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Tag Archives: Chicken

Major Grey Chicken Curry

24 Thursday Mar 2016

Posted by BakedNorthwest in Chicken, Easy, Entertaining, Main Dish, Restaurants, Seattle, Weeknight Meals

≈ 1 Comment

Tags

Chicken, cream, curry, Indian Food, major grey chutney, Naan, Rice

IMG_1753

This is one of the easiest recipes in our arsenal and a total favorite! I wouldn’t know about the amazingness that is Major Grey Chicken Curry if it weren’t for my friends Ursula and Megan. They introduced me to Shamiana restaurant in Kirkland years and years ago. While everything is good there, we all agree that the Major Grey Chicken is a standout. When I started working right near Shamiana and could hit up their lunch buffet, my obsession got even worse…and my work days got a lot less productive when I was coming back from a lunch buffet so full I could barely move. I had to try to keep my trips there to a minimum but it was hard on some days!

IMG_1754

This recipe is super easy to make at home and is perfect served with some rice and naan. In the future I’ll probably add some veggies to this curry to make it a more well-rounded meal. The original recipe I found online calls for chicken breasts but I’m pretty sure the restaurant uses thighs. I also like to cook my chicken almost all of the way through before adding it back to the curry where some of the recipes had you add the chicken when it wasn’t cooked all the way through. You could really use any chicken for this dish, such as leftover rotisserie chicken, whatever you have on hand!

Recipe
Major Grey Chicken Curry
Inspired by Shamiana Restaurant in Kirkland, WA
Serves 6

Ingredients

  • 3 lbs boneless skinless chicken thighs (can sub chicken breasts, or use a mix of both)
  • 1 medium onion, diced
  • 2 1/2 tbsp olive oil
  • 1/4 cup curry powder
  • 1 (9 oz) jar Major Grey mango chutney
  • 1 1/2 cups heavy cream
  • pinch of salt
  • 1/2 cup diced green onion, for garnish
  • jasmine rice and/or naan, for serving

Directions

  1. Heat about 2 tbsp oil in a large skillet over medium heat. Add chicken and cook until almost finished, about 4 minutes on each side. Remove chicken and cut into bite-sized pieces. Set aside.
  2. Add remaining 1/2 tbsp oil to pan and add diced onions. Cook for a few minutes until translucent. Whisk in curry powder and cook for at least 2 minutes. Whisk in Major Grey’s Chutney and the cream. Add salt to taste.
  3. Add diced chicken pieces and cook for another 3 minutes or so. Turn heat to a simmer, stir, and check seasonings. Serve curry over jasmine rice and garnish with green onions.

Chinese Chicken Salad

19 Friday Jun 2015

Posted by BakedNorthwest in Chicken, Easy, LuLu's Classics, Main Dish, Pasta, Weeknight Meals

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Tags

angel hair pasta, Chicken, Chinese Chicken Salad, green onions, rice vinegar, salad, sesame oil, soy sauce, sundried tomatoes, tomatoes, whole wheat pasta

Chinese Chicken Salad

This Chinese Chicken Salad is one of our favorite 90’s throwback recipes. First of all…it’s called Chinese Chicken Salad. It’s not even a real salad, but I just couldn’t call it by a different name. If I am going to live in a world where this is considered salad…I’m ok with that. We can continue to discuss why this salad isn’t very PC…but instead I’m just going to stop there and say…Long live the 90’s.

Chinese Chicken Salad

Years later, I can see why my mom made this “salad” all of the time. It’s super easy to throw together, it only gets better after a day in the fridge, and it’s a cure-all for the famous “there’s nothing to eat around here.” Work lunches? Check! Late night cravings? Check! It really is the quintessential salad to eat while standing in front of an open fridge door. Chinese Chicken Salad is a classic for a reason!

Chinese Chicken Salad

We haven’t made many changes since the 90’s, because it’s pretty darn good just the way it is. These days I make it with whole wheat pasta, and after taking the photos we realized sesame seeds were a pretty necessary addition. And Sriracha, did it even exist in the 90’s?!? My mind wants to think it did exist before internet memes and before the obsession got a little out of control, but of course, nobody really remembers life before the internet, or Sriracha. Wait…

Chinese Chicken Salad ADD SRIRACHA

Recipe
Chinese Chicken Salad
by Lulu
Makes about 6-8 Servings

Ingredients

  • 1 (12 oz) package whole wheat angel hair pasta
  • 3-4 chicken breasts
  • 1/2 cup diced green onions
  • 1/2 cup chopped tomatoes (cherry tomatoes also work well here)
  • 1/2 cup chopped sundried tomatoes (I used ones that weren’t packed in oil, if that’s all you have, that’s ok – just drain them well)

for the dressing:

  • 1/2 cup sugar
  • 2 garlic cloves, minced
  • 2 tbsp soy sauce
  • 1/4 tsp cayenne pepper
  • 1/2 cup sesame oil
  • 2/3 cup rice vinegar

optional add-ins:

  • sriracha to add to the finished salad for some kick
  • 1/4 cup sesame seeds
  • baby corn, chopped into bite-sized pieces
  • if anyone has any other add-in ideas, let me know!

Directions

Prepare the chicken: Do whatever way is easiest for you. I preheated the oven to 400F and added some salt and some asian spice seasoning I had to the chicken and baked them until they were done, about 20 minutes. You can poach the chicken, use rotisserie chicken, whatever works! Just make sure the chicken is cooked. This would not but good with raw chicken.

Add all of the dressing ingredients to a jar, close the lid, and shake! I suppose you could whisk everything together, but vigorously shaking this dressing in a jar is the only way we have ever done it. Make sure you give the dressing enough time to marinate, you want to make sure all the sugar gets dissolved.

Cook pasta according to package instructions and drain. Add pasta to a large bowl, shake the dressing one more time, and add about half of it to the pasta and mix well. Dice the chicken into bite-sized pieces and add to the pasta. Add the green onion, tomatoes, and sundried tomatoes. Add the rest of the dressing and mix well again. While you can serve immediately, this salad usually tastes better after a night in the refrigerator. Lasts in a sealed container in the refrigerator for 3-4 days.

Chinese Chicken Salad

Cajun Guinness Chicken Pot Pies

21 Tuesday Oct 2014

Posted by BakedNorthwest in Chicken, LuLu's Classics, Main Dish, Weeknight Meals

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Tags

butter, cajun, carrots, celery, Chicken, Chicken Pot Pie, guinness, jalapenos, onion, Pot Pies, thyme

Pot Pies

I knew I wanted to try to switch up my mom’s classic pot pie recipe (the original blog post is old and not the most beautiful) – and for some reason Cajun Chicken came to mind. I decided to add some fresh jalapenos from our garden and swap out some Guinness (or any other stout beer) for cream sherry.

Pot Pies

The Cajun-seasoned chicken and Guinness definitely gave the pot pie a darker, more robust flavor – Jordan loved it. I think I am partial to my mom’s way – the use of white wine or cream sherry definitely gives off more of a comfort food factor for me.

Cajun Chicken Pot Pies

This time around I used Trader Joe’s canned biscuits as my crust. I rolled out the biscuit dough on a lightly floured surface until they were about the right size to go over the ramekins. Notice from the above photos it was a tad hard for me to cut vent holes – these biscuits were a lot thicker than the canned ones I have used in the past. I probably will stick to frozen puff pastry in the future as I like the thin, flaky crust that bakes up on the pot pies.

biscuit dough

Recipes revamps are always worth a shot – I like the original, husband likes this one…guess I just started an ongoing pot pie debate?

Pot Pies

Recipe
Cajun Guinness Chicken Pot Pies
Makes 1 large pie, serves 8 in (4 inch) ramekins
a wingin’ it recipe (estimation on measurements)

Ingredients

  • Cajun Chicken
  • olive oil and butter for the pan
  • 1 1/2 cups onion (about 1/2 of a large yellow onion)
  • 2 cloves minced garlic (optional)
  • 1 1/2 cups diced carrot
  • 1 1/2 cups diced celery
  • 2 medium jalapenos, cored with seeds removed, and diced
  • 1 1/2 cups sliced mushrooms (optional)
  • 1 cup frozen peas (optional)
  • cajun seasoning
  • poultry seasoning
  • thyme
  • salt and pepper
  • 1/4 cup flour
  • (12 oz) Guinness
  • Chicken broth ( a few splashes)
  • heavy cream or half and half (a splash)
  • Pre-made dough – Options are endless (frozen puff pastry, frozen pie dough, pizza dough, crescent roll dough, etc).

Directions

Preheat oven to 400F. Season chicken with some Cajun seasoning, plus a little salt and pepper (I used a cajun seasoning with no salt added). You can use any kind of chicken you want, for this particular recipe I had some frozen chicken tenders laying around so I thawed those out. Skin on, bone on chicken works great too. After seasoning the chicken, put on a sheet pan and cook in the oven until done. Remove from oven, shred chicken, and set aside.

Meanwhile, dice the onion,  garlic (if using), carrot, celery, jalapenos, and mushrooms. Add a tbsp of olive oil and about a tbsp of butter to a large skillet or dutch oven over medium heat. Add the onion and let cook for a few minutes, then add the garlic (if using), carrots, celery, and jalapenos. If you are using the mushrooms, I like to sauté them in a separate pan with some butter, chicken broth, and thyme. Add a little bit of salt, pepper, poultry seasoning, and thyme to the onion and vegetable mixture. If everything seems dry feel free to add a small splash of chicken broth. Stir.

Sprinkle about 1/4 cup of flour over the mixture and stir constantly until the flour is dissolved. The mixture will be thick. Add the beer, a little at a time, until you start getting to the thickness of pot pie that you like. Add a splash of cream and more chicken broth. You don’t want your mixture to be too thick because the crust will soak up some of the liquid.

Once your pot pie mixture is the way you like, add the mixture to ramekins or a large pie dish. You don’t want to fill your ramekins up to the very top, you need to leave room for the crust. I almost always make pot pies in ramekins, and depending on what type of pre-made crust I am using (crescent rolls, puff pastry, frozen pie dough, etc) I just roll out and shape pieces to fit the mold.

Place ramekins on a large baking sheet and bake pot pies at 400F for about 20 minutes, or until the tops are nice and browned.

Curry Chicken Wraps

18 Wednesday Jun 2014

Posted by BakedNorthwest in Chicken, Main Dish, Sandwiches

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Tags

cashews, celery, Chicken, curry, major grey chutney, mayo, raisins, tortillas, wraps

Curry Chicken WrapsThese curry chicken wraps are a total family fave. Every time we make them, people just can’t get enough. They are one of my favorite things to bring on picnics, road trips, or just to eat for dinner! You could definitely have the curry chicken mixture over a bed of greens, but there is something about having these in wrap form that makes me not want to have them any other way.Curry Chicken Wraps

Recipe
Curry Chicken Wraps
Adapted from Ina Garten
Makes 6 – 8 wraps

Ingredients

  • 3 chicken breasts, (bone in, skin on is optional)
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups mayonnaise
  • 1/3 cup dry white wine
  • 1/4 cup chutney (recommended: Major Gray’s)
  • 3 tablespoons curry powder
  • 1 cup medium-diced celery (2 large stalks)
  • 1/4 cup chopped scallions, white and green parts (2 scallions)
  • 1/4 cup raisins (or golden)
  • 1 cup whole roasted, salted cashews, chopped
  • 6 Spinach or Sundried Tomato Tortillas (I used the big Mission Brand ones)

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.

For the dressing, whisk the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in a large bowl until smooth. If you want a smoother mix, you can put ingredients in a food processor fitted with the steel blade and process.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.

Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

Curry Chicken Wraps

King Tut Chicken

23 Saturday Mar 2013

Posted by BakedNorthwest in Chicken, LuLu's Classics, Main Dish

≈ 1 Comment

Tags

Chicken, cumin, garlic, green olives, king tut, onion, paprika

This recipe is near and dear to my heart. My grandmother used to make it, my mother always made it, and finally it was time for me to make it!

King Tut

King Tut Chicken may not be the prettiest dish, but it is one of the tastiest in my book. The green olives and make it super satisfying and GREAT for leftovers! Continue reading →

Chicken Pot Pies.

10 Monday Dec 2012

Posted by BakedNorthwest in Chicken, LuLu's Classics, Main Dish, Uncategorized, Weeknight Meals

≈ 2 Comments

Tags

carrots, celery, Chicken, Chicken Pot Pie, chicken stock, cream sherry, lulu, mom's classics, onion, pie dough, pillsbury grands, Pot Pies, puff pastry, thyme

Chicken Pot Pies, Pre-Oven

Chicken Pot Pies, Pre-Oven

Recipes where you truly can just “wing it” are kind of hard to explain. I know my mom probably hates it when I make her dig up an old one she has memorized, or heaven forbid write every detail out in an email to me.
After making these Chicken Pot Pies, I get it. They are really easy, and you totally should wing it every time you make it, because regardless they will probably turn out good. My description, however, is quite long and upon first glance it probably does not seem easy because it takes me about 3 paragraphs to explain it. Note to Self: writing out a recipe from scratch like Ina is probably never gonna happen.
Pot Pies
BUT alas, once you make these, you are set on chicken pot pies for life. You can choose to get as fancy or frivolous as you want, I suppose I will make variations on this in the future (buffalo chicken pot pies perhaps?) but for now, this satisfies me and the future-hubs-to-be. Remember, all amounts in the recipe below are relative. you just have to go for it. You may also have round ramekins instead of rectangular ones like me, or you may want to just make it all in a giant pie dish (I however, prefer my own damn personal pie).
Pot Pies
Mom – thank you for writing everything down for me, and explaining it in a way you knew I would understand. Because, if you didn’t write it all down and expected me to do it from memory off that time we made these together, I definitely would have forgotten the chicken  broth, cream, and sherry…AKA the ingredients that hold the recipe together!
Pot Pies
Recipe
Lulu’s Chicken Pot Pies (A wingin’ it recipe)
Serves 4
Ingredients
  • 2 cups cooked Chicken
  • Olive Oil
  • Butter
  • 1.5 cups Carrots
  • 1.5 cups Celery
  • 1.5 cups Onion, diced
  • (a few) splashes Chicken Broth
  • 1/4 cup Flour
  • splash Half and Half or Heavy Cream
  • splash Cream Sherry
  • 1 tbsp (ish) Thyme
  • 1 tbsp (ish) Poultry Seasoning
  • Salt, Pepper to taste
  • Sauteed Mushrooms (optional)
  • Pillsbury Grands, Pie Dough, or Puff Pastry
  • egg wash
Directions
Preheat Oven to 400 degrees F.
Use any kind of chicken you like, such as a pre-cooked rotisserie chicken. I marinated boneless chicken tenders in some olive oil, white wine, thyme, salt and pepper. I cooked the chicken over medium heat in a large skillet on the stove. After cooking, I shredded the chicken into bite sized pieces, and set aside.
 Chop a small/medium onion and start cooking it on the stove in a bit of olive oil and butter.  Add some chopped celery and carrots. Don’t forget to add some salt and pepper and a bit of thyme and even some poultry seasoning.  Let the mixture cook down until veggies are soft.  If they seem to get too dry add a little chicken stock, but not too much.  *NOTE: At this point you can  cook some sliced mushrooms in another skillet with butter and add them a little later.
 After the veggies have cooked down a bit, add about 1/4 cup of flour and mix it around until it is absorbed.  It will seem very thick and dry at this point but make sure that the flour is fully mixed in before slowly adding some more chicken broth.  This should be on low heat so that you don’t burn the mixture.  You will slowly see the veggie/flour mixture thickening up and keep adding the chicken broth slowly to get the right consistency.  Don’t let it get too thin because you also want to add a SPLASH of sherry and some heavy cream or half and half to the mixture. You don’t want it to be too dry because the crust will absorb some of the mixture. At this point you can add your cooked mushrooms that are already seasoned and the cut up chicken.  Mix this all together and see how it tastes.  You may have to add some salt and pepper or even a little butter and mix it up.
 Place the chicken mixture into ramekins and then roll out a biscuit, puff pastry sheet, or pie crust and place it over the chicken mixture. You don’t want a huge amount of dough on top so it is best to roll it out.  Make some vent holes for the steam on top of the crust, and feel free to place a little egg wash over the dough so it browns up nice. Place ramekins on a baking sheet and into the oven at about 400 degrees.  Cook for about 10-15 minutes, or until the crust is golden brown.

Brown Sugar Wings with Roasted Red Pepper Sauce

14 Wednesday Nov 2012

Posted by BakedNorthwest in Chicken, Easy, Main Dish, Sauces, Uncategorized, Weeknight Meals

≈ 2 Comments

Tags

brown sugar, Chicken, garlic, goat cheese, paprika, roasted red pepper, sour cream, sriracha, wings

Brown sugar wings with roasted red pepper dipping sauce

Up until now, I’ve only ordered wings from a bar. That’s just what people do. You don’t make wings at home…you eat them in a bar, with lots of beer. Maybe with a gallon of bleu cheese dressing (kidding!). Some carrots and celery too, as an afterthought.

Little wingy’s ready to go into the oven.

But, AS USUAL, homemade is better, and way more satisfying. I was worried these wouldn’t go over well with Jordan since they weren’t super spicy and buffalo-y, but Baked Brown Sugar Wings prevailed.

He did, however, add sriracha to his wings after they came out of the oven. It was surprisingly the most amazing flavor combination. Somehow, all of the spices complimented each other so well. The sriracha didn’t taste nearly as spicy as it usually does. Next time, we will be adding sriracha to the wing coating.

And the sauce! Oh, the sauce. Honestly, it would taste good on anything. Crackers, baguette, veggies, sandwiches…YUM! It tasted great on the wings as well. I didn’t reach for ranch or bleu cheese once.

Baked Brown Sugar Chicken Wings with Roasted Red Pepper Dipping Sauce …adapted from Damn Delicious

Yields 3-4 servings

INGREDIENTS:

  • FOR THE WINGS:
  • 2 pounds chicken wings
  • 2 tablespoons olive oil
  • 2 teaspoons brown sugar
  • 1 teaspoon onion powder
  • 2 cloves crushed garlic OR 2 teaspoons garlic powder
  • 2 teaspoon chili powder
  • 2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • FOR THE SAUCE:
  • 1/3 cup roasted red pepper, chopped (I used the roasted red pepper from a jar)
  • 2 ounces goat cheese
  • 2 tablespoons sour cream (I used fat free sour cream)
  • 1/4 teaspoon salt

DIRECTIONS:

Preheat the oven to 425 degrees F. Line a baking sheet with foil (I just sprayed my cooking sheet with pam, things still worked out).

In a large bowl, combine the wings, olive oil, brown sugar, onion powder, garlic powder, chili powder, paprika, salt and pepper.

Place the wings onto prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.

To make the dipping sauce, combine the roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified.

Serve wings immediately with dipping sauce.

Lemon Dijon Vinaigrette

12 Monday Nov 2012

Posted by BakedNorthwest in Easy, Healthy, Salad, Sauces, Uncategorized, Weeknight Meals

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Tags

arugula, Chicken, dijon, lemon, mustard, olive oil, salad dressing, vinaigrette

A perfect impromptu meal: Grilled Chicken with an arugula salad. The Lemon Dijon Vinaigrette perfectly pulls it all together.

Seriously, why does anyone buy salad dressing from the store? One of the most simple and satisfying dinners, made on a whim.

Recipe

Lemon Dijon Vinaigrette

From Barefoot Contessa

Ingredients

  • 1 tablespoon Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 11/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

pistachio chicken with couscous and greens

15 Sunday Jul 2012

Posted by BakedNorthwest in Chicken, Easy, Healthy, Main Dish, Uncategorized

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Tags

Chicken, cous cous, greek yogurt, pistachios, spinach

Jordan’s sister gave me this recipe. Super easy, and the greek yogurt makes the chicken nice and moist.

recipe

pistachio chicken with couscous and greens
ingredients
  • 1/2 cup pistachios (i used salted ones), finely chopped/crushed
  • 1/2 cup panko bread crumbs
  • 3 tbsp olive oil
  • 4 boneless, skinless chicken breasts, or 8-10 small chicken tenders
  • 1/4 cup fat free Greek yogurt
  • 1 large onion, finely chopped
  • 1 tsp ground cumin
  • 1 cup couscous
  • 1 (6 oz) bag of fresh spinach
  • 2 cloves garlic
1. Heat oven to 350F. Line a rimmed baking sheet with parchment paper or foil. In a shallow bowl or pie plate, combine the pistachios, panko and 1 tbsp oil
2. season the chicken with salt and pepper. Brush the chicken with the yogurt and coat with the pistachio mixture, pressing gently to help it adhere. place the chicken on the prepared baking sheet and bake until golden brown and cooked through, 20 to 25 minutes.
3. Meanwhile, heat 1 tbsp oil in a large skillet over medium heat. add the onion and 1/4 tsp each salt and pepper, and cook, stirring occasionally, until tender, 6 to 8 minutes. stir in the cumin and cook for 1 minute. transfer the onion to a medium bowl. add the couscous and toss to combine, add 1 cup tap water, cover and let sit for 20 minutes.
4. heat the remaining tbsp oil in the skillet over medium heat. add the spinach and garlic. A little salt and pepper won’t hurt either. Cook until tender, about 3 -5 minutes. Fluff couscous with a fork and fold in the spinach. Serve with the chicken.

Crunchy Coconut Chicken Fingers

13 Wednesday Jun 2012

Posted by BakedNorthwest in Chicken, Easy, Healthy, Main Dish, Weeknight Meals

≈ 3 Comments

Tags

brown sugar, Chicken, chicken fingers, chicken tenders, coconut, Crunchy, curry, panko, pineapple salsa

A good take on homemade chicken fingers…a nice play on coconut shrimp, if you will.

I used Pineapple Salsa from Costco that paired with these really well. Sweet Chili Sauce would also go great with the finished product.

Recipe

Crunchy Coconut Chicken Fingers

From The Deen Bros Take It Lighter

Ingredients:

1/2 cups flaked sweetened coconut, chopped
1/2 cup plain panko bread crumbs
2 tablespoons all-purpose flour (I used whole wheat)
1 tablespoon brown sugar
1 teaspoon curry powder
1 pound chicken tenders, about 8 tenders
1/2 teaspoon salt
2 egg whites (I used whole eggs)

Directions
Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
Combine the coconut, breadcrumbs, flour, brown sugar, and curry powder on a piece of wax paper. Sprinkle the tenders with the salt. Beat the egg whites in a large bowl until frothy; add the chicken tenders and toss to coat. Lift the chicken from the egg whites one at a time, and coat with the coconut mixture, pressing so the coating adheres. Place the chicken in a single layer on the baking sheet. Spray both sides of the chicken with nonstick spray. Bake until lightly golden and crisp, about 15 minutes, turning once halfway through cooking time.

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