Jamaican Jerk Chicken Sliders With Pineapple Salsa. New Music From The Muchmores.

Jamaican Jerk Chicken Sliders With Pineapple Salsa

Q: Why did Beethoven get rid of all his chickens?
A: They kept saying, “Bach, Bach, Bach!”

Nothing like a recipe that delivers big flavor but requires little work. That’s what we have today.

The slow cooked chicken gets a kick from the spicy jerk seasoning. The pineapple salsa packs a little heat, too, but also provides a lovely cool contrast.

Jamaican Jerk Chicken Sliders With Pineapple Salsa
Jamaican Jerk Chicken Sliders With Pineapple Salsa


2 tablespoons Jamaican jerk seasoning
2 tablespoons olive oil
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
3 1/2 pounds bone-in chicken thighs, skin removed
1 cup brewed coffee
3/4 teaspoon finely shredded lime peel
3 tablespoons lime juice
2 tablespoons molasses
4 cloves garlic, minced
Several dashes hot pepper sauce
1 1/2 cups chopped fresh pineapple
1/4 cup chopped green onions
1/4 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 jalapeño chile pepper, seeded and finely chopped
16 slider buns


1. In a small bowl combine jerk seasoning, oil, salt, and black pepper. Coat chicken with seasoning mixture. Place chicken, bone sides down, in a slow cooker.

2. In a small bowl combine coffee, 2 tablespoons of the lime juice, molasses, garlic, and hot pepper sauce. Pour mixture over chicken.

3. Cover and cook on low setting for 7 to 8 hours or on high for 3 1/2 to 4 hours.
Jamaican Jerk Chicken

4. Use a slotted spoon to remove chicken from cooker. When chicken is cool enough to handle, remove meat from bones; discard bones. Using two forks, pull chicken apart into shreds. Return shredded chicken to cooker.

5. Turn slow cooker to high-heat setting. Cover and cook about 30 minutes more or until chicken is heated through.

6. Meanwhile make the salsa. In a medium bowl stir together pineapple, green onions, bell pepper, cilantro, jalapeño pepper, the remaining 1 tablespoon lime juice, and lime peel.
 Pineapple Salsa

7. To serve, use the slotted spoon to spoon chicken mixture onto bottoms of buns. Top with salsa and replace tops of buns.

Makes 16 sliders

Recipe from BHG.com
Jamaican Jerk Chicken Sliders With Pineapple Salsa

What first struck me during my first listen to ‘M’, the new album by The Muchmores, was how irresistible the song lyrics are. Nine intricate little glimpses into melancholy stories. Seriously good.

Check out The Muchmores on Bandcamp, where you can buy their music.


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Clams In Rich Broth With Orzo. James Yorkston On The Stereo.

Clams In Rich Broth With Orzo

We’re a clam loving family.

Clams are fabulous with bacon and potatoes, yummy over linguine and delicious over rice.

So, of course when I saw this recipe for clams over orzo, I was right on board. The broth gets its richness from a little butter and wine, but actually tastes very light. It’s a wonderful way to showcase the sweet flavor of the clams.

Clams In Rich Broth With Orzo
Clams In Rich Broth With Orzo


2 tablespoons olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 onion, peeled and sliced
1/2 tsp crushed red pepper
1 cup white wine
1 cup chicken stock or water
2 tablespoons unsalted butter
5 pounds littleneck or Manila clams, scrubbed
1/4 cup chopped tomato
1 tablespoon each chopped fresh parsley and basil
1 pound orzo


1. In a large, heavy pot, heat oil over medium heat. Add garlic and cook until golden brown, 2 minutes. Add onion and crushed re pepper and cook until onion is soft, about 5 minutes.

2. Add wine and bring to a boil. Add stock and boil for 5 minutes. Add butter, clams, tomato, and salt to taste. Cover and cook, stirring occasionally, for 15 to 20 minutes, or until all clams have opened. Discard any unopened clams. Stir in herbs.

3. Meanwhile, bring a large pan of water to a boil. Add orzo and cook according to package directions. Drain and drizzle with a little oil.

4. Spoon a serving of orzo in each of 4 large bowls, add enough broth just to cover, and top with clams.

Serves 4

Recipe from Martha Stewart Living Magazine
Clams In Rich Broth With Orzo

“Broken Wave’ is a stripped down, somber tune penned as a tribute to Yorkston’s late bassist Doogie Paul. Simply beautiful.

“I will remember you
As a man full of love
And not this broken wave.”

Check out James Yorkston on his Website where you can learn of upcoming UK shows and buy the music.


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Brownie Cupcakes. New Music From Light FM.

Brownie Cupcakes

This video is so cute.

Do you know what these Brownie Cupcakes taste like?


Little individual packets of fudgy chocolate goodness. Perfect alone or with a dab of cream or icing.

Brownie Cupcakes
Brownie Cupcakes


3/4 cup unsalted butter
3 ounces dark chocolate, coarsely chopped
1 1/4 cup sugar
1 Tbs vanilla
2 large eggs
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda


1. Preheat oven to 350℉. Line a 12-count muffin tin with cupcake liners.

2. In a saucepan over low heat, melt the butter and chocolate. Stir until smooth then remove from heat.

3. In the bowl of an electric mixer, whisk together sugar and melted chocolate at high speed for 4 minutes.

4. Add vanilla and eggs and mix for 30 seconds.

5. Add flour, cocoa, and salt. Stir to blend.

6. Distribute batter equally among the cupcake liners.

7. Bake for 12 minutes, rotate and bake for 12 more minutes or until a tester comes out clean.

8. Remove to a wire rack to cool completely.

Makes 12 cupcakes

Recipe from The Sweet Little Book Of Cupcakes
Brownie Cupcakes

Song and dance time.

‘Pointless’ is a new and catchy tune from LA based band Light FM.

“Don’t let it be pointless”

Wise words.

Check out Light FM on the band’s Website, where you can learn of upcoming European shows and buy their music.


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Chicken With Shallots. New Music From New Arcades.

Chicken With Shallots

Q: What has bread on both sides and frightens easily?
A: A chicken sandwich.

As always, Ina Garten has come up with a no-fail, easy recipe that is just as suitable for a fancy occasion as it is for a weeknight dinner.

The moist, tender chicken sports a crispy exterior and is complemented by a tart, rich, creamy sauce scented with shallots. Simply fabulous.

Chicken With Shallots
Chicken With Shallots


4 boneless chicken breasts, skin on
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1/2 cup dry white wine
1/3 cup freshly squeezed lemon juice
1/4 cup minced shallots
3 tablespoons heavy cream
4 tablespoons unsalted butter, diced, softened


1. Preheat oven to 425℉.

2. Pat the chicken breasts dry with paper towels then season on both sides with salt and pepper.

3. In a 12-inch heavy skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.

4. Use tongs to turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.

5. Meanwhile, in a medium sauté pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for 5 minutes or until reduced to about 2 tablespoons of liquid. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil.

6. Remove sauté pan from the heat, add the diced butter, and stir until the butter is incorporated. Don’t reheat or the sauce will separate. Sprinkle with salt to taste.

7. Serve the chicken hot with the sauce spooned over it.

Recipe from Barefoot Contessa How Easy is That? by Ina Garten
Chicken With Shallots

Let’s start this new week with “Let’s Get Away”, the new song from London duo New Arcades. I’m feeling the 80s love wrapped into this chipper synth-pop tune.

Check out New Arcades on the band’s Website where you can buy their music.


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Microwave Coffee Cup Scrambled Eggs. New Music From Cajsa Siik.

Microwave Coffee Cup Scrambled Eggs
Just 3 minutes to the easiest egg breakfast ever. And only 1 cup to wash.

I noticed in the comments on the site that I got this recipe from that some people experienced their eggs exploding in the microwave. Mine didn’t even come close. The egg rose upon microwaving, I gave it a good stir to avoid a rubbery texture, then continued cooking until it was set. The egg was fluffy and light with no explosion in sight.

Microwave Coffee Cup Scrambled Eggs
Microwave Coffee Cup Scrambled Eggs


2 eggs
2 Tbs milk
2 Tbs shredded Cheddar cheese
Salt and pepper


1. Coat a microwave safe coffee mug with cooking spray. Add eggs and milk then beat until blended.

2. Microwave on high for 45 seconds. Stir and return to microwave. Cook on high until eggs are almost set, about 45 seconds longer.

3. Top hot eggs with cheese. Season with salt and pepper.

Serves 1

Recipe from IncredibleEgg.org
Microwave Coffee Cup Scrambled Eggs
Microwave Coffee Cup Scrambled Eggs
Microwave Coffee Cup Scrambled Eggs

‘State Of Low’ is the new single from Swedish musician Cajsa Siik. Her sweet voice swims through this pop with depth tune.

Check out Cajsa Siik on her Website where you can learn of upcoming tour dates. You can buy the music here.


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Peanut Butter Cup Crack Brownies. New Music From Shy For Shore.

Peanut Butter Cup Crack Brownies
You know what? With the year I have been having so far, I should start taking crack.

Nah. Bad for you.

I’ll do over the top, outrageous brownie therapy instead.

Peanut Butter Cup Crack Brownies are a good starting point. Addictive isn’t even close to describing these super chocolatety, peanut butter cup and peanut packed treats. A peanut butter and crisp rice chocolate glaze seals the deal.

Peanut Butter Cup Crack Brownies
Peanut Butter Cup Crack Brownies


1 box brownie mix
½ cup salted or honey roasted peanuts, chopped
1 cup chopped peanut butter cups
2 cups semi-sweet chocolate chips
1 Tbs butter
1 1/4 cups creamy peanut butter
1¾ cups crispy rice cereal
1 tsp vanilla
½ tsp kosher salt


1. Bake brownies according to package directions in a 9 x 9 inch pan lined with non-stick foil.

2. During last 5 minutes of baking, remove pan from oven and sprinkle peanut butter cups and peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate.

3. Remove pan from oven and immediately spread the melted peanut butter cups with an off-set spatula to smooth over top. Allow brownies to cool.

4. In a microwave safe bowl combine chocolate chips, peanut butter and butter. Microwave for 1 minute, stir, then if needed continue heating in 20 second increments until chocolate chips are melted. Stir in cereal, vanilla and salt until evenly combined.

1. Pour melted chocolate mixture over brownies and smooth top. Chill until chocolate is set, about 2 hours. Cut into squares to serve. Store airtight for up to 3 days at room temperature or in refrigerator.

Makes about 25 squares

Recipe from Cookies And Cups

Peanut Butter Cup Crack Brownies
Peanut Butter Cup Crack Brownies

“I know it’s going to be alright”

That is all I need to hear. A nice electro backbeat doesn’t hurt either.

Check out Shy For Shore on Facebook. Keep tuned there for info on where to buy the EP later this month.


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Lemon Parsley Fish With Green Rice. Fun New Music From Freedom Fry.

Lemon Parsley Fish And Green Rice

If you need a last minute fish for Friday recipe, this Lemon Parsley Fish is an easy and delicious option. Lots of fresh flavor from the herbs and brightness from the lemon feel like a burst of spring. The green rice casserole is a hearty side to counter the lightness of the fish.

Lemon Parsley Fish
Lemon Parsley Fish


1/4 cup chopped fresh parsley
2 Tbs (30 ml) extra-virgin olive oil
1 tsp grated lemon peel
1/2 tsp salt
1/4 tsp hot pepper flakes or 1 red chile pepper, minced
3 cloves garlic, minced
4 fish fillets
Lemon wedges, to serve


1. Preheat oven to 450°F/230°C. Grease a rimmed baking sheet.

2. In large bowl, combine parsley, oil, lemon peel and juice, salt, hot pepper flakes and garlic.

3. Pat fish dry and place on prepared baking sheet. Top with parsley mixture.

4. Roast for about 10 minutes or until fish is cooked through. Serve with lemon wedges.

Serves 4

Green Rice
Green Rice


1 onion, chopped
2 stalks celery, chopped
2 Tbs butter
1 can (10-3/4 oz) condensed cream of mushroom soup
1 can (10-3/4 oz) condensed cream of celery soup
1 cup cooked rice
1 (10 oz) package frozen chopped broccoli, cooked and drained
1 cup Cheez Whiz (I used shredded cheddar)
Parmesan, a sprinkling to serve


1. Preheat oven to 350°F.

2. In a large skillet on medium heat, cook onion and celery in the butter until tender.

3. Stir in rice, soups, broccoli and cheese. Spoon into 1-1/2 quart greased casserole.

4. Bake 25 minutes or until heated through. Top with a little Parmesan.

Serves 4

Recipe from Favorite Family Recipes
Lemon Parsley Fish With Green Rice

I love this quote from Freedom Fry:

“This song is about those slap happy moments with someone else where you both just abruptly break into song. We’ve all done that, right?”

And I love this song by them which celebrates that sentiment. C’mon, it’s a (good) Friday to sing. (No disrespect intended to the solemnity of the day for many.)

Check out Freedom Fry on Facebook and the band’s Website, where you can learn of upcoming tour dates on the west coast US and Canada and buy their music.


Posted in Main Courses, Seafood, Side Dish | Tagged | Leave a comment