Tonight was supposed to be all about Burma. Chicken, flatbread, rice, and seminola cake. I had good intentions. The chicken was marinated, the recipes out and ready… And then….

This little girl came along…



Meet Charli. My Miniature Schnauzer puppy. It’s been a long time since I have had a puppy and I was so excited by her first day home that instead of cooking we played and enjoyed athe new addition to our family. By time I realized how late it was we ended up grilling corn instead. Grilled corn on the cob is one of my favorite sides and something I look forward to all year long. The best corn still hasn’t made it to my neck-of-the-woods yet, but tonight called for it.

Burmese Chicken

Adapted from Burma, A River of Flavor

1/4 teaspoon Salt
1/8 teaspoon Turmeric
1/4 teaspoon Cayenne Powder
1 1/2 teaspoons Garlic, minced
1 1/2 teaspoons Ginger, minced
1 Tablespoon Fish Sauce
1/4 teaspoon Oyster Sauce
1 1/2 pounds Chicken Legs

Rinse and pat chicken dry. Combine first seven ingredients and coat chicken. Place in refrigerator for 4-6 hours. Remove from fridge and place on a preheated BBQ grill. Grill about 20 minutes.

BBQ Corn on the Cob

2-4 corn cobs, still in the husk

Place corn, husk and all directly on a preheated grill. Turn and cook for about 40 minutes. The husks should burn back and be almost translucent before they are done. Remove husks and serve with butter, salt, pepper, and some cayenne (if you like a little spice).



Burma Date Night … Attempt


Australia Date Night

My husband and I have decided to try and branch out a bit. Haven’t you ever been stuck in a dinner rut, making the same boring food over and over? It doesn’t help that my husband is picky and doesn’t like to branch out. To appease him, but let me get out of my rut we decided that at least two times a month we would make something fancier. The game goes like this…. Pick any country and make a recipe from that country. This means he has to man up and try something new, and I get to have a ton of fun cooking.

This week my husband chose Australia. Yes, he played it safe and I forbade him to pick Canada. Perhaps we will go through the alphabet selecting countries or perhaps we will just take turns?

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My sister is pregnant and I am determined to be the coolest Aunt ever. Saturday we threw her a baby shower and I got nostalgic. My sister practically grew up on ramen, reeses, corndogs, bagel pizza and poptarts. We were raised by my single mother and if we could microwave it, we ate it. Now, I am a much better cook and wanted to recreate her favorites.


The biggest hits were chocolate peanut butter cupcakes, with peanut butter frosting you could eat off a spoon and miniature corn dogs.


Love you sis! Here are a few of the recipes for everyone else:

Chocolate Peanut Butter Cupcakes

2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
1 teaspoon instant coffee granules
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
Bite Size Reese’s Candies

Preheat oven to 350. Cream sugar and butter in a large mixing bowl, then add the vanilla. Add eggs one at a time and beat until smooth. Sift dry ingredients in a separate bowl. Add 1/3 of dry mix to the butter sugar mixture, then add 1/3 of the boiling water. Repeat until combined. Separate mixture into lined cupcake tins. Place reese’s candies on top, and bake for 20-25 minutes. Makes 24.

2 cups Peanut Butter (Creamy)
1 cup Heavy Whipping Cream
10 Tablespoons Unsalted Butter
2 cups Powdered Sugar
1 1/2 teaspoon vanilla
Pinch of Salt

In a stand mixer, cream sugar with the butter. Add peanut butter, salt, and vanilla and continue beating until smooth. On high, add the cream and whip until smooth.

Place into a decorating bag and pipe onto the finished cupcakes. Top with a bite-size Reese’s candy.

Mini Corndogs

Adapted from FoodNetwork

1 cup buttermilk
1 package active dry yeast
2 tablespoons extra-virgin olive oil, plus more for greasing
2 tablespoons packed light brown sugar
1 cup fine yellow cornmeal
1 1/4 cups all-purpose flour, plus more for dusting and kneading
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon hot paprika
8 hot dogs, cut into thirds
1 tablespoon black sesame seeds (optional)

Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.

Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog third, about 1 inch deep; set aside.

Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 24 pieces. With your palms, roll each piece into a 6-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.

Spray with pam and sprinkle with sesame seeds. Bake until golden, 15 minutes.


Appetizers, Dessert

A Kiddie FoodAffair


Mini Quiche


I was trying to decide where to start in my recipes. So many to share and so many I wanted to try. In the end my mind was made up by my husband. After a weekend spent working on my parents mini farm and then running a 5k, I arrived home to find some poppies on the porch and to be welcomed into the arms of my husband. The quiche below has been a special weekend breakfast for him in the past, and I can think of no better way to start then with it.

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