Chicken Curry Salad with Bananas and Almonds

There is a banana in my chicken salad! And it didn't get there by mistake.  Say what?  I was thinking of a way to incorporate bananas into a savory dish and was inspired by the recipe from Dole.  Taking the basic ingredients: chicken, curry, and of course, bananas, I created my own version of Chicken Curry Salad with Bananas and Almonds. 

To be truthful, I didn't know what to expect, but I was thrilled with the results and happily ate leftovers the next day.

What to do with Challah Dough? Braided, Rolled, and Knotted

Challah!  The traditional Jewish bread that is rich with egg, sweet, and so delicious!  I have made attempts to making challah before (Challah Apple Rolls and Rosh Hashannah Rolls), but this time around, instead of making the dough, I was lucky enough to get a batch of freshly made dough and play!  While working with the dough, I also learned what the right texture of the dough feels like - it's ok for it to be on the wet site and a bit sticky.  Resist adding too much flour, or your challah will be heavy and tough.

I was hoping to make a six-braid challah, but failed miserably.  Instead, I made a Four-Braid Round Challah loaf with sesame seeds, and a few other creations.  Read up! 

Rolled Date, Golden Raisin, and Almond Challah Rolls

Hungry for challah?  Then holler!  I just shared a few creations that I made from a batch of challah dough, and wanted to give you a more in-depth look at these Rolled Date, Golden Raisin, and Almond Challah Rolls.  Think of them as a cross between ruggelach and cinnamon rolls.

These are fun to make, sweet and sticky to eat, and freeze very well!  Feel free to play around with the filling ingredients, using your favorite dried fruit and nuts.

Baked Sesame Rainbow Swiss Chard Chips

I can't quite remember when the baked-kale-chips craze began, but all of a sudden, everyone was eating kale chips, and a lot of people were making them at home.  The kale chips became a close substitute for potato chips (ok, not really... who are we kiddning? potato chips will always be potato chips, no kale or carrot will ever be able to replace them). 

I have been meaning to make kale chips at home, but just haven't gotten to them yet.  And then, just another day, when I was visiting my friend Era, I got a tour of her beautiful and bountiful garden.  Era sent me home with a bunch of Rainbow Swiss Chard and green lettuce.  The lettuce went into a salad, and I turned the Rainbow Swiss Chard into Baked Sesame Rainbow Swiss Chard Chips.

Easy Chicken, Kale and Bell Pepper Frittata Recipe

Let's face it - I haven't been to the grocery store in longer than I would like to admit, but when it comes to making breakfast, I couldn't present the lack of groceries as an excuse not to cook.  So I turned the contents of my fridge, saving an ingredient or two in the process, into this Easy Chicken, Kale and Bell Pepper Frittata. 

I used leftovers of rotisserie chicken, a cut up bell pepper, and kale, that would've completely wilted the next day.  Be sure to scroll down to see my hint for "flipping" frittata to ensure it cooks evenly on both sides.

Raw Apple and Grape Coleslaw with Basil Salad Recipe

I'm cleansing...sort of.  A friend recommended a raw cleanse and I am following her advice.  I set aside two days and loaded up on carrots and celery.  At the end of the first day, I'm not sure what I think.

After eating one banana, a few apples, a bowl of cherries and a salad of romaine, tomatoes, cucumbers, and bell pepper, I wanted something a bit more substantial for dinner.

I had grand plans of going to the store to pick up produce, but the lack of energy prevailed, and I turned to my refrigerator instead.  Using what I had on hand, i created this recipe for Raw Apple and Grape Coleslaw with Basil.

Where to Eat Lunch in Downtown Seattle: The Capital Grille

I was quite excited to be invited to taste the Summer Plates menu at The Capital Grille.  Located just a few minutes away from my work, The Capital Grille was my lunch destination last Friday.  Not wanting to dine out on my own, I brought along my friend Lera who shared this experience with me and offered her culinary expertise on the meal.

The Summer Plates menu allows you to sample "cool and refreshing flavors of the season" by pairing up a soup/salad with the main entree and a side.

Lera and I resisted a complimentary basket of bread and made our lunch selections.

How to make Lamb Burgers With Pesto at Home, plus a Watermelon Salad with Feta and Basil ~ Recipes from Snacking in the Kitchen

I am trying to eat healthier these days.  The word "healthier" means different things to many of us.  For me, I'm attempting to exercise control when it comes to portion size and cut down on processed sugar and carbohydrates (I actually turned down ice cream last night!).  It's also, finally summer in Seattle, so perhaps, the plates naturally get a lighter makeover.

Last night for dinner I decided to make these Lamb Burgers with Pesto  to go along with a Watermelon Salad with Feta, Basil and Balsamic Glaze (inspired by this similar watermelon salad).  Dinner was a hit! The plates looked vibrant with jeweled cubes of watermelon, sprinkled with ribbons of basil and little morsels of feta cheese.  The lamb burgers turned out especially flavorful, most likely because of the fresh homemade pesto I used.  If you don't have pesto on hand, feel free to add minced garlic, chopped basil and a touch of oil to the burger mix.

Let's get cooking!