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Firecracker Chicken Crostini 🌶️🌶️
"A little toast with a lot of attitude"
Serves
4–6 as an appetizer
Ingredients
For the Firecracker Chicken:
2 cups cooked chicken breast, shredded
1/3 cup mayonnaise
2 tbsp cream cheese, softened
1 tbsp Dijon mustard
1 tsp hot sauce (or more to taste)
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
2 green onions, finely sliced
Salt and black pepper to taste
For the Crostini:
1 baguette, sliced into 1/2-inch pieces
2 tbsp olive oil
Garnish:
Extra sliced green onions
Red chili flakes
Fresh parsley, finely chopped
Instructions:
Preheat oven to 190°C (375°F).
Arrange baguette slices on a baking tray. Brush lightly with olive oil and toast for 8–10 minutes until golden and crisp.
In a bowl, combine mayonnaise, cream cheese, Dijon mustard, hot sauce, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
Fold in the shredded chicken and green onions. Mix until creamy and evenly coated.
Spoon a generous amount of the firecracker chicken mixture onto each toasted crostini.
Sprinkle with extra green onions, parsley, and a pinch of chili flakes.
Serve immediately while the bread is crisp.
Pro Tip:
For extra heat, add finely diced fresh jalapeños or a drizzle of sriracha before serving. For a smoky twist, use grilled chicken instead of poached or roasted chicken.
These are perfect for parties, brunches, game nights, or as an elegant appetizer with drinks. 😋
"Grandma, what big eyes you have!" -The better to spot you ignoring all my texts. I don't know who to attribute this quote, but it's something I could say to my Baby Grands! 😅Oatmeal Wolf.
Stuffed Beetroot Jewels
"Earthy beetroot, creamy feta, and a touch of crunch"
Ingredients (Serves 4)
4 medium beetroots
150 g feta cheese, crumbled
100 g cream cheese or ricotta
1 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped
1 small garlic clove, minced
2 tbsp walnuts or pecans, finely chopped
1 tbsp olive oil
1 tbsp breadcrumbs
Salt and freshly ground black pepper, to taste
Fresh mint leaves, for garnish
Instructions
Roast the Beetroots:
Preheat oven to 200°C (400°F).
Wash the beetroots and wrap individually in foil.
Roast for 45–60 minutes until tender.
Allow to cool slightly, then peel.
Create the Jewel Shells:
Slice a thin layer from the bottom of each beetroot so they stand upright.
Carefully hollow out the center using a small spoon, leaving a sturdy wall around the edges.
Prepare the Filling:
In a bowl, combine feta, cream cheese (or ricotta), herbs, garlic, and chopped nuts.
Season lightly with black pepper and a pinch of salt if needed.
Stuff the Beetroots:
Fill each hollowed beetroot generously with the cheese mixture.
Sprinkle breadcrumbs over the top and drizzle lightly with olive oil.
Bake:
Return to the oven and bake for 12–15 minutes until heated through and lightly golden on top.
Serve:
Garnish with fresh mint leaves.
Serve warm as an elegant appetizer, side dish, or vegetarian entrée.
Pro Tip:
For extra flavor, add a teaspoon of honey to the filling or finish with a light drizzle of balsamic glaze before serving. The sweet earthiness of the beetroot pairs beautifully with the salty feta and fresh herbs. 😋
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Your brain isn’t fixed. It can grow and change — rewiring itself each day as you experience life. This video explores how plasticity allows brains to remodel themselves like a city, creating pathways that support memory, movement, and growth.