Top 5 Favorite Songs of Feb 20, 2017!!!

  1. The Rebel Roads~ “First to Know”: The Rebel Roads are a couple duo who been playing together for quite some time now. “First to Know is their debut single. In this song it tells the story of a relationship that isn’t working out anymore and realizing that it is over and it is time to let go for good.
  2. High Valley~ “Dear Life”: “Dear Life,” the title track, shares examples about making choices while growing up. Its main message will echo with much of their audience and may be illustrative where they are in their own lives. It also follows similar patterns as the other tracks including powerful drums that bring the song to life.
  3. Hailey Whitters~ “One More Hell”: Whitters gets personal with “One More Hell.” This song is written in the passing of her brother’s death, the song explains how she wishes to raise one more hell with him before he went to heaven.
  4. Liv Austen~ “I Just Want to See Him”: This song explains about dreaming of how the perfect relationship might pan out, and looking ahead to a future that showcases a marriage, children and family life.
  5. Una Healy and Sam Palladio~ “Stay My Love”: This track expresses the thoughts of two people who feel the same way about one another but cannot find the words to say it.


Music Videos:



Ina Garten~ “Mexican Chicken Soup Recipe”


  • 4 split (2 whole) chicken breasts, bone in, skin on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups chopped onions (2 onions)
  • 1 cup chopped celery (2 stalks)
  • 2 cups chopped carrots (4 carrots)
  • 4 large cloves garlic, chopped
  • 2 1/2 quarts chicken stock, preferably homemade
  • 1 (28-ounce) can whole tomatoes in puree, c
  • 2 to 4 jalapeno peppers, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1/4 to 1/2 cup chopped fresh cilantro leaves



  1. For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips
  2. Preheat the oven to 350 degrees F.
  3. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
  4. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1-tablespoon salt (depending on the saltiness of the chicken stock), 1-teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.