I love Hair and I love Mika. So, this is a perfect combination.

A Rainbow Connection

Still one of the best songs ever written.

Chris Klein (yes, THAT Chris Klein) auditions for the film version of Mama Mia.

Ouch. Eek. No! What? He didn't? Stop! Please! Just stop! No more. I can't watch this. But I can't stop. WTF? Really? Wow? Um, yeah.

Oh Meggie poo.. please, no more!

Shelling Him Around.

Elton's Like A Virgin... complete with dancing gay boys.

HE sings "Material Girl" first. But it gets really good around the 2:30 mark.
Enjoy girls.

BFFs

Who needs a wedding DJ? If so, I think you found your man.

Um... I don't think that's where you put your hands.

Guest Blogger Recipe: Jennifer Curran

Hey There. I'm starting a Guest Blogger Reicpe Series. First up is one of my best friends, Jennifer Curran. She's sharing a delish recipe for Black Bean and Sweet Potato Enchilades. Go visit her blog at Growingupgranby@blogspot.com



Black Bean and Sweet Potato Enchiladas

Ingredients:

8 corn tortillas (may be substituted for whole wheat)
2 medium sweet potatoes or yams, cooked and cut into cubes (you can choose to peel or leave peels on)
1 can black beans
1 yellow onion, diced
1-10 jalapenos, seeded and diced (choose according to how spicy hot you want these)
1 – 2 cloves garlic, minced or chopped finely (unless you love garlic like me – then go for 3 or 4 cloves!)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chile powder
1 Tablespoon olive oil

Guacomole (optional):

2 – 3 Hass Avocados, ripe and soft to the squeeze
1 lemon
Chile powder to taste
Season salt, Adobo or Mrs. Dash to taste

Directions for Guac:
Cut the avocados in half and scoop out the delicious insides into a bowl. Toss skin and pit. Squeeze some fresh lemon juice in there, a few dashes of chile powder and your favorite seasoning (I use Adobo). Stir it up until its, uh, well, guacamole! Taste and see if you need more chile powder. For this dish, I go a bit spicy!

Directions:

1. Saute the onions in olive oil until clear, then add garlic.

2. After onions and garlic are softened, add everything else and cook down until everything starts to thicken-up nicely.

3. Heat the tortillas on a dry griddle, or nuke for a minute to soften (keeps them from tearing when rolled).

4. Spread the inside of the tortilla with some guacamole if you like, then spoon filling on tortillas, and roll.

5. You can spread a bit of the filling or guacamole under the edge to really seal these up nicely.

6. or added American effect, you may place your enchiladas on baking dish (spray with cooking spray first!), seam side down and cover with a favorite salsa. You can add a slice of Veggie Slices “cheese” or sprinkle with Veggie Shreds.

7. Bake in a 400 degree oven until everything is hot.


(I hear that Corona Light might go really nicely with this.)

Liza! Liza! Liza!

Liza's new album, Confessions, won't be released until September. But the album art was released today and it... looks... fabulous!
Can't wait!

Dan's Homemade Fries to go with the Parmesan Chicken Sticks Below.

Ingredients:

2 1/2 pounds baking potatoes
1 teaspoon vegetable oil or olive oil based on your tastes
1 tablespoon white sugar
1 1/4 teaspoon salt
1 pinch ground cayenne pepper
* cayenne is optional, just gives it a little bite. If you don't like cayenne, cut down the salt to 1/2 tsp and add a 1/2 tsp of garlic salt to them. Very good!

Directions:
1.Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil, and coat well with vegetable cooking spray. Scrub potatoes well and cut into 1/2 inch thick fries.

2.In a large mixing bowl, toss potatoes with oil, sugar, salt and red pepper. Spread on baking sheet in one layer.

3.Bake for 30 to 40 minutes in the preheated oven, until potatoes are tender and browned. Serve immediately

Parmesan Chicken Sticks.. something for the kids.

A healthier alternative to those nasty frozen chicken nuggets that are filled with preservatives and other crap. Hint, use freshly grated parmesan cheese. Makes all the difference in the world.
Also, it can't hurt to add a dash of oregno to the bread crumbs.

Ingredients:
1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan
Unsalted butter
Good olive oil
Bamboo skewers (6 to 10 inches long)

Directions:
Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.

Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick with dipping sauces. I like honey mustard the best.

Also, you can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

Great Adam Lambert interview on the British talk show, Jonathan Ross.

RIP LENA

STELLLAAA!

Jenn's cat, Stella. Quite Possibly the scariest picture ever taken.

and speaking of Ellen...

If you haven't seen this HBO special, Ellen: Here and Now, you really should. here's a short clip. Brilliant.

Ellen's iPhone mock commercial.

What?!

Lawrence Taylor? Rapist? Girl under 17? What?! He was awesome on Dancing With The Stars! Read this article under his picture to get the horrible allegations.



iDWTS/i Alum Lawrence Taylor Arrested for Alleged Rape



Now watch this video of kittens to bring you back to your happy place.

Dan's Precious Pico de Gallo

Ok, here's something easy and amazingly delicious. You guys can serve it with fajitas, quesadillas or just dip some nacho chips (the white kind, please) in there and use it as a salsa for any party or gathering. We had Sophie over for dinner last night and she enjoyed it so much she's making it tonight for another get together she's having. I'm telling you.. it's THAT GOOD! Here it goes...

Ingredients:
4 large tomatoes, chopped
1/2 cup chopped scallions (white and green parts)
3 jalapenos, chopped (seeds removed)
2 cloves of garlic, chopped finely (that means small pieces, very small)
1/2 cup fresh cilantro, chopped (you can use the upper stems, not the bottoms)
1 teaspoon chopped fresh oregano
1/4 cup freshly squeezed lime juice
Coarse salt (like sea salt) and freshly ground pepper to taste

Directions
1.In a medium bowl, mix together tomatoes, scallions, jalapenos, garlic, cilantro, oregano, and lime juice; season with salt and pepper. Let it sit at room temperature for an hour and a half to two hours and then serve. Make sure you let it sit. It gets so much better after 90 minutes.

Movie Sequels We Never Need To See

Should I be laughing at this? Probably not... but it's still funny.

Just wait.. it gets going when a cat goes psycho on the babysitter.

Hmm... where do you put the candle?

Comment This!

I now changed the settings so anyone can comment on the posts. Enjoy!

It's almost here!!!

I'm so excited, I can hardly contain myself!

Greek Chicken Pitas

Ingredients:

2/3 cup plain yogurt, Greek style
3 medium garlic cloves, minced
1 Tbsp fresh lemon juice
3 TBSP fresh Tarragon, minced
1 pound boneless, skinless chicken thigs, cut into strips
Cooking Spray

Yogurt-Cilantro Sauce
2/3 cup plain yogurt, Greek style
1 Tbsp cilantro, fresh, minced
1/4 tsp ground cumin or to taste
1/4 tsp table salt
1/4 tsp black pepper, freshly ground

Remaining Ingredients
4 Pitas (fresh)
Olive Oil
6 Cherry Tomatoes, chopped in quarters
Shredded lettuce, romain
sliced sweet onion



Instructions
In a medium glass bowl, combine yogurt, garlic, taragon and lemon juice; add chicken and stir to coat. Cover and refrigerate for 3 hours or more.


Preheat oven to 400ºF. Coat a non-stick baking sheet with cooking spray. Remove chicken from refrigerator; scrape off excess yogurt and place chicken on prepared baking sheet. Bake until cooked through, flipping once, about 15 to 20 minutes.


Meanwhile, combine sauce ingredients in a small bowl; stir well.

Heat a skillet or stove top grill pan over medium heat. Take Pita and brush with a small amount of olive oil. Warm in pan for 30 to 60 seconds on each side.

Make a slit in each pita, spread sauce on the inside then fill each with equal amounts chicken, tomato, lettuce, onion and top with a little more sauce. Enjoy!

Grilled Garlic and Thyme Rib Eye

Ingredients

2 tablespoons olive oil, plus more for grates
6 cloves garlic, smashed and coarsely chopped
2 tablespoons (about 15 sprigs) fresh thyme leaves
2 rib-eye steaks, each about 1 pound and about 1 1/2 inches thick
Coarse salt and pepper

Directions
1.In a medium baking dish (or bowl), combine oil, garlic, and thyme. Add steaks, and turn to coat. Cover dish and refrigerate; let marinate, turning steaks occasionally, for three hours or overnight.

2.Heat grill to medium-high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper. Place steak on grill; cover. Cook, turning once, until meat is desired doneness, 12 to 16 minutes for medium-rare.

The Wizard of AZ