Microwave Mug Omelette. Listening To nasmore.

Posted on November 16, 2023 by I Sing In The Kitchen

Microwave Mug Omelette

A little microwave magic and a mug will get you this light and fluffy omelette in less than 5 minutes. Perfect for breakfast on a busy morning or for a fun afternoon snack.
Microwave Mug Omelette
Microwave Mug Omelette

Ingredients:

1 tsp salted butter
1 tsp chopped shallot
2 eggs
1 Tbs chopped parsley
1 Tbs sweet red pepper, diced
1 Tbs chopped chives
1 Tbs grated cheddar

Directions:

1. Put the butter and shallot into a microwave safe mug.

2. Microwave for 30 seconds, then remove from the oven and stir. Allow to cool slightly, then swish the butter and shallot around the mug to lightly coat the sides.

3. In a small bowl, beat the eggs with a fork, then add the parsley, peppers, chives, cheese and a small pinch each of salt and black pepper.

4. Pour the egg mixture into the mug and return mug to the microwave. Microwave for 20 seconds. Open the microwave and stir the egg mixture. Microwave another 20 seconds and stir again. Finally, cook for another 20 seconds, during which time the egg will start to set.

5. Remove the mug from the microwave and let stand for 1 minute. If the omelette is not set enough, put it back in microwave on 50% power for no more than 20 seconds.

Serves 1

Recipe from BBC Good Food
Microwave Mug Omelette
Microwave Mug Omelette
Microwave Mug Omelette

‘Welcome To Hell’ is an outrageous tune from nasmore, an artist out of Saskatchewan, Canada.

Vlad, in an email from the band, recommended some hellish egg recipes to accompany the song. Check out these Deviled Eggs and Eggs In Hell, a spicy Middle Eastern dish of poached eggs in a fiery hot tomato sauce. I have not tried them, but have both recipes bookmarked. They look yummy.

Check out nasmore on Instagram (for a storyline to accompany the song) and the band’s Website. You can buy the music on Bandcamp.

Cheers!

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Werewolf Sliders

Posted on October 27, 2023 by I Sing In The Kitchen

Werewolf Sliders

Q: What do you call a wolf that notices everything?

A: Awarewolf.

Halloween’s coming up soon. How about some cute Werewolf Sliders to serve for dinner?


Werewolf Sliders

Werewolf Sliders

Ingredients:

14 oz package pulled pork or homemade pulled pork (recipe here)
1 pound green beans, cut into 2-inch long lengths
12 green olives
3 black olives, halved
6 dill pickle spears
6 slices provolone cheese
12 bread & butter pickles
12 King’s Hawaiian Original Hawaiian sweet dinner rolls

Directions:

1. Heat pulled pork according to package directions (or make your own).

2. Slice dinner rolls in half. Separate the top half from bottom half.

3. Spoon a portion of the BBQ pulled pork onto bottom half of rolls.

4. Slice cheese to create “teeth and fangs” & then place on top of the pulled pork. You can also use purchased plastic fangs for some of the sliders.

5. Place top half of rolls on top off the pulled pork, creating a slider.

6. For eyes: insert 2 toothpicks into slider & place green olives into toothpicks.

7. For nose: insert one toothpick into slider, place halved olive onto toothpick.

8. For werewolf ears: cut the top inch of each pickle spear, insert into toothpick & place into slider.

9. For paws: with remaining rolls open side facing up, place spoonful of BBQ pulled pork on top. Place a slice of bread & butter pickle onto center of pulled pork.

10. For claws: place four of the 2 inch cut green beans onto each roll.

Serves 8

Recipe from King’s Hawaiian
Werewolf Sliders
Werewolf Sliders
Werewolf Sliders

Here is some fantastic punk pop to get you moving.

Check out Werecats on Bandcamp where you can buy their music.

Cheers!

Posted in Halloween, Main Courses, Sandwiches | Tagged | Leave a comment

Triple Chocolate & Peanut Butter Layer Cake

Posted on October 11, 2023 by I Sing In The Kitchen

Triple Chocolate & Peanut Butter Layer Cake

Hello Friends!

How about a celebratory cake? Opossum cruising around to catch the crumbs optional.

This Triple Chocolate & Peanut Butter Layer Cake is a fabulous way to celebrate you or anyone that loves an over-the-top looking festive cake. The towering decorations are so much fun and easy to do.

Triple Chocolate & Peanut Butter Layer Cake
Triple Chocolate & Peanut Butter Layer Cake

Ingredients:

Chocolate Cake (recipe follows)
Pretzel Bark (recipe follows)
Peanut Butter Icing and Chocolate Icing (recipes follow)
Chocolate Ganache (recipe follows)
Cake Decorations: Toffee Popcorn and Pretzel Pieces

Directions:

1. Place a cake layer on a serving plate and spread with some of the peanut butter icing. Top with second cake layer and spread with remaining peanut butter icing.

2. Use half of the chocolate icing to coat the sides and top of the cake. Scrape off any excess and chill for 20 minutes. This is called a crumb coating which allows you to get a smooth finish when the remaining icing is applied.

3. Spread the remaining chocolate icing over the lightly chilled cake, smoothing over the sides and top. Chill for 20 minutes.

4. Pipe the ganache on top of the cake, nudging it over the edge and allowing it to drip down all the sides of the cake, then fill in the center with more ganache. Smooth the top. Chill for 1 hour for the ganache to set.

5. Press the pretzel bark shards into the cake, sticking up. Add popcorn and pretzel pieces around the shards.

6. Cut cake into slices to serve. The cake will keep for up to three days in an airtight container.

Serves 14

Chocolate Cake

Ingredients:

225ml vegetable oil, plus more for the tins
250g (2 1/4 cup) self-raising flour
4 Tbs cocoa powder
1 ½ tsp baking soda
225g (1 cup) sugar
3 Tbs golden syrup, such as Lyle’s
3 large eggs, beaten
225ml milk

Directions:

1. Preheat oven to 180℃/350℉. Grease three 19cm/8-inch cake pans.

2. Mix the flour, cocoa powder, baking soda and sugar in a bowl. Make a well in the center and beat in the syrup, eggs, oil and milk with an electric mixer until smooth.

3. Divide the batter between the prepared pans. Bake for 25-30 minutes until the cakes are firm to the touch and a tester comes out clean.

4. Cool for 10 minutes before turning the cakes out onto a cooling rack. Cool completely.
Note: The cooled cakes can be frozen, well wrapped, for up to eight weeks.

Pretzel Bark

Ingredients:

200g dark chocolate, chopped
2 Tbs chocolate chips
1/4 cup pretzel pieces
1/4 cup chopped pistachios

Directions:

1. Melt the chocolate in the microwave, stirring every 20 seconds, until smooth.

2. Spoon melted chocolate onto a parchment-lined baking tray and smooth into a thin rectangle, about 13 x 9-inches.

3. Sprinkle the chocolate chips, pistachios and pieces of pretzel over the chocolate, then chill until firm.

4. Remove the bark from the fridge and leave for a minute before using a sharp knife to cut it into shards. Chill again until ready to decorate the cake.

Peanut Butter Icing

Ingredients:

65g dark chocolate
250g salted butter, softened
500g (4 cups) confectioners’sugar
45g smooth peanut butter
1 Tbs cocoa powder

Directions:

1. Melt the chocolate in the microwave, stirring every 20 seconds, until smooth. Set aside to cool slightly.

2. Meanwhile, beat the butter, sugar and 1 tablespoon hot water with an electric mixer. Increase the speed and beat until icing is pale and fluffy.

3. Spoon one third of the icing into a small bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa to give it a darker, more chocolate colored icing.

Chocolate Ganache

Ingredients:

200ml double cream (heavy cream)
100g dark chocolate, chopped

Directions:

1. Heat the cream in a small pan until steaming. Place the chocolate into a bowl then pour over the cream. Mix well until smooth and shiny.

2. Transfer ganache to a piping bag and let cool for a few minutes.

Recipes from BBC Good Food

Triple Chocolate & Peanut Butter Layer Cake
Triple Chocolate & Peanut Butter Layer Cake
Triple Chocolate & Peanut Butter Layer Cake
Triple Chocolate & Peanut Butter Layer Cake

“Celebrate” by Chet Vincent & The Big Bend could have been written for me. It has been a tumultuous year, but you know what?

I made it. And everything is going to be alright in the end. Thank you all for being there for me. The messages and calls kept me positive and focused. I love you. xx

“I have to celebrate
the changes
Sometimes it hurts so bad.
I have to contemplate
the passing time.
Don’t want to look back,
Don’t want to look ahead
too far.
I have to reacquaint
with those I love
Before it’s too late
I’ll celebrate”

Check out Chet Vincent & The Big Bend on Bandcamp where you can buy their music.

Cheers!

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Baked Brie With Kahlúa, Brown Sugar And Pecans

Posted on September 27, 2023 by I Sing In The Kitchen

Baked Brie With Kahlúa, Brown Sugar And Pecans

If you need a quick starter recipe that is not going to drive you crazy, this super easy baked brie is just the thing for you.

Best part? It bakes in the microwave! In less than 2 minutes!

Warm, melting brie with hints of coffee liqueur and sweet, crunchy pecans is irresistible.

I loved this technique so much that I changed it up last week by layering mango chutney, mixed chopped nuts and dried cranberries on the top of the brie. Delicious. Come up with some variations with your favorite ingredients to get an easy snack going.

Baked Brie With Kahlúa, Brown Sugar And Pecans
Baked Brie With Kahlúa, Brown Sugar And Pecans

Ingredients:

1 (14-ounce) round Brie cheese
1 tablespoon butter
1 cup chopped pecans, toasted
⅓ cup Kahlúa
¼ cup packed brown sugar
Melba toast or crackers, to serve

Directions:

1. Remove the top rind of the Brie and place on a microwave-safe serving platter.

2. Heat the butter in a saucepan until melted. Add the pecans and mix well. Cook for 5 minutes,
stirring frequently. Stir in the Kahlúa and brown sugar.

3. Spoon the pecan mixture over the Brie, spreading to the edge.

4. Microwave on High for 1 minute. Rotate the platter and microwave on High for 45 seconds
longer or until bubbly. Serve with melba toast rounds or crackers.

Serves 12

Recipe from Cooks.com

Baked Brie With Kahlúa, Brown Sugar And Pecans
Baked Brie With Kahlúa, Brown Sugar And Pecans
Sing it Tyler. I’m sing-shouting right along with you.

“I feel fine
I’m gonna lose
the rest of my mind”

Check out Tyler Jakes on Bandcamp where you can buy his music.

Cheers!

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Watermelon Mojitos. Listening To Deep Cuts.

Posted on September 4, 2023 by I Sing In The Kitchen

Watermelon Mojitos

We all need something delicious and refreshing in our lives.

Why not contemplate what that might be for you with these delicious and refreshing Watermelon Mojitos in your hand?

These are summer in a sip.

Watermelon Mojitos
Watermelon Mojitos

Ingredients:

30 large fresh mint leaves, coarsely torn
4 thick slices fresh watermelon, rind and seeds removed
12 ounces light rum
1/2 cup simple syrup
6 tablespoons freshly squeezed lime juice (from about 3 limes)
Sprigs of mint and spears of watermelon, for serving

Directions:

1. Mash the mint leaves in a mortar and pestle or in a glass using a spoon.

2. Put the watermelon into a food processor and purée.

3. Put the mashed mint into a large pitcher with 2 cups of puréed watermelon, the rum, simple syrup, and lime juice. Stir to combine.

4. Place ice cubes in 6 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint and spears of watermelon.

Recipe from The Barefoot Contessa How Easy Is That? by Ina Garten

Watermelon Mojitos

Well, this is totally a different kind of refreshing, but I love how chill the vibe is. Put those phones down and pick up a mojito. :)

“Completely alone
So fucking alone
I could have gone out
But I chose to stay home”

Check out Deep Cuts on Bandcamp where you can learn of an upcoming show in California and buy their music.

Cheers!

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Short And Sweet. Sea Salt Chocolate Caramel Stroopwafel S’mores.

Posted on August 25, 2023 by I Sing In The Kitchen

Sea Salt Chocolate Caramel Stroopwafel S'mores

It’s been a minute, friends.

If I had to write a back to school essay on what I did this summer, I’d have plenty to say.

But, I don’t have to and I don’t want to.

I just want to share this fast, easy, top shelf version of the beloved s’more.

Stroopwafels, the popular caramel-filled Dutch cookies, replace graham crackers and caramel-filled chocolates stand in for the less flashy Hershey squares.

Go ahead and toast some marshmallows and assemble these beauties. Then toast yourselves and what I hope is a beautiful rest of summer for you. From my heart to yours.
Sea Salt Chocolate Caramel Stroopwafel S'mores
Sea Salt Chocolate Caramel Stroopwafel S’mores

Ingredients:

8 caramel stroopwafel cookies
4 jumbo marshmallows
4 chocolate sea salt caramel squares (Ghirardelli or any similar chocolate bar cut to size)
Caramel Sauce, for drizzling

Directions:

1. Toast marshmallows over a campfire or barbecue to desired doneness.

2. Place one toasted marshmallow on one stroopwafel, then top with a Ghirardelli Milk Chocolate Sea Salt Caramel Square and a drizzle of caramel sauce. Top with another stroopwafel and let the chocolate warm slightly for about 30 seconds before serving.

Serves 4

Recipe from Feed Feed
Sea Salt Chocolate Caramel Stroopwafel S'mores
Sea Salt Chocolate Caramel Stroopwafel S'mores
Sea Salt Chocolate Caramel Stroopwafel S'mores

Time enough for a short song.

And a sweet song.

“Oh darlin’
my heart’s on fire
For you”

Check out Jeremy Keltner on Bandcamp where his songs are available for free.

Cheers!

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Swedish Raspberry Almond Bars. New Music From Teenage Fanclub.

Posted on July 27, 2023 by I Sing In The Kitchen

Swedish Raspberry Almond Bars

Here’s your next summer blockbuster.

Swedish Raspberry Almond Bars.

An impossibly crisp buttery crust topped with raspberry jam and a coconut almond meringue topping is the dessert to get you a loud round of applause.

Swedish Raspberry Almond Bars
Swedish Raspberry Almond Bars

Ingredients:

3/4 cup butter, softened
3/4 cup confectioners’ sugar
1-1/2 cups flour
3/4 cup seedless raspberry jam
3 large egg whites
6 tablespoons sugar
1/2 cup sweetened shredded coconut
1 cup sliced almonds, divided

Directions:

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

2. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of prepared baking pan.

3. Bake 18-20 minutes or until lightly browned.

4. Spread jam over crust.

5. In a large bowl, beat egg whites with an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds.

6. Spread egg white mixture over jam. Sprinkle with remaining almonds.

7. Bake 20 minutes or until golden brown. Cool completely on a wire rack.

Makes about 2 dozen

Recipe from Taste Of Home

Swedish Raspberry Almond Bars
Swedish Raspberry Almond Bars
Swedish Raspberry Almond Bars

Oh summer joy…Glasgow’s fabulous Teenage Fanclub have new music out and it’s HOT!

Dig right into ‘Tired Of Being Alone’ and you will be in good company.

“Come with me
watch the seasons go
Summer nights with the sky aglow”

Check out Teenage Fanclub on Bandcamp where you can learn of upcoming world tour dates and buy their music.

Cheers!

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Creamy Tomato Soup With Peppery Parmesan Crisps. New Music From Sands.

Posted on July 17, 2023 by I Sing In The Kitchen

Creamy Tomato Soup With Peppery Parmesan Crisps

You can’t lose with this Creamy Tomato Soup With Peppery Parmesan Crisps.

A simple, but extremely delicious, version of tomato soup gets crowned with the king of garnishes…super easy rounds of baked Parmesan that get all lacy and crispy in the oven.

Creamy Tomato Soup With Peppery Parmesan Crisps
Creamy Tomato Soup With Peppery Parmesan Crisps

Ingredients:

3 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 (28 oz) can whole peeled tomatoes in juice, roughly chopped
1 cup low-sodium chicken broth or vegetable broth
½ teaspoon sugar
Kosher salt and freshly ground black pepper
¼ cup heavy cream
Parmesan Crisps (recipe follows)

Directions:

1. In a large Dutch oven, heat the oil over medium heat. Add the onion and cook for 10 minutes until translucent and slightly golden. Add the garlic and cook for one minute.

2. Add the tomatoes along with their juice, the broth, sugar, 1 teaspoon salt and ½ teaspoon pepper. Bring to a boil, then reduce heat to medium-low and simmer until liquid reduces slightly, about 15 minutes.

3. Remove soup from stove and set aside to cool for a few minutes.

4. Pour soup into a blender or food processor and purée for 1-2 minutes until smooth.

5. Add the cream and process for 10 seconds longer. Season to taste with salt and pepper.

6. Divide the soup among 4 bowls and serve with the Parmesan crisps.

Serves 4

Parmesan Crisps

Ingredients:

3/4 cup shredded Parmesan cheese
Freshly ground black pepper

Directions:

1. Preheat oven to 375°. Line a baking sheet with parchment paper.

2. Sprinkle about a tablespoon of cheese onto the parchment and spread it into an approximate it down 3-inch circle. Sprinkle with a little pepper. Repeat with the rest of the Parmesan to make about 8 crisps.

3. Bake for about 6 minutes, until lightly golden.

4. Remove from the oven and let sit for 4 minutes until crisp (they will crisp up upon cooling).

Makes about 8 Parmesan crisps

Recipes from Cravings Hungry For More by Chrissy Teigen
Creamy Tomato Soup With Peppery Parmesan Crisps

Almost shoegaze and total pop comfort food, the new song “Transmission” from London-based Sands is just dreamy. The new album due out in October is titled ‘The World’s So Cruel’….this man is singing my song.

“Life goes on
at the end of the day”

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

Cheers!

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Brain Hemorrhage Shot. New Music From ERNIE.

Posted on June 29, 2023 by I Sing In The Kitchen

Brain Hemorrhage Shot

My life is a bit of a headache right now. (Not as bad as Charlie’s. Ha!)

Seems the perfect time to throw back a Brain Hemorrhage Shot.

This is such a creepy ass looking little drink and it made me smile…just what I needed.

(A little word of caution…the Baileys takes on a weird consistency, not unlike a loose Boba, which it is supposed to get for the hemorrhage effect. The taste is good, but the mouth feel may not be for everyone)

Brain Hemorrhage Shot
Brain Hemorrhage Shot

Ingredients:

1 oz peach schnapps
1 tsp chilled Baileys Irish Cream liqueur
1/2 tsp chilled grenadine

Directions:

1. Pour the peach schnapps into a shot glass.

2. Carefully float the Irish cream on top.

3. Finally add the grenadine

Recipe slightly adapted from Drizly.com
Brain Hemorrhage Shot

Part-time chef, full-time singer-songwriter, ERNIE, (real name Joe Ernest Allan) has a headache, but it’s pink. I like his much better. Sadness and anxiety never sounded so good.

Check out ERNIE on his Website where you can learn of upcoming shows in the UK. You can get his music here.

Cheers!

Posted in Beverages, Halloween | Tagged , | 2 Comments

Short And Sweet. Salted Caramel Apple Tartlets.

Posted on June 21, 2023 by I Sing In The Kitchen

Salted Caramel Apple Tartlets

Q: What do you call a person who saw an apple store getting robbed?
A: An iWitness.

When you are pressed for time and have to come up with a quick treat, this is your recipe. Buttery apple chunks are nestled in baked puff pastry then topped with caramel, sea salt and a dollop of crème fraîche. So easy.

Salted Caramel Apple Tartlets
Salted Caramel Apple Tartlets

Ingredients:

2 apples, peeled and chopped
2 Tbs unsalted butter, melted
2 Tbs lemon juice
16 frozen mini puff pastry shells (or 6 regular sized shells if you can’t find the minis)
Flaky sea salt
Crème fraîche and warm caramel sauce, for serving

Directions:

1. Preheat oven to 425℉.

2. Toss the apples with the melted butter and lemon juice in a small baking dish. Bake until tender, about 20 minutes.

3. Meanwhile, bake the puff pastry shells as directed on package.

4. When baked, pull out the tops of the shells then fill with the cooked apples. Top with the sea salt, caramel sauce and crème fraîche.

Makes 16 tartlets

Here’s a short song.

“What if it dawned on you
Right at that time
To start living
Each day as a gift?”

And a sweet song.

‘We’ve got DVDs
Or we download some silly film
And watch our favourite scenes a dozen times.
Some would say our lives are boring.
But I can’t even think of any other way
I’d kiss each day into the other.”

Check out Todd Warner Moore on Bandcamp where you can buy his music.

Cheers!

Posted in Dessert, Short And Sweet | Tagged | Leave a comment