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!

This is Mama Miche and today in My Magic Kitchen: Kebabs Part 4

The final installment on kebabs. For now. We started with lamb and we will end by doing some lamb again, but oh so differently. We're using ground lamb. This recipe is similar to a Middle Eastern kofta but uses that fantastic and versatile marinade. To the lamb and marinade, we add the crumbs of bread. In the case of the ground lamb meat kebabs featured in this video, gluten-free breadcrumbs and lovingly made using our fabu air fryer as a toaster and our awesome immersion blender attachment. These are bomb kitchen gadgets, and if you don't have them, you should get them. I use them both all the time, if not daily.

Been thinking and talking a lot on these videos about being different and doing things your own way. Not just in the kitchen but in life. Obviously, do what you want BUT harm no one. The Wiccans, Christians, Buddhists, Jews, and most world religions have their own way to express the same sentiment. Many of the same sentiments, in fact.

This is Mama Miche and today in My Magic Kitchen: Marinated Chicken Kebabs (Part 3 in my kebab series)

Chicken thighs. My oh my! These are some juicy and tasty thighs using the same base of compound butter/oil for marinating that we used on the lamb and the vegetables. I'm not gonna lie. This was an experiment gone terribly right. I made a large enough batch of the marinade base and kept it refrigerated. I wanted to try it for a bunch of different recipes to see how versatile it is and I'm impressed. The ingredients of the marinade tenderize meats and they melt in your mouth. It works on vegetables, fish and I'm sure it would flavor plant-based meat substitutes too.

I'm Mama Miche and I'm here to Make Your Kitchen Magic.

This is Mama Miche and today in My Magic Kitchen: Kebabs Part Deux - Featuring Vegetables

This is so easy to make. Pick your favorite vegetables. Maybe even some of your not-so-favorites, because putting them on a stick and grilling them taste different than any other way they are cooked and served. You can always intersperse the vegetables between meats but I like to keep 'em separated sometimes. Obviously, if you keep a vegetarian diet, this is a no-brainer. The veggies I love most on a stick are peppers, maters, shrooms, zucchini, squash, Brussels sprouts, broccoli, cauliflower, onions... you get the picture. They're all good. I marinate them for an hour or two. They don't need more time like meat to absorb the flava flavs. Cook times depend on size and texture as well as how high your heat is. Medium heat y'all, or you'll scorch them. 10 minutes is good for most but some take a skosh longer. Put a fork in 'em to test tenderness. These are great as a side or main.

This is Mama Miche and today in My Magic Kitchen: Kebabs

Meat on a stick. Vegetables on a stick. One must admit that food on a stick just sounds fun. The Turks lay claim to the origin. Turkish soldiers would grill freshly slaughtered chunks of meat. The Greeks make delicious kebabs. The Chinese have amazing meat on a stick too. I mean, if you’ve got a good thing, it’s gonna spread like wildfire, especially if it’s meat grilled over an open fire.

We’re starting another series featuring kebabs. For this short series, I made a variety of kebabs all using the same base marinade, and cooked it all the same day but served some of it another time. Meal prep, bitches. So, you’ll see the next recipes in the series cooking next to each other but it was too much to squeeze in an under a minute or two video.

This is Mama Miche and today in My Magic Kitchen: Cheesesteak Stuffed Zucchini.

Sometimes you’re looking at the produce and the size of the zucchini is so large and impressive, it immediately makes you think about stuffing it. When it comes to stuffing zucchini, the bigger the better. That’s all I have to say about that. This was the first time I made stuffed zucchini with cheesesteak but I had seen recipes online so I figured I’d wing it. In the past, I’ve stuffed vegetables with ground meats but this time I wanted to use minute steaks. I really love the way it turned out. The cream cheese made it especially creamy and cheesy with the shredded cheddar and I highly recommend trying this out.

I do everything high but that’s not the point. Cooking shouldn’t be stressful unless you’re in a restaurant in the weeds which is insanely stressful. Like me, if you’re a home cook, cooking for your family and friends, you should have fun and always cook with love. I never cook angry. It’s a Miche rule. I believe that one’s emotions are energetic and I don’t want anyone to eat anger or sadness, so I temper my emotions when creating meals. I should just stay in the kitchen and cook all the time.

This is Mama Miche and today in My Magic Kitchen: Smoked Ribs and Chicken with Memphis Mojo Rub™!

Yes, this week in My Magic Kitchen, we won’t be in the kitchen much at all. It’s officially summer and summer means we smoke! We will let Jeffro do the main course, cuz he is smokin’ ribs and chicken! I smoke the cannabis and he smokes the meat. And today, the meat is some smack yo’ mama fall-off-the-bone, slow-cooked Memphis Mojo Rubbed ribs and chicken. Low and slow. That’s the secret of perfect smoked meat. That and his special Memphis Mojo Rub™.

Entirely his creation that we went through many versions to arrive at. If you know my hubster, you know the Virgo in him makes him profoundly focused and he experimented and kept records of every single detailed alteration of his recipe. It really went from great to mouthgasm. To top it off, he created a delectable BBQ sauce. If you like it saucy, you’ll love this! Now, here’s the shocker about our new blend & sauce. No added sugar!