Asian Peanut Veggie Dip & May SRC Reveal

Hi friends!  I’m so excited to share this new recipe with you.  It’s fast, easy, and of course so delicious.  This Asian Peanut Dip tastes amazing on slices of cucumber, baby carrots, cherry tomatoes, and even pita bread.  It’s a great alternative to your typical French Onion or Veggie Soup Mix Dip.

Secret Recipe Club

Before I share the simple directions for the dip, I have to tell you about where I got the recipe!  This awesome recipe is a product of the Secret Recipe Club (the SRC).  For those of you who haven’t had a chance to read my other posts about the SRC, here’s the rundown:

The SRC is an amazing group of bloggers who are paired up with a secret blogging partner every month.  That month, we scour our partner’s blog for new recipes and can pick any single recipe to replicate.  I always have such a hard time deciding on what to make!  We’re even allowed to modify the original recipe according to our dietary restrictions, tastes, and what ingredients we have on hand.  Everyone in the group will make a blog post about the recipe and reveal it to one another on the same day.  So- SURPRISE!  Here we are with May’s reveal.

This month, I had the pleasure of being assigned to blog about Sarah from The Pajama Chef.  Hi Sarah!  I’ve already been following Sarah’s blog for a while and I just love it.  I share her love of peanut butter (I had to choose a recipe with some of that in there!) and now also apparently running… this past Sunday, I ran my very first race- the Broad Street 10 Miler in Philly.  I should maybe correct myself and say I probably don’t love running as much as Sarah, but I’m certainly giving it a whirl for a bit.

Anyway, after taking forever to decide which one of Sarah’s amazing recipes to try… I wanted to give this tasty sounding dip a shot.  (I think I’m making your Fried Chickpeas next week!)

Asian Peanut Veggie Dip


1/4 cup Asian Sesame Dressing (I used our fav, Ken’s Light)

1/4 cup Peanut Butter

1/4 cup Honey (I used a little less)

Crushed Red Pepper to taste (I think I did 1t or maybe a bit more)


Mix first three ingredients with a whisk until well combined.  Add crushed red pepper and serve with sliced veggies.

Original Recipe from:  The Pajama Chef

4 Simple Ingredients

4 Simple Ingredients

photo 4 (51)

Like I said, this dip is clearly so easy to make.  I loved the consistency; it’s not too watery but not too thick and just the right amount of gloopy from the honey.  MMM!

Keep your eyes open for a post about our Seattle & Vancouver vacation and also about our run weekend!  For now, here’s the latest adorable Stella pic for you .

Appropriate Caption:  "Thanks for letting me finish the rest of your Cherry water ice, Mom!"  ... we had to bathe her after!

Appropriate Caption: “Thanks for letting me finish the rest of your Cherry water ice, Mom!” … we had to bathe her after!

Check out all these other SRC Reveal Recipes… they all look so good!

Oven “Fried” Chicken Fingers w/ Dipping Sauces

Since I’m always on the hunt for healthier versions of “bad” foods… I was super excited to try out this recipe for Oven-“Fried” Chicken Fingers I found from an old Cooking Light magazine.


I will make a few recommendations though:

1.  I did NOT like the simple Honey Mustard Sauce that came along with the recipe.  Either make your own, buy your own, or try out one of the other sauces at the bottom of this recipe.

2.  I would suggest you use more seasoning, mine was a little bland.


Besides those two complaints, the recipe was really tasty and a fun change from my normal repertoire!



1 ½ lbs Chicken Breast Tenders (16 pieces)

½ cup Low Fat Buttermilk

½ cup Cornflakes, coarsely crushed (I bought Cornflake bread crumbs!)

¼ cup Seasoned Breadcrumbs

1 Tablespoon Dried Minced Onion

1 teaspoon Paprika

¼ teaspoon Thyme

¼ teaspoon Black Pepper

Cooking Spray

Sauce:  ¼ cup Honey & ¼ Cup Spicy Brown Mustard



1.  To prepare the sauce- combine honey and mustard in a small bowl.  Cover and chill.

2.  Preheat the oven to 400.  Combine chicken and buttermilk in a shallow dish; cover and chill for 15 minutes.  Drain chicken, discarding liquid.

3.  Combine cornflakes and next five ingredients (through pepper) in a large zip top freezer bag.  Add four pieces of chicken at a time to the bag, seal, and shake to coat.  Repeat procedure with remaining chicken.

4.  Spray a jelly-roll pan or baking dish and arrange chicken in a singer layer.

5.  Bake at 400 for 4 minutes on each side until done.


My chicken fingers soaking in the low-fat buttermilk... it really helps the breadcrumbs stick!

Fail on the sauce. Did not like it!

The finished product!

Other sauces I recommend: