Slow Cooker Ginger Lime Chicken With Rapini And Garlic. New Music From Bat Manors.

Slow Cooker Ginger Lime Chicken With Rapini And Garlic
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Today’s Slow Cooker Ginger Lime Chicken is one of those welcome dishes that takes only 5 minutes to assemble. Chop some garlic, grate some ginger then mix with a few other ingredients before pouring over the chicken and letting the slow cooker do its thing.

Before serving, the cooking liquid is boiled down a little to thicken it up and create a light sauce for the chicken. The simple rapini with garlic is a nice accompaniment and easy to whip up while the sauce is reducing.

Slow Cooker Ginger Lime Chicken
Slow Cooker Ginger Lime Chicken

Ingredients:

9 skinless, boneless chicken thighs
2 cups low-sodium soy sauce
1/2 cup lime juice
4 garlic cloves, minced
2 tablespoons grated ginger
1 teaspoon dry mustard
1 teaspoon ground pepper
3 cups water

Directions:

1. Place chicken in slow cooker.

2. Mix remaining ingredients together and pour over chicken.

3. Cook for 8 hours on low setting.

4. About 45 minutes before serving, ladle out liquid from slow cooker and transfer to a saucepan. Bring to a boil, then simmer for about 20 minutes to reduce. Serve sauce with chicken.

Serves 6

Recipe from The Coers Family
 Rapini And Garlic
Rapini And Garlic

Ingredients:

4 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2 bunches rapini (about 2 pounds), bottom 3 inches of stems trimmed away
1 cup chicken broth

Directions:

1. Heat oil over medium heat in a large skillet. Add garlic and stir until it sizzles.

2. Add the rapini, as much as can fit in pan at a time. Stir to coat with oil.

3. When the greens begin to wilt add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes until the greens are softened.

Serves 6

Recipe from FoodNetwork.com
Slow Cooker Ginger Lime Chicken With Rapini And Garlic

I am starting the week off with this absolutely gorgeous song from Utah-based band Bat Manors. Lead singer Adam Klopp is only 20…a very impressive talent indeed.

Check out Bat Manors on the band’s Website. Their debut album ‘Literally Weird’ will be out January 25th, 2015 on Bleed101 Records.

Cheers!

Posted in Chicken, Slow Cooker, Vegetable | Tagged | Leave a comment

Candied Coconut. Sweet New Cover By Joanne Weaver.

Candied Coconut
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One of the best things I ever tasted from a NYC street vendor was warm, candied coconut. The flakes were crisp, sweet and totally addictive.

This recipe for Candied Coconut comes really close to what I had in NY. Just tuck the warm flakes into a little paper bag and hum “Start spreading the news….”

Candied Coconut
Candied Coconut

Ingredients:

2 Tbs water
1/4 cup sugar
1 1/2 cups coconut flakes

Directions:

1. Bring the water and sugar to a boil in a saucepan over medium heat.

2. When the sugar has dissolved add the coconut. Stir occasionally to coat the flakes.

3. At the 2 minute mark, stir vigorously. The water will evaporate about 1 minute later and the sugar will crystallize on the coconut. When all of the sugar has crystallized remove the pan from the heat and continue to stir. The sugar will turn light brown on the coconut.

4. Turn the candied coconut onto a parchment lined tray to cool.

Recipe from Top Secret Recipes
Candied Coconut

I’ve always loved dancing around to Dean Martin singing ‘Sway’. This new version by Joanne Weaver makes me want to sing into my wooden spoon microphone and slink all around the kitchen. I love her sexy voice.

Check out Joanne Weaver on her Website where you can link to buy the music.

Cheers!

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Thai Beef Larb With Egg Fried Rice. New Music From New Arcades.

Thai Beef Larb With Egg Fried Rice

This is the best vine I have seen in awhile.

Would you like an easy and delicious dinner?

Yass!

Larb, for the uninitiated, is a seasoned, spicy/sour beef salad served with fresh herbs. Here the larb is served with a simple fried rice for a light and flavorful meal.

If you like the recipe, you might want to try this refreshing Thai Larb Salad I made awhile ago.

Thai Beef Larb With Egg Fried Rice
Thai Beef Larb With Egg Fried Rice

Ingredients:

300g basmati rice
Olive oil
2 garlic cloves, minced
500g ground beef
Large pinch dried red chilli flakes
1½ Tbs fish sauce
2 tsp soy sauce
2 eggs
2 limes
Large handful fresh cilantro leaves
Lime wedges, to serve

Directions:

1. Cook the rice then spread over a large baking tray to cool.

2. Heat a little oil in a large frying pan. Add garlic and cook for 1-2 minutes, taking care not to let it burn.

3. Add the beef, chilli flakes, fish sauce and soy sauce. Turn the heat to high and fry for a few minutes, breaking up the beef with a spoon. When the meat is cooked through, remove the pan from the heat.

4. In another large frying pan, heat a little more oil over high heat. Crack in the eggs and leave to set for a few seconds, then move them around the pan with a spatula to break them up. Add the cooled rice, season with salt and pepper, then stir for a few more minutes until golden.

5. Return beef to the stove to quickly reheat, then squeeze in the lime juice. Taste and adjust the seasoning if necessary, then toss through most of the cilantro.

6. Divide the rice and beef among bowls, then serve garnished with the remaining cilantro and a wedge of lime.

Serves 4

Recipe from Delicious. Magazine

Thai Beef Larb With Egg Fried Rice

Here’s a sweet song and it isn’t even a short and sweet day. :)

‘Wherever You Are’ is a full out slice of happy, romantic, electonica.

Yass!

Check out New Arcades on the band’s Website, where you can link to buy their music.

Cheers!

Posted in Beef, Main Courses, Side Dish | Tagged | Leave a comment

Beet And Burrata Tart. Cool New Music From Your Underdog.

Beet And Burrata Tart
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Beet And Burrata Tart.

Wow. When I saw this recipe I was intrigued. Roasted beets, burrata and phyllo. Yum.

What you get is a colorful tart with cheese melting all over rosemary scented sweet beets in a flaking, crisp crust. Very different and supremely delicious.

Beet And Burrata Tart
Beet And Burrata Tart

Ingredients:

6 medium purple and gold beets, peeled and thinly sliced
4 Tbs olive oil (divided)
2 Tbs balsamic vinegar
1 Tbs fresh rosemary, chopped
10 sheets phyllo dough
8 oz burrata cheese, roughly chopped
1/2 pound small bocconcini balls, halved

Directions:

1. Preheat the oven to 425°F.

2. Toss the beets with 2 tablespoons olive oil, balsamic vinegar and rosemary.

3. Place beets on a large baking sheet in a flat layer.

4. Roast beets for 20 minutes. Remove from oven and set aside.

5. Lay two sheets of phyllo dough on another baking sheet and brush with olive oil. Repeat until all 10 sheets of phyllo dough are stacked up.

6. Fold the edges of the dough over to make the crust. Brush with the remaining olive oil.

7. Place the roasted beets on top of the phyllo dough.

8. Bake tart for 10 minutes. Scatter the burrata and bocconcini cheeses across the top of the tart.

9. Return tart to oven and bake for an additional 5 minutes.

Serves 6 as a light dish or 12 as a starter

Recipe slightly adapted from Little Leopard Book
Beet And Burrata Tart
Beet And Burrata Tart
Beet And Burrata Tart
Beet And Burrata Tart

I’ve got my Friday synth on with this new tune from NYC-based Your Underdog.

The ‘Band Interests’ on their Facebook page cracked me up: “I just saw Scream 4, which horrified me.. so whatever those guys didnt do.”

Check out Your Underdog on Facebook and Soundcloud, where the song is being offered as a free download.

Cheers!

Posted in Starters, Tart, Vegetable | Tagged | 2 Comments

Short And Sweet. Dark Chocolate, Whisky And Black Salt Tarts.

Dark Chocolate, Whisky And Black Salt Tarts

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Sweet and super rich, these Dark Chocolate, Whisky And Black Salt Tarts are not for the casual chocolate lover. Crisp pastry shells are filled with an intense ganache laced with whisky. The black salt is not only visually striking, but adds a luscious contrast to the sweetness of the chocolate.

Dark Chocolate, Whisky And Black Salt Tart
Dark Chocolate, Whisky And Black Salt Tarts

Ingredients:

Refrigerated pie crust dough
1/2 cup (125ml) single (light) cream
200g dark chocolate, chopped
1 Tbs brown sugar
1/4 cup (60ml) whisky
Black sea salt

Directions:

1. Preheat oven to 300℉/150℃.

2. Cut rounds from dough and use to line tartlet tins. (I used 12 (3 inch) tins). Prick dough all over with a fork.

3. Bake for 20-25 minutes until the pastry is cooked but not colored.

4. Place the cream, chocolate, sugar and whisky in a small a small saucepan over low heat and stir until melted and smooth. Allow to cool for 10 minutes.

5. Pour chocolate mixture into the tart shells. Refrigerate for 1-2 hours or until set. Sprinkle with black salt before serving.

Makes 12

Recipe from Donna Hay Magazine
Dark Chocolate, Whisky And Black Salt Tarts
Dark Chocolate, Whisky And Black Salt Tarts
Dark Chocolate, Whisky And Black Salt Tart

A short song.

And a beautiful, sweet song.

“If you ever need someone
to simply adore you
I will be there
standing right by your side”

Check out Dune Rats on Soundcloud, where you can link to buy their music.

Learn more about Odessa on her Website, where you can buy the music.

Cheers!

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Thanksgiving Recipe Ideas

Cinnamon Bun Pecan Pie

Need some recipe ideas for Thanksgiving or an upcoming Holiday feast?

You can check out this post that has some really good turkey side dishes such as Green Beans With Shaved Parmesan, a rich Brussels Sprout Gratin, Classic Make Ahead Mashed Potatoes and an Herbed Stuffing With Bagels.

Here are other good options to accompany the big bird.

Cheesy Onion Casserole
Cheesy Onion Casserole

Green Beans With Almonds, Oregano and Lemon
Green Beans With Almonds, Oregano and Lemon

Brown Butter Mashed Potatoes
Brown Butter Mashed Potatoes

To start things off you might like these appetizer recipes.

Brie Crostini With Cranberry Salsa
Brie Crostini With Cranberry Salsa

Thyme-Roasted Marcona Almonds
Thyme-Roasted Marcona Almonds

Buffalo Wing Hummus
Buffalo Wing Hummus

Then to end the meal, what could be better than a selection of pies? All of these are delicious options.

Double Crust Apple Pie
Double Crust Apple Pie

Pumpkin Pie With Pecan Praline Topping
Pumpkin Pie With Pecan Praline Topping

Cinnamon Bun Pecan Pie (The whole pie is pictured at the top of the post.)
Cinnamon Bun Pecan Pie

Gingersnap Pumpkin Pie
Gingersnap Pumpkin Pie

Chunky Mince Pie Slices
Chunky Mince Pie Slices

Sweet Potato Pie
Sweet Potato Pie

Portland, Oregon band Thanks released a new album back in January. It’s full of moody, slinky tunes that are completely addictive. I love the lead singer’s raw voice.

Check out Thanks on Facebook and Bandcamp, where you can buy their music.

Cheers!

Posted in Pie, Side Dish, Starters, Vegetable | Tagged , | Leave a comment

Beefy Nacho Soup

Beefy Nacho Soup

I thought you might get a kick out of these shoes. I’d love a pair of the cd playing ones.
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?kinci Adresiniz {www.TurkComic.com}
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Okay friends, walk this way on over to today’s recipe for Beefy Nacho Soup. It’s super easy to make and really delicious. Tastes like a warming bowl of creamy tacos. It’s a shoe-in to be a family favorite.

Beefy Nacho Soup
Beefy Nacho Soup

Ingredients:

1 lb lean ground beef
1 (1 oz) pkg taco seasoning mix
1 tsp cumin
1 can (10 3/4 oz) condensed nacho cheese soup
1 can (10 oz) diced tomatoes and green chiles (Ro-tel), undrained
1 1/2 cups milk
1/4 cup shredded sharp cheddar cheese
1/2 cup crushed corn tortilla chips

Directions:

1. In 2-quart saucepan, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain.

2. Reduce heat to medium. Stir in remaining ingredients except shredded cheese and tortilla chips. Cook about 10 minutes or until thoroughly heated, stirring frequently.

3. Top individual servings of soup with shredded cheese and tortilla chips.

Serves 4

Recipe slightly adapted from Betty Crocker
Beefy Nacho Soup

How about a little sole from The Shoe Ins?

Check out The Shoe Ins on Facebook. You can buy their music on Bandcamp.

Cheers!

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