Slow Cooker Asian Turkey Sliders With Peanut Sauce. New Music From Nicholas Altobelli.

Slow Cooker Asian Turkey Sliders With Peanut Sauce

This would be so much fun.
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These sliders are so much fun.

Tender turkey and crunchy vegetables all dressed up with some peanut sauce. Hot and cool, spicy and sweet. And did I mention really easy, too?

Slow Cooker Asian Turkey Sliders With Peanut Sauce
Slow Cooker Asian Turkey Sliders With Peanut Sauce

Ingredients:

1 1/2 pounds skinless, boneless turkey breast (uncooked)
14 oz chicken broth
2 Tbs rice vinegar
2 Tbs soy sauce
2 tsp sesame oil
1/2 tsp Asian chili sauce (such as Sriracha)
1 cup shredded bok choy
1 cup shredded red cabbage
1/2 cup chopped radishes
2 Tbs chopped cilantro
2 cups purchased peanut sauce
Slider rolls

Directions:

1. Place turkey breast in slow cooker.

2. In a medium bowl stir together broth, vinegar, soy sauce, sesame oil and chili sauce. Pour over turkey.

3. Cover and cook on low setting for 5 hours or on high for 3 hours. Transfer turkey to a cutting board and discard liquid.

4. In a small bowl combine bok choy, cabbage, radishes and cilantro. Set aside.

5. Using two forks, shred turkey. In a large bowl combine shredded turkey with half of the peanut sauce.

6. Place turkey mixture in bottom of rolls. Spoon some of the remaining peanut sauce over turkey and top with some bok choy mixture. Replace the tops of the rolls.

Serves 6

Recipe from Better Homes And Gardens
Slow Cooker Asian Turkey Sliders With Peanut Sauce
Slow Cooker Asian Turkey Sliders With Peanut Sauce

Nicholas Altobelli notes on his Bandcamp page that he writes sad songs. And if you listen to his music, you can certainly feel a sense of despair and pain in his lovely voice.

‘Sarah’ is from Nicholas’ new album, “Searching Through That Minor Key”, to be released later this year. It’s alt- country, melancholy goodness.

Check out Nicholas Altobelli on his Website, where you can learn of some upcoming shows in Texas and buy the music. He’s giving away ‘Sarah’ for free right now.

Cheers!

Posted in Sandwiches, Slow Cooker, Turkey | Tagged | Leave a comment

Ramen Noodles With Sweet And Spicy Korean Chili Sauce. New Music From New Blue Death.

Ramen Noodles With Sweet And Spicy Korean Chili Sauce

Q: What do you get when you cross the Atlantic with the Titanic?
A: About halfway.

This Korean ramen noodle dish is truly addictive. Gochujang, a hot pepper paste used extensively as a flavoring in many Korean recipes, has its heat tempered in a purchased sweet and spicy condiment. A little honey adds additional sweetness.

To make these simple noodles more special, I added some color and texture to the plate with sliced radish and bok choy. I also couldn’t resist swishing on some additional gochujang condiment to glam up the plate.
Ramen Noodles With Sweet And Spicy Korean Chili Sauce
Ramen Noodles With Sweet And Spicy Korean Chili Sauce

Ingredients:

2 (3 ounce) packages instant ramen noodles
2 Tbs Sweet And Spicy Korean Gochujang condiment, such as Annie Chun’s
2 Tbs soy sauce
2 tsp rice vinegar
1 tsp honey
1 Tbs toasted sesame oil
3 green onions, sliced
Sliced radishes, sliced baby bok choy and additional gochujang condiment to serve, optional

Directions:

1. Cook the noodles according to the package instructions. Drain.

2. While the noodles are cooking, mix together next 5 ingredients.

3. Add sauce to the noodles and toss to coat. Divide noodles between serving plates and top with green onions. Garnish with the radishes, bok choy and gochujang condiment, if you like.

Serves 2 (doubles and triples easily)

Recipe adapted from Season With Spice
Ramen Noodles With Sweet And Spicy Korean Chili Sauce
Ramen Noodles With Sweet And Spicy Korean Chili Sauce

Seemed logical to go to Korea for some music today. A ‘Korea Bandcamp’ search brought me to New Blue Death.

Band members with the names Adam Brennan, Ethan Waddell, Alberto Alba, Adam Hickey, Tony Clavelli, and Maggie Devlin seemed quite un-Korean, but I quickly learned that they are “A band from elsewhere living in Seoul.”

That’ll do.

New Blue Death has a new album out titled ‘It’s Never the Right Time’. It’s packed with an eclectic mix of indie tunes that are refreshing and fun.

“Silo” has a retro 80s girl/boy synth band vibe with a cool side of riffy guitar. The tempo change at 2:40 is awesome.

Check out New Blue Death on Facebook. You can buy their music on Bandcamp.

Cheers!

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Short And Sweet. Marbled Chocolate Chip Brownies.

Marbled Chocolate Chip Brownies

In this easy recipe a box of brownie mix gets doctored up with some chocolate chips and a thick cream cheese swirl. Each bite is all at once fudgy and creamy with added texture from the chocolate chips. I set out a tray of these guys for 6 kids and they were gone in 5 minutes. Delicious.

Marbled Chocolate Chip Brownies
Marbled Chocolate Chip Brownies

Ingredients:

1 (19.5 oz) package brownie mix
1/2 cup semi sweet chocolate chips
Cream Cheese Marble (recipe follows)

Directions:

1. Preheat oven to 325°F.

2. Grease a 9 inch square pan, dust with flour and set aside.

3. Prepare brownie mix according to package directions. Stir in chocolate chips.

4. Transfer half of the brownie batter to the prepared pan and spread evenly over bottom.

5. Spoon the Cream Cheese Marble over the brownie batter and spread it with a clean rubber spatula to evenly reach the corners.

6. Drop the remaining brownie batter by spoonfuls over the cream cheese layer. Using a knife, drag the batter through the cream cheese layer to create a marbled effect.

7. Bake brownies until the edges are set and the center still a bit soft, 45 minutes.

8. Remove pan from oven and let brownies cool for about 20 minutes. Place pan in refrigerator to cool for another 20 minutes before cutting into squares.

Makes about 20 brownies

Cream Cheese Marble

Ingredients:

4 oz cream cheese, softened
2 Tbs butter, softened
1/4 cup sugar
1 Tbs flour
1 egg
1/2 tsp vanilla

Directions:

1. In bowl of stand mixer beat cream cheese and butter until smooth. Add remaining ingredients and continue mixing until incorporated.

Recipes from What Can I Bring? Cookbook by Anne Byrn
Marbled Chocolate Chip Brownies
Marbled Chocolate Chip Brownies
Marbled Chocolate Chip Brownies
Marbled Chocolate Chip Brownies

Time for a short instrumental.

And a sadly sweet song.

“When you embrace me, I am home”

Check out Babbling April on the band’s Website where you can learn of an upcoming show in Ohio and link to buy their music.

Cheers!

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Italian Cheese Rustic Pie. Mesmerizing New Music From cabane.

Italian Cheese Rustic Pie
Food-has-no-end

Food is definitely my friend without end. Especially if cheese is involved. And anything remotely Italian.

This cheese packed pie is my friend, but I suppose I should say was since I ate every last bite. It is wonderful hot out of the oven, or served cooled. It reminded me a lot of those Italian Easter Pies that are packed with meat and cheese between thick pizza dough, just a whole lot lighter. (If anyone has a good recipe for one of those, I would love to try it.)

Italian Cheese Rustic Pie
Italian Cheese Rustic Pie

Ingredients:

1 (15-ounce) package refrigerated pie crusts
3 eggs, lightly beaten
1 cup cubed cooked ham
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup cubed provolone cheese
4 tablespoons grated Parmesan cheese
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano leaves
Pepper, to taste
Beaten egg, if desired, to brush top of pie

Directions:

1. Prepare pie crust according to package directions for a ‘2 crust pie’ using 9- inch pie pan. Place oven rack at lowest position.

2. Preheat oven to 375°F.

3. In large bowl, combine eggs, ham, ricotta, mozzarella, provolone, 3 tablespoons of the Parmesan, parsley, oregano and pepper. Mix well.

4. Spoon filling mixture into crust-lined pan. Top with second crust. Seal edges and flute. Cut slits in crust in several places.

5. Brush beaten egg over crust. Sprinkle with remaining 1 tablespoon Parmesan cheese.

6. Bake for 50 to 60 minutes or until golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking if necessary to prevent excessive browning.

7. Let pie stand 10 minutes before serving.

Serves 8

Recipe from Pillsbury Best of the Bake-Off® Cookbook
Italian Cheese Rustic Pie
Italian Cheese Rustic Pie

What a beautiful song this is. Rustic and sparse with gorgeous strings, ‘Sangokaku’ is utterly mesmerizing.

Check out cabane on Facebook. You can buy their music here.

Cheers!

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Chile Chicken Cakes With Chilli Plum Dipping Sauce

Chile Chicken Cakes With Chile Plum Dipping Sauce

Q: Did you see the movie about the hot dog?
A: It was an Oscar wiener.

Looking for a quick and elegant little something to serve while watching the Academy Awards tonight? Try these Asian flavor-packed little nibbles of chicken with a lovely little sweet dipping sauce. They will go perfectly with the awesome NPH.

Chile Chicken Cakes With Chile Plum Dipping Sauce
Chile Chicken Cakes

Ingredients:

500g ground chicken
1 red chile pepper, seeded and chopped
2 cloves garlic, minced
1 cup fresh cilantro, chopped
2 Tbs oyster sauce
1 Tbs fish sauce
125ml coconut milk
Salt and pepper
2 green onions, finely sliced
Chopped chives and cilantro sprigs, for garnish
Chilli Plum Dipping Sauce (recipe follows), to serve

Directions:

1. Preheat the oven to 200℃/400℉.

2. In a bowl, combine all the ingredients except the chives and Chile Plum Dipping Sauce. Mix well.

3. Grease 24 holes of a mini-muffin pan. Press tablespoons of the chicken mixture into the prepared pan.

4. Bake for 15 minutes or until cooked through.

5. Remove cakes from the muffin pan and serve garnished with the chives and the plum sauce for dipping.

Makes 24

Chilli Plum Dipping Sauce

Ingredients:

1/4 cup sweet chilli sauce
1/4 cup plum sauce

Directions:

1. Stir the two sauces together.

Recipes from Donna Hay Magazine
Chile Chicken Cakes With Chile Plum Dipping Sauce

Check out New Mexican Disaster Squad on Wikipedia. You can buy their music here.

Cheers!

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Chocolaty Pretzel And Peanut Cookie Bars. New Music From Fall Electric.

Chocolaty Pretzel And Peanut Cookie Bars
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If the snow has got you down, these delicious Chocolaty Pretzel And Peanut Cookie Bars will cheer you right up.

Salty, sweet, chewy, crunchy and loaded with bittersweet chocolate, this dessert is like snack mix in bar form.

Chocolaty Pretzel And Peanut Cookie Bars
Chocolaty Pretzel And Peanut Cookie Bars

Ingredients:

5 oz unsalted butter, melted
5 1/2 cups salted mini pretzel twists
1/4 cup granulated sugar
1 can (14 ounces) sweetened condensed milk
1 1/3 cups lightly salted cocktail peanuts
6 ounces bittersweet chocolate, coarsely chopped

Directions:

1. Preheat oven to 350℉. Grease a 9 x 13-inch baking pan and line with parchment, leaving a 1-inch overhang on long sides. Grease parchment.

2. Place 4 1/2 cups pretzels in a food processor and pulse until coarse crumbs form. Transfer to a bowl and stir in sugar and butter until well combined.

3. Press pretzel mixture into prepared pan, spreading evenly, and pack down flat with the bottom of a measuring cup or a spoon.

4. Drizzle condensed milk evenly over pretzel crust. Sprinkle evenly with peanuts, chocolate, and remaining 1 cup pretzels, gently pressing them into milk.

5. Bake until chocolate melts and condensed milk bubbles and becomes golden, 20 to 22 minutes.

6. Gently press down on the pretzels so they adhere to the melted chocolate, then cool completely in pan on a wire rack. Refrigerate for 30 minutes until chocolate is set. Using parchment overhangs, transfer to a cutting board. Cut into 20 squares.

Recipe from Martha Stewart Living Magazine
Chocolaty Pretzel And Peanut Cookie Bars
Chocolaty Pretzel And Peanut Cookie Bars
Chocolaty Pretzel And Peanut Cookie BarsChocolaty Pretzel And Peanut Cookie Bars
Chocolaty Pretzel And Peanut Cookie Bars

This is new and extremely good. I love the frenetic percussion.

Check out Fall Electric on Bandcamp, where you can buy their music.

Cheers!

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Thai Pumpkin (Or Sweet Potato) Soup. New Music From Slows Down.

Thai Pumpkin (Or Sweet Potato) Soup
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Nah, not at all.

This recipe for Thai Pumpkin Soup got 5 stars and over 80 reviews over at the BBC Good Food website. I love Thai flavors and thought the coconut milk drizzle presentation was lovely.

Disclaimer. I used sweet potatoes. The canned kind. (!!!) So I skipped the roasting step and had soup on the table in 20 minutes. It was supremely delicious.
Thai Pumpkin (Or Sweet Potato) Soup
Thai Pumpkin Soup

Ingredients:

1½ kg/3 lb 5 oz pumpkin or squash, peeled and roughly chopped (or an equivalent amount of canned sweet potatoes)
4 tsp sunflower or vegetable oil
1 onion, sliced
1 Tbs grated ginger
1 lemongrass, crushed a little
4 Tbs Thai red curry paste
400ml can coconut milk
850ml vegetable stock
Lime juice and sugar, for seasoning
1 red chile pepper, sliced, to serve

Directions:

1. Preheat oven to 200℃/400℉. Toss the pumpkin or squash in a roasting tin with half the oil. Season with salt and pepper. Roast for 30 minutes until golden and tender.

2. Meanwhile, place the remaining oil in a saucepan with the onion, ginger and lemongrass. Gently cook for 10 minutes until softened. Stir in the curry paste and cook for 1 minute.

3. Add the roasted pumpkin, all but 3 tablespoons of the coconut milk and the stock. Bring to a simmer, cook for 5 minutes, then remove the lemongrass.

4. Cool soup for a few minutes, then process until smooth with a hand blender, or in a large blender in batches.

5. Return pan to heat until warmed through. Season with salt, pepper, lime juice and sugar, to taste. Serve soup drizzled with the remaining coconut milk and slices of chile pepper.

Serves 6

Recipe from BBC Good Food Magazine
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Here is a little atmospheric music to ladle us into the weekend. Kind of makes me feel like I am moving through a science fiction movie.

Check out Slows Down on Bandcamp, where you can buy his music.

Cheers!

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