This is Mama Miche, and today in my Magic Kitchen: Seafood Fries 

Do you know how some people love French fries? Utterly obsessed with eating them all the time, might be the only vegetable-consumed kind of French fry love? When my teens were tiddlypeeps, they ate them just about every other day. They still love them, but if they're topped with another culinary fave like Pizza, chili, cheese, nacho or seafood, fuhgetaboutit! Next-level love. These are so easy, and you know this mama loves easy. “Work smarter, not harder” is my current motto and mantra. This is a great "snack" meal, which the kids love! It can also be a side or party platter. Versatility is desirable, doncha think? Have fun with the toppings.

This is Mama Miche, and today in my Magic Kitchen: Burnt Ham Ends

Oh, ya’ gotta’ love the internet and Facebook reels. I came across a Burnt Ham Ends reel and thought,” Hey Miche, if you use the fabu Memphis Mojo Rub™ and the hubster's special recipe BBQ sauce, you could make the best burnt ham ends ever to be eaten!” I was right. This is an excellent use of leftover ham, and with so few ingredients and just a little time, it is perfect for parties and, you guessed it, holiday gatherings. Our rub isn't available yet, but we hope to get it on the market ASAP. Place orders for the fabulosity we sell on our website and help us make more great products happen. 

Let Mama Miche make your kitchen magic. MMMK, let's eat!

This is Mama Miche, and today in my Magic Kitchen: Charcuterie 

Sharkcoochy? Qu'est-ce que c'est? What is it? How do you say it? What is this magical French thing? Technically, the word charcuterie refers just to the meat; in French, the word literally means "pork butcher's shop," from char cuite, "cooked flesh." Yum. 

A charcuterie board typically contains a beautifully arranged assortment of meats, cheeses, nuts, and fruits. You'll also often see bread or crackers, jams, kinds of butter, and other dips or spreads.

This is Mama Miche, and today in my magic kitchen: Crab Rangoon Dip

It's always dip season. I mean, seriously, think about it. Everyone loves a good dip, which everyone should serve at all their gatherings—summer, winter, indoor, outdoor, and all the holidays and game day parties. Crab Rangoon dip is the perfect addition to your dip rotation. I guarantee it will be the top request to make and serve at all future events you host or attend.

This is Mama Miche, and today, in my magic kitchen: Smoked Cream Cheese

This is Mama Miche, and today, in my magic kitchen: Pizza Fries

Do you wanna be the GOAT in your family kitchen? Do you want to be appreciated for all the hard work, meal planning, and gourmet repasts you provide? This recipe won't get gourmet accolades, but it will most assuredly make campers happy at your table. Double, triple, or quadruple this recipe for a party. As a main or side, small or large quantities- It's a fast food collision of two favorites- pizza and French fries! You can add any pizza toppings you like! You know what I always say? YOU make your kitchen magic by making food that you love the way you want it. We love to help you in that journey! Let Mama Miche make your kitchen magic, MMMK… let's eat!

This is Mama Miche, and today in my magic kitchen: Avocado Toast

I came to a realization while working on the 2 e-cookbooks we are ever so close to releasing. That realization was that I've been cooking for a long time, and many of the recipes and techniques that I think are easy may not be easy for a new cook. This recipe is something anyone, even a total novice or newbie, can make. I promise it doesn't get any easier than avocado toast. It's toast. And an avocado smashed with some avocado oil and Twice Stolen Spice™. You can be a purist or top with bacon, fried egg, cottage cheese caprese, chili oil, and so much more! It's simple. You wanna be Sigma in the kitchen?

This is Mama Miche, and today in my magic kitchen: Taco Dip

I love to dip. And if you're not looking, I might even double dip. Dips are used to add flavor or texture to food, such as potato chips, tortilla chips, pita bread, dumplings, crackers, raw and cooked vegetables, fruits, seafood, falafel, and sometimes even whole sandwiches, in the case of jus. According to Wikipedia, chips and dip gained significant popularity in the United States during the 1950s, partly due to a Lipton advertising campaign for their French onion dip. Specialized trays and serving dishes designed to hold both chips and dip were created during this time. Thank you, Lipton… from the bottom of my belly. This taco dip is simply spectacular and can be made in minutes and devoured just as quickly!

This is Mama Miche, and today, in my magic kitchen: Elote Dip.

Elote is Spanish for corn on the cob. To make elote, corn cobs are grilled over an open fire, coated in lime juice and chili powder, slathered with crema, and sprinkled with crumbled cheese. My first taste of this legit mouthgasm was at Las Tortugas in Memphis. Yes, Memphis, TN, and it was authentic, as was every delicioso morsel on the menu. Every taco, torta, soup, and salad was ridiculous. I still feel my mouth water, thinking about their food. The fact that the owner's son was eye candy and very personable, as well as easy on the eyes, made every visit special.

This is Mama Miche, and today in my magic kitchen: Crab Rangoon

It's as American as baseball and apple pie. That's right. In case you didn't know, this appetizer may have the name of the Burmese city of Rangoon but was probably invented in the United States by Asian American chef Joe Young in the 1950s working under Victor Bergeron, founder of Trader Vic's. That's the story.

This is Mama Miche, and today in my magic kitchen: Chicken Wonton Cups.

In New York, the joke is, "How do you get an actor's attention? Waiter." In Nashville, that's how you get a singer/songwriter's attention. Lucky me, I got to be a server in both cities. Yippee. The life of an artist, at least the struggling artist, is fraught with bullshit jobs needed to just pay the bills and hopefully have a minute to actually make art. The best gigs I had were catering jobs. Hard work, but always in a different setting and usually with like-minded people.

This is Mama Miche, and today, in my magic kitchen: Deviled Eggs

The deviled egg dates back to ancient Rome, but the devil adjective wasn’t added until the 18th century when deviled was used to describe something spicy or fried. Today, most deviled eggs are mild in flavor but can be kicked up a notch by adding some cayenne or hot mustard. I only use Colman's dry mustard exclusively to devil my eggs. And I don't add any pickle relish or any other nonsense. I've had deviled eggs that way, and they've been okay, but I prefer mine to be relish-free and heavily seasoned with mustard and paprika. Sometimes, I top it with crispy bacon. Sometimes, I top it with a slice of avocado or some Everything but the Bagel seasoning; sometimes, I get crazy and load it with all of the above and, of course, my standby, our Twice Stolen Spice™.