Frozen Sangria. New Music From Loop-Aznavour.


A hot summer day goes hand in hand with a cool refreshing drink. Even better if it is a slushy concoction laced with alcohol like this Frozen Sangria.

Martha Stewart’s version is called Frozen White Sangria. I left out the ‘white’ since my cocktail obviously has more of a purple hue despite the use of white wine. Maybe my plums were extra plummy or my strawberries super red? Not sure, but the drink was plenty yummy.

Frozen Sangria

Ingredients:

1/2 peach, chopped and frozen until hardened
1/2 plum, chopped and frozen until hardened
3 strawberries, chopped and frozen until hardened
1 tablespoon frozen orange juice concentrate
3 tablespoons superfine sugar
1/2 cup dry white wine
2 tablespoons brandy
1 1/2 cups small ice cubes

Directions:

1. Mix all ingredients in a blender until smooth.

Serves 2 (doubles easily)

Recipe from Martha Stewart


“It Doesn’t Get Much Better Than This”

Indeed! Sip your drink and peace out to this rocking tune by, and I quote, “UK based punk theremin maestro Loop-Aznavour”.

Check out Loop-Aznavour on his Website and Bandcamp where you can buy the music.

Cheers!

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Toasted S’mores Blondies. New Music From Mantra Love.


Poor marshmallow.

Avoid a sticky situation by making this variation on S’mores in the oven.

These Toasted S’mores Blondies are perfect for a cookout dessert. They have all of the terrific flavors of s’mores in bar form with an added bonus that the butter in the blondie layer is browned. Rich and delicious.


Toasted S’mores Blondies

Ingredients:

4 (1.55 ounce) Hershey bars
20 large marshmallows, cut in half

Ingredients for Graham Cracker Crust:

1 1/2 cups graham cracker crumbs, about 9 whole sheets
2 Tbs light brown sugar
5 Tbs unsalted butter, melted

Ingredients for Blondies:

1/2 cup unsalted butter
1 cup light brown sugar
2 tsp vanilla
1 egg
1 cup flour

Directions:

1. Preheat oven to 350℉. Grease an 8 x 8-inch disposable aluminum baking pan.

2. To make the graham cracker crust, combine graham cracker crumbs, melted butter and brown sugar. Mix well then press into prepared pan and set aside.

3. To make the blondies, in a small saucepan over medium heat, melt butter. Continue to cook, stirring occasionally until it turns a light brown color. Be careful not to burn. Pour butter into a large bowl with brown sugar and mix until smooth. Beat in egg and vanilla until combined. Stir in flour and thoroughly mix.

4. Spread blondie batter over graham cracker crust. Bake for about 25 minutes or until a tester inserted in the center comes out with only a few moist crumbs.

5. Remove from the oven and immediately place Hershey Bars on top in a single layer. Break them apart and arrange as needed. Top with marshmallow halves.

6. Turn on oven broiler. Broil for about 15 to 30 seconds until marshmallows are golden. Watch very carefully so marshmallows don’t burn.

7. Allow pan to cool on a wire rack for 30 minutes. Cut into bars and serve. Toasted S’mores Bars will stay fresh for up to two days stored in an airtight container at room temperature.

Makes 16 (I cut mine into smaller portions since they are pretty rich)

Recipe from Simply Desserts by Laura Weathers

Here’s a tune for your next cookout.

‘Another One’ is new from Houston-based band Mantra Love. This song about calling out liars rocks with its lo-fi delivery and catchy chorus.

“Don’t bring me down”

Check out Mantra Love on Facebook and the band’s Website where you can link to buy their music.

Cheers!

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Buffalo Chicken Deviled Eggs. New Music From Thin Lear.



These buffalo chicken deviled eggs are a cool variation on the traditional recipe. Full of chicken, spicy hot sauce, and tangy blue cheese crumbles, they are perfect party fare.


Buffalo Chicken Deviled Eggs

Ingredients:

12 hard-boiled large eggs, halved lengthwise and removing yolks
1/2 cup blue cheese crumbles, divided
2 tablespoons celery, finely chopped
1/2 cup mayonnaise
1/4 cup cooked chicken, finely chopped
1 Tbs Buffalo wing sauce, plus more to drizzle

Directions:

1. Place yolks in a bowl and mash with 1/4 cup of the blue cheese. Stir in celery, mayonnaise, chicken and the wing sauce.

2. Fill the egg white cavities with the chicken mixture.

3. Refrigerate for at least 1 hour before serving.

4. Garnish with remaining blue cheese crumbles and a drizzle of wing sauce.

Makes 2 dozen

Recipe slightly adapted from Baked By Rachel

Breathe this song in. It’s sad and Matt Longo’s vocals are achingly beautiful.

“There’s nothing in this world that I need
There’s nothing in this world that needs me
So I think I’ll take that ride I don’t know when”

Check out Thin Lear on Facebook where you can learn of upcoming shows in the MA, PA and NYC. You can buy their music on Bandcamp.

Cheers!

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Mixed Berry Cobbler. New Music From Dude York.


Summer is coming and all those lovely berries are begging to jump into your desserts. This Mixed Berry Cobbler is so simple to put together and so delicious.

Mixed Berry Cobbler

Ingredients:

1/2 cup unsalted butter, melted
2 cups sliced fresh strawberries
1/4 cup strawberry jam, heated
2 cups flour
1-1/2 cups sugar
2 tsp baking powder
½ tsp kosher salt
1/4 tsp cinnamon
1-1/3 cups whole milk
2 cups blackberries
2 cups blueberries
2 tsp lemon zest
Vanilla ice cream, to serve

Directions:

1. Preheat the oven to 350℉.

2. Pour melted butter into a 13 x 9-inch baking dish.

3. In a small bowl, combine strawberries and jam.

4. In a medium bowl, mix together flour, sugar, baking powder, salt and cinnamon. Add milk and whisk until smooth.

5. Pour batter over the melted butter in the baking dish. Top with fruit and sprinkle with zest.

6. Bake about 55 minutes until the top is lightly browned and the fruit is bubbling. Serve warm with ice cream.

Serves 8 to 10

Recipe from Paula Deen

It was the smashed cake that caught my eye, but on first listen ‘Box’ caught my ears. It’s new from Seattle-based trio Dude York. Can we talk about how catchy this retro sounding song is?

“I’ll never love again”

Check out Dude York on Facebook where you can learn of upcoming US gigs in October. You can buy their music on Bandcamp.

Cheers!

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Easy Caprese Sliders. New Music From Altered By Mom.


The last few weeks have been relentlessly eventful around here. My daughter graduated from college, my beloved car died, my high school track running senior is having a great season which means lots of 4 hour round trip drives to watch 2 minute races, high school graduation is fast approaching…I’m sure you are feeling your own June stress.

Busy times call for easy recipes which is where these Easy Caprese Sliders come in. Fresh, summery flavors shine in these cheesy little sandwiches.


Easy Caprese Sliders

Ingredients:

15 Hawaiian slider rolls, cut in half
2 cups shredded Mozzarella
5 plum tomatoes, sliced
20 fresh basil leaves
Balsamic vinegar

Directions:

1. Preheat oven to 375℉.

2. Grease a 13 x 9-inch baking dish.

3. Place the bottom halves of the rolls into the dish. Drizzle with some balsamic vinegar.

4. Add some shredded mozzarella to each roll then a slice of tomato, and 1-2 basil leaves depending on size. Cover with the roll tops.

5. Cover baking dish with foil. Bake for 10 minutes. Remove foil and return to oven for 3-5 minutes, or until tops are lightly toasted.

6. Use a spatula to remove the sliders and serve immediately.

Recipe from Six Sisters’ Stuff

“Hear That Sound” is the catchy new song from Toronto-based band Altered By Mom.

The sound in question is someone crying because of you.

Wow. Let that sink in. So many ways this can happen and we should all definitely hate it.

Check out Altered By Mom on the band’s Website where you can keep tuned to buy their music.

Cheers!

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Lemon And Black Pepper Prawns With Orzo. New Music From Waterglow.


This video is so cute. I’m just a little disturbed over how many other birds there seem to be off camera.

This is a busy time of year (but then don’t we always say that?). So for any time of the year when you need a quick meal, try Lemon And Black Pepper Prawns With Orzo. The lemon and dill give the shrimp bright, fresh flavor while the pepper and rocket counter with some bite.


Lemon And Black Pepper Prawns With Orzo

Ingredients:

1 tsp black peppercorns, crushed
½ small bunch dill, chopped
1 lemon, zested and juiced
150g uncooked peeled prawns or shrimp
Olive oil
100g orzo
Small bunch rocket (arugula), to serve

Directions:

1. Mix the black pepper, half the dill, lemon zest and half the lemon juice with 2 tsp oil. Pour the dressing over the prawns.

2. Cook the orzo according to package directions.

3. Sauté the prawns in a little oil for 2 minutes until they are pink and cooked through.

4. Drain the orzo, transfer to a bowl, then stir in the remaining lemon juice and dill. Mix in the prawns along with the pan juices. Season to taste with salt and pepper. Scatter with rocket leaves to serve.

Serves 2 (doubles easily)

Recipe from Olive Magazine

“Never Ends” is new from Swiss twins Rico and Diego Colombarolli alias Waterglow. I’m totally into its retro vibe and catchy feel. Hiding in the past to prevent dealing with the difficult present strikes a chord.

I really wanted to share this song, but it is not on any platforms that I can embed. (And I felt so honored since the promo email saluted me as a “music nerd”.) So here is the video link if you have the time to watch on youtube.

Check out Waterglow on Facebook and the band’s Website. You can buy their music here.

Cheers!

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Frozen Bloody Marys. New Music From Fushia.

Here’s a frosty treat for a warm spring brunch. Frozen Bloody Marys change up the classic cocktail by blending frozen tomato instead of mixing tomato juice with ice. Cheers to a great way to chill out.


Frozen Bloody Marys

Ingredients:

1/2 cup tomato juice
1 tablespoon fresh lemon juice
1 cup fresh tomato chunks, frozen
1 tablespoon plus 1 teaspoon Worcestershire sauce
3 dashes hot pepper sauce
1/4 cup vodka
1/4 teaspoon salt
1 1/2 cups ice cubes
Freshly ground black pepper
Optional garnish: skewer with small bocconcini, basil and grape tomatoes

Directions:

1. Combine tomato juice, lemon juice, frozen tomatoes, Worcestershire sauce, hot pepper sauce, vodka, salt, and ice in a blender. Process until smooth then season with black pepper.

2. Divide mixture between two glasses and garnish if desired.

Serves 2

Recipe from Martha Stewart

“Gold” is the new single from Danish identical twin sisters, Nathalie and Mathilde Nyegaard, who make up the band Fushia. Breathy and chanty with lo-light growling electronica in the background, jealousy rears its ugly head.

Check out Fushia on Facebook. You can buy their music here.

Cheers!

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