Food.Fun.Stuff: Out of Commission....

Hey Guys, JKGF is out of commission for a few days (*Gotta work out some technical glitches:-(...and uhh...get ready for the Food Blogger's Challenge, Yaay for Chicken Pot Pie!)....Keep eating and HAVE A SAFE AND HAPPY HALLOWEEN!!

Picture source: http://en.wikipedia.org/wiki/Halloween

Food.Fun.Stuff: This Just In!

Check it out:

Think green the next time you’re out to eat! News4’s Wendy Rieger explains which seafood and sushi picks are the most Eco-friendly, tonight on News4 at 5pm.

Picture source:

http://www.nbcwashington.com/station/newsteam/Wendy_Rieger.html

Food.Fun.Stuff: Doggie Trick or Treat

Hotel Monaco in Alexandria is hosting a Halloween bash and you can bring your dogs (*essentially this party will be all about the dogs and their costumes...)! How fun is that?! If JKGF had a dog, we would definitely dress them up in the best Superman costume we could find...;-)

The Where: Hotel Monaco, 480 King st., Alexandria, VA (703) 549-6080
The When: Thursday, October 30, 2008, 5-8 pm (*the dogs don't party as late as us humans...)
The Money: FREE
The Why Go?: Because it's going to be so much fun seeing all the dogs dressed in their best Halloween costumes and it's probably the only place in the DMV allowing you and your dog to show up together wearing matching costumes;-)

Picture source: http://www.buycostumes.com/Superman-Pet-Costume/6133/ProductDetail.aspx

Stewed Cabbage

Stewed Cabbage

1 cabbage (cut and sliced)
1 onion
1 lb. ham (boiled and diced)
1 tbsp. flour
1 tbsp. paprika
1 tbsp. cayenne pepper
Pepper (to taste)
Salt (to taste)
Garlic powder (to taste)
Cooking oil (should be enough cover the bottom of the pan)

In a pan/pot over medium heat, heat the oil; add in the ham and cook until browned. Add in the onions and saute for 2-3 minutes until wilted; add in the flour and cook until brown. Add in a little water and the cabbage; cook until cabbage has wilted; add in the remaining seasonings; cook until ham is tender. Serve hot.

*Johnna's tip: You could really leave the flour and water out if you wanted to just saute the cabbage which is just as good. Also, adding vinegar to cabbage gives it just the right bite especially when you saute the cabbage without water. Tell us what you think;-) (*Ooo, and add a potato to your stewed cabbage recipe, it tastes so good after marinating in the water with the cabbage and the ham...)

Picture source: http://allrecipes.com/Cooks-Profile/Photo.aspx?photoID=126189

Drinks on Me: Blue Velvet Champagne Cocktail (Alcoholic)

Blue Velvet Champagne Cocktail

2 oz. Blue Curacao Liqueur

1 oz. sparkling wine/champagne

In a champagne flute, add the liqueur and then the champagne, give a slight stir; Enjoy!

*Johnna's tip: Blue velvet comes in many different forms i.e. there's the blue velvet martini and a blue velvet recipe made with ice cream...all kinds of stuff. Whatever liquor you're feeling like for the evening, mix it into your blue velvet recipe...which is basically, just making sure you have some Blue Curacao on hand...;-)

Picture source: http://sullivanvitamins.com/index.php?manufacturers_id=142

Johnna's Pick of the Week: Ceiba (D.C.)

Ceiba is the spot. Of DC's Latin American restaurants, Ceiba is definitely holding one of the top 5 spots. It is where Yucatan + Brazilian + Peruvian + Cuban = The best of Latin American cuisine. The restaurant twists all the different flavors of the South American borders into dishes that leave you with a longing for the next time you'll save up enough to go there and splurge again (*the recession is getting hard on the dining out budget...) Our favorites are the Rock Shrimp and Crab Nachos (*they are only on the bar menu, so you have to ask for them if you want to try...trust us, they're worth it with the shrimp and crab meat melted together with pepperjack cheese...) and the Slow Braised Pork Shank "Feijoada". To wash this all down, their Caipirinha's and Mojitos are worth a try. We would stay away from the Bermuda Fish Chowder, it is an acquired taste...but go and enjoy and be merry, Ole!

Picture source: http://www.ceibarestaurant.com/lunch.html

Oatmeal Cookies

Oatmeal Cookies

1/2 cup margarine
2 cups sugar
2 tbsp. cocoa
1/2 cup milk
1 tsp. vanilla extract
3 cups quick cooking oats

In a pan, melt the margarine; add in the sugar, cocoa and milk; mix well. Bring to a boil, stirring occasionally, for 2-3 minutes; remove from heat. Add in the vanilla and mix well; add in the oats and mix well; all oats should be covered. On a cookie sheet add 1-2 tsp. full of the mixture (*move quickly because the mixture will harden...) Let the cookies sit until they are cool, Enjoy!

*Johnna's tip: Oatmeal cookies were not a JKGF fave until recently when a friend made them and brought some over. They are just as good when they are made from the Betty Crocker recipe boxes...a good treat around this time of the year:-)

Picture source: http://www.kitchenwitchcookie.com/shop/index.php?main_page=product_info&products_id=3

Drinks on Me: Chocolate Ice (Non-Alcoholic)

Chocolate Ice

1 scoop of ice

1 tbsp. chocolate syrup

2 packs of cocoa mix

4 oz. heavy cream

In a blender, combine all ingredients well; serve.

*Johnna's tip: You use 1 1/2 packs of the cocoa mix if you want to lighten up on the chocolate since the chocolate syrup is in the recipe.

Picture source: http://www.smoothierecipes.com.au/smoothierecipes.asp?id=7

Food.Fun.Stuff: They're Coming to D.C.!

In the foodie world, names such as Paula Deen, Giada de Laurentiis and Bobby Flay sound like Christian Louboutin or Chanel to the fashion world...they are the icons! Well, these foodie icons are coming to D.C. on November 8-9, 2008 in The Metropolitan Cooking & Entertaining Show. In addition to seeing these familiar faces, foodies and the like will have the opportunity to meet local chefs via cooking demos, interactive cooking sessions for kids and adults, etc. Additionally, there will be tasting and entertaining workshops and a beer, wine & spirits tasting pavilion...sounds like the foodie rest haven.

The Where: Walter E. Washington Convention Center, Washington, D.C.
The When: November 8-9, 2008
Metro: Yup, Mt. Vernon Square/7th st. Convention Center (Yellow/Green Line)
The Why Go?: Do we really have to go over this one?
The Money: Buy your tickets @ www.metrocooking.com

*This is going on in other locations as well: Check it out in West Palm Beach, Fl and Atlanta, GA

Picture source: http://www.metrocooking.com/2008DC/home.html

Apple Crunchy

Apple Crunchy

4 apples
1/2 cup cinnamon sugar
1 tbsp. butter (softened)
1/2 cup sugar
1 egg
1 tsp. baking powder
1/2 cup all-purpose flour

Preheat oven to 350 degrees. Pare and slice the apples; arrange in circular layers in a greased baking dish. Sprinkle with cinnamon sugar; bake while preparing this batter: Cream the sugar and butter together and mix in the remaining ingredients. Spread the batter (should be thick) evenly over the apples and place back in the oven for 40-45 minutes or until your desired crispness. Serve warm.

*Johnna's tip: JKGF is not a huge fan of apple pies, crunches, etc. because of the amount of apples that are usually in the dishes, we like the crust the best! Feel free to lighten up on the amount of apples if you feel the same way or if you are an apple fan, slice up one more for this recipe. Serve with your favorite ice cream and whipped topping, Enjoy!

Picture source: http://allrecipes.com/Cooks-Profile/Photo.aspx?photoID=33952

Drinks on Me: Cucumber Slumber Party (Alcoholic)

Cucumber Slumber Party

4 oz. gin
Tonic water
4-6 thin slices of cucumber
Crushed Ice

In the bottom of the cocktail glasses (*serves 2-3 drinks) add 1-2 slices of the cucumber; top with crushed ice and pour the gin over the ice; add in the tonic water; give a stir and add remaining cucumber if desired. Taste the flavor;-)

*Johnna's tip: Co Co Sala in D.C. makes a great Cucumber Martini with chocolate shavings on top...taste dee-lish! This is another way to intertwine cucumbers in your favorite drinks...cucumber and cilantro are crazy twist to classic drinks that add needed flavor;-)

Picture source: http://en.wikipedia.org/wiki/Gin_and_tonic

Food.Fun.Stuff: Is this really happening during a Recession??

Two great deals right in the middle of the Recession.

1. Peacock Grand Cafe is offering you unlimited beer and appetizers followed by a sit-down 4-course meal (*featuring its artisan pizza) and more beer.

The When: Tonight from 6 pm-7pm for the reception and dinner afterwards...
The Money: $45 gets you all this;-)
The Where: Peacock Grand Cafe, 2020 K St., NW, Washington, DC 20006, (202) 530-2020

2. Food and Friends is giving away Free Pie and some prizes from 11-2 pm today outside the Marriott @ Metro Center (12th & H). They are hoping you will buy their pies for Thanksgiving in helping to raise monies for those in our area facing HIV/AIDS, Cancer and other life-challenging illnesses. Support! and eat Pie!

Picture source: http://www.adirondacks.com/recession.html

Beet Salad

Beet Salad

1 large can of sliced beets
1 large sweet onion sliced 1/8" thick
1/4 cup shredded carrots
1/4 cup olive oil
1/4 cup white vinegar
Salt (to taste)

In a large bowl, combine all ingredients and toss. Serve.

*Johnna's tip: Beets are excellent! They cook just like potatoes, but taste delicious with a splash of vinegar and a little salt (*although we will note that heating them makes them lose some of their antioxidants...). Beets are good sources of folate and betaine (*they are a great power booster just like spinach...) They have been found to help in fighting against heart disease and cancer. Reason enough for us to eat them, in addition to their flavor that matches perfect with vinegar and of course, garlic...But, they are messy, wear black when cooking them, the bright red juice can stain you;-)

Picture source: http://allrecipes.com/Recipe/Minty-Beet-Carrot-Salad/Detail.aspx

Drinks on Me: The Pear Martini (Alcoholic)

The Pear Martini

2 parts vodka
1 part pear liqueur
1/2 part simple syrup
1/2 lime (juice from)
Ice
1 pear sliced

In a cocktail shaker, add all ingredients except the sliced pear; shake. Pour into your favorite martini glass and garnish with the sliced pear.

*Johnna's tip: If you don't want to buy pear liqueur and want something from scratch, muddle together a 1/2 piece of a canned pears (or 1/4 of a whole pear), the simple syrup and about 2 1/2 tbsp. of pear syrup (remaining syrup from the canned pears), there you have your own pear liqueur...Enjoy!

Picture source: http://www.hostesswiththemostess.com/recipe_box/gingerpearmartini

Food.Fun.Stuff: Media Madness!

Tonight @ The Park, all the see and be seen of the Blogger community will be there to celebrate "Media Mavens". Honorees include KSTREETKATE.COM, DCCITYBLOG.COM, GREGSLISTDC.COM AND THEGLAMAZONDIARIES.COM (*JKGF is not an honoree, but still let's celebrate anyway!)

Why Go?: To meet the faces behind the DC gossip, party scene and dining scene.
The Where: http://www.theparkatfourteenth.com/, 920 14th st., NW Washington, DC (202) 737-7275
The When: Tonight, October 21, 2008 @ 6 p.m.
Metro: Yup, McPherson Square
The Red Tape: RSVP required to laura@park14.com
Another good reason...: A portion of the evenings proceeds will be donated to Blondes vs. Brunettes which has raised money for the Alzheimer's Association National area chapter since 2005.

Picture source: http://www.kstreetkate.net/2008/10/media-mavens_20.html

Simplistic Shrimp Scampi

Simplistic Shrimp Scampi

2 tbsp. butter
2 lbs. shrimp (peeled and deveined)
1 tbsp. shallot (chopped)
5 tbsp. garlic (minced)
1/3 cup fresh parsley (chopped)
2 1/2 tbsp. fresh lemon juice
Salt (to taste)

In a pan over medium heat, add the butter until melted and is sliding across the pan (about 45 seconds). Add in the shrimp, garlic and shallot and saute for about 5 minutes until the shrimp has turned pink. Add in the parsley, lemon juice and salt; stir; remove from heat; serve hot.

*Johnna's tip: Shrimp scampi is perfect served over pasta (i.e. linguine, angel hair w/ marinara, Alfredo or just plain...), orzo, rice or even over your favorite veggies. The good thing about it is it is already seasoned enough so all you have to do is add to your favorites. For things like pasta, after cooking the pasta, drizzle with a little extra virgin olive oil and lemon juice and then add on the scampi...for rice, just add about a tbsp. of butter to the rice then top with the scampi and for your veggies, just season with salt, pepper and garlic powder and top with the scampi...ready to serve!

*Johnna's tip, tip: Guys this is also a great way to impress the ladies, she might think you have some skills in the kitchen...Or ladies, this is a great way to impress that date, he might think you have some skills in the kitchen...;-)

Picture source: http://www.epicurious.com/recipes/food/views/SHRIMP-SCAMPI-PASTA-234258

Drinks on Me: No Alcohol in My Jello Shot (Non-Alcoholic)

No Alcohol in My Jello Shot

1 package Jello gelatin (cherry flavor)
1 cup boiling water
3/4 cup cold water
1/4 tonic water

Dissolve the gelatin in the boiling water; add in the cold water and tonic water. Pour into 2 oz. plastic souffle cups; chill in the refrigerator for about 1-2 hours; Shoot!

*Johnna's tip: Jello shots are fun for parties or small gatherings with friends, this is a way for you or your friends who don't drink alcohol to still be apart of the fun of Jello Shots;-) Just substitute the tonic water for alcohol for the alcoholic version...;-)

Picture source: http://www.twistnshot.com/how_to_use_jello_cups.cfm

Food.Fun.Stuff: Check the New Poll...and Vote!

Check out our new poll and cast your vote (scroll down toward the mid-bottom of the page...)...15 days until Election Day!! Exciting that there will be a new President joining the good folks of Washington, D.C....;-)

Picture source: http://projects.washingtonpost.com/2008-presidential-candidates/ and http://elections.nytimes.com/2008/president/candidates/vice-presidents.html

Garlic Home Fries

Garlic Home Fries

2-3 baking potatoes (cut into squares)
2 tbsp. Olive oil
1 onion (chopped)
Salt (to taste)
Pepper (to taste)
1/2 tsp. Garlic Powder
1 tbsp. garlic (minced)

In a skillet over medium heat, add 1 tbsp. of the olive oil, once the oil is heated add in the potatoes, onions and minced garlic (*Be careful! The oil will pop you if you add to fast). Lower the heat, spread remaining olive oil over the mixture and cover; cook for 15-17 minutes until potatoes are soft. Season with salt, pepper and garlic powder. Serve hot.

*Johnna's tip: Home fries are the best go-to meal of breakfast. As long as you have potatoes you can pretty much add any ingredients you have on hand to the dish...we like green, orange and red peppers as an added treat;-)

Picture source: http://www.bfeedme.com/oven-home-fries-with-peppers-onion-recipe/

Drinks on Me: Long Beach Iced Tea (Alcoholic)

Long Beach Iced Tea

1 part vodka
1 part rum
1 part gin
1 part Tequila
1 part triple sec
1 part Cranberry juice
1 lemon wedge
Ice

Pour ice in a glass, add in all ingredients except lemon wedge and cranberry juice. Top with cranberry juice and squeeze the lemon over the drink, give a stir and slip lemon wedge on the edge of the cup, Enjoy!

*Johnna's tip: The Long Beach is the west coast of the Long Island Iced Tea, same ingredients basically, just substituting the tea for the cranberry juice...in other words, they both will still have you wasted by the end of the night...

Picture source: http://www.drinkoftheweek.com/archive/l/lbt.htm

Johnna's Pick of the Week: Founding Farmers (D.C.)

FRESH. That's the one and only thing that stays on your mind the entire time you're at D.C.'s new Go Green eatery, Founding Farmers. Everything taste like it's either just been cut from the tree it grew on, freshly ground from the animal it came from or chemically made right there in front of you. The concept brings a new twist and competition to the D.C. restaurant game: fresh everything made under Eco-friendly conditions. Many of us are just learning how to recycle properly, but many of us own everything from Eco-friendly cars to Go Green purses. This restaurant helps merge the two extremes in a food feast that will make you take your friends, family, boyfriend, girlfriend...Well you get the picture...You'll take them there for either the Cocktail of the Week, made by not just bartenders, but what Founding Farmers likes to call them, "Mixologists", or you'll take someone your digging on so they can fall in love with you instantly after you introduce them to one of the best burgers they will taste in life! Not to mention the Best Sliders in the District (*Hands down, this is JKGF favorite slider in the DMV). Go now. Fast. And in a hurry...before the word gets out and it's a line around the block like at The P--- (*We won't name names, but we gave you heads up about this hot spot before word got out about their delicious spinach dip...and chicken sliders...and now you can barely get a taste in with a line that's wrapped around the block...)

Try: The Baby Cheeseburgers, the Ramos House Fried Green Tomatoes, 1 to 2 of the Bacon-Wrapped Dates (*share this one, the flavor is delicious, but may be overwhelming after 2...) and the Chicken and Waffles OMG! The waffle is in a league of its own...we didn't even have to add syrup...

Go, try and tell 'em JKGF sent you!

p.s. We met the Chef (*cool guy;-) and got to chat it up for a minute with him, check out the JKGF interview circa September 18, 2008.

Picture source: http://www.wearefoundingfarmers.com/index.php/component/content/article/9

Food.Fun.Stuff: Drinks Taste Even Better When It's Free!

Asia Nine wants happy hour lovers and the likes to come out and try their new martini's: Bubble-Gum Martini (Yum...), Cucumber Saketini (Interesting...), Blue raspberry-tini (Ok...) and Thai Coffee Martini (We don't know about this one...)

The When: Tonight from 6-8 p.m., live a little, tomorrows Friday i.e. end of the work week;-)
The Where: Asia Nine Bar & Lounge, 915 E st. NW, Washington, D.C (202) 629-4355
The Metro: Yup @ Penn Quarter
Why Go??: It's FREE! And you can get a comp dessert of Chocoberry Mousse if you stay for dinner.

Picture source: http://www.yelp.com/biz_photos/Gz66w0ApZPnzuy99TQibTw?select=3pvz4oM3mdhBjCWK7k2LDQ

Homemade Tomato Basil Soup

Homemade Tomato Basil Soup

2 cans peeled whole tomatoes (drained but reserve liquid (should be 3 cups full))
1 1/2 onion (chopped)
1 green onion (chopped)
1 tbsp. garlic (minced)
2 1/2 tbsp. brown sugar
3 cups chicken broth
3 tbsp. tomato paste
1/2 tsp. ground allspice
1-5 oz. can evaporated milk
1/4 cup fresh basil leaves (chopped)
2 tbsp. fresh chives
Salt (to taste)
Pepper (to taste)
Garlic Powder (to taste)

Preheat oven to 425 degrees. In a baking dish, add the tomatoes in a single layer and sprinkle on the brown sugar, onion and half of the minced garlic. Bake for 30 minutes until tomatoes are browned and dry; finely chop after they cool. In the slow cooker, add in the tomato mix, the reserved liquid from the tomatoes, chicken broth, the remainder of the minced garlic, the green onion, tomato paste and allspice to the slow cooker; mix together and cover; cook on HIGH for 4 hours. Add in the milk, basil and fresh chives; stir. Season with the salt, pepper and garlic powder and cook for 35 minutes on HIGH. Serve.

*Johnna's tip: Tomato Basil Soup is the winter-time soup:-) It is great when your sick or whenever you just want to warm up with fresh basil during the cold months...Ironically, it's not necessary here in the District yet, today feels like a day at the end of August/beginning of September, but hey, we can always store up good recipes for the winter, right?

Picture source: http://allrecipes.com/Cooks-Profile/Photo.aspx?photoID=103746

Drinks on Me: Sangrias (Non-Alcoholic)

Sangria's

1 quart water
2 peaches (cut into wedges)
2 cups pineapple chunks
6 slices of lemons, oranges and limes
1 tbsp. sugar
Ice

Combine all ingredients except ice and let sit for 4-6 hours so the flavors can spread. Strain ingredients into a pitcher or your favorite serving bowl over ice and enjoy!

*Johnna's tip: Using fresh ingredients (*most of the time...) in any recipe makes it taste that much better i.e. here, using fresh pineapple will add the perfect flavor. JKGF also has the alcoholic version of Sangria's posted...try both when you have a mixed crowd of drinkers and non-drinkers;-)

Picture source: http://allrecipes.com/Recipe/Classic-Spanish-Sangria/Detail.aspx

Food.Fun.Stuff: Who Would've Thought High School Could Be So Interesting?? And Profitable...

High School Musical (*the show that's a musical about high school...on Disney...) has not only taken over the teenage world, but has now entered the food world with a new cereal produced by Kellogg's. Please try it and share your thoughts with us...we are interested to know how much energy you get from "musical" cereal;-)

Picture source: http://www2.kelloggs.com/Product/ProductDetail.aspx?product=13851

Stuffy Chicken Breast

Stuffy Chicken Breast

4-5 boneless, skinless chicken breast
1 can diced tomatoes
4 oz. orzo (cooked to just before al dente)
1 red pepper (chopped)
1 green bell pepper (chopped)
1 tbsp. garlic (minced)
2 tbsp. poultry seasoning
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)

Preheat oven to 425 degrees. Clean chicken and cut so it opens like a book;-) Season chicken with garlic, poultry seasoning, salt, pepper and garlic powder. Combine the tomatoes, orzo, red peppers and green peppers and open the flaps of the chicken; add the mixture in the middle of the flap and close the flap. Bake chicken for 20-25 minutes and serve hot.

*Johnna's tip: Add cheese is you like. Pecorino is recommended with this recipe. Also substitute rice for the orzo if desired.

*Johnna's tip: This is also an opportunity to squeeze whatever veggies you want into the dish...add asparagus, corn or broccoli.

Picture source: http://www.epicurious.com/recipes/food/views/CHICKEN-BREASTS-STUFFED-WITH-FONTINA-ARTICHOKES-AND-SUN-DRIED-TOMATOES-241332

Drinks on Me: Cilantro Martini's (Alcoholic)

Cilantro Martini's

3 oz. vodka
1 oz. gin
1/2 oz. simple syrup
Juice of 1 lime
Juice of 1/2 lemon
1 1/2 tbsp. freshly grated ginger
1/4 cup freshly chopped cilantro
Ice

In a cocktail shaker add the ice, cilantro, ginger, lemon juice, lime juice and syrup and muddle well; add in the vodka and gin; shake. Strain into a martini glass and enjoy!

*Johnna's tip: Who would've thought cilantro would make a drink taste soo good?? Cilantro has such a strong flavor and adds just the right taste to the classic martini. Oya of DC has a cilantro martini that you should try when your in the Chinatown area...go during their happy hour, they have half-priced rolls too;-)

Picture source: http://www.extension.iastate.edu/newsrel/2004/may04/may0403.html

Food.Fun.Stuff: FoodBuzz Publisher Community Launches!

It's a big deal in the FoodBuzz Community today (*well yesterday...we know, we're late...) as the FoodBuzz Featured Publisher program was launched!

What this means?? Well, JKGF is apart of the program and will have ads that run across other sites! Fun times...

We'll let you know more as the info comes rolling in...;-) JKGF Readers, Thanks for all the support!

Picture source: http://www.foodbuzz.com/

Collards and Artichokes Dip

Collards and Artichoke Dip

1 16 oz. package of (frozen) collards (*cook according to package directions) (*or you can use fresh collards...whatever works for your schedule;-)
1 1/2 tbsp. butter
2 tbsp. garlic (minced)
1/2 cup onions
1 shallot
1 tbsp. Worcestershire sauce
1 tbsp. hot sauce
1 lemon
1 cup marinated artichoke hearts (*drain to get most of the juice off the hearts...)
1 pint heavy cream
1/4 cup flour
1 1/2 cup cheddar cheese
1/2 cup bread crumbs
Pepper (to taste)
Salt (to taste)

Preheat oven to 425 degrees. In a pot on the stove over medium heat, add in the butter, shallots, onions and garlic; cook until softened. Once they have softened add in the flour and stir until color is light brown, add in the heavy cream; stir until thickened. Add in the cheese, hot sauce, Worcestershire sauce and juice of the lemon and stir. Add in the collards and artichokes adding a little at a time; stir. Remove pot from heat and add to a baking dish, top with bread crumbs and bake in the oven for 15-20 minutes until a little crispy on the top. Season with salt and pepper and serve warm.

*Johnna's tip: Lay off on the salt and let your taster add how they want. The thing about salt is you add but you can't take off so if it's too salty all your work and ingredients may be put to waste:-( Serve with your favorite tortilla chips, sour cream and salsa. This is a great alternative to spinach and artichoke dip (*recipe found on JKGF).

Picture source: http://allrecipes.com/Cooks-Profile/Photo.aspx?photoID=28946

Drinks on Me: Sangria, Sangria! (Alcoholic)

Sangria, Sangria!

1 bottle of Zinfandel
2 1/2 tbsp. sugar
1 shot brandy
2 cups club soda
1 orange (cut into wedges)
1 lemon (cut into 4 wedges)

Add the wine to your favorite pitcher and squeeze in the juice from the lemons and oranges; drop the wedges into the wine (*try to omit the seeds...). Add in the sugar and brandy; chill in the refrigerator overnight. Give the drink a stir after chilling overnight, and add in the club soda just before serving, drink!

*Johnna's tip: For those having guests over who are not hard core liquor fans, Sangria's are a great serving option. They are a Spanish drink that is often served at many Latin themed restaurants. Try this recipe with a white wine, this will look good and offer another great option to your guests;-)

*Johnna's tip, tip: Don't have the time to chill overnight?? Just use cold wine and add ice in instead of chilling the recipe overnight.

Picture source: http://www.ibiza-hotels.com/recipes/sangria_recipe.php

Food.Fun.Stuff: One More Thing...

Don't forget the Taste of Georgetown is this weekend! Have a fun and safe holiday:-)

Picture source: http://tasteofgeorgetown.com/restaurants.html

Johnna's Pick of the Week (Brunch Special): M Street Bar and Grill

Sunday's are JKGF days to relax and kick back before the week begins. This is what sparked our interest to search the city for a brunch that fit this attitude and provided some good drinks on the side. M Street Bar and Grill is what we discovered. We walk in with our Juicy Couture sweatsuit, looking like we're going to sit in someones living room instead of eat at a restaurant, and it's immediate that we fit right in. The live jazz musician on the keyboard is welcoming as we enter the room and the waiters were quick to seat and serve us (*some may wonder: good service is a major plus in the District where you can find it...). The morning mimosa's and endless cheap champagne helped get the morning/early afternoon to a great start. And the food was just what we love: poached eggs! (*This is a JKGF favorite...) So we ate, we saw and we conquered...it was definitely worth leaving the house to fill our belly's before the Big Game;-)

*Pretty good deal, for $60 (*$30 per person) two people can have a 3-course brunch and endless champagne or mimosas:-)

Picture source: http://www.mstreetbarandgrill.com/

Food.Fun.Stuff: From Stockholm to Orlando

One of Stockholm's staple bar concepts has now landed in the U.S. and in one of the most unlikely places: Orlando. This concept is the ICE BAR. The Ice Bar is essentially a total bar that is made of nothing but ice i.e. ice walls, seats, bar tops, everything. Who would've thought the one place that cringes at the thought of temperatures below 75 degrees would welcome the ice bar concept?? Well they have, it's probably because of the Eskimo jackets that are provided upon entering the bar. So you party all night in the cold and then step outside into the nice Florida heat...can we say best of both worlds...

Tell us what you think? Would you like to see an Ice Bar hit your town?? Why or why not?

*Orlando's New ICEBAR found here.

Other Ice Bar Locations: Ice Barcelona Barcelona, IceBar Orlando Orlando, Absolut Ice Bar London, Absolut Ice Bar Stockholm, Absolut Ice Bar Copenhagen, Absolut Ice Bar Tokyo, Absolut Ice Bar Jukkasjärvi, Ice Bar Sub-zero Seoul. (Source: http://en.wikipedia.org/wiki/Ice_bar)

Picture source: http://www.scantours.com/absolut_ice_bar.htm

Food.Fun.Stuff: Food Bloggers Coming Up in the World!

Kudo's to Lauren DeSantis of the Capitol Cooking Show (Washington, D.C.)! Lauren was mentioned today in the Express because she will be hosting a cooking class called "Romantic Dinner for Two" through the Arlington Adult Education.

The Where: Clarendon Education Center, 2801 Clarendon Blvd., Arlington
The When: Thursday, 7-9:30 p.m.
The Cash: $35 gets you 2 and 1/2 hours of instruction and all ingredients
The How: Register @ arlingtonadulted.org
The Why Go?: In addition to Lauren being a great cook, she is also the host of the upcoming Food Bloggers Challenge (*you know the one where we are working heavily day in and day out to figure out how to get the perfect chicken pot pie...) that JKGF will be participating in:-)

Go Lauren!

Picture source: http://capitalcookingshow.blogspot.com/

Hot and Spicy Buffalo Wings

Hot and Spicy Buffalo Wings

1 1/2 lb. chicken wings
1 cup hot pepper sauce
2 tbsp. butter
1 tbsp. Poultry Seasoning

Preheat oven to 425 degrees. Wash and pat chicken dry with a paper towel; season with poultry seasoning and place in a baking dish; bake for 25-30 minutes until done. While the chicken is cooking and almost done, in a small pot over medium heat, melt the butter into the hot sauce and stir; remove from heat after the butter is melted and the mixture is combined. Take wings out of the oven and brush with hot pepper sauce, Enjoy!

*Johnna's tip: By drying the chicken off, you are saving yourself from some of the excess grease that comes from the chicken. Serve with your favorite vegetable and/or some mashed potatoes (*recipe found on JKGF circa November 15, 2007).

*Johnna's tip, tip: This is also a great party platter dish, just double or triple the ingredients for a larger party;-)

Picture source: http://en.wikipedia.org/wiki/Buffalo_Wings

Drinks on Me: Strawberry Lemonade (Non-Alcoholic)

Strawberry Lemonade

2 cups juice of fresh lemons
6 cups water
15-20 fresh strawberries (pureed)
Sugar (to taste)
1/2 cup frozen strawberries

In a pitcher, combine the lemon juice, water and 1/2 cup strawberry puree. Add in the sugar and the remainder of the strawberry puree until you reach your desired sweetness and the lemon and the strawberry mix is balanced against one another. Add in the frozen strawberries to keep the mixture cool, Serve!

*Johnna's tip: You can use frozen strawberries instead of fresh strawberries (*same process, make sure they're thawed and pureed). About a 10 oz. package is needed if you use frozen strawberries.

*Johnna's tip, tip: The Cheesecake Factory's strawberry lemonade is the truth (*translation: dee-lish!). Try it.

Picture source: http://www.bfeedme.com/delicious-martha-stewart-strawberry-lemonade-recipe/