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Saturday, December 22, 2012

Low Calorie Bite Sized Sweet Potato Pies


These bite sized sweet potato pies satisfy my craving for sweet potato pie in a healthy way.  At 78 calories each I don't feel guilty when indulging my sweet tooth and neither will you.


Roll out pie crust and use a 1.5 inch biscuit cutter to cut 24 pieces of dough. Press dough into mini muffin cups.

Spoon filling into mini muffin cups.



Bake for 20 minutes at 375.

 

Mini Sweet Potato Pie Recipe
 
Serving: 24
Nutrition info per serving:
Calories: 78   Fat:3.6g    Carbs: 11.2    Fiber :0.4g   Protein:  0.8g


Ingredients
2 cups of cooked mashed sweet potatoes (about 1.5 pounds of raw sweet potatoes)
1/3 cup sugar
2 tablespoons light brown sugar
1/2 teaspoon nutmeg
1 tablespoon vanilla extract
2 egg whites
1/4 cup 2% milk
1 (9inch) Ready made pie crust

Directions
Pre-heat oven to 375.

Spray a mini muffin pan with cooking spray

Roll out pie crust and use a 1.5 inch biscuit cutter to cut 24 pieces of dough. Press dough into mini muffin cups.

Add potatoes to a mixing bowl, for best results potatoes should be warm, or room temperature, Stir in sugar, milk, eggs whites, nutmeg and vanilla. Beat on medium speed until mixture is smooth. Spoon filling into mini muffin cups.

Bake for 20 minutes or or until tooth pick inserted into center comes out clean.

Tuesday, December 4, 2012

Unique Eats: Dolce Coffee Shop & Sushi Bar

Update 2/4/2015 - Dolce Coffee is no longer in business

I love coffee shops, especially ones that are quaint with comfortable chairs and good coffee.  I recently spent at afternoon at Dolce Coffee.  It's a coffee shop and sushi bar, a weird combination right?  I thought so also.  I was pleasantly surprised by the place.  I spent several hours there, so I had an opportunity to try several items on the menu. The menu didn't have alot of options, which was fine because when you go to coffee shop, coffee is the most important item on the menu right? 



The first thing I tried was the turkey sandwich, it was so good!  The sandwich had a generous amount of turkey, avocado, bacon, garlic aioli and pepper jack cheese all on a ciabatta roll. At $6.75 I thought the price was alittle high for the size of the sandwich and it also didn't come with any sides items. However, the taste more than made up for the price, it was well worth it.

The coffee was good. I'm not really into fancy coffee drinks, a simple french roast with milk or vanilla flavored creamer works for me.  They offer a variety of roasted coffees, teas and frozen drinks. Your typical coffee shop.

The sushi was excellent.  I ordered a spicy tuna roll and shrimp tempura roll that was made with shrimp tempura, mango and jalapenos. It was so good, the sweetness from the mango complemented the shrimp and jalapenos.

Overall, I really liked this place.  I won't be drinking coffee and eating sushi at the same time but I will definitely make this a regular spot for coffee or when I'm craving sushi.

Dolce Coffee is located at 705 E Market Street in Leesburg VA.

Monday, November 19, 2012

Signature Chefs Auction: A Night of Culinary Delight for a Good Cause

On November 14th I attended the 2012 DC Signature Chef’s Auction benefiting the March of Dimes. This annual event was held at The Ritz-Carlton Washington, DC Hotel. More than 500 people came together for a night of culinary tastings, fine wine and cocktails from more than 30 of the area’s best chefs, mixologists and wineries.
  
The food was amazing!!  I sampled smoked turkey with corn pudding from Hill Country Barbecue Market, crawfish etouffee from B. Smiths, duck sausage with braised cabbage from The Federalist.  Bar Pillar served an amazing half smoke frito pie. Bastille Restaurant featured a mushroom veloute with roasted duck and croutons that was flavorful and rich.  Pan seared scallops, mini apple cobblers, beef shorts ribs and tuna tartare, I could go on and on. To top it off Georgetown Cupcake provided cupcakes and Manor House at Poplar Springs made pumpkin white chocolate mousse with pecan financier and cider caramel.  I sampled two really great wines, a merlot from Trefethen Family Vineyards winery and a riesling from Fess Parker Winery.  I was in foodie heaven.

Cupcakes provided by Georgetown Cupcake
In addition to great food and wine, there were auctions that featured items from spa trips, jewelry and art to trips to see Jimmy Kimmel and Anderson Cooper and dinner with Washington Redskins. This evening was a great success and raised over $230,000 to support the March of Dimes.

Alan J. Savada, Executive Chef Wes Morton and Tricia Barba from Art & Soul


Special guests included March of Dimes Ambassador Family, Tiffany and Stephen Bowen, who is a Defensive End with the Washington Redskins, and other Washington notables. WJLA-TV news anchor Leon Harriss served as master of ceremonies. Bar Pilar’s Executive Chef Justin Bittner and Occidental’s Bar Manager Jo-Jo Valenzuela served as honarary event chairs.

Stephen Bowen, Washington Redskins DE, and wife Tiffany Bowen. Both were 2012 Signature Chefs Ambassador Family and Fund the Mission Co-Chairs

The Signature Chefs Auction supports the work of the March of Dimes, whose mission is to improve the health of babies by preventing birth defects, premature birth and infant mortality.  Proceeds will fund research to find answers to premature birth and support local programs such as the Mama & Baby Bus, Stork’s Nest and NICU Family Support programs at Children’s National Medical Center, Inova Fairfax Hospital for Children, Inova Loudon Hospital and MedStar Georgetown University Hospital.

To bring attention to the serious problem of premature birth, the Bowens raised over $60,000 for the event, where they shared their story and dedication to the cause which aligns closely with their own foundation.

Paul Carlson, Owner of Vinoteca, and Brittany Garrison,  ThreeLockharts Public Relations
To learn more about the March of Dimes and the Signature Chefs Auction event including a complete listing of the participants, please visit www.marchofdimes.com/marylandmetrodc. To view event photos, please visit their Facebook gallery, https://www.facebook.com/marchofdimes.

Event sponsors include: DC Magazine, E*TRADE Financial, Fairfax Neonatal Associates, Infinitive, Skyler’s Gift Foundation, Stratford University, The Washington Informer, US Chamber of Commerce, WBB, WMAL and ZwillGen

Saturday, November 10, 2012

Ground Chicken Sliders

Up until two months ago ground turkey was my main substitute for ground beef,  that was until I discovered ground chicken.  I don’t think I will ever buy ground turkey again! I started cooking with ground turkey because it is healthier than ground beef.  However, ground turkey was an acquired taste for me because of its texture, it’s clumpy unlike ground chicken which crumbles better and has a texture similar to ground beef.  I know crumble and clumpy aren’t sophisticated culinary terms to describe ground meat but those are the only words I could think of.  My experience with ground chicken has been totally different.  The first time I tried ground chicken I thought it was ground beef.  I loved it and I have been cooking with it ever since. 
 

 
Here’s a recipe for ground chicken sliders, each slider is only 77 calories. For the recipe I used Perdue’s ground chicken not the ground chicken breast.  The ground chicken breast meat is leaner and lower in calories but I find that it’s a not as moist as the ground chicken that contains dark meat.


Ground Chicken Sliders Recipe
Servings: 7 (1 slider)
Nutrition info per serving  (for ground chicken only):
Calories:  77  Carbs: 6g  Protein: 12g   Fat: 4g

Ingredients
¼ cup chopped onions
¼ cup chopped green peppers
1 lb ground chicken containing dark meat
Seasonings to taste (I like using garlic powder, salt and pepper)
Slider rolls

Directions
In a bowl combine chopped onions, green pepper and ground chicken.  Add salt, pepper and any other seasonings you prefer to taste.  Mix well and make 7 equal patties (roughly 2.4oz each).

Spray skillet with cooking spray and pre-heat to medium heat. Cook sliders until done or internal temperature reaches 165
Serve on slider roll topped with your favorite burger topping.

Monday, October 22, 2012

Upcoming Event: March of Dimes Signature Chefs Auction

When: Wednesday, November 14, 2012 at 6:00 PM
Price: $200 Person
Where: Ritz-Carlton, Washington DC Hotel
1150 22nd Street Northwest
Washington, DC 20037

 One of Washington, D.C.’s most popular annual food and wine charity events since 1996, the March of Dimes Signature Chefs Auction, is happening on Wednesday, November 14, 2012 at the Ritz-Carlton.  This event year will feature over 30 of the DC area’s celebrated chefs, bartenders and vintners.  There will be culinary masterpieces to sample, wine tastings and creative cocktails to try.  Bar Pilar’s Executive Chef Justin Bittner will serve as the 2012 Honorary Chef. Occidental’s Bar Manager Jo-Jo Valenzuela will serve as the 2012 Cocktail Chair, and ABC7/WJLA Anchor Leon Harris will emcee the event.  2012 Fund the Mission Co-chairs, Tiffany Bowen and Stephen Bowen, Washington Redskins Defensive End will also be in attendance.



The evening will also include a silent auctions featuring unique dining, entertainment, travel and leisure packages, such as :
  • Hotel stay for 8 at the Greenbrier, including spa for 4, golf for 4 and a chef’s dinner for 8
  • Dinner for 10 with the Washington Redskins and tickets to the Redskins Suite
  • Tickets to Jimmy Kimmel Live and a two-night stay at the Loews Hollywood Hotel
  • Makeup party for 6 at Saks Fifth Avenue followed by dinner at Chef Geoff’s restaurant Lia’s
  • Four Lexus Presidents Club seats and one parking pass to a 2013 Washington Nationals game and an autographed Ryan Zimmerman baseball

All proceeds raised fund the vital mission of March of Dimes. For more event information and to purchase tables or tickets visit https://www.marchofdimes.com/marylandmetrodc/events/events_Chefs-DC.html
 Participating restaurants:
Art & Soul,  B. Smiths, Bar Pilar, Bastille Restaurant, BLT Steak, Café St. Ex, Chef Geoff's/Chef Geoff's Downtown/Lia's/Chef Geoff's Tysons, DINO, Fuego Cocina y Tequileria, Georgetown Cupcake, Hank’s Oyster Bar, Hil Country Barbeque Market, Manor House at Poplar Springs, Michel Richard Citronelle, Poste Brasserie, Restaurant Eve, Stratford University, Taberna Del Alabardero, The Federalist, Westend Bistro and Willow Restaurant

2012 Participating Wineries & Beverages:
Bacchus Importers, Benzinger, J. Lohr Vineyards & Wines, The Fess Parker Winery, The Hess Collection Winery, Mumm Napa, Royal Cup Coffee, Ste. Michelle Wine Estates, Trefethen Family Vineyards and Truchard Vineyards.

2012 Participating Mixologists:
Jo-Jo Valenzuela of Occidental, Michael Akin of Last Exit, Adam Bernbach of Bar Pilar, Taha Ismail of Graffiato and Duane Sylvestre and Jamie MacBrain of Bourbon Steak.

Thursday, October 11, 2012

Thai Basil Chicken

I am a procrastinator; I put things off and wait to the last possible minute to complete a task.  Subconsciously, I think I like the waiting to the last minute because I tend work better and more efficiently under pressure. It's been over a month since my last post. I have been busy with work, traveling and just life in general.  For the last several weeks writing a blog post has been on my to-do list and over a month later why I am I just now writing a post?? It’s because I have been saying daily to myself I will do it tomorrow and tomorrow has turned into a month later.  One of my friends once told me the key to getting over procrastination is to say out loud to yourself "do it now".  The reality is that the task that you have been putting off will have to get completed eventually, so you might as well do it now.  It's funny once I say “do it now” it motives me to complete the task.  It forces me to face my procrastination and the fact that I am choosing to blow something off that can very well be done today. So I am writing this post today because instead of saying I will do it tomorrow, I said do it now.
 
Try it and see if it works for you? 
 
***********************************************
 
Here's a recipe for an easy Thai dish that freezes well and all of the ingredients can be found at your local grocery store, with the exception of the thai basil. I have only been able to find thai basil at an international grocery stores, if you don't have any you can substitute fresh american basil.



Thai Basil Chicken                                                 Print Recipe
Servings: 5-6

Ingredients 
  • 3 boneless skinless chicken breast, sliced thin into bite sized pieces
  • 1 (7.5 oz) jar or 9 tablespoons of oyster sauce
  • 3 tablespoons fish sauce
  • 3/4 cup fresh thai basil leaves, packed
  • 3 green bell peppers, sliced 
  • 4 teaspoons minced garlic
  • 1 teaspoon sugar or to your taste
Directions
  1. Heat the oil in a skillet or wok over medium-high heat, and cook the garlic until golden brown. Add in chicken and cook until chicken is no longer pink.
  2. Add in sliced bell pepper, oyster sauce and fish sauce. Stir and simmer until green peppers are tender. Add sugar and stir.
  3. Remove from heat, and mix in basil.  
  4. Let stand for 5 minutes before serving.
  5. Serve over rice or pasta.



Friday, August 31, 2012

August Foodie Penpal Reveal

The Lean Green Bean

I participated in the Foodie Penpals program again this month.  This month I was paired with Leah, she writes a blog called MacKenzie Memories. She sent me a great box of goodies!



The box contained:
  • Thai Garden Sweet Heat Asian Blend Seasoning. This seasoning is great on meat, veggies, salads and marinades. It's sweet and spicy, I love it!!

  • Green Tea Latte Candy. This candy tastes just like a green tea latte!

  • Chai-Spiced Honey Truffles. Chocoloate truffles need I say more..lol

  • Hazelnut and Vanilla Almond ground coffees. I am a big coffee drinker, I can't wait to try these coffees.

  • Food Network magazine. This magazine is one of my favorites, I can wait to try the toasted marshmellow strawberry shortcakes recipe featured in this issue.



With the Thai Garden seasoning I made a simple shrimp, onion and green pepper stir fry that was absolutely delicious!  It's now one of my favoite seasonings. Thanks Leah!

________________________________________________________________________
And now it's time for some details about Foodie Penpals

-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.

-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!

-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!

-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)

-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.

-Foodie Penplas is open to US & Canadian residents.  Please note, Canadian Residents will be paired with other Canadians only. We've determined things might get too slow and backed up if we're trying to send foods through customs across the border from US to Canada and vice versa.
If you’re interested in participating for September, please
CLICK HERE to fill out the participation form and read the terms and conditions.

You must submit your information by September 4th as pairings will be emailed on September 5th!

*If you're from somewhere besides the US, Canada or Europe and want to participate, send me an email and I'll see if we get enough interest this month!


Friday, August 17, 2012

Orzo Pasta Salad


Leftovers, I have a love hate relationship with them. I don't really like eating them but they are a necessary part of life, that is if you don't want to be wasteful. I really don't like eating the same thing over and over again; it's gets boring. Also the food doesn't always taste that great. Chinese food and most fried foods make the worst leftovers.  In Chinese food, the sauce get absorbed and the food dries out when reheated (Have you ever tried to reheat general tso chicken?? I rest my case..lol) And with fried foods, they lose the fried crispiness that I love. On the flip side, I like eating leftovers when the dish tastes better the next day. There are some foods that just taste better after the flavors and sauces have had time to marinate and get absorbed. I feel that way about most pasta dishes. My orzo pasta salad is one of my favorite leftover meals. It’s a light zesty salad that gets more flavorful each day.

What is your favorite leftover meal?


Orzo Pasta Salad
Servings: 6

Ingredients
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • Olive oil
  • 1/2 lb orzo pasta, cooked
  • 1/3 cup scallions, minced**
  • 1 cup of feta cheese, crumbled**
  • 1/4 cup fresh basil leaves, chopped**
  • salt, pepper
  • Balsamic vinaigrette salad dressing

Directions
  1. Sauté bell peppers, onion, and garlic with the olive oil, salt, and pepper over med-high heat until soft.
  2. Pour cooked orzo into a large serving bowl, add cooked veggies and 1/2 cup of balsamic vinaigrette. Mix well, bring to room temperature.
  3. Stir in scallions, feta and basil.
  4. Chill and add more balsamic vinaigrette to your taste. Can be served chilled or at room temperature.
**Modify quantities to your taste

Tuesday, July 31, 2012

July Foodie Penpal

The Lean Green Bean
This month I participated in my first food swap through Foodie Penpals.  The program is run by Lindsay of The Lean Green Bean.  This month I was paired with Cynthia, she writes a blog called Home Matters 1st. She sent me a great box of goodies!

The box contained:
  • Bruschettini (snack size Italian Bruschetta Toast)
  • Artichoke Bruschetta Spread and Dip
  • Harvest moon vegetable soup mix
  • An Italian seasoning grinder mill
  • A handmade embroidered kitchen towel

The bruschettini with the artichoke bruschetta spread was so good. I toasted the bruschetta with grated parmesan cheese, delicious!


I love the Italian grinder mill, its the perfect mix of Italian seasoning with a touch of sea salt. The kitchen towel Cynthia made added a nice personal touch. Thanks Cynthia!

________________________________________________________________________
And now it's time for some details about Foodie Penpals. 

-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.

-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!

-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!

-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)

-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.

-Foodie Penpals is open to US & Canadian residents.  Please note, Canadian Residents will be paired with other Canadians only. We've determined things might get too slow and backed up if we're trying to send foods through customs across the border from US to Canada and vice versa.

 If you’re interested in participating for August, please CLICK HERE to fill out the participation form and read the terms and conditions.

 You must submit your information by August 4th as pairings will be emailed on August 5th!

 *If you're from somewhere besides the US, Canada or Europe and want to participate, send me an email and I'll see if we get enough interest this month!

Saturday, July 21, 2012

Summer Rolls with Hoisin Dipping Sauce


Summer rolls, sometime referred to as fresh spring rolls, are a great alternative to traditional fried spring rolls. They are refreshing, healthy, low calorie and filling.  Summer rolls are made with rice paper wrappers, which can be found in international grocery stores or in the Asian section of major grocery stores. The rice paper can be a little difficult to work with at first but once you get the hang of soaking and folding the wrappers, they become an easy appetizer or meal.  I often eat these for dinner with a salad.


Summer rolls are very versatile, you can add any combination of vegetables and herbs from asparagus to cucumber and mint leaves. You can make vegetarian rolls or add chicken, pork or shrimp.




Summer Roll Recipe

For this recipe I did not give specific measurements, vary the portions to your taste. One cup of each ingredient will yield about 10 spring rolls.  Also all of the ingredients are not required and not limited to the ones in the recipe.

Ingredients
Vermicelli Noodles, cooked and drained
Fresh basil leaves preferably Thai basil
Fresh cilantro leaves
Shredded lettuce or green cabbage
Mung bean sprouts
Shredded carrots
8 inch Spring Roll Rice Paper Wrappers
Shredded cooked chicken or cooked shrimp, whole or sliced in half

Directions
Fill a large bowl or baking pan with warm water. The container should be large enough for the rice paper to lay flat.

Soak a sheet of rice paper (make sure there are no holes) in the water for about 30 seconds or until the rice paper softens up. Lay flat on a plate or cutting board. If the wrapper becomes sticky and limp you have soaked the wrapper to long


Lay chicken or shrimp on the on bottom third of wrapper, then add a small amount of the noodles, herbs, lettuce, bean sprouts and carrots. Leave about a half an inch free on the sides.  Fold bottom of rice sheet over filling, then fold in end s and roll into tight roll. Repeat.

Serve immediately or cover with damp paper towel and plastic wrap and refrigerate. While refrigerated the wrappers will become slightly firm. Summer rolls can be made a day ahead.

Serve with dipping sauce (recipe below) or a store bought peanut sauce.


Hoisin Dipping Sauce

Ingredients

1 Tablespoon Vegetable Oil
1 large garlic clove, minced
1 tablespoon chilies powder
3 oz unsalted roasted peanuts, chopped (optional)
¼ cup chicken stock
1/3 cup unsweetened coconut milk
1 (8 - 10 oz) bottle of hoisin sauce
1 tablespoon fish sauce
1 tablespoon sugar or 2 packs splenda
1 ½ tablespoon lime juice

Directions
Heat the oil in a small sauce pan over medium heat, sauté garlic and chilies until brown about 2 minutes.

Add coconut milk and simmer for 3 minutes.

Add chicken broth, hoisin sauce, fish sauce, sugar and lime juice.

Reduce the heat to low and simmer for 5 more minutes.

Transfer sauce into a bowl, garnish with chopped peanuts and serve.


Note: This sauce can be frozen in an air tight container for several months.

Monday, July 2, 2012

Four Layer Delight

When I think of the 4th of July, I am reminded of the many summers I spent in Mississippi as a child. Every year my parents shipped my brother and I off to Lucedale Mississippi, a small southern town near the Gulf Coast of Mississippi. We would spend the entire summer with our grandparents.  I am grateful for those times because I had the opportunity to get to know my grandparents and extended family.  I spent the summer playing with cousins and running around my grandparent’s small farm.  We would spend the 4th shooting fireworks, eating barbeque, fried catfish, potato salad and plenty of desserts, like Four Layer Delight. 
Four Layer Delight is one of the desserts that evokes fond memories for me. And like its name, it is delightful. It has a pecan crust, with layers of sweet cream cheese, vanilla pudding and Cool Whip…yummy!  My grandmother would often make this during the summer because it was light and cool; perfect on a hot summer day. Every time I make a four layer delight I am reminded of those summers.



Four Layer Delight
Servings: 15
Calories: 294   Fat: 13.7   Carbohydrates: 35.5g   Protein: 5 g
Weight Watchers Points+: 9

Ingredients
  • 1/2 cup margarine, softened
  • 1 cup all-purpose flour
  • 1/2 cup chopped pecans
  • 1 cup powdered sugar
  • 1 (8 ounce) package fat free cream cheese, brought to room temperature
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 3 cups 2% milk

Directions
Crust:
In a bowl, cream together margarine, flour and pecans. Press into 9x13 pan. Bake in preheated oven 15 minutes at 375 degrees or until very lightly browned. Cool completely.



2nd Layer:
In a bowl, cream together until smooth cream cheese, powdered sugar and 1 heaping cup of the whipped topping. Spread over cooled crust.

3rd Layer:
Whisk 2 boxes pudding mix and milk and allow to set up slightly. Spread over cream cheese layer.
4th Layer:
Top with remaining whipped topping. Chill at least 1 hour before serving. Keep refrigerated.

What food or dish reminds you of your childhood?