Friday Take-Out Lunch Specials at The Willow Room
If you’ll be visiting your doctor at WillowPointe Plaza on Friday, or if you work close by and your whole office feels like some warm, comfort food for lunch- check out The Willow Room and our Friday take-out lunch specials. Find the menu here.
January Recipe from Chef: “Mexican Chicken Casserole”
Happy New Year to all! Resolutions abound so I thought we would do a healthy living recipe.
-Chef Haberle
Mexican Chicken Casserole
Serves 4
Ingredients
1 pound boneless skinless chicken breast
1 red bell pepper and yellow pepper, seeded, deribbed
1 medium yellow onion
4 garlic cloves
1 teaspoon ground cumin
1 tablespoon fresh oregano-chopped
1 teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground black pepper
2 large tomatoes, peeled, seeded
14 oz canned yellow hominy
1 ½ cups cooked pinto beans
1 ½ cups cooked rice
½ cup fresh chopped Cilantro
¼ cup, (2oz) nonfat dairy sour cream
¼ cup water
½ cup low fat cheddar cheese
Juice from 1 lime
Procedure
Preheat oven to 350 degrees.
Coat a 13x9x2 inch baking dish with nonstick cooking spray.
Cut the chicken into 1 inch pieces. Medium dice red and yellow peppers. Small dice yellow onion. Chop garlic. Medium dice tomatoes.
Coat a large nonstick frying pan with nonstick cooking spray and place over medium heat.
Add the chicken and sauté till golden.
Add the bell peppers, onion, garlic, cumin, chili powder, fresh oregano, salt and pepper, then sauté until the vegetables are al dente. About 5 minutes.
Add the tomatoes and water then simmer for 5 minutes more.
Add the hominy, pinto beans, and rice, stir well.
Remove from heat and add the cilantro, lime juice, and sour cream. Mix well.
Transfer to the prepared baking dish, cover with foil, and bake until bubbly-about 30 minutes
Remove from oven and sprinkle cheddar cheese on top. Put back in oven until cheese melts. Casserole is ready to serve. Divide among 4 plates.
Serves 4/400 calories/4 g fat/1 g saturated fat/39 g protein/55grams carbs/448mg sodium/66mg cholesterol/7g dietary fiber/Calories from fat 9%
Willow Writer Dana picked her wedding colors, and she’s busy baking cookies, too!
Hi everyone! So we finally have a little bit of our wedding planned! Only 249 days away!
First, I picked our colors deep purple with other purples and lime green accents. I had so many different color ideas, but my mom, MOH Mariesa and I were shopping and there was one bouquet of flowers we saw at our florist and they were perfect! So those became the colors. Picture below!
Also, we picked our wedding photographer, Jessica Fike of Fike Photography! We played volleyball together in high school, so we have known each other for a long time. I am so excited to have her creative vision for our pictures!
On a non-related note, we have been getting into the holiday spirit with our yearly Christmas cookie tradition and I wanted to share a few pictures.
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The cookies look great, Dana! Thanks for sharing. – The WR
Watch Chef Make Some Signature Holiday Drinks!
Check out Chef’s holiday drink video here.
He shows us how to make Hot Mulled Wine with Chestnuts and Classic Eggnog.
Recent Wedding at The Willow Room – photos by MichaelWill Photography
Our preferred photographer shares some beautiful shots from Jessica and Eric’s wedding. Their reception was with us at The Willow Room. They are so gorgeous. Check them out here.
And be sure to contact Michael for your upcoming event!!
Willow Writer Dana shares Engagment Photos and her Running of the Brides Adventure!
Hi everyone! Phil and I had some engagement photos taken by a friend at Frying Pan Park in Herdon, VA. Mandy did such a great job! You can check them out below.
I also wanted to share a few picture from my quest for the perfect dress! I must say, that my wedding dress shopping was so much fun! First, I went to a few boutiques in VA and DC and found a few dresses that were nice. All of them would have been fine to wear on my wedding day.
But then I heard a commercial on the radio for the DC Running of the Brides event at Filene’s Basement. I knew that I had to try and see if I could find my perfect wedding dress for a fraction of its original price.
My mother Debbie, future mother-in-law Kathy, and bffs Katie, Mariesa and Casey (all in my wedding party) jammed into a car and travelled down for the weekend to help me fight for my dress. And after a metro drive, waiting in line forever, we finally made it inside, but all the dresses were ‘taken.’ We split up to search around to find dresses that brides didn’t want. Finally, my friend Katie brought over a dress and as soon as I tried it on she started crying! So I knew it had to be it. It is perfect!
Right before we left Kathy found a short dress and I bought it for my bridal shower. I can’t wait to wear both!
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November Recipes from Chef: Holiday Drink Ideas!
The holidays are upon us and what better time to serve your guests a tasty seasonal beverage. – Chef Haberle
Hot Mulled Wine with Chestnuts
The addition of chestnuts to any food, or beverage, in this case, is emblematic of the fall and winter holidays.
Ingredients
1 liter full bodied dry red wine (Merlot,Shiraz)
1 liter Madeira or sweet Marsala
18 chestnuts, roasted and peeled
Two 2-inch cinnamon sticks
1 teaspoon whole cloves
3 strips orange peel, about 2 inches long
Procedure
Pre-heat the oven to 400 degrees. Carve an x into the bottom of each chestnut. Put the nuts into a baking pan or wrap in foil and place them as low as you can in the oven. Roasting chestnuts should take 15 to 20 minutes, or until the nuts are tender. Remove from the heat and wrap them in a towel for five minutes. This traps the steam in the towel which will help to remove the skins of the nut inside the shell. While the nuts are still hot, but can be handled without burning yourself, remove the shells and peel off the inner skin.
In a large, heavy bottomed non-reactive saucepan or stockpot (stainless steel) combine the wines, chestnuts, cinnamon sticks, cloves, and orange peel and simmer gently, uncovered, for twenty minutes.
To serve, spoon 2 or 3 chestnuts into a glass and add the hot wine. Serve with a skewer for spearing the chestnuts.
Eggnog
This is the most classic of holiday beverages. Eggnog is best if mellowed for several days before serving.
Ingredients
1 1/4 cups pasteurized eggs (available at your local grocery store)
1/2 cup sugar
1/4 teaspoon salt
2 cups heavy cream
2 cups bourbon
1/2 cup dark rum
Grated nutmeg for garnish
Procedure
In a large bowl, beat the eggs with an electric mixer until foamy. Add the sugar and salt, continuing to beat until thickened.
Fold in the whipped cream. Add the bourbon and rum. Chill until ready for use.
Ladle into glass cups and serve sprinkled with grated nutmeg.
Meet another new Willow Writer: Dana!
Hi everyone my name is Dana and I am so excited to share my wedding adventures with everyone! Philip and I have a little more than 9 months until our wedding, and I just started planning so I have tons to do! I was very stressed out about finding the perfect venue, but The Willow Room was the very first place that we visited and as soon as we got off the elevator I said this is it! Our wedding will be August 18, 2012.
Phil and I started dating dating in May 2003! Since then I graduated high school, earned my BS in Applied Mathematics, moved to VA and became a math teacher, and earned my MS in Instructional Leadership. Phil has earned his BS in Criminal Justice and MS in Legal Studies with a concentration in Homeland Security and became a special agent for the US Government Office of Personnel Management. And somehow we have made it here! We have recently bought a townhouse in Fairfax VA right outside of DC.
The bag that held the ring!
Phil proposed to me in September. He had been in PA for a week attending a work training and came home with a gift for me. It was a Steelers duffel bag to take to the gym, I was so excited! He then told me to open it up and there was a Coach purse in it and a Coach wallet. Then he told me to look in the purse and he got down on his knees and was hugging my legs. I just stood there and stared at the box. I said what is this and he was staring up smiling at me and I asked again and he finally said will you marry me. It was such a perfect moment.
I can’t wait to share more of our story with everyone!
Dana and Phil!
Thanksgiving Buffet – Testimonial from Nina!
Nina Stobaugh, local business owner, shares her thoughts on The Willow Room Thanksgiving Buffet! Watch the video here!
Thanks, Nina!
