I felt like a real genius with this one, you guys.

This crazy Thai/Mexican fusion taquito idea just popped into my brain and would not leave until I made it happen. All I could think about was peanut sauce for days. Days! Then another idea called Chicken Satay Lettuce Wraps became best friends with the taquito idea and I had no choice but to go full force with it.

Here’s how it’s gonna go down.

You’re going to put some chicken in a crockpot with some coconut milk and forget it. Then you’re going to remember it, shred it, mix it up with some other goodies and stuff it into some lettuce and then into your face. And you’re going to have to set aside half of the filling before you dig in because you will probably eat it all without thinking about it, then be super-bummed when you remember the whole taquito thing. So set it aside, for the love! Then the next day, remember it again, roll it up in some tortillas and dip those gems into the peanut sauce.

Go visit MPMK for the Lettuce Wraps and Peanut Sauce recipes.

 This is a double duty crockpot dinner, people! You don’t want to miss it.

Here are some things I’d like to say about this heat wave.

It is madness!

Thank goodness for the brilliant JTB for coming up with this gem of an idea. It’s actually very similar to this Corn, Crab and Tomato Salad I made last summer, but is has bacon. Which in my book is light years ahead of crab on the deliciousness scale (which is definitely a real thing). After an hour in our outdoor bath (I can hardly call that thing a pool. I mean really), this was the most refreshing plate imaginable.

I am usually not a big fan of lettuce cups (so messy and usually filled with disappointing ground meat of some kind), but it was the perfect way to serve this salad. There was something great in each bite- sweet corn, creamy avocado, savory bacon- all wrapped up in the cool, crisp crunch of a lettuce leaf. I would eat this anytime, but it would be particularly wonderful to serve in a picnic setting or after some kind of hot, summer activity.

If this heat wave continues, I am stocking up on bacon, lettuce, tomato and corn and not coming out of the house until it’s below 90 degrees.

(So I guess I’ll see you in September!)

Happy May, ladies and gents!

I want to start of the month with a little giveaway for you.. how does that sound?

The lovely folks at Cooking Light have come out with a new cookbook called Way To Cook.  This cookbook isn’t just your typical pretty food photography and written recipes.  The book takes you through various food categories and explains basic techniques through pictures.  And I have two to give away to you guys!

If you’re a fan of Cooking Light Magazine and their visual technique explanations, you will love this cookbook.  Each section explains a technique and then shows a few recipe examples.  It’s all about learning and growing as a cook.  How cool is that?  It’s so accessible.  It actually reminds me of food blogging in a way- it’s like a collection of great tutorials.

I wanted to make a recipe from the book and I picked this fresh crab salad from the “way to assemble” section. If you click the picture below, you can see all of the extra nuggets of information you get in addition to the written recipe.  I love that!  This recipe is perfect for summer lunches, get-togethers and picnics.  You can also use it for Cinco de Mayo this week, but I would change a few flavors- substitute cilantro for basil and lime juice for lemon juice- quick and easy.

The only thing I didn’t like about making this recipe was the price of crab!  I guess I don’t buy crab very often.. but it is expensive!  I cut down the amount of crab in the recipe by half and it still seemed like plenty to me.  I served it over greens, but you could serve alongside a grilled sandwich or with some cool summer soup.

Looks good, right?

Would you love to win the cookbook for your shelf? (Giveaway is closed.)

 I have a dream.

That dream is to one day work for Everyday Food.  How do they come up with great ideas like a French Toast BLT?  It’s like they’re reading my mind.

Please, someone from Everyday Food, hire me!  I will work for free (food).

How genius is a French Toast BLT?  I used to think BLTs were the worst menu choice of all time (mayo, ugh), but I have since changed my tune.  We actually eat a lot of BLTs around here, thanks to the grass-fed half hog we have in the freezer.  Eating good bacon is a full-time job, people (until I work for EDF).

So you’d think that the french toast is the sweet and the bacon is the savory, right? Wrong.  It’s a trick!  The french toast has a savory coating with fresh parsley and that glossy bacon you’re drooling at is candied with brown sugar.  This BLT will blow your mind, I’m sure of it.

I have about a million more brunch ideas but so little time to squeeze them in!  I told hubs today that we will be eating a brunch dish for every meal for the next week, and since he’s the best husband in the world, he has no qualms.  And FYI- I am determined to make donuts before the month is out, so buckle up, lovies.  More brunch on the way!