Thai Chicken Casserole. New Music From Royal Indians.

HaHa…this guy.

If you love pad thai then you are going to like this Thai Chicken Casserole. It’s super quick to make thanks to short cuts from coleslaw mix and purchased Thai peanut sauce. Leftovers are delicious cold, too.

Thai Chicken Casserole


1 bottle (11-1/2 ounces) Thai peanut sauce
1 cup chicken broth
3 cups shredded cooked chicken
3 cups coleslaw mix
4 green onions, chopped
1 package (14 ounces) thick rice noodles
Chopped peanuts and minced fresh cilantro to serve, optional


1. Preheat oven to 400°F.

2. Whisk together peanut sauce and broth. Place the chicken, coleslaw mix and green onions in a large bowl. Pour over the peanut sauce mixture and stir to combine.

3. Prepare noodles according to package directions. Drain and immediately toss with chicken mixture.

4. Transfer to a greased 13 x 9-inch baking dish. Bake, covered, until heated through, 10-15 minutes.

5. Top with peanuts and cilantro to serve.

Serves 6

Recipe from Simple & Delicious Magazine

Let’s roll into the week with a little rock.

‘Mr. Fake’ is the first single from London-based band Royal Indians.

Check out Royal Indians on the band’s Website. Keep tuned there for info on where to buy their music.


Posted in Chicken, Main Courses, Pasta | Tagged | 1 Comment

Creamy Potato Salad. New Music From Yawn Mower.

Here’s a recipe for a really good version of potato salad. It has cider vinegar, which permeates the warm potatoes, and a good dose of horseradish which gives it plenty of zip. The creaminess comes from a mixture of mayo and sour cream.

The comment section over at Food Network had a lot of people balking at the quantity of horseradish. If it’s not really your thing, then definitely decrease the amount.

Creamy Potato Salad


1 pound potatoes, boiled and cubed (I used a combination of white and red new potatoes)
1 tablespoon cider vinegar
1/2 teaspoon salt
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons horseradish
2 tablespoons chopped chives
1 chopped celery stalk


1. Toss warm potatoes with cider vinegar and salt.

2. Mix mayonnaise and sour cream with horseradish and chives.

3. Toss mayo mixture with the potatoes and celery. Season with salt and pepper to taste.

Serves 4

Recipe from Food Network Magazine

Who’s not going to want to listen to a band called Yawn Mower? Made me smile. So does the title of their new EP…”What’s All This New Piss?” And one of the duo is named Biff.

So rich.

‘Shed Is Old’ is the first single from the EP. It’s a rowdy, rockin’ romp.

“The shed was old, that shit was leanin’
But was it termites or neglect?”

Check out Yawn Mower on Bandcamp where you can buy their music and learn of upcoming gigs in New Jersey.


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Vanilla Bean Confetti Cookies. New Music From Griffin Oskar.

Colored sprinkles are such cheerful things. The pop of color they add to anything always makes me smile.

These Vanilla Bean Confetti Cookies, packed with sprinkles, are pure happiness in cookie form. The vanilla-laced sugar cookie dough has sprinkles in it before being rolled into even more sprinkles. My daughter prefers nonpareils to sprinkles so I divided the dough and made half of each.

Vanilla Bean Confetti Cookies


1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 vanilla bean
1 large egg
1 teaspoon pure vanilla extract
1/2 cup sprinkles


1. In a medium bowl whisk together flour, baking powder, cream of tartar, baking soda, and salt.

2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until light and fluffy, about 4 minutes. Split the vanilla bean and scrape the seeds into the bowl. Add the egg and vanilla extract, and beat until thoroughly combined.

3. Reduce the mixer speed to low, and slowly add the dry ingredients into the wet ingredients. Fold in 1/4 cup of the sprinkles.

4. Place the remaining 1/4 cup sprinkles in a bowl. Roll 2 tablespoons of dough into a ball. Dip the ball in the bowl of sprinkles to cover lightly. Put the balls on a plate. Repeat with the remaining sprinkles and dough. Chill the dough for at least 2 hours or overnight.

5. Place racks in the center and upper third of the oven and preheat to 350℉. Line 2 baking sheets with parchment paper.

6. Transfer the chilled dough balls to the prepared baking sheets. Leave about 2 inches of space in between each ball.

7. Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, 10 minutes.

8. Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. The cookies will keep in an airtight container for up to 4 days.

Makes about 18 cookies

Recipe from Joy The Baker

LA-based artist Griffin Oskar has a new EP out titled ‘Hostage’. The title track is awesome with his silky vocals, whoa-whoas, and stadium beats all coming together for a catchy listen.

“If love is a drug
I don’t want it
Because I don’t have any self control”

Check out Griffin Oskar on Facebook. You can buy his music here.


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Buffalo Chicken Pockets. New Music From Lunch Ladies.

I love that video so much. I do NOT love all of the white stuff falling outside my window right now. Jeez…March 24!

I bet those T-Rexes would love some Buffalo Chicken Pockets when they are done shoveling.

Perfect for a snack or light meal, Buffalo Chicken Pockets are super easy and so tasty. All you do is season cooked, ground chicken with Buffalo wing sauce then seal it in purchased biscuit dough with some cheddar. Bake and serve with some blue cheese dressing for dipping.

Buffalo Chicken Pockets


3/4 pound ground chicken
1/3 cup Buffalo wing sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
1/2 cup shredded cheddar cheese
Blue cheese salad dressing, optional


1. Preheat oven to 375°F.

2. In a large skillet, cook chicken over medium heat 5 minutes or until no longer pink, crumbling it with a spoon. Remove from heat then stir in wing sauce.

3. On a lightly floured surface, roll each biscuit into a 6 inch circle. Top each with 1/4 cup of the chicken mixture and 2 tablespoons cheese. Fold dough over filling and pinch edge to seal.

4. Transfer pockets to a parchment lined baking sheet. Bake 12-14 minutes or until golden brown. Serve with blue cheese dressing if you like.

Note: To freeze, cool the pockets and place in a resealable plastic freezer bag. To use, reheat pockets on an parchment lined baking sheet in a preheated 375°F oven until heated through.

Serves 8

Recipe from Simple & Delicious Magazine

Buffalo Chicken Pockets are perfect for ladies who lunch. Lunch Ladies would probably enjoy them, too. Specifically New Jersey-based Lunch Ladies. Their dream-pop album “Down On Sunset Strip” is filled with brooding tunes set to shimmery beats.

Check out Lunch Ladies on Facebook and Bandcamp where you can buy their music.


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French-Fry Burrito. New Music From Close Talker.

French fries in a burrito?

That’s new to me, but evidently it is thing aka California burritos.

Spiced up beef joins crinkly fries along with refried beans, cheese, sour cream and pico de gallo all rolled up into a tortilla. Delicious.

French-Fry Burrito


1/2 cup crinkle cut fries
4 oz strip steak
½ teaspoon kosher salt
½ teaspoon chili powder
½ teaspoon cumin
1 (10 or 12-inch) flour tortilla
1 tablespoon refried beans
1/2 cup shredded pepper Jack
2 tablespoons pico de gallo
2 tablespoons sour cream
Additional pico de gallo and guacamole, to serve


1. Bake fries according to package directions.

2. Season steak with the salt, chili powder and cumin. Heat a grill or large cast iron frying pan over medium high heat. Grill or pan fry the steak for about 3 minutes per side. Remove to a cutting board and chop.

3. Top tortilla with refried beans, the steak, fries, cheese, pico de gallo and sour cream. Fold over the sides and roll it up.

4. Microwave seam-side down until warmed through, about 1-2 minutes. Serve with pico de gallo and guacamole.

Serves 1

Recipe from Food Network Magazine

Canadian band Close Talker will be releasing their third album this spring. The first single “Okay Hollywood” will give dem french-fry burritos the California feel they need. It’s a lovely jab cloaked in some slinky pop-rock.

Check out Close Talker on the band’s Website where you can learn of upcoming world tour dates and buy their music.


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Short And Sweet. Molten Chocolate Surprise.

Q: What’s a dentist’s favorite kind of doughnut?
A: One with filling.

And filling is the key word in this absolutely fabulous and insanely easy Molten Chocolate Surprise.

Just pop a purchased chocolate chip cookie into a cupcake liner and top with a quick to make chocolate batter. (Note: some of the cookies don’t fit into the liners. Just search the package for ones that do) The batter sets into a cake on the outside with a smooth chocolate filling inside. It is amazing to see the chocolate ooze out when you crack into the cookie. So much fun and totally delicious.

Molten Chocolate Surprise


4 oz semi-sweet chocolate
1/2 cup butter
2 whole eggs
2 egg yolks
1 cup confectioners’ sugar
1/3 cup flour
12 Chips Ahoy! chocolate chip cookies
1/2 cup thawed Cool Whip whipped topping


1. Heat oven to 425°F.

2. Microwave chocolate and butter in a large bowl on high for 2 minutes or until butter is melted. Whisk until chocolate is melted and mixture is well blended.

3. Whisk whole eggs, egg yolks, sugar and flour in separate bowl until blended. Gradually add to chocolate mixture, beating until well blended.

4. Place 1 cookie, upside-down, in each of 12 paper-lined muffin pan cups. Cover cookies with batter.

5. Bake 8 minutes or until cakes are firm around the edges but still soft in the center. Let stand 1 minute.

6. Carefully remove cakes from pan. Invert each onto a dessert dish then remove the paper liner. Serve with Cool Whip.

Serves 12

Recipe from Kraft

Here’s a short and sweet song. Bonus: The band’s name is Super Desserts!

Check out Super Desserts on Bandcamp where you can buy their music. Their album ‘Twee As Folk’ is so good (and has awesome song titles) that I also shared some songs not long ago here.


Posted in Dessert, Short And Sweet | Tagged | 4 Comments

Crawfish Fettuccine. New Music From SQRD.

Spring and crawfish go together in the south. Fortunately, frozen crawfish tails are becoming readily available everywhere so everyone can join in on the crayfish/crawdad/mudbug/yabbie fun.

Get your crawfish fix with this super creamy and cheesy pasta dish. Crawfish Fettuccine has a hint of spice and is packed with the meaty little crustaceans. I have a love-hate relationship with Velveeta, but it really works magic in this dish.

Crawfish Fettuccine


1 1/2 cups butter
3 medium onions, finely chopped
2 medium bell peppers, finely chopped
1/4 cup flour
4 Tbs dried parsley
3 lbs crawfish tails
1 pint half and half cream
1 lb Velveeta cheese, cut into small pieces
2 tsp jalapeño relish
2 cloves garlic, minced
Salt, crushed red pepper, black pepper to taste
1 lb fettuccine, cooked
Parmesan cheese


1. In a Dutch oven, sauté onion and bell pepper in butter. Add flour and cook about 15 minutes stirring frequently.

2. Add crawfish and parsley and cook, covered, 15 minutes, stirring frequently.

3. Add cream, Velveeta, garlic, and jalapeño relish. Season with salt. crushed red pepper and black pepper.

4. Cook, covered, over low heat for 30 minutes. Add cooked fettuccine and mix well.

5. Transfer mixture to a large baking dish. Sprinkle with Parmesan.

6. Bake 20 minutes at 350℉.

Serves 18 (Reduce quantities by 2/3 to serve 6)

Recipe from

Let’s leap into the week with some electro-pop. ‘Together’ is new from Swedish artist SQRD. Why I chose to pair it with crawfish is as much a mystery as what SQRD stands for.

Check out SQRD on Facebook. You can buy the music here.


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