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!

I love to eat fish. I'm pretty open-minded when it comes to food, generally speaking. I will try just about anything once. Maybe twice. If you enjoy sushi, you'll love this!

This amazing recipe is quick, simple, and thoroughly scrumptious. Ahi tuna is known for its high-fat content, rich flavor, and meaty texture, while Albacore tuna, the one you find canned and made salad with, has a milder flavor and softer, more delicate texture. Searing fish is a very simple process. The most important aspect is the quality of the fish. Buy the good shit! You can marinate the tuna for up to 1 hour before searing. If you marinate it longer, the fish protein will actually "cook" in the acidic ingredients. That's science! I won't blind you with it.

Y'all, gazpacho is so damn refreshing! Its origins are in Spain, and it's a cold soup that is perfect on a hot day. Now, I know it's a soup, but it's sort of a finely chopped salad that you eat with a spoon, too, isn't it? I jest not about the refreshing part. It really is an instant body sensation that happens with that first spoonful. It's fresh and zest and delicious. Simple and super easy to make. Perfect for the summertime since it involves no heat source whatsoever. It can be so hot during the summer that you just don't wanna cook. And you don't have to. How cool is that?

This is Mama Miche, and today in my magic kitchen: Smothered Smashburgers

Not to be confused with Smash Mouth or Hulk Smash! A hibachi grill, ground meat, and some aggression are all you need for a great Smashburger. It's a simple recipe that anyone can master, and we like to smother ours with caramelized onions and cheese. Why? Because cheese makes everybody happy… unless you're lactose intolerant (sorry about that). And the caramelized onions hit it with just a touch of sweetness.

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 Yakitori

With Father's Day approaching, I thought we'd share an easy and delicious recipe that's perfect all summer long, but you can make it for Dad on Father's Day; use his grill but let him chill.

It is well-established that I love meat on a stick, and Japanese yakitori is no exception. Bite-sized pieces of meat grilled to perfection can't be bad.

This is Mama Miche, and today, in my magic kitchen: Surf and Turf Skewers

It's the unofficial start of summer, Memorial Day, when Americans remember the soldiers who died for our freedoms. God bless them and their families.

It's also the season of food on a stick. From fairgrounds to backyard BBQs. If you were with us last summer, you know that kebabs or skewered foods of any kind are magical to me. I don't know what it is; it's just a vibe.

This is Mama Miche, and today in my magic kitchen: Smokin' BUTT* Shoulder

Y'all know I medicate with cannabis. I micro-dose all day, and that includes smoking it, but when it comes to smoking meat? My hubster is a rock star. He truly is the king of the grill and smoker, and when he upped his own damn game by coming up with the recipe for our Memphis Mojo Rub, he took the smoker to a whole 'nother level. There's an art to smoking meat, and he is the Monet, Picasso, Van Gogh, and Klimt of the smoker.

The unofficial start to summer is Memorial Day, and what a great way to spend it: smoking meat! Any of the long summer holiday weekends are perfect for this delicious recipe. But why wait for a holiday? Make any weekend special with a great smoked butt! (or shoulder)

This is Mama Miche, and today in my magic kitchen: Warm Potato Salad

Y'all hear me talk a lot about easy peasy lemon squeezy macaroni cheesy recipes. This one takes the cake. There aren't any lemons, macaroni, or cake in the recipe. To be clear. But it's all that! It's the perfect side for any protein. Grilled or cooked in the kitchen main dishes all year round, this side of potato salad hits!

This one is relatively new in my repertoire, but it's a keeper!

I love a good quiche! It sounds fancy because it's French, and foreigners and their Romance languages make everything sound so purdy.

One thing that is truly important on most days in my magic kitchen is ease. Shit has got to be easy. I'm not a trained chef; I'm a simple home cook. I've got a boarding house reach and NY middle-class manners, and I'm not fucking apologizing for who I am.