Tangy Mustard Dressing

Dressing is an integral part to any salad, if you ask me. This tangy mustard dressing has a zip and flavor perfect for spooning on top of any leafy bed of greens. 

Tangy Mustard Dressing

Since the beginning of the year, I’ve been eating more salads than I ever have before. That’s not to say I’m eating a lot of salad. I’m not. But in general terms, more than ever shoveling leafy greens into my mouth. I know some people who love salad. I think my husband could eat it every day and always be satisfied. For me, it’s really just a precursor to a bigger and better meal. But it’s been somewhat fun, trying out different proteins and grains, seeing what flavor combos I can come up with and eat.

For this month’s Secret Recipe Club, I was assigned 84th & 3rd. To say I was excited would be a huge understatement. JJ’s recipes are amazing, of course. I wouldn’t expect any different. But for me, the big draw is her photos. They are out of this world beautiful. I knew when picking a recipe that I wouldn’t even bother trying to make my photo look like hers, there is no comparison. Choosing a recipe wasn’t a walk in the park either, since so many of her meals are flavorful, healthy and awesome.

Since I’ve been eating LOADS of salads (haha, yeah right), I went with a dressing. Tangy mustard dressing, to be exact. I made one very simple change to her original recipe, and that was a spoonful of honey. The original recipe calls for wholegrain mustard (the only kind, you yellow loving folks are weird), olive oil and apple cider vinegar. Once I mixed it up, I found it was a little bit too tangy for me so I just tossed in the honey to cut through the tarty flavor. I’ll be spooning this stuff over my salad all week!

Tangy Mustard Dressing
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  • 1 heaping Tbsp. whole grain mustard
  • 2 Tbsp. olive oil
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. honey

  1. Place all ingredients in a mason jar. Shake vigorously.
  2. Keep refrigerated.


Maple Lattes

Maple lattes have just enough sweetness to satisfy your sweet tooth without totally overwhelming it. 

Maple Latte

I know I have raved non-stop about the espresso machine I received for Christmas. So don’t worry, I’m not going to be annoying and talk about that today. Instead, I’m going to talk to you about the difference between a cappuccino and a latte (and then, I’ll gush about my new adorable props).

I always thought that the difference between a latte and a cappuccino is the amount of espresso in the drink itself. 2/3 espresso, 1/3 milk for the cappuccino and 1/3 espresso, 2/3 milk for the latte. That is so, so wrong. I’ve been telling people that. I’ve actually been saying it and acting as if I had any idea what I was saying. What a dummy, right?

Maple Latte

Here’s the actual difference between a latte and a cappuccino: the milk. That super frothy drink you grab in the morning, with lots of fluffy milk? That’s a cappuccino. You pour all that milky foam over top of the espresso. In a latte, you use warm milk and mix it with the espresso, pouring whatever small amount of foam that has formed over top. Now, I wasn’t completely full of crap when I said 1/3 espresso, 2/3 milk for a latte. You do pour more milk over the espresso than in a cappuccino but ultimately, the difference really comes down to the style of milk.

Regardless, the important thing about serving is to have really adorable glasses. I snagged these glasses, the cute milk pitcher and the silver tray from the thrift store this past weekend for less than 10 bucks. Score! Perfect for lattes. I made sure to put a tiny hit of maple syrup in mine to give it just a hint of sweetness. Since the new year started, I’ve been eliminating sugar in my coffee. It’s been a long, hard process but the maple syrup gives just enough to make me happy. And I think it will make you happy, too!

Maple Lattes
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Serves: 2

  • 2 shots of hot espresso
  • ⅔ cup milk
  • 2 Tbsp. maple syrup

  1. Heat the milk in a microwave for 1 minute and 30 seconds.
  2. Divide the espresso between two cups.
  3. Pour the milk over the espresso and swirl in the maple syrup.


Super Bowl Eats and Treats

Super Bowl Sunday is upon us and that means lots of delicious eats and treats! It is one of the best Sundays of the year, if only because of the food and commercials. Check out some of these amazing noshes from some fantastic food bloggers!

Super Bowl Eats


Jacked BBQ Pulled Chicken Nachos from BakesinSlippers
Pepperoni Pizza Pull Apart Loaf from The Chef Next Door
Sweet and Spicy Firecrackers from Eat It and Say Yum
Reuben Cheesy Loaf from Recipes, Food and Cooking
Loaded Baked Potato Rounds from Love Laugh Cook
Homemade Texas Salsa from Bowl of Delicious
Lemon Broccoli Hummus from Local Savour
Bloomin’ Onion Bread from The Cooking Jar
Pizza Dip from Bakes in Slippers
Buffalo Cauliflower Bites from Feed Me, Seymour


Classic Fried Chicken Fingers from Feed Me, Seymour
Walking Taco Salad from O Taste and See
Famous Buffalo Wings from Texan New Yorker
Bacon Wrapped Meatloaf Stuffed Peppers from Thyme for Cocktails
Barbecue Chicken Stromboli from A Dish of Daily Life
Vegetarian Lentil Sloppy Joes from Feed Me, Seymour


Snickers Popcorn from SweetPhi
Crispy Marshmallow and Almond Butter Buckeyes from AZ Grab A Plate
Snickers Crescent Rolls from Homemade Interest

Banana Bread Pancakes

Banana bread pancakes are quick and easy while flavorful and fluffy. Perfect for Saturday morning breakfast. 

Banana Bread Pancakes

If someone were to say to me, “Do you want to get some pancakes?”, I’d immediately assume they meant breakfast. Not specifically pancakes, but breakfast. We’d go to whatever restaurant and I’d order something that is most certainly not pancakes. For some reason, I just don’t have a lot of interest in ordering pancakes when I go out. They are something I’d rather eat at home, made from scratch and filled with the fillings and topped with the toppings of my choice.

I couldn’t go somewhere and order these banana bread pancakes. I’d have weird ideas about brown bananas and that would ruin it for me. At home, I know I’ve made them when the bananas are at their peak of freshness, at their absolute best. The bananas make these pancakes perfect. They are so sweet, you don’t need much sugar or syrup. And the chopped walnuts give a perfect crunch.

Banana Bread Pancakes

Don’t worry. I’ve got your easy Saturday morning breakfast right here.

Banana Bread Pancakes
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Serves: 4

  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • 1 Tbsp. brown sugar
  • ⅓ cup white sugar
  • ⅔ cup buttermilk
  • 2-3 large large ripe bananas, mashed
  • 2 Tbsp. butter, melted
  • ½ cup chopped walnuts

  1. Heat a griddle or skillet to medium heat.
  2. Combine flours, salt, baking sida, brown sugar and white sugar in a bowl.
  3. In another bowl, combine buttermilk, bananas and melted butter. Pour into the dry mixture and mix until just combined. Fold in walnuts.
  4. Spoon the mixture using ⅓ cup onto the hot griddle. Cook until the pancake batter begins to bubble. Flip and cook until the other side is finished and the pancake is cooked through.


Chicken and Waffles with Maple Gravy

Breakfast for dinner is a standard dinner choice around these parts. It’s no surprise chicken and waffles ends up on our menu once in a while. But chicken and waffles with maple gravy is an even better option. 

Chicken and Waffles with Maple Gravy

There are some people who think breakfast for dinner should be outlawed. I don’t truly understand those people, since I love breakfast foods at all time of day. Why else would Cracker Barrel offer breakfast 24/7? It’s natural to enjoy an egg or some bacon in the evening. Necessary, even.

Chicken and Waffles with Maple Gravy

But to please those who think breakfast at night is weird, I try to find nice compromises. Recently, I was watching Diners, Drive-Ins and Dives and Guy was visiting a local place in Silver Spring. The dive joint made a really amazing chicken and waffle dish that I had to have. Of course, they fried the chicken. In both butter and oil. When I mentioned that to my mom, she sort of shrugged it off as if it were standard. Her dad used to do it, giving the chicken a really great, buttery taste. My mom knows everything. I skipped out, however, on frying simply because, well, you know. Watching what I eat, blah blah blah.

Chicken and Waffles with Maple Gravy

Instead, I baked the chicken after first marinating in buttermilk and dredging it in panic breadcrumbs. It was crispy and moist, so perfect. The waffle – and you know I love my waffles – is a classic buttermilk waffle. It’s almost like putting the chicken on top of a nice piece of bread, like a sandwich. But the best part here is the maple gravy. It’s sweet but savory at the same time. It goes perfectly with both the chicken and the waffle. It’s the necessary element, needed to make this dish shine. It may not be the lightest dinner, but it is certainly one of the most satisfying.

Chicken and Waffles with Maple Gravy

  • For Waffles:
  • 1 cup white whole wheat flour
  • ¾ cups all-purpose flour
  • 2 Tbsp.sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1¾ cups buttermilk
  • ½ cup unsalted butter, melted and cooled to room temperature
  • 2 eggs
  • 2 teaspoons vanilla extract
  • For chicken:
  • 2 chicken breasts
  • 1 cup buttermilk
  • 1½ cups panko breadcrumbs
  • 1 tsp. smoked paprika
  • 1 tsp. salt
  • 1 tsp. pepper
  • For gravy:
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 cup chicken stock
  • ¼ cup pure maple syrup

  1. Begin by making waffles. Preheat your waffle maker according to package instructions.In a large bowl, combine flour, sugar, baking powder and baking soda.
  2. In another bowl, combine buttermilk, butter, eggs and vanilla. Pour the wet mixture into the dry mixture. Stir to combine but do not over stir.
  3. Pour ⅓ cup of batter into each well of the waffle maker. Close and cook for 7 minutes until crisp.
  4. Place on a plate in a 200 degree oven to keep warm until serving.
  5. For chicken: begin the night before by placing the chicken in a bag with 1 cup of buttermilk.
  6. Preheat the oven to 375 degrees. Slice the chicken into strips. Dredge it in the panko then place on a foil-lined baking sheet.
  7. Bake for 15 to 20 minutes until cooked through and crisp.
  8. For gravy: melt butter in a small sauce pan over medium heat. Whisk in flour. Slowly add in chicken stock, whisking so no lumps form. Add in maple syrup then set aside until ready to use.
  9. To assemble, place a waffle on each plate. Top with 2 or 3 pieces of chicken and top with gravy.