Oven-baked Chicken Chimichangas


2/3 cup home-made or store-bought picante sauce
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
3/4 pound boneless chicken breasts or thighs, cubed
4 ounces shredded Cheddar cheese (about 1 cup)
2 green onions, chopped (about 1/4 cup)
6 (8-inch) flour tortillas
2 tablespoons butter, melted
fresh cilantro leaves


  1. In a 2-quart saucepan over medium heat, add 4 cups boiling water. Cook chicken for 5 minutes or until the chicken is cooked through. Drain and chop the chicken.
  2. Stir the picante sauce, cumin, oregano, chicken, cheese and onions in a medium bowl.
  3. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold the opposite sides over the filling. Roll up from the bottom and place seam-side down on a baking sheet. Brush with butter.
  4. Bake at 400ºF for 25 minutes or until they’re golden brown. Serve with additional picante sauce. Garnish with cilantro.

Makes 6 servings.

Source: Food Network

Pizza Hut Taiwan Launched Ramen Pizza

Maggie Hiufu Wong wrote . . . . . . . . .

You may need chopsticks for this pizza.

Pizza Hut Taiwan has teamed up with Menya Musashi, a popular ramen joint from Japan, to dish out the world’s first ramen pizza.

The new pizza has the toppings of a Tonkotsu ramen (pork bone soup ramen) including thick ramen noodles, pork slices, white sesame, fresh chili, and a half-boiled egg in the middle.

Spring onions and bamboo shoots are served on the side.

It isn’t the first boundary-pushing gimmick from Pizza Hut Taiwan.

It’s the team behind some of the previous wild pizza mashups including durian pizza, bubble tea pizza and stinky tofu pizza.

The latter two are part of its “best of Taiwan street food series.”

Pizza purists who are still getting over the travesties of deep-pan bases and pineapple and chicken toppings may be pushed over the edge by the double-carb attack of noodles on pizza.

But with Pizza Hut’s global innovations over the years including a mac ‘n’ cheese topping and cheeseburger-stuffed crust, it seems they’ll keep experimenting and we’ll keep eating.

Bringing fun to Taiwan

Pizza Hut Taiwan tells CNN Travel that these creative pizzas are a way to bring fun to their customers.

“Taiwanese consumers live a high-pressure life with long working hours and high cost of living. The creative food scene has become an exciting and creative escape. Taiwanese are looking for quick moments of joy to relieve daily pressures,” says Lily Chou, the marketing director of Pizza Hut.

Chou says that the new series is a nod to Taiwan’s love for Japanese culture.

They have rolled out a sweet matcha pizza earlier in March 2020 with matcha, red bean and mochi as toppings.

“We called it ‘WOW Product Series’ which means you never expect to have these toppings served on pizza but taste so great. It adds fun to your pizza moment,” says Chou.

Menya Musashi Taiwan issued an “apology” on its Facebook that said, jokingly, (in Chinese): “First, Japan introduced bubble tea ramen, offending the Taiwanese people and worsening the Japanese-Taiwanese relationship. This time, Menya Musashi has decided to join hands with Pizza Hut Taiwan to cross both the Japanese and the Italians.”

Even if it’s purely a marketing gimmick, the new pizza has successfully stirred debate on the Internet.

On Taiwan’s popular discussion forum PTT, one netizen flagged an important question, “How should the half-boiled egg be divided?”

Another said that the combination is similar to an okonomiyaki, a type of Japanese savory pancake with wheat-flour batter, pork, cabbage, and, sometimes, noodles.

Pizza Hut isn’t the only pizza joint playing around with unthinkable toppings.

The surprising popularity of Domino’s bubble tea pizza has secured its spot on its regular menu.

Some forum users offered suggestions on what other things could go on pizza — spicy hot pot pizza and oyster vermicelli pizza, for example.

As to answer whether one should use hands or chopsticks for the new pizza, Chou says, “We welcome different innovative ways on how to consume our new ramen pizza, but definitely it’s the first ramen to be consumed by hand.”

Source: CNN

Better Measure of ‘Good Cholesterol’ Can Gauge Heart Attack and Stroke Risk in Some Populations

For decades, high-density lipoprotein (HDL) cholesterol has been dubbed “good cholesterol” because of its role in moving fats and other cholesterol molecules out of artery walls. People with higher HDL cholesterol levels tend to have lower rates of cardiovascular disease, studies have shown.

Now, UT Southwestern scientists have analyzed data on more than 15,000 people to better understand the association between HDL cholesterol, heart attacks, and strokes in diverse populations. They found that the number of HDL particles, a little-used measurement of HDL, is a more reliable predictor of heart attack and stroke risk than the standard HDL cholesterol metric. Moreover, they found that among black people, neither HDL measurement was significantly associated with heart attack.

“Previous studies have looked at HDL levels in the population as a whole,” says Anand Rohatgi, M.D., an associate professor of internal medicine at UTSW. “But we know that sometimes biology differs by gender and race, so we thought it was important to separately tease apart what’s happening in those populations, as well as how HDL is associated with stroke, which has been understudied.”

According to the Centers for Disease Control and Prevention, heart disease is the leading cause of death in the U.S. More than 12 percent of adults in the U.S. have high total cholesterol levels, and more than 18 percent have what’s currently considered low levels of HDL cholesterol.

Cholesterol is a waxy substance that is used by the body to make hormones and keep cells functioning properly. But when low-density lipoprotein (LDL) cholesterol levels are too high, cholesterol can accumulate inside blood vessels, forming deposits called plaques. These plaques can eventually lead to blood vessel blockages that cause heart attacks or strokes. HDL cholesterol helps remove cholesterol from blood vessels. But recent studies have come to mixed conclusions about the association between HDL cholesterol levels and health outcomes.

For the new paper, published in the journal Circulation, Rohatgi and his colleagues pooled together information on people who had participated in four large, nationwide studies – the Dallas Heart Study, Atherosclerosis Risk in Communities study, Multi-Ethnic Study of Atherosclerosis, and the Prevention of Renal and Vascular Endstage Disease study. In all, the studies included 15,784 people followed over an average of 8 to 12 years. Of the participants, 54 percent were male, 22 percent were black, and their average age was 56 years.

“By combining all these large existing cohorts, we had enough numbers to look at these populations that had been understudied in the past,” says Kavisha Singh, M.D., a research fellow in cardiology at UTSW and first author of the new study.

In addition, the data included two different measurements of HDL: HDL-P levels tally how many particles of HDL are circulating in the blood. HDL-C levels, the standard test, instead quantify how much total HDL cholesterol is inside those particles. Since the number of HDL particles may vary with regards to how much cholesterol they contain, the two measurements can be quite different and are only moderately correlated.

In the study, people with the highest HDL-P levels, above 37 mmol/L, had a 37 percent lower risk of heart attack and a 34 percent lower risk of stroke than those who had the lowest HDL-P levels. In women, this association was stronger – those with the highest HDL-P levels had a 49 percent reduction in heart attacks and 46 percent reduction in stroke. While HDL-C predicted heart attack risk in the overall pool of people as well as in women, it was not associated with stroke.

When the researchers homed in on black participants, the results were different – neither HDL-C nor HDL-P was linked to a black person’s risk of heart attack.

“If you’re white, low HDL cholesterol is still a powerful predictor of heart attack and stroke risk, and that has not changed,” says Rohatgi. “But if you’re not white, it’s not that straightforward.”

A better understanding of how HDL can help predict disease, and how that association varies among populations, is vital to lowering rates of cardiovascular disease, the researchers say.

“These risk markers are really relevant in everyday primary care and cardiology,” says Singh. “Doctors use cholesterol levels to make decisions like whether a patient goes on medication or not.”

Source: UT Southwestern Medical Center

Your Genes May Affect How You’ll Heal If Wounded

Your genes may have a big impact on bacteria in your wounds and how quickly you heal, new research shows.

The researchers said their findings could help improve wound treatment.

Chronic wounds — ones that don’t show signs of healing within three weeks — can be costly, and bacterial infection slows the process.

A range of bacterial species are present in chronic wounds, but it’s not clear why certain ones are found in some wound infections and not others.

In order to learn more, the researchers investigated the link between genes and bacteria diversity in chronic wounds.

They linked variations in two key genes — TLN2 and ZNF521 — to both the number of bacteria in wounds and the abundance of harmful ones, primarily Pseudomonas aeruginosa and Staphylococcus epidermidis.

Pseudomonas-infected wounds had fewer species of bacteria — and wounds with fewer species were slower to heal, the investigators found.

The results suggest that genetic variation influences the types of bacteria that infect wounds as well as the healing process.

The study by Caleb Phillips, an assistant professor of biology at Texas Tech University in Lubbock, and colleagues was published online June 18 in the journal PLOS Pathogens.

The authors described their study as the first to identify how genes influence wound bacteria and healing.

“This study demonstrates the ability to find variants in people’s genomes that explain differences in the microorganisms that infect their wounds. Such information is expected to guide new understanding about the mechanisms of infection and healing, and the establishment of predictive biomarkers that improve patient care,” the authors said in a journal news release.

Source: HealthDay

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