Quesadillas For A Crowd. New Music From Summer Heart.

Hello friends! Oh, how I miss my time singing in the kitchen with you all. This summer has found me too often away from my computer (some say that is a good thing!) with the resulting scarcity of posts. Be assured that I have not been away from cooking, baking and listening to tons of music, so there will be lots of good things to share when I finally get back on a more regular schedule.

So what exactly have I been doing?

Adulting. (which my computer auto corrects to Adulating. No, not doing that a whole lot. Ha!)

Adulting is a silly term, but I feel like such a grown up these days. My 4 kids are all teenagers right now (Calgon comes to mind) and the demands are high. In two weeks my brood will be down by half with the two oldest off to college (one abroad in Moscow—so far *sniff*). There will be more time for posts which will undoubtedly cheer me up as I adjust to the quiet house that the school year brings. So that’s a good thing for us all!

Okay, on to today’s recipe which I have made twice this summer since it is so good!

Quesadillas For A Crowd is a perfect quick and easy meal or snack. I adore this oven method of cooking them. The tortillas get perfectly crisp with no effort at all. The mozzarella/provolone/jalapeño filling suggested here is awesome, but you can substitute any of your favorite fillings. I’ve made cheddar-pepperoni, ham and cheese, and cheddar-green chile….all delicious and fool proof every time.


Quesadillas For A Crowd

Ingredients:

3 Tbs vegetable oil
8 oz shredded provolone
8 oz shredded mozzarella
1/4 cup chopped jarred jalapeño chiles
4 (10-inch) flour tortillas
Salsa and sour cream, to serve

Directions:

1. Adjust oven rack to middle position. Preheat oven to 450℉. Brush rimmed baking sheet with oil.

2. Combine provolone, mozzarella, and jalapeños in bowl.

3. Fold tortillas in half. Arrange folded tortillas in single layer on prepared baking sheet with rounded edges facing center of sheet.

4. Bake until tortilla tops and edges begin to turn golden brown, 5 to 7 minutes. Remove sheet from oven. Flip tortillas over.

5. Using tongs, open each tortilla and fill with an equal amount cheese mixture, leaving a 1-inch border. Close tortillas and press sides firmly together.

6. Return quesadillas to oven and continue to bake until crisp around edges and golden brown on second side, 4 to 6 minutes longer.

7. Remove quesadillas from oven and let cool for 5 minutes. Slice each quesadilla into wedges and serve with salsa and sour cream, if you like.

Serves 4 (doubles/triples/quadruples easily)

Recipe from Cook’s Country



“Follow”, new from Sweden’s Summer Heart, will enchant a crowd of quesadilla eating adults and children alike with its lovely lilt of electro-pop.

“I can follow you in style
If you see me every time I’m passing by”

Check out Summer Heart on Facebook. You can buy their music on Bandcamp.

Cheers!

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Cuban Sandwich Casserole. Listening To Alternative Echo.

Best thing I have seen in awhile:

And the best casserole I have made in awhile.

If you love Cuban Sandwiches and have a thing for casseroles, then this mash-up of the two is going to make you very happy. The classic flavors of pork, ham, Swiss cheese, mustard and pickles are all in there along with the delectable addition of alfredo sauce.


Cuban Sandwich Casserole

Ingredients:

1 (15 oz) container alfredo sauce
2 eggs
2 Tbs whole grain mustard
8 cups french bread cut into 1/2 inch cubes
2 cups shredded Swiss cheese, divided
1 1/2 cups cooked shredded pork (I used BBQ pulled pork)
1 cup cubed cooked ham
1 cup dill pickle chips, chopped

Directions:

1. Preheat oven to 350℉. Grease a 13 x 9-inch baking pan.

2. In a large bowl, whisk together alfredo sauce, eggs, and mustard. Stir in bread cubes, 1 1/2 cups cheese, pork, ham and pickles until well combined.

3. Spoon mixture into prepared pan and sprinkle with remaining 1/2 cup of cheese.

4. Bake for 40 minutes or until center is set and cheese is melted. Let stand for 5 minutes before serving.

Serves 6

Recipe from Cooking With Paula Deen

Climb into your week with “High Time” from Alternative Echo aka John Roberts that packs retro cool in its dark theme.

Instrumental:

And the video with lyrics:

Check out Alternative Echo on Facebook where you can keep tuned on where to buy the new album.

Cheers!

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

Chocolate Chip Cookie Dough Layer Cake. New Music From Dan Miz.


This is one rich cake.

When you have over a pound of butter out on the counter waiting to work itself into a cake….rich is definitely a word that comes to mind.

Chocolate cake sandwiched with a cookie dough filling and cloaked in a thick chocolate glaze….rich, rich, rich. But, oh so good!

There was debate by Ruthanne, whose recipe this is, whether the filling layer was too thick. I went with her advice to use the full quantity. The cake looks quite impressive with that huge dose of cookie dough in the center, but I have to admit that even for a cookie dough freak like myself, it was a touch too much despite being totally delicious.

So here is my advice: Definitely make this cake! I would halve the quantity of filling or else serve the cake in very thin slivers. Cookie dough lovers will adore it.


Chocolate Chip Cookie Dough Layer Cake

Ingredients for cake:

One box chocolate cake mix, plus water, oil and eggs to make according to package directions (Or use your favorite chocolate cake recipe)

Ingredients for filling:

8 oz unsalted butter, softened
8 oz salted butter, softened
2 cups confectioners’ sugar
1 cup brown sugar
3 Tbs vanilla
1/3 cup flour
12 oz mini chocolate chips

Ingredients for glaze:

6 oz salted butter
12 oz semi-sweet chocolate chips

Directions:

1. Make cake according to box instructions in two 8 or 9-inch round pans. Cool cakes completely after baking.

2. Place all filling ingredients except mini chips into a large mixing bowl. Beat on low speed with mixer until combined. Increase speed to high and continue to beat until light and fluffy. Add mini chips (keep about 1/2 of a cup aside to sprinkle on sides and top of cake) and beat to combine.

3. Make glaze by melting butter and chocolate chips together. Set aside to cool slightly.

4. Place one cake on serving plate and spread with a little of the glaze. Spoon all of filling on top and spread to the edges of the cake.

5. Place second cake on top and use a knife to smooth edges of filling flat between the two cake layers. Sprinkle edges of filling with some of the reserved chocolate chips. Pour glaze over the top and sprinkle with the rest of the mini chips.

6. Refrigerate cake for a few hours until filling is firm.

Serves 16 (or more!)

Recipe from Easy Baked




Awhile back NYC-based musician Dan Miz sent me this song along with the info that he liked chocolate cake.

The chocolate packed cake is for him and his rich, soulful pop song is for you.

Check out Dan Miz on his Website. You can buy his music here.

Cheers!

Posted in Cake | Tagged | 1 Comment

Mexican Chicken. New Music From Lauren Ruth Ward.


So the other day we went overboard with the carbo-coma inducing Chili Cheese Fries Baked Potatoes. If low carb is the goal, you can’t go wrong with this super easy Mexican Chicken. Serve with Spanish rice. Oops…or not.


Mexican Chicken

Ingredients:

1 pound boneless chicken breasts
1 teaspoon taco seasoning
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped

Directions:

1. Sprinkle the chicken on both sides with taco seasoning then grill or sauté.

2. Cut the chicken into cubes and place in a greased 8 x 8-inch baking dish. Add the enchilada sauce and toss to coat. Sprinkle with cheese.

3. Bake at 350ºF for 10-20 minutes, until hot and bubbly.

4. Sprinkle the green onions over the top and serve.

Serves 4

Recipe from Genaw.com

It is nearly impossible to offend me. So, “Did I Offend You?” always gets a big no from me. But delivered à la Lauren Ruth Ward, its daBomb pop song time.

Check out Lauren Ruth Ward on Facebook where you can learn of upcoming shows in southern California. Visit her Website to learn more and buy the music.

Cheers!

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Chili Cheese Fries Baked Potatoes. New Music From Darius 1061.

Q: How much do pirates earrings cost?
A: A Buccaneer.

Alrighty mateys. Here’s a fun dinner for when you cannot resist carbs on carbs. Take a baked potato and load it up with chili and cheese and a good dose of french fries. Mmmmm…tasty.

Chili Cheese Fries Baked Potatoes

Ingredients:

Four (6 to 8-oz) potatoes
Olive oil
3 cups cooked frozen french fries
1 1/2 tsp chili powder
2 cups homemade or canned chili, warmed
1 cup shredded Monterey Jack cheese
1/4 cup sliced green onions

Directions:

1. Pierce the potatoes all over with a fork. Place on a baking sheet, rub with olive oil and season.

2. Bake potatoes at 425°F until tender when pierced with a fork, 50 to 60 minutes. Split the top of each potato, being careful not to cut all the way through. With a fork, fluff potatoes and season to taste with salt and pepper.

3. To make the topping, in a large bowl, toss the fries and chili powder.

4. Preheat the broiler.

5. Top each fluffed and seasoned potato with 1/2 cup chili, 2 tablespoons cheese, 3/4 cup fries and another 2 tablespoons of cheese.

6. Broil until the cheese melts, about 2 minutes. Top each potato with 1 tablespoon of green onions and serve.

Serves 4

Recipe from Rachael Ray


Easy breezy with a hint of the Caribbean, “Do You” is the essence of summer jamming. And, as Darius himself will assure you, it’s not “Despacito”. :)

Check out Darius 1061 on his Website where you can link to buy the music.

Cheers!

Posted in Main Courses | Tagged | 1 Comment

Homemade Disneyland Dole Whip. New Music From Högni.



I’ve never been to Disneyland, but evidently the Dole Whip is a huge favorite there.

I can see why.

This refreshing, light and creamy treat is the perfect pick me up on a hot summer day. With only two ingredients, it couldn’t be easier to throw together a batch. Mouse lovers and others will thank you.

For an adult version, try adding a splash of rum. Yum.


Homemade Disneyland Dole Whip

Ingredients:

4 cups (16oz/450g ) small chunks frozen Pineapple
1 cup (8oz/225g) low fat coconut milk (can also use almond or regular)

Directions:

1. Place the coconut milk and pineapple into a food processor or high powered blender.

2. Blend until the consistency becomes creamy, stopping several times to scrape down the pineapple.

3. Serve immediately when the mixture is smooth.

Serves 4

Recipe from Bigger Bolder Baking

A few years ago I was absolutely obsessed with ‘Goodbye July’ by Hjaltalín. Orchestral moves crashing into pure pop….it still makes my heart sing.

So, I was psyched when I saw that Högni, formerly the front man of Hjaltalín, has a new single out.

And it’s awesome.

As intriguing as his past music, “Komdu Með” which is part of an Icelandic period piece examining two locomotives Minør and Pionér, blasts some spaceship enterprise into a bleak landscape that could easily be soundtrack material. It’s haunting and dark. I’m sure glad we have some sunny Dole Whips to lighten things up.

Check out Högni on Facebook. You can buy his music here.

Cheers!

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Short And Sweet. Nutella Crunch Ice Cream Cake.



I made this Nutella Crunch Ice Cream Cake for my son’s 16th birthday last week. It was fun and delicious while being one of the easiest cakes out there. Just three ingredients and less than 10 minutes hands on time, it is perfect for parties and entertaining since you can make it well in advance. A little bit of whipped cream and chocolate syrup dress up the cake, but it’s yummy on its own.

Nutella Crunch Ice Cream Cake

Ingredients:

2 cups Nutella
6 cups Rice Krispies cereal
1 gallon vanilla ice cream
Whipped cream and chocolate syrup, to decorate, optional

Directions:

1. In a large saucepan over low heat, combine the Nutella and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Nutella. Remove from heat.

2. Line a sheet pan with parchment paper. Pour the Nutella-Rice Krispies mixture onto the lined sheet pan and spread evenly. Place in the freezer to chill for 30 minutes.

3. While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.

4. Cut the coated cereal into bite sized pieces and set aside 2 cups.

5. Once ice cream is softened (but not runny) quickly combine the ice cream and remaining coated cereal in the mixing bowl.

6. Spoon the mixture into a 9 or 10-inch springform pan, packing it firmly so that there are no air pockets. Top the cake with the reserved Nutella-cereal mixture.

7. Cover with plastic wrap and place the springform pan into the freezer for at least 4 hours or overnight until completely frozen.

8. Remove the cake from the freezer about 30 minutes before serving and place in the refrigerator to soften a little.

9. When ready to serve, place the cake on a serving plate and remove the sides of the springform pan. Cut and serve immediately.

Serves 12 to 14

Recipe from A Family Feast



Time for a short song.

And a sweet song.

“No matter what
you have my love”

Check out Float Here Forever on the band’s Website where you can learn of an upcoming show in August and buy their music.

Learn more about At The Moment on Facebook and the band’s Website where you can get info on an upcoming show and buy the music.

Cheers!

Posted in Cake, Ice Cream, Short And Sweet | Tagged , | 2 Comments