Honey Mustard Dressing

Honey Mustard Dressing
Growing up, there were lots of foods that I thought I didn’t like because I never actually tried them to find out. Salads, sweet potatoes and mustard were among them (well, it actually took a few months of forcing myself to eat salads to like them and now I love them).
Honey Mustard Dressing
Turns out I really like mustard in moderation and honey mustard dressing has become one of my favorite condiments. I like making my own dressings so that I can control the ingredients and plus, they usually taste a whole lot better. Except for ranch, anyone have a good homemade version? They are never as tasty as a good ‘ole Hidden Valley Buttermilk Ranch packet.
Honey Mustard Dressing
This honey mustard is perfectly sweet with a tiny bit of a zip. It’s been my go-to dressing since I started eating clean and will now be a constant staple in my fridge.

Honey Mustard Dressing

4 Tbsp. honey
4 Tbsp. yellow mustard
4 Tbsp. olive oil
1 Tbsp. apple cider vinegar
pinch of salt
1/4 tsp. black pepper

Combine all ingredients in a bowl and whisk. Store in the refrigerator in an airtight container. Lasts for about a week.


Pretzel Crusted Chicken with Mustard Cheddar Sauce

Pretzel Crusted Chicken with Mustard Cheddar Sauce
Pretzels are one of Noah and my favorite snacks so there is always a big ‘ole jar of them sitting on the counter. When I saw this recipe, I knew it had to be in my life. Pronto.

Chicken? Pretzels? Cheese? This is totally up my alley. I made this a few week ago and it was glorious. The crunchy pretzels coating juicy chicken was good enough but then top it with a cheesy mustard sauce? Delish.
Pretzel Crusted Chicken with Mustard Cheddar Sauce
I am totally drooling because since making this I have embarked on a pretty strict diet to lose this baby weight. Womp womp. It actually hasn’t been too bad. I’m using the My Fitness Pal app on my phone to track my calories (1410/day) and exercise. I am a major visual person and love lists so it really helps me to see it all written down. And knowing that something is going to be tracked and calories calculated makes me think twice about what I eat. I just started on Sunday but I haven’t gone over my caloric count yet but it’s been hard. I’m hoping this diet will result in a lifestyle change with mostly clean eating around here.

I’ve been trying out a lot of new smoothie recipes so I will be sharing those with you all soon.
Pretzel Crusted Chicken with Mustard Cheddar Sauce
But back to this chicken….you have to make it. A piece of it would be worth having to eat spinach the rest of the day.

Pretzel Crusted Chicken with a Mustard-Cheddar  Sauce
recipe from Taste and Tell
serves 4

2 boneless, skinless chicken breasts
about 6 ounces of salted pretzels
salt and pepper
2 eggs
vegetable oil

Mustard Cheddar Sauce:
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 tablespoon spicy mustard
2 cups shredded sharp cheddar cheese

1. Slice each chicken breast in half (horizontally to make them thin), making a total of 4 thin chicken breasts.  Place each chicken breast in between plastic wrap and whack with a mallet to flatten slightly.

2. Place pretzels in a food processor and process until you have fine crumbs.  Put the crumbs in a shallow dish and season with salt and pepper.  In another shallow dish, beat the eggs.

3. In a large saute pan over medium heat, heat up the oil, about 1/8″ deep.

4. Dip each chicken piece into the pretzels, then eggs, then back into the pretzels. Carefully place chicken into the hot oil and cook until browned and the chicken is cooked through (about 3-4 minutes per side).

5. Meanwhile, make the sauce.  In a saucepan, melt the butter.  Whisk in the flour and cook for 1 minute.  Whisk in the milk and the mustard, and cook until slightly thickened.  Stir in the cheese.  Season with salt and pepper, if needed.

6. Serve the chicken with the Mustard-Cheddar Sauce.

Creamy Macaroni Salad

Creamy Macaroni Salad
I just love picnic food so it should be no surprise that I just love when Memorial Day rolls around because it means that picnic food is here and not going anywhere for a few glorious months! What could be better than cold fried chicken, lemonade and macaroni salad? Not a whole lot in my book.

This macaroni salad recipe happens to be my favorite so I wanted to be sure to share it with you before the holiday weekend hits. It’s super creamy and has some of my favorite indgredients – pasta, bacon, vinegar and pickles (I know vinegar is a weird thing to love but I do). I like to use Barilla Plus pasta for this because it tastes just as good as regular pasta but is much better for you. Also, the box is a little less than a pound so there is an increased saucy-ness to the salad which is always a good thing to me.
Creamy Macaroni Salad
Creamy Macaroni Salad
recipe adapted from Food.com

1 lb. large elbow macaroni, cooked to desired tenderness
1/2 cup thinly sliced celery
1/4 cup finely diced sweet onion
1 small red sweet bell pepper, finely diced
1 1/2 cups mayonnaise
2 teaspoons prepared yellow mustard
2 Tbsp. apple cider vinegar
1/4 cup pickle relish (I chop up Claussen pickles because they are my favorite)
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon celery seed
1/2 lb bacon, cooked crispy and crumbled

1. Mix cooled macaroni, celery, onions and bell pepper together in a large bowl.

2. In a separate bowl mix together the mayonnaise, mustard, vinegar, pickle relish, sugar, salt, pepper and celery seed, stirring well.

3. Stir dressing into the macaroni mixture.

4. Stir in the crumbled bacon.

5. Serve chilled. Best if made the night before.

Recipe linked to Totally Tasty Tuesday, Cast Party Wednesday and Full Plate Thursday.

Honey Mustard Pork Burgers

A few months back I was flipping through a cookbook I’ve had for awhile and came across this recipe. Joel and I are huge fans of honey mustard and burgers so I don’t know how this recipe didn’t jump out at me before. Needless to say, these burgers have become a fast favorite in our house and we eat them often.

The flavors in these burgers are simple but come together and pop nicely due to the mildness of the pork. And who doesn’t love a recipe that has 5 super accessible ingredients? They literally take minutes to mix up and grill quickly for an easy weeknight meal. I love to have sweet potato fries alongside these yummy burgers!

Honey Mustard Pork Burgers
recipe from Blue Ribbon Recipes

2 lbs. ground pork
40 saltine crackers, crushed
1/2 cup Dijon mustard
1/4 cup honey
2 Tbsp. lemon juice

1. Combine ground pork, crushed crackers, mustard, honey and lemon juice in a large bowl. Form into 8 patties.
2. Grill on medium heat, turning once, until juices run clear, about 12 minutes.

Recipe linked to Mangia Monday’s, Nap Time Creations and This Week’s Cravings.