Tater Tot Cheeseburger With Sriracha Cream And Lemon-Pepper Parmesan Asparagus

Wishing all of you who love summer the best one ever!

How about some fun food to welcome the biting bugs long, warm days?

If you are not grilling but feel like having some burgers, try these crazy Tater Tot Cheeseburgers. The cheerful potatoes get mixed with some onion, spiced breadcrumbs and egg to bind it all together. The patties get a quick sauté, then a topping of cheddar to melt before being served in buns with a spicy mix of sriracha and sour cream. Simply broiled asparagus with a tasty lemony sauce is a great accompaniment.

Tater Tot Cheeseburger With Sriracha Cream


2 cups tater tots, thawed
2 eggs
1 tsp onion powder
¼ cup Italian style breadcrumbs
2 Tbs olive oil
4 slices cheddar cheese
4 hamburger buns
1 cup sour cream
2 tsp sriracha


1. In a large bowl combine the tater tots, eggs, onion powder, and breadcrumbs. Use a potato masher to blend together. Form into 4 well compacted patties.

2. Heat the olive oil in a large skillet over medium high heat. Gently place the patties in the skillet and brown before gently flipping.

3. Top the patties with the cheddar cheese and cook until melted.

4. Transfer the tater tot cheeseburgers to buns.

5. Mix together the sour cream and sriracha.

6. Top burgers with sriracha sour cream prior to serving.

Serves 4

Recipe from Epicurious

Lemon-Pepper Parmesan Asparagus


2 bunches medium asparagus (about 2 pounds), ends trimmed
10 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large egg (in its shell)
1 clove garlic
Juice of 1 lemon
2 tablespoons freshly grated Parmesan cheese, plus more for topping
1 teaspoon Dijon mustard
1/2 teaspoon black peppercorns, crushed


1. Preheat the broiler.

2. Toss the asparagus with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Spread asparagus in a single layer and broil, stirring occasionally, until tender, about 5 minutes.

3. Bring a saucepan of water to a boil. Add the egg and reduce the heat. Simmer 5 minutes then drain and transfer to a bowl of ice water.

4. Peel the egg and transfer to a blender. Add the garlic, lemon juice, Parmesan and mustard and process until smooth. With the machine running, drizzle in the remaining 8 tablespoons olive oil and blend until thick and creamy. Stir in the crushed peppercorns.

5. Spoon the lemon-pepper sauce over the asparagus and top with more Parmesan.

Serves 6 to 8

Recipe from Food Network

Crank up your sound and groove to this new tune from LA-based band Kid Bloom. It speaks to that time in high school when summers really were that long expanse of lazy days..and finding a place to make out.

“Take me to your parents’ house
Check if anyone’s around
Call me on your mama’s phone
Let me know they’re outta town”

Check out Kid Bloom on the band’s Website where you can buy the music.


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Brown Sugar Pound Cake. New Music From CARBS.

Who knows why I find that so funny?

Yep. That’s a classic. And so is pound cake.

Brown sugar gives this dense, rich pound cake a special hit of flavor. It’s lovely served with lots of fresh fruit.

Brown Sugar Pound Cake


1 cup packed light brown sugar
1 cup butter, softened
4 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
fresh fruit and whipped cream, for garnish–optional


1. Preheat oven to 350°F. Grease and flour a 9 x 5 x 3-inch loaf pan.

2. In a large bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time. Add vanilla.

3. In a separate bowl, combine flour, baking powder and salt. Gradually add to sugar mixture. Pour batter into pan.

4. Bake for 1 hour, or until tester inserted in center comes out clean. Remove from pan and turn out on rack to cool completely. Serve pound cake with whipped cream and fruit, if you like.

Recipe from Domino Sugar

If you are a fan of Jonnie Common, you are no doubt going to be enamored of CARBS. This side project has all the sounds and quirks that make his fans smile.

Check out CARBS on the band’s Website. You can buy their music on Bandcamp.


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Garden Pasta. New Music From The Rareflowers.

Q: What did the rake say to the hoe?
A: Hi Hoe!

Fresh tomatoes in season are so delicious. Pair them up with some onion, garlic, artichoke hearts and bell pepper and serve over buttery linguine tossed with Parmesan. Fast and easy.

Garden Pasta


1 (6 oz) jar marinated artichoke hearts, undrained
1/2 cup finely chopped onion
1 garlic clove, minced
1 small green bell pepper, sliced
2 cups diced fresh tomatoes
1/2 tsp Italian seasoning
1/2 tsp salt
1/2 pound linguine (I used fresh spinach linguine)
1/3 cup grated Parmesan, plus extra to serve
4 Tbs butter, softened
Fresh basil, to garnish


1. Drain liquid from artichoke hearts into a large skillet.

2. Cut larger artichoke hearts in half and set aside.

3. Add onion, garlic and bell pepper to skillet and simmer over low heat until softened. Add tomatoes, Italian seasoning and salt. Cover and simmer for 10 minutes. Uncover and continue cooking until sauce thickens slightly, about 10 more minutes.

4. Add artichokes to skillet and simmer for a few minutes.

5. Meanwhile, cook pasta according to package directions.

6. Drain pasta then toss with Parmesan and butter.

7. Serve pasta with artichoke sauce, sprinkle with additional Parmesan and garnish with basil.

Serves 3 to 4 (doubles easily)

Recipe slightly adapted from Mr. Food Cooks Like Mama

NJ-based band The Rareflowers have a new tune out and it screams ‘summer song’. Happy vibe and gauzy vocals in a sun-kissed package.

Check out The Rareflowers on Facebook where you can learn of an upcoming show in Brooklyn and keep tuned for info on where to buy their music.


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Vinegar-Glazed Chicken With Creamed Corn. New Music From The Hollow Ends.

All you need is 30 minutes to make this super easy and delicious Vinegar-Glazed Chicken With Creamed Corn. Tender chicken thighs are coated with a tangy glaze and served with a peppery arugula salad and the most divine creamy corn.

Vinegar-Glazed Chicken With Creamed Corn


1 1/2 pounds boneless, skinless chicken thighs (about 8)
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
1/3 cup white wine vinegar
1/3 cup low-sodium chicken broth
1 bunch green onions, white and pale-green parts chopped, plus dark-green tops, thinly sliced, for serving
1 pound frozen corn kernels, thawed and drained
4 ounces cream cheese, cut into small pieces
1/2 cup milk
Arugula, lightly dressed with extra-virgin olive oil and white-wine vinegar, for serving


1. Season chicken with salt and pepper.

2. Heat a large skillet over medium-high and melt 2 tablespoons butter. Add chicken and cook, turning once, until golden brown, 5 to 7 minutes. Stir in vinegar, scraping up browned bits from bottom of pan. Cook for about 30 seconds then add broth. Simmer, turning chicken frequently, until cooked through and coated with sauce, 3 to 4 minutes. Transfer to a bowl.

3. Wipe skillet clean. Return to stove over medium heat. Melt remaining 2 tablespoons butter. Stir in chopped green onions and cook for 1 minute. Add corn and cook just to heat through, about 1 minute. Add cream cheese and milk. Cook, stirring, until cheese melts, 2 to 3 minutes. Season with salt and pepper.

4. Top chicken and corn with sliced green onions. Serve with the arugula salad.

Serves 4

Recipe from Martha Stewart

“Bears In Mind” is blowing me away. It’s new from St. Louis-based band The Hollow Ends.

Fast. Slow. Slouchy guitar. Cool harmonies. Gypsy vibes. I love it all.

Check out The Hollow Ends on the band’s Website where you can learn of upcoming shows in Missouri and buy their music.


Posted in Chicken, Main Courses, Side Dish, Vegetable | Tagged | 4 Comments

Short And Sweet. Symphony Candy Bar Brownies.

Did you ever have a Symphony Candy Bar? They are milk chocolate bars studded with almonds and toffee. And they are goooooood.

So imagine sandwiching some of those candy bars in between layers of chocolate brownie.

Yes. It is as over the top as it sounds. Crunchy, fudgy, chocolatey, rich and…..easy easy easy. Put yourself in a chocolate coma with close to no effort.

Symphony Candy Bar Brownies


1 box of brownie mix for 9 x 13-inch pan (like this one) and the ingredients listed on the box to prepare them
3 (6.8 oz) Hershey’s Symphony Candy Bars (You can use smaller sizes, but the 6.8 size fits almost perfectly in the pan)


1. Prepare brownie mix according to package directions.

2. Spread half of the brownie mixture in the bottom of lightly greased 13 x 9-inch pan. (You could alternatively line the pan with parchment)

3. Lay the Hershey’s Symphony Candy Bars on top. (I had to break one of the bars a little to fit in my pan)

4. Spread the remaining brownie batter over the candy bars.

5. Bake according to package directions, which is about 30-35 minutes.

6. Cool brownies completely then cut into small squares.

Recipe from The Budget Diet

Time for a short song….and it is super catchy….and it is a route I have done a few times.

And a sweet song.

Check out Clifffs on Facebook. You can buy their music on Bandcamp.

Learn more about Doll Duncan on Facebook. You can buy her music on Bandcamp.


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Pretzel-Crusted Chicken with Cheddar Cheese Sauce. Listening To Consilience.

That is one of the best of those compilation videos. Some of the bits are so freakin’ funny. And I would STILL be screaming if a giraffe tongue ever came anywhere near me.

Pretzels with cheese is one of those great combinations that I forget about. In today’s recipe, chicken gets in on the action. The salty breading crisps up after frying and keeps the chicken nice and moist. The creamy cheddar sauce is great with the chicken as well as a side of Broccoli And Rice Pilaf.

Pretzel-Crusted Chicken with Cheddar Cheese Sauce


2 large eggs, beaten
1 tablespoon Dijon mustard
1 1/2 cups crushed pretzels
2 tablespoons minced fresh thyme
1 1/2 pounds chicken cutlets
1/4 cup olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 1/2 cups shredded cheddar cheese


1. In a shallow dish, whisk together the eggs and mustard until smooth. In a separate shallow dish, combine the pretzels and thyme.

2. Dip the chicken in the egg mixture, letting the excess drip off. Roll in the pretzel mixture to coat.

3. In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium heat. Add half of the chicken and cook until cooked through, 5 to 6 minutes per side. Remove the chicken from the skillet and keep warm. Repeat the procedure with the remaining 2 tablespoons oil and chicken. Wipe the skillet clean.

4. Melt the butter in the skillet over medium heat. Add the flour and cook, whisking constantly, for 2 minutes. Slowly add the milk, whisking until smooth. Cook, whisking constantly, until thickened, 6 to 8 minutes. Add the cheese and stir until the cheese melts and the sauce is smooth.

5. Spoon the sauce over the chicken. Serve with Broccoli And Rice Pilaf.

Serves 4 to 6

Broccoli And Rice Pilaf


2 tablespoons butter
1/2 cup finely chopped onion
3 cups chopped broccoli
1 1/2 cups uncooked long-grain rice
3 cups chicken broth


1. In a medium saucepan, melt the butter over medium heat. Add onions and cook, stirring frequently, for 3 minutes.

2. Add the broccoli and cook for another 3 minutes.

3. Add the rice and cook, stirring constantly, for 1 minute.

4. Stir in the broth. Increase the heat to medium-high and bring the mixture to a boil. Cover, reduce the heat and simmer until the rice is tender, 15 to 20 minutes.

Recipes from Paula Deen

Easy, breezy and as soft as summer, ‘Walking Through A Dead Night’ is making my ears happy.

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


Posted in Chicken, Main Courses, Side Dish | Tagged | 1 Comment

Hot Ham & Cheese Slices. New Music From Oliver Hazard.

Well, I was late to the party on that one. Cracks me up, though…that voice kills me. :)

You might just love this recipe 5ever. The sautéed veggies tucked into puff pastry with some ham and cheese makes for a great sandwich. Serve with soup or a salad for a tasty meal.

Hot Ham & Cheese Slices


1 cup sliced fresh mushrooms
1 small sweet red pepper, chopped
2 green onions, chopped
2 tablespoons butter
1 package (17.3 ounces) frozen puff pastry, thawed
1/2 pound thinly sliced deli ham
1/2 pound sliced Swiss cheese


1. In a large skillet, sauté the mushrooms, pepper and onions in butter until tender. Set aside.

2. Unfold pastry. Layer the ham, cheese and mushroom mixture off-center on each sheet of pastry. Fold pastry over filling and pinch seams to seal.

3. Place filled pastry packets onto parchment lined baking sheets.

4. Bake at 400°F for 20 minutes or until golden brown. Let stand for 5 minutes.

5. Cut each with a serrated knife into four slices.

Note: Freeze option: Allow mushroom mixture to cool before filling pastry. Cover and freeze unbaked filled pastries on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags and return to freezer. To use, remove pastries from freezer 30 minutes before baking and place on a greased baking sheet. Bake and serve as directed.

Serves 6 to 8

Recipe from Simple & Delicious Magazine

Here’s a folksy knee-slapper of a tune. And it has delicious “YOU-ooooohs”.

“Illinois” is new from Ohio-based band Oliver Hazard.

“It’s always you”

Check out Oliver Hazard on the band’s Website where you can learn of upcoming US tour dates and buy their music.


Posted in Pork, Sandwiches | Tagged | 2 Comments