Wednesday, November 30, 2016

Savory Breakfast Bruschetta

Bruschetta Breakfast on top of a white plate in a kitchen

Mornings that begin with a savory breakfast are a foolproof way to prevent the day from going sour. Making breakfast is a routine for me. It makes me feel at home and prepares me for the full day ahead. Now, it would be a lie to say every meal in the AM is like this! Most are filled with a simple Italian bread and jam or soy yogurt and granola. I like to keep things simple. However, on the days I test my limits, I'm never disappointed when I take the extra time to treat myself.

Tuesday, November 22, 2016

Washington Fall Chicken Waldorf Salad

A glass bowl filled with mixed Chicken Waldorf Salad on white marble and next to apple slices

Traditional Waldorf is one of my favorite salads. They're a rarity in Seattle, despite my love. You're probably wondering what makes this salad specifically targeted to Fall and Washington State and that's a darn good question. The truth is in the apples.

Thursday, November 3, 2016

Kale's got the Beets Salad, featuring baked Blackened Chicken

a plate of salad with kale, beets, vegan feta, walnuts and blackened chiecken with a small white pumpkin behind it

Happy November, y'all!

Today's post is a recipe inspired by a salad I had at a restaurant a few weekends ago. My friend, H, and I went up to Port Gamble and Poulsbo for a day trip to the other side of the Sound. Before we decided to head back to our side of the pond, we stopped off at a restaurant on the docks, named Doc! H had lobster mac and cheese, which looked divine, while I had a gorgeous Blackened Chicken Kale Salad.

This salad it not identical by any means but there are elements of the salad I've wanted to attempt for sometime. The first task was figuring out how to blacken chicken without using a cast iron skillet. Some of you maybe surprised to learn, I don't own one. This was a surprising 4 minute google search. While researching, I found an easy 8 ingredient rub where I added and subtracted seasonings to what I had on hand.

My second tackle was to bake beets. For those unaccustomed to beet preparation, wash, wrap in tin foil and place in the oven at 400* for an hour. Miracle beets! Easy as can be! And peel-able.

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