Afternoons With Casey Parker

Archive for January, 2012

Billboard Top Country Singles: 1/26/12

Thursday, January 26th, 2012

1*  Played

Luke Bryan

2*

Chris Young

3  Played

Eric Church

4*  Played

The Band Perry

  • Greatest Gainer

5  Played

Zac Brown Band

Keep Me In Mind

Zac Brown Band

6*

Kenny Chesney

Reality

Kenny Chesney

Hemingway’s Whiskey [CD/DVD]

10*  Played

Dierks Bentley

Meal and a Movie: Family Night 1/25/12

Wednesday, January 25th, 2012
Picture of Baked Potato Salad Recipe Photo: Baked Potato Salad Recipe

Notes

I really love baking the potatoes for this salad. It avoids using a waterlogged potato. I also love the flavor that the herbs‘ stems give, so I leave some of them attached. Most of all, this is a flavor that takes me back to a childhood picnic on the beach and feels American to me.

Ingredients

  • 2 pounds small Yukon gold (or, if available, blue potatoes or Purple Majesty) potatoes, washed and dried
  • 1 large bunch parsley, about 1-inch of stems still attached, thoroughly washed and roughly chopped with scissors
  • 1 bunch basil, about 1-inch of stems still attached, thoroughly washed and dried, roughly chopped with scissors
  • Kosher salt and freshly ground white pepper
  • 2 tablespoons water
  • 1/2 cup extra-virgin olive oil
  • Pinch sugar
  • 4 to 6 tablespoons red wine vinegar
  • 2 shallots, peeled and sliced into thin rounds
  • 2 tablespoons smooth Dijon mustard
  • 1 tablespoon capers and 1 teaspoon caper liquid
  • 4 to 6 gherkins, depending on size, quartered lengthwise and sliced into 1/4-inch pieces, plus 1 tablespoon gherkin liquid

Preheat the oven to 350 degrees F. Arrange to potatoes in a single layer in a baking dish and put it in the center of the oven. Bake for about 50 minutes.

Meanwhile, in a food processor (or blender), combine the parsley and basil leaves. Season with salt and white pepper, to taste. Add the water and blend. With the motor running, pour 1/2 cup of the olive oil through the top in a slow, steady stream. This doesnt need to be a smooth puree. It should be a little rustic and chunky. Taste for seasoning and add pinch of sugar. Pulse to combine and set aside.

In a serving bowl large enough to hold the potatoes, stir together the red wine vinegar, shallots, mustard, capers and liquid, and gherkins and liquid. Add 1/4 cup of the herb oil and toss. Taste for seasoning. Stir in half of the parsley/basil puree. When the potatoes are tender and yielding when pierced with the tip of a knife, after about 50 minutes, remove them from the oven. Allow them to cool for a few minutes. Peel half of them. Some potato skin is a nice flavor in the salad. Cut any big potatoes in quarters, the rest in half.

Put the potatoes in the bowl with the dressing. Season lightly with salt and pepper, to taste, and toss them in the dressing. Serve the remaining parsley/basil puree on the side. Keep at room temperature until serving.

Movie List

50/50 50/50

January 24, 2012
Gojira Gojira

January 24, 2012
Happy, Happy Happy, Happy

January 24, 2012
Another Happy Day Another Happy Day

January 24, 2012
Hell and Back Again Hell and Back Again

January 24, 2012
Janie Jones Janie Jones

January 24, 2012
The Lie The Lie

January 24, 2012
Limelight Limelight

January 24, 2012
Real Steel Real Steel

January 24, 2012
The Whistleblower The Whistleblower

January 24, 2012
The Woman The Woman

January 24, 2012

Meal and a Movie: Family Night 1/18/12

Wednesday, January 18th, 2012

Cara’s Spinach-Pie Quesadillas

Quick Weeknight Meals Recipe Contest 2009

Recipe: Spinach-Pie Quesadillas
Category: Vegetarian
How long does it take? 10-15 minutes
Name: Cara
Why is it a favorite meal? This is a healthier dinner-time version of my favorite all-day meal: The Egg and Cheese Sandwich. This recipe puts a Greek and Mexican spin on an old classic!

Spinach-Pie Quesadilla
Makes 2 Servings

Ingredients

2 teaspoon olive oil
1/2 small onion, finely diced
4 scallions, sliced (white and green parts)
2 clove garlic, minced
1/2 teaspoon salt
freshly ground pepper
pinch each of thyme, oregano, and cayenne
2 cup fresh spinach
2 small wraps
2 egg whites
2 tablespoons strained yogurt
2-3 tablespoons feta cheese

In a small pan, heat the oil. Add the onion and scallions and cook until soft, 3-4 minutes. Stir in the garlic, cooking a minute or two more until soft. Sprinkle with salt, pepper, and the spices. Mix in the spinach and cook until wilted. Remove to a bowl and cool slightly. Stir in the egg white, yogurt, and half of the feta.

Wipe out the pan, then brush it with a bit more oil or cooking spray. Over low heat, put the wrap in the pan and sprinkle the rest of the feta over one side of the wrap and see if you can’t get it to melt slightly. Pour the egg-spinach mixture over the same half of the wrap, fold the other half over and cook on one side until the egg begins to firm up, 3-4 minutes. Flip and cook on the other side for 2-3 minutes, then cut into wedges and serve.

MOvie Lsit:

Abduction Abduction

January 17, 2012
Courageous Courageous

January 17, 2012
Dirty Girl Dirty Girl

January 17, 2012
Belle De Jour Belle De Jour

January 17, 2012
Killing Bono Killing Bono

January 17, 2012
The Ides of March The Ides of March

January 17, 2012
Romeos Romeos

January 17, 2012
Toast Toast

January 17, 2012
There Be Dragons There Be Dragons

January 10, 2012
Higher Ground Higher Ground

January 10, 2012

Meal and a Movie: Family Night 1/11/12

Wednesday, January 11th, 2012

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

By EatingWell.com

Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with parmesan.

Prep Time: 20 minutes
Ready in: 20 minutes
Yield: 4 servings, 1 1/2 cups each
Ease of Prep: Easy
Recipe Ingredients
1 pound fresh or frozen gnocchi
2 tablespoons butter
2 medium shallots , chopped
1 pound zucchini (about 3 small), very thinly sliced lengthwise (see Tip)
1 pint cherry tomatoes , halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley

Recipe Directions

  1. Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
  2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.

Tip: To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or on a mandoline slicer.

Health Advantages: low calorie, high fiber, low cholesterol, high potassium, high calcium, diabetes appropriate.

Movie List:

New on DVD & Blu-ray This Week

‘Moneyball’ New on DVD & More

Love movies, but feel like staying home? Get the full scoop on this week’s DVD and Blu-ray releases in our weekly DVD column.

There Be Dragons There Be Dragons

January 10, 2012
Higher Ground Higher Ground

January 10, 2012
Killer Elite Killer Elite

January 10, 2012
Moneyball Moneyball

January 10, 2012
A Mile in His Shoes A Mile in His Shoes

January 10, 2012
Dark Horse Dark Horse

January 10, 2012
Contagion Contagion

January 03, 2012
The Guard The Guard

January 03, 2012
The Last Lions The Last Lions

January 03, 2012

Billboard Top Country Singles: 1/5/12

Thursday, January 5th, 2012

1*  Played

Zac Brown Band

Keep Me In Mind

Zac Brown Band

2*

David Nail

Let It Rain

David Nail

Let It Rain

3*  Played

Eric Church

4*  Played

Jason Aldean

6*  Played

Luke Bryan

7*

Chris Young

8*  Played

The Band Perry

9*

Lady Antebellum

We Owned The Night

Lady Antebellum

10*  Played

Kenny Chesney

Reality

Kenny Chesney

Hemingway’s Whiskey [CD/DVD]

Meal and a Movie: Family night 1/4/12

Wednesday, January 4th, 2012

Chicken and White Bean Salad

Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any type of salad greens will work. Recipe by Nancy Baggett for EatingWell.


READER’S COMMENT:
“I think i will try it for lunch it seems safe for children and adults from breanne “

Chicken & White Bean Salad Recipe

4 servings, about 2 cups each

Active Time: 25 minutes

Total Time: 25 minutes

Ingredients

Vinaigrette

  • 1 medium clove garlic
  • 1/4 teaspoon salt
  • 5 tablespoons extra-virgin olive oil
  • 6 tablespoons fresh orange juice, plus more to taste
  • 1/4 cup white-wine vinegar or red-wine vinegar
  • 1 tablespoon Dijon mustard

Salad

  • 1 15-ounce can cannellini or other white beans, rinsed and drained
  • 2 1/2 cups diced cooked chicken breast (see Tip)
  • 2 cups diced zucchini and/or summer squash (about 2 small)
  • 1 1/2 cups diced celery
  • 1/4 cup finely diced ricotta salata, halloumi (see Shopping Tip, above) or feta cheese
  • 1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)
  • 1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish
  • Salt & freshly ground pepper to taste (optional)
  • 2 cups torn escarole or romaine lettuce
  • 2 cups torn radicchio leaves

Preparation

  1. To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.
  2. To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, cheese and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired.
  3. Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.

Movie List:

New on DVD & Blu-ray This Week

‘Contagion’ New on DVD & More

Love movies, but feel like staying home? Get the full scoop on this week’s DVD and Blu-ray releases in our weekly DVD column.

Contagion Contagion

January 03, 2012
The Guard The Guard

January 03, 2012
The Last Lions The Last Lions

January 03, 2012
Puncture Puncture

January 03, 2012
Shark Night Shark Night

January 03, 2012
Apollo 18 Apollo 18

December 27, 2011
Final Destination 5 Final Destination 5

December 27, 2011
The First Grader The First Grader

December 27, 2011

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