Martha Stewart was visiting the Washington, D.C. area this past weekend. She spent some time in a local Leesburg CostCo where she was signing copies of her newest cookbook, Martha’s American Food: A Celebration of Our Nation’s Most Treasured Dishes, from Coast to Coast. Of the nearly 400-pages of American cuisine, Martha said her favorite recipe was the Mile-High Apple Pie. Of course we had to asked Martha what was her favorite Costco product (besides her book) and she did not hesitate to mention the Dom Perignon. She certainly had many reasons to celebrate with her favorite Champagne as she signed about 800 cookbooks in the two hour time she allotted for her book signing.
FOODIE-ISMS OFFICIAL Q & A: STEUART MARTENS, TASTE OF DC
1) What was the impetus behind bringing back the Taste of DC? Was it for the food? For the business venture? For the social aspect?
To be honest, it was a little bit of all of those things and here’s why: First, from a culinary standpoint, I think DC is ready for the return of this once long-standing event, but given the changing culinary landscape in DC and the level of talent that’s gravitating towards our nation’s capital, it truly is coming back at a different time within the culinary industry and the culinary scene in DC. So yes, food is the underlying purpose of this event but it also goes beyond that; this was a great event in DC and truly something that people looked forward to every year. I wanted to rebuild, rebrand, and relaunch this event with the appropriate infrastructure and sponsorship portfolio in order to be able to give it back to the people of DC to enjoy for many years to come.
I just got off a web chat with Valerie Waters: Hollywood Celebrity Trainer.
Tonight’s discussion involved mostly exercise related questions and issues but I wanted to share a few of the food related tips I received from Valerie.
Valerie follows a whole foods diet with lean protein sources and fat combined with each meal. She strongly believes you must start the day with breakfast. If you are not a ‘big eater’ in the morning then she suggests that you at least have a smoothie.
She will start her morning meal off with one of three different options:
1. eggs loaded w/vegetables (1 whole egg with a few additional egg whites)
2. real oatmeal w/chocolate hemp protein powder or rice protein powder
3. smoothie w/Ezekial toast and almond butter
Valerie’s preferred sources of carbohydrates would include the following: quinoa, beans and lentils.
I was invited to attend tonight’s web chat by California Raisins. California Raisins has offered Foodie-isms fans a chance to win a California Raisin swag bag that includes raisin snack packs, a California Raisin plush toy, healthy recipe inspirations, a pair of Valslides and other tools to help you get fit in 2011. Stay tuned for details on how to enter.
What husband wouldn’t earn extra points for making dinner for his family? What if the meal consists of delicious chicken enchiladas and cornbread made from Dad’s own recipe? And what if Dad is a busy professional football player with three kids (one of them newborn)? That should be worth at least a two-point conversion!
I caught up with Casey Rabach, Center for the Washington Redskins, and his family at their home in Leesburg and watched as Casey showed that he knows his way around the kitchen when it comes to enchiladas.
Casey makes his version of chicken enchiladas from memory using a recipe he has perfected over time at lots of gatherings with friends and family back home in Wisconsin. These are not your average enchiladas: the chicken is creamy and they are topped with a spicy Mexican tomato sauce. His preferred brand of tomato sauce is El Pato. It’s packed with just the right amount of spiciness to finish off these tasty enchiladas. To accompany the enchiladas Casey makes cornbread topped with honey.
Casey not only prepared dinner for his family, he provided my family with a big tray of enchiladas and cornbread too. Score!
Casey Rabach is the starting Center for the Washington Redskins and is enjoying some leisure time before summer practice begins at Redskins Park in August. Casey lives with his wife Nicole and three children in Leesburg, Virginia.
‘Extra Point’ Enchiladas
4 chicken breasts, boiled and shredded
1 large Vidalia onion, chopped
2 cloves of garlic, minced
4.5 ounce can of chopped green chilies
8 ounces of cream cheese, cubed
2 cups of Monetary Jack cheese, shredded
1 pint of heavy whipping cream
8 large flour tortillas
2 – 7 ¾ ounce cans of El Pato brand tomato sauce
Boil chicken for about 15-20 minutes.
Sauté onion and garlic for about 4 minutes, then add the can green chilies and continue to sauté until heated through.
Heat tortillas slightly to make them more pliable. Add shredded chicken to the center of a tortilla, top with onion mixture and cubed cream cheese. Roll the tortilla and transfer to a baking dish. Continue with remaining tortillas.
Drizzle heavy whipping cream over the enchiladas to coat evenly. Top with Monetary Jack cheese. Transfer to the oven and bake for 30 minutes at 350 degrees.
Before serving, top enchiladas with El Pato (Mexican hot-styled) tomato sauce.