Baked Sausage Pizza Tacos

Sausage Pizza Tacos

How cute is this boyo?

You can watch his latest viral vid here.

Baked Tacos are a game changer for getting tacos to a crowd. To expand the flavor base try these Baked Sausage Pizza Tacos which go the oven taco route with an Italian slant. Kids and adults alike will gobble up this dinner.

Sausage Pizza Tacos
Sausage Pizza Tacos


8 crispy taco shells
2 tablespoons olive oil
1 small onion, thinly sliced
1 small green pepper, thinly sliced
1/2 pound Italian sausage, casings removed
1 cup pizza sauce
3 tablespoons fresh basil, chopped and divided
2 teaspoons garlic powder
1 teaspoon dried oregano
1-1/2 cups shredded pizza cheese


1. Preheat oven to 325℉.

2. In a large frying pan, add olive oil and place over medium heat. Add onions and sauté about 3 minutes. Add peppers and continue to sauté another 10 minutes or until vegetables are soft but not browned. Remove onions and peppers from the pan and set aside.

3. Place sausage into the same frying pan and cook until browned and cooked through, about 6 minutes. Drain, then return the onions and green peppers to the pan with the sausage.

4. Add pizza sauce, 2 tablespoons of the basil, garlic powder and the oregano. Stir and continue cooking another 3-4 minutes.

5. Assemble taco shells in a 13 x 9 inch baking pan; Place a little bit of cheese in the bottom of each shell. Spoon sausage- pizza mixture into each shell. Top the tacos with the rest of the cheese and bake for 7 minutes. Top with remaining tablespoon of basil and serve.

Serves 4

Recipe from She Knows
Sausage Pizza Tacos

An Italian-based band would be more than perfect for this post, but I couldn’t resist getting this new tune out to youse. (Haha! A little bit of old school B’klyn I-taliano.)

‘Elysian’ is a nice bit of chill to get you in the mood for dinner (or re-entry to the States after an AWESOME trip to Scotland. Whatever? Right?)


Check out Northern American on the band’s Website and Facebook, where you can learn of upcoming US tour dates. You can buy the first track from their debut upcoming album ‘Modern Phenomena’ on Bandcamp.


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Short And Sweet. Koala Cupcakes.

Koala Cupcake

The koalas in this video are just too strange. Who knew that when angry they make such ridiculous ‘Myeep’ sounds?

I’ve been on a bit of an animal cupcake roll recently. There were the Lion Cupcakes I made last week. Then I made these adorable Koala Cupcakes and some Panda Bear Cupcakes that I will share shortly. So cute and so easy.

Koala Cupcakes
Koala Cupcakes


Brown food coloring
Chocolate coated almonds
Walnut halves (I used some candied walnuts, too, to see how they looked.)
Candy eyes


1. Tint icing light brown and frost cupcakes.

2. Place a chocolate coated almond on each cupcake as a nose. Take two walnut halves that are about the same size and place as ears. Add eyes.
Koala Cupcakes
Koala Cupcake
Koala Cupcakes

Short song time. Sure is a purdy one.

And a sweet song. Make that a freakin’ awesome sweet song.

Check out Ciaran Lavery on his Website, where you can learn of upcoming gigs in the UK, Ireland and US and buy his music.

Find out more about Calan Mai on Facebook. I don’t think that the new EP ‘Days On The Rock Face’ is available outside of Australia, but keep tuned on the Facebook page for updates.


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Overnight Savory French Toast Bake. I ♥ Scotland.

Overnight Savory French Toast Bake

Yes, still in Glasgow and having a wonderful time. It’s a fabulously hip city, immensely easy to navigate on foot and full of interesting things to see at every turn. Jump to the music section to learn of the excellent day in store for me.

Of course, I have an excellent recipe in store for you.

I adore make ahead breakfast recipes, especially when I have overnight guests. No fuss in the morning. Just turn on the oven and you’re good to go.

This Savory French Toast Bake is particularly yummy. Is “mustardy custardy” a valid descriptive term? Well, couple that with plenty of melting Gruyère and a delicate onion accent from chives and you’ve got yourself a breakfast dish to sing about.

Overnight Savory French Toast Bake
Overnight Savory French Toast Bake


1 loaf day-old French bread, cut into 1/2-inch slices
6 eggs, beaten
2 cups 2% milk
4 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup minced chives, divided
6 ounces shredded Gruyère or Swiss cheese, divided


1. Arrange half of the bread slices in a greased 13 x 9-inch baking dish.

2. In a large bowl, combine the eggs, milk, mustard, salt, pepper and 1/4 cup chives.

3. Pour half of the egg mixture over bread; sprinkle with 1 cup cheese. Layer with remaining bread and egg mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight.

4. Remove from the refrigerator 30 minutes before baking.

5. Bake, uncovered, at 350°F for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Sprinkle with remaining chives.

Serves 12

Recipe from Simple & Delicious Magazine

Overnight Savory French Toast Bake
Overnight Savory French Toast Bake
Overnight Savory French Toast Bake

So, today is pretty near a slice of musical heaven for me. My friend JC, aka The Vinyl Villain, has set up a quick stop of the HQ of Chemikal Underground. Stewart Henderson (who played bass with The Delgados) is meant to be around for a bit. Lucky me!

Then later this afternoon we are headed down to Edinburgh to meet up with Matthew from Song, By Toad. Awesome.

Think I’ll start the celebration with some Mogwai. Bring on that wall of sound.

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


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Bloody Mary Mussels. Excellent New Song From The Rebel Light.

Bloody Mary Mussels

What? Are we 12?

That’s what you get for hanging around with me.

But, you also get some pretty good recipes like this one for Bloody Mary Mussels.

If you love Bloody Marys and keep asking yourself why you don’t make mussels more often, well then, here you go.

So simple to put together, so delicious and the perfect way to turn a weeknight meal into a culinary delight.

Bloody Mary Mussels
Bloody Mary Mussels


1kg of mussels, cleaned and debearded
300ml salsa
1 Tbs Worcestershire sauce
1 tablespoon hot horseradish sauce
1 small dried chilli, crushed
3 stalks of celery , finely chopped
4 cloves of garlic, chopped
2 Tbs port
1/4 cup vodka
1 lemon, juiced
Bunch of flat leaf parsley, chopped


1. Soak mussels in a large bowl of water for an hour. Drain. If any mussels are not closed, throw them away.

2. Mix together the salsa, Worcestershire sauce, horseradish, chilli, garlic and celery. Stir in the port, vodka and lemon juice. Season with freshly ground pepper and some salt.

3. Put mussels into a large pan and add the bloody Mary mixture. Stir, then cover with a lid and set over medium heat.

4. Leave the mussels to steam for about 3-4 minutes.

5. When the mussels have opened, remove them from the pan with a slotted spoon. Any mussels that did not open during the cooking process should be thrown away.

6. Leave the tomato sauce to boil over high heat until thickened and slightly reduced. Pour the sauce over the mussels and sprinkle with the chopped parsley.

7. Serve in big soup bowls with crusty bread to mop up the sauce.

Serves 4

Recipe slightly adapted from Meals In Minutes by Jamie Oliver
Bloody Mary Mussels
So this song was in my inbox yesterday and in your ears today. LOVE it!

Of course, ever since The Rebel Light got on my radar last summer they have made it to most playlists I have made and every mixtape, too. These guys just have such a great sound and super catchy tunes.

Enter ‘Strangers’. More of the same, yet still irresistible. How can you not sing along with those “Ba ba ba ba ba ba bas”?

Check out The Rebel Light on the band’s Website (worth the visit just to see the guys decked out in Hawaiian shirts having a grand ole time). You can buy their music by naming your price on Bandcamp.


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Bacon Cheese Stuffed Shells. Sterling Roswell In Space..Er..On The Stereo.

Bacon Cheese Stuffed Shells
Oooh! Big pan full of meltingly delicious combo of six cheeses, bacon and pasta…. Come to me now!

Wowza! (I know. Too many exclamation points for a post, but this is an exclaimer of a recipe.)

Pasta shells are über packed with cheese, bacon and some mushrooms (to make them healthy). This lot is then covered with a thick, creamy sauce (note the 2% milk to make them healthy) and more cheese before baking.

The result? A most wonderful, decadent meal (that isn’t good for you…just pour some red wine for your heart and it will all be okay.)

Bacon Cheese Stuffed Shells
Bacon Cheese Stuffed Shells


24 uncooked jumbo pasta shells
1 cup chopped fresh mushrooms
1 cup finely chopped onion
1 tablespoon plus 1/4 cup butter, divided
1-1/2 cups ricotta cheese
8 ounces cream cheese, softened, divided
1-1/2 cups shredded Asiago cheese, divided
1 cup shredded Parmesan cheese
1 cup crumbled cooked bacon
2 tablespoons minced fresh parsley, divided
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons flour
2 cups heavy whipping cream
1/2 cup chicken broth
1/2 cup 2% milk
2 cups shredded Romano cheese
1-1/2 cups shredded part-skim mozzarella cheese


1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, sauté mushrooms and onion in 1 tablespoon butter until tender.

3. In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan, bacon, 1 tablespoon parsley, garlic salt, pepper and mushroom mixture.

4. Spoon the filling into shells. Place filled shells into a greased 13 x 9-inch baking dish.

5. Preheat oven to 350°F.

6. In a large saucepan, melt remaining butter. Stir in flour until smooth, then gradually add cream, broth and milk. Bring to a boil. Cook and stir 1-2 minutes until thickened. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley.

7. Pour sauce over shells. Sprinkle with mozzarella cheese.

8. Cover baking dish and bake 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

Serves 12

Recipe from Taste Of Home Magazine
Bacon Cheese Stuffed Shells
Bacon Cheese Stuffed Shells
Bacon Cheese Stuffed Shells
Sterling Roswell (obs no coincidence to NM) has a spacey new tune out, “Interplanetary Spaceliner”, from his new album ‘The Call Of The Cosmos’.

Let’s just say it is out of this world. (!!!!!!)

Full circle with those exclam points. Just enjoy the song.

Check out Sterling Roswell (ROSCO) on Facebook and Fire Records, where you can learn of upcoming gigs in England and buy the music.


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Frozen Key Lime Pie. Listening to Seafieldroad.

Frozen Key Lime Pie

This is the perfect make ahead dessert. A tangy Key Lime Pie in frozen form. Give your October a taste of the tropics.
Frozen Key Lime Pie
Frozen Key Lime Pie


For the crust:

1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons unsalted butter, melted

For the filling:

6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:

1 cup cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges


1. Preheat oven to 350℉.

2. For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie plate, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Cool completely.

3. For the filling, beat egg yolks and sugar on high speed in the bowl of a stand mixer fitted with a paddle attachment for 5 minutes, until thick. Decrease to medium speed, add condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

4. For the decoration, beat the heavy cream on high speed with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe onto the pie and decorate with lime. Freeze for several hours or overnight.

Serves 8

Note: This recipe contains uncooked egg. Use the freshest eggs available.

Recipe from Barefoot Contessa Family Style Cookbook by Ina Garten
Frozen Key Lime Pie
Frozen Key Lime Pie
Woo Hoo! I am in Scotland accompanying my husband who has a meeting in Glasgow. All play for me! Looking forward to my time in this glorious city and also visiting family in Edinburgh.

We are staying in the WEIRDEST hotel, though. It is some kind of futuristic, Samsung-driven place and the rooms are like space pods. The whole place glows orange. Those droids at the top of the post would be right at home in this joint.

How I love the trumpet in this song by Edinburgh-based band Seafieldroad. How I love this song.

Check out Seafieldroad on Facebook. You can buy their music on Bandcamp.


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Taco Casserole

Taco Casserole

Who knew?

And who knew that the pancake staple Bisquick could work so well as the crust in a Taco Casserole?

It did and it does. That thin crust is topped with taco flavored beef and a layer of cheesy sour cream. Bueno.

Taco Casserole
Taco Casserole


2 cups Bisquick mix
1/2 cup cold water
1 lb ground beef
1 green bell pepper, chopped
2 Tbs chopped onion
8 oz taco sauce
8 oz sour cream
1 cup shredded Cheddar cheese
1/3 cup mayonnaise
Optional garnishes: salsa, chopped tomato, snipped basil, cilantro leaves, pickled jalapeños


1. Preheat oven to 375℉.

2. Combine Bisquick mix and water, stirring with a fork until blended. Press into bottom of lightly greased 12 x 8 x 2 inch baking dish. Bake for 9 minutes.

3. Cook ground beef, green pepper and onion in large skillet until meat is browned, stirring to crumble meat. Drain.

4. Stir taco sauce into beef mixture. Spoon over crust.

5. In a bowl, combine sour cream, cheese and mayonnaise. Spoon over meat mixture. Sprinkle with paprika.

6. Bake uncovered for 25 minutes. Cut into squares to serve with garnishes, if you like.

Serves 6

Recipe from
Taco Casserole

C’mon with me. We’re Wading In. Into the weekend, that is, with The Ocean Party.

Check out The Ocean Party on Facebook. You can pre-order the new album ‘Soft Focus’ here. Also, the band will be playing at the Pre-CMJ Showcase in NYC on October 20th. Get tix here.


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