Onion Crusted Grilled Steak. Smoking New Song From Maria Evangelou.

Onion Crusted Grilled Steak

miss-stake

Looking to change up your grilled steak without fuss or even a marinade? Try this super easy recipe for Onion Crusted Grilled Steak.

French fried onions are the secret to these crunchy, flavorful steaks. Just crush them up with some spices, coat the steaks and grill.

Onion Crusted Grilled Steak
Onion Crusted Grilled Steak

Ingredients:

1 (2.8-ounce) can French fried onions
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon garlic powder
4 steaks (boneless rib eye, strip, or sirloin), about 1/4 to 1/2 pound each, cut 1/2-inch thick
2 tablespoons vegetable oil

Directions:

1. In a blender, food processor or by hand, crush the French fried onions to make crumbs.

2. In a small bowl, stir together the onion crumbs, salt, paprika, and garlic powder. Brush steaks with the oil, dip them in crumb mixture, and place on grill.

3. Cook steaks over high heat to desired degree of doneness, or about 5 minutes per side for medium.

Serves 4

Recipe from MrFood.com
Onion Crusted Grilled Steak
Onion Crusted Grilled Steak

A little bit retro, a lot hot, this new song from Maria Evangelou is smokin’. I love her sultry, soulful vocals.

Check out Maria Evangelou on Facebook. The music will be available for sale and download everywhere September 8, 2014.

Cheers!

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Prawn And Sesame Lavash Toasts. New Music From The Mcooleys.

Prawn And Sesame Lavash Toasts
This made me laugh.
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I have never made a recipe quite like these very elegant and unbelievably delicious Prawn And Sesame Lavash Toasts. The unexpected combination of shrimp, chili pepper, cilantro and zucchini is a real treat. It’s lovely tucked between the oven-crisped lavash and served with a lively lime mayonnaise.

Prawn And Sesame Lavash Toasts
Prawn And Sesame Lavash Toasts

Ingredients:

500g medium prawns (shrimp), peeled, deveined
1 egg white
1 small red chili pepper, roughly chopped
Sea salt and cracked black pepper
2 pieces lavash bread
Melted unsalted butter, for brushing
¼ cup cilantro leaves
1 zucchini (courgette), grated
½ tablespoon sesame seeds
Lime Mayonnaise (recipe follows)

Directions:

1. Preheat oven to 200°C (390°F).

2. Place the prawns, egg white, chili pepper, salt and pepper in a food processor and process until smooth.

3. Brush both sides of the lavash with butter. Place one of the slices on a baking tray lined with parchment paper, spread with the prawn mixture, top with cilantro and zucchini. Sandwich with the remaining lavash and sprinkle with sesame seeds.

4. Use a knife to score lavash into 16 triangles. Bake for 10–15 minutes or until golden and crunchy. Serve with lime mayonnaise.

Makes 16
Prawn And Sesame Lavash Toasts
Lime Mayonnaise

Ingredients:

½ cup (150g) mayonnaise
2 teaspoons finely grated lime zest
1 tablespoon lime juice
Sea salt and cracked black pepper

Directions:

1. Place the mayonnaise, lime zest and juice, salt and pepper in a bowl and stir well to combine.

Recipes from Donna Hay Magazine
Prawn And Sesame Lavash Toasts
Prawn And Sesame Lavash Toasts

Mallorca-based band The Mcooleys have a new EP out titled ‘Empty Blue Skies’.

I love the guitar-percussion interplay in “What Happened Tonight” and all those drawn out words.

Check out The Mcooleys on the band’s Website. I’m not sure where to buy the EP, but you could probably contact the band to find out using the contact link on their site.

Cheers!

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Short And Sweet. Chocolate, Toffee, and Coconut Matzo.

Chocolate, Toffee, and Coconut Matzo

This Chocolate, Toffee, and Coconut Matzo recipe is one of the simplest desserts out there. It’s a sweet/salty treat that I cannot get enough of. The crisp matzo bottom is the perfect sturdy base to hold all of the yummy toppings.

Chocolate, Toffee, and Coconut Matzo
Chocolate, Toffee, and Coconut Matzo

Ingredients:

4 sheets matzo
8 ounces bittersweet chocolate, coarsely chopped
1/2 cup chopped pecans, toasted
1/2 cup unsweetened shaved coconut, toasted
1 (1.4-ounce) chocolate-covered toffee bar (such as Heath or Skor), chopped
1 teaspoon flaky sea salt (original recipe calls for 2 tsp, but as much as I love salty/sweet just 1 tsp was enough for me)

Directions:

1. Preheat oven to 350° F.

2. Place the matzo on a 15 x 10 inch baking sheet, breaking to fit as necessary.

3. Bake matzo until golden brown, about 8 minutes. (I toasted the nuts and coconut in the oven while the matzo was baking)

4. Sprinkle the chocolate over the matzo and return to oven. Bake until the chocolate starts to melt, about 30 seconds.

5. Remove the baking sheet and spread the chocolate over the matzo using an offset spatula or a spoon.

6. Sprinkle with the pecans, coconut, toffee bar, and salt. Let set at room temperature until cool, 20 minutes. Refrigerate until firm, 5 to 10 minutes. Break into pieces. Serve at room temperature.

Recipe slightly adapted from Real Simple Magazine
Chocolate, Toffee, and Coconut Matzo
Chocolate, Toffee, and Coconut Matzo
Chocolate, Toffee, and Coconut Matzo
Chocolate, Toffee, and Coconut Matzo
Chocolate, Toffee, and Coconut Matzo
Chocolate, Toffee, and Coconut Matzo

Time for a short (silly) song.

This is a sweet little song.

“La música makes everything all right
Familia, abrazos, maracas, trombón”

Check out Mister G on his Website, where you can learn of upcoming US tour dates and buy the music.

Cheers!

Posted in Dessert, Short And Sweet | Tagged | Leave a comment

Lightened Up Cheesecake Factory Sundried Tomato Fettuccine. New Music From Cajsa Silk.

Lightened Up Cheesecake Factory Sundried Tomato Fettuccine

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I’ve never had the Cheesecake Factory’s Fettuccini With Chicken and Sun Dried Tomatoes. A quick nutrition search revealed that the dish comes in at a whopping 1,830 Calories. I’m sure it is delicious, no doubt with an abundance of cream and cheese in the sauce, but I like the idea of making a lighter version at home.

I came across this copy cat version that the creator raved about. Any dish with sun-dried tomatoes, fettuccine and garlic gets my attention right away anyhow, so I gave it a try.

And I loved it.

The sauce turns out thick and creamy with Greek yogurt and light sour cream doing the honors to add richness. This recipe did not include chicken, but you can always add some.

Lightened Up Cheesecake Factory Sundried Tomato Fettuccine
Lightened Up Cheesecake Factory Sundried Tomato Fettuccine

Ingredients:

¾ pound dried fettuccine
1 cup reserved pasta water
4 Tbs olive oil
5 cloves garlic, minced
½ cup sundried tomatoes, sliced
1 (14.5 ounce) can of petite diced tomatoes, drained
3 Tbs tomato paste
½ Tbs granulated sugar
½ cup plain non-fat Greek yogurt
¼ cup light sour cream (don’t omit or sauce will curdle)
1½ cups baby spinach
Salt and pepper
Crushed red pepper flakes
Some snipped spinach leaves, to garnish

Directions:

1. In a large pot, bring water to a boil, add 1 tablespoon of olive oil and fettuccine. Cook according to directions on the box then drain (reserving 1 cup of the pasta water) and set aside.

2. In a small bowl, combine the yogurt and sour cream. Set aside.

3. In a large skillet, heat the remaining 3 tablespoons of olive oil over medium-high heat. Add garlic and sundried tomatoes. Sauté until fragrant, about 2 minutes.

4. Reduce the heat to medium-low and add the diced tomatoes, tomato paste, and sugar. Stir until well combined.

5. Slowly add the yogurt and sour cream mixture, then whisk briskly to combine well. Allow sauce to simmer and thicken for about 5 minutes.

6. Season sauce with salt and pepper, to taste, then add the baby spinach. Once the spinach has wilted, add the cooked pasta and turn off the heat. Toss to coat the pasta. If the mixture seems too thick, then slowly add some of the reserved pasta water. (I like my pasta un-tossed for no good reason)

7. Top pasta with crushed red pepper flakes and some snipped spinach.
.
Serves 4

Recipe from Table For Two

Lightened Up Cheesecake Factory Sundried Tomato Fettuccine

A light song goes well with a light dinner. “Relentless Delight” is the new single from Stockholm based Cajsa Siik. Can’t help tapping my toes to that relentless beat.

Check out Cajsa Silk on her Website, where you can learn of upcoming Swedish tour dates. The music will be available for sale and download everywhere on September 1, 2014.

Cheers!

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Garlic Bread. Gorgeous New Music From Emily Scott With The Fell Down Trio.

Garlic Bread

This is one of the best recipes for garlic bread that I have tried. The cheese and parsley balance the garlic flavor and are what make this bread stand out from the rest. And all that butter keeps the center of the bread soft and tender while the edges crisp up in the oven. So easy and so good.

Garlic Bread
Garlic Bread

Ingredients:

1/2 cup butter, melted
1/4 cup grated Romano cheese
4 garlic cloves, minced
1 loaf (1 pound) French bread, halved lengthwise
2 tablespoons minced fresh parsley

Directions:

1. In a small bowl, combine butter, cheese and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet.

2. Bake at 350° for 8 minutes.

3. Slice and serve warm.

Serves 8

Recipe from Taste Of Home Magazine
Garlic Bread
Garlic Bread
Garlic Bread

Saw this tweet this morning:

“If you are in a gin-drenched haze right now with an old book perched on your tummy, here’s my record, it’s for you”.

Well, I’m currently gin and book free on this weekend morning, but this record by Emily Scott….HOLY! It is for me.

‘Stray Light’ is a collection of super sparse, achingly beautiful songs that highlight Ms. Scott’s elegant voice with just a string trio to accompany it.

“How The Moonlight” is my favorite, so far, because I just adore the way King Creosote’s vocals blend with Emily’s. The strings here are particularly gorgeous.

Check out Emily Scott on her Website, where you can buy her music.

Cheers!

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Crisp Giant Chocolate Chip Cookies. Catchy New Music From Jesse Macht.

Crisp Giant Chocolate Chip Cookies

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Especially when they are Giants, like these Chocolate Chip Cookies. The crispiness comes from using melted butter and having no egg in the dough.

Crisp Giant Chocolate Chip Cookies
Crisp Giant Chocolate Chip Cookies

Ingredients:

2 cups (280g) unbleached all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (226g) unsalted butter, melted and cooled slightly
1 cup (220g) granulated sugar
1/2 cup (80g) packed dark brown sugar
1 teaspoon vanilla extract
3 tablespoons water
250g (9 ounces) semisweet chocolate chips
1 cup (4oz) pecans, coarsely chopped

Directions:

1. Position a rack in the middle of the oven. Preheat the oven to 175°C/350°F. Line 2 baking sheets with parchment paper.

2. Sift the flour, baking soda and salt into a medium bowl and set aside.

3. In a large bowl, using an electric mixer on low speed, mix the melted butter, granulated sugar, brown sugar and vanilla until smooth, about 30 seconds. Stop the mixer and scrape the sides of the bowl.

4. Add the flour mixture, mixing just until incorporated. The dough will look crumbly. Mix in the water. The dough will become soft and smooth. Stir in the chocolate chips.

5. Scoop 1/4 cup mounds of dough onto the prepared baking sheets, spacing the cookies at least 3 inches (7.5cm) apart. Gently press the cookies to flatten them slightly, to about 3/4 inch (1.9cm) thick.

6. Bake the cookies one sheet at a time until the tops are evenly lightly browned and have a few cracks, about 17 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer them to a wire rack to cool thoroughly.

7. Store cookies in a tightly covered container at room temperature for up to 4 days.

Makes about 15 cookies

Recipe from Big Fat Cookies by Elinor Klivans
Crisp Giant Chocolate Chip Cookies

“Suitcase Heart” is the first single from the upcoming album of the same name. Jesse Macht’s soft, smooth vocals are lovely in this catchy tune.

Check out Jesse Macht on his Website, where you can learn of upcoming US tour dates. Keep tuned there for where to buy the album, due out in September.

Cheers!

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Slow Cooker Picnic Chicken. New Psych Rock From Sky Picnic.

Slow Cooker Picnic Chicken

There is something about this recipe that is so irresistible to me. The humble combination of pickle relish, Dijon and mayo coating tender chicken thighs is fantastic. The slow cooker means a cool kitchen, too, in the middle of a hot summer.

Slow Cooker Picnic Chicken
Slow Cooker Picnic Chicken

Ingredients:

4 large chicken thighs, with skin
¼ cup dill pickle relish
¼ cup Dijon mustard
¼ cup mayonnaise
½ cup chicken broth
Additional relish to garnish, if you like

Directions:

1. Rinse chicken well; pat dry. Place in a greased 5-6 quart slow cooker skin side up.

2. In a mixing bowl, stir together the relish, mustard, and mayonnaise. When well blended, stir in the chicken broth. Mix well.

3. Pour sauce over the chicken.

4. Cover and cook on low for 6 hours, or until chicken is tender, but not dry. Really good served over rice.

Serves 4

Recipe from Moms Who Think
I made the dish again with skinless thighs and it was just as delicious, but looked a touch washed out.
Slow Cooker Picnic Chicken

How about joining me on a psychedelic musical picnic?

Check out Sky Picnic on the band’s Website, where you can learn of some upcoming gigs in Brooklyn and buy their music.

Cheers!

Posted in Chicken, Slow Cooker | Tagged | 2 Comments