Tex-Mex Shrimp And Noodles. Listening To Henry & Fleetwood.


I should have felt sad when the battery in my flashlight died, but I was delighted.


I was pretty delighted with today’s recipe which is a play on fideo, a Spanish noodle dish.

Yummy, spicy, easy and colorful. That’s a good start to describing Tex-Mex Shrimp And Noodles. What makes this dish special is that the thin pasta is toasted before simmering in a tomato-vegetable sauce. Chili-spiced shrimp and a few garnishes top it all off.

Tex-Mex Shrimp And Noodles


1/4 cup vegetable oil
1 pound large shrimp, peeled and deveined
2 teaspoons chili powder
Kosher salt
12 ounces angel-hair pasta, broken into small pieces
1 white onion, thinly sliced
1 green bell pepper, thinly sliced lengthwise
1 (15 ounce) can diced tomatoes
Sour cream, pickled jalapeños and chopped fresh cilantro, for topping


1. Heat 1 tablespoon vegetable oil in a Dutch oven or large wide pot over medium-high heat. Add the shrimp, 1 teaspoon chili powder and 1/4 teaspoon salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes. Transfer shrimp to a bowl.

2. Add the remaining 3 tablespoons vegetable oil and the pasta to the pot. Cook, stirring, until golden, about 3 minutes. Transfer pasta to a separate bowl.

3. Reduce the heat to medium and add the onion, bell pepper, 1/2 teaspoon salt and 2 tablespoons water to the pot. Cook, stirring, until the vegetables soften, about 3 minutes.

4. Increase the heat to medium high. Stir in 2 cups water, the tomatoes, toasted noodles and 1/2 teaspoon salt. Bring to a simmer, stirring to break up any clumps. Cover, reduce the heat to medium, and cook, stirring occasionally, until the noodles are tender and most of the water is absorbed, 10 to 12 minutes.

5. Stir in the shrimp. Top each serving with sour cream, pickled jalapeños and cilantro.

Serves 4

Recipe from Food Network Magazine

If I need my ears to be delighted, a good place to go is straight to Scotland.

‘Perfect Mess’ is from Glasgow’s Henry & Fleetwood, a collaboration between Martin John Henry and Gillian Fleetwood. It’s the last song on their EP titled “On The Forest Floor”, a sparse but intensely rich four song collection.

Check out Henry & Fleetwood on Facebook. You can buy their music on Bandcamp.


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Carrot Cake Cupcakes. Listening To Tame Impala.


It has been an age since I posted a cupcake recipe. What is wrong with me?

These Carrot Cake Cupcakes are deliciously moist and packed with flavor. The tangy cream cheese icing is the perfect counter to the cake’s sweetness.

Carrot Cake Cupcakes


1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 tablespoons buttermilk powder
1/2 cup vegetable oil
3 ounces water
2 eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 teaspoons vanilla
1 3/4 cups finely grated carrots
1/2 cup sweetened, shredded coconut
1/2 cup drained, crushed canned pineapple
Cream Cheese Icing (recipe follows)


1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners.

2. Blend the flour, baking powder, baking soda, salt, cinnamon, nutmeg and buttermilk powder in a medium bowl.

3. In the bowl of a stand mixer fitted with a paddle, blend the oil, water, eggs, sugars and vanilla until smooth. Stir in the carrots, coconut and pineapple.

4. Blend the dry ingredients into the wet ingredients until just combined.

5. Divide the batter among the lined muffin cups.

6. Bake the cupcakes for 25 minutes or until a tester inserted into the center of one of the middle cupcakes comes out clean.

7. Completely cool cupcakes on a wire rack before frosting them with the cream cheese icing.

Makes 12 cupcakes

Cream Cheese Icing


4 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
Orange and green food color


1. In a medium bowl, beat together the butter and cream cheese until light and fluffy. Beat in the vanilla.

2. Beat in the confectioners’ sugar, 1/2 cup at a time, until the icing is light and creamy.

3. Tint a small amount of icing green and orange.

4. Use a star tip to pipe a little icing onto top of cupcake.

5. Place orange icing in a piping bag fitted with a small round tip. Position tip slightly above surface of cupcake. Using heavy pressure, begin squeezing at top of carrot. Lift tip slightly, letting the icing fan out generously. Gradually relax pressure to taper shape as you pull back. When carrot is desired length, relax pressure and pull tip back without lifting it off the surface to pull end to a point.

6. Place green icing in another bag fitted with a small round tip and pipe a few stems onto top of carrot.

Recipes from King Arthur Flour

I never get tired of this beast of a song. Awesome.

Check out Tame Impala on the band’s Website, where you can learn of upcoming world tour dates and buy their music.


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Buffalo-Style Skirt Steak and Grilled Corn. New Music From American Pinup.


Q: What do you call an buffalo with a carrot in each ear?
A: Anything you want as he can’t hear you.

Buffalo time!

Make this fantastic dinner in a flash. Just grill corn and steak then slather with Buffalo butter. A sprinkling of blue cheese completes the dish. We had lots of tomatoes fresh from the garden, so I served thick slices alongside.


Buffalo-Style Skirt Steak and Grilled Corn


4 tablespoons unsalted butter, softened
1 tablespoon Buffalo hot sauce
Kosher salt
4 ears of corn, husked and halved
1 1/2 pounds skirt steak, cut into 4 pieces
1 tablespoon extra-virgin olive oil
Freshly ground pepper
1/4 cup (about 2 ounces) crumbled blue cheese


1. Preheat grill to medium high.

2. Combine the butter, hot sauce and 1/2 teaspoon salt in a small bowl; set aside.

3. Grill the corn, turning often, until lightly charred, about 10 minutes. Transfer to a plate.

4. Meanwhile, rub the steak with the olive oil and season with salt and pepper. Grill 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.

5. Slice the steak. Spread the Buffalo butter on the corn and the steak. Top the steak with the blue cheese.

Serves 4

Recipe from Food Network Magazine

“Committed” is new from the latest EP, ‘The Radio’, by American Pinup. I love Lauren West’s raspy, sexy voice.

“You have an artist’s mind
But you do betray your kind
You have a lover’s eyes
Looking for a perfect sign”

Check out American Pinup on Facebook where you can learn of upcoming US tour dates and buy their music.


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

Do-Ahead Chicken Enchiladas. Listening To The Peach Kings.


Hey Dana! Have you seen this hilarious video yet?

Chicken Enchiladas are a staple around my house. There are so many versions out there that they are never boring even if you serve them a couple of times a month.

Today’s Chicken Enchiladas are perfect for entertaining since they can be made ahead and they serve a ton. I love the filling combination of rice, beans and chicken. Cream cheese adds a delectable creaminess and pepper Jack a nice spicy bite.

I roasted some cherry tomatoes tossed with olive oil in a pan alongside the enchiladas. They add a pop of color as a simple side.

Do-Ahead Chicken Enchiladas


1 (6.8 oz) box of Spanish rice
1 cup chopped onion
1 (15 oz) can pinto beans, drained
8 oz cream cheese, softened
16 oz pepper Jack cheese, shredded and divided
8 oz Colby Jack cheese, shredded
1/4 cup cilantro
1 Tbs lime juice
2 Tbs ground cumin
4 cups shredded cooked chicken
16 burrito sized flour tortillas
1 (19oz) can enchilada sauce
Garnish: chopped cilantro and sliced pickled jalapeños


1. Preheat oven to 350°F. Grease two 9 x 13-inch dishes.

2. Prepare Spanish rice according to package directions. Add onion to hot rice.

3. In a large bowl, combine cooked rice, beans, cream cheese, 2 cups pepper Jack Cheese, Colby cheese, cilantro, lime juice and cumin. Add chicken, stirring to combine.

4. Spoon 1/2 cup filling into center of each tortilla and roll up tightly.

5. Place enchiladas, seam down, in a single layer in prepared baking dishes.

6. Top with enchilada sauce and sprinkle with remaining pepper Jack cheese.

7. Bake enchiladas for 35-45 minutes or until hot and bubbly. Garnish with chopped cilantro and sliced jalapeños, if desired.

Note: To make enchiladas ahead, prepare through step 5. Freeze pans in resealable plastic bags. Thaw in refrigerator overnight, top with enchilada sauce and cheese, then bake.

Serves 16

Recipe slightly adapted from Cooking With Paula Deen Magazine
I’m grooving to this messy, garage heavy tune from LA-based band The Peach Kings. Slinky and super.

Check out The Peach Kings on the band’s Website where you can buy their music.


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Short And Sweet. Simple Turtle Cheesecake.


Short. Sweet. Simple.


And Utterly Fantstic.

That pretty much sums up this super easy dessert.

Just take a store-bought frozen cheesecake and glam it up, Turtle-style, with some easy chocolate ganache, toasted pecans and swirls of caramel sauce.

Simple Turtle Cheesecake


1 frozen New York-style cheesecake (30 ounces), thawed
1/2 cup semisweet chocolate chips
1/2 cup heavy whipping cream, divided
3 tablespoons chopped pecans, toasted
1/4 cup butter, cubed
1/2 cup packed brown sugar
1 tablespoon light corn syrup


1. Place cheesecake on a serving plate.

2. Place chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate and stir with a whisk until smooth. Cool slightly, stirring occasionally.

3. Pour melted chocolate over cheesecake and sprinkle with pecans. Refrigerate until set.

4. In a small saucepan, melt butter then stir in brown sugar and corn syrup. Bring to a boil. Reduce heat and cook, stirring, until sugar is dissolved. Stir in remaining cream and return to a boil. Remove from heat. Serve sauce warm with cheesecake or, if desired, cool completely and drizzle over cheesecake.

Serves 8

Recipe from Simple & Delicious Magazine

Here’s a short song.

And a sweet song.

“And when our time does end
’cause bodies fade and falter
I just can’t imagine
the pain of loss I’ll put you through
Just know
it goes
but my love stays”

Check out Joshua Jesty on his Website where you can link to buy the music.


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Easy Skillet Mexican Cornbread. New Music From Herbert Bail Orchestra.



In Friday’s post for Ranch Style Brisket With Beans I promised to share the yummy recipe for Easy Skillet Mexican Cornbread that I served alongside.

Here it is.

A super hot cast iron pan gives the exterior a lovely crispness, green chiles add some heat, and Mexican-style cheese adds to the moistness within.

Easy Skillet Mexican Cornbread

1 Tbs vegetable oil
2 boxes cornbread mix (such as Jiffy)
2 eggs
1 1/2 cups buttermilk
1 (4.5 oz) can chopped green chiles
1 cup shredded Mexican-style cheese
Butter, for serving


1. Preheat oven to 450°F.

2. Pour oil into a 10 inch cast iron skillet and place the skillet in the oven while it preheats.

3. Combine the corn bread mix, eggs, buttermilk, chiles and cheese in a large mixing bowl. Stir just to combine.

4. When the oven temperature reaches 375°F (about 10 minutes after turning oven on to preheat) carefully remove the hot skillet from the oven. Pour the batter into the skillet. Return the skillet to the oven immediately. Keep oven set at 450°F.

5. Bake the cornbread until it is golden brown, about 20 minutes. Carefully remove from oven and run a knife around edge of skillet to loosen the bread. Invert the cornbread onto a plate. Invert the bread again on a cutting board so that it is right side up.

6. Slice the cornbread into wedges while hot and serve with butter.

Recipe from The Dinner Doctor by Anne Byrn

This new slice of gypsy folk from Herbert Bail Orchestra is downright awesome. Stay still. I bet you can’t!

Check out Herbert Bail Orchestra on Facebook and the band’s Website, where you can learn of upcoming west coast US tour dates and buy the music.


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Ranch Style Brisket And Beans. New Music From Kalle Mattson.


Ranch style beans, a Texas staple, are pinto beans cooked in a highly addictive tomato-chile gravy. In this slow cooker dish, dried pinto beans are transformed to their tender end state without getting mushy. No soaking, no worrying. Add beef brisket into the mix and you have an easy, satisfying meal that gets rounded out with some coleslaw and cornbread.

Stay tuned for the delicious Mexican Skillet Cornbread that I served alongside the brisket and beans.

Ranch Style Brisket And Beans


16 ounces dried pinto beans, rinsed and drained
2 cups hot water
1 large onion, chopped
1 1/2 cups ketchup
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1/4 cup red wine vinegar
1/4 cup packed brown sugar
3 pounds boneless beef brisket, trimmed of fat
Coleslaw and cornbread, to serve


1. In 5-quart slow cooker, combine the pinto beans, water, and onion.

2. In a medium bowl, mix together the ketchup, Worcestershire sauce, mustard, vinegar, and brown sugar.

3. Stir half of the ketchup mixture into the beans in the slow cooker. Place the brisket on top of the beans. Spread the remaining ketchup mixture over the top of the brisket.

4. Cover and cook on low heat setting 9 to 10 hours, stirring once or twice, if possible, until the beans and beef are tender. Skim off any excess fat from the top.

5. To serve, slice the meat across the grain and serve with the beans.

Serves 6 to 8

Recipe from Recipe Lion

Ottawa-based artist Kalie Mattson has a new EP coming out next week titled ‘Avalanche’. A little bit pop, a little bit soft folk. It’s really good.

‘A Long Time Ago’ highlights the quieter side.

All you album cover loving peeps are going to like this clever video.

Check out Kalle Mattson on his Website where you can learn of upcoming world tour dates and buy the music.


Posted in Beef, Slow Cooker | Tagged | 1 Comment