Migraine Research Foundation

As much as we know about migraine, there is still so much to learn. We have barely cracked the surface in many respects, and one of the best ways learn more is through research. If you wish to support an outstanding organization, why not choose a non-profit organization with a full medical advisory board - one that funds research dedicated to making our lives easier? 

The debilitating pain of migraine strikes 1 in 10 – including children and a disproportionate number of women – and is one of the world’s most disabling illnesses. Migraine disease affects more Americans than diabetes and asthma combined, yet funding for migraine research lags far behind. There are an estimated 36 million individuals who suffer, and about 14 million suffer chronic migraine, when attacks come nearly daily and are especially severe. That is why the Migraine Research Foundation exists. MRF is the only non-profit whose sole purpose is to fund innovative migraine research. All of our operating costs are covered, so every contribution directly funds research.

Just imagine if every sufferer and everyone affected by migraine made a contribution to research - we could make real progress toward eliminating this scourge that destroys lives and eats up scarce resources. It is time to take destiny into our own hands. If we don’t, who will? The Migraine Research Foundation has funded 24 grants in just 4 years. But there’s so much more to do. By helping research scientists discover the root causes of migraine and determine how to treat them, the Migraine Research Foundation hopes that everyone who suffers from migraine will have an effective treatment that they can count on to allow them to live a healthy, happy, and productive life, and we are determined that one day, we will find a cure. Help make a difference by making a contribution. Every dollar counts, even if it is just one: http://tinyurl.com/69nmmyr

Spicy Quesadillas

1 green bell pepper, seeded and diced
2 to 3 jalapeno peppers, sliced
3 cloves garlic, minced
1 to 2 shallots, chopped
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 chicken breasts, cut into bite size pieces
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 teaspoons green olive juice
1 teaspoon extra virgin olive oil1/4 cup chicken stock
2 tablespoons flour
milk
4 or 5 flour tortillas


In a medium saucepan combine green pepper, jalapeno peppers (for less spice remove the seeds first), garlic and shallots, along with butter and one tablespoon olive oil. Saute' over medium heat until vegetables are tender. While vegetables are heating, saute' chicken pieces, salt, cayenne pepper, green olive juice and 1 teaspoon olive oil in a pan over medium heat just until chicken is completely cooked, but still moist. When vegetables are ready in the saucepan, whisk flour and chicken stock together with a fork, then add to vegetables to make a paste in the pan, stirring with the fork. Add milk slowly, constantly stirring, until mixture in the pan is at a thick queso consistency (keep it very thick so the quesadilla isn't too runny). Add chicken to the mixture. Stir and remove from heat.
Heat a frying pan or griddle to medium-high heat. Fill flour tortillas on one side with the mixture, then fold the other side on top (the flour tortillas will be folded in half over the vegetable mixture). Grill each side of the quesadilla on the griddle. Serve hot.