Victory Is In The Kitchen


My daughter bought me this poster at the Churchhill Museum in London. I love how she instantly thought of me when she first eyed it. Of course, as a competitive home cook, my version of victory in the kitchen and the intent of the poster are quite different. Imagine the war struggle and women on the home front struggling to make ends meet and keep a household running. A message like this was meant to motivate a commitment to the war effort. With increasing shortages of food women tended vegetable gardens and used their creativity to put substantial meals on the table with what little they had. They were portrayed as of equal importance in the winning of the war as that of the fighting soldiers.


Maybe when it comes to creativity and a few ingredients I am not so much different from the women in the early 1900’s since winning in my kitchen has been a common occurrence lately. These mushroom lettuce wraps just took the grand prize in the Mad About Mushrooms recipe contest. Inspired by the olympics (Yay Team USA) and ingredients found in a local Korean market these meaty mushrooms soak up the sweet and spicy bulgogi marinade and are a light vegetarian option. Do you like lettuce wraps? What’s your favorite filling?

Korean Mushroom Lettuce Wraps

1 firm ripe Asian or bosc pear, peeled, cored, julienned

1 tablespoon seasoned rice vinegar

1 tablespoon canola oil

1 large clove garlic, minced

1 pound assorted fresh mushrooms, washed, sliced (stemmed shitake, cremini, oyster)

1/3 cup Korean bulgogi style marinade (bottled or homemade)*

1 teaspoon Korean sweet & spicy sauce (gochujang) *

2 green onions, thinly sliced on the diagonal

pinch kosher salt

2 heads butter lettuce, leaves separated into cups

1 tablespoon toasted sesame seeds

In bowl, gently toss pear and rice vinegar; set aside. Heat a large, non-stick, skillet over medium-high heat. Add oil and garlic; cook 30 seconds or until garlic just begins to turn color. Add mushrooms; cook, stirring for 8 to 10 minutes or until mushrooms release their liquid and begin to brown. Add Korean marinade and gochujang; cook, stirring for 2 to 3 minutes or until mushrooms are glazed. Turn off heat. Stir in green onions. Season mushrooms with salt. Spoon mushrooms into lettuce cups. Top with pickled pears. Sprinkle with sesame seeds. Makes 12 appetizers or can serve 4 to 6 as an entree.

*located in the ethnic section of grocery store or any Asian market

Here is my first video demonstrating how to build another version of a lettuce wrap. Pretty excited that I have taught myself another new trick. Victory is in the kitchen in more ways than one.


Apple-Almond Pithivier


Recently, I was lucky enough to be 1 of 100 winners in a recipe contest. It’s nice when a sponsor spreads out the winnings in such a generous way. I entered this recipe inspired by a fancy pastry I had seen prepared on the Great British Baking Show. A “pithivier” is a warm and flaky French pastry made from a laminated dough better known as puff pastry. Usually 2 rounds of dough enclose a filling like frangipane and fruit. The hallmark of the pastry is the fancy design cut into the top of the dough before baking. I tried to do a sunburst.


Sadly, I did not take a bunch of photos while I was working, but I think you will get the gist of rolling out the oh so convenient store bought dough, cutting into circles and then topping with the almond cream and apple pie filling.


Seal the dough. Brush with egg wash and then score the surface with a very sharp knife. Do not cut all the way through the dough. Bake and brew the cafe au lait.

Apple-Almond Pithivier

2 tablespoons unsalted butter

¼ cup sugar

2 eggs

½ cup almond flour

1 tablespoon all purpose flour

¼ teaspoon cinnamon

1/8 teaspoon fine salt

1 package (17.65 oz) frozen puff pastry, thawed

1 can (21 oz) Lucky Leaf Premium Apple Fruit Filling, chopped

Heat oven 350F. Line baking sheet with parchment. Beat butter, sugar and egg until blended. Add almond flour, flour, cinnamon and salt; beat until creamy. Roll out each puff pastry sheet to 16×8-inch rectangle. Cut out eight 4-inch circles from each. Transfer 8 circles to baking sheet. Spread 1 tablespoon almond cream over center of 8 circles leaving a ½-inch rim. Spoon 2 tablespoons apple filling on almond cream. Beat remaining egg; brush over edge of filled pastry circles. Top with remaining pastry circles; crimp edges to seal. Brush pastry with egg wash. With tip of a sharp knife poke hole in center of each pastry. Lightly score surface in sunburst pattern. Bake 40 minutes.


A Little Bit of Chicken Fried at the World Food Championships



It was 2008 when the Zac Brown Band came out with their hit “Chicken Fried”. The song was an instant Will Keys favorite with its uplifting country beat and lyrics of love for family, friends and the USA. I can still see him turn up the volume, hear him sing it out loud and flash that big smile of his. That song made him happy and inspired one of my best recipes, yet. Once again I am reminded that this blog is all about a celebration of his life, love and the healing power of food.


Filled with self-doubt, but encouraged by my husband & daughter (#1 recipe tester…she has incredible taste buds) and supported by Team Saucy Mama, I ventured to the World Food Championships in Orange Beach, Alabama along with my long-time best friend and sous chef, Lynn Beamer. Never in a million did I think my signature dish, a little bit of chicken fried, would score a 99.625 out of a possible 100 points. It was the high score of the Recipe category and in spite of a few technical difficulties launched me into second place after three recipes and two rounds of cooking. Hats off to Team Canada who beat me by 1.2 points.


WHOOSH ❤ Don’t you know that when I was accepting my Top 10 medal that Zac Brown Band song came blaring over the loud speaker. A Little Bit of Chicken Fried and a bear hug from above. Just like that William is up on that stage with me. It’s the most uncanny thing. I just believe and all the doubt washes away.  I will keep cooking because it keeps him close. Like the song says, “Feel the touch of a precious child And know a mother’s love”. He somehow never misses a beat when it comes to cheering me on.


Winner Winner Chicken Dinner!

And now for the best fried chicken sandwich you will ever eat. Asian inspired and served on a steam bun, it’s all about the crispy well seasoned coating and the juicy flavorful chicken inside. I suggest using boneless chicken thighs, but you can substitute boneless breast, if you must. Top it with the most magical black garlic hoisin, spicy slaw and a crisp sweet potato pickle and call it a winner. Oh, goodness-there is bacon in the mix as well.



Asian Fried Chicken Steam Bun with Spicy Gingered Slaw & Sweet Potato Pickle

2 cups tempura mix

1 teaspoon kosher salt

1 cup buttermilk

1 egg

2 tablespoons Saucy Mama Sweet Heat Marinade

6 chicken thighs, boneless, skinless

Lane’s BBQ Brisket Rub seasoning

peanut oil for frying

6 plain Asian steam buns

1/4 cup hoisin sauce

1/4 cup Jelly Queens Black Garlic Rosemary Sauce

toasted sesame seeds

Gingered Slaw (recipe follows)

6 slices cooked crisp bacon

Sweet Potato Pickle (recipe follows)

fresh cilantro

Whisk tempura mix and salt on a plate. Whisk buttermilk, egg and marinade in a bowl. Season chicken thighs with brisket rub. Dredge chicken in dry tempura mix then drop in buttermilk mixture to coat. Spoon 3 to 4 tablespoons of buttermilk mixture into remaining dry tempura mix and stir with a fork forming small clumps. Dredge chicken again in tempura mixture pressing so clumps adhere. Heat oil to 375F. in large skillet. Fry chicken until a deep golden brown on all sides and cooked to an internal temperature of 165F. on an instant read thermometer. Cook buns in steamer basket until soft and heated through, about 5 to 8 minutes. Open buns and spread inside with hoisin sauce and sprinkle with sesame seeds. Top with gingered slaw, bacon, chicken, sweet potato pickle and cilantro. Close with wooden skewer.

Spicy Gingered Slaw

½ cup mayo

1/3 cup brown sugar

2 tablespoons rice vinegar

1 tablespoon Saucy Mama Spicy Garlic Wing Sauce

2 tablespoons chopped fresh cilantro plus additional for garnish

½ tablespoon packed grated fresh ginger

1 bag Mann’s broccoli slaw mix

½ teaspoon kosher salt

few grinds fresh black pepper

Whisk dressing ingredients; toss with broccoli slaw. Season with S&P


Sweet Potato Pickle

1 small red onion, sliced

1-cup Mann’s Sweet Potato Ribbons

1 star anise

5 peppercorns

½ cup water

½ cup white vinegar

1/3-cup sugar

1 teaspoon kosher salt

Place vegetables in heat proof bowl. Add star anise and peppercorns. In small saucepan, bring remaining ingredients to a boil, stirring, until sugar is dissolved. Pour hot mixture over vegetables; let stand until ready to use. Drain. Can be stored in the refrigerator for a week.


Big shout out to my Team Saucy Mama. You ladies are my family and I love you to the moon and back. So blessed to have your support and encouragement. I also need to thank the Mann’s Company for their recipe contest that qualified me to get back to the WFC and for their amazing fresh cut vegetables that saved me so much time in the kitchen arena. I made it to the judges table with 1 second to spare in round one. WHEW!


hugging the winningest sous chef of 2017

 Further thanks to Springer Mountain Farms and The Jelly Queens for sponsoring the Recipe category this year at the World Food Championships. Amazing products created with love and great care here in the USA make the best food.