Over the holidays, my mom would often give away jars of homemade raspberry jam. Now I fully admit I didn’t inherit my mom’s gift for gardening or canning (I’m working on both though, mom, promise!). Thankfully, though, I did pay attention when she was giving me cooking lessons.

Lemongrass chicken. That’s what my oldest ordered the last week at Peppermint, a Thai restaurant we went to as a family. When her dish came everyone, my husband included, couldn’t wait to try her dish–it was stunning. Thin slices of charbroiled chicken topped with veggies, a light brown sauce that was wafting citrusy scents in all directions, and on top a batch of fried, crispy spinach. I didn’t even know you could fry spinach!

My kids raved about a dessert we tried at Peppermint, a nearby Thai restaurant (actually, they devoured everything they had, but the dessert was the easiest one to figure out all the ingredients:).

We decided to recreate it at home. Truth be told, my oldest had to bring in a food to share in one of her classes, so we thought it was a good excuse to give it a try.

These were simple to put together and really tasty. If I were making this to serve, I’d pair it with some vanilla ice cream drizzled with caramel and chocolate sauce, and pop these along the side.

Let the Halloween cooking…begin! I’ve just been waiting to start posting fun spooky recipes. I’ll have more all week (taffy tongues are up next). But I wanted to start with this recipe that’s easy to pull together fast. AND kids can help you with every step.

Our house was full of princesses, fairies, and a vampire this weekend. My youngest planned out her own Halloween party, from sending out the invitations to planning games and setting up a spook alley. My assignment was to take care of food (yes!). I had planned a dramatic spread of various creepy crawies. But after failing in my original cupcake idea I took my daughter’s lead and kept things simple.

Going for a gross-out dinner this Halloween! Break out the meatball mix, then.

Rat meatballs on plate

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