I Sing In The Kitchen

Pretzel Shortbread Bars

Posted on February 15, 2012 by I Sing In The Kitchen

I love this stupid cartoon.

Love these Pretzel Shortbread Bars, too. It’s got the salty-sweet thing going on with the sweetness coming from the buttery shortbread layer.

Pretzel Shortbread Bars

Ingredients:

3 1/4 cups salted miniature twist pretzels
1/2 cup flour
1/2 teaspoon baking powder
4 oz unsalted butter, softened
1/2 cup sugar
1 egg yolk

Directions:

1. Preheat oven to 325℉. Coat a 4 14-by-13 1/2-inch fluted tart pan with a removable bottom (you can buy the pan here) with cooking spray. Line bottom with parchment.

2. Pulse 1 3/4 cups pretzels in a food processor until powdery. Transfer to a bowl. Stir in flour and baking powder.

3. Transfer remaining 1 1/2 cups pretzels to food processor, and pulse a few times until coarsely chopped.

4. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low, and beat in egg yolk, then pretzel-flour mixture, until combined. Mix in 1/2 cup chopped pretzels from the food proceesor.

5. Press dough evenly into pan. Top dough with 1/4 cup chopped pretzels, pressing slightly; discard any remaining pretzels.

6. Bake shortbread until pale brown and firm in the center, 25 to 30 minutes. Transfer pan to a wire rack, and let shortbread cool for 1 hour.

7. Remove shortbread from pan, and cut into 1/2-inch-wide rectangles using a serrated knife.

Recipe from Martha Stewart Living Magazine

Here is a band that is new to me and that I am loving.

Montreal’s Honheehonhee.

Whoa Oh Oh this is a fun song. And you know what else is fun?

The band included this to go along with the video:

I Spy With My Little Eye (Fun Things to Find in Our Frigid First Video):

-a lonesome boot that lost a foot
-a lonesome foot that lost a boot
-a snowy concussion
-2 blue pairs of long underwear
-A Madscientist/Magician/Co-producer/Guitar player for Loco Locass and Fish Milk/All around amazing dude Greg Smith
-2 pairs of pink underwear
-a ninja roll
-a pair of kiwi covered boxers
-3 Holleradians
-a bare butt slide
-a Lance Armstrong lover
-7 scarves
-a perfectly hidden penis (not the one you’re thinking of)
-an imperfectly hidden penis (the one you’re thinking of)
-a pink pair of long underwear
-2 pairs of bare feet in the snow
-a non-nude passerby in the trees
-a face full of snow
-a flip of the hat
-a tip of the hat
-a rust coloured beard
-a pair of red suspenders
-a potty mouth (read some lips)
-Kal El’s underwear (On Kalil)
-4 aviator hats (or russian hats, depending on your politics)
-2 pairs of blue snow-covered boxer-briefs
-a rolly-polly Australian Shepherd
-a snow-filled Hagstrom
-a trash-talking taunt
-a loving back rub
-a red garage door
-a hunter’s tuque
-a stretched sweater sleeve
-a look straight into the camera
-640 smiling teeth

Get searching!

Check out Honheehonhee on their Website and on Facebook. You can buy the band’s music on their Bandcamp page.

Cheers!

Posted in Dessert | Tagged Honheehonhee | Leave a comment

Grilled Chicken Tacos With Salsa Verde

Posted on February 14, 2012 by I Sing In The Kitchen

Hey everyone. Wassup?

Wassup in the kitchen?

Grilled Chicken Tacos made even more special from easy to do homemade tortillas. The Salsa Verde provides some vibrant contrast. Pile on your other choice of garnishes, roll up and dig in.

Grilled Chicken Tacos With Salsa Verde

Ingredients for chicken:

4 x 200g chicken thigh fillets, trimmed
1 teaspoon onion salt
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon paprika
vegetable oil, for brushing
Cilantro leaves, shredded cheese, sour cream, shredded lettuce, chopped tomatoes, lime wedges and salsa verde (recipe below) to serve

Ingredients for salsa verde:

2 jalapeño peppers, chopped
1 clove garlic
2 green onions roughly chopped
1/4 cup cilantro leaves
1/4 cup mint leaves
2 tablespoons vegetable oil

Ingredients for flour tortillas:

4 cups (600g) flour
1 tablespoon sea salt flakes
50g cold butter, chopped
2 1/2 cups (625ml) boiling water

Directions for salsa verde:

1. Place the chili, garlic, green onion, cilantro, mint and vegetable oil in a food processor and pulse until combined. Set aside. Makes 1 cup (250ml).

Directions for flour tortillas:

1. Place the flour and salt in a bowl and mix well to combine. Add the butter and rub with your fingertips until the mixture resembles fine breadcrumbs. Add the boiling water and mix with a wooden spoon until the dough comes together. (I used the food processor to make the dough).

2. Turn out onto a lightly floured surface and knead until a smooth dough forms. Divide the dough into about 12 equal size pieces and roll each piece out to a 20cm (8 inch) round.

3. Heat a non-stick frying pan over high heat. Cook the tortillas, in batches, for 1-2 minutes each side or until lightly browned. To keep warm, stack the tortillas and cover with a tea towel until ready to use. Makes about 12.

Directions for chicken:

1. Place the chicken, onion salt, chili power, oregano, paprika and oil in a bowl and toss to coat. Preheat a char-grill pan or barbecue over high heat. Char-grill or barbecue the chicken for 4-5 minutes each side or until cooked through.

2. Slice chicken and serve with the tortillas, cilantro leaves, shredded cheese, sour cream, shredded lettuce, chopped tomatoes lime wedges, and salsa verde.

Serves 6

Recipe from Donna Hay Magazine

How about something fun to listen to?
The Killers-All These Things That I've Done

Check out The Killers and buy their music on the band’s Website.

Cheers!

Posted in Chicken, Main Courses | 1 Comment

Outrageous Oreo Stuffed Chocolate Chip Cookie Fudge Brownie Sundaes

Posted on February 13, 2012 by I Sing In The Kitchen

Sometimes I see a picture of a recipe on the internet and I have to step back from my computer screen so I don’t poke a spoon through it.

When I saw this Outrageous Brownie Sundae posted first on Kevin & Amanda’s site and then made by my friend Elizabeth on her blog, I was thrown into a virtual sugar coma.

I made the brownies.

“Wow!” I thought as I lifted the baking dish out of the oven.

Heavy.

8 pounds heavy.

I assembled the brownies into the most indulgent sundaes you can imagine.

Un-freakin’-believable.

Outrageous Oreo Stuffed Chocolate Chip Cookie Fudge Brownie Sundaes

Ingredients:

1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) semi-sweet chocolate chips
1 pkg Double Stuffed Oreos (Oh my gosh…the whole package)
1 family size (18.3 oz) brownie mix (such as Betty Crocker)
1/4 cup hot fudge topping

Directions:

1. Preheat oven to 350℉.

2. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 5 minutes. Add the eggs and vanilla and mix well to thoroughly combine.

3. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.

4. Spread the cookie dough in the bottom of a 9×13 baking dish lined with wax paper and sprayed (heavily) with cooking spray. Top with a layer of Oreos.

5. Mix together brownie mix, adding 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos.

6. Cover with foil and bake for 30 minutes. Remove foil and continue baking for an additional 25 minutes. Let cool completely before cutting.

7. Place a brownie square on a plate. Top with a scoop of vanilla ice cream and dizzle with chocolate sundae sauce.

Serves the population of a small country

Recipe slightly adapted from Kevin & Amanda

To make a more human sized serving you can reluctantly serve the sundae with just one brownie slice.

It was tough to decide whose music was sweet enough to stand up to the brownies.

I’ve got quite the sweet spot for Dublin’s The Mighty Stef.

So, The Mighty Stef it is.

And my favorite song is Georgia Girl.

“And whenever you get hurt
And your heart it feels like dirt
I will move the sun and earth for you”

Very sweet.
The Mighty Stef-Georgia Girl

Check out The Mighty Stef on Myspace and Facebook. You can buy the music here.

Cheers!

Posted in Brownies, Dessert | Tagged The Mighty Stef | 8 Comments

Cinnamon Breakfast Ring

Posted on February 12, 2012 by I Sing In The Kitchen

I am super lazy. It’s like normal lazy, but I wear a cape.

You can be super lazy, too, and still get a yummy breakfast on the table without hardly any effort.

This Cinnamon Breakfast Ring is seriously good. Whether you call it Monkey Bread, Pinch-Me Cake or whatever you want, it is downright delicious.

The original recipe called for 1/2 cup sugar. I halved that and the bread was plenty sweet. You can also add raisins and/or chopped nuts if that would make you happy.

Cinnamon Breakfast Ring

Ingredients:

2 (10 oz) cans refrigerated buttermilk biscuits
1 Tbs butter, melted
1/4 c granulated sugar
2 tsp ground cinnamon
1/2 cup confectioners’ sugar
4 tsp milk

Directions:

1. Preheat oven to 350℉. Coat a 10-inch Bundt pan with nonstick cooking spray.

2. Separate biscuit dough and cut each biscuit into 4 pieces. Place pieces in a large bowl. Pour melted butter over biscuit pieces.

3. In a small bowl, combine sugar and cinnamon. Sprinkle sugar mixture over biscuit pieces and toss until well coated. Place dough into prepared Bundt pan, distributing evenly.

4. Bake 25 minutes, or until center is firm. Cool 10 minutes then invert Bundt pan over a plate to release the ring.

5. Before serving, combine confectioners’ sugar and milk to make a glaze. Drizzle over the ring. Serve warm.

Serves 6

Recipe slightly adapted from Mr. Food Christmas Made Easy

Scotland’s Woodenbox are so cool. Put on their music and it is a party waiting to happen. I’m a sucker for the brass.

Now how fantastic is the beginning of this song? It saunters into your ears.

“Oh Ho”
Woodenbox-Everyone Has A Price

Here is a cracking video from the 2010 release ‘Home and a Wildhunt’.

Everyone Has A Price is from the upcoming Woodenbox album, I just cannot find any release info. I do know that the band is playing King Tut’s on March 9th (Ah, my Scottish friends, you are so lucky to live where so much of the music I love does) and are on the line-up for SXSW (I can’t get there either).

Check out Woodenbox With A Fistful Of Fivers on Facebook and on their Website, where you can find links to buy the band’s music.

Cheers!

Posted in Bread, Breakfast | Tagged Woodenbox | Leave a comment

Short And Sweet. Grover Cupcakes.

Posted on February 11, 2012 by I Sing In The Kitchen

Love this.

We’ve been to Sesame Street before for some Short And Sweet Cupcakes, like here and here and here and here.

Well, today we’re going back yet again for some cute Grover cupcakes. I love Grover, especially when he is in his cape as Super Grover.

Very sweet.

Grover Cupcakes

Ingredients:

Your favorite cupcake recipe (My new favorite mix is from King Arthur Flour)
Your favorite icing (have double quantity on hand so you can mound it on for the head)
Blue Sanding Sugar (I use AmeriColor brand)
Winter brand of Oreo Cookies (Oreos with red filling–not easy to get everywhere and only available seasonally.)
Pink jelly beans
Candy Eyes (1/2″ size) (You can order them here.

Directions:

1. Bake Cupcakes.

2. Mound frosting on cupcake. Dip into a bowl of the blue sanding sugar. Stick on two eyes and a pink jellybean nose. Push half of a cookie in for the mouth.

Here’s a Short Song (from a band with a sweet name).
Super Desserts-Ibiza

And a Sweet Song.

“When you love somebody
it’s hard to think of anything
but to breathe”

Not so sweet the part about the mouth full of blood.
The Fruit Bats-When U Love Somebody

Check out Super Desserts on Myspace and on Bandcamp, where you can buy the music.

Learn more about The Fruit Bats and buy their music on the band’s Website.

Cheers!

Posted in Cupcakes | Tagged Super Desserts, The Fruit Bats | Leave a comment

Penne With Sausage, Salsa And Three Cheeses. Jack Jeffery Rocks Retro.

Posted on February 10, 2012 by I Sing In The Kitchen

I spend so much time searching out the latest and greatest music that it is sometimes such a relief to hear something great that is new, but steeped in the old and familiar.

Such is the music of Jack Jeffery.

Album number two from Mr. Jeffery, ‘The Constant That Remains’, is a fresh blast of new retro.

I love the soft, gentle vocals that draw upon all manner of past rock influences. You clearly hear hints of Pink Floyd and The Beatles.

As I listen, I am also reminded of Brian Eno’s ‘Ambient 1: Music For Airports’.

Well, this is Anti-Airport music. Non-intrusive, pleasant AND you may actually WANT to remove your shoes.

Music to cook by, for sure.

Jack said that a pasta dish would be just fine by him. So here is a totally delicious recipe (that I made up myself!) to go along with the yummy tunes.

Penne With Sausage, Salsa And Cheese

Ingredients:

1 lb penne pasta
2 pounds Italian sausage links (a mix of mild and hot), cut into 1-inch pieces
14 oz can of diced tomatoes
1 cup salsa (I used medium heat)
1/2 tsp oregano
1/2 cup cubed gruyère
1/4 cup shredded Parmesan cheese
1/4 cup shredded mozzarella
Cilantro sprigs, to garnish

Directions:

1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, cook the sausage until browned.

3. Add the tomatoes, salsa and oregano; heat through.

4. Drain pasta; toss with tomato mixture and gruyère. Sprinkle with Parmesan and mozzarella.

Serves 6

Jack Jeffery’s songs are not just music to cook by.

When dinner is done, you want to light some candles, kick back on the sofa and make sure the wine is within reach.

Turn up the volume.

Ascendancy is one of my favorite songs on the album. I am all over that driving beat and the slow build up. Electronic heaven.
Jack Jeffery-Ascendancy

Not fair to not let you hear some of the fab vocals from ‘The Constant That Remains’. I like this song a lot, too.

Here’s a track from the first album ‘Passage To Agadir’.

Check out Jack Jeffery on Myspace. You can buy the music here.

Cheers!

Posted in Pasta | 2 Comments

Cherry Raspberry Streusel Lattice Pie

Posted on February 9, 2012 by I Sing In The Kitchen

Ever heard of the Trunk Monkey?

No more monkeying around. It’s pie time.

Cherry and raspberry are a surprisingly good combination. I love the pecan studded topping. You get sweet, tart and crunch in every bite.

Cherry Raspberry Streusel Lattice Pie

Ingredients for crust:

2-1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup cold butter
7 to 8 tablespoons cold water

Ingredients for filling:

2 cans (21 ounces each) cherry pie filling
1 cup fresh or frozen raspberries
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon

Ingredients for topping:

1 cup yellow cake mix
1/2 cup chopped pecans, toasted
1/2 cup flaked coconut
1/4 cup butter, melted
2 tablespoons milk
2 tablespoons sugar

Directions:

1. Place the flour, sugar and salt in a food processor and pulse until blended. Add butter; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball.

2. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.

3. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of plate.

4. Combine the filling ingredients; spoon into crust. Sprinkle with dry cake mix, pecans and coconut. Drizzle with butter.

5. Roll out remaining pastry to a 13-inch circle; cut into strips for a lattice top. Form lattice by interweaving the dough strips. Seal and flute edges of pie.

6. Brush lattice top with milk; sprinkle with sugar. Cover edges loosely with foil.

7. Bake at 375°F for 55-65 minutes or until crust is golden brown and filling is bubbly. Top with a scoop of ice cream, if you like.

Serves 8

Recipe from Taste Of Home Magazine

Glasgow duo The Savings And Loan nail it on the lyrics front. Such imagery captured within the structure of the music.

If my day hasn’t been easy as pie, I want to be listening to this band.

“And when they come to crucify me
I hope I will be kind
a fixture here, I paint myself beyond the pale
wine and water on my mind

Still, it’s a voluntary orchard
and I’d rather die than be tortured

And I know just as well as you that we’ve both got work to do”
The Savings And Loan-Her Window

On the Gorgeous Song O’Meter, Swallows gets a solid 11.

Check out The Savings And Loan on their Website and on Myspace. You can buy the band’s music here.

Cheers!

Posted in Pie | Tagged The Savings And Loan | Leave a comment

Pear, Roquefort And Sun Dried Tomato Salad With Honey-Ginger Dressing

Posted on February 8, 2012 by I Sing In The Kitchen

Moving right along.

When I saw that sun dried tomatoes and roquefort were ingredients in this salad, I was immediately intrigued.

Add to that the stem ginger, honey and pear and you have a unique and very vibrant tasting salad. So good.

Pear, Roquefort And Sun Dried Tomato Salad With Honey-Ginger Dressing

Ingredients:

2 ripe pears (peeled if you like)
8 sundried tomatoes, sliced
Romaine lettuce, chopped
handful of arugula, chopped
75g Roquefort cheese

Ingredients for dressing:

2 Tbs honey
½ tsp stem ginger, chopped
1 Tbs stem ginger syrup
1 Tbs extra virgin olive oil

Directions:

1. Slice the pears, remove the stalk and quarter.

2. Cut each pear quarter into half lengthways and set aside.

3. Place lettuce into a serving bowl and toss with the pears and sundried tomatoes. Crumble Roquefort over the top.

4. To prepare the dressing, place all the ingredients into a small bowl and whisk to combine. Pour over the salad and toss.

Serves 4

Recipe slightly adapted from Lasting Leaf (Definitely go have a visit so that you can see their lovely photo. Much, much better than mine)

Brooklyn band Crystal Stilts play noisy, hazy, fun music. Shake The Shackles is from their 2010 7″ release.

How is this for an album cover?

Crystal Stilts-Shake The Shackles

Crystal Stilts have a new EP out, called ‘Radiant Door’, which sounds quite promising.

Check out Crystal Stilts on their Website. Buy the music here and at Sacred Bones Records.

Cheers!

Posted in Salad | Tagged Crystal Stilts | 1 Comment

Grilled Cheese And Bacon Sandwiches With Cheese Curds

Posted on February 7, 2012 by I Sing In The Kitchen

Have you tuned into Portlandia yet?

This television show is insanely funny. Fred Armisen and Carrie Brownstein are so freakin’ talented.

I love the city of Portland. I love music. I love quirky comedy.

Portlandia has it all.

Check out this video clip from the show.

Yep. I think I would have to change preschools if they were feeding my kids’ ears a diet of Mike & The Ms.

That was cheesy.

So are these sandwiches. If you haven’t tried cheese curds, go seek them out. Delicious. They are widely available where I live now, but not so in other places I lived in the past.

I didn’t slice my cheddar as thick as the recipe called for since there was already all of that bacon and the curds. But, go for it! And that Sriracha mayo is a really nice touch. The hint of spiciness plays so well against all of that cheese and the smokey bacon.

Grilled Cheese And Bacon Sandwiches With Cheese Curds

Ingredients:

1/2 beef bouillon cube (about 1 teaspoon)
1/4 cup mayonnaise
2 teaspoons Sriracha
Salt and freshly ground pepper
1 tablespoon vegetable oil
1 medium onion, thinly sliced
2 teaspoons cider vinegar
12 slices of bacon
2 tablespoons unsalted butter, softened
8 slices of white sandwich bread
1/2 pound sharp cheddar, cut into 4 slices
3 ounces (1 cup) cheddar cheese curds , (available at some supermarkets, specialty stores or cheese shops)

Directions:

1. In a small bowl, mash the bouillon cube into 2 teaspoons of hot water until dissolved. Whisk in the mayonnaise and Sriracha and season with salt and pepper.

2. In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper.

3. Meanwhile, in another skillet, cook the bacon over moderate heat, until crisp, 6 minutes. Drain on paper towels.

4. Heat a griddle to moderate. Butter the bread slices on 1 side. Spread the other side of 4 bread slices with the spicy mayonnaise and top with the onion, cheddar, cheese curds and bacon. Close the sandwiches buttered side out and grill over moderately low heat until crisp, about 4 minutes per side. Cut the sandwiches in half and serve.

Serves 4

Recipe from Food & Wine Magazine

From Portlandia to Portland.

Portland’s The Dandy Warhols are so cool.

I love the lyrics to this song. Those drums. That hook.

“I never thought you’d be a junkie
because heroin is so passé.
But today,
if you think that I don’t know
about depression and
emotional pain,
you’re insane, or you’re
a fool who hasn’t paid attention
to a word that I say.”

Completely addictive.

The Dandy Warhols-Not If You Were The Last Junkie On Earth

Not only do The Dandy Warhols sound good, they look mighty fine. (A little blurred, but I couldn’t find a live clip with as good audio).

Check out The Dandy Warholds on their Website and buy the music there.

Cheers!

Posted in Sandwiches | Leave a comment

Chocolate Sour Cream Cupcakes With White Chocolate Cream Cheese Icing For Your Valentine

Posted on February 6, 2012 by I Sing In The Kitchen

These cupcakes are just the thing for Valentine’s Day.

Chocolate cupcakes make a good stand in for a box of chocolates. The addition of the white chocolate in the icing makes it a breeze to pipe. I’m not a really big white chocolate fan, but I really liked how it tasted in this icing recipe.

Chocolate Sour Cream Cupcakes With White Chocolate Cream Cheese Icing

Ingredients for the cupcakes:

1 box (18.25 oz) devil’s food cake mix with pudding
3/4 cup water
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla

Directions for the cupcakes:

1. Preheat oven to 350℉. Line cupcake tins with 24 paper liners.

2. Place cake mix, water, sour cream, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer for 1 minute. Increase the mixer speed and beat 2 more minutes. Spoon the batter into lined cupcake cups, filling each liner three quarters of the way full.

3. Bake the cupcakes for 20 to 25 minutes or until a tester comes out clean. Cool on a rack 5 minutes, remove cupcakes from tin and allow to cool on a rack for 15 minutes before frosting.

Ingredients for the icing:

6 oz white chocolate, chopped
8 oz cream cheese, softened
4 Tbs butter, softened
1 tsp vanilla
3 cups confectioners’ sugar, sifted
Colored sugar and sprinkles, to garnish

Directions for the icing:

1. Microwave the white chocolate for 1 minute until smooth. Set aside to cool.

2. Place cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, about 30 seconds. Add the white chocolate and blend on low speed until just combined. Add vanilla and 2 1/2 cups of the confectioners’ sugar. Blend on low speed until the sugar is incorporated, about 30 seconds more. Add more sugar as needed to make the icing spreadable. Increase the mixer speed to medium and beat until the icing is fluffy, 1 minute more.

3. Frost the cupcakes as desired:

➔You can pipe the frosting with a medium star tip, such as a #18 or #21, and add sprinkles.

➔To make rose design, Use a a large star tip, such as a # 1M. Pipe icing onto cucpcake in a circular motion, starting in the center of the cupcake and move outward.

➔To make Cupcakes With Cupcake Toppers pipe a swirl of icing onto a cupcake and onto a mini Reeses Peanut Butter Cup. Place Peanut Butter Cup on top of iced cupcake.

Makes 22 to 24 cupcakes

Recipe from Chocolate From The Cake Mix Doctor