Easy Buffalo Chicken Dip. New Music From Matt Steele & The Corvette Sunset.


Lol…ALF.

Need an idea for a quick snack? There are just four ingredients in this Easy Buffalo Chicken Dip. And it’s low fat, to boot!


Easy Buffalo Chicken Dip

Ingredients:

8 ounces reduced-fat cream cheese
1 cup reduced-fat sour cream
1/2 cup Louisiana-style hot sauce
3 cups shredded cooked chicken
Assorted crackers or tortilla chips

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking dish.

2. In a large bowl, beat cream cheese, sour cream and hot sauce until smooth. Stir in the chicken.

3. Transfer mixture to prepared baking dish. Cover and bake 20 minutes or until heated through. Serve warm with crackers and/or tortilla chips.

Makes 4 cups

Recipe from Taste Of Home

Matt Steele from the band Matt Steele & The Corvette Sunset asked me to keep him in mind when I was whipping up a “bold and zesty recipe”. So, here you go Matt!

At Matt’s suggestion, I cued up his band’s single ‘Handshake Deal” and got to rocking out in the kitchen while making the spicy Buffalo dip. I love the old school vibe…it’s all there in the guitar, drum beat and twang-tinged vocals.

Check out Matt Steele & The Corvette Sunset on the band’s Website where you can buy their music.

Cheers!

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Cheesy Naan With Cilantro. New Music From The Zipheads.


Tired of the usual garlic bread? Throw cheese onto naan that is brushed with some garlic oil and you’ve got a terrific snack or accompaniment to your meal. The cilantro is a delicious contrast to the mozzarella. Who knew?


Cheesy Naan With Cilantro

Ingredients:

2 pieces naan
Olive oil
Salt and pepper
1/2 clove garlic
2/3 cup shredded mozzarella
1/4 cup chopped fresh cilantro

Directions:

1. Preheat broiler with rack 6 inches from element.

2. Brush one side of naan with oil and season with salt and pepper.

3. Broil naan , oiled side up, until lightly toasted, about 1 minute.

4. Rub garlic clove over broiled side of naan then sprinkle with cheese.

5. Broil naan until cheese melt,s about 1-2 minutes. Garnish with cilantro.

Serves 2 (easily doubled or tripled)

Recipe adapted from Cuisine At Home Magazine

Let’s get ready to rock out to some rowdy “Revenge”. It’s new from UK-based band The Zipheads.

Check out The Zipheads on the band’s Website where you can learn of upcoming EU tour dates and buy their music.

Cheers!

Posted in Bread | Tagged | 1 Comment

Chocolate Sprinkle Crinkle Cookies. New Music From Supreme Carnage.


These Chocolate Sprinkle Crinkle Cookies are definitely cookies for chocolate lovers. The chocolate cookies are studded with chocolate chips and covered in chocolate jimmies. Soft, fudgy and chewy on the inside and crisp on the outside, they, will make all cookie lovers happy. And there’s Kahlúa in them, too!


Chocolate Sprinkle Crinkle Cookies

Ingredients:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon Kahlúa (or vanilla extract)
1/2 cup semi-sweet chocolate chips
1 cup chocolate jimmies

Directions:

1. In a small bowl, stir together the flour, baking powder, and salt. Set aside.

2. In a medium bowl, stir together the cocoa powder, sugar, and vegetable oil. (The mixture will be grainy.) Add the eggs one at a time, stirring until smooth and glossy. Stir in the Kahlúa.

3. Add the dry ingredients to the batter and stir to combine. (The mixture will be thick.) Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for 2 hours.

4. Just before baking, place a rack in the upper third of the oven and preheat oven to 350℉. Line a baking sheet with parchment paper.

5. Place sprinkles in a shallow bowl.

6. Scoop balls of the cookie dough using a 1-1/2 tablespoon scoop (#40 like this one). Roll the dough balls in the chocolate sprinkles.

7. Place cookie balls about 1 1/2 inches apart on the prepared baking sheet. Lightly flatten the tops of the dough balls.

8. Bake for 10 – 12 minutes or until the cookies spread and look set. (They will be soft when just out of the oven.) Cool on the cookie sheet for 15 minutes before removing to a wire rack to cool completely. Store in an airtight container for up to 5 days.

Makes about 2 dozen cookies

Recipe from Joy The Baker

This is 3:50 minutes of insanity.

Head banging, death metal at its most intense. That voice, yo.

The lyrics crack me up. Not entirely sure if this is totally serious.

Check out Supreme Carnage on the band’s Website where you can buy their music and learn of upcoming shows in Germany and Slovenia. These guys must be something in concert!

Cheers!

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Chili Bean Tortillas. New Music From Goodnight, Texas.


If you’re looking for something to serve today for Cinco de Mayo, these Chili Bean Tortillas are easy and muy bien. Serving with a squeeze of lemon juice instead of lime is a refreshing change.


Chili Bean Tortillas

Ingredients:

1 lb ground beef
1 onion, chopped
1 tsp chili powder
1 tsp cumin
400g can diced tomatoes
200g can red kidney beans
8 flour tortillas
Shredded lettuce, grated cheddar, sour cream and lemon wedges to serve

Directions:

1. Cook the beef and onion in a skillet for about 10 minutes until the beef is browned.

2. Add the chili and cumin and cook for 1 minute, stirring.

3. Add tomatoes and beans and bring to a simmer.

4. Decrease heat, cover, and cook fir 30 minutes. Season to taste with salt and pepper.

5. Warm tortillas the microwave on high for 45 seconds (or wrap in foil and bake in a 350℉ preheated oven for 5 minutes).

6. Spoon some beef mixture onto each tortilla and top with some lettuce, cheese and sour cream. Squeeze on some lemon juice, roll up and serve.

Recipe from BBC Good Food Magazine

This song’s a banger.

“Cassie, Come On Over” is new from the band Goodnight, Texas. Even though the musicians are not from Texas they named themselves after Goodnight—a real town in Texas. I bet they would be down for some Cinco de Mayo celebrating, Tex-Mex style.

Check out Goodnight, Texas on the band’s Website where you can learn of upcoming Pacific West tour dates and buy their music.

Cheers!

Posted in Beef, Main Courses | Tagged | 3 Comments

Chicken With Pesto Fettuccine. New Music From Pale Green Things.


I love using a grill pan when it isn’t quite BBQ weather outside. You can grill your chicken any way you like and serve it with fettuccine sauced with a fresh-as-a-summer-garden pesto. Roasted garlic gives it an edge over the typical pesto recipe.

I made some cheesy, sun-dried tomato and arugula bruschetta to serve alongside. You can find the yummy recipe here.


Chicken With Pesto Fettuccine

Ingredients:

Pesto (recipe follows)
2 boneless, skinless chicken breast halves
1/2 tablespoon salt
1/4 teaspoon black pepper
1/4 pound fettuccine

Directions:

1. Preheat a grill pan over medium heat until very hot.

2. Season both sides of the chicken with half of the salt and all of the pepper.

3. Place chicken on the grill pan and cook for 4 minutes. Flip and cook on the other side for 4 minutes.

4. While chicken is cooking, bring a pot of water to boil. Add remaining salt and fettuccine. Cook until just tender, about 7 minutes.

5. Drain pasta and toss with half of the pesto.

6. Transfer the chicken to a cutting board, spread with the remaining pesto and cut into crosswise strips.

7. Divide pasta between plates and top with the chicken.

Serves 2 (doubles easily)

Pesto

Ingredients:

1/2 cup parsley leaves
1 cup basil leaves
3 cloves roasted garlic
1 tablespoon pine nuts
1/3 cup olive oil

Directions:

1. Combine the first 4 ingredients in a food processor. Process to form a paste.

2. With the motor running, slowly add the olive oil. Continue processing until well blended.

Recipes from Grill Pan Cookbook: Great Recipes for Stovetop Grilling by Jamee Ruth

This one’s for Leonard.

“Snakes” is brand new from Pale Green Things, a project of Manchester, UK-based alt-folk singer Jack Traynor. It gives fear of the unknown its own groovy pop tune.

Check out Pale Green Things on Facebook. You can buy the music on Bandcamp.

Cheers!

Posted in Bread, Chicken, Condiment, Pasta | Tagged , | Leave a comment

Easy Parmesan Pastry-Wrapped Hot Dogs. New Music From AY Wing.

Q: What do you call a dog on the beach in the Summer?
A: A hot dog.

Food on sticks is always fun and these Easy Parmesan Pastry-Wrapped Hot Dogs are no exception. A creamy mustard dipping sauce makes them as ready for a party as for a festive dinner.


Easy Parmesan Pastry-Wrapped Hot Dogs

Ingredients:

2 (16-ounce) packages beef hot dogs
1 (17.3-ounce) package frozen puff pastry, thawed
1 large egg, lightly beaten with 1 tablespoon water
¼ cup shredded Parmesan cheese
1 cup sour cream
2 tablespoons whole grain mustard
2 tablespoons minced fresh parsley
1 teaspoon paprika

Directions:

1. Soak 20 (12-inch) wooden skewers in water for at least 1 hour. Line 2 baking sheets with aluminum foil or parchment paper. Preheat oven to 400°F.

2. Insert a wooden skewer into each hotdog.

3. On a lightly floured work surface, unfold pastry sheets. Cut each sheet lengthwise into 20 strips. Wrap 2 strips pastry around each hot dog, pressing to seal ends.

4. Place wrapped hot dogs onto prepared pans. Brush pastry with beaten egg mixture then sprinkle with Parmesan.

5. Bake for 25 to 30 minutes or until golden brown.

6. In a small bowl, stir together sour cream and remaining 3 ingredients. Serve dip with the hot dogs.

Makes 20

Recipe from Paula Deen

“Are you strange?”

Why, yes. And very proud of it.

And proud to share this awesome new electro goodness from AY Wing.

Check out AY Wing on Facebook and her Website. You can buy the music here.

Cheers!

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

Short And Sweet. Lemon Curd Cheesecake Tarts.


These tasty little tarts are just the thing when you need something quick for a spring gathering. The tangy lemon curd contrasts beautifully with the creamy vanilla filling and sweet blueberries.


Lemon Curd Cheesecake Tarts

Ingredients:

1 package (14.1 ounces) refrigerated pie pastry
8 ounces cream cheese, softened
1 teaspoon vanilla extract
10 ounces lemon curd, divided
8 ounces frozen whipped topping (like Cool Whip), thawed
1 cup fresh blueberries
Confectioners’ sugar, for dusting

Directions:

1. Preheat oven to 450°F.

2. On a work surface, unroll pastry sheets. Cut 24 circles with a floured 3-inch scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased mini muffin cups (I used two types of pan–one has deep wells and the other is shallow), smoothing edges. Prick bottoms generously with a fork.

3. Bake 5-7 minutes or until light golden brown. Remove from pans to wire racks to cool completely.

4. In a large bowl, beat cream cheese and vanilla until blended then beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping.

5. Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. Dust with confectioners’ sugar to serve.

Makes 2 dozen

Recipe from Simple & Delicious Magazine




Here’s a short song.

And a sweet song in a bit of a prickly way.

“The days floated like songs
No use for right or wrong
She said when it feels right
keep the path you’re on
We’re only made of mud
Flesh and bone and blood
Help me only feel our love”

Check out DYGL on the band’s Website where you can learn of upcoming shows and buy their music.

Learn more about Warehouse Eyes on their Website. You can buy the music on Bandcamp.

Cheers!

Posted in Short And Sweet, Tart | Tagged , | 1 Comment