Virginia Blogger Recipe Round Up [January]

I love reading so many awesome blog posts on our weekly Friday Favorites link up and so many of them make me hungry! There are tons of talented food bloggers across the state, so I thought I’d share some of the recipes that I’ve been popular on our link ups lately:

Hosting a brunch? Try this sausage & veggie egg bake from The Kitcheneer! Would you believe that a whole serving is barely over 200 calories? Yes. It’s true.

If you’re hungry for something sweet, try this homemade pie crust from TheDanaReneeWay and fill it with whatever pie filling your heart desires. Bonus: you can also brag to your friends that you made it form scratch.

healthy cookie dough bites

I shared my healthy cookie dough bites a few weeks ago and I’ve had multiple friends text me pictures of the cookie dough bites they’ve made!

This is probably the most colorful salad I’ve ever seen. Isn’t it beautiful? This Beet, Tangerine and Blood Orange Salad from Bourbon and Brown Sugar is proof that salads in the winter can be just as delicious as summertime salads!

For those of you sticking with a Whole 30 diet, Susan from 2 Cats and Chloe has you covered with these Whole 30-approved wings!

Don’t forget to join us on Fridays for our weekly link up! It’s open to all types of bloggers across Virginia!

What’s your current favorite recipe?

Kitchen on Cary Restaurant Review- Via Liz @ I Heart Vegetables

Hey all! It’s Liz, the blog-obsessed girl behind Virginia Bloggers! I thought it would be fun to do a guest post of my own, on a new restaurant that opened in Richmond!

A few months ago, I was offered a chance to attend the soft opening of Kitchen on Cary. Full disclosure: I was offered this dinner free of charge, but was not obligated to post about it, and all opinions are my own. Since I love trying new places, I excitedly accepting the invite!

Walking in, the atmosphere was clean and inviting. After being seated, we were greeted by one of the chefs, who explained the concept behind the restaurant. Kitchen on Cary will be a sort of training ground for students at the culinary school, giving them the chance to test out their skills in the real word, and allowing patrons to enjoy their handiwork. Sounds like a win-win, right? The menu was slightly limited, since this was just a soft opening, but there were plenty of vegetarian options for me to choose from. I’ll apologize in advance for the pictures, since restaurant lighting isn’t very forgiving.


We chose our courses, and settled in.

Course #1- Tempura Vegetables/Chipotle Marinated Grilled Shrimp

Course 1

Fresh vegetables, coated and fried. I don’t normally like my veggies fried, but these were pretty good. I especially liked the dipping sauce, which was spicy. Alex chose the shrimp dish, which looked good, but I didn’t try it. He liked his as well.

Course #2- Greens & Fresh Mozzarella/Beets & Feta

Course 2

Alex was brave and chose the beet salad, but I stuck with greens & fresh mozzarella which was served with a light dressing that hit the spot. It was salty (I love salty) but didn’t weigh me down like some salad dressings do.

Course #3- Mushroom Risotto/Grilled Rockfish

Course 3

Now I’m normally not the biggest mushroom fan, but this risotto was delicious. It was creamy and savory, and the mushrooms added a nice texture. I saved some of the mushrooms for Alex, but I did enjoy the strips of portabello on top. The flavor was excellent and it was nice to eat something that would be easy to prepare at home. Alex had the rockfish, served on a mango salsa, which he didn’t expect to go so well with the fish, but he said tasted great. I didn’t quite finish my risotto which was good, because we had cake on the way!



Alex and I split a slice of carrot cake (vegetables… right?) which was so crumbly it was a bit difficult to eat, but the taste was great and I loved the frosting. I don’t normally love frosting, so that surprised me! We couldn’t quite finish it, but it was excellent. Kitchen on Cary is officially open, and I’d highly recommend you check this place out if you’re in Richmond.   For more Richmond Restaurant Reviews, check out my RVA Restaurants Page here.

-Liz @ I Heart Vegetables

Fredericksburg Blogger Meet Up

Hey Fredericksburg bloggers, we’ve got a meet up coming to you! Details below:

Fredericksburg Blogger Meet Up(click here for directions to Castiglias)

Blogger meet ups are a GREAT way to network, meet new people, and get involved in the blogging community. If this is your first meet up, welcome! Feel free to bring business cards and/or your camera.

Hope to see you there,

Tim Vidra- Becoming a Full Time Blogger

Richmond food blogger, Tim Vidra of E.A.T., has quit his corporate day job of 18 years to pursue his passion for food, blogging, and DIY. Tim writes the Richmond food blog E.A.T.,17 Apart (in conjunction with his wife) maintains 3 different Etsy shops, and is on the board for the Richmond food Co-op. We now know why Tim did not have time for his day job! Here is his story all about his new pursuit, as originally published on his blog last week.

Today I bring you some big news I’ve been eager to share here on the blog for quite sometime now!

Today marks the first day I can call myself a full time blogger and freelance food writer.

I’ve quit my corporate day job in order to pursue my passion for food, sustainable living and creative projects. While it’s a big leap, this of course wasn’t a light (or easy) decision made quickly — it’s something I’ve dreamed about, planned for and the timing was finally right. Over the past 3 years, nurturing the growth of this blog has taught me so much and as I continued to see opportunities for growth, it was time to make the final call on whether or not to dive in full steam ahead or continue as I have been with the blog as my creative hobby. So, I’m taking the leap.

I never would have imagined that at 47 years old I’d be leaving my full time job in pursuit of full time blogging — heck, blogging didn’t even exist when I joined the work-force back in the 80’s. Even if it had, I might have been the first one to laugh if you’d told me this would be the career path I’d be so enthusiastic and dedicated to pursue.

As many of you know my wife, Mary, works in Marketing for Etsy — a job and company she wakes up excited about everyday and gets creative inspiration and fulfillment from. Over the past 3 years she’s really helped encourage my own creative pursuit and helped me realize that chasing my own dreams by carving out a little corner of the food world really was possible.

While I won’t be headed into a regular office setting for set hours any longer, I know the work involved in this new creative pursuit will require long hours and a new kind of dedicated attention. Instead of churning away in a corporate setting, I’ll be challenging myself to work more independently, sustainably and authentically — as the best version of myself. The hard work ahead is something I’m really excited about, and I feel a new sense of motivation for the challenges to come. What this does mean is I will now have the quality time to dedicate to cooking, photography, writing and all the projects Mary and I have tackled on 17 Apart without cramming them into the weekend and evenings. It should mean more projects and fun posts all around — which Mary and I are both really excited about.

While some major changes will be taking place in our regular routine, we’re looking forward to making it work and learning from this new opportunity and experience.

Image by Tori Watson of Marvelous Things Photography

To provide a little background, for 25+ years I’ve worked in the corporate world for the electrical business. Fresh out of high school I worked my way up from a residential electrician to working as an electrician in the the industrial market. Realizing I did not want to be 40 and walking around with a pair of Klein’s in my pocket, I got into sales which I have loved for a very long time — eventually working in management for an electrical distributor for a fortune 500 company. While it’s something I was (and am) very good at, my passion has always surrounded food. I always like to joke that I was born hungry. I’d simply been accustomed to the idea that being a self-taught home cook wasn’t something I could create a career out of, that it would always be my creative outlet. I honestly never would have imagined that writing about the things I love would be of interest to others. It wasn’t until the past few years with the growth of social media and blogging that I realized pursuing this passion was viable.

As you can imagine, after 18 years of working in an office setting, I’ve truly developed a second family of sorts with all my corporate coworkers and saying goodbye has been bittersweet. I’ve learned so much from each of the people I worked with on a daily basis, but I know we will keep in touch and have their enthusiastic support in chasing my dreams.

I’ve really been so pleasantly surprised by all the well wishes and support. Messages from members of my work family like the one I received below are really what drive my interest and passion for gardening, eating and cooking at home, supporting local farmers and food purveyors:

I did feel a nervous sense of release as I pressed the delete button on my corporate email account — those of you addicted to checking your work email on your smartphone like I did will know what I mean!

Although excitedly nervous about this new career choice, I feel a new drive, motivation and passion to make it work. As I write this post, it’s a weird feeling not having had to wake to the sound of the alarm and head into the office for the regular Monday start to the work week. Creating a new schedule will be a challenge I’m looking forward to.

Logistically, I’ll be writing full time now for my personal blog, E.A.T., along with other regular food columns (like Lot18 and Relay Foods) and freelance opportunities that crop up now that I have more time to dedicate to writing and photography. In addition to food writing, you’ll find more posts and projects from me on 17 Apart that my wife and I run, I’ll be maintaining our Vintage Etsy shops and taking on responsibilities in shipping, social networking and communications for Mary’s jewelry Etsy shop. If that weren’t enough, some of you know I sit on the Board of Directors for the Richmond Food Coop — an organization I couldn’t be more passionate and eager to help get off the ground. My work there will continue to grow and change as we get closer to opening a local space.
Volunteering is something near and dear to my heart, though I’ll admit it’s not something I’ve actively made ample time for. Now that I am making time through this new venture, starting this Wednesday I will be volunteering at FeedMore, our local food bank of sorts, which serves up to 3,500 meals a day to the #RVA community and surrounding areas. Everything I know about food and the industry has been self taught, so apart from the obvious joys of volunteering, I’m really looking forward to learning more about the best practices and goings-on behind a full scale industrial kitchen.


For those wondering how to help and support this new venture moving forward —your readership is what keeps me going! Without you, none of this would be possible and I am forever grateful for those of you that follow along. If you feel so inclined, sharing my blog with your friends or a particular post you find interesting on your social networks always goes a long way. Most of all, I am just looking forward to continuing the conversation with all of you right here, as I always have.

One thing’s for sure, this guy is beyond happy he gets to spend more time with Daddy throughout the day:


Image by Tori Watson of Marvelous Things Photography

So, that’s my big announcement. I welcome your questions in the comments section below and look forward to what comes from this new chapter!

Stay in touch with Tim on all of his social channels:

Guest Post: My Favorite Summer Pie

Today’s guest post comes from Tricia @ Saving Room for Dessert. Her blog is about saving room for the best parts of life.

Hi! My name is Tricia and I’m a Fredericksburg Virginia blogger. That almost sounds like an introduction made at an AA meeting or something but if you want to get right down to it, blogging is a type-of addiction, or at the very least, addictive. We all blog for some reason but I can’t tell you in JUST a few words why I love it so much. Maybe we thrive on collecting virtual friends from all over the world, maybe we need a creative outlet and a way to express ourselves, and maybe some of us are compulsive bakers. I probably fall somewhere in all of the above categories and so many more.

I was contacted by the lovely and talented Tinsley, foodie contributor of Virginia Bloggers and half of the husband wife blogging team behind CookingShorts. Tinsley wanted to know if I would do a guest post on my favorite summer pie. In 2011 I posted a pie a week for the entire year and ended up with 52 different, wonderfully delicious desserts, and a lot of new friends. Each Sunday my grown children and their friends would stop by to see what I had made, and what they could take home. To each of them I am grateful because instead of 10 extra pounds it would have been 30 or 40 if we had not shared. Please stop by and check out the list of all 52 pies!

So … I’ve thought a lot about summer pies and spent a lot of time trying to pick just one favorite. But in the end I went with Key Lime Pie. Key Lime Pie reminds me of vacations at the beach and icy cold Margaritas. This pie is incredibly simple to make with a bold flavor that is tangy and tart, sweet and fresh. The filling is so smooth you’ll want to savor each and every bite. This pie tastes like summer!


Key Lime Pie

Graham Cracker Pie Crust:

  • 1 1/4 cups crushed graham crackers (one whole wax paper package – not a whole box)
  • 5 tablespoons butter, melted
  • 1/4 cup sugar


  • 1 can (14 ounce) Sweetened Condensed Milk
  • 4 egg yolks, room temperature
  • 1/2 cup fresh key lime juice
  • Zest of one key lime

Sweetened Whipped Cream Topping:

  • 1/2 cup heavy whipping cream
  • 3 tablespoons sifted powdered sugar
  • 1/4 teaspoon vanilla

 Click here for step-by-step instructions.

I hope you get a chance to make this pie and hope you enjoy as much as we do.

Here are a few of our other summer favorites:

Blueberry Pie

Lemon Ice Box Pie

Summer Berry Pie

Blackberry Pie –

Margarita Pie w/ pretzel crust

Fresh Peach Pie

Thanks so much for allowing me this opportunity to visit with you! Come see us!


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