Go for the Gold and make these Buffalo Chicken Skewers. Chicken thighs grill up incredibly tender. Bathed in a spicy hot sauce and served with cooling blue cheese dip and crisp celery, they make dinner a winner.
Buffalo Chicken Skewers
Ingredients:
1/2 cup plain nonfat Greek yogurt
2 tablespoons crumbled Gorgonzola
2 teaspoons plus 2 tablespoons apple cider vinegar
1/4 cup canned chickpeas, rinsed
1/4 cup hot sauce, such as Frank’s RedHot
2 tablespoons unsalted butter, melted
2 large cloves garlic
3 boneless, skinless chicken thighs, each cut lengthwise into 3 or 4 pieces
Celery sticks
Directions:
1. For the dip, in a small bowl, mix the yogurt, blue cheese, 2 teaspoons of the vinegar and 1/4 teaspoon each salt and pepper.
2. For the glaze, in a blender, purée the chickpeas, hot sauce, butter, garlic, the remaining vinegar and 1/2 teaspoon salt. Divide between two small bowls.
3. Heat a foil-lined grill or grill pan over medium-high. Thread each chicken piece onto skewers (if using wooden skewers, soak 30 minutes before grilling).
4. Brush the chicken all over with one bowlful of the glaze. Grill, turning occasionally, until grill marks form and the chicken is cooked through, about 8 minutes.
5. Using a clean brush, coat the chicken with the remaining glaze. Serve with celery sticks and dip.
This is a bit of a different music offering for you.
I love Gilmore Girls. It seems to be on television all the time lately, probably a lot to do with the reboot coming up in November. Being a huge podcast fan, I decided to check out Gilmore Guys recommended by another podcast I love, Unabashedly Obsessed.
One of the Gilmore Guys sang this song on an episode today. I was charmed, so looked it up when I got home. Pretty good, eh? Feels topical, what with the Olympics in full force.
Spice up some mayo with wasabi, toss with lobster meat and some pickled ginger then tuck into hot dog rolls and you have a quick and tasty meal.
Wasabi Mayo Lobster Rolls With Pickled Ginger
Ingredients:
½ cup (150G) mayonnaise
2 tsp wasabi paste
300g cooked lobster meat, chopped
Sea salt and cracked black pepper
4 hot dog rolls, halved
¼ CUP (70g) pickled ginger
2 tsp black sesame seeds
Baby lettuce leaves
Directions:
1. Place the mayonnaise, wasabi, lobster, salt and pepper in a bowl and mix to combine.
2. Divide the lobster mixture between the rolls, and top with the ginger, sesame seeds and lettuce leaves to serve.
This song is definitely not as cheerful as the lobster rolls.
‘Lost Illusions’ is new from Exploded View “a new collaborative project helmed by the UK-born, Berlin-based political- journalist-turned-musician Anika”. It’s definitely a strange piece of music, which is why I like it so much. Chaotic and spooky.
Check out Exploded View on Facebook where you can learn of upcoming tour dates in the UK and EU. Also check out the band’s Website where you can buy their music.
I made a Kit Kat Cake awhile ago and loved the simple way the candy bar dressed up a cake. My son requested chocolate cake for his birthday yesterday, so while searching around for a fun version I came upon this Chocolate Kit Kat Oreo Cake.
And a chocolate cake it was! (actually is. I am really looking forward to having a slice for lunch after I finish this post.) The cake layers are incredibly moist with a rich chocolate flavor. The icing is rich, delicious chocolate as well. The festive Kit Kat border and mini Oreo topping made this the perfect party cake.
I wanted to decrease the chocolate factor just a little bit (I know, I know…sounds like a crazy person talking) so I used some leftover buttercream icing from this cake to frost between the cake layers. I really liked the way the cut cake look. It complimented the Oreos, too. Chocolate Kit Kat Oreo Cake
Ingredients:
2 cups all-purpose flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
1 tsp instant coffee or espresso powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla
1 cup boiling water
10-12 Kit Kat bars
1 (8 oz) bag mini Oreos
Chocolate Icing (recipe follows)
Directions:
1. Preheat oven to 350℉. Grease two 8 inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, instant coffee, baking powder, baking soda and salt. Add the milk, oil, eggs and vanilla and beat until well blended. Whisk in the boiling water. (The batter will be thin.)
3. Divide the batter between the prepared pans and bake for 30 minutes or until the tops are springy to the touch. Transfer to a wire rack to cool completely.
4. Spread icing over top of one cake layer, then place the second layer on top. Frost the entire outside of the cake with icing. Break the Kit Kats in half and place in twos around the outside of the cake. Fill the top with mini Oreos.
Chocolate Icing
Ingredients:
1 1/2 cups butter
1 cup unsweetened cocoa powder
5 cups confectioners’ sugar
1/2 cup milk (plus extra if needed)
Directions:
1. Beat the butter and cocoa powder until smooth. Gradually add the confectioners’ sugar and milk. Beat until creamy and smooth, adding a little extra milk if needed.
“Where Did All The Love Go” is from the new EP ‘A Hundred Summer Days’ by The Rebel Light, an ISITK favorite band. They deserve a special cake to celebrate!
Check out The Rebel Light on the band’s Website where you can learn of upcoming US tour dates. You can buy their music on Bandcamp.
These Glazed BBQ Ribs are so incredibly tender and tasty that you may never want to try another recipe for ribs. Raspberry preserves lend the perfect sweet note that gets a terrific balance from the red wine and cayenne. Glazed BBQ Ribs
Ingredients:
4 pounds pork baby back ribs
1/2 cup olive oil
2 teaspoons salt
2 teaspoons pepper
18 ounces barbecue sauce
1 cup seedless raspberry preserves
1/4 cup dry red wine
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
Directions:
1. Preheat oven to 325°F.
2. Place ribs in a shallow roasting pan, bone side down.
3. In a small bowl, mix oil, salt and pepper. Rub mixture over ribs.
4. Bake, covered, 1-1/2 to 2 hours or until tender. Drain.
5. In another bowl, mix remaining ingredients then reserve 3/4 cup for serving with ribs. Brush some of the remaining sauce over ribs.
6. Bake, uncovered, 25-30 minutes or until ribs are glazed, basting occasionally with additional sauce.
7. Preheat broiler or grill. Broil or grill, bone side down, for about 8 minutes or until browned. Serve with reserved sauce.
Serves 4
Recipe from Simple & Delicious Magazine
Fialta is two couples from California making some pretty great indie-pop, like this catchy tune.
“When you give up your ghosts
I’ll be here”
Check out Fialta on the band’s Website where you can buy their music.
Q: How do you make holy water? A: You boil the hell out of it.
A few weeks ago I saw a post on a friend’s Facebook page that mentioned a restaurant in Walnut Creek, CA called Pasta Primavera. There was high praise for a chicken dish with pesto and gorgonzola. It sounded so good that I went to check and see if I could find the recipe.
The Pasta Primavera menu that I found on the restaurant’s website describes the dish as: Sauteed pieces of chicken breast with garlic, white onions, mushrooms, tomatoes, sun-dried tomatoes and spinach in our creamy pesto-gorgonzola sauce, tossed with rigatoni.
Yum!
I searched for a copy cat recipe, but was unsuccessful. I then pieced together Yelp reviews along with some similar recipes to come up with this Chicken And Rigatoni With Pesto Gorgonzola. I had lots of broccoli on hand so used that instead of spinach. It’s a supremely good pasta dish with lots of bold flavors. By the way, pesto and gorgonzola are a match made in heaven. Chicken And Rigatoni With Pesto Gorgonzola
2. Bring the broth and water to a simmer along with the garlic. Add the chicken and simmer for 20 minutes. Remove chicken and, when cool enough to handle, chop into small pieces. Reserve the broth.
3. Cook the pasta according to package directions. Drain and place in a greased 2 quart casserole.
4. Sauté the onions and broccoli in the olive oil until softened. Add the mushrooms and cook till they lose their moisture. Add salt and pepper to taste.
5. Spoon the vegetables and chicken over the pasta. Sprinkle with gorgonzola.
6. Spoon the pesto sauce over the chicken and pasta and toss to combine.
7. Spoon a few tablespoons of reserved chicken broth over all.
8. Cover and bake for 20 minutes to warm through and melt the cheese.
Serves 6 to 8
The first thing that caught my attention about Douglas Dare’s forthcoming album ‘Aforger’ was the cover art.
Whaaaa?
I don’t know what is going on with his mouth. What is that? Wet hair? A mop dripping paint?
Who knows, but it is kind of cool and disturbing.
What is totally cool is the beautiful opening track “Doublethink”. The lyrics, the lovely piano, the gorgeous vocals….this song has it all. It’s reflective and compelling listening.
Check out Douglas Dare on his Website where you can buy the music.
Q: What’s the difference between a canoe and a miser? A: A canoe will sometimes tip.
Mmmmm.
Cherries. Cream. Crunch.
This is a yummy dessert with lemony filling and juicy cherries sandwiched between buttery layers packed with coconut, oats and nuts. It makes a lot and can be made ahead so it is perfect for summer gatherings.
Cherry Cream Crunch
Ingredients for base and topping:
1 cup flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
dash of salt
1/2 cup butter, softened
1 teaspoon vanilla
1 cup coconut
1/2 cup quick cooking oats
1/2 cup chopped walnuts
Ingredients for filling:
1 can (14 oz) sweetened condensed milk
1 tablespoon grated lemon peel
1/4 cup lemon juice
dash of salt
2 eggs, slightly beaten
1 can (21 oz) cherry pie filling
Directions:
1. Heat oven to 375℉.
2. In large bowl, beat flour, brown sugar, cinnamon, salt, butter and vanilla with electric mixer on low speed until crumbly. Stir in coconut, oats and walnuts.
3. Press 2 1/2 cups of the crumb mixture into bottom of ungreased 13 x 9-inch glass baking dish. Reserve remaining crumb mixture for topping.
4. Bake base for 12 minutes or until light golden brown.
5. Meanwhile, in medium bowl, mix all filling ingredients except for the cherries.
6. Spread filling evenly over partially baked base. Carefully spoon pie filling evenly over condensed milk mixture. Sprinkle with reserved crumb mixture over top.
7. Bake 15 to 18 minutes longer or until top is golden brown. Cool 30 minutes.
8. Refrigerate at least 2 hours before serving. Cut into squares. Store covered in refrigerator.
Serves 12
Recipe from Pillsbury Best Of The Bakeoff Cookbook
“Heart Run Free” is from the new self-titled EP by Idaho-based duo We Were Sons. Cameron Moder’s lovely vocals over some classic electronic elements make the song especially good.
“I won’t let you run no more
Just let it go”
Check out We Were Sons on Facebook and Bandcamp where you can buy their music.
Seen recently through my lens:
My youngest graduated from elementary school. (sniff)
Of course I made a cake.
We saw twenty one pilots and they were incredible. I love my new T-shirt.
Took a family trip to Ojai, CA
Flew home over the Grand Canyon.
This is one of the best spinach salads I have ever had. The crunch of the pecans, creaminess of the Gorgonzola and sweetness of the grilled peaches takes those spinach leaves on a complete adventure. The grilled ham steak alongside makes it a meal.
Grilled Ham Steak With Peach-Mustard Glaze
Ingredients:
1⁄4 cup peach preserves
1 tablespoon dark rum
1 teaspoon dry mustard
1 teaspoon vegetable oil
1/2 teaspoon ground ginger
1 1/2 pounds boneless ham steaks, about 1/2-inch thick
Directions:
1. Prepare barbecue to medium-high heat.
2. Combine first 5 ingredients.
3. Grill ham for 4 minutes. Turn and brush with half of the glaze. Cook for 4 minutes longer.
4. Turn ham and brush with remaining glaze. Continue to cook until ham is heated through.
2. Whisk together the oil, vinegar, garlic. Season with salt and pepper.
3. Cut each peach into about 8 slices. Place slices in a grill basket and grill for 3 minutes. Flip and grill for another 2 minutes.
4, In a large bowl toss together spinach and dressing. Serve topped with peach slices, pecans and blue cheese.
Serves 4
Recipe from Vermont Castings Modern Grilling
Andrew Dempssen, out of Spokane, WA, has a new album out titled “When Everything Ends I want to be with Everyone”. It’s an utterly gorgeous record packed with thoughtful songs. The title track is incredible, but I am really drawn to how beautiful ‘Sanity’ is.
“Don’t you give up on me”
Check out Andrew Dempsen on Bandcamp where you can buy his music.
My son requested a Rainbow Cake for his birthday. I wanted to try something new. Cue in these beautiful cakes.
In addition to the rainbow layers, a little twist gives them a cubed color action.
The recipe for white cake produces a sturdy, yet delicious, cake which makes handling it pretty easy when making the surprise inside. Rainbow Cakes
Ingredients:
2 recipes White Cake (recipe follows)
Red, orange, yellow, purple, blue, and green gel food coloring
2 recipes Basic Buttercream (recipe follows)
Directions:
1. Prepare the white cake batter.
2. Divide the batter evenly among 6 bowls. Add 10 drops of each color of gel.
3. Bake each layer in a 6 inch cake pan (Baking time is about 25 minutes. Remove from oven when tester inserted in centers comes out clean.) Cool layers completely.
Note: I only have three of the 6 inch cake pans, so had to bake the remaining three colored cakes when the first batch were cooled.
4. Level all of the cakes so they are the same height. This is important so that the rainbow inside the completed cake matches up correctly.
Note: I made the cakes one day ahead and wrapped in cling film when cooled.
5. Prepare the buttercream.
6. Place 1/2 cup of icing in a bowl and mix in enough orange food color to match the orange cake. Repeat to make yellow, blue and green buttercream.
7. Place the red layer on a cake plate and frost top with a thin layer of the orange buttercream. Do not spread icing all the way to the edge.
8. Add the orange cake layer and spread top with a thin layer of the yellow buttercream.
9. Add the yellow cake layer.
10. Repeat steps 7 through 9 to create a second cake with the purple, blue and green layers using the blue and green buttercream.
11. Gently push a 2 inch round cookie cutter into the center of one of the cakes to use as a cutting guideline. Use a long, sharp, thin knife to slice all the way through the cake and cut out a cylinder from the center. Repeat on the other cake. Place cakes on their sides and gently push out the cylinder using your fingers. Replace the cylinder from one cake with the cylinder from the other cake.
Note: The easiest way to remove the cylinders is to start with a well chilled cake. I was impatient, but had luck with my warm, July kitchen cake cylinders. I just had to use my hands to even up the layers before frosting them since they got a little jostled when I turned the cake on side to remove the cut out column.
12. Crumb coat the cakes with the uncolored icing and chill.
13. Using a small offset spatula, cover the cakes in a smooth coat of the white buttercream.
14. Divide the remaining icing equally among 6 bowls and tint with each of the six colors. Fill six pastry bags with the icings.
15. Insert a star decorating tip into a pastry bag. Create a pattern of stripes down one cake. (They were supposed to be herringbone stripes, but I did the best I could with my icing which was getting runny from the very warm kitchen. I ended up piping onto the cake while it was on a shelf in the refrigerator!)
16. On the second cake, pipe out rings of stars or scallops on the top of the cake in rainbow order, starting at the center.
Makes 2 (three layer) 6-inch cakes.
White Cake
Ingredients:
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon table salt
1 cup milk
5 large egg whites
1/4 teaspoon almond extract
1 1/4 teaspoons vanilla extract
2 cups sugar
1 cup unsalted butter, softened
Directions:
1. Heat oven to 350℉. Grease cake pans.
2. Sift together the flour, baking powder and salt.
3. In bowl of electric mixer, with the paddle attachment, cream butter and sugar on medium speed for 2 minutes or until light and fluffy.
4. In a large measuring cup, combine the milk, vanilla and almond.
5. Add one third of flour mixture to the butter mixture and blend on low for 30 seconds. Add 1/2 of milk mixture and blend until just combined. Add in half of the remaining flour mixture and blend until just combined. Add the remaining milk mixture and blend for a few seconds. Finally, add the remaining flour mixture and blend just until the ingredients are incorporated.
6. Pour the batter into a large bowl and clean the mixing bowl. Switch to the whisk attachment.
7. Add egg whites to the mixing bowl and beat on medium-high until firm peaks form.
8. Fold egg whites into the cake batter.
9. Pour batter evenly between the prepared cake pans.
10. Bake until tester inserted in the center comes out clean, 27 to 30 minutes.
11. Allow cake to cool to room temperature.
Makes 3 (6 inch) cake layers or 2 (8 inch) cake layers
Basic Buttercream
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup shortening
2 teaspoons vanilla
Pinch of salt
7 cups confectioners’ sugar
1/4 cup milk
Directions:
1. Cream butter, shortening, vanilla and salt in a large mixing bowl using the paddle attachment.
2. Add confectioners’ sugar 1 cup at a time, alternating with the milk. If icing is too thick, add more milk. If too thin, add more confectioners’ sugar.
Note: This is a very sweet icing. I used about 5 cups of confectioners’ sugar. This was good to frost the cake. I had to add a bit more sugar to thicken the icing enough for piping.
I saw Flight Of The Conchords in concert this past Saturday. They were hilarious. So funny and so incredibly talented.
And this one from the TV show.
“I’m the mother flippin'”
Check out Flight Of The Conchords on the band’s Website where you can buy their music. There are two more concert dates this week in LA. If you can get tickets, I highly recommend going to see these guys.
These songs are up for listening purposes and only for a short period of time. Like what you hear? Then please support the artist and buy the music. If you're an artist or label who wants the song taken down, please let me know.
