chicken broth 2 tablespoons olive oil 4 cloves garlic (minced) Salt and pepper to taste Instructions: Prepare Quinoa: Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water (or chicken broth). Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and set aside. Preheat Oven: Preheat your oven to 375°F (190°C). Season Chicken: Season both sides of the chicken breasts with salt and pepper. Sear Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken breasts and sear for about 2-3 minutes per side until lightly golden. Add Aromatics: Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Add Spinach and Basil: Add chopped Malabar spinach and basil to the skillet. Sauté for another 2-3 minutes until wilted. Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Serve: Plate the cooked quinoa and top with the chicken breasts, Malabar spinach, and basil mixture. Enjoy your modified dish of Chicken Breasts with Malabar Spinach, Basil, and Quinoa! It's a nutritious and flavorful option that meets your dietary restrictions. Random Question: Can you tell about a random act of kindness? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support
Today's recipe is Italian Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adRolling PinItalian Sausage Seasoning BlendLarge BowlBaking SheetSilicone MatInstant Read ThermometerAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo
Today's recipe is JUICY Grilled Chicken Breasts, Yes, Really!Here are the links to some of the items I talked about in this episode: #adVideo: Cut Chicken DiagonallyMeat Mallet (use side without spikes)Morton's Kosher SaltOil MisterBasting BrushTongsInstant Read ThermometerAll New Chicken CookbookThis episode was originally published in May, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo
Plus, Grant's got a Dirt Alert and Bradley & Dawn muster up a whole half-hour of blind items! Learn more about your ad choices. Visit megaphone.fm/adchoices
The Check-In Friday 5/5/23
I always make my own pesto, which literally takes minutes, with basil, toasted pine nuts, garlic, Parmesan and olive oil, or buy a good-quality one.
Today's recipe is Marinating Tips PLUS Greek Chicken Marinade.Here are the links to some of the items I talked about in this episode: #adMeasuring SpoonsLiquid Measuring CupCutting BoardChef's KnifeHow to Brine Chicken BreastsInstant Read ThermometerProbe ThermometerAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo
Today's recipe is Crunchy Honey Garlic Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adBaking Sheet with Oven Safe Wire RackWhiskMedium Sauce PanSauté PanHow to Cut Chicken BreastsOil ThermometerAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo
Today's recipe is Bacon-Wrapped Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adProbe ThermometerBig BowlBaking SheetHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo
Are you looking for something to make you laugh?Look no further than JokieDokie.com! Here, you can find the latest jokes and funny short stories from around the web. It's an online hub of hilarity that is sure to bring a smile to your face. Whether you need a break from your day or just want to make someone else smile, this podcast delivers. And if you subscribe, you can get the very newest content and not miss a laugh or two ! BoomerFlix.com - Free Classic Television BoomerFlix.com - Streaming Classic TV Shows & Movies - Free, No Login or Registration - Enjoy !Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.
Welcome to the Instant Trivia podcast episode 715, where we ask the best trivia on the Internet. Round 1. Category: Talking Heads 1: (Hi, I'm Jodi Applegate) I was an anchor of the launch of this cable news network backed in part by a software company. MSNBC. 2: In an April 19, 1951 speech, he gave new life to the well-worn phrase "Old soldiers never die; they just fade away". MacArthur. 3: Dan Rather and Bob Simon are correspondents for the new Wednesday night version of this newsmagazine. 60 Minutes. 4: This former lead singer for the Talking Heads is now the host of "Sessions at West 54th" on PBS. David Byrne. 5: This American Red Cross founder said she'd sometimes teach for free but if paid, "Never do a man's work for less than a man's pay". Clara Barton. Round 2. Category: Publish 1: Hurd and Houghton became Houghton, Osgood and finally Houghton him. Mifflin. 2: These "books" named for 2 magazines include "Chickamauga" and "Chicken Breasts" as well as the Fix It Yourself series. Time-Life Books. 3: Charles Little's publishing partner, he's not the same man who sang "Licking Stick" and "Soul Power". James Brown. 4: In 1953 Henri Filipacchi launched the paperback series "Livre de Poche", literally this type of "book". Pocket book. 5: Name shared by the publisher of the Harry Potter books and a type of medieval philosopher. Scholastic. Round 3. Category: The Earth 1: =. =. 2: =. =. 3: At this location, a freely suspended compass needle will point straight down. the magnetic north pole. 4: Triggered by earthquakes, these destructive sea waves have been known to travel at nearly 500 mph. tsunami. 5: Spanish for "beach", it's a dry desert lake bed. playa. Round 4. Category: On St. Paddy's Day 1: Israel's fourth premier, she was sworn in March 17, 1969. Golda Meir. 2: A March 17, 1906 speech by this president popularized the term, "Muckrake". Theodore Roosevelt. 3: Good Grief! This comic strip star graced the cover of "Life" magazine on March 17, 1967. Charlie Brown. 4: No beans about it, the British made news when they evacuated this city March 17, 1776. Boston. 5: The first of these office machines by A.B. Dick went on sale March 17, 1887 March 17, 1887. a mimeograph. Round 5. Category: 2000 1: Members of this family won women's singles and doubles titles at Wimbledon. Williams. 2: In June 2000 the top 3 finishers in this Scripps Howard-sponsored competition were home-schooled kids. the (National) Spelling Bee. 3: Following Ecuador's lead, El Salvador also decided to make this currency legal tender. the (U.S.) dollar. 4: This city opened Enron Field for its baseball team, broke ground on a new football stadium and OK'd a basketball arena. Houston. 5: Found under an old palace, the body of this last emperor of Ethiopia was moved to a tomb with a view. Haile Selassie. Thanks for listening! Come back tomorrow for more exciting trivia! Special thanks to https://blog.feedspot.com/trivia_podcasts/
Today's recipe is Cooking Frozen Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adBaking Sheet with Oven-Safe Wire RackBasting BrushInstant Read ThermometerHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo
In this episode Emily and Special guest Jenni discuss decadent protein options, $300 vibrators and the nastiest Kroger in America!
Today's recipe is Air Fryer Ham and Cheese Stuffed Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adAir FryerSmall BowlsChef's KnifeCutting BoardOil MisterInstant Read ThermometerThis episode was originally published in March, 2022 as Episode #122 .Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo
The Hamilton Today Podcast with Scott Thompson: What are the prospects of the temporary truce called for by Russian President Vladimir Putin? Galen Weston, the CEO of Loblaws, is getting bashed online (once again.) This time it is over a photograph that was tweeted, showing a package of five chicken breasts priced at $37.03. Sunwing is apologizing for all of the delays and trouble at airports over the holidays… but no compensation? How will China's newest surge in COVID-19 and the world's prectautions against it affect Xi Jinping's government, and our tumultuous relations with the nation? What is going on in the United States today, on January 6, 2023? All this and more coming up on Hamilton Today. Guests: Aurel Braun, Professor of International Relations and a Senior Member of the Munk School of Global Affairs at the University of Toronto. Elissa Freeman, PR and Pop Culture Expert. Steven Ellis, Sports journalist, associate editor with The Daily Faceoff. Brian J. Karem, Political Analyst for CNN, White House Reporter, Columnist for Salon.com and The Washington Diplomat, and host of ‘Just Ask the Question' Podcast, Author of the new book Free The Press: The Death of American Journalism and How to Revive It. Dr. Sylvain Charlebois, professor of food distribution and policy, and the director of the Agri-Food Analytics Lab at Dalhousie University. Gabor Lukacs, President, Air Passenger Rights advocacy group. Charles Burton, Senior Fellow with the Centre for Advancing Canada's Interests Abroad at the Macdonald-Laurier Institute. Eric Kam, Professor of macroeconomics, Monetary Economics, International Monetary Economics, Implications of Monetary Growth, with Toronto Metropolitan University. Scott Radley, Host of The Scott Radley Show, and Columnist with your Hamilton Spectator Host – Scott Thompson Content Producer – William Erskine Technical/Podcast Producer – Tom McKay Podcast Co-Producer - Ben Straughan News Anchor – Diana Weeks & Dave Woodard Want to keep up with what happened in Hamilton Today? Subscribe to the podcast! https://megaphone.link/CORU8835115919
In response to a story created by NewsTalk 1010 alumni Siobhan Morris viral social media post about a 5-pack of chicken breasts found at a Toronto Loblaws for a price of $40 we thought we would speak with Sylvain Charlebois the food professor about why the chicken would be this much if the latest data shows grocery chains aren't gouging us on price
This week on the show, we're talking about LightLife chicken breasts, lunch at Trashy Vegan in Asheville, and trying Chobani Oat Milk Oat Nog.Show Notes:The pizza that Dave brought to D&D was from La Calavera. You can listen to our episode about their vegan pizza!This week's To-Views topics were Choose or Die, Chucky, and the Saved by the Bell reboot.The arcade by Trashy Vegan is called the Retrocade.The vegan cheesecake at Trashy Vegan is from Dare Vegan Cheese, a local Asheville cheesemaker who does excellent vegan cheeses.News Item: Carvel's First Vegan Ice Cream Cakes Are Here and They're Made With Oat MilkThis is the soy curls recipe we were talking about.The part of the Instant Pot that Becky mentioned might have caused the rice to be crunchy is the sealing ring.The mug Becky mentioned was from Veggies Save the Day. She no longer sells them, but her recipes are great!We sprinkled nutmeg on the nog.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com! Hosted on Acast. See acast.com/privacy for more information.
Today's recipe is Crispy Air Fryer Chicken Breasts and Cutlets. Here are the links to some of the items I talked about in this episode: #adAir Fryer Chicken CutletsBrined Chicken BreastsCOOKtheSTORY/ROTDAir FryerMeat MalletWire Rack for Air FryerInstant Read ThermometerHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo
Today MySharedKitchen founder, Julie Biuso, shares a recipe for a delicious, yet easy to make, chicken meal.
Last week's talk about who gets to define 'perversion' shifts to, 'Who gets to be the 'morality police?'' What gives the morality hawks that authority? Winning an election? A holy book? We talk religious backgrounds, energy balls, junk rooms, hard T's, scar stories, and week three of our Whole30 journey. Did Aislynn starve to death? Is Eggplant Parmesan 'Whole30-able?' Did bands REALLY place Satanic backward messages on albums? No Unanswered Questions this week! Random Question of the Week: What's your best scar story? Links/Recipes: Whole30 Eggplant Parmesan: https://www.everylastbite.com/eggplant-parmesan/ Whole30 Chipotle Lime Chicken with Cucumber Avocado Salad: https://jamjarkitchen.com/2021/04/08/whole30-chipotle-lime-chicken-with-cucumber-avocado-salad Avocado. Cucumber Gazpacho: https://www.itsallaboutaip.com/wprm_print/6276 Energy Balls: https://stephaniesain.com/chocolate-cashew-energy-balls/ Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com/farmday Follow us on Instagram: https://www.instagram.com/ourdinnertabletalks Like our Facebook Page: https://www.facebook.com/ourdinnertabletalks Please subscribe, follow, and rate us on your favorite podcast platform. Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104 Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ --- Send in a voice message: https://anchor.fm/dinnertabletalks/message Support this podcast: https://anchor.fm/dinnertabletalks/support
TJH 785: Nyquil Chicken Breasts Thanks for checking out another episode of the Jamhole! For 785 we have BJ and Mat chatting it up about current events, death, and more! The Jamhole - Stay hungry, stay foolish.
Today's recipe is Exactly How To Bake Chicken Breasts Perfectly.Here are the links to some of the items I talked about in this episode: #adHow To Brine Chicken BreastsRolling PinMeat Mallet with Flat SideBig BowlLarge Measuring CupBaking DishOil MisterHomemade Seasoning Blends on TheCookfulInstant Read ThermometerOven ThermometerHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:'Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo
Today's recipe is Chicken Breasts Cooked in Pickle Juice.Here are the links to some of the items I talked about in this episode: #adInstant PotLiquid Measuring CupServing PlateHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo
Today's recipe is Brine Chicken Breasts - The Quick and Easy Way!.Here are the links to some of the items I talked about in this episode: #ad4 Cups Measuring Cup8 Cups Measuring CupMeasuring BowlMeasuring SpoonsLarge BowlHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo
Today's recipe is The JUICIEST Grilled Chicken BreastsHere are the links to some of the items I talked about in this episode: #adVideo: Cut Chicken DiagonallyMeat Mallet (use side without spikes)Morton's Kosher SaltOil MisterBasting BrushTongsInstant Read ThermometerHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo
Join us today, learn all about how the western diet is making us unhappy, unhealthy, and weak. Dr Robert Lustig is a pioneer and advocate, author of "Fat Chance" and "Metabolical". You can learn more at his website and links below.Addicted to the western diet.Dr Lustig discusses on the podcast that certain foods — “hyperpalatable foods” — particularly processed foods that are high in sugar, salt and fat can be addictive. Food addiction is still a controversial concept in the scientific community. But researchers find strong evidence that certain foods can trigger binging, craving and withdrawal, responses that are similar to those produced by addictive substances like alcohol, cocaine and tobacco.Dr Lustig discusses that "Non-communicable diseases (NCDs) account for about 50% of the global disease burden and some 75% of total health-care spending. The role of processed foods in these chronic conditions is undisputed; every country that adopts the high-fat, high-sugar “Western pattern diet” is plagued by the same diseases and costs. But the big question for health professionals is whether the quantity or the quality of foods is to blame. This is an important distinction, because quantity is determined by the user, while quality is determined by the industry.Some health experts argue that specific components of processed foods – in particular, sugar – are as addictive as cocaine and heroin. For example, sugar is consistently the ingredient with the highest score on the Yale Food Addiction Scale, which measures people's food cravings.Not everyone who is exposed to sugar becomes addicted; but, as with alcohol, many do. While refined sugar is the same compound found in fruit, it lacks fiber and has been crystallized for purity. It is this process that turns sugar from a “food” into a “drug,” allowing the food industry to “hook” unsuspecting consumers. The evidence is visible in every aisle of every grocery store, where a staggering 74% of all food items are spiked with added sugar. In fact, sugar's allure is a big reason why the processed food industry's current profit margin is 5% (up from 1%), and why so many of us are sick, fat, stupid, broke, depressed, and just plain miserable".Dr. Robert Lustig is Professor of Pediatric Endocrinology at the University of California, San Francisco. Dr. Lustig has become a leading public health authority on the impact sugar has on fueling the diabetes, obesity and metabolic syndrome epidemics, and on addressing changes in the food environment to reverse these chronic diseases.In his New York Times best selling book Fat Chance: Beating the Odds Against Sugar, Processes Food, Obesity, and Disease, Robert documents both the science and the politics that have led to the current pandemic of obesity and chronic disease. In the Fat Chance Cookbook, Robert provides practical examples for applying healthy eating principles with recipes by Cindy Gershen.Dr. Lustig is a neuroendocrinologist, with basic and clinical training relative to hypothalamic development, anatomy, and function. Prior to coming to San Francisco in 20Support the show (https://www.patreon.com/selenab)
Today's recipe is Coconut Lime Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adInstant Read ThermometerBaking DishCanned Coconut MilkCitrus ZesterCitrus JuicerThis episode was originally published in November, 2021 as Episode #29.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo
How much are you spending on groceries these days? Likely, it's about to go up. Listen in as Host Mike defines the types of inflation affecting the economy and hones in on what's about to happen to our supply chain and costs of living. It's about to get real, y'all. The guys also spend some time on pocket knives and edged weapons in the Personal Defense segment. Did you know that being in shape affects your chances of staying alive? Yup, it's true! Shitty Choices results in yet another study on how Host Mike reacts to his body parts swapping around. Thanks for being part of the show, and keep in touch at https://www.facebook.com/thegreymanpodcastPodcast Home: https://thegreymanpodcast.buzzsprout.com/Connect with The Grey Man: https://www.facebook.com/thegreymanpodcast#thegreymanpodcast #personaldefense #worldevents #ukraine #supplychain #inflation #personaldefense #edc #pocketknives #shittychoices
Today's recipe is Super-Easy Air Fryer Stuffed Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adAir FryerSmall BowlsChef's KnifeCutting BoardOil MisterInstant Read ThermometerHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo
I Don't Like WebMDeeeeeeee. Your Boots and Pants and Boots and Pants Give Them To Me. There's Money in the Frozen Iguana Stand! Superbad Airlines: I'm Mclovin It! And just like that, Randy is busted. 18 Chicken Breasts to sleep like The Rock. The Waldorf to My Statler. The Denver Airport is Shaped Like a Penis and Smokes Grass. Just Play me some Spice Girls & Shut Up! Book it! Here Comes the Fuzz! Flash European Wiener Mob. Don't Be Fooled by the Smiling Peloton Lady. Sprontierit. Stop trying to make Bing" a thing with Bill. 50 Shades of Blue with Bobby and more on this episode of The Morning Stream.
I Don't Like WebMDeeeeeeee. Your Boots and Pants and Boots and Pants Give Them To Me. There's Money in the Frozen Iguana Stand! Superbad Airlines: I'm Mclovin It! And just like that, Randy is busted. 18 Chicken Breasts to sleep like The Rock. The Waldorf to My Statler. The Denver Airport is Shaped Like a Penis and Smokes Grass. Just Play me some Spice Girls & Shut Up! Book it! Here Comes the Fuzz! Flash European Wiener Mob. Don't Be Fooled by the Smiling Peloton Lady. Sprontierit. Stop trying to make Bing" a thing with Bill. 50 Shades of Blue with Bobby and more on this episode of The Morning Stream.
Join Jim and Greg as they welcome Senate Republicans making their decisions about running in 2022 and with two incumbents deciding to run again, the GOP odds of taking the majority probably improved. They also fume as New York City Mayor Eric Adams decides to support a city council resolution allowing 800,000 non-citizens in the city to vote in municipal elections. And they're stunned as Supreme Court Justice Sonia Sotomayor claims - in oral arguments - that 100,000 kids are seriously ill with COVID and that many of them are on ventilators. None of that is anywhere close to accurate.Please visit our great sponsors:Omahahttps://omahasteaks.comUse code MARTINI for Free Pork Chops (4) and Chicken Breasts (4)Novohttps://banknovo.com/martiniSign up for free for access to over $5000 worth of perks and discounts.
Today's recipe is Coconut Lime Chicken Breasts.Here are the links to some of the items I talked about in this episode: #adInstant Read ThermometerBaking DishCanned Coconut MilkCitrus ZesterCitrus Juicer If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo
Kyle and Edwin chop it up about their skills in the kitchen and the influences that led them to find joy in cooking. The episode includes some of their favorite dishes, cooking tips and resources for improving skills in the kitchen. Some references from the show include the Babish Culinary Universe YouTube channel (https://www.youtube.com/c/bingingwithbabish) including Basics with Babish (https://basicswithbabish.co/episodes) with particular attention to the "Tools," "Pantry Essentials," "Whole Chicken" and "Chicken Breasts" episodes. Some other go-to online resources not mentioned in the episode are Chef Resha's website (https://carnaldish.com/) and The Kitchenista Diaries (https://www.kitchenistadiaries.com/) for their tremendous recipes. Also shout out to Chef Derek Lee (Edwin's brother, IG: @dleethacook) whom Edwin somehow managed to forget to mention in an episode about cooking.
Kyle and Edwin chop it up about their skills in the kitchen and the influences that led them to find joy in cooking. The episode includes some of their favorite dishes, cooking tips and resources for improving skills in the kitchen. Some references from the show include the Babish Culinary Universe YouTube channel (https://www.youtube.com/c/bingingwithbabish) including Basics with Babish (https://basicswithbabish.co/episodes) with particular attention to the "Tools," "Pantry Essentials," "Whole Chicken" and "Chicken Breasts" episodes. Some other go-to online resources not mentioned in the episode are Chef Resha's website (https://carnaldish.com/) and The Kitchenista Diaries (https://www.kitchenistadiaries.com/) for their tremendous recipes. Also shout out to Chef Derek Lee (Edwin's brother, IG: @dleethacook) whom Edwin somehow managed to forget to mention in an episode about cooking.
hello, today's guest is Adam Fiori, (AdamFiore.com). He is a visionary investor and influencer who is redefining what aging and illness can look like. He is redefining the way 40 to 60 year olds look and feel by implementing lifestyle strategies with diet and exercise. At age 51, Adam was diagnosed with latent adult onset, diabetes type one. He created new ways to fuel and train himself. When you see his picture, you will see his discipline and success. Adam also manages the exponential investors club portfolio of high growth tech stocks. I love how Adam is so forthcoming as he posts his actual statement right online for all to see . Lastly, I want to recognize Adam's service to our country. He has served in the us Navy and I thank you for that service . I am a huge flag waver, and presently my son is in the army. Welcome Adam to The Vitality Feed. Well, thank you, Caroline. Thanks so much for having me. And, uh, it's first of all, it's my pleasure to serve, serve our country, our great country. Glad to hear that your son is, is doing the same. I'm sure you're very proud of him. And thank you for the great intro and yeah, I'm looking forward to the conversation because it sounds like you have a great audience and I'd love to share a little bit of my story and hopefully inspire some people. That is the mission. Tell us a little background about you and how you grew up. If you had any health issues, if weight was an issue, or if you played sports or things like that. Sure. Okay. So I grew up, I would call it a, a relatively normal childhood. I grew up in New York city in Brooklyn. I'm an only child. I got a ton of love and attention from my parents . I grew up where they filmed Saturday night fever. I grew up in an Italian neighborhood, literally. I had a lot of cousins around too, so yeah, I mean, I as an only child, I actually got a lot of attention, which I love probably why I am the way I am today. I definitely, you know, love attention still but hopefully I've used it for good, uh, now, but yeah, I grew up, I would call myself active. And I played a lot of sports. I was not a great athlete , but I was always fit. So there's, and there's, that's a big distinction. You know, people, a lot of people look at my pictures and they automatically assume that I'm a great athlete. I'm a good athlete in certain sports, other sports. I'm actually not a good athlete at all. It doesn't, you know, just because you look at it and I know people who look completely out of shape and are incredible athletes and could. Run circles around me just about any sport. I so agree, because anything that has to do with the ball, I am so uncoordinated, but I can run and I've done martial arts and things like that. That is a very good distinction. Yeah. And, and, and to finish answering your question. So I never had a problem with weight. Okay. I was always thin, when I started lifting weights, which was around, you know, uh, probably 14 years old, 15 years old. Um, yeah, I was able to put muscle on, but I would call, I would say I was a late bloomer with that partially because I didn't know what I was doing. Right. I was just reading bodybuilding magazines and lifting weights and thinking that you want it to just eat as much as possible and, and, you know, do the traditional exercises, that type of thing. So, um, but no, I, I was in good shape. I, I was able to put some muscle on, I was relatively thin, never had a problem with that growing up. Yeah. So very normal. Um, what symptoms were you experiencing that guess go get tested, like what was going on in your life? Cause this is very unusual, right? That's a great question. This might be helpful to other people who, uh, could potentially be walking around with an adult onset diabetes. I was experiencing no symptoms. And in fact to this day, I still haven't experienced any symptoms. So what that means. So to give you a little bit of background, I get an annual checkup with my physician. Right. And we always laugh. I mean, I'm his hell. He uses me as an example. I'm his healthiest patient uses me as an example to someone, some of his patients who were 20 years younger than me saying, you know, you need to start getting yourself in shape now because you know, um, You want to be in great. You want to be in great health when you're in your fifties, right? That's something you want. You don't want it to just go downhill from, you know, from twenties and thirties and forties and the fifties. Um, so we always laugh because I I've always had perfect blood pressure. I still do, cholesterol. Every vital is, you know, pretty much as good as you can get. And so to answer your question, I was having no symptoms and I went in for my annual checkup right before COVID. And my physician said to me, you know, he said, uh, this is so crazy. He said, but your, your blood sugars, I noticed they were a little elevated last time to like a pre-diabetic level. And I just figured it was maybe something like eight or something like that, you know, maybe back from vacation. So I didn't really say anything. He goes, but now you're elevated to a diabetic level and I'm really concerned. I'm thinking that you have diabetes, uh, cause there's, it doesn't make sense for you to have all the other numbers be so good. And then your blood sugar is behind. So, we made an appointment with an endocrinologist. I got a cat scan of my pancreas and sure enough. I was diagnosed with type one diabetes with I technically it is latent adult onset diabetes, right? Presenting as type one. It presents as either type one or type two mine presents as type one, but it's not true type one, diabetes means your pancreas doesn't make any insulin to be on insulin therapy or you will die. Right. Right. My pancreas is compromised. It doesn't make enough insulin. I was told that I would need to go on insulin therapy, but, and this is what we'll talk about more, but through the miracle of excellent, you know, diet and exercise and mindset, I was able to actually avoid insulin therapy altogether, avoid medication altogether. And I lowered my A1C level from 7.2 to where it is now 5.8, um, lower my body fat and 15% to 7%. And, to this day I still have never felt a symptom. So it's really kind of strange. It's kind of strange, but scary at the same point because people can and just be walking out. I have Hashimoto's thyroiditis and a lot of people walk around with that too, and they have no clue. And so it's interesting. And most doctors don't diagnose that. So at least they caught it . What made you go down the path that you chose for your health? It's first of all, it's just who I am. I mean, one thing you asked me, you know, if I had, I said I had a normal childhood physically. Yeah. I mean, one thing I will say is that. I need to really thank my parents for this and just the people that I was around that , I've always had, even before I knew what it meant. I've always had a limitless mindset. I've always had a mindset that I can do anything. Um, it's carried into so many different areas of my life , before I became an entrepreneur, I was a singer songwriter, you know, and I got out of the Navy and thought I was going to go right into college and I ended up, getting in with some producers here in the Philadelphia area. Next thing you know, I am in New York city. And I got signed by Russell Simmons to a recording contract with Columbia records. Right. Some people would say that is just blind luck. And then yeah. To some extent it is. But the other reason that it's, it's more than just luck is that I put myself in positions to get extremely lucky because I really believe that I can do anything. And I don't just mean, like, I'm not saying that in an arrogant way. Like I believe that I can do anything. I believe that any of us. Can do anything. And it's just a matter of, of realizing it. And it's not just something that you repeat to yourself, like a mantra. It's, it's really knowing it in here that. You're capable of anything that, that all of these, um, rules that, you know, society says, this is how it has to be. Can all be rewritten. I mean, I like to say that when you redefine what you think is possible, you can literally bend reality. I've seen it. I have bent reality by just literally redefining what I thought was possible. I love how you say I put myself in positions to get lucky and it's just smart and it's discipline and it's control. And like you said, everybody can change. People get diagnosed and doctors will literally give them a day, a lot of people literally die on that day... It doesn't have to be like that and you're living proof . Thanks and you know what, I just want to be clear about one thing to that is that, um, what I don't want anybody to think is that they should just wear that. I did just ignore what their doctor says. Right? I think it's all, it's, it's a process. And I can tell you for myself when I left that doctor's office. So he put, I don't know if you can see this, he put this continuous glucose there in my arm. And he said, we're going to monitor your blood sugar spikes. You're going to come back in two weeks and in two weeks, we'll decide whether you start on a long acting insulin or short acting. And we got in the car. I said to my wife, I said, I, there's no way. I'm just accepting that I'm going to try. I'm going to see what I can do to go about this a different way. And just use this as a platform, you know, to try to inspire other people and do something great. Right. So, yeah, so I immediately changed, completely changed my diet. I cut out all sugar. I cut out more carbs and I switched to this modified keto diet. I got a different exercise program that I put together. And really importantly, I really changed my mindset too. And meditation practice it's and everything. And the bottom line is I went back in two weeks. I promised my wife that if the doctor said, look, you have to start insulin therapy that I would. Right. But I went back in two weeks and the doctor said, you're, you've regulated the blood sugar readings. They're not as good as they are now, but even after two weeks, they had gotten regulated to a certain, you know, to an acceptable point for him. And he said, I'm okay. He did say, he said, this could be a honeymoon phase where you know, this could change at any time, but I'm okay right now with saying, let's see what happens for three months with no insulin therapy, no medication. So the bottom line is I worked with my doctor. I mean, I respect I'm in the life, sciences myself. I respect the field of medicine. I respect what they say, but I don't just take it. I'm also willing to challenge them and say, Hey, if I can do this, you know, and that's what, that's my point is that it doesn't have to be engraved in stone, but, and you can help yourself. And I think a lot of people miss that point, they just want the quick fix, instead of seeing what they can take into their own hands and aid their own body and that's my grievance, I guess, is that I would partner with food and exercise to do what's best for me. Absolutely! There's a place in a time where you need doctor supervision and medication. I've been there, done that, and I'm not anti, you know, medical because you do need it. There's a happy medium, but I think people just go to it as a quick fix and they don't take any self responsibility. And that's what I'm so impressed about is the amount of self-discipline that you had to do that. What resources did you find most helpful when you started to educate yourself about this and to manage your diabetes? Yeah, that's a great question. I would, first of all, I was open to multiple resources. Right. I'm the type of person who's kind of open to anything. And then I'll kind of narrow that down and decide for myself. So certainly my endocrinologist gave me some resources and said, you know, check this out, then on social media, because I'm very social. And when I was on social media and people found out that I had the diabetes, so that's a great example. I got a lot of different recommendations, as you can imagine. I'll just give you two. So a lot of people were recommending a book. I won't name it, but a very popular book right now. And it's a very, uh, You know, Vogue and, and the idea was , a plant-based diet for diabetes for type one diabetes, that was supposed to work. And it was all about whole foods. So like all natural whole foods, fruits, vegetables, everything else. Right. I tried it. And literally after like two days, my blood sugar was spiking. So , I can't eat a banana. I can't even eat a blueberry. Right. But, in this book, these, obviously this is a other, everybody's got a different, you know, um, makeup because obviously a lot of people had success with this book and they are able, even though they have diabetes, they're able to eat the fruit and the vegetables and somehow it worked for them. Right. But the bottom line is you got to do what works for you. That didn't work for me. So one person, so it's funny. I had all these people recommending this one book. That's that's like I said, it's very popular. Right, and then I had one person reach out to me on social media and say, I want to put you in contact with a friend who also was diagnosed with type one diabetes, you know, 10 years ago. And he did a keto diet and it's incredible. He's like, you know, he lowered his blood sugar so much and everything else. So he put me in contact with this guy. This guy told me about a book and this book. Was completely different, was completely much more under the radar. And, it's worked for me. I read it once and I, and then I made it my own and I, that's what I, my recommendation to any, to anyone who's trying to do something , whether it's creative, whether it's learning something new or like this for their health is copy someone who's been very successful or something that's been very successful. Copy it. First, write, copy what works. Till you make it your own. That's what I did. And then add on your own. Like then that's when I started modifying it and making it my own. And now what I do is actually different from that book, but it's based on it. But if I would've just went in and tried to do my own thing right away, as soon as I read that book, It probably wouldn't have worked as well. You know what I mean? Pretty much any kind of success, you have to try something that was successful and then you tweak it until you said to make it your own. But in this case, you'd have to get medical testing to make sure you're on the right path. You can't just make it your own, you need to test. And it's kind of like AB tests and in marketing , it's a very similar concept. That's right. And, and not to give a plug, but this thing in my arm and that's, what's so valuable about this continuous glucose monitor that allows you to AB test. I was literally able to say, okay, I'm going to try eating this today. And I could see every hour what effect it was having on my blood sugar readings. And then the next day, try something, let's say, you know, keto, no sugar, no carbs. And it's obvious, you know, one of them is spiking my blood sugar up to 200 and the other one is keeping my blood sugar down at 110. I mean, it's a huge step. Trial and error is to me, it's everything. Don't, don't take anybody's word for anything. You got to AB tests and you got to try it for yourself. That, that makes total sense. For mindset, obviously you have a very strong mindset. Where do you think that came from? What kind of conversations do you have in your head? I believe a lot in transformational vocabulary. So, it's the constant chatter that you have between your own ears that makes all the difference. What you said, even from when you were a young child, you felt like you had that ability. Do you think that was sent from your parents or. Yeah. I think to a certain extent. So my, my dad's a psychologist and my mom's, , in, the speech therapy field. So not psychology, but yeah, I mean, my parents were both, In the education field, and we're both very much into, everything from psychology to Buddhism to mindfulness. My mom is very into, Buddhism and mindfulness and things like that. So yeah, certainly some, a lot of it's come from that. A lot of what I had when it came to this limitless mindset, I didn't know I had it when I was younger. I didn't know that I had that. It just, it was just there. But it also needed to be refined. I was also very immature in some ways, too. I made a lot of mistakes. Right. So I would say the big, if I had to give you one big turning point that stands out in my mind, it was starting to read Eckhart Tolle. So when I read "The Power Of Now" by Eckhart Tolle it was like this aha moment where, because he talks a lot about the voice that we all have inside and what we say to we, you know, what we say to ourselves? What that incessant chatter sounds like, and when I became aware of it, I was able to start tuning out, almost kind of laughing at the negative, fearful, you know, resentful chatter that I, that was going on in my head. And that's what it is. You're not supposed to really try to just make it stop. You try to make it stop. It almost makes it worse. The idea is more to just become aware of it and literally laugh at it. Like it's a little kid who's bothering you, you know, you just laugh at okay. Whatever. And then you focus back on all the positive thoughts in your mind, the strong thoughts and positive thoughts, right, the loving thoughts, the creative thoughts, right . So when I read "The Power of Now", that opened a door for me, and then his second book, which is called "A New Earth", really, really hit home for me. And, you know, since then I've read a million great books, but those two were transformational for me. Everything else since then has just, taken it to a different level. I would say. Would you mind going over your eating regimen, do you do any kind of timing and are you counting macros or what are you doing? I always post that I do a modified keto diet and a lot of people assume that I, you know, they ask me questions like about getting myself into a state of ketosis and that type of thing. So I always try to clarify, I call it a modified keto diet because. I don't care about getting into a state of ketosis. Um, so that part of you know, which is an important part of keto, but it's not important to me. Like I said, you've got to make this your own. Only reason that I do this is because it's great for my health, for my diabetes. My keto diet, I don't know if I may be in ketosis and I may not be, I don't know, I don't care, but what I do, the way that I eat allows me to keep my blood sugars literally regulated. All day throughout the day and keeps me off of medication and off of insulin. Most importantly, what it really does is because my insulin, because my pancreas is compromised means that I have a finite at what we all have a finite amount of beta cells, but most healthy people have plenty of them. My beta cells, a lot of them have burnt out. So if you do use a visual, just picture, like only a few beta cells left that are basically keeping me from having to go on insulin therapy, but the, the way the endocrinologist explained it to me is. If you can keep your blood sugar levels from spiking- it makes it so that your beta cells won't be taxed. They won't be overburdened to try to like, overcome these big spikes. And you may be able to literally get the rest of your life out of these beta cells that you have left just by taking care of them and not taxing them. So that's what I do. Right. And, to answer your question, I don't do any type of intermittent fasting or anything like that, it's actually important for me to kind of eat more steadily throughout the day. That's what I was thinking with the diabetes. You need to be more regulated on your intake. I'd be happy to share this with your audience. So basically what I do, is I wake up in the morning and I have about five or six egg whites. I buy them in a carton, right. Or it's the equivalent of five or six eggs. Sometimes I'll throw a yolk in there too. I don't do the yolks that much just because I'm trying to keep the cholesterol down as well. And since I eat a lot of eggs, I don't want to eat too many yolks. Right. So on the weekends, maybe I'll have like three yolks or whatever. Anyway, bottom line is I do egg whites in the morning. One of the keys is I put baby spinach, just raw baby spinach, in everything I eat, I put it in my egg white omelet. Right. So that's in the morning then, before lunchtime, I will do a, oven roasted Turkey breasts , sliced. I get it at whole foods. Right. But not processed, not the kind that you buy that's they slice it right in front of me. And it's really, it's delicious. It's healthy. It's not processed. I'll have a good serving of, uh, of the Turkey breasts again on a bed of baby spinach, some olive oil, right. I snack throughout the day on almonds and then I'll usually go to the gym sometime around lunchtime, when I get back from the gym, I have a protein shake. I do two protein shakes a day. The protein shake is something that I AB tested, right? Because a lot of protein powders have sugar and carbs and everything else. I found a protein powder, it's got one carb and I think a half a gram, one gram of carb and a half a gram of sugar. So what's the, um, I'm curious what the basis is whey soy. It's a whey it's a whey isolate protein. So I, as I make the protein shake, I use hemp I've been doing hemp milk for years. It's for me, it's out of all the alternatives to cow's milk. Right. And I've tried them all almond and cashew and coconut. They all left me kind of like, I didn't like them as much as I like cows milk, you know, hemp milk. I like even better. It's got the same consistency as cow's milk. It's got that kind of thicker consistency. It's got a great flavor and it's protein, no carbs. It's, it's really healthy for you. So anyway, so my protein shake is hemp milk and protein powder, more baby spinach. Right? And then this is where I, I get my very little amount of sugar that I get. Per day , like one gram is a peanut butter. Some peanut butters have five, six grams of sugar in a serving. Mine has one gram of sugar. So it's low carb, low sugar. It's delicious. So anyway, mix all that up and make a nice big protein shake. And again, this is all like every couple hours I'm eating. And then after the protein shake, I do some more work. And then I usually, um, I cook up in once a week, like a big thing of chicken breasts. I'll have like a nice chicken breasts with , more baby spinach. And then a couple hours after that I'll have another protein shake. Oh, one key for my protein shake is I have an espresso maker, I love espresso. I take one small espresso. I just dump it right in the protein shake. It just makes it taste really delicious. It gives me like a nice boost in the afternoon. Oh, and by the way, everything, I just told you, I eat the same thing every single day. That's impossible for some people. And I get that. I know a lot of people want variety, but I'm ex-military and just my whole mindset around food. I'll be honest with you. I love food, but I do kind of look at it as fuel and less as like pleasure, entertainment, whatever and that's not for everybody. No, that's, that is interesting. My background is in food, but what I do like about it , there's this limited number of thoughts you have a day. And so what are you using your thoughts on? And there's a whole area there about, you know, you don't have to think about your food and that's very intriguing to me. You just. Every morning, you know, what's breakfast, you know what snack, you know what lunches know, and it's a done deal. Like there's, there's no energy put towards that. A lot of people do that with clothes too. Mark Cuban, I think. Does it Mark Zuckerberg wears the same shirt and the same shirt every day. Yeah. Dean Grasiozi is another one. Yeah, it is amazing, but it's smart. It's like putting your energy to stuff that, more meaningful to you at your present situation. Yeah , and the best part, what helps also with that is. There's one meal a day. The one that I didn't get to dinner is my wife's an excellent cook . I mean, I'm not a great cook. She's great, she cooks only stuff that I can eat. Right. And, um, dinner is the one meal where I have something different every night, you know? And, to your point, I don't have to think about it because I know whatever she makes is going to be delicious. It's gonna be good for me. And dinner usually looks like. either fish, a chicken dish or a Turkey dish, a pork dish. And sometimes we don't need a lot of red meat, but sometimes a red meat dish, once in a while, um, you know, with, with a salad makes incredible salads and a, and a vegetable, like a broccoli or cauliflower, Brussels sprouts. So, yeah. So I'm getting that nice variety at nighttime. I don't have to think about it to your point, but during the day when I'm working and sometimes my days are like, like yours, I'm sure, you know, where like, Business opportunities are coming left and right. And, and I have so many people to get back to, to your point. Not having to worry about what I'm doing for food and having to just be, you know, that's great, really cool. I am more intrigued with that as I get older and learn about that. It's a very interesting philosophy and I like it. I like the simplicity of it. It's it's very smart, I think. Okay, Adam, my last question, if there was one thing you could eliminate from the world, what would it be and why? Yes. So if there was one thing that I could eliminate from the world, and obviously it's a great question because we all have many things that we'd like to eliminate from the world. So when you're narrowing it down to one, you really want a big overarching thing that kind of affects everything. And for me, that's fear of failure. Everything I do is based on trying to inspire people in one way or another to get over a fear of failure, because if we could do that, we have so much potential all of us. Right. And people see people like Elon Musk and Tony Robbins and they say, Oh my God, they're so amazing. And what people don't realize they are amazing, but it's only because they've tapped into something that we all have. And I guess. That's my point is just imagine if all of us learn how to tap into what Elan's tapped into and what Peter Diamandis and Tony Robbins have tapped into. If we all tapped into that. Not that we would all have success on that scale. We wouldn't have to, but just, we could make the world so much of a better place. We could create so many more things we would, you know, just on a large scale and even on a small scale within our families, within our homes, you know, I mean, there's just so many things we could do with our neighborhoods. So yeah, to answer your question, it's, for me, it's definitely a fear of failure. I'd love to get love, to help get rid of that. I concur and it is funny because I learned from Tony Robbins, that one of my big things is I don't like uncertainty. So I've discovered though recently in the last few years, that when you cross that line, when you, when you do it afraid, I love the expression, do it afraid. And if you cross that line, it's kind of like a feather in your cap. It's like, well, I did that. I put that fear aside. And the confidence that it gives you. So it's such a good feeling to be able to do that. And I think it's like a muscle, you work at it, you know what I mean? You keep taking that fear and you, and you keep pushing it to the side and say, I'm going to do this. And you build on that and it gets stronger and stronger. thanks Adam. Yeah, this is great. Thanks for coming on. Oh, this has been so awesome and sharing all of your background and your wisdom. Um, I enjoy being friends with you on social media and I knew you'd be perfect from my podcasts. So thank you for sharing your story and your time is greatly appreciated. Thank you. Thank you. Hey, can I let people know if they want to learn more about me, where to go, please give us all of your social media, all of your.URLs. I mean the simplest thing to do if you'd like to learn more, because I got a few different things that I do both in the investing space, in the redefining aging and illness in the longevity space. But if you want to just learn about everything I'm doing and then there's links on there where you can go. If you want to learn more, just go to Adam fiore.com. It's my first name, Adam ADAM my last name F like Frank I O R e.com. It's really easy. And then from there, like I said, there's different places you could take that. Do you want to connect with me on social media? Generally, if you put in Adam Fiore, I'll be one of the first people that'll, that'll pop up. And, and I'm a very friendly guy. I love having conversations around these things and I love making new friends and, um, love finding synergies with people like business opportunities as well. So it's been a real pleasure. I want to thank you so much for having me. And I will put, I will put that. Adam fiore.com in the show notes. Thanks again, Adam. You have a great day. Take care. Okay.
Chef Ted Reader gives tips to get perfect chicken breasts! Plus, time to replace your BBQ Brushes.
Welcome to Episode 71 of Nooks and Crannies! Technically the 100th Thing Published, Hazah! Anthropological Mouth Feel or Behind the Bastard Chicken Breasts :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: Welcome to the Seinfeld episode, the one about nothing and everything at the same time, fitting for the number 100 published thing ever, episode! Thanks to the Good Folks who kept that edit button clicking, its been...a ride. Kicking things off with an unsettling premise about Friday the Dog’s bowel movements and the philosophical ideals these spark in ol’ Man Matty; the fellas delve into the delicious philosophical dimensionalities of the Anthropology of Food, with special emphasis on the phenomenology of mouth feel! IDK just give it a listen… Then we Recommend better podcasts than our own, including Behind the Bastards w/ Robert (don’t call him Robbie) Evans, who also randomly appeared on Cory’s Podcast *The Mind of a Skeptical Leftist, as a guest one day! Evan mentions the interview that Noam Chomsky did on the Bad Faith Podcast which of course turns the boi’s right back towards linguistics. Take a drink folks! Capping off this most random of things, Matty teaches Evan to not burn the shit out of his hands when utilizing the “One Pan, flip, Into the Oven” *Registered Trademark of Matty’s Mind, method of cooking (see what we did there, theory up top and applied at the end), teaching him how to make basic-ass chicken breasts and the impressive sounding yet simple to make, frittata! Stay Hungry good folks, Demand Mouth Feel and the Socialist Revolution, be well, talk to you all soon and aren’t we lucky! ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: Bad Sauce, Good Ethnography (1986) Stoller and Olkes https://www.jstor.org/stable/656197?seq=1 The Taste of Ethnographic Things (1989) Stoller https://www.upenn.edu/pennpress/book/1839.html Behind the Bastards (iHeart Radio): https://www.podchaser.com/podcasts/behind-the-bastards-660292 Mind of a Skeptical Leftist: https://www.podbean.com/podcast-detail/ak2py-10bf78/The-Mind-of-a-Skeptical-Leftist-Podcast Interview with Robbie E: https://anchor.fm/skepticalleftist/episodes/Talking-Anarchism-with-Robert-Evans-enemou Noam Chomsky Interview on Bad Faith: https://podcasts.apple.com/us/podcast/bad-faith/id1531192509 https://www.youtube.com/watch?v=UnKKm5vh3pk :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: N&C Links All The Episodes https://nooksandcrannies.podbean.com All Our Links in One Place https://linktr.ee/nooksandcrannies Drop us a line: Nooksandcranniespod@gmail.com Tweet a little Tweet at Us: https://twitter.com/NooksCrannie Facebook: https://www.facebook.com/nooksandcranniespodcast Ponder Evan’s Blurry Pictures: https://www.instagram.com/nooks_and_crannies_pod/ Find Nooks and Crannies on Spotify Follow, Rate and Review on Podchaser (please!) Graphics by Donna Hume https://donnahumedesigns.com/contact ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: Theme Music Attribution: Cullah - "Neurosis of the Liver" on "Cullah The Wild" https://www.cullah.com/discography/cullah-the-wild/neurosis-of-the-liver Under license (CC BY 4.0) https://creativecommons.org/licenses/by/4.0 Music: Cullah - "Bow" on "Spectacullah (2019)" (http://www.cullah.com) Under license (CC BY 4.0) https://creativecommons.org/licenses/by/4.0 Music: Cullah - "Moonlove Funk" on "Cullahsus (2018)" (http://www.cullah.com) Under license (CC BY 4.0) https://creativecommons.org/licenses/by/4.0
Proper job for this much loved classic.
In this episode, we discover a weigh-in discrepancy, learn more about Aaron & Charlie’s eating habits, someone has an accident, and Monica double fists two bottles of wine.
It's a political episode that only Amy and Maya could deliver! The ladies are back on the deck this week, discussing the passing of the great and powerful Ruth Bader Ginsburg and what that means for the Supreme Court and the nation. Amy recounts the time she and Maya had a front yard sleepover, in a tent, and wrote “dirty” notes to the neighborhood with a portable typewriter. Maya shares her jealousy over some strange anonymous mail her friend received with crazy illustrations and QAnon memes. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/the-spirit-of-77/message
Ingredients: • 4 Chicken Breasts • 1 Small Packet Parmesan Cheese • 2 Eggs. • Little bit of Olive Oil for frying • Dash of Lemon Juice (optional) Method: • Mix cheese and eggs together • Butterfly chicken breasts • Coat chicken breasts in cheese and egg mixture. • Fry in a little olive oil till golden brown • Top with a sprinkle of lemon juice and serve See omnystudio.com/policies/listener for privacy information.
In this week's episode, DJ and Ken talk about how to grill some chicken breasts. They also sit down and chat with Gary Harrison, the Clerk of the Pima County Superior Courts. (Aired August 9th, 2020)
*YAY for better sound quality* The EC method LIVE: Chloe and Emma discuss EC method client questions and generally chat about health, fitness and fat loss. Enjoy! Reserve your spot on the next intake at: www.theECmethod.co.uk
Episode 44. Suzanne Muldowney aka Underdog Lady talks about Dunking Donuts, chicken breasts, Popeye, spinach and why Underdog takes a pill. This is another Quarantine Phone Interview with Suzanne. Suzanne Muldowney aka Underdog Lady appeared on Howard Stern's TV and radio shows numerous times. (This was Howard Stern Channel 9 TV show from the 90's.)
Slow Cooker Chicken Breast is the most juicy, flavorful seasoned boneless skinless chicken breast that you won’t believe was made in a Crockpot!Easy weeknight main dishes like Oven Baked Chicken Breast are not only healthy, they are dinners the whole family enjoys. It fits right in with other well loved, family friendly Chicken Dinner Recipes that are stress free and delicious.For the full recipe and instructions visit the blog: https://dinnerthendessert.com/slow-cooker-chicken-breasts/
Dinner with Schmucks - Episode 100 “Sunday Funday” Live from Stalter’s Cafe Recorded Live at Stalter’s Cafe on Dec. 15th, 2019 This Week’s Cast: Chris, Yajaira, Lisa, Dieter, and special musical guest/co-host Jamie McClanahan. This Week’s Dinner: Kool Ranch Wing Bites, Shamokin Double D’s Chicken Breasts, Stauch Girl Sausage & Peppers, Smoked 420 Brisket, and Summertime Silcilian Pizza WE DID IT! We made it to #100 officially! It’s been a fun ride, and the last few weeks with the clips episode, the live 99th, and now this live 100th episode, has been some of the most fun we’ve had doing this since we started. For this historical event, we have taken up at Stalter’s Cafe in Scranton, PA, on a Sunday evening, after the 4:00 football games have ended. Jamie McClanahan is our special musical guest this evening and gets the event started with a short 1st set, featuring a rare cover! We discuss this event, and what we are here for tonight. Marc Kurtz (aka Carc) joins us to talk about his favorite moment on the podcast so far, and other general musings. Jamie performs another set for us before we kick it into high gear. Part of the 100th is our mini Festivus celebration, and the traditional airing of the grievances. Yajaira kicks it off for us, we get a special live acapella performance from some of the patrons. Mike gives us the very cool history of the building we’re in, and Marc rejoins us for his Festivus Airing of the Grievances roast of the cast. Finally when all is said and done, we do our raffle, and sign off for 2019, the decade, and our 1st 100 episodes. Enjoy the episode, and go back and listen to some old ones over the break. Happy Holidays! We’ll be back in January with all new episodes, follow us on Facebook and Instagram to find out when! As always, thanks for listening, and enjoy the episode. Just remember, we will be your best friends if you leave us a 5 Star rating and review on Apple Podcasts! Just a quick reminder, we can now be heard on Spotify as well! Find us there and give us a follow! Keep up with Jamie and The Victory Drive www.thevictorydrive.com www.facebook.com/thevictorydrive www.instragram.com/thevictorydrive www.twitter.com/thevictorydrive Check out “Before I Self Destruct” now on Apple Music, Spotify, and anywhere else you stream or buy tunes online. Check out the new video for “Pop the Champagne REMIX (feat. Lexi Vito)” here! https://www.youtube.com/watch?v=3cdkkMOlUEw Wanna rock some Dinner with Schmucks SWAG??? You know you do! dinnerwithschmucks.threadless.com is the official Dinner with Schmucks shop! We’d like to thank our Sponsors for this episode: The Emblem Source (www.theemblemsource.com) Bani Bands (www.banibands.com) High Stick Creative (www.highstickcreative.com). A big thank you to Mike Stalter of Stalter’s Cafe on 872 Providence Road, Scranton, PA, and the Moon Pigeon Podcast Network. You’ll be seeing more coming from them in 2020. We’re growing our YouTube channel, and we need you to subscribe today! http://bit.ly/DWSYouTube Check out our Facebook, Instagram & Twitter feeds Facebook - http://bit.ly/Facebook_DWS Instagram - http://bit.ly/Insta_DWS Twitter - http://bit.ly/twitter_DWS www.dinnerwithschmucks.com Check out High Stick Creative on Social Media IG- instagram.com/high_stick_creative FB- facebook.com/highstickcreative www.highstickcreative.com #dinnerwithschmucks #TheElectricCity #ParisOfTheNorthEast #ItsNotOurDiningRoom #BetterThanJerseyTraffic #NoPubesNEPA #2020PubeFree
On this episode of Marti’s Music Kitchen, we’re with guest Malea, a vocalist, entertainer, and band leader who loves to cook dinner for her band. Malea and the Tourists are very prominent in the Pacific Northwest, and they just finished cutting their third album. “When I decided to put my own band together, it took a few years to find the right fit,” says Malea.” The first guy I pulled in was Kit Taylor, and then it was a matter of finding the right personalities music-wise and friendship-wise. So, here we are!” Malea prepares her “go to” recipe for Chicken Breasts with Pesto and Fall Leafy Greens w/Butternut Squash. For Dessert, bandmate Steve Morgan will serve Extreme Chocolate Cake. Does the lure of great food make for a better rehearsal? And did someone say Chocolate? Come with me into this beautiful kitchen . . and let’s find out! Chicken Breasts with Pesto ( serves 6) (Malea) Ingredients: 6 Chicken breasts or Salmon or Tilapia fish filets 1 ½ c Pesto 2 c Chopped Tomatoes 1 ½ c Fresh Parmesan or Mozzarella Dash of Salt & Pepper 1 c. Olive Oil Directions - in an 11x12 baking dish: Spread olive oil on bottom of dish Place chicken breasts on top of olive oil Spread pesto on top of the chicken Top with sliced tomatoes Top with parmesan cheese Sprinkle with salt & pepper For Chicken, bake at 400 degrees for 35-40 minutes. For Fish, bake at 375 for 25-30 minutes until moist but done. This dish freezes very well for “in a hurry” leftovers. Fall Leafy Greens with Butternut Squash & dried Cranberries (Malea) Ingredients: 5 oz (8 cups) mixed greens 3 cups chopped butternut squash (fresh or frozen) 1 c feta cheese or any cheese as sub 1 c dried cranberries 1 c chopped almonds or any nuts. Dressing: ¼ c lemon juice, 3 T. olive oil, 1 T. balsamic vinegar mixture or a mix of white balsamic vinegar. Directions: Toss greens, squash, cheese, cranberries, almonds If using fresh squash, chop up, toss with a light coating of butter & brown sugar or honey, place on a cookie sheet lined with parchment paper and bake at 375 degrees for approx. 25 mins, until done but still moist. Toss lightly with the dressing Can be served warm or cold Extreme Chocolate Cake - Steve Morgan; bass musician Cake Ingredients: 2 cups white sugar 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk ½ cup vegetable oil 2 tsp. Vanilla extract 1 cup strong coffee, cooled Frosting Ingredients: 3/4 cup butter 1 1/2 cups unsweetened cocoa powder 5 1/3 cups confectioners' sugar 2/3 cup milk 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees F. Grease and flour two 9 inch cake pans. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the coffee by hand. Pour evenly into prepared pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans then cool completely. To make the frosting, cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar, alternately with the milk and vanilla. Beat to a spreading consistency. Split the layers of cooled cake horizontally. Cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake and serve. https://www.musicbymalea.com/ https://www.facebook.com/musicbymalea/ https://www.youtube.com/user/maleamusic1 https://twitter.com/vocalistmalea "Bring Me Sunshine" available at ITunes + Rhapsody + Spotify www.cdbaby.com “Have You Seen My Angel?” available Nov 2019 http://MartiMendenhall.com http://Patreon.com/MartiMendenhall #Malea #Maleaandthetourists #NewMusic #NewAlbum #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #WorkingOut #Dance #BeachBody #LesMillsOnDemand #Cats #CatShelter #ChocolateCake
Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest is Malea, a vocalist, entertainer, and band leader who loves to cook dinner for her band following rehearsals. Malea and the Tourists are very prominent in the Pacific Northwest, and they just finished cutting their first album. Full Episode Link: https://soundcloud.com/martismusickitchen/mmk-ep-s2-27-malea-and-the-tourists-chicken-pesto-extreme-chocolate-cake-new-album-workout-and-cats “When I decided to put my own band together, it took a few years to find the right fit,” says Malea.” The first guy I pulled in was Kit Taylor, and then it was a matter of finding the right personalities music-wise and friendship-wise. So, here we are!” On this episode, Malea will prepare her “go to” quick and easy recipe for Chicken Breasts with Pesto, and Fall Leafy Greens w/Butternut Squash, Nuts, and Dried Cranberries. For Dessert, bandmate Steve Morgan will prepare his family’s Extreme Chocolate Cake. Does the lure of great food make for a better rehearsal? What is Malea’s secret to booking so many gigs? And did someone say Chocolate? Come with me into this great kitchen . . and let’s find out! https://www.musicbymalea.com/ https://www.facebook.com/musicbymalea/ https://www.youtube.com/user/maleamusic1 https://twitter.com/vocalistmalea "Bring Me Sunshine" available at ITunes + Rhapsody + Spotify www.cdbaby.com “Have You Seen My Angel?” available Nov 2019 http://MartiMendenhall.com http://Patreon.com/MartiMendenhall #Malea #Maleaandthetourists #NewMusic #NewAlbum #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #WorkingOut #Dance #BeachBody #LesMillsOnDemand #Cats #CatShelter #ChocolateCake #Chicken #FallSalad
Random thoughts about astronauts, cat roommates, and chicken breasts.
With the absence of Josh and Alicia, Jai and Jason decide to take things in an even less coherent direction.
Grilled Chicken Breasts can be boring, dry, and overcooked, but they don’t have to be. If you follow these simple steps you will be on your way to juicy, flavorful grilled chicken. It is a formula for grilled chicken breasts that you actually want to eat. 1-Make sure they are the same thickness. -Typical chicken breasts have a thick end and a thin pointed end. Use a sharp chef’s knife to cut through the breast and open it like a book. The fancy word for this is “butterfly.” Then place the butterflied breast between pieces of plastic wrap and pound with a meat pounder or cast-iron skillet to get an even thickness of about ½ an inch. 2-Salt it well. -You can just sprinkle the salt directly on the meat and let it set for 10 minutes, or you can let the salt sit on the meat for a few hours. -You can use a marinade that has salt, acid, and maybe fat. My Greek Salad Dressing is a great marinade. The Tequila Lime Chicken and Fajita marinades from my cookbook both only use acid and salt. You do not want to a marinade without fat for more than 1 hour or you will get mushy chicken. If your marinade has fat it can be on the chicken for several hours. 3- Get your grill very hot -Preheat your grill for at least 10 minutes, but longer is even better. You need a screaming hot grill to get good char and to quickly cook the chicken. -Use a “safe” grill brush to clean the hot grill. I have this grill brush that is a continuous wire that does not have little bristles to break off and put you in danger. -Make sure there is space around all the pieces of chicken and lower the heat to medium-low. Grill covered for 5 minutes. Turn, cover and grill for 5 more minutes. 4-Test the meat in the thickest part (or the middle.) -Remove from the grill when it is 160-165 degrees Fahrenheit. -An instant read thermometer is an essential grilling tool. -Let the meat rest for 5-10 minutes before serving to let the juices redistribute.
Hey Weight Loss Nation! www.TheWeightLossNation.com What's with the FREEZING temperatures? I feel for all of you in the Midwest and North East! For all of you....I have a special recipe to warm you right up! Crockpot Southwest Chicken & Beans Ingredients 4 boneless, skinless chicken breast 1 15oz can of pinto beans 1 15oz can of black beans 2 28oz cans of Diced Tomatoes in juice 1 lb frozen organic corn 1 12oz jar of salsa (no sugar added) Instructions 1. Place the Chicken Breasts on the bottom of the crockpot. 2. Pour the Tomatoes and Salsa over the Chicken. 3. Pour the Beans and Corn over the Chicken. 4. Cook on LOW for 5-7 hours.... until the chicken falls apart when you stir the pot. 5. Serve out 1 Cup portions Nutritional Value Serving Size - 1 Cup Calories 243 Fat 3gms Sodium 300 - 600mg (depending on which brands you use) Potassium 925mg Carbs 28gms Sugar 3-4gms (depending on which brand you use) Protein 25gms Each cup has tons of Vit A, Vit C, Calcium, Iron and Vit B! Let me know how you like the recipe! Send me your comments to Support@TheWeightLossNation.com Hey Weight Loss Nation! www.TheWeightLossNation.com If you are ready to "finally" lose weight and keep it off forever, you need to "join Weight Loss Nation." You know the adage....."It takes a village to raise a child." The concept is the same with weight loss! Would you rather continue "yo-yo dieting" by yourself and not be able to go out to a restaurant with friends, since you know you will "struggle" with food choices? Are you happy with losing weight only to gain it back again? Do you have too much "stress" in your life? I've said all of those things and I've had every excuse in the book on why I couldn't keep weight off. Or....... Would you like to be part of a "Village" of people, who are just like you and will be there to support you every single day in a private community? Weight loss Nation has a collaboration of experts in the fields of Nutrition, Mindset, Movement, Weight Loss, Yoga, Fitness, Meditation, Emotional Eating and Post Traumatic Stress! When you become a member of Weight Loss Nation, you have access to these experts to answer your questions! Weight Loss Nation Members* have access to recipes, cooking videos and exercise videos. Weight Loss Nation participates in “Meet Ups” in the Tampa Bay, Florida area. Our Private Facebook Forum is a "no judgement zone," where you can feel safe and comfortable in sharing your comments and feelings. So.....what are you waiting for? Go to www.TheWeightLossNation.com and take the life-long journey with me and finally lose the weight forever! Members* are Weight Loss Nation Pro Support and/or Lifetime Members https://goo.gl/aJrpZT Nutrition Disclaimer These show notes are written and produced for informational purposes only. Statements within this site have neither been evaluated or approved by the Food and Drug Administration nor a health practitioner. This site is not intended to diagnose, treat, cure or prevent any disease. Content should not be considered a substitute for professional medical expertise or treatment. The reader assumes full responsibility for consulting a qualified health professional regarding health conditions or concerns, and before starting a new diet or health program. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. This website, www.TheWeightLossNation.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as MyFitnessPal.com, CalorieCount.com, Nutrifox.com, as well as from other sites. Although TheWeightLossNation.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Different online calculators provide different results depending on their own nutrition fact sources and algorithms. Furthermore, I am neither a chef nor a cook and I don't pretend to be. I'm also not great in Math! Under no circumstances will Weight Loss Nation LLC. be responsible for any loss or damage resulting for your reliance on nutritional information, or any other information from this site, or the www.TheWeightLossNation.com website. Information is offered as an opinion and information may not be accurate. Due your own due diligence and make your own conscious decisions.
Chicken Breasts & the phenomenon of White Striping.
Trainer Zeb Crawford & I answer your questions! What's better...chicken breasts or thighs? How do you stay on track through weekends and vacations? Are fitness trackers useful? And how to tone up arms for summer.
CHOW contributor Daniel Duane makes the case for skipping packaged boneless, skinless chicken breasts.
Susan gives her favorite tip for "instant" peeled
Susan demonstrates how to cut a chicken with poultry shears and what to do with spare parts.
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