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Posted on by Hailey Matesic Posted in Appetizer, Breakfast, Brunch, Recipes
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Homemade Bagel Chips & Everything Bagel Dip Recipe

What’s brunch without carbs, eh? For my latest Ladies Who Brunch, I made the Australian Folded Eggs and Smoked Salmon Nicoise, but I wanted one more dish to tie it all together. Serving actual bagels felt like it would be too heavy, but I wanted something carb-y. Enter bagel chips & dip: because seriously, who doesn’t love bagels and who doesn’t love dip?

I do have to admit, I’ve never been a fan of store bough bagel chips, so when I was testing these out I wasn’t 100% sure I would like them. I’ve always found store bough to be too crunchy. I wanted these to be like a bagel you accidentally toasted a bit too much, but you could still enjoy.

I tried making these a few different ways, and they all came out pretty much the same, so in the recipe I’ve given you all three options: brush with olive oil, melted butter or spray with cooking spray; then you sprinkle salt on them and bake them up until they’re nice and toasted!

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Posted on by Hailey Matesic Posted in Breakfast, Brunch, Recipes
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How to Make Australian Folded Eggs

Did you know you needed a post to teach you how to make – basically – scrambled eggs? Me either. But then, we went to New Zealand on our honeymoon and had the greatest eggs and I’ve been trying to recreate them for nearly 4 years. And then I saw a few posts about Australian folded eggs and here we are – a recipe you never knew you needed for eggs.

I’m sure you’re thinking something like, Haileyyyyy why do I even need to make these? Well. Have you ever had eggs so creamy, so custardy, so perfect you could literally cry? That’s why you need to make these.

Until we had gone to New Zealand, I don’t think I ever realized how something like a scrambled egg could be so decadent. But they truly are! There are a few key secrets to making these utterly perfect eggs.

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Posted on by Hailey Matesic Posted in Appetizer, Recipes, Salad
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Roasted Beet Salad with Pistachios & Goat Cheese

When I was a kid, I had such a thing for pickled beets. Sweet. Sour. Totally my jam. I still love some pickled beets, but I also really, really love roasted beets! They’re so good – a little meaty, a little earthy, just a hint of sweet and 100% satisfying.

As the weather has started to break, I’ve been very into salads. This one is just so simple, and you can roast beets to enjoy for the whole week. AND it’s elegant enough for entertaining – win win in my book.

I also think it’s very possible that I love beets because they make such a wonderful vehicle for salt. And y’all should know how much I love salt by now – I mean, I bring it back from every vacation we take! I love beets with a sel gris. It gives a little extra briney flavor that I just can’t get enough of. Plus, like the pistachios, it gives you a crunch to the buttery soft beets.

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Posted on by Hailey Matesic Posted in Recipes, Side Dish
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Roasted Fingerling Potatoes with Cilantro Vinaigrette

I’ve taken a serious turn from my go-to vinaigrette to this cilantro vinaigrette I shared earlier in the week. Like a put-that-shit-on-everything serious turn. So now, we are going to talk about roasting fingerling potatoes and dunking them all up in that vinaigrette. You’ll love it.

Let’s chat about the potato choice, first. So a fingerling potato is a waxy potato. These kinds of potatoes, which would also include a red bliss potato (another fan-fav in our house), have less starch than say the classic Russet. A waxy potato has a smoother texture, so when you roast them you get that amazing crispy outer layer with the super creamy inside that has the greatest mouth feel.

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Posted on by Hailey Matesic Posted in Lunch, Main, Recipes, Salad
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Dinner Salads with Marinated Chickpeas & Cilantro Vinaigrette

For some reason, when I think about dinner I rarely consider salads. I think I have this idea in my head that when I’m making dinner for my husband it has to be a “thing” and a salad isn’t a “thing.” I usually think of it as needing to make a protein and a vegetable – but hello! Dinner salads are a protein and a vegetable!

I made this salad to be served along side the Turkey & Candied Bacon Paninis from yesterday, so I opted to use marinated chickpeas instead of a steak, chicken or shrimp. You can totally add an animal or fish protein to this salad to up the ante for an actual dinner salad! You do you boo, right?!

It’s hard to keep things fresh and new, especially when you’re talking about weekday cooking. Usually, I go to my go-to vinaigrette recipe, but it really can get a little old. There’s only so many times I can eat salad without getting bored, let alone salad with the same mustard-vinegar-lemon-olive-oil combo. So, for this salad I whipped up a cilantro vinaigrette (which I served with roasted potatoes, too!) – and I’m a better woman for it.

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Posted on by Hailey Matesic Posted in Recipes, Side Dish
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Roasted Broccoli & Cauliflower with Hummus Dressing

Man, this week is turning into a hummus dinner party, isn’t it?! But in all seriousness, I really do love roasting up some broccoli and cauliflower with olive oil, lemon and garlic and then pouring a hummus dressing over it.

You want to know what makes the dressing so easy? It’s 3 ingredients: hummus, water, lemon juice. C’est tout!

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Posted on by Hailey Matesic Posted in Main, Recipes
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Hummus Crusted Chicken

Since we first were married, this crusted hummus chicken recipe has been on of my go-to weeknight meals. It’s satisfying, quick when you use a thin chicken breast, and feels like you actually took some effort to get dinner on the table. And I say this wanting you to know that most weeknights in our house is a protein and a vegetable sauteed in a pan together for dinner. So this always feels like, wow you made dinner!

This time, I topped 2 breasts with paprika and 2 with the Trader Joe’s Everything Bagel Seasoning. Because it literally tastes great on everything. I made roasted garlic hummus for this recipe, but you can use absolutely any flavor and you can use store bought!

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Posted on by Hailey Matesic Posted in Appetizer, Recipes
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Creamy Roasted Garlic Hummus Recipe

I can’t even tell you how many times I’ve made hummus and it just hasn’t worked. I mean, it worked because blending chickpeas, tahini, garlic, salt and olive oil together forms a dip. But it didn’t work, ya know? My hummus just was never as smooth as I wanted it to be and didn’t have as much flavor as I wanted it to have.

But I think I’ve figured out a few tricks to get us that much closer to really flavorful and creamy hummus! For sure, roasted garlic is a must. Roasting the garlic imparts so much flavor to the hummus, but also grating 1 small raw garlic clove (or more depending on your preference) is key. But in my world, you can’t have too much garlic!

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Posted on by Hailey Matesic Posted in Dessert, Recipes
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Rugelach Palmiers Recipe

Happy Valentine’s Day, everyone! I’m not usually excited for Valentine’s Day, always kind of seemed silly, but it’s a sweet little holiday, isn’t it? Hubby and I don’t celebrate this one, but I caved and gave him a card and chocolates anyway. I felt like I couldn’t ignore Valentine’s Day! This week also marks 8 years since we started dating so it’s nice to give that a little head nod.

I wanted to share these Palmiers – French elephant ears – on V-day since they bake into little hearts! Aren’t they adorable? They’re also incredibly easy, so run over to the grocery store and pick up some puff pastry to make these tonight!

French Palmiers are typically just cinnamon sugar in the middle, so if you don’t want to make these with the Rugelach filling you can just combine some sugar and cinnamon and then bake them up. They are still so good with just a simple filling!

I love a Rugelach cookie so I wanted to try these with a little bit of something more substantial than cinnamon and sugar. Rugelach filling is usually a combination of walnuts, raisins, sugar and cinnamon. I went to the store, grabbed the puff pastry, and thought I had walnuts and raisins at home…I had pecans and cranberries and sometimes you just have to improvise. And it worked!

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Posted on by Hailey Matesic Posted in Appetizer, Main, Recipes, Seafood
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Mussels in a Mustard and Saffron Sauce Recipe

There’s something so simple-yet-elegant about a pot of mussels. A few summers ago, hubby and I went to dinner with friends at Madame Claude’s in Jersey City. We sat outside with some wine, and pots of mussels, and simple fries and crusty bread for dipping, and it was just heavenly. This girl became an instant fan of les moules!

I love a dish that feels simple and elegant, and honestly, one that results in a sauce that you just want to dip bread into. Even better if the sauce is so good you want to bottle it up; the best if you swear you could just drink it. I think you’re going to want to drink this sauce, y’all. It’s just that good!

This mustard and saffron sauce can be made ahead (and don’t worry, you can leave out the saffron if you don’t have any or if it’s out of your budget), which makes it a really easy dish for entertaining. You’ll make the sauce a few hours ahead, then reheat it, drop in the mussels and in like 3 minutes this dish will be ready!

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