Beef Stir-Fry With French Fries. New Music From Liberty Ship.

Beef Stir-Fry With French Fries

Q: How do you catch a unique bird?
A: Unique up on it.

Q: How do you catch a tame bird?
A: The tame way.
doctor who laugh

French fries in a stir-fry? Yes, please.

You won’t miss the rice in this slightly spicy, flavor packed Beef Stir-Fry With French Fries. Fun and yum.

Beef Stir-Fry With French Fries
Beef Stir-Fry With French Fries

Ingredients:

1 pound frozen french fries
1 (1 -pound) boneless rib-eye steak, thinly sliced
2 tablespoons soy sauce
3 cloves garlic (1 minced, 2 sliced)
Freshly ground pepper
2 tablespoons vegetable oil
1 large red onion, thinly sliced
1/2 jalapeño pepper, chopped
8 Campari or other small vine-ripened tomatoes, quartered
1 tablespoon red wine vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro

Directions:

1. Bake fries according to package directions.

2. Meanwhile, toss the steak with 1 tablespoon soy sauce, the minced garlic and a grind of pepper in a bowl. Set aside for 10 minutes.

3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the steak in a single layer and cook, stirring once or twice, until browned but not cooked through, about 2 minutes. Transfer to a plate using a slotted spoon.

4. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red onion and jalapeño and cook, stirring, until slightly softened, about 3 minutes. Add the tomatoes and the sliced garlic. Cook until the tomatoes start breaking down, about 3 minutes.

5. Return the steak and any collected juices to the skillet along with the remaining 1 tablespoon soy sauce and the vinegar. Remove from the heat and add the fries, parsley and cilantro and toss.

Serves 4

Recipe from Food Network Magazine
Beef Stir-Fry With French Fries

Well, hello Liberty Ship! Thanks so much for dropping into my inbox.

There is absolutely no way not to keep still with ‘Learning To Fly’ buzzing in my ears. It’s cheerful, indie-pop awesomeness. Unique or not, I love it.

Check out Liberty Ship on the band’s Website where you can learn of upcoming UK gigs. You can buy their music on Bandcamp.

Cheers!

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

Nacho Scoops. Listening To The Doubleclicks.

Nacho Scoops
Friday the cure

Yum. Yummy. Yummiest.

These Nacho Scoops are out of this world. Crunchy, beefy, spicy, cheesy all in portable little bites. They are perfect for parties, sport gatherings or any time you need a snack that will feed the masses.

Nacho Scoops
Nacho Scoops

Ingredients:

3/4 pound ground beef
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
1 (1 oz) envelope taco seasoning
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
1 can (4 ounces) chopped green chilies
8 ounces pepper Jack cheese, cubed
4 ounces cheddar cheese, cubed
4 ounces cream cheese, softened
1 package (12 ounces) tortilla chip scoops
8 ounces shredded Mexican cheese blend
Sour cream and pickled jalapeño slices

Directions:

1. In a large skillet, cook the beef, onion and red pepper over medium heat until meat is cooked through then drain.

2. Stir in the taco seasoning, diced tomatoes and chopped green chilies. Cook and stir for 5 minutes or until thickened.
Reduce heat to low. Add the pepper jack, cheddar cheese and cream cheese and stir until melted.

3. Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend.

4. Bake scoops at 375°F for about 5 minutes or until heated through. Garnish each with sour cream and a jalapeño pepper slice. Repeat with remaining tortilla chip scoops.

Makes 12 dozen

Recipe from Simple & Delicious Magazine
Nacho Scoops
Nacho Scoops
Nacho Scoops

The Doubleclicks tag their music as comedy geek. Definitely check these Portland gals out on Bandcamp to get an earful of their awesome brand of fun folk. As a self-professed lyrics freak, The Doubleclicks speak to my soul.

Aside from their fabulous original tunes, The Double Clicks do an awesome cover of this Cure song.

Check out The Doubleclicks on their Website where you can learn of upcoming US tour dates and buy the music.

Cheers!

Posted in Beef, Starters | Tagged | Leave a comment

Short And Sweet. Crispy Chocolate Clusters.

Crispy Chocolate Clusters
Here’s a short and sweet video.

These Crispy Chocolate Clusters are like a cross between Rice Krispie Treats and S’mores. Chewy, crunchy bites of goodness.
Crispy Chocolate Clusters
Crispy Chocolate Clusters

Ingredients:

4 oz semisweet chocolate chips
1 cup Rice Krispies cereal
1/2 cup mini marshmallows

Directions:

1. Line a baking sheet with waxed paper.

2. Melt 3 ounces of the chocolate chips in the microwave.

3. Stir in the remaining chocolate chips, cereal and marshmallows until thoroughly coated.

4. Spoon tablespoon mounds onto the prepared baking sheet.

5. Allow to set at room temperature until the chocolate is fully set, about 3 hours.

Makes about 12 clusters

Recipe from One Pot Chocolate Desserts by Andrew Schloss
Crispy Chocolate Clusters
Crispy Chocolate Clusters
Here’s a cute and quirky short song.

And an adorably sweet song.

Check out Angela Burns on Bandcamp where you can buy her music.

Cheers!

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Slow Cooker Italian Meatball Soup. New Music From Desert Dusk.

Slow Cooker Italian Meatball Soup

The lab results said I had Type A blood, but it was a typo.

Punny.

This is one of the easiest recipes out there. Open some cans and a bag of frozen meatballs. Toss into the slow cooker with broth and that’s it. Steaming bowls of soup ready for you in 8 hours after another busy day. The flavors are out of this world.

Slow Cooker Italian Meatball Soup
Slow Cooker Italian Meatball Soup

Ingredients:

16 oz frozen cooked Italian meatballs
1 3/4 cups beef broth
1 cup water
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (19 oz) cannellini beans, drained
1/3 cup shredded Parmesan cheese

Directions:

1. In a slow cooker, mix all ingredients except cheese.

2. Cover and cook on low heat setting 8 to 10 hours.

3. Garnish individual servings with cheese.

Serves 5

Recipe from Betty Crocker
Slow Cooker Italian Meatball Soup

Hot soup deserves an even hotter song to welcome you in from the storm.

‘Mary Celeste’ is the title track from a new EP from UK-based band Desert Dusk. It’s got a jaunty alt-rock beat that perfectly channels the angry tenor of the lyrics.

“So forget what you believe in
’cause it don’t believe in you”

Check out Desert Dusk on Facebook. You can buy their music on Bandcamp.

Cheers!

Posted in Beef, Soup | Tagged | 2 Comments

Chicken Thighs With Pancetta, White Beans, And Rosemary. Listening To Butchers Blind.

Chicken with pancetta and beans
mbp

Man, you just can’t unsee that, er…thing.

Just focus on the photos of the chicken and you will be alright.

Chicken Thighs With Pancetta, White Beans, And Rosemary is one of those cozy meals that is perfect for a February night. It’s also ideal for a weeknight since the recipe is quick and easy to make.

The chicken cooks up crisp outside and tender within. The pancetta lends a lovely pork flavor to the beans while the drizzle of olive oil enhances their creaminess.
Chicken Thighs With Pancetta, White Beans, And Rosemary
Chicken Thighs With Pancetta, White Beans, And Rosemary

Ingredients:

8 bone-in chicken thighs
2 tsp extra-virgin olive oil, plus extra for drizzling
2 ounces pancetta, finely chopped
5 garlic cloves, minced
2 sprigs fresh rosemary
2 (15 ounce) cans cannellini beans, rinsed
1 cup chicken broth
1 Tbs chopped parsley

Directions:

1. Preheat oven to 450℉.

2. Pat chicken dry with paper towels and season with salt and pepper.

3. Heat oil in a large skillet over medium-high heat. Add chicken and cook, skin side down, until browned, about 7 minutes. Transfer to a baking pan, skin side up.

4. Bake chicken for 20 minutes or until cooked through.

5. Meanwhile, pour off all but 1 tablespoon of fat from skillet and return to medium heat. Add pancetta, garlic and rosemary. Cook for 3 minutes. Add beans, broth and 1/4 teaspoon pepper. Bring to simmer and cook until slightly thickened, about 5 minutes. Discard rosemary sprigs and season to taste with salt and pepper.

6. Transfer beans to a platter and drizzle with extra oil. Top with chicken, sprinkle with parsley and serve.

Serves 4

Recipe from Cook’s Country Magazine
Chicken Thighs With Pancetta, White Beans, And Rosemary

Classic rock music structure is at play on ‘Black & White Dreams’ by NY-based band Butchers Blind. Mimicking guitars and a catchy hook seal the deal.

Check out Butchers Blind on Facebook and the band’s Website, where you can learn of upcoming shows in NY state and link to buy their music.

Cheers!

Posted in Chicken, Main Courses, Side Dish | Tagged | 2 Comments

Chocolate And Pistachio Slice. New Music From 7fields.

Chocolate And Pistachio Slice

That owl just cracks me up…and the mouse in the container. GF humor at its best.

Much more tasty than morsels of mice is this Chocolate And Pistachio Slice. Rhymy. :)

A coffee scented chocolate ganache studded with pistachios is set up in a chocolate crumb crust. Every slice is packed with supreme chocolate flavor and a nutty crunch.
Chocolate And Pistachio Slice
Chocolate And Pistachio Slice

Ingredients:

250g (about 2 1/4 cups) plain chocolate biscuits/wafer cookies, crushed to fine crumbs in a food processor
85g butter, melted
400g dark chocolate, chopped
¾ cup (185ml) light cream
½ cup chopped roasted pistachios
1 tablespoon coffee liqueur

Directions:

1. Mix biscuit crumbs with butter.

2.Press the mixture into a 32 x 7½-cm rectangular fluted loose-bottomed tart tin lined with parchment paper. Smooth with the back of a spoon.

3. Place the chocolate and cream in a small saucepan over low heat and stir until the chocolate is melted and smooth. Stir in the nuts. Pour the chocolate mixture over the base and smooth the top. Place the slice in the fridge for 2 hours or until firm to the touch. Carefully remove from the tin and slice to serve.

Serves 6−8

Slightly adapted from Donna Hay Magazine
Chocolate And Pistachio Slice
Chocolate And Pistachio Slice

All I can say about this song is WOW.

But that would be terribly unfair to this incredible new cover song from Berlin-based musician 7fields aka Wolfgang Schrödl. “Heart In A Cage” by The Strokes is brilliant, but this sparse, slow, pained version bowls me over.

Check out 7fields on his Website where you can keep tuned for information on where to buy the music.

Cheers!

Posted in Dessert | Tagged | Leave a comment

Mushroom And Halloumi Burgers. Listening To The Levons.

Mushroom And Halloumi Burgers

Seen recently through my lens.

Sniff. Bye Bye Brady.
brady
Chicken cat.
stew
I’ve watched a lot of elementary school basketball games.
bb
Number 22 in motion.
DSC_0172
Blurred feet.
feet
The gym has a really photogenic ceiling.
gym
heater kitty
My youngest loves to draw. This is his comic strip band.
pc comic
Snow on the road side, although it is fast receding after some rain this week. Rain in February in Vermont is so depressing.
snow road
Pretty.
IMG_1018
brook
glove
nowhere
run kitty
Weird frogs at the pet shop.
weird frogs
skull tank
candle
lights
My son made a Freedom Tower at school using a 3D printer. Makes me smile.
tower

And these unbelievably yummy “burgers” make me smile.

Meaty portobello mushrooms get coated in a sweet and sour glaze before being layered with lemony avocado mash, salty halloumi, spicy rocket and creamy mayo. So good and totally out of the ordinary.

Mushroom And Halloumi Burgers
Mushroom And Halloumi Burgers

Ingredients:

1 large avocado
Zest and juice of 1 lemon
2 tablespoons olive oil
4 portobello mushroom caps
4 fresh thyme sprigs
1 long red chilli, seeds removed, finely chopped
1 tablespoon honey
2 tablespoons cider vinegar
250g haloumi, cut into 4 slices
4 burger buns
Mayonnaise and rocket (arugula) leaves, to serve

Directions:

1. Mash the avocado with a fork and season with salt and pepper. Drizzle with half the lemon juice, then set aside.

2. Heat 1 tablespoon oil in a large skillet over medium heat. Add the mushrooms, season with pepper and cook, turning, for 6 minutes or until slightly softened. Add remaining 1 tablespoon oil to the pan along with the thyme, chilli, lemon zest and remaining lemon juice. Cook, turning mushrooms to coat, for 2 minutes, then drizzle over the honey, vinegar and 1/2 teaspoon salt. Cook, turning, for a further 1 minute or until well coated. Remove pan from heat.

3. Place another skillet over medium heat. Add the halloumi and cook, turning, for 3 minutes or until golden.

4. Divide the avocado among bun bases and top each with a slice of halloumi, a mushroom cap, mayonnaise, rocket and bun tops.

Serves 4

Recipe from Delicious Magazine
Mushroom And Halloumi Burgers

A little funk, a little classic rock, this new song by Liverpool-based band The Levons is all sorts of cool.

Check out The Levons on Facebook. You can buy their music here.

Cheers!

Posted in Main Courses, Vegetable | Tagged | Leave a comment