M.E.'s DC Restaurant Picks

As somewhat of a foodie, and definitely a lover of eating out, I'm often asked for suggestions of where to go eat in D.C. I was working on a list of restaurants for a friend today, so I thought I would share my favs with all of you:


DC Faves - unique to DC and delicious, our most frequented spots

• Two Amys (obvi) - best pizza in town (for more about pizza, check out this post here)
• Pasta Mia (cash only - I would suggest getting in line at 6PM) - like being in a neighborhood restuarant in Italy
• Cafe Oaxaca (they have at least 6 different mole sauces) 
• The Argonaut - great fish tacos and southern fare
• Bistro du Coin - lively atmosphere, good French food
• Dukem - best ethiopian
• Afghan Grille - who knew Afghan was so delicious?
• Himalayan Heritage - Indian and Nepalese, great atmosphere
• Regent Thai - love the pineapple fried rice

Solid DC area chains

• Jaleo - Spanish Tapas
• Matchbox - sliders and pizza
• Busboys and Poets - American
• Founding Farmers/Farmers & Fishers - Locally sourced American

Brunch

• Le Enfant Cafe - Love the souffle
• Open City - amazing omelets
• Cafe Saint Ex - they have cheese grits, need I say more?
• The Heights - build your own bloody mary menu

Cheap Eats

• Shake Shack - my favorite burger
• Shop House - The thai chipotle
• Ben's Chili bowl - b/c you've gotta try a a half smoke
• Astor Mediterranean - favs include the Astor burger and the chicken kebab sandwich
• Taqueria Distrito Federal - authentic Mexican tacos
• Pho Viet

For a Special Night Out

• Zaytinya - Mediterranean tapas
• Ezme - Turkish tapas
• Bistro Cacao - French bistro in an old house in capitol hill, one of the coolest and most romantic atmospheres
• Coco Sala - They have mac and cheese topped with chocolate covered bacon bits
• Vinoteca - 1/2 price Spanish wine on Sundays, with flamenco dancing and delicious food
• MienYu - very cool place I recently discovered in Georgetown, each section of the restaurant is decorated like a different country, they have a huge menu from middle eastern to asian food

Top on my list of places to try

• Rasika - supposed to be the best Indian food in the city
• Hill Country BBQ - Texans have recommended the bbq, plus they have Shiner on tap
• Granville Moore's - Belgian, tried to go a few times but the wait is always soooo long!
• Thai X-ing - This is a little restuarant in a basement of a row house where this one guy cooks for you. It is byob and the menu is set based on what is seasonal. I've never been but people RAVE about it and I've been dying to go. I think you need a reservation at week out

Did I leave anything out? What are your favorite DC restaurants?

-M.E.

M.E.'s Green Chili Chicken Enchiladas

This is a recipe I often get asked about and I recently typed it up for some friends, so I thought I'd share it online. This is definitely a favorite meal in our house, I hope you enjoy it as much as we do!


Ingredients:

3 boneless skinless chicken breasts

2 cups grated Oaxaca cheese - you can use any semi-soft Mexican cheese

1 cup sour cream (lite or fat free tastes just as good)

1 can Hatch green chili enchilada sauce-medium (you could probably use another brand, but Hatch is my fav)

1 4 ounce can of chopped green chilis - mild

1 package flour tortillas

cumin

salt

pepper

Directions:

1. Boil the chicken breasts in salty water. When chicken is cooked through, let cool and then shred with a fork or your fingers.
2. In a large mixing bowl, combine shredded chicken and 1.5 cups of cheese.
3. Fold in sour cream until mixture is thick, creamy, and wet enough to stir (at least one cup sour cream, but I never measure).
4. Add a generous amount of cumin, enough to cover the top of the bowl with a dusting and change the color of the mixture from white to light tan, probably about 2 tsp.
5. Mix in can of green chilis, 1/4 of the can of enchilada sauce, salt and pepper to taste.
6. Pour some of the enchilada sauce into a shallow dish. One at a time, dip the flour tortillas in the sauce, coating both sides. shake off the excess and place the tortilla in your rectangle casserole dish. Fill tortilla with a generous amount of the chicken filling, about 3 tablespoons, and roll up the enchilada. Repeat until your baking dish is full or you run out of filling.
7. Pour the remaining enchilada sauce over the top of the enchiladas. Sprinkle the remaining cheese over the top.
8. Bake, uncovered at 350 degrees for about 25 minutes. Edges should be bubbly and cheese should be melted and turning brown.

Additional options: I usually make them rolled up enchiladas for me and Z. If you want to make them as stacked enchiladas, which is easier for a larger group, double the recipe. Instead of rolling the tortillas, place the saucy tortillas along the bottom of the baking dish - tearing a few in half to fill in the holes. Spread half of the chicken filling over the tortillas. Cover with another layer of tortillas an repeat. Place a third layer of tortilla on top, and coat with remaining sauce and cheese. You may have to cook this for a bit longer as well.

-M.E.

P.S. I've only failed to photo challenge if I quit. Although I took a little break, I am not giving up! Expect to see more photos soon.