Turkey Club Tortilla Roll-Ups. New Music From Sauropod.

Ha! That’s what you get when you search images for ‘funny finger food’. Be safe in the kitchen, friends!!

Get that picture out of your head and focus on these yummy roll-ups.

Perfect for picnics or potlucks, Turkey Club Tortilla Roll-Ups pack the flavors of the popular sandwich into fun finger food.

Turkey Club Tortilla Roll-Ups


1/2 cup mayonnaise
4 oz cream cheese, softened
1/2 cup chopped drained pepperoncini
2 tablespoons chopped fresh cilantro
4 slices bacon, crisply cooked, crumbled
6 (8-inch) flour tortillas
1/2 cup chopped tomato
1/2 lb thinly sliced cooked turkey
6 leaves lettuce


1. In small bowl, mix mayonnaise and cream cheese until smooth. Stir in pepperoncini, cilantro and bacon.

2. Warm tortillas as directed on package.

3. Spread about 2 tablespoons mayonnaise mixture on each tortilla. Top each with some tomato, 1 slice turkey and 1 lettuce leaf.

4. Roll up each tortilla tightly. Cut each roll into 8 pieces. If you like, you can secure each roll-up with cocktail toothpick. Serve immediately or cover and refrigerate until serving time.

Makes about 48 roll-ups

Recipe from Betty Crocker

Let’s rock and roll-up to the new tune from Norwegian band Sauropod.

“If I draw a line around myself
You’re inside because it contains you”

Check out Sauropod on Facebook and the band’s Website where you can learn of an upcoming show in London and link to buy their music.


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Southwestern Tomato And Corn Salad. New Music From Levy & The Oaks.

Looking for that perfect side to show off those cool colored tomatoes that are showing up at all the supermarkets? Try this Southwestern Tomato And Corn Salad. It gets a little heat from the jalapeño and a little cool from the mild cheese.

Southwestern Tomato And Corn Salad


1 1/2 pounds ripe mixed tomatoes, cut into small wedges
Salt and pepper
1 ear corn, kernels cut from cob
1/4 cup extra-virgin olive oil
1 Tbs minced shallot
1 Tbs minced jalapeño
2 tsp lime juice
2 oz queso fresco or feta cheese, crumbled
2 Tbs fresh cilantro leaves


1. Arrange tomatoes on a large platter alternating the colors. Season with salt and pepper to taste. Sprinkle with the corn.

2. Whisk oil, shallot, jalapeño, lime juice, 1/2 tsp salt and 1/4 tsp pepper together in a medium bowl.

3. Spoon dressing over the tomatoes and corn. Sprinkle with cheese and cilantro.

Serves 4

Recipe from Cook’s Country

Oooh….this one is a total ear worm. “Obsessive Love” is new from Asbury Park-based band Levy & The Oaks. Totally catchy.

Check out the fun video for the song, too.

Learn more about Levy & The Oaks on the band’s Website where you can buy their music.



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Blueberry Pavlova. New Music From Jane’s Party.

Q: What do you get when 1000 blueberries try to go through a door at the same time?
A: A blueberry jam.

Hey Pavlova lovers…here is a delicious version that pairs the divine meringue dessert with a triple dose of blueberry and a hint of lemon.

Blueberry Pavlova


7 large egg whites, at room temperature
2 cups sugar
2 1/4 tsp cornstarch, sifted
1 lemon, zested into long strips, plus 1 tsp lemon juice
1 cup blueberry jam, strained (about 3/4 cup)
2 cups frozen blueberries
2 cups heavy cream
Confectioners’ sugar, for dusting


1. Preheat oven to 250°F.

2. In a large bowl, using an electric mixer on medium speed, beat the egg whites until soft peaks form. With the mixer running, gradually add 1 3/4 cups of the sugar, the cornstarch, and lemon juice. Beat on high until a stiff, glossy meringue forms, about 10 minutes.

3. On a baking sheet lined with parchment paper, spread the meringue into a 2-inch-high rectangle. Dollop with 1/4 cup jam.

4. Using a rubber spatula, fold in the jam to create swirls but do not overmix.

5. Bake the meringue until crisp, about 1 hour and 20 minutes. Turn off the oven and prop open the door. Let the meringue cool in the oven for 30 minutes. Transfer to a platter.

6. In a large saucepan, cook the blueberries and 1/4 cup jam over medium-high heat, stirring often, until a thick sauce forms, about 10 minutes. Let cool.

7. In another large bowl, using an electric mixer on medium speed, beat the cream and the remaining 1/4 cup sugar until slightly firm peaks form. Spread the whipped cream over the meringue. Dollop with the remaining jam. Fold in the jam to create swirls. Top with the blueberry sauce and lemon zest. Dust with confectioners’ sugar.

Serves 8

Recipe from Rachael Ray

“Acknowledgments” is new from Toronto-based band Jane’s Party. It’s a quieter tune from the band and really lovely.

“I wish I knew deep inside
that you and I will be alright”

Check out Jane’s Party on the band’s Website where you can learn of upcoming tour dates in Ontario and buy their music.


Posted in Dessert | Tagged | 1 Comment

Mini Mac & Cheese Dogs. New Music From Jesse Jo Stark.

Aren’t these cute?

Top some mini hot dogs with macaroni and cheese from the classic blue box and you get these tasty little bites. What makes them special is the frozen bread dough rolls.

Mini Mac & Cheese Dogs


1 package (16 ounces) frozen bread dough dinner rolls (12 count), thawed and soft enough to shape
1/2 cup panko bread crumbs
2 tablespoons chopped onion
1 tablespoon canola oil
1/4 teaspoon salt
1/8 teaspoon pepper
12 beef hot dogs
1 package (7-1/4 ounces) macaroni and cheese dinner mix


1. Cut each roll in half then shape each half into a 3 inch long mini hot dog bun. Place 2 inches apart on parchment lined baking sheets.

2. Cover buns with a tea towel and let rise in a warm place until almost doubled, about 45 minutes.

3. Preheat oven to 350°F.

4. Bake buns 12-15 minutes or until golden brown. Remove from pans to wire racks to cool completely.

5. In a 15 x 10 x 1-inch baking pan, toss bread crumbs with onion, oil, salt and pepper.

6. Bake crumbs for 5-7 minutes or until golden brown, stirring once.

7. Cook hot dogs and macaroni and cheese according to package directions.

8. To serve, cut hot dogs crosswise in half. Split buns and fill with hot dogs and macaroni and cheese. Sprinkle with toasted crumbs.

Makes 2 dozen

Recipe from Simple & Delicious Magazine

“Dandelion” is kind of big to serve with some mini dogs, but it is equally delicious. It’s new from LA-based singer Jesse Jo Stark.

Check out Jesse Jo Stark on her Website where you can buy the music.


Posted in Beef, Main Courses, Pasta, Snack | Tagged | Leave a comment

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.


Posted in Main Courses, Sandwiches, Side Dish, Vegetable | Tagged | Leave a comment

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.


Posted in Pasta | Tagged | 1 Comment