kids & boats

Like all good things,
our time here in Maryland has come to an end
and I definitely feel sad about it.

It’s here in Maryland
that we grew our family
by four feet.

It’s here
that this blog was born.

It’s here in Maryland that
Mr. MAF was born and raised.

Maryland hold a special place in my heart.

Actually… all the places we’ve moved to do,
but there’s something about Maryland
that when you move here…
When you live here,
you can never quite leave.
It seeps down deep into your soul and you carry it with you wherever you go.

I have met some of the most amazing
and not so amazing people.
I have learned some things about myself
and about life
I have grown…

I have GROWN.

I have grown
a better wife,
a better mom,
a better friend,
a better me.

I have learned.
I have loss.
I have done.
I have cried.
I have hurt.
I have…

I gave.
I did.
I came.
I saw.
I conquered.

The life of a military spouse.

Onward and upward.

On to the next adventure.

On to taste, see, and do.

And share.

That. Share life,
The good, bad, and ugly.
All of that…
Right here.
Really real.
I’m looking forward to it.
I hope you are to.

Until Next Yum,
or shall I say
Auf Wiedersehen,
The Mid-Atlantic Foodie

Peach Bruschetta Blue Grilled Cheese

Hey Guys!

Hope all is well!
We’re good.
Busy, Moving…
But good…

Right now with things going
full speed ahead with our move
I’m finding that
time is at a premium,
and that our meals have to be three things.
Fast, healthy, and full of delicious flavors.

What I’m loving right now is all the
plethora of options that surround me every time
I get to visit a farmers market in whatever town I find myself in,
but what I really notice is the small things like
there’s truly no place like a farmers market in your own town
and there’s no place like your own kitchen to whip up
a sweet or savory dish, or in this case a combination of both
for the ones you love.

Did you guys know that besides February and October,
August is my favorite month?
Well, it is!

August is full…
It’s full of endings and beginnings.
The end of summer for some,
the beginning of school for many.
August just seems to hold many promises, pleasures,
and well… peaches… Ha!
(Of course I had to throw food in there)

it just rolls of the tongue perfectly,
there’s just something about this month
that make peaches taste
just right.
They have the perfect mix of sweet and tangy in every
juicy bite and I can’t get enough of them.
There is no denying
Georgia does an amazing job with those peaches,
but since I’m in the mid-Atlantic,
I have to make do
with what I got. 😉
Which thankfully,
is some pretty wonderful peaches in their own right,
much to my delight, so
if you’re ever in Maryland, Pennsylvania, or New Jersey try one of theirs too.
I think you’ll be pleasantly surprised.
Now, on to this recipe!

Peach Bruschetta Blue Grilled Cheese
Peach Bruschetta Blue Grilled Cheese

3 Peaches, pitted & diced
2 Tbsp Basil, chopped
3 Tbsp  EVOO
(I used Cleo’s Tuscan Herb)
1 tsp Balsamic vinegar
(I used Cleo’s 25 Star Balsamic)
1 small lemon, juiced
Salt & Pepper, to taste
1 clove garlic, minced
2 tsp crumbled blue cheese, divided
1 cup shredded cheddar cheese
4 slices bread
2 Tbsp butter or cooking spray for bread


1. Combine the olive oil, lemon juice, balsamic vinegar, garlic, salt & pepper in a small bowl and

2. In another bowl combine peaches, basil, and the dressing. Try not to each the mixture by itself. 😉
(Note: This dressing is good for several things, and it also doubles as a marinade.)

3. Butter one side of bread, place it in the skillet on medium low heat.

4. Top the non-buttered side with shredded cheddar first, then with a slotted spoon to remove the extra juice, place the peach mixture on top of the cheddar, then top with more cheddar and a tsp of blue cheese. Place a piece of non-buttered bread down on top of the cheese, then butter the top.

5. Wait a few minutes, three to four and then slowly flip the sandwich to the other side, and allow it to get golden crunchy crust to it, don’t smash the sandwich and be delicate. There is a whole lot of goodness in there that you don’t want to smoosh out. 😉

Remove the sandwich from the skillet, repeat with the remaining ingredients for a second sandwich and enjoy! Double the recipe to make four to five sandwiches. We hope you love the sweet and savory deliciously decadent treat as much as we do in the MAF House!

In fact, I think I’ll treat myself to one right now! 😉
Until Next Yum,
The Mid-Atlantic Foodie

Food & Wine Conference Recap #FWCON

Food and Wine Conference.

The sights, sounds, and oh the tastes.

As I sit here in my favorite spot in the Mid-Atlantic overlooking the Chesapeake Bay,
I can’t help but to smile and fondly remember all the memories made, all of the amazing insights, and all of the lessons learned that amazing weekend in the middle of my home state of Florida.

Let’s recap.

But first I have to shout out
The Rosen Shingle Creek!
This is the property where the FWCon was held and also
where I stayed and this is also where I did not want to leave…
Mr. MAF may or may not have had to bribe me with kitchen gadgets to get me to leave.
(Very close proximity to the outlets. Ha!)
From the moment, I arrived I felt like a star. The views, the pools, the accommodations, and most importantly the FOOD all wonderful. The entire staff and team at the Shingle Rosen Creek were amazing, top notch and went above and beyond to make you feel welcomed.
It’s an amazing property and I cannot, CANNOT sing its praises enough.
If you are heading to Orlando definitely check this one out for sure.

Rosen Shingle Creek


Florida Dairy Farmers
IMG_2575 IMG_2597
Florida Dairy Farmers not only provided an amazing ice cream sundae bar on
National Ice Cream Day (How cool right?), but some wonderful gifts for everyone to include these darling
cow USBs that EVERYONE loved that came preloaded full of recipes
and lots of information about Florida Milk!

We are big dairy farm fans in the MAF house, so I was thrilled that Florida Milk was my brand
to represent at the Food & Wine Conference, and I hope you check out their website,
if you can, please get to a farm and visit, but if not,
check out a virtual tour (which is great too!)
Stay tuned for a delicious recipe to be featured here on the blog soon!


So this is one of the easiest and hardest posts to write…
Easy because it’s easy to tell you that the food and wine conference
was informative, had great food and wine, and that a great time was had by all the end…

Yet so hard, because, it’s so hard to convey the emotion behind the way Monica Bhide spoke to us about finding our voice and staying the course, or how Andrew Wilder encouraged us to seek out new faces and make new friends because who knows who were going to meet that week.


It’s not easy to explain how it feels to sit down with someone over the best guacamole ever and discover how much you have in common, like I did with Candace of the Dessert Geek. There were several, “You Too’s! and lots of laughter out of us!
She is my foodie bestie for sure and who doesn’t love dessert! 😉


It’s virtually impossible to even begin to explain how amazing the company was that shared this meal with me at this table or even begin to describe how delectable this Certified Angus Beef tasted… It should be a sin for meat to taste this good. Y’all.
I can’t even begin to tell you just how immensely blessed I felt at very moment to be sitting there with so many amazing people, and how at this very moment I’m tearing up at missing them and their impossibly brilliant minds and positive radiating joyful energy.

Here’s looking at you and Datz I see you too!!


I was in heels, so my pal Droolius helped me out with an assist, thanks man, you’re the best! I miss you, now come up and visit!

One common theme from this whole weekend though was be authentic…
Authentic is one of my 2015 words, I pick 5 words at the beginning of the year and for the past 5 years,
authentic has been a constant one on there, because I have always believed in being your authentic and true self. Always. Another word on that list is empower. I believe that in order to be the best you, you have to be able to help others, you have to give. Give to receive, I believe that, and I saw that during the FWCon and the biggest giver there was none other than the person behind it all…



FWCon was my first time meeting her, and I didn’t’ know what to expect, but wow. She is pretty darn amazing. I mean, for a person that has a full plate and life the way she does I am in complete awe. She is hands down one of the most wonderful people I have ever met in my life. I instantly loved her. She does that to you, even if you don’t want to, Ha! The reason I mention her is because she epitomizes both authenticity and empowerment, not to mention beauty and grace.


The Food and Wine Conference helps all of us in this industry grow and my hope is that every one us that attended took some good tools away, and that if you didn’t attend, my hope is that I’ll see you there next year.

Until Next Yum,
The Mid-Atlantic Foodie

Grandma Jannie’s 20-Minute Baked Candied Bacon

It’s been so long.
I have so much to share…
Especially about the
Food and Wine Conference
(which was totes amazeballs btw, but that’s a whole ‘nother post
also another post… We’re moving!)
So much news, so little time,
I’m sorry to rush through, but I come with a gift.

My Granny gave me this recipe a long time ago and while
the OG recipe is tedious and calls for a lot more work,
I decided that my peers in the millennial generation don’t have time for that,
nor do my fellow moms! Ha! 😉

We barely have 20 minutes,
but, for this candied bacon recipe,
you’ll make the time,
because it’s super easy.
I promise.

Now, go forth and make some bacon!

Candied Bacon MAF

Grandma Jannie’s 20-Minute Baked Candied Bacon

1 Pkg. Bacon
(I used Applegate Sunday Bacon)
1/3 Cup Brown Sugar
1 Tsp Cinnamon
2 Tbsps.  Maple Syrup
¼ – 1 Tsp.  Black Pepper
(or to taste, this will vary based on the amount of bacon you make,
don’t add too much though, you don’t want the pepper to overpower the other flavors)

1. Preheat oven to 350°F or 175°C
2. Mix the cinnamon, syrup, pepper, and sugar in a bowl
3. Place bacon in a roasting pan with the rack
4. Coat bacon with a layer of the sugar mixture and bake for 10 minutes
5. Remove the bacon from the oven and top with the remaining mixture, then return it to the oven for 10 minutes or until the bacon is the texture of your liking.

Y’all, when I tell you this bacon is good,
I mean this bacon is good.
Go make some bacon.

Let’s chat, what are some of your favorite ways to cook bacon?

Until Next Yum,
The Mid-Atlantic Foodie

Great Aunt Georgia’s Peach Salsa (Easy, Kid-Friendly, Healthy!)

I’m not always a snacker…
but with us being away from home
and my in-law’s kitchen being in renovation,
I’ve been busy making small easy dishes 
that fit these parameters:
a. kid-approved 😉
b. can travel well
c. beach and pool friendly
d. snack-able and versatile enough to be used in or with other dishes

This peach salsa checks all of these requirements off the list and what’s even more awesome?

It’s healthy too!

I don’t know about you, but to me there’s almost nothing better
than a fresh Georgia peach on a hot summer day, almost,
Florida oranges are pretty spectacular too. 😉

There’s also nothing better than cooking with fresh ingredients
surrounded by family, friends, and the ones you love.

Summer might just be replacing spring as my second favorite season.
Just maybe…
My favorite season, hands down is Autumn/Fall, but I digress…

Let’s get to that peach salsa recipe.

Peach Salsa

Great Aunt Georgia’s Peach Salsa

2 Large Peaches, peeled and diced
4 green onions, chopped
1 lime, juiced
2 tomatoes, chopped
2 avocados, peeled and diced,
1 Tbsp. Extra Virgin Olive Oil
Salt & Pepper, to taste


Combine all the ingredients together in a bowl, mix well. Refrigerate before serving, and keep cold. This salsa can be served with chips, meats, or simply eaten by itself with a spoon. 😉 (Thanks E! Haha)
It goes with practically anything.

I love this dish. Mr. MAF loves this dish, the MAF kids love this dish, and so do my in-laws. We hope you love it too.

Until Next Yum,
The Mid-Atlantic Foodie

Panhandle (Florida) Caviar (Easy, Family-Friendly Dish)

Hey Everybody!
We’re still on the #FoodieFamilyVacation, but
I’m just stopping in to drop off another quick
and easy recipe that I’ve been making for quite some time now
and that I made over the fourth of July weekend that was a huge hit with everyone
grown-ups and kids alike!

 This one is from one that I learned from my great aunt
and after making it a few times,
while doing a bit of fine tuning and tweaking
with Mr. MAF, I think we’ve got it right! 😉

Now it’s your turn to try it out
and let us know how you like it.

I have to be honest though,
you won’t be able to stop after one serving.
It’s that good.

So without further ado,


Aunt Adaline’s Panhandle Caviar

2 Cans Black-Eyed Peas, drained
2 Cans Shoepeg Corn, drained
2 Bell Peppers, chopped
3 Tomatoes, chopped
½ Bunch Green Onions, sliced
3 cloves Garlic, minced
½ – ¾ Bottle Italian Dressing
(A whole bottle is too much)


First combine the peas, corn, peppers, tomatoes, onions, and garlic in a large bowl, then pour the dressing over the ingredients. Mix well. Cover then refrigerate for at least 2 hours, up to overnight.

Serve in bowl alone or as a side dish to a fantastic meal.


This is the perfect side dish for practically anything and it’s so easy to make.
It’s healthy too! We love it in the Mid-Atlantic Foodie house, and we hope you enjoy it as well.

I can’t wait to share more of the meal that I made to go along with this dish, but the beach
is calling as are the four MAF Kids.

Are you following our adventures on Instagram yet?
If so leave your Instagram name in the comments,
along with your favorite summer dish!

Until Next Yum,
The Mid-Atlantic Foodie

Cooks Notes: If you don’t have shoepeg corn, a white sweet corn is the perfect substitute and it’s fine to use fresh corn off the cob. I do it all the time.  I only use Shoepeg when I’m home and can get it. Another good substitution is homemade black-eyed peas, so if you have some left over use those instead of the can. Yum, yum, yum!

MAF-Style Strawberry Cream Pie & New Friends

Hey Darlin’s!

Can you guys believe that we’re on the road and in Florida?

I can’t, but I’m pretty happy about it.

Right now I’m typing this from the front row
of a seat in Tropicana Field where the Tampa Bay Rays
play baseball (My favorite team btw).
I’m watching a group of boys between the ages of 6 through 13
have the time of their lives
living out their dreams of playing and honing their skills on the field
where their favorite players of their favorite major league team play ball.
It’s pretty awesome to see, and The Athlete is among that group.
He was super surprised when we pulled up to the stadium,
so much so that he left his baseball glove in the car and bolted inside
faster than I’ve ever seen him move in my life! Ha!

He’s doing a great job and has even earned the nickname Super K for his catching antics,
the best part is he’s having fun,
even better, he’s making a ton of new friends
and speaking of new friends,
I’m making a bunch of those too;
thanks to the brilliant Fabiola Giordani
which prompted the post of this recipe.

in honor of surprises,
summer, baseball, fun,
and most importantly
new friends,
I give you…

MAF-Style Strawberry Cream Pie

1 Pkg Cream Cheese,
(softened and room temp)
1/4 Cup Sugar
1/2 Almond Extract
1 Cup Whipping Cream
3 Cups Berries
(I used strawberries, but you can use any berries for topping)
1 Bag Semisweet chocolate chips
1 box refrigerated pie crust or if you’re really short on time,
graham cracker pie crust works and tastes absolutely phenom and turns this into a NO-BAKE! Woot-Woot! 😉

1. Preheat oven to 450° and follow directions on the box if you’re using a refrigerated pie crust for a one crust baked shell pie. (A little tip, to prevent your crust from rising during the baking process, place dry beans in the center of your pie as weights while baking) Remember to follow the directions on the box, for whatever brand you choose. You’ll typically bake for 9-11 minutes, or until light golden brown. Cool completely, or about 30 minutes.
If you’re using a graham cracker pie crust move on to step two!

2. In a large bowl with an electric mixer,
beat the whipping cream on high until soft peaks form,
then blend in the cream cheese, sugar, and almond extract, until well mixed.
Spoon into your pie shell, and smooth out.
Arrange the berries over the top however you’d like, then refrigerate while you melt your chocolate.

3. Melt the chocolate and drizzle all over the top of your pie! This the fun part!
I don’t use a double broiler, so I use the water/saucepan/bowl method to melt my chocolate,
but the microwave is also an easy option as well.
(Here is a great website that does an excellent job of explaining the chocolate melting process)
Return the the fridge and
refrigerate at least an hour and a half or until set.

This pie is sure to please any crowd. It’s light, it’s fluffy, and delicious.

I hope you enjoy as much as we do in the MAF house.

I’m thinking about serving it during the 4th of July for the in-laws, what do you think?

Would it make a good holiday dessert?  How would you serve it?

Until Next Yum,

The Mid-Atlantic Foodie

2015 Food & Wine Conference #FWCon

Y’all, guess what?!

I’m heading here!
and I simply can’t believe it!

FoodWineConf Pic

I’m off to Orlando, Florida


I’m headed to this amazing place! Rosen Shingle Creek

 Rosen Shingle Creek Resort 

as a
2015fwc_AMBASSADORHow insanely cool is that?!



Cue, girly One Direction type squeal here.

I am beyond stoked and absolutely humbled that I get to be surrounded by
some of the most brilliant food bloggers, food writers, food photographers,
chefs, speakers, and social media geniuses and become frenz…

I hope they like me… 😉

And guess what else?

You can come too!

I’ve got a $50 off code for you to use!
Isn’t that great?
Use the code  Fwc15tuppL when purchasing your tickets.

Also, don’t forget to follow along on

I hope you join us! I hope to see you there! It will be awesome!

Let’s chat, what do you think I should pack for this conference?

A very excited until next yum,
The Mid-Atlantic Foodie

Garlic Chive Chicken Salad

I’m always on the hunt for easy meals…
I’m a mom of four.
Easy is my M.O.
Healthy is even better…
but some days,
a girl’s just gotta eat. Ha!


Garlic Chive Chicken Salad

I like this because it doesn’t take a lot of fuss.

I just snap the thing together and bam…
It’s done…

I like it even more because I always have garlic on hand,
and I grow the the chives in my herb planter (I can’t wait to tell you guys all about that later!)
So I can use fresh ingredients and the kids love it!

I also add a bit of lemon to it for a spring-like kick and it’s simply lovely.

So without further ado,


Garlic, Chive, Chicken Salad!

3/4 Cup Mayo
2 Cloves Garlic, Minced
1 1/2 Tsp Chives, chopped
1/2 Tsp Lemon White Balsamic
1 Can of All Natural/Organic Chicken Breast in Water (13oz – 1lb), drained

In large bowl whisk together mayo, garlic, chives, and lemon white balsamic until well mixed,
add chicken and mix until well blended.

Serve with crackers, on a sandwich, or eat it as a a lettuce wrap.
There are many ways to enjoy this dish.
Share how you would serve it with me!

Until Next Yum,
The Mid-Atlantic Foodie

Honey Dijon Vinaigrette (Mrs. MAF’s Favorite Salad Dressing)

Honey Dijon

Okay y’all…
I have a confession.
We’re headed on vacation soon.

I’m going to my home state!

Florida baby!

I was born and raised in the Panhandle of Florida
and despite it’s shortcomings sometimes (LOL)
I LOVE my state…
How could you not?
Those beautiful beaches?!
My city has the most beautiful of them all.
Thank you very much and of course I’m biased.

Anyway, I haven’t been home in ages, and we’re thrilled to be going,
as we’ll be visiting all four corners of the state,
plus the middle (more on that later), sampling food and having as much fun as we can along the way…
Speaking of food…
Isn’t that the reason for this post…

Of course it is…

I can’t give you a post without a recipe or something… Which I’ll do now…

This recipe is one that gets a lot of use in the MAF House because it’s great for a LOT of dishes,
you can use it as a marinade, a dipping sauce, a salad dressing, or whatever you wish…
You can even use it as a base for other dishes and build with it. I love it, I love, I love it. You can omit the honey and add more garlic, which you know I like to do because… Garlic. That’s why. Ha! ;-P Make it spicy, make mild, make it sweeter, play around with it. That’s what I love about food. It’s fun, it’s creative, it’s art.
Food is art.

What I really love about this recipe is the fact that I can now make it in a few short minutes because of
Cleo’s Fine Oils
(A big thanks to my girlfriend P for the recommendation!)
Absolutely brilliant is their Tuscan Herb Olive Oil (in this recipe),
The Athlete (my 7 year old son) LOVES it on practically everything…
He asks for salads now all the time because of it, and I’m simply amazed by that…
and the
Modena Reserve Dark Balsamic (not in this recipe) is just
a great balsamic to have in your kitchen,
it’s extremely versatile, and
it’s excellent on freshly delivered vanilla ice cream. 😉
Who would have thought Id’ be this in  love with oils and vinegar.
They are seriously amazing!
I have a feeling, I’ll be visiting this store very often!

Alright, on to my easiest the recipe to date!

Mrs. MAF’s Honey Dijon Vinaigrette

3 Tbsp Tuscan Herb Olive Oil
1 Tbsp Lemon Balsamic Vinegar
1 tsp Dijon Mustard
1/2 tsp Honey
1/4 tsp Pepper
1/8 tsp Salt

1) Whisk together the vinegar, mustard, pepper, salt and honey

2) Slowly whisk in the oil. Whisk until it you see it has bonded and is thicker.
Pour over salad and enjoy.

*Substitutions: 3 Tbsp of EVOO, Juice of 1/2 Lemon, 1 Cloves of Garlic, finely minced

I hope you enjoy it as much as I do. 

Until Next Yum,

The Mid-Atlantic Foodie