Enjoy Applebee's New Unbelievable Under 550 Calorie Entrées for Free

As with most moms, finding ways to eat healthier and squeeze workouts into my life are priorities for me. My mom died of a heart attack at just 59 years old. Not the path I want to follow since I want to be around, strong and healthy for my boys as long as I can be.


Of course, being someone who loves food and who loves to dine out, it can be tricky to find healthy options, especially at chain restaurants, where creative, healthful choices take a backseat to large portions and high-fat, low-cost alternatives.


Applebee's may be changing that with the relaunch of their "Unbelievably Great Tasting and Under 550 Calories" menu. On Monday, I had the chance to try all of these entreés and their new SkinnyBee® Cocktails.

Let me preface this review by saying that I never eat at chain restaurants except fast food. Just not a fan of homogenized cuisine. That said, I would definitely go to Applebee's specifically to get one of these new healthy, low-calorie options.


The new entreés are:


• Grilled Dijon Chicken and Portobello
• Signature Sirloin with Garlic Herb Shrimp
• Asiago Peppercorn Steak
• Teriyaki Shrimp Pasta
• Teriyaki Chicken Pasta
• Grilled Shrimp and Island Rice


The first three items listed are served with steamed veg and creamy herb potatoes. Every one of the dishes was flavorful and very filling. Calories are controlled via portion size and by using Pam to cook with instead of oil or butter.

Although each of the bloggers in attendance was given a quarter of each dish to sample and there were only six items to try, we were all stuffed. By our calculations, we still stayed under 550 calories total for the lunch.... Surprising given how tasty these items were.


I'm actually hard-pressed to choose a favorite. The Grilled Dijon Chicken and Portobello was fantastic. Moist. A great dijon flavor. I loved the steamed veggies and potatoes on the side. The veggies had a great flavor and were still crisp while the potatoes were creamy and satisfying in a "comfort food" kind of way that is lost when dieting.


But then, I had the Asiago Peppercorn Steak. I don't love red meat. But the steak was moist and seasoned very simply. The asiago provided just a hint of tang and creaminess that was just right with the simple flavor of the steak.


Still, the shrimp dishes! They had me at hello! The Teriyaki Shrimp Pasta had an incredible flavor. It's made with low-sodium soy sauce, is filled with a huge variety of great filling vegetables like bok choy, red peppers, broccoli, water chestnuts, and sugar snap peas. Those are topped with 14 shrimp and all of that is atop a mound of whole wheat angel hair pasta. Kind of a weird combination and I could have lived without the pasta, frankly. There wasn't quite enough of the teriyaki sauce to cover the pasta, so it was a bit dry, but the flavor was fantastic and when you're trying to eat healthy and lose weight, you can't go wrong with all those vegetables! This dish also comes in a version with grilled chicken instead of shrimp and it was equally tasty. The chicken had a good char on it from the grill which was nice.

When it comes down to it, if I have to choose a favorite, it would have to be the Grilled Shrimp and Island rice. It was like a tropical vacation for my mouth.


The shrimp are basted in a Southern-style BBQ sauce then covered in spicy dry rub. Damn! It was good. The intricate spiciness of the shrimp is perfectly offset by the "Island" rice, which was white rice (brown would have been a healthier choice, I agree) tossed with bits of orange and pineapple. This also came with steamed veggies which were excellent. The one thing I hated about this dish, though, is that the shrimp have their tails on and it's hard to eat them when they're covered in BBQ sauce. Just plain messy, but the taste was worth it.

The only new menu item that I wasn't crazy about was the Signature Sirloin with Garlic Herb Shrimp. And even that was good. It's a tender 7 oz. sirloin with bruschetta style sauce topped with 7 shrimp in their own creamy herb sauce. Again, excellent flavor and so hard to believe that this particular entrée is under 550 calories. In fact, while I can't access the nutritional info at this moment, I believe this dish was under 500 calories.


So, what didn't I love about it? It has almonds as part of the bruschetta sauce and I wasn't crazy about the texture that created. I like nuts, but they didn't work for me in this dish. Other than that, it was great.


Now... How about a drink? Usually calorie conscious drinkers are forced to stick with basics like white wine, light beer, or maybe a vodka and soda. No more, my friends. At least not if you're at Applebee's where you can try one of their new SkinnyBee cocktails. You can choose among margaritas, mojitos, or their Long Island Tea. While each drink is made with premium spirits, calories are saved by using sugar-free syrups and diet sodas to complete each drink.

I sampled all three and was most impressed with the LIT. I know? How '80s is that? But it was the one that tasted the most like it's sugary, high-calorie Doppelganger.


So, just how many calories do you save by drinking a SkinnyBee cocktail instead of a regular drink? With each drink well below 150 calories, a lot. A typical margarita can have between 300 and 600 calories depending on the mix and pour of liquor included while the SkinnyBee margarita made with Hornitos tequila checks in at 100 calories. The typical Long Island Iced Tea has around 500 calories, while the SkinnyBee version has just 110 and the SkinnyBee mojito is just... wait for it... 90 calories, a savings of around 110 calories compared to the full sugar version.


Not convinced just how good and good for you Applebee's new menu items are? Well, you can find out for yourself by winning a gift certificate good for one of the new "Unbelievably Great Tasting and Under 550 Calories" menu items courtesy of Applebee's Atlanta.


Here's how to win:


1. Add a comment below to tell us how you plan to stay healthy in the new year.  Diet, exercise, meditation? A little of this and a little of that? I'd love to know your best tips for staying fit. Also include which of Applebee's new menu items you're looking forward to trying. (Steps 1 and 2 are musts for entry. For additional entries, see steps 3 and 4.)


2. Post a link to this blog post on your blog.


3. For an extra entry into the contest, Tweet this post or add a link to your Facebook while. When you're done, include the links to your tweet and FB post in your comment. 


4. If you're not a Follower of Belle of the Blog already, follow me and let me know in your comment and you'll get one more entry.


The winner will be chosen at random.


The contest opens now and will close at 12:01 a.m. on Friday, February 4th. Good luck!

Grandma's Hands

As anyone who might still be reading my blog since I haven't posted in months may have noticed, I've been writing a lot about food. Tweeting about it as well.

Being that I never intended this as a food blog, it seems a might strange.

In actuality, I'm just getting back to the roots of who I am. This journey of parenting made me lose myself in a lot of ways for a long, long time. It has changed me. And now I discover that it has carried me back to who I am and who I was.

I joined a CSA back in June. At the time I had just read The Omnivore's Dilemma and watched King Corn and I was thinking even more than usual about the foods we eat and the damage done to our environment by conventional agriculture. I thought I was joining the CSA for political reasons as much as to provide my family with healthy, locally-grown real food. And, to be honest, at $25 a week for a huge box of vegetables, it was a cost-saving initiative as well.

What I've discovered of late, as the bounty of beautiful autumn vegetables has rolled in each week, is that I really did this for myself. Okay. Maybe at the time I didn't know that. But now, this endeavor is solely for my own awakening as a cook.

Before having children, cooking was a passion for me. I loved trying new recipes, trying new foods I'd never cooked or even tasted before, and playing in the kitchen. Having children turned my once relaxing and leisurely cooking sessions into frantic, chaotic, rushed hours of crazy-making where I would burn things, cook things my children would refuse to eat, and left me in despair that I would never be able to cook a decent meal again.

Then, my children got a little older. Right around the time I joined the CSA, my kids began to be able to entertain themselves long enough for me to get a meal on the table or plan a week's worth of meals without being interrupted 27 times. My oldest also began to ask questions about what he was eating and both boys love going with me to pick up our box of veg each week. They can't wait to see what's in there. And of course, they're more excited about the grits and apples, but I know I'm making progress when my baby says of a lovely red and green striped bell pepper, "That's a beauty."

This week as I washed and chopped collard greens to freeze and sliced fresh beets to roast for dinner, I thought of my grandmother. I thought of her again as I poured freshly ground cornmeal from our farm into a bowl to make corn muffins using her recipe. These were the foods she cooked and served when I was child. Her techniques may have been different than my own, but cooking and eating these foods makes me feel close to her. I carry her in my DNA, in my heart, and in the love of cooking she instilled in me as a little girl. I learned to cook at her hand. And while she grew most of her vegetables in her own garden or bought them from farmer friends she knew personally, I still feel happy that I can teach my kids how to enjoy foods that are in season, grown nearby if not by my hand, and in the slightest way pass some of my love for my Mammy on to them.

I don't let myself think of her often. She died when I was 16 and to this day I still miss her.

Who knew a box of vegetables would help me find a way to reconnect with some of my favorite memories of her and let me find a way to celebrate her life without feeling my heart break all over again?

Whoever did, whatever power led me here, thank you for giving me back one of my favorite outlets for creating and showing love and for letting me feel so close to someone I loved so much.

Come On-A My House

I've always loved food. I've loved to cook for as long as I can remember. To this day, I remember the first meal I cooked all by myself. Swiss steak. I got the recipe out of a magazine at the hospital. I was nine and determined to take over the cooking duties when my grandmother came home from the hospital. She was 79 and had just had a heart attack. So, I learned by trial and error. That first meal, though I barely had a clue what I was doing, turned out pretty good and started a life-long love of good food and cooking that has evolved into a love of fresh, organic and locally-grown food. 

Perhaps because I am more aware of cooking healthfully and eating well, and therefore talking about it more, I've had a couple of friends ask me to give them some meal ideas. I also offered to post some recipes for some Twitter contacts as well, so here are some of my favorite recipes and quick meal ideas. Enjoy!


Cheesy Chicken Fingers

1 1/2 cups cheddar cheese crackers, crushed

1/2 cup breadcrumbs

3/4 cup shredded Cheddar cheese

1 tsp garlic powder

salt and pepper to taste

dash paprika or cayenne pepper (optional)

1 egg

1 1/2 pounds chicken tenderloins

1. Preheat oven to 400°F. Line baking sheet with foil and spray with cooking spray.
2. Place crackers in zip-top bag and crush. Add breadcrumbs, garlic powder, salt, black pepper, cheese and shake to mix.
3. In large bowl,  beat egg. Add chicken and toss to coat.
4. Remove chicken from egg, allowing excess egg to drip off. Place chicken in bag with cracker and spice mixture; seal tightly and knead to coat.
5. Arrange chicken in single layer on baking sheet. Bake 12-15 minutes until golden brown and crispy.

So, that's one that's popular with my boys, although, I have to admit my husband is not a huge fan. I like it a lot for a quick, easy dinner that the kids will eat without complaint or pressure from their parents. I usually serve it with steamed broccoli or carrots, and whole grain rotini (or curly noodles as my sons call them) with butter.

Another favorite is this lemon chicken recipe. It takes an hour to cook, but it's the kind of thing, you put together in about 10 min, then pop in the oven and let cook while you mop the floor, or run the kids to soccer or dare we dream, read a book:

Lemon Pepper Chicken with Lemon Noodles

1 Whole Chicken (3 to 4 lbs)
2 Lemons
5 cloves garlic (more if you really love garlic)
1 stem fresh rosemary
1 stem fresh thyme
3 Tablespoons olive oil
Kosher or sea salt (to taste, but be careful as you'll be adding salt to the herbs, salting the cavity, and salting the skin)
Freshly ground black pepper
1/4 cup water

Preheat oven to 425º F.

Wash and prep chicken.
Remove the leaves of the rosemary and thyme and gently chop them. Mince 4 of the garlic cloves. Zest one lemon. Blend the garlic, lemon zest, and herbs together. Add 1 T spoon of oil, salt, and pepper to herbs and garlic.

Gently loosen skin on chicken with your fingers so that you can apply your herb mixture to the meat of the chicken. Next, cut lemons in half and squeeze juice of both lemons over the entire chicken. Place half a lemon in the cavity along with the remaining garlic clove, then add salt and pepper to cavity as well. If you have extra rosemary and thyme and want to stick a stalk of each in the cavity, go for it.

Next, use your fingers to smear the herb mixture all over the chicken underneath the skin. Be gentle, but make sure you get the rub all over for consistent flavor.

Bustle up your legs and wings and tie them with kitchen twine. (If you omit this step, it's not a big deal, but tying the legs and wings presses them up against the breast of the chicken which helps it retain more moisture. I often leave this step out, but can tell a difference in the juiciness of the bird.)

If the skin is bunched, spread it out as best you can, then drizzle remaining olive oil over the entire chicken.

Pour 1/4 cup water in roasting pan and place chicken in pan. Cover with lid and roast for 45 minutes. Remove cover and cook an additional 15 min. to allow skin to brown and chicken to finish cooking.

When chicken is done, remove and let stand 5 to 10 min. If you like you can add a little more water to the pan drippings and cook as a sort of gravy.

Lemon Noodles:

• 1 lb.of your favorite noodles (rotini are popular here)
• 2 egg yolks
• 2/3 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 lemon, zested, and juiced, plus more juice if desired
• Salt
• Freshly ground black pepper
• 1/2 stick salted butter, softened

Cook noodles to package directions. While pasta is cooking, mix all other ingredients except butter.  (Egg yolks should be beaten gently, but should not be frothy.) 

When pasta is done, add butter and gently toss to melt butter. (Stirring will make your pasta too chewy.) Take off heat, but while still hot, add the egg/lemon juice/cheese mixture and toss to coat pasta. 

Serve with lemon chicken.

This collard greens recipe would make a nice accompaniment. Only throw in a few shakes of crushed red pepper to really make it sing. 

Enjoy.

I'll try to post more recipes as time allows.

Happy Eating! 

More Back to School Recipes

By not blogging last week, I'm off schedule on doing my Back to School Recipe Reviews that I promised, so today, you're going to hear about three different recipes I tried before I forget them myself.

First, I made Wendy's Chili* for lunch last Saturday while the kids were at their grandparents. The only thing I altered was that I made it without meat, just a purely vegetarian version. It was lovely, filling, and very tasty. I love chili and this one gets high marks. Best of all? It was SUPER EASY!

*I just re-read this post and realized that it sounds like I made chili from the fast food chain known as Wendy's. I didn't. It's a recipe from my brilliant fellow blogger and friend, Wendy Armstrong.

It probably would be better had I added the turkey, but I didn't have any and didn't want to go to the store. So, here's the recipe again so you don't have to look at the comments on older posts:

1 2-alarm chili kit (available in most any grocery store)
1 lb ground turkey breast
1 small can tomato sauce
1 can diced tomatoes w/ green peppers and jalapenos
1 can black beans
1 can pinto beans

Brown turkey breast. Add contents of chili kit (chili powder, cayenne and salt), plus can of tomato sauce and 2 cans water. Stir. Bring to a boil and then reduce heat to simmer. Add diced tomatoes and beans. Cover and simmer for about 25 minutes. Add masa (also included in chili kit) if desired. Serve with chili fixins (we like rice, grated cheddar cheese, sour cream or low-fat plain yogurt).

Next, I made Spanish Shredded Beef, a recipe from the Publix Aprons collection of quick and easy recipes. This one was so easy, an adept tween could pull it off if mom or dad need help in the kitchen:

Spanish Shredded Beef

Ingredients
1 1/2 cups water
2 tablespoons olive oil, divided
1/4 teaspoon salt
1 tablespoon roasted garlic
1 (17-ounce) package fully-cooked beef roast au jus
1 (8-ounce) can Spanish tomato sauce
1/4 cup sofrito (Spanish seasoning sauce)
1 tablespoon minced onions
2 tablespoons sliced green olives
1 tablespoon capers
4 drops hot pepper sauce
2 cups instant rice

Steps
1. Preheat large saucepan on medium-high 2–3 minutes. Place water, 1 tablespoon of the olive oil, and salt in medium saucepan. Cover and bring to a boil on medium-high for rice.
2. Place remaining 1 tablespoon olive oil and garlic in large saucepan; cook 1 minute, stirring often, or until heated and fragrant. Stir in remaining ingredients (except rice); cook 5 minutes, stirring occasionally, or until thoroughly heated.
3. Stir rice into boiling water. Cover, remove from heat, and let stand 5 minutes.
4. Remove beef from heat; shred meat using two forks. Fluff rice with fork. Serve over rice.

I omitted the sofrito and the olives and the capers because I didn't have sofrito which they sell at Publix, thought capers were a bad choice for this dish, and Scott does not love olives the way I do. It still tasted great. Instead of serving it over rice, I put it inside whole wheat tortillas and served it with corn and fresh bell peppers.

It was not quite the hit I thought it would be with the fam, but I liked it a lot and had the leftovers for lunch the next day.

And then, last night, I made Chicken Paprika, a recipe from this awesome crock pot cooking site that ViolinMama recommended.

You can follow the link there to check out the recipe. It was very simple to make and the fact that I started it before noon really opened up the space between 5 and 7 p.m. All I had to do at that time was put on some rice to go with it, cook a vegetable (green beans, if you must know), and add the sour cream to the sauce. Not hard at all.

It does create a lot of dirty dishes which almost, but not quite, defeats the purpose of the quick and easy meal. As far as the flavor of the meal, it was okay, but a little bland. I'm not sure what I would add to improve the flavor though. I'll have to think about it more next time I make it, if I do. The kids actually liked the chicken which is good. And honestly, I think they'd eat rice at every meal if I made it. Same goes for green beans, which I was sad to learn, are one of the least nutritious vegetables.

So, there you go. Three more quick and painless (unless you're a chicken, cow, or turkey) school day dinners.

More Fast and Yummy Recipes

I have gotten some excellent comments and recipe ideas so far and will be giving them all a whirl. Thanks to everyone who has given me their ideas so far. I can't wait to try Wendy's chili and some of Suz's vegetarian ideas.

In the meantime, I'll give you the recipe for the main dish I made last night, Oven Fried Drumsticks. I liked them, but they weren't as huge a hit as I had hoped. Brendan liked them okay. Scott might have liked them better if they had crisped up more in the oven, which was my fault. I forgot to turn them while they were cooking, so the top half was crispy, but the bottom was not. It all still tasted good and I'm really happy to have leftovers for today's lunch.

I served them with green beans cooked in beef broth with onions and mac-n-cheese (from a box, but doctored up with real cheese).

Breaded and Baked Chicken Drumsticks Recipe
Recipe adapted from a Deviled Drumsticks recipe in Bon Appetit, March 2001.
INGREDIENTS
1/4 cup mayonnaise
1/4 cup Dijon or whole grain mustard
2 teaspoons Worcestershire sauce
3/4 cup dry breadcrumbs
2 Tbsp finely chopped chives or green onion greens
Salt
6 large chicken drumsticks, about 1 1/3 lbs
Olive oil
METHOD
1 Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.
2 Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.
3 Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.
4 Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.
Serves 4-6.

I'll tell you where I changed the recipe.

I omitted the Worcestershire because I was out, but sprinkled in a bit of Montreal seasoning into the mustard/mayo mixture.

Instead of chives or green onions, I added paprika, oregano, and garlic powder to my breadcrumbs. And I used Smart Beat spray instead of olive oil on my pan.

I prepared the mustard/mayo blend and went ahead and coated the chicken with that, put it in a ziplock bag and put that in fridge to sit for about 4 hours before cooking.

I also went ahead and prepared the breadcrumb mixture earlier in the day and put that aside so I wouldn't have to do it during the dinner crunch.

Come time to cook, all I had to do was dip the drumsticks in my breadcrumbs and bake. I also lowered the oven temp to 350 and cooked for 50 min. because I tend to burn things at higher temps.

Hope you enjoy.

It's Christmastime!

Merry Christmas, y'all!

I hope everyone is having a splendid, joy-filled day.

Santa was very good to everyone in our house. I've been so busy watching Brendan play with the Planet Heroes space shuttle and building things with modeling clay, that I haven't had a chance to play with my gifts yet.

I also have put a roast on. Since it turns out that it's just us today – we ended up having our big family Christmas in Montgomery instead of our house because my brother-in-law was on call – I'm using the Paula Deen recipe for a small roast instead of a tenderloin. We'll have mashed potatoes and green beans, too. I need to figure out a good, easy dessert that doesn't require milk since we're almost out and I don't want to try to find an open store. I'm also making some homemade bread. It's rising right now. I haven't made bread in years, so I hope it turns out okay.

So far it's a good day. I feel bad that I wasn't able to get the gift I wanted to for Scott. I wanted to give him a Wii, but as they are sold out everywhere, I simple gave him a gift certificate to go buy one when they're in. I feel bad for him that he didn't get a great gift to open today.

Otherwise, the day is really great. Brendan seems so happy and thankful for all he received and told us he was sad that Beckett didn't get anything in his stocking. Of course, Beckett prefers pulling all the sippy cups out of the drawer in the kitchen to any of his toys.

Go figure. I thought about not getting him anything, but it just felt weird.

Anyway, hope you all have a beautiful Christmas day!

Angel Food

Jen has tagged me with a meme about food. Now, if you know me already, you probably know that I am not one of those fortunate few people in the world who eat to live. Although, it would be hard to describe me as someone who lives to eat either.

Food and I have a complicated relationship. I wish I could be one of those picky palates that hates most food, picks at my food barely eating any of it, but then can get away with eating fries and indulging in milkshakes. Sadly, that's not me. I love all kinds of fruits and vegetables and complicated dishes with fancy sauces and seafood and steaks and gooey desserts.

I enjoy good food and eschew food that doesn't live up to my standards when possible. Now that I have kids I find myself eating fast food way more often than I'd like, but sometimes you just have let the kids run wild in the Mickey D's Playland.

So, about this meme.... Here are the rules:

1. Link to the person who tagged you.
2. Include the state and country you live in.
3. List top five favorite local restaurants.
4. Tag five other people and let them know they’ve been tagged.

Okay. I'm in Atlanta, Georgia and I just have to say... Five? I only get to choose five? Not enough! But okay, I'll try. So, my top five local restaurants, in no particular order, are:

1. Prime – Yes, it's in a mall, but it's not anything like what you think a restaurant in a mall will be. It's excellent. Wonderful steaks and seafood. An attentive, if sometimes pretentious, waitstaff. The plank-grilled salmon served with spinach over cheese grits is to die for. If I had to choose a last meal, that might be it. They also have an extensive and impressive wine list.

2. Café Intermezzo – I never get to go here, but I adore this place. I've been going there since I was in college. My girlfriends and I used to go there for coffee and dessert to break the monotony of the dining hall. I think most people think of this as strictly a dessert bar, but their dinner menu is eclectic and very good. Lots of rich, delicious pastas and unusual sandwiches. They serve hand mixed Italian sodas, have a decent selection of wines, and a very impressive selection of expensive single malt Scotches. If you're into that sort of thing. Also, the most impressive and delectable selection of desserts in the city. And, oh yeah.... great coffee. I almost forgot. This place reeks of atmosphere. They play opera in the background and often show Italian movies on the wall in the main room by the bar. The patio is suspended in the air above a parking lot, but surrounded by trees. This would make a great place for a first date.

3. Frijoleros – Like so many of my favorite Atlanta hang-outs this place no longer exists. But I thought it deserved a spot on my list anyway. A tiny hole-in-the-wall burrito joint with an excellent green sauce, Frijoleros was on Peachtree next door to the now-also-non-existent Cotton Club. Really, truly, the best burritos in town. Hands down. All you fools who preferred Tortillas on Ponce were nuts. Nuts, I say. And I am constantly reminded of the time my sweet roommate told me about this great place her boyfriend took her called Free-joe-lah-ruhs. It took me an hour to figure out what she actually meant. It still makes me laugh out loud.

4. Dusty's – World class barbecue. I know there's no agreeing on styles among barbecue fanatics. I like mine shredded, smoky, with a good sweet, but slightly spicy sauce. On a bun. With a pickle. I also dig SC style mustard sauce, but there's none of that at Dusty's. Straight up pig with the standard sides. They also, oddly enough, make the BEST veggie burger in town. No joke. If you go there, look for the mural that Scott and his friend Mark have deemed Pig Heaven. Actually, if you follow the link, you can see it on their site.

5. Heaping Bowl and Brew – Just a soft spot in my heart for this place. It's the only place I've ever waited tables. My friend Todd Semrau started this place when he lived in East Atlanta. He believed in the potential of the neighborhood when everyone else thought he was a lunatic. When he opened the restaurant he couldn't afford to pay a waitstaff so his friends and family all pitched in to help. My friend Courtney and I waited tables together that night and I think combined we made $25 in tips which we split. Hands down the Bowl has the best sweet potato fries ever. Actually, this was the first place I ever heard of sweet potato fries.

Okay. Those are my five. I will tag Suzanne, Lindsay, Jeremy, A., and Rennratt.

Hey Good Lookin'

What do I have cooking?

Well, for dinner last night I tried something new. I made chicken shawarma, a really delicious Lebanese dish. It turned out pretty good. I served it with sauteed onions and red bell pepper, couscous, and roasted eggplant. With a hummus appetizer. And strawberry shortcake for dessert.

Yum.