So my time at the Food and Nutrition Conference and Expo is wrapping up and I’m all re-energized about blogging. I learned about SEO from Sol Orwell who is so dynamic and smart and I met Stacey Hanke who talked on influence and how to communicate more effectively, Monday to Monday. Those two…they’ve got it going on. Inspiration overload.
I also learned about a ton more, but those two sessions most definitely stuck out to me. There were over 13,000 Registered Dietitians roaming Chicago the past 4 days and I mean, how awesome is that? So glad I came.
Of course between sessions my mind is racing a million miles a minute – how are the girls? Is Mark surviving as Mr. Mom? What are we going to eat for dinner this week? What day is it, even? I’m so out of whack and officially on central time which is not helping things. This girl does NOT see the hour of 11pm in Michigan ever…and so transitioning back to Eastern Time should be a joy.
With me to Chicago I brought my work computer, my personal computer, my leadership book, my Kindle, and unfortunately, my credit card. I’m up a pair of boots and a car full of Trader Joe’s nonperishables, and I’m just getting around to blogging. Of course I’ve tried to keep my work inbox as cleaned out as possible, but as for reading? Notsomuch. And I managed a whopping ONE workout. I’m itching a bit to return to normalcy, I’d say.
Back to that SEO stuff. I’m not good at it and I probably never will be, but that’s okay. My people (that’s you), may not be the most cutting edge because the limited amount of research I’ve done on my people tells me that they are 20-50 year-old women who have families or who are in college. Therefore, my people don’t have unaccounted for time and therefore they find me approachable and authentic. Am I putting words in your mouth? Please say no!
One of my biggest take-aways from the SEO chat was that most bloggers are putting out TOO MUCH new content. That is not a typo, y’all. Rather, we are best served to put out THE BEST content and it doesn’t have to all be new and novel.
With that said, I bring you one of the BEST chicken recipes that is worth resurfacing from 2015. It’s salty (my fave, I admit) and savory…yet creamy and rich, without being sinful. Everything bagel wedded to chicken – what’s not to love?
- 2 (6 oz) boneless, skinless chicken breasts
- 2 oz reduced less fat cream cheese
- 2 Tbsp all-purpose flour
- 1 egg + 1 Tbsp cold water
- 1 Tbsp sesame seeds
- 1 Tbsp poppy seeds
- 1 Tbsp dried chopped/minced onion
- ½ tsp coarsely ground sea salt
- 1 tsp garlic powder
- 1 Tbsp olive oil
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Slice a "pocket" into the side of each chicken breast and spread 1 ounce of cream cheese inside each chicken breast. Sprinkle half of the flour over the tops of the chicken, spread with hands to cover surface. Flip chicken breast to the other side and repeat with remaining flour.
- In one shallow dish, beat the egg with the water and set aside. In a second shallow dish, combine the sesame seeds, poppy seeds, minced onion, sea salt, and garlic powder; mix well.
- Working one at a time, dip each chicken breast in the egg and then the seeds mixture to coat on all sides. Repeat with second chicken breast.
- In a small skillet, heat the oil over medium-high heat. Once hot, add the prepared chicken breasts and cook 3-4 minutes per side or until golden; transfer to the prepared baking sheet.
- Bake chicken for 25-30 minutes or until chicken is fully cooked through. Serve hot.
Weekly Menu: October 24th – 27th
- Tuesday: Chicken Bacon Pumpkin Pasta Bake with roasted brussels sprouts
- Wednesday: Autumn Harvest Salad with Pomegranate
- Thursday: Breakfast for dinner – pumpkin pancakes, fruit, and turkey sausage
- Friday: Chipotle Lemon Tarragon Scallops with Angel Hair Pasta – date night in!