Chart House

http://www.chart-house.com/

I went to Chart House in Alexandria, VA this past week with some girlfriends. If you have not been yet, you are missing out! The restaurant is located in Old Town Alexandria and overlooks the Potomac River. I would recommend this place for a night out with girlfriends, significant others and family.

I ordered a Mango Mojito, Bridgette and Ashleigh tried the Fiery Cucumber. Amy complimented her meal with a classic glass of Riesling. Out of the three drinks I would recommend the Fiery Cucumber. Bridgette described it as “spa water with a kick-it had sea salt and red pepper flaked on the rim of the martini glass and the actual drink was cool and refreshing.”

For Dinner I tried Baked Stuffed Shrimp-crab stuffed shrimp served with saffron risotto. My meal was fresh and tender. I enjoyed every single bite! Enjoy. ~Ali

Chart House
1 Cameron Street
Alexandria, VA 22314
(703) 684-5080

Happy Easter!

When I was a little girl, my family and I would always dye

eggs before Easter. I loved experimenting with all of the

bright colors and placing each egg into the basket when

they were dry. This is a festive activity for families, couples

and friends. Happy Easter! Enjoy. ~Ali

Decide what spring colors you want to use to dye your eggs. I used 6 colors! You will need 1 bowl for each color. Set up your bowls on a large table. Pour 1 teaspoon of vinegar and 1/2 cup of boiling water into each bowl. Add the dye of your choice! You will need 15-20 drops of food coloring for desired colors.*For ideas look at the back of the box. Dip hard-cooked eggs in dye for about 5-10 minutes. Use a spoon to evenly coat eggs and remove from dye. Allow eggs to dry. Set eggs into an Easter basket and use as a spring centerpiece! Enjoy!~Ali

Stuffed Peppers!

Prep Time:20 Min Cook Time:1 Hr Ready In:1 Hr 20 Min

SERVING SIZE:6

Ingredients 1 pound ground beef 1/2 cup uncooked long grain white rice 1 cup water 6 green bell peppers 2 (8 ounce) cans tomato sauce 1 tablespoon Worcestershire sauce 1/4 teaspoon garlic powder 1/4 teaspoon onion powder salt and pepper to taste 1 teaspoon Italian seasoning

Directions Preheat oven to 350 degrees F

Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Optional- top with cheese with 5 minutes left

ENJOY!!! :)

Pork Chops

When was the last time you had a pork chop? I haven’t had one

since I lived at home with my parents! This recipe is very

easy to follow and great for a weeknight dinner. Enjoy! ~Ali

Ingredients

1 teaspoon Paprika, 1/2 teaspoon Thyme Leaves, 1/2 teaspoon salt, 1/4 teaspoon Black Pepper, 4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds), trimmed 1 tablespoon olive oil

Directions

1. Mix paprika, thyme, salt and black pepper in small bowl. Sprinkle evenly over both sides of pork chops.

2. Heat oil in large nonstick skillet on medium heat. Add pork chops; cook 4 minutes per side.

White Chicken Chili

Everyone has a “go to” recipe. White Chicken Chili is mine!

This dish can be served anytime of the year because

it is a light chili. I usually serve this meal with a side salad.

Have a great week everyone! Enjoy.~Ali

Prep Time: 5 minutes

Cook Time: 15 minutes Makes 4 servings.

Ingredients

1 pkg. McCormick® White Chicken Chili Seasoning Mix

1 tbsp. EVOO

1 lb. boneless skinless chicken breasts, cut into ½-inch cubes

1 cup water 1 can (15 to 16 oz.) white beans, undrained

Assorted Toppings: Shredded Cheese, Sliced Avocado, Chopped Cilantro or Sour Cream

Directions

HEAT oil in large skillet on medium heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink.

STIR in Seasoning Mix, water and beans. Bring to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with toppings, if desired.

Variation: Stir in 1 can (14 ½ oz.) diced tomatoes, drained OR 1 cup chopped fresh tomatoes with the beans.

Orange Sesame Beef Stir-Fry

This is a great meal to have with a few friends. It makes 6 servings.

I bought the egg rolls at Giant and cooked them in the oven

for 12 minutes while I was finishing things up with the Stir-Fry.

Happy Friday! Enjoy. ~Ali

Ingredients

1 cup orange juice

¼ cup soy sauce

1 ½ teaspoons Ground Ginger

1 teaspoon Garlic Powder

¼ teaspoon Ground Red Pepper

1 pound boneless beef sirloin steak, cut into thin strips

1 tablespoon oil

4 teaspoons Sesame Seed

8 cups fresh vegetables such as broccoli, sugar snap peas, sliced onion and red bell pepper strips

1 tablespoon cornstarch

1 tablespoon sugar

Directions Mix orange juice, soy sauce, Ground Ginger, Garlic Powder and Ground Red Pepper in small bowl. Place beef in glass dish. Reserve ½ of the marinade. Pour remaining marinade over beef. Refrigerate 15 minutes or longer for extra flavor.

Heat oil in large skillet on high heat. Add beef and 3 teaspoons of the sesame seed; stir fry for three minutes or until beef is no longer pink. Remove beef from skillet. Add veggies; stir fry 3 to 5 minutes or until tender-crisp.

Mix reserved marinade with cornstarch and sugar. Add to skillet. Stir constantly, bring to boil on medium heat and boil on medium heat and boil 1 minute. Return beef to skillet. Cook until heated through. Sprinkle with remaining 1 teaspoon Sesame Seed. Serve over rice or with egg rolls if desired.