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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!

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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!

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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!

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Shrimp Scampi Fettuccine

This will appear as an impressive main dish to your guests, but it’s really a quick and easy 20-minute meal that works great for weeknights!  Simple ingredients, simple to prepare, but feels so indulgent!

The Starting Lineup

  • 1 lb fettuccine noodles (can also use gluten free or even “zoodles”)
  • 3 Tablespoons butter
  • 2 Tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine (i.e. pinot grigio) or chicken broth
  • 1/4 teaspoon red pepper flake (plus more for serving)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon (to taste) freshly ground black pepper
  • 1-1/2 pounds extra-large shrimp, peeled and deveined
  • 1/3 cup freshly squeezed lemon juice (plus extra wedges for serving)
  • 1/2 cup shredded parmesan cheese
  • 1/3 cup Italian flat leaf parsley, chopped

Prepare noodles as directed, opting for more al dente texture.  Drain and set aside.

In a large skillet, melt the butter and olive oil over medium heat.  Add in the garlic and sauté for 1 minute.  Pour in the wine (or broth), red pepper flake, salt and pepper.  Allow to reduce by half (2-3 minutes).

Add in the shrimp and sauté until they turn a bright pink (3-4 minutes depending on size).  Stir in the lemon juice and parmesan and then add in the cooked noodles and chopped parsley; toss to coat.

Serve with a simple side salad or classic Caesar and warm crusty bread, enjoy!

shrimpscampifettuccine

Chiles Relleno Breakfast Casserole

Classic chiles rellenos are a bit tricky and time consuming to make, especially if making for a crowd.  Now while this may not be the traditional dipped, battered and lightly fried at the perfect temperature, this recipe gives you the same flavor and is a breeze compared!  Plus, it is still served with that perfectly seasoned thin tomato sauce that is a must have and is a bit lighter given the “no fry” here.

So give this a whirl for your next brunch or south-of-the-border craving!

The Starting Lineup

  • 8 fresh poblano peppers
  • 1 Tbsp olive oil
  • 1 cup white onion, chopped
  • 4 cloves garlic, chopped
  • 1 28oz can tomatoes
  • 1 lb breakfast sausage (can sub chorizo), cooked
  • 1 cup cotija cheese (can sub feta)
  • 1 tsp each: cumin, Mexican oregano, kosher salt
  • 1 dozen eggs
  • 1/3 cup flour
  • 1 tsp baking powder
  • 2 cups Monterey Jack/ and or cheddar cheese, shredded

 

STEP 1:  Char the poblano chiles over an open flame or under the broiler.  Transfer to a paper bag (close) or a bowl topped with plastic wrap and allow to steam for 15 minutes.  Once done, gently remove the blackened skins, slice vertically (without cutting all the way through) and scrape the seeds out.  Set aside.

STEP 2:  Meanwhile, in a sauce pan over medium-high heat, sauté the onions in the olive oil till softened, about 5 minutes, then add in the garlic for another minute.

Next, add in the tomatoes, gently breaking up with your hand or a wooden spoon.  Stir in the cumin, Mexican oregano and salt to taste.  Bring to a simmer, set to low for 15-20 minutes and remove from heat to cool.  The sauce should be the consistency of a thin spaghetti sauce, not too thick.  If so, add a bit of chicken broth or water to thin.

STEP 3:  Preheat the oven to 375 degrees.  In a lightly greased 9×13 baking dish ladle in the prepared and cooled sauce.  In a large bowl, mix together the cooked breakfast sausage/chorizo with the cotija cheese and 1 cup of your shredded cheese. Stuff each poblano chile with the sausage-cheese mixture, it’s ok if it spills out a bit.  Place your stuffed poblano peppers overtop the sauce.

STEP 4:  In a large bowl, beat the dozen eggs and then whisk in the flour, baking powder and a hefty pinch of salt.  Pour the eggs over top the stuffed chiles and sauce.  Top with the remaining shredded cheese.

Bake, uncovered, for 30-35 minutes at 375 degrees until eggs are just set.  Remove and allow to cool for 5 minutes.  Serve with fresh fruit and warm tortillas if desired.  Enjoy!

ChileRellenoCasserole

 

Rockin’ NYE Ribeye Crostini

As always, the days are long, but the years go fast, and this one is just about up!  While even myself is just about ‘over’ cooking all of these extravagant holiday meals (kind of), I figure we opt for finger foods for our last hoorah!

Until next time, “we’ll take a cup of kindness yet, for the sake of auld lang syne.”  A very Happy New Year to you! xo

The Starting Lineup

  • 1 1/2 lb boneless ribeye steak
  • 1/4 cup sour cream
  • 2 Tbsp prepared horseradish
  • 1 Tbsp mayonnaise
  • 1 Tbsp Dijon mustard
  • 1 bakery French baguette, 1/2″ slices. lightly toasted
  • Red onion, very thinly sliced
  • Chives, chopped, but kept a bit long
  • Extra virgin olive oil
  • Kosher salt and pepper

In a medium bowl, whisk together the sour cream, prepared horseradish, mayonnaise, and Dijon mustard; season with salt and pepper.  Cover and set aside.

Heat a large cast iron skillet over high-heat until nice and hot.  Rub the steak with oil, salt and pepper till desired doness, making sure to rest about 10 minutes prior to slicing.

Thinly slice the steak against the grain and arrange on the toasted baguette slices.  Top with a dollop of the horseradish cream you made prior, a slice of red onion and a chives.  Enjoy and Happy New Year!!

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