General Tso’s Taco Bake. New Music From Another Crush.

I fall into an internet hole on a regular basis. I’m searching for something which makes me think of something else and then something else interesting shows up….BOOM! I’ve fallen and I can’t get up. No, really I can…but I’ve lost an hour or two in the process.

Which explains why I found “I Suck At Cooking”—that deliciously creative YouTube channel.

I got today’s recipe from the Food Network cooking show “The Kitchen”. I record it on the DVR and watch it while I am hopping into that rabbit hole. It’s an entertaining program and I usually learn of an interesting recipe or two that I want to try.

I intended to start this post with a video clip from “The Kitchen”, but didn’t come up with anything great. About 50 clicks later into my search I found the video above. Worthwhile, but that is an hour I will never get back. :)

Let’s talk General Tso’s Taco Bake.

Mash-up recipes are some of my favorites since they pair dishes I love in unexpected ways. Here tacos get the General Tso treatment.

The General Tso style gives chicken a sweet and slightly spicy flavor with a kick from garlic and ginger. The coated chicken is tucked into taco shells and baked under a blanket of pepper Jack cheese. To further add to the fun, a lively, crisp cabbage slaw flecked with pickled ginger tops them off.

Bonus: The baked taco method makes it super easy to feed a crowd.


General Tso’s Taco Bake

Ingredients:

Cabbage Slaw (recipe follows)
Crema (recipe follows)
1/4 cup hoisin sauce
1/4 cup apricot jam
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon chili-garlic paste
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
3 cups chopped skinless rotisserie chicken
10 taco shells
1 1/2 cups grated pepper Jack cheese
Garnish: Lime wedges, fresh cilantro leaves, white sesame seeds, black sesame seeds

Directions:

1. Preheat the oven to 375℉.

2. Stir together the hoisin, apricot jam, rice vinegar, soy sauce, chili-garlic paste, sesame oil and ginger in a large bowl. Set aside about a third of the sauce in a small bowl. Add the chicken to the large bowl and toss to coat the chicken in the sauce.

3. Arrange the taco shells in a 9 x 13-inch baking dish. Fill with the chicken mixture. Sprinkle with the grated pepper Jack.

4. Bake until the cheese is melted and bubbly, about 10 minutes.

5. Top tacos with the slaw and crema and serve with lime wedges, cilantro leaves, a sprinkling of white and black sesame seeds and a drizzle of the reserved sauce.

Serves 4 to 6 (doubles easily)



Cabbage Slaw

Ingredients:

2 tablespoons rice vinegar
2 tablespoons chopped pickled ginger plus 1 tablespoon pickling liquid
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
6 cups finely shredded green cabbage
1/2 cup fresh cilantro leaves
4 green onions, sliced
1 Fresno or jalapeño chile, halved, and thinly sliced
Kosher salt, to taste

Directions:

1. Whisk together the rice vinegar, pickled ginger and liquid, soy sauce and sesame oil in a large bowl. Add the cabbage, cilantro, scallions and chile and toss well. Season with salt if needed. Refrigerate until ready to serve.

Crema

Ingredients:

3/4 cup sour cream
2 teaspoons chili-garlic paste
Juice of 2 limes
Kosher salt

Directions:

1. Stir together the sour cream, chili-garlic paste and lime juice in a small bowl, Season with salt. Refrigerate until ready to serve.

Recipes from Food Network

Remember that internet rabbit hole I droned on about earlier?

I opened my music submission email folder and the second message from the top read: ‘Hear “It Sucks” – our brand new single!’

Sucks!

Yes!!!

I love when I can somehow tie things together in my post in some sort of way.

Only problem is I couldn’t find a link to share the song other than YouTube…and I have already spent waaaaay too much time surfing the web today.

So here is the video link to “It Sucks”, new from Another Crush who describes themselves as “A fuzzy peach tidal wave of massive alt rock based in Hamilton, Ontario”.

It’s a great song and I think you will like it while eating your taco or scrolling (for hours?) through Instagram.

Check out Another Crush on Facebook. You can buy their music here.

Cheers!

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Pumpkin Pie Breakfast Bread Pudding. New Music From The Shades.

Bread pudding gets the autumn treatment in this homey breakfast casserole. All of the flavors of pumpkin pie seep into the sweet bread cubes and a cream cheese drizzle cuts the sugarfest. Bonus: It’s a make ahead dish so, if you plan to serve it to guests, you can sleep a little later in the morning.

Pumpkin Pie Breakfast Bread Pudding

Ingredients:

2 pkgs (12 oz each) King’s Hawaiian rolls, cut into twelfths
4 cups half-and-half
4 eggs
1 (15 oz) can pumpkin purée
1 ¼ cups granulated sugar
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp salt
¼ tsp ground allspice
¼ tsp freshly grated nutmeg
6 oz purchased amaretti cookies, roughly chopped, plus more for garnish
Sanding or coarse sugar
Cream Cheese Topping (recipe follows)

Directions:

1. Preheat oven to 350°F. Coat a 9 × 13-inch baking dish with nonstick spray.

2. Toast cut rolls on two baking sheets in oven until deep golden in color, 30 minutes, rotating baking sheets and tossing cut rolls every 10 minutes.

3. Whisk together half and half, eggs, pumpkin purée, granulated sugar, cinnamon, ginger, salt, allspice, nutmeg, and cayenne in a large bowl.

4. Toss together toasted rolls and amaretti cookies.

5. Place a third of roll mixture in prepared dish.

6. Add remaining roll mixture to egg mixture and toss to coat; pour over dry rolls in dish and cover with plastic wrap. Refrigerate pudding at least 3 hours or up to 1 day.

7. Preheat oven to 350°F.

8. Remove plastic wrap and sprinkle sanding sugar over pudding. Cover pudding with foil.

9. Bake pudding 30 minutes. Remove foil and bake pudding until golden, 30 minutes more.

10. Let pudding cool 15 minutes before serving with a drizzle of the warmed cream cheese topping. Garnish servings with additional crushed cookies, if you like.

Serves 12

Cream Cheese Topping

Ingredients:

8oz cream cheese, cubed
¾ cup half and half

Directions:

1. Whisk cream cheese with half and half in a saucepan over medium-low heat until smooth.

Recipes slightly adapted from Cuisine At Home

Anybody watch ‘The Voice’?

It’s one of my favorite fall TV shows. I think the blind audition episodes are so much fun and pretty fascinating.

Today’s song is new from The Shades, a Chicago-based trio comprised of NBC ‘The Voice’ contestant, Andrew DeMuro, and brothers Phil and Mark Jacobson.

“Great Escape” would be perfect on the stereo while chilling in the morning and enjoying the pumpkin spice aroma swirling around your kitchen. The excitement of adventure in your ears mixed with the anticipation of a tasty breakfast will get the day off to a great start.

“The worst is behind us”

Check out The Shades on the band’s Website where you can learn of upcoming shows in the US midwest. You can buy their music here.

Cheers!

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Fudgy Turtle Brownies. New Music From Sail By Summer.


I know a lot of jokes about unemployed people but none of them work.

You know what does work?

Pecans and chocolate and caramel.

The ingredients that make up those delicious turtle candies come together in these Fudgy Turtle Brownies. The brownie base is dark and fudgy, but has a bit of a crumb. The pecan layer comes out of the oven crisp so no pre-toasting required. Drizzles of caramel and melted chocolate top it all, as does a sprinkling of sea salt.

These are some seriously heavenly brownies.

Fudgy Turtle Brownies

Ingredients:

4 oz unsalted butter, softened
1 cup plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking powder
Kosher salt
8 ounces bittersweet chocolate, chopped, plus 2 ounces melted
3 tablespoons vegetable oil
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
1 1/2 teaspoons vanilla extract
2 cups pecan halves
Flaky sea salt, for sprinkling
Cream Caramel (recipe follows, but you could also use purchased caramel sauce)

Directions:

1. Preheat oven to 350℉. Grease a 9 x 13-inch baking dish. Line bottom and long sides with parchment, leaving an overhang. Grease the parchment. (I completely forgot to use parchment and my brownies released just fine from the greased baking dish).

2. Whisk together flour, baking powder, and 3/4 teaspoon kosher salt.

3. Melt chopped chocolate, butter and oil in a microwave. Remove from heat. Add both sugars and whisk until smooth. Add eggs and vanilla and whisk until incorporated, about 1 minute.

4. Add flour mixture to chocolate mixture and stir just until combined (do not overmix).

5. Pour batter into prepared dish and spread evenly. Arrange pecans on top in a single layer.

6. Bake until a tester inserted into center comes out with moist crumbs, 40 to 45 minutes.

7. Transfer dish to a wire rack to cool completely.

8. Drizzle caramel over brownies and let cool until set, about 30 minutes.

9. Drizzle with melted chocolate then sprinkle with flaky salt. Let chocolate set then cut into squares and serve.

Makes about 24 brownies (They are rich, so you might want to cut into even smaller pieces–or not!)

Cream Caramel

Ingredients:

3/4 cup sugar
1/4 cup light corn syrup
1/3 cup heavy cream, room temperature

Directions:

1. Combine sugar and corn syrup in a saucepan. Cover and cook over medium-high heat until sugar dissolves and mixture comes to a boil, about 5 minutes.

2. Uncover and continue to cook, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns medium amber, 3 to 4 minutes longer.

3. Carefully add cream in a slow stream (mixture will bubble up). Remove from heat and stir until smooth.

4. Let cool until caramel thickens slightly but is still pourable, about 10 minutes. Makes 1 cup. Use immediately.

Recipes from Martha Stewart




Heaven.

Brownies and Sail By Summer.

Chocolate and electro fabulousness.

Such amazing pairings.

‘Casual Heaven’, the new album from Scandinavia-based band Sail By Summer packs a big musical punch. Pure synth nirvana shares the stage with softer moments. A little sad, a little hopeful.

The music video for ‘Lowlowlow’ premiered last month.

“Take me back
to the place we met”

Check out Sail By Summer on the band’s Website where you can buy their music.

Cheers!

Posted in Brownies | Tagged , | 1 Comment

Buffalo Chicken Pot Pie. New Music From Breichiau Hir.



Buffalo up your pot pie with this easy recipe that puts a spicy spin on the comfort food classic.


Buffalo Chicken Pot Pie

Ingredients:

2 tablespoons vegetable oil
1 (15 oz) bag frozen mixed vegetables
1 small onion, chopped
¼ cup all-purpose flour
2 cups heavy cream
4 ounces cream cheese, cubed
1/2 cup cayenne pepper sauce (like Frank’s RedHot Sauce)
4 cups shredded cooked chicken
1 (16.3 oz) can flaky layers biscuits, quartered
1/2 cup crumbled blue cheese

Directions:

1. Preheat oven to 400°F.

2. In a large saucepan, heat the oil over medium heat until shimmering. Add the onion and mixed vegetables. Cook, stirring occasionally until softened, about 5 minutes.

3. Stir in flour and cook for 1 minute. Gradually whisk in cream until smooth. Bring to a boil and lower the heat to low to simmer. Simmer until slightly thickened, about 3 minutes.

4. Add the cream cheese and stir until melted. Add the hot sauce and stir to combine. Add the shredded chicken and stir to coat.

5. Transfer the mixture to a 9 x 13-inch casserole dish. Place biscuit quarters on top of filling. Sprinkle with blue cheese.

6. Bake for 12 to 15 minutes until the biscuits are golden brown and the filling is bubbling.

Serves 6

Recipe from Paula Deen

Here’s some comfort music to go along with your comfort food.

Cardiff-based Breichiau Hir’s new single ‘Yn Dawel Bach’ puts forth loud music that expresses mournfully soft moments about panic. The title has “quiet” in it, but my Welsh is really rusty so I’m of no help in translation. :)

Check out Breichiau Hir on Bandcamp where you can buy their music.

Cheers!

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

Cast Iron Berry Crisp. New Music From Sweetwood.

My friend says to me: “What rhymes with orange” I said: “No it doesn’t”

This is such an easy and delicious dessert. Three types of berries under a crunchy, buttery topping make for a cozy, comforting end to a meal. There is a hint of balsamic in the berry mixture which gives it a perfect flavor boost. Serve with a big scoop of vanilla ice cream for maximum wow.


Cast Iron Berry Crisp

Ingredients for the berries:

3 cups fresh blueberries
3 cups fresh raspberries
3 cups fresh strawberries, quartered
1/3 cup granulated sugar
1/3 cup flour
Grated zest of 1 lemon
3 tablespoons aged balsamic vinegar

Ingredients for the topping:

1/2 cup granulated sugar
1/2 cup packed light brown sugar
3/4 cup flour
3/4 cup old-fashioned oats
1 teaspoon ground cinnamon
Pinch of salt
4 oz cold unsalted butter, cubed

Directions:

1. Preheat the oven to 375℉. Grease a 12-inch cast-iron skillet and set aside.

2. To prepare berries, in a mixing bowl, combine the berries, granulated sugar, flour, lemon zest and balsamic vinegar. Pour into the prepared skillet.

3. To make the topping, in another mixing bowl, mix both sugars, the flour, oats, cinnamon and salt. Mix in the butter until coarse crumbs form.

4. Sprinkle topping mixture evenly over the top of the berries.

5. Bake, uncovered, until golden brown, crisp and bubbling, about 35 minutes. Remove from the oven and let sit at least 10 minutes before serving.

Serves 6 to 8

Recipe from Food Network

Let’s dance off the berries with this throw back to the age of polyester. Imagine a glittering disco ball and leisure suited peeps shaking it out on a crowded dance floor.

“One And Only Lover” is the brand new song from Sweetwood, a brand-new project of Amsterdam-based writers/producers collective Voice Calling Radio.

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

Cheers!

Posted in Dessert | Tagged | 1 Comment

Bourbon Chocolate Pecan Pie Bars. New Music From Kat Lee.


These Bourbon Chocolate Pecan Pie Bars have it all. They’re soft, chewy, crunchy, sweet, salty and gooey…and spiked with some booze.


Bourbon Chocolate Pecan Pie Bars

Ingredients for shortbread crust:

2 cups flour
3/4 cup confectioners’ sugar
1 cup unsalted butter, softened
1/2 teaspoon salt

Ingredients for filling:

1/4 cup unsalted butter, melted
3/4 cup packed light brown sugar
1/2 cup light corn syrup
3 large eggs
2 tablespoons bourbon
1/2 teaspoon salt
2 cups toasted pecan halves, chopped coarsely
1 cup dark chocolate chunks, plus some extra chocolate chunks to sprinkle over the top before baking

Directions:

1. Put a rack in the upper third of the oven. Preheat oven to 350℉.

2. Grease a 9 x 13-inch baking dish, line with parchment paper, and grease the parchment paper.

3. For the crust, use an electric mixer fitted with the paddle attachment to combine the flour, confectioners’ sugar, butter and salt. Beat until the mixture is combined, but crumbly, about 4 minutes. Spoon the mixture into the prepared baking dish and use your fingers to press the crust evenly across the bottom.

4. Bake until lightly browned, 12 to 15 minutes. Remove pan from the oven.

5. For the filling, in a medium bowl, whisk together the butter, brown sugar, corn syrup, eggs, bourbon, and salt until thoroughly combined and glossy. Stir in the pecan pieces and chocolate chunks.

6. Pour the filling mixture over the baked crust, distributing the pecans and chocolate pieces evenly. Sprinkle with the extra chocolate chunks.

7. Bake until set, 25 to 30 minutes. Let cool completely in the baking dish. Use the parchment paper to lift out of the pan to a cutting board. Slice into bars. The bars will keep in an airtight container in the refrigerator for up to 4 days.

Makes about 24 bars

Recipe from Joy The Baker



Brooklyn-based artist Kat Lee has a new single from her forthcoming debut solo EP, ‘Catch and Release’.

“Isn’t Up To Me” quietly unfolds a stream of inner conflicting thoughts. I love the soft male vocals which so beautifully complement Kat’s tender voice.

“I will stay inside your memory…”

Check out Kat Lee on her band Tiny Gun’s website. You can buy the music here.

Cheers!

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Chili Lime French Fries With Cotija Cheese. New Music From TR/ST.


If you have ever had Mexican Street Corn you are going to love these fries.

If you haven’t had Mexican Street Corn you are going to love these fries.

Elote (aka Mexican Street Corn) is a common street food in Mexico where lime, chili powder and Cotija cheese coat the corn cobs.

Chili Lime French Fries With Cotija Cheese removes corn from the equation, but all of the fabulous flavors are there. The chili powder gives a hint of spice while the lime really brightens the dish. Don’t omit the mayo sauce…it’s the perfect finishing touch.

Chili Lime French Fries With Cotija Cheese

Ingredients:

Frozen French fries
Couple pinches of sea salt
Lime zest
Chili powder
Grated Cotija cheese
Mayonnaise thinned with a little water
Chopped cilantro
Lime wedges, to serve

Directions:

1. Bake French fries according to package directions.

2. Toss baked fries with salt, chili powder, lime zest and some grated Cotija cheese.

3. Transfer fries to a serving dish. Top with the mayo sauce, cilantro and more cheese. Serve with lime wedges.

Recipe from Food Network

Electro-pop goodness. That’s what ‘Iris’ is.

The new song from TR/ST, “a shapeshifting project with Robert Alfons as the core”, darkly pulsates its goth vibe right into your spine.

Check out TR/ST on Bandcamp where you can learn upcoming world tour dates and buy the music.

Cheers!

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