Evening In Kingston Sparkling Rum Cocktails. New Music From L.A. Witch.

Evening In Kingston Sparkling Rum Cocktails

Evening In Kingston Sparkling Rum Cocktails are just the ticket to celebrate a snow day, to reward yourself with for surviving a white-knuckle drive in bad weather conditions, to kick back with friends or as a festive drink to toast your Valentine. (I qualify for 4 of those excuses this week!)

Mild and smooth Jamaican rum replaces gin in this fun riff on the iconic Italian Negroni. Bonus: You can mix the base up ahead of time. Then just divide among glasses and pop the cork on your favorite sparkling wine. The bubbly top-up adds an extra special touch to the cocktails .

Evening In Kingston Sparkling Rum Cocktails
Evening In Kingston Sparkling Rum Cocktails


1½ cups amber rum (such as Appleton Estate)
1 cup Campari
1 cup sweet vermouth
1 or 2 (750-ml) bottles chilled sparkling wine
12 orange twists


1. Combine rum, Campari, and vermouth in a large pitcher. Chill mixture until very cold, at least 2 hours and up to 1 day.

2. For each cocktail, pour 2 ounces of the rum mixture into a tall cocktail glass filled with ice and top off with 2–3 ounces of chilled sparkling wine. Garnish with an orange twist, if desired.

Serves 12

Recipe from Bon Appétit
Evening In Kingston Sparkling Rum Cocktails

Get yer drink, turn up the volume and take in this new tune from LA-based band L.A. Witch. It’s the kind of west coast, lo-fi garage guitar that is sure to make you smile. Whatever happens to Brian is going to take some careful listening, though.

Probably not this Brian. He’s enjoying the band and his drink, too. :)

Check out L.A. Witch, who don’t have to worry about all this winter nonsense, on Facebook where you can learn of upcoming shows in the EU and UK. You can buy their music on Bandcamp. New album due out this summer.


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Glazed Salmon With Spinach And Radish Salad. New Music From The Little Kicks.

Glazed Salmon With Spinach And Radish Salad
So this happened earlier this week.

And I got a glimpse of Tom Brady. He’s up there in the quarterback boat.

It was cold, wet, snowy and TOTALLY worth it! Here’s me, my boy and my friend Cathy’s son at the start of our 3 hour wait for the parade to begin. Let’s gooooooo!
Let's gooooo!

When we got home from the parade Cathy had a huge crock pot full of steaming hot Pizza Pasta. She mentioned that she made that recipe a lot and often searched ISITK for other dinner ideas. Her big problem with my site….too much cheese. And she is completely right because I LURVE cheese.

But I also love my friends and am so glad that they come around and visit my little site! So today’s cheese-free but totally delicious recipe is dedicated to Cathy.

Glazed Salmon With Spinach And Radish Salad is a quick and elegant dish rich with Asian flavors. The honey-mustard marinade gives the salmon a big flavor boost as does the wonderful tahini-ginger dressing.

Glazed Salmon With Spinach And Radish Salad

Glazed Salmon With Spinach And Radish Salad


4 salmon fillets, skinned
100g baby spinach leaves, washed and dried
10 radishes, washed, trimmed, and finely sliced

Ingredients for marinade:

3 tablespoons honey
1 tablespoon lemon juice
2 tablespoons soy sauce
½ teaspoon grated gingerroot
1 teaspoon Dijon mustard

Ingredients for the dressing:

1 Tbs grated fresh ginger root
3 Tbs rice wine vinegar
2 Tbs soy sauce
2 Tbs sesame oil
3 Tbs tahini


1. Carefully use tweezers to remove any bones from the salmon.

2. Place the fillets side by side in a shallow dish.

3. Make the marinade: Mix the ingredients together in a bowl. Pour over the salmon to coat. Cover and place in fridge to marinate for 30 minutes.

4. Make the dressing: Whisk together all the ingredients in a bowl and set aside.

5. Heat oven to 235°C/450℉.

6. Arrange the spinach on individual plates and top with radish slices.

7. Remove salmon from the marinade and place on a lightly greased baking sheet. Bake for about 6 minutes, basting after 2 minutes. When it’s done, the fish should feel slightly springy when pressed.

8. Place a salmon fillet over the spinach and radishes in the middle of each plate. Drizzle with the dressing and serve.

Serves 4

Recipe from Gordon Ramsay’s Healthy Appetite Cookbook
Glazed Salmon With Spinach And Radish Salad

I’ve been dancing around since the Patriots won the super bowl. What a blast of happiness amidst the crazy every day stuff!

If you’re looking for a song to dance to just press play and let The Little Kicks take you away.

Check out The Little Kicks on the band’s Website where you can learn of upcoming UK tour dates and buy their music.


Posted in Main Courses, Salad, Seafood | Tagged | 1 Comment

Unforgettable Chicken Casserole

Unforgettable Chicken Casserole

The Patriots….That is what I call unforgettable. What a game!!

Now moving along from football to food.

What do you do when you’re looking for something to make for dinner and you see a recipe called Unforgettable Chicken Casserole?

If you are me, you make it ASAP because the curiosity is overwhelming. ‘Unforgettable’ is up there with ‘World’s Best’, ‘Best Ever’, ‘Award Winning’, ‘Favorite’, ‘Most Popular’….

I never want to miss out on these superlative recipes!

Was ‘Unforgettable Chicken Casserole’ unforgettable? I can hardly remember.


No, seriously, it was a really good old-fashioned chicken casserole that my entire family loved. Creamy, cheesy and crunchy— all it needs is a green vegetable side to round out the meal.

Unforgettable Chicken Casserole
Unforgettable Chicken Casserole


3 cups chopped cooked chicken
2 cups chopped celery
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 (4-ounce) can water chestnuts, drained and chopped
1 (10-3/4-ounce) can cream of chicken soup
1/2 cup slivered almonds
1 1/2 cups French’s French fried onions


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

2. In a large bowl, stir together first 8 ingredients. Spoon into prepared baking dish.

3. Bake, uncovered, for 30 minutes.
Unforgettable Chicken Casserole

4. Sprinkle onions evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 minutes before serving.

Serves 8

Recipe from Southern Living Magazine via Silver Foodie
Unforgettable Chicken Casserole
Here’s an instrumental that you don’t have to love football to like.

Check out The New England Patriots on Bandcamp where you can buy their music.


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Blood Orange Sorbet With Candied Orange Slices. New Music From Noah Kahan.

Blood Orange Sorbet With Candied Orange Slices


It was so exciting to open my ISITK mail last month and get a note from a publicist telling me about a recent signee from Vermont. But the best part is that the musician is someone I know… Noah Kahan, who graduated from our local high school.

When I asked what recipe to pair with the new song ‘Young Blood”, the request for something using blood oranges was not surprising. So Blood Orange Sorbet it is.

Cool and sweet with just a hint of tartness, Blood Orange Sorbet is the perfect light dessert. I made some Candied Orange Slices to serve along with the sorbet. The slices stay soft in the center and develop a sugary, caramelized edge. They are a fantastic accompaniment for the contrast in texture they lend to the smooth sorbet.

I wish my sorbet was a bit more vibrant like photos I’ve seen around the internet, but the blood oranges I bought were of a tamer orange hue. No matter though, still tasted amazing.

Blood Orange Sorbet With Candied Orange Slices
Blood Orange Sorbet


3 cups blood orange juice
3/4 cup sugar


1. Put the sugar in a saucepan. Add just enough juice to saturate it very well.

2. Heat, stirring frequently, until the sugar is dissolved. Stir in remaining blood orange juice. Mixture will be very thin.

3. Chill thoroughly, then freeze in an ice cream maker. (If you don’t have an ice cream maker check out this post to make the sorbet without one.)

Note: It took well over an hour for the sorbet to freeze up in my crank-style ice cream maker.

Makes 3 cups

Recipe from David Lebovitz
Blood Orange Sorbet With Candied Orange Slices
Candied Blood Orange Slices


1 cup water
1 cup sugar
1 blood orange


1. Bring water and sugar to boil in a heavy skillet, stirring until the sugar dissolves.

2. Thinly slice the orange and add to skillet, arranging in a single layer. Reduce heat to medium-low and simmer until the white pith of the orange becomes translucent, turning the slices occasionally, about 40 minutes.
Blood Orange Sorbet With Candied Orange Slices

3. Allow the orange slices to cool in the syrup, turning occasionally.

Recipe from Epicurious
blood orange sorbet
blood orange sorbet

Noah Kahan has always dreamt of a career in music. That dream is coming true.

It was thrilling to watch Noah perform at school functions. Whether singing inventive covers, partnering with other students or melting guitar and voice together in his original tunes, everyone knew he had something very special to offer.

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Now 20 years old, Noah decided to defer college and signed on with Republic Records. His new song ‘Young Blood’ showcases Noah’s beautiful, soulful voice and perfectly captures that moment when an uncertain journey begins.

“Keep your time, keep your mind, keep it humble
Start your life in the middle of the jungle”

Check out Noah Kahan on Facebook where you can learn of upcoming US tour dates. You can buy the music here.


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Cheeseburger Soup With Easy Breadsticks. Listening To Chicago’s Lovely Little Girls.

Cheeseburger Soup With Easy Breadsticks

It seems I have cheeseburger on the brain this week.

The other day it was the copy cat recipe for the In-N-Out Double Double Animal Style Cheeseburger. Today it’s cheeseburger soup.

I adore cheeseburger soup. I’ve shared this really delicious slow cooked version with bacon and this super cheesy one.

Today’s cheeseburger soup recipe is just as cheesy as the other recipes, but the broth to cheese ratio is such that the soup is much thinner. It still has a rich cheese flavor, but plenty of vegetables and the hint of provolone make it less like a big bowl of queso dip and more like a warming winter soup.

If breadsticks made out of hot dog rolls sound like a bad idea, think again. Somehow the melted butter baked into the buns transforms them into the most delicious dippers.
Cheeseburger Soup With Easy Breadsticks
Cheeseburger Soup


1/2 pound lean ground beef
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon Italian seasoning (or more, to taste)
6 cups chicken broth
2 pounds potatoes, diced
3 tablespoons butter
1/4 cup all-purpose flour
3/4 pound American cheese, chopped (use the deli-sliced kind not the individual wrapped process slices)
1/4 pound shredded provolone
1 1/2 cups milk


1. Cook ground beef in a Dutch oven over medium-high heat about 3 minutes, stirring until meat crumbles. Add onion and next 3 ingredients, and sauté 4 minutes or until beef is no longer pink. Drain off any fat.

2. Stir in chicken broth and potatoes. Bring to a boil, cover, and reduce heat. Simmer 12 minutes or until potatoes are tender.

3. Melt butter in a small skillet over medium heat. Gradually stir in flour, and cook, stirring constantly, 2 to 3 minutes or until flour is lightly browned. Whisk flour mixture into simmering beef mixture and bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.

4. Stir in cheeses and milk. Cook just until cheese melts. Season with salt and pepper to taste.

Makes 12 cups.

Recipe slightly adapted from Tracey Maxwell
Cheeseburger Soup With Easy Breadsticks
Easy Breadsticks


8 hot dog buns
4 tablespoons melted butter


1. Separate 8 hot dog buns into halves. Brush the halves with butter.

2. Cut each half into about 3 sticks and place buns, buttered sides down, on a parchment lined baking sheet.

3. Bake at 400°F for 5 minutes or until golden brown. Serve immediately.

Makes about 48 breadsticks

Recipe from Southern Living
Cheeseburger Soup With Easy Breadsticks

What you are about to hear is completely mental. And I mean that in the best of ways. Truly weird and wonderful. That brass section slays me.

And if you need some completely out there video to go along with yet another bizarre tune, I assure you that “Corpse Thighs Dancing” will completely fill that bill.

Check out Chicago’s Lovely Little Girls on the band’s Website where you can buy their music.


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Double Double Animal Style Cheeseburger (In-N-Out Copycat Recipe). New Music From Coast Modern.

Double Double Animal Style Cheeseburger

Evidently, she’s a “pro” faller.

The famed In-N-Out burger chain have a so called ‘secret’ menu. One of the most popular orders that is not on the main menu are the Animal Burgers. They take the Double-Double (two burger patties, two slices of cheese) to greater heights with the addition of super-caramelized onions. Top with the restaurant’s secret sauce and a stack of pickles, lettuce and tomato and you have the very best salty, sweet, soft, crisp, cheesy burgers.
Double Double Animal Style Cheeseburger
Double Double Animal Style Cheeseburger


16 ounces ground beef
8 deli-cut slices American cheese (don’t use the plastic wrapped kind)
8 teaspoons prepared yellow mustard
2 onions, chopped
1/2 cup water
4 hamburger buns
6 tablespoons butter, divided
Pickles, lettuce, tomatoes, to top burgers
Secret Sauce (recipe follows)


1. Heat a skillet over medium heat. Melt 2 tablespoons of butter in the skillet and add the onions. Cook, stirring occasionally, for about 15 minutes. When the onions begin to brown, add 1/4 cup of water and continue cooking, stirring occasionally, until the water has evaporated. Repeat with the remaining 1/4 cup of water. After about 30 minutes of cooking the onions should be golden brown and very soft. Sprinkle with salt and set aside.

2. Heat a griddle or large cast iron skillet over medium heat. Melt the remaining butter on the hot griddle and place the buns, cut side down, over the butter. Cook until golden brown. Remove to a platter and spread about 1 tablespoon of the sauce on the bottom of each bun. Set aside.

3. Increase the heat to high. Divide the meat into 8 small balls. Place the balls a few inches apart on the griddle and sprinkle with salt. Cook for one minute then flip over and immediately press the meat flat with a spatula forming thin patties the same diameter as the bun.

4. Spread about one teaspoon of mustard on each hamburger patty. Cook for 1-2 minutes and flip again. Place a cheese slice on each patty and top half of the patties with a spoonful of the onions. Cook 1 minute or until patties are cooked through and cheese is beginning to melt.

5. Use a spatula to pick up one of the patties without the onions and place it on top of a patty with the onions. Cook for 30 seconds longer.

6. Remove burgers from griddle and place on the grilled buns. Top with lettuce, tomato, and pickles, if desired.

Secret Sauce (The In-N-Out Burger “Spread”)


2 tablespoons ketchup
2 tablespoons mayonnaise
2 teaspoons white vinegar
1 teaspoon dill pickle relish


1. Combine all ingredients in a small bowl. Stir to combine.

Makes 4 burgers

Recipe from Buns In My Oven

Double Double Animal Style Cheeseburger

LA-based Coast Modern are probably no strangers to In-N-Out Burger. Their new song, “Comb My Hair”, throws off a decidedly beachy vibe.

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


Posted in Beef, Main Courses | Tagged | 3 Comments

Millionaire’s Shortbread. Listening To Adam & Elvis.

Millionaires Shortbread

A dessert titled Millionaire’s Shortbread probably gives you a clue that it is going to be pretty rich. And rich it is with it’s buttery base, thick caramel center and sweet chocolate topping. A little goes a long way….you can bank on that. :)

Millionaires Shortbread
Millionaires Shortbread


250g shortbread biscuits (about 40 Social Tea Biscuits), crushed
55g melted butter
150g butter
150g dark brown sugar (3/4 cup)
1 (400g) can sweetened condensed milk
200g milk chocolate, melted


1. Mix the crushed biscuits with the melted butter. Press firmly into an 8 or 9-inch square tin lined with parchment paper or non-stick foil. Refrigerate for 20 minutes.

2. Heat the sugar and remaining butter in a saucepan, stirring, until butter is melted and sugar is dissolved. Add the sweetened condensed milk and bring to a boil, stirring continuously. Cook until the first bubbles appear on surface. remove from heat as soon as it comes to a boil. Pour the caramel over the base. Cool then chill until set, about 30 minutes.

3. Pour the chocolate over the caramel smoothing out to edges of the tin. when chocolate has set cut into squares.

Makes 16 (big) squares —(I would cut them a bit smaller….then eat about 6)

Recipe from Carnation
Millionaires Shortbread

I am such a sucker for this kind of 80-ish goth vocal style song. Throw in those sick guitars, catchy hook and ending ‘oohs’ and you’ve got such an awesome tune.

Check out Adam & Elvis on Facebook. You can buy the music here.


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