Fried Chicken Pizza Crust. Randolph’s Leap On The Stereo.

Fried Chicken Pizza Crust

Funny

Yep. You read that recipe title right.

Fried Chicken Pizza Crust.

Insane, right?

As you know, I love these kind of over-the-top recipes especially when they are as easy as this one. Just substitute fried chicken for dough and layer on your favorite pizza toppings. What a terrific dinner! Very much like Chicken Parm, but with an unexpected presentation.

Our local grocery store makes different flavors of cooked chicken tenders so I used a combination of Herb Crusted, Buffalo, and Honey BBQ to make my crust more fun.

Fried Chicken Pizza Crust
Fried Chicken Pizza Crust

Ingredients:

3 lbs fully cooked fried chicken tenders
1 (15 oz) jar pizza sauce
2 cups shredded mozzarella
Pizza toppings such as sliced pepperoni, slice olives, Italian seasoning

Directions:

1. Preheat oven to 350℉.

2. Arrange chicken tenders on a large pizza pan. Layer on the sauce, cheese and your choice of toppings.
Fried Chicken Pizza Crust

3. Bake for 20- 25 minutes until cheese is melted and chicken is hot.

Serves 8

Recipe from Oh, Bite It!
Fried Chicken Pizza Crust
Fried Chicken Pizza Crust

I’m starting my Friday off right with this catchy, merry song from Randolph’s Leap. Love that brass.

Check out Randolph’s Leap on the band’s Website, where you can learn of upcoming gigs in the UK and buy their music.

Cheers!

Posted in Chicken, Main Courses | Tagged | 2 Comments

Raisin Pecan Oatmeal Cookies

Raisin Pecan Oatmeal Cookies

funny-raisin-cookie-thought

I don’t make cookies with raisins in them very often because my crew always ask, “What? No chocolate chips?” But I make chocolate chip cookies so often that sometimes I need to fill the cookie jar with some other flavor.

Enter today’s Raisin Pecan Oatmeal Cookies. As oatmeal raisin cookie recipes go, this is one of the best out there. Toasting the pecans adds wonderful crunch to these sweet, slightly chewy cookies. The only thing that could possibly make them better would be to add chocolate chips, but that wouldn’t be fair, right?

Raisin Pecan Oatmeal Cookies
Raisin Pecan Oatmeal Cookies

Ingredients:

1 1/2 cups pecans
1/2 pound unsalted butter, softened
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins

Directions:

1. Preheat the oven to 350℉.

2. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Coarsely chop.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, then the vanilla.

4. Mix the flour, baking powder, cinnamon, and salt in a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

5. Drop 2-inch mounds of dough onto baking sheets lined with parchment paper. Flatten slightly.

6. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Makes about 4 dozen cookies

Recipe from Barefoot Contessa Back to Basics Cookbook by Ina Garten
Raisin Pecan Oatmeal Cookies
Raisin Pecan Oatmeal Cookies

Nope, nothing against Josh. It’s just that I love this cover. Very pretty arrangement.

Check out Holly Sergeant on Bandcamp, where her song covers are available as free downloads.

Cheers!

Posted in Cookies | Tagged | 1 Comment

Recipe Ideas For Halloween

Severed Finger Franks
When-witches-go-halloweening

The last time I did a Halloween recipe roundup was 2 years ago. Check out the post here which includes recipes for Bloody Jelly Donut Eyeballs, Spicy Witch Fingers, Bloody Cake Brains, Mummy Dogs and Mummy Burgers.

Since then I’ve made a few other spooktacular recipes that might give you inspiration for your Halloween celebration.

Like these Halloween Oreo Pumpkin Mini Cheesecakes
dsc_00801

Adorable (almost) Spider Chocolate Chip Cookies.
Spider Chocolate Chip Cookies

On the savory side, how about a Jack O’ Lantern Pizza?
Jack O’ Lantern Pizza

And then there are the kind of gross Severed Finger Franks. (That’s them, too, on the chopping block at the top of the post.)
Severed Finger Franks

Finally, I love these cute, yet creepy, little Tentacle Pot Pies.
Tentacle Pot Pies

This ‘Haunted House’ by Vermont’s own Aviators is hardly scary. It’s an awesome little slice of power pop with a wicked catchy tune. Sweet lyrics, too.

“And I can hear the clock tower ringing
The mournful ghosts in the hall still singing
Welcome to my strange dimension
I’ll let you live in my haunted mansion
I’m not a zombie plagued with sickness
I’m just a mess and you know how to fix this
If this is love we can figure it all out
In this old haunted house”

Check out Aviators on the (his?) Website, where you can buy the music. Definitely have a listen to the latest album, ‘Haunted House – And Other Stories’, just released on Monday. It’s got some really good stuff in it. A bunch of the older electronica is terrific, too.

Cheers!

Posted in Halloween | Tagged , | Leave a comment

Crescent Roll Chile Rellenos. New Music From Girlpool.

Crescent Roll Chile Rellenos

This took me a few goes to get….Hilarious.
party-platter-puns

Traditional Chile Rellenos, those cheese-stuffed, roasted poblano peppers that are battered and fried, are a real treat. You can get all of the great flavors of the dish in this super easy casserole. Crescent rolls replace the egg batter and the dish gets baked instead of fried.

Crescent Roll Chile Rellenos
Crescent Roll Chile Rellenos

Ingredients:

2 (8 oz) tubes Pillsbury Crescent Rolls
8 fresh roasted, peeled and seeded poblano chiles (one per Relleno) or 2 (4 oz) cans whole roasted chiles
1 lb shredded Colby Jack cheese or Mexican blend
2 cups green chile enchilada sauce
Sour cream, pickled jalapeño rings, and chopped cilantro for topping

Directions:

1. Separate the crescent dough into 8 rectangles and press the seams closed with your fingers.

2. Stuff each chile, patted dry, with some cheese. Wrap a chile in each dough rectangle and seal.

3. Place the rolls seam-side down into a 13 x 9 inch baking pan.
Crescent Roll Chile Rellenos
4. Pour over the enchilada sauce and top with the remaining cheese.

5. Bake at 350℉ degrees for about 45 minutes, or until puffed and golden.

Serves 4 to 6

Recipe from Oh, Bite It!
Crescent Roll Chile Rellenos
Crescent Roll Chile Rellenos

This is a cute little song, all beachy-keen.

Check out Girlpool on Facebook and Bandcamp, where you can learn of upcoming shows and buy their music.

Cheers!

Posted in Main Courses | Tagged | Leave a comment

One Pot Linguine With Roasted Peppers, Sun-Dried Tomatoes, & Brie. New Music From Aidan John Moffat.

One Pot Linguine With Roasted Peppers, Sun-Dried Tomatoes, & Brie

Probably the funniest 5 seconds around:

Remember the One Pan Pasta recipe I posted about a year ago? Uncooked linguine was tossed together with some tomatoes, seasonings and water then cooked about 10 minutes until the water was evaporated and the pasta tender.

Today’s recipe uses the same one pot simple prep, but gets the glam treatment with roasted peppers, sun-dried tomatoes and creamy brie. I replaced half of the roasted peppers called for in the original recipe with Peppadew peppers as I love the sweet bite they give the dish.
One Pot Linguine With Roasted Peppers, Sun-Dried Tomatoes, & Brie
One Pot Linguine With Roasted Peppers, Sun-Dried Tomatoes, & Brie

Ingredients:

12 ounces linguine, broken in half
1 cup packed basil leaves
1/2 cup coarsely chopped roasted red peppers
1/2 cup coarsely chopped Peppadew peppers
1/2 cup sliced oil-packed sun-dried tomatoes
4 large garlic cloves, chopped
4 1/2 cups water
2 tablespoons oil from the jar of sun-dried tomatoes
1 tablespoon kosher salt
Pinch red pepper flakes
Freshly ground black pepper, to taste
8 ounces brie cheese, rind removed and torn into pieces
Grated Parmesan, for serving
Good quality olive oil, for serving
Sprigs of parsley and oregano, for serving (optional)

Directions:

1. Combine linguine, basil, peppers, sun-dried tomatoes, and garlic in a 3-quart straight-sided skillet.

2. Add the water, olive oil, salt, red pepper flakes, and black pepper.
One Pot Linguine With Roasted Peppers, Sun-Dried Tomatoes, & Brie

3. Bring to a boil over high heat. Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes.

3. Remove the skillet from the heat. Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. Serve with grated Parmesan and a swirl of olive oil.

Serves 4

Recipe slightly adapted from The Kitchn
One Pot Linguine With Roasted Peppers, Sun-Dried Tomatoes, & Brie
Aidan John Moffat has a new album out, ‘VAGRANTS_09_14′, (digital only, to be precise). Always cause for celebration!

I adore the whole record, but the visceral reality of “You’ll Be Fine” just stops me in my tracks. The background music is so achingly lovely, too.

Check out Aidan John Moffat on his Website, where you can buy the music. ‘VAGRANTS_09_14′ is available on Bandcamp.

Cheers!

Posted in Pasta | Tagged | Leave a comment

Easy 4 Ingredient Toffee. The Pastels On The Stereo.

Easy 4 Ingredient Toffee
funny-cat-chemistry-laboratory-glasses

I’ve made toffee quite a few times in my kitchen adventures, but never without a candy thermometer. So, I was more than intrigued when I came across this recipe that not only has just 4 ingredients, but instructs that the toffee is ready when it turns the color of pecans.

No candy thermometer required!!

Okay. Challenge Accepted.

I set my pecan on the stove near my saucepan and got to boiling up the butter and sugar. As the color got golden and started to turn brownish, I lifted the pecan onto the spoon. When almost the same hue, I tipped the chopped pecans in, gave a stir and turned the mixture onto my prepared pan to wait it out and see if it would set up.

And?

Perfect.

Everyone who tried the toffee loved it. My daughter declared that it might even be her favorite version of the many I have tried.

Use good quality chocolate and the freshest pecans you can find for optimum flavor and crunch. Be warned that even though the recipe makes a ton, it will be gone before you can say “no candy thermometer required”.

Easy 4 Ingredient Toffee
Easy 4 Ingredient Toffee

Ingredients:

1 pound (2 1/2 cups) sugar
1 pound butter
1 pound finely chopped pecans, plus 2 cups, divided
1 pound milk chocolate

Directions:

1. cook the sugar and butter over medium heat, stirring often, until it is the color of the pecans (about 10 minutes).
See my pecan on the stove so I could check color. :)
Easy 4 Ingredient Toffee
Pretty close to pecan color here.
Easy 4 Ingredient Toffee

2. Add 1 pound of pecans to the sugar mixture, stir to coat then pour onto a large cookie sheet (15 x 10 inch) lined with non-stick foil. Refrigerate until hardened.

3. Melt half of the chocolate and spread it evenly over toffee. Sprinkle with 1 cup pecans. Return to refrigerator to harden.

4. Flip the toffee over and spread the other side with the rest of the chocolate (melted) and remaining cup of pecans. Refrigerate until firm. Break into bite-size pieces. Store in airtight container for up to one week.

Makes about 3 pounds of toffee

Recipe from Being Dead Is No Excuse by Gayden Metcalfe and Charlotte Hays
Easy 4 Ingredient Toffee
Easy 4 Ingredient Toffee
Easy 4 Ingredient Toffee
Easy 4 Ingredient Toffee

So bizarre to think that at this time last week I was just beginning a few days holiday in Scotland. What a brilliant time I had. Glasgow, as I mentioned, is a fantastic little city with all that a music lover like me could ever want.

I was able to catch up with two of my like-minded music pals in Glasgow. They brought me to Mono, a drinks, vegan food and music joint all rolled up into one. Bonus, owner Stephen Pastel (McRobbie) was on hand for me to meet and have my photo taken with. Very cool!

The Pastels released their first album in ages last year. Titled ‘Slow Summits’ it is everything you want in a record. It slips in and out of different moods with shifts from Stephen’s warm vocals to the lighter than air ones of Katrina Mitchell.

Scotland never lets me down.

Check out The Pastels on the band’s Website. You can buy their music here.

Cheers!

Posted in Candy | Tagged , , | Leave a comment

Ballymaloe Quiche Lorraine. Super Catchy Song From Husky.

Ballymaloe Quiche Lorraine
h0B28FA06

This is a simple and tasty recipe for a classic Quiche Lorraine. The custard filling is so tender it practically melts on your tongue. I probably could have cooked my quiche for a little longer to get prettier looking slices, but I was afraid of toughening up the custard. Serve with a simple salad for a lovely little meal.

Ballymaloe Quiche Lorraine
Ballymaloe Quiche Lorraine

Ingredients for pastry:

200g flour
100g butter, chilled and cubed
Pinch of salt
1 egg, beaten

Ingredients for filling:

4 oz chopped onion
4 oz bacon, chopped
2 large eggs + 1 egg yolk
½ pint (300ml) cream
3 oz (85g) grated cheddar cheese or Gruyére cheese
¼ oz Parmesan cheese, grated
1 teaspoon chopped parsley
2 teaspoons chopped chives
Salt and freshly ground pepper
Flan ring or deep quiche tin, 72 inch (19cm) diameter x 13 inch (3mm) high

Directions:

1. First make the pastry. Put the flour, butter and salt in a food processor and process briefly. Add half the beaten egg and continue to process. Add a little more egg if mixture needs a bit more moisture to come together. Turn dough out onto a floured surface and, with your hands, flatten out the ball of dough until it is about 2cm thick. Wrap dough in plastic wrap and refrigerate for 30 minutes. Roll out on a floured surface and line a 9 or 8 inch pie plate.

2. Bake pastry shell at 180℃/350℉ for 20-25 minutes.

3. Meanwhile, cook bacon in a skillet until crisp, remove then add the onions and cook gently for about 10 minutes. Cool.

4. Whisk the eggs, add the cream, herbs, cheese, bacon and onions. Season with salt and pepper.

5. Pour the filling into the baked pastry shell. Bake for 30-40 minutes, or until the center is just set and the top golden.

Serve warm with a green salad.

Serves 6

Recipe slightly adapted from Ballymaloe Cookery Course Cookbook By Darina Allen
Ballymaloe Quiche Lorraine
Ballymaloe Quiche Lorraine

I stumbled upon this song while checking out other bands on Soundcloud. “I’m Not Coming Back” has my name written all over it from the first strums of guitar, to the claps, to the build up and down from that catchy as all get-out chorus. Fantastic.

Check out Husky on the band’s Website, where you can learn of upcoming shows all around Australia. You can buy their music here.

Cheers!

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