A side dish for shrimp quesadillas, or other dishes for that matter!

Warm spinach, pepper, and onion salad.

I promised you I'd give you a couple pointers for a side dish to serve with your easy shrimp quesadillas, so here it is! I purposefully made the quesadillas without traditional fillings like veggies, onions, or pico de gallo so I could focus the side dishes on these items instead. That way, you and your potential dinner guests can truly use them on the side, or you have the option of putting them inside your quesadilla for more flavor in every bite.

First, a spinach salad that comines fresh spinach with more traditional sides for Mexican dishes like peppers and onions. This dish is easy and quick like the quesadillas, so this entire meal can be ready in about 25 minutes.

I sliced up green, red, and yellow peppers and a red onion and put them in a large sautee pan and drizzled it with olive oil, letting it simmer for about 6 or 7 minutes, until everything was getting a little brown. I then added a bunch of spinach and a bit more olive oil. (You need a lot of spinach to make it a big presence in a side dish, as sauteeing it wilts it down significantly.) I added garlic salt and a little cayenne to add some kick, and let it simmer all together, mixing every now and again until it reached the right level of brown.

If the salad finishes cooking before your quesadillas, cover it until they're done so that you can serve a warm, filling, and flavorful salad: perfect for this transition time between winter and spring! And if you have leftovers, mix them into eggs for a fantastic scramble in the a.m.  Twice is just as nice.

Shrimp Quesadillas

Shrimp has more uses than just for cocktail sauce.

Shrimp's uses can be limited by our unfair assumption that it's a spring or summer food, or that it's best used with a cocktail sauce before a bigger, better meal. Not fair! Shrimp has so much more potential.

Shrimp quesadillas offer a heartier, warmer approach to serving shrimp. And it's easy to make.

Before you get started, pre-heat your oven to 350. While the oven is heating up, prepare the shrimp.  I bought pre-cooked, spiced shrimp, so I just had to cut off the tails and cut the shrimp into smaller, bite-sized pieces. (No weird shrimp prep needed!)

Spray a cookie sheet with a light layer of olive oil cooking spray (or whatever you have) and lay down a few tortillas. I used wheat tortillas in this recipe, but any variety will be delicious. Sprinkle with a shredded cheese of your choice, and top with the shrimp, and another layer of cheese. Place the other tortillas on top of the shrimp to make the complete quesadilla. Bake for 10-12 minutes. It's simple, and a ton of flavor is added if you just serve them with a little guacamole or salsa on the side. (And a margarita never hurts.)

Another use for shrimp can be found in this post, where I show you an idea for shrimp and crispy kale.
Get out there and take advantage of shrimp during the winter months as a preview to the spring!

For side dishes for this tortilla delight, check back soon...

Little Serow. Big Taste.

Spice attacked, and we gladly gave right in.

There's a good reason why Little Serow's staff recommends coming on a Tuesday or Wednesday night around 9 pm to get in quickly, and why weekend night waits can be up to 4 hours.

Little Serow is a new, hidden gem (literally, you enter through an unmarked door of a basement apartment) that recently graced the Dupont neighborhood.  Well, 'graced' in the sense that its ambiance is peaceful: low lighting, turquoise blue walls, friendly, engaging waitresses in dresses, and great - GREAT - music.  But the food probably shouldn't be tagged as 'graceful' - it packs the punch of a prizefighter with Thai spice that'll knock your socks off.

Nestled below DC's #1 ranked restaurant, Komi, it's clearly a great place for a new winner to move in to the neighborhood. Serow has an ambitious menu that changes weekly, all with awesome twists on Thai staples. You start out with pork skins to "get your palatte ready," which it's going to need to be. The spice progressively rises, starting with a milder green curry shrimp dish, moving on to a chicken that really gets the kick going, and you reach the pinnacle at their "nam tok tow hu," a majorly spicy tofu dish. Luckily, you're given a big plate of sticky rice and an herb basket. They double as side dishes and a coolant for your mouth. Things start cooling off a bit with the curry topped with a sunny-side-up duck egg, and then the pork rib dish which is delectably topped with dil and Mekhong whiskey: what a great finish.

Balancing the food (or enjoying your wait time to get seated) with a great drink is no problem.  They also have a great drink list, with intentionally paired wines, Thai beers, and fun cocktails.  I got a glass of their off-dry champagne (blanking on the name!) that cooled off my tongue in a delicious way.

Part of Serow's draw is the surprise and experience it offers to patrons. The menu is prix fixe and a bit pricey, $45 a person, but don't let the "small plates" fool you.  This is the kind of place that leaves you no room to go get dessert after because you're so happily - almost painfully - full.  Except, ice cream could be helpful to your spiced-out taste buds who will most definitely need a cool-down, or at least a nap.

Check out Washingtonian's Serow love here, where they made the "100 Very Best" list.

Little Serow's hours are Tuesday-Wed 5:30-10, Thurs-Sat 5:30-10:30.  No reservations.
1511 17th Street, NW.

District Kitchen: a warm welcome to Woodley Park!

District Salad & a little ginger squash on the side

Woodley Park’s restaurant scene is full of great choices from all ethnic food varieties to meet every palette where it is.  There are choices galore for all kinds of food lovers.

District Kitchen is its newest gem, and it sparkles brightly on Connecticut Avenue.  With all the bright lights of the food choices and shops lining Connecticut, District Kitchen offers a muted down feeling from the street. Its inviting by sight alone, and then you lay eyes on the somewhat up-scale, yet still un-messy menu – and you’re sold.

The ambiance is calming, despite the boisterous, menu-savvy patrons that fill the space.  It has internal brick walls, simple yet cozy tables, a plain stone floor, low lighting, and an inclusive bar that easily sweeps into the restaurant as a whole.

Amish chicken, a-la-king

My husband and I already have healthy obsessions with a few dishes: for a starter, the lamb chili, done Cincinnati style, poured atop long strands of fusilli. It’s equal parts comforting and filling, and could stand-alone paired with a glass of hearty red wine.  For entrees, we love the roasted Amish chicken, which comes with whole beech mushrooms and carrots – almost stew-like – and is served on top of grilled farm bread (an awesome touch, it makes the dish like a huge open-faced sandwich) with a hearty gravy overall. It’s fancied up Southern comfort on a plate.  Then, (drum roll, please) their cider-braised pork shank with a kohlrabi kraut, which eats like a long-grain risotto (wow), and house-made dumplings that soak up the saucy gravy that helps the meat fall right off the bone.  For reals, so tender.

If you want to add some freshness to the meaty entrée choices, the salads are all desirable, too, with seasonal vegetables and local additions that are appealing to carnivores and vegetarians alike.  We tried two: their house salad, which was fairly standard but topped with a great Dijon vinaigrette; also, the wild cress and arugula salad with black walnuts, sliced dried apples, and a bleu-cheesy dressing. This one packed a punch that was both sweet and cheesy in the right balance.

The biggest hit of the evening was the mashed gingered squash puree – truly, outstanding.  Sweet and savory with buttery flavors that met with the subtle sweetness and strength of the veggie’s natural ways of being delicious. It was an awesome side dish, but could almost pass for a sweet treat at the end of a meal, maybe sided with a port to sip on or something like that.  Worth a try, anyway.

Pork shank with kohlrabi and dumplings

Whether you pop in for one of their hearty starters and a cocktail, sip on a brew while you wait for your table, or get a bottle of wine with dinner, their bar has what you want. First of all, the bartenders are friendly, pour generously, and are excited to help you navigate the menu if you decide to dine at the bar.

How can you resist a new, cozy and delicious spot, right off the red line metro (Woodley Park), on your way home from the zoo?  Oooo, now that’s a good Valentine’s Day date waiting to happen. 

For now, DK is closed on Mondays, but they plan to eventually be open 7 days a week.  Their current hours are Tuesday-Thursday 5-10pm, Friday-Saturday 5-11pm, and Sunday 5-10pm. They are located at 2606 Connecticut Ave., NW.  I recommend a reservation at District Kitchen (uh, not the zoo) and you can do that here, through OpenTable.

Nothin's quite like when mom makes it...but this was pretty darn good.

Just like Mom makes it.

My friends Jesse & Amanda threw a rockin' dinner party, complete with Sidecar cocktails (recipes to come), a few sweaty rounds of Dance Dance Revolution, and recipes straight from Amanda's mom's arsenal.  They made these sweet and sour meatballs just like my friend Kelly, who served them as a hot appetizer on New Year's Eve.  But sided with fresh grilled asparagus and homemade, gooey mac n' cheese, it seemed like a whole new meatball.  Here's the recipe for the easy meatballs, sure to please any crowd.  Do I have the recipe for the asparagus and mac n' cheese.  Nope.  Amanda's mom is sworn to secrecy: a sign of a saucy chef.  You'll have to do your best to create the home-cooked feel.

Also try the meatballs with pasta, salad, and garlic bread.  Throw on hoagie rolls and toss on some Parmesan cheese and basil - there are oh so many ways...

If you need a reason to throw a dinner party...

Get inspired.

Yours doesn't have to be this big. 

I read this in Real Simple last month:


"Gastronomical perfection can be reached in these combinations: one person dining alone, usually upon a couch or hillside; two people, of no matter what sex or age, dining in a good restaurant; six people, of no matter what sex and age, dining in a good home." - M.F.K Fisher, An Alphabet for Gourmets

Wonderful.