May 2014


I’m cooking with jalapeno’s a lot lately. That must mean I’m
officially a Texan – things taste bland without them.  We love grilled corn at our house, and I’ve
been experimenting lately with different spices/butters. Loooooved this one –
it’s summery, a tad spicy, a tad sweet, and so so easy.




  • Grilled corn on the cob
  • 1 stick butter, softened to room temperature
  • 1 jalapeno
  • 1-2 teaspoons honey
  • ¼ teaspoon salt


Start by grilling the jalapeno.  Straight on the grates, no oil, maybe 20-30
minutes or so until nice and charred.  When it’s cool enough to
handle, peel the skin off and discard. Dice into small pieces, removing the seeds along the
way.  Mix the jalapeno into the softened
butter, along with the honey and salt.
Brush onto freshly grilled corn.
Soy sauce orange juice brown sugar = always good.  Don’t you think? I love that
combination.  And I love that combination
on salmon, so I made it this weekend for our Memorial Day BBQ. Salmon,
marinated for hours and hours, grilled to perfection with a sweet glaze on the
outside. And I ate the leftovers cold all week (I love leftover salmon straight
from the fridge).
5-6 skinless center cut salmon fillets
1 cup soy sauce
½ cup orange juice
½ cup brown sugar
1 teaspoon fresh minced ginger
¼ teaspoon minced garlic
¼ teaspoon pepper
Mix all marinade ingredients in a large Ziploc bag, add the
salmon, and marinate for 8 hours.  Take
the salmon out and grill on a hot grill (400 degrees or so) for about 10-15
minutes, flipping halfway through.
Ours was served with a grossly excessive number of sides. I can’t
help myself, Sundays do that to me.
My niece described this salmon as ‘epic.’  But for full disclosure she also said that
about my Vaseline chapstick.

Patriotic Fruit Pizza

Don’t be fooled by my artistic ability.  I was fooled momentarily when I finished
this, but then I remembered how easy it was. You can do it, too. I promise.
We had my husband’s family over for a Memorial Day BBQ, and
this dessert was my token of appreciation to all that have served our
country.  It was also a mini token of
appreciation to myself, I suppose, because I LOVE FRUIT PIZZA.
Historically I have always made my own sugar cookie crust,
but this year I have turned over a new leaf: I like easy.  I bought the sugar cookie dough (gasp!!). And
you know what? I’m going to do it again.
2 Pillsbury sugar cookie dough packages (the
roll size)
1.5 packages light cream cheese (the type that
comes in the box)
2 cups powdered sugar
1 tablespoon vanilla
4 tablespoons butter
Blueberries and raspberries or strawberries for
Line a 9×13 inch baking dish with parchment paper.  Unwrap the sugar cookie dough, and work with
your hands for a little bit to soften it up.
Press it into the pan, using a rolling pin to flatten it out.  Bake at 350 for 30-35 minutes, until golden
brown.  Let cool.
Using a hand mixer, mix the cream cheese, butter, powdered
sugar, and vanilla in a bowl.  Remove the cooled
sugar cookie bar from the dish, and use a serrated knife to cut off the edges
into a nice, even flag. Frost with cream cheese frosting, then use the berries
to decorate.
I hope you had a great Memorial Day weekend and are
recovering from your food hangover!

Cheesy Avocado Toast


I am not in any way pretending I came up with this idea. But man, I wish I did. And while I also wish I invented chocolate cake and cinnamon roll muffins and this veal piccata, I don’t think I would have ever had the natural ability to do that. Avocado toast, though, I could have. It’s two ingredients! Oh wait, three. I added cheese because I’m from Wisconsin. I guess this is technically my recipe now.

Recipe (for one)

  • One slice thick-cut wheat or sourdough bread
  • One half large perfectly ripe avocado (soft not squishy)
  • 1/2 lemon
  • Fresh cracked pepper and kosher salt
  • Provolone

This recipe is for one because I have no one to eat this with. My husband doesn’t think it counts as a meal, and generally when I have dinner with my girlfriends we go out. And if I did cook for them (which I definitely do from time to time), I don’t think I would ask them to come over for avocado toast.

So, make this for yourself while sitting on the couch and watching Friends. It’s perfect for that.

Turn on the broiler.  Place the bread on a baking sheet, spray with Pam, toast for a few minutes and then flip to toast the other side. Add the cheese, then place back under the broiler until bubbly.  Meanwhile, mash the avocado and mix in several sprinkles of salt, pepper, and lemon juice. I like to keep it relatively chunky.  Remove the toast from the oven, top with smashed avocado and another sprinkling of coarse salt, and enjoy!!


You won’t find these photographs published anywhere in Food
& Wine magazine or Bon Appetit.   Not
because they weren’t the most delicious thing ever, but because I was behind
the iPhone. I mean camera. I need to care. I need to take a photography class.


But quite frankly I am most interested in the cooking and
eating part of blogging. Those are the most fun.  And let me tell you  – pulled pork is fun. I’ve said it over and
over, but it might be the perfect meat.
I got 3 lbs for less than $10, I spent about 10 minutes preparing it
before slow roasting it, it made the house smell amazing, and then you can
smother it in whatever you want. In this case, barbecue sauce.


I used a store bought spicy brown sugar pork rub, a store bought BBQ sauce (Rufus Teague’s), and I also bought the pork and buns.  Wonderful Sunday dinner and lots of leftovers
for BBQ quesadillas throughout the week.




  •  2-3 lb pork shoulder (this was for two people
    plus leftovers)
  • Brown sugar rub
  • Beef broth
  •  ¼ cup brown sugar
  • Worcestershire
  • BBQ sauce
  • Hamburger or slider buns


Preheat the oven to 300 degrees. Drizzle a little olive oil
into a large dutch oven, and heat to medium-high.  Prepare the meat with plenty of your dry rub
of choice, then brown on all sides. Pour in enough beef broth to almost cover
the meat (an inch or two exposed), and mix in the brown sugar and
worcestershire.  Cover the pot, then
place in the oven and cook for 3-4 hours, until fork tender. I think I did
about 3.5 hours.  Remove the meat and
shred.  Place on toasted buns and top
with TONS OF BARBECUE sauce.