Whole Foods!

Not only am I in heaven with the new Whole Foods in Foggy Bottom, but this also means my bank account also has a good chance to be much smaller!!

Whole Foods is really catering their efforts to the GW community- students, staff, hospital employees and neighbors! I happen to work nearby so this is super convenient for me!

GW Cheerleaders and ole George even stopped by for the GRAND OPENING!!! I was in the area and surprisingly not working when I saw the grand opening activities, so I decided to partake!

I thought it was interesting instead of a traditional ribbon cutting, Whole Foods breaks bread...

They had free samples....including a delicious Avocado Nutty Salad (recipe below) lots of employees around to help you find what you need, overall a great experience! There were a ton of people there, so I grabbed a bagel and coffee...looked around a bit and dashed! I will be returning in the near future though!!!

A visit to the bakery is on the list....

Nutty Avocado Salad-

Jessica Cornell- Whole Foods, Plymouth Meeting, PA

1 (15 oz) can 365 Everyday Value Cannellini Beans

2-3 Avocados, sliced

1/2 sweet onion, chopped in large pieces

3 Tbsp 365 Organic Everyday Value Sesame Tahini

1 Zucchini, thinly sliced

Salt and Pepper, to taste

Drain 1/2 of the liquid from the cannellini beans. Mix together beans (with remaining 1/2 can of liquid), avocados, onion, tahini, and zucchini in a bowl. Salt and pepper to taste. Refrigerate covered for one hour before serving.

OMG, YUM!

What could it be?!?

What is it? 12 large tubs of butter outside my door today?

No!!! It's a delivery from Washington Green Grocer!!!!!

A mixed box of organic and non organic LOCAL fruits and vegetables from the VA/DC area!

My box contained.......

Yum yum yum..... :-)

Amish Cook Classic Zucchini Soup

I ran across this soup on The Washington Green Grocer's Blog...looks yummy!!!

Amish Cook Classic Zucchini Soup

2 tablespoons butter

1/2 cup sliced carrots

1/2 cup sliced celery

1 small onion, chopped

2 cups chicken broth

3-4 cups grated zucchini

2 tablespoons chopped fresh parsley

1 small potato, peeled and chubed

1/4 tsp. seasoned salt

salt and pepper to taste

In a two-quart pot, melt the butter over medium heat, then add the carrots, celery and onion. Saute the vegetables, stirring frequently, until the onions become translucent. Add the remaining ingredients and bring the soup to a boil. Reduce the heat and simmer for 30 to 45 minutes, until the vegetables are fork tender.

Serves 4-6

Blueberry Crumb Bars!

I made these Blueberry Crumb Bars that I saw on another blog the other night and they are too good NOT to share!!!

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

Roasted Chicken!

I was watching a Barefoot Contessa re-run today....and it was her Engagement Roast Chicken recipe...YUM! I've made this before and it was delicious! Watching this episode had me wanting to make this again...so I thought I'd share the recipe for all!

Recipe:

• 1 (4 to 5 pound) roasting chicken
• Kosher salt and freshly ground black pepper
• 2 lemons
• 1 whole head garlic, cut in 1/2 crosswise
• Good olive oil
• 2 Spanish onions, peeled and thickly sliced
• 1/2 cup dry white wine
• 1/2 cup chicken stock, preferably homemade
• 1 tablespoon all-purpose flour

Directions

Preheat the oven to 425 degrees F.

Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.

Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.

Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions and warm sauce.

Lemon + Onion + Chicken.....yum!!!

Recipes!

A few recipes I want to try!!!

From Southern Living August 2011

Cornbread Crab Cakes

8 oz RF sour cream

2 Tbsp picked jalapeno pepper slices

2 Tbsp chopped fresh cilantro

2/3 cup finely diced red bell pepper

1/2 cup sliced green onions

2 tsp olive oil

1 garlic clove, minced

1/3 cup RF mayo

1/4 cup chopped fresh parsley

2 large eggs,lightly beaten

1 tsp hot sauce

1 tsp Old Bay seasoning

1 tsp lemon zest

2 cups Light cornbread crumbs

1 lb fresh lump crabmeat

Vegetable cooking spray

Stir together first three ingredients. Cover and chill.

Saute bell pepper and onions in hot oil in skillet for 1 minute, add garlic. Cool.

Combine bell pepper mixture, mayo, and next five ingredients in a large bowl. Fold in cornbread and crabmeat. Shape into 16 cakes (~1/4 cup each). Chill for 1 hr.

Lightly coat cakes with cooking spray. Cook crab cakes in batches, in a large skillet over medium heat 3-4 minutes on each side or until brown. Serve with Cilantro Jalapeno Sour Cream! Enjoy!!!

Georgetown Cupcake

Hummingbird Cupcakes
Makes 1 dozen

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter

1 cup granulated sugar

2 large eggs, room temperature

1 cup mashed ripe bananas (from about 3 large bananas)

1 tablespoon clover honey

1 cup chopped pecans

1/2 cup crushed pineapple, drained

1/4 cup hot water

Cream Cheese Frosting

1/4 cup (1/2 stick) unsalted butter, room temperature

4 cups confectioners' sugar, sifted

1/4 teaspoon pure vanilla extract

6 ounces cream cheese, room temperature

Directions

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.

Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.

Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.

With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.

Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.

Frosting:

Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Continue mixing until frosting is light and fluffy, about 1 minute more.

Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco #808). Pipe frosting onto cooled cupcakes and set aside.Sprinkle cupcakes with remaining 1/2 cup pecans and top each with a fondant bird shape; serve.

Coupon class!

I am pleased to say that the coupon class went off without a hitch!!! Young and Frugal in Virginia came and taught us girls all her secrets of bargain shopping!!!

Georgetown Cupcake was in attendance! They made a beautiful cupcake display on my cupcake stand!!! And, ohhhhh so yummy!!!!

The rest of the food...Buffalo Chicken bites (recipe below) and Mediterranean Dip served with crackers!!!

Buffalo Chicken Bites:

12 oz Cream Cheese, softened

2 Tbsp HOT sauce

1/3 cup blue cheese, crumbled

1/4 cup finely chopped celery

1 cup finely chopped cooked chicken breast

2 Pillsbury Crescent "Place and Bake" Rounds

1/3 cup butter, melted

1 cup Panko bread crumbs

Mix cream cheese and hot sauce together in medium bowl. Stir in blue cheese and celery. Stir in chicken. Shape into 1 1/2 inch balls and place on cookie sheet. Refrigerate for 20 minutes.

Preheat to 350 F. Cut crescent rounds into 16 rounds. Press each round into a 3 inch diameter. Place chilled chicken mixture on center on dough and shape dough around to cover.

Roll crescent chicken balls in butter and then in panko break crumbs to coat. Place on baking sheet. Bake for 17-22 minutes or until golden brown. Serve warm.

Dip:

8oz Cream Cheese

1/2 cup Miracle Whip

1 cup chopped tomatoes

1 cup chopped cucumber

1/4 cup chopped black olives

1 cup crumbled feta cheese

Mix cream cheese and miracle whip in bowl. Chill. Spread in serving dish. Layer with tomatoes, cucumbers and black olives. Sprinkle with feta cheese on top.