Two Pizzas. Chicken Fajita. Black Bean Mexican. Twice As Nice: The Debut Album From The Finger.


One of my most anticipated albums of 2012 is The Finger’s debut, ‘I Don’t Believe My Eyes’, out this week…Finally!

After being teased with “Die! Die Superhero!” and title track “I Don’t Believe My Eyes”, I was so excited to dig into the full album.

‘I Don’t Believe My Eyes’ is a solid record clearly influenced by 1980’s era new wave. But, lead singer Lia Siouti’s strong, expressive vocals pulls the retro vibe forward into a fresh and modern album.

From political commentary to good old love songs, there is plenty of variety in the 11 tracks. Driving drums and guitars diving into impossibly spot on riffs provide music that is pulsing with energy. At the same time there is also a bit of melancholy with a dose of menace.

As debut albums go, The Finger has nailed this one.

I made pizza for The Finger when I wrote about them here, back in July, but pizza love is one of many things that Lia and I have in common. So I decided to make some more. Twice as much.

Both of these pizza recipes are delicious and very easy to put together. Served together they complement each other well.

Chicken Fajita Pizza

Ingredients:

1 can refrigerated pizza crust
1 tablespoon olive oil
4 boneless skinless chicken breasts, cut into thin strips
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup thinly sliced onions
1 cup green or red bell pepper strips (2×1/4-inch)
1/2 cup salsa
2 cups (8 oz) shredded Monterey Jack cheese

Directions:

1. Heat oven to 425°F. Grease 12-inch pizza pan or 13×9-inch pan. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan. Bake for 8 minutes or until very light golden brown.

2. In a large skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with chili powder, salt and garlic powder. Cook and stir 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir an additional 2 to 3 minutes or until chicken is no longer pink and vegetables are crisp-tender.

3. Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese.

4. Bake 14 to 18 minutes or until crust is golden brown.

Serves 8

Recipe from Pillsbury.com

Black Bean Mexican Pizza

Ingredients:

1 (10 oz) can refrigerated pizza crust
1 (15 oz) can black beans, drained and rinsed
3 Tbs olive oil
2 Tbs chopped cilantro
1 tsp ground cumin
1 tsp hot red pepper sauce
1/2 tsp minced garlic
4 oz (1 cup) shredded Monterey Jack cheese
4 oz (1 cup) shredded cheddar cheese
1 (2 1/4 oz) can sliced ripe olives, drained
1/2 cup diced red bell pepper
1/4 cup sliced green onions
1/2 cup sour cream
1/4 cup green taco sauce or taco sauce
1 cup chunky salsa

Directions:

1. Heat oven to 425°F. Grease 12-inch pizza pan or 13×9-inch pan. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan. Bake for 8 minutes or until very light golden brown.

2. Meanwhile, in a food processor fitted with the metal blade, combine beans, oil, cilantro, cumin, hot red pepper sauce, and garlic. Process until smooth, frequently scraping down sides of work bowl. (Bean mixture can be mashed with fork or potato masher, but will not be as smooth.)

3. Spread bean mixture over partially baked crust. Sprinkle with cheeses. Arrange olives, bell peppers, and green onions over top.

4. Bake for an additional 7 to 12 minutes, or until crust is deep golden brown and cheese is melted.

5. In a small bowl, combine sour cream and taco sauce, blend well.

6. Serve pizza with sour cream mixture and salsa.

Serves 6 to 8

Recipe from Cooks.com




Now for some music.

I am completely taken with the title and lyrics to this song.

“I’ve got a ten pound heavy heart,
it’s more than I can lift,
I’ve got this burden deep inside,
I’ ve fallen on my knees,
I’ve got a ten pound heavy heart,
it’s all the dark you bring,
I’ve got this burden in my lungs,
it’s time for me to leave.”

I hear that. I feel that.
The Finger-Ten Pound Heavy Heart

The Finger are:

Lia Siouti (vocals)
Noukas Sotiris (guitar)
Sakis Azas (guitar)
Andy Haralanis (bass)
Nick Ditsias (drums).

Check out The Finger on the band’s Website and Facebook. You can buy the album here.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Main Courses. Bookmark the permalink.

5 Responses to Two Pizzas. Chicken Fajita. Black Bean Mexican. Twice As Nice: The Debut Album From The Finger.

  1. The Finger says:

    Thank you Tricia!! So much!

  2. The Finger says:

    Reblogged this on The Finger.

  3. Pingback: BBQ Greek Lamb With Tzatziki. Tomato Basil Orzo Salad. Scalloped Corn. | I Sing In The Kitchen

Leave a Reply to The Finger Cancel reply