Frito Pie. The Regal Peaches On The Stereo.

Frito Pie
Frito Pie, the popular southwestern dish of chili, corn chips and cheese, is the perfect meal to make a Monday a fun day.

Just make a batch of your favorite chili (or try the delicious beef and bean recipe below) top it with Fritos and a whole lot of cheese. Individual baking dishes are a festive touch.

Bake it up. Serve it up. Smile.

Frito Pie
Frito Pie


Chili (recipe follows)
1 (10.25-ounce) bag Fritos corn chips
16 ounces sharp cheddar cheese, shredded
2 green onions, thinly sliced


1. Preheat oven to 375℉.

2. Transfer chili to a baking dish or individual ramekins. Top with Fritos, pressing them lightly into the chili. Sprinkle cheddar cheese over the top.

3. Bake until cheese is melted and the chili is bubbling, about 30 minutes.

4. Sprinkle with green onions and serve immediately.

Serves 10



2 tablespoons vegetable oil
2 yellow onions, finely chopped
1 red bell pepper, finely chopped
¼ cup chili powder
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon salt, divided
6 garlic cloves, minced
2 pounds lean ground beef
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato puree


1. Heat the oil in a large Dutch oven over medium heat until hot. Add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.

2. Add beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes.

3. Stir in the beans, diced tomatoes, tomato puree and the remaining ½ teaspoon salt. Bring to a simmer, then reduce heat. Cover and cook over very low heat for 45 minutes.

4. Remove lid and continue to simmer for an additional 45 minutes. Season with additional salt and pepper to taste.

Recipes from Brown Eyed Baker

Frito Pie
Frito Pie

Here’s a casserole sized Frito Pie.
Frito Pie

‘Blame It On The Weather’, from LA-based band The Regal Peaches’ debut EP, is a fine way to start the week.

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


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Salami And Peppadew Pizza. New Music From Quiet As A Mouse.

Salami And Peppadew Pizza

Q: What do you call a mouse who can pick up a horse?
A: Sir!

Salami and Peppadew are a flavor combination I have not tried on pizza before, but definitely will again. The sweet/spicy peppers contrast perfectly with the creamy mozzarella and bold salami. Some chili flakes add even more of a feisty bite.
Salami And Peppadew Pizza


1 lb pizza dough
1 Tbs flour and semolina
150g pizza sauce
100g salami, thinly sliced
10 peppadew peppers, halved
1 red onion, thinly sliced
large pinch crushed red chili flakes
140g mozzarella, cut into cubes
1 Tbs oregano fresh oregano leaves


1. Preheat oven to 220℃/450℉.

2. Roll out dough on a floured surface to fit a large baking tray. Sprinkle semolina over the tray, then place the dough on top.

3. Spread the pizza sauce over the dough, then scatter with the salami, peppadews, onion, chili flakes, mozzarella and oregano.

4. Bake for 12-15 minutes or until the dough becomes crusty and golden.

Recipe slightly adapted from BBC Good Food Magazine
Salami And Peppadew Pizza
Salami And Peppadew Pizza

I think it is safe to say that everyone in the Northern Hemisphere has had it with snowflakes by this stage of the calendar.

However, the singular form of snowflake, in the form of a song by Edinburgh based band Quiet As A Mouse, is most welcome.

“Snowflake”, from QAAM’s second EP ‘Memorybox’ (released last week), lopes slowly with measured sadness to start. Finally, the chap has had enough of his baggage and drops it at the 2:36 minute mark with an explosion of guitar.

Check out Quiet As A Mouse on Facebook and the band’s Website, where you can learn of upcoming gigs in Edinburgh and Glasgow.


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PB & J Bars. Time To Shake With New Music From Killwave.

PB & J Bars

Biting into one of these PB & J bars is like digging into a sweet, crunchy version of the classic sandwich. Really good.

Next time I would double the raspberries and jam. My favorite parts of the bars were where the berry ribbon was thicker.

PB & J Bars
PB & J Bars


1/2 cup unsalted butter, softened, plus more for greasing the baking dish
1/2 cup raspberry jam
1/2 cup fresh raspberries, mashed
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup creamy peanut butter
1/2 cup chopped salted roasted peanuts


1. Preheat oven to 350°F. Butter an 8-inch square baking dish. Line with parchment paper.

2. Combine the jam and raspberries in a small bowl.

3. In a separate bowl, whisk together the flour, salt, and baking powder.

4. Beat the butter and sugar with an electric mixer on medium-high until light and fluffy, 2 minutes. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined.

5. Gradually add the flour mixture, mixing on low until just combined.

6. Press half the dough into the prepared dish. Top with the raspberry mixture. Fold the peanuts into the remaining half of the dough and drop in clumps over the jam.

7. Bake until the top is golden brown, 35 to 40 minutes.

8. Cool in the dish for 30 minutes, then transfer to a wire rack to cool completely.

Makes about 16 bars

Recipe from Real Simple Magazine
PB & J Bars
PB & J Bars

It’s Friday! Time to ‘Shake’ it up.

‘Shake’ is the first single from Chicago-based band Killwave’s album, “Death by Distortion”, due for release on May 5th. It’s got all the retro elements of dark, grungy goth from way back, combined with lots of fresh, modern energy.

You’ll want to crank up the volume to really appreciate those insane guitars.

Check out Killwave on the band’s Website, where you can learn of an upcoming show in Chicago and buy their music.


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Cheesy Mushroom Pappardelle. New Music From Vanbot.

Cheesy Mushroom Pappardelle
I make cheesy pasta dishes all of the time, but rarely do I see recipes that call for Havarti. The mild, creamy Danish cheese gets to star in this winner of a dish.

The Havarti cream sauce gets a flavor boost from sautéed ham and mushrooms. The wide pappardelle is the perfect vehicle to transport the rich sauce from plate to your mouth.

Cheesy Mushroom Pappardelle

Cheesy Mushroom Pappardelle


2 tablespoons unsalted butter
4 ounces deli ham or pancetta, diced
1 onion, chopped
2 cloves garlic, minced
Salt and freshly ground pepper
12 ounces button mushrooms, sliced
2 tablespoons flour
3 cups whole milk
8 oz pappardelle pasta
1/2 cup grated Havarti cheese (about 2 ounces)
2 tablespoons chopped fresh parsley
6 tablespoons grated Parmesan cheese (about 3 ounces)


1. Preheat broiler. Bring a large pot of water to a boil.

2. Meanwhile, melt butter in a large ovenproof skillet over medium-high heat. Add the ham, onion, garlic and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the mushrooms and cook until tender, about 5 minutes.

3. Add the flour to the skillet and cook, stirring, 1 minute.

4. Gradually add the milk to the skillet, stirring until smooth. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes. Remove skillet from the heat.

5. Add the pasta to the boiling water and cook until al dente, about 4 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta and add to the skillet with the sauce.

6. Add the Havarti, parsley and 3 tablespoons Parmesan to the skillet and toss using tongs. If the sauce seems too thick, gradually add the reserved cooking water.

7. Sprinkle pasta with the remaining 3 tablespoons Parmesan. Broil until bubbly, about 2-4 minutes.

Serves 4

Recipe from Food Network Magazine
Cheesy Mushroom Pappardelle

Swedish synth-pop time. ‘Seven’ is brand new from Vanbot’s upcoming album “Perfect Storm”.

Check out Vanbot on her Website, where you can buy the music.


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Cheddar Bean Quesadillas. Listening To New Politicians.

Cheddar Bean Quesadillas

Q: What game would you play with a wombat?
A: Wom.

So bad. I know.

What is better than that silly joke are these Cheddar Bean Quesadillas. Super quick, cheesy, slightly spicy…they make the perfect light dinner or snack.

Cheddar Bean Quesadillas
Cheddar Bean Quesadillas


4 flour tortillas
2/3 cup refried beans
6 ounces shredded cheddar cheese
1/4 cup canned chopped green chilies
1/3 cup sliced green onions
1/3 cup sliced ripe olives
Salsa and sour cream, to serve


1. On two tortillas, spread refried beans to within 1 inch of edges. Sprinkle each with 1/2 cup cheese; top with chilies, onions, olives, remaining cheese and remaining tortillas.

2. On a lightly greased griddle, cook quesadillas over medium heat for 2-4 minutes on each side or until browned and cheese is melted. Cut into wedges. Serve with salsa and sour cream.

Serves 2

Recipe from Simple & Delicious Magazine
Cheddar Bean Quesadillas

New Politicians have a new EP ‘Remission’ coming out on April 21st.

This song is not on it.

“Are We The Dining Dead?”, from New Politicians’ 2013 EP ‘Drag A City’ caught my attention at first from its cool title. It held my attention with its Interpol like vibe, great vocals and gritty lyrics.

“I love it when she says baby it’s live and die with regret”

Check out New Politicians on the band’s Website. You can buy their music on Bandcamp.


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Brownie Cheesecake Pie. New Music From Les Jupes.

Brownie Cheesecake Pie

Brownie. Cheesecake. Pecans. Chocolate drizzle.

Yes. All present in this packed with goodness Brownie Cheesecake Pie. It’s a fudgy, creamy, crunchy dream come true.

Brownie Cheesecake Pie
Brownie Cheesecake Pie


1 refrigerated pie crust
8 oz cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla extract
2 eggs
1 package brownie mix
1/4 cup vegetable oil
3 tablespoons water
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
1/4 cup chocolate ice cream topping


1. Preheat oven to 350℉.

2. Place pie crust in a 9 inch pie pan. Crimp the edges.

3. Combine cream cheese, sugar, vanilla and 1 egg in a bowl. Beat with an electric mixer until smooth and set aside.

4. In a large bowl, combine brownie mix, 1 egg, oil and water. Beat 50 strokes.

5. Spread half of brownie mixture into unbaked pie shell. Carefully spread cream cheese mixture over brownie layer. Sprinkle chocolate chips over cream cheese layer; top with remaining brownie mixture and sprinkle nuts on top.

6.Bake for 40 to 50 minutes or until center puffs and crust is brown.

7. Warm sauce slightly in microwave. Drizzle over pie. Serve warm or cool. Delicious either way.

Serves 8

Recipe from The Lady & Son’s Just Desserts
Brownie Cheesecake Pie
Brownie Cheesecake Pie
Brownie Cheesecake Pie

Canadian band Les Jupes have a new LP out titled ‘Some Kind of Family’. It’s a winning combination of stirring ballads and indie rock tunes. My current favorite is “Bro.Sis”. Fantastic.

“All night it just felt right
Holding the reigns of a hundred horses
So light it just felt right
Riding the waves of unknown forces”

Check out Les Jupes on the band’s Website, where you can buy their music.


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Greek Pork Tenderloin With Israeli Couscous

Greek Pork Tenderloin With Israeli Couscous


That would be too nice for my evil cat. This is more like it.

The reward I got for hugging my kitty last night after we got home after a weekend away?

A firm swipe of his claws across my face.

Those scratches bled for about a half hour.

Damn cat. Why do we love our felines so much?

So I start my week with a face full of scabs. Nice.

But, most importantly for all of us, I start our week off with this delicious pork tenderloin dinner.

The pork is rubbed with a Greek-inspired spice coating, briefly pan-fried, then finished up in the oven until it is moist and tender. The Israeli couscous side is filled with all sorts of goodies like feta, sun-dried tomatoes and fresh herbs.

Greek Pork Tenderloin With Israeli Couscous
Greek Pork Tenderloin With Israeli Couscous


1 teaspoon ground allspice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 large pork tenderloin (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 cup Israeli couscous
1/4 cup crumbled feta cheese
2 Persian cucumbers, halved and thinly sliced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
3 tablespoons chopped sun-dried tomatoes (not oil-packed)
Juice of 1/2 lemon, plus wedges for serving


1. Preheat oven to 375℉.

2. Combine the allspice, oregano and garlic powder in a bowl. Pierce the pork all over with a fork. Season with 1/2 teaspoon salt and some pepper then rub with the spice mixture.

3. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 5 minutes.

4. Transfer the skillet to the oven. Cook until a thermometer inserted into the center of the pork registers 145℉, about 20 minutes. Transfer pork to a cutting board and allow to rest for 5 minutes.

5. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, for 5 minutes. Add 1 3/4 cups water, 1/2 teaspoon salt and some pepper. Bring to a simmer then reduce heat to low. Cover and cook until the liquid is absorbed, about 15 minutes.

6. Fluff couscous with a fork and allow to cool slightly. Add the feta, cucumbers, herbs, sun-dried tomatoes, lemon juice and the remaining 1 tablespoon olive oil. Toss to combine. Season with salt and pepper.

7. Serve couscous with the pork and lemon wedges.

Serves 4

Recipe from Food Network Magazine
Greek Pork Tenderloin With Israeli Couscous
 Israeli Couscous

If the shoe song fits….

Check out The Señors Of Marseille on the band’s Website, where you can buy their music.


Posted in Main Courses, Pork, Side Dish | Tagged | 4 Comments