I Sing In The Kitchen

Cheeseburger Tater Tot Casserole. New Music From Golden Bear.

Posted on September 9, 2016 by I Sing In The Kitchen

Cheeseburger Tater Tot Casserole

“I see,” said the blind man, as he picked up his hammer and saw.

Lolz.

Here is some ultimate comfort food for you. A cheesy beef casserole topped with crispy tater tots and served with the usual cheeseburger toppers. Delicious.

Cheeseburger Tater Tot Casserole

Ingredients:

2 lbs ground beef
2 cups chopped onion
3 Tbs flour
1 (14.5-ounce) can diced tomatoes
1/2 cup ketchup
3 Tbs yellow mustard
1 Tbs Worcestershire sauce
1/4 tsp black pepper
2 cups frozen Tater Tots
1 cup shredded cheddar cheese
Garnish: dill pickle chips, chopped tomatoes, shredded lettuce

Directions:

1. Preheat oven to 425°F. Grease a 2 quart casserole dish.

2. In a large skillet over medium heat, cook beef and onion stirring occasionally, until beef is browned.

3. Stir in flour and cook for 1 minute. Stir in tomatoes, ketchup, mustard, Worcestershire and pepper.

4. Spoon mixture into prepared casserole dish. Top with the Tater Tots.

5. Bake for 10 minutes. Sprinkle with cheese and bake for 5 minutes more.

6. Garnish with tomato, lettuce and pickles. Drizzle with a little bit of mustard and ketchup, if you like.

Serves 6

Recipe from Cooking With Paula Deen Magazine
Cheeseburger Tater Tot Casserole

How about some chill electro to ease us into the weekend?

“Let My Love Come Down” is new from Austin-based band Golden Bear. It’s from their album ‘Dimensional Place’ due out next week.

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

Cheers!

Posted in Beef, Main Courses | Tagged Golden Bear | Leave a comment

Piña Colada Shake. New Music From Lauren Mann.

Posted on September 8, 2016 by I Sing In The Kitchen

Piña Colada Shake
Seen recently through my lens:

I love the early morning fields in summer.

A sleeping kitty shot, of course.

I brought my daughter back to college. Sniff.

That’s a cross that guy has to bear. A Norwich sighting.

Turkey gathering. You have to look closely.

More am fog.

I love Snapchat.

I also love Piña Coladas. Here the iconic cocktail takes the form of a milkshake. Thick, creamy goodness that celebrates those last warm days of the summer.

Piña Colada Shake

Ingredients:

1/2 cup pineapple chunks
2 Tbs pineapple juice
2 Tbs lime juice
1/2 cup vanilla ice cream
2 Tbs cream of coconut
2 oz rum
1/2 cup ice

Directions:

1. Combine all of the ingredients in a blender. Blend until smooth. Pour the shake into 2 glasses and serve.

Makes 2 drinks
Piña Colada Shake

Make smooth blender drinks while listening to Make Smooth.

“Make Smooth” is from Canadian singer Laura Mann’s latest album ‘Dearestly’. It’s about as catchy a song as you can get.

“If I ever get down to the bottom of this
Will you help me make it back to the surface?
I know there’s something hidden deep under your waters
And I won’t rest until I find all of your secrets”

Check out Lauren Mann on her Website where you can learn of upcoming shows in British Columbia and buy the music.

Cheers!

Posted in Beverages | Tagged Lauren Mann | Leave a comment

Harissa Carrots. Hot New Music From Francie Moon.

Posted on September 7, 2016 by I Sing In The Kitchen

Harissa Carrots
knock-knock-owl

Poor little owl.

Harissa, a chile paste from North Africa, gives sautéed carrots a deliciously smoky, spicy flavor. The maple syrup adds the perfect sweet counter balance.

Harissa Carrots

Ingredients:

4 tablespoons butter
1 pound thin carrots, peeled
2 tablespoons harissa
1 teaspoon maple syrup
Fresh cilantro leaves
1 lemon, cut into wedges

Directions:

1. In a large skillet, melt butter over medium heat. Add carrots then cover and cook, stirring occasionally, until tender, about 10 minutes.

2. Stir in harissa and syrup. Top with cilantro and add a squeeze of lemon.

Serves 4

Recipe from Rachael Ray
Harissa Carrots

I served the carrots with Crescent Wrapped Chicken Drumsticks and BBQ Kale Chips. Recipes are here and here.
Harissa Carrots, chicken and BBQ Kale Chips

Francie Moon’s self titled EP is set for release later this month. The lead track, ‘Walked Away’, has a fantastic retro, lo-fi feel. She describes the song as an “ode to… growing apart for the purpose of growing closer.”

Check out Francie Moon on her Website where you can learn of an upcoming show in New Jersey and buy the music.

Cheers!

Posted in Vegetable | Tagged France Moon | Leave a comment

Fresh Tomato, Sausage, and Pecorino Gluten-Free Pasta. New Music From Iron Lines.

Posted on September 6, 2016 by I Sing In The Kitchen

Fresh Tomato, Sausage, and Pecorino Gluten-Free Pasta

gluten-free

We recently had a guest with a gluten allergy, so I took it as an opportunity to try some gluten-free pasta. There are plenty of options out there nowadays. I tried these two brands and they were equally delicious. I could hardly tell the difference from regular pasta.

Tossed with the penne is a yummy combination of sausage, tomatoes, Romano and mozzarella cheeses and basil.

Fresh Tomato, Sausage, and Pecorino Gluten-Free Pasta

Ingredients:

3 cups (8 ounces) uncooked gluten-free multigrain penne (such as DeBoles)
8 ounces sweet Italian gluten-free sausage, casings removed
2 teaspoons olive oil
1 cup sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh Pecorino Romano cheese, divided
4 ounces fresh mozzarella, cubed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup torn fresh basil leaves (I used a little pesto to drizzle over finished dish)

Directions:

1. Cook pasta according to package directions. Drain and keep warm.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan then the sausage and onion. Cook 4 minutes, stirring to crumble sausage. Add garlic and cook for 2 minutes. Stir in tomatoes and cook another 2 minutes.

3. Remove sausage mixture from heat. Stir in pasta, 2 tablespoons of the Pecorino Romano, mozzarella, salt, and pepper. Sprinkle with remaining 1/4 cup Romano cheese and basil.

Serves 4 (doubles easily)

Recipe from My Recipes
Fresh Tomato, Sausage, and Pecorino Gluten-Free Pasta
London-based duo Iron Lines have a new song out. ‘Voices’ is a smooth ride of soothing, soulful pop.

Check out Iron Lines on Facebook where you can link to buy their music.

Cheers!

Posted in Pasta | Tagged Iron Lines | Leave a comment

Katharine Hepburn’s Brownies. New Music From Hidden Stash.

Posted on September 4, 2016 by I Sing In The Kitchen

Katharine Hepburn's Brownies
life is hard

This is supposed to be Katharine Hepburn’s family recipe for brownies. It was published along with an interview of the actress in the August 1975 issue of The Ladies’ Home Journal. It uses very little flour which yields dense, fudgy brownies. I added chocolate chips and pecans and they were worthy of an Oscar.
Katharine Hepburn's Brownies
Katharine Hepburn’s Brownies

Ingredients:

8 tablespoons butter
2 (1-ounce) squares unsweetened chocolate
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup all-purpose flour (increase to 1/2 cup for less fudgy brownies)
1/4 teaspoon salt
1 cup chocolate chips
1 cup chopped walnuts or pecans (optional)

Directions:

1. Melt together butter and chocolate then take the saucepan off the heat. (You can also do this in microwave in 30 second intervals stirring until smooth)

2. Stir in sugar then add eggs and the vanilla. Mix well.

3. Stir in flour and salt. Add the chocolate chips and nuts and mix well.

4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes (start checking at the 30 minute mark).

5. Cut into squares.

Makes 12 brownies

Recipe slightly adapted from Epicurious
Katharine Hepburn's Brownies

Sometimes you need a dose of classic-style rock to go along with your dessert. “Don’t Walk Away”, new from new Canadian band Hidden Stash, is the ultimate throwback to the seventies. Let’s rock out.

Check out Hidden Stash on the band’s Website and Facebook where you can get info about their CD release party in Toronto later this month.

Cheers!

Posted in Brownies | Tagged Hidden Stash | 1 Comment

Swedish Meatball Soup. Listening To Sad Day For Puppets.

Posted on September 2, 2016 by I Sing In The Kitchen

Swedish Meatball Soup

If you love Swedish meatballs you are going to love this soup. If you have never tried them you are still going to love this soup.

Lightly spiced meatballs bound with bread crumbs and cream are served in a creamy broth along with potatoes and peas. It’s ultra-comfort food and perfect for the cooler temps to come.

Swedish Meatball Soup

Ingredients:

1 egg
2 cups half-and-half cream, divided
1 cup soft bread crumbs
1 small onion, finely chopped
1 teaspoon salt
1 1/2 pounds ground beef
1 tablespoon butter
3 tablespoons flour
3/4 teaspoon beef bouillon granules
1/2 teaspoon pepper
1/4 teaspoon garlic salt
3 cups water
1 pound red potatoes, cubed
10 ounces frozen peas, thawed

Directions:

1. In a large bowl, beat egg then add 1/3 cup cream, bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1/2-inch balls.

2. In a Dutch oven, brown meatballs in butter in batches. Remove from the pan and set aside. Drain fat.

3. Add flour, bouillon, pepper and garlic salt to pan. Stir until smooth. Gradually stir in water then bring to a boil. Reduce heat and cook, stirring, for 2 minutes or until thickened. Add potatoes and meatballs.

4. Reduce heat. Cover and simmer soup for 25 minutes or until potatoes are tender. Stir in peas and remaining cream. Heat through, correct seasoning and serve.

Serves 8 (Makes about 2 quarts)

Recipe from Country Woman Magazine
Swedish Meatball Soup

I was looking for some music from Sweden to go along with the soup. During my search I spotted Sad Day For Puppets and knew I had found my band.

What a great name for a band. The images that go through my head are insane.

And images not in my head:
sad puppets

Luckily the band with an awesome name also has some terrific songs.

The fabulously shoegazey ‘Cold Hand’ doesn’t need soup to warm it up, but there is plenty to ladle out to make those sad puppets happy.

Check out Sad Day For Puppets on Facebook. You can buy their music on Bandcamp.

Cheers!

Posted in Soup | Tagged Sad Day For Puppets | 2 Comments

Veggie Cheese Squares. Listening To The Radio Dept.

Posted on September 1, 2016 by I Sing In The Kitchen

Veggie Cheese Squares

Q: Who’s bigger, Mr. Bigger or Mr. Bigger’s son?
A: Mr. Bigger’s son; he’s a little Bigger.

Veggie Cheese Squares are the perfect light supper at the end of a busy day. Tender-crisp broccoli and bell pepper suspended in a creamy custard is so good. Substitute other vegetables if you are facing a late summer harvest.

Veggie Cheese Squares

Ingredients:

1 1/2 cups broccoli florets
1 medium sweet red pepper, julienned
2 garlic cloves, minced
2 tablespoons olive or vegetable oil
4 eggs
1 cup milk
1 cup shredded Cheddar cheese, divided
1/2 teaspoon dried thyme
1/4 teaspoon salt

Directions:

1. Heat oil in a skillet. Sauté the broccoli, red pepper and garlic until softened.

2. Spoon vegetables into a greased 9-inch square baking dish.

3. In a bowl, combine eggs, milk, 3/4 cup cheese, thyme and salt. Mix well then pour over the broccoli mixture.

4. Bake, uncovered, at 350℉ for 25-30 minutes.

5. Sprinkle with the remaining cheese. Bake 5 minutes longer or until the cheese is melted. Let stand for 5 minutes before cutting.

Serves 4 (Note: I doubled the recipe and baked in a 13 x 9-inch pan)

Recipe from Allrecipes
Veggie Cheese Squares

Sweden’s The Radio Dept. have a new album, ‘Running Out of Love’, due out next month. “Occupied”, a track from the album released as a single last year, assures that the band’s cool brand of synth-pop lives on.

Check out The Radio Dept. on the band’s Website where you can buy their music.

Cheers!

Posted in Main Courses, Vegetable | Tagged The Radio Dept. | 2 Comments

Short And Sweet. Skillet Chocolate Chip Cookie.

Posted on August 31, 2016 by I Sing In The Kitchen

Skillet Chocolate Chip Cookie
over my dead body
It’s been four years since I made a skillet cookie. (Check out the Dark Chocolate Chunk Skillet Cookie here.) Aside from being baked in a cast iron skillet, the two recipes couldn’t be more different. Today’s recipe is mixed together before baking like traditional cookie dough. The Dark Chocolate Chunk Skillet Cookie batter was made on the stove top and then baked.

What the two recipes have in common is that they are really easy and super delicious.

Skillet Chocolate Chip Cookie

Ingredients:

6 tablespoons unsalted butter, softened
1/3 cup dark-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350℉.

2. In a large bowl, combine butter and sugars. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips.

3. Transfer to a 10-inch cast-iron skillet and smooth top. (I only have an 8-inch skillet and it worked just great)

4. Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

Serves 8

Recipe from Martha Stewart
Skillet Chocolate Chip Cookie
Time for a short song.

And a sweet song.

Check out Lexis on her Website where you can learn of an upcoming show in Montreal and buy the music.

Cheers!

Posted in Cookies | Tagged Lexis | 1 Comment

Rice Bowls With Fried Eggs. Listening To Steve Everett.

Posted on August 30, 2016 by I Sing In The Kitchen

Rice Bowls With Fried Eggs
back-to-school-funny-pictures-dumpaday-images-4
So it truly is back to school time around here. I dropped my daughter to college this past weekend and my boys start classes tomorrow. Sigh. Summer always flies by.

With school comes soccer season which means lots of late night dinners after practices and games. These Rice Bowls With Fried Eggs are a healthy and easy meal to put together quickly. Brown rice makes the dish extra hearty and Sriracha spices things up.

Rice Bowls With Fried Eggs

Ingredients:

3 cups broccoli florets (about 8 ounces)
2 tablespoons vegetable oil
2 cups sliced shiitake mushrooms (about 6 ounces)
1 small bunch green onions, chopped
1 cup frozen shelled edamame, thawed (about 6 ounces)
1 (8-ounce) can sliced water chestnuts, drained and rinsed
1 cup bean sprouts
1 cup snow peas, trimmed and halved (about 3 ounces)
1/4 cup low-sodium teriyaki sauce
1 tablespoon Sriracha, plus more for serving
3 cups cooked brown rice
4 large eggs

Directions:

1. Put the broccoli in a large microwave-safe dish and add 2 tablespoons water. Cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside.

2. Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms and cook until browned around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is warmed through, about 2 minutes. Add the green onions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes.

3. Divide the rice and vegetables among bowls.

4. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack in the eggs and cook until the whites are set, about 2 minutes.

5. Add a fried egg to each rice bowl then top with more Sriracha.

Serves 4

Recipe from Food Network Magazine
Rice Bowls With Fried Eggs

Yes it is going to be a long year. And music will get us through it quite handily.

As Steven Everett describes it, here is some “Pop’N’Roll” for you.

Check out Steve Everett on his Website where you can buy the music.

Cheers!

Posted in Main Courses | Tagged Steve Everett | Leave a comment

Stuffed Pizza Bites. New Music From Hawai.

Posted on August 26, 2016 by I Sing In The Kitchen

Stuffed Pizza Bites

pepperoni-pizza-bed1-640x533
pizza shirt
pizza-hoodie-374x560

Get your pizza on with these easy, tasty little pizza bites. They are the perfect snack for hungry kids of all ages.

Stuffed Pizza Bites

Ingredients:

1 (10 count) package refrigerated biscuits
Dried oregano
Garlic powder
10 (1-inch) cubes mozzarella cheese (about 5 ounces total)
2 tablespoons pizza sauce

Directions:

1. Preheat oven to 375℉. Line a baking sheet with parchment paper.

2. Separate biscuit dough into 10 pieces. Make an indentation in the center of each biscuit with your thumb. Lightly sprinkle each with oregano and garlic powder. Top each with a cheese cube.

3. Pull dough over cheese and pinch together firmly so that cheese is completely enclosed. Place seam side down on prepared baking sheet. Lightly brush tops with sauce.

4. Bake 10 to 12 minutes, or until golden. Serve warm.

Makes 10

Recipe from Mr. Food Christmas Made Easy

Stuffed Pizza Bites

Per the band’s website, Hawai “makes sun-kissed alternative music that feels alive”. I totally second that!

Listen to ‘In My Head’ and you will be transported to a warm, happy place. A catchy beat and infectious chorus belies that the song is actually quite sad. And that is what makes it killer good.