Roasted Potato Poutine. Listening To doubleVee.

You know what will knock you over?

Roasted Potato Poutine.

Crisp, roasted, tender potatoes replace french fries in this riff on the popular Québécois dish. Smothered with cheese curds and a garlic scented brown gravy, these spuds are serious comfort food.

Roasted Potato Poutine


5 lbs new potatoes, halved
1/4 cup olive oil
Kosher salt and black pepper
5 Tbs unsalted butter
1 garlic clove, minced
5 Tbs flour
2 cups beef stock
1/2 cup chicken stock
1/2 tsp Worcestershire sauce
8 oz cheese curds
1/4 cup snipped chives


1. Preheat oven to 425℉.

2. Heat 2 rimmed baking sheets in the oven until hot, about 10 minutes.

3. In a large bowl, toss the potatoes with olive oil and sprinkle with salt and pepper.

4. Remove the baking sheets from the oven and arrange the potatoes, cut side down, in a single layer.

5. Roast potatoes until golden and tender, about 20 minutes.

6. Meanwhile, in a saucepan, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Gradually whisk in the flour and cook, stirring constantly until golden brown. Slowly whisk in the stocks and simmer until thickened, stirring often, about 12 minutes. Add the Worcestershire sauce and season with pepper to taste.

7. In a 2 quart baking dish, spread out the potatoes. Drizzle with 3/4 of the gravy then top with cheese.

8. Bake until cheese starts to melt, about 2 to 3 minutes. Drizzle with the remaining gravy and sprinkle with chives.

Serves 8

Recipe slightly adapted from Rachael Ray

The debut album from Oklahoma-based duo doubleVee was released earlier this year. ‘The Moonlit Fables of Jack the Rider’ is a dream of a concept album. Kind of weird with lots of quirks in the music, it’s wicked awesome. Opening track “Jack The Rider” kicks things off.

The video for the song is pretty dark and completely mesmerizing. The music fits it so perfectly.

Check out doubleVee on the band’s Website. You can buy their music on Bandcamp.


Posted in Side Dish, Vegetable | Tagged | 2 Comments

Hoisin Pork Tenderloin With Ramen. New Music From Sarah Cripps.

Q: Where do animals go when their tails fall off?
A: To the retail store.

Fast, easy and delicious…Hoisin Pork Tenderloin With Ramen is the perfect quick meal. The tender meat is served over noodles with an Asian flavored sauce finished with a touch of butter.

Hoisin Pork Tenderloin With Ramen


1/3 cup hoisin sauce
3 tablespoons soy sauce
3 tablespoons sugar
3 garlic cloves, minced
Dash crushed red pepper flakes
1 (1 pound) pork tenderloin
1/4 cup water
2 tablespoons butter
2 packages (3 ounces each) ramen noodles
Sliced green onions


1. Preheat oven to 475°F.

2. Off the heat, mix first five ingredients in a small saucepan.

3. Place tenderloin on a greased rack in a foil-lined 15 x 10 x1-inch pan. Brush pork with 1/4 cup hoisin mixture. Roast until a thermometer reads 145°F, 15-20 minutes.

4. Stir water into remaining hoisin mixture and bring to a boil on the stove. Reduce heat and simmer, uncovered, to allow flavors to blend, about 5 minutes, stirring occasionally. Remove from heat and stir in butter. Keep warm.

5. Remove pork from oven and let stand 5 minutes before slicing.

6. Cook noodles according to package directions, omitting seasoning packets. Drain then serve with pork. Top each serving with sauce and green onions.

Serves 4

Recipe from Simple & Delicious Magazine

Sarah Cripps remarks that making her new record helped her decide to embrace the darkness and the weirdness in her life. That is pretty powerful as is the raw emotion surging through the beautiful ‘Leave Behind’. Wow. I can really feel it.

“Don’t forget me”

Check out Sarah Cripps on her Website. You can buy the music here.


Posted in Main Courses, Pork | Tagged | 2 Comments

Baked Blueberry Fritter Bites. New Music From Loyal Lobos.

I said goodbye to my daughter this morning as she embarks on the start of her journey to Moscow for a semester abroad. Saying goodbye for the last two years has never gotten easier for me and that was when attending college a 6 hour drive away. I was comforted in that I could always get to her if she needed me (or if I needed her).

I’m sad. And sadder still that my eldest son leaves for college in a week. As a parent you know this is coming, it’s a good thing and a wonderful time for your children. It’s just too sad for me.

Definitely a ruff day. :)

But, you can’t be too sad when a plate of Baked Blueberry Fritter Bites appear. Set aside 30 minutes and you have sweet little treats bursting with berries in the most delicious glaze.

Baked Blueberry Fritter Bites


1-1/2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, melted and slightly cooled
1 large egg
1 teaspoon vanilla
2 (5.3 ounce) containers blueberry Greek yogurt
1 cup fresh (or frozen) blueberries
Blueberry Glaze (recipe follows)


1. Preheat oven to 350°F. Lightly grease a 24-cup mini muffin pan with non-stick cooking spray.

2. In a large bowl, whisk together the flour, sugar, baking powder and salt.

3. In a small bowl, whisk together the melted butter, egg, vanilla and yogurt. Add the yogurt mixture to the flour mixture and stir until well combined. Fold in the blueberries.

4. Scoop batter evenly into prepared muffin cups, filling each one almost full.

5. Bake for 15 minutes or until fritters just start to turn light brown on top.

6. Remove from the oven and turn oven broiler on high.

7. Line a baking sheet with parchment paper. Transfer the fritters to the baking sheet.

8. One fritter at a time, dip the top into the blueberry glaze and set upright back on the baking sheet for the glaze to drizzle down the sides of the fritter.

9. Place fritters in the oven and broil until they start to crisp and caramelize on top, 1 to 2 minutes. Rotate the baking sheet after one minute so the fritters caramelize evenly. Watch VERY carefully so they don’t blacken and burn. Once fritters start to turn brown in spots, remove from oven.

10. Brush remaining glaze over the tops of the fritters. Let glaze set for about 15 minutes. Eat while warm.

Note: Fritters should be stored in the refrigerator. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes.

Makes 24

Blueberry Glaze


2 cups confectioners’ sugar
⅓ cup milk
2 teaspoons blueberry jam or mashed fresh blueberries


1. In a small bowl, whisk together confectioners’ sugar, milk and blueberry jam until smooth.

Recipes from The Baker Mama

Get ready for ‘The Fall’. Not the season, but the new song from Loyal Lobos. Lead singer Andrea Silva’s sweet voice floats above the hot beat. The edgy, catchy tune definitely makes you feel better, no matter what is getting you down.

“Did we go too far, trying to play the part?
Spun and spun our wheels until we fucking came apart”

Check out Loyal Lobos on Facebook. You can buy the music on Bandcamp.


Posted in Breakfast, Dessert | Tagged | Leave a comment

Quesadillas For A Crowd. New Music From Summer Heart.

Hello friends! Oh, how I miss my time singing in the kitchen with you all. This summer has found me too often away from my computer (some say that is a good thing!) with the resulting scarcity of posts. Be assured that I have not been away from cooking, baking and listening to tons of music, so there will be lots of good things to share when I finally get back on a more regular schedule.

So what exactly have I been doing?

Adulting. (which my computer auto corrects to Adulating. No, not doing that a whole lot. Ha!)

Adulting is a silly term, but I feel like such a grown up these days. My 4 kids are all teenagers right now (Calgon comes to mind) and the demands are high. In two weeks my brood will be down by half with the two oldest off to college (one abroad in Moscow—so far *sniff*). There will be more time for posts which will undoubtedly cheer me up as I adjust to the quiet house that the school year brings. So that’s a good thing for us all!

Okay, on to today’s recipe which I have made twice this summer since it is so good!

Quesadillas For A Crowd is a perfect quick and easy meal or snack. I adore this oven method of cooking them. The tortillas get perfectly crisp with no effort at all. The mozzarella/provolone/jalapeño filling suggested here is awesome, but you can substitute any of your favorite fillings. I’ve made cheddar-pepperoni, ham and cheese, and cheddar-green chile….all delicious and fool proof every time.

Quesadillas For A Crowd


3 Tbs vegetable oil
8 oz shredded provolone
8 oz shredded mozzarella
1/4 cup chopped jarred jalapeño chiles
4 (10-inch) flour tortillas
Salsa and sour cream, to serve


1. Adjust oven rack to middle position. Preheat oven to 450℉. Brush rimmed baking sheet with oil.

2. Combine provolone, mozzarella, and jalapeños in bowl.

3. Fold tortillas in half. Arrange folded tortillas in single layer on prepared baking sheet with rounded edges facing center of sheet.

4. Bake until tortilla tops and edges begin to turn golden brown, 5 to 7 minutes. Remove sheet from oven. Flip tortillas over.

5. Using tongs, open each tortilla and fill with an equal amount cheese mixture, leaving a 1-inch border. Close tortillas and press sides firmly together.

6. Return quesadillas to oven and continue to bake until crisp around edges and golden brown on second side, 4 to 6 minutes longer.

7. Remove quesadillas from oven and let cool for 5 minutes. Slice each quesadilla into wedges and serve with salsa and sour cream, if you like.

Serves 4 (doubles/triples/quadruples easily)

Recipe from Cook’s Country

“Follow”, new from Sweden’s Summer Heart, will enchant a crowd of quesadilla eating adults and children alike with its lovely lilt of electro-pop.

“I can follow you in style
If you see me every time I’m passing by”

Check out Summer Heart on Facebook. You can buy their music on Bandcamp.


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Cuban Sandwich Casserole. Listening To Alternative Echo.

Best thing I have seen in awhile:

And the best casserole I have made in awhile.

If you love Cuban Sandwiches and have a thing for casseroles, then this mash-up of the two is going to make you very happy. The classic flavors of pork, ham, Swiss cheese, mustard and pickles are all in there along with the delectable addition of alfredo sauce.

Cuban Sandwich Casserole


1 (15 oz) container alfredo sauce
2 eggs
2 Tbs whole grain mustard
8 cups french bread cut into 1/2 inch cubes
2 cups shredded Swiss cheese, divided
1 1/2 cups cooked shredded pork (I used BBQ pulled pork)
1 cup cubed cooked ham
1 cup dill pickle chips, chopped


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

2. In a large bowl, whisk together alfredo sauce, eggs, and mustard. Stir in bread cubes, 1 1/2 cups cheese, pork, ham and pickles until well combined.

3. Spoon mixture into prepared pan and sprinkle with remaining 1/2 cup of cheese.

4. Bake for 40 minutes or until center is set and cheese is melted. Let stand for 5 minutes before serving.

Serves 6

Recipe from Cooking With Paula Deen

Climb into your week with “High Time” from Alternative Echo aka John Roberts that packs retro cool in its dark theme.


And the video with lyrics:

Check out Alternative Echo on Facebook where you can keep tuned on where to buy the new album.


Posted in Main Courses, Pork | Tagged | Leave a comment

Chocolate Chip Cookie Dough Layer Cake. New Music From Dan Miz.

This is one rich cake.

When you have over a pound of butter out on the counter waiting to work itself into a cake….rich is definitely a word that comes to mind.

Chocolate cake sandwiched with a cookie dough filling and cloaked in a thick chocolate glaze….rich, rich, rich. But, oh so good!

There was debate by Ruthanne, whose recipe this is, whether the filling layer was too thick. I went with her advice to use the full quantity. The cake looks quite impressive with that huge dose of cookie dough in the center, but I have to admit that even for a cookie dough freak like myself, it was a touch too much despite being totally delicious.

So here is my advice: Definitely make this cake! I would halve the quantity of filling or else serve the cake in very thin slivers. Cookie dough lovers will adore it.

Chocolate Chip Cookie Dough Layer Cake

Ingredients for cake:

One box chocolate cake mix, plus water, oil and eggs to make according to package directions (Or use your favorite chocolate cake recipe)

Ingredients for filling:

8 oz unsalted butter, softened
8 oz salted butter, softened
2 cups confectioners’ sugar
1 cup brown sugar
3 Tbs vanilla
1/3 cup flour
12 oz mini chocolate chips

Ingredients for glaze:

6 oz salted butter
12 oz semi-sweet chocolate chips


1. Make cake according to box instructions in two 8 or 9-inch round pans. Cool cakes completely after baking.

2. Place all filling ingredients except mini chips into a large mixing bowl. Beat on low speed with mixer until combined. Increase speed to high and continue to beat until light and fluffy. Add mini chips (keep about 1/2 of a cup aside to sprinkle on sides and top of cake) and beat to combine.

3. Make glaze by melting butter and chocolate chips together. Set aside to cool slightly.

4. Place one cake on serving plate and spread with a little of the glaze. Spoon all of filling on top and spread to the edges of the cake.

5. Place second cake on top and use a knife to smooth edges of filling flat between the two cake layers. Sprinkle edges of filling with some of the reserved chocolate chips. Pour glaze over the top and sprinkle with the rest of the mini chips.

6. Refrigerate cake for a few hours until filling is firm.

Serves 16 (or more!)

Recipe from Easy Baked

Awhile back NYC-based musician Dan Miz sent me this song along with the info that he liked chocolate cake.

The chocolate packed cake is for him and his rich, soulful pop song is for you.

Check out Dan Miz on his Website. You can buy his music here.


Posted in Cake | Tagged | 1 Comment

Mexican Chicken. New Music From Lauren Ruth Ward.

So the other day we went overboard with the carbo-coma inducing Chili Cheese Fries Baked Potatoes. If low carb is the goal, you can’t go wrong with this super easy Mexican Chicken. Serve with Spanish rice. Oops…or not.

Mexican Chicken


1 pound boneless chicken breasts
1 teaspoon taco seasoning
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped


1. Sprinkle the chicken on both sides with taco seasoning then grill or sauté.

2. Cut the chicken into cubes and place in a greased 8 x 8-inch baking dish. Add the enchilada sauce and toss to coat. Sprinkle with cheese.

3. Bake at 350ºF for 10-20 minutes, until hot and bubbly.

4. Sprinkle the green onions over the top and serve.

Serves 4

Recipe from

It is nearly impossible to offend me. So, “Did I Offend You?” always gets a big no from me. But delivered à la Lauren Ruth Ward, its daBomb pop song time.

Check out Lauren Ruth Ward on Facebook where you can learn of upcoming shows in southern California. Visit her Website to learn more and buy the music.


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