New Haven Clam pie

The Bad Mommy Cooks—Connecticut

Ah, Connecticut. Connecticut was another state that Hubby and I lived in pre-children, when I worked as a traveling nurse. Unlike Arizona, we enjoyed Connecticut a lot—probably because we were within driving distance from friends and family and were able to go home often. Connecticut was beautiful when we were there (fall and early winter)—the perfect time of year. There were great restaurants, a million places to shop, amazing foliage and nature, and Yale (I worked at Yale/New Haven Hospital…I enjoyed telling people I worked at Yale 🤣). The hospital I worked at was fabulous and I even made some friends, unlike when we lived on the center of the sun in Arizona. We might even have chosen to live there had it not been so crazy expensive for us. Also, it’s difficult to spell Connecticut without spell check. (Do you know how many times spell check has corrected me in this paragraph alone???)

Anyway, while our experience in Connecticut was a positive one, I cannot say the same for my Connecticut meal. Connecticut is apparently well-known for Pepe’s Clam Pie—pizza with clams on it. I, nor Hubby had ever had the clam pie when we lived there, so we were interested in trying this food that had allegedly put New Haven on the map. Yup, this iconic restaurant, with its iconic pizza, has been a New Haven staple since 1925—literally a mile from where I worked. And yet, we never ate there.

In all fairness, we weren’t exactly the foodies that we are now. I mean, we thought Pizza Hut was gourmet, for God’s sake. Plus, we were pretty much dirt poor, too. Just buying groceries without the credit card was a major accomplishment.

Side Note

As I sit here trashing my former eating habits, I’m chowing down on English muffin pizzas. With wine. At least I used real mozzarella and chunky sauce instead of American cheese and ketchup.


Anyway, the Clam Pie

In the NY and NJ area, heavily laden with Italian bred gavones like myself, you don’t have to clarify what you want when you order “a pie”. I had no idea that anyone anywhere else called it anything different. When we moved to Arizona we were in for a rude awakening. We went to the local pizzeria (pizza tasted like cardboard, by the way) and ordered a pie. The girl looked at me in all seriousness and asked if I wanted cherry or apple. 😳

Anyway, I guess in Connecticut they call it something else as well. It’s called apizza (pronounced “abeets”) by the locals. This particular apizza has no tomato sauce or mozzarella (“moots”). Just clams, olive oil, garlic, oregano, and pecorino romano cheese. Impossibly simple.

So how the heck did I mess it up?

Well, I didn’t totally mess it up. It was just a harrowing experience to make. Okay, so maybe I’m being a tad dramatic, but it involved multiple trips to the supermarket, which is not good when the recipe has five ingredients, four of which we have on hand on a regular basis. And surprisingly, we had the FIFTH ingredient (the clams) in the freezer as well. So what went wrong? I shouldn’t have even had to go to the store once, let alone multiple times.

The problem was the pizza crust. You see, I was planning to just grab a ball of dough from my local pizzeria, just like I do when I make pepperoni bread. However, I read the article on the clam pizza a little more closely and it seems that this pizza is thin crust, requiring a different kind of dough…one I would need to make myself.

Cue immediate anxiety attack.😬

I was petrified I’d screw the dough up. And if I screwed up the dough, there was little to no chance that the pizza would taste good. There was a lot riding on my dough making ability. (Breathe into paper bag here.)

Stop Being a Baby, Heather

I stopped breathing into the bag and checked out the ingredients for the dough. I was immediately relieved to learn that the dough only consisted of yeast, flour, salt, and oil. I went to the store to get the yeast since it was the only thing we didn’t have. After twenty minutes of wandering up and down the baking aisle (and asking the unhelpful customer service girl for help), I left the store yeast-less and defeated.

The next time I was in the store, I went to the baking aisle to try again. Luckily there was a guy stocking shelves, so I asked him where the yeast was. He replied that oddly enough, the yeast was kept by the hot dogs. Weird. But I was thrilled I found the yeast and was determined to make the dough that night.

Until I got home that night and read the recipe again. Yup, I got the wrong yeast. I needed instant yeast and I got regular. (Who knew there is different kinds of yeast???) Back to the store I went. Sigh. This wouldn’t be a Bad Mommy meal if it didn’t cause me agita, right?

Armed with the instant yeast, I began the prep the dough, which needed to be made the day before the clam pizza because it needs to sit in the fridge in a bowl overnight. I won’t bore you with the details of this whole process—while the ingredients were simple, the steps were a little complex. If you want to know how to make the dough, you can read the recipe at the end.

Get to the Pizza Already!

The next day come hell or high water, we were having this pizza. High water actually happened—we made this pizza in the middle of one of the many thunderstorms we’ve been having lately. Friends of ours stopped by mid pizza making and were subjected to our cooking and cooking arguments as they were unable to leave safely during the storm. There were many tears during this meal prep (mainly from me), a lot of yelling (both me and Hubby), and burnt fingers (Hubby).

The dough actually did what it was supposed to in the fridge. Once I got it out and tried to roll it, well, that was a different story. I have some sort of defect when it comes to rolling out pizza dough—3 of my uncles worked in pizzerias, I’m pretty sure they would be mortified if they knew I not only cannot toss dough up in the air, I can’t even roll it out with a rolling pin.



After about 20 minutes of trying to roll this dough out, I succeeded in actually making the dough in the shape of Connecticut. This was not intentional. I wanted round like normal pizza.



Hence the tears. That’s when Hubby stepped in and discovered it’s not so easy:


He used my second ball of dough so that the crust wouldn’t be tough from me manhandling it for almost a half an hour—the dough recipe yielded two balls of dough.

There were holes and it wasn’t round, but it was rounder than mine. It would have to suffice.

It hardly mattered because the wheels fell off the cart after the dough was rolled out. You see, in reading the directions, we discovered that we had no idea what a “peel” was…we only knew that we didn’t have one, whatever it was. Hubby yelled at me to Google it quickly. I yelled at Siri when she refused to cooperate. Hubby yelled at me and told me to type it in and stop relying on Siri. I yelled back that my hands were full of dough. And so on and so on. You get the picture.

Turns out that a “peel” is that huge wooden spatula thing they use in pizzerias to get the pies in and out of the oven. We would have to create a makeshift one to get the pizza on the stone (which was warming in the oven, per the directions of the recipe). First though, we added the clams, garlic, olive oil, Pecorino Romano, and oregano without incident. Hubby got to use his squeeze bottle that he bought at the kitchen supply store. (It’s the little things that excite him…)


Then it was time for the oven. There was more yelling and burnt hands.



Since our oven is craptastic, the smoke detector was wailing during most of the cooking process. And it was pouring out, so we couldn’t open a window—we had the kids on “smoke detector fanning duty” for most of the time the pizza was cooking. Talk about stressful cooking!

After all that work, I was ready for complaints from the kids. It was clam pizza after all. I didn’t expect them to eat it, even though it came out smelling and looking delicious. The garlic smell permeated the house, making my mouth water.



Surprisingly, it was well received and everyone was looking for more pizza, making me wish that I hadn’t manhandled the first ball of dough so badly that it was unusable. But at least we have a new meal to make—hopefully I eventually learn how to toss pizza dough. 🤪


The Bad Mommy Cooks—Connecticut


  • For the dough:
  • 1 tsp INSTANT yeast
  • 4 1/2 c. of flour
  • 1 1/2 c. warm water
  • 1 tsp. Kosher salt
  • 8 TBSP olive oil
  • For the pizza:
  • 8 oz fresh frozen clams
  • 3 cloves of garlic, minced
  • 3 TBSP dried oregano
  • 3/4 c. Pecorino Romano, grated


  1. For the dough:
  2. Add yeast to warm water and stir. Allow it to sit for a few minutes until dissolved.
  3. Mix flour and salt in bowl (I used a stand mixer bowl so I could just connect it to the mixer for the next step).
  4. Add 6 TBSP olive oil and mix for a minute or so.
  5. Remove dough from bowl. Work dough into a ball.
  6. Rub the sides of the bowl with remaining olive oil and place ball back into bowl. Make sure there is room for dough to expand to twice its size.
  7. Wet a clean dishtowel and wring out excess water. Cover bowl with dishtowel.
  8. Heat oven to 100 degrees and then turn off.
  9. Place bowl in oven for an hour.
  10. For best results, place bowl (tightly covered with lid or plastic wrap) in fridge for 24 hours before using.
  11. For pizza:
  12. Place pizza stone in cold oven and then preheat oven to 450.
  13. Wash and dry clams.
  14. Roll out dough (thin).
  15. Move it to a peel or the back of an oiled pan so you can transfer to stone easily.
  16. Spread clams out on dough.
  17. Sprinkle garlic, oregano, and cheese on dough.
  18. Drizzle olive oil on top.
  19. Place on stone and bake until dough is golden (about 10-15 minutes).
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I’m a Stalker Parent

I have a confession to make. I’m a stalker. No, I don’t peek in windows of celebrities or anything. I just stalk my kids. Not on social media or anything embarrassing like that…IRL. (In real life…for you un-hip parents out there.) No, that’s not right, either. I don’t drive around trailing after them with their friends or walk ten paces behind them at the mall—I’m not a nut job Helicopter Parent. But I do track them with the Find My Friends App and I’ll tell you why.

Parenting is Nerve Wracking

Remember last year when my son got his permit and I didn’t think anything could possibly be more nerve wracking than sitting in the passenger seat clutching the “oh $hit bar” while my teen drove? Guess what? I was wrong!

He got his license last week, and it turns out that letting them drive off completely on their own with no responsible adult in sight is the most nerve wracking day of your parenting life. (That is, of course, the most nerve wracking, right of passage, normal parenting life—I’m not talking about the day they take a nosedive down the staircase and break their arm or the day they faceplant into the window sill and cut their chin open.)

I swear, sending them off to kindergarten or a sleep over at a friend’s house is absolutely a walk in the park compared to the day your teen takes the car keys and drives off to God knows where. On their own. Without anyone to guide them. No one to help them make good choices. Without anyone to yell if they drive too fast or change lanes without looking in their rear-view mirror.

Hence, the stalking.

Stop Shaking your Head at Me

I know, I know. Some of you out there are shaking your head. Some of you think I’m overreacting…as usual. I bet you have younger kids. Or no kids. For those of you with younger kids, I’m sure you can imagine the terrifying feeling that you would get in the pit of your stomach the day your tiny baby is big enough to drive, but you don’t think it’s that big a deal. I assure you, you are wrong.

Remember the first time you brought your baby home from the hospital and you panicked every time the car hit a bump? Or when another car sped by at a lightening speed? And then when you finally got that precious baby in the house and stared at him or her because you had no clue what you were doing??? Remember that feeling of “oh my God why did the hospital let us take this baby home”???? Yeah, multiply that feeling times a hundred and you might understand how I felt watching my firstborn drive off on his own. I seriously dry heaved in the bathroom after he drove away. (I probably would have thrown up if I had been able to stomach any food that morning.)

So can you really blame me when I checked my phone five minutes later to make sure he was en route to his destination? Then again ten minutes after that to assure he got there? And then every twenty minutes later so I knew what time he would be leaving to drive again? Or when I cyber followed him all over town, nudging my Hubby and asking, “what the hell is he doing there?” and “how did he get on the other side of town so quickly?”

Side Note: This Doesn’t Just Affect Moms

I think Hubby would have liked everyone to think he was the more chill parent about this whole driving thing, but I caught him checking his own app several times during the day and making the same pained faces at his phone as I was making. I could see the wheels turning in his head as we wondered who our kid was with and what he was doing. At least we didn’t have to wonder where he was. We could see that.

So I’d like to think this “stalking” helps ease my parental anxiety a bit. Although it does open up our imaginations as we are forced to make up stories in our heads about what he could possibly be doing based on his location. Because we definitely don’t want to text him to ask him what he’s doing. That would be weird. We would look like stalker parents or something.


Minnesota Juicy Lucy

The Bad Mommy Cooks—Minnesota

It’s summer break and we’ve been a bit lax on the State Tour de Foods lately. The reasons vary, but it’s mainly because we haven’t been on our normal school year routine (see Am I Running a Diner Here?). We did have our Minnesota meal a few weeks ago, but I haven’t had a chance to actually write about it until now.

Minnesota, for all you geography challenged out there, is one of those “up there” states. By “up there”, I mean near Canada. And cold. Like Wisconsin, North Dakota, and Montana. I can’t even fathom living where the temperature doesn’t usually crawl above the freezing mark until the beginning of April. I’m a warm weather Jersey girl myself—I look forward to beach days in the spring and not wearing a coat till Christmas. I’m not sure how I would fare in a foot of snow for Halloween.

So what is there to do when it’s so cold? Well, eat of course! And drink. There are a lot of bars in those cold states. Two in particular argue about who created the burger that we decided to make for our Minnesota state food.

The “Juicy Lucy” (or “Jucy Lucy” as Matt’s Bar has dubbed it) was without a doubt created in Minnesota. That’s not the controversy. What is controversial is WHERE it was created. Both Matt’s Bar and 5-8 Club in Minneapolis claim to have created this burger where the cheese is inside instead of on top. (These bars are a five minute drive from each other…unless you’re drunk…you should probably call an Uber. Or walk. You could definitely walk. Just wear lots of layers so you don’t get frostbite.) According to Wikipedia, this burger is so renowned that it has been featured on Man vs. Food and former President Obama has even requested Juicy Lucy burgers from both bars. Yet, the controversy still remains on its origin, enough to create a rivalry among the townspeople (much like the controversy of who created the Hot Brown Sandwich).

When I first searched for recipes for this burger, I was a little dismayed to see that it didn’t seem to involve any spices. Or egg. Or bread crumbs. How was this burger going to stay together? How could it possibly taste good with only salt, pepper and Worcestershire sauce to flavor it? Hubby thinks I don’t put enough flavor in our foods already—he would lose his mind if I told him this didn’t have any spices to it.

Determined to discover a more “flavorful” version I searched a couple more recipes—they all were nearly identical. No spices. No breadcrumbs. I was starting to see whatever made this burger iconic would be a very bare bones recipe. So I proceeded to make the Juicy Lucy burgers…sans onion, sans garlic, sans breadcrumbs, sans BBQ sauce… (Okay, I did use garlic pepper instead of just plain black pepper…shhhh!)

I seasoned the ground beef (the recipe called for 1 lb of ground beef to make 2 burgers—I tripled it so I would have 6 burgers—with the Worcestershire sauce, salt and (garlic) pepper, and formed them into 12 balls. I flattened them into patties and made little wells in the bottom patties for the cheddar cheese to sit in:

Then I covered the bottom patty with the top patty, pinching the sides to ensure they stayed together and the cheese didn’t leak out. (A few of them still separated upon cooking, so you really need to make the seam…seamless.) The result were giant hamburger patties. They took FOREVER to cook. Hubby made them in his cast iron skillet—it might have been faster to grill, but if they had fallen apart, it might have been messier. Still, the burgers came out nice and juicy-looking:

Because I was skeptical about the Juicy Lucy’s taste, I wanted to ensure our meal would have something tried and true. I made air fried potato chips with olive oil, salt, pepper, and garlic as well:


Throw in some coleslaw, you’ve got a meal.


Surprisingly, the burgers were delicious and DEFINITELY juicy. The cheese can be very hot, so be careful. It didn’t even need more than a squirt of ketchup for flavor, either. We will certainly add The Juicy Lucy to our meal rotation in the future. We might experiment with other cheeses, and will make the burgers smaller for sure to cut down on cooking time. Try one yourself—I doubt you’ll be disappointed! (Nor will you care which bar created them!)

The Bad Mommy Cooks—Minnesota

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 6 burgers


  • 3 lbs ground beef, 85% lean
  • 8 oz cheddar cheese, shredded
  • 3 TBSP Worcestershire sauce
  • garlic pepper & salt to taste (A LOT of garlic pepper)
  • 6 potato buns, toasted


  1. Mix ground beef with Worcestershire sauce, salt, and garlic pepper.
  2. Form into 12 balls.
  3. Create patties and make a "well" in 6 of them. Add cheddar cheese to the "well".
  4. Top those 6 patties with the remaining 6, sealing the edges tightly so they don't come apart while cooking.
  5. Use cast iron skillet or grill to cook. (About 7-8 minutes on each side)
  6. Toast buns.
  7. Add ketchup, mayo or whatever topping you'd like and serve!
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The Bad Mommy Cooks—Florida

I’m just going to come out and lay it on the table right off the bat. I’m not a Florida fan. I’ve been there about a half dozen times and I’ve not been impressed with the place. I don’t like Disney (horrors!) and I’m not a fan of alligators or dying of heat stroke while I’m trying to tie my shoes.  Not trying to offend anyone since I know about 20% of my Facebook “friend” list are Florida transplants from. New Jersey. It’s just not the place for me. Still, I was hoping that Florida would still be a source of a good meal since there a lot of different cultures in Florida. And I’m sure it would have been. You know, if I wasn’t involved in cooking it.

I picked Cuban sandwiches since I’ve had them before and them I was a fan of. Since sandwiches are pretty easy, I decided to make key lime pie as well, one of Hubby’s favorite desserts. Besides ice cream, that is. Back in March for St. Patrick’s Day, I wanted to make key lime pie, but I couldn’t find any key lime juice, so I ended up just making these cute little key lime pie jars using regular sweetened lime juice:


But this time I wanted to make the pie. Once again, I scoured the store and could not find key lime juice anywhere. I did find a key lime pie mix though and although I wanted to make this pie from scratch, I knew when to give up. Good thing too because I managed to screw up the mix. Can you imagine what damage I could have done if I had tried to make the pie from scratch?

More on that later. First, the Cuban sandwiches. I found a recipe for a Cuban “style” panini. I love paninis. My daughter loves paninis. We’ve spent countless hours at our local sandwich shop waiting for paninis. Paninis can be quite inconvenient to wait for. So why not buy a panini  maker and make our own at home????

Good question. We hardly have room for any additional appliances in our kitchen and Scrooge McDuck wasn’t really on board with us getting a panini maker in the past. But once I presented the idea as part of our food tour, I was given the thumbs up to purchase one. (Like I need a thumbs up to go shopping 😏) Here it is (isn’t it so purty???):

the Cuban sandwich actually has origins in Florida—cafes in Ybor, Tampa created this sandwich in the late 1890’s for the many Cuban cigar factory workers. It evolved over the years—adding salami or capicola and ham in addition to the roast pork. The variation I made only had ham, Swiss and capicola, no roast pork. I also couldn’t find any Cuban bread, so I used Ciabatta bread. Half the Ciabatta bread was gone before I could make the sandwiches because apparently everyone in the house (except Boy Child who is really starting to get even pickier as he ages) likes Ciabatta bread. It’s delish dipped in olive oil with fresh pepper, by the way:

e sandwiches themselves were a cinch to make—about three or four minutes in the panini maker after buttering the outside of the bread, putting mustard on the inside of the bread, and adding the meat, cheese, and pickles.

nce I didn’t have all the correct ingredients, I’m questioning the validity of this sandwich, but considering I was the only one who ended up eating the whole thing, I’m not going to lose too much sleep over it. See, Hubby and Boy Child do not like ham sandwiches. They were not happy with the idea of Cuban paninis and were quite vocal about their displeasure. Hence why I had made the Key lime pie for Hubby.

Girl Child was in some sort of funky mood that day and announced she wanted a Grilled Cheese Panini instead. At least she took a bite of it before deciding. 🙄🙄🙄

img_1371-1 Anyway, I thought it tasted great. The bread crisped up really nicely and the cheese melted perfectly. And I got a panini maker out of the deal, so…there’s that. FYI, panini makers squish your sandwich to about half the size, so keep that in mind. I should have added more meat on my sandwich.

Back to the Key lime pie. Like I said, I had gotten the mix, which was really simple to make:


It was like pudding, boiled on the stove. I even got pre-made graham cracker crust, thus really limiting my chances of screwing up. But…I made the meringue from scratch…and that’s where it went south.

Honestly, I didn’t have any trouble making the meringue. I separated the eggs and whipped the whites (adding sugar) until stiff peaks formed:

I topped the pie and baked it until the meringue started to get golden, just like the recipe said:

img_1356-1 It looked good. It smelled good. I bet it WAS good.

And then, I stuck it in the fridge. Before it was cooled. And we didn’t eat it till the next day.

I took it out and HOLY CONDENSATION BATMAN. It’s difficult to see in the picture, but the meringue topping separated from the Key lime. And the crust got mushy as well. While it tasted fine, no one really wanted more than a couple of bites due to the consistency being funky, and I ended up throwing out most of the pie. 😩😩😩

Let’s recap what I got out of our Florida meal:

  1. I CAN make a meringue topping. Storing it however…
  2. The family is pick as hell.
  3. I got a panini maker.
  4. Ciabatta bread is yummy.
  5. I still can’t find Key lime juice in Shop Rite.

And that’s a wrap…hopefully our next state will be more successful and please everyone in the house.

The Bad Mommy Cooks—Maryland

The Bad Mommy Cooks—Maryland


  • For the sliders:
  • 16 oz lump crab meat
  • 1 c. Panko bread crumbs
  • 1/2 c. mayo
  • 2 TBSP parsley, minced
  • 2 tsp lemon juice
  • 1/2 tsp dry mustard
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • Slider buns
  • lettuce
  • For the Pimento cheese:
  • 8 oz shredded sharp cheddar cheese
  • 4 oz cream cheese, room temp
  • 1/2 tsp black pepper
  • 1/4 c. mayo
  • 1 tsp sugar
  • 1/4 tsp cayenne pepper
  • 1 red bell pepper, seeded and chopped
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Like Virginia is for lovers, Maryland is for crab cakes. Who doesn’t like a nice crab cake to usher in the summer months? Well if you don’t, keep moving…nothing to see here.

We were lucky enough to pull Maryland from the hat the same week that we actually were going to Ocean City, Maryland. Since I’ve already started a blog about Places to Eat in OC, you could say that our family has become well versed in Maryland cuisine. This weekend we ate at some of our favorite places; Longboard Cafe, Higgins Crab House , and Uber Bagels, in addition to a new place, The Big Easy on 60.

Still, for the sake of our state blog, I felt I needed to give you all a recipe that we have personally made in our house—crab cake sliders. Maryland is to crab as Maine is to lobster—you can’t go 10 feet without seeing a sign advertising fresh Maryland crabs, like these All You Can Eat crab that we had at Higgins:


Nice, huh? We had 13 dozen. It took almost two hours to eat (the quietest dinner we ever have is when we have crab…everyone is very focused on their work…except for my son who, without fail, will order something ridiculous from a crab house like ribs or wings…)

Anyway, these crab cake sliders are a house favorite. We got the recipe at the ONE cooking class Hubby and I attended together. Usually Hubby goes with his friend and they go out for drinks afterward and I’m never asked to tag along, but this one time I was allowed. Actually, I think I insisted on going cuz I wanted to see what the big fuss was all about. I haven’t been back since because, in case you didn’t know, cooking class is boring. 🙄

But at any rate, during that class we had some good seafood, including these crab cake sliders with pimento cheese, and I’ve strong armed Hubby into making them several times, including recently, counting as our Maryland meal. By the way, if you are one of those weirdos who don’t like crab, you can use lobster or shrimp. You could probably even use salmon if you don’t like either of those. The recipe includes a lot of chopping (hence why I have Hubby make them), but it’s worth it because the sliders are incredibly filling and you will have enough to easily feed six people. Unless they’re pigs and then you could probably only feed three. 🐖

You start off with some lump crab meat. You can either extract it from the crab on your own, or, the much easier way, buy a can of lump crab meat. Just make sure the pieces are coarsely chopped and not too big. If you use shrimp you need to put it in the blender to get the same effect.

Mix mayo, parsley, lemon juice, dry mustard, salt, and black pepper. (This recipe originally included 2 chopped green onions—I’ve opted to leave them out since I hate them…you do what you want.) Incorporate the crab (or shrimp). Add bread crumbs and fold into mixture.

img_1011 Divide into equal size portions, shape into patties, and place on baking tray. Stick those in the fridge for about a half hour or so to get them to form.

img_1012 This is when you prep the pimento cheese. By the way, this cheese tastes great spread on Triscuits. It’s so easy to make, too. You combine shredded sharp cheddar cheese, softened cream cheese, black pepper, cayenne pepper, hot sauce, mayo, sugar, and a chopped red pepper, and you are good to go:

img_1014 Refrigerate that while the crab cakes cook. You can cook them on a skillet, or use the air fryer like we did:

img_1019 Bake at 400 degrees until golden brown and then assemble the sliders. Place on slider buns, top with pimento cheese and lettuce, and ENJOY!


California Rice Bowls

The Bad Mommy Cooks—California

Yes! We’ve been waiting for this state ever since we came back from this state…ironically, 1 year ago. We discovered some of the best food on our 2017 California trip—Carnitas, guacamole, Mexican street corn, churros, and a Mexican breakfast buffet that nearly made Hubby wept tears of joy.

But like I mentioned in my Sushi blog…this makes things difficult when choosing what to make for that state. With all those choices, how do we pick just one? Well, you spend endless hours on Pinterest while calling suggestions to your family who are too busy watching You Tube videos and playing Song Pop to answer you, so you just choose the first recipe you pinned and pray that it’s a hit.

Spoiler alert: it actual was.

I am just as surprised as you are…believe me. Especially since the theme of most of the California recipes (besides “avocado”) seemed to be “healthy”. And members of my family are not big fans of “healthy” food. I’m sure they were afraid I was going to pick one of the many recipes with “Tofu” in the title. I didn’t, of course (who likes tofu????), but I really didn’t think they would like Veggie Avocado Chicken Bowls, either.

This recipe was somewhat of a twist on the Cuban beef bowls we got from Plated. Except there was no beef. And no pineapple. And it wasn’t Cuban. Okay, so the similarities are there was rice and we ate it out of bowls…

Anyhoo…Hubby and I went to the store for the ingredients. I hadn’t really read the recipe thoroughly at that point in time, which I was chastised by Hubby for. (Sometimes he studies recipes like there’s going to be a quiz or something…) So at that juncture, I had no idea what I was supposed to do with the chicken. When he asked me how I planned to make the chicken, I dismissed the thought with a wave of my hand and told him I would just grill it. Plain. Without seasoning. I thought I saw his brain explode. There are three things about me that Hubby cannot stand. #1. My inability to record checks properly and balance a checkbook. #2. My refusal to change a light bulb. #3. My lack of sufficient seasoning when I cook.

(Here’s a secret: sometimes I just do all of the above to irk the ever-loving crap out of him. Hey, after 21 years of marriage without anything “real” to fight about, sometimes you have to push some buttons for your own personal amusement.)

So the suggestion that I wasn’t planning to season the chicken was nearly enough to give him a stroke. (Sometimes I have to pull back on the teasing…I guess.) He spent the entire ride home from the store making suggestions on how I might season the chicken. He disappeared for a few minutes after we got home (most likely because I was unpacking the groceries…one of my pet peeves) and in that time I managed to read the recipe properly and season the chicken. Once he popped back into the kitchen and gathered his various herbs and spices in order to instruct me on my seasoning deficiency, I was able to smugly tell him that it was already done.

And boy was it done. There is a $hit-ton of spices in this chicken recipe: garlic, basil, parsley, cayenne pepper, smoked paprika, onion powder, red pepper, black pepper, and of course, salt. I combined the spices with olive oil and stirred it up before marinating it for a half an hour and then putting the cubes of chicken on skewers. (P.S. if you use wooden skewers you need to soak them in water for about a half hour before using so they don’t burn on the grill.)




While the chicken was  marinating, I started the rice. You can use basmati or Jasmine rice. I opted for basmati rice—the few times I have made it in the past it has come out perfect. This time was no exception—yah, me!

As the rice simmered on the stove, I cut the zucchini and prepared it for grilling. Meaning, I put it in a Ziploc baggie with olive oil and salt and pepper and shook it up. Unfortunately, the grill basket that I used took way too long to grill it (the chicken was done before the zucchini), so I got a chance to use the air fryer that had been neglected for the better part of two weeks. I also cut up the grape tomatoes…the recipe left them plain, but I tossed them in a little balsamic vinaigratte dressing. How’s that for seasoning things up, Hubs?





I also skinned and mashed up the avocado at that time. This is also where I deviated from the recipe. The recipe said to just add lemon juice to the avocado—I added lemon juice, lime juice, salt, pepper, onion powder, and garlic to make a quick and easy guacamole. Yeah, yeah, yeah…I know Hubby will interject hereto mention his guac is the best and his guac takes hours to prepare. And it probably is the best, but this wasn’t bad for a three minute guac whipped up at the last minute.

The most difficult part of this whole meal was getting everything done at the same time, but eventually, we were ready to eat. I put out all the ingredients so everyone could assemble their own bowls. Oddly enough, the recipe calls for walnuts and blue cheese sprinkles for the top of the rice bowls. I laid them out, not sure if anyone would use them. It seemed like a weird combo.



Yet, it was strangely delicious and received an enthusiastic 3 thumbs up. (Child #2 was in a cranky mood and recovering from strep throat so she wasn’t giving anything but an endless bowl of ice cream thumbs up that day.)



I highly recommend this California meal. You can change up the veggie ingredients if you want, and I’m sure you could make it with beef (or tofu) if you wanted. Bon Appetite!

The Bad Mommy Cooks—California


  • 1 lb of chicken breast, cut into cubes
  • 1 c. basmati rice
  • 2 c. water
  • 1/2 c. olive oil
  • 2 ripe avocados
  • 1 medium zucchini
  • 2 c. of grape tomatoes
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. black pepper
  • 1 tsp. parsley
  • 1 tsp. basil
  • 1 tsp. onion powder
  • 3 cloves of garlic
  • 1 tsp. lemon juice
  • 1 tsp. lime juice
  • salt & pepper to taste
  • 1/2 c. walnuts, chopped
  • 1/2 c. blue cheese
  • 1/4 c. balsamic vinaigratte


  1. Soak wooden skewers for 1/2 hour.
  2. Mix the garlic, smoked paprika, red pepper, black pepper, 2 cloves of garlic, 1/2 tsp. onion powder, parsley, and basil with 1/4 c. of olive oil. Toss in cut up chicken. Marinate for 1/2 hour.
  3. Cut up zucchini. Place in baggie with remainder of olive oil and salt and pepper. Shake and place on grill. (Or air fryer like I did.)
  4. Make rice according to package directions.
  5. Skewer chicken and cook on grill until middle is no longer pink.
  6. Cut up grape tomatoes. (Feel free to toss in balsamic...or not.)
  7. Peel avocados and mash. Add remainder of garlic, 1/2 tsp onion powder, lime juice, lemon juice, and salt & pepper to taste.
  8. Assemble rice bowls and enjoy!
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The Bad Mommy Cooks—Sushi

So I know it’s been awhile since you’ve heard from me about my cooking endeavors. Well, the reason is…it has literally been two weeks since we actually cooked dinner at home to eat. Other than the bowls of cereal and peanut butter and jelly sandwiches, that is. It’s been two weeks of non-stop action—school events, baseball games, taxiing to friends’ houses. There’s been barely enough time to actually eat, let alone plan a meal and cook it. Heck, I haven’t been on Pinterest in days! We haven’t even been to the grocery store in almost two weeks either. But rest assured, the almighty Summer Break is upon us and we will finally have more Free Time…or so we hope.

I was finally scrolling through Pinterest the other day in search of our California meal since we picked California next. California is one of those states with so many choices that it is going to be difficult to decide. (More on that tomorrow.) But anyway, as I was perusing, I came across a recipe for California rolls…sushi. Now my daughter is a sushi junkie. She loves California rolls and she loves to go out for sushi. I’ll eat sushi, but no one else in the house will even touch the stuff, so her “going out for sushi” rarely happens. I buy it for her at the grocery store, but it’s one of those things that only stays fresh for a day, so she rarely gets the sushi she loves.

Anyway, I came across this recipe for sushi and I got a brilliant idea. Why not make our own sushi?

Of course, making sushi is not a simple task. (Is anything I do a simple task????) It starts with a sushi making kit which I promptly researched. The sushi making kit consists of a bamboo mat to roll the sushi and a wooden spoon. Oh and chopsticks. That’s it, but apparently it is impossible to make sushi without this bamboo mat. Side note: aforementioned bamboo mat is impossible to clean.

Also, every single person’s review on Amazon said you WILL mess up the first few pieces of sushi you make. NO ONE gets it right the first time. Of course, I would have loved to be the first person to get it right on the first try, but you guys know me.

I purchased the sushi making kit from Amazon on Sunday, resulting in yet ANOTHER package arriving to our house and Hubby’s eyebrows raising in fury. (Damn you, Prime! You make things too easy!) The sushi making kit sat on the kitchen table for four days until I had a spare minute for this project. That’s when I sent hubby to the store for cucumbers, avocado, seaweed papers, and imitation crab meat (which he said “you better not sneak into my food”—he hates the idea of imitation crab meat when the real thing is available…and ten times more expensive). The seaweed wrap can be found in the aisle with other Asian foods…no need to go to a special store for it.

I did not ask him to pick up sushi rice. I (wrongly) assumed I could use regular rice to make the sushi, but the recipe specifically called for sushi rice. Back to the store I went… (I proceeded to run into half the town while I was there, thus making the trip about a half hour longer than it needed to be.)

When I got home, my daughter had a friend over and they were incredibly enthusiastic about making sushi. They were also enthusiastic about FILMING the sushi making project and posting it on You Tube. Now, most people who know me understand that I hate pictures of myself. What I despise even more is VIDEO of myself. The idea of my sushi disaster being filmed for posterity was a little more than I could bear, but they were so excited about it…how could I say no?

Before they got to the rolling of the sushi, though, there was prep work to be done to the ingredients. The rice, first of all, needed to be made. I generally screw up rice left and right, but the sushi rice wasn’t too bad even though it was kind of mushy, but that was helpful later on. You need to mix rice vinegar (1 TBSP) and salt (1/4 tsp) and sugar (1/2 tsp) in a bowl. Once the sugar is dissolved, add to the rice. Stir to mix evenly. Then the crab needed to be chopped and mixed with 2 TBSP of mayo and a tsp of lemon juice.


I stuck that in the fridge to chill a little while I peeled and sliced the avocado, and cut and seeded the cucumber. Full disclosure: I have no idea how to actually seed the cucumber, so I just sliced the middle out. I think it was a seedless cucumber anyway.


As ready as I’ll ever be, I called the girls to assemble the sushi and roll it. It was at this point in time that I should have popped up to the bathroom to put my contacts in and put a little make-up on and brush my hair, but alas, I was too worried about the impending sushi disaster to think about what I looked like. Hopefully no one will ever watch the video. Chances of that are good considering my daughter still hasn’t edited the video yet.

So since I don’t have a video to show you guys, I will have to give step by step instructions. First you lay the bamboo mat down, place a piece of plastic wrap on top of it, and then a piece of the seaweed. You then spread the rice mixture over the top of the seaweed in a thin layer, patting it down with the bamboo spoon. When that is pressed into the seaweed, sprinkle sesame seeds on top and pat those down as well.


(This is the girls’ sushi…you need to pat it down more than this as we soon learned.)

Then you flip the seaweed over (this is the reason the rice needs to be stuck well to the seaweed…otherwise it goes all over). At this point in time we thought we would be clever and put another piece of plastic wrap in order to flip the seaweed—but this just led to the problem of plastic wrap being rolled up INTO the sushi when we rolled up the bamboo mat. So…don’t do that.

On the empty side of the seaweed, you fill the sushi roll with the ingredients. DO NOT OVERFILL! This is where we also went wrong the first time. If you overfill, it is really hard to get a tight roll on the sushi and you end up with sushi that looks like this:


Yeah…that was the first attempt.

Armed with knowledge from our failed first attempt, I tried a second attempt. This was much better, but still could use some work:


Because the rice was still warmish, I stuck the roll in the fridge before cutting it.


The result was pretty decent tasting sushi—even though it was nowhere near as nice and compact as the sushi we get at restaurants. (Yeah that sushi at the top isn’t mine.) And we had quite a few laughs trying to make the sushi, so I think we’ll keep trying to get it right.

The Bad Mommy Cooks—Sushi


  • 1 c. sushi rice
  • 2 c. water
  • 1 small cucumber, seeded and cut into strips
  • 1 avocado, peeled and cut into strips
  • 1 package of imitation crab meat
  • 2 TBSP of mayo
  • 1 tsp lemon juice
  • 1 TBSP rice vinegar
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • sesame seeds
  • Nori (seaweed wrap)
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