I Sing In The Kitchen

Vegan Hawaiian Portobello Burgers. Listening To The Foreign Films.

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

veg club
Bill Majoros, the name behind The Foreign Films, sent me this recipe for Vegan Hawaiian Portobello Burgers to pair with his song ‘Aloha Blue Sky’. It’s a match made in heaven.

You won’t miss the beef in these substantial mushroom burgers. The portobellos are lightly seasoned with soy sauce before grilling. The smoky ‘shrooms are then layered with lettuce, maple-soy glazed onions and grilled pineapple. It’s a delicious trip to the islands.

Vegan Hawaiian Portobello Burgers

Ingredients:

2 portobello mushroom caps
1 tsp oil
1 large Vadallia onion, cut into rings
2 cloves garlic, minced
1 Tbs soy sauce plus extra for seasoning
1 Tbs maple syrup,
4 pineapple rings, fresh or canned
2 whole wheat buns
Lettuce leaves

Directions:

1. With a small spoon, remove the ribs from the mushroom caps, then rinse the caps with water and pat dry.

2. Place the onions and garlic in a skillet with the oil. Sauté the onions until they start to become translucent. Add the soy sauce and the maple syrup. Continue to cook until sauce thickens.

3. Sprinkle the portobello caps with some soy sauce and a few grinds of black pepper.

4. Place the portobello caps on the grill and cook for about 3-4 minutes on each side.

5. For the last 3-4 minutes, place the pineapple rings on the grill to warm them up.

6. Assemble the portobello burgers on the buns with lettuce, pineapple and the glazed onions.

Makes 2 burgers

Recipe from Zach Spuckler
Vegan Hawaiian Portobello Burgers

Side 4 of The Foreign Films progressively released album ‘The Record Collector’ came out in February.

And here is the song Bill recommended to go along with the Hawaiian burgers. ‘Aloha Blue Sky’ lushly slinks its funky self right through you.

“Aloha blue sky
Her heartbeat won’t lie
Love can make you cry”

Check out The Foreign Film on Facebook and Bandcamp where you can buy the music.

Cheers!

Posted in Sandwiches, Vegetable | Tagged The Foreign Films | Leave a comment

Elvis Cookies. Listening To Reverend Elvis And The Undead Syncopators.

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

Elvis Cookies
elvis still dead
So Elvis (the American icon not the German Reverend) apparently had a great love for peanut butter, bananas, and bacon sandwiches. Those ingredients, plus pretzels and chocolate chips, are served up here in cookie form. They pack a huge flavor punch.

Be sure not to skip chilling the dough before baking since the cookies are quite soft after baking even with this step. My last batch I put in the freezer and increased baking time by 5 minutes and those came out the best.

Elvis Cookies

Ingredients:

3 cups sugar
1 cup butter, softened
1 cup peanut butter (crunchy or smooth)
2 tablespoons molasses
1 tablespoon pure vanilla extract
1/4 teaspoon baking powder
2 teaspoons kosher salt
3 very ripe bananas
2 1/2 cups flour
1 1/4 cups chocolate chips
5 ounces pretzels, smashed (about 3/4 cup)
10 bacon strips, cooked crisp and chopped

Directions:

1. Preheat oven to 350℉. Line baking sheets with parchment paper.

2. In a large bowl, mix sugar, butter, peanut butter, molasses, vanilla, baking powder and salt until well combined. Add the bananas and mix until smooth.

3. Add the flour and gently mix until smooth.

4. Stir in the chocolate chips, pretzel pieces and bacon.

5. Using two spoons, form balls about the size of a large walnut and place on the prepared baking sheets at least 2 inches apart. Place the sheets in the fridge (or freezer) to chill for 10 minutes.

6. Bake for 15 minutes (longer if chilled in the freezer) or until golden on the outside and gooey in the middle. Let cool on a wire rack.

Makes about 50 cookies

Recipe from Food Network
Elvis Cookies

This song flat out makes me laugh. Oh, those lyrics. Somehow it works a charm.

Check out Reverend Elvis And The Undead Syncopators on Facebook and Bandcamp where you can buy the music.

Cheers!

Posted in Cookies | Tagged Reverend Elvis And The Undead Syncopators | Leave a comment

Pasta Butterflies With Asparagus And Prosciutto. New Music From Modern Studies.

Posted on May 28, 2016 by I Sing In The Kitchen

Pasta Butterflies With Asparagus And Prosciutto

Past-vs.-Now-vs.-Future

This light pasta dish is perfect for this time of year. Juicy tomatoes, asparagus, butterfly shaped pasta, and herbs are tossed with a light lemon vinaigrette then topped with prosciutto. A light lemony mayo brightens everything up.

Pasta Butterflies With Asparagus And Prosciutto

Ingredients:

1 pound butterfly (bow tie/farfalle) pasta
8 ounces asparagus, cut into 1 1/2 to 2-inch pieces
2 large tomatoes, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
6 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon salt
1⁄2 teaspoon pepper
8 ounces thinly sliced prosciutto, cut into strips
Lemon Mayonnaise (recipe follows)

Directions:

1. Cook pasta according to package directions. Add asparagus for last 2 minutes of cooking time. Drain.

2. In a large bowl, combine pasta, asparagus, tomatoes, parsley, and basil. Toss gently to mix.

3. In a small bowl, combine olive oil, lemon juice, salt, and pepper. Whisk to blend. Pour over pasta and toss to coat.

4. Place pasta mixture into serving bowls, top with some prosciutto and a dollop of lemon mayonnaise.

Serves 8

Lemon Mayonnaise

Ingredients:

1 1/2 cups mayonnaise
3 tablespoons lemon juice
1/4 teaspoon pepper

Directions:

1. In a small bowl, combine all of the ingredients.

Recipes from iFood.tv
Pasta Butterflies With Asparagus And Prosciutto

Some songs make me want to cry because I get overwhelmed by the beauty of the music.

‘Ten White Horses’, by Scotland’s Modern Studies, gets a 10 on the sob scale. Brilliant piano, haunting cello, glistening vocals, a lovely build-up…it’s got it all in its short duration. Rob St. John and Pete Harvey are in the band, so there are tears of joy, too.

Check out Modern Studies on the band’s Website. You can pre-order the new album here.

Cheers!

Posted in Pasta | Tagged Modern Studies, Pete Harvey, Rob St John | 2 Comments

Upside-Down Martini. New Music From Enos.

Posted on May 27, 2016 by I Sing In The Kitchen

Upside-Down Martini
Seen recently through my lens.
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Went trail running with 6th graders.

This guy!

5cc658e6d030ffef0a10652723a67dd5
I picked my daughter up after her first year of college.

We stopped for donuts on the long ride home.

Irish humor.

Friday!

Let’s shake up the usual martini with this upside-down one.

Vinho verde, the young Portuguese wine, and some ice turn the traditional martini into a long, refreshing summertime drink.

Upside-Down Martini

Ingredients:

3/4 ounce gin
Ice
2 ounces vinho verde
3 pimiento stuffed green olives

Directions:

1. Pour gin over ice in a small glass. Top with vinho verde. Stir then add olives.

Serves 1

Recipe from Martha Stewart
Upside-Down Martini
Raise a glass and let’s toast Enos. Austin-based Enos Hershberger has his debut album out this month titled ‘Mile Marker 295’. A little bit quiet, a little bit rocking, a lot of great song writing.

Check out Enos on Facebook and Bandcamp where you can buy his music.

Cheers!

Posted in Beverages | Tagged Enos | Leave a comment

Baseball Glove Cupcake Cake. Listening To Modern Baseball.

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

baseball glove cupcake cake

Q: What did the Baseball Glove say to the Baseball?
A: Catch You Later!

I saw this baseball glove made of cupcakes and thought it was the cutest thing. It’s the perfect dessert for baseball themed parties and so easy to put together.

Baseball Glove Cupcake Cake

Ingredients:

2 dozen cupcakes
Chocolate Buttercream Icing (I used this recipe. Double the quantity and you have enough to swirl all 24 cupcakes high with the icing.)
A large closed star tip for piping the swirls on the cupcakes (I used this one)
A donut, frosted with vanilla icing (Use your favorite icing. You only need a small amount, so the pre-made kind works fine.)
Red decorating icing (This ready to use can makes it easy to pipe on the “baseball” stitching)
A large board on which to arrange the cupcakes

Directions:

1. Arrange cupcakes in the shape of a baseball glove. Use a dab of icing on the bottom of each cupcake to anchor them to the serving board.

2. Swirl icing onto cupcakes using an pastry bag fitted with the closed star tip.

3. Place frosted donut in center of “baseball glove”. Pipe on the red stitching.

Recipe inspired by this post

I used this donut, by the way. You could also decorate a sugar cookie.
donut
Baseball Glove Cupcake Cake
I’m going with some Modern Baseball today.

Perfect band name to go with the cupcake cake. Perfect song for listening and reflecting.

“You and I have come such a long way,
for us to start again.”

Check out Modern Baseball on the band’s Website where you can learn of upcoming US tour dates and buy their music.

Cheers!

Posted in Cake, Cupcakes | Tagged Modern Baseball | 2 Comments

2 Ingredient Black Bean Dip. Listening To James And The Wild Spirit.

Posted on May 24, 2016 by I Sing In The Kitchen

2 Ingredient Black Bean Dip

That video is so crazy. If you watched it, that took waaaaay longer than it will take to make today’s recipe.

2 Ingredient Black Bean Dip.

It takes about as much time to make as opening a pre-made jar of dip, but tastes 100% better. The ranch dressing provides plenty of flavor to pep up the black beans. My family absolutely loved it.

2 Ingredient Black Bean Dip

Ingredients:

1 (15 ounce) can black beans, drained and rinsed
1⁄2 cup ranch dressing

Directions:

1. Place beans and dressing in a food processor or blender.

2. Blend on high speed until smooth.

Makes 1 1/4 cups

2 Ingredient Black Bean Dip

I’m a little bit country. I’m a little bit rock and roll. (If you got that you are as old as I am.)

Well, that is what the title track from the new album from James And The Wild Spirit is.

‘Hearts + Knives’ exudes that galloping off into the sunset vibe along with some rocking guitar riffs in a series of awesome hooks.

Check out James And The Wild Spirit on the band’s Website where you can buy their music.

Cheers!

Posted in Starters | Tagged James And The Wild Spirit | Leave a comment

New York Street Cart Hot Dog. New Music From Future Generations.

Posted on May 23, 2016 by I Sing In The Kitchen

New York Street Cart Hot Dog
hot dog cart

Whether you miss grabbing a hot dog on the streets of Manhattan or just want to try an outstanding topper on your next frank, you won’t go wrong with this flavorful onion sauce. A hint of cinnamon and some honey make it special.

New York Street Cart Hot Dog

Ingredients:

Onion Sauce (recipe follows)
8 kosher hot dogs, boiled
8 hot dog buns
Spicy brown mustard such as Gulden’s)
Cooked sauerkraut

Directions:

1. Put the boiled hot dogs into the buns.

2. Spread the bottom half of each bun with some mustard and top each hot dog with the onion sauce and sauerkraut.

Onion Sauce

Ingredients:

2 tablespoons vegetable oil
2 medium onions, cut into 1/4-inch slices
2 tablespoons honey
1/2 teaspoon ground cinnamon (I used a little bit less)
1/2 teaspoon chili powder
1/4 cup ketchup
1/2 cup water
1 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper

Directions:

1. Heat the oil in a medium saucepan over medium heat.

2. Add the onions and sauté until softened.

3. Stir in the honey, cinnamon and chili powder and cook for 1 minute.

4. Add the ketchup, water, hot sauce, salt and black pepper. Bring to a simmer and cook until the sauce thickens, about 10 to 15 minutes.

5. Transfer the mixture to a bowl and let cool to room temperature before serving. (Note: The sauce can be refrigerated for up to 2 days.)

Recipes from Bobby Flay
New York Street Cart Hot Dog
NYC based band Future Generations have probably had a hot dog fresh off a city street cart (or not). Well, what I do know for sure is that their new song ‘Stars’ is an optimistic, infectious tune heavy on hooking guitar and smooth synth.

Check out Future Generations on the band’s Website where you can buy their music.

Cheers!

Posted in Beef, Main Courses | Tagged Future Generations | Leave a comment

Fluff Chocolate Crispy Rice Treats. New Music From Humfree Bug Art.

Posted on May 21, 2016 by I Sing In The Kitchen

Fluff Chocolate Crispy Rice Treats
taking notes

I often make chocolate crispy treats using marshmallows. This is an equally simple variation that uses yummy Marshmallow Fluff.

Fluff Chocolate Crispy Rice Treats

Ingredients:

1 (7 1/2-oz) jar Marshmallow Fluff
12 oz semisweet chocolate chips
1/3 cup butter
5 cups crispy rice cereal

Directions:

1. Melt butter in large saucepan over low heat.

2. Add Marshmallow Fluff and cook over low heat about 5 minutes, stirring constantly.

3. Stir in chocolate until blended. Remove from heat.

4. Add crispy rice cereal. Stir until well coated.

5. Using waxed paper, press mixture evenly into greased 13 x 9 x 2-inch pan. Cut into squares when cool.

Makes 24 (2 x 2 inch) squares

Recipe from Marshmallow Fluff
Fluff Chocolate Crispy Rice Treats

‘Eyeknees’ is new from Swedish band Humfree Bug Art. Evidently, it alludes to a tough time for the band when tension and differences almost split them up. Fortunately, they worked it out.

Check out Humfree Bug Art on the band’s (psychedelic) Website. You can buy their music here.

Cheers!

Posted in Dessert | Tagged Humfree Bug Art | Leave a comment

Italian Slab Pie. New Music From Djustin.

Posted on May 20, 2016 by I Sing In The Kitchen

Italian Slab Pie

A book fell on my head. I guess I have only my shelf to blame.

There has been a recurring theme around here lately…Quick and easy. These (busy) days I need recipes that can quickly come together but are still very delicious.

Like this Italian Slab Pie.

Just fill some puff pastry with a fennel and sausage mixture, add in some marinara, ricotta and basil and bake for 20 minutes. You get an elegant, yet homey pie that makes a lovely lunch or dinner. Just add a side salad to complete the meal.

Italian Slab Pie

Ingredients:

3 teaspoons olive oil
3/4 pound spicy Italian pork sausage, casings removed
1/2 large bulb fennel, finely chopped
3 cloves garlic, minced
1 egg
Flour, for dusting
2 sheets (one 17.3-oz package) frozen puff pastry, thawed
2/3 cup ricotta
1/3 cup jarred marinara sauce
1/2 cup packed basil leaves, sliced

Directions:

1. Preheat oven to 425℉.

2. In a large skillet, heat 1 1/2 teaspoons olive oil over medium-high. Add the sausage and cook, breaking it up, until browned, about 4 minutes. Transfer to a plate.

3. Reduce the heat to low. Add the fennel, garlic and remaining 1 1/2 teaspoons oil. Cover and cook, stirring occasionally, until the vegetables soften, 5 to 7 minutes. Season with salt and pepper.

4. In a small bowl, beat the egg with 1 teaspoon water.

5. On a lightly floured surface, roll each puff pastry sheet into a 10 x 12-inch rectangle.

6. Transfer 1 pastry sheet to a parchment-lined baking sheet. Top with an even layer of the sausage, then the vegetable mixture, leaving a one inch border.

7. Using a tablespoon, dot with the ricotta, then drizzle on the marinara and sprinkle with half the basil. Brush the dough border with the egg and top with the remaining puff pastry, lining up the edges and pressing to seal.

8. Brush the top with egg, then use the tines of a fork to crimp the edges. Cut 4 slits in the top to allow steam to escape.

9. Bake until the pastry is puffed and golden, 20 to 30 minutes. Sprinkle with the remaining basil.

Serves 4 to 6

Recipe from Everyday With Rachael Ray Magazine
Italian Slab Pie

How about some synth pop to dance us into the weekend? Djustin, a duo that formed before they even met each other, have the classic girl-boy band aesthetic and totally nail it on ‘Stars’.

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

Cheers!

Posted in Pie, Pork, Tart | Tagged Djustin | 1 Comment

Baked Blueberry And Cream Cheese French Toast. New Music From Words & Noises.

Posted on May 19, 2016 by I Sing In The Kitchen

Baked Blueberry And Cream Cheese French Toast
ron swanson breakfast

So many series, such limited time.

I’ve finally gotten around to starting ‘Parks And Recreation’ and am thoroughly enjoying it. Such funny characters.

Serve family, friends and Ron Swanson this easy, make ahead breakfast casserole and watch the smiles appear. The cream cheese filling is a wonderful contrast to the fragrant bread, sweet blueberries and crunchy almonds. The Blueberry Maple Syrup makes the dish extra special.

Baked Blueberry And Cream Cheese French Toast

Ingredients:

8 ounces cream cheese
1/2 cup brown sugar, divided
10 slices thin sliced cinnamon swirl bread (I used the kind with raisins in it…really good)
3 eggs
1/2 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup blueberries
1/4 cup slivered almonds
4 tablespoons butter, melted
Blueberry Maple Syrup (recipe follows)

Directions:

1. Grease a 9 x 13-inch baking dish.

2. In a food processor, process the cream cheese and 1/4 cup of the brown sugar until smooth.

3. Line baking dish with bread slices, cutting pieces to fit.

4. Spread half of cream cheese mixture over bread. Continue layering bread and cream cheese ending with bread.

5. Whisk together eggs, milk, extracts, cinnamon and nutmeg. Pour over top of bread, cover and refrigerate 8 hours or overnight.

6. Preheat oven to 375℉. Uncover the baking dish.

7. Sprinkle blueberries and almonds over the top of French toast.

8. Stir remaining 1/4 cup brown sugar into the melted butter then drizzle over the French toast.

9. Bake until bubbly and set, about 45 minutes. Remove from oven and let rest for 15 minutes.

10. Serve slices of French toast with the blueberry maple syrup.

Serves 8

Blueberry Maple Syrup

Ingredients:

1 cup blueberries
1/2 cup maple syrup
2 Tbs orange juice

Directions:

1. In a small saucepan, combine the ingredients. Simmer until heated through, about 10 minutes. Reduce heat and stir in blueberries. Simmer for 8 to 10 minutes. Remove from heat.

Recipes from Cuisine At Home Magazine
Baked Blueberry And Cream Cheese French Toast

I knew I was going to love this song from the first few notes. ‘Play Your Cards’ is new from British duo Words & Noises. Stellar piano pop that is the perfect way to start off the day…and end it.