Slow Cooker Picnic Chicken. New Psych Rock From Sky Picnic.

Slow Cooker Picnic Chicken

There is something about this recipe that is so irresistible to me. The humble combination of pickle relish, Dijon and mayo coating tender chicken thighs is fantastic. The slow cooker means a cool kitchen, too, in the middle of a hot summer.

Slow Cooker Picnic Chicken
Slow Cooker Picnic Chicken


4 large chicken thighs, with skin
¼ cup dill pickle relish
¼ cup Dijon mustard
¼ cup mayonnaise
½ cup chicken broth
Additional relish to garnish, if you like


1. Rinse chicken well; pat dry. Place in a greased 5-6 quart slow cooker skin side up.

2. In a mixing bowl, stir together the relish, mustard, and mayonnaise. When well blended, stir in the chicken broth. Mix well.

3. Pour sauce over the chicken.

4. Cover and cook on low for 6 hours, or until chicken is tender, but not dry. Really good served over rice.

Serves 4

Recipe from Moms Who Think
I made the dish again with skinless thighs and it was just as delicious, but looked a touch washed out.
Slow Cooker Picnic Chicken

How about joining me on a psychedelic musical picnic?

Check out Sky Picnic on the band’s Website, where you can learn of some upcoming gigs in Brooklyn and buy their music.


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Shrimp And Bacon Pizza

Shrimp And Bacon Pizza

Shake up your pizza night by serving this different and delicious version. Shrimp and bacon are the unexpected and indulgent toppings along with some garlic, onion and a healthy dose of mozzarella. Bellissimo!

Shrimp And Bacon Pizza
Shrimp And Bacon Pizza


4 slices bacon, cut into 1/2 inch pieces
12 oz shrimp, peeled, deveined and chopped into bite-sized pieces
1/2 cup thinly sliced red onion
2 cloves garlic, minced
2 Tbs extra-virgin olive oil
1 lb pizza dough
1 1/2 cups mozzarella, shredded
Salt and pepper
2 Tbs minced chives


1. Preheat oven to 500℉.

2. Cook bacon in a large skillet until partially cooked through, about 3 minutes. Transfer to a paper towel lined plate.

3. In a small bowl mix shrimp, onion, garlic, and oil with some salt and pepper.

4. On a lightly floured surface, roll dough into a 12 inch circle. Transfer to a lightly greased baking sheet or a pizza stone.

5. Sprinkle mozzarella over dough, then top with shrimp mixture and bacon pieces.

6. Bake until shrimp is cooked through and crust is golden, about 15 minutes.

7. Sprinkle with chives and cool for 5 minutes before slicing.

Serves 4

Recipe from Cook’s Country Magazine
Shrimp And Bacon Pizza
Shrimp And Bacon Pizza
Shrimp And Bacon Pizza
Shrimp And Bacon Pizza

“Hey Ho. Let’s Go!”

And now they are all gone.

I saw the Ramones in a tiny club in Rochester, NY, back in the early eighties. They were brilliant live, bursting with energy and iconically clad in black leather.

No cover comes close to the original Ramones, but I did come across this early eighty inspired, dancey version of ‘Blitzkreig Bop’ that I quite like.

Check out Drop Out Orchestra on Facebook and Soundcloud, where you can get their music.


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Raspberry- Dark Chocolate Banana Bread. Terrific New Song From The Travelling Band.

Raspberry- Dark Chocolate Banana Bread


I’m one of those people who believes that chocolate belongs in banana bread.

Dark chocolate chunks? Well, that is even better. And raspberries? Wow! I had never thought of combining raspberries with banana. And since raspberries and chocolate are such a glorious combination, this bread is just chock full of goodness.

It is pretty hot in my kitchen being it’s smack in the middle of July, so I liked serving the slices of bread cold so that the chocolate was not gooey.

Raspberry- Dark Chocolate Banana Bread
Raspberry- Dark Chocolate Banana Bread


2 cups all-purpose flour
3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

4 tablespoons unsalted butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low fat yogurt

1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour


1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.

2. In a medium bowl, whisk together the flour, baking soda and salt.

3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended, about 1 minute. Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended.

4. Stir in the flour mixture; just until moist. Do not over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. (Sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty, if you like.)

4. Spoon the batter into the prepared pan. Bake for 60 to 70 minutes or until a tester inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely.

Recipe from Recipe Boy
Raspberry- Dark Chocolate Banana Bread
Raspberry- Dark Chocolate Banana Bread

‘Passing Ships’ is brand-spanking new from The Travelling Band. It’s from their third album “The Big Defreeze” due out next month.

Love at first listen. It’s been on repeat since I heard it for the first time this morning.

Check out The Travelling Band on the band’s Website, where you can learn of upcoming UK tour dates and buy their music.


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Grilled Steaks with Cilantro Sauce And Asian Watermelon Salad. New Music From EVVY.

Grilled Steak with Cilantro Sauce And Asian Watermelon Salad

I know…completely ridiculous, but I love the pronunciation.

I also love this savory watermelon salad. I have never had anything quite like it and was surprised by how well the melon tasted with all of the herbs and Asian spices. Refreshing and different.

A good dish to serve with the salad are these simply grilled steaks served with a light and tangy sauce heavy on the cilantro, garlic and mint.

Grilled Steaks with Cilantro Sauce
Grilled Steaks with Cilantro Sauce


2 cups fresh parsley leaves
2 cups fresh cilantro leaves
1 cup fresh mint leaves
8 garlic cloves, chopped
1-3/4 teaspoons kosher salt, divided
1/2 teaspoon plus 3/4 teaspoon freshly ground pepper, divided
2 cups olive oil
2/3 cup red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon crushed red pepper flakes
4 pounds beef flat iron steaks or top sirloin steaks (1 inch thick)


1. Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended.

2. Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until meat reaches desired doneness. Cut steaks into 1/4-inch slices; serve with sauce.

Serves 8 ((3 cups sauce)

Recipe from Taste Of Home Magazine

Asian Watermelon Salad
Asian Watermelon Salad


2 Tbs vegetable oil
1 small shallot, finely chopped
Kosher salt
Juice of 3 limes
1 tablespoon fish sauce
1 tablespoon soy sauce
1 clove garlic, minced
1 (2 -inch) piece ginger, peeled and minced
1 red jalapeño pepper, thinly sliced
4 cups chopped seedless watermelon
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil
1/3 cup chopped fresh mint
3 tablespoons cocktail peanuts, roughly chopped
2 Tbs crispy chow mein noodles


1. Whisk oil, shallot, lime juice, fish sauce, soy sauce, garlic, ginger and jalapeño in a large bowl. Add the watermelon and toss to combine. Let sit 10 minutes.

2. Add the cilantro, basil, mint and 2 tablespoons peanuts to the salad and season with salt; toss to combine. Top with the remaining 1 tablespoon peanuts and the chow mein noodles.

Serves 6

Recipe slightly adapted from Food Network Magazine
Grilled Steaks with Cilantro Sauce And Asian Watermelon Salad
Grilled Steaks with Cilantro Sauce And Asian Watermelon Salad

“Collide”, the new single from NY-based EVVY, would work well in a BBQ party playlist. Pleasant with a loping beat, it feels summery.

Check out EVVY on her Website (Oh, did I mention that this girl is gorgeous?!). Her music is available for free download on Soundcloud.


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Maple Old Fashioned Cocktail. Cheers To The Awesome King Post Kitsch.

Maple Old Fashioned Cocktail


Being a Vermonter, I am totally into maple syrup. A lot of my friends make their own, which is such an incredible feat. 40 gallons of sap yields 1 gallon of maple syrup. It is a labor of love, but culminates in such an amazing product.

Imagine a smooth whiskey with a dash of sweet maple syrup stirred in and you have this unbelievably heady cocktail. It is the best whiskey drink I have tried in a long while. It goes down dangerously easy. Believe me, you need to try one today.

Maple Old Fashioned Cocktails
Maple Old Fashioned Cocktail


2 oz bourbon whiskey (I used Maker’s Mark)
1/2 oz maple syrup
Lemon peel twist
Dash of bitters


1. Fill an old fashioned glass with ice. Pour in bourbon and maple syrup. Stir in bitters. Garnish with lemon and serve.

Makes 1 drink
Maple Old Fashioned

One of my favorite artists EVAH is King Post Kitsch. Charlie just nails it every time.

When I was thinking what I wanted to listen to while I knocked back my cocktail was this older tune.

For your second drink, blast this song from April’s “Sheep On A Beach” album.

Check out King Post Kitsch on his Website, where you can buy the music. A free sampler can be scooped up here.


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Short And Sweet. Doughnut Tiramisu.

Doughnut Tiramisu

If doughnuts are up your alley and you like Tiramisu, then this recipe has your name written all over it.

It has my name written all over it, too! Yum.

I used a variety pack of cake doughnuts that had old fashioned, cinnamon dusted and powdered sugar. The combinations of these flavors with the classic coffee and mascarpone cream of the Tiramisu was terrific.

One review I read for the recipe had this to say: “not the best – for one thing I don’t like the taste of the donuts”.

Well then, that person should not be making Tiramisu with doughnuts. I, for one, loved the sweet doughnut flavor.

One other thing…the doughnuts I used were very fresh, so they broke apart when I dipped them in the espresso. Next time I will just spoon the espresso over the doughnuts after layering them in the pan.

 Doughnut Tiramisu
Doughnut Tiramisu


16 ounces mascarpone cheese
3/4 cup confectioners’ sugar
3 tablespoons coffee liqueur
1/2 teaspoon vanilla extract
1 cup heavy cream
1 1/2 cups brewed espresso or strong coffee
12 cake doughnuts, halved horizontally
Cocoa powder, for dusting


1. Combine the mascarpone, 1/2 cup confectioners’ sugar, the coffee liqueur and vanilla in a large bowl and beat with a mixer on medium speed until creamy, about 1 minute.

2. Combine the heavy cream and 1/4 cup confectioners’ sugar in a separate bowl; beat on medium-high speed until stiff peaks form. Fold the whipped cream into the mascarpone mixture in 3 additions; set aside.

3. Pour espresso into a shallow bowl. One at a time, dip 12 doughnut halves in the espresso and arrange in a single layer in a 9 x 13-inch baking dish, breaking the doughnuts as necessary to cover the bottom of the dish.

4. Spread one-third of the mascarpone mixture over the doughnuts. Dip the remaining 12 doughnut halves in the espresso and arrange on top. Spread the remaining mascarpone mixture on top. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

5. To serve, slice into pieces and dust with cocoa powder.

Serves 12

Recipe from Food Network Magazine
 Doughnut Tiramisu
 Doughnut Tiramisu
 Doughnut Tiramisu
 Doughnut Tiramisu
Here’s a short song…just don’t ask me to pronounce the band.

This is a really sweet song. So beautiful and so heartfelt.

Check out Frag mich nach Sonnenschein on Facebook. You can get the music on Soundcloud.

Learn more about Robert Muinos on Soundcloud, where you can get his music.


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Apple Chutney Chops. The Amazing Andrew Bird.

Apple Chutney Chops

ACC Basketball Tournament - Boston College vs Duke

These Apple Chutney Chops are a slam dunk into the dinner basket. The chutney is super simple to make and has sweet and tart notes with a hint of curry. It’s served over pan-fried pork chops and rice for a fast and elegant meal.

Apple Chutney Chops
Apple Chutney Chops


4 cups chopped peeled apples (3 to 4 apples)
1/2 cup golden raisins
1/2 cup honey
3 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1/2 teaspoon curry powder
1 tablespoon vegetable oil
4 (6 ounces each) boneless pork loin chops


1. For chutney, in a large saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until apples are tender, stirring occasionally.

2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°F. Let stand 5 minutes before serving. Serve with chutney.

Serves 4

Recipe from Quick Cooking Magazine
Apple Chutney Chops

I saw Andrew Bird in concert last night for the first time.

I’ve been a fan for years, so imagine my delight when I learned that he was going to play in a music hall one town over from me. I usually have to drive a good distance to see my favorite acts.

I know how talented Mr. Bird is from the hundreds of listens to his songs, but seeing him live was just incredible. His violin is a natural extension of his body, his whistling crisp and clear and his voice so very seductive in its perfect range. He’s one fine looking man, too.

Check out Andrew Bird on his Wesite, where you can learn of upcoming US and Canadian tour dates (If you can get tickets…GO! You won’t be sorry.) and buy the music.


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