Sheet-Pan Omelet With Sausage And Home Fries. New Music From Luke De-Sciscio.

Sheet-Pan Omelet With Sausage And Home Fries

If you bothered to click on the video, I’ll bet you lasted less than 30 seconds. Imagine you are me and that is going on outside your house ALL DAY LONG. To say my nerves are fried is an understatement. Noise cancelling headphones help, but can’t absorb the shudders that course through the house Monday through Friday, nor eliminate the sight of endless trucks and machines passing outside my kitchen window.

I have power lines on my property (unfortunately quite close to my house) that the Vermont electric companies have right of way to repair and maintain. Since December, a full road, turnarounds and construction infrastructure are being built on my land to create thoroughfares to bring in hardware to replace the massive power line structures. It’s a fucking nightmare. The project is not going to be completed until after October 2023. Even worse, I can’t find a lawyer to help me hold the electric companies’ accountable to their promise to dismantle the roads and mess and restore my land to its original private, rural landscape when the project is safely completed.

Happy New Year to me.

Enough of that.

On to this amazing Sheet-Pan Omelet With Sausage And Home Fries. It’s the ultimate one pan breakfast or breakfast for dinner meal. I adore the idea for the omelet trough and the home fries are the best I have ever made.

Sheet-Pan Omelet With Sausage And Home Fries
Sheet-Pan Omelet With Sausage And Home Fries

Ingredients:

2 pounds large red-skinned potatoes (about 4), cut into 3/4-inch chunks
1 red bell pepper, chopped
1 onion, chopped
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground thyme
12 large eggs
1 cup shredded cheddar cheese
1/4 cup milk
3 green onions, sliced
12 frozen fully cooked sausage patties (I like these)
1/2 cup quartered cherry tomatoes
1 tablespoon chopped mixed fresh herbs

Directions:

1. Preheat the oven to 450˚F. Line a baking sheet with foil.

2. Toss the potatoes, bell pepper, onion, vegetable oil, 2 teaspoons salt, a few grinds of pepper, the paprika, garlic powder and thyme on the baking sheet and spread out. Bake, stirring once, until the vegetables are browned around the edges and tender, 40 to 50 minutes. Push the potatoes to one side of the baking sheet so that they cover about half the pan.

3. Make a 6-by-9-inch tray out of a double layer of foil with the sides about 1 1/2 inches high.
Foil Tray
4. Place the foil tray in a corner of the baking sheet and coat with cooking spray.

5. Whisk the eggs, cheese, milk, 2/3 of the green onions, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pour the egg mixture into the foil tray.

6. Arrange the sausage patties, overlapping if necessary, in the remaining space on the pan.

7. Return the pan to the oven and bake until the omelet is puffed and set and the sausages are heated through, 20 to 25 minutes. Let sit a few minutes before serving.

8. Top the omelet with the tomatoes and herbs and sprinkle the sausage with the remaining green onion.

Serves 6

Recipe from Food Network

Sheet-Pan Omelet With Sausage And Home Fries

I am thankful that even when life is ugly right in front of one’s face, there is beauty and comfort in music. I want to cry every time I listen to ‘The Tourist’. I’m moved by every minute of it.

“Get out, go outside
We’re all waiting on your smile”

Check out Luke De-Sciscio on Bandcamp where you can buy his music.

Cheers!

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Top 5 Posts In 2022

Yay! There is a new post that made it to the year end Top 5. Stay tuned.

But first, the veteran repeat winner is the above pictured Crunchers. Everyone loves these treats.

Coming in second is the all star Lemonies. I posted about them in 2014 and the delectable lemon-rich brownies continue to make fans of all who make them.

That beauty above is the ever popular Chocolate Peanut Butter Cup Overload Cake. Another post from 2014, this decadent cake is always a crowd pleaser and in third place for the second year in a row.

Drum roll…..

And the new recipe to the Top 5 list, coming in at number 4 is……

Monster Deep Dish Chocolate Chip Caramel Cookies.
Interestingly, this recipe was also from 2014.

These quarter pound dazzlers are delicious chocolate chip cookies filled with a caramel chocolate candy. They are incredible and finally getting the attention they deserve.

Finally, rounding out the top 5 is Detroit Style Pizza. The crispy, buttery crust, herbed tomato sauce and melty Jack cheese make this a standout za that’s one of my favorites, too.

In honor of our monster cookie’s time in the spotlight, I’m playing the tune ‘Monster Food’ by Zarahruth. Decidedly not food-themed, but such a fantastic song.

“I don’t know where we’re going
I don’t care how we get there
I fed my ambition to the monsters long ago
And I don’t want to talk to you”

Check out zarahruth on Bandcamp where you can buy her music.

Cheers!

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Gingerbread Spiced Nuts. ISITK Is 12 Today!

Another year, another gingerbread recipe. This time we’re going nuts. Gingerbread Spiced Nuts to be exact. Pecans and almonds are tossed with some pretzels and baked up to a salty/sweet snack with a hint of the spices of the season.

Gingerbread Spiced Nuts

Ingredients:

1 egg white
1/4 cup light brown sugar
2 teaspoons gingerbread spice
1 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1 1/3 cups pecans
1 1/3 cups almonds
1 1/3 cups pretzels

Directions:

Whisk 1 egg white with 1/4 cup light brown sugar, 2 teaspoons gingerbread spice, 1 teaspoon kosher salt and 1/2 teaspoon each paprika and pepper. Add 1 1/3 cups each pecans and almonds; toss. Spread on a rimmed baking sheet and bake at 325˚, stirring every 10 minutes, until mostly dry but still slightly sticky, about 25 minutes; add 1 1/3 cups sesame sticks during the last 5 minutes of baking. Let cool.

Recipe slightly adapted from Food Network

I needed something catchy to celebrate the day. Definitely don’t want to let my little blog go. Here’s to another year together, friends.

Check out Birds Of Bellwoods on the band’s Website where you can buy their music.

Cheers!

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Veggie Appetizer Wreath

Veggie Wreath

How about some veggies to balance out the season’s sugar overload? This festive Veggie Appetizer Wreath looks great at a gathering and couldn’t be easier to throw together.

Veggie Wreath
Veggie Appetizer Wreath

Ingredients:

2 tubes (8 ounces each) refrigerated crescent rolls
8 ounces cream cheese, softened
1/2 cup sour cream
1 teaspoon ranch dressing mix
1/8 teaspoon garlic powder
1-1/2 cups chopped fresh broccoli florets
1/2 cup chopped sweet red pepper
1 cup finely chopped celery
Celery leaves

Directions:

1. Remove crescent dough from packaging (do not unroll). Cut each tube into 8 slices. Arrange in an 11-inch circle on an ungreased 14-inch round baking pan.

2. Bake at 375°F for 15-20 minutes or until golden brown. Cool for 5 minutes before removing to a serving platter. Allow to cool completely.

3. In a small bowl, beat the cream cheese, sour cream, ranch dressing mix and garlic powder until smooth. Spread on wreath then top with broccoli, red pepper, chopped celery and celery leaves.

Serves 16

Recipe slightly adapted from Taste Of Home
Veggie Wreath

I am not a big fan of this time of year so I try to find joy wherever I can. This video of people dancing to the always brilliant Perfume Genius was today’s moment of hope and happiness. There may be wreaths on graves, but it’s offset by the power of movement on mood.

Check out Perfume Genius on Bandcamp where you can buy his music.

Cheers!

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Double Decker Confetti Brownies. New Music From Kramies.

Double Decker Confetti Brownies

Hooooooo doesn’t love a good brownie? Especially brownies that have a blondie layer and lots of M & M’s? Owl bet these fun, cheerful brownies will make all your brownie lovers smile.

Double Decker Confetti Brownies
Double Decker Confetti Brownies

Ingredients:

3⁄4 cup butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla
2 1⁄2 cups flour, divided
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄3 cup unsweetened cocoa powder
1 tablespoon butter, melted
1 cup M & M’s semi-sweet chocolate baking bits, divided (I couldn’t find the bits so used regular size)

Directions:

1. Preheat oven to 350℉. Grease a 13 x 9 x 2-inch baking pan and set aside.

2. Cream together 3/4 cup butter and both sugars in a large bowl until light and fluffy. Beat in eggs and vanilla.

3. In a medium bowl, combine 2 1/4 cups flour, baking powder and salt. Add to the creamed mixture and stir to blend. Divide batter in half.

4. Mix together the cocoa powder and melted butter then stir into one half of the dough. Spread this cocoa dough evenly into the prepared pan (It may not spread to all corners and that is ok).

5. Stir remaining 1/4 flour and 1/2 cup M & M’s into remaining dough then spread evenly over the cocoa dough in the pan.

6. Sprinkle top with remaining M & M’s.

7. Bake 25 to 30 minutes or until edges start to pull away from sides of the pan. Cool completely then
cut into bars.

Makes 24

Recipe from Food.com

Double Decker Confetti Brownies

‘Owl and The Crow’, from Kramies’ self-titled release, was written while he was traveling through Ireland. It’s folk with a kick that leaves me a little breathless with each listen.

“Maybe through all the years
we got crazy”

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

Cheers!

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S’mores Ice Cream Cake. Listening To Silver Liz.

S'mores Ice Cream Cake

I made this S’mores Ice Cream Cake for my birthday this past week. Since there are only 2 of us home at the moment, I thought an ice cream cake would be sensible. We could keep leftovers in the freezer and not worry about finishing a whole cake between us two.

Vanilla ice cream and graham cracker is a really delicious combination. Add that easy-breezy bittersweet chocolate shell and s’mores garnish and you’ve got a fun and easy dessert.

S'mores Ice Cream Cake
S’mores Ice Cream Cake

Ingredients:

1 (1.5-quart) container vanilla ice cream, slightly softened
1 sleeve graham crackers (you won’t need them all)
1/2 cup graham cracker crumbs
1 milk chocolate bar, separated into individual pieces
4-8 marshmallows, lightly toasted
Chocolate Shell (recipe follows)

Directions:

1. Using a blunt dinner knife, cut three slices into the ice cream lengthwise (wide enough for an entire graham cracker).

2. Gently press a graham cracker into each opening and fill in any gaps with smaller pieces of graham crackers. (About 5 graham crackers).

3. Sprinkle the graham cracker crumbs on top of the ice cream and gently press.

4. Put the top back onto the ice cream container and place in the freezer until frozen solid, at least 1 hour.

5. Take the lid off the ice cream and place your serving plate on top of the container (the serving plate will be upside down) and then flip the plate and container over.

6. Carefully run a sharp paring knife along the perimeter of the bottom of the container and gently lift off the bottom of the container. Cut the container that’s around the sides of the ice cream with the knife or scissors then gently pull the container away from the ice cream.

7. Spoon the chocolate shell over the ice cream cake. (Don’t pour it all at once or it may slide off.

8. Place pieces of graham cracker, milk chocolate and toasted marshmallow onto the top of the cake and serve immediately.

Chocolate Shell

Ingredients:

1/2 cup bittersweet chocolate chips
1 tablespoon vegetable oil

Directions:

1. In a small, microwave safe bowl, combine the chocolate and the oil. Microwave in 30 second intervals, stirring after each, until the chocolate is melted completely. Set aside but be sure the chocolate is still liquid before you finish the cake.

Recipes from Gesine Bullock-Prado

S'mores Ice Cream Cake
S'mores Ice Cream Cake

S'mores Ice Cream Cake
S'mores Ice Cream Cake

A little shoe-gaze s’more style music from Silver Liz, aka Carrie and Matt Wagner, to pair up with our cake.

Check out Silver Liz on Bandcamp where you can buy their music.

Cheers!

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Jack O’ Lantern Cheeseburgers. New Music From My Name Is Ian.

Jack O’ Lantern Cheeseburgers

Serve these cute little guys for a festive Halloween dinner. They are quick, easy and fun.

Jack O’ Lantern Cheeseburgers
Jack O’ Lantern Cheeseburgers

Ingredients:

4 Hamburger buns
1-1/2 lb ground beef
4 American cheese slices
1-1/2 tsp kosher salt
1-1/2 tsp cracked black pepper
Hamburger toppings of your choice

Directions:

1. Preheat a heavy skillet over medium high heat.

2. While the skillet is preheating, carve a Jack o’ lantern face into each slice of American cheese.

3. In a large bowl, combine beef, salt, and pepper. Mix with hands to combine, then divide meat into quarters. Press each quarter into a patty shape, about ¾ inch thick. Make a slight indentation in the middle of each patty which will help keep their shape during cooking.

5. Place burgers in the skillet, cooking 4-5 minutes on each side until burgers have reached the desired doneness. Remove from heat.

6. Set the cheese on top of the burger, allowing to melt slightly. Serve open-faced so your Jack O’Lantern can see you smile before you eat it.

Serves 4

Recipe from Wonder
Jack O’ Lantern Cheeseburgers

Here’s a joyful little earworm for you to tap your toes to. It’s brand new from Cardiff-based band My Name Is Ian.

Check out My Name Is Ian on the band’s Website where you can link to buy their music.

Cheers!

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Short And Sweet. Chocolate Crunch Bark.

Chocolate Crunch Bark

That video. 🤣

Just 2 ingredients and a few minutes of your time gets you this super simple Chocolate Crunch Bark. It tastes like a fancy Nestlé crunch bar.

Chocolate Crunch Bark
Chocolate Crunch Bark

Ingredients:

8 ounces bittersweet chocolate, chopped
1 1/2 cups Rice Krispies

Directions:

1. Line a baking sheet with parchment paper.

2. Melt two-thirds of the chocolate in a microwave or in a double boiler on the stove.

3. Stir in the remaining chocolate and stir until melted.

4. Fold in the Rice Krispies then spread the mixture in a 1/4-inch-thick layer on the prepared baking sheet. Let harden completely, then break into large pieces.

Recipe slightly adapted from Kellogg’s
Chocolate Crunch Bark

Here’s a short song. Fabulous weirdness.

And a sweet song.

“Even if you fall I will go down with you
I will be the one who comes to rescue you
Tell me where you go ’cause I want to be there, too”

Check out Hamilton Yarns on Bandcamp where you can buy their music.

Learn more about Jasmine Thompson on Bandcamp where you can buy her music.

Cheers!

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Pasta With Corn And Kale. New Music From Blush Club.

Pasta With Corn And Kale

Pasta With Corn And Kale…. and mushrooms and asparagus and garlic and butter. It’s a winning combination of fresh and earthy flavors.

Pasta With Corn And Kale
Pasta With Corn And Kale

Ingredients:

6 ears of corn
Kosher salt
1 pound campanelle or fusilli pasta
1 pound thin asparagus, cut into short lengths
5 tablespoons extra-virgin olive oil
2 1/2 pounds assorted mushrooms (such as shiitake and cremini), sliced
3 cloves garlic, sliced
1/2 teaspoon red pepper flakes
2 bunches Tuscan kale, stems removed, leaves cut into strips
2 bunches green onions (white and light green parts), chopped
4 tablespoons unsalted butter, cubed
Freshly ground pepper and Parmesan cheese to serve

Directions:

1. Cut the corn kernels off the cobs and transfer to a bowl.

2. Bring a large pot of water to a boil then add the pasta and cook according to package directions. Add the asparagus for the last few minutes of cooking time. Reserve 1 cup of the pasta cooking water, then drain.

3. Meanwhile, heat 2 tablespoons olive oil in a Dutch oven over high heat. Add half of the mushrooms in a single layer and cook, undisturbed, until golden, about 5 minutes. Season with salt, stir and continue cooking until tender, about 5 more minutes. Transfer the mushrooms to a large bowl. Add another 2 tablespoons olive oil to the pot and repeat with the remaining mushrooms. Transfer to the bowl.

4. Add the remaining 1 tablespoon olive oil, the garlic and pepper flakes to the pot. Cook, stirring, until the garlic is soft, about 1 minute. Stir in the kale and season with salt. Cover and cook until wilted, about 3 minutes. Add the corn kernels, mushrooms, green onions and butter. Cook, stirring, until the butter is melted and the mixture is heated through, about 2 minutes.

5. Add the pasta and asparagus and 1/2 cup of the reserved pasta cooking water to the pot. Cook, stirring, until heated through, adding more cooking water as needed to loosen the sauce. Season with salt and pepper. Serve with a sprinkling of Parmesan, if you like.

Serves 6

Recipe slightly adapted from Food Network
Pasta With Corn And Kale
Here’s some new music from Glasgow-based band Blush Club. Jaunty, chanty with an intoxicatingly manic finish.

Check out Blush Club on Bandcamp where you can buy their music.

Cheers!

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Sour Orange Pie. New Music From Liv Slingerland.

Sour Orange Pie


Sour oranges, also known as Seville oranges, are a very acidic fruit. Adding some lemon juice to orange juice concentrate in this recipe for Sour Orange Pie, gives you that sour orange flavor.

It’s really good.

The animal cracker cookie crust is a lovely change from the ubiquitous graham cracker crust and contrasts nicely with the tangy pie filling. Put some orange-scented whipped cream on top to tie it all together.

Sour Orange Pie

Sour Orange Pie

Ingredients:

Animal Cracker Crust (recipe follows)
1 (14 ounce) can sweetened condensed milk
6 tablespoons frozen orange juice concentrate, thawed ( such as Minute Maid Original)
4 large egg yolks
6 tablespoons fresh lemon juice (about 2 large lemons)
2 teaspoons grated lemon zest
1 teaspoon grated orange zest
1 pinch salt
Orange Whipped Cream (recipe follows)

Directions:

1. Whisk orange juice concentrate, egg yolks, lemon juice, both zests and salt in a bowl until fully combined. Pour filling into cooled crust.

2. Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely.

3. Refrigerate until fully chilled, at least 3 hours or cover with greased plastic wrap and refrigerate for up to 24 hours.

4. Slice chilled pie and serve with whipped cream.

Serves 6 to 8

Animal Cracker Crust

Ingredients:

5 ounces animal cracker cookies (about 60-80 animal cracker cookies)
3 tablespoons sugar
1 pinch salt
4 tablespoons unsalted butter, melted

Directions:

1. Place oven rack in middle position and heat oven to 325℉.

2. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds.

3. Add melted butter and pulse until combined, about 9 pulses. Transfer crumbs to a 9-inch pie plate.

4. Using bottom of dry measuring cup or bottom of a drinking glass, press crumbs firmly into bottom and up sides of pie plate.

5. Bake crust until beginning to brown, 12 to 14 minutes. Let cool completely.

Orange Whipped Cream

Ingredients:

3⁄4 cup heavy cream, chilled
2 tablespoons granulated sugar
1⁄2 teaspoon grated orange zest

Directions:

1. Whisk cream, sugar and orange zest in medium bowl until stiff peaks form, about 3 minutes.

Recipes from Cook’s Country
Sour Orange Pie
Sour Orange Pie

Any adoptees out there? This new song by Liv Slingerland will surely resonate with you. It certainly made me feel such compassion for this young woman who learned in her early twenties that she was adopted. “An Entire Lifetime” clearly acknowledges the pain she is in.

“I’m looking for a loving grasp
As I am falling fast”

Check out Liv Slingerland on her Website. You can buy her music on Bandcamp.

Cheers!

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