Thursday Morning Minute

We're less than two weeks from Apple's big WWDC 2024 event, where artificial intelligence will be at the center of everything. GenAI features will be built into iOS 18, iPadOS 18, and macOS 15. Most of them will run locally on the device. Apple should also release a smarter Siri that will supposedly handle more complex queries. But that Siri might not work on Apple tech alone. OpenAI appears to be the likeliest partner for iOS 18's chatbot abilities. That's what we already expect, thanks to the flurry of reports detailing Apple's efforts to match the AI capabilities of its rivals. A new report sheds more information on Apple's supposed partnership with OpenAI. Apparently, the deal has been in the making for months. Not only that, but Apple may use OpenAI's ChatGPT language models to power some of the most complex new Siri features. The deal supposedly has Microsoft worried, even though an OpenAI partnership with Apple could be lucrative for Microsoft as well. The software giant is the biggest investor in OpenAI. But if the report is accurate, I can't help but wonder what the ChatGPT-powered experience might be like, and whether it'll be enough to make me stop using ChatGPT Plus as a standalone product. ChatGPT is my go-to chatbot, and I'm convinced I'll keep using it even after it gets iOS 18 integration. Continue reading... The post ChatGPT is coming to iOS 18, but ChatGPT Plus will still be better appeared first on BGR. Today's Top Deals Best Apple deals for May 2024 Best Apple Watch deals for May 2024 Best Fire TV Stick deals for May 2024 Memorial Day deals: $20 Amazon credit, $329 iPad 10, $20 TOZO earbuds, Hydro Flask, Motorola foldables, more

Alongside the impressive frescoes found during excavations at Pompeii, some less impressive, but perhaps more telling art has been discovered.  Read moreSection: NewsHistory & ArchaeologyRead Later 

Police dismantled a pro-Palestinian encampment Thursday at Wayne State University in Detroit, two days after the school suspended in-person classes and encouraged staff to work remotely to avoid any problems with the protesters' encampment.

After what is reported to be the most expensive state legislative race U.S. history, Texas House GOP Speaker Dade Phelan managed to eke out renomination Wednesday morning in the run-off in Texas' 21st District (Southeast Texas).

The school year may be winding down, but parents are concerned that a controversial discipline policy that a growing number of school districts have incorporated into their official code of conduct won't be dismissed with the final bell. Parents Defending Education, a...

Pimento cheese makes the perfect cheesy filling for this Pimento Cheese Stuffed Chicken. The chicken has a crispy coating and the pimento cheese absolutely oozes out with every bite. These southern-style chicken breasts make a wonderful family meal. How To Serve Pimento Cheese Stuffed Chicken Goes great with: Buttered Noodles Buttermilk Mashed Potatoes Southern-Style Green Beans Buttermilk Cornbread Muffins What Is Pimento Cheese Made Of? Pimento cheese is a very popular southern recipe made from cheddar cheese, mayonnaise, and diced pimentos. Typically it is served cold with crackers or on a sandwich but when melted, it is wonderfully gooey and creamy. Instead of using mayonnaise, I use cream cheese for this recipe. You can use mayonnaise if you wish. I also add some crumbled bacon and sliced green onions for extra flavor. How To Make (More detailed instructions in recipe card below.) Make the pimento cheese. Refrigerate until needed. Cut a slit in each chicken breast and stuff with pimento cheese. Season the chicken with salt and pepper. Dip the chicken in egg mixture and then press in bread crumbs. Cook for 5 minutes per side in an oven-proof skillet. Place in oven to finish cooking. Equipment Needed Oven-Proof Skillet– either cast iron or stainless steel. Recipe Tips Be sure to drain the pimentos really well. The pimento cheese can be made a day or two in advance and refrigerated. Make It Spicy I add a pinch of cayenne pepper to the pimento cheese for a little heat. To make it spicier, add an extra pinch or two of cayenne pepper. More Stuffed Chicken Recipes Ham and Cheese Stuffed Chicken French Onion Stuffed Chicken Tuscan Stuffed Chicken Bacon Mushroom and Cheese Stuffed Chicken Bacon Wrapped Spinach and Feta Stuffed Chicken Print Pimento Cheese Stuffed Chicken Pimento cheese makes the perfect cheesy filling for this Pimento Cheese Stuffed Chicken. The chicken has a crispy coating and the pimento cheese absolutely oozes out with every bite. Course Dinner, Main DishCuisine SouthernKeyword chicken breasts, pimento cheese, stuffed chicken Prep Time 20 minutes minutesCook Time 20 minutes minutes Servings 4 IngredientsPimento Cheese3/4 cup shredded sharp cheddar cheese2 ounces cream cheese, softened2 tablespoons diced pimentos, drained well2 green onions, sliced2 slices bacon, cooked and crumbledpinch of garlic powderpinch of cayenne pepperChicken4 boneless, skinless chicken breastssalt and black pepper1 large egg1 cup dry breadcrumbs1 tasblespoon butter1 tablespoon vegetable oil InstructionsPreheat oven to 350 degrees.In a medium bowl, mix together all pimento cheese ingredients.Note: This can be done a day in advance. Cover with plastic wrap and refrigerate until needed.Cut a slit in the thick end of each chicken breast and then carefully cut to form a pocket. Season both sides of chicken with salt and pepper.In a shallow bowl whisk together the egg with 1 tablespoon of water.Place the breadcrumbs in a shallow dish.Stuff the pimento cheese into the pockets in the chicken.Dip the chicken in egg mixture, coating both sides.Press the chicken into the breadcrumbs.Heat the oil and butter in a large oven-proof skillet over medium heat.Add chicken and cook for 4 minutes per side.Transfer chicken to oven for 12 to 14 minutes.Serve. Want to Save This Recipe?Save This RecipeThe post Pimento Cheese Stuffed Chicken appeared first on Spicy Southern Kitchen.

The best Creamy Coleslaw recipe tastes just like the one you get at KFC. Actually, it might be better and it only takes a few minutes to make! THE PERFECT COLESLAW RECIPE I think coleslaw is one of those foods that you either love or hate, in my humble opinion. Most folks who love it expect to eat it at every BBQ or picnic and on top of Crock Pot Pulled Pork Sandwiches or my Instant Pot Pulled Pork BBQ. This easy Creamy Coleslaw recipe is so creamy but still keeps a slight crunch from the cabbage. Literally 10 servings of Coleslaw in only 10 minutes- it doesn’t get much easier than that. Plus, the ingredients are common and easy to find- no hours searching the grocery store or spending the afternoon grocery store hoppign trying to check everything off your list. If you’re feeding a crowd, it’s simple to scale to make more too. Perfect for BBQ’s and celebrations this summer. You’ll love the balance of tanginess and the perfect amount of crunch in each bite. FREQUENTLY ASKED QUESTIONS: Does this taste like the Coleslaw from KFC? Why yes, yes it does! That’s exactly how I describe it to folks. If you love their cole slaw then you’ll love this version. You can chop the cabbage up real fine if you prefer (like KFC) or just leave it like it is straight outta the bag. It’s just a matter of texture. How many people does this serve? This is a recipe for a small crowd (at least 8-10 people.) If you don’t need as much, just cut the recipe in half. If you don’t have apple cider vinegar on hand, regular white vinegar works fine too. Got some heads of cabbage to use? No problem. Just dice up a head or two of cabbage (about 8 cups) and shred about 2-3 carrots to substitute.Like I mentioned before, if you have a bigger crowd that you’re entertaining, this is a simple recipe to make more of in a flash. What else can I add to this? I love this Creamy Coleslaw as written, but if you want to trade it up, try adding some celery seeds or sweet pickles. How do you store leftover coleslaw? Leftovers should be in a lidded, airtight container for up to 4 days in the fridge. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) coleslaw mix– you can make your own, grab my suggestions on how ot do so, above in the FAQ. If making your own, it may be easier to put sections of cabbage in a blender with a touch of water to help chop it up. If it seems bitter, add a pinch or two of sugar. sugar milk mayonnaise– I like to use Hellman’s or Dukes mayo. And if you know what it is, or can find it- JFG’s mayo is perfection for this. It’s a Tennessee brand and it’s totally worth it in my opinion. However, you can use whatever brand you prefer. buttermilk– I really think using real buttermilk here brings that nice pop of extra tanginess that you need with coleslaw. While you could try the make your own buttermilk trick, personally, I really think you need the real deal, especially since we have lemon juice going on later. Dijon mustard– do not swap this out for yellow mustard. We did have a reader who accidentally used Honey Mustard and said it was good though! apple cider vinegar lemon juice freshly grated onion- or onion powder salt freshly ground black pepper HOW TO MAKE THE BEST COLESLAW: In a large bowl, dump in both bags of coleslaw mix. Note: I tend to like my slaw more finely chopped so I’ll run the cole slaw mix in my food processor (using the pulse setting two or three times.) In a smaller bowl, combine the rest of the ingredients. Whisk vigorously until thoroughly combined. Pour mixture over coleslaw mix. Stir coleslaw to combine. Put cover on bowl and put in the refrigerator to set for at least an hour. This is going to allow the coleslaw mixture to soften just slightly and allow the flavors to blend (if you have the time.) CRAVING MORE? Marinated Cole Slaw Asian Slaw Asian Ramen Salad Creamy Cucumber Salad Vinegar Cucumber Salad Bacon Fried Cabbage Hillbilly Tacos Chow Chow Southern Fried Chicken Originally published: August 2011Updated photos & republished: May 2024 Print The Best Creamy Coleslaw Recipe This Creamy Coleslaw tastes just like the one you get at KFC (or better!) An easy, creamy and slightly crunchy side dish recipe! Course Side DishCuisine American Prep Time 10 minutes minutesTotal Time 10 minutes minutes Servings 10 Calories 131kcal Author Brandie @ The Country Cook Ingredients2 (14 ounce) bags coleslaw mix⅓ cup white sugar¼ cup milk½ cup mayonnaise¼ cup buttermilk1 teaspoon Dijon mustard (or yellow mustard)1 ½ Tablespoons apple cider vinegar1 ½ Tablespoons lemon juice2 Tablespoons freshly grated onion (or 1/2 teaspoon onion powder)½ teaspoon salt1 teaspoon freshly ground black pepper InstructionsIn a large bowl, dump in both bags of coleslaw mix. Note: I tend to like my slaw more finely chopped so I'll run the cole slaw mix in my food processor (using the pulse setting two or three times.) In a smaller bowl, combine the rest of the ingredients. Whisk vigorously until thoroughly combined. Pour mixture over coleslaw mix. Stir well to combine. Allow mixture to sit for about an hour before serving, if possible. Stir again before serving. Video Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 131kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Sodium: 217mg | Fiber: 2g | Sugar: 10g

Researchers have excavated over 300 bones from at least three mammoths in an Austrian wine cellar, potentially suggesting they were butchered by humans.

Watch rare footage of deep sea "octopus squid" reveal its bioluminescent photophores as it attacks an underwater camera.