Episode #140 Audio (Listen now!):
- Rescue Radio: DHS AuxComm Training is Prequel to Hamvention 2015
- Details for registration for the course will be provided at hamvention.org beginning February 1st. Applicants must meet all prerequisites and provide documentation to attend this class. Registration will close when the class limit of 50 qualified students has been reached.
- ARRL Library Now Online
- FCC "Paperless" Amateur Radio License Policy in Effect February 17
- Bill Pasternak news From Bill's hospital bed: January 15, 2015: The two ribs are healing nicely, but as long as I am here they want me to do a few weeks of cardio re-hab before they sign me clear, but I have no idea as to how long this will take. (For those not aware I been a sufferer of Coronary Artery Disease since about 1983 and went through an out patient cardio rehab program back then.)
- How to Stream Netflix on Linux
- Adblock Plus Being Circumvented with Bribery?
Linux in the Ham Shack:
- Google+ link https://plus.google.com/107993164854789280666/posts
- Rowetel SM1000 Tested on Air for the First Time
- "Anywhere but Here" from the album Renovations by Jamie Rumley, courtesy of Jamendo.
- Released October 7, 2009
- Winnipeg, Manitoba, Canada
Announcements and Feedback:
- The Indiegogo Campaign
- 43rd annual RARSfest and ARRL NC State Convention
- When: Saturday April 4th 2015 8:00 AM - 3:30 PM
- Where: NC State Fairgrounds,1025 Blue Ridge Rd, Raleigh NC 27607
- Info from Hank, K4HM
- Comment on Episode #137 from N4JEK
- E-mail from VK5HZ
- E-mail from KM4IK
- Google+ Post from Dave Thurston
- Google+ Post from Koos van den Hout
- E-mail from John "The Nice Guy" Spriggs
- Google+ Post from Phillip Oakley
Cheryl's Recipe Corner:
- 2 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- 1 white onion, chopped
- 3 cloves garlic, chopped
- 1 jalapeno pepper, diced (remove seeds for less heat)
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Kosher salt
- 1 small tomato, chopped, plus more for topping
- 2 tablespoons chopped fresh cilantro
- 2 1/2 cups shredded rotisserie chicken
- 1/4 cup sour cream
- 1 15 -ounce can refried beans
- 4 10 -inch flour tortillas
- 1 cup shredded monterey jack cheese, plus more for topping
- Mexi-sauce, for topping (see below)
- Shredded lettuce, for topping
- Mexican rice, for serving
- Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
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