Tag Archives: railroadwifetx

Everything (but the) Bagel Chicken

….with a Green Onion Cream Cheese Dipping Sauce…yes!  So, I purchased a gigantic bottle of Everything Bagel seasoning a couple of months ago and have used it liberally.  Yet, whenever I look at it, it seems like a never-ending-bowl-of-pasta!  I swear it’s a great purchase, since it’s pretty hard to run out of and goes a long way!

That being said, we’ve been limiting our fried foods to only when we eat out (which for me, is about never.  I rarely eat out and I rarely order anything fried when so…though it’s so, so tasty!).  So while keeping my family healthy(er), instead of battering and frying the chicken, why not use up that giant tumbler of yummy seasoning?!  It provides a great crunch, mine is gluten-free and if you’re doing the Keto diet, this should work well too!

No matter what, it’s quick, easy and certainly yummy!

*serves 4

The Starting Lineup

  •  4 chicken breasts
  •  2 Tablespoons unsalted butter, melted
  • 1/3 cup Everything Bagel seasoning

Cream Cheese Dipping Sauce

  • 1 Tablespoon unsalted butter
  • 1 Tablespoon Everything Bagel seasoning
  • 4 ounces cream cheese, softened (1/3rd Neufchatel is fine) 
  • 1/4 cup milk
  • 1/3 cup green onions, sliced + more for garnish if desired

Preheat the oven to 400 degrees.

Meanwhile, in a medium mixing bowl, whisk together the melted, unsalted butter, Everything Bagel seasoning, softened cream cheese and milk.  Fold in the sliced green onions and taste for salt and pepper.  Cover and set aside.

In a baking dish, sprayed with non-stick, place down the chicken breasts.  Brush one side of the chicken with half of the melted butter and then sprinkle with half of the Everything Bagel seasoning; should be pretty coated.  With kitchen tongs, turn the chicken breast over and repeat with the remaining butter and seasoning.

Place the coated chicken into the oven for 30-35 minutes, until cooked through.

Remove the cooked chicken and serve alongside the cream cheese dip, enjoy!

*I prefer to drizzle the cream cheese over top, sprinkle with extra green onions and serve alongside asparagus spears or an arugula salad.

EBChicken

 

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Green Chile Chicken Pizza

I feel like I’ve been on a sort of hiatus.  I imagine that is also the definition of ‘summer’.  I now see how my kiddos summer break is relaxing for them, but in turn, means more work for me!  With only 1 week left till school begins, I’m about to be on my A-game again and can cook and RELAX.

This recipe is dedicated to the days I have my boys hollering for pizza, as I’m excited it’s a Taco Tuesday!  The best of both worlds!  Our local Texas grocer, HEB, has a yearly Hatch chile roasting event and its spectacularly delicious!!  That being said, I purchased a roasting bag full and came up with this family pleaser!  Hint: you can just as easily use the canned variety.  I just recommend to at least mix the hot and original mild variety.  Who wants a bland pizza?!

The Starting Lineup

  • 2-3 rounds pizza dough (store bought or homemade)
  • 3 chicken breasts
  • 1 small yellow onion, chopped
  • 2 poblano peppers, roasted, peeled and chopped
  • 8oz ‘hot’ hatch green chiles
  • 4oz green chiles (to top pizza with)
  • 1/3 cup chicken broth
  • 2 cloves garlic, minced
  • 1 Tablespoon cumin
  • 1 tsp smoked paprika
  • 1 teaspoon kosher salt
  • 16 oz mozzarella cheese
  • 1/2 cup cilantro, chopped (garnish)
  • 1/3 cup cotija cheese (garnish)

*Makes 2-3 medium pizzas

**Your local pizzeria will often sell you fresh pizza dough, which makes your life that much easier!

In a large pot, sauté the onion till translucent (5-7 minutes).  Add in the chicken breasts, chopped poblano peppers, 8oz green chiles, chicken broth, garlic, cumin, smoked paprika and salt.  Cover, and simmer on low for 2 hours, until chicken is cooked through.

Remove the cooked chicken, shred and set aside, reserving the chile/poblano sauce.  Allow to cool slightly and use either an immersion blender or transfer to your stand blender and combine thoroughly.

Preheat the oven to your pizza dough recipe/brand’s instruction (often 500 degrees for homemade).  If homemade, roll out your dough to roughly 12″ in diameter.  Ladle on the pureed green chile sauce and top with your shredded chicken, extra green chiles and mozzarella cheese.  Bake in the preheated oven until your crust is a golden brown and cheese is bubbling and melty!

Remove and top generously with the fresh cilantro and cotija cheese, enjoy!

GreenChilePizza

 

Red, White & Bleu Potato Salad

America the Beautiful.  Those three words are the absolute truth!  I am a proud American who absolutely loves the 4th of July.  Even as a young child, I’m not sure what it was exactly that this holiday brought me so much joy, but its always been my favorite.  No pretty, wrapped presents are involved, no Santa, no costumes and candy from door-to-door, just family, fireworks and delish food!

Now, I have quite a few potato salad recipes, but as a lover of meat n’ potatoes, I love to pair them with the unique flavor of blue cheese!  I know, I know, it’s not for everyone.  However, if you love this cheese as much as myself, than rest assured, you’ll love this alongside your steak hot off the grill!  If blue cheese isn’t your think, feel free to switch it out for chunks of cheddar for an equally great salad!

 

The Starting Lineup

  • 3 lbs potatoes (I prefer red or baby purple potato medley for the appropriate 4th of July colors)
  • 1 package bacon, cooked & crumbled (reserve the grease)
  • 1/4 cup red onion, chopped
  • 1/3 cup green onion, sliced
  • 2-3oz bleu cheese crumbles, to taste
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 2 Tbsp apple cider vinegar
  • Kosher salt and pepper

Cut each rinsed potato into rough 1″ chunks and add to a large stockpot of salted water, bring to a boil until they are fork tender.  Meanwhile, crisp up the bacon, then transfer to a paper towel lined plate while reserving the bacon grease.

Drain the boiled potatoes and add to a large bowl.  While still hot, pour over the reserved bacon grease along with the cooked, crumbled bacon.

In a separate bowl, whisk together the bleu cheese, sour cream, mayonnaise, apple cider vinegar and the red and green onions.  Salt and pepper to taste.  Pour over the potatoes and toss to coat.  Top with any extra bacon and green onions.  Enjoy!!

 

RedWhiteandBleuPotatoSalad

Breakfast Pop’s

The heat is rising and summer is almost here, friends.  I like to start each new coming season with a bang, or at least a fun treat, and this goodie is great!

This quick and easy recipe is great for the kiddos as the ingredients are simple and few.  My boys love to pick their favorite cereal to add to the mix, while I love fresh berries and granola!  This fun Breakfast Pop will not only make you feel like the “fun parent”, but it also provides protein from the Greek yogurt and a slight, natural sweetness from the honey.  Feel free to play with flavors too, i.e. bananas and peanut butter, dark chocolate and raspberries, pumpkin spice and caramel.  The flavor options are endless and can really be enjoyed year round! xoxo

 

The Starting Lineup

• 1-1/2 cups vanilla Greek yogurt
• ½ cup milk (i.e. 2%, vanilla almond milk, etc)
• 1 tsp honey
• Add-ins: your child’s favorite cereal, fresh fruit, granola

In a blender, mix the yogurt, milk and honey together. To your popsicle molds, add a few pieces of cereal, fruit or granola and then pour in a bit of the yogurt mixture. Repeat in layers until the molds are filled evenly.

Place a wooden popsicle stick into the top of each mold and place in the freezer for at least 5 hours to overnight. Run the popsicle mold under warm water for a few minutes until they come loose for you to enjoy!

BreakfastPops1BreakfastPops2

Halibut Ceviche Veracruz

This Mexican-style ceviche is a perfect light snack or appetizer for these coming summer months.  Truth be told, I have eaten just this for my dinner on a hot, sunny evening.

The flavors here are bold, but still light and refreshing!  Zesty lime juice, brininess from the olives and capers, sweet tomatoes, creamy avocado chunks and a kick of the jalapeno.  I chose halibut for this, but you can use any sashimi-grade, firm white fish that is available to you.

I also love this meal because there is no need to even turn your oven on, keeping your kitchen cool.  So please give this simple, refreshing recipe a try!

The Starting Lineup

• 10oz halibut, cut into 1” cubes
• ½ cup of fresh lime juice
• 2 firm, ripe tomatoes, diced
• 1 serrano pepper, seeded and diced
• 1/3 cup fresh cilantro, chopped
• 1 large avocado, chopped
• 12 Manzanilla (green) olives, pitted and halved
• 1 Tbsp capers
• Kosher salt & pepper

In a medium glass bowl, add the cubed halibut and pour the lime juice overtop, making sure all the fish is covered. Plastic wrap the bowl and place in your refrigerator for 2-3 hours, until the fish is opaque and firm.

Drain and pat dry your fish with a paper towel and place back in the bowl. To that, add in the diced tomatoes, serrano, cilantro and a hefty pinch of salt and pepper. Stir to combine and place back in the refrigerator, covered again, for at least 2 hours/up to 12 hours.

When ready to serve, add in the chopped avocado, green olives and capers. Serve immediately with corn tortilla chips.

HalibutCevicheVeracruz

Chicken Salad Carrot Crescents

“Hippity, hoppity Easter’s on its waayyyy….”

I can never enter the Spring season without singing that song verse on more than one occasion.  So, now that we’re even closer to this years Easter holiday, it’s in my crawl as much as one of my favorite festive recipes!  These buttery crescents are shaped onto cone molds and when a tinted egg wash is applied and baked, resemble not only perfect vessels to stuff, but cutesy lil’ carrots!

Depending on our Easter plans for each year, I’ll either serve these at lunch, for an appetizer or bring to a potluck to rave oohs and aahhs.  Plus, they taste great!

The Starting Lineup

  • 2 (8oz) cans crescent roll dough
  • 1 egg, whisked with 1 tsp water (can add food coloring if desired)
  • 2 cups cooked chicken, shredded or cubed
  • 1/2 cup grapes, halved
  • 1/3 cup celery, diced
  • 1/4 cup red onion, diced
  • 1/4 cup pecans, chopped
  • 1/2 cup mayonnaise
  • 1 tsp celery salt
  • Salt and pepper
  • Fresh parsley or dill, garnish

In a large bowl, combine the cooked chicken, grapes, celery, onions, pecans, mayonnaise, celery salt and salt and pepper to taste.  Cover and refrigerate until ready to use.

Preheat the oven to 400 degrees and line two baking sheets with parchment paper.  Unroll the crescent dough and pinch seams together.  Using a pizza cutter, cut lengthwise into 6-8 equal strips.  Brush each with egg wash and roll each strip out to about 16″, like a thick spaghetti noodle.  Repeat.

Using either a cream horn mold or foil shaped into a cone, wrap one strip of dough around the mold.  Apply more egg wash.  Place on prepared baking sheets and bake for 7-8 minutes until golden.  Allow to cool for 5 minutes and then carefully remove mold.

Fill each “carrot” with chicken salad (or salad of choice) and top with a parsley or dill sprig, enjoy!

ChickenSaladCrescents

 

Garlic Butter Italian Sausage Sandwiches (slow-cooker)

Cooking Italian sausages right in your slow cooker equals the most tender, flavorful and simple supper!  Plus, since there is basically no prep work involved (besides slicing the bell peppers and onions), you simply add the minimal ingredients to your pot, cover and be about your day!  You can welcome yourself home to the delightful smell of a gourmet dinner and it’s also great for a crowd!

*serves about 10 people.  If wanting something other than sandwiches, or for leftovers, you can serve over al dente noodles or polenta.

The Starting Lineup

  • 2 packages Italian sausage links (appx 10 links, sweet, mild or spicy)
  • 24oz jarred Italian diced tomatoes (I love Racconto organic San Marzano’s)
  • 3 Bell peppers, cut into strips (I used red, orange and green)
  • 1 large onion, sliced
  • 1/2 cup pepperoncini’s 
  • 1 tsp each salt, pepper and garlic
  • 10 slices provolone or mozzarella cheese
  • 10 hoagie rolls
  • 1 container garlic butter (often found in deli or bakery section)

To your slow cooker: add in the sausage links and top with the sliced bell peppers, onions, pepperoncini’s and the seasonings.  Pour the jarred Italian diced tomatoes over top and set to low for 6-7 hours or high for 4-5.

On a baking sheet, split the hoagie rolls and generously slather on the garlic butter to each side.  Place under broiler for 1-2 minutes until just golden brown.  Fill each roll with a sausage and your desired amount of sauce and veggies.  Top with the cheese and place under your broiler for another 1-2 minutes.  Serve immediately.  Enjoy!

ItalianSlowCookerSub

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