Artichoke Bread

I think we have officially (at least here in California), made it out of the dullest time of year and have entered back into party season. Party season lasts 3/4 of the year and goes a little something like this. (Hit it!)

  • Cinco de Mayo
  • Outdoor birthday parties
  • Mother’s Day
  • Memorial Day Weekend
  • Father’s Day
  • Graduation Parties
  • 4th of July
  • Summer parties, BBQ’s, vacations and more parties
  • Labor Day parties
  • Back to school events
  • Fall carnivals
  • Halloween
  • Thanksgiving
  • Christmas
  • Hannukah
  • New Years
  • Boring months with a bit of chocolate and Irish beer thrown in the mix.

Is that how your calendar works too?

Now that we are rolling into being social again, we are going to need to talk food to share. Hopefully, you are occasionally invited to something. You seem like a nice person, why wouldn’t someone want to invite you over?

And chances are if you give a mouse a cookie, you’ll need to bring something to the potluck.

You get the drift.

If you are like me, you don’t have a “go-to” dish you bring to potlucks. You aren’t known for anything special. Except your exquisite beauty!

Well, search Pinterest no more! Here are your new go-to dishes, friends!

Buffalo Chicken Dip (Forever thankful to Katherine for this one)

Sweetly Spiced Nuts

Hawaiian Dip

Sweet & Salty Peanut Butter Cookies

AND, a new favorite around here…Artichoke Bread! But baker be warned, this is not a DAMY friendly, low-calorie dish. This is the appetizer you bring to your skinny friend, that one you are sabotaging into getting chunky. Just teasing, I would never do that to any of my friends. Remember though, most of your friends aren’t on diets and kids are down for melty cheese anyday.



Artichoke Bread
Prep time
Cook time
Total time
This makes 2 full loaves. That's 4 lengths of artichoke bread. Not intended for dieters.
Recipe type: Appetizer
Serves: 12-15
  • 2 loaves french bread
  • 2 T. diced garlic (I prefer jarred)
  • 1 stick butter
  • 2 14 oz. cans artichoke hearts - quartered
  • 8 oz shredded mozzerella
  • 8 oz shredded parmesan
  • 1½ - 2 cups sour cream
  1. Slice each loaf of french bread length-wise and place on 2 large baking pans
  2. Heat broiler to low
  3. In a deep skillet or medium pot, melt butter over medium low and mix in garlic
  4. Mix in artichokes and cheese and stir until cheese is nearly melted
  5. Mix in sour cream
  6. Spread mixture over 4 lengths of french bread and place in oven
  7. Let broil for 5 minutes or until cheese is bubbling
  8. Let cool for 2 minutes and carefully slice



Moon Pies


Fourteen homemade Moon Pies took me approximately 37 hours to make. Giver or take 33 hours.

Nothing was going to stop me from making the party favors from scratch. Nothin’.

The first go around was yummy, but a bit of a messy, squish cookie.


Looks more like an ice cream sandwich, right?

My first go-round involved a crummy (and crumby) graham cracker recipe, marshmallow fluff made without a candy thermometer and Costco chocolate chips. Overall decent, but nothing super special.

Second attempt worked out much, much better.



I found a graham cracker recipe that rocked. Grabbed a $6 candy thermometer from Sprouts and learned the power of sugar boiled to 240 degrees. Scored a super salivating caramel recipe and finally, bought the expensive chocolate chips for melting into ganache.

The result? Something truly naughty. One bite is enough, seriously. I’m not saying it the way some people say, “I just have to remind myself to eat!” kind of way. One bite really is enough. You won’t stop there, though. You’ll probably eat half a pie before excusing yourself to lie on the couch. Unless of course you are one of the “I just never remember to eat” kind of people. Then, you may actually stop at one bite. Whatever to you.

Back to making 14 Moon Pies.

I did it.

I had to freeze them overnight, so they wouldn’t melt by party time. My kitchen has felt the pains of war. My glutes are insanely sore from a Yoga Strength Fusion class I took yesterday. One of those things is not like the other.

Here we go. Get your aprons and stretch those Hammies. This ain’t easy, friends.

Graham Crackers
Prep time
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Total time
I doubled this recipe and cut the grahams with a 3" biscuit cutter.
Recipe type: cookies
  • 1½ cups all-purpose flour
  • 1 & ⅓ cups graham flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter, at room temperature
  • ⅔ cup dark brown sugar
  • 3 tablespoons honey
  1. In a medium bowl, whisk together both flours, the baking soda and salt; set aside.
  2. In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.
  3. Transfer the dough onto a piece of plastic wrap, press into a 7-inch square, and wrap tightly. Refrigerate for at least 2 hours, or up to 5 days.
  4. When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
  5. On a lightly floured surface, roll out the dough to a ⅛-inch thickness and cut.
  6. Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool). Store in an airtight container for up to 5 days.
Marshmallow Fluff
Prep time
Cook time
Total time
I made two batches of this to create 14 Moon Pies.
  • ¾ cup sugar
  • ½ cup light corn syrup
  • ¼ cup water
  • ⅛ teaspoon salt
  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • 1½ teaspoons vanilla extract
  1. In a small pan, mix together sugar, corn syrup, water and salt. Attach a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan. Set aside.
  2. In the bowl of a stand mixer, combine egg whites and cream of tartar. Begin to whip on medium speed using the whisk attachment.
  3. Meanwhile, turn burner on high and put the pan with the sugar mixture on the heat. Allow mixture to come to a boil and heat to 240 degrees, stirring occasionally.
  4. The goal is to get the egg whites whipped to soft peaks and the sugar syrup heated to 240 degrees at close to the same time. Just stop whipping the egg whites when they reach soft peaks.
  5. When the sugar has reached 240 degrees, turn mixer on to low. Add a small amount of the hot sugar mixture and allow to mix. Add another small amount of the sugar mixture. Continue to add mixture slowly so you don’t scramble the eggs.
  6. Once all the sugar has been added to the egg whites, turn up the speed of the mixer and continue to beat mixture for about 7-9 minutes or until the fluff is stiff and glossy. At about the 5 minute mark, add vanilla extract.
  7. Use fluff immediately or store in an air tight container in the refrigerator for up to 2 weeks.
Caramel Sauce
Serve warm or at room temperature. The sauce can be covered and refrigerated for up to 1 month; it will become solid. Reheat or set out at room temperature before using.
  • 1 cup granulated sugar
  • ¼ cup water
  • 8 Tablespoons (4-ounces) unsalted butter, cut into pieces
  • ½ cup heavy cream, not ultra-pasturized
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon sea salt flakes (kosher salt can be substituted)
  1. In a medium, heavy-bottomed saucepan add the sugar and evenly pour the water over top.
  2. Place the pan over medium-high heat and swirl the pan gently until the sugar is dissolved and the syrup is clear.
  3. Avoid letting the syrup boil. Increase the heat to high, cover the saucepan with a tight fitting lid, and boil the syrup for 2 minutes.
  4. Uncover the saucepan and continue to boil the syrup until it begins to darken around the edges.
  5. Gently swirl the pan until the syrup turns a deep amber and begins to smoke. Remove from the heat and add the butter.
  6. Gently stir the mixture until the butter is incorporated.
  7. Add the cream and stir to combine. If the sauce becomes lumpy with hard clumps, set the pan over low heat and stir until smooth.
  8. Turn off the heat and stir in the vanilla and salt.
Chocolate Ganache
Recipe type: Sauces & Dips
  • 8 oz. good quality semi-sweet chocolate
  • 4 oz. heavy cream
  1. Melt both ingredients in a small pot, over low heat, stirring often. A double boiler can be used, if desired. If you choose to microwave melt, be sure to stir every 30 seconds.

Assembling your moon pies is where the mess comes in. Embrace the sticky mess, you have no choice.

Be sure your cookies are cooled. Line two large cookie sheets with parchment or wax paper and be sure you have room in your fridge to fit the pans.

Take one cookie at a time and spread the top and bottom of a with plenty of marshmallow fluff, drizzle as much caramel as desired over the top, then sandwich it between two more cookies. Place on lined pan. Repeat until all cookie sandwiches are created. Next, pour cooled ganache over each stack of cookies, ensuring there is enough chocolate to cover the entire cookie and drip over the sides.

Let the cookies set in your fridge overnight, or as long as you can stand it.

Get some Wet Wipes and go to town.

Seriously, walk to town. These have so many calories. Then, walk back. There, you’ve burned off half.




Juicy, Herb Grilled Chicken


Please excuse my alien looking lemon. Still working to master food photography with an iPhone. If there are any camera companies out there willing to sponsor my food blogging endeavor, email me. I’ll give you my home address and happily take any SLR off your hands. If there are any weird men (or women) out there who plan to pose as a camera company, I’ll still give you my address. Because, I won’t know otherwise.

I will let you know this right now though. I have been doing Jillian Michael’s Fast Fix Kickboxing for about 6 weeks now. So, yeah, you better think twice. I may not be a professional kickboxer yet, but don’t say you weren’t warned. Also, I’ve gone to four heated power yoga classes so far, so I’m totally fearless at this point. AND, I’m not afraid of not smelling good.

So crazy person, think twice.

Phew. Can’t be too careful, right?

I am really hoping that all these meat recipes aren’t driving away my vegetarian friends. I have lots of fun recipes in the works, most of them only deal with animal milk or eggs.

But today, we talk dead chicken.

Grilled chicken breasts are usually the worst. Dry, stringy and coated with barbecue sauce from the jar. Nothing to write home about.

I’m still cooking the hoodie-ha out of Adam Perry Lang’s Serious Barbecue book. This chicken however, came from one of Adam’s visits to Good Morning America. You’ll need to set aside at least an hour to let the chicken brine. If you skip this step, you should just sell your grill and start buying Marie Calendar’s frozen dinners, because your taste buds must not dormant.

Brining is where the magic happens. It’s Disneyland for meat. The husband is tired and our computer is in our bedroom. I’ve gotta let him hit the hay. Which, by the way, is so hard for me to not say like this…”Haaaay!” I’m off to catch up on my Once Upon a Time (Sundays, ABC, friends) and read Mindy Kaling’s tweets. Goodnight!




*First note, now that we are in full grilling mode, I’m going to create a BBQ section of Food It Forward to keep all the recipes together.

**Last note, we used rosemary instead of marjoram in our version.

Juicy Grilled Chicken
Recipe type: Main
Cuisine: BBQ
Serves: 6
  • 6-8 9-oz. skinless, boneless chicken breasts
  • For brine/marinade
  • 3 tbsp granulated sugar
  • 3 tbsp sea salt or kosher salt
  • 1 tsp paprika
  • 1 tsp freshly ground pepper
  • 2 tbsp grated or finely chopped red onion
  • ½ tbsp chopped scallions
  • 1 bunch fresh marjoram
  • 1 bunch fresh thyme
  • 2 tbsp white wine vinegar
  • Juice of 1 lemon
  • 4 cups of cold water
  • For baste/glaze
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp grated lemon zest
  • 2 tbsp chopped scallions
  • 1 bunch fresh thyme, leaves only
  • 2 tbsp chopped fresh flat-leaf parsley
  • 2 tbsp grated or finely chopped garlic
  • 2 tbsp grated or finely chopped shallots or sweet white onion
  1. Combine all the brine/marinade ingredients in a large bowl or resealable plastic bag. Mix and crush the ingredients with your hands, directly or through then bag, squeezing them to release the maximum flavor.
  2. Put the chicken in the brine, transfer to the refrigerator, and brine for at least 1 hour, and up to 24 hours.
  3. Preheat the BBQ to medium-high. Drain the chicken and dry with paper towels.
  4. Glisten the breasts with canola oil.
  5. Put a griddle on the grill, add the 1 tbsp butter, and let it melt. Add the chicken to the griddle, smooth side down, and cook, turning once or twice, for about 6 minutes to set the protein.
  6. Meanwhile, combine the baste/glaze ingredients in a foil pan or heatproof pan, set it on the grill, and stir occasionally to melt the butter.
  7. Continue, to cook, moving the chicken back and forth between the grill and the baste/glaze pan, turning to coat it, until the chicken is cooked through. It should register 160 degrees F on an instant-read thermometer.
  8. Transfer to a platter or cutting board.
  9. Bring the remaining baste/glaze to a boil, and pour over the chicken.

Spareribs. Man Food Done Right.


When I titled this post Man Food Done Right, I wasn’t really talking about the sweet potatoes in the photo, those are mine. My husband prefers his potatoes white and completely lacking in nutrients.

Well, guess what? I have another ridiculously complicated BBQ recipe for you. Hurray! Isn’t that just what you wanted? I’ll take the liberty of answering that for you. Yes! It is. Once you’ve gone multi-step grilling, you’ll never go back to slapping Costco frozen patties on a grill. We all know that the number one no-no in grilling is doing that thing, that thing where you press on the burgers to get some of the juices going. If you don’t know that, now you do. If you don’t know that, you also need to start watching Food Network. Unless it’s Rachael Ray. So over her.

So, we didn’t actually complete this entire recipe. By saying “we”, I am being nice. I’m not going to finish this paragraph. It’s Friday and I’m not looking to rain on any wedded bliss just yet. That’s what Mondays are for.  

The ribs still turned out amazing at 80% compliance, so I can only imagine what 100% may taste like!

Get the grill going this weekend, friends! Happy Friday!


Pork Spareribs
Prep time
Cook time
Total time
Recipe type: Main Dish
Cuisine: BBQ
Serves: 8-10
  • 4 racks pork spareribs, about 3 pounds each
  • Mustard Moisturizer
  • 1⁄4 cup prepared yellow mustard
  • 1⁄4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar

  • Seasoning Blend
  • 6 tablespoons mild chile powder, preferably Chimayo, Ancho, or Hatch
  • 3 tablespoons sweet paprika 3 tablespoons firmly packed dark brown sugar
  • 11⁄2 teaspoons dry mustard
  • 21⁄4 teaspoons garlic salt
  • 21⁄4 teaspoons kosher salt
  • 21⁄4 teaspoons coarsely ground fresh black pepper
  • 3⁄4 teaspoon Old Bay Seasoning
  • 1 teaspoon ground cinnamon (optional)
  • About 1 cup Apple Juice Spray

  • Wrapping Mixture
  • 1 cup firmly packed light brown sugar
  • 1 cup honey 1⁄4 cup apple juice

  • BBQ Sauce
  • 1 cup APL BBQ Sauce, or your favorite BBQ sauce
  • 1⁄4 cup water
  1. Preheat an indirect barbecue with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250°F.
  2. Combine all of the mustard moisturizer ingredients. Combine all of the seasoning blend ingredients. Rub a thin layer of the moisturizer on all sides of the racks and lightly sprinkle with the seasoning blend on all sides. The remaining seasoning blend will be used later in the cooking.
  3. Cooking Method
  4. If using a ceramic cooker, place the ribs an inch apart on a rib rack. They might need to be trimmed to fit the cooking surface so that the lid can close. If using a larger indirect or direct barbecue, no additional trimming is necessary. Place the ribs in the cooker, spraying with the apple juice spray every half hour after 2 hours of cooking. Cook for 4 hours.
  5. Meanwhile, combine the wrapping mixture ingredients.
  6. Tear off 8 sheets of heavy- duty aluminum foil. Working with 2 sheets of foil at a time, place a quarter of the wrapping mixture on the foil, top with a rack of ribs, meat side down, and wrap in the foil, crimping to seal. Wrap with the second sheet of foil. Repeat for the remaining 3 racks of ribs. If using a ceramic cooker, stack the packets on top of each other. If using a smoker, place the ribs on sheet pans for easier movement. Place the packets back in the cooker, meat side down, and cook for 11⁄2 hours, flipping halfway through.
  7. Remove the racks from the cooker and let the ribs rest in the foil packets for 20 minutes.
  8. Remove the ribs from the foil and dust lightly on both sides with additional seasoning blend. Place back in the cooker, meat side up, for 30 minutes.
  9. Meanwhile, combine the BBQ sauce and water.
  10. Remove the ribs from the cooker and brush with an even, but not too thick, layer of sauce. Place back in the cooker, meat side up, for 25 minutes to tighten up the glaze.
  11. Paint a cutting board with some of the remaining sauce.
  12. Remove the ribs from the cooker and place on the prepared cutting board, adding additional sauce as needed to cover, but not excessively coat. Spray twice with apple juice spray. Cut the ribs from the racks and dredge to coat the exposed sides with the remaining BBQ sauce.
  13. © 2009 APL Creative Inc from Serious Barbecue

Iced coffee with mint

Iced Mint Coffee

Iced coffee with mint


This morning, one of my college roommates posted on Facebook and mentioned Philz Iced Mint Mojito. This was not been the first time she mentioned drinking this style of iced coffee, but it most certainly was the last I could stand reading about it. I wanted one!

Jy is off from work today and offered me time away from the kids, so I could be able to drive and pick up my own coffee at the nearest Philz…28 miles away. If it was a straight shot into Berkeley, I would have gone. Between limited parking, afternoon traffic and a bit of laziness, I opted out.

Doesn’t mean I couldn’t try making my own, right?



I added some sprigs of mint to my spice grinder and loaded my glasses up with mint bits. You can use a pestal, or if you are half Meh-hee-cano like me, a moljacete. However you choose to smash your mint is your own personal beezwax.

There are two ways I currently and yes, snobbishly prefer my coffee. Numero uno is Armenian/Turkish/Greek/Middle Eastern style. The second is through a French Press.

For this drink, a press works perfectly. In addition to filling the bottom of the jar with ground beans, I included a hefty spoonful of coconut sugar. White tastes better, but coconut is less processed. Whatchoo gonna do?

This will be an amazing summer drink, friends. It’s over 80 degrees here today and I’m pretending it is June. Summer. Ahh. Swimming, more grilling, flip-flops, late night walks, day trips, beaches, kids home all day with me.

WHOAH. Reel that back in, sista. Let’s enjoy April while we can. Summer camps are pricey and I don’t have a job.

Iced Mint Coffee
Prep time
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Total time
Recipe type: Beverages
  • strongly brewed coffee
  • fresh mint
  • sugar to taste
  • cream to taste
  1. brew coffee extra strong - adding sugar to ground beans if desired
  2. crush mint leaves in glass
  3. fill glass with extra ice
  4. slowly pour coffee over mint/ice
  5. add sugar and cream as desired