I Sing In The Kitchen

Watermelon Feta Flag Salad

Posted on June 29, 2025 by I Sing In The Kitchen

Flag Salad

If you want to put a little red, white and blue into your Fourth Of July gathering (or any other get together) try this Watermelon Feta Flag Salad.

I’m always surprised at what a great combination feta is with fruit. Here it’s served with watermelon and blueberries on a bed of arugula. Fun and refreshing.

Watermelon Feta Flag Salad

Ingredients for vinaigrette:

1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon grated lemon zest
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1/4 cup chopped red onion

Ingredients for salad:

6 cups fresh arugula (about 5 ounces)
1-1/2 cups fresh blueberries
5 cups cubed seedless watermelon
8 ounces feta cheese, cut into 1/2 inch cubes

Directions:

1. To make the vinaigrette, combine the first 6 ingredients in a small bowl. Gradually whisk in oil until blended then stir in onion.

2. In a large bowl, toss arugula with 1/4 cup of the vinaigrette. Arrange evenly in a large rectangular serving dish.

3. For the flag’s stars, place blueberries over arugula at the top left corner of the serving dish.

4. For the flag’s stripes, arrange watermelon and feta in alternating rows.

5. Drizzle salad with the remaining vinaigrette.

Serves 12

Recipe from Taste Of Home
Flag Salad

Nothing like a soothing bit of brilliance from Sufjan Stevens to make any day better.

“We’re all gonna die”

yep.

Check out Sufjan Stevens on Bandcamp where you can buy his music.

Cheers!

Posted in Salad | Tagged Sufjan Stevens | Leave a comment

Cool Idea: Ice Pops In Beer

Posted on May 27, 2025 by I Sing In The Kitchen

Ice Pop Beer

Party Time.

Make your ice cold beer even cooler by adding an ice pop to it. Your adult beverage stays cold while getting a flavor boost at the same time.

This is the Corona. Note to self…Include the beer bottle with your drink photo so it doesn’t look so weird. It’s delicious, but it looks freakin’ weird.

Ice Pop Beer
Ice Pops In Beer

Ingredients:

Corona Beer With A Lime flavored Ice Pop
Blue Moon Beer With An Orange flavored Ice Pop

Directions:

1. Pour your beer into a glass and add an ice pop. Party on Wayne.

Ice Pop Beer

Let’s cool down with some breezy pop from British Columbia based band Bridal Party.

“I chew on the ice
at the bottom of my drink
One more taste, one last sip
I want it all
I want it all”

Check out Bridal Party on Bandcamp where you can buy their music.

Cheers!

Posted in Beverages | Tagged Bridal Party | Leave a comment

Sheet Pan Meatloaf. New Music From Brad Posey.

Posted on April 29, 2025 by I Sing In The Kitchen

Sheet Pan Meatloaf

You’ll avoid the wrath of Gordon with this Sheet Pan Meatloaf. Having the beef mixture all spread out in a thin layer on a sheet pan helps ensure your beef is fully cooked. This is a really easy and fun alternative to the traditional loaf pan variety.

Sheet Pan Meatloaf

Ingredients:

½ cup panko
1 ½ lb. ground beef (93% lean)
1 (15 oz) can diced tomatoes
1 cup chopped onion
1 cup chopped red bell pepper
¾ cup old-fashioned rolled oats
½ cup chopped parsley
2 eggs, lightly beaten
1 Tbs minced garlic
2 tsp kosher salt
1 tsp black pepper
½ cup ketchup
3 Tbs packed brown sugar
1 Tbs yellow mustard
1 Tbs Worcestershire sauce
Chopped parsley, to serve

Directions:

1. Preheat oven to 400ºF. Grease a 9 × 13-inch rimmed baking sheet with nonstick spray.

2. Sprinkle panko evenly on bottom of prepared baking sheet.

3. Combine ground beef, diced tomatoes, onions, bell peppers, oats, ½ cup parsley, eggs, garlic, salt, and pepper in a large bowl. Press the ground beef mixture evenly onto prepared baking sheet, spreading it all the way to the edges and corners.

4. Whisk together ketchup, brown sugar, mustard, and Worcestershire in a small bowl. Spread this glaze over meatloaf.

5. Bake meatloaf until lightly browned about 20–25 minutes.

6. Preheat broiler to high with oven rack 6 inches from broiling element.

7. Broil meatloaf until glaze caramelizes, about 2 to 3 minutes.

8. Cut meatloaf into squares then top servings with parsley.

Serves 6

Recipe from Cuisine At Home

There is no doubt that Brad Posey is the perfect pairing for Sheet Pan Meatloaf since it’s obvious that he loves meatloaf.

“I go out of my head
for that meatloaf”

Check out Brad Posey on Bandcamp where you can buy his music.

Cheers!

Posted in Beef, Main Courses | Tagged Brad Posey | Leave a comment

Swiss Swirl Ice Cream Cake. Listening To Kisanii.

Posted on March 29, 2025 by I Sing In The Kitchen

Swiss Swirl Ice Cream Cake

Here’s an impressive dessert that couldn’t be easier to make. It’s fantastic for entertaining since it can be made well in advance and serves a lot of people.

Swiss Swirl Ice Cream Cake

Ingredients:

10 to 12 Swiss cake rolls
2 pints vanilla ice cream, softened
3/4 cup hot fudge ice cream topping
2 pints chocolate ice cream, softened

Directions:

1. Line a 2-quart bowl with plastic wrap.

2. Cut each cake roll into eight slices then place in prepared bowl. Completely cover the bottom and sides of the bowl. Cover and freeze for at least 20 minutes or until cake is firm.
Swiss Rolls
Swiss Swirl Ice Cream Cake

3. Spread vanilla ice cream over cake. Cover and freeze for 1 hour.

4. Spread fudge topping over the vanilla ice cream layer. Freeze for 1 hour.
Swiss Swirl Ice Cream Cake

5. Spread chocolate ice cream over fudge topping layer. Cover and freeze for up to 2 months.

6. Just before serving, remove cake from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges to serve.

Serves 14

Recipe from Taste Of Home
Swiss Swirl Ice Cream Cake

What to pair with a Swiss Swirl Ice Cream Cake? How about some music from Swiss artist Kisanii?

‘Victress in the Sky’ is about as chill as it gets.

“Day be greeted
The night is defeated”

Check out Kisanii on Bandcamp where you can buy her music.

Cheers!

Posted in Dessert, Ice Cream | Tagged Kisanii | Leave a comment

Bagels With Cheetos

Posted on February 27, 2025 by I Sing In The Kitchen

Bagels With Cheetos

Yeah, don’t snort your Cheetos.

Put them on a bagel instead.

This is more of an idea than a recipe, of course. I saw some photos around the internet, a few years ago, of bagels slathered thick with cream cheese and topped with Cheetos. A lot of peeps really dig the Flamin’ Hot ones to add some heat. The creamy cheese combined with the cheesy crunch of the Cheetos is a fun way to dress up a bagel.

Bagels With Cheetos

Ingredients:

Bagel
Cream cheese
Cheetos

Directions:

1. Split bagel and spread on cream cheese.

2. Sprinkle with whole or crushed cheetos.

Bagels With Cheetos

Chester can love on Neil Peart, but Rush was never my thing. I do love a little Morning Rush, though. This track couldn’t be any more different than Tom Sawyer. 😂

“Life is what you make of it”

Check out Morning Rush on Bandcamp where you can buy their music.

Cheers!

Posted in Bread, Breakfast, Snack | Tagged Morning Rush | 2 Comments

Gingerbread Sundaes. ISITK is 14 Today!

Posted on January 6, 2025 by I Sing In The Kitchen

Gingerbread Sundaes

We’ve got a birthday and we’ve got Gingerbread Sundaes. Happy birthday to I Sing In The Kitchen. ❤️

This year’s gingerbread offering is a ginger-spiced syrup that’s served over chocolate chip ice cream with some whipped cream, crushed gingersnaps and a sprinkling of toasted almonds.

Thanks for stopping by! I appreciate it so much.

Gingerbread Sundaes

Ingredients:

2/3 cup dark brown sugar
1/3 cup molasses
4 tablespoons butter
2 tablespoons water
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon cinnamon
Chocolate chip ice cream
Whipped cream
Crushed gingersnaps
Toasted sliced almonds.

Directions:

1. Heat dark brown sugar, molasses, butter, water and spices in a saucepan over medium-low heat.

2. Stir the mixture until smooth, about 3 minutes.

3. Let sauce cool slightly.

4. Serve over chocolate chip ice cream with whipped cream, crushed gingersnaps and toasted sliced almonds.

Makes 1 cup of gingerbread syrup

Recipe from Food Network
Gingerbread Sundaes

This is a lovely song full of sadness by Nova Scotia-based artist Keeper E. I love her voice and I hope things get better.

“I could feel it breaking
ever since my fourteenth birthday
(every day I’m smaller)
I wish every day was longer”

Check out Keeper E. on her Website and Bandcamp where you can buy her music.

Cheers!

Posted in Dessert, Ice Cream | Tagged Keeper E. | Leave a comment

Butter Candle

Posted on December 18, 2024 by I Sing In The Kitchen

Butter Candle

I am always on the lookout for something new and fun.

I adore candles. I love butter even more. Me and Meryl/Julia have a lot in common.

This is the strangest thing I have made in a long time. But also the most satisfying.

It’s weird. It’s a candle. It’s a captivating centerpiece.

Enjoy the experience…but also have some other nibbles on hand as the butter melting is a little slow.

Butter Candle

Ingredients:

8 ounces quality butter (I used Kerrygold)
1 round loaf of bread
2 (12 oz) paper coffee cups (as tall as the loaf of bread)
Food-grade candle wick (I used this kit)
Wick holder (included in the kit I ordered with the candle wick above)

Directions:

1. Place the butter in a microwave-safe container with a pour spout (a glass measuring cup works great), and heat in the microwave for 30 seconds at a time until completely melted.

2. While the butter is melting, trim the food-grade candle wick to a length a few inches longer than the height of the paper cup. Using a wick holder, position the wick in the center of the cup.

3. Pour the warm butter carefully around the wick into the paper cup.
butter candle

4. Freeze the butter candle for one hour or until firm. (It will keep for a few weeks. A great make ahead).

5. Using the spare paper cup as a guide, cut a cup-sized hole in the center of the round loaf using a bread knife. Then cut the outer ring of bread into diagonal slices, careful to leave the base of the loaf intact. (This creates the pull-apart pieces that make it easy to dip into the butter).

6. Place prepared loaf on a serving platter (especially key to avoid spills once candle is lit)

7. Once the butter candle is frozen, tear the paper cup away from the frozen candle, and trim the wick. Transfer to the hole in the loaf.

8. Light the butter candle. After 20 minutes, the butter will have melted enough for dipping. Tear pieces of bread to dip in the melted butter around the candle.

Recipe from The Kitchn

Butter Candle

What could be better than ‘Talking Heads vs The Butter Factory – This Must Be The Place (Butter Up Your Face Mix)’

Certainly intriguing. (Erm…not sure at all). Still it’s ace. And butter is ace.

Check out this mixup on Bandcamp.

Cheers!

Posted in Starters | Leave a comment

Vegan Korean Fries With Avocado. New Music From Frog Eyes.

Posted on November 22, 2024 by I Sing In The Kitchen

Vegan Korean Fries With Avocado
If you get into an argument with another vegan, is it still called beef?

No, I haven’t gone vegan. There’s no way I have the patience for that kind of dietary commitment. A few years ago my son, who was in high school at the time, wanted to give a vegan diet a try.

Bruh.

Adjusting my menus to accommodate his restrictions, or make dishes just for him, was exhausting. It made me realize how truly fortunate I am that no one in my household has any food allergies so I can cook whatever I want.

So why today’s vegan fries? It’s only because I came across this recipe and thought it looked cool and different. It was a really fun way to jazz up fries with very little effort and without really having to buy any special ingredients.

Vegan Korean Fries With Avocado

Ingredients:

26 oz vegan-friendly frozen French fries (I used Ore-Ida Extra Crispy Fast Food French Fries)
300ml almond milk
1 ½ tablespoons cornflour mixed with 1 tablespoon cold water until smooth
½ tsp cayenne pepper
¼ tsp onion salt
2 tablespoons nutritional yeast
3 tablespoons olive oil
1 avocado
1 lime, juiced and zested
3 tablespoons toasted sesame seeds
1/4 cup crispy onions, plus more for serving
1/4 cup pickled jalapeños
Sriracha sauce, to drizzle (This brand is vegan)

Directions:

1. Bake the fries according to package instructions.

2. Heat the almond milk, cornflour mixture, cayenne pepper, onion salt and nutritional yeast in a saucepan over a low heat. Stir continuously until thick then beat in the oil and season with salt and pepper.

3. Peel the avocado. Cut the flesh into wedges and drizzle with lime juice.

4. Put the sesame seeds and crispy onions in a bowl. Dip the avocado wedges in to coat.

5. Arrange the fries on a serving plate and pour the sauce over them. Add the coated avocado wedges, plus the extra crispy onions for added crunch. Sprinkle dish with jalapeños and drizzle with sriracha to taste.

Recipe from Gem Avocado
Vegan Korean Fries With Avocado

This catchy little tune brings me such joy when I listen. It’s brand new from Vancouver-based band Frog Eyes.

I adore how they sing ‘make me’ as “Make-a-me”.

“People always make me afraid.”

Check out Frog Eyes on Bandcamp where you can buy their music.

Cheers!

Posted in Uncategorized | Tagged Frog Eyes, Vegan | Leave a comment

Chocolate Toffee Butter Cookies. New Music From The Boneheads.

Posted on October 29, 2024 by I Sing In The Kitchen

Chocolate Toffee Butter Cookies

Cookie Monster, in philosopher mode or not, would wax poetic on these Chocolate Toffee Butter Cookies. They are like biting into happiness. Crunchy pecans, smooth chocolate and toffee bits scattered in a buttery cookie are so good together.

Chocolate Toffee Butter Cookies

Ingredients:

2 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 cup light brown sugar
1 teaspoon vanilla extract
1 egg
1 cup toffee bits
1 1/2 cups semisweet chocolate chips
1 tablespoon vegetable oil
2/3 cup pecans, toasted and chopped

Directions:

1. Combine flour, baking powder, and salt, in a bowl and set aside.

2. Use an electric mixer to cream butter and brown sugar until light and fluffy, about 3 minutes.

3. Add vanilla and egg and beat until combined.

4. Reduce speed to low and add flour mixture in two batches until combined. Stir in toffee bits.

5. Divide dough in half and roll each piece into a log about 9 inches long and 1 1/2 inches in diameter. Flatten each to about 2 1/2 inches wide. Wrap in cling film and refrigerate until firm, about 1 1/2 hours.

6. Preheat oven to 350ºF.

7. Line 2 baking sheets with parchment paper.

8. Use a sharp knife to cut chilled dough into 1/4-inch slices. Transfer to prepared baking sheets spacing them an inch apart.

9. Bake for 10-12 minutes or until just browned around the edges. Cool completely.

10. Transfer baked cookies to a wire rack set inside a baking sheet.

11. Melt chocolate chips with the oil in a small bowl. Stir until smooth.

12. Dip edges of cookies in melted chocolate and roll in pecans. Allow to set for one hour.

Makes 5 dozen cookies

Recipe from Cook’s Country
Chocolate Toffee Butter Cookies

I am such a child sometimes.

So many worthy music submissions in my inbox, but I spotted The Boneheads and laughed aloud. What a name for a band. Luckily, their latest song ‘Feel The Light’ is an uplifting joy of a tune and fits right in with cookies that bring so much happiness.

“Todays a brand new day
and I feel the light”

Check out The Boneheads on Bandcamp where you can buy their music.

Cheers!

Posted in Cookies | Tagged The Boneheads | Leave a comment

Everything Bagel Galette With Eggs And Smoked Salmon

Posted on September 30, 2024 by I Sing In The Kitchen

Everything Bagel Galette With Eggs And Smoked Salmon

C’mon Steve! You’ve got this.

Funny.

Making an interesting meal is no pressure at all with this recipe for Everything Bagel Galette With Eggs And Smoked Salmon.

The unexpected combination of Gruyère, eggs and smoked salmon hit all the flavor notes. The everything bagel seasoning and a bunch of capers make the galette so good. It’s as great for brunch as it is for dinner.

I was skeptical about stacking the two pie crusts, but it bakes up to a terrifically textured crust that is not soggy at all.

Everything Bagel Galette With Eggs And Smoked Salmon

Ingredients:

1 (14 oz) pkg refrigerated pie crusts (2 pie crusts)
Flour, for dusting
4 oz cream cheese, softened
8 oz Gruyère cheese, shredded
1 egg, beaten, plus 6 large eggs
2 Tbs everything bagel seasoning
¼ tsp kosher salt
¼ tsp black pepper
3 oz thinly sliced smoked salmon, torn into bite-size pieces
2 Tbs capers

Directions:

1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

2. Unroll 1 piecrust onto a lightly floured work surface. Place second piecrust on top; gently press down to adhere together. Roll into a 14-inch round then transfer dough to prepared baking sheet.

3. Spread cream cheese over surface of piecrust, leaving a 2-inch border. Sprinkle evenly with Gruyère.

4. Lift the outer edges of dough border, and pull up and slightly over the filling, leaving center of galette exposed. Brush top of dough border with beaten egg. Sprinkle brushed border with everything bagel seasoning.

5. Bake in until golden, 10 to 12 minutes.
Everything Bagel Galette With Eggs And Smoked Salmon