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We are a Jesus-focused, inclusive community of faith that strives to live as Jesus lived in real, everyday ways. Come Thrive Go. Salt House is a Church on Seattle's Eastside located in Kirkland, Washington. 

Location: 11920 NE 80th Street, Kirkland, WA 98033.

Recipes From August 2 Dinner

BlogUpdate

Recipes From August 2 Dinner

Jason Bendickson

SALT HOUSE RECIPES

On August 2, Salt House hosted a dinner with a few fantastic recipes. There were two buckles that were shared and an incredible grilled chicken breast recipe with an amazing marinade and lime cilantro sauce . Special thanks to Nancy Wessman our meal coordinator and her kitchen crew!

Photo from All Recipes

Photo from All Recipes

BLUEBERRY BUCKLE (Made by Thomas W.)
http://m.allrecipes.com/recipe/7985/blueberry-buckle/

INGREDIENTS

  • 3/4 cup white sugar
  • 1/4 cup shortening
  • 1 egg
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Blueberries
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, softened

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
  2. Cream together 3/4 cup sugar, shortening, and egg.
  3. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
  4. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
  5. Bake at 375 degree F (190 degrees C) for 25-30 minutes.

PEACH BUCKLE (Made by Nancy W., video below)

http://www.marthastewart.com/344015/peach-buckle

Nancy tweaked the recipe by adding 1/2 teaspoon cinnamon to the batter. In Sarah's recipe she did not peal the peaches. She also used 2 T. turbinado sugar for the top instead of regular sugar.

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened, plus more for skillet
  • 3/4 cup plus 2 tablespoons sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 pounds peaches, pitted, peeled, and cut into 1/2-inch pieces (4 cups)
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup sliced almonds

Directions

  1. Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish. In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy. Add eggs, one at a time, and vanilla; beat to combine.
  2. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated. Fold in peaches.
  3. Spread batter in prepared skillet. In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds. Sprinkle mixture over top; bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving.

The buckle is very similar to a coffee cake but with fruit added in. Excellent for breakfast or dessert, the ground cinnamon and sliced almonds lend a sweet and nutty flavor to the juicy peaches. It's a wonderfully comforting treat!


Marinade & Lime Cilantro Sauce for Grilled Chicken

Nancy found this marinade in a Webber Grill Cookbook. It is for about 6 chicken breasts. Place the chicken & marinade in a zip lock bag and put in refrigerator. Marinate for at least 1 hour, best if you let it marinate overnight. This is great on its own for fajitas or just as is. Nancy added lime cilantro sauce for the kicker!

Marinade

  • 1/4 c. Olive Oil
  • 3 T. Lime juice
  • 2 T. Red wine vinegar (white will do too)
  • 2 T. Chopped onion
  • 1 clove garlic chopped
  • 1/2 teas. Sweetener of choice
  • 1 teas. Dried oregano
  • 1/2 teas. Ground cumin (Nancy added more than recipe called for)
  • 1/4 salt/pepper

Lime Cilantro Sauce

This sauce is good on fish or rice or as a salad dressing.

  • 1/4 C. Lime juice (Grate the limes and add zest along with juice to make the 1/4 C. Add more if necessary.)
  • 1/4 olive oil
  • 1T. Rice vinegar
  • 1T. Sugar or Splenda
  • 1/2 teas. Salt
  • 1/4 pepper
  • 1/2 C. Chopped cilantro

(variations // add grated ginger or garlic)