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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Cola Cake With Strawberries And Cream. New Music From Elliah Heifetz.


Cola and marshmallows in a chocolate cake batter immediately spiked my interest. I didn’t realize that Coca Cola Cake was such a big thing in the south, but it originated there and continues to be very popular. Most of the cola cakes seem to be served with a gooey chocolate icing. (There is a recipe for that kind of icing here.)

Today’s recipe for Cola Cake is supremely moist, sweet and a bit fudgy. The tart-sweet sour cream topping beautifully cuts the cake’s sweetness and the strawberries are a lovely complement.


Cola Cake With Strawberries And Cream

Ingredients:

2 cups flour
1-3/4 cups sugar
1 teaspoon baking soda
1 can (12 ounces) cola
1/2 cup butter, chopped
1/2 cup canola oil
1/4 cup unsweetened baking cocoa
1-1/2 cups miniature marshmallows
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
Topping (recipe follows)

Directions:

1. Preheat oven to 350°F. Grease a 13 x 9-inch baking pan.

2. In a large bowl, whisk flour, sugar and baking soda.

3. In a large saucepan, bring cola to a boil then cook until liquid is reduced to 1 cup, about 8 minutes. Stir in butter, oil and cocoa. Return to a boil, stirring occasionally then remove from heat. Stir in marshmallows until melted.

4. Add cola mixture to flour mixture, stirring just until moistened.

5. In a small bowl, whisk eggs, buttermilk and vanilla until blended.

6. Add buttermilk mixture to flour mixture, whisking constantly. Transfer to prepared dish.

7. Bake until a tester inserted in center comes out clean, 30-35 minutes.

8. Cool completely in baking pan on a wire rack.

9. Serve cake with topping and strawberries. Keep leftover cake in the refrigerator.

Note: The cake looks pretty with the topping and strawberries spread over it. However, if you think you will have a lot of leftovers, you are better off serving individual slices with a dollop of cream and some strawberries. The topping looked kind of tired the next day on my cake. I would, instead, store it in a covered container in the fridge to top any leftover cake slices.

Serves 15

Topping

Ingredients:

2 cups sour cream
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
3 cups sliced fresh strawberries

Directions:

1. In a small bowl, mix sour cream, brown sugar and vanilla until smooth.

Recipes from Taste Of Home

Ooooh! This is so pretty. Nobody is going to tell Elijah to ‘shut up’ when he’s pouring out music like this.

“Heaven is a place that you can go
to when you’re feeling underwater
And when you are afraid
there are a hundred kinds
of solace you can find”

Check out Elliah Heifetz on Facebook where you can learn of an upcoming show in NYC. You can buy his music here.

Cheers!

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Everything Bagel Hot Dog. New Music From Benedict Benjamin.



If you subscribe to one or two or twelve food magazines, then you are probably aware of the everything bagel seasoning craze. I finally picked up some of the seasoning and used it for these Everything Bagel Hot Dogs.

If mustard, relish and/or ketchup are your go to toppings for franks you might find whipped cream cheese slathered over one to sound very odd. However, paired with the everything bagel seasoning it works surprisingly well.


Everything Bagel Hot Dog

Ingredients:

1 hot dog, cooked
1 hot dog bun, split
Whipped cream cheese, for topping
Everything bagel seasoning, for sprinkling

Directions:

1. Put the hot dog in the bun, top with whipped cream cheese and sprinkle with everything bagel seasoning.

Makes 1

Recipe from Food Network

“Tell Me If You’re Lonely” is from Benedict Benjamin’s new album Truant. It’s a pretty song that tackles the ugly truth of having to be a responsible adult when you sometimes don’t really want to.

I will have a college graduate this month and a high school graduate in June, so I am especially in love with this Soundcloud photo.

Check out Benedict Benjamin on Facebook and his Website (He does a sleeve face!!). You can buy the music here.

Cheers!

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Banana-Chocolate Chip Not Wacky Cake








Those are all wacky gifs.

Really. Type ‘wacky gif’ into a search engine and the likes of those appear.

This cake, however, is not altogether wacky despite what Better Homes & Gardens calls it on its website.

Apparently ‘Wacky Cake’ is a depression era creation that does not contain eggs, milk, or butter. A little more research revealed that the method of mixing up the cake batter in the pan it’s baked in makes it wacky.

Who knows?

Today’s Banana-Chocolate Chip Cake may not be wacky, but it’s super good. Studded with chocolate chips and drizzled with chocolate syrup, you get a moist, sweet cake with just the right amount of banana.

Banana-Chocolate Chip Not Wacky Cake

Ingredients:

1 ½ cups flour
¾ cup packed brown sugar
1 teaspoon baking soda
¼ teaspoon salt
⅔ cup mashed ripe bananas (2 medium)
6 tablespoons butter, melted
¼ cup milk
1 tablespoon vinegar
½ cup miniature semisweet chocolate pieces
⅓ cup chopped mixed nuts or pecans (optional)
Chocolate syrup, to serve

Directions:

1. Preheat oven to 350°F.

2. In an 8-inch square baking pan stir together flour, brown sugar, baking soda, and salt. Stir in bananas, melted butter, milk, and vinegar just until combined, stirring to corners of pan. Sprinkle with remaining ingredients. (I only put nuts on half of the cake since my youngest doesn’t like them).

3. Bake 30 to 35 minutes or until a tester comes out clean (center of cake may dip slightly).

4. Cool in pan on a wire rack. Serve drizzled with chocolate syrup.

Serves 9

Recipe from Better Homes & Gardens


This song is Wacky.

In name and spirit…yes it is.

Clincher for choosing this song is that the band, CALSUTMORAN, is from Rochester, NY where I will be going in two weeks to watch my daughter graduate from college. Proud and in wacky disbelief that this day is almost here.

Check out CALSUTMORAN on Bandcamp where you can buy their music and listen to some extremely strange songs.

Cheers!

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Tuna Fishcakes With Parsley And Caper Salad. New Music From Super Paradise.


These fab tuna fishcakes are perfect for a quick and tasty meal. Crispy on the outside and smooth on the inside, they pair perfectly with the crunchy, cool salad.


Tuna Fishcakes With Parsley And Caper Salad

Ingredients:

300g/10oz floury potatoes, peeled and cut into cubes
50g butter
185g/6.5oz tuna, drained and flaked
6 green onions, chopped
2 tsp red wine vinegar
Olive oil
Small bunch parsley, roughly chopped
¼ cucumber, diced
2 Tbs capers, drained
1 Tbs flour for dusting
½ lemon, cut into wedges

Directions:

1. Boil the potatoes until tender, then drain and mash with ½ of the butter. Season with salt and pepper. Leave to cool.

2. Mix cooled potatoes with the tuna and most of the green onions. Form into 4 patties and chill for 20 minutes.

3. Whisk the vinegar with 1 tablespoon of olive oil. Toss with the parsley, cucumber, capers and the remaining green onions.

4. Dust the fishcakes lightly with flour. Heat the remaining butter in a non-stick pan and cook fishcakes until crisp and golden on the outside.

5. Serve the fishcakes with the salad and lemon wedges on the side.

Serves 2 (doubles easily)

Recipe from Olive Magazine

‘6:30’ sounds like chase music for a big action movie. It’s loud, frenetic, and messy with some old-style feedback, rocking drums and crazy guitar. It’s new from London-based band Super Paradise.

Check out Super Paradise on Facebook. You can buy their music on Bandcamp.

Cheers!

Posted in Main Courses, Salad, Seafood | Tagged | Leave a comment