Corn And Bacon Casserole. New Music From False Heads.

Corn And Bacon Casserole

I watch America’s Got Talent so I wasn’t as shocked by this as I could have been. Yikes, though.

Looking at a huge corn crop and wondering what to do with all those ears that does not involve a drill?

How about this dreamy creamy corn casserole packed with bacon?

Yes!

It’s the perfect side to burgers and a tomato salad.

Corn And Bacon Casserole
Corn And Bacon Casserole

Ingredients:

6 bacon strips, chopped
1/2 cup chopped onion
2 tablespoons flour
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
3-1/2 cups fresh or frozen whole kernel corn
1 tablespoon chopped fresh parsley
1 tablespoon minced chives

Directions:

1. In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Set aside the bacon on a paper towel lined plate.

2. Sauté onion in bacon drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly. Remove from heat and stir in sour cream until smooth. Mix in corn, parsley and half of the bacon.

3. Transfer corn mixture to a 1-quart baking dish. Sprinkle with remaining bacon.

4. Bake, uncovered, at 350°F for 20-25 minutes or until heated through. Sprinkle with chives.

Serves 6-8 (Recipe doubles easily. Bake in a 2 quart baking dish.)

Recipe from Taste of Home
Corn And Bacon Casserole

You know the drill.

First the recipe, then some music to accompany it.

“Weigh In” is new from London-based trio False Heads. It’s a corker of a way to slam into a new week.

Check out False Heads on the band’s Website (Yes. You really, really want to have a look….it opens into a video of these cuties rocking out in an aluminum cave that would make Chuck McGill ecstatic.) While you are there you can buy their music. Upcoming UK shows are listed on Facebook.

Cheers!

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Cheeseburger Tater Tot Casserole. New Music From Golden Bear.

Cheeseburger Tater Tot Casserole

“I see,” said the blind man, as he picked up his hammer and saw.

Lolz.

Here is some ultimate comfort food for you. A cheesy beef casserole topped with crispy tater tots and served with the usual cheeseburger toppers. Delicious.

Cheeseburger Tater Tot Casserole
Cheeseburger Tater Tot Casserole

Ingredients:

2 lbs ground beef
2 cups chopped onion
3 Tbs flour
1 (14.5-ounce) can diced tomatoes
1/2 cup ketchup
3 Tbs yellow mustard
1 Tbs Worcestershire sauce
1/4 tsp black pepper
2 cups frozen Tater Tots
1 cup shredded cheddar cheese
Garnish: dill pickle chips, chopped tomatoes, shredded lettuce

Directions:

1. Preheat oven to 425°F. Grease a 2 quart casserole dish.

2. In a large skillet over medium heat, cook beef and onion stirring occasionally, until beef is browned.

3. Stir in flour and cook for 1 minute. Stir in tomatoes, ketchup, mustard, Worcestershire and pepper.

4. Spoon mixture into prepared casserole dish. Top with the Tater Tots.

5. Bake for 10 minutes. Sprinkle with cheese and bake for 5 minutes more.

6. Garnish with tomato, lettuce and pickles. Drizzle with a little bit of mustard and ketchup, if you like.

Serves 6

Recipe from Cooking With Paula Deen Magazine
Cheeseburger Tater Tot Casserole
Cheeseburger Tater Tot Casserole

How about some chill electro to ease us into the weekend?

“Let My Love Come Down” is new from Austin-based band Golden Bear. It’s from their album ‘Dimensional Place’ due out next week.

Check out Golden Bear on the band’s Website where you can link to buy their music.

Cheers!

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Piña Colada Shake. New Music From Lauren Mann.

Piña Colada Shake
Seen recently through my lens:
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I love the early morning fields in summer.
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A sleeping kitty shot, of course.
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I brought my daughter back to college. Sniff.
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That’s a cross that guy has to bear. A Norwich sighting.
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Turkey gathering. You have to look closely.
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More am fog.
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I love Snapchat.
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I also love Piña Coladas. Here the iconic cocktail takes the form of a milkshake. Thick, creamy goodness that celebrates those last warm days of the summer.

Piña Colada Shake
Piña Colada Shake

Ingredients:

1/2 cup pineapple chunks
2 Tbs pineapple juice
2 Tbs lime juice
1/2 cup vanilla ice cream
2 Tbs cream of coconut
2 oz rum
1/2 cup ice

Directions:

1. Combine all of the ingredients in a blender. Blend until smooth. Pour the shake into 2 glasses and serve.

Makes 2 drinks
Piña Colada Shake

Make smooth blender drinks while listening to Make Smooth.

“Make Smooth” is from Canadian singer Laura Mann’s latest album ‘Dearestly’. It’s about as catchy a song as you can get.

“If I ever get down to the bottom of this
Will you help me make it back to the surface?
I know there’s something hidden deep under your waters
And I won’t rest until I find all of your secrets”

Check out Lauren Mann on her Website where you can learn of upcoming shows in British Columbia and buy the music.

Cheers!

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Harissa Carrots. Hot New Music From Francie Moon.

Harissa Carrots
knock-knock-owl

Poor little owl.

Harissa, a chile paste from North Africa, gives sautéed carrots a deliciously smoky, spicy flavor. The maple syrup adds the perfect sweet counter balance.

Harissa Carrots
Harissa Carrots

Ingredients:

4 tablespoons butter
1 pound thin carrots, peeled
2 tablespoons harissa
1 teaspoon maple syrup
Fresh cilantro leaves
1 lemon, cut into wedges

Directions:

1. In a large skillet, melt butter over medium heat. Add carrots then cover and cook, stirring occasionally, until tender, about 10 minutes.

2. Stir in harissa and syrup. Top with cilantro and add a squeeze of lemon.

Serves 4

Recipe from Rachael Ray
Harissa Carrots

I served the carrots with Crescent Wrapped Chicken Drumsticks and BBQ Kale Chips. Recipes are here and here.
Harissa Carrots, chicken and BBQ Kale Chips

Francie Moon’s self titled EP is set for release later this month. The lead track, ‘Walked Away’, has a fantastic retro, lo-fi feel. She describes the song as an “ode to… growing apart for the purpose of growing closer.”

Check out Francie Moon on her Website where you can learn of an upcoming show in New Jersey and buy the music.

Cheers!

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Fresh Tomato, Sausage, and Pecorino Gluten-Free Pasta. New Music From Iron Lines.

Fresh Tomato, Sausage, and Pecorino Gluten-Free Pasta

gluten-free

We recently had a guest with a gluten allergy, so I took it as an opportunity to try some gluten-free pasta. There are plenty of options out there nowadays. I tried these two brands and they were equally delicious. I could hardly tell the difference from regular pasta.
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Tossed with the penne is a yummy combination of sausage, tomatoes, Romano and mozzarella cheeses and basil.

Fresh Tomato, Sausage, and Pecorino Gluten-Free Pasta
Fresh Tomato, Sausage, and Pecorino Gluten-Free Pasta

Ingredients:

3 cups (8 ounces) uncooked gluten-free multigrain penne (such as DeBoles)
8 ounces sweet Italian gluten-free sausage, casings removed
2 teaspoons olive oil
1 cup sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh Pecorino Romano cheese, divided
4 ounces fresh mozzarella, cubed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup torn fresh basil leaves (I used a little pesto to drizzle over finished dish)

Directions:

1. Cook pasta according to package directions. Drain and keep warm.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan then the sausage and onion. Cook 4 minutes, stirring to crumble sausage. Add garlic and cook for 2 minutes. Stir in tomatoes and cook another 2 minutes.

3. Remove sausage mixture from heat. Stir in pasta, 2 tablespoons of the Pecorino Romano, mozzarella, salt, and pepper. Sprinkle with remaining 1/4 cup Romano cheese and basil.

Serves 4 (doubles easily)

Recipe from My Recipes
Fresh Tomato, Sausage, and Pecorino Gluten-Free Pasta
London-based duo Iron Lines have a new song out. ‘Voices’ is a smooth ride of soothing, soulful pop.

Check out Iron Lines on Facebook where you can link to buy their music.

Cheers!

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Katharine Hepburn’s Brownies. New Music From Hidden Stash.

Katharine Hepburn's Brownies
life is hard


This is supposed to be Katharine Hepburn’s family recipe for brownies. It was published along with an interview of the actress in the August 1975 issue of The Ladies’ Home Journal. It uses very little flour which yields dense, fudgy brownies. I added chocolate chips and pecans and they were worthy of an Oscar.
Katharine Hepburn's Brownies
Katharine Hepburn’s Brownies

Ingredients:

8 tablespoons butter
2 (1-ounce) squares unsweetened chocolate
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup all-purpose flour (increase to 1/2 cup for less fudgy brownies)
1/4 teaspoon salt
1 cup chocolate chips
1 cup chopped walnuts or pecans (optional)

Directions:

1. Melt together butter and chocolate then take the saucepan off the heat. (You can also do this in microwave in 30 second intervals stirring until smooth)

2. Stir in sugar then add eggs and the vanilla. Mix well.

3. Stir in flour and salt. Add the chocolate chips and nuts and mix well.

4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes (start checking at the 30 minute mark).

5. Cut into squares.

Makes 12 brownies

Recipe slightly adapted from Epicurious
Katharine Hepburn's Brownies
Katharine Hepburn's Brownies

Sometimes you need a dose of classic-style rock to go along with your dessert. “Don’t Walk Away”, new from new Canadian band Hidden Stash, is the ultimate throwback to the seventies. Let’s rock out.

Check out Hidden Stash on the band’s Website and Facebook where you can get info about their CD release party in Toronto later this month.

Cheers!

Posted in Brownies | Tagged | 1 Comment

Swedish Meatball Soup. Listening To Sad Day For Puppets.

Swedish Meatball Soup

If you love Swedish meatballs you are going to love this soup. If you have never tried them you are still going to love this soup.

Lightly spiced meatballs bound with bread crumbs and cream are served in a creamy broth along with potatoes and peas. It’s ultra-comfort food and perfect for the cooler temps to come.
Swedish Meatball Soup
Swedish Meatball Soup

Ingredients:

1 egg
2 cups half-and-half cream, divided
1 cup soft bread crumbs
1 small onion, finely chopped
1 teaspoon salt
1 1/2 pounds ground beef
1 tablespoon butter
3 tablespoons flour
3/4 teaspoon beef bouillon granules
1/2 teaspoon pepper
1/4 teaspoon garlic salt
3 cups water
1 pound red potatoes, cubed
10 ounces frozen peas, thawed

Directions:

1. In a large bowl, beat egg then add 1/3 cup cream, bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1/2-inch balls.

2. In a Dutch oven, brown meatballs in butter in batches. Remove from the pan and set aside. Drain fat.

3. Add flour, bouillon, pepper and garlic salt to pan. Stir until smooth. Gradually stir in water then bring to a boil. Reduce heat and cook, stirring, for 2 minutes or until thickened. Add potatoes and meatballs.

4. Reduce heat. Cover and simmer soup for 25 minutes or until potatoes are tender. Stir in peas and remaining cream. Heat through, correct seasoning and serve.

Serves 8 (Makes about 2 quarts)

Recipe from Country Woman Magazine
Swedish Meatball Soup

I was looking for some music from Sweden to go along with the soup. During my search I spotted Sad Day For Puppets and knew I had found my band.

What a great name for a band. The images that go through my head are insane.

And images not in my head:
sad puppets

Luckily the band with an awesome name also has some terrific songs.

The fabulously shoegazey ‘Cold Hand’ doesn’t need soup to warm it up, but there is plenty to ladle out to make those sad puppets happy.

Check out Sad Day For Puppets on Facebook. You can buy their music on Bandcamp.

Cheers!

Posted in Soup | Tagged | 2 Comments