Happy Blogiversary to Me!!!! [a day late]

Guys!!! Guys!!! I just realized that yesterday, June 29th, was the one year anniversary of the start of this blog. Wow. Time really does fly by. It has truly been a wonderful experience, meeting new people who share my love of food, learning about food photography and improving on it, trying new restaurants, and branching out of my comfort zone by making new recipes. I don't ever want to stop! So happy one year blogiversary to this little blog that started as a way for me to review restaurants... and has turned into so much more. Now I have an idea of some of the things that make me happy in life, and blogging and FOOD are two of them.

{Source}

So.... I'm thinkin.... maybe a little giveaway???? You guys up for that? I thought you might be :) I wanted to back when I reached 100 followers. But that didn't happen. So this is the perfect opportunity for my first giveaway! I'm excited, and a little nervous, not gonna lie. I don't really know why, lol! 

Now I just need to think about what to giveaway. Stay tuned!

And thanks for all of you amazing followers. Your comments, your advise and suggestions, and your thoughtfulness have been so appreciated. It's been a pleasure getting to know all of you. Thanks for reading :)

Peace, and bacon grease!

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MoKo (Culver City, CA)

When Gyenari wasn't going in the direction they envisioned, the owners decided to shutter the restaurants and re-open as MoKo (Modern Korean), which takes the food in a whole new direction.

Pan fried duck and foie gras dumplings w/ sour cherry sauce ($12)

I was pleasantly surprised by the cocktails here. My favorite was the Thai Basil Cooler ($11): Thai basil, Damrak gin, St. Germain, lemon, and agave. The thai basil gave it a stronger aroma than your usual basil and blends well with the herbal notes of the gin. (PS. they have $5 drinks during "social hour" from 5-7 pm every day).

I also liked the MoKo Punch ($18 carafe, $40 bowl): soju, vodka, persimmon cinnamon tea, watermelon, pineapple. Perfect for a big party.

Yes, they charge for "banchan" here ($7.50 for 3) but they're not your regular banchan. If you want your money's worth then skip the kimchi and radish, instead go with the Chiogga beets (sauteed with jujubes and apple smoked bacon), asparagus namul (barley, pea shoots, and crisped garlic), asian pear and kholrabi salad, lotus roots braised in honey, or purple eggplant namul (gochujang, green onions, and sesame).

True, I wouldn't pay $2.50 for a bowl of kimchi, but $2.50 for a bowl of beets, asparagus, or lotus root is pretty cheap if you ask me. I know you've all paid your share of $8-12 beet salads.

While MoKo is not cheap, it wouldn't be fair to compare them to Koreatown places, as they do not serve traditional Korean food. As is the case with many restaurants, some dishes are better value than others. People keep complaining about the $9 for 3 shrimp dumplings here, but seems like I was the only one complaining about the $12 for 3 chicken wontons at Lukshon. In both places, the answer is simple: order wisely. Here are some of the dishes I enjoyed:
Raw scallops, crispy leeks, red chili jang ($11)

From the series of crudo we tried, the scallop was perhaps my favorite (the hamachi was also very good). I loved the chewy texture and the red chili jang, while not that spicy, was flavorful.
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Monterey Ranch Bread

By now, you know that I am slightly obsessed with Cassie's blog. Not the stalker kinda way. Just the kinda way that I swear by all of her recipes. I will make anything that she recommends on her blog. I seriously have a list of over 100 recipes of hers that I must make! Here's one to cross off the list.... her Monterey Ranch Bread. Because everyone needs a high caloric yet delicious side item here and there! Ok yes, this recipe uses a few fatty ingredients. But hey if you add some parsley for garnish, that can count as being a healthy, right? - it's green and a veggie :)

Anyways, high in calories or not, this bread is also high in flavor. Can you really go wrong with ranch and cheese-covered crusty bread? Exactly.

The original recipe comes from Taste of Home, and I am usually a fan of their recipes, so I figured it would be a keeper if both TOH AND Cassie say so!

Monterey Ranch Bread
slightly adapted from Cassie Craves and Krista's Kitchen , who adapted it from Taste of Home

• 2 cups shredded Monterey Jack cheese
• 3/4 cup ranch dressing
• 2 tbsp butter
• 1/4 tsp garlic powder
• Loaf of French bread, split in half lengthwise (use however much you need, we didn't use the whole loaf)
• Fresh parsley, for garnish
  

In a bowl, melt butter and stir in garlic powder. Brush on the bread with a pastry brush. Place bread under broiler until it's slightly brown and crispy.

Combine cheese and ranch dressing and divide evenly over bread. Bake at 350 degrees for 10-15 minutes.

Sprinkle with parsley for garnish. Let sit 5 minutes before slicing.


Printable Recipe

Next time I think I will make it with the parsley, because it makes the picture just a little more colorful and pretty.

And as you can see, we served this bread with some White Chicken Chili. I'll have that recipe for you one of these days. Perfect for chilly fall or winter evening.

Peace, and bacon grease!

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Menu Planning - Week of 6/27/11

I was off today. But not for fun. My face is kind of in pain and swollen. I had to get some tag removed from my nose! So for the next week or so I'm going to look awful! Ok not to that extent maybe, but the pimple-like thing on my nose will be red and swollen, and then will eventually scab up and turn black and ugly. Ew. I'm not looking forward to this. But I'll be happy when it's gone. I was going to slap the next person who told me I had something on my nose, handing me a tissue, as if it were a booger or something. No people, I'm sorry my face isn't perfect. I'll try to live up to your standards next time. So now that it will be red and swollen and black and scabby, maybe they will notice that it's actually my skin and not comment on it. Or maybe I'll wear one of those little circular bandaids on the tip of my nose. At least three people have said something to me about it, two of which were strangers. Rude much? Ok maybe they were just trying to help a sista out, in case I did need a tissue or somethin. I just want my face to be back to normal! Ok enough about my face :) Are you grossed out yet?

So since I was at home I had plenty of time for menu planning. Last night we were supposed to make that evil chicken dinner, but we ordered Dominos instead. So we made that tonight since I bought all of the ingredients at Kroger yesterday.

Monday 6/27/11:  Evil Chicken Dinner

Tuesday 6/28/11:  out to eat with family

Wednesday 6/29/11:  Lemon and Oregano Rubbed Grilled Chicken

Thursday 6/30/11:  Impossibly Easy Cheeseburger Pie

Friday 7/1/11:  BBQ Beef Shepherd's Pie




Linking up to Menu Plan Monday. 

And this upcoming weekend is already 4th of July weekend. Holy smokes! How does the time fly? Be safe, everyone!

Peace, and bacon grease!

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Tomato Garlic Pork Loin Roast

Cooking large meats sometimes makes me nervous. I don't want to under or over cook it. I mean, I can work with an undercooked meat. But once you overcook it, it's a wrap. It becomes tough and dry, and who wants to waste a giant piece of meat?! Not me! So the thought of messing up attempting to cook a large piece of meat has intimidated me a bit. But no more. Granted, I wasn't cooking a large turkey or whole beef tenderloin (I can't even imagine messing either one of those up!), I was only cooking a 1.75 lb pork loin roast. But it still seemed large, and therefore somewhat of a challenge. And I still wouldn't say I know how to cook a pork loin roast perfectly every time. The length of time to cook certain meats can vary depending on how big the meat is. So I like to use the times on the original recipe as guidelines, as well as compare to other pork loin roast recipes on the web, with a side of my own judgment. Because, like I said, I would hate hate hate to overcook such a large, nice piece of meat. While this roast wasn't perfect, it was decent... I'm not rushing to make it again though. I want to keep practicing with different recipes and one day cook a pork roast to the perfect tenderness and juiciness. But at least I got my first try out of the way!

Tomato Garlic Pork Loin Roast

adapted from Living the Gourmet

• 1.5 - 2 lb pork loin roast
• 3 cloves of garlic
• handful of fresh parsley
• 1/2 cup grape tomatoes
• 1/8 cup olive oil
• 1/2 tsp freshly ground black pepper
• 1/4 cup chicken broth, + more for basting, if desired
• 1 bay leaf

Preheat oven to 350 degrees.

Place the garlic, parsley, tomatoes, olive oil, and pepper in a food processor and pulse a few times to chop.

Place the pork in a baking pan and top with the chopped tomato mixture. Add 1/4 cup chicken broth to the pan with the bay leaf and roast in the oven. Add more broth to the pan, basting pork, if desired.

Bake about 25-30 minutes per pound, or until temperature reaches about 145-150 degrees. Let rest for 15 minutes, as pork will continue to cook to about 155-160 degrees.



Printable Recipe

As you can see, we served this with some red potatoes. I think I would have preferred it with a brown coating from a quick sear. But I did skim over a few different pork loin recipes and none of them said to sear it first, so obviously I don't know what I'm talking about :) Everything about the coating sounds appealing... tomatoes, garlic, and herbs, so why didn't I like it as much as I feel I should have? Maybe it was the quality of the pork loin roast we bought. Or maybe the cooking time was off? Is 25-30 minutes per pound accurate? I'm not sure really. But I'm hopeful and will check out other pork loin roast recipes to see if those are more to my likings.

Does anybody have any delicious pork loin roast recipes to share? How do you feel about pork roasts?

Peace, and bacon grease!

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LA Wine Fest and a Tasting at Robert Mondavi Discover Wine Tour

Is there another wine label that's more of a household name than Robert Mondavi? You'd be hard pressed to come up with one. Even so, at a recent tasting during the LA Wine Fest, I found out just how little I knew about them!

Robert Mondavi has been touring wine and food festivals around the country with their Discover Wine Tour, holding seminars and tastings, visiting 11 cities. They recently landed in Los Angeles at the LA Wine Fest. The other wine seminars throughout the Fest costs around $20, but the ones at Robert Mondavi were free to the public, so naturally a long line forms before each one.

While waiting for the tasting, I perused their tent where they have canisters of different oaks and other things commonly found in wine "notes" so you can smell them and (try to) distinguish between the aromas. They also had some educational material on their iPads but I didn't have time to browse them.

On to the tasting. Guided by Master of Wine Mark de Vere, we started with four Robert Mondavi wines:
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Whole Baked Catfish at Vietnam House (San Gabriel, CA)

A quick pho trip turned into a lavish meal of whole baked catfish. We just couldn't help ourselves once we saw it on the menu. The whole catfish (around $30-35 depending on the size) came topped with garlic and scallions, the aroma carries to the edge of the table. This is perhaps the tour de force of Vietnam House's menu.

The catfish is served with the usual condiments. Vermicelli noodles, herbs and lettuce and pickled carrots, rice paper to wrap it all in, and fish sauce for dipping. (I keep noticing how in much of Vietnamese food, you don't really eat rice but rice paper, rice noodles, and rice cakes).

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Chicken Corn Chowder

Happy weekend! It can't come soon enough, can it? I'm back with another comforting meal. This soup, it's a keeper. I wasn't sure how we would feel about it, but it had so much flavor. I love the sweetness of the corn, the heartiness of the potatoes, the creaminess. And you guys already know how I feel about bacon. I don't think I even need to go there.

I made a few changes to the original recipe. We didn't add the celery. I used 4 slices of center cut bacon. I used 4 small red potatoes instead of the canned kind called for in the recipe, and boiled them first for 20 minutes. And added some salt too to taste.

Chicken Corn Chowder

Adapted from It's a Keeper

• 4 slices center cut bacon, diced into 1 inch squares
• 1/2 cup onion, diced
• 4 cups frozen corn
• 4 cups half and half
• 2 tbsp vegetable oil
• 1/4 cup red bell pepper, chopped
• 4 small red potatoes
• 1/2 tsp black pepper
• 2 tbsp flour
• 1 lb boneless skinless chicken breasts, cut into 1 inch cubes
• salt, to taste

In a large pot, bring cold water and a pinch of salt to a boil. Boil potatoes for 20 minutes or so. Remove and dice potatoes.

Meanwhile, in a separate large pot, cook the bacon until crisp. Remove the bacon, drain the fat leaving 2 tbsp in the pot. Add chicken and cook over medium heat until no longer pink and cooked through. Add onion and bell pepper and saute for 2 minutes. Stir in flour. Cook for 1 minute. Stir in half and half. Cook over medium heat, stirring occasionally.

Puree 2 cups of corn in a blender. Add to the pot. Heat to boiling, stirring occasionally for 1 minute. Stir in pepper, potatoes, and remaining corn. Heat through. Stir in bacon. Serve immediately. Season with salt, to taste.

Printable Recipe

Linking up to: 

Party Mindie Style Weekend Link Up

Summer Lovin' Weekend Soiree

Recipes to Run On

Life's a Picnic Party

This is the perfect autumn or winter comfort food to warm you up on a cool night. I'm not a fan of the cold winter by any means, but this soup makes winter a little more bearable. Disregard the fact that I am blogging about this in the middle of summer. I made it back when it was cold out. I would still make this any time during the year, though! It's THAT good.

*Update: While I'm over here going on and on about how this is a fall/winter meal, my friend over at Scrambled Henfruit made me realize that this is just as much a summer meal as it is warming comfort meal. "Think of how good it will be with fresh summer sweet corn!", she commented. Oh Betty, you are so right. And thanks for giving me a perfect reason to make this in the summer  :)


Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast, and Le Creuset!!!

Peace, and bacon grease!

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Cham Brings New Addictions to the Menu

Watch out for Cham Korean Bistro's new menu items or you'll end up like me: an addict. Yes, I'm addicted to their new Sesame Kabocha Squash Chips ($5)

The squash is mixed with some rice flour, giving it a chewy, mochi-like consistency on the inside while the outside remains crispy. It's lightly sweet, yet the sesame seeds gave it a nutty and smoky hint. Appetizer, snack, dessert. I'll eat them whenever and will definitely order them whenever I visit Cham but alas, at $5 for half a dozen pieces, I won't be able to take a whole bag home and eat them all day long. I wonder if they'll do a bulk discount ..

Another new menu item is the Sweet Potato Fries (w/ Honey Mustard Sauce) $4

I really enjoyed these fries. They were thick and weren't battered and deep fried. The sweetness really came through and they weren't greasy as other versions tend to be.
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Grom is Awesome

I've found it. The best gelateria in LA, Grom. Yes, it's a "chain" (from Italy) but this is no Piccomolo.

Grom opened in Torino in 2003 to great success and expanded to shops abroad starting from New York City in 2007. Now it has finally come to LA in a shopping center in Malibu.

Entering the store, you will notice the pictures of produce hanging on the wall that say where they come from (seasonal fruits, almonds from Avola, pistachios from Syria, chocolates from Venezuela or Colombia). Taste some of the 30 flavors of the day and you will be confounded by the selection. They're just all. so. good.

The consistency is dense and creamy, and the flavors of the ingredients come out strong. There's none of those sweet red stuff that only vaguely taste like strawberries. Each of the fruit sorbets tasted like biting into a cold version of the fruit itself, the dark chocolate is rich and intense (they also have an extra dark chocolate one, which we didn't dare try). I may have to do a side by side tasting of their pistachio against Bulgarini, but at the moment I am actually leaning towards Grom. Overall: Excellence.

The only con for me is its location, all the way in Malibu. On the other hand, they are open until 11 pm on weekends, so you can make the drive at night traffic-free. I'd do it in a heartbeat.

Tweet


Grom Gelateria
3886 Cross Creek Rd
Malibu, CA 90265
(310) 456-9797
http://www.grom.it/eng/index.php

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July 16: LA Street Food Fest Returns to The Rose Bowl

The LA Street Food Fest is returning to The Rose Bowl this summer on July 16! Like last year, this festival will feature more than 80 food vendors from food trucks, carts, restaurants, and celebrity chefs.

While last year's event was better than the first, they're trying to make it even better this year crowd-wise by having three limited attendance sessions, capped at 1500 attendees, that promise to treat everyone like VIPs with less lines and crowds. The three sessions are all geared towards different crowds (there's a family picnic event, and there's also a 21+ "date night").


General admission tickets to each event are $60 and you can also get a family pack for you, your SO, and your kid(s).The tickets will cover all the food and drinks including the ice cream lounge, booze (there's a tequila tent) for the 21+ event, and more.

A portion of the proceeds this year will go to the will go to the Downtown Women’s Center, which provides "permanent supportive housing and a safe and healthy community fostering dignity, respect, and personal stability, and to advocate ending homelessness for women."

If you're still thinking, here are some highlights from last year:

mini cemita from Pal Cabron

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Cassie's BBQ Beef Shepherd's Pie

You know the saying... "If it aint broke, don't fix it." Don't mess up a good thing. That's how I feel about Cassie's recipes. I pretty much want to try them all, and I usually don't have to make big, or in this case, ANY changes to them because her recipes are already spectacular as is. I like to tweak recipes a bit to make them more of my own... it makes me feel like I had some part in creating the recipe. But I find that I rarely have to do that with her recipes... it's like she's tailoring the recipe already for ME. But obviously not for me, we just have similar tastes in food I guess!

I don't know about you guys, but when I was younger and used to think of shepherd's pie, I didn't have pleasant thoughts. It was kind of like meatloaf in my mind, just not something I wanted to try. But then again, many things turned me off as a child. I'm amazed at what I thought I didn't like. I'm so glad that my taste buds have flourished and I am able to enjoy more foods now which I never would have liked or tried as a child. If my waistline had a mind of its own, I'm sure it would disagree. It's the one suffering the bulging consequences, after all. But obviously, it doesn't have much say so when it comes to my eating habits. Hey, I like to eat.

 























BBQ Beef Shepherd's Pie

from Cassie Craves

• 1 lb lean ground beef
• 1 (11-oz) can whole kernel corn with red and green peppers
• 1 (4 oz) can chopped green chiles, undrained
• 1 cup barbeque sauce
• salt and pepper to taste
• 1 1/2 lb baby red potatoes, unpeeled
• Butter and milk, for mashing potatoes
• 1/4 cup sliced green onions (about 4)
• 1/2 cup shredded cheddar cheese
• 1 tbsp ranch dressing 
• 4 slices bacon, cooked until crisp and crumbled

Cook ground beef in a 10-inch skillet over medium-high heat, stirring occasionally, until beef is brown. Drain well. Stir in corn, chiles, and barbeque sauce. Season with salt and pepper to taste. Heat to boiling, reduce heat to low to keep warm.

Meanwhile, cook potatoes to fork tender in boiling water. Drain and mash to desired consistency with salt, pepper, butter, and milk. Stir in green onions, cheese, ranch, and bacon.

Spoon beef mixture onto plate or bowl and top with mashed potatoes. Serve.

Printable Recipe

This recipe is a modern take on the classic shepherd's pie, with a few fixins and additions from Cassie. I love the addition of bbq sauce, corn, chiles, and ranch. I think all of those ingredients make this a comfort meal that we like to make often, and I bet you will too.

Oh, and it has bacon. Did you guys know I like bacon?  :)

Peace, and bacon grease!

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Menu Planning - Week of 6/20/11

Hey friends! I'm back from a great weekend, hoping to start off the week right with a delicious menu plan. I was trying to be healthier last week, but got sidetracked over the weekend when I splurged on martinis and mai tais, fried cheese wedges, and greasy breakfast food at Perkins on Saturday, and then gorged on delicious bbq for Father's Day. Yikes! Time to get some order back into my life with home-cooked meals, water, and exercise.

Oh, and we made everything on the menu plan from last week except for those kabobs. Normally I would throw em on this week's plan, but the weather isn't looking too promising for the whole week so I don't want to plan on grilling out.

Here's to another Monday!

Monday 6/20/11:  mushroom and onion omelets

Tuesday 6/21/11:   Bourbon Chicken with rice

Wednesday 6/22/11:  Impossibly Easy Cheeseburger Pie (but I'm changing the name, I can't stand that name!) with Roasted Garlic Rosemary Potatoes

Thursday 6/23/11:  leftovers or eat out

Friday 6/24/11:  Chicken Alfredo Biscuit Casserole

Linkup to up Menu Plan Monday....

... and Marvelous Menu!

and here's to a fabulous, stress-free, and delicious week for all of us!

Peace, and bacon grease!

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David LeFevre's M.B. Post in Manhattan Beach

Some of you would love the bacon cheddar biscuit with maple butter, or caramelized pork jowl, or skirt steak with a bold chimichurri sauce. Some would prefer delicately steamed fish, served atop boiled bok choy and a subtle sauce, or a light appetizer of couscous mixed the tartness of pomegranates and crunchy marcona almonds. Whichever camp you're in, M. B. Post will satisfy.

Start with a choice of three carbs, each paired with its own spread. Our favorite was the bacon cheddar buttermilk biscuit with maple butter ($5), but we also enjoyed both the fleur de sel pretzel with horseradish mustard ($4) and grilled naan flatbread with harissa yogurt ($4).

Los Angeles Magazine featured his recipe for the bacon cheddar biscuit here.

The cheese and charcuterie board was also impressive with its slew of condiments, from different types of mustards to honeycomb to fruit preserves and pickled vegetables.

Their craft cocktails are $12 each and they have interesting variations on popular classic and tiki drinks. I particularly enjoyed the Avila's Heir (margarita with corralejo reposado, serrano, mandarin, yuzu) and Sun Also Rises (Blood and Sand with Compass Box "Oak Cross", rhubarb, blood orange). I had ordered My Landing Strip (aviation with Hendricks, creme de violet, candied orange) but I thought it had too much creme de violet for my taste.

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Northern Vietnamese Cuisine at Vien Dong (Garden Grove, CA)

To raise money for the earthquake relief efforts in Japan, Wandering Chopsticks led a North to South Vietnamese tour in Little Saigon. I joined her and her readers who had each donated $50 to specific charities for the first parts of the tour. We started at Vien Dong in Garden Grove for Northern Vietnamese food.

While waiting for WC's other readers to arrive, we ordered some Cha Gio (Vietnamese Spring/Egg Rolls). The cha gio here is made with rice paper, which is both crispy yet maintains some chewiness when fried. This is the traditional wrapper used in Vietnam.

Being a long and late day, I had to get some Ca Phe Sua Da. They brought it out in a mini coffee press laying on top of a cup of condensed milk. It wasn't until then that I realize just how much condensed milk is in this drink! No wonder it's so tasty...

We shared an order of Banh Tom which are Vietnamese Shrimp and Yam Fritters with a turmeric batter.

Most of the dishes we tried here were new to me, and among my favorites was the Cha Ca Thang Long (Vietnamese Hanoi-Style Turmeric Fish with Dill)

The best part with going to eat Vietnamese food with WC is of course the knowledge you gain from her. She said that dill is mostly not used in Vietnamese food other than in the Northern part, and this dish originated from a restaurant in Hanoi which became so popular that the street is now named after the restaurant (Cha Ca). Apparently non-Northerners consider using dill strange, but I certainly liked it!
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Chicken Caesar Wraps

 

Do you guys like caesar salads? I do. For awhile there, they were my favorite salad. They may not be the healthiest salad option, but they are one of the tastiest. I was geeked to see this wrap version! Genius.

And it doesn't require a lot of work, besides pre-cooking the chicken, chopping the croutons, and breaking up the lettuce. You may have to grate your cheese if you don't buy the already-grated kind. Still not very much work though, don't you agree?

So first cook your chicken and then cut it up into cubes. Meanwhile, combine the dressing, cheese, garlic powder, and pepper in a large bowl. Then add that cooked chicken, the romaine, and chopped croutons. Mix it up....

.... then spread it evenly over each tortilla. I used regular white flour tortillas. The original recipe calls for whole wheat tortillas, which is obviously better for you. If you are healthier and stronger willed than I am, please use the whole wheat tortillas. Don't follow my bad example.

And I apologize for the slightly blurry photos. The food was still good though!

Chicken Caesar Wraps

slightly adapted from Taste of Home

*  Yields 6 servings

• 3/4 cup Caesar salad dressing
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 3 cups cubed cooked chicken breast
• 2 cups torn romaine
• 3/4 cup Caesar salad croutons, coarsely chopped
• 6 flour tortillas (8 inches)

In a large bowl, combine the dressing, cheese, garlic powder, and pepper. Add the cooked chicken, romaine, and croutons. Spoon 2/3 cup of the chicken mixture down the center of each tortilla. Roll up.


Printable Recipe

I'm linking up to:

Tasty Tuesdays @ 33 Shades of Green

Hearth N Soul Hop
Tuesday Night Supper Club
Tuesdays at the Table
Tempt My Tummy Tuesday
What's On Your Plate?
Delectable Tuesday
Dr. Laura's Tasty Tuesday
Totally Tasty Tuesdays
Tuesday's Tasty Tidbits
Show Me What Ya Got
What's Cooking Wednesday
Recipes I Can't Wait to Try
Whatcha Makin' Wednesdays
What I Ate Wednesday
Made it on Monday
Whisking Wednesdays
What's on the Menu Wednesday
What I Whipped Up Wednesday
Cast Party Wednesday
Recipe Swap Thursday
Tasty Tradition
Full Plate Thursday
Cooking Thursday
Simple Lives Thursday
Frugal Food Thursday
It's a Keeper Thursday
What's Cooking Thursday
Twisted Thursday
These Chicks Cooked Link Party
Making It With Allie
Foodie Friday @ Designs By Gollum
Friday Potluck
Food Trip Friday
Friday Favorites
Fat Camp Friday
 Fun With Food Friday
Food on Fridays
Food Friday
Foodie Friday @ Little Brick Ranch
Friday Food Fight
Feasting in Fellowship Fridays

This definitely qualifies as a weeknight, work night meal. Gotta love those. You could have dinner on the table in less than 30 minutes. Or it would even make for a perfect lunch. So if you're ever tired of the same old salad, try a wrap!

Peace, and bacon grease!

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