Penne Alla Vecchia Bettola. New Music From Leagues.

Penne Alla Vecchia Bettola

use it

Anyone else love House?

Or are you addicted to pasta?

You know a recipe is going to be good when it has over 300 positive comments about it. And, of course, since Ina Garten is involved then it’s a sure thing.

Penne Alla Vecchia Bettola, which translated roughly to Old Tavern Penne, is an outstanding version of penne all vodka. The flavors are rich and balanced with the perfect punch of booze. It’s a bit of a weird color, but soooo delicious.

Penne Alla Vecchia Bettola
Penne Alla Vecchia Bettola


1/4 cup olive oil
1 medium Spanish onion, chopped
3 cloves garlic,minced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
3/4 pound penne pasta
4 tablespoons fresh oregano
3/4 cup heavy cream
Shaved Parmesan cheese


1. Preheat oven to 375℉.

2. Heat olive oil in a large ovenproof sauté pan over medium heat. Add the onions and garlic and cook for about 5 minutes, until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.

Serves 4 to 6

Recipe from Ina Garten
Penne Alla Vecchia Bettola
Penne Alla Vecchia Bettola

C’mon friends…Dance With Me.

“Dance With Me” is the new single from Nashville-based band Leagues. Love that solid back beat.

“I need to feel human again”

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


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Cherry Almond Crisp. New Music From Ruby The Rabbitfoot.

Cherry Almond Crisp

Q: Why did the rabbit keep hitting his head on the piano?
A: He was playing by ear.

Cherries have burst on the scene. My daughter brings home a bag teeming with the beautiful ruby fruit a couple times a week. Delicious.

Cherries are the star of this yummy crisp also packed with almonds and a hint of brandy.

Despite all of the fresh cherries in the house, I picked up some frozen ones because I am lazy and hate to pit the darn things. They bake up just as good.

Cherry Almond Crisp
Cherry Almond Crisp


2 pounds cherries, pitted (I used frozen)
1 cup sugar
1/4 cup apple juice
2 Tbs brandy
2 Tbs lemon juice
1 tsp almond extract
3 Tbs cornstarch

Ingredients for the crust and topping:

1 1/2 cups old fashioned rolled oats
1 1/2 cups brown sugar
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 teaspoon cinnamon
12 Tbs butter, melted
1/2 cup sliced almonds


1. Preheat the oven to 350℉. Grease a 2 quart baking dish. Line a baking sheet with foil.

2. Place the cherries in a saucepan with the sugar and bring to a boil. Whisk together the apple juice, brandy, lemon juice and almond extract. Whisk in cornstarch dissolved then stir into the boiling cherry mixture. Boil until thick, about 1 to 2 minutes.

3. In a large bowl, combine the first 7 crust and topping ingredients. Stir in the butter. Reserve 1 1/2 cups of the mixture. Press the remaining into the prepared baking dish.

4. Place baking dish on the foil-lined baking sheet and bake until crust is browned, about 15 minutes.

5. Pour cherry mixture over the baked crust. Cover with reserved topping. Sprinkle with the almonds.

6. Bake for 30 minutes or until the crisp is golden brown. Serve with ice cream or whipped cream.

Serves 8

Recipe from Cuisine At Home Magazine
Cherry Almond Crisp
Cherry Almond Crisp
Cherry Almond Crisp
Cherry Almond Crisp

I was drawn to Ruby The Rabbitfoot for a number of reasons.

First off…the name. Quirky and cool.

Second, Athens, GA-based singer Ruby Kendrick aka RTR is strikingly pretty and rocks her fun hair in its myriad styles.

Thirdly, the new album is titled ‘Divorce Party’ which is definitely an attention grabber.

And last but not least, Ruby’s got a sweet, lovely voice.

“Beach Flowers” defiantly opens ‘Divorce Party’ with a blast of electro-pop. I love the reboot about 2 minutes in.

“I’m not afraid
I’ve been torn to shreds
I’d do it again”

Check out Ruby The Rabbitfoot on her Website where you can learn of upcoming US tour dates and buy her music.


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Skillet Chicken Nachos. New Music From Okkervil River.

Skillet Chicken Nachos
More about that later!

First, I’m sharing this easy, fast and fun recipe for Skillet Chicken Nachos. Veggies, beans and cheese join taco flavored chicken atop crunchy tortilla chips. Really good.

Skillet Chicken Nachos
Skillet Chicken Nachos


1 tablespoon olive oil
1 1/4 lbs boneless skinless chicken breasts, cut into small pieces
1 package (1 oz) taco seasoning mix
8 oz tomato sauce
1 medium red bell pepper, chopped
1 can (15 oz) black beans, drained, rinsed
1 can (7 oz) whole kernel sweet corn, drained
2 cups shredded Mexican cheese blend
6 oz tortilla chips
Chopped fresh cilantro, sour cream and pickled jalapeño slices


1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and cook for 3 to 5 minutes, stirring occasionally, until no longer pink in center.

2. Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium and cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.

3. Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro, sour cream and pickled jalapeño slices.

Serves 6

Recipe from Betty Crocker
Skillet Chicken Nachos

If you’ve been hanging around my kitchen for awhile, it’s kind of obvious that I adore Okkervil River. Maybe this post, this post, this post, this post or this post hints at the love.

Okkervil River are currently on a world tour ahead of the release of their new album ‘Away’ due out in September. I saw them last night in Burlington, VT at an intimate venue (i.e. I was able to secure first row standing as I had the last 2 times I saw them). The band members have changed up through the years, but Will Sheff remains the powerful voice and heart of the band.

The band played a few of the new songs from ‘Away’ and they were absolutely lovely. “Okkervil River R.I.P” is the opening track of the album and also the first song of the set. Enjoy the haunting video for it below and do try to catch Okkervil River if they are playing near you.

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


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Teriyaki Burgers. New Music From Auna Sims.

Teriyaki  Burgers

kinickie gif

You’re gonna want to take a big bite out of these mega burgers that are chock full of goodies. Teriyaki flavored cheddar cheeseburgers are layered with grilled portobello caps, pineapple, and maple glazed onions. Super good.

Teriyaki  Burgers
Teriyaki Burgers


1 egg
1/2 cup dry bread crumbs
3 green onions, chopped
4 tablespoons teriyaki sauce, divided
1/4 teaspoon onion powder
1 pound ground beef
1 tsp oil
1 large Vadallia onion, cut into rings
2 cloves garlic, minced
1 Tbs soy sauce plus extra for seasoning
1 Tbs maple syrup
1 can (8 ounces) sliced pineapple, drained
4 portobello mushroom caps
4 hamburger buns, split and toasted
Sharp cheddar slices


1. In a large bowl, combine the egg, bread crumbs, onions, 2 tablespoons teriyaki sauce and onion powder. Crumble beef over mixture and combine well. Shape into four 3/4-inch thick patties.

2. Place the onions and garlic in a skillet with the oil. Sauté the onions until they start to become translucent. Add the soy sauce and the maple syrup. Continue to cook until sauce thickens.

3. Lightly coat a grill rack with oil. Grill patties and mushroom caps, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side. Brush with remaining teriyaki sauce while grilling then top with a cheese slice during last minute of cooking.

4. Grill or broil pineapple slices for 3-4 minutes on each side or until heated through.

5. Serve burgers, portobello caps, glazed onions and pineapple on lettuce line buns.

Serves 4

Recipe adapted from Taste Of Home
Teriyaki  Burgers

It’s Friday! Let’s Dance The Extra Mile.

“It’s that kind of day
I choose to live out who I am”

Check out Auna Sims on her Website where you can buy the music.


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Dark Chocolate, Pistachio & Smoked Sea Salt Cookies. New Music From FDMDXFD.

Dark Chocolate, Pistachio & Smoked Sea Salt Cookies

Q: How can a room full of people be empty?
A: If everyone in the room is married, there isn’t a single person in it.

Here is a fantastic chocolate chip recipe from the equally fabulous Joy The Baker. Pistachios and a sprinkling of smoked sea salt make them extra special.

Dark Chocolate, Pistachio & Smoked Sea Salt Cookies
Dark Chocolate, Pistachio & Smoked Sea Salt Cookies


1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups dark chocolate chips (I used semisweet chocolate chunks)
1 cup shelled pistachios, coarsely chopped
Smoked salt for topping


1. Preheat oven to 300℉. Line two baking sheets with parchment paper and set aside.

2. In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars together until pale and fluffy, about 4 minutes. Add the egg and beat for another minute. Add vanilla extract and beat to incorporate.

3. In a medium bowl, whisk together flour, baking soda, and salt. Add the mixture all at once to the butter mixture. Beat on low speed just until incorporated then mix in the chocolate chips and nuts.

4. Scoop cookie dough into 2 tablespoonful mounds and space 2 inches apart onto prepared baking sheets. Sprinkle with smoked sea salt.

5. Bake cookies for 18 minutes, or until golden brown. Remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Makes 2 dozen

Recipe from Joy The Baker
Dark Chocolate, Pistachio & Smoked Sea Salt Cookies

Musician Chip Kinman’s new band, Ford Madox Ford aka FDMDXFD, is rocking out in their bluesy tune “Expect It”. I love the little homage to the 70’s Melanie tune.

Check out Ford Madox Ford on the band’s Website where you can learn of upcoming shows in Canada and California and also buy their music.


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Spinach Ricotta Quiche. New Music From Feral Love.

Spinach Ricotta Quiche

This Spinach Ricotta Quiche is so simple, yet so packed with flavor. The ricotta and cream give the filling a wonderful texture. And there is bacon!

Spinach Ricotta Quiche
Spinach Ricotta Quiche


1 (9 inch) unbaked pie crust
2 cups spinach, cooked and chopped with excess water squeezed out
1 cup cooked, crumbled bacon
1 cup heavy cream
4 eggs
1 cup ricotta cheese
1 cup cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper


1. Preheat oven to 375℉.

2. Grease a pie plate with non-stick spray.

3. Press pie crust the pie plate.

4. Use a blender (or mix by hand) to combine eggs, ricotta, cheddar, heavy cream, salt, and pepper.

5. Evenly distribute cooked spinach and bacon over the pie dough. Add egg mixture.

6. Bake for 40-45 minutes or until cooked through. Allow quiche to cool for 5-10 minutes before serving.

Serves 6

Recipe from Savory Sweet Life
Spinach Ricotta Quiche
Spinach Ricotta Quiche
Spinach Ricotta Quiche
Silky smooth vocals over some electronica? Boy-girl synth-pop?

Yes please!

‘Like The Wind’ is new from UK-based duo Feral Love.

Check out Feral Love on Facebook. You can buy the music here.


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Fiesta Taco Casserole. New Music From Future Generations.

Fiesta Taco Bake

Imagine chili in casserole form and you have Fiesta Taco Casserole. Easy, fast and can be made ahead.
Fiesta Taco Casserole
Fiesta Taco Casserole


1 lb lean ground beef
1 can (15 to 16 oz) spicy chili beans in sauce, undrained
1 cup salsa
2 cups coarsely broken tortilla chips
4 green onions, sliced
1 tomato, chopped
1 cup shredded cheddar or Monterey Jack cheese
Tortilla chips, shredded lettuce, sour cream, cilantro and/or salsa to serve, if you like


1. Heat oven to 350°F.

2. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until browned then drain. Stir in beans and salsa. Heat to boiling, stirring occasionally.

3. In ungreased 2-quart casserole, place tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.

4. Bake uncovered 20 to 30 minutes or until hot and bubbly. Serve with tortilla chips, lettuce and additional salsa.

Serves 4

Recipe from Betty Crocker
Fiesta Taco Casserole
Fiesta Taco Casserole
Fiesta Taco Casserole

I’m currently on the west coast having a little beach holiday with my family. Made me think of this tune from Future Generations’ new album due out later this month. That guitar riff near the end is so cool.

“I don’t want to lose you to a coast”

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


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