Savory Waffle: Cheddar & Scallion Waffle with Mustard Syrup

sweet and savory waffles

After an impromptu waffle iron buy last night, we decided to make waffles this morning! This savory waffle is delicious with the mustard syrup! And the best part is, it is so easy to make!

Cheddar & Scallion Waffles with Mustard Syrup

cheddar and scallion waffle

Ingredients (Makes 4-6 waffles, or 1 Belgium waffle)
1 cup flour
1/8 cup sugar
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1 egg
3/4 cup of milk
3/4 of 1 stick of butter, melted and cooled
1/2 cup of shredded cheddar (I used monterey jack)
3-4 tablespoons of scallions, chopped

Mustard Syrup:
1/2 cup syrup
1/8 cup dijon mustard
1/2 tsp salt

1. Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl.
2. Whisk the milk, the cooled melted butter and 1 egg in a separate bowl until combined; pour into the flour mixture and stir until just combined. (A few small lumps are fine.)
3. Preheat a waffle iron; lightly brush with vegetable oil, then fill with batter three-quarters full and cook until the waffles are golden and crisp.

Mustard Syrup:
1. Combine the syrup, mustard and salt in a saucepan over medium heat.
2. When the mixture begins to bubble, turn the heat to low. Stir until well combined.
3. Pour into a serving container and serve immediately.

Pour the syrup over the waffles to serve and enjoy!

Recipe source: and


Sweet Waffle: Cinnamon Waffle with Blackberry & Basil Sauce

sweet and savory waffles

After an impromptu waffle iron buy last night, we decided to make waffles this morning! This sweet waffle is delectable with the blackberry and basil sauce. And the best part is, it is so easy to make!

Cinnamon Waffles with Blackberry & Basil Sauce

cinnamon waffle

Ingredients (Makes 4-6 waffles, or 1 Belgium waffle)
1 cup flour
1/8 cup sugar
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1 egg
3/4 cup of milk
3/4 of 1 stick of butter, melted and cooled
1 tbsp of cinnamon

Blackberry and Basil Sauce:
6oz fresh blackberries
1/4 cup sugar
1/4 cup water
2 tbsp of basil, chopped

1. Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl.
2. Whisk the milk, the cooled melted butter, and egg in a separate bowl until combined; pour into the flour mixture and stir until just combined. (A few small lumps are fine.)
3. Preheat a waffle iron; lightly brush with vegetable oil, then fill with batter three-quarters full and cook until the waffles are golden and crisp.

Blackberry and Basil sauce:
1. Combine the blackberries, sugar, and water in a small saucepan.
2. Bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning.
3. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.

Drizzle the sauce over the waffles to serve, and enjoy!

Recipe Source: and

Parmesan Baked Chicken Strips

This has become a staple in our household. We like to call them “Grown-up chicken nuggets.” Baking the chicken instead of frying, and a little special spicy ketchup brings these chicken strips to the next level!

Parmesan Baked Chicken Strips

parmesan baked chicken strips

1 lb chicken tenders, or chicken strips
1 1/4 cup panko, bread crumbs
1/3 cup grated Parmesan
1/4 teaspoon coarse salt
1 tablespoon olive oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten cooking spray

Spicy Ketchup
1/2 cup Ketchup
1 tbsp – 1/4 cup Sambal chili paste (or any hot sauce), I recommend you taste as you go so it’s not too spicy
1 tbsp Dijon Mustard
Pinch of Salt


Combine all the ingredients for the Spicy Ketchup and set aside.

Preheat oven to 450°F. Prepare a baking sheet by adding a wire rack on top of it and lightly coat with cooking spray.

Add the panko to a shallow dish and mix in the Parmesan and coarse salt. Drizzle the oil and mix well. Set out the flour and eggs both in separate dishes.

In small batches, coat the chicken in flour, shaking off any excess, dip in egg, and lastly coat well with panko. Transfer to the rack. Bake the chicken until desired tenderness, about 12-14 minutes, turning when halfway through. Serve nuggets with the Spicy Ketchup.

Recipe Source:

Spicy Cinnamon-Chocolate Brownies

These no-fuss chocolate brownies get a subtle kick of spice that brings this all-time favorite dessert to the next level.

Spicy Cinnamon-Chocolate Brownies

spicy cinnamon chocolate brownies


Vegetable oil cooking spray, for greasing pan
One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge
3 large eggs, at room temperature
1/2 cup vegetable oil
1 tablespoon ground cinnamon
1/2 teaspoon cayenne pepper


Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray. Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spray the parchment paper with vegetable oil cooking spray.

Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl. Beat the mixture for 1 minute using an electric hand mixer on medium speed. Pour the batter into the prepared pan. Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.

Lift the brownie layer from the pan, using the excess paper for handles. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Cut into squares and serve.

Recipe source:

Mascarpone and Lemon Gnocchi

My husband loves gnocchi so I was happy to find this recipe for an easy version. These gnocchi are so light and fluffy, and doesn’t use your typical potato base for the dumplings. You will be in awe on how deliciously light this meal is!

Mascarpone and Lemon Gnocchi

marscapone and lemon gnocchi


1 cup mascarpone, at room temperature (8 ounces)
1 large egg, at room temperature
1 large egg yolk, at room temperature
1/4 teaspoon ground nutmeg
2 large lemons, zested
1 lemon, juiced
1 cup freshly grated Parmesan (4 ounces)
1 teaspoon kosher salt
3/4 cup all-purpose flour, plus extra

1/2 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan, for serving


For the gnocchi: In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, Parmesan, and salt. Using a hand mixer, beat on medium speed until light and fluffy, about 1 minute. Gradually beat in 3/4 cup flour until the mixture forms a soft dough.

Sprinkle a pie pan or rimmed baking sheet with flour. Using 2 small spoons, drop 1 teaspoon-sized pieces of dough into the pie pan. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes.

Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnocchi. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Drain and place in a large serving bowl.

For the sauce: In a small saucepan, warm the oil and salt over medium-high heat for 1 1/2 minutes. Remove the pan from the heat and stir in the basil. Let the mixture sit for 5 minutes to allow the flavors to blend.

Add the sauce, cheese, and lemon juice to the gnocchi and gently toss until coated.

Recipe source:

2-Ingredient Flourless Nutella Cake

Since it has been about a month since I have posted, I thought I would come back with something so spectacular it will make your mouth water!

Easiest, most delicious cake you will ever make! I recently made this for a co-worker’s birthday so I cut mine into brownies for everyone to easily taste. But I have also made this as a cake for holidays such as Thanksgiving. It is ALWAYS a crowd pleaser! I have also realized that I can confidently say it is a no-fail recipe every time!

2-Ingredient Flourless Nutella Cake



4 large or extra large eggs
8 1/2 ounces Nutella


1. Grease a 6 or 7 inch round springform pan (or square if you are doing brownies). Then line with parchment paper on sides and on bottom. (By spraying with oil first, the parchment paper sticks better.) Preheat oven to 350F. Beat eggs on highest speed with stand mixer until about triple in volume, about 6 minutes. The egg consistency is the key to making this recipe work, so don’t try to save time on this step. Eggs must be beaten until triple in volume as that is what creates the cake.

2. Measure out Nutella into a glass bowl. Microwave Nutella for about 20 seconds to make it softer. Add in 1/3 of the egg mixture. Gently stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and fold again until no egg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain. (Make sure to do this in 3 batches because otherwise the whipped eggs may lose too much of the air that has been whipped into them if you try to do it all at once).

3. Pour batter into springfoam pan. Bake for 20-25 minutes until toothpick inserted comes out clean. Let cake cool completely before removing from pan and cutting and serving.

Recipe source:

Baked Mozzarella Chicken Rolls

This chicken recipe is like a stuffed chicken parm. The stuffing is definitely what makes this dish delish! The spinach-ricotta filling gives a unique twist to this classic dish. And rolling it up and stuffing it just makes it fun 🙂

Baked Mozzarella Chicken Rolls

baked mozzarella chicken


  • 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
  • 1 cup whole wheat Italian style bread crumbs
  • 6 tablespoons grated Parmesan cheese, divided
  • 5 ounces fresh baby spinach
  • 1 clove minced garlic and olive oil for sauteeing
  • ½ cup part-skim ricotta cheese
  • ⅓ cup beaten egg whites (I used something similar to Egg Beaters)
  • 3 ounces fresh mozzarella cheese, thinly sliced
  • 1 cup marinara sauce


1. Preheat the oven to 450 degrees

2. Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking and to make room for more filling).

3. Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.

4. Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted.

  • Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.

5. Assemble the chicken: Oil the bottom of a large baking dish. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”.

  • Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.

6. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melted.

Recipe Source:

Spinach Balls

I got this recipe from my aunt and I have officially declared this the easiest appetizer (and healthiest) of them all! It is a simple mix, form, and bake routine. You can have these as a side or as an appetizer but either way you can’t get any better than these bite size morsels of goodness!

Spinach Balls

spinach balls


2 packages of frozen chopped spinach; thawed and drained (I used frozen whole spinach in the pic above because that it what I had on hand)
2 cups italian breadcrumbs
1 medium onion, diced
4 eggs
3/4 cup melted margarine or butter
1/2 cup grated parmesan
1/2 teaspoon garlic powder
Salt and pepper to taste


Preheat oven to 350 degrees.
Mix all ingredients together in a bowl.
Form into balls with your hands (however big or small you prefer). I usually make these as a side, so I half the recipe (because there is only 2 of us), and form the balls about the size of my palm.
Bake on a baking pan for approximately 20 minutes or until golden. Do not let them brown.

Egg Avocado Toast

This recipe combines my love of avocados with my favorite breakfast go-to, eggs. I started making this as something cool I stumbled upon online, and it soon became my morning staple on the days I workout (aka the days I am up early).

What I love about this toast is that it takes minutes to make and is so healthy for you! I usually eat this before a workout so only 1 piece of toast works for me. You can easily eat this as a sandwich and add another piece of toast on top, or make 2 open face sandwiches.

Egg Avocado Toast

egg avocado toast


1 piece of sliced bread (any kind you like)
1 egg
1/2-1 avocado (I usually use 1/2 per slice of bread)
1 tsp butter or oil
Kosher salt


1. Toast your bread
2. Spread on your avocado
3. Add salt
4. Cook your egg and add it on top

Place your bread in the toaster oven (or however you like to toast your bread). Toast bread to your liking.

Heat a small pan with olive oil or butter and wait until the butter melts and starts to sizzle. Crack your egg into the pan to fry it. Flip the egg once the sides get a little brown and the white part starts to solidify. Cook the egg to your liking.

Meanwhile, slice open your avocado and take out the pit if that’s the half you choose to use. I usually choose the “un-pitted” half first, and drizzle the half with the pit with lime juice, wrap it tightly in tin foil, and put it in the fridge to use for the next day.

**Avocado tip: The easiest way to get the avocado flesh out of the skin is to run a knife horizontally through the flesh until your knife hits the skin (do not pierce the skin). Create these slits throughout the whole half making parallel horizontal cuts. (You can run your knife the opposite way making your way down the avocado creating squares and it comes out even easier). Then take your knife and run it along the outside of the flesh where the flesh meets the skin. Run your knife all the way around and under the flesh and the pieces you just cut should fall out easily. **

Once your bread is toasted place it on a plate, and add your cut avocado on top of the bread. Mash the avocado into the bread creating more of a spread than pieces of avocado. Sprinkle kosher salt on top of the avocado (trust me this makes a HUGE difference! Salt on avocado and salt on eggs is a necessity to greatness!). Once your egg is cooked to your liking place it on top of the avocado, and vuala!

egg avocado toast2

Recipe source:

Brussels Sprouts Hash

The great thing about this recipe is that even though we associate a hash with breakfast, I use this recipe as a side. It combines my love of brussels sprouts with the creaminess of egg yolk into perfection. This recipe originally called for bacon or pancetta but I am not a huge fan of either so I left it out and it was just as yummy. If you like bacon as much as most people, here is the original recipe:

Brussels Sprouts Hash

Brussels sprouts hash


12 ounces brussels sprouts, shredded
2 cloves garlic, minced
2 shallots, minced
1 1/2 tablespoons apple cider vinegar
1 tablespoon butter
3 large eggs
salt & black pepper
1 tbsp olive oil


Thinly slice the brussels sprouts if you haven’t already bought them pre-shredded. Set aside.

Heat the olive oil to a medium to large pan over medium heat. Add the garlic and shallots and cook for 30 seconds before adding in the brussels sprouts. Stir in the apple cider vinegar. Sauté for 5 minutes until sprouts are tender. Cook until sprouts start to brown on the edges, another 3-5 minutes.

Create a slight well in the center of the pan. Add the butter in the well. Crack the eggs directly in the center and cook until the eggs are cooked through as desired (unless you like them runny like I do!). Remove from heat and serve immediately.

Before you serve, if you prefer your eggs runny, mix in the eggs so it creates a nice creamy hash.