Meat & Potatoes Burger. New Music From Kit B.

I’ve never had mashed potatoes on a hamburger. Well, now I have. And you know what? It’s a pretty good addition. The spicy watercress and bite of Dijon bring it all together nicely.

Meat & Potatoes Burger


2 large baking potatoes, peeled and cut into chunks
1 tablespoon butter
1 Tbs whole milk or half and half
1 egg, beaten
2 tablespoons snipped chives
Salt and pepper
2 pounds lean ground sirloin
2 tablespoons Worcestershire sauce
1/4 cup flat leaf parsley leaves, finely chopped
3 tablespoons grated onion
2 tablespoons extra-virgin olive oil
4 Kaiser rolls
Dijon mustard
1 bunch watercress, trimmed of thick stems


1. Place the potatoes in a pot and cover by one inch with water. Bring to a boil over high heat, add some salt and boil until the potatoes are tender, about 12 minutes. Drain and return the potatoes to the pot and let them sit for a minute to dry out.

2. Add the butter and milk to the potatoes. Add egg and combine with a potato masher. Add chives, salt and pepper then continue to mash until smooth.

3. Preheat broiler.

4. While potatoes are cooking, combine the sirloin, Worcestershire, parsley and onion in a bowl. Season with salt and pepper and mix to combine. Form meat into 4 patties about 1 inch thick. Make a small indentation in the center of each burger which allows them to cook more evenly.

5. Add oil to a large, preheated skillet. Once the oil ripples, add the patties and cook on each side for 7-8 minutes for rare to medium rare, 11-12 minutes for medium to medium well doneness, turning once.

4. While the burgers are cooking, split the buns and lightly toast under the broiler.

5. To build the burgers, spoon mustard over the bun bottoms, top with watercress, burgers and a small mound of mashed potatoes.
Serves 4

Recipe from Rachael Ray

Manchester-based band Kit B has a new song out entitled “Plus One”. Dreamy indie.

“I can change your world”

Check out Kit B on Facebook. You can buy their music here.


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Buffalo Chicken Pasta Bake. New Music From Jordan Klassen.

Very punny.

Buffalo wings slam into macaroni and cheese in this decadent casserole. Creamy inside with a delectably crisp top, this dinner is a winner.

Buffalo Chicken Pasta Bake


8 tablespoons butter, divided
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 tablespoon minced garlic
1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup buffalo wing sauce, divided
1/4 cup all-purpose flour
1 1/2 cups milk
1 1/2 cups chicken broth
4 cups shredded Colby cheese
2 cups shredded Monterey Jack cheese
1 pound rigatoni pasta, cooked according to package directions
1 cup panko
1/2 cup crumbled blue cheese
3 tablespoons chopped fresh parsley


1. Preheat oven to 350°F. Grease a 13 x 9-inch baking dish.

2. In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, carrot, and garlic. Cook, stirring occasionally, until tender, about 10 minutes. Remove vegetables from skillet using a slotted spoon.

3. In same skillet, melt 2 tablespoons butter over medium heat. Sprinkle chicken with salt and pepper then add to skillet. Cook, stirring occasionally, for 6 to 8 minutes.

4. Return vegetables to skillet, and stir in 1/2 cup wing sauce. Remove from heat.

5. In a large saucepan, melt remaining 4 tablespoons butter over medium heat. Whisk in flour. Cook, whisking constantly, for 2 minutes. Gradually whisk in milk, broth, and remaining 1/4 cup wing sauce until smooth. Cook, whisking occasionally, until thickened, 8 to 10 minutes. Gradually stir in Colby and Monterey Jack until melted and smooth.

6. Stir chicken mixture and cooked pasta into cheese sauce until well combined.

7. Spoon mixture into prepared pan.

8. In a small bowl, stir together bread crumbs, blue cheese, and parsley. Sprinkle over top of casserole.

9. Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

Serves 8

Recipe from Paula Deen

‘Housefly’ might make you think annoying, but this song so titled is anything but. Jordan Klassen threads his soft vocals through the plinking, melodic tune in a calming, lovely way.

Check out Jordan Klassen on his Website where you can learn of upcoming European tour dates and buy his music.


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Raspberry White Chocolate Scones. New Music From Flora Cash.

Anyone watch America’s Got Talent? I was a super fan of this kooky act. So funny.

I’m not a super big white chocolate fan, but it becomes magical when paired with raspberries in these sweet, soft scones. The sprinkling of sugar before baking gives them a nice crispness on top.

Raspberry White Chocolate Scones


2 cups (250 grams) all-purpose flour
2 tablespoons (28 grams) granulated sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (85 grams) butter, cut into small pieces
6 ounces (170 grams) raspberries (fresh or frozen)
1/2 cup (85 grams) white chocolate chips
1 large egg
1 teaspoon vanilla extract
1/3 cup (80 ml) heavy cream


1. Preheat oven to 350℉ (180℃).

2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

3. Cut in butter with pastry blender until coarse crumbs form. Gently fold in raspberries and white chocolate chips. Set aside.

4. In a small bowl, beat together egg, vanilla, and heavy cream. Pour over the scone batter and lightly mix until the dough comes together. The dough will be sticky.

5. Turn out dough onto a lightly floured surface, form a circle, and flatten it until it is about 1-inch thick. Using a sharp knife dipped in flour, cut 8 equal pie wedges (even though dough is kind of unmanageable, try not to add more flour to keep the scones tender).

6. Transfer scones to a baking sheet using a flat spatula dipped in flour and sprinkle the tops of the scones with a little granulated sugar.

7. Bake scones for 25-30 minutes, or until lightly browned. Serve warm or at room temperature

Makes 8 scones

Recipe from Pastry Affair

“You Are Healing” is new from husband and wife duo Flora Cash. Beautiful, soothing, hopeful.

Check out Flora Cash on the band’s Website where you can buy their music.


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Potluck Baked Beans. New Music From Adam & Elvis.

Lol…Prince Charles looks so crazy.

If you have a potluck in your future, this recipe for baked beans would be an easy side to bring. It’s sweet with a hint of spice, has some smokiness from the bacon and lovely flavor from the onion which practically melts into the beans.

Potluck Baked Beans


4 (15-ounce) cans baked beans
2/3 cup barbecue sauce
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce
Dash of cumin and chili powder
Dash of black pepper
1 onion, thinly sliced
4 slices bacon


1. Preheat oven to 350℉ .

2. Spoon the beans into a 13 x 9-inch baking dish. Stir in the barbecue sauce, mustard, hot pepper sauce and spices.

3. Scatter the onion slices over the bean mixture then arrange the bacon slices on top.

4. Bake, uncovered, for about 45 minutes until bubbly.

Serves 12

Recipe from What Can I Bring? Cookbook by Anne Byrn

Mosquito biting gals are always welcome to my outdoor potlucks. “She Bites Mosquitos” is from Adam & Elvis’ album ‘Through Snow and Small Talk’ due out later this month. So freakin’ catchy.

Check out Adam & Elvis on Facebook where you can get information on their album launch on September 30th in Reading, UK. You can buy the music here.


Posted in Side Dish | Tagged | 2 Comments

Detroit-Style Pizza. New Music From Protomartyr.

I grew up in New York City so I am no stranger to world class pizza. Whereas a NY-style slice of cheese is my favorite, a look around at the 48 pizza recipes on I Sing In The Kitchen shows that I really, really love all sorts of pizza.

The current issue of Cook’s Country magazine has a recipe for Detroit-Style Pizza which immediately grabbed my interest. First, I did not know that Detroit had its own pizza style and second, the photo of the pizza looked fab.

You MUST give this pizza a try. The dough is super easy to work with and bakes up crisp with a buttery flavor. The Jack cheese melts like a dream and any bits that touch the edges of the pan transform into crunchy, caramelized bits. The herbed tomato sauce in its trademark stripey pattern gives the pie a fun look.

Detroit-Style Pizza


1 Tbs extra-virgin olive oil
2¼ cups all-purpose flour
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 cup warm water
3/4 teaspoon salt
10 ounces Monterey Jack cheese, shredded
Tomato Sauce (recipe follows)


1. Spray a 13 x 9-inch nonstick baking pan with cooking spray. Brush bottom and sides of pan with the tablespoon of olive oil.

2. Using a stand mixer fitted with a dough hook, mix flour, yeast and sugar on low speed for 10 seconds. With mixer running, slowly add the water and mix until dough forms and no dry flour remains. about 2 minutes. Scrape down the bowl as needed. Cover with plastic wrap and let stand for 10 minutes.

3. Add salt to the mixing bowl and knead dough on medium speed until the dough is smooth and clears the sides of the bowl, about 7 minutes. Transfer dough to the prepared pan, cover with plastic wrap, and allow to rest for 15 minutes.

4. Press dough into corners of pan (Oil your fingers to make it easier, if necessary) and let rest until doubled in size, about 2 hours.

5. Preheat oven to 500℉.

6. Sprinkle cheese over dough evenly to the sides of the pan.

7. Spoon three (1 inch wide) strips of sauce over cheese evenly down the length of the pan.

8. Bake until cheese is melted and starting to brown, about 15 minutes.

9. Let pizza cook in pan on a rack for 5 minutes.

10. Run a knife around edges of pan. Use large spatulas to loosen the whole pizza from the pan and transfer it to a cutting board. Cut into squares and serve.

Serves 4

Tomato Sauce


1 cup canned crushed tomatoes
1 Tbs extra-virgin olive oil
1 Tbs chopped fresh basil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


1. Combine all ingredients in a bowl. (Sauce can be refrigerated for up to 24 hours)

Recipe from Cook’s Country

We’re going to rock out with a new song from Detroit-based band Protomartyr. Eerie spoken word lyrics, crashing drums and soothing guitar build up and down. As satisfying as a tasty slice of za in the motor city.

Check out Protomartyr on Facebook where you can learn of upcoming world tour dates. You can buy their music on Bandcamp.


Posted in Main Courses | Tagged | 1 Comment

Short And Sweet. No-Bake Éclair Cake.

Enjoy some éclair induced happiness with this super simple No-Bake Éclair Cake. It has all of the delicious flavors of an éclair for a fraction of the effort. The chocolate icing is to die for. I might double the quantity next time for a thicker icing layer.

No-Bake Éclair Cake


1 box (16 oz) graham crackers
2 packages (3.4 oz each) instant vanilla pudding
3 1/2 cups whole milk
8 oz Cool Whip
Chocolate Icing (recipe follows)


1. Whisk together the pudding and milk in a large mixing bowl until thickened, about 2 minutes. Fold in the Cool Whip.

2. Spray a 9 × 13-inch baking pan with non-stick spray.

3. Line the bottom of the pan with a single layer of graham crackers, breaking them in smaller pieces to fit the pan as necessary.

4. Spread half of the pudding mixture evenly over the graham crackers. Top with a second layer of graham crackers, followed by the second half of the pudding. Top with the third and final layer of graham crackers.

5. Spread chocolate icing evenly over the top layer of graham crackers.

6. Refrigerate overnight to set up and allow the graham crackers to soften.

Chocolate Icing


3 Tbs unsweetened cocoa powder
1 1/2 cups confectioners’ sugar
3 Tbs salted butter, melted
3 Tbs whole milk


1. Whisk together the cocoa powder, confectioners’ sugar, melted butter and milk until smooth. Use right away.

Recipes from Tip Hero

Here’s a bat shit crazy short song. Makes me laugh every time.

And a sweet song.

Check out Moff Skellington on Facebook. You can buy his music on Bandcamp.

Learn more about Locomotive Ghost on the band’s Website where you can buy their music.


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Roasted Potato Poutine. Listening To doubleVee.

You know what will knock you over?

Roasted Potato Poutine.

Crisp, roasted, tender potatoes replace french fries in this riff on the popular Québécois dish. Smothered with cheese curds and a garlic scented brown gravy, these spuds are serious comfort food.

Roasted Potato Poutine


5 lbs new potatoes, halved
1/4 cup olive oil
Kosher salt and black pepper
5 Tbs unsalted butter
1 garlic clove, minced
5 Tbs flour
2 cups beef stock
1/2 cup chicken stock
1/2 tsp Worcestershire sauce
8 oz cheese curds
1/4 cup snipped chives


1. Preheat oven to 425℉.

2. Heat 2 rimmed baking sheets in the oven until hot, about 10 minutes.

3. In a large bowl, toss the potatoes with olive oil and sprinkle with salt and pepper.

4. Remove the baking sheets from the oven and arrange the potatoes, cut side down, in a single layer.

5. Roast potatoes until golden and tender, about 20 minutes.

6. Meanwhile, in a saucepan, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Gradually whisk in the flour and cook, stirring constantly until golden brown. Slowly whisk in the stocks and simmer until thickened, stirring often, about 12 minutes. Add the Worcestershire sauce and season with pepper to taste.

7. In a 2 quart baking dish, spread out the potatoes. Drizzle with 3/4 of the gravy then top with cheese.

8. Bake until cheese starts to melt, about 2 to 3 minutes. Drizzle with the remaining gravy and sprinkle with chives.

Serves 8

Recipe slightly adapted from Rachael Ray

The debut album from Oklahoma-based duo doubleVee was released earlier this year. ‘The Moonlit Fables of Jack the Rider’ is a dream of a concept album. Kind of weird with lots of quirks in the music, it’s wicked awesome. Opening track “Jack The Rider” kicks things off.

The video for the song is pretty dark and completely mesmerizing. The music fits it so perfectly.

Check out doubleVee on the band’s Website. You can buy their music on Bandcamp.


Posted in Side Dish, Vegetable | Tagged | 2 Comments