We are leaving for Bulgaria in less than two weeks and I gotta say, I am pretty much only interested in daydreaming and anticipating. In turn, my kitchen time has been downsized to make room for these valuable and time consuming activities.

But let’s be honest, my appetite certainly has not decreased, so I am really digging recipes that take minimal effort but still taste delicious. If you have kids, I can imagine trying to convince them that these are the new chic form of chicken fingers. Just serve them with some familiar condiments and they won’t even notice they’re baked, not fried!

For the Recipe, click here:

Baked Pistachio Crusted Buttermilk Chicken

There’s something about baking on a rainy day that is so cozy. I love the way the oven heats the house and the smells make you content to just sit around and sniff the air. I am about to make this bread for the second time this week…my plan was to make Banana Bread today, but all my ripening bananas were eaten before they could start to turn that brownish mystery banana color. Maybe next week. This bread is actually pretty healthy, so don’t kick yourself if you just have to have a second piece.

Pistachio and Date Loaf (Yield 1 loaf)

1 cup pitted, chopped dates

1 tsp baking soda

1/2 tsp baking powder

1 cup boiling water

1 tbsp softened butter

3/4 cup lightly packed brown sugar

1 egg

1/2 cup applesauce

1 tsp vanilla

1/4 tsp salt

1 cup whole wheat flour

1/2 cup all purpose flour

1 cup shelled pistachios, roughly chopped

Preheat the oven to 350 degrees. In a small bowl, combine dates and baking soda. Pour boiling water over the dates. This allows the dates to separate and oils to release. (Thank you Food Network!) Let sit while preparing batter.

In the bowl of an electric mixer, combine butter, sugar, egg, applesauce and vanilla. In a separate bowl, combine flour, baking powder and salt. Slowly add the dry mixture to the wet. Toss in the pistachios and date mixture and combine until just incorporated. Butter and flour a loaf pan. Pour the batter into the pan and bake for 40-45 minutes or until a toothpick comes out clean. Allow to cool on a rack and serve with cream cheese or by itself!